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.

Wild Rice Harvest Vegetable Salad.

Two nights ago I had my first scary parenting moment.  I heard something weird in the baby monitor and just had a bad feeling.  I ran up the stairs to check on Cullen, and found him throwing up in his sleep.  I had no idea so much liquid could come from a body so small.  Poor little guy is not feeling well. 


Last night, I tossed and turned with body aches, chills, and a fever.  I’m currently trying to take care of Cullen, pack the house, ignore a pounding headache, and figure out why my boobs are insanely sore.  Hoping and praying this is not another round of mastitis.  So needless to say, we are a little down in the dumps over here.


I have all these things I want to tell you about, but life is happening, so the stories will have to wait.  So instead, I thought I’d share my final recipe from my little Fremont kitchen (we’re moving into our big beautiful new kitchen on Saturday!).  Now that I’ve talked about boobs and baby puke, don’t you want to hear about food?  Sorry about that.

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I am on a major asparagus kick right now. I’ve been roasting it for dinners almost every night. This salad takes roasted asparagus to a new level. Combined with earthy beets, it’s a delicious and rustic dish.

Wild Rice Harvest Vegetable Salad

by Emily Malone

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Ingredients (4 servings)

    For the Salad

    • 1.5 cups Lundburg brown rice mix
    • 3 cups water
    • 3 large beets
    • 2 bunches asparagus

    For the Dressing

    • 2 tablespoons olive oil
    • 1 tablespoon red wine vinegar
    • 1 tablespoon orange juice
    • pinch of salt


    Start by preheating the oven to 375 degrees.  In a sauce pan or rice cooker, combine the wild rice mix and water, and cook until tender and fluffy.  If you don’t have wild rice (or prefer another variety), feel free to sub in your preference.  While the rice cooks, you can get your veggies ready!

    Trim the woody ends off the asparagus, and lay in a single layer across a sheet pan. Drizzle with olive oil and salt, and slide into the oven. Roast for 35-40 minutes. They key to really good roasted asparagus is to roast long enough that the stalks are flimsy and the tips are slightly charred. In my opinion, there is nothing better!

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    While the asparagus roasts, peel the beets and then slice thin – I used a mandolin to get mine to an even thickness.

    Heat a grill pan over medium high heat (or you can use a real grill if you are feeling ambitious!). Lightly oil and then lay beets across the pan. Grill on each side for 10 minutes or so, until beets are tender and slightly charred.

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    In a small dish, combine all dressing ingredients and whisk to combine.  Once the veggies and rice are ready, combine all ingredients in a large bowl, and mix into a salad. Serve immediately or at room temp, and enjoy!

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    I always hesitate to buy beets because they seem complicated and messy to deal with, but I never seem to regret it when I do.  I have stopped eating dairy for a while (while I’m breastfeeding), but I can’t help but think that some goat cheese crumbles would be a nice addition to this plate.

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    It felt kind of bittersweet to cook what I knew was my last recipe in a kitchen that has been very good to me.  As excited as I am for our new home and new adventure, I’m a little sad to leave our old neighborhood behind.  We spent this year living right in the heart of the city, and I’ll miss my photography balcony overlooking the chocolate factory and the taco truck.

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    I’m always weird about change, even when the changes are good.  I have a hard time letting go and moving on.  Comfort food most definitely helps, and this recipe is most definitely comforting.

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    This was our last weekend in our current house!  Friday night we drove over to our new house, which officially became ours. 


    Cullen had fun crawling around the floor of his new nursery.  He loves the longer carpet!


    We don’t officially move in until this coming Saturday, but each time we’ve driven over, I’ve taken a car load of stuff with us.  It feels silly to go empty handed!  Friday night I took all the big kitchen appliances – things that are hard to pack into boxes, and easier to just throw in the car. 

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    Perhaps the best space in our new house is our gigantic and gorgeous kitchen.  Here’s a sneak peak. 

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    Onto this next chapter of our lives!  I have moved every year for the last 10+ years, and every time I think it gets easier.  Although this time, moving with a baby is making things just a little more complicated. 

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    Saturday morning we were up early so that Cullen and I could cheer for Casey at the Magnuson Earth Day Half Marathon!

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    This was my first time at Magnuson Park, and wow – it was gorgeous! 

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    The weather was perfect for both running and spectating.  So much sunshine!

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    Actually a little too much for this little bear.  We had to bust out the Baby Banz so that he could see in all the bright light!


    The starting/finish line was right along the bank of Lake Washington.  I can’t wait to come back to this park again for running and walking – such a beautiful space. 

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    Casey actually signed up for this at the last minute, when I happened to see a posted for it earlier in the week.  He’s training for the Flying Pig Marathon coming up in two weeks, so this half fit perfectly into his training plan, and gave him a chance to get back into racing mode before the real deal. 

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    The race included a 5k, 10k, 15k, and half-marathon – all looping around a 3 mile course.  That meant that Casey had to loop four times (and included one big hill) – not the best course, but still good preparation for his marathon. 

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    The loop course made it easy for me and Cullen to watch and cheer.  Although I was really the only one cheering…

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    It was a pretty small race, and I was counting the number of white (half-marathon) bibs I saw going past with each loop.  Somewhere around the half-way point I realized that Casey was in fifth place!

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    And by the time he came around for his final stretch, he had moved his way into third.

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    He finished in 133:58 – not a PR for him, but still a GREAT race, and a third place overall finish!  Neither of us has raced since 2010, and it was so fun to be back out there cheering and watching him run.  We are planning to sign up for a lot of shorter distance races this summer, and I’m looking forward to jumping into the Seattle racing scene!

    Cullen woke up just in time to yell “Congrats, Dad!”

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    Post race celebration at Revel – my favorite Seattle restaurant.  I started with one of the pastry items – toast with house-made Nutella, olive oil, and coarse sea salt.  Out of this world. 

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    For lunch, we split the Abura noodle with Chinese broccoli, shitake mushrooms, smoked chili sauce, and a hard boiled egg.  SO spicy!

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    And what was possibly the best veggie burger I’ve ever had.  A brown rice patty with pickled shitake mushrooms, walnut cheese, pesto, and sweet peppers.  I need this again sooner than later.

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    After all that food, the inevitable happened.

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    It was another gorgeous sunny weekend here, so we all just laid around soaking up sun for most of the afternoon. 

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    Sunday morning it was my turn to lace up my running shoes.  I’ll talk more about this later this week, but I am also racing in two weeks – the Indianapolis Mini Marathon (a half-marathon).  To say my training has been sub-par would be a compliment.  It has honestly been pretty non-existent.

    I knew this weekend was my last attempt to see if even there is a remote possibility that I can pull this off.  With all the racing adrenaline of Saturday still with me, and a gorgeous sunny morning out on the trail, I set out to tackle my longest run yet in well over a year. 

    I pushed Cullen for four heavy and long miles in the stroller – my longest stroller run to date with no walking breaks.  At the four mile point, I jogged to Starbucks to meet Casey, who was there studying for a test.  I dropped Cullen with him and headed back to the lake to do another loop myself. 

    Most of my runs up to this point have been very short and littered with many walk breaks.  For the first time since 2010, I ran seven straight miles without stopping.  Four with a stroller, three on my own – averaging out at 10 minute miles overall. 

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    Most my my stroller miles were run around a 10:30 pace, and the miles on my own were closer to 9:00.  Even though seven is nowhere close to 13.1, knowing I still have some fight in me gives me hope that maybe just maybe I can run this race afterall.  But like I said, more on that later in the week!

    I carefully planned my run and coordinated with Casey so that we would meet back up at the best post-run spot possible – Might O donuts.  After finishing my last half-mile running uphill, I got there and collapsed into a chair.


    And them promptly inhaled two large vegan donuts – apple fritter and chocolate glazed with coconut.  Amazing.

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    Large iced coffee slurped down in about 30 seconds.

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    We finished up our weekend back over at the new house, trying to squeeze in some painting before our furniture arrives.  We took Cullen’s pack n play and put him to bed in a different room so that we could paint while he slept.  But first he enjoyed crawling around in his jammies. 

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    And then while he slept, we painted.  When they painted our house for selling, they did the thing where someone just painted every room tan.  It’s a nice color, but we’d like to liven it up a little. 

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    The real kicker is that they also painted all of the ceilings tan, so now we are going through and hoping to brighten them up with white.  Painting ceilings SUCKS.  But it will be worth it when it’s over!

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    Hard to believe it’s our last weekend in Fremont.  So much to do in just a few short days!

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