baked potatoes for dinner

Leave a comment
cooking in season

I know. I know. Carbs are supposed to be bad, but when broccoli comes in my CSA box the first thing that pops in my head is oven-baked potatoes. Crispy skins. Fluffy insides. Piled high with broccoli and sour cream. Happy Saturday, y’all.

This week’s CSA box: beets, carrots, turnips, radishes, fennel, leeks, spinach, kale and cilantro.

what’s cooking – week 10

comment 1
vegetarian meal plans

I anticipate a busy week ahead of Spring Break and SXSW (which we will forever have a love-hate relationship with). Hoping that food can help keep us grounded via our bellies.


  • Oatmeal
  • Breakfast Tacos
  • Waffles (weekend)
  • Greek Yogurt with Honey
  • Kale & Potato Scrambles
  • Orange & Sweet Potato Smoothies


Watching OJ: Made in America and wow.
Reading The Turner House
Impatiently waiting for the first swim of the year.

* The Complete Vegetarian Cookbook
** Vegetable Literacy
*** Dinner the Playbook

getting ahead of your CSA pickup

Leave a comment
food-related / vegetarian meal plans

I’ve always been a big advocate of planning from what you have on hand instead of planning and THEN shopping. Admittedly, making this switch is a tough one. You have to build new shopping habits and learn to build a pantry that will support your vegetable stash.

Luckily, most of our local CSAs here in Austin do a really good job of letting you know what to expect. It’s not foolproof. You might end up with collards instead of kale come boxing time, but taking a peek at your list might help you get a headstart on some brainstorming. It could also help you think through the order that you’ll use your CSA veggies in. Delicate greens, before hardier greens. Radishes and turnips before those nearly-everlasting sweet potatoes.

This is what I’m picking up tomorrow:

  • Beet, Red
  • Carrot, Orange
  • Greens, Collards
  • Greens, Kale, Curly
  • Greens, Spinach
  • Herb, Cilantro
  • Lettuce, Mixed head bag
  • Onion, Green
  • Potato, Sweet
  • Radish, Black Spanish
  • Turnip, Purple Top

I see that I’ll need to account for a salad right off the bat and find a way to use my green onions snd cilantro early on. I’ll post my meal plan in a couple of days, but for now I had a question. Would you guys be interested in a short series on pantry-building and shopping habits to help you better support your CSA box?

what’s cooking – week 9

Leave a comment
food-related / vegetarian meal plans


Not gonna jinx anything by declaring that I am back (at least not with an exclamation mark), but it does feel good to be getting back into a rhythm with the blog. Picked up a few things at the grocery store to get us through our next CSA pickup on Saturday.

Having our usual, but am experimenting a bit with almond flour and determined to get more non-egg breakfasts into our repertoire. Trying out some fun stuff over the weekend and stocking the fridge with portions of steel cut oats for quick meals and in-betweens.

Meals (Lunch/Dinner)
Brown rice and black beans on standby in the fridge pretty much every day to help fill in any gaps:

It seems insane, but it is time to start stocking the freezer with popsicles again. We’ll be snacking on

Banana-Walnut Bread*
Grapefruit Paletas
Mini-Cauliflower Quiches**

Enjoying the lull that this grey day has allowed. 
Baking bread.
Admiring her from my work perch.

* Whole Grain Baking
** The Heart of the Plate
*** Vegetarian Cooking for Everyone

meal plan – week 8

Leave a comment
food-related / vegetarian meal plans

Spring has crept into Austin really early. I’m relieved to have the worst of the cold behind us, but admittedly nervous about what 80º days in February means for July and August. This meal plan may not be in time to plan the bulk of your Week 8, but hoping that you guys can pull some quick ideas for the remainder of your week or get a jump-start on your planning for next.


We have a regular rotation of breakfast tacos, oatmeal, yogurt & fruit, scrambles, and this time of year we have gigantic ruby red grapefruits. Dressing up our oatmeal this week and our toast is a little more special thanks to homemade bread.

  • Morning Glory Oats*
  • Honey Oatmeal Bread**


Meals (Lunch & Dinner)
The prep of these two meals accounts for the bulk of my weekend cooking and Francie (my electric pressure cooker) takes care of any longer cook times that may be required on weekdays. It makes the hands on time at the end of my busy work/school days much, much easier. I’ve made notes below to indicate the advance prep work in addition to my regular weekend batches of legumes and grains.

  • Samosa Shephard’s Pie (steamed potatoes and pressure-cooked split peas)
  • Peppered Tofu Crisps^ + Grain + Veggies (marinate tofu in AM before work, pressure-cooked brown rice)
  • Beet Ball ’n’ Fries Salad*** (prep work for beet patties)
  • Enfrijoladas (pressure-cooked black beans)
  • Taco Salads (portioned greens, pre-cut veggies, pressure-cooked black beans, pressure-cooked brown rice)
  • Cabbage Ginger Noodles
  • Tofu Simmered in Hoisin Sauce^ + Broccoli (pressure-cooked brown rice)
  • Nachos or Tostadas or Sopes

We are snackers and the better I am about keeping cut veggies and homemade on hand, the better we are about staying away from the chip drawer in the pantry. On really hectic work days, we’ll piece together “snack lunches” with whatever we have on hand.

  • Cauliflower Mini-Quichesº
  • Sweet Potato & Orange Smoothies
  • Banana Almond Milk Smoothies
  • Carrots & Hummus
  • Grapefruits
  • Roasted Beets

Enjoy the rest of the week!

Watching The People v. OJ Simpson in the background.
Enjoying the stillness of the house.
Daydreaming about my first swim of the year.

* Whole Grain Mornings
** King Arthur Flour Whole Grain Baking
^ This Can’t Be Tofu
*** Salad Samurai
º The Heart of the Plate

lunch with the girl: phonatic

Leave a comment
all things food / austin

The following post was made possible by Phonatic

With the turn of the year always come resets and cleanses and vows to do more of this… less of that. I am not immune to these trends but we are generally in a good place with what we do with our food. Working a bit on cutting down pasta and bread, but this is more of a constant. Nothing new and exciting about it.

What does get me excited in 2017 is that the now-13yo is into trying new things. I’m not sure if it is a permanent shift, but I am taking advantage of it while it is here. And with that, I am starting a new series of posts – Lunch with the Girl. We’ll be hitting spots around town in hopes of finding new yummy vegetarian eats (that we both enjoy) and cozy spots to have working lunches.


First up? Phonatic. We went quite a bit when they first opened and really enjoyed the veggie pho, but our visits got more and more infrequent as the Texas heat kept our pho cravings at bay and we realized that the kiddo was defaulting to bowl of steamed rice + fried egg.

We were really excited to hear that they were expanding their vegetarian/vegan menu and jumped at the chance to try it all out. We tried a full slate of dishes including the Spring Rolls with Tofu, Crispy Salt & Pepper Tofu, the Veggie Pho and a new dish that they are testing out – Marinated Eggplant over steamed rice.


We ended with full bellies and the 13yo was an absolute trooper; taking bites and spoonfuls without questions. She liked everything, but her favorite, the Salt and Pepper Tofu,totally surprised me. She polished off the bowl in spite of its heat!

I’m looking forward to the eggplant dish making its way to the menu permanently, but am perfectly content with eating the Spring Rolls and Veggie Pho in the meantime. So good with lots of fresh veggies and hefty, sharable portions.


Phonatic has locations all over Austin.

P.S. We went for a second visit (in a month!) and the 13yo ordered the Crispy Tofu & Veggies in a salad and I had the Veggie Pho. Just as fresh and yummy as the first time and I declare any location that gets her ordering a salad willingly a winner in my book.

happy january

Leave a comment
vegetarian meal plans



Keeping meals nice and simple this week and mostly just working my way through the fridge stash ahead of our Saturday CSA pickup.

Smokehouse Chickpeas with Greens & Tomato Soup *
Potato & Kale Enchiladas
Soba Noodle Bowls
Quiche (with my new fave oatmeal & whole wheat crust)***
Quiche & Brussel Sprout Salad *
Sweet Potato Gnocci
Hummus Wraps

Rotating our usual suspects for breakfast and lunches will mostly consist of leftover or the quick preps from the list above. If anyone has recently fallen in love with a new cookbook with lots of breakfast recipes, please let me know. Looking for some inspiration!

Happy 2017, everyone!

* Salad Samurai
** Near & Far

CSA box – december edition

Leave a comment
cooking in season


I don’t ever seem to get around with washing and dealing with my CSA stash during the daytime, but I did start early enough to make sure that today’s spinach and cilantro went into dinner. Other stuff in my box today: beets, turnips, salad turnips, carrots, kohlrabi, fennel, broccoli, mustard greens, red lettuce, romaine lettuce, cabbage, green sweet peppers, and poblanos.

meal plan – almost december

Leave a comment
vegetarian meal plans



Hola from an unseasonably warm, late fall in Austin. All things that depend on climate are a bit confused (trees still have leaves, peppers still showing up in my CSA box, butterflies still hanging out, and our backyard owl is a no show so far). We had a nice long break last week and are feeling pumped for what is left of the calendar year. We’ve got a museum list, lengthy book lists, and lots of outdoor activities that we want to squeeze in before the weather gets too cold and our free time runs out.

As for cooking, I’ve been taking meals a day at a time. It works for the most part, but as every one well knows, creates the perfect conditions for last-minute and not-so-healthy meals out and about. Trying to squash the take out pizza urges, so here goes…

Greens and Grains Scramble *
Yogurt and Coconut-Pecan Granola
Breakfast Tacos
Overnight Oats
Huevos Rancheros
Oatmeal Pancakes
Sweet Potato Waffles

Meals (Lunch/Dinner)
Broccoli & Pasta Soup ** + Quiche
Kale Fried Rice
Butternut Squash Tortellini with Kale Pesto + Side Salads
Mixed Green Salad with Mustard Vinaigrette
BLTs + French Barley Salad **

Pantry | Freezer | Baking
Stir Fry Sauce
Roasted Peppers
Whole Wheat Molasses Bread
Sweet Potato Puree for Freezer
Sweet Potato Gnocchi

Happy almost December!

* Whole Grain Mornings
** Moosewood Daily Specials