September 16, 2013

Here I am!

When I started working on this site, I was in the middle of the woods in a large home with a part time job and had all the time in the world to cook and work on my photography. Now that we have moved back to southern Maine, we have been working like crazy and any extra time is spent catching up on sleep or enjoying each other’s company. I don’t know how full-time bloggers handle it, I have been exhausted! Not to keep making excuses and complaining BUT our new apartment stays insanely dark, even on the sunniest day. Don’t get me wrong, we were very lucky to find this apartment and I couldn’t be happier about the location…however, it’s currently 2pm and it feels more like 8pm. My eyes are really beginning to sting from staring at this screen and I know I should turn on the light but I refuse. The sun is shining!! I will not turn on lights!! Oy, I should take a walk.

Anyway, it appears the light is best early in the morning somewhere between 7-9am. Unfortunately, I am not a morning person and I definitely do not cook before noon.

Until I figure out a way to deal with these (minor) problems, I have been using Instagram to keep my love for photography “alive”. I would love for you to follow me and if you have an account, I’d love to follow you as well!


poboys photo 5 photo 4 photo 4 (2) photo 3 photo 3 (2) photo 2 photo 1  avocado

My husband and I are happy to be living in Portland (Maine) once again and really enjoyed our Summer! Now that Fall is starting to make it’s debut, I am excited to see what the future holds! Take care!


May 7, 2013

Easy Breakfast Cookies


These banana cookies are so simple to make, I couldn’t believe it. I only used bananas, oats, chocolate chips and cinnamon. You could also throw in nuts or dried fruit. Just try not to add too many ingredients or the cookies won’t hold.


This isn’t a very long post at all! Oops.

The sun is shining and we are headed down to the water to soak in some sunshine and spend some time with our 3 year old niece.

I think there will be some grilling as well! Have a great day!


Easy Breakfast Cookies {adapted from here}


  • 2 old bananas
  • 1 cup quick oats
  • 1 handful of chocolate chips
  • 1-2 tsp ground cinnamon


In a bowl, mash bananas with a fork and add in the quick oats. Mix well.

Stir in the chocolate chips and cinnamon.

On a greased baking sheet (important!) spoon out ~12-15 cookies and bake in the oven at 350 for 15 minutes.

April 29, 2013

Black Bean & Quinoa Veggie Burgers


Now that I have learned what goes into this burger (I have also made a basic bean burger before), I feel like the possibilities are endless! I can’t wait to experiment with different beans, different seasonings, veggies, grains etc.

The first time I made this recipe, I used dried black beans instead of canned. I wanted to see how simple it was to go through the process of rehydrating the beans and I am happy to report that it was a little time consuming, but very easy! I don’t have the exact directions that I used that day so I didn’t include it in the directions below, but you basically soak beans overnight and then cook in a saucepan with water until done! I will buy dry beans again because although time consuming, I like how they have less sodium (and other ingredients) than canned.


That may be a disgusting picture above (I don’t think so), but I can’t stop staring directly at it.


This recipe makes 6 patties which is quite alright with me. We have made this twice so far and have just one left in the freezer to fight over. I appreciate how versatile they are, we have eaten them on buns, without buns and crumbled in a bowl with veggies. I bet there are other ways to use them too, like in a salad or maybe an omelette (too far?). *I just drove myself crazy thinking of how to spell omelette. It looks like such an insane word to me now. I also saw it spelled omelet. WHICH ONE IS RIGHT??


No veggie burger is complete unless topped with a fried egg and sriracha!

Oh and you better toast that bun.


Black Bean & Quinoa Veggie Burgers {slightly adapted from Prevention RD}
Makes 6 patties


  • 1/2 cup dry quinoa (I used the red variety)
  • 1 tsp olive oil
  • 1/2 red onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt, divided, plus more to taste
  • 1 (15oz) can black beans, drained and rinsed
  • 2 tbsp tomato paste
  • 1 large egg
  • 2/3 cup frozen corn
  • 1/2 cup cilantro, chopped
  • 1 chipotle in adobo, minced (or 2 for bolder flavor)
  • 2 tsp ground cumin
  • 1/2 cup rolled oats
  • 1/4 oat flour (make by placing rolled oats in food processor)
  • 6 bulky rolls
  • Toppings of choice (fried egg, sriracha, lettuce, tomato etc.)


Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat and let cool slightly. (You can use pre-cooked quinoa if you like).

Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.

Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.

When ready to eat, preheat the oven to 400°F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are crispy. Carefully flip the patty over and cook another 10 minutes, until heated through. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve in bulky roll with toppings of choice.

*Print Recipe

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