How to: Lacto-Fermented Veggies

Lacto-fermentation is the process that produces traditional dill pickles, kimchi, and real sauerkraut. This simple fermentation process requires nothing more than salt, vegetables, and water—no canning, no fancy equipment.

Recipe: Braised Ginger Meatballs and Soba Noodles in Spinach Broth

Last week I decided to compile a list of meals that always go over well in my family. That way, when we are struggling to figure out what to make (which is often), we can just consult the list and chose from our favorites….

Recipe: My new favorite pizza dough

For years, I have touted the recipe for pizza dough that we used to teach in our Pizza Party Cooking Class as the one and only. It was very simple, perfect for having friends over and most of all delicious. It produces 4 smallish,…

Recipe: Fava Pistachio Pesto Pasta

Have you ever tried fava beans? They pop up in Farmer’s Markets at the beginning of spring and when I see them, I always get excited because it means warmer days are on the way. Shelling and peeling them is a little bit of…

Recipe: Salmon Patties with Goddess Sauce

We used to teach this recipe in our Food and Mood cooking class. It’s a favorite of mine and comes together easily with the use of canned salmon. People were always surprised at this ingredient choice but it’s a step easier than using fresh,…

Spinach Crepes

I always turn to these crepes when I realize my kids haven’t been eating a lot of veggies lately. These come togther easily but flipping the crepes does take a little practice…I typically mess up the first several every time before I get it…

Recipe: Southwestern Brisket Tacos

In the eleven years I’ve had this blog, I’ve posted hundreds of recipes and this is only the second one that included beef. There are many reasons for this, the number one being that I don’t cook with/eat much meat myself and simply don’t…

Recipe: Artichoke Carbonara

Sometimes you just need an easy dinner that no one is going to complain about… and I don’t know many people that would complain about a creamy pasta dish. This is a perfect quick, yet elegant spring time dinner. Enjoy!

Recipe: Creamy Chickpea Salad

I just realized this recipe is not on our blog and I simply can’t believe it being that it is the recipe that I have literally prepared the most times for Nourish Northwest corporate cooking demos and given out to clients in meal plans….

Recipe: Gingerbread Cookies

Recipe: Creamy Pumpkin Marinara

I am all for the pumpkin craze that happens every fall. In fact, I use pumpkin year round in things like quesadillas, muffins and waffles for the kids. It’s so nutritious and easy to use. I had to share this recipe we made for…

Recipe: Roasted Squash Cornbread

I make this recipe on repeat in the fall and it is such a hit with both my family and clients. You can use any winter squash, pumpkin or even sweet potato that you have on hand. I’ve made it with delicata, butternut and…

Recipe: Elote Salad

Don’t let summer go by without making this Mexican Street Corn salad! All the flavor of traditional elotes but no grilled required and a little less messy (not that that really matters). It’s just so damn tasty and a great additional to any summer…

Sweet Potato Corn Muffins

Post by Olivia Blodgett, Registered Dietitian This is one of the first recipes I remember learning how to make in my Whole Foods Cooking Class at Bastyr University when I was in my grad program. It’s adapted from a recipe in a book called…

My Approach Towards Lifestyle Change

Post by Olivia Blodgett, Registered Dietitian If you have landed here because you are looking for help with weight loss, or assitance with making healthy dietary changes thank you so much for considering me to support you with this major lifestyle change.  The person…

Recipe: Pizza Dough

Post by Olivia Blodgett, Registered Dietitian It’s time to give away another one of our secret cooking class recipes! Our recipe for pizza dough is so simple but it’s SO good and it’s just not fair to keep it to myself. Our pizza class…

Recipe: Vegan Mexican Fudge

Post by Olivia Blodgett, Registered Dietitian One of my new personal chef clients just requested desserts and I couldn’t be more thrilled. Making vegan desserts is really fun and they always turn out so satisfying. I made this recipe for them this past week,…

Recipe: Heirloom Tomato Tart

Post By Olivia Blodgett, Registered Dietitian If you are like me and your tomatoes are finally just now getting ripe, you need to act fast and figure out how to eat them at every meal! This yummy tomato tart is dinner in my house…

Recipe: Mongolian Soy Curls

Post by Olivia Blodgett, Registered Dietitian I made this dish for personal chef clients this week and was asked to post the recipe. I love working with soy curls both for their nutritional value (they are a great source of protein), their versatility and…

Recipe: Roasted Carrot and Chickpea Salad with Dill

Post by Olivia Blodgett, Registered Dietitian and Personal Chef This salad is a favorite of my personal chef clients. It’s very simple and quite tasty. I love to use rainbow carrots if I can find them and if you’re not vegan, crumbled goat or…