Lately, I’ve been receiving emails and messages from other bloggers asking for tips and advice on how to expand their blog, how to get more subscribers, how to take photos, etc. I thought I’d answer these questions and more in a series of blog posts. If you have further questions, please don’t hesitate to ask me. I love to read and answer questions (and comments!).
Shredded chicken with kale, sliced mushrooms, sweet corn, carrots, and onions in a lemony thyme broth. Warm and healthy, this chicken kale and vegetable soup is perfect for cooler autumn days.
Soups are one of my favorite dishes to make because they’re simple, versatile, and so flavorful.
My sister hasn’t been feeling well these last few days, probably a cold, so I thought I’d create a version of the classic Chicken Noodle Soup, except with just chicken and vegetables. Soup always make me feel better when I’m feeling under the weather. Something about the warm broth is just very revitalizing.
This Chicken and Vegetable Soup is a one-pot recipe, which means very little clean-up. Yay! While I love cooking, I really don’t like washing pots and pans. Do you feel the same way?
This soup I’m sharing with you is easy to make and healthy. With just a hint of lemon, this twist on the classic chicken soup is both refreshing and comforting. Hope you’ll enjoy it as much as I do!
Cheesy pasta shells coated with rich, slightly sweet pumpkin puree, bite size kale, and just a kick of garlic. Fall meets comfort food in this deliciously creamy pumpkin kale mac and cheese.
I think I just found a new side dish for my Thanksgiving dinner. Or maybe it’ll just be my main dish.
Seriously. That good.
Slightly sweet pumpkin puree coating every little surface of those cheesy pasta shells with little bits of kale in each bite. Yes please. Because this mac and cheese is no longer that comfort food made from powdered cheese straight from that familiar blue box. No, this is comfort food at its autumn finest.
Bite size kale tossed with toasted walnuts and dried cranberries, then topped with poached pear and sliced tomatoes. This autumn kale salad with poached pears has all the flavors of fall, warm and cinnamon-y, perfect as a meal or as a side.
It’s pear season! And just like apples and pumpkins, pears remind me of the cool breezy autumn. But unlike apples and pumpkins, both of which get plenty of attention this time of year, pears don’t seem to be featured as much in recipes.
So today, I wanted to share with you a recipe that includes sweet and crisp pears.
Just imagine kale tossed in olive oil, toasted walnuts, and dried cranberries, drizzled with a warm cinnamon-y apple pear juice, then topped with a soft juicy cinnamon-y poached pear. Each bite is filled with that juicy sweetness of sliced pear, dried cranberries, crunchy walnuts, and that slightly rough texture of kale. How can you not think of autumn with that delicious combination?
Soba noodles topped with lightly fried tofu, sautéed mushrooms, thinly cut carrots, sautéed bean sprouts, sliced cucumbers, and red chili peppers then tossed in a spicy chili paste sauce. This quick and easy vegan dish is a twist to the classic Korean bibimbap.
Oh my god! I’ve been waiting for days to share this recipe with you, but with so many other recipes scheduled, this dish had to wait impatiently for its turn.
And how you entered my giveaway yet? If not, there’s still time left to enter for a chance to win baked goodies.
Have I mentioned before that I love love love Korean food? It’s probably my favorite cuisine. Spicy food and tons of refillable side dishes? What’s not to like? But it’s debatable. Thai and Vietnamese food are high up there on my list of favorites too. What about you? What are your favorite cuisines? I’d love to know!
Prickly pear blended with lemonade to create an amazingly refreshing drink, perfect for a warm day in fall. Easy to make, this beverage is great for entertaining guests.
Isn’t the color to this prickly pear lemonade so pretty and vibrant? If you can’t already tell, I like my food to be colorful.
This drink is super easy to make too with just five ingredients and mint for garnish.
When I’m out grocery shopping, I always come across boxes filled with prickly pears. I figured I should take it as a sign, that it’s meant to be. So I bought a few.
I wasn’t sure at first what to do with it. But I didn’t think I could go wrong with making it into a beverage. So ta da! We now have prickly pear lemonade!
****The Winner of the Wallflour Girl Etsy Shop Sampler Box Giveaway is Carolsue! Congratulations!****
It’s finally time for a giveaway! Are you as excited as I am?
This weekend I’ve teamed up with Wallflour Girl and a few other bloggers to bring you a giveaway! It’ll run for only a week so you better hurry and enter now.
You may have already met my friend Ala from Wallflour Girl. If not, you should definitely head over to her blog and check out her recipes. She has the most amazing dessert recipes! Many of which are healthy, vegan, and gluten free.
During this past month, not only did she redesign her blog layout, she was also busy preparing for the grand opening of her shop on Etsy!
A deliciously rich pumpkin layer on a moist vanilla wafer crust, cut into single serving bars. These classic pumpkin pie bars are simple to create and perfect for the fall holidays.
I have another pumpkin recipe for you! This time, it’s a classic.
With all these fall related recipes, I think by the time we reach Thanksgiving, you might just be tired of pumpkins and apples. My cousin has already declared that she doesn’t want pumpkin pie for Thanksgiving after all the taste testing I’ve made her do these last few weeks. Maybe it’s time to find someone else to test out these recipes and desserts. =)
Green tea and coconut ice cream blended with milk to create a deliciously creamy beverage. With just three ingredients, this green tea coconut milkshake is simple to make and absolutely addictive.
Every once in awhile, when I’m out with family or friends, I seriously crave a milkshake. I know how unhealthy these fast food milkshakes are. You can practically taste it: the creaminess, the sweetness, that richness that you can only find in ice cream. It tastes so good, but you know it’s completely bad for you. I tell myself that I don’t get to have one that often, so it’s okay to splurge a little. But several sips in and I’m already tired of it because of how rich and sweet the beverage is.
Today, I decided to share with you my Green Tea Coconut Milkshake. It’s not necessarily a healthy milkshake, but it’s definitely less sweet and much more customizable to your preferences.
Pumpkin pie baked inside a hollowed out apple and topped with vanilla wafer crumbs. This quick and easy dessert combines two fall favorites.
Which is your favorite: apple pie or pumpkin pie? That’s the question I feel I’m always asked during the fall. But why, oh why, can’t I have both?
There’s a tiny café near my house, which serves large slices of pie. When I order one to bring home, they usually place it into a small reusable container (because SF doesn’t allow for Styrofoam or plastic anymore) topped with heaps of whipped cream. I don’t eat all of the whipped cream, of course, but it sure does look nice on my pies. My issue though is that I can never decide which one I want. And I definitely do not want to eat two huge slices all by myself. But I really want to stick my fork in both of them and savor the distinctive flavors of fall.
If you look on Pinterest, there are so many recipes lately of Apple Pie in a Baked Apple. I wanted to do something similar but at the same time, different. So I decided to combine two fall favorites in one recipe. The result? Pumpkin Pie in Baked Apples.