Lately, I’ve been making a much greater effort to watch the amount of carbs in my diet. I of course still enjoy carbs, (I flipping LOVE bread after all!) but I’m really conscious to make sure that I’m cutting unnecessary carbs out of my diet so that when I really want to enjoy a brownie or some breadsticks I don’t feel guilty about it. I guess you could say I’m budgeting my carbs wisely. Which is why I really love these Breakfast Burrito Stuffed Peppers!
I’ve been trying to eat a more healthful diet since falling off the clean-eating wagon during the holidays and being run over repeatedly. And then there’s the blog. Someone has to sample my recipes before I share them, right? I’ve officially delegated that entire job to my husband, my children and whoever happens to be at my home or walking by . . . for now. And what about winter? Why do I seem to eat more during winter? It’s not like I’m preparing to hibernate or anything.
We haven’t experienced too much cold weather here in the south (yet), but we have had an unusual amount of rain and cloudy days that seemed to turn into weeks. It could be downright depressing for a sun-loving girl like me if I didn’t have my citrus salad with toasted coconut and pistachios to cheer me up. It’s healthy, delicious and nutritious!
I was going to call my salad a deconstructed citrus salad with toasted coconut and pistachios and citrus balsamic vinaigrette, but man, that’s a mouth full! So I just gave it a nickname.
My citrus salad is light, refreshing and provides a crunch from the coconut and the nuts. The vinaigrette provides a smooth, sweet finish to this perfect winter dessert or snack.
Hi friends! I’m Susannah from the blog Feast + West, and I’m a new contributor at My Cooking Spot. On my blog, I share recipes, cocktails, travel guides and the best of design. I love food that tells a story or sends you on a walk down memory lane, and I look forward to sharing it with you.
Though I get along well with most foods, bananas bring out my fickleness. I buy a bunch every so often, and I’ll enjoy eating them for a day or two. And then I’ll lose interest — it’s a texture thing — and let them sit on the counter for a few more days to earn their spots. Once they’re almost all the way brown, I get interested again.
That’s because I know that those soon-to-be-rotten yellow fruits are ripe and ready to star in an old favorite — banana bread. I love banana bread for its versatility: You can eat it for breakfast, dessert or even a snack.
Hi all, I’m Cat, blogger at The Rustic Willow and new My Cooking Spot Contributor. My specialty is simple recipes that are sure to wow your family and your guests! I’m so excited to be here today and can’t wait to share delicious food with you.
Have you ever woken up and decided you just wanted something sweet to go with your coffee? You don’t want a piece of fruit or a yogurt: You want to indulge. That’s where this recipe idea came from! My grandfather has a biscotti every single morning before breakfast, and I know a lot of other people dip biscotti in their coffee. But I thought biscotti would be 10 times more delicious dipped in chocolate and almonds. And guess what? I was right.
