Breakfast Potatoes

potatoes1Creative fatigue is real. So, when my publication’s team was feeling it recently—we ducked out of the office for a Friday of ArtPrize, coffee, people watching, and tacos. And, like any great day should, it started with making breakfast. Lisa and Kelli came over first thing in the morning and I tried these potatoes to compliment our made-to-order scrambles and Kelli’s muffins.

Serves 4-6

  • 2 lbs potatoes, chopped (I used red skin)
  • 1 yellow onion, diced
  • 2 Tbsp oil
  • 2 Tbsp fresh rosemary, minced
  • 1 tsp paprika
  • ½ tsp dried thyme
  • salt and pepper to taste

Preheat the oven to 400. Mix everything together in a greased 9×13 pan and bake for 50-60 minutes, stirring halfway.

In my world, good coffee and good tacos make any day great. Mix in good people and a delish breakfast and you can’t go wrong. Another highlight of the day, though, was when Lisa declared her intention to invade as many people’s pictures as possible. It made maneuvering the crowds much more entertaining. It’s certainly not lost on me that I get to spend most of my working hours with two of my good friends! Here’s a throwback pic of us on the beach in Vancouver since we were too busy photo-bombing other people to get one of our own today.




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Third Thursday :: September

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Third Thursday got bumped to Friday this month, and with a few confirmed guests down from brutal colds, our jars are filled with leftovers this week. To be honest, it was a relief to come home from the ABC Walk and a weekend with family and be able to sit on the couch and recoup on Sunday instead of cooking!

Here was our farewell to summer menu for our small crew of seven:

Chicken Salad
Serves 8-10 

  • 6 chicken boneless, skinless chicken breasts—boiled or cooked through in the oven
  • 10 oz. hummus (homemade or store-bought)
  • 3-4 stalks celery, chopped
  • 2 tsp relish
  • 1 tsp Dijon mustard
  • Sesame oil (to taste)
  • Salt and pepper

Mix everything together and serve on bread or lettuce wraps. This week we had a loaf from Hall Street Bakery as well some homemade bread courtesy of Rachel!

Chickpea Curry Wraps
Serves 6-8

  • 2 15 oz. cans chickpeas
  • 1 onion diced
  • 3 carrots, shredded
  • 2 garlic cloves, minced
  • 3 tsp curry
  • 3 tsp turmeric
  • sea salt to taste
  • 1/2 cup coconut milk
  • ½ cup raw cashews
  • 3 Tbs coconut oil

Heat the oil on medium in a larger pot. Sauté the onion and garlic for 5-7 minutes. Add the carrots and cook until they are soft. Finally, add the rest of the ingredients and heat through. Serve immediately or chilled. We pre-made them into lettuce wraps but have also done them as jars with the lettuce on the side to wrap later.

Adapted from this recipe.

Quinoa Salad
Serves 8-10 as a side   

  • 1 1/2 cups quinoa
  • 3 cups vegetable broth
  • 1 medium tomato, chopped
  • 1 English cucumber, sliced
  • 1 red pepper, chopped
  • 1 onion, chopped
  • Handful Italian parsley

For the dressing:

  • 1/3 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 3 cloves garlic, crushed
  • 1 Tbs yellow mustard
  • 2 Tbs dried oregano
  • Salt and pepper to taste

Combine the quinoa and vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes. Combine the rest of the ingredients. Once the quinoa is cool, add—along with the dressing—to the veggies.

Adapted from this recipe.

Peach-Blueberry Crisp

For the filling:

  • 6-8 peaches
  • 1 cup blueberries (fresh or frozen)
  • Cinnamon
  • Brown sugar

Cut up the fruit and sprinkle with cinnamon and brown sugar—to taste. Spread in a 9×13. We used this topping. Bake at 350 for 35-40 minutes.

And, for fun: A pic of my fam before heading out for our breezy walk to support breast cancer treatment in Northern Michigan!



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Spicy Cauliflower Salad

Serves 6

  • 1 head cauliflower broken into even sized florets
  • 1 red onion, cut into wedges
  • 1 15 oz can garbanzo beans
  • 2 Tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup sunbutter
  • 1/2 cup water
  • 1 Tbsp Tamari sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp brown or coconut palm sugar
  • 1 garlic clove grated
  • 1 tsp fresh ginger
  • 1 tsp siracha
  • 1/2 cup cilantro leaves coarsely chopped

Preheat the oven to 400 degrees. Place cauliflower florets, red onion and garbanzo beans on a baking sheet and drizzle with olive oil, salt and pepepr. Toss everything well to coat. Roast for 30 min or until the cauliflower is fork tender.

While the veggies are roasting combine the sunbutter, water, tamari sauce, vinegar, sugar, garlic, ginger and siracha in a small saucepan over medium heat. Cook the sauce stirring until the sunbutter is melted, about 2 min.

Place the veggies in a serving bowl, pour the sauce over, and toss to coat. Add the cilantro and stir to combine.

Can be served warm, at room temperature or cold.


Crockpot Beef Roast

  • 4 lbs beef roast
  • 1/4 cup tamari (or GF soy sauce)
  • 1 bay leaf
  • 1/2 cup or so GF Beef Broth– (if you this does not need to be GF you can use a beef boullion cube but I had a hard time finding a GF boullion cube)
  • 4 peppercorns
  • 1 tsp rosemary (or a couple of sprigs of fresh rosemary)
  • 1 tsp thyme
  • 1 garlic clove minced

Add roast to slow cooker. Add remainder of ingredients. Set to low heat. Cook overnight and all the next day.

It may seem crazy to cook for 24 hours but it really does the trick for a tender roast. I have also susbstitued pork roast for the beef and it is delicious.

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Sugar Cookies

  • 2 cups all purpose gluten free flower
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup earth balance
  • 1 cup sugar or sugar substitute
  • 1 egg
  • 2 tsp almond extract
  • 1/4 cup almond milk

Preheat oven to 350 degrees. In a small bowl, combine flour, baking soda, sea salt, cinnamon, and nutmeg. In a separate bowl, beat the butter and sugar until creamy. Add egg, almond extract and almond milk, mix well. Add flour mixture to wet mixture and mix well. Scoop dough into balls and place 2 inches apart on cookie sheet. Bake for 12 minutes or until golden brown.


Be sure to allow the 2 inches between cookies because they will expand quite a bit while baking!

We made the following icing and let people decorate their own cookies!

  • 2.5 cups powdered sugar
  • 2 Tbsp water
  • 1 Tbsp earth balance
  • 1 Tbsp cream of Tartar
  • 1/2 tsp vanilla

Combine all ingredients. Add more water as needed to reach desired consistency. Add food coloring if desired. You can substitute almond milk for water.

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Roasted Caulifower and Chickpeas

  • 1 Tbsp ground coriancer
  • 1 Tbsp ground tumeric
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/4 tsp cayenne pepper
  • 1/4 cup vegetable oil
  • 1 Tbs grated fresh ginger
  • 1 head cauliflower, chopped
  • 1 (14 oz ) can chickpeas drained
  • 1/2 sweet onion, sliced
  • salt and pepper to taste
  • fresh cilantro for garnish
  • juice of 1/2 lime

Preheat oven to 400 degrees. Toast the coriander, turmeric, cumin seeds, fennel seeds and cayenne in a dry skillet over high heat until fragrant, 2 to 3 minutes. Pour the oil in to a large mixing bowl, and then add the toasted spices. Add the giner, cauliflower, chickpeas and onions and toss to evenly coat. Place on a sheet tray and season with salt and pepepr. Roast in the oven until browned and the cauliflower is tender, 30-35 minutes. Serve with cilantro sprigs and a sqeeze of fresh lime juice.


I omitted the ginger, cilantro and lime juice and it was still a delicious lunch.

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Italian Lentil and Vegetable Stew

  • 1.5 cups dried lentils
  • 3 cups water
  • 1.25 lbs butternut squash, peeled and cut into chunks about 1 inch in size
  • 2 cups marinara sauce
  • 8 oz green beans (ends trimmed)
  • 1 medium red bell peper, cut into 1 inch pieces
  • 1 large white potato, peeled and cut into chunks
  • 3/4 cup onion, chopped
  • 1 tsp garlic, minced
  • 1 Tbsp olive oil

Mix lentils and water in a slow cooker. Add remaining ingreients except olive oil. Cook on low for 8-10 hours until vegetables and lentisl are tender. Stir in olive oil.

Adapted from

Slow Cooker Veggie Soup

  • Minced Garlic
  • 1 medium onion, chopped
  • 2 small zucchini, chopped
  • 2 medium carrots, chopped
  • 2 stalks celery,chopped
  • 28 oz tomatoes, undrained
  • 2 (14 oz) cans red kidney beans, drained and rinsed
  • 4 cups broth
  • 4 cups tomato juice
  • 2 tsp basil
  • 1 tsp salt
  • 1 tsp oregano
  • 1/3 tsp pepper

Combine all ingredients in crockpot and cook on low 10-12 hours.

A great lunch soup!

Adapted from

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Black Bean and Sweet Potato Soup

  • 2 tsp oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp ground coriander
  • 2 tsp group cumin
  • 2 (14 oz) cans black beans, rinsed
  • 1 (14 oz) can diced tomatoes
  • 1 tsp salt
  • 1/4 tsp pepper
  • 6 cups broth
  • 2 sweet potatoes, peeled and chopped
  • 1 cup corn kernel

Heat the oil in a skillet and saute the onion and garlic until soft.  Add all ingredients to crocpot and cook on low for 8 hours until sweet potatoes are tender

Served for Third Thursday Soup NIght.

Adapted from

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January Third Thursday Menu

Sweet Potatoe Black Bean Soup
10 Spice Vegetable Soup
Grilled Cheese
GF Bread
PB dip and Apples
Vegan Cheesecake