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Homemade Dr. Praeger’s Spinach Cakes

January 12, 2015 by Kristin

While diving back into Pinterest land for bedroom inspiration, I allowed myself the more-than-occasional food pin distraction. And during one of these food tangents, I was drawn to a pin showing a stack of spinach pancakes. I clicked on it, secretly hoping the post would outline a homemade recipe for Dr. Praeger’s spinach cakes {one of my favorite freezer staples}. And it did!

I really liked Meg of Veggie Staple’s recipe, but knew immediately that I wanted to try a few things differently. Like more spinach {puréed} and turnips in place of potatoes.

The turnip version yielded a lower carb, lower calorie, higher calcium-containing cake. And puréeing the spinach made for the most vibrant cake in all of the land! I’ve enjoyed them solo as a quick snack or topped with an egg for a nutrient-dense breakfast.

Turnips have a slight bitterness, so if you’re not a turnip fan, try replacing half of the turnips in this recipe with a white or sweet potato.

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Shrimp & Grits For 2

November 19, 2014 by Kristin

I woke up over the weekend with a massive craving for homemade breakfast. Homemade waffles to be exact. But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards. And it was freezing outside, so going to the store just wasn’t an option.

But what I did have was all of the ingredients for shrimp and grits {super odd, right?}. So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated. I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.

And I was right. Lobster stock was a game changer. The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.

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Vegan Mashed Potatoes With Garlic Chives

September 11, 2014 by Kristin

My entire life, I’ve been fooled into thinking that mashed potatoes take so long to make and are so special that they are a side reserved only for Thanksgiving and Christmas. And even after years of being one of the kitchen leads during the holidays {knowing that mashed potatoes are not tough} they still feel like a special occasion thing.

With that said, nothing particularly special happened today to warrant mashed potatoes. I’m about to finish my first restaurant project {the construction portion}. And I’m about to head to Italy for the trip of a lifetime. But nothing out of the ordinary happened that called for mashed potatoes today.

But as I wandered around Whole Foods after yoga {an atypical 40-ish minutes of wandering}, I kept thinking about potatoes. And not quite the holiday potatoes I’m accustomed to, but vegan potatoes with garlic chives that I would later confuse by pairing with a steak. Vegan potatoes with garlic chives that my steak-eating roommate said was the best part of his meal.

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The Quinoa Archives

September 9, 2014 by Kristin

Other than the occasional quinoa with onions and green veggie side I’ve been making, I haven’t been too creative with quinoa lately. So I decided to dig through the archives for some inspiration from FoodFash past. And what I landed on were three recipes that I can’t wait to re-integrate into my meal rotation over the next few weeks!

Quinoa Stuffed Grape Leaves {pictured above}

Better Breakfast Quinoa

Quinoa Tabbouleh

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