A wholesome and healthier muffin recipe that will not disappoint: Parsnip Morning Glory Bran Muffins.
They are naturally sweetened with maple syrup, applesauce, and raisins, flavored with cardamom and shredded parsnip, and made with whole wheat flour and wheat bran.

Parsnip Morning Glory Bran Muffins: Maple sweetened muffins flavored with parsnips. Healthy and filling.

I know it is so cliché to say this, but so far the best part of living in Vermont has been the people we met in our small town Manchester. Every single person, whether be in the farmer’s market, library, or in the hotel has been so incredibly genuine and helpful. Truth be told, I do not consider myself as someone who makes friendships easily, but here it happens so naturally that it immediately makes you feel like a part of the community. (more…)

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  • Traci | Vanilla And Bean - I’m so happy to read your settling into your new home and have found a welcoming community. There’s nothing that makes a place feel like home than being welcomed and included. Your farmers market is a find! Fresh everything with music? I’m in!  Aysegul, I’m blown away with these muffins!!  I love the idea of using parsnips in muffins and can completely see how they are a perfect accompaniment, adding moisture and an added component of healthy! And, with local ingredients? The flavor bible is such a handy reference.. I use it all the time. I love finding surprises like parsnips and cardamom. Who knew!?  xo ReplyCancel

Warm your heart with this chicken potato noodle soup in these last days of winter.
This soup is a lighter version of our favorite winter classic, chicken noodle soup. As the name suggests, I switched pasta noodles with spiralized potato noodles to cut down in the calories and recreate a skinnier version of our favorite winter bowl of goodness.

Chicken Potato Noodle Soup: Classic chicken noodle soup made with spiralized potato noodles. Healing, filling, and healthy.

Hello friends! It is hard to believe that it has been a month since my last post. If you were following me on social media you would know, we are now official residents of Vermont. We spent the whole of last month waiting for our stuff to be delivered from Atlanta and finding and settling into our new home. The last part, getting situated into our new nest took the longest, especially with the snowstorm we had last week. However, in the end, it was all worth it. Now everything is organized and put away and I am ready to get back into the groove of things. I am in the process of collecting some of the photos I took within the last month, including our new home, and cannot wait to share them with you next week.

Today’s recipe is the last recipe I cooked and photographed in Atlanta. This Chicken Potato “Noodle” Soup is my take on the classic chicken noodle soup we all love, but with a small twist. As the name suggests, I used sprilazed potato noodles instead of actual pasta noodles. At first, I wasn’t too sure about playing with such a classic recipe, but surprisingly both my husband and I agreed that it was just as good as the original one. I would say this one is a skinnier version of the original one. (more…)

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  • Zerrin - This is definitely my type of soup. I love it when a bowl of soup makes a perfect dinner on its own and this one surely does. I love your twist on a classic chicken noodle soup. You know what? I can’t think of any chicken soup without lemon juice. I think it brings out the healing effect of the soup. BTW can’t wait to see more pictures of your new place!ReplyCancel

  • Asha - This is such a warm and delicious soup my dear. Such pretty pictures. Wow, you moved..that mustve been a lot of work.  
    All the best in your new place.

    • Aysegul Sanford - Thank you so much Asha.. Yes, we moved and it was a lot of work, but we are very happy and love our new place. :)This soup is perfect for the 16 degrees happening outside right now. I hope you’ll get a chance to try it sometime. Cheers my friend!ReplyCancel

These gluten-free and flourless blueberry muffins are made with coconut and almond flours and sweetened with ripe bananas and maple syrup. They are a  healthier alternative when you want to splurge on a warm muffin with your coffee in the morning.

Flourless Blueberry Muffins: Naturally sweetened blueberry muffins made with almond and coconut flours.

It has been 7 days since I moved to our new home Manchester, a small town in South Vermont. It is hard to believe, but even in such a short time, it already feels like home. Weather here is the exact opposite of our previous location, Virgin Gorda, but the fact that it is so small reminds me of our life in the Caribbean. Similar to the islands, most everyone knows each other and is so helpful and welcoming. I have been taking a lot of photos and plan on “showing you around” in a separate post in the next few weeks. So stay tuned for that.

We are currently staying at a hotel, but after an intense search, yesterday we found a place to live. Since it is such a small town, the options were very limited. However, we feel lucky as this house checks almost every box on our list. With 3-bedrooms and a big backyard, it is close to the center of the city. Though it is an older property, it is spacious and well-maintained. Also, I am told that it embodies the quintessential characters of New England living. This is a new concept for me, one that I want to learn more about, but so far I am enjoying what the New England living offers to its new residents. We will be moving at the end of the month, once we get our stuff delivered from Atlanta. Needless to say, I cannot wait for us to move into our new house.


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  • Renate - Can you use honey instead of maple syrup in this muffin recipe?ReplyCancel

    • Aysegul Sanford - Hi Renate,
      I have never tried it with honey, but I don’t see why not.
      Though I’d use a little less as honey is usually sweeter.
      I hope this helps.ReplyCancel

  • Madeline - Yay thank you for posting this recipe! I am definitely trying this sometime soon. I hope you are settling into your new home in Vermont. Your photos make it look like it is just the perfect winter wonderland! ReplyCancel

    • Aysegul Sanford - Hi Madeline.. I am so glad you liked it. I had you in my mind as I was making it. 🙂
      Vermont has exceeded my expectations. It is cold but its beauty makes up for the 12 degree weather.
      Hope you are well. Cheers!ReplyCancel

  • Traci | Vanilla And Bean - I’m so happy you two found a quaint place in town. It sounds lovely, Aysegul!  These muffins look SO good. I’ve never baked with coconut flour, but am intrigued by its texture and flavor. Delicious work my dear! xoReplyCancel

  • Sophie | Wholehearted Eats - Congrats on your move! It sounds like you’re in such a dreamy location. Speaking of dreamy, these muffins! So gorgeous, Aysegul <3ReplyCancel

  • Laura & Nora @Our Food Stories - Ohh moving is always so exciting!! wish you all the best <3 These muffins look absolutely perfect, wish we could have them for a late breakfast now 🙂ReplyCancel

This One-Pot Citrusy Winter Root Vegetables is a Turkish vegan and gluten-free dish that my mother used to make during the winter months using celeriac, carrots, potatoes, and orange juice.
It is a light side dish or a winter salad that you can serve both warm or cold.

One-Pot Citrusy Winter Root Vegetables: A vegan and gluten-free, one pot dish made with cooking together celery root, potatoes, and carrots with olive oil and orange juice.

My mother did not want me to come to the US. The year was 2002. I had recently graduated from college and returned home for a visit. I was at an age where we understood each other more than ever. I was her only child and we were each other’s best friend. Coming to the US was the hardest decision I ever made in my life. On one hand, I was excited about my journey to America and what the future had in store, yet I felt guilty leaving her behind. The day before I left, we had a long conversation and she told me that if I ever felt I was not wanted or unhappy, I should immediately come home.

The journey from Istanbul was long, but the moment I set foot in New York City, I knew my life had changed forever. I was mesmerized with almost everything; tall buildings, crowded streets, beautiful stores, and all kinds of food and people. It was a whole new world that I had only seen in movies. Years went by feeling this way. I never got tired of what this country had to offer me and its people. It would be a lie if I told you that I didn’t have tough times. Believe me, I had my share of visa issues. However, I never felt I was not wanted or out of place. To me, the beauty of America was that life was hard for everyone, but we were all in this together. I always found someone to offer me a helping hand when needed. In the last 15 years, I made some of the best friendships of my life in this country. More importantly, I met the love of my life and married him here.


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  • zerrin - I love reading the short summary of your life story after graduation. I can understand how you felt when making that hard decision about being an immigrant. I can only imagine how hard it was for you to settle down. It’s good though that you don’t regret it. 
    And this celeriac recipe is one of my favourites, oh and our three year old son’s. He loves it more when I add some rice into it, just like we do when making  similar dish with leek. ReplyCancel

    • Aysegul Sanford - I always find it funny that Gokturk loves veggies. He is the nicest kid ever. <3
      I did get lucky with living in the US. I hope it continues to be this way, especially now in our new hometown.
      Much love and hugs to you my friend.ReplyCancel

  • Traci | Vanilla And Bean - Thank you for sharing your story with us, Aysegul. I’m so glad you made your way to America despite the challenges you faced and difficulty in deciding to leave your home country. I’m so happy for you and how your life has evolved. In light of the decisions being made by the new administration, stories like your’s and the other bloggers who are sharing, are important ones that need to be told.. woven into the fabric of what/who we understand an immigrant is (if we’re not lucky enough to know one) as opposed to believe the rhetoric we’ve been told recently about immigrants. Thank you for sharing your mom’s recipe. It makes me even more resolved to roast up some celeriac – try something new. I’m so happy to know you and to get to know you. Thank your courage in sharing. Sending a virtual hug, Aysegul. xo ReplyCancel

    • Aysegul Sanford - Aww Traci, you are so sweet. I love meeting you too through this crazy thing called blogging. You are one of the kindest people I met in the US. It makes me so happy to hear that my story resonated with you. I felt as though I needed to speak up and share my experience and appreciation toward the people I met in this country through the years. I hope with these stories, people will remember what this country is made of and will continue to embrace diversity, even while they are being told otherwise.
      I hope you will try this recipe as I think it is a true Mediterranean treat.
      Much love and hugs beautiful person. <3ReplyCancel

  • Amisha - Beautifully written post Aysegul! I totally understand and can relate to each and every word you say here. My mom and I were best friends, and she was the most saddened when I left to come to the US 17 years ago. I will complete 18 this year. You articulated your thoughts really well.beautiful dish from your mom, I love the use of orange juice in this dish! Cheers 🙂ReplyCancel

    • Aysegul Sanford - Thank you so much Amisha.. I am sure it was no easier for you to live your beautiful country. I’d love to hear your story as well.
      The orange juice is the secret ingredient in this recipe. It goes so well with the celery root. I hope you will get a chance to try it sometime.
      Cheers! <3ReplyCancel

  • Alp - This is the kind of recipe that you appreciate when you get older (my mom did this too and i wasn’t a fan when i was a child haha).ReplyCancel

    • Aysegul Sanford - I know, right? It was my favorite growing up. Any zeytinyagli yemek was so big in our house.
      I wish you are doing well Alp.
      Sending you much love from the States.ReplyCancel

  • Stephanie McKinnie - Thank you so much for sharing your story! I can’t imagine the US without immigrants, isn’t that what we all are anyways? It must have been so hard to leave your mom, thank goodness for Skype. We are lucky to have you here and I have loved getting to know you! xOReplyCancel

    • Aysegul Sanford - So true. Thank you for your kind words.
      Yes, it was difficult, but she was happy for me as she saw how happy I was when she came to visit me. I hope she still feels the same and watching over me from wherever she is.
      I do love getting to know you as well. Meeting people like you is one of my favorite thing about blogging.
      Much love and hugs my friend. <3ReplyCancel

  • Stephanie McKinnie - P.S. I am very intrigued about this dish! Loving the idea of orange juice!ReplyCancel

Get your slow cookers out friends! We are making these Slow Cooker Honey Mustard Drumsticks.
Here is a no-fuss and easy to make recipe with less than 10 ingredients. If you are a lover of the sweet and tangy flavors of honey and mustard combination, this recipe is for you.

Slow Cooker Honey Mustard Drumsticks: A delicious slow cooker honey-mustard chicken drumsticks recipe.

Editor’s Note: This post is sponsored by UNCLE BEN’S®. The compensation received in exchange for placement on Foolproof Living is used to purchase ingredients and props, write blog posts, take and edit photos and maintain this website in general. However, though compensation was received in exchange for coverage, the thoughts and opinions mentioned in this post are my own. Thank you for supporting brands that support Foolproof Living!

The move is in full force. My husband has already made it to Vermont and started working. I, on the other hand, have been packing every single day for the last 8 days. One of the two bedrooms in our house is filled with boxes all the way to the ceiling. There is absolutely no way to even walk inside the room. I am doing my best to take it all easy, but moving to Vermont in the middle of winter is giving me a little bit of an anxiety. Luckily, for the first few weeks we will stay at the hotel, which will not only allow us to get some rest, but also have enough time to find a new home for ourselves. I am excited and exhausted all at the same time, but I keep reminding myself that it is all a part of the journey.

Even though most of the kitchen stuff has been packed, I kept my slow cooker out, because (1) I still have a few days to leave and (2) I still need to eat. Plus, I am just not ready to start eating restaurant food every single day until we have our new place. And who knows when will that happen. So I made this slow cooker honey-mustard drumstick recipe and served this on a bed of UNCLE BEN’S® Flavored Grains Long Grain & Wild Rice, Original Recipe. What I love about this recipe is that even though it requires just a few ingredients, the end result has bold flavors that are truly satisfying, especially if you are like me, a lover of honey and mustard combination. (more…)

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If you are a fan of Mexican food, you are in for a treat. This Chicken Quesadilla Cake is made by layering tortillas with refried beans, corn, jalapeños, chicken, tomatoes, and sweet peppers.
The best part is that the possibilities are endless. Don’t have chicken? Swap it with beef or shrimp. Are you vegetarian? Swap chicken with mushrooms or even tofu.

This Chicken Quesadilla Cake is made by layering tortillas with refried beans, corn, jalapeños, chicken, tomatoes, and sweet peppers. The best part is that the possibilities are endless. Don't have chicken? Swap it with beef or shrimp. Are you vegetarian? Swap chicken with mushrooms or even tofu.

This coming week is going to be my last week in Atlanta. It is bittersweet because I lived in this city (on and off) for over 10 years. Even though I am excited about living in Vermont, a part of me will always miss Atlanta.

Speaking of being excited, next Sunday is going to be a big one around here as Atlanta’s Falcons are playing in the Big Game. Everyone I know is in a party mood and most friends are reaching out for game day recipe ideas. So I came up with an elaborate Mexican recipe that will wow your friends and family.

I know this for a fact because I made this chicken quesadilla cake several times during the holidays and it was a big hit every single time. Imagine, our favorite Mexican flavors like refried beans, corn, cilantro, jalapenos, shredded cheese etc., layered between flour tortillas in a large spring form pan, baked in the oven, and sliced and served as “cake”. Who would say no to that?! (more…)

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  • Betheny Sparks - WOW!!!  This is such a great idea. I would have never thought to make a cake like that. Love it!I, too, like to shop from Kroger. I used to go to Publix but after they opened one close to our house, I much prefer the new Kroger now. I need to check out their new line of products. Looks really good.  Thank you for sharing!ReplyCancel

  • Chrissann - OMG! I have never heard of anything like this, I’m going to make this as soon as I can, sounds incredible! 🙂ReplyCancel

  • Mary - What a beautiful creation! it looks too elegant for a football game!!! the flavors sound delicious. Best of luck with your move to Vermont – it’s such a lovely State I’m sure you’ll soon be at home there:)ReplyCancel

  • Ruby & Cake - Wow! Just wow! I would face plant into this. ReplyCancel

  • Traci | Vanilla And Bean - Can I come to your football party just for the food?  What a fabulous savory, Mexican “cake”, Aysegul! I looove spicy food, so I say, pile on the jalapeños!  Yes to the mushrooms.. what a delicious way for vegetarians to enjoy this. I can see how the cream cheese would make this over the top, with a little bit of tang to tie all the flavors together. Total faceplant!! Thank you for testing this recipe to get it just right for us… it’s perfect!!  ReplyCancel