Sweet Corn Chowder w/ Homemade Sourdough Croutons





So the other day, I was cleaning my place, when I found a long wooden board hidden between the side of my door and closet. I was so excited. I NEW SURFACE TO PHOTOGRAPH FOOD ON!! This was probably the highlight of my week. That and the fact that I bought ice-cream bars…’cause on sale.

Proud to be weird and excited about random wooden boards. Proud to introduce my new found wooden board to this blog with some delicious Sweet Corn Chowder w/ Homemade Sourdough Croutons. Proud to type this post during a lecture on how to use wordpress.

Have a lovely weekend!


  • 1 TB coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced into rounds
  • 2 medium potatoes, peeled and chopped into cubes
  • 3 1/2 cups chicken stock (enough so all your vegetables are just covered, plus 1 cup more)
  • 1/2 tsp both salt and pepper
  • 2 cups frozen sweet corn, thawed
  • 1/2 cup milk of your choice (I used 1% to keep it light, yet cream would also be delish if you’re feeling decadent)

Melt coconut oil over medium heat and saute onions and garlic until soft and translucent, about 10 mins.

Stir in potatoes and carrots, and cook for 5 minutes, stirring constantly.

Add chicken stock, salt + pepper, bring to a boil, then reduce to low and simmer until potatoes and carrots are cooked, about 10 minutes.

Stir in corn and cook for an additional 5 minutes.

Transfer soup to blender and puree, in batches if needed.

Return to heat, stir in milk and serve with sourdough croutons.


  • 2 slices sourdough bread
  • 1 TB oilve oil (or coconut oil)
  • salt and pepper

Toast bread until golden brown (I just used my toaster)

Transfer to cutting board and slice into 1cm cubes.

In a small bowl, add bread, olive oil, salt + pepper. Stir until croutons are coated and toss onto soup!


Easy + Light Tomato Basil Soup


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Where you at Spring?! The weather said it was gonna be sunny…I don’t see no sun! Darn.

Ah well, what can you do…except whip up a batch of Tomato Basil Soup! Ahahaha I crack myself up. This soup is fresh and light, as we are using milk instead of cream to give it that creamy element, as well as fresh basil (which the smell of makes me the happiest of all women).

This soup paired with a grilled cheese (double the cheese of course) has been my dinner for a solid few days in a row, and it’s been the best thing coming home knowing I’ve got a hug in a bowl waiting for me.

Any who, the happiest of weekends to you!

I’ll be drinking coffee, checking off all the things on my list and dreaming of this soup.


  • 2 TB olive oil
  • 4 cloves garlic, crushed
  • 1 medium sized red onion, diced
  • 1 can crushed tomatoes (28oz)
  • 3 cups chicken stock
  • 1/2 tsp both salt and pepper
  • 1 bunch fresh basil, roughly chopped
  • 1/2 cup milk

In a large pot set on medium heat, heat olive oil and saute garlic and red onion until soft, about 10 minutes.

Stir in tomatoes, chicken stock, salt and pepper. Bring soup to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.

Take soup off the heat and puree in batches.

Return soup to the heat, stir in basil (and more salt + pepper if needed) and simmer for 10 more minutes, stirring occasionally.

Take off heat, stir in milk and serve!


Tofu, Kale + Rice Noodle Bowl w/ Tasty Tahini Sauce (vegan)



Totally just realized I’m calling this a noodle “bowl” when I photographed (and ate for that matter) on a plate…but noodle “plate” just doesn’t have the same ring to it you know?

Let’s just visualize it’s in a beautiful bowl, and that I used chopsticks to eat it mkay? We’re gonna forget that I don’t own chopsticks and it’s on a plate. Good good.

I’m a true believer in the art of “visualizing”. If we are gonna get all serious here, I like to visualize myself accomplishing my goals, and this motivates me to try hard and give it my best effort to make my visualizations a reality! (Still working on visualizing Matt Damon inviting me to dinner though.)

Not to mention it’s super fun to imagine and daydream your future. Adorable seaside house I’m coming for you!!!

You should totally visualize yourself eating this noodle “bowl”. Then you should definitely make it, ’cause it’s delish.

Tofu, Kale + Rice Noodle Bowl w/ Tasty Tahini Sauce ~serves 3-ish

  • 1 TB olive oil
  • 1 block firm tofu, cubed
  • 1/2 small onion, diced
  • 2 cloves garlic, diced
  • 2 stalks kale, de-stemmed and roughly chopped
  • As many rice noodles as you desire!

Heat olive oil over medium heat in a non-stick pan, and cook until lightly browned on all sides. Remove from pan and set aside.

Using the same pan, saute onion and garlic until translucent and soft. (5-8 minutes) Stir in kale and cook, continually stirring, until kale has wilted and shrunk (about 3 minutes).

Return tofu to pan with the kale and onion mixture. Stir together with rice noodles.

Tasty Tahini Sauce

Whisk together:

  • 3 TB water
  • 3 TB tahini
  • 2 TB rice wine vinegar
  • 2 TB soy sauce
  • 1 tsp honey

Pour sauce over your noodles and enjoy!