Let’s go to New Orleans!

by Megan on March 24, 2015

Let's go to New Orleans! // take a megabite

The day after Christmas* my boyfriend and I took off on a road trip! The destination was New Orleans, but we made a few stops on the way. We drove to Lousiville, Nashville, Memphis and then New Orleans. And then we flew home, making this road trip a little bit more NBD because you don’t have to spend a bunch of hours in the car after everything.

*Most fashionably late post EVER. But I hope you love it anyhow!

Let's go to Louisville! // take a megabite

Can you believe we’re actually going back to Louisville this weekend?! Get ready for another travel post with wigwams and tattoos. Anyhow, this last time we went we had tasty cocktails, super good crepes, awesome coffee and perused a super fun vintage shop.


Proof on Main | Quills Coffee | Four Sisters (crepes!)

The Nitty Gritty Vintage Shop

Let's go to Nashville! // take a megabite

We drove to Nashville next where we bought embroidered western shirts and ate the best ribs ever. That dry rub, tho. (Thanks to Lindsay for the suggestion!) I might’ve sang a duet karaoke style of a song I’d never heard before… I might’ve made a New Year’s resolution to sing a karaoke song alone some time this year. I’ll keep you guys updated.


Martin’s BBQ Joint (best ribs!) |  Loveless Cafe | Paradise Park (Photo Booth!)
Dive Bar that we loved: Santa’s Pub

Katy K Designs

This AirBNB of Charming Flat Variety

Let's go to Memphis! // take a megabite

We ate Loveless biscuits for breakfast in the car so we’d have enough time to make it to Memphis to hit up Stax and Sun Records, and I’m so glad we did! We made it to Stax just in time for the last tour and then made it for the last tour at Sun also! It was a musical miracle. I asked the folks working there where we should eat so we took their advice and ate lobster rolls and falafel sliders that might’ve inspired this recipe.


Slider Inn (lobster roll + falafel slider!)

Stax MuseumSun Records

Let's go to New Orleans! // take a megabite

Can you believe I turned 30 in Louisiana?! We drove in to New Orleans and headed straight to Cafe Du Monde for beignets. The day was full of po boy sandwiches, sidewalk Stella beers, and candles in my ice cream. Pretty magical, if you ask me.

Let's go to New Orleans! // take a megabite

We ate more donuts (I also ate pie) and even had fancy grilled cheeses. (Maybe not all in the same day.) We popped around town to some dive bars that night. My bf found a bunch of cool ones! (The links are below.)

New Year’s Eve was full of fun music, sidewalk pizza, fireworks, confetti, and a pedi-cab.

Let's go to New Orleans! // take a megabite


Cafe Du Monde | St. James Cheese Company  | District Donuts Sliders Brew | District Hand Pie & Coffee Bar | Pirate Pizza | Cane & Table
Dive Bars: Siberia  | Snake and Jake’s Christmas Club | The Voodoo Lounge | Saturn Bar 

MUSIC // The Spotted Cat Music Club | Preservation Hall (& everywhere tho!)

P.S. Check out more travel posts below:
San Francisco 1San Francisco 2PittsburghNew YorkFlorida, Cleveland, Chicago


Tart Cherry Graham Scones

by Megan on March 22, 2015

Tart Cherry Graham Scones // take a megabite

On Friday I was all, “I just have to take off by 2:45 in order to make it to happy hour.” On Saturday I was all, “Gotta set my alarm! I have a brunch date at 10am.” You see, I like it when I have a tighter deadline due to happy hour plans and when I have to get up early for brunch. Some things are worth getting less sleep over. And other things, like scones, are good for those 40 minute weekend intermissions.

You can whip up these scones between brunch and bagel deliveries and movie dates and dog walks. And they taste like a farmer’s market adventure paired with a valentine dress. They are tart from the cherries and crispy crunchy from the pearl sugar. And can’t we all just agree that this glaze would be the perf nail color?

Tart Cherry Graham Scones // take a megabite

Tart Cherry Graham Scones
Recipe adapted from my go-to


scones –

  • 1/2 cup milk + more for a  wash
  • 1 egg
  • 1/2 t vanilla
  • 1 cup graham flour (or whole wheat)
  • 1 cup all-purpose flour
  • 2 t baking powder
  • 1/2 t salt
  • 1/2 stick unsalted butter, cubed and chilled
  • 3 T sugar
  • 1 cup tart cherries, quartered (I used frozen ones.)
  • brown sugar and pearl sugar, to top

glaze –

  • juice from 1/4 cup tart cherries, thawed
  • 1/2 -1 cup powdered sugar


  1. Preheat oven to 425 degrees.
  2. Beat together the milk, egg and vanilla. Set aside. In a large bowl, whisk flours, baking powder and salt. Rub butter into the flour mixture with your hands. Working until you have no lumps bigger than a pea. Add the sugar and cherries. Stir or toss to mix.
  3. Add wet ingredients to the dry ingredients. Bring dough together gently with a wooden spoon.
  4. Turn dough out onto a lightly floured surface and knead it no more than 12 times. (12 is the magic number, so exceed at your own risk!) Pat dough into a round approximately 1/2 inch thick, and cut into 8 wedges. Place onto an ungreased baking sheet. Using a pastry brush, glaze wedges with a little bit of milk. Sprinkle generously with pearl sugar and/or brown sugar.
  5. Bake for 10-15 minutes, or until golden. Cool on a rack.
  6. Whisk together cherry juice and powdered sugar adding sugar until thick enough to drizzle. Top scones. Enjoy right away or place in an airtight container to bring to work or to eat for breakfast every day this week.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

Charcuterie is my bff. // Vintage Easter shirts!
The Scrappers! (My bf is the drummer.) // Brunch!


Vegan Roasted Veggie Bowl

by Megan on March 17, 2015

Vegan Roasted Veggie Bowl // take a megabite

In January I went on a little vegan-eating thing for 3 weeks and really loved it! I like how food-rules (self-induced even) turn into more creativity sometimes! I mean, if I don’t give myself any restraints I end up peanut butter cookies passed around at the bar or all the Cadbury mini eggs. But regardless of all that, this is my current favorite meal. It’s ALL veggies and the sauce has my heart. I feel pretty good about not wasting produce that I get in my Door to Door Organics box too.

Vegan Roasted Veggie Bowl // take a megabite

This is a solid way to get it all roasty-toasty and delicious for dinner then lunch then dinner again. It’s a high five served up with the best sauce ever, crushed peanuts and quinoa or rice.

So basically this would be GREAT as lettuce wraps*. Maybe just chop things smaller and roast them for less time. Serve up a sliced avocado with it! Maybe add cashews. (Bless you.) Serve it up with rice noodles. This meal is your oyster! But vegan! And it can be anything you want!

* I was going to make this into lettuce wraps, but I bought a cabbage instead on accident?! I guess I don’t know what vegetables are.

Vegan Roasted Veggie Bowl // take a megabite

Vegan Roasted Veggie Bowl (serves 4-ish)
Recipe from my heart & Minimalist baker


veggies –
(Any combo of your favorites will twerk!)

  • 1 bunch heirloom carrots
  • 1-2 sweet potatoes
  • 1 bunch broccoli
  • 1 bell pepper
  • 2 small zucchini
  • 1 portabella mushroom cap
  • 3-4 T olive oil

sauce –

  • 1.5 T sesame oil
  • 1/4 cup soy sauce
  • 3-4 T dark brown sugar
  • 1-2 t sriracha, to taste
  • 2 1/2 T almond butter or natural peanut butter

to serve –

  • 1-2 cups cooked quinoa or brown rice
  • ground peanuts (lots!)
  • sriracha
  • green onion/chives, for garnish


  1. Preheat oven to 400F. Line 2 baking sheets with foil. Spread out chopped veggies over both baking sheets. Drizzle with olive oil, salt and pepper. Toss to coat. Roast for 20 minutes, toss then roast for 15-20 more minutes. Meanwhile cook rice or quinoa.
  2. Place all the ingredients for the sauce in a jar. Shake! Taste and add whatever you think!
  3. In a large bowl stir together the sauce and the veggies. Serve with quinoa or brown rice. Top with ground peanuts, sriracha and green onions or chives.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

Cheers beers with my boo! // Post 5K Beignets
Chicago Dawgz forever // Elliotto is my favorite!

Full disclosure: I was given payment in the form of fruits and veggies from Door to Door Organics in order to partner with them. While this is true, all the opinions above are my own. I’ve been eating this for lunch and dinner for days and days! So, thanks so much for supporting the sponsors that help make this blog of mine possible.


Just a Vegan Dreamwich

by Megan on March 11, 2015

Vegan Dreamwich // take a megabite

I can’t always differentiate between a low-point and a high-point (of the food variety). Like eating cinnamon rolls before dinner and then before brunch. High or low? Going for a run then eating 8 Thin Mint cookies. Going from a vegan phase to eating a Little Caesar’s pizza in the car? Getting granola all around my desk at work from handfuls? Honestly, I kinda consider these all high-points. Gotta live your life, right?

One thing I do know for real and for sure is that this sandwich is a high-point without any low-point concern.

Vegan Dreamwich // take a megabite

Oh! And it’s served up on these super soft rolls that are casually vegan. You might want to bake them up super big for a carb pillow. And that white bean spread?! Kinda great and casual about it. Topping it with the red peppers makes this sandwich a teensy bit sweet and then the avocado fries add a bit of crunch. Basically, I’d be into this as a sandwich, a burrito, or stacked in a jar health-parfait-style.

Vegan Dreamwich // take a megabite

Basically, I ate a super snooze-ville vegan sandwich out on the town a few weeks ago, and it got me thinkin’. If french fries are vegan then why aren’t they on more vegan sandwiches? And if so many delicious and flavorful things are dairy-free and meat-free, then why not put them on a roll, rainbow-style, and live your life.

Vegan Dreamwich // take a megabite

Just a Vegan Dreamwich (makes 5)
Recipe adapted from my heart


  • wheat french bread rolls (recipe below)

Sweet potato fries –

  • 1 large sweet potato
  • 1 t olive oil
  • salt and pepper

roasted red pepper –

  • 1 red pepper
  • 1 t olive oil

avocado fries –

white bean spread –

  • 1 (15 0z.) can white beans
  • 1 clove garlic
  • 2 T champagne vinegar or lemon juice
  • 2-3 t sriracha
  • 1 T capers + juice
  • 1 t grainy mustard
  • salt and pepper, to taste


  1. Preheat oven to 400F. Peel and cut sweet potato into fries. Toss with olive oil on a foil-lined baking sheet. Rub the red pepper with olive oil and place on the same baking sheet. Roast for 20 minutes, toss and then roast for 20 more minutes. Remove from the oven. Set pepper aside to cool. Peel, and deseed. Cut into strips. Place sweet potato and roasted red pepper aside.
  2. Meanwhile heat a few inches of canola oil in a saucepan to 350F. Dunk avocado slices in vinaigrette then into the panko crumbs. Fry for a few minutes or until golden and crispy. Set aside.
  3. Place all the ingredients for the white bean dip in a food processor. Process until smooth.
  4. Assemble sandwiches by spreading white bean spread on both sides of a sliced whole wheat French bread roll. Top with sweet potato, avocado and red pepper. Slice and serve!

Whole Wheat French Bread Rolls // take a megabite

Wheat French Bread Rollz (makes 5)
Recipe adapted from this one


  • 2 T or 2 (1/4 oz) packages of active dry yeast
  • 2 cups warm water (110-115 degrees F)
  • 1 t sugar
  • 2 t salt
  • 2-3 cups whole wheat flour
  • 2-3 cups bread flour


  1. In a large bowl sprinkle yeast over warm water with sugar. Set aside for 5 minutes until foamy. Add salt and 2 cups of wheat flour. Beat until smooth. Stir in enough remaining flours to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once coat. Cover and allow to rise in a warm place until doubled in size, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide into 5 equal pieces. Form into oval buns. With a sharp knife, make two shallow slashes across the top of each bun. Cover and allow to rise until doubled, about 30 minutes. Bake at 4o0F for 15-20 minutes or until golden brown.

Yay! Click HERE for a printable pdf of the recipes above.

Insta-living // take a megabite

Springtime walking. // Avocado Fries
Mug plant + mani of my dreams 
A version of this recipe is comin’ up next week!


sometimes + this and that (Sunday!)

by Megan on March 9, 2015

Sunday Living // take a megabite

Sometimes I listen to the A side of the same record over and over. Sometimes the label looks pretty with my creamsicle record player.

Sunday Living // take a megabite

Sometimes I buy pastel pink rhubarb and turn it into sauce and syrup. Sometimes I put it in yeast rolls and dream of pink sodas.

Sunday Living // take a megabite

Sometimes I write a Pink Floyd lyric on my chalkboard.  (I’m lucky to have a bf who plays me the best songs.)

Sunday Living // take a megabite

Sometimes I fry avocados to put on a sandwich. Sometimes I dream of eating that sandwich every day.

Sunday Living // take a megabite

Sometimes Elliot gazes at me and I run recipe ideas by him. Sometimes he naps more times in a day than you’d think possible.

Sunday Living // take a megabite

Sometimes I rearrange my bar cart. Sometimes I wish I could move into that decanter townhouse.

Sunday Living // take a megabite

Sometimes on Sundays I go to Oddfellows’ Antiques and take my time. Sometimes I wonder if things like that owl were bought at a gas station. Sometimes I make it out of there without buying something.

P.S. I’ve got a vegan dreamwich comin’ up later this week! Here’s a photo clue for you!


Vegan Cookie Dough Fudgesicles

by Megan on March 6, 2015

Vegan Cookie Dough Fudgesicles // take a megabite

Turn the heat up, put on your bikini, and watch House of Cards on a beach towel in your living room. Because, you see, these are sunshine despite the weather. Even if it’s snowing, icing, slurpee-ing, or misting out. It might be freezing outside, but it can be summer inside.

Vegan Cookie Dough Fudgesicles // take a megabite

I wanted to make vegan cookie dough ice cream, but I couldn’t puree it smooth enough and well it was a lil weird because of my lack of a blender and my teeny food processor. So I had this vegan cookie dough sitting around for my casual after-dinner snacking, but I wanted to put it to good use. And so here you are! My favorite fudgesicle ever. Soaked and pureed cashews give these the creamiest texture. You probably won’t believe that there’s not cream in these, but believe it folks!

So do yourself a solid and freeze up these bars! They’ll get you through the volume of your neighbors game nights, the neighboring black lab’s incessant barking, and will probably come in handy for dessert after veggie burgers and before concert fun.

Vegan Cookie Dough Fudgesicles // take a megabite

Vegan Cookie Dough Fudgesicles (makes 10)
Adapted from from Minimalist Baker + these


cookie dough –

  • 3 T coconut oil, melted
  • 1/2 cup natural almond butter or peanut butter
  • 1/2 cup muscovado sugar or dark brown sugar
  • 1 t vanilla extract
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup dark chocolate chunks or chips
  • 1-2 T almond milk or other non-dairy milk

fudgesicles –

  • 1 can full fat coconut milk
  • 1 T muscovado sugar or dark brown sugar
  • 1 t vanilla extract
  • 3/4 cup dark chocolate chips or chunks
  • 2 T natural almond butter
  • 1/3 cup cashews, soaked for 3 hours in water and strained


  1. Make cookie dough by mixing together all the ingredients, except chocolate chips with an electric mixer. Stir in chocolate. Cover and chill until time to freeze popsicles.
  2. In a small saucepan combine the coconut milk, sugar, vanilla and chocolate over medium heat until chocolate is melted. Add almond butter and strained cashews. Blend with an immersion blender until smooth.
  3. Crumble cookie dough between 10 popsicle molds. Pour fudgesicle liquid over it. Freeze over night.
  4. Run molds under warm water to remove. Wrap in wax paper and place in a gallon bag. Pop back in the freezer and eat at your leisure.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-living // take a megabite

Basically this granola. // One of my favorite signs!
Brown butter cookies! // Udon forever.


Door to Door Organics // Unboxing

by Megan on March 4, 2015

Door to Door Organics Unboxing // take a megabite

Hey guys ! I’ve partnered up with Door to Door Organics and it’s fun already. I’ve eaten bagels and jam, cookies for breakfast, Lara Bars for snacks, roasted up a ton of veggies for dinner, mashed pinto beans for in veggie burgers, and eaten salsa out of desperate hunger.

And guess what! I’ve got a little something for you good-lookin’ folks. Place an order for your first Door to Door Organics box and use the discount code “MEGABITE” to receive $10 off your first order. And f’real, do yourself a favor and add some snacks to your order. Treat yourself!

Door to Door Organics Unboxing // take a megabite

P.S. That Root Beer Kombucha tastes JUST like root beer. It’s so thoughtful. Would it be weird to make a float with it? And I gifted the Lavender Lemonade to my friend who introduced me to this weird magical elixir.

P.P.S. That second not-so-cute image was my dinner 2 nights in a row and even lunch one day! I roasted veggies at 400F for about 40 minutes, and then served them up in the sauce from this recipe along with brown rice, crushed peanuts AND Sriracha.

Full disclosure: I was given payment in the form of fruits and veggies from Door to Door Organics in order to partner with them. While this is true, all the opinions above are my own. So, thanks so much for supporting the sponsors that help make this blog of mine possible.


My Favorite Oatmeal Breakfast

by Megan on March 2, 2015

My Favorite Oatmeal Breakfast // take a megabite

I’ve always been a bit whatever about oatmeal. I mean, those lil satchels with maple brown sugar goodness from my childhood? I’m kinda into those. But oatmeal served up adult-style? Nah. Until I tried making it with almond milk infused with a bit of vanilla, cinnamon and honey. THEN things changed for me.

My Favorite Oatmeal Breakfast // take a megabite

I’ve been making this basically every morning. I think my mom is probably totally proud. She’s always been an oatmeal-loving-lady. Ordering it out even! So come on over! I’ll make you oatmeal and we can chit-chat over super dark black coffee, ok?

My Favorite Oatmeal Breakfast // take a megabite

My Favorite Oatmeal Breakfast (serves 1)
Recipe adapted from Fool Proof Living


  • 1 cup almond milk
  • 1-3 t honey
  • 1 t vanilla
  • generous sprinkle of cinnamon
  • 1/2 cup rolled oats
  • 2 t chia seeds
  • top with: almonds, freeze-dried berries or anything!


  1. Bring almond milk, honey, vanilla and cinnamon to a boil. Add rolled oats. Cook for 5 minutes stirring now and then until cooked and oats aren’t super milky. Turn heat off and stir in chia seeds. Top with freeze-dried strawberries and nuts. Eat right away or transfer to a  jar and bring on the road.

Yay! Click HERE for a printable recipe of the one above.

My Favorite Oatmeal Breakfast // take a megabite

Elliot shout-barks at me things like, “GIVE ME THAT OATMEAL!” or even “I WANT THAT BASKETBALL COOKIE!” or “YOU KNOW CHEESE IS MY FAVORITE!” Sorry to show you this side of him.

P.S. He’s totally wearing a washable diaper. He’s had problems with having accidents ever since his injury a few years ago. Turns out these little pants make him more aware of his hind end. (Is this too much information?) Anyhow, these pants have made life easier, f’real.


My Favorite Lunch

by Megan on February 26, 2015

My favorite lunch! // take a megabite

Ok, so the other day I was asked, “What are you doing to take care of yourself?” And I was all, “Oh, ya know, I wake up a little bit early and make oatmeal for breakfast, coffee in my french press, and prep a salad in a jar for lunch.”

In the summer, it made me really happy to get home from work, put a beer in my purse, bring Elliot out and have that minute to myself in the sun. Right now, this winter, these mornings, it’s that lil bit of time in the morning where I get my meals in order and sip out of vacation mugs and set my gold timer for oatmeal and coffee.

My favorite dressing! // take a megabite

I’m a pro other-stuff in my salad than lettuce girl so I keep the extras on point and the greens to a minimum. Adding an entire avocado feels like an edible high-five, and if I’m feeling really crazy (in a good way) I might sip a kombucha along with it.

I just want you to know that this salad in a jar thing is kinda magic. It’s a little method of self-care even, maybe? For me anyway! And on top of it all, it’s just really tasty.

So take care of yourself! And if making this salad the night before work, or even in the morning for lunch makes you feel like you’re living right, then do it! It’s my favorite lunch at the moment, and you know lunch is the best thing ever besides breakfast and dinner so it means something!

My favorite lunch! // take a megabite

My Favorite Stacked Salad Lunch (makes 1)
Recipe adapted from my favorite funfetti salad

dressing –

  • 1/4 t honey
  • 2 T champagne vinegar
  • 1 T olive oil
  • 1/4 t sriracha
  • 1/4 t grainy mustard
  • 1 t capers
  • salt + pepper

salad –

  • 1/3 cup chick peas, kidney beans or any bean, drained and rinsed
  • cherry tomatoes
  • slivered almonds
  • cucumbers
  • greens
  • 1 avocado


  1. Whisk the dressing ingredients in the bottom of a pint jar. Layer beans, tomatoes, almonds, cucumbers and greens. Top with a lid and pop in the fridge.
  2. To serve, dump out on a plate. Cut up 1 avocado and add it to the mix. Enjoy!!

Please note: This dressing can be adapted to whatever you love. Add garlic, if you want! Use lemon juice instead of vinegar. Swap out the honey for a pinch of sugar to make it vegan. As far as the salad goes, live your life! Add a boiled egg, grilled chicken, or a hunk of feta. Use radish slices or add hummus, or quinoa. The main rule is just to put the greens on top and the things that won’t get soggy on the bottom: beans, nuts, grains, etc… NBD, though. You got this.

Yay! Click here for a printable pdf of the recipe above.

Insta-living // take a megabite

Granola Mountain.
Burrittooooooh Sheeeeit

Vegan fudgesicle dreams are coming up!
Casual fried rice dinner with my boo.


Vegan Roasted Pepper Cornbread

by Megan on February 23, 2015

Vegan Roasted Pepper Cornbread // take a megabite

I’m trying to figure out what to tell you guy first. Like do you care that I cleaned my pantries?! There is no longer ancho chili powder strewn. And the other day I was going to get a solid dinner on my own and the next thing I knew I found myself at my kitchen table with chips, salsa and a dream. Why am I telling you about the weird alone at home chips and salsa pre-cereal dinner? I don’t even know. Maybe you have weird dinners too and maybe you just understand, ya know?

Vegan Roasted Pepper Cornbread // take a megabite

But the best part of my weekend was adventure-daying and then eating this cornbread with some veggie chili with my boyfriend who is so fun. And it’s pretty cool that this cornbread tastes totally bomb even tho it’s vegan. There’s no weird biz in here, and honestly flax eggs are some serious cool science that I can get behind. I wouldn’t go making a flax omelette or anything, but jeez! They work so well in baking that I just want to shake a flax seed’s hand.

So! Consider this the savory funfetti cornbread you’ve always wanted! I bet you’ll like it.

Vegan Roasted Pepper Cornbread // take a megabite

Vegan Roasted Pepper Corn Bread


roasted peppers –

  • 1 bell pepper
  • 1 jalapeno
  • 1 T olive oil

cornbread –

  • 1 T ground flax seeds + 2 T water (flax egg!)
  • 1 1/4 cup all-purpose flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 t baking powder
  • 1/2 t salt
  • 1 cup almond milk
  • 1/4 cup vegetable oil


  1. Preheat oven to 400 degrees. Place the peppers on a foil lined baking sheet. Drizzle with olive oil. Roast until dark, rotating for 30-40 minutes or until dark. Set aside to cool slightly. Peel and remove seeds. Dice.
  2. Grease 8 or 9 inch pan. Whisk together the remaining ingre
  3. Combine dry ingredients (flour, corn meal, sugar and baking powder).
  4. Stir in almond milk, oil and flax egg, mixing until until dry ingredients are moistened. Fold in the roasted peppers.
  5. Pour batter into prepared pan. Bake 20-25 minutes or until light gold brown and toothpick inserted in the center comes out clean.

Yay! Click HERE for a printable pdf of the recipe above.

Insta-Living // take a megabite

My valentine mermaid tattoo!
Coffee is my bff.

I buy candy for it’s looks alone sometimes.
Adventure days are my favorite.