Category - Recipes

Recipes I’ve tried or those from my usual lunch/dinner rotation

Savory and Sweet – recipe 2fer


After being with my husband for over 15 years, I’ve come to believe that good relationships are based on the idea that whomever you’re with makes you a better person. Ideally, the person you’re with brings out your best qualities and vice versa. Usually, this only manifests if you are not *too* much like your spouse, although I realize that many successful relationships are two people who have more in common than not. In any case, I like to think that my husband and I bring out the best in each other, although we can certainly argue some of the dumbest stuff in human history. We once had a 24-hour argument over the size of the turkey we were going to buy for Thanksgiving. No joke. I even went to sleep mad that night, which they say you’re never supposed to do, but sometimes you just have to put your foot down. About a 20lb turkey. YES IT MATTERS.

Anyway, my husband and I usually agree on most things, but there is one thing that we’ll never agree to: sweet vs. savory. Jason would rather have a juicy grilled steak pretty much over anything else while I, on the other hand, would happily skip over dinner if it was more socially acceptable to just eat dessert. So, as a treat for you, I offer you a recipe 2Fer, a sweet and a savory, both of which compliment each other well and together, should please any personality.



KuKuRuZa Copycat Brown Butter and Sea Salt popcorn

1 Cup of unpopped popcorn

1 Stick of unsalted butter

1-2 Tbsp of sea salt, depending on taste

Add salt to unpopped popcorn and set aside. Cut the stick of butter in to 1 tbsp size pieces.  Using a heavy bottom pot (I use my Le Creuset), melt the butter on Medium-High heat (more towards Medium, especially if your stove top runs on the hot side). Swish the butter around every couple of minutes (this is sometimes called agitating) just by lifting one side of the pot and swirling the butter around until it turns brown. Once brown, add 3-4 kernels of unpopped popcorn to the pot and cover. Once the pot reaches the right temperature, the kernels inside will pop. When you hear those popping, add the rest of the popcorn/salt combo. Pop on the same heat for 5-10 more minutes until there are several pops a second. Turn the heat off and vent the top of the pot super slightly, tossing the popcorn in the pot until most of the popcorn is popped. You’ll have to guess, otherwise lifting the lid off the pot and risking a hot popped corn flying in your eye. When done, toss in a bowl and enjoy!

Side note, KukuRuza (formerly Popcorn Pavilion) is a popcorn place in our local mall (Bellevue Square) that sells a similar popcorn to this, although I think this freshly popped version is better. Plus, the popcorn at KuKuRuza sells is literally like gold – the price of it anyway. A 1 Gallon tin (I’m not sure how much the actual tin costs) is $28. It’s worth it, don’t get me wrong…but it’s not convenient to get to and the cost is a little off-putting, at least the way my husband and kids vacuum this stuff up.



Lemon Blueberry Poundcake for Nosh And Nourish Blog (


This was a bonus recipe that only people signed up for Kelly’s e-mail newsletter received. I highly recommend signing up – she has a bunch of amazing recipes and puts a lot of time/effort in to recreating dishes to add healthy boosts. My kids gobble anything I make of hers up, and this pound cake is no different. As she said in her e-mail newsletter, pound cake is usually laden with butter and sugar. At only one stick of butter and 3/4 cup of sugar (coconut sugar even) and honey. The Whole Wheat pastry flour adds some fiber and the greek yogurt, a little hidden boost of protein. The girls inhaled this and my husband, the savory lover, even enjoyed a piece.

This pound cake is amazing and would be a wonderful addition to a brunch, lunch, midnight snack…you know. Whenever.


1 stick butter
3/4 cup coconut sugar
1/4 cup honey
3 Eggs, beaten
1 tbsp lemon juice
1/2 cup lemon Greek yogurt
1 tsp vanilla
2 cups whole wheat pastry flour
1/2 tsp sea salt
1 tbsp baking powder
1 cup frozen blueberries

For the sauce:
1 cup powdered sugar
2 tbsp lemon juice

1. Preheat the oven to 350 degrees.
2. Using a hand-mixer, combine butter, coconut sugar, and honey and beat on low  for approximately 5 minutes.
3. Slowly add in one egg at a time, mixing in thoroughly with the hand-mixer.
4. Add in lemon juice, greek yogurt, and vanilla, then mix again.
5. In a separate bowl, mix the dry ingredients with a spoon: flours, sea salt, and baking powder.
6. Slowly add the dry mixture into the blended wet mixture, beating on low to thoroughly combine before adding more.
7. Once all the dry mixture is combined into the wet mixture, coat the blueberries with a bit of flour, then mix them in with a spoon.
8. Use sprayed parchment paper (or foil) in a loaf pan, and bake for one hour.
9. Near the end of the baking, combine the powdered sugar and lemon juice together with a spoon. Drizzle (drench) over the warm loaf.


Ooey, gooey, deliciously sugary yumminess. Enjoy!


*Disclaimer – neither KuKuRuza nor Nosh and Nourish paid or contributed to this post in any monetary way. These are just recipes I’ve tried out and enjoyed, so I thought I’d pass them along!

*Disclaimer 2 – My food photography blows, but hopefully you get the point. The deliciousness shouldn’t be based on my crappy pictures, but of the end result when you try to make this yourself!

Veggie Packed Spaghetti

Picture courtesy of Mama Grubbs Grubs (

While Natalie was still pretty little, I realized that I’d quickly have to find a way to sneak veggies in to her food. Picky doesn’t even cover it – if it’s not white, she’s not interested. In fact, she’d probably just live on vanilla ice cream and rice if we let her.

There are two meals that no one in the house will turn down: a) anything mexican and b) spaghetti with cauliflower breadsticks. Luckily, both of these are super easy to sneak veggies in to. I usually just shred the veggies on the smallest setting, cook them until they’re super soft and then smooth them out with a hand blender. Thrown in to taco meat, you’d never know they were there. Same with the spaghetti sauce! As for the cauliflower breadsticks, I think they’re delicious but I would never have guessed that anyone else would like them. The girls eat these like they’re trying to run away and even the ol’ husband likes them!

This is my own recipe, just what I’ve put together through trial and air throughout the years. These are approximate amounts, adjust everything to taste. We like it garlicky, so I tend to go heavy on the garlic. However, I’m not much of spice person so I go light on the red pepper chili flakes.

1 carrot, shredded

1 red onion, diced

1 zucchini, shredded

4 cloves of garlic, crushed and minced

1 Tbsp dried Oregano

1 Tbs dried chevril (italian parsley)

1/4 cup of red wine (stuff you’d drink, so nothing gross)

1 tsp of red pepper chili flakes

2/28 oz cans of crushed tomatoes

Saute the veggies together in a dutch oven (I use my trusty crusty Le Creuset) until they’re soft, then add everything else. Slow cook at 200 degrees for 4-6 hours. Put on stove top and use a hand blender to smooth out the veggies and tomatoes. Add cooked meat (I use frozen turkey meatballs) and boil down until most of the liquid is gone. Serve with Cauliflower breadsticks (recipe below) and a side salad for veggie overload.


Adapted from Mama Grubbs (

1/2 head of cauliflower – grated 

1 whole egg, plus one egg white – lightly beaten

1/4 cup 2% shredded mozzarella cheese

Dried basil,oregano and parsley

1 teaspoon olive oil
Mix everything together and then spread the mix out on to a cookie sheet lined with parchment paper, with the olive oil drizzled on top. Bake at 350 degrees for 40 minutes, then flip over and cook for 10 more minutes. Cute in to “sticks” and serve. Delicious!