Basic Roasted Potatoes


Happy Saturday, kiddos!

When you think of weekends, what do you think of?

I think of potatoes.

Breakfast potatoes are my favorite breakfast side… the crispy outside, creamy inside, the perfect saltiness that complements my brunch favorites.

But I’m lazy… who has time to whip up breakfast potatoes when you can stay in bed and read food magazines? Not this girl.

So roasted potatoes are the best solution to your lazy weekend morning inclinations. They are amazing hot from the oven as a dinner side, but also taste great re-heated the next day to go alongside your eggs!

I have shared my recipe for Lemon Roasted Potatoes already on the blog, but these basic roasted potatoes make a better transition from dinner to breakfast (unless you like lemon in the morning – no judgement!).

It all starts with some russet potatoes that have been ruthlessly cleaned…


… and cut into wedges. They need to be super clean but I keep the skins on the potatoes not only for appearance but for a little extra fiber!

Drizzle on some olive oil.


And sprinkle on salt and pepper.

Then pop the pan in the oven and roast at 375 degrees for 45-60 minutes.

Until the potatoes are golden brown, crisp on the outside, and fork tender in the inside.


All that’s left is to serve them alongside your favorite meal – breakfast, lunch, or dinner!

Enjoy, kiddos.

Your lazy Saturday lovin’ friend,


Basic Roasted Potatoes

  • Servings: 4-5 people
  • Difficulty: easy
  • Print


5 medium-sized russet potatoes, cleaned and scrubbed

1 tablespoon olive oil

1 teaspoon kosher salt

1 teaspoon ground black pepper

Cooking spray



  1. Preheat your oven to 375°. Spray a rimmed cookie sheet with cooking spray.
  2. Cut the potatoes into six wedges, long-wise. Spread the potatoes out on the greased cookie sheet.
  3. Drizzle the potatoes with olive oil and sprinkle them with salt and pepper. Toss the potatoes with your hands on the sheet to coat them evenly with the olive oil and seasonings.
  4. Bake for 45-60 minutes until the potatoes are golden brown and fork tender, tossing the potatoes halfway through.
  5. Serve alongside your favorite grilled and roasted meats, or your morning eggs.


Happy April Fool’s Day! (White Bean Hummus)


Happy April Fool’s Day!

(can you believe that it’s April already?!)

I am not big on pulling pranks, today or any day, but if you want to play a delicious prank on your family and friends, whip up a batch of my mom’s April Fool’s Hummus (which is absolutely harmless!).

It is a twist on my traditional hummus recipe


…by replacing white beans for the traditional chickpeas. A tasty, sneaky prank that makes the most stubborn hummus haters change their tune.

It’s all because the white beans have a super mild flavor (which my mom loves) and a super smooth texture (which I love). And the recipe is still super easy.

Combine minced garlic and the white beans…


…with some white vinegar, hot sauce, salt, and pepper in the bowl of a food processor.


Pulse until the beans are broken down slightly.

See, even without the olive oil, the hummus is already becoming smooth.


After an addition of olive oil, utter hummus nirvana.


Just dish it up and serve to your unsuspecting family and friends!


Happy April Fool’s Day, everyone!

Your amateur prankster friend,


White Bean Hummus

  • Servings: 6-8
  • Difficulty: easy
  • Print


1-15oz can of small white beans, rinsed and drained

3 cloves of garlic – more or less depending on your taste

1½ tablespoons of white vinegar

1-2 tablespoons of good extra-virgin olive oil

Hot sauce of your choice

Salt and pepper to taste



1. In the bowl of a food processor, place in garlic cloves and pulse until finely chopped.

2. Add rinsed, drained white beans, vinegar,  1 tablespoon of olive oil, and as much hot sauce as your heart desires.

3. Puree – add more olive oil until you reach the consistency you want.

4. Taste and adjust seasoning – add salt, pepper, and extra hot sauce.

Serve with pita chips, raw veggies, or just dig in with spoon!

Nutrition Information (one serving – 2 tablespoons):

37 calories • 6gm carbohydrates • 1gm fiber • 2gm protein • 1gm fat • < 1gm saturated fat • 100mg sodium • 0mg cholesterol • < 1mg iron • 19mg calcium

Pumpkin Chocolate Chip Muffins


Happy Last Monday of October! Can you believe that Halloween is on Friday? I may need to get more candy… *burp*

Yeah, that’s probably a good idea.

Despite to proliferation of candy in my house, Halloween (to me at least) means pumpkin baked goods. And my favorite pumpkin baked good is pumpkin chocolate chip muffins.

My parents discovered these nuggets of happiness during a winter festival in our downtown many, many years ago. They loved them so much and actually bought the muffin recipe book so that they could make them for the rest of their lives.

And they have. These pumpkin chocolate chip muffins have become insanely popular amongst our family and friends. They have become fixtures during our elementary school playdates, become a bonding moment with college roommates, and midnight snacks for dietetic interns.

All in all, they are pumpkin perfection. Here’s my adaptation of my favorite holiday treat.

In a skillet heated over medium heat, toast up some sliced almonds. Watch them carefully, or they’ll burn!


A note about the type of almonds to use. My dad prefers sliced almonds. My mom prefers slivered almonds. My sister prefers no almonds. I prefer whatever gets the muffins into my mouth the fastest… and since I only had sliced almonds, that’s what I used. But feel free to use slivered almonds if you want. Follow your bliss!

In a separate bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.


Stir to combine.

Then in the bowl of a stand mixer (you can do this by hand if you want!), dump in some pumpkin puree and two eggs.


Beat them together until combined.

Please excuse the dark, grainy photo…


With the mixer on low, pour in some melted butter.


Then slowly add in the dry ingredients.

When the dry ingredients are just combined, remove the bowl from the mixture and dump in the toasted slivered almonds and some mini chocolate chips.


Stir to combine and then portion out into mini muffin tins.


I used a tablespoon but a mini ice cream scooper would be the best to get each one the same size.

Then bake them up!


And dig in!


As much as I love them room temperature, they taste even better frozen (but that’s just me!). A spectacular treat for after-school snack, dessert, or midnight snack by the light of the fridge.


Enjoy the last bit of October, kiddos.

Your pumpkin lovin’ friend,


Pumpkin Chocolate Chip Muffins

  • Servings: 40-48 mini muffins
  • Difficulty: easy
  • Print


½ cup of raw almonds, slivered or sliced

1⅔ cups of all-purposed flour

1 cup of granulated sugar

2 teaspoons of ground cinnamon

½ teaspoon of ground nutmeg

½ teaspoon of ground allspice

1 teaspoon of baking soda

¼ teaspoon of baking powder

¼ teaspoon of salt

1 heaping cup plain pumpkin puree

2 eggs

1 stick of unsalted butter, melted and cooled

1 cup of mini semi-sweet chocolate chips



  1. Preheat your oven to 350 degrees. Grease 4 mini muffin tins with non-stick cooking spray.
  2. In a skillet heated over medium heat, toss in the almonds and toast until golden brown.
  3. In a medium-sized bowl, combine flour, sugar, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Set aside.
  4. In the bowl of a stand mixer (or if you want to work out your arm muscles, you can mix the batter by hand!), add in pumpkin puree and eggs. Beat together until combined.
  5. Slowly drizzle in the melted butter. Stir until combined.
  6. Slowly add in the dry ingredients. Mix until just combined. Remove from stand mixer.
  7. Fold in toasted almonds and mini chocolate chips. Using a tablespoon or a mini ice cream scoop, portion out the batter into the greased mini muffin tins.
  8. Bake the muffins for 18-22 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Cool completely before serving… but they taste even better when frozen!


Recipe adapted from Muffins by Elizabeth Alston.

Nutrition Information (1 muffin):

94 calories • 13gm carbohydrates • 1gm fiber • 1gm protein • 5gm fat • 2gm saturated fat • 63mg sodium • 17mg cholesterol • 1mg iron • 12mg calcium

Happy Anniversary!

Two years ago, I started a blog.


This blog.


I cannot believe that today is my two year anniversary for this blog (and that WordPress needed to remind me… whoops!). When I look back at all my posts, it is incredible to see everything as it was and how it has developed into what it is today. I not only can see my own personal growth, but how my love of (and passion for) food has grown and matured as well.


Like this was my first blog post here.



I chose this photo as my first header.


This was my first recipe. And the first time E was introduced to you all!


And this was my first step-by-step photo recipe. So much different from the later ones!


Ode to Clementine Wrapped In A Dishtowl

This was the first random photo I put on this blog… which ended up making me think about food photography in a whole new light.

Which is why my pictures are now turning out like this.


Yep, much better (but still far to go!).



And this was the best thing I ever made (so far at least).


But the most important thing about this anniversary is you… I wouldn’t be celebrating today without your support, comments, and ideas. I am so grateful for all of you and am so glad that you are sharing in my Grad School Foodie journey with me!


Thank you for two wonderful years! I can’t wait to see what this one brings!

Your ever grateful, date forgetin’, memory lane walkin’ friend,


Super Bowl Sweets and Treats

Happy Monday, kiddos! I can’t believe that it is actually February 3rd… the year is just flying by! Yesterday, apart from being Groundhog Day, was a celebration that provides a little excitement (and a chance to throw a party) between New Year’s and Valentine’s Day – the Super Bowl! Congratulations to the Seahawks and their fans… it was a great game and a well-deserved win!

But I do have a confession to make… I don’t get football. When my dad tries to explain passing yards, rushing yards, etc. etc., my eyes glaze over and I just nod and hope he doesn’t realize that I am spacing out. Sorry to all you football fans out there, but football makes no sense. For me, the Super Bowl is a great excuse to get together with family and friends, eat some amazing food, have a couple of drinks, and debate if the commercials were better last year or not… and maybe watch a little bit of the game.

Like last year, some of us from our graduate class got together at our friends’ house for a potluck party. I decided to bring a couple different things to cover all my bases.


The Kid-Friendly

One of my wonderful friends, J, has a delightful 18 month-old son who has literally grown up alongside our journey through graduate school. He is absolute perfection and I wanted to make sure I had a treat that he could enjoy. I made these awesome cookies I talked about a couple of weeks ago.


Nothing says football food than a dessert you can grab quickly and devour while cheering on your favorite team (or running around being chased by a pretend “monster” in your footie pj’s!). Our friend’s 18 month old son loved them… the rest of the 20-somethings loved them too!


The Healthy

I wanted to bring something that was relatively healthy (since we are nutrition graduate students), so I decided to make an avocado- black bean- pomegranate pico de gallo recipe I found online. I tweaked it slightly by adding an additional avocado and substituting parsley for cilantro.


 Look how pretty all the ingredients are together.

I found that this was a good alternative to traditional pico de gallo and guacamole because it had similar elements to the originals but had a seasonal (and healthy, anti-oxidant filled) pomegranate twist.


The Gluten-Free

One of our friends, L, is gluten-free and I wanted to make a dessert that she could enjoy during the Super Bowl. So I adapted a recent (and already beloved) recipe The Sister found on Pinterest to make it gluten-free.


 This is what I brought!

This is Salted Caramel Pretzel Bark by food blogger Mary Ellen and be warned – it is addictive. It is the perfect balance of salty and sweet, of crunchy and smooth. And one simple swap makes this the perfect treat for everyone.


The pretzels. Swap the regular ones for a gluten-free version and you are golden.


Just make sure they are the small twists (they break better)!


Beautiful, delicious, and gluten-free. What could be better?


I hope everyone had a fabulous Super Bowl Sunday full of food, fun, and friends!

Your football-confused, pretzel bark addicted friend,