mediterranean chickpea salad

For many years I thought that I didn’t like Greek salad. Too salty! Too oniony! Too briny! Swimming in dressing! Fortunately I came to the realization that I’d been eating crappy Greek salads and totally changed my tune. Over the course of my MSc program in nutrition, my cohort of international nutritionists hosted many potluck… 

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kale and black bean breakfast tacos

I read today that all any good, nutritious, and budget friendly meal needs is a grain, a bean, and a green. I couldn’t agree more. There are few things I find as comforting as having a big ol’ pot of beans cooked up and on standby in the fridge. Except maybe a big ol’ pot… 

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spicy black bean ragout

Hi Hi. Listen, I know I’ve been terrible lately. You should see my dashboard – a graveyard of abandoned half written posts, which, when I find time to get back to them seem no longer relevant. I’m trying to figure out a system that will help me do it all. A full time job, a… 

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Guest Post: {Stovetop} Mexican Black Bean Quinoa Skillet

Hello all you readers of the Muffin Myth! I’m Erika from The Pancake Princess and I could not be more pleased to have the opportunity to guest post on Katie’s lovely blog. I’ve been enamored of her real food-focused blog ever since discovering date paste in her amazing no-sugar banana branners and I’m completely hooked… 

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white bean tortilla with piri piri

By the time you are reading this I will have gallivanted around the Cinque Terra, and have probably eaten and drank my own body weight in olives, bread, pasta, and wine. Ahhhh. Did you follow along on Facebook? We’re spending one night back in Stockholm before we head to BC, to the place where my soul lives,… 

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how to cook dried beans

A little while ago I posted this recipe for Next Level Hummus, which calls for 4 cups of cooked chick peas. My lovely and talented friend Christa sent me a tweet with a gentle reminder that although I had called for cooked beans, I hadn’t included any instructions for actually cooking the beans. I told… 

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