The Kitchen

August 8
Glimpses, Recipes, The Kitchen


I’m a sucker for anything containing cookie dough.

So naturally when I saw Abi post these cookie dough balls on her blog, I knew they had to be shared with you all!

Plus… you won’t even have to turn on your oven. If you are like me and don’t have air conditioning this is a BIG plus.




You might be thinking “not another healthy “raw” cookie dough ball thing” and you’re right, there’s a million out there but I’ve been trying my hand at them for years and while most taste decent they just don’t cut it for actually satisfying a real cookie dough craving.

But these were a game changer!

They were super simple to make, they use ingredients I always have and they actually taste like cookie dough, I promise!

(You can even ask my husband, he ate plenty of them).

I kept mine in the freezer which I would highly recommend, it doesn’t get much better than frozen cookie dough. And yes, I guess some might not count these as healthy since they have some chocolate chips in it and use sweeteners (god forbid!) but they are loads healthier than the butter/sugar/brown sugar ones so that’s good right? Plus the base is cashews which has protein which is enough to make it a health food in my book!



2/3 c raw cashews
1/3 c oats
1 Tbsp shredded coconut
2 Tbsp Agave
1 Tbsp Maple Syrup or Honey
1 tsp Vanilla Extract
1/4 c Chocolate Chips (Mini would look nicer but it all tastes the same…)


Blend the cashews and oats in a Vita-Mix, food processor, or high speed blender until they’re a fine powder. Don’t over-blend or you’ll wind up with cashew butter very quickly.

Add the agave, maple, vanilla and blend until incorporated. Be careful to just blend in short bursts and only until combined; don’t over-process. You know you have “The Right Consistency” of Dough when the dough starts to ball up like a tennis ball and bangs around from side to side in the canister.

Stir in the chocolate chips by hand.

Form into balls and store in freezer.

If dough is sticky, chilling it in the refrigerator or flash-chilling it in the freezer helps make it easier to form into balls.

July 18
Glimpses, Recipes, The Kitchen

Farmer’s Market Salad + Creamy Parsley Dressing

I’m a Fall and Winter kind of girl through and through.

I love the boots, the scarves, the rain, the cold…

But I’ve got to hand it to Summer when it comes to the food.

Fresh, colorful, crunchy, flavorful… Summer produce is my favorite.

I recently took a trip to the Beaverton Farmer’s Market and couldn’t stop buying fresh vegetables at every tent I walked into. I think I bought something from just about every farm in Oregon!

(some girls get giddy about shoes, I get ecstatic about veggies. Ok, and shoes too)

Today’s recipe is a taste of just about everything you will see at your local farmer’s market right now and I can’t stop eating it. It can easily be adapted and tweaked to include what you have in your fridge and what suits your palate. It can be used as a main course, a side or a refreshing lunch.

If you haven’t ventured out to a local farmer’s market yet this summer, I highly recommend them!



PS: I hope you are enjoying the fresh food to easily available to us right now as I am and I’d love to hear what you’ve been making in your own kitchens. Leave me a comment or tag your latest creations on Instagram with #hespeaksthekitchen.



Serves 4-6



(adapted from this cookbook)

1 heaping cup of chopped parsley

¼ C olive oil

¼ C real mayonnaise or veganise

3 T apple cider vinegar

2 T water

1 T honey

½ tsp sea salt

¼ tsp pepper



2 hearts of romaine – chopped

2 big handfuls of arugula – roughly chopped

1 red bell pepper – sliced

2 big handfuls of shredded carrots

4 radishes – thinly sliced

½ C green onions – chopped

½ – 1 C cherry tomatoes – cut in half or quartered


Combine all the creamy parsley dressing ingredients in a blender and blend until creamy.

Combine salad ingredients in a large bowl and toss with desired amount of dressing.


This can be enjoyed so many ways! Here are a few ideas…

Serve as a side for salmon or burgers. I have a few recipes on the site that would pair well with and you can find them in the recipe archive.

Toss with grilled chicken.

For a vegetarian option, add garbanzo beans.

Topped with fresh parmesan cheese for a fresh lunch.

June 20
Glimpses, Recipes, The Kitchen


Zucchini bread, stuffed zucchini, zucchini lasagna… is there anything zucchini can’t do?

Zucchini is an extremely versatile vegetable and my new favorite way to eat them is by making them into noodles.

Yes, noodles.

I know zucchini noodles may sound… well… not very good and a far cry from the real thing. But even my vegetable hating son will eat these and asked me if he can have them for his birthday breakfast.

(I think he still get’s confused on what time of day the meal called ‘breakfast’ is eaten but I’ll take it!)

They are the same texture as noodles and have a very mild taste so they take on the flavor of whatever you are cooking with. Zucchini is in season right now and available at just about any fruit stand in your area.

Not to mention it’s cheap! Even buying it organic won’t break the budget. 

Today’s post is a simple, step by step on how to make zucchini noodles. I will refer back to it in the future with recipes to go along with the prepared noodles and you can use them anyway that you would normally prepare pasta.



PS: If you have any questions on how to prepare them, feel free to leave a comment and I’m happy to help!



Zucchini (if you are serving it as a main course, I would recommend at least 2-3 per person)

Sea Salt

Julienne Peeler

Potato Peeler

*if you don’t have a julienne peeler, a potato peeler will work. Although I highly recommend a julienne peeler because it will make you job super easy and create better noodles. They can be found at any kitchen store and some grocery stores for about $9.

STEP #1:

Wash and peel the green skin off the zucchini with the potato peeler.

STEP #2:

Hold on to the head of the zucchini and place the julienne peeler at the top of the zucchini. Gentle press down and drag the peeler to the end. You will instantly have a strip of noodles!

Repeat this until you get to the center and start to see seeds. Then flip it over and do the same thing on the other side of the zucchini.

STEP #3:

Preheat your oven to 200F.

Line a baking sheet (or two, depending on how much you are making) with paper towels and spread the noodles over the baking sheet evenly.

Sprinkle with sea salt.

STEP #4:

Place the baking sheet of noodles in the oven for 30 minutes. I promise the paper towels won’t catch on fire!

This causes the noodles to “sweat” and release a lot of their water which will prevent your dish from becoming watery when you cook the noodles.

STEP #5:

Remove the baking sheets from the oven and let them cool for a few minutes.

Then, pick up the paper towels, wrap them around the noodles and squeeze out the liquid. You will be amazed at how much water you get out of them!

STEP #6:

At this point they are ready to cook whenever you are ready to eat them. You can saute them in your oil of choice for about 6-7 minutes or you can simmer them in a sauce and allow them to soften.

They are also good raw if you skip the oven process and turn them into a summer salad. Recipe for that coming soon!


1. They can be prepped ahead of time and kept in the fridge until you are ready to cook them. They are a bit labor intensive so I like to prep them in the morning so dinner is quicker at night.

2. They do shrink down quite a bit when cooked, so make more then you think you will need.

3. They taste good as leftovers so make extra for lunch the next day!



June 6
Glimpses, Recipes, The Kitchen
1 comment


You are all in for a treat this week… literally!

Fallon is back sharing a recipe for some ridiculously good cookies.

A few weeks ago I opened my front door to find a beautiful box filled with these cookies fresh out of the oven and a note from Fallon. They were instantly devoured and throughly enjoyed! Needless to say, Fallon made our day.

Don’t let the quinoa throw you off… these cookies won’t disappoint!




Hi Friends,

I’m excited to be back and sharing a new recipe with you today! If you are anything like me a warm, fresh-out-of-the-oven cookie always seems to be calling my name. (I may have even convinced my husband it’s one of my love languages.) Unfortunately, It’s not always easy to find a good and healthy cookie with food limitations.

Having recently moved to the suburbs, my husband and I are conveniently living with Whole Foods in our backyard. After perusing the bakery many times at Whole Foods and practically drooling over all their yummy treats, I quickly came to love the Peanut Butter Quinoa cookie by Cravin Raven Bakery in Southeast, Portland.

However, I also quickly came to learn that some of my favorite bakery treats weren’t so friendly to my budget. I decided to get creative in the kitchen and come up with my own version of the Peanut Butter Quinoa Cookie, but adding some chocolate on top. Because who doesn’t like to add chocolate to a cookie? After some trail and error, I think I’ve finally settled on this delicious and full of protein recipe.

I hope you enjoy it as much as I do!


P.S. If you have a great recipe for cookies, please share with the rest of us! Also, make sure to join in on Instagram and tag you food photos with #hespeaksthekitchen.


gluten free, dairy free, soy free


1/2 cup of oat flour

1 cup of quinoa flakes (these can be found at Whole Foods or New Seasons and look like this)

1/2 cup of gluten-free oats

3/4 cup of peanut butter

1/2 cup of maple syrup

1/8 tsp of sea salt

1 tsp vanilla

1/2 tsp of baking soda

1 tsp of baking powder

1 flax seed “egg” (1 tbs flex seed + 3 tbs water)

Optional Topping:

3/4 cup chocolate chips

1 tbs of maple syrup

To Make:

1. Pre-heat oven to 350.

2. Mix together flax seed egg and set aside.

3. Mix together dry ingredients: oat flour, quinoa flakes, gluten-free oats, baking soda, and baking powder, sea salt and set aside.

4. Mix together wet ingredients: maple syrup, vanilla, and flax seed egg.

5. Begin to add dry ingredients to wet ingredients and mix together until the dough is fully mixed.

6. Roll into balls on caking sheet and flatten (I used a mason jar!).

7. Bake for 12-15 minutes. Keep an eye on them though, as you want them to be light brown.

8. Heat the chocolate chips and maple syrup in a pan on low heat. Stirring every 20-30 seconds to make sure the chocolate doesn’t burn.

9. After removing the cookies from the oven and letting them cool, you can drizzle or full cover them with chocolate over the top.

10. Now they are ready to be served with a glass of almond milk or you favorite summer drink.

All photos by Bethany Small

May 23
Glimpses, Recipes, The Kitchen


All or nothing.

That tends to me my approach to… well… everything.

It’s no surprise that my approach to food can be this way as well.

About two years ago I watched the documentary Forks Over Knives and quickly began to adopt a plant based diet. If you haven’t seen it yet (it is available on Netflix), I can’t recommend it enough. Every American needs to watch it and educated themselves on the food we eat! (That’s the all or nothing side of me talking… can you tell?)

We spent the past year and a half or so eating a mostly plant – based diet and we loved it. I, who am not much of a reader, poured over books and blogs learned everything there was to know about eating a plant-based (vegan) diet. I even told myself “I will do this forever!”

My much more balanced husband encouraged me away from putting a label on how we eat and to still have freedom to enjoy other foods ever so often. Wise man I’ve got!

At first I felt pretty good and was loving a whole new world of plants and grains and tastes I had never experienced before. God is such a creative God and has created so much to be enjoyed!

However for about a year I have just felt “off”. I thought it was the addition of a new baby and the lack of sleep that comes along with that but the older she got the worse I felt so I finally went to the doctor to get the bottom of it.

Several doctors and tests later, I have been diagnosed with something called SIBO which is an overgrowth of bacteria in my small intestines which is giving me all sorts of crazy symptoms and making me sick. It is totally treatable and could potentionally clear up years and years of stomach issues and food sensitivities.


However… it requires a crazy restrictive diet for an extended period of time. Let’s just say it makes the Paleo diet look like a cakewalk.

(I’m 10 days in… cake sounds really good right now)

Why am I telling you all of this?

A couple of reasons…

#1: There will be a few changes around The Kitchen when it comes to the new recipes that are posted.  Mostly because they will be based of what I am currently cooking in my home on this crazy SIBO diet!

I will be posting more recipes that contain meat, fish and eggs and lots of veggies. I have some friends who will continue to contribute to The Kitchen with plant-based recipes as well so there will be a wider range of recipes coming your way!

#2: I am learning the importance of educating ourselves about the food we eat AND avoiding too many all or nothing extremes when it comes to food.

Once my treatment is over I’m not sure where I will land with the whole world of food but I do know this; God created all foods for our nourishment and for our pleasure. He is a creative God and I want to enjoy His creations this side of Heaven. If we stick to the foods He created (not the man made stuff we have altered quite a bit), we really can’t go wrong.

I am on this journey of learning with you all and I have so much more to learn. My heart and my goal is to inspire you to love real, whole foods and to learn a bit about what you eat in the process.

Today’s recipe was inspired by my sister-in-law, Tammy, who created the tilapia rub and I added the salsa for an extra kick of flavor.



PS: I always love to hear what you are enjoying making and what you are learning! I’m inspired by your comments and love it when we start conversations about food!

What have you been cooking lately? Anything you’d like to see posted here on the The Kitchen?


Serves 4

Gluten, dairy, grain free


Cumin Tilapia:

4 tilapia fillets  (5-6 oz each)

4 T cumin

1 t smoked paprika (or regular)

¼ t cayenne pepper

¾ t sea salt

Juice from two limes

2 T coconut oil for cooking

Pineapple Salsa:

1 ½ C fresh pineapple

1 jalapeño

¼ C chopped cilantro

Juice from two limes

Sea salt

*If you can, make the salsa a few hours before you plan to eat so the juices can combine and create more flavor.



Chop the pineapple into small, bit-sized chunks. Here is a quick tutorial on how to cut a pineapple.

Cut jalapeño long ways and remove the seeds and insides. Finely chop.

Finley chop cilantro.

Combine pineapple, jalapeño and cilantro in a bowl and squeeze the juice from the two limes into the bowl.

Add a pinch of salt and refrigerate for a few hours. You can serve it immediately as well if you don’t have time to prep it early.


Combine cumin, paprika, cayenne pepper and salt in a bowl and stir well.

Cut the limes in half and squeeze the juice on both sides of each fillet. ½ a lime for each fillet of tilapia.

Use your hands to rub the cumin mixture on each side of the fillets. Make sure each side is completely coated.

In a cast iron or non-stick skillet, heat the coconut oil.

Add fillets to the hot oil and cook on medium heat for about 6-7 minutes on each side.

When it is finished, it should have a nice brown, crispy layer on each side.


Spread a few spoonfuls of the pineapple salsa over the top and enjoy!

You could also add the fish and salsa to a good corn tortilla, top with avocado and turn it into fish tacos!


May 9
Glimpses, Recipes, The Kitchen
1 comment


Summer is almost here!

Colorful fruits and veggies are filling the fruit stands.

Pasty white skin and unbrellas are on their way out.

I’m ready for both.

This weeks recipe is about as simple as they come but oh – so – good!

Not to mention quite versitle.

Here are three ways to make it a meal:


Toss with steamed brown lentils for some added protien. Trader Joe’s sells pre-made steamed lentils with sea salt in their refridgerated produce section. We eat them with just about everything.


Serve with salmon made with this smoked paprika rub and some good, hearty bread.


Serve on the side with veggie burgers, salmon burgers or your favorite BBQ fair.

Happy almost summer!



PS: What are some of your favorite summer meals? I’d love to hear what you are looking forward to creating this summer!



serves 4-6



1/4 C olive oil

2 T balsamic vinegar

1 T honey

1 T poppy seeds

pinch of salt


1 bag of organic baby spinach (roughly 10 cups)

2 C organic strawberries (roughly 12 medium strawberries) – cut into bite sized pieces

1/4 of a red onion – thinly sliced

1/4 C pistachios or nuts of choice

1/4 C feta or crumbled goat cheese


Whisk together all the ingredients for the dressing. I use a jar with a tight fitting lid and give it a good shake too.

Prep salad ingredients in a large bowl.

Drizzle with dressing and toss well.

Depending on how much dressing you like, you may have leftover dressing. If you do, store in an air tight container at room temperature and make it again tomorrow!

April 25
Glimpses, The Kitchen

FOOD FOR LITTLE PALLETS: Better than Larabar Balls

When I was pregnant I knew it all.

I vowed I would have children who would eat eat everything, love every fruit and vegetable and snack on raw broccoli and tomatoes.

Then I had children.

And suddenly I didn’t know everything anymore.

If you’ve been following The Kitchen for any length of time you know I am passionate about feeding my kids with real, whole foods… but that does not mean that my kids always love to eat everything.

For Duke’s first year of life, I made most of his food from scratch and he would eat just about anything. However, that slowly began to change as he got older and discovered food outside of pureed veggies. He has always been a big eater and it is hard to keep his little belly full. Yet his ferocious appetite combined with a very selective pallet (aka: pickiness) has presented itself with all sorts of challenges in the kitchen and quickly threw some of my “ideals” out the window.

All mama’s know that when you have a hungry, cranky child… you will do whatever it takes to feed them. Now!

And you also know that if you try to force a child to eat something they don’t like, you will lose. Every time.

Duke’s response to something he doesn’t like? “Mom, this is NOT delicious.”

Enough said.

These past few years have been a challenge for me to find creative ways to feed my children with nutritious meals and snacks they will actually eat and that fuel their growing, active bodies with good stuff.

Often times the “kid friendly” meals and snacks at the grocery store are not so friendly for their little bodies. (This is were reading labels is super important! Get to know the ingredient list of the food you buy!)

With an active 3 1/2 year old and a wanting to walk so badly 1 year old, we are a big fan of snacks at our house.

Call it low blood sugar or just being a boy but Duke eats every two-three hours or so. The “Mom! I’m STARVING!” is usually my cue it’s time for another snack. 

With my own kids as the inspiration, I’m going to start a little mini series and pop in from time to time with some snack ideas and recipes for both kids and grown ups alike. Some super quick and simple and some you can make in large batches and keep in the freezer.

Today’s recipe is one of our favorites and a staple in our freezer. They are similar to LaraBars in their ingredients but we think they taste a whole lot better. Duke thinks they are cookies and I eat them for dessert. Win. Win.

A few words of wisdom to you mama’s trying to feed picky eaters:

1. Start small. If you find a smoothie recipe you can hide some spinach in, celebrate! Most children won’t love kale salad and raw veggies overnight.

2. Make it fun. Kid’s love to learn and the kitchen is a great place to teach. If they are involved in the process of making something, often times they are more likely to want to try what they have created. Don’t be afraid to get a little silly and excited about explaining why different foods are good for them. We call them “go” foods and “slow” foods at our house. Go foods fuel your body and give you energy to play and learn. Slow foods slow you down a bit and hard for your body to digest.

3. Don’t give up. Don’t be discouraged if you make something and your kids don’t like it. Have a good laugh (or cry) and try something new tomorrow. Eventually you will find a handful of things they like and you can stick to those and keep it simple for a while. We have the privilege and responsibility to steward our children’s bodies emotionally, spiritually and physically until they grow up. I want to give them a good foundation and I know you do too!



PS: I’d love to hear about your favorite snacks… kid friendly or not! Are there any favorites you would like a healthier version of? I’d love to hear what works and what doesn’t in your house.

Join me on Instagram (@emosser) and tag your food photos with #hespeaksthekitchen or leave a comment if you want to share your favorites!


makes 20 balls


1 C raw almonds

1 C raw cashews

14 pitted medjool dates*

2 T natural peanut butter (optional)

1 T vanilla

1 t sea salt

1/4 C dark chocolate chips or carob chips

*Trader Joe’s has a large package of dates for under $5 and Costco has them as well


*I suggest using a food processor to make these. A blender does work but can be a bit tricky to blend the dates.

Coarsely chop the dark chocolate chips with a knife or food processor and set aside.

Combine almonds, cashews and sea salt in a food processor and grind until it turns into a course powder. Pour it into a bowl and set aside.

Combine dates, peanut butter and vanilla in a food processor until it becomes a thick paste.

Add the nut mixture to the date mixture and blend until combined. It should be pretty crumbly at this point and that’s ok. You will mix it more in a bit.

In a large bowl, combine the date and nut mixture with the chocolate chips and stir well. I suggest using your hands to get it mixed well. (while I was up to my elbows mixing up the dough for this recipe I had one child on the toilet calling for a wiper and one child destroying the indoor plants. Might be a good idea to do this during nap time!)

Once dough is combined, take about a tablespoon at a time and roll into a ball. Depending on how big you make them, you should be able to make 18-20. Store them in the fridge or freezer. I make a big batch like this and we keep them in the freezer. You can always half the recipe if you are making them for the first time or don’t know how many will get eaten.