Feasting at Home is a whole foods recipe blog celebrating the fresh vibrant produce that surrounds us! My hope is that this website will be a useful resource to inspire you to create your own simple healthy feasts at home and with others.
Where healthy meets delicious! || Contact: sylvia@feastingathome.com
Hi! I’m Sylvia Fountaine, professional chef, former restaurant owner, and caterer, recently turned full-time blogger, based in the Pacific Northwest, and here is where you’ll find hundreds of seasonal, veggie-driven, globally-inspired, whole-food recipes.
Whether you are vegan, vegetarian, pescatarian, paleo, keto, flexitarian or omnivore – we can all agree on one thing: cooking meals from scratch, using fresh wholesome ingredients is one of the most nourishing gifts we can give ourselves and our families.
And you’ve been telling me how challenging this can be! Many of you lack the time, energy or inspiration. Some of you are bored and stuck in a rut, or perhaps somewhere along the way, lost your love of cooking. Believe me, I’ve been there and I totally get it.
Working in the food industry for over 25 years (starting Mizuna Restaurant with Tonia Schemmel, then creating Feast Catering Co.) I’ve learned a few tricks of the trade to help cooking become a little more simple and enjoyable.
Cooking doesn’t have to be complicated, stressful or require hours of time. Wholesome meals can be easy and approachable, without compromising flavor or beauty. I’m so excited to share how!
My goal is to help you feel successful in the kitchen and perhaps cooking can even become the best, most relaxing and creative part of your day. A joy instead of a chore.
Food Philosophy:
Though I try to eat mostly plant-based (see our Plant-Based Recipe Guide), I don’t judge or label foods as “good” or “bad.” I simply try to eat foods that make me feel energetic, alive, light and joyful. These are usually plants!
Even though I had a vegetarian restaurant for 10 years and often eat plant-based during the week, as a chef I want to try and experience everything. So I don’t like to label myself or create rules for myself. I’m also married to a wonderful carnivore, Brian. Sometimes I’ll adapt our meals so he can have meat, and keep mine vegetarian- one meal, two ways.
- Know that I will never try to convince you to eat one way or another… what you eat is your business! I understand there are many paths to health. We are all so different genetically, and our bodies have different needs. My husband does better with a low-carb, high-protein diet, but I do better with a low-fat Mediterranean Diet. There is no one right way for everyone. I do love sharing things I stumble on, but there is never any pressure, ever! I really have no agenda here. I just want your food to taste good! Haha! 😉
- As a chef, what inspires me most is seasonal, local produce. This is because local produce, grown in its true season, as close to YOU as possible, always has the BEST flavor! This is because it doesn’t have to travel as far as conventional grocery store produce- so it’s allowed a little more time to ripen on the tree or vine and develop more flavor.
- When you start with ripe seasonal ingredients at their peak of flavor, they can be treated so simply in the kitchen. Not only will the end result taste better, but it’s also a beautiful way to embrace the seasons and cycles of the earth. A very grounding way of cooking and being in the world. (Tip: It is the one thing you can begin doing immediately that will elevate your cooking.)
- Many recipes are globally inspired. I’m hearing that you are very intrigued by global cuisines, but are turned off by complicated processes or hard-to-find ingredients. I was raised in Los Angeles by a Finnish mother and Egyptian father, both right “off the boat.” We traveled extensively and they both loved to cook and entertain. They were also very frugal- every single thing was made from scratch, nothing was wasted, yet somehow they created the most amazing meals. They showed me how the humblest of ingredients could be turned into a feast, utilizing a wide array of vegetables and herbs and spices. When my husband Brian and I travel, it always revolves around food and culture. We love experiencing different, often exotic, cuisines, learning new techniques and I am so excited to share this with you! That’s why you’ll find a lot of globally-inspired recipes here.
- AND YES, occasionally I’ll throw in a few recipes that may not seem very “healthy” on the surface, because I’ve found… there are times in one’s life when “comfort food” is actually comforting, on a soul level. When my sweet old mom passed away several years ago, my dear friend Sonna brought over her Four-Cheese Macaroni and Cheese. It was the only thing that would go down after days of not eating. To this day, I believe that was the most healing, nurturing thing I could have put into my body at that time – and I’ve never forgotten it.
Cook simple and smart:
ADAPTABLE RECIPES: With so many mixed households – vegans and meat-eaters – both living under the same roof, cooking can get so complicated. So I’ve started creating “adaptable” recipes to help make cooking easier (one meal, two ways) and hopefully enjoyable again. For more of these kinds of recipes – visit the “Adaptable” category.
HEALTHY EASY DINNERS: Most of you have shared how short on time you are. I get it. Most of the recipes here in the last few years are geared towards you! Time-saving, healthy recipes that can be on the table in 30 minutes or need very little hands-on time. I created a category just for you “Fast and Easy Dinner Ideas”
Other Posts you may find helpful: “Make Life Simple” Sheet Pan Dinners, Instant Pot Recipes and Packable Healthy Lunches!
Cooking is Nourishing (to the soul):
There are days like Sundays when some of us truly enjoy spending time in the kitchen while something slow roasts in the oven for hours – and you’ll find those recipes here too because they are nourishing on a soul level. Cooking, if we allow it, can center and ground us, and bring us back to ourselves. In this day and age, we need this.
Even back when I was catering, after big stressful events on my days off when I felt totally exhausted, I would often find myself back in my home kitchen simply making a pot of soup or baking a loaf of bread. Cooking can be incredibly restorative and healing when we allow ourselves the time to be present.
And for some, cooking is the one creative thing we get to do during the day. Soul-satisfying! My hope is that you experience this incredible joy for yourself. I like to think what we put into our bodies becomes a part of us. Not just the food itself, but the energy we put into the food. It can be such a loving thing… cooking. A grounding place to be when the world feels as if it is crumbling around us.
This is why I share quotes here on the blog, little nudges to go within and simply listen because the deepest truths can be found inside ourselves. Cooking has become a gentle practice for me to still my thoughts, become present, reconnect with the peace within. When I do this, not only does it help restore me, it inevitably affects those around me, without even saying a word. People, especially those who live with us, can feel our energy. This simple act affects those around us and carries into the rest of the evening.
Cook with Us!
I’m so excited to have you be a part of our community! Subscribe to the blog below, and receive a free gift (a Plant-Based Recipe Guide) then only one email a week, on Saturday mornings with my latest recipes. Be sure to check your spam folder or promotions tab, if you don’t see them. That is it! There is no cost, it is totally FREE to everyone. (Wondering how this is free? Scroll down.)
We’ve Been Featured On:
Huffington Post, Fitness Magazine, Buzzfeed, Good Housekeeping, Pure Wow, The Kitchn, Brit.co, My Domaine, Country Living Magazine, Eating Well, Self, The Every Girl, Elle (France), Prevention, Self, Women’s Health Magazine, Shape, The Feed Feed, Tasty Co., Taste of Home, Delish, Food Revolution, Parade, Domino, Simple Most
Comments from our community members:
“I have been following your blog and emails for many months now. Your pictures are inspiring, your recipes are DELICIOUS, and I don’t know what I’d do without you! I have two small kids, a crazy busy work schedule, and I rely on your recipes to feed my family – literally! I have used many different sites to inspire my cooking, but yours has been consistently the BEST. I just wanted to thank you – you keep me going!!” Christina
Sylvia! I have to tell you that my husband was just referred to a cardiologist who is starting him on a cholesterol-lowering med, so I am now even more diligent about menu planning for us. Your veggie-leaning recipes are absolutely the way I want to eat – and he has recently embraced tofu and the extra veggies in our meal rotation – many of them from your delicious recipes. I will be leaning heavily on you for interesting, tasty, healthy recipes to feed my protein-, spice-, and flavor-loving man. 🙂 I know I’ve thanked you many times, but thanks again for your talent, creativity, beautiful photos, and generosity in sharing it all with us! ~Lori Decker
“Your recipes have helped change the way I cook, shop, and eat. I used to love overly complicated French cooking—expensive, time-consuming, and a little risky when guests are coming. Now life is simpler, healthier, and far tastier! I love that I have things in my kitchen like miso, sumac, zaatar, dashi, coriander…and that I use them regularly. They used to be mysterious and “off-limits.” Not anymore. I think we (society) can be a little too precious about food. I love what you say about not moralizing it. It’s truly a privilege to have access to fresh produce and high-quality food items. I really do rejoice in food. It’s a thrill to prepare really healthy dishes and watch people I care for scrape their plates clean and marvel at flavors and combinations they never expected to like, let alone crave. That’s thanks to you!”
“Your blog has been most helpful in the following ways: Sheet pan meals are a revelation. The sauces make all the difference in the world. The versatility and adaptability of your recipes are a dream. The new flavors are exciting, like Indian and Asian. You make it so easy to use tofu, which I love but used to have difficulty preparing in a way that tasted as good as at restaurants. Your turmeric broth is a staple. I make it at least once a month. ” Susanna
“I found you online 18 months ago and I love, love, love all the recipes I have tried so far and my husband can’t be happier. My husband and our guests thank you over and over. Who thought I would get goosebumps from reading your recipes! P.S. I’m 71 years old and never enjoyed cooking until I found you! Love at the first recipe❤”
“Thank you for giving your recipes life and bringing your creations out into the world! They bring back a new-found joy for cooking and I feel extremely inspired to try out many more and come up with new ideas myself. May you keep on inspiring others along with you. You surely did with me.” Caroline
How this content is ” free”:
In order for us to provide FREE content, we generate income through advertising on the site. Thank you for understanding, I know the ads can be annoying. To avoid the ads, feel free to use the “skip to recipe” button at the top of each post. If the ads ever get too invasive, or inappropriate just drop me an email with a screenshot (very helpful). I don’t advocate political ads- so if they are in here they have “slipped in” without my consent. Again, please let me know. Sylvia@feastingathome.com
We also generate income through affiliate links to various sponsors and sites like Amazon.
We also have an online store called Bowl and Pitcher.
How to BEST Support the Blog:
One of the BEST and easiest ways to support the blog, is to simply comment and rate the recipes! This encourages others to try the recipes too. Sharing how you adapt a recipe is very helpful and useful to others as well- a win-win for all. I also value your feedback on each recipe- it helps me understand how to make the recipes better and this site the most useful to you.
Our Privacy Policy:
This Site is affiliated with CMI Marketing, Inc., d/b/a CafeMedia (“CafeMedia”) for the purposes of placing advertising on the Site, and CafeMedia will collect and use certain data for advertising purposes. To learn more about CafeMedia’s data usage, click here: www.cafemedia.com/publisher-advertising-privacy-policy
Questions and Feedback:
I always love hearing from you. So feel free to email me at sylvia@feastingathome.com, or simply hit “reply” when you get your Saturday morning emails and tell me your thoughts on how to better serve you! Seriously!
How can I purchase a cookbook??
Hi Yael, no cookbook as of late!
How much water should you add to the poblano white chicken chili? It doesn’t note in the recipe or video.
Sorry about that. It’s fixed now Beth!
wow really perfect i love your blog
I love your web site and have enjoyed several of your recipes at this point. I recommend it to anyone who will listen. Just wanted you to know that you are very talented and helping me learn to feed myself and my family in a more delicious and healthy way. Thanks!!
Awww…. thanks so much Emma. I really appreciate this and I’m happy the blog is useful! Thank you for all your sharing. Means a lot! ❤️
What happened to your site that the recipes are no longer adjustable for X2, X3 etc.?
Hey David- So, basically I had to remove the option because on occasion, the calculated amounts were not accurate causing a lot of folks to have disastrous results. I’m sorry. When it worked it was great, but when it didn’t work it was a nightmare.
G’morning Sylvia!
I thought I was too busy to bake Sour dough bread, but when I saw your recipe that starts the night before and finishes in the morning, I decided to give it a try!! First, I haven’t made sour dough bread in years so this is my first attempt in probably in 25 years. I did have one failed attempt recently until I found your recipe. The bread is beautiful and so easy! Cannot thank you enough. I will pass this recipe on to others.
Sandra
I love it Sandra- so happy the sourdough bread recipe worked for you!!!
Hello Sylvia, I’m looking for a post you made in 2017-2018 for pot salads for each day of the week. The concept was to prepare the ingredients on Sunday and then do the editing. One protein per day. Can you help me please?
Hi Annie! I will send you a link! I think you are talking about the Energy Bowls, yes?
Yes it is!!! Thanks you very much! 🙂
Yum!!!!
Hello Sylvia,
I have just subscribed and looking forward in trying out your recipes, unfortunately I am not able to print them. Yes, I am using the print button on the recipe card.
Thank you,
Carla
Hi Carla- happy you are here! I can’t seem to replicate this ( printing great on my end) can you tell me what recipe you tried printing?
Why can’t I print your receipes.
Hi Larry- I’m sorry about that- are you using the print button in the recipe card?
I get many vegetarian and vegan recipes from blogs every week , but somehow yours pop up because they sound so intriguing and tasty- the cauliflower romanesco sounds wonderful. I’ve cooked cauliflower steaks many times , but yours has a wonderful Mediterranean twist to it. I’ve been cooking from your recipes for the past year. Thanks so much for being there.X
Awww thanks William! Happy you are here! xoxo
Sylvia,
You are my savior on nights when I’m out of ideas’ for dinner. My son stopped eating meat when he was 5 (15 years ago). I found your website and have been able to incorporate so many new recipes and everyone loves them. The Emerald Dahl has become a staple on our 3 week rotation as well as many of your quinoa recipes. THANK YOU!!!
Awwww… thanks Kelly! Glad the blog is useful to you!
This recipe, Roasted Chilli Relenos with Black Beans does NOT print out. It is not our printer because we printed a number of items after this. Prints a blank paper.
VERY frustrating. Too bad because the recipe looks delicious & wanted make this tonight.
Thank you,
Fran
Hi Fran- sorry about that- I think I fixed the issue, give it a try now.
My friend introduced me to your blog and it has amped up my desire to make things BECAUSE I tried a few recipes to see if I like your flavors and if your food was seasoned properly (been burned a few times) and YOU NAIL IT EVERY TIME. I now check your blog for inspiration and recipes. Making your Quinoa Asparagus Salad today again. LOVE it!!
Thanks so much Susan- appreciate this!
How can I get all your recipes that you have posted in a digital formate with video demonstrations so I can download them and try them. I would love to try your recipes the look so amazing. but sometimes my internet is not running well so it would be so much easier if I could have a digital copy so I can cook without fear of loosing your wonderful experience and instructions. Thank you for your consideration and help. Sincerely Rose Ferreira
Hi Rose, you can jump to the recipe card and either print it or save as pdf?
We have a farm animal rescue sanctuary in Canada , pegasussanctuary.com . We have tours and try to extol the virtues of a plant based diet and animal welfare. I look forward to feasting at home and converting people to a vegan lifestyle.
Wonderful! . C’est magnifique.
I am looking forward to being inspired/re-energized to cook… am in my 80’s and running out of verve. Am ready though, having had some experience with Thai in my kitchen!
Happy you are here and still cooking! Such a fun creative process!
I just went thru a food sensitivity screening. So many of the things i love will be verboten. Tossingno all the favorite recipes seemed daunting.
My daughter sent me a link to your blog just in time.
Cant wait to hit the kitchen and learn from you.
I an already salivating!
Happy you are here Laurence!
Hi,
My name is Carsten, I am from Denmark. I loved (and used) your sourdough starter recipee. I saw this:
“Whether you are vegan, vegetarian, pescatarian, paleo, keto, flexitarian or omnivore…”
…and thought, I am probably not any…or am I? You should explain these and not expect people to know…
Thank you 🙂
Hi Carsten, sorry for the confusion. Basically what I was trying to say, is that no matter what diet a person follows, you’ll find inspiration here. 🙂
I have a question about fermented pickles, I did them for the first time with my son one day ago. when we were done bottling them I processed them in a water bath canner, after we had done that for 10 min we though we should not have done that and may have completely ruined them. Did we can they be saved? can I take them out of jars and simply redo them with brine? what are you thoughts
thank you Donna
Yerington NV
So when you process them in a water bath, raising the temp kills all the bacteria, even the good kind. Unfortunately, it can’t be reversed now. I’d just keep them as they are. Next time just ferment and store in the fridge. 🙂
Sylvia,
My sister recently turned me on to your cooking site. It is magnificent! I am soooo in to your healthy and sometimes decadent recipes. Thank you for sharing them all!
I so get stuck in the kitchen and make the same things over and over, but not recently since I’ve been wandering through your site. Thank you again for all healthy, green recipes you post.
Sincerely,
Rita from Montana
Awww… thanks Rita! Really appreciate this! Very happy you are here. xoxo
You have transformed our life! My husband received scary cholesterol results back in March. His doctor suggested to go plant based and I was worried that food (something we love) would become a source of stress and friction in our house. But I was so wrong… in our first week of going plant based we discovered your website and have made multiple of your recipes weekly ever since. You are CRAZY talented. The meals have been utterly delicious and our family feels closer and stronger than ever. My husband just got his recent tests and his cholesterol has dropped dramatically. From the bottom of my heart – THANK YOU. You have been a remarkable catalyst for vitality, love and connection in our home.
Awww… thanks Kate! I’m sp glad the blog has helped your transition to go plant-based go a little easier. It truly is amazing how our food choices have so much power and can truly heal our bodies. So happy to hear his cholesterol has gone down!