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.
“The most beautiful thing we can experience is the mysterious. It is the source of all true art and science.” —Albert Einstein
We’re going to keep this post short and sweet. When Lily Diamond nominated us to participate in Natasha Feldman’s Nosh with Tash Mystery Box, we were honored and immediately said yes. Natasha sent 3 people (us, Kristan Raines, and Ria Dolly Barbosa) a colorfully decorated Mystery Box containing 3 secret ingredients, and we were asked to create an original recipe using all three. Inspired by the contents in our box—fresh limes, dried cherries, and coconut milk—we came up with (drum roll please)… Cherry Lime Bars! Get the full recipe below, follow our Instagram Stories today as we show you how to make these creamy vegan treats, and check out the hashtag #mysterynosh to see what the other recipients made with their boxes. To keep the food festivities going, we’re nominating our friend, Kylie Mazon-Chambers to receive the next mystery mailing. Happy Sunday and happy baking, everyone!
This post was created in partnership with California Avocados. All opinions are our own.
We all have food memories that make us smile. Maybe it’s a special cake that your grandmother prepared for every birthday, or the fall aromas of pies baking in the oven that fill the house during the holidays. Or perhaps it’s the entrée from a memorable romantic meal, and you can still picture the flickering candles glowing in the room. Everyone has special moments that we cherish because food is an expression of love. It brings people and families together and it’s a way for us to connect and learn about other cultures and unique flavors from all around the world. Since starting our blog in 2015, we have learned so much from our audience and the community, and it is truly inspiring to be a part of this creative space where we can all learn from each other, cook together, and drool over everyone’s photos on social media—even from opposite sides of the planet. We’re excited to share this recipe with you today: it’s cool, minty, chocolatey, and delicious, and the frosty emerald green color from the California avocados will look quite elegant in your hand at your next summer party.
This post was created in partnership with ALDI. All opinions are our own.
Ryan was practically a baby when we met in 2001. Just 19 years old and a freshman at USC, he moved to California from Oregon, seeking warmer temperatures, year-round sunshine, and a place where he could comfortably wear shorts and a t-shirt to class in the middle of January. Living a few blocks away from some of the best Mexican food in town and just a twenty-minute drive to the beach, Ryan quickly adapted to this harsh lifestyle. He had been in Los Angeles for 8 months when we first met at a recording studio, and a lot has changed over the last 18 years. Back then, he was more of a picky eater and didn’t appreciate foods like olives, tomatoes, and mushrooms—all of which he loves now. The recipe we are sharing today is something he definitely wouldn’t have enjoyed when we first started dating—in fact, to this day, he never orders mushroom burgers in restaurants since they’re often bland, rubbery, and disappointing. But this recipe is different. Prepared in a citrusy, garlicky sauce that is tangy and delicious, these marinated portobellos have converted Ryan, and might just make you a mushroom maven too!