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Avocado Toast – #ForHereFromHere

June 26, 2016 by Kristin

Earlier this week, Ozarka Water sent over a box of local {to me} products and asked the question, “Why do you love where you live?“. The box alone {provided by a company that comes from three Texas springs} represented one of the top reasons I love Austin, TX – it’s chock-full of entrepreneurial spirit. Almost everyone you meet has a side project, runs a start-up business, or has established a local brand. I’m confident you could survive in this town solely by shopping local. And I just couldn’t be an ounce more happy to call Austin, TX my home.

Another reason I love Austin is that, not only are there so many wonderful grocery stores in a close proximity, but each of those stores makes an effort to support and highlight local products. For example, the Yellowbird hot sauce that was included in the box.. I already had {and always have} in my fridge. And it’s not uncommon to see Yellowbird dominating the end cap at Whole Foods or Central Market – both born in Austin, as well.

One of my favorite activities this summer has been rooftop grilling get-togethers at my friend, Jackie’s, apartment. This has also been the perfect venue to share the products I’ve been sampling with my friends, like the Paqui’s tortilla chips and Cookwell & Co. queso {pictured above} and Jelly Queen’s steak seasoning {pictured below}. A common theme with local food companies is quality ingredients, so it made complete sense that the queso was made without cheez product, chips without GMOs, and spice mix with organic ingredients.

The un-pictured items that we incorporated into our rooftop gathering were Snow’s BBQ Sauce and Taste Elevated’s sweet and spicy mustard seeds. All of the products mentioned above added a layer of fun and excitement to our evening!

And since moving to Austin in February of 2012 {4-1/2 years ago!}, home-cooked weekend breakfasts have become one of my most treasured times. I love waking up, moseying to the kitchen, whipping up something delicious, sitting down with a cup of coffee, and taking my time enjoying all I’ve prepared. Below are instructions on how to make one of my frequently made take-your-time breakfasts, avocado toast.

Disclosure: Although Ozarka Water kindly provided the products mentioned above, the opinions in this post are completely my own and based on my experience.

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Fennel & Sweet Potato Hash

November 2, 2015 by Kristin

We didn’t spend much time shopping while in Paris. Our time was filled to the brim with touring neighborhoods, visiting museums and landmarks, and eating at the most wonderful restaurants {top 5 list coming soon!}. And since it felt like full-blown winter in Paris {to a Floridian, Texan hybrid}, most of the shops we did pass by had windows filled with gloomy, heavy winter coats.

What I did manage to bring home with me were the boots pictured above {aren’t they amazing?!}, a few bottles of champagne from a Parisian wine shop, a handful of beauty products from the Pharmacie, and a bottle of Herbes de Province seasoning from a nearby grocery store. I highly suggest spending some time at a local grocery store whenever you’re traveling abroad.

I’ve already used the Herbes de Province seasoning twice since coming home. Not only did it work wonderfully in the hash recipe within this post, but it was also so delicious on roasted chicken drumsticks. According to the Internet, Herbes de Province typically includes thyme, savory, and various other dried herbs from the region of Southeast France. The mix I picked up included oregano, savory, rosemary, thyme, and basil.

I wanted to use this mix in a breakfast hash, but after a week of heavy eating in Paris, I wanted a hash a little more nutrient filled than a traditional white potato and onion hash. I picked up sweet potatoes, fennel, bacon, and eggs for this hash, and it was exactly how I had hoped to start my first day at home. Slightly savory, slightly sweet, this recipe is the perfect way to sneak in some veggies at breakfast.

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Gluten-Free Steak & Egg Quesadillas

September 3, 2015 by Kristin

When Mission Foods asked if I’d like to test out their gluten-free tortillas and create a recipe, I was pumped. I love quesadillas. Prior to blogging and social media, when there was no proof of meals enjoyed, more of my dinners were bean and cheese quesadillas than not. But as I got older, a combination of things happened {in addition to blogging} that changed how I ate. One of the more recent things is the ongoing back and forth between specialists to determine whether or not I have an autoimmune condition and their conflicting opinions regarding the affects of gluten on those who are in the increasingly popular autoimmune club. Without getting wayyy off track, I’ll leave it at.. I try to eat gluten-free as much as possible, but because I don’t have Celiac Disease, I’m not too hard on myself when life gets in the way.

Moving on back to quesadillas, I couldn’t bring myself to write a post about my beloved bean and cheese combo. And I tried mixing it up a little by adding shredded rotisserie chicken and some cumin and, although good, they just didn’t feel special enough to blog about. Then I thought about reuben quesadillas! And my roommate and officemate both made a “sick!” face. I’m still not convinced that a reuben quesadilla would be gross, but I decided it was best to move on {you should have seen their faces}.

Just as I was feeling completely out of ideas, I thought of steak and eggs with salsa verde and how I hadn’t seen that smushed between tortillas before – and that’s how this post was born. And the addition of caramelized onions, avocado, and fresh cilantro packed this quesadilla with enough nutrients and complexity to make them a meal.

I’m required to disclose a sponsored partnership between our site and Mission Foods. I have been compensated in exchange for this post in the form of payment, product or experiences.

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4th of July Muffins: Sour Cherry & Ricotta

July 1, 2015 by Kristin

When I walked into World Market today, I was not thinking about muffins. To be honest, I wasn’t thinking about much of anything. The hope was to cruise through the aisles and find a dish or an ingredient that would inspire a recipe. Thankfully, that’s exactly what happened.

Inspiration started with a jar of sour cherries and a few mindless laps around the store. Sour cherry and ricotta ice cream, crumble, or tart – all things that came to mind before landing on sour cherry and ricotta muffins. And then I spotted the most adorable patriotic muffin outfits {can I call them that?} and my mind was as made up as it could be.

I used a Bob’s Red Mill gluten-free blueberry muffin recipe as my guide, replacing blueberries with sour cherries and adding ricotta, knowing the ricotta would give the gluten-free muffin some richness and moisture. And what resulted was similar to a blueberry muffin, but a lot more fun. The sour cherries provided a burst of tart worthy of a summertime holiday treat!

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