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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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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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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Risotto Primavera

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.

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Hi, everyone! Good to see you again! It’s been a while! Did you miss me? I thought so. Don’t worry though; I’m back. I took this weekend off to relax and go camping with Kyle because I FINALLY GRADUATED! I’ve been working my bum off for 5 years, and now I can finally say that I’m a college grad. It feels good, y’all, and also a little bit terrifying. I’ve been a student for the past 17 years of my life, so it’s kinda scary to think that now I have to build a whole new routine from the ground up. But the world is my oyster, and ultimately, I’m excited. Stay tuned for life updates!

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Mushroom, Caramelized Onion & Goat Cheese Galette + Some Thoughts on Special Diets

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?

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Southwest Corn Chowder with Chorizo-Spiced Cauliflower

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!

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Beer Battered Cauliflower Tacos with Vegan Chipotle Cream

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!

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Blueberry, Apricot & Almond Overnight Oats + The Art of Balance

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.

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