As an avid follower of The Real Food Dieticians, they recently introduced me to butternut squash noodles from The Veggie Noodle Co. Both the beets and butternut squash noodles were available at my neighborhood Sprouts. I couldn’t resist trying the butternut squash noodles in a stir-fry since I prefer veggie noodles or cauliflower rice to pasta or rice.
Admittedly owning a hand-held spiralizer can be a real chore when spiralizing sweet potatoes or butternut squash! These ready-made noodles make it easy to add color, flavor and nutrients into almost any recipe.
Happy fall, y’all! We’re plunging in to the season with a month of all things squash-ish. As you could tell from the many many many posts, we had an excellent time at IFBC. But, now we’re back home – away from the sponsored lunches and plethora of snack foods – and ready for some healthy eating.
For this month, we’re focusing on squash – I expect it to be a savory month of autumnal treats. My very favorite thing about this blog is sharing it with my pal Streusel, in part because I love being surprised by what she makes each month – especially when she gets creative with bacon (just because I don’t eat the stuff doesn’t mean I don’t like to be a voyuer…). This month is no exception – we both love squash and I’m excited to find new ways to incorporate it in to my dinners.
Here’s the deal: we’re currently at IFBC, and while we sit and taste new foods, vendors come around and offer us their goods.
Strudel and I are here in Sacramento with our pal, Erica, attending the 2017 International Food Bloggers Conference. Today’s fun started with listening to a panel discussion with bloggers, Best Friends for Frosting and Cake Whiz. Then we were treated to a picnic lunch at California State Capitol Park hosted by Nugget Markets. We ate lunch with fellow blogger Contessa Grigia. I fell in love with this tree in this park!
I’m getting very excited about my upcoming adventure to the International Food Blogger’s Conference, starting at the end of this week. This year’s agenda looks great, I’m always excited to meet new bloggers, and love getting to spend time with my ladyblogging pals, Streusel (of course) and Erica.
This week’s recipe is inspired by one of the sponsors of the conference, the folks who make balsamic vinegar. I’ve got an early morning flight, and I’ve been thinking about a healthy snack I want to take with me (and packing along less food than I did for my last flight – I need to show up hungry!). With my love of all foods tangy, I came up with these savory almonds. They’re filling and healthy, but not the type of food I can stuff myself with (again, helpful when you plan to spend the weekend eating). Also, they’re quick to make and easy to pack up, so I’ll be all set for my flight to Sacramento.
When it comes to airplane snacks or snacks in general, next to cashews, my next favorite snack is chocolate. I recently went to my favorite spice store, Savory Spice, and was inspired to make some cashew clusters with a twist, Chicharron Salt!
What could be better? Sweet. Salty. Crunchy. Slightly Meaty.
I grew up eating pork rinds as a snack and there was something so tempting about adding them to chocolate as an adult!!
You know how, on airplanes, they sell those tightly packed snack boxes? I often find myself purchasing the one with the hummus, crackers, dried fruit, etc. I’m willing to buy them because it’s pretty healthy, filling, and (I’ll admit) I love digging through the box for all of the treats. Downside is that they’re expensive and while they do perform well as a hearty snack, it doesn’t have any veggies, and as far as I’m concerned, therefore doesn’t count as truly healthy or filling lunch.
Brandon and I recently traveled to Montreal for a short vacation (*great* city, go there!) and I decided to do one better than to depend on the airline snack – I’d make our own portable snack kits, but include fruits and vegetables while mimicking still some of my favorite parts of the airline-branded snack kits (namely: olives and chocolate). We even just so happened to have some small cardboard boxes that would that would work perfectly for a per-person sized lunch container.
Strudel and I are getting excited! At the end of this month, we will be meeting up in Sacramento for this year’s International Food Blogger Conference. The IFBC (not to be confused with the International Fungal Biology Conference) is a weekend of fantastic food and a time for us to talk non-stop! Also our friend, Erica, from ericaeveryday.com will be joining us!
In honor of our upcoming trip, we thought it would be fun to blog about airplane snacks this month. My go-to snack when on an airplane is cashews. I thought I would spice up the plain cashew with dukkah!
I felt like fries yesterday. Recently, I have not been eating as wholesome as I normally do so in an effort to satisfy this craving and feel good about my food choice, I made these fries. They were more than satisfying and they were baked! I ate them along side a chicken burger. Yumm!
It’s possible this is my most non-recipe recipe I’ve put on the blog, but this zucchini “technique” is by far my favorite way to prep the veggie and how we eat it most frequently. When I told Brandon it was zucchini month on the blog, his response was, “You’re going to post the pan seared zucchini, right?” I initially thought I wouldn’t – there’s not much to say about it – but then reconsidered, because if folks aren’t eating their zucchini this way, I highly recommend it.
As I continue to document, I’m a big fan of roasting veggies – with zucchini as a big exception. I’ve done it a few times, and it’s fine, but often a bit mushy and not amazing. Pan searing is the way to go, my friends!