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.
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.
Ok, so this recipe is kind of out of character for me. I realize that this blog is supposed to be ~healthyish~ or whatever but this is real life. And sometimes, when you’re deep in the throes of real, real life, you need mac and cheese. And there’s just no way around that. And that’s fine, so just embrace it.
We’re getting into cooler weather now (even though it’s been 90°F for the past week) and that means my favorite thing: pot cooking. You know, the kind of cooking where you’re not worried about having the stove or the oven on all day, so you just throw a bunch of things in a Dutch oven and let it warm your house. This is one such recipe. It doesn’t take a lot of prep, but it does take a bit of patience. The payoff is well worth it, though, so stick around.
Ok, so it’s story time. This week, I went to my favorite place on earth (more commonly known as the farmers market) and picked up these absolutely gorgeous peas. See below for photographic proof of said absolutely gorgeous peas.
I’ve received a lot of questions about my diet since I started this blog, so I thought I would take this opportunity to address some of those questions here. It is Wellness Wednesday, after all—so what better time to discuss the word “diet”? If you’re a dedicated reader, I’m sure you’ve noticed that I make a lot of things that are vegan and/or gluten free. However, I also make a lot—a lot—of recipes with cheese and eggs and grains. What gives?
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 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!
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.)