The Easy Way to Cut a Pineapple

How to Cut Pineapple Cutting up a whole pineapple can be intimidating, but once you know how to do it, it's really easy! You don't even need any special pineapple corer or spiral cutter, just a knife and a cutting board. Fresh pineapple is the perfect addition to any summer party or get together. Learn how to cut one up yourself!


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Asparagus Frittata | Mother's Day Recipe

Asparagus Frittata Mother's Day is right around the corner and what better way to celebrate your mother than a delicious homemade meal! This frittata is simple and quick to make and uses one of my favorite spring foods: asparagus.



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Asparagus Frittata


2 spring onions, white and green parts thinly sliced

1 pound asparagus, trimmed and cut into 1.5 inch pieces

8 large eggs

1/2 teaspoon salt

pepper to taste

Butter or other fat for cooking vegetables and greasing cast iron skillet

  1. Heat butter or fat of choice in a skillet over medium heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Remove cooked onions from pan and set aside.
  2. Add more butter to your skillet and cook asparagus until crisp tender and bright green, about 5 minutes. Remove cooked asparagus from pan and set aside.
  3. Add eggs, salt, and pepper to a large bowl and whisk thoroughly.
  4. Add cooked onions and asparagus to the beaten eggs and mix until everything is evenly distributed.
  5. Grease a cast iron skillet with butter, lard, coconut oil or other fat and heat over medium high heat. Add egg and vegetable mixture to the hot skillet and turn heat down to medium low. Cook until the edges of the frittata are set and pull away from the skillet, about 10 minutes. The center of the frittata will still be liquid at this point.
  6. Set your broiler to low and place the skillet directly under the broiler. Cook until the frittata is cooked through and the top is golden brown, about 3-5 minutes. Watch closely during this stage to make sure that the frittata doesn't accidentally burn.
  7. Remove frittata from oven, allow to cool slightly, slice, and serve. I like to cut mine into 8 slices.

Recipe: Buffalo Chicken Salad

This simple recipe has become a staple in my house. With only 4 ingredients and minimal prep work, this Buffalo Chicken Salad is easy, healthy, and delicious. [x_video type="16:9, 5:3, 5:4, 4:3, 3:2" m4v="" ogv="" poster="" hide_controls="" autoplay="" embed='' no_container="true"]

I feel a little silly writing out the recipe just because it's so easy, but I suppose this dish deserves the same love as all of the others, so here it is. :D

Buffalo Chicken Salad



Cooked chicken, sliced

Homemade Ranch dressing

Hot sauce

  1. Wash, dry and tear lettuce to desired size.
  2. Arrange lettuce on a plate or in a bowl and top with chicken.
  3. Add Ranch dressing and hot sauce to taste.

Recipe: Vegetable Chickpea Soup

This soup is perfect for the transition between winter and spring. It's on the lighter side of things, but is still comforting and warm while you wait for the weather to make up it's mind. It all comes together quickly without any sacrifice in flavor thanks to homemade broth. If you still haven't tried to make slow cooker stock, you gotta do it! It's super easy, requires very little active time, and is a great way to stretch your food dollars. Plus, it tastes amazing and gives this fast dinner the flavor of something that's been cooking away all day long. Vegetable Chickpea Soup


2 tablespoons olive oil

1 large onion, diced (avoid onion tears with this tip)

3 cloves garlic, minced

1 lb carrots, sliced on a bias

4 large ribs of celery and their greens, chopped

28 ounce canned diced tomatoes

1.5 cups cooked chickpeas

1 teaspoon dried thyme

1/2 teaspoon salt

Freshly ground pepper

10-12 cups homemade vegetable or chicken broth (I usually end up with around 11 cups when I make slow-cooker stock)

  1. Heat oil in a large soup pot over medium heat. Once oil is hot, add onions and cook, stirring frequently, until translucent, about 3-5 minutes.
  2. Add garlic to the pot and cook for 30 seconds, stirring constantly.
  3. Add carrots and stir to incorporate. Cook for 2-3 minutes. Repeat with celery.
  4. Add chickpeas, thyme, salt, pepper, and tomatoes and stir to distribute all of the ingredients evenly. Add vegetable or chicken broth to the pot and cover.
  5. Bring the soup to a boil, and then reduce the heat to simmer until the vegetable are crisp tender, about 15 minutes. Be sure to stir the soup well when serving, so all of the chickpeas don't end up at the bottom of your pot.

If you make this, be sure to send me a picture on Facebook, Twitter, or Instagram! And don't forget to share it with your friends!

Recipe: Massaged Kale Salad with Apples and Carrots

Kale can be a scary vegetable for a lot of people. It's quite tough and bitter, which aren't exactly crowd-pleasing traits. However, as massaged kale salads have become trendy in the past couple years, many have realized that this little step of rubbing the kale down can make a big difference in both the texture and flavor departments. Now, kale is never going to be like a spring green, because it isn't! Rather, it's hearty and much more substantial, which is exactly what we need this time of year. As a bonus, this salad holds up well in the fridge, unlike more delicate greens. At our house, we've been doing a lot of kale salads, so I thought I would share a recent creation with you. Strangely enough, Lisa Leake over at 100 Days of Real Food recently put up a similar recipe , so, if you want a slight variation on the same idea, be sure to check out her recipe for Kale and Apple Salad as well. Kale Salad

Massaged Kale Salad with Apples and Carrots

makes approximately 4 servings


1 large bunch kale, ribs removes and torn

2 tablespoons red wine vinegar

1/4 teaspoon salt

1 tablespoon olive oil

1 sweet apple, chopped

1 large carrot, cut into matchsticks

1/4 cup chopped pecans

1/4 cup crumbled blue cheese

  1. Add chopped or torn kale to a large bowl, along with the red wine vinegar and salt. Massage the kale until it is tender, about 5 minutes. You should see some liquid being released from the kale and it should also reduce in size.
  2. Add the oil, apple, carrot, pecans, and blue cheese to the kale and toss to combine.

Kale Salad

Recipe: Classic Hummus

I love hummus. It's great for dipping vegetables and also the secret to a killer veggie sandwich. I've tried a lot of brands in the grocery store (and I definitely have my favorites), but I've been on the search for a good homemade recipe for a while. You guys know I like to make everything myself that I can, plus homemade things usually taste better right? On my hummus search I've tried a few recipes and none were inedible, but they still never tasted quite as good as what I could buy in the store. Part of me said just suck it up! It's cheaper and better for you and it doesn't taste bad, just not great. Stop being whiny! But, when you're already doing a lot of cooking, it can be hard to find the motivation to put the time into making something that doesn't even taste that amazing. So, after some experimenting, I've come up with a recipe that, in my opinion, in the best one out there. Classic Hummus Recipe

Classic Hummus

makes approximately 2 cups


3/4 cup dried chickpeas or 15oz can (if you canned, start with step 4)

1/3 cup chickpea cooking liquid or water

4-5 tablespoons sesame tahini

2 cloves garlic

Juice of 1 lemon

1/2 teaspoon cumin

1/2 teaspoon salt (or to taste)

1-2 tablespoons extra virgin olive oil

  1. Soak dried chickpeas in water overnight.
  2. Drain chickpeas, add to a sauce pan, and cover with fresh water. Bring to a boil for 5 minutes, then simmer partially covered for 30-45 minutes, or until chickpeas are tender.
  3. Drain cooked chickpeas, reserving 1/3 cup of the cooking liquid
  4. Add chickpeas, half of reserved cooking liquid/water, tahini, garlic, lemon juice, cumin and salt  to a blender or food processor and blend. Gradually add the remaining liquid and continue blending until you reach your desired consistency (sometimes the chickpeas hold on to more water, so adding the water gradually ensures you don't end up with runny hummus). Taste for salt and adjust if needed.
  1. Stir in olive oil or drizzle it on top for serving. Enjoy!


Watch the video below to see me make this recipe and hear about some possible variations.


Have you ever struggled to recreate a favorite food or recipe? Let me know in the comments below!

Recipe: Cucumber Tomato Salad

This easy summer salad has been a go-to for us for the past couple weeks. We most often eat it with falafel. With only 5 ingredients and minimal preparation, it makes a yummy addition to any meal and a great choice for a summer partay. As a side note, you don't have to seed the tomato if you don't want to (or feel like it), it just helps to reduce the liquid in the finished product. If you do decide to go ahead with the seeding, don't throw that stuff away! You did pay for it after all and it is delicious. We usually collect it in a bowl, add a little salt and pepper, and then fight over who gets to eat it.


Cucumber Tomato Salad

makes 4-6 servings


2 large cucumbers, diced

3 large tomatoes, seeded and diced

1 medium red onion, sliced into half-moons

Salt to taste


  1. Combine all ingredients in a bowl and toss to combine, making sure the onion sections separate from one another. Serve immediately or refrigerate for later.


My favorite knife


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Recipe: Tabouleh, A Family Favorite

While I love creating my own recipes, I'm equally enthusiastic about finding great recipes from others. Today I want to share a favorite at my house, tabouleh. This  is a dish from the Middle East which highlights an herb often relegated to a garnish, parsley. I love this dish because it is quite versatile. It can be served warm or cold (as suggested in the recipe) and can be upgraded to a main dish with the addition of chicken or chickpeas. Even better, it is my 15-year-old brother's favorite meal. This would also be a great option to take to a cook-out or picnic.


from The Food You Crave by Ellie Krieger


1 cup bulgur wheat

1.5 cups boiling water

2 medium ripe tomatoes, diced (about 2 cups)

1 large cucumber, diced (about 2 cups)

1/2 cup diced red onion

2 cups finely chopped fresh flat-leaf parsley

1/3 cup finely chopped fresh mint

3 tablespoons olive oil

1/4 cup fresh lemon juice

1 teaspoon finely grated lemon zest

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste


Place the bulgur in a large heatproof bowl. Pour the boiling water over it, stir, and cover tightly with plastic wrap. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint.

In a small bowl, whisk together the oil, lemon juice and zest, cumin, salt, and pepper. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or up to a day stored in an airtight container. Serve chilled.

Recipe: Memorial Day Edition! Yogurt Marinated Chicken and Vegetable Kabobs

I'm happy to say that grilling season is officially here! The sun is shining, the pools are open, and everyone wants to do some outdoor cooking. One of my favorite things to make on the grill are kabobs. Not only do they cook quickly, but they are quite versatile and make it easy to create a large spread with something to please every palate. I like to make mine using a product called the Fire Wire. The long wire allows you to pack lots of food on to one skewer and they have a handle at the end that you can grab with your hand (burn-free) when it's time to flip. They are also nice if you have a round grill because you can snake them around, giving you a much more efficient use of the cooking space. I find they work better with meats than veggies, as the vegetables tend to spin around when it's time to flip, but it's still doable.

Now for the food! I cooked chicken, zucchini, yellow squash, red bell peppers, red onion, and pineapple. The pineapple was cubed and grilled au naturale. For the veggies, I brushed them with a little olive oil and sprinkled with salt and pepper. Both simple and simply delicious. The chicken was cubed and marinated in a mixture of yogurt and spices which gave it lots of moisture and great flavor. Try this out at your next cook-out or for dinner with the family and you won't be disappointed. I know I"ll be making it all summer long!

Yogurt Marinated Chicken Kabobs

serves 2-4 people


1.25 lbs boneless, skinless chicken breast, cubed (thighs would also work, if you prefer)

1/2 cup organic, plain yogurt

Juice of 1/2 lemon

2 cloves of garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/4 teaspoon salt

Pepper to taste



1. Combine yogurt, lemon juice, garlic, cumin, chili powder, salt, and pepper in a bowl or measuring cup and mix thoroughly.

2. Place chicken in a shallow dish or large plastic bag and add yogurt mixture. Mix well to ensure the marinade is completely incorporated. Cover (or close the bag) and refrigerate for 3-6 hours.

3. Prepare your grill and heat on medium-low. When chicken is done marinating, remove from refrigerator and put on your favorite skewers. If using wooden skewers be sure to soak them in water for 30 minutes before adding the chicken and fill them completely, limiting the amount of exposed wood. This will help prevent a flaming skewer or the skewer burning and breaking into pieces.

4. Place chicken skewers on hot grill and cook, flipping once. A good rule of thumb it not to flip the meat until it pulls away from the grill freely. Don't be the person that moves the food around constantly. Place it on the grill and be patient. The results will be much better, I assure you.

5. When chicken is cooked, remove from grill and serve with grilled vegetables.

What is you favorite food to grill in the Summer? Tell me in the comments below! : )

NNMC Whole Grains: Try Grain Salads

Making a grain salad is a versatile method for preparing and serving your favorite whole grains. They can include fruits, vegetables, spices, herbs, beans, and meats and can be served hot or cold. Also, you can use them as your main dish or a side and they work great as leftovers because the flavors meld together even more while it hangs out in fridge. I came up with this recipe as my last hurrah for winter, incorporating some of my favorite cold weather veggies. Enjoy!

Farro Salad with Sweet Potatoes and Brussels Sprouts

serves 4-6 as main dish, 8-12 as side dish


2 cups dry farro

5 cups water

1.25 lb sweet potatoes, peeled and cubed

2 teaspoons extra-virgin olive oil

6 oz Brussels sprouts, trimmed and shredded*

1 teaspoon organic, pastured butter

3/4 cup raw almonds, chopped

Juice of 1 lemon

1 teaspoon cumin

1 teaspoon cinnamon

3/4 teaspoon salt

Pepper to taste


1. Preheat oven to 400°F.

2. Add farro and water to a large pot and bring to a boil. Cover and reduce to a simmer until cooked, about 30 minutes.

3. Meanwhile, toss sweet potato cubes with extra-virgin olive oil. Arrange on a baking sheet in a single layer and roast in oven for 30 minutes, or until softened.

4. Add butter to a medium pan and heat on medium high heat. Cook Brussels sprouts until browned, 5-10 minutes.

5. Strain excess water off farro and add to a large bowl. Then add the sweet potatoes, Brussels sprouts, almonds, lemon juice, cumin, cinnamon, salt, and pepper. Mix together and serve.

*To shred the Brussels sprouts, I trimmed the ends, cut each sprout in half, and then thinly sliced from the trimmed end to the top.