100 Turmeric Recipes

I go through phases where a certain type of food or ingredient sits first and foremost in my mind. Something grabs on and won't let go until I've explored it further by learning more about it and using it in several recipes or applications. Lately, it's been turmeric—specifically the fresh root, which is part of the ginger family.

I think it started when I saw a bin of the fresh root at the market, stared at it for a few minutes, then left without buying any. I didn't buy it because I didn't want it to go to waste. I have a tendency to pick up cool "new" ingredients, only to let them go to waste while looking for the perfect way to use them.

Beyond the Cranberry Sauce: Over 100 Cranberry Recipe Ideas!

I'm currently enamored of cranberries. Is that an odd thing to say? It's just that before now, I liked them, I looked forward to making cranberry sauce for the Thanksgiving table. I usually have a container of dried ones in the pantry, and an extra package or two of fresh in the freezer. Every once in a while, I drink a vodka and cranberry. But for the most part, I didn't think much about them.

I'm like that, though. Something that I overlooked (and probably took for granted) will suddenly captivate my attention. Like now, it's all cranberries, all day. I'll be looking for other recipes, imagining other meals, and before I know it, I'm pinning cranberry recipe ideas like a madwoman. It's a constant battle within. I've just learned to go with it.

I have a few cranberry recipes on the horizon, and I'll be sharing those soon, but today I'm bringing you a definitive (for now) round-up of some amazing recipes featuring this little bush-dwelling, mouth-puckering red orb. I recently asked some of my fellow food bloggers if they'd share some of their own cranberry recipes with me. For the most part, the recipes you find below are all delicious ways to use fresh cranberries that go BEYOND THE CRANBERRY SAUCE—but I'm also including a few sauce recipes (because I do love it), and some of the recipes make use of the dried berries.

Superfood Pancakes

Whether it's an early breakfast, a leisurely brunch, or breakfast for dinner, our family loves pancakes. The kind we eat most often are what most people would consider diner-style, aka Malted Pancakes. It's not often that all five of us agree on a single favorite rendition of a certain dish, but this is one such dish.

That said, pancakes in general are hard to turn down. If I have a jar of sourdough hanging out if the fridge, I'll add some to the batter. I also like to stud them with fun things like sausage and cheese or bacon, blueberries, and brown butter. Cardamom and strawberry...a handful of wheat germ...cornmeal and blackberries...or the all-out decadence of banana pancakes scented with ginger and cinnamon and smothered in a Butter Rum Banana Maple Syrup. Sigh. I could go for a plate of pancakes right now.

So really, what better vehicle is there than a family favorite for experimenting with healthier choices? I can't think of one.

Apricot-Almond-Chia Granola Bars + 32 more recipes using Chia Seeds!

Here I am, still on my quest for new and exciting ways to use my favorite superfood - chia seeds. I've mentioned some of their amazing health benefits before, and since... a) you may have already read that post, or b) you've probably read/heard about these benefits numerous other times, or c) "I'm just looking for some recipes, so stop the jawin' lady" ...I won't repeat them now.  But on the off-chance that up until this very moment, you had no idea that chia seeds were even edible, let alone extremely good for you, you can check out my mini-intro here.

So, like many people, when I brought home my first bag of chia seeds, I wasn't sure where to start. What would I do with them? What types of foods and beverages could I slip them into? The answer to those questions are: pretty much anything that you want to.

If you know me, you know that I drink my daily chia. I love sliding the gelled seeds through my teeth; my day would not be complete without it. I think slipping them into your beverage is the easiest way to familiarize yourself with them and what they do. After that, try adding them to breads, crackers, even cookies. Throw a couple of teaspoons into your next batch of homemade granola (or granola bars like I did here).