Also known as burnt broccoli in our house. Empty a frozen bag of organic broccoli onto a lined baking sheet. Spread out into a single layer, coat with olive oil, and season generously with a high-quality sea salt or (my favorite) Redmond real salt. Bake in a 350° oven for approximately 35 minutes, mixing and/or turning […]
My Go-To Broccoli Recipe Read More »
It’s October, which means it’s time to watch Practical Magic. I adore this film that’s about the power of sisterhood as much as it is a nod to all the witchy things. It inspired the recipe I’m sharing with you this month because I always wanted a house where we have chocolate cake for breakfast…but mine
Cake for Breakfast Read More »
After a couple of unconventional Thanksgivings (last year we were in quarantine, the year before we were in England), I’m looking forward to a traditional Thanksgiving feast this year. We are hosting 11 people in total, and I have control issues, so therefore, we are doing all of the cooking and baking. Here’s what on
Our Healthy Thanksgiving Menu Read More »
I learned about jam tartlets while living in England, and my kids and husband are obsessed. I throw them together in a pinch, which is why they look like this. If you can make yours pretty, be sure to post and tag me so I can be inspired. Makes about 24 mini jam tartlets. Ingredients
Just in time for Thanksgiving, I tracked down the recipe for my go-to feast favorite: a healthy pumpkin pie. I make this pretty much every Thanksgiving, and it’s clean enough to eat for breakfast the next day. The crust is inspired by Rachel Mansfield’s, but feel free to omit completely if you don’t want to
Healthy Pumpkin Pie with Pecan Cookie Crust Read More »
