Is it December yet? 2020 has been a heck of a year. We hope you and your loved ones are safe and healthy. We know several friends who have caught the coronavirus, so we are taking this pandemic very seriously. We are staying home as much as possible and haven’t even been to the grocery store since March. Instead, we have been using curbside pickup and buying products online. We rarely order takeout and have been cooking up a storm at home, so we’ve stocked our cupboards with bulk items to make a variety of meals at a moment’s notice. We have an entire cabinet with meticulously labeled glass jars filled with quinoa, lentils, oats, pastas, flours, an assortment of grains and rice—and of course, the dark chocolate chips that Adam claims are an essential part of his daily nutritional needs. We also keep plenty of canned goods in the pantry, like black beans, whole italian tomatoes, and coconut milk, so we can enjoy dishes like our colorful Caribbean Black Bean Salad, garlicky Pasta Puttanesca, or the easy Indian Curry with Chickpeas and Cauliflower from our cookbook any night of the week. There are dozens of delicious meals you can whip up by simply keeping a few kitchen staples on hand. This new recipe has been on repeat in our house for the past several months, and it comes together in less than 30 minutes. Breakfast, lunch, or dinner—this vegan frittata is a clear winner.
Hi everyone, as we’ve mentioned in previous posts on social media, our close friend Maya was staying with us for the past two months while she battles cancer, and yesterday she flew home to Oregon to get more treatment. We took good care of her, making organic juices every day, and we are honored to share our recipe with you. Thank you so much to Melissa’s Produce for delivering a weekly Organic Family Box of produce to our home, which we used to make this vibrant drink. These abundant shipments of fruits and vegetables have helped minimize our trips to the grocery store, and are a great way to have fresh produce delivered right to your doorstep—no masks or gloves necessary.
This post was created in partnership with Montmorency Tart Cherries. All opinions are our own.
We’ve all been there before. You have an early morning, you probably shouldn’t have said yes to that third cocktail last night, you have barely any time to get ready before rushing out the door, you’re hungry but there’s no time to whip up our winter shakshuka (although you could have pulled it off if you hadn’t hit that snooze button 6 times), and you need something nutritious that will give you the energy to last until lunchtime. Have no fear, the Husbands are here, and we’ve got your frantic backs! You may have gotten off to a rough start, but we have something to fix all of this – introducing our delicious Tart Cherry Vanilla Swirl Smoothie.
This post was created in partnership with Bob’s Red Mill. All opinions are our own.
Two posts ago, we wrote all in rhyme
We have another poem, if you don’t mind
The holidays are here and filled with cheer
We’ve one more recipe before the new year
Winter pesto is what we’re sharing today
When we first tried it, we exclaimed, “No way!”
Too good to be true, so tasty indeed
We hugged each other and both agreed
We must share this with the world for everyone to make
And recommend you pair it with our chocolate puddle cake
No, you’re not hallucinating. What you’re seeing on your screen is completely real and just as incredible as it looks. Introducing… CHURRO BANANA CREAM PIE! And with this showstopping dessert, we declare that the holidays have officially begun! Resting in a buttery churro-flavored pie crust, smooth vanilla custard is mixed with slices of fresh bananas, then topped with homemade whipped cream and crispy cinnamon-sugar churro bites. Garnished with elegant dark chocolate shavings, you might want to consider serving this pie with some tissues, since your recipients will be streaming tears of joy after their first taste. If you like churros and banana cream pie as much as we do, then this dessert is for you! Let the celebrations begin!