Not-Too-Sweet Granola + Processed Sugar and Eating Mindfully

Granola and I go way back. Our love affair began around 2014, when I was introduced to the concept of the granola bar. I’d chuck Nature Valley Fruit & Nut bars into every bag I owned, making sure I constantly had one on hand as a “just-in-case” snack. I probably ate one a day. Sometimes even two. What I didn’t realize at the time was that these bars were really just a whole lot of sugar poured over oats and more sugar.

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Grapefruit Poppy Seed Scones

I have a love/hate relationship with scones. On one hand, they’re great with coffee, tea, or even a glass of wine if you’ve got a late-night sweet tooth. On the other hand, they’re super dry and make your tongue stick to the roof of your mouth in far too many cases. But when you’ve got a good scone—one that isn’t cloying and desert-level dry—you’ve got a damn good scone.

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Moscow Mulegaritas

The first time I ever had a Moscow Mule was at a bar in East Lansing called the Peanut Barrel. It was right across the street from my house, which later proved to be dangerous. It’s one of those restaurants that brings you baskets of shelled peanuts shoveled out of an enormous burlap sack, and you can just keep getting more of them until you’ve eaten so many peanuts you never even want to look at a peanut again. They’re also rumored to have the best long islands in town, but I never got one of those, because every time I went, I had to get a Moscow Mule.

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Pimiento Beer Cheese Soup

If you’ve been following Feelin’ Whisky on Instagram (which you should be) for any length of time, you’ve probably seen me attempt to make beer cheese soup at least once. I got a request from a friend (hi, Rachel!) for a beer cheese soup recipe in… I don’t know, July? Well, uh, it’s February now, and here it finally is. This recipe is my baby. My magnum opus. I’ve worked and re-worked it so many times it’s virtually unrecognizable from my first draft, but that’s how you know it’s a good one.

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Vegan Butternut Squash & Quinoa Chili

No, I’m not vegan. Yes, this chili is just as delicious as any meaty, cheesy chili I’ve ever made. No, I’m not kidding. It even passed the Kyle test. For those of you who are unfamiliar with the Kyle test, it’s this thing where I feed my extremely carnivorous boyfriend extremely plant-based food, and watch to see if he willingly eats the leftovers or not. He did with this one, y’all, so you know it’s good.

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Prosciutto, Fig & Goat Cheese Crisps

Super Bowl Sunday is fast approaching, folks! Even if you don’t care about football (hello, it’s me) you probably care about Super Bowl parties, because snacks. Snacks and drinks. That’s all we’re really here for, right? To be frank, though, I’m kind of over the quintessential “Super Bowl snack.” No hate on buffalo wings, but they just seem a little old hat.

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Southwest Sweet Potato Breakfast Hash

I am all about breakfast. I’m sure you’ve noticed. If I could make this a breakfast-only blog, I’d probably do that. Unfortunately, I think that might be too narrow a niche, so I’ll just have to limit myself to, like, 60% breakfast food, 40% everything else. I’m usually not big on indulgent breakfasts; platefuls of sugar and thick, creamy sausage gravy are fine on very rare occasions. Typically, I love a well-spiced, easy-to-make, savory breakfast that’s chock-full of plant protein. This Southwest Sweet Potato Breakfast Hash is one such breakfast.

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Bananas Foster French Toast

If you were to ask me about my favorite breakfast foods on any given day, I would almost always skew savory over sweet. For someone who bakes at least once a week, I have almost no sweet tooth—when I bake, I usually eat one of whatever I make and give the rest away to friends and family. So when it comes to breakfast, I’d pick a frittata, a slice of quiche, or a good ol’ fashioned plate of (turkey) bacon and eggs over pancakes, waffles, or French toast. But sometimes… Sometimes I get an insatiable craving for those sweet breakfast standbys, and nothing else will do. Enter this Bananas Foster French Toast.

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The Year I Re-Learned to Love Myself, Body, Mind, and Soul

We’re about two weeks into January now and I just keep marveling at how quickly time passes. Just a few short months ago, I was telling you all about my experience with mental illness and medication, and wondering every day if I’d ever get past the enormous roadblock life had set before me. I’m proud to say that I didn’t just get over it, but I pretty much hurdled over it, and life is so wildly different now but in the best of ways.

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Vegetarian Pot Pie Biscuit Bake

Hi there!!! I’ve missed you in my absence but I’m happy to report that I’m finally back. Hopefully I’m back to stay. Life has been crazy crazy crazy (new job, new city, new apartment, new cat, new phone, new everything) but in the best way. All the dust has started to settle, so I’m finally ready to get back in the swing of things and start bringing y’all some kickass weekly recipes.

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