Quick Pickled Beets

Quick Pickled Beets

You know what’s funny about this time of year? The days are still dark, short, and cold, but I can sense spring in the air.  And for some reason, spring always makes me crave salads. So even though it’s a little early, let’s talk about salads, shall we?

If you love salads as much as I do, you should try my Roasted Fennel and Spring Vegetable Salad and I would definitely encourage you to top your salad with my Green Goddess Salad Dressing (it’s vegan!).

You know what else I love on my salads? Beets. I usually roast them, but I’ve been craving something tangy so I decided to create some quick pickled beets by marinating them overnight in apple cider vinegar with a little garlic and onions. Yum. Whether you’re a beet-lover or a beet-hater, this is the perfect way to top your salads this season!

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Curried Cauliflower and Yams

Curried Cauliflower and Yams

There is a reason Rachel McAdams movies exist.

Rachel McAdams movies exist because sometimes, on a random Wednesday evening, you just need a good cry. And there is nothing that gets the tears flowing like watching The VowThe Notebook, or The Time Travelers Wife.

A night like this might also call for a glass of red wine, some good chocolate, or perhaps a fuzzy blanket and cat snuggles.

And when you’re really an emotional mess? I recommend roasted vegetables. I mean, a gal’s gotta eat and something full of fiber just makes sense in a situation like this.

Plus, when you combine the vegetables with curry powder and turmeric? It’s the perfect balance of flavor and flair. It helps, I promise. 

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Brussels Sprouts with Onions and Pecans

Brussels Sprouts with Onions and Pecans

Dear Kelly,

I feel like we’ve been friends for awhile now… and so I can say this with love. 

I mean, we’ve known each other since before this blog started. That was back when I had really bad hair and very little knowledge of how to actually cook. And through the years you have been one of my most dedicated blog readers, which is incredibly touching and flattering. I love that you frequently cook my recipes and always share feedback. You are awesome.

Except, well… except for that time you made my grain-free zucchini (and cabbage) yakisoba, reheated it in your office microwave… and tried to blame ME for the awful smell it made.

I don’t know how, but somehow, somehow, you didn’t get the memo to never reheat cruciferous vegetables in the microwave. Especially at work. 

Ooh, Kelly. That’s a big no-no. 

I’m really sorry. I’m also sorry that your co-workers made a video about it, put it on Vine, and now call you Smelly Kelly. That’s really not cool (although it is hilarious and I fall over laughing every time I think about it).

But, don’t worry, I got your back. I made Brussels sprouts with onions and pecans this week and I’m posting a warning here on this recipe so you never forget: do not reheat cruciferous vegetables in the microwave. You are welcome.

And happy early birthday.

Your friend,

Sonnet… 

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Kale, Parsnip, and Pineapple Salad

Kale, Parsnip, and Pineapple Slaw

Last week I returned home from my dream vacation to Miami and the Bahamas. The only catch? Part of my dream vacation involved a 3-day cruise where I felt stranded in the middle of the ocean because my only access to food was Cruise Ship Food. Oh dear.

In case you’ve never been on a cruise, this means I didn’t have access to anything that wasn’t deep fried and the greenest thing there was iceburg lettuce. Shudder.

I managed to survive the weekend, but let’s just say I’ve been making up for it ever since. And, since I was extremely disappointed I didn’t get to try any tropical fruit on the island, I had to make up for this as well.

…And so I give you kale, parsnip, and pineapple salad.

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How to Make Zucchini Fettuccine

How to Make Zucchini Fettuccine

One of the most popular tutorials I have ever shared here on the blog is How to Spiralize Zucchini. Although I’ve had my spiralizer for many years, this year I found myself using this tool almost daily because zucchini pasta is one of the healthiest and easiest substitutions I’ve found since embarking on a grain-free and gluten-free lifestyle earlier this year.

If you live in the Pacific Northwest like I do, zucchini is totally out-of-season at the moment. But, I enjoyed zucchini pasta so much over the summer that I decided to treat myself to a few fall and winter zucchini pasta recipes.

One of the recipes I’ll be sharing this week involves zucchini fettuccine so I decided it was time to create a brand-new tutorial to show you how to make zucchini fettuccine! (psst: if you haven’t seen my other tutorial on creating zucchini spaghetti, you should check this one out as well!)

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Grain-Free Sage and Pecan Stuffing

Grain-Free Sage and Pecan Stuffing

If you live in the United States you are probably well-aware that the holidays are upon us. Most of us are planning our menus for next week and frantically trying to get to the grocery store before all the decent yams are snatched up.

If you have food allergies, dietary restrictions, or have been embarking on a grain-free lifestyle like me, you might be worried about what will take the place of stuffing at your holiday table this year.

Don’t worry, I got you covered.

Remember that tutorial on How to Make Grain-Free Cauliflower Rice? Well there was a reason I shared it with you this week… cauliflower rice makes amazing mock stuffing! And now that you know, you won’t have to worry about that empty space on your holiday menu anymore.

P.S. If you’ve now become addicted to cauliflower rice like me, be sure to check out The Seasonal Comfort Food Cookbook for all of my cauliflower rice variations!

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How to Make Grain-Free Cauliflower Rice

How to Make Grain-Free Cauliflower Rice

One of the best things that happened this year was releasing my very first cookbook, The Seasonal Comfort Food Cookbook.  Thank you so much to everyone for all your support and encouragement along the way. It’s been incredibly exciting to share these recipes with you and hear from so many of you who have been cooking from the book!

My favorite part of the book is the first collection of recipes dedicated entirely to variations of cauliflower rice. I’ve been making so much of this at home lately that I finally decided it was time to share it with you on the blog.

Grain-free cauliflower rice is made by shredding cauliflower (yep, that white cruciferous vegetable!) into tiny rice-like pieces, then sauteing it to soften the texture. Can you believe that it doesn’t contain any actual rice?!

It’s the perfect grain-free, gluten-free, vegetarian/vegan, and paleo/primal side dish for any healthy meal. So let’s jump right in to this tutorial to see how easy it is to make!

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Collard Green Coleslaw

Collard Green Coleslaw

It’s that time of year again.

It’s that time of year where life starts getting hectic, schedules get busy, and dark, leafy greens are everywhere.

Do you ever get bored with collard greens? I hear from a lot of folks that they just don’t know what to do with them. If this is you, let’s talk about some inspiration:

And, for my newest collard green favorite: collard greens coleslaw. I love the texture of collard greens in this salad, especially when paired with fresh parsnips and carrots.

Most coleslaws add sugar or honey in the dressing to sweeten it, but I left out the extra sweeteners and opted to add a fresh grated apple into the mix instead. Whether you’re looking for some healthy options for a weeknight side dish or planning something special for the holidays this salad fits the bill! And you won’t have to be bored with your collard greens any longer!

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