Fit and Fed
A gratin with butternut squash, pecan, and vegan ‘goat cheese.’
A vegan ‘goat’ cheese made with pine nuts, miso, lemon juice, apple cider vinegar, and yogurt starter.
Testing my first bronze ice dance, the Hickory Hoedown.
Getting through the gloom of winter in Western Washington with a light therapy box from Alaska Northern Lights.
Homemade white whole wheat ciabatta with a mix of white and white whole wheat flour.
Enchiladas with yellow potato, queso fresco, sour cream, and salsa verde, an economical, well-loved family recipe.
How to cook and peel fresh chestnuts.
A quick and easy non-dairy poppyseed dressing made with silken tofu.
This striking black Chocolate Porter cake with a white whipped cream topping features an inspired flavor combination of cocoa and dark beer.
Fit and Fed just marked its one year anniversary! Here are a few of my favorite moments from the first year.
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