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 (first with Mizuna, then with 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 my 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.
WEEKNIGHT 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. I created a category just for you “Fast and Easy” Weeknight Dinners.
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 (my 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!
Just made Grilled Eggplant Steaks with Gremolata and tomatoes. OMG OMG OMG!!! Absolutely delicious! Lemony garlicky deliciousness.
Glad you enjoyed this Michele!
Good afternoon from Australia. I am trying ( unsuccessfully ) to find a cast iron dutch oven that will stand the temperature of the no knead bread recipe you have.
I can only Afford and find ones that tolerate 200 degress celius. Would this be suitable
Hi Janine- have you looked into the Lodge brand? I believe they have ones that are not enameled (black cast iron) that cost much less? Enamaled ones are always more…but the black cast iron is pretty affordable.
Sylvia,
I just wanted to reach out with a personal “thank you”!
Recently, my husband had a stroke followed by a post-stroke seizure. Previously, he’s had 2 sets of 3 stents and a quadruple bypass. All of this is a result of uncontrolled diabetes. His doctor strongly recommended eating vegan. Finally, due to your wonderful recipes and walking everywhere (he can’t drive for 6 months because of the seizure) his weight and blood sugar are finally in the normal range, and it’s been less than 2 months since his stroke! He’s doing so well and is feeling amazing!
Your recipes have been such a HUGE blessing and save us EVERY WEEK! Not a week goes by that we don’t cook multiple recipes from your website, sometimes more than one in a day! They are so delicious, complex and satisfying. We have an inch high stack of recipes we’ve printed out and go through them every week to plan out our menu. Gone are the woes of eating vegan–we’re eating better, tastier meals than anyone we know! Just now I printed out 4 recipes from your email this week. I’ll keep posting reviews on specific recipes but I wanted to say thank you directly. My husband will live longer and healthier because you have made healthy eating amazing!!!
Thank you!!! (and a big hug!)
Marti 🙂
Awww… thanks Marti, really appreciate this! It truly is amazing how diet and walking can change our lives. So happy the blog is helping!
Yours recipes are great. Thanks. K 🙂
Thanks Karen!
Hi! I’m Jenn! I’m researching fresh fish recipes for our trip to our daughters home in Kona, Hawaii. Celebrating our 29th anniversary! Found the Ono with Pineapple Salsa. We will definitely be making that! Love your site! I don’t normally subscribe but it got my attention, your personality shines through! 🍍Mahalo! 😉
thanks so much Jennifer, and glad you found us!
Thank you so much for your very detailed “no knead sourdough” recipe. I felt like I had a professional holding my hand throughout the whole thing (well I guess I did!). I’m no stranger to the kitchen but bread and baking is kind of out of my comfort zone. When my sourdough starter was ready to go- I looked at lots of recipes and instructions – none of them made “sense” until I came here. Thank you so much for taking the time to post the instructions and videos- I have made several loaves of bread for family and friends and I don’t think I would have had the success I did without your instructions.
Awwww- appreciate this Melissa! Glad it worked for you and so excited for you. This has personally brought me so much joy- learning to make bread this way- and I’m happy you got to experience this for yourself. Happy Baking. xoxo
I found you while I was learning how to make sourdough bread. You are the third site I visited and your “Simple Sourdough Starter” video and printed instructions helped me understand what I was attempting to accomplish, as well as how to successfully accomplish it. I’ve gone through your process once and am ready to feed my starter, again! Thanks so much!
Thanks so much Kathy- glad it is working for you!
So creamy – my kids are hooked!
I just found you Sylvia! Can’t wait to try all of your recipes. My husband and I are moving to a more plant-based diet and need some help getting started.
Looking forward to learning more about eating and preparing healthier food!
Thanks so much – Tricia
Thanks and welcome to the blog!
Just found your blog by looking up celery leaves and soup and stumbled across it.. love your website it made me look around and reading the blurb before each recipe was so interesting.. look forward to your weekly recipes
I stumbled across your site a few months ago while Googling vegetarian recipes to cook for my son who recently went vegetarian. I have tried several of your recipes and our family of four has thoroughly enjoyed each of them, including the three meat-eaters. What a great way to introduce more plant-based meals into our routine. Thank you!
Glad are enjoying Merrilee!
I just wanted to send you a message of gratitude. Your meals have brought my family together over the course of the pandemic. I like to eat plant based foods, my husband is a reforming carnivore, my son loves meat, and my daughter is a picky eater. Somehow your meals unite us, and for that I’m so appreciative. You also reminded us how fun and enjoyable cooking is. It can be a beautiful, sensory experience.
Please keep sharing your cooking talent and food appreciation!
Awww thanks so much- really glad the blog is helping to unite you!
I found this website when I was deployed overseas and we we’re eating MRE’s all day every day. For those who don’t know an MRE, or meal ready to eat, is a vacuum sealed army meal designed to give 3000 calories and last for over a decade…it helps to prevent starvation but that’s about it. I did have wifi and dreamed of making my own fresh food, and did so basically every day. I cruised this website for months and noted all the recipes that look great.
Since being home, I’ve started going down my list and its been wonderful My fiance never thought I’d be such a good cook, and the vegan date night alfredo is one of her all time favorite meals.
Sylvia thanks so much for this site and making it free. You rock– super grateful for your work!
Thanks Nathan- glad you are enjoying!
Wow, Sylvia, I accidentally stumbled upon your website, and I’m blown away by the amazing recipes you’re sharing! I’m going to start with the veggie spring rolls and thai peanut sauce tonight. Thank you for all your hard work!
Hi Sylvia, thank you for sharing your delicious recipes with the world. I’ve made the Fennel salad last night and changed the dressing into a mustard/mayonnaise/capers dressing. Heavenly! Sunny greetings from South Australia. Angela
I love your recipes….have tried several….they were a hit. Just downloaded a couple for Sunday Easter Dinner and Dessert…..Thank you so much for sharing your lovely desire for delish food. It shows your beautiful soul!!!!
Thanks Vicki- have a beautiful Easter.
Your recipes saved us through the pandemic! We were having deliveries or junk food every day until I started cooking your recipes. We felt better, healthier, lost weight and saved money!
It has been also beneficial for my mental health to spend time in the kitchen cooking real food. Thank you!
Yay!!!! I love hearing this! So happy cooking has been rewarding for you!
Regarding the Paneer Cheese recipe, can it be made with non-dairy milk such as soy, almond, oat, or coconut?
Hi Billie, I’m not sure this would work at least in this way because of the curds and whey. You know you could always sub tofu for paneer in recipes for a vegan version if that is the goal- we often do.
I agree with the previous commenter. You recipes are wonderful and I’d love to order a cookbook! I’m making your coconut corn chowder as we speak!
I made several of your recipes and they were all great! One thing that made me feel cheated, however, is that I had to keep on scrolling down and refreshing my screen, or print black-and-white versions of your beautifully put together instructions. I really, really hope that you’re planning on getting a cookbook with your recipes published. If you go on amazon.ca, and start typing “feasting at home”, the word “cookbook” gets automatically added at the end. This means that I’m not the only one looking for a print version of your book. Cooking is a holistic experience. Eating is just one aspect of it. Leafing through a beautifully put together book is an often overlooked dimension. You have the complete package…
Hi Joanna- sorry about the frustration of scrolling. Have you tried the “Jump to Recipe” button at the top? Or the print recipe button ( without printing it)? That may help. As for a cookbook- I hear you and… someday. 🙂 It’s more work than I want to take on at the moment and I’m trying to maintain a balanced work life. Our catering business completely depleted my energy levels, so still just trying to recover. 🙂
I am a French Canadian 82 year old retired widower. My darling passed away in 2011. I had to start cooking for me and my son who is 55 year old. We live in a bungalow in Gatineau Quebec. I often go on the net for recipes or cooking tips but you have to remember that because of my old age sometimes the memory is not the best so I have to write things down a lot. But today I was looking for a recipe for celery soup because I love celery and I by accident got access to your site. I made the soup and me and my son loved it. But the point I am trying to make is that your site is fabulously easy to follow, to read and to comprehend even for a 82 year old who does not know much about nutrition and cooking and has diminished faculties. I must congratulate you because I never subscribe to any site because of dishonest content. You explained very clearly all about the ads and the freebees and it was explained very clearly. Also it was very nice to see a picture of who we are communicating with. I am looking forward to your Saturday morning email and what I particularly liked is that I can talk to you directly if I wish. Keep doing what you are doing because I am sure that there are many folks that have circumstances similar to mine who need you help and advice. Your honesty and sincerity bleeds through your site and it is a welcomed relief. If we were not in a covid situation, I would give you a big hug.
Thanks so much Gilles- really appreciate this and so happy you are here!
Sylvia, I wish I could remember: a) how I first made my way to your website and b) how many people I’ve told about your wonderful recipes! Every week, we sit down to plan 3-4 meals for the following week and we ALWAYS start here. You have reinforced the reality that delicious, healthy food does not have to be complicated. Thank you for the inspiration you bring to our family. You are appreciated.
Thanks so much Kate- so happy the blog has been helpful!
I don’t know what or how you do it, but your recipes are uniquely bullet proof in terms of deliciousness. I think part of it is that you bring a distinct and different sensibility and lens on how to think about a meal–one that involves novelty –adding more flavors and colors and ingredients every time– but doesn’t necessarily translate into spending all day in the kitchen either. It feels calibrated. Meal prep also becomes a small creative daily practice and an invitation to be adventurous that I might normally be on a tired-after-work-weeknight in the kitchen. I always go to your site first, and reluctantly and skeptically to other places only if I have to. Thank you!
Thanks so much Laura, really appreciate this and glad the recipes are resonating with you!
Thanks for not spamming me or selling my info to spammers! Looking forward to trying your vegetarian options.
Sylvia. I can’t thank you enough for this amazing site. I have been seriously cooking for around 6 months now, and thanks to your flavorful and well-instructed recipes, I am now way more confident in the kitchen (and my husband enjoys the good food, too!). I use almost no other site for finding recipes because yours turn out so well. Not only is the flavor spot on, the recipes are exciting and adventurous without being too daunting. There is something for everyone here. Please keep being you and sharing your wonderful love of cooking with the world.
Awwwww. Thanks so much! Glad you are enjoying the recipes and happy the blog is resonating!
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