BLD / 05


This week we made and ate breakfast, lunch, and dinner over the course of a quiet and rainy day. Although I am eagerly awaiting a kitchen remodel, there is something soothing about cooking each meal in-house. For breakfast we made oatmeal, for lunch we made a quinoa and cherry tomato salad, and for dinner we whipped up a simple (and delicious!) egg noodle pasta dish.


1 cup raw oats
1 cup milk of choice
2 tablespoons PB2
1/2 sliced banana
1 cup sliced strawberries
1 tablespoon Bee pollen

In a medium pot, pour the raw oats in with equal parts water or desired milk. Cook on low heat while stirring. Once the oats begin to bind with the liquid, stir in PB2, remove from heat and place in bowl. Garnish with fruit, a drizzle of honey, bee pollen, or whichever toppings you prefer. Enjoy!

Quinoa salad

3 cups quinoa
Cherry tomatoes
Balsamic vinaigrette (we used Tessemae’s)
Salt and pepper

Cook the quinoa with water in a small pot over moderately low heat until the water has been absorbed. Transfer the quinoa into a bowl and let cool. Chop cherry tomatoes (we used yellow and red), avocado, shallots, and cucumber into small pieces and mix into quinoa. Lastly, drizzle balsamic vinaigrette (or whichever dressing you prefer) on top, add a pinch of salt and pepper, and done!

Egg noodle pasta

Egg noodles
1 package of frozen peas
2 tablespoons olive oil
1 tablespoon lemon juice (or to taste)
Salt and pepper
Pecorino cheese

This pasta dish is surprisingly simple, fresh, and delicious. Start by boiling water and cooking noodles to desired softness. Meanwhile, add the peas to a small saucepan and heat them on medium until warmed through. This will typically happen between 2 and 3 minutes, so make sure to stand by as they boil. Once the pasta and peas are ready, mix together in a large bowl with olive oil and lemon juice. Finally, add salt and pepper and garnish with a ton of grated pecorino cheese. The more the merrier!



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So, this cake may not be the prettiest, but I promise it tastes really good. Ha! The kids were stoked because it’s a Happy Potter cake.

Sticky Toffee Pudding with Maple Sauce

You will need:

12-16 Medjool dates, pitted and chopped
½ cup hot water
½ teaspoon baking soda
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
2 teaspoons vanilla extract
3 tablespoons grade B maple syrup
4 tablespoons unsalted butter, melted and cooled
2 large eggs

Maple Sauce
¼ cup grade B maple syrup
½ cup unsalted butter, melted and cooled
¼ cup heavy cream at room temperature or warmed

Begin by moving a baking rack to the center of the oven and preheating to 350°F degrees. Butter and flour an 8-inch round cake pan and set aside. In a small bowl, add the dates, hot water, and baking soda—stirring to dissolve. Let this mixture sit for about 15 minutes, then combine in a food processor until smooth. Scrape down the sides of the bowl and pour in the flour, baking powder, salt, vanilla, and maple syrup, processing until well-combined. Next, add the butter and eggs, and process until completely blended. Be careful not to overmix the batter or the cake will come out tough! Pour the batter into the pan and bake for 35-45 minutes, or just until the cake is golden brown and springy. In the meantime, start the maple sauce. In a medium bowl, whisk the maple syrup and butter together until well-blended, then slowly whisk in the cream. (The mixture should be kind of soupy.) Let the sauce sit at room temperature as the cake bakes and line a large plate with parchment paper. Once the cake is removed from the oven, pour ⅓ of the sauce over the top evenly while it cools. When the cake is completely cooled, invert it onto the lined plate, then immediately invert it again onto a serving plate, making it right-side up. Serve slices of the cake warm or at room temperature and pour a little extra sauce on top of each slice. Store the cake in plastic wrap at room temperature for 3 days and the sauce in a refrigerated airtight container for up to 1 week. The sauce can thicken, so you might need to whisk it and possibly warm it before serving.

Recipe via Baking With Less Sugar by Joanne Chang.





Lately I have been craving rich, buttery, carb-filled, comfort food. It may be because I have been eating very clean for the past five months and I just need a good burger here and there (Little Octopus—owned by my friend Sarah Gavigan—in Nashville has the best in my opinion!). I think I will try the balance of clean-eating during the week, and eating what I want, in moderation, on the weekends. Besides, it’s almost river season, and we love a good grilled cheese, piled high with melty cheese, prosciutto, and grainy Dijon mustard dipped in creamy tomato basil soup by the water.

Here are four recipes that I want to try, including one salad for good measure: Grilled Brie with Bacon and Pear. Garlic Basil Chicken with Tomato Butter Sauce. Roasted Salad with Marinated Chickpeas and Lentils. Roasted Beet Ravioli with Goat Cheese and Herbs.



Do you eat breakfast each morning? I do not, but have been consciously trying to make a habit of it when I can. I notice that when I do I feel better, the day seems to go by smoother, and I have way more energy then the days I skip it and only drink coffee. Over the past week, I’ve tried to keep it a little more interesting than just scrambled eggs and avocado toast, which I love, but—dare I say it—I kind of need a break from the same old meal. Take a peek below, and please share any of your favorite morning eats.

Day 1: Sweet potato hash with grilled onions, a sunny-side-up egg, hot sauce and salt and pepper. Plus, my morning latte. Side note: Just started a new book. Will be back soon to discuss The Girls’ Guide To Hunting And Fishing. Did any of you finish it?Day1

Day 2: The best gluten-free cereal from Trader Joe’s, a banana, black coffee, and my favorite magazine of the moment. Day2

Day 3: Gluten-free toast with almond butter, a side of strawberry yogurt, black coffee, and spicy honey to drizzle on top of my toast. Day3

Day 4: Breakfast with Ryan Gosling included Gluten-free pancakes with maple syrup, sliced banana, and a cashew milk latte.Day4




Four recipes I want to try / Mushroom penne with walnut pestoRoasted beet, spinach and goat cheese salad, Stir-fried black rice with fried egg and roasted broccoli, and Tikka masala soup.

Is your mouth watering yet? Mine is!

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