Tropical Smoothie Bowl
Try this coconut-chia pudding based smoothie bowl for a delicious and satiating plant-based breakfast.
Categories: Breakfasts, Smoothies
Author Archives: Allison Hudson
Inspired By…
Among other new projects, I’ve been playing with some photo editing software and wanted to share some early results. I have noticed lately a proliferation of inspiring new things, from a refresh on a long standing favorite magazine (welcome Amy Astley, new Editor-in-Chief to Arch Digest) to the replacement on Instagram of #avocadotoast with a blessed bevy of new snacks, to the unglamorous hotspot Sqirl (LA… & soon NY?), home of the best scone I have ever had, to decor […]
Categories: Renovation & Interior • Tags: Adobe, Colors, Food Art, Food Paintings, Food Photography, Fruit, Houzz, Inspiration, Interior Decor, Interior Design, Kitchen Decor, Paintings, Photoshop, Still-life, Vegetables
Sweet & Savory Brown Rice Porridge
While briefly living in California, I was lucky enough to be invited out to the Clif Family Winery for a bikeride through Napa valley with a few of their team members, including Clif Family’s fantastic Executive Chef John McConnell. Before the ride, John prepared a wonderful breakfast for our small group including this eye opening brown rice porridge. I was out of my seat after one bite to ask him exactly how it’s made, and he generously shared the many […]
Categories: Breakfasts, Kitchen Tips, Oatmeals & Mueslis • Tags: Brown Rice Porriage, Brown Rice Pudding, Cream of Wheat, Gluten-Free, Gluten-Free Breakfast, Maple Syrup, No Refined Sugar, Oatmeal, Olive Oil, Refined Sugar Free, Rice Pudding, Sunflower Seeds, Sweet & Savory Cream of Wheat
Lemon, Olive Oil & Thyme Muffins
These easy muffins are a nice departure from the typical sweeter ones I usually make – on the savorier side of the spectrum, but in this case by savory I mean a bit tangy, thanks to the lemon. The cornmeal adds a sturdy bite and the olive oil just enough richness. Be careful about the yogurt selection, as it can swing these into the too-tangy category! ‘Traditional’ (e.g. not Greek) plain yogurt does the trick. Enjoy these mid-week treats – […]
Categories: Baked, Breakfasts, Muffins & Quickbreads, Recipes • Tags: Breakfast Corn Muffins, Breakfast Muffins, Corn Muffin Recipe, Healthy Lemon Muffins, Healthy Olive Oil Muffins, Lemon Corn Muffins, Lemon Muffin Recipe, Lemon Olive Oil Muffin Recipe, Lemon Yogurt Muffins, Olive Oil Muffin Recipe, Tuscan Inspired Muffins
Homemade Snickers Bars
These homemade Snickers bars will delight one and all who tried them. They happen to be vegan. While the bars have no refined sugar, facing facts one must concede they are still rather indulgent. The bars will last up to two weeks in an airtight container in the fridge. The recipe is originally from the blog Livia’s Kitchen, and is by Livia’s Kitchen founder Olivia Wallenberg. I duplicated the recipe using a kitchen scale to help translate the original recipe, […]
Categories: Desserts, Recipes, Snacks • Tags: Dates, Homemade Snickers, Maple Syrup, Metric Conversion, Metric Conversion for Raw Vegan Snickers Bars, No Refined Sugar, No-Bake Bars, Raw Snickers, Raw Vegan Snickers, Refined Sugar Free, Vegan Snickers
Aromatics-Stuffed Artichokes
With artichoke season here and the delicious if at times intimidating vegetable widely available, I wanted to share a highly adaptable (e.g. use what’s on hand) recipe for stuffed artichokes. The first thing to know is how to trim the leaves. When you first pick up a ‘choke, you’ll notice that each of the leaves comes to a sharp point (a thorn really) and because of their thick and layered nature seem tough to trim. But it’s actually really easy […]
Categories: Apps, Kitchen Tips, Recipes, Sides, Snacks • Tags: Artichoke Recipe, Artichokes, BreadCrumbs, Cooking with Artichokes, Garlic, How-To Artichokes, Meyer Lemon, Preparing Artichokes, Prepping Artichokes, Steamed Artichokes, Stuffed Artichokes, Trimming Artichokes
Kumquat and Greek Yogurt Tart
Here’s a trick I thought of tangentially, when trying to come up with a good use for Kumquats – using Greek yogurt in place of custard in a tart. I’d been turning Kumquats over and over in my mind, wondering what to do with them. I’ve just learned that you can eat the skin and all of Kumquats, and they give a kick that leaves you satiated from both a sweet and sour perspective. Because they are pretty strong, just […]
Categories: Desserts, Recipes • Tags: Candied Orange, Citrus, Citrus Season, Citrus Tart, Dessert Makeover, Greek Yogurt, Kumquat, Kumquat and Pistachio Tart, Make Ahead, Pastry, Tarts
Mediterranean Fish Tacos
These are by far the best fish tacos I’ve ever had. With a desire to pay tribe to their provenance, and to create a quick reference for myself, I am sharing them here. I first came across this recipe on Food52.com, however it is originally by a woman named Emily, of FiveandSpice.com / @fiveandspice. Emily explains that the inspiration to make these tacos came from the cookbook Sunday Suppers at Lucques by Suzzane Goin. When I looked into it, […]
Categories: Dinner, Proteins, Recipes • Tags: Fish Tacos, Make Ahead, Mediterranean, Mediterranean Inspired, Meyer Lemon, Meyer Lemon Salsa, Olive Salsa, Taco Dinner, Tacos
Lemon & Rosemary Scones
This recipe was inspired by one of my favorite cookbooks, L’Art de la Table by Gintare Marcel, who points out that these scones lend themselves really well to mix-ins. Her original version is Lavender Rosemary, which also sounds delicious, and is a great reminder that breakfast baked goods do not need to be overly sugary to be satisfying. I did make a flour substitution to the original recipe, swapping some all purpose flour for almond. These have a great fluffy […]
Categories: Baked, Breakfasts, Muffins & Quickbreads • Tags: Almond Flour Scones, Baking, Buttermilk Scones, Healthy Baking, Healthy Substitutions, Lemon Rosemary Scones, Lemon Scones, Scones, Special Breakfast
