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Wednesday, February 3, 2016


Oh hi...if you're reading this post your url for my site is out of date. Please update your blog reader with my new url, so you don't miss out on all this yummy food (like the No-Bake Peanut Butter Cups below).


Wednesday, April 29, 2015

Switching Over

Two Blue Lemons has moved to If you'd like to continue to receive new posts in your inbox please click here and enter your email address. Happy Spring!

Monday, March 30, 2015

Kissing Two Blue Lemons Goodbye

Notice anything new? Phew…after resizing a gazillion photos this site of ours has a new name, look, and (what I’m most excited about!!) killer recipe index.  It’s a bittersweet farewell to everything Two Blue Lemons, a name my sister and I picked 7 years ago when we decided to start sharing our favorite recipes.  Now my life and work look a lot different – throw in an island, two kids, a busy kitchen, and book writing. I hope you explore and enjoy the new space as this is all for you.


PS. If you'd like to continue to follow me along please notice the new url to update or add your subscription.

Wednesday, March 25, 2015

Buckwheat Waffles

This is a short and sweet hello (and waffle recipe). I'm spending all my spare moments furiously getting my new site up and ready for you. I'm so stinking excited about it but it has been a, somewhat overwhelming, labor of love. We had these Buckwheat Waffles topped with bananas, toasted almonds, and coconut flakes for dinner this week. A total hit all around. I made an extra rich waffle batter by increasing the number of eggs, butter, and using buckwheat flour. I think this will be our new go-to waffle recipe.

Buckwheat Waffles
makes about 8

3 eggs
1 1/2 cups buttermilk or milk of your choice
1 teaspoon baking soda
1 3/4 cups buckwheat flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup butter, melted

toppings: sliced banana, toasted almonds, toasted large coconut flakes

First, heat the waffle iron. While it is warming up, melt the butter. In your favorite mixing bowl, whisk together the eggs, milk, and melted butter. Next, add in the baking soda, flour, baking powder, and salt. Mix until the batter just comes together and looses any big flour lumps.

While the first waffle cooks, heat a small skillet over medium and toast a handful of slivered almonds and large flake coconut. Slice a few bananas and serve warm waffles with the three toppings and pure maple syrup.

Wednesday, March 18, 2015

Spanish Tortilla

I've been thinking about work lately and how there are a million different ways to go about it, specifically for parents of young children. Clearly there is no perfect solution or we would all be following the same plan. This article a friend shared (nothing like a personal mothering article to spark hot and heavy comments!) got me thinking about my family's choices. Since Dylan was born, almost 5 years ago, I have been a full-time mother who works when my kids are asleep. With just one child this was pretty straight forward - I would counsel nutrition clients, work on this site, write articles, or work on my book during nap time and in the evenings. Now, I work when Dylan is at preschool and Gray is napping and when both boys are asleep at night. To me, this is a luxury, getting to work on meaningful projects while still being with my kids 24/7, but with this decision comes a long list of sacrifices.

Lately, the pressure is mounting. As the boys get older our schedule is even busier and those quiet napping house moments are few and far between. My professional work is ramping up and I wonder how I can be both a constant presence in my boys' lives and do the work I want? My gut says to keep chugging along and work at it as I go because I know the family vs. work question is never going away.

That is a long winded thought to introduce a straight-forward Spanish Tortilla - thanks for bearing with me. I made this for dinner when I thought we didn't have anything to eat other then oatmeal and was reminded, yet again, how good simple eggs and potatoes are. Give it a shot.

Spanish Tortilla 
makes 4 to 6 servings

9 large eggs
1 teaspoon kosher salt
1/3 cup olive oil
4 to 5 medium russet potatoes, peeled and cut into 1/8-inch thick rounds
1 medium onion, finely diced
parsley, for serving

1. In a large bowl, whisk together the eggs and salt. Meanwhile, heat a large cast iron skillet over medium heat. Add 1/4 cup olive oil and 1 potato slice. When the potato starts to sizzle around the edges slide in the remaining slices.

2. Cook, gently tossing the potatoes every few minutes, until they are just soft, about 15 minutes. Add the onion and cook for another 5 minutes. Once everything is softened and smelling good, carefully fold the potato-onion mixture into the eggs.

3. Wipe out the skillet and place it back on the stove over high heat. Add remaining olive oil. Pour in the egg mixture and immediately reduce the heat to medium low.

4. While the tortilla sets up on the stove top, turn on the broiler (where you'll finish it). Keep the pan on the stove top until the edges of the tortilla are set and the middle starts to firm up. This takes about 7 minutes.

5. Put the pan in the oven under the broiler and broil the tortilla until the top is lightly golden and puffy.

6. Let tortilla cool slightly (or to room temperature) and slice into wedges for serving.

Friday, March 6, 2015

Banana Apple Buckwheat Muffins

My top 5 coping mechanisms to deal with this never ending snow:

1. Window shop for these.
2. Watch this baking show and this chef show.
3. Brew hot coffee.
4. Enroll 4 year old in summer camp.
5. Bake muffins with a lot of cinnamon to create yummy smelling kitchen.

These Banana Apple Buckwheat Muffins fall into category 5 but also pair perfectly with category 3. The batter is extremely easy to make and happens to be both gluten and dairy free. Now let's just slide into spring shall we?

Banana Apple Buckwheat Muffins
from Clean Slate
makes 9-12 (recipe says a dozen but I came out with nine)

1/2 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon coarse salt
4 large eggs
1 ripe banana, mashed
1/2 cup honey
1 1/2 cups finely chopped (peeled and cored) sweet apple, such as Honeycrisp (1 apple)
1/2 cup chopped walnuts

Preheat oven to 350 F. Line a standard muffin tin with paper liners.

Whisk together flour, baking powder, cinnamon, and salt. In another bowl, whisk together eggs, banana, and honey. Mix banana mixture into flour mixture, then fold in apple and walnuts (batter will be thin).

Divide batter among lined cups, filling to top. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Transfer muffins to a wire rack to cool. Store in an airtight container at room temperature up to 2 days.

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Tuesday, March 3, 2015

Eating with Kids in Charleston, SC

We're back from five days exploring Charleston, South Carolina and are slowly recovering from a jam packed schedule and many food indulgences (hello cheesy grits). What a town Charleston is! Between the historic architecture (imagine colorful pre-Civil War townhouses with porches galore), friendly locals (with charming accents), and an endless supply of thoughtful food, the city is a perfect small urban getaway. We quizzed our cab driver on the way to the airport about the downsides of Charleston as we became quite smitten. She described heavy humidity and swarming gnats in the spring and summer. Good thing because we were ready to recruit all of our friends and family to move down south.

Of course, the vacation wasn't as much relaxing as it was an adventure. Nick and I joked that we felt like chaperones on a school trip - ha! Perhaps next year we'll visit a secluded beach. Because we checked just one bag I made the call to leave our nice camera at home so here are some informative but less pretty phone shots. I've noted the kid friendly attractions and every place we ate at and even a few food spots that we didn't have time for but look delicious. 

EAT: Butcher & Bee - (photo above). Hip lunch spot with mason jars of sweet tea to go, a changing daily menu, and tables outside. I ate the spicy kale slaw with peanuts and hummus platter one day. Another lunch was a sampler platter of falafel, sweet potato toast, grain and cauliflower salad, and mushroom soup.

VISIT: South Carolina Aquarium - Impressive aquarium with everything kids are looking for including touch tank, sharks, and an albino alligator.

EAT: Jeni's Splendid Ice Creams - This may be the best ice cream in the country!? Made with milk from grass fed cows and inspired flavors like Wildberry Lavender and Bangkok Peanut. I ate a bowl of Brambleberry Crisp.

VISIT: Magnolia Plantation & Gardens - Founded in 1676 this plantation and gardens offers unique history, hiking trails, animals, and a swamp! Dylan did get pinched by a grumpy goose and our entry sticker was eaten (off a jacket!) by a deer.

EAT: Minero -A casual Mexican eatery opened by famous chef Sean Brock - delicious! I ate the guacamole, chicken taco, sweet potato and mushroom mulla, and churros with chocolate sauce.

EAT: Husk - "Centrally located in historic downtown Charleston, Husk, the newest offering from James Beard Award-winning Chef Sean Brock, transforms the essence of Southern food. Led by Brock, a Lowcountry native, the kitchen reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in Charleston." Couldn't have said it better myself. We shared the shrimp toast and slow poached egg over grits, greens, and tomatoes. I had cat fish for dinner and strawberry lemon cake for dessert.

PS. You need a babysitter for this one!

VISIT: Children's Museum of the Lowcountry - Amazing museum with epic shopping market, full size pirates ship, and great outdoor space.

EAT: Xiao Bao Biscuit  - Strangely enough, this Asian restaurant was our favorite of the trip (even with all the amazing southern food we tried!). We ate fried brussels sprouts and eggplant in fish sauce, tile fish with nori and squid ink pasta, spicy tofu, rice...the list goes on. The menu offers dishes inspired by a variety of Asian countries but uses locally grown produce (imagine collards in place of Chinese cabbage). In hot weather the chefs cook cooling Thai food and in cold weather spicy Szechuan dishes.

VISIT: Patriots Point - A little boy's dream - WWII aircraft carrier, bi-planes, jets, submarine, and destroyer!

EAT: Hominy Grill-  This place is a Charleston classic. Nick ordered "The Big Nasty" for breakfast. It's fried chicken on a biscuit with sausage gravy. Whoa.

EAT: Glazed Gourmet Donuts - Homemade artisan donuts that sell out within hours of opening. Every day there is a new selection of choices. We tried the raspberry, chocolate, and the apple-bacon fritter.

A few food stops that we missed:
Artisan Meat Share
Leon's Fine Poultry & Oysters

Until next time on to kale salads and green juice to detox!

Friday, February 20, 2015

Oven Risotto with Kale Pesto

It seems as though everyone on the island is preparing for the mass school vacation exodus. I popped into the bookstore this morning to grab this book for our trip (not that I'll be leisurely reading on the plane but love the idea of a "vacation book") and overhead three conversations about the eagerness to escape and what new books to pack. And this island we are all fleeing? Well it looks something like a magical (but really freakin' cold) ice kingdom. Here I'm sharing some of local photographer Alison Shaw's amazing shots.

Before we go, I had to try this Oven Risotto with Kale Pesto from the February issue of Bon Appetit. It lived up to all my expectations and makes the perfect winter dinner.

 Oven Risotto with Kale Pesto
 serves 4

1/2 cup walnuts, coarsely chopped, divided
4 tablespoons olive oil, divided
1 medium onion, finely chopped
1 cup arborio rice
Kosher salt and freshly ground pepper
1/2 cup dry white wine
1 small garlic clove
1 cup (packed) fresh parsley leaves
3 tablespoons chopped fresh chives
2 cups Tuscan kale leaves, divided
2 tablespoons unsalted butter
3 ounces Parmesan, finely grated (about 2 cups)

Preheat oven to 350 F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8-10 minutes. Let cool.

Meanwhile, heat 2 Tbsp. oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened and translucent, 5-8 minutes. Stir in rice; season with salt and pepper. Cook, stirring, until some grains are translucent, about 5 minutes.

Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 2 cups very hot water; season with salt and pepper. Bring to a simmer, cover, and bake in oven until liquid is mostly absorbed but rice is still starchy in the center, 15-18 minutes (it should be undercooked).

Meanwhile, pulse garlic and half of toasted walnuts in a food processor until very finely ground. Add parsley, chives, half of kale, remaining 2 Tbsp. oil and 1/4 cup cold water; process until smooth; season pesto with salt and pepper.

Set saucepan over medium heat. Add 3/4 cup very hot water and cook rice, stirring occasionally, until it is tender but still has some bite and sauce is creamy, about 3 minutes. Stir pesto, butter, three-quarters Parmesan, and remaining kale. Adjust consistency with water, if needed (I did), season with salt and pepper. Serve topped with remaining walnuts and cheese.

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