Have I ever mentioned that I LOVE chips? Any and all kinds. I can finish off an entire bag by myself if left alone. So usually, I try not to even keep chips in the house because watch out…they’ll last a day, maybe two. And with this pregnancy, I’ve found myself buying chips and stashing them in my desk at work for snacks. Not really the best habit.

So that’s why I love Food Should Taste Good chips. They taste delicious but come without the guilt. They are made from wholesome (real!) ingredients, zero trans fat, and no cholesterol. They are also certified gluten free. They aren’t too salty and are not greasy like those other chips. In fact, these chips can even be considered a cracker. I love these chips for entertaining with friends or for a snack any day of the week (which I can enjoy without the usual guilt that comes with snacking).

They are perfect for dipping, especially the Multigrain flavor  (which has flax, sunflower and sesame seeds) . There are a ton of different flavors (I really need to try Guacamole and Lime ones!). I whipped up this super easy Greek dip to go with the Multigrain chips this weekend and my family really loved it.

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one pot

After this super successful meal, I am officially on the one-pot meal train. I mean…why wouldn’t you be? One-pot meals are so easy and usually filled with vegetables, so relatively healthy. Plus, there is less clean up because there is only one pot to deal with, well, and a knife and cutting board. But that’s nothing compared to the piles of dishes that accumulate with my usual meals.

I am a big fan of these sesame noodles loaded with veggies. We enhanced the flavor with siracha and also added shrimp for protein. To keep it easy, we just used already cooked, frozen shrimp (and thawed it out before throwing it into the pot at the end).

There is something really satisfying about chopping up all the vegetables and then gently placing them in the pot, like a piece of art. I didn’t get the “after” photo of the noodles because it was getting dark so the lighting was terrible plus my family was hungry and not interested in waiting for me to take photos. Did you know that most of the food photos I take for Eat Drink Pretty are taken in a major haste while my family waits to eat? Not ideal, but since I work full-time and haven’t been devoting time on the weekends to blogging/taking photos, this is just how it’ll have to go for now.

I was excited about how great this turned out and promptly added the recipe to my “tried and true” Pinterest board. I had been neglecting this board but am now being cognizant with adding all the successful recipes I’ve tried lately. Gotta love Pinterest. It helps so much with meal planning and keeping track of meals that I’ve tried that have been delicious (and usually easy) so I remember them for next time.

one-pot sesame noodles with veggies
  • 8 ounces linguine, uncooked
  • 3½ cups water
  • 1 medium bok choy or 3 baby bok choy (about ½ pound), sliced (about 3 cups)
  • 1 red bell pepper, thinly sliced
  • 2 medium carrots, cut into coins (about 1 cup)
  • 1 small yellow onion, halved and thinly sliced
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 thumb-sized piece of ginger, peeled and minced (about 1 tablespoon)
  • ¼ cup less sodium soy sauce
  • 3 tablespoons sesame oil
  • 2 tablespoon brown sugar
  • ⅛ teaspoon crushed red pepper flakes (add more if you like more heat)
  • ½ medium Napa cabbage, thinly sliced (about 4 cups, loosely packed)
  • 1 tablespoon rice vinegar
  • 1 package cooked shrimp (large)
  • Toppings: fresh cilantro, chopped salted peanuts, sliced scallions, siracha /or toasted sesame seeds
  1. To a large and heavy pot over high heat, add the linguine, water, bok choy, bell pepper, carrots, onion, garlic, ginger, soy sauce, sesame oil, brown sugar, red pepper flakes, and salt.
  2. As soon as the mixture comes to a boil, set the timer for 9 minutes and cook, tossing constantly with tongs, taking care to make sure the pasta doesn't stick to the bottom of the pot. Once the 9 minutes is up, the veggies should be tender, the pasta cooked through, and it should have a saucy consistency, with most of the liquid having evaporated.
  3. Remove from heat and add the shrimp, cabbage and vinegar, tossing until cabbage wilts and shrimp warms through, about a minute or two.
  4. Serve, topping individual bowls with cilantro, peanuts, scallions, and toasted sesame seeds. Add siracha to taste.




Things have been a bit quiet around here, but I suppose that is nothing new. I’m definitely struggling with the blog in terms of posting frequency. I have so many post ideas swirling in my head, but haven’t been making cooking and posting and photographing a priority. It has a lot to do with this pregnancy and how much I’ve been sleeping, but also the fact that it’s summer, and too nice to be indoors cooking and on the computer. Perhaps when fall comes around I will be better.

Last week my family and I rented a gorgeous cabin  in Hayward, Wisconsin. We had an awesome time pontooning, fishing, swimming (just a little) and of course eating, eating and more eating. We also went to a yummy fish fry while my parents watched Juliet and her cousin Chloe. It was nice to have a bit of adult time, but by far the best part of vacation was spending an entire week with Juliet.

The weather could have been a bit nicer. It was warm enough, but rained quite a bit and the sun barely came out. Oh well!

So about this recipe…I made it for a dinner party a couple weeks ago and it was one of those last minute recipes that I had in mind and then searched on Pinterest and found something that brought my idea to reality. This crostini is easy and perfect for the summer. Use fresh basil from your herb garden or the farmers’ market for the best tasting appetizer. Hand-picked strawberries would be ideal, but these were simply store-bought and still great.

5.0 from 1 reviews
balsamic-soaked strawberries and goat cheese crostini with basil
  • 2 cups strawberries, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon packed brown sugar
  • 2 tablespoons basil, cut into a chiffonade (plus more for garnish)
  • Pinch of salt
  • Pinch of black pepper
  • ½ baguette, cut into ½ inch slices
  • 4 ounces goat cheese
  1. Preheat oven to 375 degrees.
  2. Combine strawberries, balsamic vinegar, sugar, basil, salt, and black pepper together in a small bowl. Let set for 30 minutes to an hour.
  3. In the meantime, place crostini slices on a large rimmed baking sheet. Bake until slightly crisp about 8 minutes. Let cool.
  4. Spread goat cheese on toast and then layer balsamic strawberries over. Sprinkle with more basil.




Hello!! It’s been a while, over a week. I traveled last week for work to LA, so that kept me busy. My only other excuse is that I’m tired. If you missed my Instagram post the other day, I announced that I am pregnant (16 weeks). My entire first trimester I was extremely exhausted by 7pm, which was a great reason to go to bed with Juliet. So we both went to bed pretty much every night by 8pm. And even into my second trimester I’m still tired in the evenings. After Juliet went to bed was always blogging time, so now I am at a loss. I’m hoping I’ll become less tired soon and will have more time and energy to blog.

Let’s talk about these amazing homemade wheat thins and yummy (and so easy) hummus. I was super pleased with myself for two reasons last weekend when I made this wheat thin/hummus combo. First, both turned out awesome. Like better than I imagined they could turn out awesome. And secondly, I finally got some decent food shots with my new camera (a Canon 7D)! I’m starting to (slowly) learn how to use it (this model is so different than my Canon Rebel) and I also found the optimal place in my house with the right natural light. This is key for getting sharper images. Usually I stare, super dismayed, at my photos on my computer after shooting and wonder how the hell can I get sharper images? Time for practicing my photography skills is also something that has somewhat fallen by the wayside during this pregnancy, unfortunately.

But…I think this new location for shooting in my house with better light and the little I have been able to practice has been improving my photos (slowly).

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Last Monday our power went out and Juliet and I got locked out of our house (I didn’t have the front door key and the garage door wouldn’t open). We were both hungry and needed dinner asap so we stopped at Panera. Let’s just say I’ve never seen Juliet eat so much or so fast as when I witnessed her have Panera mac and cheese. Whoa. I was like, “slow down honey! Chew good!”, I was worried she would choke she was shoveling it in so fast.

I had a few bites too and damn, it was good. But pretty salty. I hoped I would be able to find a recipe to re-create at home, but with much less salt and any extra unnecessary additives.

Luckily with a little help from Pinterest I was able to find an awesome recipe.

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Last weekend my mom gave me some rhubarb that she had frozen. She intended to make a rhubarb crisp but never got around to it. Then on the same day, my sister dropped off a bunch of fresh blueberries that she and her husband had just picked at a blueberry farm in Wisconsin.

After a bit of thinking I decided to make a blueberry rhubarb tart, using a recipe for blueberry pie filling.

It turned out absolutely delicious. Just the perfect sweetness with bit of tartness from the rhubarb. Erik was especially a huge fan.

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