I’ve said it before, I’ll say it again… Breakfast is my favorite. There’s no way I can function during the day without it. Now usually I do a smoothie bowl of sorts or a chia pudding situation then followed by avo-toast an hour or two later, but every once in awhile, my inner child comes out and I want pancakes. Like real deal with maple syrup pancakes. However, there’s usually an issue with that: eggs, sugar, dairy, white flour – this Bunny just says “no” to all those ingredients. So allow me to introduce to you the solution to that conundrum: this recipe. [Read more…]
If you follow my instagram, you will already know that I’m brekkie obsessed. I eat breakfast twice (hobbit style) and it is usually one of three things: avo toast (seriously the way to my heart), soaked oats, or chia pudding. When I was a kid and I would water my Scooby Doo Chia Pet, never in a million years did I think that one day I would not only be eating those sprouting little seeds daily, but CRAVING them as well. [Read more…]
Tabbouleh. What is it? Well, tabbouleh is a delectable “salad” dish of sorts often seen accompanying Middle Eastern (and sometimes Greek) mezze platters. Traditionally made with bulgar wheat, couscous is often used instead and it is always composed of parsley, mint, and a lemon-oil vinaigrette of sorts. While I’m a HUGE fan of the traditional preparation of tabbouleh, my job is to PR the heck out of veggies so I busted out my old “is it a grain or is it cauliflower?” trick. [Read more…]
Debbie Downer intro paragraph alert! Woke up today feeling kinda meh. New York is on fire at the moment – soooo HOT (like literally – it’s sun-surface-Texas-hot) but the fact that the World is a bit cray at the moment isn’t helping my vibe much either. I’m honestly feeling a bit mentally overwhelmed. I could’ve stayed in bed and pseudo-nursed this summer cold thing, but decided to head to my kitchen, because after all, that’s where I find my happy place. When I’m feeling the effects of stress and chaos, it’s important that I remember to treat myself patiently and kind and fill my body with food densely packed with immune-boosting ingredients and antioxidants. [Read more…]
Every so often I create a dish that kinda reminds me why I became a chef in the first place: I love the challenge of combining texture, taste and color while incorporating flavor profiles from different cultures and origins. When a dish comes together organically and in perfect harmony from prep to plate, I am overwhelmingly satisfied – I did my job. And thatsss what happened with this kid. [Read more…]
So today I’m gonna talk to you about breakfast. It’s my favorite meal of the day. SO much so that I have two (yes, I’m a hobbit). Now I get it… not everyone is down for a complete sit down meal thang – fine, not gonna Mom you and tell you that it’s the most important meal of the day, helps kick start your metabolism, blah blah… but for me….I turn into a monster and get super hangry (hungry +angry) if I haven’t started my day off with a proper brekky routine. [Read more…]
**This post and recipe has been moderately revised since its original post date**
I LOVE GRILLED PIZZA! Love, love, love! Okay, well, let’s be honest: I also just love regular pizza, but since I’ve gone plant-based and eliminated cow’s dairy, I’m forced to think outside the box a bit.
I love making my own dough and will post a recipe soon, but I get it … we always don’t have time for that so use whatever kind of dough you can get your hands on. Just make sure to read the label if it’s store bought to be aware of any ingredients you may not be keen on. Lil’ tip: did you know that most pizza restaurants will sell their fresh dough by the pound so if you are in a time jam, this is a wonderful alternative to that store bought tube kind?
This pizza (or if you wanna get really fancy, ahem, flatbread), is made with ripe, in season figs, soft goat cheese (totally optional), arugula and drizzled with a bit of peppered honey and a sprinkling of sea salt. Say wha??! I know, I know… peppered honey does that to me too. [Read more…]
I love this dish. (Note – I’m probably going to say that about nearly every dish because really, if I didn’t love it, I wouldn’t post about it, right?). But this, I’m telling you is a rock star. I totally love it when ordinary, seemingly boring ingredients can come together and form the most perfect marriage in flavor and texture. That’s what this guy does.
I love that this salad is pretty monochromatic (light greens and whites) with just a sneak of sass from the jet black lentils. I’m a massive advocate for eating the rainbow with each meal, but this dude is kinda sexy. I would even serve this at a dinner party – yea… its essentially a cole slaw, I get it, but this slaw came out in his suit and tie (#IheartJustinTimberlake). I super dig the stark white of the fennel against the pale, barely green of the cabbage and the subtle pops of lime from the celery leaves. But forget how this salad looks, even though you do first eat with your eyes. Let’s talk about the taste and what this salad does for your body. [Read more…]
Hi there!!!!! My site is back!!
If you’re here for the first time, welcome! You should know that Pick Up the Whisk has been somewhat inactive for a year or so. I took some time away from the blog world to focus on providing a more plant-based approach to my recipes and instruction. From now on, the recipes and advice offered on this site will be primarily vegetarian and health conscious. It is my hope to share my love, respect, and passion for a whole foods lifestyle and inspire you to incorporate more plant rich recipes to your everyday repertoire.
Now… let’s get going on this whole blog recipe thang….
If I had to pick a signature salad dish, something that reflects me on a plate, it would easily be this dish which is why I felt it fitting to relaunch my blog with this recipe and re-introduce you to Me: On a Plate. This salad speaks to me. It really does. Not only does it entirely captivate all of my senses with its bright, fantastic rainbow of colors, its semi-exotic yet subtle vinaigrette and the energizing aroma of fresh mint, it is a cinch to prepare. And I mean…. super, easy simple.
If there is one signature “Robbi” fall vegetable side dish I am known for it is probably this: honey and thyme roasted rainbow carrots.
I love honest, simple, clean cooking. The kind of cooking where you don’t need to do much work if you are using top quality ingredients. In this case, I let the carrots speak for themselves. Besides the vivid colors, I’m quite fond of the flavor nuances that each variety offers: the subtle peppery bite of violet carrots, the mild, sweet flavor of the golden variety and the crisp, spice of red and orange carrots create such a pleasant taste atmosphere on the palate that it is nearly impossible to have just one serving of these delightful vegetables. Tossing them with a smidge of honey, fruity olive oil, flakey sea salt and fresh thyme leaves results in the perfect balance of sweet and savory. [Read more…]