Spicy poblano and black bean burgers

By Claudia Zapata | August 14th, 2016 | 0 Comments
I'm not much into make ahead meal prepping. Once a week, I do clean out and organize the fridge, wash and chop a variety of veggies, and make a large pitcher of citrus and mint infused water. Lately, though, I've been trying to cook a large pot of beans every Sunday morning. After soaking overnight, they couldn't be easier to cook. And having them on hand means I have a bunch of great options for the week. I may make Sean's favorite bean soup, use the be Read More...
enchiladas in lettuce wraps

Vegetable enchilada lettuce wraps

By Claudia Zapata | July 26th, 2016 | 0 Comments
You may be surprised to find out that many enchiladas in Mexico are in fact vegetarian. Carrots and potatoes are a favorite filling, and lest we think we were the first to think of lettuce wraps, individual enchiladas are often served in Read More...
Singing Gruner Veltliner horizontal

Wine o’clock: our go-to white of the summer

By Claudia Zapata | July 14th, 2016 | 0 Comments
While Sean pours a variety of wines at home, we do tend to have a "house wine" from time to time. And, this summer's house wine is undoubtedly the 2014 Singing Grüner Veltliner from Laurenz V. und Sophie. At first taste, this Grü Read More...
grilled veg salad

Grilled vegetable salad with garlic tahini dressing

By Claudia Zapata | July 1st, 2016 | 3 Comments
My husband's pretty good at the "but you do it so much better" out, which means I'm basically better at doing all the stuff neither of us wants to do, like wrap gifts, shop for groceries, or load the dishwasher with som Read More...
chickpea salad

Sort of my mom’s chick salad recipe

By Claudia Zapata | June 28th, 2016 | 0 Comments
I love my mother's chicken salad recipe, which was originally passed onto her by my Dad's beloved aunt, Tia Lala. The key to Tia Lala's recipe to add a bit of yellow mustard and lemon to the mayo, use plenty of celery, carrots, Read More...

Tuesday tip: before you cut into an avocado…

By Claudia Zapata | June 21st, 2016 | 3 Comments
So you probably know how to tell when an avocado is perfectly ripe (it should give slightly under pressure; you could also remove the small stem and get a sneak peek at the color underneath, which should be green), and you m Read More...
PB & J

In defense of PB & J

By Claudia Zapata | February 23rd, 2016 | 2 Comments
My second favorite team in the NBA is undoubtedly the Golden State Warriors. My husband, Sean, has been friends with several of the Warriors' coaches since they played together at Arizona in the late 80s. Head coach Steve Kerr was also his Spurs te Read More...
tea collage

Finds and faves: my picks for making perfect green tea

By Claudia Zapata | February 10th, 2016 | 0 Comments
After giving up Diet Coke for good - it's been over two years and counting (yay!), I needed an alternative that was both refreshing and um, caffeinated. I've never been a coffee fan, and energy drinks weren't an option, so that pretty m Read More...
toasted nuts 2016

Storing nuts and seeds for the winter (and beyond)

By Claudia Zapata | January 27th, 2016 | 2 Comments
  I remember when "cook more" used to be a recurring item on my every New Year's resolution list. I'm not quite sure when it finally happened - when I got to a place where I wasn't only more comfortable in the Read More...
Andy's oatmeal

Guest post: 4 rules for perfect oatmeal

By Andy Bellatti MS, RD | January 12th, 2016 | 0 Comments
Oatmeal was not a part of my culinary repertoire until fairly recently. I viewed it less as a hearty whole grain, and more like bland mush reminiscent of paper mâché. Its stellar nutritional profile, though, eventually lured me Read More...
flying crow

A New Year, A Kinder Approach to Health

By Claudia Zapata | January 7th, 2016 | 1 Comments
"More today, Stronger tomorrow" read the t-shirt worn by a fellow gym rat that made me smile one recent morning. Most of the people you see working out on the regular typically think that way. Once you workout enough to make it a Read More...
tamales on a plate

Vegan tamales 2015: Mexican-inspired fillings

By Claudia Zapata | December 22nd, 2015 | 0 Comments
Last year's vegan and vegetarian tamales were such a hit, we had to come back for more. The masa recipe is the same - coconut oil makes for a moist and delicious lard-free tamal you can feel good about eating (for the masa Read More...