Looking for a cooking podcast or food podcast? Our Small Bites podcast gives you bite sized food for thought in just 15 minutes!
After a brief hiatus while we launched our cookbook Pretty Simple Cooking, the A Couple Cooks Podcast is back! And this time, it’s reformulated to fit into your busy lifestyle. All our episodes in Season 2 are just 15 minutes, featuring short form interviews and small bites of real food. We know you’re busy, so we cut out the small talk and get right to our bite sized food for thought!
Who do we feature on the podcast? Authors, entrepreneurs, personalities, and leaders in the wide world of food. We want to inspire you with the big ideas, stories, and people behind what we eat: as well provide ideas for everyday recipes! Our first episode of Season 2 is called Team Leftovers: it features cookbook author Julia Turshen, who shares with us how to reinvent leftovers and how to cultivate community through food.
Want to join us? Here’s how to listen:
Best way: Open the podcast app on your phone, search “A Couple Cooks”, then Subscribe! Listen online here. Listen on Spotify here.Giveaway: Also, we have a small bites themed giveaway to celebrate our launch! Head over to our Instagram post about the giveaway.
A Couple Cooks - Recipes for Healthy & Whole Living
In the mood for some fall baking? Me, too! I’m cozying up with these apple carrot muffins and a cup of coffee. Cookie is hoping for some crumbs.
My sweet publisher sent me a cookbook called Run Fast. Cook Fast. Eat Slow. a few months ago. The cookbook was co-written by Olympian/NYC Marathon champ Shalane Flanagan and chef/nutrition coach Elyse Kopecky.
I should confess that I hate running and only qualify for the “hangry” portion of the book’s subtitle, “Quick-Fix Recipes for Hangry Athletes.”
Nonetheless, the book is up my alley because it’s full of energizing, whole foods-based recipes. I haven’t been able to get this hybrid apple-carrot muffin recipe out of my mind. They didn’t disappoint!
The authors call these muffins “superhero” muffins because they are muffins that sustain. They offered three versions in the book, and I chose the muffins featuring grated fresh carrots and Granny Smith apples.
These muffins are very hearty and wholesome, which makes them perfect grab-and-go breakfasts or snacks. I think they would freeze well for several months, if you want to keep them on hand for hangry moments.
Bonus? These muffins are gluten free and naturally sweetened, and easy to mix up by hand. Apple carrot muffins for the win.
The post Apple & Carrot “Superhero” Muffins appeared first on Cookie and Kate.
It’s fall and I’m so excited! I know that it’s easy to go overboard on the pumpkin stuff this time of year, but hear me out.
This hummus dip is SO worth making. Like, it’s the real deal. Get ready to experience a fluffy, creamy, smoky, perfectly spiced dip that just happens to come together in 10 minutes.
It all starts with white beans and pumpkin, which are puréed with lemon, tahini, and a blend of smoky, seasonal spices and salt.
White Bean Pumpkin Hummus from Minimalist Baker →
