Green Onion and Pea Risotto (GF + Vegan)


I bought a bag of shelled peas at the Farmers market and then agonized like a girl over a prom dress about the best way to eat them.  Do you do that too or is it a special kind of crazy?  There’s a limited selection of veggies in the desert so something like a bag of fresh peas can really send me over the edge and get my neurotic juices flowing!  Mmmmm, but risotto with fresh peas- it was totally a happy dance in the kitchen moment when I had my first bite!  If you’re in the market for an easy weeknight dinner that celebrates summer, well here you go, I made this for you.  xx- Sarah

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Raspberry Granola {Vegan + GF}


Happy Monday everyone, I hope you had a great weekend, I hope you ate delicious things, I hope you had that amazing sleep where you wake up and realize you’re sleeping- then close your eyes to get even more of it, that luxurious feeling.    Today I’m sharing a recipe for the thing I can’t stop eating- raspberry granola!  My favorite breakfast as of late consists of this- this granola, almond milk or coco yogurt and the freshest, sweetest fruit I can get my paws on!   This is the season for all my favorite stone fruits and berries and I’m taking full advantage.  I’m in heaven!  And this raspberry granola adds the perfect amount of crunch.  Lou  says it’s “the best” I’ve ever made.  So there’s that testimonial.  Make it, buy as much stone fruit and berries as you can swing and GO NUTS!!!  xx- Sarah

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Vegan + Gluten Free Banana Bread OMG


Good morning and happy Monday everyone!  As I’m sure you’ve either read elsewhere or surmised by now, Carlos passed away last Tuesday.  I want to write about it but I haven’t been able to yet.  Someday I will. Maybe sooner than later, I really don’t know.  Our hearts are heavy, we’re still in a bit of a daze.  But we spent yesterday with incredible friends who made us laugh, smile and forget our sadness for a time.  And I remembered that life moves forward.  One day at a time.  And things like banana bread are very helpful in times like this.  Honestly, when is banana bread NOT helpful?  And for all you gluten-free vegan baking skeptics, start here.  I promise you won’t be disappointed!  xx- Sarah

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Fudgsicles! Fudgsicles! Fudgsicles!


The summer after I graduated high school I worked at a marina in South Portland, Maine as a dockhand.  I’ve always said that nothing beats a good summer in Maine and I still think of it as one of the best jobs I’ve ever had.  I spent the majority of my days in the dock-house overlooking the marina and ocean waiting for a boat to come in or clients to stop by with questions or to buy supplies.  I also ate a fudgsicle  They remind me of a time when I thought I knew everything but actually knew nothing.  They taste like carefree summer days, in the best way.  So here is my {healthier)version- made with only 4 natural ingredients and even more delicious (in my opinion) than the original!  Hope you love! xx- Sarah

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I’m not going to lie to you, I would marry these crispy peanut butter chocolate balls if marrying chocolate balls was a thing.  They are insane, the kind of crazy that’s so good it borders on bad.  The kind of crazy that’s best made to share because there’s pretty much no chance of resisting them once you have a batch of them in your refrigerator and THEY WILL BE EATEN ALL AT ONCE, if they have their way with you!  You’ve been warned.  Have at them!  xx- Sarah

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butternut squash soup with curried pepitas

i had this moment in the grocery store the other day where i realized that we’re almost at the end of the very last scraps of winter produce.  and like some crazy squash hoarder i started grabbing at the butternuts.  i’m going to make a couple batches of this soup to freeze because i hate the idea of waiting until october to have butternut squash soup again.  is that crazy?  maybe i’m a kooky squash hoarder or suffering from some other squash related mental disorder.  something to ponder while i’m roasting 55 batches of butternut.  xx- sarah  {more after the jump}

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