On mornings I’m hurrying out the door, quick and nutritious breakfast solutions are a life-saver. Frozen Garden makes it easy to get some nourishment in the morning. I pair my smoothies with a handful of nuts, overnight oats, or a couple of hard-boiled eggs. These ready-to-blend smoothies offer a base of dark leafy greens and nutrient-dense foods and are delivered to your door. 

Head to Wallingford to explore wine two at a time

I had just finished reading Cork Dork and was feeling confident in my ability to taste wine like a pro last week when we visited Claret Wine Bar in Wallingford, the newest member of the Purple Cafe and Thackeray restaurant family. I had no reason to feel confident – I love wine and know which wines I like and which I don’t (Sorry white wine, you’ll never be a red. You’re dead to me), but I’m no expert.

If there’s one thing I love more than the seemingly endless options of locally crafted beer in the PNW, it’s the access I have to brunch food that gives me reason to get up on the weekend. When I heard that Head Brewer Adam Frantz worked with the Belltown Brewing kitchen team to sneak beer into every item on their weekend brunch menu, I knew I had check it out for myself. 

Chef Tommy McDonald, Seattle native and author of vegan cookbook Field Roast: 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor shares 100 delicious, satisfying vegan recipes. McDonald is the head chef at Field Roast (founded in 1997 in Seattle), an artisan vegan grain meat and cheese company. We had the chance to chat with him last week for a Q+A about the cookbook, upcoming food trends in Seattle, and some of his favorite spots.