Pumpkin Carrot Cake Muffins

Hiiii guuuuys,

Image

Boo! Happy Halloweenie! I have yet another pumpkin treat for you. Pretty sure that’s all I’ve baked in October. Pumpkin treats on pumpkin treats. All pumpkin everything, if you will. I am (only a little bit) sorry about the complete lack of diversity in my cooking lately…I just love pumpkin so much and ’tis the season, no? These muffins are ~healthy~ and perfect for a lil snack. Or for breakfast with a cup of coffee! They’re not-so-sweet, hearty muffins, so if you (like me) are not a huge fan of overly sweet things, these are for you! That being said, they’re still very yummy. Perfectly soft and moist. A people-are-somewhat-surprised-when-you-say-they’re-healthy kind of muffin. And I just love carrot cake so much, the fact that these are carrot-cake-inspired makes me happy. Make ’em like dis:

1 1/2 c. whole wheat flour
1/2 c. almond meal
1 1/2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1 c. pumpkin puree
1 c. plain greek yogurt
1/2 c. brown sugar
1 c. shredded carrot (about two medium carrots)
1/3 c. raisins

Preheat your oven to 375° and grease your muffin pan or line it with liners. Set aside. Combine flour, almond meal, baking soda, baking powder, cinnamon, and salt in a bowl, whisking them together to make sure there are no lumps. (Pay special attention to your almond meal! It loves to be clumpy!) In a separate bowl, mix together eggs, brown sugar, yogurt, and pumpkin puree until combined. Add the wet ingredients to the dry ones and fold together gently. Once completely combined, add the shredded carrot and raisins and divide evenly in your muffin tin. Bake for 22-25 minutes or until toothpick inserted into the center of one comes out clean.

Image

Enjoy the yumminess! Yay carrot cake: fall edition (in muffin form)!

Love, Emily

Chocolate Chip Pumpkin Bread

Hellooooo all,

Image

This is a classic. You need a good go-to pumpkin bread recipe for October. The great thing about this one that I based this recipe off of is that it’s super easy and could be very easily converted to vegan (if you’re into that). No eggs (?!), which was a pleasant surprise seeing as I was out of eggs at the time anyways. What kind of a baker am I??! Anyways, once more, I apologize for the pathetic picture. My camera and I have been reunited at last (cue Hallelujah chorus) buuut this bread was devoured/gifted before I could get any good pictures. I know, pathetic. It happens. You must understand.

1 c. all purpose flour
2/3 c. whole wheat flour
1 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/3 c. coconut oil, melted
1 tsp. vanilla
1 c. (plus a little more, so liiike a heaping cup) pumpkin puree
1/2 c. semisweet chocolate chips

Preheat your oven to 325° and grease a large loaf pan (or, if you’re me and don’t have a normal sized loaf pan, 2 mini ones) with whatever your lil heart desires. Combine your dry ingredients in a large bowl and set aside. Measure out your coconut oil and stick it for 15 seconds or so in the microwave (depending on how solid it is) until it’s nice and melty. Add the vanilla and pumpkin to your coconut oil and stir until combined. Next, add your wet mixture to the dry one and fold together until completely incorporated. Don’t freak out if your batter seems really thick–it should! You’re not doing anything wrong! Add as many chocolate chips as your heart desires (I, for one, impulsively dumped the entire leftover contents of an open bag I had), and fold together a little more to disperse them as evenly as possible. Might be tough since the batter is so thick, but ya know. Do your best. Pour/scoop/dump your batter into your prepared pan(s) and stick in the oven for about 50 minutes for mini loaves or an hour and 15 minutes for a regular sized loaf. Keep an eye on it though–cooking times may vary depending on the oven!

Shoutout to my baking-assistant for ever-so-skillfully and precisely measuring out the coconut oil for me and learning/executing the perfect “gentle batter folding” technique. Ya did good, kid. Did me PROUD.

(Sorry ~not sorry~ for the pumpkin binge. Can’t help it. It’s OCTOBER after all.)

Love, Emily

Fall Granola

Hello loves!

Image

If you (like I) are a granola fan and have never made it yourself, do yourself a favor and try it. It’s really so much better. So fresh and so yummy and you control exactly what you put in it! Personalized granola! What could be better? This “fall granola” is a simple, seasonably appropriate apple-cinnamon-pepita combination but you can switch this up as much as you’d like to taste. Like I said last time I posted about granola, as long as you have a sweetener, an oil, and some oats, you can really just do whatever you want as far as the nuts/seeds/fruits go. You could even add chocolate chips if you wanted (gettin’ craaaazy up in here).

But seriously though. Make granola. It’s ridiculously easy, smells awesome, and tastes even better.

2 c. old fashioned oats
1/4 c. raw pepitas
1/4 c. raw sunflower seeds
1/4 c. sliced raw almonds
1 tsp. cinnamon
1 tsp. vanilla
1/4 c. coconut oil
1/4 c. honey
1/3 c. dried apples, chopped into little pieces
1/4 c. raisins

Preheat the oven to 300° and lightly grease a large cookie sheet with coconut oil. Combine your oats, nuts/seeds and cinnamon and set aside. Melt your honey and coconut oil together in the microwave for about 45 seconds and stir in the vanilla. Add the wet ingredients to the dry and stir to combine. Spread the mixture evenly on the cookie sheet and place in the oven for about 45 minutes, stirring every 10-15 so that the granola browns evenly and doesn’t get too toasty. Once you take it out of the oven, let it cool completely before adding your dried fruit! Breathe in the delectable, cozy smell that will now feel your apartment. Store in an airtight container and try to pace yourself with your granola consumption (it’ll be hard).

Image

Image

Have a beautiful day, friends. I’ve already decided I’m going to have granola for dinner, so I know I will.

Love, Emily

Almond Coconut Loaves

Dearest friends,

Image

Hi! Happy Hump Day! Today is such a beautiful day for so many reasons. I’ve been so productive AND I haven’t even put pants on yet. It’s 2pm! That’s an accomplishment! I woke up at a reasonable hour, did some homework, cleaned (!!!), wrote, drew, baked, painted my nails…I just went all out. True, very little of this fits within a normal person’s definition of “productive”, but I’m not exactly a normal person. I actually do have a lot I should be doing for school (puke), buuut right now I’m just focusing on doing good, happy things. Not only have I done a ton today, but the weather is near perfect. It’s 70 degrees and sunny. I cannot WAIT to go run errands in this beautiful sunlight.

I feel like these little loaf cake is the perfect balance of sweetness where it tastes decadent and yummy but then you step back and think about the ingredients and it’s not all that indulgent after all! Which is nice. I love almonds. I think they’re perfection in food form. Coconut is pretty fabulous too. Together, they make a great pair.

1 1/2 c. unsweetened coconut, toasted
3/4 c. almond meal
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
3/4 c. sugar
2 eggs
1 c. almond or coconut milk
1/4 c. butter, melted and cooled (or coconut oil!)
1 tsp. vanilla
1/4 c. slivered almonds, for the top

Preheat the oven to 350° and toast your coconut flakes. To do so, spread them out on a baking sheet and leave in the oven for 3-4 minutes, but watch them closely! They can get burnt super quickly. Grease one large loaf pan or two mini loaf pans with butter or coconut oil and set aside. In a large bowl, combine the flour, coconut, almond meal, baking powder, baking soda, salt, and sugar. Make sure there are no lumps (that almond meal gets a little cheeky sometimes) and set aside. In another bowl, whisk the eggs together and add the butter, almond/coconut milk, butter and vanilla. Add the wet ingredients to the dry and gently stir to combine. Pour into your pan(s) and top with the slivered almonds. Bake for about 35-40 minutes for the small loaves, 50 minutes for the big one. (My mini loaves took about 45 minutes but my oven is old and funky so just keep an eye on them!)

Image

This is a really nice breakfast loaf. A slice of this deliciousness plus a cup of coffee…yummmm. I based this recipe off of a lovely coconut loaf cake one from my Sprouted Kitchen cookbook. It’s a good one; I was very happy with the way it turned out. Try it.

Love, Emily

Dark Chocolate Chip Pumpkin Cookies

Hiiii loves,

photo 2

It’s FAAAALL. Well. Kinda. Not quite. It’s technically still summer for the next couple of days. But mentally (and according to these cookies), I am 100% in fall-mode. As a California baby, I’m especially enthusiastic about this season. I really just love being cozy, and fall is arguably the coziest season of all (winter crosses the line from cozy to cold, in my personal opinion). I am all for fall baking/cooking, too. It’s by far my favorite. Pumpkin, cinnamon, apples, squash, cinnamon, pumpkin, CINNAMON. You get the picture. These lovely little cookies pretty much incorporate everything I love. Pumpkin, dark chocolate, and cinnamon, all combined in a delectable, chewy little morsel. Mmmmmm these cookies are yum. I can’t wait to eat one for breakfast-dessert when I get home. And probably another for lunch-dessert later.

1/2 c. or 1 stick butter, melted
1/4 c. light brown sugar
1/2 c. sugar
1 tsp. vanilla
6 Tbsp. pumpkin puree
1 1/2 c. whole wheat flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 c. semisweet chocolate chips
1/4 c. chopped dark chocolate

Start to make the dough by mixing together the sugars and the butter until there aren’t any more lumps. Next, whisk in the vanilla and pumpkin until smooth. In a separate bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon. Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the chocolate chips as best you can–the butter will probably make it a little hard for the chocolate chips to stick to the dough since it’s so buttery (yum), but do your best. Stick the dough in the fridge for at least 30 minutes before you bake. (Ahem: That’s important! Don’t skip it!) Preheat the oven to 350°. Grease or line your baking sheets and place balls of dough about 1″ apart. (I got about 18 cookies here; you could get more or less depending on how big your cookies are and such.) Squish them a little bit flat–they won’t flatten much at all while baking–and place in the oven for 8-10 minutes. They won’t look done, but they are! By “not done”, I mean extremely doughy. I promise they’ll firm up quite a bit as they cool. Let them cool for a while on the cookie sheet before transferring them to a cooling rack.

I brought these to Boston with me for a little weekend trip and they were certainly appreciated. My two lovely boys and I ate 3 a day until they were gone, so they didn’t last long. Not to toot my own horn (okay, maybe a little…I’m proud of these cookies) buuuut I was told by my toughest critic (and others) that these cookies are his favorite thing I have baked to date. Welllll, okay, his favorite thing that he has tried at least. To be honest, that is probably a pretty good indicator of how delicious they are, seeing as he’s tried probably 60% at least of the food I’ve made. I rarely get compliments from this individual, so this is a big deal, guys.

Prepare for more pumpkin. I guarantee you it’s COMING.

Love, Emily

PS: THIS PHOTO IS SO TERRIBLE I AM SORRY I am honestly so embarrassed. It’s heinous. I don’t have my Nikon and it was nighttime when I took this on my phone. I was in a hurry and ate them all before proper photos could be taken sooo this will have to do I suppose. Don’t judge me.

Banana Fudge Muffins

Ooooooh hi!

Image

Mkay yeah I know I’ve been missing for a while. These past couple weeks have been insanity. I moved into my new apartment at LAST (hallelujah) and I’ve been trying to get into a routine with my new classes and things. It’s been a challenge, but we’re gettin’ there. Slowly but surely.

CONFESSION: I actually made these muffins when I was still at home. As in, weeks ago. And I’m just posting about them now, I know I knoooow. But my ever-so-slightly adapted version of this recipe is worth it.

ANOTHER CONFESSION: I don’t even have real pictures of these muffins to share with you guys. And by “real” I mean liiike, nice pictures. I left my DSLR at my parents’ (WAHH) in all the packing madness aaaand therefore I only have my cell phone pictures accessible. So those will have to do! Sorry sorry–I am so discombobulated lately.

3 bananas, mashed
2/3 c. sugar
1 large egg
1/3 c. unsweetened applesauce
1 c. whole wheat flour
1/2 c. unsweetened cocoa powder
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 c. semisweet chocolate chips

Preheat the oven to 375° and line a muffin tin with liners. Set aside. Mix together your mashed bananas (try to get as many lumps out as possible, please!), sugar, egg and applesauce. Sift together all of your dry ingredients and add to the wet mixture, stirring gently to combine. Fold in your chocolate chips. Don’t overmix! If you’d like, drop a couple more chocolate chips on the top to make ’em extra chocolatey and cute. I recommend it. Divide your batter among the 12 muffin cups and bake for 18-20 minutes until a toothpick inserted into the middle comes out clean (but beware of mistaking chocolate-chip gooeyness for an underdone muffin). Let cool. Devour.

DSC_0029DSC_0038

These muffins are exceptional. And so easy. And they stay good for a while as long as you keep them in an airtight container, so you can enjoy them all week!

More to come. Stay tuned for baking/cooking adventures from my new home sweet tiny apartment.

Love,
Emily

Honey Almond Oat Scones (+ Blueberry Chia Seed Jam)

Heeeey lovers,

Image

I am in looooove with these scooooones. If you don’t love scones, you’re wrong. Just kiddiiiing you’re entitled to your opinion and whatever (or am I kidding??) but just know that I strongly disagree. They’re crumbly, buttery perfection. Now I know that if you try to say you don’t like butter, you’re lying. Isn’t loving butter genetically engrained into every human or something? I feel like it is. I’m pretty sure. I also really, really love almonds. I would say a much larger than average percentage of my diet is composed of almond products and I’m very emotionally in touch with my almond-consumption. Trader Joe’s just restocked their almond butter and I almost cried tears of joy upon discovering this, for example. As long as we’re talking ingredients here, I’m also quite the honey fan. And can’t go wrong with oats. Essentially, these are my ideal Emily-scone. I got the idea for these from this lovely blog (how GREAT are her photos?!) with a few little tweaks here and there to the recipe. I loved the idea of toasting the oats before using them in the scones. This step can be skipped, of course, but I recommend it! The toasty flavor it adds is reeeally niiice.

Also: if you’ve never made your own jam, I highly recommend it as well. Like. Right now. It’s summer! There are copious berries available! Go buy some and throw ’em on the stove! It’s so easy! This recipe truly is as “magical” as the title claims. So simple. And so, so delicious.

Scones:

1 1/2 c. old fashioned oats
3/4 c. almond meal
3/4 c. whole wheat flour
3 Tbsp. plain yogurt (I used whole milk, I imagine greek yogurt would work quite nicely as well)
1 Tbsp. milk
1/4 c. honey (+1/2 tsp. for the egg wash)
1 egg (+1 egg white for the egg wash)
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
10 Tbsp. cold, unsalted butter, cut into small pieces

Start by preheating the oven to 375°. Spread your oats onto an ungreased baking sheet and toast them for about 7 minutes or until they’re fragrant. Take them out, let them cool, set aside 2 Tbsp. of them aside to put on top of your scones later, and increase the oven temperature to 450°. In a small bowl, whisk together the egg, yogurt, milk and honey and set aside. In a separate bowl, mix together the dry ingredients (the rest of the oats, almond meal, flour, baking powder, baking soda, and salt. Cut in the cold butter chunks (yeah, I hate the phrase “cold butter chunks” as much as you do, believe me) with a fork–or a pastry cutter, if you’re fancy–until almost all the way combined. You want the mixture to be mostly crumbly-looking; it’s okay if you can still see some butter pieces in there, just as long as they’re not too aggressively large. Make a well in the middle of the butter and dry-ingredient mixture and pour in the wet ingredients. Mix until juuust  combined. Don’t over-mix! Plop the dough out of the bowl onto a floured surface and form into a round, even 1″ layer. Using a pizza cutter (or a knife…but where’s the fun in that, hmm?), slice into 8 even, wedge-shaped pieces and space them out evenly onto a lightly greased baking sheet. In a teensy little bowl, whisk together an egg white and 1/2 tsp. of honey until combined and brush on top of each scone. Sprinkle them with your reserved oats and stick ’em in the oven for 8-10 minutes or until the edges turn that beautiful, light golden brown.

Image

Blueberry Chia Seed Jam:

3 c. blueberries (organic, please, berries are super pesticide-y)
3 Tbsp. honey
2 Tbsp. chia seeds
1/2 tsp. vanilla extract

In a medium saucepan, bring the berries and honey to a boil. Reduce the heat to medium-low and stir frequently for about 5 minutes. Using a potato masher, smush the berries until they’re a nice, jam-like consistency (but leave some berries intact for texture purposes!) and add the chia seeds. Keep stirring frequently and let the mixture continue to simmer until you get to a good consistency–about 15 minutes or so. It might seem a little runny, but keep in mind it’ll thicken up once it’s cooled down. Remove from heat, add vanilla, and let cool. Place it in a nice little jar, stick it in the fridge, and enjoy! See how easy that was? Seriously guys, you haven’t really tasted jam until you’ve had homemade. Unreal.

Image

Image

Shoutout to mah girl Emilie for talking to me repeatedly about scones and chia seed jam recently and therefore being the inspiration this scone-and-jam-making frenzy. Also to my lovely friend Joy for requesting the recipe, and therefore forcing me to actually post in a timely manner! All good things.

Hope your August is going swimmingly, friends.

Love, Emily

Pepita Ginger Oatmeal Chewies

Hiiii!

Image

Happy August, lovers and friends! It’s my birthday month (weeeeeeeee but also ahhhh) which is both great and absolutely terrifying. Great because: I have fun planzzz ahead of me, August is generally beautiful in San Diego, I’ll finally be 21 (PARTY YEAHHH but actually totally kidding; all I really want is to be able to order a beer out without fear of being arrested), and just because to be quite honest, who doesn’t love birthdays? Terrifying because: I am rapidly approaching the age when the term “adult” is unavoidable (shhhh I’m still in denial), summer is almost over (?!), and school/real life commences again in a short couple of weeks. I have exciting things ahead of me though. Exciting and scary, but exciting nonetheless. I guess that’s “adulthood” (shudder).

Anyways: cookies. Thanks to these, I have molasses in my hair. Though that’s probably not surprising to hear. My mom voiced recently that she’s been craving ginger molasses cookies but I feel like that’s just too unseasonal right now so I kiiinda made my own version of that. They’re not exactly the chewy ginger cookies she was looking for, but I think it was a nice compromise. Not that these are any more summery, really (oatmeal cookies are summery, right…?), but I don’t knoooow ginger cookies just seemed too much like Christmas to make right now. These seemed more appropriate, for no reason in particular. The texture of these cookies remind me a lot of the legendary Cheese Shop oatmeal cookies (you all owe it to yourselves to go get a sandwich and cookie from here stat, assuming you live in San Diego), but with a little extra spiciness added. Plus my lil pumpkin seeds, of course! I loosely based these off of this Green Kitchen Stories recipe with a couple little changes here and there. Check it out, yo:

1 1/3 c. old fashioned oats
1/2 c. coconut oil, softened to room temperature
1/4 c. honey
2 Tbsp. molasses
1/4 c. almond meal
1/4 c. milk
1/2 c. pepitas
2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. vanilla
A pinch of salt

Preheat the oven to the usual 350°. In a large bowl, mix together all the ingredients (yep, that’s it!) and plop heaping spoonfuls onto a lightly greased cookie sheet. I got 16 cookies total–8 per cookie sheet. Flatten each cookie out as much as possible with the back of a spoon until they’re all thin and spread out. Make sure they’re not too close together; they’ll spread even more when baking. Stick ’em in the oven for about 8 minutes or until the edges are lightly browned. If they spread enough to touch one another, don’t worry! Once you pull them out, use a spatula to gently separate them and shape them a little before they set. Let them cool completely on the cookie sheet before transferring them to a cooling rack. Do this carefully! They’re fragile little guys!

Image

These cookies are so nice and thin and spicy and chewy and oatmeal-y and lovely. A little different from my usual thick, chewy cookie preference, but still good. Change is good, right? My dad is certainly a fan–he’s already eaten 3 of them. What else is new.

Happy (almost) weekend, loves! Go get yourself some sunshine.

Love, Emily

Lime Cheesecake with Cashew Coconut Crust

Hey babes,

Image

It’s been quiiite the past couple of weeks. Long story short: I have found an apartment after a fair amount of blood (minimal, mostly just blisters), sweat (LOTS thanks to the New York heat wave…..ugh), and tears (a little here and there) and I’m back in San Diego due to an interesting last minute turn of events. Good and bad. Bittersweet. Etc. Anyways, at least I’m reunited with my parents’ roomy kitchen lalalaaaa

So let’s talk cheesecake. My dad really wanted me to make him a cheesecake for his birthday (8/13) but unfortunately, I was in the process of leaving for NY right around then and didn’t have the time/energy while I was scrambling to get ready to make one. If you’ve ever made a cheesecake, you know how picky and labor intensive they can be. Not so much a last minute, bake-this-on-a-whim kind of dessert. Luckily, I came home a few weeks early (weeee) so my dad’s birthday cheesecake was only a mere 10 days late! This cheesecake is loosely based off of this lovely recipe. And what a fabulous one it was.

Crust:
2 c. raw cashew pieces
1/2 c. shredded unsweetened coconut
2 Tbsp. brown sugar
4 Tbsp. melted coconut oil

Filling:
3 8oz. packages of organic cream cheese at room temperature (!!!)
3/4 c. sugar
2 limes, juiced and zested
2 eggs, whites and yolks separated

Preheat the oven to 350° and begin to prepare your crust. Grease an 8″ or 9″ springform pan and set aside. Pulse the cashews, coconut, and brown sugar together in a food processor until you get a medium-fine crumb. Add the melted coconut oil, stir until combined, and press evenly into your springform pan. Place in the oven for 20 minutes or so until the crust is lightly golden brown. Remove while you prepare the filling.

Increase the oven temperature to 400° and move on to preparing the cheesy part of said cheesecake. With an electric mixer (for those of us who don’t have fancy shmancy stand mixers……it’s not like I’m bitter/jealous or anything…..), mix together the cream cheese and sugar until it’s all nice and fluffy. Add your lime juice and zest and mix again. Separate your whites and yolks of your two eggs and drop the yolks into your cream cheese mixture, leaving the whites in a separate bowl for whipping. Mix in the yolks and set this aside while you whip the whites to soft peaks. Once sufficiently whipped, gently fold the egg whites into the rest of the filling with a spatula. Pour the filling into the crust and smooth out the top. Place the cheesecake on the middle rack in the oven and bake at 400° for 10 minutes before you reduce the temperature to 225°, baking like this for at least another hour (or until mostly set but still sliiightly jiggly in the middle). Once done baking, turn off the oven and leave the cheesecake inside with the door closed for at least another hour–this well help it cool gradually so it doesn’t crack. (Because, let’s be honest, what is more devastating than a cheesecake with a cracked top?) After an hour, pull the cheesecake out and place on a cooling rack. Carefully run a knife around the edge and let it cool at room temperature for at least another hour before placing in the refrigerator overnight. Try to resist the temptation to eat it until the next day. Tough, I know, but it’s much better this way, I promise.

Okay so my main (and only) issue with cheesecake is the sheer amount of cream cheese involved. THREE 8 oz. packages. Can you imagine how many bagels you can coat with that?! Actually no. I take that back. I do not want to think about that. But excessive cream cheese amounts aside, cheesecake is the love of my life. I may have gotten a little teary-eyed when I was photographing it. And again when I ate a slice after dinner. Good GOD this cheesecake knows me. I put a lot of love into it! Essentially, it is my baby, and I am so proud of how it turned out. (Has my absurd relationship with food gotten weird enough for you yet???) Well. On that note, I recommend only making a cheesecake if you have lots of time on your hands and plenty of patience. But if that’s the case, make this one! It’s pretty much the perfect, creamy, lovely, ideal cheesecake consistency (in my humble opinion). Not to mention the crust is fabulous.

Image

Image

Alsoooo, just a little shout out to all the people in my life that have been there for me lately: you guys are really wonderful. Like, I cannot even express how wonderful. I might even appreciate you more than I appreciate this cheesecake. (KIDDING teehee I absolutely do!) You, along with baking/cooking/yoga, are my most effective antidepressant/anti-anxiety medication. You know who you are 🙂

Love, Emily

Basil Feta Burgers

Hi you guuuys,

Image

Yeah yeah okay, another post for today, I know. I cook and bake a lot pretty regularly but I always get lazy about posting. It’s the photo uploading that gets to me. Anyways, these actually happened for dinner today, so this is an uncharacteristically timely “make and post” situation. And guys. It’s REAL FOOD that I COOKED for once, not dessert-y baked things! (Gasp!) It’s been a while since I’ve done anything like this, huh? Exciting stuff. Well aaaanyways, these are mega-yummy. And *MAN APPROVED* from my dad and brother. It’s really hard to get the approval of my very picky, very athletic, very jaded 16 year old brother. That’s how I know these were good.

Mkay. Now, I’m going to take this moment to rant about the importance of organic-ness for a moment. (Don’t you dare roll your eyes at me!) For all of you organic non-believers (I’m talking to you, eye-rollers), just hear me out, kay? The label of “organic” gets such a bad reputation for being unnecessary, trendy, and expensive, and while that’s semi-true (minus the unnecessary part), there are plenty of reasons you should actually consider it. Buying organic meat is especially important because: it’s healthier (the animals aren’t fed pesticides!), leaner (healthier cows = better quality meat), sustainable (factory farming…noooo thank you), not to mention just generally better tasting. For all of you who are put off by the price, think about it as an investment for your health. Honestly now, you’re putting this stuff in your body. Wouldn’t you want the highest quality possible? The only reason it looks so expensive is because we compare it to the extremely low prices of factory farmed, soybean-fed, mass-produced beef (ew ew ew ew ewww). You don’t want to eat that, do you? So do yourself a favor, and if you can afford it, buy organic grass-fed beef. Your taste buds and your body will thank you!

16 oz. ground beef
1/3 c. feta cheese, crumbled
1/4 c. almond meal
1 large egg
1/2 medium sweet onion, chopped
6-7 large basil leaves, chopped (or to taste, really)
1/4 tsp. cumin
Salt and pepper to taste

Mix all ingredients well in a medium bowl. Definitely use your hands if you don’t mind getting ’em dirty; it helps a lot with the mixing process for sure. Form into four burger patties and grill on medium for about 5 minutes on each side (or as desired depending on how rare/well done you like your burgers). Enjoy!

Image

‘Tis the season (for grilling)! Teeheeheeeeee

Love, Emily