Hi, I'm Marcie! I'm a culinary school graduate sharing easy, healthy recipes rich in seasonal, sustainable ingredients. You'll also find produce guides, cooking tips and techniques and both healthy and decadent desserts because life is about balance!
1 ingredient, so many ways to use it
|
Hi Reader, I always have a tub of plain Greek yogurt in my fridge. It’s creamy, tangy, packed with protein—and it works in way more than just breakfast. It's great in dips and dressings, as a creamy condiment for savory dishes, and it's fabulous in baking. In case you're wondering, my go-to brand is Fage -- they have a Best Self Lactose Free version that I love. Want more options? You can find more inspiration on how to use Greek yogurt here. Be sure and check out my new recipes for the week below as well! Ways to Use Greek YogurtNew This Week!Homemade Ranch Seasoning
Ranch Roasted Potatoes
Try this today: Swap sour cream or mayo with Greek yogurt, and stir a bit into your next batch of chia pudding or overnight oats. It's a game changer! Do you use Greek yogurt regularly? If so, hit reply and tell me your favorite way to use it. I love hearing from you! Happy cooking! Marcie |
Flavor the Moments
Hi, I'm Marcie! I'm a culinary school graduate sharing easy, healthy recipes rich in seasonal, sustainable ingredients. You'll also find produce guides, cooking tips and techniques and both healthy and decadent desserts because life is about balance!
Hi Reader, I love experimenting with various types of flours, and almond flour is one of my favorites. It's nutrient-dense, gluten-free, and can be used in baked goods or as a binder substitute for breadcrumbs in savory recipes. Super fine almond flour is best known for giving a light, fluffy texture. Almond meal, on the other hand, contains the almond skins, which are much more dense and a little grainy in texture. For this reason, almond flour cannot be swapped with almond meal. When in...
Hi Reader, I can't believe we're in the last full month of spring and that summer is already on the horizon! Personally, I plan to eat as much spring produce as I can before it’s gone. Asparagus, artichokes and peas are at the top of my list. But I'm also fully embracing the arrival of early summer produce like cherries, apricots and rhubarb. This week I’m sharing four recipes that celebrate May produce, and one cherry dessert to welcome in the early summer fruit. This recipe roundup includes...
Hi Reader, I make Mexican food weekly because it's so fresh tasting and most of all it's EASY! With Cinco de Mayo coming next week, I've rounded up some of the Mexican-inspired recipes that I make on repeat. Whether you're craving cheesy chicken enchiladas, tacos or burrito bowls, you'll find what you're looking for here. Be sure to see my new recipes below! I'm sharing a new high protein lunch and sheet pan dinner that you'll love. Which recipe will you try first? Hit reply and let me know!...