Eat, Live, Run » guest bloggers

hummus and avocado toasts with roasted tomatoes

jenna — Tue, 03 Jan 2012 11:24:41 +0000

Why hello there, darlings. It’s such an honor to be a guest here today. Thank you Jenna & all of you for having me, this is such a treat!

I’m Lisa, “the Gluten-free Entertainer” and can be found over at the blog, With Style and Grace. I’m all about healthy, delicious gluten-free food that’s easy and attainable. I also help host and hostess incorporate gluten-free & other allergy-free options into their menu. You can’t fill up on carrot sticks, trust me.

With all that said, let’s talk about these party bites.

I like these for many reasons, 1. They’re healthy and after the Holidays, who hasn’t made the resolution to be healthier? 2. Can easily be made gluten-free. 3. No dairy required 4. Vegetarian friendly.

Ps. You don’t need to have a party to enjoy these. You don’t even need to cut circles out of your toasts. Make this into a sandwich and enjoyed as a snack or light lunch and if you’re in a time crunch, you can top with fresh tomatoes instead of roasted.

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champagne cupcakes for new years eve

jenna — Tue, 27 Dec 2011 10:48:12 +0000

Well hi there, y’all! I’m Christina from the small dessert blog Dessert For Two, and I’m so happy to be guest posting for Jenna today. Jenna and I share a love of wine, so I instantly knew I wanted to make her a wine-infused dessert. Since New Year’s Eve is coming up soon, I thought champagne cupcakes would fit the bill nicely. I chose a sparkling wine from Jenna’s neck of the woods (Sonoma). Half the fun of making these cupcakes is choosing your favorite bottle of bubbly to bake with. You only need ¼ cup for this recipe, so you get to drink the rest!

And just a heads up, if you couldn’t figure it out by my blog name, my desserts only serve two people. After much hemming and hawing, I made the executive decision that 4 cupcakes is the perfect serving size for two people. Two for me, two for you. But, sometimes in my house, it goes a little something like this: 1 for me as soon as soon as they come out of the oven, then we both eat one together, and finally, we might fight over the last one. Cupcakes are worth it—fight for your fair share!

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roasted chicken over creamy asparagus pasta

jenna — Thu, 17 Nov 2011 11:06:02 +0000

Woooow, it’s so lovely over here. I love what you’ve done to the place, Jenna! Are those new curtains and were they on sale? Because I’ve been thinking about picking some up for my webs—-

Whoa! Hello.

Yeah, didn’t see ya there. You’re. . . pretty quiet.

I’m Bev from Bev Cooks! I’m doing some guesty posterin’ for Jenna today on her uh-may-zin site. And while I’m supposed to be talking about food with you guys, this is all I can actually think:

“omgomgomgomgI’monEatLiveRunI’monEatLiveRunomgomgomgomghowdoesmyhairlookandwhereismydeodorant?”

I’d like to start by thanking my husband. He’s been there for me since day one. And of course my parents. Talk about support. And I can’ t forget my………ah, man! They’re telling me to wrap it up and get on with the food.

FIIIINE.

So, you guys. We need to talk about roasted chicken for a sec. What I’m about to share with you might be THA. EASIEST. way to roast a chicken.

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stacked roasted vegetable enchiladas

jenna — Thu, 10 Nov 2011 11:10:14 +0000

I’m thrilled that Jenna asked me to write a guest post for her beautiful blog! Jenna is such a talented chef and blogger. I’m a little star-struck, to be honest.

I’m Natalie, a mom of two little girls (3 and 4), and I blog over at Perry’s Plate where I focus on whole-food, family-friendly recipes. (Read = My goal is to cram my kids full of vegetables. Every. Single. Day.) Today I’ve got a recipe for you that’s not only beautiful, but fairly healthy as well. Plus it’s one of the most popular recipes on my blog right now. Not surprising… it’s one of our favorites, too!

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lachha paratha (layered indian pan-fried bread)

jenna — Mon, 03 Oct 2011 15:08:32 +0000

Hi guys! It’s Prerna from Indian Simmer. I’m excited to be guest blogging for you today! As kids my dad used to tell us about how sometimes he misses those thick, piping hot and fresh off the choolha (clay oven) millet roti (flatbread) that my grandma used to make for them everyday. All the kids and my grandpa would sit in a row with their plates and she would carefully roast each roti, smother it with ghee and serve it with hot lentil soup and a side of salad. I have similar memories of hot and soft rotis from my childhood and I am sure many others who grew up in an Indian family do too.

India is a country with so many languages, cultures, beliefs and cuisines that it is almost a large country with so many little countries inside of it. Each region has its own crop or cereal that they grow and so what they eat greatly depends on it. That is what makes the particular region and its cuisine different from the next. Indian breads are basically composed of wheat, rice, corn or lentils. Then the cooking method also varies from region to region. Some make a dough and cook it on the griddle, some usually make pancakes with a fermented batter, some bake it in the oven and some fry it in oil. Name it differently, shape it differently and even store it differently. Even the dishes they are paired with vary and depend on the region it comes from. But no matter what region it belongs to if there is some Indian food being served somewhere then it has to have some kind of bread in it.

Bread is an integral part of Indian cuisine. The whole world now knows and admires Indian breads but still there are many varieties that although are hugely popular back home but still did not get much attention outside. Lachha Paratha (layered Indian pan fried flatbread) is one such bread. So when a blogger like Jenna asks you to do a guest post and give you the liberty to cook anything, ANTHING then why not use the opportunity? I used this one to help one of my favorite Indian flatbreads some popularity! Thanks so much Jenna for the honor. You have no idea how stoked I am!

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turkey and bean chili

jenna — Tue, 20 Sep 2011 11:18:02 +0000

Hi Friends! I’m Nam from The Culinary Chronicles

When Jenna asked me to contribute a guest post for her, I was thrilled! I’ve been a longtime fan of Eat, Live, Run and was excited to share a recipe with you all.

I have to admit that I’m a sun and summer gal through and through. I live in flip flops & tank tops and get cold when it drops below 70 degrees. Yeah…I’m kind of a wuss like that.

So you can imagine my denial with the fact that the fall season is quickly approaching—bleh. But there is one thing that the fall brings that can help ease my pain and that is FOOTBALL!

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blueberry pie pancakes

jenna — Thu, 01 Sep 2011 11:35:53 +0000

Hi Chocolate Sprinkles!

I’m Katie, of the blog: Chocolate-Covered Katie.

I am honored that Jenna asked me to be a guest today. We’ve been blog friends a long time, and I admire her so much. (Plus, her photos are absolutely stunning. With every picture she posts, I curse my computer for not allowing me to snatch it off the screen.)

My own blog is all about desserts. And not just any desserts: healthy desserts. I love creating healthier recipes that taste just as delicious and just as naughty as their traditional counterparts.

Such as this gooey Deep-Dish Cookie Pie.

It’s pretty much the most incredible dessert on the planet, healthy or not.

Dessert for Breakfast

I had a hard time choosing what recipe I wanted to share today. Finally, I went with one of my favorite pancake recipes: Blueberry Pie Pancakes.

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baked goat milk brie wrapped in phyllo dough

jenna — Tue, 19 Jul 2011 11:30:05 +0000

Hi everyone!

Wenderly here! I am so excited to be guest posting here on Eat, Live, Run and so flattered that Jenna invited me to do so! I just love her delightful recipes and musings. I am especially smitten with her clever chalkboard that she fills with ingredients and of course her fun loving charm! Today I’ve decided to share an easy appetizer that I’m certain you’ll come to enjoy!

There is a certain attitude that comes along with summertime. A laid back, relaxed, let’s embrace the moment kind of mindset that I adore relishing in. The golden, sunshine filled days cool into lazy firefly evenings that can can spontaneously turn into impromptu entertaining. I love it when these last minute gatherings materialize out of thin air and I especially love it when I’ve got a delicious savory appetizer on hand that can go from fridge to table in minutes. This goat milk brie and phyllo was born out of one of those delicious impromptu evenings spent with friends and has now become a favorite crowd pleaser! Some evenings I just pop a few of these in the oven for the family and skip dinner all together!

These are the simple ingredients for this tasty treat…

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two ingredient chocolate mousse

jenna — Thu, 30 Jun 2011 11:26:04 +0000

Good morning, muffins!

For those of you devoted Eat, Live, Run readers who don’t know us, we’re the Blue-Eyed Bakers from, er, The Blue-Eyed Bakers blog. When Jenna asked us to guest post we jumped at the opportunity. So, here goes…

We are sisters. Katy (in Boston) and Abby (in New York City). We grew up in an British household with an adorable teapot of a mummy is the most divine baker. Our childhoods were food fairytales…imagine, if you will, clouds of flour, little girls in kiddie aprons licking bowls of brownie batter and cookie dough stealing chocolate chips earmarked for banana bread and chasing our baby brother with just squeezed lemons for tart lemon cakes and squares…

Baking is in our blood and blogging, well, that’s just what people do these days, right?

Sooooo, if we told you that we had a recipe for chocolate mousse that’s only ingredients were chocolate and water would you believe us?

You wouldn’t?!!

Harumph.

Well yes ok fine. We wouldn’t have believed us either.

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cinnamon apple glazed cake squares

jenna — Thu, 16 Jun 2011 14:40:59 +0000

Hi Eat Live Run readers!

I’m Emily from Daily Garnish, and I am so excited to be sharing a recipe with you guys today. I know Jenna has been doing some vegan baking of her own recently, so these delicious cake squares come in good timing!

Jenna and I proudly share the culinary school bond, and we both understand the terror of uniform checks and being timed while breaking down chickens. While most of my recipes tend to be healthy, vegetarian main dishes, I still like to bust out the ole’ stand mixer from time to time. I’m blaming it on pregnancy, but really – who doesn’t love to make baked goods?

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