Lettuce-wrapped BBQ Quinoa Kale + Corn Veggie Burgers with Old Bay Cheddar

Last week my man turned 40!! Yes you read that right. Chris - the man who often gets mistaken as my younger half, is now forty years old. To be clear I am nine years his junior. I mean, you know, now that we’re stating the facts and everything.  Continue reading

Green Bean “Pasta” with Heirloom Cherry Tomato Marinara

I have some pretty exciting news to share with you guys and I’ve been keeping it under wraps for a little while now. But today, I’m ready to unveil it. And no, no I’m not pregnant. I find myself {constantly} saying that. Continue reading

Blackberry SAGE Jam Cocktails

These Blackberry SAGE Jam Cocktails are the bomb dot com. Seriously now jam + spirits together are freaking life-changing. Someone please transport me back in time to three days ago. Continue reading

Garlicky Beet Green + Green Bean Open-faced Egg Sandwiches

Brunch is a pretty big deal at my house on the weekends. Coffee, farm fresh eggs straight outta our CSA box and veggies. Lots + lots of veggies. I’m realizing now as I type this, that I don’t have many brunch recipes Continue reading

Strawberry Basil Creamsicles

Tomorrow {insert large sigh of relief here} is the first day of summer, aka it’s carefree mix-tape listenin’, road-trip cruisin’, farm fresh eatin’, flip-flop, sundress + sunglass wearin’ season. Continue reading

Simple Grilled Garlic Scapes with Black Pepper + Sea Salt

I talk a lot about my experience living in the city. Some days I love it here and some days I hate it here. But most days I’m perfectly content – in my humble 800 square feet abode, 5 floors up with no outdoor space at all except a platform on a fire escape, Continue reading

Roasted Sugar Snap Peas with Mint + Sea Salt

My CSA is bringin’ it in a very serious way. I know it’s only week two, but I’m totally head over heels in love with Philly FoodWorks. Last week I was stocked with totsoi, bok choy, watercress, kale, mizuna greens, mint, beets, Continue reading

Red Curry Roasted Spring Onions with Creamy Coconut Polenta

Okay before we talk about how in love I am with spring onions lately, and how amazing polenta is when infused with coconut and red curry, I wanna tell you a story. During the months of April + May I spent more time away from my home, than living in it. Continue reading

‘Beet the Heat’ Pineapple + Beet Smoothies + my trip to the desert

Remember that time I was in the desert during a heat wave? Well last week I was, when I traipsing around sunny Southern California, traveling through the desert to Phoenix, AZ. You know just a cool average of 107 degrees, for seven days in a row. At times I felt like I was in an oven gasping for air, it was probably the hottest I’ve ever been in my entire life.

But, I said then and I’ll say it again – I’ll take 105 in the desert over 85 and humid on the east coast any day. Now who’s with me? Also. Have you ever been to Joshua Tree National Park? This place is mind-blowing and Chris and I were like 5 minutes away from missing it all.


So here we were, in Palm Springs, running late per usual with just 5 hours to get to Phoenix. Our options were to drive straight there with some wiggle room left over or take a slight detour and drive through Joshua Tree National Park with zero wiggle room, risking our concert plans that evening. We choose to drive through Joshua Tree and it was life-changing. Best risk – reward scenario, like ever. It was epic and I never use the word epic, it’s such a stupid sounding word, but it’s true. Joshua Tree was epic in every way possible.

SIDE NOTE – plans will change when you spend half your vacation time stuck on the 405.





photo 4 (6)

Along our California – Arizona travels I got to meet this girl + this girl. So much love for these two. I also stumbled upon the most delicious pink smoothie from this little juice bar in West Hollywood. From the first itty bitty sip I knew I had to go home and immediately create it again in my Blendtec. Hey all you beet naysayers – trust me when I tell you, these beets are amazing when blended with these tropical flavors. It’s such a cool, mellow, chill and oh so tasty flavor combination.

SIDE NOTE – here’s the run-down on my gluten free, plant-based eatscapades while vacationing out west.

If you’re in West Hollywood drink green juice + smoothies at Liquid Juice Bar.

If you’re in Palm Springs eat the best gluten free pizza of your life at Birba.

If you’re in Phoenix get your taco on at Cocina 10 + your sweet treat on at Jewel’s Bakery.

If you’re in Tempe get all your healthy eats on at the ChopShop Co.



‘Beet the Heat’ Pineapple + Beet Smoothies

Prep time: 5 minutes
Makes: 2


  • 1 cup chopped raw, red beets
  • 1 cup baby spinach leaves
  • 1 1/2 cup fresh pineapple
  • 1/2 mango, peeled {I used the atualfo variety}
  • 1 cup coconut water or filtered water
  • 1 tablespoon hemp seeds
  • 1/2 inch piece of fresh ginger
  • 3 – 4 large ice cubes

Put all the ingredients into your blender and blend on high until smooth.

Sip, relax, cool + enjoy.

w i t h l o v e -



{{disclaimer}} This post is in sponsored by Blendtec and includes Amazon affiliate links. This helps support the continued growth and development of my site. All opinions are my own.

Grainy Mustard Potato + Massaged Kale Salad

I have a little secret that I’m going to share it with all of you, so please, please, don’t judge me. When I was a kid and well into my I LOVED creamy, overly-indulgent, all whipped up, mayonnaise rich potato salad. I could eat gallons of it. Continue reading

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