After a week of overindulgence, I was grateful to discover that I magically had everything on hand to make something really fortifying and nourishing, since I felt like shit. Also, it was a low key process, which was exactly what the doctor ordered.


3-4 eggs (how much do you want/need to be fortified?)

1/2 cup cottage cheese

1/2 small white onion, julienned

1 cup spinach, leaves torn and wilted, pressed dry

2 tsp coconut oil

salt and pepper



red chili flakes


Melt the coconut oil over medium high as you julienne the onion. When it’s melted, add the onion, and salt. Turn it down a bit so it doesn’t brown. Add the nutmeg, dill, pepper and chili flakes, and scoot around. Put the fresh spinach in a colander and pour boiling water over it. When it cools a bit, squeeze all the water out between some kitchen towels. Add the semi dried spinach to the onions and mix it in evenly. Add the cottage cheese and season again to taste. Whisk the eggs in a small bowl and pour over the vegetables. Turn the heat up a little bit to help everything set. Preheat the oven to 370, hot so the eggs cook through but don’t brown. You really just have to watch it carefully. We recently got a super oven thermometer as the tree house’s appliances are unpredictable, and it’s been really lovely cooking since then.

Pop the pan in and, as I suggested, watch it. It’s probably done in 6 or 8 minutes, the edges leaning away from the pan but not yet gold. Remove from heat and let cool, and slip out of the pan. I ate it all, but you could share.






I don’t really know how to introduce this recipe. It’s simple, and Frenchy, and perfect. The fresh thyme is magnificent. The sausage is sweet and velvety. Lentils are firm and gorgeous and tantalizing. It’s a rainbow. It’s nourishing. Isn’t that enough?!


1 cup French green lentils

1/4 cup tomato paste

2 + tsps cumin

2 + tsps coriander

3-4 tbsps apple cider vinegar

3/4 pound Boar’s Head Kielbasa

6 cups chicken stock, low sodium canned or homemade obviously, if you’re really good at this kitchen thing

2 leeks, washed and chopped, green and white parts only

1 large sweet yellow or vidalia onion, diced

4 large carrots, peeled and diced

4 large celery stalks, washed and diced

2 + tsps garlic powder

Kosher salt

Cracked pepper

LOTS of fresh thyme, 2-3 tbps minced aka rip the leaves off the stalks and squish them with your fingers as you throw them in the pot

Extra Virgin Olive Oil


First up: boil some water and pour over your lentils, let them souse in it for 15 minutes. Then heat some olive oil in a large pot over medium and saute the onions, leeks, garlic powder, salt, pepper, cumin, coriander, and half the thyme, for about ten minutes while you chop the carrots and celery. Don’t forget to drain the lentils! Add those celery and carrot and saute about ten more minutes. Next goes in the drained lentils, chicken stock and the tomato paste. Cover the pot, bring to a boil, and then reduce the heat and let it simmer uncovered for about an hour or until lentils are tender. Cover the pot to hurry up the process if needed. Test the spices and adjust if necessary.

Dice your sausage or kielbasa and add to the pot once the lentils are ready. Add the rest of the thyme. Simmer for about 15 more minutes and take off the heat. Serve with fresh lemony parsley, parmesan and more olive oil, thick sour cream, whatever you’re in the mood for. It’s so good, every spoonful is different and even more awesome than the last. Eat it by candlelight listening to Dusty Springfield. There is nothing better than this meal and her version of “You Don’t Own Me” from 1964. Nothing.



This is a take on a classic combination of flavors, nothing groundbreaking or sea-changing, however SUPER delicious, cheap, and so easy it barely registers as a recipe. But I typed it all out anyhow, so take a peek.


4 eggs

Bunch asparagus, about a pound

6 oz gruyere, shredded

1 tsp garlic powder

1 tsp cayenne

1 tsp herbs de provence

Salt and pepper

Bunch parsley

Lemon juice

Dash worcestershire sauce

Two sheets puff pastry (I guess you could make it from scratch, but I didn’t and it was amazing, so tada)


If you’re cheating on the pastry part, like me, take it out of the freezer first, and let it thaw so it’ll be pliable and you can shape it into a pie, or something that looks vaguely like a pie. Anyway, take it out and leave it on the counter and move on with the rest. Like washing and trimming the asparagus! Fun!

Preheat the oven to 375.

Snap off the woody ends and then cut the spears into half inch pieces, diagonally. Dump them into a large bowl. Shred up dat gruyere and add that to the bowl, with all the spicy goodness: cayenne, garlic, herbs de provence, salt and pepper, and the worcestershire as well. In another bowl, whip up the eggs with a little ice water and try to get them as airy as possible. Add the eggs to the other bowl and fold in everything to incorporate. Set aside.

Grab that pastry and with it, line a small baking sheet, loaf pan, pie tin, whatever you’re using. I rubbed a little coconut oil on the pan first so it wouldn’t stick, but you do you. So, lines the sides and pour in the eggy asparagus gruyere mix. Cover with more pastry sheets. Bake at 375 for 30-40 minutes, or until its all gold and shimmering and hugely puffy. Let it cool while you toss a fat bunch of parsley in some lemon juice, then shower your beautiful quiche in some salady green.

Get it!



Processed with VSCOcam with a5 preset

More of a bright idea really, than a recipe.

The root smash is potato and parsnip, with leek and carrot. We used leftovers here, but you can make them for the purpose of this brunchy dish if you REALLY want. Or make them the night before with fancy dinner sausages or something. AnyWAY, the veggies are just boiled for about 20 minutes, add some butter or nonfat Greek yogurt, and smash ’em up. THEY ARE SO GOOD. They’ll change the way you eat mashed potatoes forever! Pat into a cake, fry it up, set aside. Fry up a perfect egg-in-a-circle (I used my biscuit cutter), and add some parsley and thinly sliced shallots with lemon juice and salt and pepper.




To put it plainly, when I was a plucky young hostess in DC I used to get hammered with the servers downtown and end just about every night at a little pita place, where I would eat this sandwich. Well, this is as close as I can come to it. It’s really good! Even when you’re not hammered.



Pitas or flatbreads

Roasted chicken breast, shredded

1 russet potato, diced

1 large white onion, halved and diced


Garlic powder

Zest of 1 lemon

Salt and Pepper


garlicky hummus (homemade or store bought, whatever)


Juice of 2 lemons

fat bunch curly parsley (you can use flat or a combo, but curly’s the best)

fat bunch mint

1 or 2 roma tomatos, chopped roughly

1/2 cup bulghur wheat or quinoa

1 cup chicken or vegetable stock

2 tbsps EVOO

Half the white onion, chopped very finely


Ok! So it’s a bunch of ingredients but execution is simple. These are really just guidelines anyway. The potatoes take the longest so start there: warm some oil over medium and toss them in. Season with salt, cumin, and garlic powder. Cook for about 10 minutes, browning and turning so they cook evenly and get a lil’ crisp goin’. Add in the diced white onion. Adjust seasoning, pinch more cumin or garlic powder here and there.

Meanwhile, you’ll want to cook the bulghur wheat or quinoa. One half cup dry into one full cup liquid stock, bring to a boil, then turn down and simmer for 15-20 minutes until the grains are tender. Take off the heat, and set aside to cool. make the tabbouleh and set aside. The potatoes and onions should be about done then too.

For the tabbouleh, just wash and dry and roughly chop the parsley and mint. I do about twice the amount of parsley as mint, as it’s really the boss of the salad and it’s not quite as fragrant. ANYhoo, chop it and toss into a big bowl, along with the finely diced onion and chopped tomato. Next goes the now-cool grains, lemon juice, olive oil, and salt and pepper. Toss and toss to coat.

To assemble the sandwich, heat the already roasted chicken in a pan with a big scoop of hummus and some potato and onion. As that’s warming through, pop your pitas or flatbread under the broiler. Remove from heat and put on a sheet of foil. Deposit chickeny potato mixture onto pita, dollop a bit more hummus, and a whole bunch of tabbouleh up on there. Roll it up and wrap it in the foil. Eat it standing up in your living room pretending you’re on an exciting street corner (but maybe you’re just watching old episodes of Jeopardy on Crackle).


Instead of the traditional food blog accompanying “here’s what it looks like” picture, you’re getting a picture of a soy bean plant I drew. TADAAaaah.

Not only is this a simple “put it all in the pot” and let it simmer while you wander away to watch Jeopardy or chip golf balls or whatever kind of dish, but it’s also a restorative, healthy, my-body-is-a-temple-except-for-all-that-booze-and-cheese-I-ate soup for when you need to feel like a billion dollars in a real jiffy, so here we go.


8 cups vegetable broth
Dollop red chili paste
Dollop chili paste with garlic
Bunch scallions or small white onion, sliced finely
Creminis or shiitakes, buffed with a paper towel and chopped up
Large bunch snowpeas, rinsed and cut in half
6 oz firm tofu, drained, dried, and diced
Jalapenos, deveined and diced
Bok choy leaves, rinsed and chopped
Fat knob fresh ginger, minced
Rice wine vinegar
Soy sauce
Coconut oil
Few drops sesame oil
Lime juice


In a big ol’ pot, heat a little coconut oil over medium. Throw in the scallions, both chili pastes, garlic powder, ginger, sesame oil. Warm through a few minutes, add the mushrooms, and continue to saute. Add all the stock, and bring to a boil slowly. Take the heat down again and pour in the soy sauce and rice wine vinegar (to taste, really). Next go in the snowpeas and bok choy. Turn the heat down further to simmer while you get on with frying the tofu.

You could put the tofu directly into the soup without dressing it up like this, and sometimes I do, but since it soaks up flavor like a sponge, I find it’s exponentially more awesome to put a little fry on it before it goes in. Healthfully, of course. While soup’s simmering, heat a tiny bit of coconut oil in a small pan over medium high. Fling in a few scallions with some garlic and your diced jalapeno and a little soy sauce and your tofu. Toss it in this spicy, fragrant mix for a few minutes before dumping the whole pan’s contents into the soup. Let it all simmer for about a half hour. Take off heat and serve with fresh cilantro and a lot of lime juice. Noodles or rice would also be great as well as other veggies with a Far East kinda feeling. The recipe is very forgiving, as you should forgive yourself for eating whatever you ate or drank to precipitate this austere meal. Look no further! A cure is here. Give it all over to the hot pot. There you go.