Snacks – This Real Journey

Plant-Based Spinach Artichoke Dip

This warm spinach artichoke dip is fully vegan and easily rivals its cheese-laden predecessor. It tastes just as decadent, but leaves you feeling light and nourished instead of heavy. It packs a terrific nutritional punch, being full of protein and veggy goodness while lacking the downsides of dairy. While the spinach and artichokes remain theirContinue reading “Plant-Based Spinach Artichoke Dip”

Sourdough Ginger + Oat Bars

This lovely little recipe is one of those wonders that comes from just giving something a try. I like to mix sourdough starter with rolled oats to do a number of things, whether turning them into my sourdough breakfast cookies, granola, or some kind of snack bar. This bar is like a cross between aContinue reading “Sourdough Ginger + Oat Bars”

Peach Einkorn Muffins

August and September mean one thing in Colorado: peach season. The sunny Western slope of the Rockies creates the perfect microclimate for ripening these blushing orbs of sunlight. My husband and I bought a 20-lb. box. 10 lbs. each, yeah? The thing about peach season is that it’s quite short, and it only comes roundContinue reading “Peach Einkorn Muffins”

Peanut Butter Cup Muffins

Oddly enough—actually, perhaps quite understandably—these muffins came together on a whim. My husband and I were sitting around after dinner, wondering what to do . . . he mentioned the desire for a sort of snack that would resemble a peanut butter cup. We make most of our snacks from scratch at home, so afterContinue reading “Peanut Butter Cup Muffins”

Blueberry + Pecan Scones

In my mind, there are two kinds of scones. Proper English scones, which are slathered in (proper) clotted cream and jam, and then everything else. This scone falls into the latter category, and is what I like to call an “all-inclusive” scone. Meaning, it carries all its “extra” inside it. No toppings or accoutrements required.Continue reading “Blueberry + Pecan Scones”

Beet Muhammara

I whipped up this recipe at my husband’s request. And I am so glad he asked. Muhammara is typically made with roasted red peppers, which I adore, but this beet version is delicious as well⁠—and a terrific way to eat beets. I like beets well enough, but don’t often tend to think of buying themContinue reading “Beet Muhammara”

Sneaky Sourdough Breakfast Cookies

These breakfast cookies were born out of a desire to make one of my favorite ordinary-occasion desserts into a nourishing snack that could be eaten any time of the day. They feature sourdough-soaked oats, chocolate chips, pecans, dried cranberries, and—here’s the sneaky part—lentils. Yes. Red lentils. If you’re newer to baking with legumes, let meContinue reading “Sneaky Sourdough Breakfast Cookies”