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.

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    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.

Hiking Saint Edwards State Park.

Another fun summery weekend in Seattle.  We tried to keep it sort of low key this weekend with no major plans.  My new favorite weekend thing is to make big family breakfasts.  During the week, I never have time for more than a bowl of cereal, so I like to do something more involved (and more decadent) on the weekend.

On Saturday morning, I threw together a mushroom and summer squash frittata – our oven broiler was having issues so we ended up folding it in half to finish cooking.  Turned out more like an omelet, but still just as delicious.  Paired with cantaloupe from this week’s CSA delivery!

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While Cullen napped, the rest of us enjoyed a few rare hours of laziness.  We watched the Olympics while the dogs snoozed and hogged the couch, and I taped all the trim in the living room to get it ready for painting. 


Once Cullen was up, we headed out for a few hours.  We checked out the University District Farmers Market for the first time.  Now I understand all the hype – what a great market!  So many vendors with an incredible amount of produce, and prices that put the grocery stores to shame.


We walked away with these two huge flats of organic berries for only $20.  We were literally eating them by the handful as we walked back to the car.  I wish summer would never end.


After the market, we all headed to Greenlake for a three mile loop together as a family, and then back to the house so Cullen could get in a good afternoon nap.  While he slept, Sarah hung out at home so that Casey and I could go for a rare run together.  We covered about 3.5 miles together, bringing the daily mileage total to about 6.5 miles.  Not bad!

We went into downtown Kirkland for the early bird special with Cullen.  He goes to sleep pretty early, so we don’t go out to eat very often, but since he’d had a few good naps we thought we’d brave it.  He did great, and we all enjoyed delicious Mediterranean food. 


Sunday morning I was up and immediately thinking about all those gorgeous summer berries from the market.  Cullen ate almost an entire pint of raspberries, and then had a major fit when I finally cut him off. 


Once the berry monster had been thrown into the bathtub, I got started on breakfast for the rest of us.  Homemade double-dipped french toast – I refilled on berries two or three times.  Can’t get enough.

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We needed a big filling breakfast to fuel our afternoon fun!  It’s been sort of grey here lately, and once we saw the sun peeking out we decided we wanted to do some sort of outdoor adventure.  Saint Edwards State Park is just a few minutes from our house, and I’ve been waiting for the right day to check it out.  Sunday was it!

My friend Carly was nice enough to let us borrow her hiking backpack – it fit Cullen perfectly.  (For those who are interested, it’s a Kokopax, and we loved it).  Casey did the honors of wearing the extra 18.5 pounds, and we set off on our adventure!


St Edwards is a 300+ acre park that borders the shore of Lake Washington in Kirkland.  Hard to believe it’s just a few miles from my neighborhood!

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It took Cullen about ten minutes to get used to the idea that he was going to ride in a backpack and not crawl around on the ground.  Once he settled down, he was a total trooper the rest of the way. 

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We looked at the trail map and planned to do the longest loop around the border of the park – I’m guessing it was 4-5 miles.  We climbed deeper and deeper into the park along a steep path that overlooked gorgeous wooded ravines. 

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As we approached what sounded like the shoreline, we went down a pretty steep path toward the shore.  I was glad Casey was wearing the backpack and not me!  We took it slow, and eventually made it to the clearing…

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Where we found a gorgeous lakeside paradise waiting for us at the bottom.

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Absolutely beautiful.  Boats humming on the lake, the sun sparkling on the water, and just enough tree cover to give us shade.

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Sarah is leaving to go back to school soon, and I get teary every time I think or talk about it.  We are so lucky to have spent these amazing summers together, but it has made saying goodbye so much harder.  I’m soaking up every minute we have left!

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We all plopped down on a tree stump to rest and eat a few snacks.

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I packed a small backpack with things like water, puffs for Cullen, a few teething toys, diapers, etc. – no one wants to be stranded in the woods with a poopy, cranky baby.  I also packed snacks!

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I picked up this coffee cardamom chia ball at a local store, and I believe it is locally made.  It was delicious!  Need to get my hands on a few more…

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We hiked out of the clearing and headed back up through the park.  What came down would have to go back UP!  Along the way we found this awesome old log jutting out over the water.  Sarah and I decided it needed to be climbed.

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I still find it so incredible that Seattle has these amazing spots tucked right inside the city.  I am so happy when I’m near the water – can’t get enough.

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As we made the very steep climb back UP the path, Casey motioned to me to look behind him.  Our littlest hiker had called it a day.

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He snoozed through the rest of the hike until we got back to the car.  It was a great hike and I’m thrilled to have discovered a new favorite park!  Looking forward to doing it again soon.

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We spent the rest of the day lounging on the patio, watching the Olympics, and painting the living room.  Hoping to finish it tonight!

Strawberry Banana Bread.

If you’re anything like me, you look forward to summer all year long.  Sundresses, sunscreen, beach towels, wedge sandals, dinners on the patio, gooey s’mores – some of the best parts of the season, right?  But that’s not what I’m talking about. 

All year long I look forward to summer produce.  And when it finally arrives, I cannot get enough of it.  I go to farmer’s markets and instantly forget about what I already picked up at the store two days ago, or what will arrive from our CSA tomorrow.  I go NUTS.  I buy squash by the dozen and berries by the flat.

And then I get it all home and PANIC that I cannot possibly eat it all before it goes bad.  Last week I saw an amazing deal on organic berries at the market, and couldn’t resist picking up – oh, you know – four pints of them. 

Strawberry Banana Bread by Daily Garnish

These were the best berries I have had all summer.  Ridiculously sweet, adorably tiny, and perfectly ripe.  I started off strong – plowing my way through the first pint within the first hour.  But as my attention turned to things like plums and melons, the berries started to look sad. 

Nothing makes me cringe more than tossing out perfectly good (and expensive!) produce, so I wanted to make good use of what was left.  It was the perfect storm of wilting berries and blackening bananas, and so I knew what I had to do.

Strawberry Banana Bread by Daily Garnish

Strawberry banana is one of those classic flavor combinations you always see on things like yogurt, smoothies, and bubble gum.  So why not add summer berries to what I already know is amazing banana bread?  If you have an abundance of berries this summer, I can’t think of a better way to use them up than this.

Strawberry Banana Bread

by Emily Malone

Prep Time: 15 minutes

Cook Time: 55-60 minutes

Ingredients (1 loaf)

  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unbleached cane sugar
  • 1/4 cup light brown sugar (loose)
  • 1/2 teaspoon cinnamon
  • 3 ripe medium bananas
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • 1 cup chopped strawberries
  • 1 teaspoon vanilla


Start by preheating your oven to 350 degrees. In a large mixing bowl, combine all the dry ingredients – flour through sugar.

In a separate dish, mash the bananas with a fork until they are totally broken down – they should look like goop! Add the eggs, applesauce, and vanilla and whisk until totally combined – try to work out as many lumps as possible.

Trim the tops off the strawberries and slice them into bite-sized pieces. If you have large berries, you may want to cut them in half more than once. Add the berries to the bowl of wet ingredients, and fold them in with a spatula.

Add the wet ingredients to the bowl of dry ingredients, and mix until just combined. Try to avoid over-mixing! Pour the batter into a greased loaf pan, and pop into the oven. Bake for 55-60 minutes. The top will be golden brown and have a good crust. Test to see if bread is done by inserting a toothpick in the thickest part of the loaf (it should come out clean when bread is ready).  Transfer loaf to a cooling rack, and allow it to cool for a few minutes before serving.

Strawberry Banana Bread by Daily Garnish

Do you see that oozing berry goodness?  Yes, it tastes as amazing as it looks.

Strawberry Banana Bread by Daily Garnish

Fresh strawberries take this banana bread to a dangerously addictive level.  They are gooey and juicy and I only wished I had added more so that I got one in every single bite.

Strawberry Banana Bread by Daily Garnish

This loaf lasted a total of ONE day in our house of three (adults).  I’d like to say it was an event split, but I’m fairly certain that I am responsible for 80% of it’s consumption.  No regrets.

Strawberry Banana Bread by Daily Garnish

Happy summer!

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