02.02.2017

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I wrote The Beginner’s Guide to Juice Making for Food52. Check it out! 

Whether you received a juicer over the holidays, are in the midst of a New Year’s resolution kick, or simply want to get more fresh fruits and vegetables in your diet (who doesn’t?), you may be curious about juicing…click here to read the full article and get the recipes.

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Photography by Elizabeth Cecil

07.06.2016

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We just rolled in from the West Tisbury Farmers Market. I bought a loaf of Oatmeal-Buckwheat bread from Cinnamon Starship, two cold rolls, a cucumber salad, and a lemonade for Gray and I to share for lunch. I unwrapped Gray’s cold roll (packed with noodles, fresh herbs, and tofu) expecting a squeal of excitement but he stared at me and said “I wanted the crispy one.” Back we went, another $5 in my hand, and bought a freshly fried egg roll. He downed it with most of the cucumber salad and the entire lemonade. He may be the only person I know who craves a fried, rich lunch in the humid summer heat but I can’t blame him either – those egg rolls are delicious.

We started our morning with a much cooler, greener meal – our family’s favorite Green Smoothie. Most summer mornings begin with this concoction first in our blender then either poured into jars to go or cups to stay. Today is the warmest day we’ve had yet so we topped our glasses with frozen berries.

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Our Favorite Green Smoothie

makes 3 small or 2 large

2 bananas

1 cup frozen mango

2 cups baby spinach or any dark green

1-inch piece fresh ginger root, peeled and roughly chopped

1 tablespoon coconut oil

1 cup unsweetened hemp milk

1 cup water or ice

Handful of frozen berries, optional topping

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Simply put everything into a blender and blend until smooth. Pour into glasses, top with frozen berries, and serve. If you happen to have extra, pour the leftover smoothie into a Popsicle mold and freeze for an afternoon treat.

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08.04.2015

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Here I am, coming up for air. It’s been a whirlwind of a summer and I’m just starting to shake that awful feeling that someone is waiting for me and I’m late or I’ve forgotten a big important thing that is happening in 5 minutes (or yesterday). The energy involved in promoting work, completing new work, and mothering two little ones is tough to sustain. There have been a handful of moments so overwhelming and unsustainable that I felt completely lost yet other moments of absolute pure happiness – the kind of happiness I will pull out years from now to warm me up.

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And this little island of ours? Its overwhelming support for me and Little Bites has been unimaginable. I always knew we lived in a special community but the last few weeks have put it over the top. Here are a few of the sweet articles from our local papers:

Martha’s Vineyard Times – Good Taste

The Vine

Vineyard Gazette – Cook The Vineyard

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So, amidst all of this crazy there is heat. I realize summer is hot and all and I am really not complaining but it’s the humidity that gets to me. I hang our wet beach towels out on the fence every evening and come the next morning when I go to pack the car they are still wet. That is how much moisture is in the air. It’s thick and dense and definitely not good for any kind of hair (especially temperamental bangs).

My solution is to eat as many non-cook frozen things as possible. Here are two of our favorites – Green Smoothie Pops and Chocolate-Banana Milkshakes. Both can be breakfasts, snacks, or desserts and adapted a million different ways to satisfy your family’s summer cravings.

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Green Smoothie Pops

makes about 10

1 cup packed kale leaves

1 frozen banana

1 cup frozen mango

1 cup almond milk

1 cup full fat coconut milk

Blend everything together until smooth then pour into ice pop molds and freeze until set, at least 2 hours. Run mold under warm water to make for easier serving.

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Chocolate-Banana Milkshake

serves 2

1 1/2 frozen bananas

1 cup whole milk

1 cup unsweetened hemp milk

2 tablespoons unsweetened cocoa powder

2 dates

PS. We added a handful of cherries to this milkshake yesterday and it was delicious.

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02.10.2015

We bit the bullet and booked a spontaneous family trip to visit Charleston, South Carolina during the last week of February. From all reports, it’s a charming southern city with beautiful architecture, enough fried chicken, pimento cheese, and grits to sink a ship, and lots to do (did I mention it should be in the 60s – practically flip flop weather if I’m concerned). The idea of walking along a snow-free sidewalk gives me goosebumps.

But back to the food. Charleston’s local food scene is already impressive and I haven’t even set foot in the city yet. Nick and I are eagerly planning every meal and I’m sure we still won’t fit in all the recommended spots. So no, this trip is not going to be a light eating experience but will be a memorable one. Before we hit the road, I’m packing in as much work and chores as possible. These overnight soaked oats are my new favorite breakfast for busy weeks- so simple to prepare and perfect for a quick breakfast, the lunchbox, baby’s meal, or after school snack. If you have a sweet tooth, drizzle a little maple syrup over the top before digging in. The best part – you don’t cook anything, just stir all the ingredients together and you’re done.

Overnight Soaked Oats
from Green Kitchen Stories
makes 1 jar, simply multiply for multiple breakfasts

1/2 cup old-fashioned rolled oats
a pinch of ground sweet spice (vanilla, cinnamon, cardamom or mixed spice)
a few drops of vanilla extract
1 tablespoon seeds (chia, flax, sesame etc.)
3/4 cup unsweetened plant milk (almond, oat, coconut etc.)
2 tablespoons fresh or frozen fruit (berries, mango etc.)

Combine all the dry ingredients in a small jar and stir. Pour over chosen liquid and stir again then top with fruit. Screw on the lid and place the jarred oats in the refrigerator for a few hours or overnight.

PS. If you are under feet and feet of snow and craving a warm breakfast you can certainly heat the soaked oats up before digging in.

09.19.2014

This year I was armed and ready for the after school crash. Dylan is just 4 years old and his preschool days really drain him and sometimes that draining turns after school time at home into crazy town. Happily, that hasn’t happened much this September but maybe we are in the honeymoon phase? Either way, I have been surprising him with sweet homemade snacks for after school (remember his serious sweet tooth!) and audio books queued up for a rest on the sofa. So far, banana bread made with date sugar and walnuts and chia pudding made with coconut milk and nectarines have been winners. Both are special, filling, and healthful.

PS. Photos snapped on my phone from one of our recent walks.

Wholesome Banana Bread
makes 1 9-inch loaf or 2 smaller loaves

1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup date sugar
2 eggs
1/2 cup melted coconut oil
3 1/2 very ripe bananas, peeled and mashed (about 1 1/2 cups)
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
3/4 cup walnuts, chopped

Preheat oven to 325 F. In a bowl whisk together the flour, baking soda, cinnamon, and salt. Set aside. In a separate bowl beat together the sugar and eggs for about 5 minutes then drizzle in the melted coconut oil.

Add the bananas, creme fraiche, and vanilla and mix just until combined. Using a spatula, fold in the flour mixture and nuts just until evenly mixed. Pour the batter into the prepared loaf pan and smooth the top.

Bake for 1 to 1 1/4 hours for a 9-inch loaf and about 45 minutes for 2 smaller loaves. It’s done when the top is golden brown and the center springs back when you touch it. Let the bread cool in the pan for 30 minutes then pop out to cool completely.

Cooking with chia seeds was totally new to me but it was so super fun and easy! I didn’t realize all you do is shake the seeds in a liquid mixture and they magically turn to pudding. This is a total science experiment (and involves aggressive shaking) so it’s perfect for kids.

Coconut-Nectarine Chia Pudding
makes 6-8 snacks

1 can lite coconut milk
1 1/2 cups whole milk
3/4 cup chia seeds
3 tablespoons maple syrup
1 cup peeled and diced nectarines (you can use any fruit you like – banana, mango, blueberries)
1/4 teaspoon salt
1 pinch cinnamon

Put all the ingredients in a large mason jar, stir, secure the lid and shake for 1 full minute. Let the jar rest on the counter for 15 minutes then shake again. Put the jar in the fridge and wait 2-3 hours for the pudding to thicken. When you are ready to serve, scoop it out and top with anything you like from extra maple syrup to fruit slices, nuts, or toasted coconut.