I started making these bars for our meal prep breakfasts a few years ago and totally forgot to share them with you! My husband just likes them cold. I like them crumbled up in a bowl like it’s cereal - then I pour almond or coconut milk on top and add more berries.

I’ve made these with raspberries and blueberries, but strawberries are my favorite.

Strawberry Oatmeal Bars

With sliced almonds

Makes 12 bars

1 cup old fashioned oats

1 cup quick oats

2 tbs brown sugar

2/3 cup almond milk, or other milk

3 tbs coconut oil

3 eggs

½ teaspoon salt

1 tsp vanilla

1 tsp almond extract

1 cup chopped strawberries

½ cup sliced almonds

STEP 1

Preheat oven to 350 degrees.

In the bowl on a stand mixer, combine oats, brown sugar, and salt.

STEP 2

In a separate bowl, whisk together almond milk, coconut oil, eggs, and extracts. 

STEP 3

Slowly pour the milk mixture into the dry ingredients and mix until they are just combined.

STEP 4

Stir in chopped berries and almonds. Bake in a preheated oven for 25 minutes until a toothpick comes out clean.  Let rest in the pan 5 minutes before cutting.

Store in an airtight container in the refrigerator for up to one week.

Share with me on Instagram if you make these too. I can’t wait to see what you do with them!

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Every year I make a coffee cake for my kids birthdays. Some years I make my Coffee Cake Muffins - because this cake bakes for a full 45 minutes! On a school day there is almost no chance I’m getting up early enough to have a full hour to bake a cake and then let it rest before the kids leave the house. I am not that much of an early riser.

But when a birthday is on the weekend - or if I plan ahead the night before - then they get the whole cake. This year we had a snow day, so the whole cake was made for Pearl’s birthday. Lucky for all of us, the whole neighborhood came over for breakfast, so we celebrated with all of the 13 year boys in the area. Pearl was not thrilled. But it made for a fun, full house this morning and she did like that.

Sour Cream Coffee Cake

1/2 cup melted butter

2 eggs

1 cup sugar

1 tsp vanilla

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup sour cream

FOR THE TOPPING

3 tablespoons butter, room temperature

1/2 cup brown sugar

1/2 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

STEP 1

Preheat oven to 350. Start by making the cake. Blend together melted butter, eggs, sugar and vanilla.

STEP 2

In a separate bowl combine 2 cups flour, baking powder, salt, and 1 teaspoon cinnamon.

Pour half of the dry ingredients into butter mixture blending until just combined. Add sour cream and combine with as few strokes as possible. Add the remaining dry ingredients and combine. I like to finish with a spatula so it isn’t over beaten.

STEP 3

Pour batter into an 9x9 baking dish and set aside while you make the topping.

STEP 4

With a fork, blend together all of the topping ingredients until it resembles sand. Spread evenly across the top of the batter.

Bake for 45 minutes to one hour until a toothpick comes out clean. Remove from oven and let sit for a few minutes before serving.

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Valentine’s Day is a family day at our house. At least it has been for the last sixteen years. We’ll see if the teenagers will change things up this year. But I also way cook a fun Valentine dinner for the whole family. There’s nothing sacred about February 14 (sorry to burst your bubble) that Mr. Hedin and I need to run out to an expensive dinner on that exact day.

I’ve done heart shaped make-your-own pizza, steaks, and plain old red sauce pasta. Recently I discovered that you can cook pasta in beet water and have it turn out red/pink-ish. It’s not perfectly even color - but it’s all natural and you can pop the beets in to the pasta sauce too! I think it’s a cool thing for younger kids to se happen. My teenagers did think it was cool. I got a shrug, but I’ll take a shrug.

The trick to getting the pasta to cook and the beets to be done is to start the beets early when you put the water in the pan. And then to get the color to stick, turn the water off when the pasta is basically done (but not crunchy) and let it rest all together. Then when you go back and drain the pasta - keeping some water! - the pasta is a lovely little red shade.

While the pasta sits, you can get the breadsticks going and tell one of your kids to mix up a green salad.

Heart throb Pasta

With love-ly bread sticks

Serves 4

1 red bell pepper, sliced

1 sweet onion, sliced

2 cloves garlic, chopped

2 tbs olive oil

2 beets

½ lb pasta

½ cup parmesan cheese

1 package crescent dough

STEP 1

Bring a large pot of water to a boil.  Slice the beets in half and add them to the water as it begins to boil.  When the water has come to a boil, add the pasta.

STEP 2

When the pasta is nearly cooked, turn the heat off and let rest for 30 minutes. 

Preheat the oven to 375 degrees.

STEP 3

Unroll the package of crescent dough and press together all of the seams.  Slice the dough into strips.  Twist the dough and form it into a heart.  Bake 10-12 minutes until golden brown.

STEP 4

Heat a skillet with the olive oil.  Cook the peppers, onion, and garlic over medium heat until softened.  Zest in lemon juice and toss with cooked beets. 

STEP 5

Drain the pasta – reserving at least one cup of pasta water – and toss the pasta with the peppers.  Add the pasta water, a little at a time, and toss until a sauce has formed.  Remove from heat and sprinkle parmesan on top. 

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This time of year we are drowning in events, activities, and more things going on than time. Breakfast for dinner is the perfect solution. This frittata is a little bit of a “clean out the fridge” + quick dinner that will be a winner.

My dad is a champion frittata maker. He can seem to put anything in it and it’s always delicious. That spirit is what led me to pop in every winter veg that we love in our house and bake it up. It is amazing. And you can pop in anything you will probably love.

Topping with cheese is obviously delicious but totally optional. In our house we have lots of allergies and intolerances, so we make adjustments as we go. You should do the same!

Winter Vegetable Frittata

Serves 4

8 eggs

2 cups Swiss chard, chopped

1 red onion, sliced

1 small sweet potato, sliced thin

¼ cup parmesan cheese, shredded

2 tbs butter

STEP 1

Preheat broiler.  Cook potato, chard, and onions in 2 tbs butter. Season with salt and pepper

STEP 2

Continue cooking until potatoes are browned and chard & onions are limp.

STEP 3

Whisk eggs in a bowl and pour into the pan.  Stir until ½ way cooked.  Remove from heat.

STEP 4

Top the eggs with parmesan cheese and pop into broiler.  Cook until bubbly on top.  Keep an eye on it!  Serve with toast.

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I love a sheet pan dinner. If they aren’t the hero of the weeknight, then I don’t know what is. This one is especially great because it can totally be a fancy night dinner - and done so easily. Do you need to celebrate a birthday? A good grade? Anniversary? This one is the one.

I like this dinner in the winter because that’s usually when you can find a good black cod. If you can’t find good black cod, then skip this. Do not buy mediocre fish. Buy the good stuff. It’s about 1/2 pound per person - a little less if you have light eaters (read not teenagers). You can do this with any thick fish - it just gets more expensive when you pick halibut instead of cod!

The salad is great too because it’s just a panzanella that cooks ALONGSIDE the fish! Pop everything in the oven - watch the time - and then dinner is done.

Roasted Black Cod

with tomato bread salad

Serves 4

1 ½ lb black cod filet

1 large onion, sliced

2 cups cherry tomatoes

3 tbs olive oil

4 cloves garlic

1 loaf crusty bread

salt and pepper

4 sprigs rosemary

1 lemon, juiced

STEP 1

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper.  Place fish in the middle and surround with tomatoes, chopped onion, and garlic cloves.  Sprinkle rosemary over top and season with salt and pepper.

STEP 2

Toss bread in 2 tbs olive oil. Spread on a baking sheet and season with salt.

STEP 3

Place fish filled sheet on the upper rack of the oven.  Place the bread filled sheet on the lower rack – directly below the fish.  Roast 15-20 minutes until fish is cooked and tomatoes have burst.  Check the bread periodically and make sure it doesn’t get too brown. 

STEP 4

Remove from oven.  Remove the fish from the baking sheet and place on a plate to rest.  Cover with foil

STEP 5

Toss tomatoes, onions, garlic, and bread together in a bowl.  Add remaining oil and the juice of one lemon.  Toss again to coat.

STEP 6

Serve fish alongside bread salad.

I’m obsessed with this soup. I’m obsessed with these meatballs and when they are cooked in the broth they get even better. This is such a simple soup and a simple dinner. It’s like an actual 20 minute dinner - and a perfect dinner after a freezing cold night of watching baseball or soccer.

If you have time earlier in the day - I highly recommend making the meatballs ahead of time and popping them in the fridge while they are raw. You can then just make the broth and pop the meatballs in once the broth is boiling.

You can also add what ever vegetables you have in the fridge to this at the end. Most small sliced vegetables will cook in just a minute or two - try shredded carrot, spinach, or water chestnuts!

Asian Soup with Meatballs

Serves 4

1 lb ground chicken

2 tbs ginger

3 cloves garlic

8 scallions

½ cup panko

3 tbs soy sauce

6 cups chicken stock

1 tbs sesame oil

1 cup snap peas

1 cup sliced mushrooms

STEP 1

In a large pot, combine together stock, 1 tbs ginger, 1 clove garlic, 1 tbs sesame oil, 2 tbs soy sauce, and 4 sliced scallions.  Bring to a boil. 

STEP 2

In a bowl, mix together ground chicken, remaining ginger, remaining garlic, remaining scallions, panko and soy sauce.  Mix well with your hands and form into balls using an ice cream scoop.

STEP 3

When soup is boiling, drop meatballs into the hot soup.  Cook 10 minutes until meat balls are mostly done. 

STEP 4

Add peas and mushrooms and cook another 3-5 minutes.  Serve hot.

All I want when it’s cold and stormy outside is to eat soup. Hearty soup. This one fits the bill. It’s so simple and gets thick from the corn tortillas that melt in the soup as it cooks. I usually use leftover chicken that I already have cooked - you can also use rotisserie from the grocery store.

This also is perfect with a margarita in the middle of the summer. We have those summer days in Seattle when it is absolutely a soup night. This is your soup for that night.

Tortilla Soup

Serves 4

½ jalapeno, seeded and diced

1 medium onion, finely diced

1 dried ancho chili pepper

1 clove of garlic, chopped

2-4 tablespoons olive oil

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon paprika

28oz can diced tomatoes

6 cups vegetable stock

1 can black beans, drained

1 cup corn (fresh cooked or frozen)

2 cups shredded chicken

6 corn tortillas

½ cup canola oil

1 avocado, sliced

1 lime, cut into wedges

½ cup sour cream

STEP 1

In a large stock-pot, cook jalapeno, onion, and garlic in oil (enough to cover the bottom of the pan) with dried chili until onion is translucent.  Add spices and cook until fragrant about one minute. 

STEP 2

Pour in tomatoes and stock and bring to a boil.  Add 4 tortillas and cook until tortillas are soft.  Remove dried chili. 

STEP 3

Using a blender or an immersion blender, puree the soup until smooth. 

STEP 4

Pour in beans, corn, and chicken and return to a boil.

STEP 5

Heat canola oil in a frying pan and place the remaining two tortillas in the hot oil.  Cook quickly until crispy on both sides.  Let cool on a paper towel.  Slice and serve on top of the soup with avocado and sour cream.

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Shake a Margarita

I think this is literally the world’s best margarita. It’s super simple and the perfect tequila refresher!

Click here

The first time I made this cake it was a huge gamble. We were having guests for dinner and this was my only dessert. I had nothing else planned in the event that this was terrible. I had a guess that it would be good because it’s a version of a cake I really do love. But putting rhubarb into a cake is risky. It can be extremely sour when not prepared properly.

After thinking through the process completely I decided to use more sugar than seemed reasonable to counter the sour of the rhubarb and bring out its delicious flavor.

I don’t think I would have even considered rhubarb in this cake until we were in Sweden this past summer. Rhubarb was in full effect in EVERYTHING and I could not get enough. In Seattle, rhubarb is a spring flavor but it turns out in Sweden it’s a summer flavor. For this cake, frozen is mandatory which makes it an any season cake! I usually have frozen rhubarb from our garden or my mother-in-laws garden but you can always but it at the Whole Foods.

Rhubarb Snack Cake

makes one 9” cake

1 cup frozen rhubarb

1 1/2 cup sugar (divided)

1/2 cup butter, at room temperature

2 eggs

1 teaspoon vanilla

1 1/3 cup flour

1 teaspoon baking powder

STEP 1

In a small bowl combine the rhubarb and 1/2 cup of the sugar and set aside. Mix to combine and let rest until the rhubarb is defrosted and a syrup has formed around the rhubarb. Smush it a bit with a fork to mash the fruit a little.

STEP 2

Preheat the oven to 350 degrees. Spray the bottom of a 9” pan and line with parchment paper.

In the bowl of a stand mixer, combine butter and remaining one cup of sugar. Cream together until a paste forms. Add the eggs and vanilla and combine.

STEP 3

Mix flour and baking soda together in a separate bowl.

Drain the liquid off the rhubarb. It should be about 1/2 cup.

STEP 4

Alternate flour, rhubarb syrup, and flour mixing into the stand mixer and combine. Remove the bowl from the mixer and stir in the rhubarb gently.

Bake 35-40 minutes until a toothpick comes out clean. Let cool before serving.

OPTIONAL

I like to add a glaze to the top. I realize there’s already an excessive amount of sugar in this small cake, but I figure what’s a little more? Mix together 1/3 cup powdered sugar and one to two teaspoons cold water. Pour over the cooled cake.

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Rhubarb Soda

Turning things into cocktails is a special skill of mine. Here’s a rhubarb cocktail in case you can’t get enough rhubarb.

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They did the mash, the Monster Mash.

A simple batch of cookies is sometimes the best answer to a problem. Especially if that problem is a class Halloween party that’s coming up this afternoon. These are the literally the best cookies. They are filled with all your favorite things - then you just pop an eyeball on top before they bake! Spooky. Spooky simple.

Monster Mash Cookies

makes 2 dozen

1 cup butter, room temperature

½ cup sugar

1 ½ cups brown sugar

2 eggs

1 teaspoon vanilla

2 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups dark chocolate chunks

1 cup peanut butter chips

1 cup mini m&m’s

eyeball candies

STEP 1

Preheat oven to 350 degrees.  

In the bowl of a stand mixer, combine butter and sugars until creamy and lightened in color.

STEP 2

Add eggs and vanilla and whip until light and fluffy.  In a separate bowl, combine all of the dry ingredients.

STEP 3

Add in dry ingredients until just barely incorporated.  Then add in the chocolate chunks, peanut butter chips, and m&m’s - mix well.  It’s great if they break up a little bit.

STEP 4

Scoop dough onto a cookie sheet and place an eyeball on the top of each cookie. Bake 8-10 minutes until the edges are browned but the center is still light brown.  Let rest 5 minutes on a cookie sheet then transfer to a cooling rack.

Store in an airtight container for up to a week – but no longer!

If there is one dinner that my kids adore, it’s getting dinner at Chipotle. They ask for it regularly - one literally begs for it. So I started figuring out what they liked best about it and went to work.

Here’s what I learned:

• They love the rice. And it’s easy. Just add cilantro and lime to long grain rice.

• They love the seasoned chicken. There are a thousand ways to season it and some are simpler than others. If you use a high quality taco seasoning, you can toss it with that and a little oil.

• They love being able to top their own bowls with their own bits. Lettuce, cheese, guacamole, salsa, you choose! Throw chips on the side and you’re really winning.

I usually use chicken thighs when I make this because it’s the most flavorful. If you use thighs, then it’s best to grill them. If you have a flat top grill, then you’ll completely replicate Chipotle! I have a standard grill, which I might actually like better because you get those little crispy corners on the chicken which are delicious!!

I love using regular taco seasoning - I use one I make myself so I know what’s in it. But yours won’t turn out just like mine unless we’re using the same seasoning. There are fancy ways to replicate the seasoning with lots of ingredients and an overnight marinade. But I found a short cut that we will all agree is perfect and delicious and so so simple.

For the rice, DO NOT RINSE the long grain rice. Also, don’t skip the oil step. It’s critical in making the rice not stick together. Then when you stir, use a fork only. That will loosen the grains and not make them stick together. It’s a way to ‘fluff’ the rice while adding in the seasoning.

Faux Chipotle Chicken Bowls

serves 4

2 pounds chicken - breast or thighs

1/2 cup olive oil

1 tablespoon lime juice

1 teaspoon cumin

2 tablespoons chili powder

1 teaspoon oregano

2 teaspoons salt

1/2 teaspoon fresh ground black pepper

*

1 cup long grain rice

2 tablespoons olive oil

1/2 lime. zested and juiced

3 tablespoons cilantro, chopped

*

cheddar cheese shreds

salsa

guacamole

lettuce

beans

STEP 1

Preheat oven to 400 degrees.

In a large bowl, mix together 1/2 cup olive oil, lime juice, cumin, chili powder, oregano, salt and pepper. set aside.

STEP 2

Pat the chicken dry. If you’re using the breasts, pound it out slightly so there isn’t a “thick” part of the chicken, but it’s all mostly the same thickness. Toss the chicken into the bowl with the marinade and let it rest for a few minutes.

STEP 3

Heat 2 tablespoons oil in a large dutch oven and add rice. Stir to coat completely. Add two cups of water and bring to a boil. Let rice boil until most of the water has been absorbed. Reduce heat to low, cover and cook about 20 minutes.

STEP 4

GRILL: Heat your grill to 400 degrees. Sear the chicken on each side then reduce the heat to 300 degrees. Make sure your grill comes down. The chicken needs to cook through completely and that takes a few minutes. If you’re using the thighs, you want them to render off the fat. It takes about 20 minutes to properly cook the thighs. For the chicken breasts, it will take a little less time, but use a meat thermometer to make sure they are cooked at the thickest part. Let the chicken rest about 10 minutes when it comes of the grill.

STOVE: Heat remaining oil in an oven proof skillet. Sear chicken on both sides until it’s brown and crispy on the edges. Pop the skillet into the oven and cook another 10 minutes (or so) until the chicken is cooked through. I use a meat thermometer and make sure I’m close to 150 degrees. Remove the pan from the oven and let the chicken rest in the pan for another 10 minutes.

STEP 5

Fluff the rice with a fork and stir in the lime zest, lime juice, and cilantro. Chop the chicken into bite sized pieces.

STEP 6

I like to serve everything like a buffet and let my kids choose what they want to put on their bowl. The options are limitless!

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Let’s have a Margarita

How about a cocktail on the side? These are the best margaritas you can make - and super simple.