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Featured Recipes

Broccoli and Goat Cheese Frittata — warmandrosy.com

Broccoli + Goat Cheese Frittata

Quinoa with Sausage, White Beans and Kale — warmandrosy.com

Quinoa with White Beans, Chicken Sausage + Kale

Pesto Turkey Meatballs and Goat Cheese Polenta — warmandrosy.com

Pesto Turkey Meatballs with Goat Cheese Polenta

Breakfast

Toasted Muesli Mix with Coconut, Dates and Apricots

Apple Crumb Muffins with Rye

Marinated Lentils + Poached Eggs with Curried Yogurt

Baked Overnight French Toast with Strawberries + Cream

Strawberry Probiotic Smoothie Bowl with Oats + Almond Butter

Buckwheat Banana Blender Pancakes — Gluten-free

Salted Cacao Buckwheat + Hazelnut Granola

Rhubarb, Orange + Ginger Muffins with Almond Streusel

The Creamiest Instant Pot Oatmeal — Sweet + Savory

Buckwheat Maple Banana Bread — Gluten-free + Dairy-free

Sips

Creamy Oat Milk Hot Chocolate

Peach + Mango Lassi

Cacao, Almond + Date Shake with Maca — Hormone Balancing

Watermelon + Strawberry Cooler with Coconut Water and Lime

Strawberry Probiotic Smoothie Bowl with Oats + Almond Butter

Morning Digestion Tonic with Lemon, Turmeric and Ginger + A Pregnancy Update

Beet, Berry + Blood Orange Smoothie

Spiced Pomegranate Kombucha Float with Health-Ade Holiday Cheers

Ways to Pack Greens into Your Toddler’s Diet + Green Smoothie Recipe

Blueberry-Purple Sweet Potato Smoothie with Tahini and Miso

Golden Immunity Smoothie with Citrus, Pineapple and Turmeric

Salads

Fennel, Orange and Avocado Salad + Oil-cured Black Olives

Vegan Caesar Salad with Hemp Seeds, Sourdough Croutons + Watermelon Radish

Pear, Blue Cheese and Pomegranate Salad + Sweet and Salty Nuts

Stuffed Acorn Squash with Quinoa, Chickpeas + Maple Tahini Dressing

Orange, Fennel, Sweet Potato + Avocado Salad with Miso-Tahini Dressing

Spring Farro Salad with Arugula, Peas, Artichokes, Radishes, Mint, Goat Cheese + Roasted Shallot Dressing

Sheet Pan Salad with Carrots, Radishes, Fennel, Avocado, Feta + Creamy Tahini Mustard Dressing

Brown Rice + Charred Broccoli Grain Bowl with Cucumber, White Beans, Egg and Miso Dressing

Roasted Cauliflower Salad + Radicchio, Meyer Lemon and Crispy Capers

Roasted Honeynut Squash + Pomegranate Gremolata

Kale, Apple + Crispy Lentil Salad with Ginger Almond Butter Dressing

Late Summer Salad w/ Figs, Blackberries and Sweet Potatoes + Roasted Shallot Dressing

Soups + Stews

Roasted Butternut Squash and Red Lentil Soup with Coconut + Crispy Kale

Tomato Chickpea Stew with Coconut + Garam Masala

Creamy Cauliflower Soup with Kale Pesto and Rye Breadcrumbs

Creamy White Bean Soup with Butternut Squash + Kale

Chilled Cucumber + Avocado Soup with Miso

Sheet-Pan Carrot, Apple + Ginger Soup

Spring Minestrone Soup with Lemon + Miso

Creamy Vegan tomato, White Bean and Rosemary Soup

Creamy Roasted Cauliflower + Meyer Lemon Soup with Crispy Kale and Mushrooms

Black Lentil, Bulgur, Butternut Squash + Kale Chili – Vegan

Kabocha Squash Soup with Apple, Miso + Almond Butter

Coconut Red Lentil Stew with Sweet Potato and Kale

Sandwiches + Burgers

Sweet Potato, Apple, Hummus + Cheddar Sandwiches

Smoky Lentil Sloppy Joes

Sweets

Blood Orange Cardamom Shortbread Cookies

Creamy Oat Milk Hot Chocolate

Cranberry Crumble Bars with Ginger + Easy Cranberry Sauce

Apple Crumb Muffins with Rye

Pumpkin Pecan Energy Bites

S’mores Oatmeal Chocolate Chip Cookies + Smoked Sea Salt

Crunchy Peanut Butter Chocolate Quinoa Bars

Creamy Watermelon Popsicles with Strawberry + Coconut

Little Plum Cakes with Almond + Millet

Salted Oatmeal, Walnut + Chocolate Chunk Cookies

Spiced Pumpkin Snack Cake with Vegan Maple Cream Cheese Frosting – Gluten-free + Dairy-free

Salted Cacao Buckwheat + Hazelnut Granola

Rhubarb, Orange + Ginger Muffins with Almond Streusel

Salted Dark Chocolate Avocado Mousse

Buckwheat Maple Banana Bread — Gluten-free + Dairy-free

Strawberry Almond Olive Oil Cake — Grain-free + Dairy-free

Chocolate Covered Almond Stuffed Dates, aka “Hot Dates”

Chewy Triple-Ginger Molasses Cookies

Cranberry Cardamom Spelt Loaf + Orange and Vanilla-bean Glaze

Perfect Oatmeal Raisin Cookies – Vegan + Gluten-Free

Apple Crisp with Ghee + Almond Butter – naturally sweetened

Pumpkin, Banana + Molasses Bread with Spelt Flour

Sunflower Berry Crumble Bars – Vegan, Gluten-free + Nut-free

Oatmeal + Spelt Chocolate Chip Cookies

Glazed Blood Orange Chia Seed Muffins with Cardamom

Mains

Broccoli + Goat Cheese Frittata

Quinoa with White Beans, Chicken Sausage + Kale

Pesto Turkey Meatballs with Goat Cheese Polenta

Roasted Butternut Squash and Red Lentil Soup with Coconut + Crispy Kale

Spinach and Feta Stuffed Pita, aka Cheater’s Spanakopita

Tomato Chickpea Stew with Coconut + Garam Masala

Creamy White Bean Soup with Butternut Squash + Kale

Masala Lemon Chickpeas + Kale on Garlic Toast

Roasted Cherry Tomato Pasta with Ricotta

Fig and Goat Cheese Pizza with Balsamic, Onion + Rosemary

Roasted Tomato, Shallot + Caper Confit

Marinated Lentils + Poached Eggs with Curried Yogurt

Baked Cod with Spinach, Shallots + Sun-dried Tomatoes

Orange, Fennel, Sweet Potato + Avocado Salad with Miso-Tahini Dressing

Coconut Creamed Kale with Sundried Tomatoes + Crispy Chickpeas

Spring Farro Salad with Arugula, Peas, Artichokes, Radishes, Mint, Goat Cheese + Roasted Shallot Dressing

Crispy Cauliflower Tacos with Creamy Black Beans + Tangy Cabbage Slaw

Pasta with Roasted Delicata Squash + Creamy Sage and Arugula Pesto – Gluten-Free and Dairy-Free

Green Frittata Recipe + Healthy Eating Habits for Babies and Toddlers

Tangy-sweet braised chicken legs with kumquats, dates and green olives

Sides

Balsamic Roasted Sweet Potatoes + Shallots with Yogurt

Stuffed Acorn Squash with Quinoa, Chickpeas + Maple Tahini Dressing

Crunchy Bread + Butter Pickles

Herby New Potatoes + Asparagus with Lemon and Ghee

Roasted Honeynut Squash + Pomegranate Gremolata

Toasts

Roasted Tomato, Shallot + Caper Confit

Wild Mushroom Toast

Basics

Crunchy Bread + Butter Pickles

Basil + Walnut Pesto

Pickled Ramps, Rhubarb and Radishes, aka Spring, Preserved

Kale Pesto with Hemp + Pumpkin Seeds

Baby & Toddler

Sunflower Berry Crumble Bars – Vegan, Gluten-free + Nut-free

Ways to Pack Greens into Your Toddler’s Diet + Green Smoothie Recipe

Green Frittata Recipe + Healthy Eating Habits for Babies and Toddlers

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About W & R

Hello! Welcome to Warm & Rosy – a cozy space dedicated to healthfully indulgent food and stylishly nontoxic living. Read More…

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Moving Forward 〰️ Over the last couple of week

Moving Forward 〰️ Over the last couple of weeks I have realized that I have a lot more work to do in unpacking my own privilege and understanding the depths of racial injustice in our society. For far too long, I operated under the mistaken notion that my progressive politics was enough in the fight for racial justice. Feminism, climate activism…those were my lanes, I thought. I believed racial justice wasn’t my lane. This notion was emblematic of my own privilege, and it was wrong. Human rights should be the main highway on which all of these lanes travel toward a more just and equitable planet. 〰️
On this small platform, I discuss food and wellness, and I have gotten comments that I should “focus on that.” Well, what is “wellness" without an underpinning of basic human rights for all? How do we promote eating healthy, nourishing food, without acknowledging that access to such food is disproportionately limited in communities of color? Wellness should be as much outward-looking as it is inward-looking. I hope to continue exploring these intersections in my content moving forward. If you get my newsletter, this space will be more like that — reflective of the bigger picture. There will still be pretty pictures of food, but there will also be something more. I am still figuring out what that will look like.
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Of course, the real work of anti-racism happens behind the squares of Instagram, and not just while it is trending, but every day. I commit to doing the work within myself and my own family, and taking action. It may be uncomfortable to discuss (it is for me), but I invite you into my discomfort in the hope that we can learn and grow together.
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To my Black readers, I hope you find the rest and peace you deserve, now and always. Lots of love to all.

MUTED — I stand in solidarity with those protest

MUTED — I stand in solidarity with those protesting racial violence and systemic oppression across our country. This week, I am muting my regular content and will continue to amplify voices of anti-racism and social justice.
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More importantly, with open eyes and ears and a great deal of humility, I will commit to actively engaging in anti-racism by educating myself and my family, donating to racial justice causes, supporting BIPOC owned businesses and pressuring businesses and governments to bring about systemic change. Not just today or during the current media cycle, but every day. Join me — let’s get to work.
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Art by @brandychieco .
#amplifymelanatedvoices

Dark chocolate sprinkle bark w/ pretzels, dates a

Dark chocolate sprinkle bark w/ pretzels, dates and coconut ✨ A sort of edible representation of our time in quarantine — messy, bittersweet + fueled by lots of snacks.
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We made it through week 7, and I am grateful for our health, relative sanity and a sunny weekend ahead. To celebrate, make this chocolate bark. It’s very easy, a good activity for kids and we all deserve a little treat. Recipe below.
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RECIPE:
12 oz. dark chocolate chips
1/2 cup crushed pretzels (I love @quinnsnacks )
1/3 cup dates, pitted and chopped
1/4 cup coconut flakes
2 tbsp sprinkles
Pinch of flaky salt
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(1) Melt the chocolate in the microwave on 50% power at 30 second intervals, stirring in between, until ALMOST melted. Continue stirring until all chocolate is melted.
(2) Spread the chocolate with a spatula evenly onto a baking sheet lined with parchment paper until it’s about 1/4” thick. Sprinkle evenly with the toppings.
(3) Place the baking sheet in the refrigerator for about 20 minutes until hardened. Break into shards and enjoy!

A cozy quarantine meal = this chickpea masala stew

A cozy quarantine meal = this chickpea masala stew with tomato + coconut ✨Canned chickpeas, gussied up with some other pantry all-stars for a rather glam stew. Recipe link in bio. #stayhome

Cake, cookies and bread have their own prominent c

Cake, cookies and bread have their own prominent category in our food pyramid these days. An evening slice of cake is currently my go-to form of self-care. How are you doing? We’re simply trying to take each day as it comes, lower expectations and find little joys where we can. #safeathomenotstuckathome
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If you can get your (gloved) hands on some rhubarb this week, make this cake. It’s the Plum Almond Cupcake recipe from my blog (linked in bio), made into one larger cake with rhubarb swapped in for the plums. .
RECIPE NOTES: If you don’t have millet, just use more all-purpose or almond flour. If you also don’t have almond flour, use all all-purpose (spooned, leveled and sifted). I also added 1 tsp cardamom, the zest of 1 orange and a 1 in. knob of ginger, grated. I folded into the batter a heaping cup of chopped rhubarb and topped the cake with long, thin slices of more rhubarb. If you don’t have rhubarb, apples, pears, frozen berries, etc. would also be delicious. Don’t forget the sprinkle of sugar on top — it yields a lovely crunch. I baked in an 8 inch square pan. Enjoy!

I hope everyone is hanging in there. This Quinoa w

I hope everyone is hanging in there. This Quinoa with White Beans, Chicken Sausage + Kale is an easy one pot dinner we make weekly. It’s quick, nourishing and ripe for adaption to your pantry/fridge — perfect for right now. Recipe below and follow along in my stories. Take care 🖤
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Tips: Vegetarian? Leave out the sausage and sub in another can of white beans or add sweet potato (diced small so it cooks through (1/4”)). Don’t have white beans? Sub in any canned or cooked bean. Don’t have kale? Sub in any hearty green, fresh or frozen. Top with crumbled goat cheese or any cheese hanging out in the back of your fridge…or none!
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RECIPE:
3 tbsp olive oil
1 sm yellow onion, finely chopped
1 tbsp fresh rosemary, minced (if you have it)
12 oz chicken sausage, sliced
1 tbsp dijion mustard
1 tbsp apple cider vinegar
1 cup quinoa (I prefer tricolor or red), rinsed and drained
1 can white beans, drained and rinsed
2 cups broth, chicken or veggie
4 cups kale, roughly chopped
2-4 oz crumbled goat cheese
Salt and pepper
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(1) Heat oil in a large pan (that has a fitted lid) over medium heat. Add onion and a pinch of salt and pepper and cook for a few minutes until starting to soften. Add rosemary and sausage. Cook for about 5 more minutes until browned, flipping and stirring occasionally. Add mustard and vinegar to deglaze pan, scraping up any brown bits.
(2) Stir in quinoa, white beans and broth and another pinch of salt and pepper. Bring to a boil, reduce heat to low, cover and cook for 12 minutes. Stir in kale, cover again, and cook for 3-5 more minutes until tender. Remove from heat. Taste for seasoning and add more salt and pepper to taste.
(3) Serve topped with crumbled goat cheese, any fresh herbs you may have on hand and a hunk of crusty bread. We also love this with roasted sweet potatoes. Enjoy!

St. Patrick’s Day feels very different this year

St. Patrick’s Day feels very different this year, but even in this time of social distancing may we remember our common humanity and lift each other up in any way we can. Here’s my recipe for wholesome Irish Soda bread — it’s a very forgiving recipe that makes for a great activity for homebound kids. Take care! 🍀🌈
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RECIPE
2 cups whole wheat flour
1 1/4 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1 tsp sea salt
1 1/2 tsp baking soda
3/4 cup raisins
5 tbsp cold butter, diced
1 1/2 to 1 3/4 cup buttermilk or kefir
1 egg
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1) Preheat oven to 375.
2) In a large bowl, mix together dry ingredients.
3) Using your finger, a fork or a pastry cutter, work the butter into the dry ingredients until evenly distributed and mixture resembles coarse sand.
4 ) Whisk together the egg and buttermilk and pour into the dry ingredients. Stir with a large spoon just until combined (don’t over mix, which may prove impossible if kids are “helping”). If mixture is dry, add more kefir/buttermilk little by little. The dough should be soft and slightly sticky, but not wet and no raw flour visibly remaining.
5 )Turn out the dough onto a sheet of parchment paper dusted with flour. Lightly coat your hands in flour, then shape the dough into a round loaf. Optional: sprinkle with rolled oats and turbinado sugar for a little crunch. Cut a cross in the center of the dough. Transfer to baking sheet (on the parchment to minimize clean-up). Bake for 40-50 minutes, until nicely browned and it sounds hollow when tapped. Enjoy with butter, flaky salt and a drizzle of honey!

Wash your hands, avoid crowds, **listen to the exp

Wash your hands, avoid crowds, **listen to the experts** and make cookies. Probably a triple batch. If you’re homebound, at least you’ll have cookies. These are chewy almond butter spelt chocolate chunk cookies, and they are magical. The recipe is below. Stay healthy!
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RECIPE
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1/2 cup butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1/4 cup almond butter
1 tsp vanilla
1 egg
1 cup almond flour
1 cup spelt flour (or whole wheat/ AP)
1/2 tsp baking soda
1/2 tsp sea salt
6 oz. chopped dark chocolate (about 1 heaping cup)
Flaky salt for topping
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(1) Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, mix together dry ingredients and set aside. Beat butter, sugars and almond butter on high until light and fluffy (a few minutes). Scrape down the sides, add vanilla and egg and beat again until well-combined. Add dry ingredients in thirds, mixing until just combined. Stir in chopped chocolate. Refrigerate dough for at least 15 minutes or up to overnight to allow the dough to firm up a bit.
(2) Scoop dough by the heaping tablespoon onto baking sheets, spacing cookies 2 inches apart. Sprinkle with flaky salt. Bake for 12-15 minutes until lightly browned, rotating baking sheets halfway through baking. Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

The recipe for these Pesto Turkey Meatballs + Goat

The recipe for these Pesto Turkey Meatballs + Goat Cheese Polenta is new on the blog (it’s a good one!), along with some thoughts on label-free eating in the age of climate crisis. Getting deep on a Thursday afternoon 🤓 .
I share mostly vegetarian recipes here in the hope of inspiring people to eat this way more often for the health of the planet — and also because I eat a largely plant-based diet. However, the very notion of going plant-based comes from a place of immense privilege in the context of a food system in which millions of Americans struggle to put food on the table or simply do not have access to high-quality food.
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We undeniably need to change our patterns of food consumption to confront the climate crisis, but the focus shouldn’t be trying to convert everyone to a way of eating that is currently unattainable for most; rather, the focus should be on fixing a broken food system that favors factory-farmed animals and the industrial crops that feed them in the first place. Promoting regenerative farming and grazing practices both at the consumer level and at the policy level is a source of hope.
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More thoughts on the subject at the link in bio. I’d love to hear what you think and how you’re eating with the climate in mind — this is a judgement-free zone!

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