Cranberry Dill Vegan “Goat Cheese” w/ Snacker Crackers

Cranberry Dill Vegan Cheese | She Paused 4 Thought

Eating plant-based foods has made almost every top food trend list for 2016. Even fast food restaurants like Taco Bell are adding vegan options to accommodate the demand for plant-based meals. Continue Reading →

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Sugar Pies in Perouges, France

Sugar Pies in Perouges | She Paused 4 Thought

I love taking a step back in time, especially when it is to the Middles Ages. So when I arrived in Pérouges, a well-preserved medieval walled town, I was enchanted.

Perouges | She Paused 4 Thought

This fascinating and historical cobblestone town is perched on a hill overlooking the Ain River valley 19 miles north of Lyon, France. Continue Reading →

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Hatch Chile & Chicken Lettuce Cups

Hatch Chile & Chicken Lettuce Cups | She Paused 4 Thought

Late every summer, huge displays pop up in grocery stores all across the U.S as a monument to the praiseworthy pepper that’s harvested in Hatch, New Mexico known as the Hatch Chile.

Cathy with Hatch-Chiles | She Paused 4 ThoughtI am a relatively new “Hatch Head” thanks to Melissa’s Produce, who introduced them to me several years ago. Since then, I have become hooked on their meaty, peppery & smoky flavor. Continue Reading →

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Grilled & Smothered Artichokes with “The Vegetable Butcher” Review

Grilled Artichokes | She Paused 4 Thought

Artichokes have eluded me for years because I wasn’t confident with cutting them. Not anymore, thanks to Cara Mangini’s The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini.

Vegetable_Butcher_Cookbook | She Paused 4 Thought

Cara demystifies the world of vegetables with her butchery basics. This comprehensive guide to buying, storing, prepping, and cooking vegetables will help you at the grocery store, farmers’ market, and in the kitchen. It may also encourage you to try vegetables you’ve never eaten or cooked before, like cardoons and sunchokes. Continue Reading →

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Smoky Chipotle Guacamole & Guac-Lock Review

Smoky Chipotle Guacamole | She Paused 4 Thought

When was the last time you ate 3-day old guacamole? Never, right? It is notorious for turning brown quicker than a chameleon slurping a cup of joe—until now. The secret is not an ingredient, but a clever container called the Guac-Lock that prevents oxygen from turning your gorgeous green guacamole into brown sludge.  coffee and chameleons

Introducing the Guac-Lock™

Being a food blogger means I get to try new products, which is one of my favorite parts of the job. Most are clever, but the Guac-Lock is ingenious because it solves one of those truly head-scratching problems – how to keep guacamole fresh.

It was no surprise to me the creators of this practical innovation are women. Thanks to “Mompreneurs” Jane Caplan Och and Sharon Lonner Prince for designing something in the Guac-Loc that is truly functional. Go team!

How it Works:

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