Let’s get something out of the way: I love the holidays. I really, really do. I’ve been listening to Christmas music since November 1. I have lots of festive plans on my calendar. I pretty much don’t give a flying rip about Thanksgiving. Christmas is where it’s at. Give me lights and the Nutcracker and all that jolly togetherness. I’m all about that.

Some people make amazing, ambitious goals for the holiday season. I mean, I kind of do…but my number one goal is to cram as much peppermint and chocolate into my mouth as possible. I am a chocolate mint fiend. And from November to January, I can find more chocolate mint stuff than my little mind can imagine. In my mind, chocolate and mint are a year-round situation (you’ve had mint chocolate chip ice cream, RIGHT?) but for some reason, this combo goes into overdrive during the holidays. I’m on board.

I recently needed something sweet for two occasions: dinner at my parents house and to say thank you to my amazing landlords who care for Harry every single time Andrew and I are out of town. I decided to use this opportunity wisely and try to convert them to Team Mint Chocolate.

As I do whenever I need anything of the baked variety, I checked out my girl Joy The Baker’s site, found these and threw on some sweats to go buy peppermint extract.

Let’s make cookies, friends.

This recipe requires all manner of delicious things: BUTTER, chocolate chips, cocoa powder, tons of sugar. YES.

Mix your dry ingredients and of course, display your butter in a festive bowl:

Assemble all the magical ingredients that make these cookies awesome:

Walk away and let your cat knock over the sugar. KIDDING. Don’t do that. It sucks.

Spoon this thick cookie dough onto a parchment lined baking sheet. Lick the spatula, obviously. If you don’t test the dough or batter when you bake, I just feel sorry for you.

Let them cool, and then make yourself crazy trying to photograph them! IT’S FUN. I mean, this is my first foray into trying to shoot a recipe and a) IT IS SO HARD b) NO REALLY THIS IS DIFFICULT SHIT and c) You will feel like a crazy person over things like napkins. I’ll also thank you kindly for not making fun of my attempts. Baby is learning.

The cool thing is that when you’re done, there’s COOKIES. Pile them high on plates to share, and be sure to break a few so you have lunch.

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Double Chocolate Peppermint Cookies

adapted from Dorie Greenspan by Joy The Baker

Ingredients

1 1/4 cups all-purpose flour

3/4 cups unsweetened cocoa powder

1 teaspoon salt

3/4 teaspoon baking soda

2 sticks (8 ounces) unsalted butter, at room temperature

1 cup sugar

2/3 cup (packed) light brown sugar

1 teaspoons pure peppermint extract

2 large eggs

12 ounces chocolate chips (I used milk chocolate; Joy used bittersweet chocolate. Follow your heart, guys).

Directions

Center a rack in the oven and preheat the oven to 375 degrees F.Line two baking sheets with parchment paper.

Whisk together the flour, cocoa, salt and baking soda.

Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth.

Add the sugars and beat for another 2 minutes or so, until well blended.Beat in the peppermint.Add the eggs, one at a time, and beat for 1 minute after each egg goes in.Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated.

On low speed, or by hand with a rubber spatula, mix in the chocolate pieces.

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.

Bake the cookies – one sheet at a time and rotating the sheet at the midway point – for 10 to 12 minutes, or until they are set around the edges; they may still be a little soft in the middle. I had to bake mine for an extra two minutes or so, but that’s common with my oven.

Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of the dough, cooling the baking sheets between batches.

Over the past year and a half, as I’ve fallen in love with healthy eating and enjoy cooking more and more, the more I find myself researching kitchen items as opposed to clothes. I lovingly pin recipes and kitchen ideas, and my Google Reader has been slowly overtaken by food blogs.

At first, I thought that you didn’t need anything fancy to make awesome food, and to some extent, I still agree. A few sharp knives, some decent pans and bakeware, a handmixer (or elbow grease!) and some sort of food processor will get you pretty far.

And yet. I can’t stop myself from wanting fun stuff! I love kitchen tools and may have recently spent a good hour in Sur La Table just looking.

I’ve been compiling a wishlist and thought I would share it today because I wanna know: what kitchen tools can you absolutely not live without? What should I add? Please tell me all the awesome things about said tools so you can make me really jealous!

Voila!

1. Joseph Joseph Index Chopping Board Set. Sometimes, the idea of chopping veggies on a board I use to chop meat kinda grosses me out. By sometimes, I mean ALWAYS. I’ve tried labeling boards but someone (ANDREW) always messes it up and then it’s a fruitless effort. This set has four boards (one for meat, seafood, veggies and cooked food) and is clearly labeled. This my organizational sensibilities, as well as the side of me that is afraid of food poisoning. WIN-WIN. It’s also adorable.

2. Cuisinart Pro Stainless Steel Cookware Set. We have the Circulon no-stick pans currently, and they are so not at all non-stick. I’d love to be able to turn my back on my eggs again for more than two seconds without earning myself at least five minutes of heavy duty scrubbing.

3. Le Creuset Cast Iron Dutch Oven. I need to feel like Julia Child. Kidding, kind of. But really, the ability to make a “one pot” dinner sounds amazing. I’m also mildly obsessed with this bright color.

4. Rectangular Measuring Spoons. I found these via Shutterbean and I never realized how much SENSE it makes to not have big fat round measuring spoons, especially when you’re digging around in a spice jar. WANT.

5. Microplane Zester. Another Shutterbean find! I actually used Tracy’s at the food styling workshop to grate fresh nutmeg and this thing is AWESOME. Having to ask what nutmeg was (because I’m an idiot) as I was grating it was NOT awesome, but nevertheless, this tool rules. NEED. No more cutting my knuckles open on citrus as I try to zest it on my cheese grater.

6. Cast Iron Skillet. I’ve wanted one of these since I made my first pineapple upside down cake. The idea of getting to make a cake in one of these just appeals to me, not to mention the fact that there are a million other things you can make, too. I also think saying you made something in a cast-iron skillet is just bad-ass.

7. Mezzaluna. Using fresh herbs has changed my life but I hate chopping them. I think this knife would make my life a lot easier, and my dishes a lot more flavorful, simply because I won’t be over chopping basil in three seconds.

8. Roasting Pan. Is it weird that I have kitchen goals? Because I do. I am obsessed with learning how to roast the perfect chicken. The ability to perfectly roast a chicken (with potatoes nestled around it, obviously) seems like the ultimate foodie skill. I think this pan can help me make my dreams come true.

9. KITCHEN AID MIXER. The holy grail. Sometimes, I just stand in Target and stroke one, imagining all the bread and cookies and fresh pasta I’d make…IF ONLY. Someday, friend. Someday.

What are your favorite kitchen tools? What’s on your wishlist?

Sometimes, I really miss junk food. I crave frozen yogurt all the time, long for the sweet taste of chocolate and often have to talk myself out of making cookies because they just sound so good.

When I was at the farmer’s market last weekend, I bought dates for my raw peach pie and had a ton left over. I tweeted about needing some recipes using dates, and Alyssa linked to this recipe for a vegan “Frosty” or fugesicle.

I made a Frosty version first, and ate it fresh from the blender. SO GOOD. SO SO SO SO SO SO SO SO SO GOOD. It sounds crazy but it is literally one of the best things I’ve ever eaten. I took the remainder of the mixture and froze it in my popsicle molds. They are amazing in both forms. Rich, chocolatey and creamy. Even if you’re not a vegan, make this. Seriously.

Junk food craving, cured!

 Vegan Frosty/Fudgesicle

Adapted from Foodie With Family

• 1 can (13.5 ounces approximately), full-fat, unsweetened coconut milk
• 12 pitted dates
• 1/2 of a ripe avocado, pitted and peeled
• 1/3 cup unsweetened cocoa powder
• 1/4 cup vegan chocolate chips
• 3 cups ice cubes

Mix the coconut milk, dates, avocado and cocoa powder in a powerful blender. Blend on high until smooth. You may need to stop and mix the items around to ensure full blending. Add the ice cubes and blend, moving the ingredients around if necessary, until smooth and very thick. Divide into glasses and serve with spoons. Top with additional vegan chocolate chips if so desired.

Spoon or scrape the mixture into popsicle moulds or small, disposable paper cups. Add the popsicle handles or sticks and freeze for 6 hours, or until frozen solid.

TRY NOT TO EAT ALL IN ONE SITTING. OMG.

The current food situation at our house sounds like the world’s worst joke: what do you get when you cross a Paleo eater (Andrew) and a wannabe vegan (me)? I’ve been eating vegan more and more these days, though I’d prefer if you’d call it “plant based” because then if I steal a piece of bacon off your brunch plate, you can’t say anything! I’m good like that.

Anyways, it’s been interesting. He’s been cooking meat to add to my salads and grains, and I’ve been experimenting with tempeh and nutritional yeast and all kinds of weird crap. I’m feeling amazing, and while I can promise you that I will eat a burger again someday, I am definitely interested in keeping this way of eating as a big part of my life.

One thing we both agree on is good fruits and vegetables and high-quality nuts. Yesterday morning, after a great kayaking session on Lake Natoma, we had breakfast at a lovely neighborhood spot and shared a bowl of fruit. Among the berries and bananas sat a few slices of perfectly ripe peach, and one bite reminded me of one of my most favorite recipes: raw peach pie.

Raw pie crust is an interesting thing. It isn’t baked, and it’s sweeter and spicier than a normal pie crust. Thankfully, it’s healthful, grain-free ingredients mean it’s one thing we can agree on. The mere taste of the peach sent us racing over to the farmer’s market, where we filled up a bag with summery yellow peaches and I put this pie together for a special treat.

It’s simple, really. Blend some almonds, cinnamon, maple syrup and a few pitted dates, plus a few splashes of water to moisten it up:

Toss some sliced peaches in a tiny bit of maple syrup, lemon juice, cinnamon and ginger while the food processor blends your crust:

When your crust is moist and crumbly, but able to hold together on its own, press it into a pie pan:

Next, artfully arrange your peaches into the pan. Or, get real tired of that, and just dump a pie of sweet peaches into the crust. I think it looks pretty, haphazard and all.

Cover well and chill in refrigerator for at least one hour, but I find that more time is better for this pie. The crust sets and the flavors marry. Refrigerate after each serving, too.

So, there you have it. A pretty guiltless summer treat.

Raw Peach Pie

adapted from Living Cuisine

Ingredients

Crust:

2 cups almonds

1/2 cup pitted dates

2 Tbs. maple syrup

1 tsp. ground cinnamon

1/4 tsp. sea salt

water, as needed

Peaches

4 large peaches, peeled, pitted, and sliced 1/4 inch thick

1 Tbs. lemon juice

1 Tbs. maple syrup

1/4 tsp. ground cinnamon

1/4 tsp. ground ginger

Grind the almonds and dates together in a food processor. Add the cinnamon, maple syrup and salt. Mix until thoroughly combined. The crust should be sticky and should hold itself together. It is too crumbly, add a little water as needed. Press the crust into a glass pie plate.

In a large bowl, toss the peaches with the lemon juice, maple syrup, cinnamon and ground ginger. Put peaches in crust, and chill for at least an hour before serving.

Last week, Andrew and I were watching a triathlon on TV when the sport was interrupted for some sports nutritionist to showcase this recipe.

I realize this first sentence is surprising. If you’re surprised that we were watching a triathlon, well…I have to give Andrew a break from Bunheads and The Bachelorette, and if you’re surprised I found a recipe during a sporting event, well…me too.

I feel terrible, because I didn’t catch this guy’s name or site or anything else, since I was too busy writing down ingredients. I did catch that he called this dish “sexy” and so Andrew and I have been calling this Sexy Tabbouleh.

He’s not wrong about this being sexy. This dish is freaking awesome.

Start with quinoa. The rule is one part quinoa, to two parts liquid. Don’t use water. Use apple juice. The juice will make it sweet and lends itself to the fruit salad vibe of this dish. I used about a cup of quinoa, and two cups (plus a bit more) of apple juice. I boiled the juice and when it reached a rolling boil, I added a cup of quinoa. I let it cook for a few minutes before turning the heat to medium, and covering the quinoa while it simmered. Eventually, the quinoa will “puff” and come out of the grain. That’s how you know it’s done.

Let your quinoa cool, because this is definitely a cold salad situation. I stuck mine in the freezer. It worked.

Next, add chopped fruit. I used blueberries, strawberries, mango, and both red and green grapes. I chopped the strawberries, mango and grapes, but left the blueberries whole.

By the way, is there anything more awesome than summer fruit?

When you’re done with the fruit, mix it all up in a bowl. Then, squeeze a whole lemon over it. It will keep the fruit from browning and add a bit of tang.

Next, chop some mint. I know it sounds weird, but this is that extra BANG this recipe needs:

Once you’re done, add the mint, and the cooled quinoa. I let it all chill together for a little bit, added some chopped almonds on top, and then served it for a cold summer breakfast.

It was refreshing, light and filling all at once. Definitely going to be a staple in our fridge. I’m already dreaming up a warmed winter version. Mmmm.

Fruity Tabbouleh

Ingredients:

• One mango, diced
• One cup blueberries, washed
• One cup red grapes, washed and halved
• One cup green grapes, washed and halved
• One cup strawberries, washed and chopped
• One lemon
• One cup quinoa
• Two cups (plus a bit more if needed) apple juice
• One tablespoon mint leaves, finely chopped
• Sliced almonds (optional, for garnish)

Directions

Boil one cup quinoa in two cups apple juice, until quinoa is fluffy and cooked. Let quinoa cool. Dice fruit as needed. Halve lemon and squeeze over fruit. Finely chop mint leaves. Combine all ingredients, and chill for one hour. Top with sliced almonds and serve cold.

We all have Sad Food, right? You know: the thing you make after a long day, or when you are feeling a little emotional? My go-to meal used to be pasta with butter and cheese. The healthier I get, the less I go for Sad Food, but I do really miss comfort foods like the glorious combination of cheese and carbs. I’m limiting my dairy to almost nothing these days, so that pile of pasta with cheese just isn’t happening.

I received a copy of Pure Vegan, one of the few vegan cookbook I’ve seen that isn’t focused on the politics of the vegan diet, but instead delivers amazing recipes that are simple and flavorful. I was immediately drawn to the Nutty Mushroom Risotto because it seemed like an amazing, dairy-free replacement for my former comfort food.

I assembled my ingredients and got to work!

Ingredients

6 cups vegetable stock

4 T olive oil

10 oz. mushrooms

2 tsp fresh thyme

3/4 cups finely chopped shallots

1 cup Arborio rice

1/2 cup dry white wine

1/2 cup hazelnuts toasted and skin

Salt and pepper to taste

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Start by toasting your hazelnuts. Put a single layer on a baking sheet and bake at 350 for ten minutes. When nuts are done, transfer them to a clean kitchen towel. Fold the towel over, and rub vigorously to remove skins. Chop finely, and set aside.

Bring your vegetable stock to a simmer over medium heat. You will let this simmer the whole time you’re cooking the rice and mushrooms. In a large saucepan, heat one tablespoon of olive oil over medium heat. Add the mushrooms and saute until they’re soft — about two or three minutes. (Side note: I also added garlic to the mushrooms because I don’t eat anything without garlic). Add the thyme and saute for an additional minute. Transfer to a bowl.

Add the remaining olive oil to the pan. Add shallots and saute until they’re transparent. (Second side note: my Whole Foods only had RED “Spring Shallots” so my risotto is BRIGHT RED. Still delicious!). Add the rice, and cook, stirring consistently. Add the wine, and let it cook, continuing to stir until nearly all the wine has been absorbed.

Next, add a ladleful of the simmering stock to the rice and continue to cook, stirring constantly, until all the stock has been absorbed. Repeat the process until all the stock has been used. Do NOT stop stirring. In the end, the rice should be creamy, but firm — an “al dente” texture.

Add the mushrooms and hazelnuts and stir to combine. I would advise tasting at this point and adding spices as you see fit, including salt and pepper to taste. Serve garnished with thyme sprigs.

The final product — your risotto shouldn’t be red unless you use red shallots, too! They were delicious!

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Do you want to win your own copy of Pure Vegan? Leave me a comment describing your comfort food of choice. I will pick a winner on Friday, June 29. Good luck!

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*I received a copy of Pure Vegan (and an additional cookbook) to review, but my opinions are my own. This risotto is delicious, I promise. 

Thank you to California Grown for connecting me with California growers and encouraging California consumers to “Choose California Grown” when they can.

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As I’ve learned to eat healthier, I’ve obviously been purchasing a lot more produce. One of my favorite healthy eating philosophies is to “Shake the hand that feeds you” (I think this is a Michael Pollan thing) or to get as close to the land as possible. I’ve tried to make the farmer’s market part of my routine in life, but oddly enough, my personal connection runs deeper than where I shop.

The school that I teach at is situated in the San Joaquin Valley area of California, one of the richest agricultural areas in the state. As I started getting to know my students and fellow faculty, I started learning more and more about the farming industry. One former fellow faculty member used to spoil us with fresh walnuts and cherries, left in the staff room for us to take home. Students shyly shared that they help their families work at farmer’s markets and picking produce during the harvest season.

Prior to this, I’d never really thought about where my food came from, and who grew it. But working in an area where many families are supported by the agricultural industry has made the “Buy California Grown” slogan more personal to me, because when I make the choice to do so, I support real people who are involved in the industry. The truth is that buying California Grown is easy — visiting a local farmer’s market, or asking my grocer about California grown products if I can’t make it there (which you can do, too, by the way! It’s easy!).

I was fortunate enough to receive a shipment of cherries to play with this week, and I can’t wait to show you what I made: a Spinach Cherry Salad. Sounds weird, I know…but trust me, it’s delicious!

Gather your ingredients:

You’ll need:

1 cup baby spinach

7-10 brussels sprouts

10-15 cherries

1 orange

1/2 cup quinoa, cooked

1/4 cup slivered almonds

4 T olive oil

2 T balsamic vinegar

spices as needed

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Let’s get started!

If you’re using quinoa, cook that business first. Personally, I like to cook a big pot of quinoa on Sunday so I can use it all week. Or, better yet, I cheat even more and use the above-pictured frozen quinoa-brown rice blend above. I just thaw it before using it in a salad, no work required. I’m fancy like that.

Once your quinoa situation is under control, start with the spinach:

Next, you’re gonna take those brussels sprouts and chop ‘em up real fine:

I used a knife, but a mandoline would be even better. I sliced them up super thin so they turned into a lettuce-like texture. If you’re completely brussels sprouts averse, just use a different sort of lettuce, or even more spinach.

Random Amy Fact: I freaking HATE peeling oranges. I’ve cut myself open with my own fingernails so many times trying to peel an orange, and that fresh citrus juice hurts so bad it’s unreal. So, if I’m at home, I just slice it up with a knife:

Next, the cherries! Pit those babies first. I use a pitter, and then cut them in half:

After you’ve added the cherries, mix in the quinoa. Mix everything up.

The last step is to add dressing! I really prefer to make my own rather than use bottled. I add a few glugs of olive oil, some balsamic vinegar, some pepper and garlic powder and mix it up with a fork. BOOM! Dressing.

Pour the dressing over, add some almonds on top, and voila. SALAD!

I ate this salad for a late dinner on its own, but for a more substantial meal, it would be amazing with some grilled chicken on top, or with some salmon on the side. It was a great blend of summery flavors, and the cherries were amazing. I’ve never had cherries in a salad, but trust me, it will happen again soon.

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Thank you again to California Grown for sponsoring this blog post. Please click here to learn more about all of California Grown growers. I was selected for this sponsorship by the Clever Girls Collective. All opinions are my own. #CleverCAGrown #spon

via Sunset Magazine

Have I mentioned that I’m not really eating dairy anymore? I haven’t? It’s not because I don’t enjoy praising chocolate almond milk in my coffee (delish!), it’s totally because if we ever have a brunch date, I want to be able to eat cheese in front of you without you wondering what I’m doing. I’m sensitive that way. Now that I’ve significantly reduced the amount of dairy I eat, two of my favorite summer treats are out: ice cream and frozen yogurt. Dude, I know. No one is more sad than I am. One of the best parts of summer is fro-yo, outside, with friends.

This summer, I’ve decided to embrace the popsicle. Sure, some of them are made with dairy, but I plan on having a batch of sugar-free, all-fruit deliciousness in my freezer at all times. What evokes the essence of summer more than slurping a popsicle and trying not to let the juice run down your arms? Simply seeing a rocket pop makes me feel nine years old again, and this summer, I’m determined to recreate that. I’ve purchased the cheapy molds from Target, but I’d be lying if I said I didn’t have my eye on this fancy business, which freezes pops instantly. Amazing.

I’ve been doing copious amounts of recipe hunting, so I thought I’d share the wealth and try and inspire a few fellow popsicle makers:

• This article refers to itself as the mother of all popsicle round-ups and it really, really is. There’s something for everyone here, including some boozy popsicles and a cereal and milk pop!
• Avocado popsicles? I’m not sure. One of my favorite bloggers, Joanna from A Cup Of Jo, shares her recipes.
• A few recipes from Sarah Von over at Yes and Yes.
• Pina Colada Pops (made creamy with coconut milk! Mmmm!)
• All-natural popsicle recipes.

If you know of any delicious popsicle resources, please, leave them in the comments — I’d love to give them a try!

Recently, the weather has been nice enough for backyard dinners. I’m fortunate enough to live in an apartment with a truly amazing backyard, complete with an orange tree and patio furniture—perfect for dinners outside. It’s also the busiest few weeks of my school year, as I frantically finish the end of the school business. I am eager to have dinners that don’t take long to prepare but are also delicious and taste like the summer I am so eagerly anticipating. This dinner comes together quickly, but don’t worry, it’s awesome. Andrew declares it the best thing I’ve ever made. I’m not sure I’d go that far, but it’s definitely earned a spot in our regular meal rotation.

Let’s start with a little prep work.

I like to cook my quinoa the night before. If you’re new to quinoa, it’s pretty easy. Take one cup, rinse it off, and cook it in a saucepan with two cups of water. I usually double the batch so I can have enough for this recipe and a quinoa bowl or two.

The morning you want to have this for dinner, throw a package of chicken thighs into your crock pot with a half a cup of barbecue sauce, and some water. I also add some garlic and onion powder, with some seasoned salt. Let the meat cook on low for awhile (I usually let it go all day long). When you get home from work, or it’s been at least five hours, take the meat out of the Crock Pot, get rid of the bones and skin, and shred the meat. Mmmm. Shredded chicken is delicious, right?

Next, add delicious veggies and black beans. I use green pepper, corn, and a can of black beans:

Next, mix everything together, and add a little bit of barbecue sauce. A word to the wise: barbecue sauce can be INCREDIBLY high in sugar. This one is delicious, and has only 4g of sugar per serving:

Once everything is coated and mixed together, add some garnish in the form of cilantro and big chunks of avocado, plus an additional sprinkle of barbecue sauce. Plate, and serve outside whenever possible:

Voila! A quick, easy summer classic!

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BBQ Chicken Salad — adapted from What’s Gaby Cooking

Ingredients

• 2 cups cooked quinoa
• 1 cup corn
• 1 can black beans, rinsed and drained
• 1 cup shredded BBQ chicken
• BBQ sauce
• 5 scallions, chopped
• 1 green pepper, chopped
• cilantro for garnish
• avocado for garnish

Instructions