about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Three Bean Pantry Salad

For as much as I love a good upside-down cake or multi-step vegetable pie, there are many times I’m rushing around and need to throw something together very quickly.  I get a lot of emails from readers who need ideas for make ahead lunches and things they can pack to take with them to work or school.  Today’s recipe comes straight from the pantry – all things you should have on hand already, and no trip to the grocery store required. 

Three Bean Pantry Salad

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  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 can garbanzo beans, drained
  • 3 large carrots, diced
  • 3 stalks celery, diced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 1/2 tsp paprika
  • salt and pepper to taste

To Prepare:  Start with the beans – you can use any three types of beans that you prefer.  I wish I had red kidney beans on hand because they would have been prettier, but like I said above – this recipe is all about going with what’s in the pantry.

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Open cans, drain, rinse, and add to a big mixing bowl.

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Dice the carrots and celery (and any other good crunchy veggies you have on hand – peppers would be great!) and add to the bean bowl.

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And just in case you didn’t know, your refrigerator’s veggie drawer should always always always have carrots and celery in them.  They are (along with onions) the base for everything!

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Next up, simple dressing.  Mix olive oil, red wine vinegar, lemon juice, garam masala, and paprika in a small bowl.  Whisk to combine!

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Pour the dressing over the beans and veggies and stir to coat.  Mmmmmmmm.

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It isn’t gourmet and it isn’t complex.  But it is simple, fast, and most importantly – healthy and delicious.

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The great thing about this type of salad is that it gets better by the hour.  The longer it sits (within reason), the more the flavors marinate and soak into the beans.

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So there you go – super simple bean and vegetable salad that takes 5 minutes from start to finish.  Because not every recipe has to involve turning on the stove or making a huge mess!

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Calling all DC area readers and bloggers!  The wonderful Lisa is organizing a fun blogger cookie swap on December 12th – I will be there and I’d love to meet and see more of you.  You can email her for more info or to RSVP!  Let me know if you’re planning on going!

Pumpkin Cinnamon Spiced Vegan Ice Cream

I am continually amazed that I am still in the running for Project Food Blog.  Thank you all SO much for the continued votes and support.  (You can vote for my latest entry here.)  If you liked the Pumpkin, Fig, Pomegranate Upside-Down Cake, you will love the accompanying vegan ice cream…

Pumpkin Cinnamon Spiced Vegan Ice Cream

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  • 1 cup canned pumpkin
  • 1 can lite coconut milk
  • 1/2 cup unsweetened almond milk
  • 1/2 cup agave nectar
  • 2 tsp cinnamon
  • 1 tsp vanilla

To Prepare:  I love making ice cream because it is so unbelievably simple.  The only thing you need is a little pre-planning, and the patience to let it freeze!  If you’ve already made the Pumpkin, Fig, & Pomegranate Upside-Down Cake (and you really should), then you should have an open can of pumpkin leftover.  This ice cream not only complements the cake perfectly, it makes good use of the rest of the can.

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The instructions for this could not be more simple – dump all ingredients into a blender and give it a good whir…

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If your dog ate your Vitamix, make sure you cover the gaping holes with a towel.

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Once the mixture is well blended, pour it into an ice cream machine.  You’ll need to make sure you freeze the inner bowl for at least 24 hours prior to making this (hence the need for pre-planning).  Then push start and let your magical machine do all the work (this ice cream maker is only $45 – totally worth it).

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In about 30 minutes, you should have delicious creamy pumpkin spiced ice cream!

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Perfect on its own, or next to a gooey piece of cake.

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Taste tested for approval…

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Two thumbs up. 

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