Gluten-Free Buckwheat Waffles

These buckwheat waffles are light, crisp on the outside and fluffy on the inside (gluten free, too!) -

I have news! I can’t believe I haven’t told you all sooner. Seems like most big blogger announcements involve engagements (nope), babies (definitely not) and cookbook deals (not yet).

Here’s mine: I’m going down to Austin, Texas, for the whole month of February with my good friend Ali! We’re going because it’s cold and we can. It was Ali’s idea and I’m so glad we’re actually making it happen.

how to make buckwheat waffles

I can’t wait to sample Austin’s finest street tacos with Ali and clink margaritas with Jeanine. I’m eager to soak up some of the city’s youthful energy and open up to new possibilities. I’m looking forward to an exercise in minimalism, too. I’m only bringing the bare essentials for the month and it should be a good reminder of how little I really need.

Cookie and Henry are coming along, too, of course. We booked an amazing, light-filled house on Airbnb that has a fence built all the way around it, so I won’t worry so much about Cookie, and one of my friends is renting my place while I’m gone. It has all worked out pretty perfectly so far.

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Simple Beet, Arugula and Feta Salad with Hilary’s Balsamic Thyme Dressing

This healthy salad features a few marvelously complementary flavors: earthy beets, bitter arugula, salty feta, savory pepitas and tangy balsamic dressing. - cookieandkate.comWhole Foods Market logoThis post was sponsored by Whole Foods Market, America’s Healthiest Grocery Store.

I knew I liked Hilary Brown when she offered me a bowl of homemade soup shortly after arriving at her office. They have a weekly tradition of making soup in a slow cooker on Fridays for lunch. The topic of bean soup quickly turned into a conversation about digestion that made me giggle. We opened a door just past the office kitchen and donned white coats and hairnets to see how they make veggie burgers at Hilary’s Eat Well.

Hilary's Eat Well dressing

First, I saw freshly cooked millet in vessels at least thirty times bigger than the largest pot in my kitchen. As a person who’s accustomed to cooking for one, it’s always an eye-opening experience to see food prepared for many. Their facility had a homey feel to it, though, thanks to the clear winter light streaming through a giant window and fragrant spices in the air. Hilary talked about how much their production has grown over the past few years and mentioned plans for expansion.

I saw the machine where they mix millet with beans, greens and spices and watched fresh veggie patties go plop-plop-plop onto a belt. The burgers continued down the belt’s short course: flash frozen, then wrapped up two at a time in Hilary’s cute branded bags, which carry 70 percent less of a carbon footprint than four-packs of veggie burgers in cardboard boxes. Lastly, they’re packed up and transferred to the freezer for temporary safekeeping. Whole Foods Market is their biggest customer.

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Clementine Sunshine Smoothie

This delightful clementine smoothie is packed with vitamin C!

I’m just not that into smoothies. It’s nothing against fruit (really fruit, it’s me, not you). I just like to eat my food. This smoothie, however, is a different story. I’ve been fighting a head cold for over a week and I’ve been getting desperate for a solution. Every evening, I feel off-balance, like my head is underwater. I’ve had enough of this vertigo!

Since I refuse to go to the doctor for antibiotics, I’ve been spending quality time with this lovely contraption, taking probiotics and trying to consume as much immunity-boosting vitamin C as possible. Which is where this clementine smoothie comes into the picture. I drank at least four of these over the weekend and I am feeling better.


This smoothie is delicious, light and refreshing—closer to fresh-squeezed orange juice than a thick banana smoothie. It tastes similar to an orange julius or a dreamsicle or those orange Flintstone push-ups from my childhood. I couldn’t decide what to call it, but the sunshine in the photos seemed to match the bright clementine flavor in the glass, so I landed on clementine sunshine smoothie. Let’s go with it.

This four-ingredient smoothie is suuuuuper simple to make. So simple that I hesitated to post it, but then I thought about all the other people out there who are fighting winter colds, or worse. When energy is running low, we need the simplest of solutions, and this is one of them.

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Butternut Ribbon Goat Cheese Pizza with Arugula-Pepita Pesto

Homemade butternut, arugula pesto and goat cheese pizza -

Remember that summertime arugula pizza with tomato and squash strewn on top like confetti? Meet her sister pizza. She’s a capricorn like me. More bold, serious and perhaps even more stunning than her summertime counterpart. She knows how to get what she wants.

arugula-pepita pesto

This pizza was inspired by Food and Wine’s November cover. Did you see it? It had a beautiful butternut focaccia on it. I was completely entranced by those caramelized butternut ribbons in the grocery store checkout line—so much so that I got teased for it—but that cover got my wheels spinning. My subconscious couldn’t let it go, apparently, because this pizza concept materialized a few days ago.

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Spicy Sweet Potato and Green Rice Burrito Bowls

Roasted sweet potatoes with green rice and black beans.

Cookie and Kate are finally back in the kitchen. I still wasn’t feeling in the mood up until a couple of nights ago, when I spent a few hours cleaning out the cabinets and the refrigerator. Turns out, everyday cooking doesn’t need to involve avalanches of dried pasta. Organization is key.

The past few weeks of kitchen avoidance have been heavy with introspection. I want to say that I’ve come out on the other side with clarity and a renewed zest for life. (Every sad story needs a happy ending, right?) The truth is, I’m still just one sappy coffee shop love song away from another fit of tearful existential despair.

spinach and sweet potatoes

It’ll pass. In the meantime, I’m treating myself right with these burrito bowls. Caramelized sweet potatoes, seasoned black beans and cilantro-spinach brown rice combine in one bowl for a cozy vegan dinner. Oven-toasted pumpkin seeds, avocado and salsa verde make it totally irresistible.

More reasons to love this dish? You’ll have enough time while the sweet potatoes and rice cook to clean the kitchen before dinner’s ready. Oh, and these bowls reheat well for lunch, too. Burrito bowls for the win!

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My 10 Favorite Recipes from 2014

Top 10 favorite vegetarian recipes from 2014 -

Good morning! Since I shared your favorite recipes from 2014 a few days ago, I thought I’d share a few of my favorites, too. Truth be told, it’s hard for me to pick favorites. Each new recipe is a project that I research and shop for and completely overanalyze before I wrap it up in a pretty package for the public. I love them all.

The ten recipes you’ll find below are some of the recipes that stand out to me most from last year. I’ll be back in a couple of days with a brand new recipe! Hey, if you make my recipes at home, please share them with me on Instagram by tagging them #cookieandkate. I LOVE to see my dishes in your kitchens!

Roasted brussels sprouts and crispy baked tofu with honey-sesame glaze recipe -

No. 1: Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

That glaze. Those crispy sprouts. I daydream about this dish. Really do.

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