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Pinch of Yum by Lindsay - 19h ago

Maybe it’s because of Sauce Week exhaustion (a very real and good thing), or maybe it’s just because 5 ingredient recipes are always good – but either way, I am really feeling this spicy pork this week.

The original recipe is from these Spicy Pork Bowls on Bon Appetit, and I can’t remember who shared it first on our team Slack #potluck channel, but it got passed around and loved and eventually printed and grease-stained, and now just the pork itself has become a staple in my kitchen.

Keeping this post quick today because what’s there to show you, really? You shake up 5 ingredients in a jar. That’s basically the recipe.

You will have no problem finding ways to eat this pork, but let me just recommend it with eggs and kimchi and rice for a breakfast bowl, with noodles and stir-fried veggies, in a fusion burrito, and with the standard rice / carrots / greens combo as seen here.

ALSO DO NOT FORGET: a drizzle of sesame oil, a splash of soy sauce, and a quick shot of rice vinegar will serve you well, flavor-lovers.

5 Ingredient Spicy Pork
  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 10 mintues
  • Total Time: -25972414.2833 minute
  • Yield: 4-6 servings (4, if you’re me)
Ingredients

5 Ingredient Sauce:

  • 2 tablespoons hot chili paste (I like sambal oelek, but sriracha can also work)
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 1″ piece ginger, peeled and finely grated
  • 1 garlic clove, finely grated

Other Stuff:

  • 1 1/2 pounds pork tenderloin, very thinly sliced (see notes)
  • vegetable oil
Instructions
  1. Shake all the sauce ingredients in a jar. Pour the sauce over the pork and allow it to rest for 20 minutes – 1 hour.
  2. Heat a good searing skillet (such as cast iron) over high heat. Add just a little bit of vegetable oil.
  3. When the oil is hot and shiny, add the pork in a single layer (you may need to do this in batches). Cook, undisturbed, for 1-2 minutes until you are getting that nice caramelized look. Flip and repeat to finish.
  4. That’s it! Enjoy your flavortown masterpiece.
Notes

The real trick here is getting the pan hot enough to cook the meat VERY quickly – you want that golden brown sear, but you don’t want your pork to be sitting in a hot pan for more than just a few minutes because it will start to get tough. We want FAST high heat.

To get the thinnest slices of pork, put your pork tenderloin in the freezer for a bit before slicing and use a very sharp knife.

This will be a lil splattery. That oil is hot – be careful of your hands and your white shirts. Wear an apron! I also usually need to spend a little time giving my cast iron some TLC after making this. Totally worth it.

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Pinch of Yum by Lindsay - 4d ago

Kale chimichurri!

Yep. It’s a strange one, but also not, because the fresh greens + olive oil + red pepper flakes combo is never not a good one.

What is kale chimichurri like, exactly?

It’s kind of like a pesto, except no cheese, and no basil, and arguably more healthy, with a lot more zip and bite. It has universally appealing flavor profile with the heavy hitters being garlic, red pepper flakes, and vinegar or lime juice.

Think of anything you’d want to just kick up a notch – that’s a moment for this kale chimichurri.

So here goes everybody all together now:

And out comes kale chimichurri:

You know how sometimes you like to add a handful of kale to your meals… without actually adding a handful of kale to your meals? That’s why this is so great.

I promise you that a large spoonful of kale chimichurri with all its big, puckery flavor will taste even better than straight kale when drizzled all over your

  • pizza
  • eggs
  • steak
  • salmon
  • tacos
  • roasted potatoes
  • sweet potato fries

Kale has never loved you back so well.

Kale Chimichurri
Description

Kale Chimichurri! Lots of kale and green herbs, olive oil and lime juice, any nuts/seeds you have on hand, and a punch of garlic and red pepper flakes. THE BEST.

Ingredients
  • 1 cup packed kale (stems removed)
  • 1 cup packed cilantro and/or parsley
  • 1/2 cup olive oil
  • 1/4 cup water
  • juice of 2 limes (or 1/4 cup white vinegar)
  • 1/4 cup cashews, sunflower seeds, or almonds
  • 1 clove garlic
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
Instructions
  1. Blend all the sauce ingredients together in a small blender or food processor until mostly smooth.
  2. Pour on everything and feel like a kale-loaded million bucks.
Notes

VEGAN: No adaptation needed.

GLUTEN FREE: No adaptation needed.

FREEZABLE: No.

KEEP IN THE FRIDGE: About 5 days.

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Pinch of Yum by Lindsay - 5d ago

Oh hey! Just me again, sitting here with my bowl of silky smooth chipotle tahini, pouring it all over everything.

Do you remember chipotle tahini from a few months ago? Yeah, THAT chipotle tahini.

Let’s revisit it for just a second.

It is a 5-ingredient magic trick: olive oil and tahini make that impossibly creamy base, garlic and chipotles make it taste good, and a little bit of orange juice seals the deal with a little bit of sunshiney-ness.

Put the whole gang in there:

And out comes chipotle tahini:

What you could put this on is anyone’s guess.

But I would suggest any and all of the following:

  • roasted potatoes
  • grilled chicken
  • grilled shrimp
  • green salads
  • cold salads
  • hardboiled eggs
  • flatbread
  • grain bowls
  • raw vegetable dippers
  • French fries just sayin

It’s slightly thick, slightly sweet, smokey, and has that rich, semi-fancy tahini flavor to make you feel all grown up about your life.

Chipotle Tahini
Description

This Chipotle Tahini is MAGIC. A creamy tahini base, blended up with garlic and chipotles, and finished with a little orange juice for some sweetness. The best!

Ingredients
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1/4 cup tahini
  • 1–2 chipotles in adobo sauce
  • 1 small clove of garlic 
  • juice of 1 orange (about 1/4 cup)
  • 1/2 teaspoon salt
Instructions
  1. Blend all the sauce ingredients together in a small blender or food processor until  smooth and creamy.
  2. Dip, dunk, drizzle, and be utterly amazed.
Notes

VEGAN: No adaptation needed.

GLUTEN FREE: No adaptations needed.

FREEZABLE: Yes.

KEEP IN THE FRIDGE: About 1 week.

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Pinch of Yum by Lindsay - 6d ago

Good ol’ ranch dressing. Creamy, nostalgic, embarrassingly good on way too many things.

This ranch dressing is unbelievably addicting – tangy and just thick enough, with bites of garlic and onion, a little nod to the classic dill flavor, and a subtle kick from the fresh jalapeño that snuck its way in there.

I am a Midwestern girl who proudly loves her ranch dressing ON EVERYTHING and I don’t care who knows it.

I’m sorry in advance because once you have homemade jalapeño ranch, you will be ruined for all other store-bought ranch forever and ever. I take full responsibility.

Everybody goes in:

And creamy, salty, vinegary jalapeño ranch comes out:

Okay, let’s discuss what you could put this on.

  • Salads
  • Pizza – not gonna lie, had leftover veggie pizza for lunch and found myself drizzling this over the top
  • Grilled chicken
  • Roasted vegetables
  • Pasta salad
  • Tacos – yes for real
  • Sandwiches or wraps
  • Bowls
  • Tomatoes, carrots, bell pepper strips, and more (honestly vegetables never tasted so good as when they are wearing a luscious coat of this jalapeño ranch)

Your possibilities are endless.

Ranch lovers: go wild.

Jalapeño Ranch
  • Author: Lindsay
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 3/4 cups total (6-8 servings of 1/4 cup each)
Description

Jalapeño Ranch! Creamy, tangy, thick but drizzly, a little classic dill flavor, and a subtle kick of fresh jalapeño. SO GOOD.

Ingredients
  • 1 1/4 cup plain Greek yogurt
  • 1/2 cup olive oil
  • 1 tablespoon white vinegar
  • 1 clove garlic
  • 1 jalapeño pepper, ribs and seeds removed
  • 1/4 cup fresh parsley
  • 1 tablespoon freeze-dried dill
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
Instructions
  1. Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
Notes

VEGAN: Replace the yogurt / olive oil with the following: 1/2 cup vegan mayo, 1/4 cup olive oil, 1/4 cup water. You may also want to reduce the salt as mayo has some saltiness already.

GLUTEN FREE: No adjustment needed.

FREEZABLE: No.

KEEPS IN THE FRIDGE: 3-4 days if made with yogurt, 1 week if made with mayo.

  • Category: Sauce
  • Method: Blend
  • Cuisine: American
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Dress these up with Jalapeño Ranch: Summer Bliss Bowls Instant Pot Hawaiian Chicken Tacos Rainbow Veggie Bowls Grilled Chicken

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Roasted Red Pepper Sauce to the rescue of everything!

Eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and beyond. Whatever you’re eating, this sauce will wake it up.

It is 5-ingredient basic, but you wouldn’t know that from the taste.

Fresh garlic, lemon juice, and roasted red peppers build up the flavor base, while the almonds and olive oil make for that silky-meets-textured feel that is reminiscent of magic green sauce. Colorful, zippy, salty, and just the right amount of texture – yeah. This sauce is bomb dot com.

Per the usual – everything goes in:

And roasted red pepper sauce comes out:

Quick brainstorm sesh for things to enjoy this sauce with:

  • Sandwiches.
  • Burgers.
  • Wraps.
  • Pizza.
  • Eggs – like dolloped on a fried egg, mixed into scrambled eggs, you get the idea. Personally my fave.
  • Salads.
  • Grilled chicken.
  • Grilled shrimp.
  • Grilled vegetables. SO GOOD.
  • Mediterranean veg bowls, like so.
  • Mediterranean-ish fries, like so.

Are you feeling this with me right now?

Roasted red pepper sauce! We adore you.

Roasted Red Pepper Sauce
  • Author: Lindsay
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups (8 servings – 1/4 cup each)
Ingredients
  • 1 16-ounce jar roasted red peppers, drained
  • 1/2 cup olive oil
  • 1/2 cup almonds
  • 1 clove garlic
  • 1/2 teaspoon salt (more to taste)
  • juice of one lemon
  • a small bunch of parsley (optional)
Instructions
  1. Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured. (Add more almonds to make it thicker if you want.)
  2. Cover everything in your life with this shockingly good sauce. 
Notes

VEGAN: No adaptation needed.

GLUTEN FREE: No adaptation needed.

FREEZABLE: Yes.

KEEP IN THE FRIDGE: About one week.

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Consider this your official welcome to Sauce Week!

Yes, Sauce Week.

I scream, you scream, we all scream for… easy delicious sauces for summer!

Let’s get real for a second. When it’s summer and you’re grilling more and going to the farmer’s market sometimes and getting gifted things from neighbors gardens or CSA boxes, sometimes “regular meal prep” doesn’t cut it. Sometimes what you really need is just a good sauce or two to get you through the week – be it for dipping, drizzling, salading, spreading, or dunking with all your freshly grilled, roasted, or chopped up summery stuff.

This week we’re going sauce-wild. I’m giving you five – 1, 2, 3, 4 5 – easy sauce recipes that are all vegan, gluten free, dairy free, and ready in five minutes. OH AND SUPER DELICIOUS.

That’s Sauce Week! Buckle up!

Kicking us off: this peanut sauce. Er, excuse me. The Very Best Peanut Sauce.

This peanut sauce. Wow oh wow oh wow.

It * is * the * very * best. Did I already say that?

This peanut sauce has been around the block a few times here on Pinch of Yum – it started with these zoodles, re-purposed its way into these firecracker lettuce wraps, and resurfaced briefly for a dressing application in that quinoa crunch salad. Over the last few years it has become THE ESSENTIAL PEANUT SAUCE of this blog and/or my life.

What’s different about it from normal peanut sauce:

  • It’s smooth and drizzle-able.
  • No, but seriously. This is important. It’s NOT thick and gloppy. No peanut sauce glops allowed!
  • It uses fresh garlic and ginger, yes, but most notably, it features a hefty pour of sesame oil! which makes the flavor, well, the very best.

Everybody goes in:

And the very best peanut sauce comes out:

Ways I love to use this sauce:

  • Noodles
  • Rice Bowls
  • Grilled Chicken
  • Sauteed Tofu
  • Salad Dressing
  • Dipping Sauce

Just try throwing some in a skillet with some chicken or tofu for a little trick. The way it gets browned and crispy and beautiful (like what’s in the pictures here)?

YES. You are right to think that it’s life-changing.

The Very Best Peanut Sauce
  • Author: Lindsay
  • Yield: 1 1/2 cups
Description

The Very Best Peanut Sauce! Smooth, drizzle-able, garlicky, and gingery with a good spicy sesame kick. Perfect for noodles, salads, protein, or as a dipping sauce!

Ingredients
  • 1/2 cup peanut butter
  • 1/3 cup low sodium soy sauce
  • 1/3 cup sesame oil
  • 1/4 cup rice vinegar
  • 2 tablespoons chili paste (sriracha works, too)
  • 2 tablespoons sugar
  • a small knob of fresh ginger, peeled
  • a clove of fresh garlic, peeled
Instructions
  1. Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.
Notes

FREEZABLE: Yes!

KEEPS IN THE FRIDGE: About 1 week.

CAN I SKIP THE SUGAR: Sure. I prefer it with sugar but you can skip it.

VEGAN: No adaptations needed.

GLUTEN FREE: Use tamari or coconut aminos in place of soy sauce.

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Pinch of Yum by Lindsay - 1w ago

This is a post about entrepreneurial motherhood.

It’s about what it looks like to work for yourself – like being a writer, or a blogger, or a business owner – and also have a baby, which means anyone under 18 years old. Babies, all of them.

It’s about answering these questions:

  • Can you get work done with a baby at home?
  • How do you set a schedule?
  • How many hours is too many hours?
  • Should you take a maternity leave?
  • Will you have time to create?
  • What if you just want to quit and be done?
  • Or what if you want to work more than ever?
  • How do you make the most of the freedom and flexibility?
  • When do you STOP working?

When you are making your own way with your work, you don’t really have a handbook for this sort of thing. There’s no “standard” for maternity leave, if you even take one, and no official rules around how to structure your work once you go back.

And this was the post – the conversation, really – that I wish I would have been able to have with a handful of mindful women who are putting their whole heart into both the Business and Baby parts of their lives.

I’m so excited to share the experiences, reflections, and all-around wisdom that these women have shared. My hope is that this is an encouraging celebration of other moms who are thinking YAY WORK and YAY BABY and maybe a little bit of WHAT THE HECK AM I DOING, which, to be honest, is all of us.

It does not feel good to be half there. When I’m with Solvi, I want to be ALL there.

Name: Lindsay Ostrom (hi it’s me!)

Business: All-around content producer and director for Pinch of Yum

Baby: Solvi (8 month old squisher)

Maternity Leave: I took a solid three months off – like, 100% off! And I chose not to prepare posts in advance. Our team worked on a few things while I was out so that Pinch of Yum wouldn’t be totally stagnant, but for the most part, things were quiet. I was at home with Solvi, undistracted, just being a new mom, and everything about that was so, so right for me.

Schedule Now: We have childcare so I can work three days a week, and I’m home with Solvi two days a week. There’s still a lot of grey area – I often work during nights, weekends, and naps. But the more I move towards boundaries, the more I like my schedule.

Biggest Challenge: Staying present. I often find myself playing with Solvi, reading books, watching her reach for toys, and then in the next moment I am grabbing my phone to answer some emails or do a quick check-in on Slack. And it does not feel good to be half there. When I’m with Solvi, I want to be ALL there. I set a goal of spending at least an hour of uninterrupted, phone-free time with her each day which has been awesome. But yeah, a business owner, it’s surprisingly hard to do that well.

Biggest Surprise: That going back to work was not just “going back to work.” It was leaving my baby – often crying and unsettled – with someone else. It was figuring out when and where to pump (coffee shop bathroom?). It was coming home and realizing we still needed to figure out dinner. It was accepting new limitations on how much I could get done in a day. That whole transition back to work was so much more emotionally and physically exhausting than I was ready for, and I wish I would have done things more slowly. Now, six months in, I am finding my feet again. And by that I mean I am more confident as a mom and I’m realizing that working at “full capacity” is forever going to look different for me than it did for the last 8 years. Splitting my energy between my business and my family is a new skill that I get to learn in this season. And I’m excited about it.

Advice to Yourself: Focus on what will matter 5 years from now. Go slow. Be good to yourself. It’s a marathon, not a sprint.

I get to tell her “I missed you” when I pick her up every day from preschool now. And I mean it. 

Name: Melissa Coleman

Business: Blogger, designer, writer at The Faux Martha

Baby: Hallie, age 5

Maternity Leave: I can’t remember! How telling is that? A little over a year before having Hallie, I took the leap towards working full-time for myself. Juggling new clients, with a husband in grad school, we weren’t in a position for me to take adequate time off—financially or business-wise. I’m also one of those annoying people who thinks I can figure out a better way to do things. Sometimes, I can. But I fell flat on my face with the whole working-mom thing.

Schedule Now: I try to work part-time hours, but always end up working more. Managing my workload, calendar, and expectations have slowly gotten better over the years. I’ve learned my capabilities (and lack thereof) and organized my time accordingly. Hallie is in school every day from 9am-1pm. Next year she starts full-day kindergarten.

Biggest Challenge: I’ve always tried to do everything. Everything all at once. I thought that must be the beauty of a flexible schedule, of being able to work for yourself. It was my best idea that turned out to be, well, maybe not my best idea. Five years deep into motherhood, I’ve finally learned that even a flexible schedule needs a lot of boundaries and structure. I’m not a natural planner, so this has added to my rough transition into working mom-hood. If we were ever to add to our family, I would put a consistent childcare system in place from the start. I have always been in too many places at once and seemingly nowhere at all, if you know what I’m saying. 

Biggest Surprise: It’s really good to get the chance to miss someone you love a whole lot. I didn’t get or give myself that chance her first couple years of life, which resulted in a lot of resentment. I get to tell her “I missed you” when I pick her up every day from preschool now. And I mean it. 

Advice to Yourself: Know yourself well. Advocate for your needs. For her needs. You can do both.

You can find Melissa at The Faux Martha or on Instagram (@TheFauxMartha).

It’s been such a learning experience for me. I don’t always get it right, but I learn daily, which I’m leaning into with pride & grace lately.

Name: Alex Elle

Business: Author, wellness consultant, and podcast host.

Babies: Charleigh (like Charlie) age 11, Ila (like eye-la) age 15 months, and baby girl number 3 who is due in September.

Maternity Leave: Each pregnancy has been very different. With my first daughter, I was working and in school. My second (10 years later), I was well into my career as an author, so I made time and space for healing and connecting after her birth. I turned in my last manuscript of the year, went on a hiatus from my podcast, and took a step back from teaching retreats and workshops. When I was ready, I took my time easing back into work. With this third baby, I plan to do the same.

Schedule Now: I’m home with the little one 5 days out of the week, and my husband takes over fully every evening, and on his off days which are Tuesday and Wednesday. His schedule is perfect for our familial flow because I get the bulk of my work and recording done when he’s off. And after he’s home from work, I sneak away and get my writing done. We have such a great rhythm down. I’m not sure what that will be like when our new daughter joins us. We will likely get a nanny to help out.

Biggest Challenge: Harmonizing motherhood, wife-life, career, and self-care. It’s been such a learning experience for me. I don’t always get it right, but I learn daily, which I’m leaning into with pride & grace lately.

Biggest Surprise: How fast time really does fly! It has wings.

Advice to Yourself: Slow down, enjoy the mundane moments, and know that all will be well.

You can find Alex on Instagram (@alex_elle) or alexelle.com/events for in real life connection and community building.

I felt immensely guilty when working. I suppose it’s because my business isn’t a traditional job. It’s more personal, so I felt selfish to work. In reality, that’s not the case at all because I’m supporting my family and doing something I love.

Name: Sally Quinn (McKenney

Business: Sally’s Baking Addiction (food blog)

Baby: Noelle, age 19 months

Maternity Leave: I tried to take a maternity leave by preparing blog content for the 12 weeks after my daughter was born. I worked my tail off photographing and developing recipes in my 3rd trimester, but never had the chance to write the blog posts because I was so tired. After my daughter was born, it was nice to be off my feet in the kitchen, but when I wasn’t caring for Noelle, I was working on the computer. It was incredibly hard and I wish I gave myself more of a break. 

Biggest Challenge: Dealing with the unnecessary guilt I placed on myself. When we put childcare in place, I felt immensely guilty when working. I suppose it’s because my business isn’t a traditional job. It’s more personal, so I felt selfish to work. In reality, that’s not the case at all because I’m supporting my family and doing something I love.

Biggest Surprise: I work less now! With childcare, I only have a limited amount of work hours each week, but I make the very most of those working hours. Work stops at 5pm, so there’s no more wasting time or mindlessly scrolling on social media. It’s taken months of adjusting, but now I work smarter, not harder… and my business is stronger than ever!

Advice to Yourself: As a business owner, it’s difficult to prepare for and understand the workings of life after having your first baby. Just relax, everything falls into place, and if you make the most of your family time and work time, your business can bounce back stronger than ever.

You can find Sally at Sally’s Baking Addiction or on Instagram (@sallysbakeblog).

I love being a mom way more than I even expected and so getting to be with her during the day or taking time away from work to feed her is cherished time for  me. Motherhood definitely softened me in a new way. 

Name: Jenna Kutcher

Business: Podcaster, educator, influencer — basically I inspired people online to chase their biggest goals and pursue a life that’s filled with passion and presence.

Baby: We had two miscarriages in two years and were then blessed with our baby girl, Conley Kate who is almost 5 months old. 

Maternity Leave: It was amazing – the lead up, not so much! It was a ton of work to prepare content for three months of down time. The truth was though, while I didn’t HAVE to work, I did find that logging in an hour here and there was fun for me and helpful as I transitioned into motherhood. I wasn’t sure what I would want and it turns out a mix of motherhood and then work felt best for me. I am thankful I prepared so well that nothing HAD to be done, but that I could login and check in with my team and tinker away at ideas while still being a present mama.

Schedule Now: To be honest, we’re still figuring it out. Drew is a stay-at-home-dad and is so helpful but it’s still hard to get focused work done when we’re all home together. My mom comes over one day a week so we can both get out of the house and run errands and get work done, but right now I am just working in 2-hour time chunks between feedings and trying to figure out what will be most conducive to running my business and not feeling split between entrepreneurship and motherhood. The balancing act is tough and so we’re exploring a few different options whether it be getting an office space, building a she shed in the backyard, or creating a better schedule for work! 

Biggest Challenge: I love my time in the mornings with Conley, it’s my favorite. Drew loves to workout, so he usually goes to the gym in the morning and I have a few hours with her to read, feed, go on walks. She usually takes her first nap and that’s when I start working but I hate when I could be snuggling her and have to choose work. I always feel like I’m half in on both business and motherhood and yearning for full presence in both aspects of my life.

Biggest Surprise: How much I love being a mom… seriously. I wasn’t sure if I would feel held back or selfish, I worried what having a baby would do to my drive and it’s safe to say I am more driven than ever but more relaxed and mindful. I’ve learned to go with the flow, to do what I can, to focus when I sit down to work, and then to shut down for family. I love being a mom way more than I even expected and so getting to be with her during the day or taking time away from work to feed her is cherished time for  me. Motherhood definitely softened me in a new way. 

Advice to Yourself: Honor the slow down, honor the desire to work, honor each step of this uncharted territory and feel the growing pains and allow them to truly represent the growth you’re experiencing in this season!

You can find Jenna at jennakutcher.com or on Instagram (@jennakutcher). 

Working for myself and continuing to do what I love has made me a better mom.

Name: Jessica Merchant

Business: Entrepreneur, food blogger and author

Babies: Max (4 years old) and Emilia (17 months)

Maternity Leave: With both babies, I created enough content ahead of time to have blog posts for 10 to 12 weeks. I still actively worked on my blog from the computer (and loved having something to do!), but had all recipe development, photography, styling, photo editing, etc. done ahead of time.

Schedule Now: I have childcare 2 full days per week. I could probably use more, but I don’t want to miss out on the fun moments with my kids – the ones that I remember my mom being present for when I was young!

Biggest Challenge: I wish I could do both, all the time, at 100%. I love being a mom even more than I thought that I would. I also love my career that I didn’t expect or anticipate creating! It’s tricky to feel like I’m giving both things I love enough attention.

Biggest Surprise: Working for myself and continuing to do what I love has made me a better mom. I never expected to have a job that allowed me to spend so much time with my kids and I am so insanely grateful.

Advice to Yourself: I give this advice to myself frequently: I am doing exactly what i’m supposed to be doing and will always remember and treasure these moments that I get to spend with my kids. Comparing myself to others on social media totally steals that joy! 

You can find Jessica at www.howsweeteats.com or on Instagram (@howsweeteats) and Facebook.

Photo credit: Brandon Werth

Watching two people I loved dearly die without realizing their full potential really lit a fire in me to contribute something important to this world. I’ll teach the kids that part of life.

Name: Nora McInerny

Business: I’m a writer, host of the award-winning Terrible, Thanks for Asking podcast, and founder of the non-profit Still Kickin.

Babies: We have 4 children ranging in age from 2-17 years old, in a messy, blended family full of love and noise.

Maternity Leave: Almost nonexistent. With my last baby, I had recently written my first book and got a podcast deal. I hid my pregnancy (probably not that well) until I called my producer one..

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Pinch of Yum by Lindsay - 2w ago
This recipe is sponsored by ALDI

This is not just lemon pie, okay?

This is BLENDER lemon pie and it is for people who are honestly just too lazy to make pie. Eggs, butter, sugar, and literally a WHOLE LEMON get buzzed up in the blender and baked in a pie crust, and I swear what comes out of the oven is nothing short of springy, custardy, simple lemon magic.

My grandma passed away a few years ago, but she used to call this Arizona Blender Lemon Pie, because, as you might recall if you are a longlonglongtime reader, she had lemon trees in her Arizona backyard, and she loved lemon desserts as I will remind you by pointing you in the direction of one of my first ever POY recipes.

My grandma had a heart for bringing people together around food while also having exactly zero time for anything fancy or fussy. This recipe is so 100% her. Fresh Arizona lemons, a blender and a pre-made pie crust, and there. You have a simple and beautiful pie on the table.

I actually have this recipe on a little notecard in her handwriting. Just… the best. ♡

Processed with VSCO with a6 preset

Grandma = love = lemon pie.

How To Make Blender Lemon Pie

Okay, here we go. Eggs, butter, sugar, lemons. And a splash of vanilla if you’re feeling extra. A store-bought pie crust if you don’t do homemade (I don’t).

I picked all five of these ingredients up for a steal at ALDI – and by picked these ingredients up I mean my Instacart shopper picked these ingredients up and brought them right to my front door because grocery delivery is life.

If you’re a first-time ALDI Instacart shopper, PAY ATTENTION!

You can grab $10 off your first ALDI order of $35 or more – just use the code ALDIPOY at checkout.

Boom. Ten dolla in your pocket.

Bonus: YOU CAN USE THAT CODE 3x. Enjoy your extra $30!

Next up: we blend. YES THE ENTIRE LEMON GOES IN THERE! I know. Trust.

Once it’s blended: pour into a crust. Bake and cool. Yada yada yada.

And then onto the good part:

Your first, creamy, custardy, perfectly lemony bite. Important point of discussion: why is the top triangle bite always the best?

BRB cannot get enough.

All hail the Blender Lemon Pie! A springy, lemony, ridiculously creamy lemon pie on the table with no fancy fussing is my exact hope and dream for you this spring.

Blender Lemon Pie
  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 slices
Ingredients
  • 4 Simply Nature Organic Cage Free Grade A Large Brown Eggs
  • 1/2 cup Countryside Creamery Salted Butter, melted
  • 1 whole lemon
  • 1 1/4 cups Simply Nature Organic Cane Sugar
  • splash of vanilla (optional)
  • unbaked 9-inch Bake House Creations Pie Crust
  • powdered sugar and lemon slices for garnish
Instructions
  1. Prep: Preheat the oven to 350 degrees.
  2. Blend: Cut the lemon into sections so you can remove the seeds. Put everything in the blender (yes, the whole lemon, rind and everything!) and blend until very smooth. You may still have some very small flecks of lemon rind – that’s great.
  3. Bake: Pour filling into the pie crust. Bake for 45 minutes or until set. Dust with powdered sugar and fancify the whole thing with a lil lemon slice or twist. Serve warm (it’ll be a little looser) or chilled for about 2 hours (thicker, more dense, and my personal preference).
Did you make this recipe?

Tag @pinchofyum on Instagram and hashtag it #pinchofyum

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Thank you to ALDI for sponsoring this post!

The post Blender Lemon Pie appeared first on Pinch of Yum.

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Pinch of Yum by Lindsay - 2w ago

How about we make a noodle dish that’s kind of a curry, but also kind of a ramen, and happens to be almost unnoticeably vegan? Like, one where you can clean out the fridge, but also kind of make it Instagramably beautiful, all while feeling like you’re eating takeout?

I have a feeling you are gonna love this.

Quick run-through on the coconut curry ramen wish list:

  • A golden broth packed with rich flavor a la shiitake mushrooms, garlic, and ginger
  • A touch of creaminess thank you coconut milk
  • Pan-fried vegetables of the mushroom and greens (or whatever’s in your fridge) variety
  • Cubes of golden brown tofu that walk that fine line between crispy and sticky and saucy
  • Heavy pulls of long, steamy, delicious ramen noodles

You guys, this ramen DELIVERS. We listed our wishes and it does not disappoint.

Why are we even still here, really? Why are we not all tipping our bowls back and slurping every last drop of this vegan miracle?

How To Make This Yummy Vegan Coconut Curry Ramen

You need: vegetables, and ramen, and coconut milk.

The chopping will take a minute. And mushrooms are annoying to clean. I get it. Don’t panic. It’s all worth it.

Meanwhile, you’ve started your tofu in the oven because oven-baked tofu can, in fact, be very delicious.

The noodles go in at the last minute – we just simmer that veg-y broth, add the noodles till they cook, and then put a scoop of tofu pieces on top.

Along with: sesame oil, sesame seeds, green onions, and lime squeezers.

This is, to me, the most perfect blend of everything I crave all the time which is creamy curry and noodles and big, bossy flavor.

Go ramen go ramen go!

Coconut Curry Ramen
  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
Ingredients

Tofu:

  • 1 14-ounce package extra firm tofu
  • 1 teaspoon cornstarch
  • drizzle of oil and soy sauce
  • 2 tablespoons hoisin sauce

Coconut Curry Ramen: 

  • 2 tablespoons oil
  • 8 oz. shiitake mushrooms (2–3 cups sliced)
  • 2 bok choy, chopped (2–3 cups chopped)
  • 3 cloves garlic, minced
  • 1 1-inch piece of peeled fresh ginger, minced
  • 1 teaspoon curry powder
  • 6 cups vegetable broth
  • 6–8 oz. ramen noodles (uncooked, no sauce packet)
  • 1 14-ounce can coconut milk
  • 1 teaspoon salt 
  • squeeze of lime juice

Optional Finishing Touches:

  • sesame oil
  • hoisin sauce
  • chili paste
  • green onions
  • sesame seeds
Instructions
  1. Tofu: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Press some / most of the water out of the tofu. Cut into cubes. Toss gently in a bowl with the cornstarch until coated. Drizzle with oil and soy sauce. Transfer to baking sheet and bake for 30-40 minutes, until golden and crispy. Toss with a little bit of hoisin sauce.
  2. Chopping: While tofu bakes, chop the veggies.
  3. Vegetables: Heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy. Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant. 
  4. Noodles: Add the broth and bring to a simmer. Add ramen noodles and simmer until cooked (usually takes 3-4 minutes). Add coconut milk. Season with salt and lime juice.
  5. Finish: Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions… you get the idea. Grab your chopsticks and Go. To. Town.
Notes

This will keep as leftovers, but the ramen noodles will soak up quite a bit of the liquid, so you may need to add some water or broth to thin it back out.

Noodle amount: I prefer 6 ounces because I like a pretty good veg-to-noodle ratio. But if you want more noodles, go with the full 8-9 ounces (depending on your package) and just add a bit more liquid.

Substitutions: shiitake mushrooms have the best flavor for this, but the more regular button mushrooms work, too. And bok choy can be replaced with spinach or other greens.

Tofu Pro Tip: If you want that reeeally golden brown look, toss your hoisin-ed tofu into a skillet and pan-fry for a few minutes to get it extra browned. Totally optional, but very pretty.

Did you make this recipe?

Tag @pinchofyum on Instagram and hashtag it #pinchofyum

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The post Coconut Curry Ramen appeared first on Pinch of Yum.

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Hello and welcome to my private food life!

As in, the foods I eat when I’m just… living life. Like a person. Not in food blog mode.

My eating this month has been a little bit all over the place. I had a weekend birthday binge of very delicious, well, birthday-type foods, and then I ate raw vegetables in the form of this brussels and kale caesar for, like, a week straight.

A little bit healthy, a little bit French fries… such is my life.

Here’s WIAW, May edition!

Breakfast

And now I shall impress you all with… a bowl of cereal!

This is Puffins cereal (original flavor – of key importance) with vanilla almond milk.

And this is about 1/100th of what I ate. Serving sizes on cereal boxes might be one of the greatest public deceptions of our time. 3/4 cup?! Please.

This pour-and-go breakfast is very unfancy, and also mysteriously delicious. If you’ve had Puffins you know what I’m talking about. Why are they these little dry crunchy boxes so tasty when submerged in milk? It shocks me every time.

Snack

Nope, didn’t change out of pajamas yet.

Yep, struggled to peel the orange.

I don’t even know. It was one that was so juicy that it divided out into chunks rather than segments. Someone tell me you know what I’m talking about.

Lunch

Well, hello tempeh, you beautiful thing you!

I think this might have been my first time cooking tempeh at home. I used a recipe from the Chloe Flavor cookbook for “tempeh bacon” that was supposed to go on a BLT. Instead, I threw it on some leftover rice, tossed some greens in the extra marinade, and cubed some avocado on top.

You guys, the tempeh. I made some changes to the recipe, and no, it did not taste like bacon, but that doesn’t even matter because it was SERIOUSLY DELICIOUS. I can’t wait to get this into more official recipe form for you.

Drink Snack

Is Drink Snack a thing?

I’m trying to reduce my usage of individually packaged food items, but I’m having a hard time quitting these little coconut waters. They are just the right amount of sweet when regular water is starting to get boring.

Dinner

This pasta was very on-the-fly, and very, very, very good.

I will spare you the full explanation of how I got to this combination and just outline for you what all is going on here:

  • whole wheat penne
  • jarred red sauce – Rao’s, I think?
  • tahini
  • shiitake mushrooms
  • a very loose rendition of cashew parm

It’s bizarre, but wow. SO GOOD.

Nightly TV Snack

In a moment of genius / weakness last week, I bought a bag of this stuff and I cannot quit. It is my ultimate favorite night-time salty-sweet / crispy treat, tied with those sugary-salty dark chocolate almonds from Trader Joe’s.

Also, hot tea. Always!

Please Report Back

What have YOU been eating? I mean, if you’re a professional chef on a Tuesday night at home, that’s great. But mostly what I like to talk about when it comes to food is the regular and the un-fancy! ♡

The post What I Ate Wednesday • May appeared first on Pinch of Yum.

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