Making alternative eating easier on YOU!
HAPPY Valentine’s Day y’all!!
Cue the hearts, glitter confetti and ALL of the dark chocolate! In honor of this VERY special holiday (and all things LUV and food) check out this week’s video of 5 EASY, whole-foods based desserts you can make with ONE dark chocolate bar!
It’s time for this week’s-VIDEO! Lemon quinoa chicken soup with greens!!
This is the first video I’ve put out into the Youtube sphere with all of the cooking steps on video- let me know what you think in the comments below! HAPPY WEEKEND!
Food as FUEL.
One of my favorite things about food, honestly, is the way it makes us feel. Food is so healing, so special, such a gift- that it has the ability to literally make us feel better, and more in tune to, the world around us.
That’s why this week’s recipe is so tied into Kristen’s final two points about food. That, like we have talked about food is medicine, and art. But it’s also fuel and connection.
Hummus has become, in our household, a comfort food. Scooped up with a pita chip, or carrot, or even stray chunk of chicken, it adds a protein-packed, and rich, flavor to most anything it’s dunked in. I’m constantly adding it as a side item to weeknight dinner, or most recently, the beef soup I had to stretch to feed Jake and I for about 8 meals. It’s filling, its delicious, and now we both know that when I bust out the hummus, it’s officially time to chow down.
But the problem with a lot of store-bought hummus is that it has a tinge of the vinegary (instead of the creamy) to it. Some I’ve tried are chocked full of all kinds of chemicals that there is no way my great-grandmother would have ever known about. Or, they have an odd texture akin to that of a cotton ball blended with lemon in a Vitamix.
So, I’ve started making my own. Confession- there is one brand at Costco I love and buy on the regular. But if I’m in the mood for the good stuff- the type of stuff you only make for the people you realllyyy want to love on- then I make this recipe. I take the time to buy the beans, and roast the garlic, and use an actual food processor. I promise y’all it’s worth the effort.
And without further ado, Kristen Shoates ladies and gentlemen!!
“Food as fuel. Most of us, especially women, have an unhealthy belief that low calorie automatically means good and high calorie automatically means bad. But calories are not the enemy – in fact, they’re your friend. They’re the very reason we eat, the fuel that allows us to think, move, work and do the things we love. Yes, we live in a society where the amount of calories in our food is often off-balance, and it takes some work to make sure we’re consuming them wisely, but we have to stop fearing the calorie and instead love our food for the way it fills us with energy and life.
While I am a huge advocate for being conscious of what we put in our bodies, I think we need a broader definition of health – one that is rooted in love instead of fear of our food. What if we treated food as an adventure, exploring the different flavors available to us in nature? What if we defined nourishment as the things that build up both our bodies and souls? What if we actually connected with our food, asking where it comes from and how it’s made – or actually making it ourselves? And what if we connected with each other, seeing eating not just as utilitarian, but a chance to share a moment – or even love?
For me, falling in love with my food has made everything else fall into place. I am motivated eat foods that heal instead hurt, to listen to my body and give it what it needs and to know when to treat myself without guilt. This New Year, as you make resolutions, I encourage you to focus less on a number on the scale or what food group you’ll restrict and instead resolve to eat real, whole, nourishing foods – and enjoy eating them. Not only will this help you achieve your health goals, but it could also be the start of a fun, artistic, spiritual, love-filled affair.
And as my Italian family would say, “that’s amore”.
Isn’t Kristen ahhhmazing?!! Preach, sister!
And here is a bit more of my take on what Kristen is saying:
In summary, my amazing readers, food is fuel, it is connection, it is love. Not only does it connect us to ourselves, and taking care of the bodies we have been given, but it also connects us to the world around us and to the Creator of all things good and wonderful and food-related.
As we round out the month of January, be encouraged. Be inspired. Go get in the kitchen and make some hummus if that makes you feel good! I love you dearly and believe that the best, in food and life, is yet to come in 2018.
Roasted Garlic Lemon Hummus with Golden Pita Chips
Roasted garlic gives a slight sweetness to a rich hummus brightened by fresh lemon juice and smoked paprika. Perfect for a party or holiday football game, this hummus is tastier than the store bought version, and can be adjusted in a myriad of ways to taste. Try adding chopped jalepenos or pimento for even more kick! You can also find this recipe in the January issue of Birmingham magazine.
Yield : 4-6 servings
What You Will Need:
What You Will Do:
*To roast garlic: Preheat oven to 400. Peel most of the skin off of the garlic. Cut top 1/4 off of garlic head; drizzle with 1 teaspoon olive oil. Wrap in aluminum foil, roast at 400 degrees for 40 minutes.Remove from oven to cool.
Golden Pita Chips
Yield: 40 chips
What You Will Need:
What You Will Do:
1. Preheat oven to 350.
2. Toss cut pita in large bowl with spices and olive oil.
3. Place pita chips on aluminum foil-lined baking sheet.
4. Roast for 10 minutes; flip over, then roast 10 more minutes.
5. Remove to wire rack to cool completely.
As snow falls softly outside my window, I’m reminded of one of my favorite things about January. The fresh white powder is a clean slate. It’s reflecting in nature the simple principle that life can start fresh at any moment, that each day is a new beginning.
The whiteness also reminds me of what a stark contrast the colors of my breakfast plate are to the world around me. Deep, orangey yellow eggs, amber bacon, lightly golden toast with deep purple jam. Black coffee with a creamy coffee bomb.
The snow continues to swirl, the wind leading it up and away, or cascading down, perching softly on the worn wooden rails of our porch.
These patterns, these colors, these textures- it’s bliss. For those of you who read this blog, you are no stranger to the fact that I LOVE beauty. I even tried my hand at a few posts about the things that were inspiring to me visually, at that moment. For my heart, the visual world is just as real and riveting as any adventure I’ve had. It’s key to my peace of mind, my happiness, my creative expression, to be deeply aware of this reality.
Which brings us to the love I have for the beauty of food. The depth and layer of color to a strawberry; the way rainbow chard blooms from green into orange into purple-red; the gleam on a rinsed, ripe blueberry.
There is an exquisiteness to this world- this visual world of food- that is inspiring, challenging- and I think can even lead us to new flavor combinations and levels of creativity in our own cooking.
And this is the reason number two why I want you to fall in love with food in January. If you missed last week’s post, the amazing Kristen Shoates joined us to introduce herself, and her own story with falling for food. She’s leading the charge this month as we discuss four reasons (and there are SO many!) to fall for food. Here is Kristen’s reason number two to expound so beautifully on the topic:
Food as art. Have you ever walked through the produce section of the grocery store and really paid attention to the creativity of food? The richness of color, the variety of texture and the diversity of flavors are all part of nature and ready for us to explore. When we constantly eat the same thing or eat food that only comes out of a box, we lose the artistic nature of eating and cooking. For me, eating has become an almost spiritual experience, one that makes me feel connected to my Creator, the way my body was designed to work and the creativity displayed throughout nature.
YES!! And here is this week’s video about that exact fact- along with a challenge to you guys this week to engage that cooking creativity!
And to me, this weeks’ recipe could not be more fitting to the topic of beauty and food. There is nothing like a smoothie bowl to stir the senses and ignite creativity, solely based on the visual of the thing you are creating.
So this weekend, let’s celebrate the beatify, the mystery, the abundant color of food. And enjoy every spoonful.
Lemon Blueberry Chia Smoothie Bowl with Fresh Mint and Chocolate
Lemon juice amplifies and balances the sweetness of blueberries and banana in this smoothie bowl. Don’t worry if your mixture is super thick in the blender; that means you are doing it right! Top with mint-flavored dark chocolate for an even sweeter, minty flavor. You can also find this recipe in the January issue of Birmingham magazine.
Yield: 1 smoothie bowl
What You Will Need:
● 1/2 cup unsweetened nut milk plus 1 tablespoon filtered water
● 1 scoop plant-based protein powder (23 grams), chocolate or vanilla flavor
● 1 cup frozen blueberries
● 1 tablespoon cold chia seeds, plus more for topping
● 1/2 frozen banana, broken into two pieces
● 1 teaspoon fresh lemon juice
● 1 tablespoon cocoa powder
● 1/4 of an avocado
● 5 fresh mint leaves, plus more for topping
● 80% cacao dark chocolate, shaved (or mint dark chocolate)
What You Will Do:
*If using unsweetened protein powder, add 1-2 teaspoons of maple syrup or honey to taste.
Lovelies! Happy 2018!!
I hope you are having the sweetest start to your year!
To start this January off in the most loving of ways, I am HONORED to partner with Kristen Shoates, one of the most talented freelance Nashville writers I know, to talk about my absolute favorite topic in the world, HOW TO FALL IN LOVE WITH FOOD.
Kristen has had an incredible journey with food- and without giving too many details away, let me just say she went from Lean Cuisines to now functioning as a total, holistic girl boss in the kitchen.
I also know that January is the month of resolutions. And whatever decisions you have made on ways to better your life- I honor that! But I’m also wondering what would happen if we all decided to, instead of seeing food as bad or dirty or evil- to flip the light switch on and see it as GOOD, HEALING and NOURISHING. To focus first on the way we THINK about food, which will then affect our motivation to cook- and creativity in the kitchen!
Also, in partnership with Kristen’s amazing writing, I’ll be posting a YouTube video over on the Luv Cooks channel about each reason she gives. I can’t wait to share this content with you!
So without further ado, here’s Kristen:
I remember the first time I went to the grocery store in college, with my first apartment to stock and the purchasing power of my first debit card in my hands. It felt exhilarating to walk through those automatic glass doors into a store filled with thousands of options and get to buy whatever I, the new boss of my refrigerator, wanted.
But as I aimlessly wandered the aisles, I quickly realized I had absolutely NO idea what to buy. Going from my parent’s table to college dining halls, the question of what to eat had always been an abstract one – until at age 19, I found myself standing bewildered beneath the fluorescent lights of the Chapel Hill Food Lion, filling my cart with sugary yogurt and processed crackers and Lean Cuisine. After all, these were the foods the skinny girls ate on commercials, and as women, wasn’t our primary dietary objective to choose food that makes us skinny?
After school, my supposedly healthy diet of low-fat microwave dinners and prepackaged snacks took much of the joy out of food and cooking. Preparing a meal was a chore, eating it a necessity. Half of my meals were consumed in a car or at a desk, barely registering as a conscious act. When I started dating my now-husband, I very proactively warned him that I.did.not.cook. It wasn’t that I had never seen what it looked like to spread love through a meal – I was raised half Italian and half Southern Baptist after all – but my lifestyle and our food system had so greatly disconnected me from my food that I lost a sense of the purpose and power of it.
As simple as the question of “what do I eat for dinner?” might be, far too many of us don’t really know how to answer it. Our parents fed us, but often didn’t teach us why they fed us what they did, sending us out into a food jungle of additives and artificial flavors and abstract health claims, with little knowledge of how to truly fuel our bodies. As a result, many of us have a twisted relationship with our food. Perhaps you see it as the enemy, something to be feared and restricted in an attempt to fit into society’s beauty standard du jour. Maybe for you it’s all business, a transactional relationship focused on efficiency rather than substance. Maybe yours is volatile, or lifeless, or passionless.
But I want to propose a new kind of relationship with food. I want to propose that you fall in love with it.
My love affair with food began slowly, the kind of love that begins with a small spark and deepens over the years. Pre-packaged snacks were slowly replaced with fresh produce, to-go orders swapped for nights spent creating over a stove. As I filled my body with real, whole foods, I became healthier, more aware and more connected to everything around me. And as I discovered new flavors and varieties and foods I didn’t even know existed, I became enamored with the beauty and diversity of food available to us – and in turn, fell in love with eating and believe it or not, cooking (you’re welcome, hubs).
So as you and your food sit down for a much-needed DTR, here are four reasons to fall head-over-heels with your next meal:
YES and AMEN!! Isn’t Kristen amazing?! And stay tuned! We have THREE more reasons to come in January!!
Gluten Free Vegan Snickerdoodles
Y’all! This week I was honored to post these gluten free and vegan snickerdoodles on Neat Foods page! Their vegan egg replacement is my favorite EVER. Just click HERE to find out more info about neat egg!
What You Will Need:
FOR BROWN SUGAR TOPPING:
What You Will Do:
Soo, things got a BIT crazy at the Luv Cooks studios the other day.
And by studios, I am referring to my once-clean kitchen that became covered in powdered sugar, blue sparkle icing, and the occasional mini chocolate chip.
Messy in the absolute BEST way.
My precious friend Ashley Reale of Share Love Everywhere has an incredible daughter, Lottie. And by incredible, I mean this chick is already starting her own business at the AGE OF SIX.
That’s right, she is six years old and selling artwork and rings and all of the amazing things she makes. In fact, I think she technically started her business this past Spring. So, she’s a total girl boss. And Lottie is also a HUGE fan of the color blue, waffles, and YouTube.
So of course we had to have her (and her brother Wyatt) on the Luv Cooks YouTube channel to make their version of the ultimate Christmas waffle. This video is nothing short of brilliant and will make your HOLIDAY DAY I promise!!
Since Lottie is obviously a waffle topping connoisseur (and Wyatt’s enthusiasm for Star Wars and powdered sugar knows NO bounds) I had to throw in an awesome waffle recipe to this post. Also, in case you were wondering, our Christmas Minion Waffle included:
Some of the best pancakes I have ever had were from Aretha Frankenstein’s boxed mix. That is right, a BOXED mix. So I am assuming that this link to her waffle recipe via Canella Vita will be a number 1 hit with everyone you want to make a waffle for now or in the holiday future. And, of course, don’t forget the rainbow sprinkles.
LOVE Y’ALL!! Christmas is almost heeeeeere!!
It’s Christmas, it’s Christmas, it’s CHRISTMAS!
Well, it’s not literally December 25, but I am feeling the Christmas vibes 100%! Like the twinkle I saw in the Prius whose interior was strung with multicolored Christmas lights, or the inflatable Santa in my neighbor’s yard grilling overstuffed hot dogs and hamburgers, I am ready to do some holiday cooking! And who better to cook for than a gathering of your besties for a holiday party?!
I’ll be the first to admit that whenever someone busts out the Christmas music and a plate of cinnamon rolls I am already in the Christmas spirit. But my precious friends Annika and Emily are the party planning MASTERS- every event I have ever been to that they hosted was not only beautiful and organized, it was also intentional- I mean, I left feeling like I was chosen to be a part of something really special!
Annika (above) is one of the most compassionate and loving entrepreneurs I know. Her Married and Bright bralettes and undies are handmade by Annika herself (I have actually visited her fantabulous basement studio) and her work could not be cuter and more empowering.
Emily Winkleman is also uber creative (she works at the Tennessee Performing Arts Center, the home of the coolest, and most beautiful, ballets and theater shows in Nashville) and is the QUEEN of planning ahead and literally blesses my life with the way she organizes events for not only us to hang out, but also everyone around her to feel connected and special. You also may catch her modeling for Annika if you check out Annika’s site
Both Annika and Emily have a gift for making parties happen, so this week on YouTube I asked them to share with us their top three tips for throwing a fabulous holiday get-together. I can almost guarantee that not only are you going to laugh your Christmas socks off, you are also going to learn some SUPER fantastic tips on ways to save money and your sanity during party season!
So, to sum it all up, make sure your party involves:
Something to DO!
Something to EAT! (umm, you can totally check out ALL the holiday cookie posts or the recipe above for some inspiration)
Something to COMPETE! And yes, we will accept bids for our new show “Yankee Swap”:)
And from Emily:
LOVES!!
Ahhh, it’s finally that time of the year. Time for warm snuggles while watching holiday movies, white snow, knit hats and most importantly…HOLIDAY BAKING.
That’s why during the month of December we are ALL about some holiday baking recipes. From gluten free coconut flour bread (the most delicious I’ve ever had) to some FAB holiday appetizer inspiration, get ready for a month full of holiday surprises!
I also want to give y’all the chance to subscribe to the Luv Cooks YouTube channel. This is the BEST source for all of the fun holiday tips and tricks, plus pumpkin spice reviews, what to do with leftovers- lots of foodie life hacks!
And since we’ve also been highlighting parties and party tips on YouTube I thought I’d share my three favorite recipes to bring to a cookie swap party. These recipes are awesome because you can make them up to days in advance, the steps are simple, and they allow for easy customization to your personality in the kitchen.
Salted Caramel Apple Almond Bars: I love this recipe for so many reasons! It’s healthy (full of great fats from the coconut chips and chia seeds), gluten-free, doesn’t require and oven, and gets topped with drizzled caramel and chunky salt. Need we say more?!
Dark Chocolate Christmas Sugar Cookies: This recipe makes sooo many tasty cookies! I love to make this one in a myriad of ways. You can substitute whole wheat pastry flour for all purpose flour, sprinkle the cookies with cayenne before baking for a spicy flair, or dunk them in a simple glaze (1 cup powdered sugar + 1 1/2 to 2 tablespoons almond milk) and top with more chocolate. Gorgeous!
Brown Butter Chocolate Chip Cookies: The ingredient that makes these cookies extra special is browning the butter. It’s not a hard step, and takes the flavor notch up a TON! Plus, these cookies taste better if you let the dough sit in the fridge for 24 hours. And the smell of these baking- heavenly!!
And of course, we can’t leave out the pups!! Here is a link to the almond butter dog treats I made!
To top it all off, a cookie swap party is simple. Simply bake enough cookies for everyone at the party to share, along with a printed copy of the recipe. You can even allow each guest to share why they chose their cookie recipe. Then, here’s the fun part- provide pretty bags, ribbon, candy canes, etc. and allow each guest to package their favorite cookies to go. I’ve even been to some parties where you vote on your favorite cookie, and the winner gets a prize!
The cookie swap party is one of my favorite holiday celebration ideas. One- well, you get to eat all the cookies your heart desires- but two, because you get to know your friends even better, and maybe even connect with someone you don’t know. Someone’s favorite cookie recipe says a lot about them: where they are from, what flavors they like, why this cookie in particular is so special. I love getting to know the heart of someone through food!
Happy holiday baking!! XOXO- Callie
It’s that time. YES today is Thanksgiving Day and I hope you are having an absolutely incredible day!
It’s also about that time to start thinking about all of those holiday parties coming up. One of my FAVORITE things to plan when it comes to holiday parties, is, confession, not only the food to bring but also how to bless the host or hostess of the party.
I mean, how amazing is it that all we have to do is throw on our party dress and enjoy the hard work and cooking of another fabulous person?
I think it’s pretty amazing, and I think I have some great ideas on ways you can UP your party guest love even more.
And for the bulleted version:
5 Ways to be an AWESOME Holiday Guest
A great recipe for this: the Thai zucchini noodle salad above.
4. Offer to clean up. It’s such a kind gesture offer to give back to your host or hostess and offer to help with the dishes!
5. Send a thank you note. There is nothing better as a host or hostess of a party than receiving a sweet note in the mail affirming all that you did to make the party happen! To me, this is one of the most thoughtful things we can do to love on each other.
So there you have it my lovelies! Happy holiday party planning this week:)
It’s Friday and Thanksgiving is THURSDAY!
This means that it’s time to start prepping how you can LOVE ON some folks next week.
I’ve researched, I’ve listed, and I believe I have compiled (and explained- check out my FULL You Tube video below!) FIVE dishes YOU can make ahead of time to ORGANIZE your week so it’s fun and fabulous and focused around those beautiful friends at your table (and you aren’t having a come-apart at the workload).
The easiest way for me to organize things (and maintain my sanity) is to list it out. HUGE shout out to these articles by Williams Sonoma, The Kitchn, and Ree Drummond for being AMAZING resources for this list.
Here are my TOP FIVE THANKSGIVING FOODS TO MAKE AHEAD:
(Click here for the ultimate pie crust from Abby Jone’s rosemary pear and bourbon caramel pie)
**Bonus points for making it today, you have earned a MVP trophy already.
2. Mashed Potatoes! Did y’all know that the fat in dairy actually protects your favorite mashed potatoes in the freezer? So use ALL the cream and butter you normally would to make sure your potatoes freeze well. In fact, if you only use broth, they probably won’t last. So, make your favorite recipe, let them cool, then put them in a freezer safe bag, smoothed out and laid flat. This article by The Kitchn does an amazing job explaining the process!!
3. Homemade ROLLLS!! Being honest, normally if I was having people over I would not be serving homemade rolls. BUT for Thanksgiving, I love these small homemade touches to a meal that make people feel like it’s a grand event. To me, homemade rolls qualify! All you need to do is make your roll dough, let it rise, form it into rolls, then place them on a baking sheet and pop them directly into the freezer. They should last a month! Love these Soft and Tender Dinner Rolls!
4. Cranberry Sauce! The beautiful thing about cranberry sauce is that you it tastes even better and I believe may get more jiggly over time. So either go ahead and keep it in the fridge (covered) for a few days, OR put it in the freezer and give it a day to dethaw.
5. Green Bean Casserole! You can go ahead and make the base of your casserole, then pour it into your baking pan and put it in the fridge, covered with foil. You can keep it in the fridge for three days. Wait to top it with crispy onions until you are ready to bake! I dig this The Best Green Bean Casserole by Light in the Loft House!
Happy weekend prepping lovelies!-C