Recipe: Salmon Cakes with Kale

Salmon Cakes with Kale

Salmon Cakes with Kale

The first time I made this recipe, I wasn’t expecting the rave reviews I received.  We’re not crazy about kale like some folks are, and unless I’m making a lot of smoothies we often don’t make it through a whole bag of pre-washed and chopped kale.  I usually don’t waste food and, come on, all the prep work of washing and chopping was already done for me!  I must really be on the fence about kale.

I was so glad that these turned out more delicious than expected, and it’s a perfect showcase for a side of brown rice and a squeeze of lemon.

Product Review: Bitty Foods Cricket Flour

Bitty Foods Cricket Flour and Cookies


1lb bag of baking flour blend

Ever since the United Nations published a report in 2013 touting the massive benefits of edible insect consumption and urging Western Nations to get on board, interest in the subject has surged. You are probably thinking “Has it?  I hadn’t noticed”.  As a former biologist and insect lover (aka:nerd) I have definitely noticed this particular trend and apparently so has Bitty Foods.

Bitty Food’s mission, according to their website, is simple. “We make delicious foods with cricket flour”. I couldn’t wait to get my hands on some of their products. The idea of eating insects as a source of protein is something I have been interested in and excited about for some time now and I was delighted to receive a bag of baking flour blend and a package of cookies from Bitty Foods. At $20 per pound for the flour blend and $10 for a bag of cookies, it’s not cheap. I was curious to find out if their products were worth the money.

Recipe: Wholesome Organic Peanut Butter Banana “Milkshake”

Healthy "Milkshake"

Healthy “Milkshake”

I’ve been trying to find ways to sneak protein into Franci’s diet since she stopped eating the super-purees I used to make her.  She won’t eat tofu, fish or beans, and only keeps meat in her mouth long enough to suck out all the flavor before spitting out the fibers.

After doing a little research on non-dairy milk, I decided Non-GMO organic soy milk was a good source of protein to begin incorporating into her diet. Then I decided to add a little of this, a little of that, and the High-Protein Peanut Butter Banana “Milkshake” was born.

A Series of Salad Recipes: Kale Salad with Currants and Pine Nuts

Kale Salad with Currants and Pine Nuts

Kale Salad with Currants and Pine Nuts

Earlier this month I decided to do a series of posts on salads, in hopes of finding some good new salad recipes.

Now that you can easily find washed and shredded kale, this recipe is a breeze.  As long as you remember to soak the currants over night, that is.  I’m not a huge fan of kale, but this recipe has made me like it more than ever before.  Maybe now I’ll branch out into other kale salads.

Unlike most other “green” salads, this one is even better the next day. It’s a good choice if you are having company or want to make a big batch ahead and have a little each day.  The original recipe includes parmesan shavings, but I prefer the recipe without.  I’d rather add in shredded carrot or red cabbage for a little color.

Slightly Better-for-you Chocolate Peanut Butter No-Bake Cookies

I am famous for my attempts to “healthify” recipes. I’m always cutting the sugar and butter amounts in half, substituting whole grain flour for white, and tossing in handfuls of wheat germ or flax seeds. The end results are often dry, flavorless hockey-puck-type concoctions that no one wants to eat. I then have to force-feed them to myself so I don’t waste all that good wheat germ.

I don’t know when I’ll learn that sometimes treats should stay treats. No one wants a sugar-free, chocolate-free chocolate chip cookie. Okay. I get it.

Having said all that, I will cop to cutting the sugar in these no-bake cookies in half—and the results are still teeth-achingly sweet! They probably set up a little better with more sugar, but the taste is just fine.

Slightly Healthier Puppy Chow

I’ve had Chex Mix before, but I hadn’t heard of Chex Puppy Chow until a few weeks ago. I was searching for something I could snack on while breastfeeding that would be sweet and tide me over between meals, but that wasn’t terribly unhealthy (like a plate of cookies, which is what I had been eating). I adapted this recipe from Undercover Mother after her version didn’t turn out for me.  This recipe, by the way, is gluten-free (as long as you use rice or corn chex) and can be made 100% organic.

Slightly Healthier Puppy ChowSlightly Healthier Puppy Chow

  • 1/4 Cup butter
  • 1 Cup creamy peanut butter (not the sweetened kind)
  • (more…)

The Latest and Greatest in BPA-free Popsicle Molds

Summer kicked in early this year over here in Portland, Oregon. Short sleeve weather, in May? In Portland? That’s something to celebrate. Audrey and I knew exactly what we needed to do: make popsicles. I didn’t have any fruit juice, tofu, or spinach around, so I had to get creative. (Check out our strawberry and spinach popsicles and tofu fudgcicles if you dare.)

I whipped up some lemonade out of sugar, lemon juice concentrate, and water. I know I’m not going to win any dentists over with that concoction, but kids love it. We then dropped in some various frozen berries I’ve probably had in the freezer since 2008. We used our only fancy popsicle mold, which is something like these Push Pop containers ($25).

Creative Food Recycling: From the bottom of the salsa jar to the table

When I was little, my mom used to make some weird casseroles out of leftovers. (I know my mom is going to read this and say, “I did that one time!” or “I never did that!” But I stand by my statement. I will say that she also made perfectly normal meals.) As a result of this traumatic childhood memory, I cannot advise throwing any old thing into a baking dish, pouring cream of mushroom soup over it, and baking it in a 350 degree oven.

However, learning to use up refrigerator odds and ends is an art you need to master if you want to be a carefree bohemian like me. Don’t make weird casseroles! Okay, sometimes you’ll have to make weird casseroles. Other times you’ll have to make chili out of hummus and old salsa.

Peanut Butter and Banana Smoothie: It’s What’s for Breakfast

For four sad years, I lived without a blender. Mine sat sad and broken in the cupboard.  I won’t lie—it was pretty tough. Sure, I had my immersion blender, food processor, and food mill to fill the void, but it just wasn’t the same. Then Andy took stock of the situation. He sent away for a $6 part and a week or so later, I was blending up a storm again.

My blender. Or one that looks just like it.

The broken–now fixed–part!

Shortly after this, the peanut butter banana smoothie entered my life. It is now my preferred breakfast, keeping me full and satisfied until noon or even one o’clock. It’s full of calcium, potassium, and more than 20 grams of protein. You’d have to eat four eggs to get the same protein punch from an omelet.

Valentine’s Day Heart-shaped Scones

I am too lazy to come up with my own Valentine’s Day recipes this year, so I have decided to outsource it. Check out Gluten-free Gourmand’s gluten-free heart shaped scones with raspberry jam:

Aren’t these adorable? If you aren’t on a gluten-free diet, you can just substitute regular flour for the gluten-free flour and leave out the xanthan gum.

Also, you can make these Valentine’s Day treats without a heart-shaped cookie cutter, which is convenient for some people. I happen to have at least four different heart-shaped cookie cutters in my collection. Would it really crowd the kitchen too much to splurge on a nesting cookie cutter set?