vegan turmeric cauliflower soup

It’s still the first month of the New Year, so I would assume that, like me, you are watching what you eat. Last month was filled with carbo-loading, creamy dairy products (think egg nog), sugar-laden sweets and gluttonous overeating. If you are anything like me, your body needs a break. It needs a cure. I’ve…

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free-form nectarine galettes

This is the simple end of summer/beginning of fall treat that you have been waiting for. Forget everything you know about the challenges of pie crusts. The buttery and flaky crust is a 10-minute no-fuss dream-come-true for bakers (or wanna-bes). This recipe is so versatile that you can add any type of fruit into the…

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fuss-free fresh-cut fries

If you’re anything like me, fresh hand-cut fries are your jam. They are crispy on the outside and tender on the inside. Teenie tings of salt and bright earthy parsley (with a dab of ketchup) are all these babies need. The best part? No soaking and no fancy frying equipment. All you need is a…

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herbed cauliflower crust

Each new year, I decide to start over with eating healthy. Like everyone else, I eat like a man over the holidays and my pants don’t fit by the New Year. It doesn’t matter how badly I want to get back in shape, I still have major cravings for naughty food. Pizza is always and…

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roasted acorn squash with spinach, brussel sprouts, toasted walnuts & craisins

It’s 2017 everyone! Happy New Year!

Like we do each and every January, the Hubs and I have been doing a cleanse {diet} to lose those extra holiday pounds. Since last year, we have really liked the Eat to Live concept, where eating vegan/vegetarian is best for our health. Yes, yes, we love meat with all our hearts. So eating straight fruits and vegetables has been a major challenge. For this January, we decided to {once in a while} add a tad bit of animal by-products {eggs, yogurt and sour cream} to our diet. This has made it a little bit easier.

Have you ever eaten so much junk food that is grosses you out? After you eat it, you swear that you will never eat it again. Well, it’s funny because now that I am eating vegan/vegetarian again, I am craving pizza and burgers so hard. It’s the grass is always greener effect.


Winter squash is such a cozy and satisfying health food. Since it’s difficult to find comfort food that is healthy, I made a point to share this recipe with you!

Savannah has been cold. Yes, I know it’s nothing like PA or NY, but 38 degrees in the morning is chilly for this southern city! Everyone is overreacting.

We searched three different stores for fire wood, but they were all out! So we went to ACE Hardware. The girl told me there was one bundle left. She escorted me to the spot, but all that was left was the price and bark pieces from the wood. We searched around and tucked behind a different display was a red burlap bag filled with wood. It looked like someone hid it for later.

“I’ll buy it!”

I ran out to the car and jumped in, “Drive, Drive! It’s like the Apocalypse out there!”

And that is how we got the last bundle of wood on the coldest weekend in Savannah. #drama

So we lit a crackling fire and warmed up the oven for this comfy cozy meal. This dinner comes together easily. I toasted the walnuts on the stove top while the Brussel sprouts and acorn squash roasted in the oven. Then right before serving, I wilted the spinach leaves.

It seems like the most stunning part of this meal is the golden and charred skin on both the sprouts and squash. I also love how the squash becomes its own bowl because bowls are the epitome of comfort {to me}.

All this to say, when the meal came together, the food photographer in me grabbed the camera and took these shots. It was getting dark outside and the Hubs was getting hungry, but a photo op is a photo op.

Ready for the recipe?



  • 2 acorn squash, cut in half & remove seeds
  • 2 cups Brussel sprouts, stems trimmed & halved
  • 1 tablespoon brown sugar
  • 4 cups spinach leaves
  • 1/3 cup walnuts
  • 1/3 cup dried cranberries
  • 4 tablespoons fat free sour cream {omit for vegan}
  • olive oil
  • salt and pepper


  1. Preheat the oven to 415 degrees.
  2. Line a baking sheet with non-stick aluminum foil {or use non-stick spray}. Toss Brussel sprout halves with olive oil, salt and pepper. Spread out evenly on baking sheet, cut side down.
  3. Line another baking sheet with aluminum foil {or use a cast iron pan}. Rub flesh of squash halves with olive oil, a pinch of brown sugar, salt and pepper. Assemble on pan flesh side down {skin side up}.
  4. Roast Brussel sprouts for 30 minutes {until leaves are charred and golden}. Set aside.
  5. Roast squash for 40-45 minutes {until flesh is soft and skin in charred}.
  6. Heat skillet over medium heat with just enough olive oil to coat the bottom. Add nuts and a pinch of salt; spread nuts in single layer in pan. Cook, stirring occasionally for about 8 minutes. Watch carefully, so they do not burn. Set aside to cool. Chop into pieces when cooled.
  7. Heat clean skillet on medium and add some olive oil to coat the bottom of pan {1-2 minutes}. Add spinach leaves and stir occasionally until wilted {about 1-2 minutes}.
  8. Assemble: Fill each squash half with a portion of the spinach and Brussel sprouts. Top with a dollup of sour cream, dried cranberries and toasted walnuts. Finish with a pinch of salt and pepper. {Eat left over Brussel sprouts as a side, they are super filling!}


tephra vegan

2017 is #theyearofvegan. Oh, veganism. Plant based eating has been gaining traction over the last few years. While the first modern day vegans coined the term in the 1900’s, it seems like eating vegan food has become mainstreamed, and dare I say, trendy. People who identify as vegan choose to not consume or utilize anything…

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Cherry and Walnut Quinoa Salad with Honey Dijon Vinaigrette

This recipe is featured on the Bowls (click), Salads (click) and Whole Grains (click) Feeds on the feedfeed website. The sun is shining and your friends and family are gathering. Listen, whether you are going to a Memorial Day Picnic or Pool Party, you need to bring something spectacular. Tell the hostess you’ll bring a…

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Chilled Avocado Soup with Spicy Grilled Shrimp & Charred Jalapeno-Corn Salsa

This recipe is featured on the Corn (click) Feed on the feedfeed website.   The scorching sun is baking your skin golden brown and you are craving something cool, light and savory to satiate your hunger. Look no further. This Chilled Avocado Soup with Spicy Grilled Shrimp & Charred Jalapeno-Corn Salsa abounds with fresh flavors,…

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Blood Orange, Beet and Fennel Salad

Spring represents bright colors and new life. This salad is Spring at its best. When taking a bite, your taste buds will ride a roller coaster of tart, sweet and savory flavors. Taking only 5 minutes to prepare, you’ll be transported to spring livin’ in no time. You may recognize some of these ingredients from…

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Quinoa Salad with Blood Orange, Clementine, Beet and Kumquat

This recipe is featured on the Oranges(click), Instagram(click) and Whole Grains Salad (click) Feeds on the feedfeed website. Quinoa Salad with Blood Orange, Clementine, Beet and Kumquat. Not only does this salad look electrifying, but it also erupts with flavors of fresh citrus, cilantro and chives. This robust grain salad is loaded with vitamins and…

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Minty Pea Veloute and Sunny Yolk with Citrus Goat Cheese

Spring is not in the air, but it is in the kitchen! Behold, Mint infused Pea Veloute, beaming with the silky rays of Sunny Egg Yolk and showered with Citrus Goat Cheese drizzle. I was inspired to create a lush green dish that represents Spring. This plate is an illustration of the season, as the…

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Roasted Beet and Green Apple Soup

With Valentine’s Day around the corner, I was inspired to concoct a vibrantly crimson dish adorned with hearts. Let’s be honest, nothing “beets” the bite of winter like a toasty bowl of soup. Hence, this Roasted Beet and Green Apple Soup was conceived and devoured. * Update: On 2-16-15, this Soup won the “Color Matters…

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