Fall is in the air in Summit County. The aspens are lit up like fire across the mountains, the mornings are brisk and the tourists have gone home for the summer. Life is good. I always say that I don’t want summer to end, but am pleasantly surprised by how much I enjoy autumn. As hard as it is to say during our amazing summers in Colorado, I really love all the seasons- especially right as they are changing. There is a cozy feeling about autumn that makes me want to bake- warm, fluffy bread.
Fall is in full swing here. My town feels a bit more quite, a bit more peaceful and a bit more relaxed. We all know that winter is not far away here in Colorado; this means that we need to prepare ourselves for winter- both mentally and physically!
The rain has finally slowed down here in Summit County; although Fall is peaking her head in from time to time. It is hard to believe that it has already been a year since I left for my trip to SE Asia. I am trying to hold on to every ounce of Summer that I can! These Fish N Chips are literally the best I have ever had- even compared to restaurants!- and so easy to make!
There is something magical about potatoes. For some, they are an unhealthy, white starch- but for a broke twenty-something cook, they are a versatile, affordable delight. I love that you can use potatoes for so many different meals and in so many ways!
Three Years Ago: Lemon-Artichoke Hummus
This summer has been filled with delicious veggies from local farms! A while back, I picked up a bunch of dandelion greens. I had heard raves about their health benefits, but also knew they would be bitter. I was determined to find a unique way to put my dandelion greens to use when I found a recipe on The Kitchn for a Dandelion Pumpkin Seed Pesto.
Three Years Ago: Zucchini & Yellow Tomato Fritters
Sometimes I wonder what people did before food blogs, FoodGawker, Yummly and Food Network began… All I know is that my cooking wouldn’t be nearly as diverse if it weren’t for them. I know there is a lot of hype about coming up with your own recipes, but personally I like hearing about everybody’s great ideas. It enables me to think out of the box and develop my own recipes as well. And sometimes, I just enjoying cooking a recipe straight from another blogger- that is exactly what I did for this. Thank Mel!
As some of you may know, I have been working with Right To Know Colorado to get GMO Labeling on the Colorado ballot for the fall. Vermont was the first state to pass this law, but is now dealing with lawsuits from large GMO corporations. I don’t get on my soapbox about many things, but GMO labeling is something very near and dear to my heart.
I encourage you to do your own research, but I think you will find the same thing that I have- GMOs are not good for our bodies! As of right now, there a only a few ways to guarantee that your food is non-GMO. 1) Buy organic!- Organic food, legally, cannot contain genetically modified organisms. 2) Buy non-GMO certified products. This is a private label that many companies have chosen to get, costing them a lot of money! If Colorado can pass the GMO labeling bill, all food items will have to be labeled- giving us the right to chose.
I have been trying to eliminate them from my diet, but it is hard when some of your favorite food items and brands are made with GMOs! Luckily, a lot of natural food companies have been popping up with non-GMO products made to mimic our favorite GMO brands. Nature’s Bakery has an amazing line of Fig Bars that taste EVEN BETTER than Fig Newtons. They also have so many more flavors! The Fig Bars are a great snack when there isn’t time for a meal. I know that I am actually getting nutrients instead of just eating empty carbs. My boyfriend was obsessed with the Fig Bars. He is allergic to a ton of stuff and was never able to eat Fig Newtons, but he was able to eat the Fig Bars! Ben is really into rock climbing and loves to take the bars to the crags as mini meals during the day.
What are your favorite non-GMO foods? What ways do you ensure that you are eating REAL, good food?
This post was created in partnership with Nature’s Bakery. All thoughts and opinions are my own.