Meatless Monday: Roasted Root Veggies with Turmeric-Tahini Sauce

My in-laws live here in Tucson.  They followed us here about a year after we moved from Santa Fe, NM.  They live

Picture from Dishing Up The Dirt

Picture from Dishing Up The Dirt

10 minutes away and we have family dinners on a regular basis.  They watch Sara Belle we watch their yellow lab Henry.  Whenever they go out of town, they clean out their refrigerator and bring it all over to our house.  So, right now I have a large amount of fresh veggies that need to be used!  Sweet potatoes are the focus of this post so I went to one of my favorite sites for interesting veggies: Dishing up the Dirt.

Roasted Root Veggies with Turmeric-Tahini Sauce



  • 1 cup chopped sweet potato
  • 1 cup chopped rutabaga
  • 1 cup chopped parsnip
  • 1 cup chopped carrots
  • 1 cup chopped turnips
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • fresh minced thyme for serving (optional)


  • 1/2 cup tahini
  • 2 tablespoons rice vinegar
  • 2 tablespoons low sodium tamari (or soy sauce)
  • 1 tablespoon freshly grated ginger
  • 3 teaspoons freshly grated turmeric (or 1 teaspoon ground)
  • 1 1/2 teaspoons pure maple syrup
  • 3/4 cup water



  1. Preheat the oven to 400F.
  2. Toss the chopped veggies with the oil, salt and pepper. Place on two rimmed baking sheets and roast in the oven until lightly browned and tender, about 30-35 minutes. Rotate the pans and toss the veggies halfway through cooking.
  3. While veggies roast prepare the sauce. With an immersion blender or small food processor combine all the ingredients and process until smooth and creamy. Taste for seasonings and adjust as necessary.
  4. To serve sprinkle the roasted veggies with a little fresh thyme and drizzle with the sauce.


*If you’re veggies are fresh from the market no need to peel them *Cooking times will vary *Taste test as you go *Store extra sauce in an airtight container in the fridge for up to 5 days

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Meatless Monday: Pumpkin Spiced Oatmeal Muffins

Hello delicious!  If your breakfast is often a smoothie or a cup of coffee on the go, you’re going to love this muffin.  Now, before you say: “no carbs” “gluten free” or “that won’t sustain me past 9:15 am”…make them and then you’ll say: “I love them!”  And, one of the best things about them, there’s not a grain of wheat in them!  The recipe comes from dear Andrea Bemis of Dishing up the Dirt.  Enjoy them as breakfast or a snack…and though I rarely have a meal that doesn’t contain Grass Fed Kerry Gold butter, they don’t need it.

Pumpkin Spiced Oatmeal Muffins (Vegan)IMG_0002


3 cups old-fashioned rolled oats
1 1/2 cups pumpkin puree
3 TBS sunflower seed butter
1/4 cup pure maple syrup
1 1/2 cups unsweetened almond milk
3 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp allspice
1/4 tsp ground nutmeg
2 TBS ground flax seeds
a few walnuts for topping


1. Preheat oven to 375 degrees.

2. Combine all the ingredients for the muffins in a large bowl. Mix well until all the ingredients are well combined.

3. Grease a muffin tin with coconut oil or oil of choice.

4. Scoop the batter into each muffin tin all the way to the top (these puppies wont rise!) top with a few crushed walnuts.
5. Bake in the oven for 20-25 minutes or until firm to the touch.



Purée of Cauliflower with Garlicky Swiss Chard and Pine Nuts

Vacation tends to force me to recalibrate my eating.  Over the last week, I have tried to keep things healthy but sometimes I found it hard not to indulge.  Now that we are home and getting back in our routine, I have found some super yummy recipes that will feel indulgent but are healthy!

This one is a good start and is from one of my favorite sources: Andrea Bemis’ Dishing Up the Dirt. Andrea has provided many recipes to the Barre3 blog and you can find this one below and on their blog.

Cauliflower Puree with Garlicky Swiss Chard

Serves 4


1 large head of cauliflower, cut into small florets

3 Tbsp. extra virgin olive oil

1/2 tsp. salt

1/8 tsp. cayenne pepper

Pepper to taste

1 large bunch of swiss chard, tough stems removed and chopped

1 Tbsp. extra virgin olive oil

3 Tbsp. water

3 large cloves of garlic, minced

1/4 tsp. crushed red pepper flakes

1/4 cup pine nuts

salt and pepper to taste


1. Set a steamer basket in a large pot and fill with water until it reaches just below the basket. Bring water to a boil. Add cauliflower, reduce heat, cover and steam until cauliflower is tender, about 10 minutes.

2. While cauliflower steams, heat a large skillet over medium heat. Add the pine nuts and toast for about 2 minutes, stirring often. Remove pine nuts and set aside. Add 1 Tbsp. olive oil. Once oil is heated, add the garlic and crushed red pepper flakes. Sauté for about 1 minute, stirring often. Add swiss chard and 3 Tbsp. water. Reduce heat to low and sauté until chard is tender and wilted, about 5 to 8 minutes. Season with salt and pepper.

3. Once cauliflower is ready, transfer to a high-speed blender and add 3 Tbsp. olive oil, cayenne pepper, salt, and pepper. Process until smooth.

4. Place cauliflower in a large serving bowl topped with chard and pine nuts. Season to taste with salt and pepper. Enjoy!

Meatless Monday: Heirloom Tomato Pie With Almond Flour Crust + Creamy Cashew Herb Filling

I have posted from Andrea Bemis’ website Dishing Up the Dirt several times.  Her recipes are not only delicious but interesting!

Dishing Up the Dirt

Dishing Up the Dirt

Many of them are vegan, which we are trying to do more of in our family.  This recipe simply knocks it out of the park.  The boys loved it and I caught Ryan shoving in an additional mouthful after dinner was over.  The Creamy Cashew Herb Filling is outstanding.  The recipe makes more than you’ll need for the pie, so I tired it on a couple of things: crackers, toast, in a wrap sandwich.  Dee-lish!

Another reason why I love this recipe?  It calls for the beautifully colored and shaped tomatoes in the “Heirloom” category.  I’m not sure why, but seeing the red, red-green, yellow, yellow-green, and orange hues.  They aren’t perfect.  They aren’t uniform.  I think that’s why I love them.

Heirloom Tomato Pie with Almond Flour Crust + Creamy Cashew Herb Filling

2 cups almond meal/flour
3 cloves of garlic, minced
2 Tablespoons fresh basil, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup olive oil
1 Tablespoon + 1 teaspoon water
Cashew Herb Filling
1 cup raw cashews (soaked in warm water for 30 minutes)
2 cloves of garlic, minced
3 Tablespoons fresh lemon juice
1/4 cup fresh basil, diced
2 Tablespoons fresh parsley, diced
1/4 cup water + additional to thin if necessary
1/2 teaspoon salt
2 medium sized heirloom tomatoes, sliced into 1/4 inch thick slices
1/2 cup cherry tomatoes, sliced in half
Olive oil for drizzling
salt + pepper
fresh basil, roughly chopped
Serves 4
1. Place the sliced tomatoes in a single layer on paper towels. Sprinkle with salt and let rest for about 10 minutes. Flip the tomatoes and place on another layer of paper towels. Sprinkle with a little more salt and keep aside until ready to use.

2. Preheat the oven to 400F. Grease a 9 inch pie plate with plenty of oil. In a mixing bowl, stir together the almond meal/flour, garlic, basil, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
Press the dough into your prepared pie plate until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden and firm to the touch. About 18-20 minutes.

3. Prepare the cashew herb sauce by draining and rinsing the soaked cashews. Place the garlic, lemon juice, basil, and parsley in a food processor. Process until finely chopped. Add the cashews, 1/4 cup water and salt. Process until it reaches the consistency of a thick ricotta cheese (add more water-1 teaspoon at a time-until desired consistency) Taste test and adjust seasonings as needed.

4. Remove the pre-baked pie crust from the oven. Spread a medium-thick layer of the cashew-herb sauce over the crust (there will be leftovers!) then layer with the sliced tomatoes (after patting them dry). Sprinkle with fresh basil, salt + pepper. Drizzle the whole pie with a little olive oil and place back in the oven for 40-45 minutes, or until the crust is dark brown and the tomatoes are lightly shriveled. If the crust is becoming dark brown too early, place a layer of tin foil over the crust to prevent burning.

5. Remove from the oven and let the pie cool for 25 minutes before slicing and enjoying.


Meatless Monday: Hippie Ranch Dip and a Delicious Blog

Last night I was looking at the August issue of Food and Wine looking for recipes for the week and stumbled across the most wonderful blog featured in “The Artisan Circuit.”

Hannah Messinger’s blog is beautifully constructed and delightful to read. In addition, her photos are superb.

I’ve picked out a few recipes to try so stay tuned! For now though, check out the following recipe that I recently made. It is a healthier dip for fresh veggies sandwiches and just about anything else. Hippie Ranch Dip is another winner from Andrea Bemis’ Dishjng up the Dirt. The boys like it way more than Hidden Valley.

Hippie Ranch Dip

1/4 cup tahini

3 Tbsp H2O or more for thinning the sauce

1 Tbsp lemon juice

2 Tbsp nutritional yeast

2 cloves garlic, minced

1/4 cup minced dill

1/4 cup minced flat leaf parsley

2 tsp onion powder 

Pinch cayenne

Sea salt and ground black pepper to taste


1. Mix all ingredients in a food processor or with an immersion blender. 

2. Dip favorite foods in it and enjoy!




Meatless Monday: Pumpkin Chili

I’m ready for some comfort food tonight.  I’m not complaining but I’m running a little low on creativity and energy this morning.  We flew in from Kauai last night and didn’t get to 525c2b9a697ab06b1a009f1c._w.540_s.fit_bed until around 1 am.  I’m not sure why, but I wasn’t able to sleep past 6 am, which for me right now is 3 am.  I think I may be missing the roosters of Poipu Beach already.  More on that later.

So, here’s the recipe.  As you may remember, Andrea Bemis’ website called Dishing Up the Dirt is a favorite site of mine.  I found the following recipe via The Kitchn by clicking over from her site.  It’s delish!

Pumpkin Chili

Serves 8 to 10
3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard
2 medium turnips, about 3/4 pound
1/2 cup unsalted butter
1/2 cup olive oil
1/2 cup finely ground cornmeal
2 red bell peppers, chopped
1 large onion, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
4 cups vegetarian broth
2 10-ounce cans diced tomatoes with green chilies, such as Rotel
2 16-ounce cans chili beans, drained
2 cups frozen corn
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon cumin
Several dashes vegetarian Worcestershire sauce
Salt and freshly ground black pepper, to taste
Balsamic vinegar, to taste
Chopped green onions, to serve
Shredded cheddar cheese, to serve
Sour cream, to serve

Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife. (See our directions here on how to roast pumpkin and squash seeds.)

Peel the turnips and cut into 1-inch pieces.

In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.

Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)

Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.

Recipe Notes
Vegan & Gluten-Free Pumpkin Chili: Substitute olive oil for the butter and offer dairy-free toppings to make the chili vegan. The chili is naturally gluten-free, as long as all prepared ingredients are gluten-free.
Storage & Freezing: This chili freezes well, but it’s also a crowd pleaser, so we rarely have any left!



Feast Your Eyes

I know there are lots of diversions online these days.  Obviously.  You’re reading ATWTTL.  There is Facebook.  There is Twitter.

The Gorgeous Danielle Schaffer

The Gorgeous Danielle Schaffer

There is Instagram.  What is a gal to do with all of the great info out there?  To help you filter through some of that, I’m here! There are a few blogs that I can’t get enough of!  I want to share them with you!

City Girl Gone Mom – Danielle Schaffer is the author of this wonderful lifestyle blog.  She is a

dear friend who is a wife, mom, photographer, lighting designer, and complete fashionista.  She is my go to stylist.  I literally send her pictures and ask her to help me with my clothes.  Our husbands were both medical officers in the Navy and I met them 2 weeks after they had their first son.  We took dinner to them and they welcomed me into their home and I saw firsthand what a cool, gorgeous and fun couple they are.


The Glossy Lemon – Holly Gery is the author of this life-style blog.  My husband Ryan, Holly, and her older sister Jennifer all grew up in Ketchum, ID.  Jennifer is a dear friend of mine and also has a great sense of style.  The Glossy Lemon showcases Holly’s lovely sartorial smarts.  She’s a

The Lovely Holly

The Lovely Holly

working mama and has a keen eye for the put together but not trying to hard style.  She has a great page titled: Daily Reads, which has other great style blogs that cover the range fashion situations from office to dreamy glamour.

B Spot Girls – Wondering what new beauty products to try?  This website and its four testers are all friends from boarding school…just like Sarah and me.  Actually, it is the same boarding school.  I read about their blog in our alumni magazine and have been reading their creative, honest and clever reviews of some of the best products out there!  By the way, their review of Trish McEvoy’s mascara sold me on it.B Spot Girls Logo FINAL

I would be remiss to not mention something about my favorite subject: FOOD!  I have two.


Tori Avey of Shiksa in the Kitchen

The Shiksa in the Kitchen – Tori Avey’s delicious blog is inspired by her status as a shiksa in the kitchen.  As a shiksa myself, I logo_op6appreciate her effort to honor Jewish traditions, through food.  This site is my go-to along with for getting all of the details right during Jewish holidays.

Dishing Up the Dirt – Andrea Bemis is a blogger and farmer.  I first came across her recipes through the recipe section on the Barre 3 app.  The recipes are balanced, not complicated and best of all: DELICIOUS!  I have not been disappointed with a single recipe I have made.  I have shared several on this blog.  Check her out, you won’t be disappointed.

The last and most recent find is Rebecca Egbert.  I follow her on Instagram.  I overheard someone talking about her at my Barre3 class and a couple of hours later, my dear friend sent a text telling our thread of friends that we should check her out.  My friend Molly’s exact words were: “She’s a badass.”  I knew I had to see what she’s all about.  She has a wonderful site.  Last week (her January 5th posting), she had a post that really spoke to me.  As I approach my 39th birthday it was appropriate. Take a look at it.   But the line that really stuck out is the following:

“Developing your own style of mothering is equally important as having support to help you with all the adjustments of early

"Badass" Rebecca Egbert

“Badass” Rebecca Egbert


Speak it Rebecca!  Thank you.  I am still developing my style and I’m almost 5 years into this thing.  So, to all of you mothers out there: be confident, be vulnerable, be present, be realistic, just be.

Happy Reading!


Meatless Monday: Lemon and Herb Cauliflower Couscous with Chickpeas

photo 1-2

Finished Dish…it is delish

I have been going to a class called Barre3.  No, you did not misread it, it does not read: “bar”.  It is an fitness class that is a combination of ballet barre, yoga, and pilates.  It is extremely challenging and fun.  I’ll do a full article on Barre3 this week.  When you join Barre3, you can also have access to lots of yummy recipes.  The one below is delicious.  Although, I admit, I had to make some changes to it (Nothing major but I added cumin, doubled the Dijon and lemon juice, toasted the pine nuts and did not toast the chick peas for 18 minutes at 425).  I made it last night.  It comes from the Barre3 website but it is by Andrea Bemis: Dishing Up the Dirt.

Lemon and Herb Cauliflower Couscous with Chickpeas



2 cups cooked chickpeas

2 Tbsp EVOO

1 large head of cauliflower, cored and broken into florets (about 4 cups)

1 cup cherry tomatoes, cut in half

1 medium cucumber, cut into 1/4 inch pieces

1 large avocado, cut in half and sliced

1/2 cup raisins

1/2 cup pine nuts

1/4 tsp crushed red pepper

pinch sea salt


1 Tbsp tahini

1/4 cup EVOO

4 Tbsp lemon juice

1/2 tsp cumin

1 Tbsp Dijon mustard

1/2 tsp honey

1/4 cup parsley minced

pinch of sea salt and black pepper


1. In a small pan toast pine nuts until golden.  Remove from heat.  Set aside.

2.  Pulse the cauliflower in batches, (about a quarter of the cauliflower at a time) in a food processor until it is

Cauliflower toasting in pan.  This is the consistency you want.  It looks like couscous!

Cauliflower toasting in pan. This is the consistency you want. It looks like couscous!

riced, about the size of couscous.  Do not over process.

3. Heat a large skillet over medium heat and add EVOO and riced cauliflower allowing it to toast slightly, stirring often.  Remove from heat after 2-4 minutes.

4.  Combine ingredients for dressing in a food processor, use an immersion blender, or use a whisk and a bowl.   You may add EVOO to achieve the consistency you desire.

5. In a large bowl combine the cauliflower “couscous” with chickpeas, tomatoes, cucumber, avocado, raisins, toasted pine nuts and crushed red pepper.  Drizzle with dressing and toss until combined.  Divide among four plates and enjoy!


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