Food I Cook

  • Two of my favorite colors, and foods. Kale cauliflower soup and homemade romesco.

  • I almost forgot Thanksgiving! Day of to the left and extra pumpkin pie for Friendsgiving on the right.

  • Finally got a sushi mat. I feel so legit now.

  • Like a good Ohio girl, I figured out how to make paleo buckeyes :)

  • Broccoli bagna cauda and sweet potato hash.

  • Nut bars with honey, ginger, and orange zest. So good, but a serious struggle to get out of the pan. I think I’ll make nut “clusters” next time ;)

  • Veggie hash of onions, carrots, white yams, and chard. With sausages and GF bread. Made it with an egg the next day. Also delish.

  • Egg tacos. Love these salmon colored summer peppers.

  • Second Pad Thai! Love that I now know how to dry toast tofu. Quick and tasty.

  • Been really digging Thug Kitchen, which Jackson’s dad gifted me proclaiming, “This just screamed ‘Miki.’” Two “creamy” (#GF) pastas I’ve tried and recommend: roasted peppers and tofu with zucchini and basil; lemony cream of cauliflower with spinach.

  • Picnic treats! Peanut rice noodles with fresh veggies and kale salad with carrots, beets, sesame oil, lime juice, honey, and hemp seeds.

  • Banana paleo cheesecake with chocolate ganache.

  • Tortilla, scrambled egg, avocado, salsa, done.

  • Paleo gummies. Blueberry with coconut milk swirls. Yummy and good for the gut.

  • Meyer lemon olive oil and lavender balsamic makes every salad transcendent.

  • Simple salad with roasted beets and fresh peas.