April 15th, 2014

Hi there.  Things have a been a little quiet around here lately.  At some points in this blog that would of made me stressed and anxious to get some content out there.  Right now though, I feel good about it.  Going with our goal of rest in 2014, I decided to start to let blogging take a natural flow.  Rather than feeling like I have to post a recipe every week, I’m just waiting until I make something that is outstanding, and I have the time to take and edit some photos of it.

This blog has never been a full-time job.  It’s not a source of income for me.  It is what it is, and that is a hobby.  A space to write and share some recipes and to brain dump thoughts about parenting and life and eating on those who choose to follow along.  And I like to give stuff away whenever possible :)

So if you’ve stuck around, thanks, whoever you are.

And now on to this kale salad . . .


I recently did a huge book purge.  I’m trying to just get rid of stuff we don’t need/use/takes up space.  Some of those things are books, and we’ve got lots.  I kept the ones I want to read again or that I need for work.  Everything else went into a huge purge pile (goodby Food Snob’s MBA books! so long my old statistics book! – why on earth did we have these?!).  Then, I was left with a pile of cookbooks.

I’m trying really hard not to think in the world of, “well maybe I’ll use that someday.”  Someday never comes.  So I went through the cookbooks and tossed (well, donated) the ones I’ve never even opened, but kept the ones I’ve used and the ones I realllllllly intend to use (definitely not following my someday rule).  In order to justify this, I decided I need to actually cook some things from them, which is how this kale salad was born.


Kale Salad with Toasted Coconut and Barley (adapted from Supernatural Everyday)

1/3 cup good olive oil

1 teaspoon toasted sesame oil

2 tablespoons tamari (or soy sauce)

4 cups loosely packed kale (chopped, trimmed from stems and large rib removed)

3/4 cup unsweetened coconut flakes

2 cups cooked barley


1. Preheat oven to 350 degrees.  In a mason jar combine the olive oil, sesame oil, and tamari.  Shake to mix.

2. In a large bowl place coconut and kale.  Pour about 2/3 of the dressing on top and toss to coat, and then spread evenly on 2 baking sheets lined with parchment paper.

3. Bake in oven for 10 to 12 minutes or until coconut turns a light brown, stirring half-way through.

4. Remove kale from oven and toss in bowl with barley.  You can add part or all of the remaining dressing if desired.

This can be served warm or cold.


What cookbooks are just sitting on your self that you need to break out?

April 1st, 2014

Since we are a quarter (yes, 3 months) into 2014, I thought it might be fun to share what have been the top 3 recipes readers are loving so far this year.  All 3 come from a little while back, so if you are new around here, hopefully they spark your interest as well!


Baby Cereal Pancakes

pumpkin quinoa breakfast parfait

Pumpkin Quinoa Breakfast Parfaits


Slow, Oven-Roasted Brisket

The brisket recipe is personally one of my favorites.  I’ve used it time, and time again.  If you are looking for an alternative to ham for Easter, this is a great recipe for a crowd as well!

Also, congrats to Jessica for winning the Ergobaby swaddler!  Send me an email: laura (at) foodsnobstl (dot) com.