Foraged Summer Feast

mushroom harvestWe’re into August already, but this weekend was the first one that really felt like summer. Our good friends Jill and Joe came up for a visit, and reminded us of the pure joy that can only be found in a full day with absolutely nothing to do.

We took a long nature walk, talked about our dreams for the future, and ate really, really good food.

During our walk in the woods, they showed us how to look for coral and oyster mushrooms. We harvested them and added them to our CSA chanterelles and black trumpets. We then paired them with our new favorite pasta recipe, good Pecorino Romano, fresh heirloom tomatoes and basil.

Pasta dinner

Oh, and big goblets of Wild Sumac Margaritas!

sumac margarita

This dinner was the perfect nod to summer’s bounty. I insist you find some good mushrooms, good friends, good tequila, and make this immediately before summer starts to disappear.


Foraged Summer Feast

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Grab & Go egg wraps

Welcome to Monday morning. If yours was anything like mine, you spent it cursing the alarm, stumbling downstairs to start the coffee, back upstairs to throw on workout clothes before you’re awake enough to talk yourself out of it, picking out an outfit for work in the dark, and frantically packing a lunch. Oh, and mad dash back to grab the coffee you forgot on the table.


Do yourself a favor: make it 1 step easier for yourself. Make a grab and go breakfast that’s healthy, will keep you full ’til lunch, and is commuter friendly.

I whipped up a batch of these yesterday afternoon, and think you should too next time you have a free 30 minutes. They’re guaranteed to make your mornings 99% easier (you still have to go to work- that’s the last 1% I can’t fix for you.)

Grab & Go egg wraps

Makes 6 wraps

Note: I made these with ingredients I currently had in my fridge. If you keep the base of eggs the same, you can swap in any variety of fillings. Spinach, sun dried tomato and feta is in my future.



  • 8 eggs
  • 6 pack tortillas of choice (size matters! Small enough to be travel sized, large enough to hold in the good stuff.)
  • 2 cups greens of choice (we used kale)
  • 2 TB olive oil
  • 8 or so mushrooms, sliced
  • 1 bell pepper, chopped
  • 1/2 cup grated cheese of choice (mozzarella)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
  • sriracha or hot sauce (optional)

In a medium sized bowl, whisk together eggs, salt, pepper, garlic powder, onion powder and a little water or milk (this helps them get fluffy.) Set aside.

In a large skillet over medium heat, heat oil and sauté greens for 30 seconds. Add mushrooms and continue stirring for another minute. Add pepper and any other vegetables until tender.


Add in egg mixture and cheese, scramble until eggs are cooked, about 3 minutes. Take off heat.

Assemble your wraps! I found it easiest to place plastic wrap underneath each tortilla, fill the tortilla with a healthy dose of egg mixture, and, if you like things spicy, a couple shakes of sriracha. Then roll it up with the plastic wrap. Tuck the ends extra good.


Voila! Store in fridge if you’ll eat it within the next day or two, the freezer if longer. When your busy morning comes around, take off plastic wrap and heat in microwave for 30 seconds if in fridge, 60 seconds if from freezer. Tuck the tortilla in a tupperware or re-wrap it in tin foil for an easy commuter breakfast!


Happy Monday- we can do this.

Allergy Testing 101 (or, GIVE ME ALL THE CHEESE)


At the Institute for Integrative Nutrition (IIN), I learned that a lot of body pain is linked to food allergies. The most common allergies are to gluten, dairy, citrus, and/or soy. One of our lecturers recommended testing yourself or your clients for these allergies by eliminating them from your diet altogether for a week, and slowly adding them in one at a time to see if you notice any changes.

Trevor has always known he is slightly allergic to dairy, and has some reactions to gluten- not enough to cause him issues if eaten in moderation, but bad enough that we found it best to share a kiddie ice cream cone this summer, lest he demolish one on his own and feel its wrath.

10433945_10202629278832657_4594114856409764443_n(OK- this was also because we decided to eat about a million ice cream cones this summer. Sharing cut our guilt in half.)

This week, I decided to allergy test us- we’d go for a week without the four dangerous elements of gluten, dairy, soy, and citrus. We’re also eating a LOT less meat recently, so we decided to try going vegetarian while we were at it- you know, just for kicks.

Easier said than done.Read More »