Breakfast Yogurt with Olive Oil, Blueberries, Banana + Chia Seeds

Do you love breakfast as much as I do? When I have buckwheat groats soaking overnight, or a particularly yummy and fresh granola waiting for me in the morning, I get excited just going to bed knowing I get to wake up to a delicious breakfast. That's how much I love it! I've been really digging full-fat yogurt lately, and Noosa's plain yoghurt is ridiculously good. I've been dressing it up with some healthy add-in's like fruit, a drizzle of extra virgin olive oil, and a sprinkle of sea salt to really take it over the edge. Try this tomorrow for breakfast and I promise you won't be disappointed, or hungry until lunch!

See the recipe after the jump!

AVOCADO + TOMATO SANDWICH (VEGAN)

Let's talk about this sandwich. Oh man, it is GOOD. So good, in fact, that I have been bringing it to work as lunch for a few weeks straight and have not grown tired of it yet. It seems simple, right? That's because it is! The thing I love the most about this sandwich is that it completely fills me up and leaves me satiated for the entire afternoon. I feel great about the fact that it's made from whole, healthy, and fresh ingredients. And I don't need to think about preparing a different lunch each day, worrying that I'll be hungry later. Ready to try it yet?

See the recipe after the jump!

Cold Brewed Iced Coffee + Cream

Cold brewed iced coffee has to be one of my favorite drinks on a humid summer day. It's refreshing and gives you the perfect kick of mid-afternoon caffeine. We've been having plenty hot humid summer days as of late (not that I'm complaining after the deep and dark never-ending winter we just had), so our fridge has been fully stocked with cooled beverage goodness.

The lovely thing about the cold brew method is the absence of acidity and bitterness usually accompanied with regular coffee. Instead, you're left with a smooth, dark and rich blend that can be enjoyed straight up black or with all the add-in's your heart desires.

Cold Brewed Iced Coffee

1 cup coarsely ground coffee beans

4 cups cold water

Half & half or creamer

Place the ground coffee in a large pitcher or container. Pour the cold water over the top. Stir slightly to make sure all the grounds are submerged. Let stand at room temperature, or in the refrigerator, for 12-15 hours to brew. After brewing, pour the coffee through a cheesecloth or coffee filter several times until the grounds are gone. Serve over ice and mix with cream or half & half and/or flavors of your choosing.

happiest

of days to my dear Richard!

recipe: coconut cream pie

Nothing screams summer picnic like a cream pie. Totally over the top, decadent, and sugary, it's American through and through. So what better dessert for Memorial Day yesterday than a Coconut Cream Pie.

recipe: radish, apple, and onion tart

Happy almost-Memorial Day! I've been enjoying the abundance of seasonal fruits and veggies in pie and tart form as of late. So it's no surprise that my Memorial Day picnic will be filled with produce stuffed inside of rustic crusts.

This radish, apple, and onion tart with peppered goat cheese and honey was to die for. I promise you, even though the combination isn't intuitively appealing, the taste is a knock-out. And because it's free-form (AKA shape the pie dough as you please), if you're armed with a good crust, it's really tough to screw it up.

apple, pear and fennel towering salad

The simple and sweet combination of apples, pears and fennel make the perfect summer salad.

Roasted Pepper Quinoa Burgers with Portobello Cap Buns