I’ve now had a blog for one. whole. year. It seems kind of crazy to think about last year when I decided to start a blog – I had no idea what I was getting myself into and absolutely no clue how I would feel about this new-found community. I certainly did not expect to be going on internet dates all over the country

When I started my blog, I didn’t even read any “health or food” blogs, which looking back, was a good thing. I wanted to write about new foods that I find, health & wellness topics, and healthy recipes. I think for the most part this is what I have done. I may have gone a little over-board on recipes and I really can’t claim that they are all healthy but that is the direction it has kind of gone in and I’m ok with that.

I love all of the time, pictures, typing and thinking it takes to prepare a post but there are certainly days when I wonder what I’m doing and why I even bother. Throughout all of that, you are the reason that I blog and I want to thank you so much for reading and eating along with me!

Here are some of my favorite meals, foods and posts from the last 12 months:

One of my favorite veggies: artichokes

Is anyone perfect?

Coconut Ice Cream

Adventures in Spring Rolls

The Perfect Snack

Mastering the Art of: Eggs

Restaurant: NOLA

Apple Bread Pudding with Brandy Sauce

Shaved Brussels Sprouts with Pancetta & Parmesan

Haiti: The People

Thai Coconut Lime Soup with Chicken

Zucchini & Corn Quesadilla

Soba Noodles with Shrimp & Cilantro

Home-made falafel has been on my list of things to make for quite some time. In fact, as I was cleaning out my cupboards, I tossed out a boxed mix that had been expired for, oh, a year or so. It is so easy that I’m really not sure why it had taken so long – essentially it is a ball of hummus and considering that I make hummus on a regular basis I really have no excuse.

There is no better accompaniment to falafel then some tzatziki and a greek salad. The Greek way – no lettuce, just cucumbers, tomato, red onion, kalamata olives, feta, olive oil and salt & pepper. Simple and a salad stand-by in my house.

Falafel - makes about 3-4 servings

• 2 cups garbanzo beans (I cooked my own, reserving some of the cooking liquid)
• 1/2 yellow onion
• 3 cloves garlic
• herbamare, coriander, cumin, parsley, salt & pepper
• 2 Tbsp olive oil

Process beans, onions, garlic and spices until smooth and incorporated together. Heat 2 Tbsp olive oil in large pan. Roll falafel into 2 inch patties and place in hot oil. Lightly flatten with spatula and cook for a few minutes, until light brown. Flip over and cook other side for 2-3 more minutes.

Confession: This did not work. As I sampled a bite after my photo shoot (normal), the taste was off, not to mention it was a bit mushy and not really sticking together. Then I realized that I forgot to add the salt and we decided we needed some binding power with an egg.

So an egg, salt and more seasonings later we re-fried the falafel – this time resulting in a much tastier little round. Not all kitchen experiments turn out as well as you hope