The Importance of Taste

The importance of taste, savoring a delicous whole foods diet

Just one of our decadent breakfasts this week

We Eat So Well

…and I want to talk about it.

After three or four days of consuming whatever the heck we fancied in Crested Butte—including an assortment of things we don’t usually eat, like ice cream and a bucket of fried chicken—it’s been nice to return to our whole foods-centric lifestyle.

One of my favorite things (there are many) about Nick is his passion for making delicious meals from whole, organic, and nutritious ingredients. He’s really made a believer out of me.

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Trying Out a New Kale Salad

The final product, Red Quinoa and baby kale salad with sweet potato fries and blackberry dressing, and added feta cheese

Monday Night Cook-All

This past Monday night, the man and I tested out a new recipe from a new cookbook, Simple Green Suppers, A Fresh Strategy for One-Dish Vegetarian Meals. We also put together some easy lunches for the next day, and I thought I’d document it all because food is fun—end of story.

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A Deliciously Savory Salmon Meal

Poached salmon with ginger soy bok choy recipe.jpg

Get Your Chop Sticks Ready

After my trip to LA, I’ve had an ongoing seafood craving. This past weekend, as part of our weekly meal prep, the man took my very specific cravings of the day (seafood, of course, but also sticky rice and veggies) and crafted this easy, luxurious, and remarkably simple Asian-inspired meal:

Poached salmon on top of baby bok choy in a ginger/soy sauce over rice

Here’s the recipe!

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Feast Your Eyes! A Tour of Food From the Past Few Weeks

Feast Your Eyes! A Tour of Food From the Past Few Weeks | THE REAL LIFE | food, recipes, meals, vegetarian, whole foods, cooking, healthy eating, fitness, eating

NOM NOM NOM

I think it’s safe to say I eat well. But you haven’t seen half of it, because it’s been a busy past few weeks here at The Real Life:

  • working a full-time job, and it’s event season!
  • spending a week in Jackson Hole, Wyoming
  • training for and then running the Colfax Half Marathon
  • going to ~20 hours of Grease rehearsal a week
  • trying to blog regularly
  • …and maintaining a healthy life balance… or something like it.

In all the hustle and bustle, a lot of truly delicious culinary creations have gone unrecognized. Here, we have food-photo overload. Enjoy!

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The Toppings Make All the Difference

PIZZA, PIZZA! Divinely different pizza recipes with various toppings so it doesn't taste like the same meal! | THE REAL LIFE

PIZZA! PIZZA!

After a tiring week and a 3.4-mile run on Friday that included my fastest mile ever, I was ready to take a bath, relax, and eat some delicious homemade pizza. (Yes, again.)

We made not one but two divinely delicious (and competitive) pizzas, each improvised with various toppings found in the fridge. Each pie was distinctly different from the other, but both were insanely scrumptious. See which won!

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Eggplant With Buttermilk Pomegranate Sauce

Eggplant with Buttermilk Pomegranate Sauce from Yotam Ottolenghi's Plenty cookbook of vegetarian meals

I recently tried this recipe from Yotam Ottolenghi’s Plenty cookbook, and it felt like a blind taste test. I had no idea what to expect, but it’s the book’s cover photo, which has been captivating me for months.

You know what it tasted like, though? A healthier, Italian, even-more-savory-and-rich version of a baked potato covered in sour cream.

Yeah, so you’re going to want this recipe.

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