Being able to make a good cocktail is one of the most lucrative skills out there, in my opinion. It’s really similar to cooking in a lot of ways—you take what you have, and you throw it together in a way that you think will make people happy. More often than not, if you have a general idea of what you’re doing, you’ll be successful. This recipe was one such success. I can’t wait to make and share more cocktail recipes here!
Happy Friday, everyone! Today I’m sharing with you an incredible vegan recipe that just might convince even the staunchest carnivore to incorporate a few more plants into their day. I dreamed up this southwestern-inspired dish after a family barbecue that ended up with waaaay too much leftover corn. I didn’t get to use that corn (sad face) but in the future, I know what I’ll be doing with it!
I know what you’re thinking. Cheesecake? On a Wellness Wednesday? Girl, you crazy. But I promise I’m going somewhere with this. As far as I’m concerned, cheesecake fits right into a healthy, balanced lifestyle, and here’s why. Continue reading “Classic Cheesecake with Strawberries & Oreo Crust + Cultivating a Healthy Relationship with Food”
I got a request last week for a way to make vegetables taste good. In my experience, the best way to make anything taste good is by frying it. It certainly won’t be nutritious, but we don’t count calories here at FW. (More on that topic on Wednesday!) So here’s my answer to the tasty vegetable question: beer battered cauli tacos with a killer poblano slaw and some hella chipotle cream that contains no dairy!
Being able to bake from scratch without a recipe is a beautiful, beautiful skill to have, and it’s one that I’m still honing. Cooking is an incredible art, but there’s something about baking that just feels like the ultimate form of creation. I’ve always had a deep appreciation for the beauty of baking. You take all these humble, seemingly unworkable ingredients, and with a little time, precision, and heat, you can create something that’s so much more than the sum of its parts.
You know those moments when you just have to take a step back and breathe so you don’t absolutely lose your MARBLES because you have so many things to worry about? That’s where I’m at right now. Growing up, I was always the type of person who thrived in chaos. My senior year of high school, I was taking 3 AP courses along with 2 other difficult courses (my only “blow-off” was choir—but I didn’t even treat that like a blow-off), playing two lead roles in musicals an hour away from each other, getting ready for college, and totally, 100% killin’ it.
My main goal when starting this food blog was to encourage myself and others to make healthier choices. I don’t believe in elimination diets or even “dieting” in general. I’ll never be the type of person who can eat a bowl of leaves and feel satiated and happy. (But if you are one of those people, I’m glad you’ve discovered a relationship with food that makes you feel fulfilled.) I need carbs. I need food that feels like home and comfort and warmth. I need pastries bursting with berries and laden with half-melted cream. And sometimes, ya girl just really, really needs a slice of cheesecake. (Side note: stay tuned for my grandma’s legendary cheesecake with a special Feelin’ Whisky twist. It’ll change your life. Coming to the blog soon.)
It’s officially (almost) summer time, y’all! Nothing says “summer” to me like recipes that celebrate all the fresh, gorgeous produce the season gives us. (Mediterranean Kale & Bulgur Salad, anyone?) This salsa exemplifies quick, delicious, and seasonal, and it’s so easy anyone could do it! It takes just a few simple ingredients and a couple simple steps. Just think… 30 minutes from now, you could be face-to-face with a bowl of what my mom called “the best salsa I’ve ever eaten in my life.” True story.
I’m writing this post the day after I released my blog to the public. When I woke up this morning, I felt so overwhelmed in the best possible way. I never expected people to notice my writing like they did! I assumed people would come for the recipes, but I did not know so many friends and supporters would flock in droves to tell me how proud they were of me. I feel so many things—joy, excitement, and humility, to name a few—but more than anything, I feel so incredibly grateful.
Dreaming up this recipe definitely helped me restore some of the positive energy that had been lacking in my life. (Need context? See this post→Anything Frittata + A New Manifesto.) It was inspired by the absolutely LIT curried chicken salad at Whole Foods Market. Seriously, I daydream about eating whole tubs of that stuff on the daily.