Eat Well, Live Well

I’m Courtney and I cook. a personal food blog

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Tun Niçoise salad minus the niçoise

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I made a big batch of candied pecans for my family and friends this Christmas. I have one word: YUM! I had a hard time not eating them all to myself!

Peep a baby bear in the background

Find the recipe here:

https://www.allrecipes.com/recipe/230557/candied-pecans/

[weird-grl]

Green smoothies…the verdict:

LOVE EM’! and so does my stomach. I used to experiment a lot with smoothie-making but then decided “I’m supposed to eat my food,’not drink it”. Plus, I know there are some benefits of actually chewing food. Well, I’m still or the same sentiment, however the reality of it is I’m never going to have that extra serving of fruit or vegetable if I don’t drink it, so I’ve made guzzling down one of these on the way to work a part of my routine.

INGREDIENTS:

-2-3 big handfuls of greens (I prefer spinach as it blends better, but kale works too!)

-1 kiwi, chopped (leave the peel on for extra nutrients!)

-half an avocado

-¾-1 c. unsweetened almond milk

-a generous spoonful of plain full-fat yogurt or skyr (to help blend and add a creamy element)

-a couple ice cubes

-optional: 1 tb. Honey

DIRECTIONS:

Blend all ingredients together in a blender or a bullet and enjoy!

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Happy St. Patrick’s Day! 🍀

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I had to snap a shot of these lil cabbages bc #aesthetic. I love roasting Brussels sprouts and eating the crunchy chips from the loose leaves. Brussels sprouts, along with many other vegetables, are so yummy when roasted in the oven and only need 3 ingredients: olive oil, salt, and pepper. Enjoy some now while they’re still in season!

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There’s nothing quite like homemade bone broth. When I think comfort food, this is the first thing that comes to mind. Having this simmer on the stove all day fills my house with such a comforting, home-y aroma. Bone broth is super simple to make. All you need is a turkey carcass (or any other animal carcass), celery, onions, carrots, water, and a bay leaf to make this nutritious broth. Bring it to a boil and then simmer it for at least four hours, but the longer it cooks, the better. This can be used in soups or it can be consumed as is. There’s myriad health benefits of drinking bone broth due to its anti-inflammatory properties. It may help support joint health, sleep, digestion, and more. Turkey and rice soup, here I come!

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Ahh banana pancakes. I first learned how to make these on a trip a few years ago with some friends in a cabin in Blue Ridge, Ga. I was with many other health nerds like myself and sufficed to say , we had an awesome spread of food for a weekend in the mountains; even some farm fresh fruits and veggies were hauled to the mountains. This banana pancake recipe has stayed with me since. It’s super simple to make with only four ingredients:

INGREDIENTS: (1 batch makes about 6 small pancakes)

1 ripe banana

2 eggs

1 spoonful of cashew butter, almond butter, or peanut butter (I prefer cashew butter)

About 1/4 tsp of pure vanilla extract

DIRECTIONS:

Mash the banana with a fork and combine with the remaining ingredients. Spoon batter into a pan and flip when bubbles rise to the top. These pancakes are fragile, so they need to be handled with care. I like to serve them with honey instead of syrup. Good morning!

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I try to incorporate a lot of herbs in my dishes. Among some of the most nutritious greens, herbs have a high concentration of antioxidants and, not to mention, are packed with flavor!

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Eggplant Parmesan

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Chia seed pudding topped with strawberries and toasted pecans

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This was the first brunch I ever hosted two summers ago. I tried to capture bold and cool flavors as well as use colorful, antioxidant-rich foods. Pictured are collard green quinoa wraps, mango, cream cheese stuffed peppers, chia seed pudding, and cucumber lemon infused water.

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I made it a great day with smiley blueberry pancakes.

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Garlic bread for daysss

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This was from last winter’s brunch with my ladies. Citrus salad, pigs in a blanket, sausage balls, hash brown casserole, hummus and veggies, shrimp cocktail, crackers and Brie, cranberry crepes, and lemon bars. We be feastin’!

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Although more of a summer drink, I could enjoy this drink all year round. Cucumber lime martini made with muddled cucumber, gin, chopped mint, freshly squeezed lime juice, and simple syrup if desired. Bottoms up!

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My passion for cooking fueled my interest in gardening. There’s nothing better than using fresh fruits and vegetables picked from your own garden. Compost is super good for a garden due to the nutritious soil. Composting is really pretty simple. There are just a few rules:

-layer green waste (fruit and vegetable scraps) with brown waste (cardboard, pine straw, leaves) at about a 2:1 ratio (brown:green)

-never put any animal products in your compost besides egg shells

-never put any fat in the compost

-aerate the compost often

Critters, especially maggots, will enjoy making a home in your compost but have no fear! They speed up the decomposition process. If you see smoke in your compost, that’s a good sign that things are healthily decomposing.

And that’s composting 101. Happy gardening!

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Okay, so *sometimes* I enjoy indulging meat. At my summer brunch, I tried to capture some smoky, spicy flavors. This was my antipasto plate featuring guacamole and roasted red peppers, salami and prosciutto. Woo!

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I host a ladies brunch every season using what nature’s bounty has to offer that time of year. These are some shots of my most recent fall brunch. When I think fall I think apples, cranberries, and more sweets. Pictured are banana muffins, apples and caramel, pear oatmeal, and cranberry goat cheese crostinis. Not pictured- sweet potato Brussels sprouts hash and hot mulled cider spiked with brandy. I can’t wait to host my next brunch for the Winter! Photo creds go to the very talented, @sarahshootspeople