The Perfect Pan Seared Filet Mignon

Psst! You guys, I convinced my husband Peter to write about steak. Two of my favorite things in one post. I’m the luckiest girl. Enjoy!

After many years of going to nice dinners with price-fixed menus, Gina and I made a valuable discovery. Every year on the fourteenth of February, our local grocery store had the most amazing sale: half price steak and half price lobster. Knowing we’d never really enjoyed those no-choice, crowded, over-priced meals out on the town (that, let’s be honest are nothing but mediocre) — a new tradition was born. No longer were we held to the rules of February’s cliche romantic fantasy, we made our own rules by inventing Steak & Lobster Day. And it’s the best day of the year. […]

Ghee Roasted Carrots With Mint Basil Sauce

Do you remember grade school fire drills? The alarm would sound. Momentary chaos ensued as the teacher tried to collect all thirty of us students — we were wiry, strong-willed things, with no intention of being collected or corralled or told what to do. Stern words would follow. Maybe a whistle would be blown. Eventually, we would all march out to the blacktop and line up in a line, facing the school, pretending to watch it burn down in horror. Yeah, we were dramatic. The moments after the drill were usually filled with a broken yet stern sort of disappointment from our teacher. We’d be reminded that the fire could have been real. We should take things more seriously. We’d be reminded that if we were ever to catch fire, God forbid, we were to STOP. DROP. AND ROLL. These words are very firmly implanted in my brain. For as much as I dislike being told what to do, and as much as I disliked the monotony of fire drills, I’m not opposed to keeping pertinent information in my brain that might save my life if I spontaneously burst into flame. I like having basic survival skills. […]

Paleo Eggplant Parmesan With Pork Ragu {Gluten-Free, Dairy-Free + Vegan Option}

I might be having a bit of an existential crisis. I made an entire pan of eggplant parmesan without any actual cheese. And I liked it. A lot. In fact, not only did I not use actual cheese, I manufactured cheese out of nuts. Yup. Nut cheese. I’m still in the middle of a Whole30, which means no dairy for this girl. Enter the cashews.

There are several things I’ve been highly suspicious of in my life, and the culinary term “nut cheese” is definitely on that list. I mean, could it sound any less appetizing? It’s up there with bellybutton lint. Not something you want on top of your pasta. Or, anywhere near the kitchen for that matter. Just, no. But here I am, manufacturing cheese out of cashews. Nutting up a pan of eggplant parm, and trying to convince you that this recipe is so gosh darn good that I considered licking the pan. My husband, a fellow member of team “WHY WOULD THEY CALL IT NUT CHEESE?!” also couldn’t get enough of this stuff. So, in conclusion I think we can agree that the term “nut cheese” is totally gross, but we should put skepticism aside in order to make large pans of dairy-free comfort food. […]

Turkey Meatball Soup With Kale + Mushrooms

Happy New Year, Friends!

You know how the presence of a new year has everybody feverishly whipped up in a resolution making tizzy? I get it. It feels like a fresh slate that needs to be marked with promises to oneself about how many vegetables we plan on cramming into our bodies. A sense of pressure builds towards midnight, until you find yourself on the couch blurting out random things you plan to do in 2016 to your husband. He looks on at your quizzically, as you shout things like “I’M GONNA MOVE MORE!” and “UKULELE LESSONS!!!”. […]