The Rising Spoon

Tuesday, April 22, 2014

Oven-Roasted Green Beans with Coconut Oil

Oven-Roasted Green Beans with Coconut Oil |

A few months ago when I accidentally ran out of balsamic vinegar I decided to switch up my normal roasted green beans recipe and use coconut oil instead. 

I'm so glad I did.

I was roasting a whole chicken at the time and wanted to throw a pan of veggies into the oven in the last thirty minutes or so. 

I'm lazy like that. :)

So I grabbed my jar of coconut oil, melted a few teaspoons and eyeballed my favorite spices. 

I was slightly concerned the coconut taste would overpower the green beans, but it didn't. The coconut added a slightly sweet and buttery flavor to the green beans and I had NO problem gobbling them up.

That's what happens when you roast veggies.

They disappear into your belly.

With no leftovers in sight.

Needless to say, this has made it's way into my monthly meal rotation. 

Friday, April 18, 2014

How to Make Kale Chips + My Seasonal Addiction to Potato Chips

How to Make Kale Chips |

I know I'm a little late to the kale chips bandwagon, but let me assure you, it's with earnest appreciation, not hipster abandon. 

I've eaten kale for years, usually sauteed in grass-fed butter and paired with over-easy pastured eggs for a savory breakfast or wilted into a spicy & brothy pork soup. Over time I began throwing it into afternoon green smoothies.

Friday, April 11, 2014

40+ Dehydrator Recipes For Preserving Food, Saving Money & Eating Healthier

40+ Dehydrator Recipes For Preserving Food, Saving Money & Eating Healthier |

One of my good friends, Lauryn, is leaving in less than two weeks for an EPIC adventure

I do not use that word lightly.

A Grand Adventure

She's going to hike her way up the Pacific Crest Trail (PCT), which is a 2,663 mile trail that runs along the western edge of the United States from the Mexican border up through California, Oregon and Washington until it reaches Canada.

Thursday, April 3, 2014

Monthly Link Love: March 2014 Edition

Things I Love in March  |

Is it just me or did March fly by in a whirlwind? One minute it felt like winter and the next it's averaging 70 degrees. Here in Texas, at least. Before long we'll have 90+ degree temps and I'll be longing for our mild winters. Such is life.

Before we rush headlong into April, I thought I'd share some of the awesome posts I stumbled upon in March. Plus, a recap of what you may have missed here on The Rising Spoon. 

Grab a tasty beverage and enjoy browsing. :)

Things I Loved in March

>> Travel Tips: How to Survive 10+ Hours Flights in Economy (pin this for later)

>> Quick Meal Fix: Simple Korean Bimimbap Bowl (pin this for later

>> Real Food Snack: Homemade Gummy Bears made with fruit juices (pin this for later)

>> Attractive Organization: DIY Magazine Holder Makeover (pin it for later)

Tuesday, April 1, 2014

Homemade Spinach and Artichoke Dip Without Mayo

Homemade Spinach and Artichoke Dip Without Mayo |

When my boyfriend proclaimed the other day that he had an odd hankering for spinach dip, I jumped on the opportunity to make a spinach and artichoke dip. I browsed several online recipes for inspiration, mostly to make sure I didn't forget any essential ingredients, and noticed many recipes called for mayo.

Why I Don't Use Store-Bought Mayo

It's no secret that I'm a mustard gal. Mayo serves a purpose, but it's not something I particularly cherish or crave. Especially when I can't get a ready-made jar with decent ingredients. All the store-bought bottles are made with either soybean or canola oil. Don't let the "extra virgin olive oil" on the front label fool ya. They might add a splash or two of olive oil, but the rest is inexpensive, genetically modified (GMO) oil.