Valentine’s Day Recipes
Quinoa Salad with Dried Cranberries and Pistachios
I always think I could have a lot of fun cooking in the kitchen with Amee from Amee’s Savory Dish. Her culinary style is appealing, approachable, and doable…not to mention delicious. I am so pleased to welcome the multi-talented Amee Livingston and her amazing quinoa salad to The Fountain Avenue Kitchen… Amee is a southern…
Kale, Leek and Gorgonzola Swirls
These mouth-watering bites look complicated but are easy to make–and a sure-fire hit! This recipe was passed along by Beth Rice, an avid cook and reader of The Fountain Avenue Kitchen. It first caught my attention because I love kale. When I saw gorgonzola in the recipe, I was sold! Another reason I wanted…
Healthier Homemade Cafe Mocha
When I first started drinking coffee, I drank it black. When kids came along and the play groups started, I was introduced to flavored creamers. Then, Starbucks appeared on every street corner with their mochas and macchiatos. Black coffee? To get around the hydrogenated fat in the flavored creamers and the four dollar price tag…
Frozen Chocolate Peanut Butter Banana Bites
Evolution Power Yoga, the studio where I take my yoga classes–which are fabulous, by the way–offers a “40 Days to Personal Revolution” program about twice a year. This program incorporates much over that time period, from daily yoga and meditation to a healthier eating regimen. From week to week certain foods are eliminated and by…
Make-Ahead Strawberry Pecan Oatmeal Smoothie
My friend, Jill, over at GroO New York, recently shared a smoothie link that caught my attention. Although I have often seen smoothie recipes with oatmeal blended in, I have never before tried them, even though I am a huge oatmeal fan. Between the make-ahead concept and the promise of a thick smoothie–and, of course, the suggestion…
Pasta with Fava Beans, Greens & Pancetta
This wholesome pasta dish was inspired by two great finds: fresh fava beans and a green I had never before heard of–pak choy. Upon further research, the name pak choy seems to be used interchangeably with boy choy. However, what I bought (pictured below) was seemingly the shoot of the bok choy–a baby, baby bok…
Maple Blackberry Sauce
Fresh fruits are such a great topping for oatmeal, yogurt, ice cream, pound cake, cottage cheese, shortcake…I’m sure you could add a few more items to the list. When fresh fruits aren’t available–and after I’ve used the last of the strawberry-rhubarb sauce I freeze every year–I turn to frozen, organic fruit for quick and delicious…
Banana Chocolate Chip Snack Cake
With the inclusion of whole grains and fruit, I like to think of this dessert as two-thirds healthy－but most importantly, this easy cake is 100% delicious and an ideal way to use those over-ripe bananas! For those who may not know, the Fountain Avenue Kitchen didn’t actually start as a website. I began sharing recipes…
M&M Pretzel Bark
With just three easy ingredients, a salty-sweet treat is simple to make and will rival your favorite store-bought candy! I originally discovered this deliciously easy treat in an effort to use leftover chocolate from my annual Easter candy-making ritual. For those who may be wondering, I’m referring to what countless family, friends, and…
White Chocolate Cranberry Scones (Gluten-Free Option)
Tender on the inside with the traditional crumbly exterior, you’d never know these irresistible scones are made with whole grains and a modest amount of sugar. Scones are such a yummy snack with a cup of tea or coffee. Scones also tend to be lower in sugar that many baked goods, yet they don’t tend…
