What ingredient are you convinced makes everything better?Ĭitrus! Citrus makes everything better. They make my throat scratchy though, so I guess we aren’t meant to be. Sure, they’re beautiful in photographs, but I’m always disappointed by the flavor. I’m going to get flack for this one, but I’ll go ahead and say beets. What ingredient do you consider overrated? Hearty whole wheat toast with smashed avocado and sea salt or peanut butter and honey is hard to beat. Breakfast, which I never skip, is usually something super simple. Then I set a pot of water on the stove for my coffee, which I’ll sip while I eat breakfast. What would your last meal be and who would it be with?Ĭan I make it the meal at The Secret Stash, with all my friends and family?įirst I chug a glass of water and feed my dog. I try to pick a theme based on what’s on hand (Mexican, Greek or garden style) and it always turns out well. Cheese, beans, herbs, scrambled eggs, kale, quinoa, salsa, whatever. Whole wheat quesadillas stuffed with all sorts of random leftovers. My simple go-to cocktail is bourbon and soda with lemon. Finish it all off with some Italian gelato and I’d call it the best food day ever.Ī cup of coffee in the morning, water throughout the day. I’d get the vegetarian plate-falafel, hummus, several different salads.įor dinner, we’d teleport to The Secret Stash in Crested Butte, Colorado to eat the arugula-topped pizza and drink a couple bottles of Chianti. We’d lunch at a great little Greek restaurant, preferably one with a nice outdoor patio. I’d get giddy over an omelette made with local eggs, fresh herbs, vegetables and goat cheese. Our day would start with mugs of rich, French pressed coffee (mine with a splash of milk). Our website may use these cookies to: Measure the audience of the advertising on our website, without profiling Display personalized ads based on your. 2 small cans (4 ounces each) diced green chiles. 4 ounces (1 cup) grated Monterey Jack cheese. Today we’re ushering in our first vegetarian for The Epicurean’s Questionnaire – we promise after reading it, even the most steadfast of carnivores may just be eyeing vegetable based entrees this weekend.įirst and foremost, all meals would be shared with good friends. 1 pounds sweet potatoes (2 small-to-medium) 1 can (15 ounces) black beans, rinsed and drained, or 1 cups cooked black beans. And with recipes like sweet peach, basil and ricotta flat bread and summer squash tacos with avocado chimichurri, she has us all considering the vegetarian route.
This, combined with her vegetarian regiment, results in recipes that are both delicious and healthy. If you’re feeling adventurous, try making it with a flavorful extra-virgin olive oil, or a combination of both olive and coconut oils.Kathryne Taylor from food blog favorite Cookie and Kate is concerned with whole foods in other words, food that is as close to its source as possible. Staying as close to their source as possible, Cookie and Kate is a. Lucky for us, she’s sharing her knowledge through food blog Cookie and Kate, which is packed with healthy whole food and vegetarian meals, drinks and desserts that you can try too.
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I went with coconut oil, but after testing the other granola recipes, I have a hunch that this recipe would taste even better if made with olive oil. A self-proclaimed food obsessive, Kathryne, aka Kate, knows how to whip up a good meal.