Carrie Saum

If you grew up in a typical Christmas tradition, you probably had the same dinner at Thanksgiving and at Christmas.

Peanut butter can provide a good hit of protein and in the mornings, that’s what I need more than anything else. Except I love pastries.

I do this thing that I'm really proud of: 

I eat leftovers.

The great thing is you can use basically any regular substitutions and this will still taste amazing. I literally eat this with a spoon, and because it’s egg-free, I feel no shame. Okay, I don’t feel any shame when I bust into a tub of regular cookie dough, either. I’m just trying to do my fair share to keep you from getting salmonella.

One of my favorite winter gourds is the humble acorn squash.

The first time I ate a mushroom at Gram's summertime table (with me sporting a full coverage one piece and neon shorts, and her in a ruffled pink bikini), it was raw. All I tasted was dirt. I swore off them forever. So, she made them for dinner.

We are tired and hurting and don't know what else to do.

Stuffing things is the best. I mean it. Can you think of ONE THING that is stuffed that you hate?

I soaked a few dates in some hot water, whizzed them around in my Nutribullet, strained out the chunks, and put it back in the Nutribullet with my coconut milk, plus a teeny-tiny pinch of pink Himalayan sea salt.The result? A genuinely delightful creamer that blew me away.

When an opportunity presents itself to throw together a yummy grilled salad using the season’s finest, I jump at it. This week’s creative summer grilling adventure resulted in a flavor burst of seasonal cherries, creamy herbed goat cheese, a simple dressing, and of course, slightly charred romaine.