Kristen Wood

@moonandspoonandyum23.2K total followers

About

I'm a cookbook author, food photographer, and recipe developer based in Flagstaff, Arizona. I'm the creator of MOON and spoon and yum, where I share globally inspired gluten-free vegetarian recipes. My work has been featured in Martha Stewart, Forbes, and other major publications. I'm passionate about making creative, flavorful cooking approachable for everyone!

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Say “recipe” and I’ll send it to you. If you’ve got a sheet of puff pastry sitting in the freezer, I know what you should do with it. Fill it with apple, sharp cheddar, and sage, roll it into pinwheels, and finish them with a little honey. Simple, flaky, sweet, savory... SO good. https://moonandspoonandyum.com/puff-pastry-pinwheels/ #applerecipes #easysnacks #snackrecipes #puffpastryrecipes #puffpastry

This pumpkin pie chia pudding is such a good one to have ready in the fridge. It’s creamy, full of pumpkin spice, and takes just a few minutes to put together. Ingredients: - 1 cup pumpkin purée - 1 cup milk of choice I like to use oat milk - 1 1/2 cups plain or vanilla Greek-style yogurt regular or dairy-free - 1/3 cup + 2 tablespoons chia seeds - 5 tablespoons maple syrup - 1 1/2 teaspoons vanilla extract - 1 1/2 teaspoons pumpkin pie spice - 1/4 teaspoon salt Instructions: 1. In a large bowl or container, combine the pumpkin purée, milk, yogurt, chia seeds, maple syrup, vanilla extract, pumpkin pie spice, and salt. 2. Whisk until smooth and well combined. 3. Let the mixture rest for 10 minutes, then whisk again thoroughly to break up any chia seed clumps. 4. Cover and refrigerate for at least 4 hours, or preferably overnight, until thick and creamy. 5. Give the pudding a good stir before serving. Enjoy! https://moonandspoonandyum.com/pumpkin-chia-pudding/ #pumpkinrecipes #ch

This might be the most fun thing I’ve done with an apple lately. The apple becomes the actual dessert bowl, filled with creamy custard and finished with a torched sugar top you get to crack into. Ingredients: - 3 medium sturdy apples I like to use Red Delicious - 1 cup heavy cream - ¼ cup granulated sugar - 2 tablespoons tapioca starch or cornstarch - 2 teaspoons vanilla extract or vanilla bean paste - Pinch of salt - Additional granulated sugar for brûléeing Instructions: 1. Cut the apples in half vertically. Carefully scoop out the cores and enough flesh to create shallow bowls, leaving about a ½-inch border. 2. Add the removed apple flesh, heavy cream, sugar, starch, vanilla, and salt to a blender. Blend until completely smooth. 3. Pour the mixture into a saucepan and cook over medium heat, whisking continuously, until thick and bubbling, 2-5 minutes. 4. Spoon the custard into the hollowed apple halves. Refrigerate for at least 3 hours, or until completely chilled and firm. 5.

I’ve been having way too much fun messing with grilled cheese lately. Comment “recipe” and I’ll send it to you. This version has salted honey butter, tangy kimchi, and plenty of melty cheddar... and it might be one of my favorites yet. https://moonandspoonandyum.com/kimchi-grilled-cheese/ #grilledcheesesandwich #sandwichrecipe #homemadesandwich #easylunchideas #lunchrecipes

Say “RECIPE” and I'll send it right away! These marry me potatoes are dangerously good. Soft potatoes, creamy sauce, plenty of garlic, parmesan, and little bites of sun-dried tomatoes in every bite. The best part is you just throw everything into a dish and let the oven do the work. https://moonandspoonandyum.com/marry-me-potatoes/ #potatorecipes #easydinnerideas #quickdinner #onepandinner #creamypotatoes

These gluten-free butter swim biscuits disappear almost immediately whenever I make them. 🙌 INGREDIENTS: - 2 cups gluten-free all-purpose flour with xanthan gum - 1 tablespoon baking powder - 1 teaspoon salt - 1 teaspoon sugar - 1 1/2 cups buttermilk or milk + 1 tablespoon vinegar - 1/4 cup plain yogurt or sour cream - 1/2 cup butter INGREDIENTS: 1. Preheat the oven to 450°F. Place the butter in an 8×8 square baking dish and let it melt in the oven as it heats. 2. In a bowl, whisk together the gluten-free flour, baking powder, salt, and sugar. 3. Stir in the buttermilk and yogurt until a smooth sticky dough forms. 4. Do not overmix. It should look soft and scoopable, not kneadable. 5. Carefully remove the hot dish with melted butter. Pour the dough directly into the butter. Use a spatula to gently spread the dough evenly. The butter will pool around and slightly over the top. That’s exactly what you want! 6. Lightly score the dough into 9 squares using a sharp knife. 7. Bake

Comment “recipe” and I'll send it right away! 💛 Marry me butter beans have been one of those dinners I didn’t expect to love as much as I do. 🙌 They’re creamy, rich, and full of that garlicky, sun-dried tomato flavor that just feels a little special. The butter beans soak up all that sauce and make every bite really satisfying. One pan, simple ingredients, and one of those meals that surprises people in the best way. 💛 https://moonandspoonandyum.com/marry-me-butter-beans/ #butterbeans #vegetarianmeals #easydinnerideas #onepandinner #quickdinners

If you love banana bread, you have to try it in chia pudding form. 🍌✨ This banana bread chia pudding is thick, creamy, naturally sweet, and topped with the easiest crunchy oat crumble. BANANA BREAD CHIA PUDDING 👇 Chia pudding • ½ cup mashed ripe banana (about 1 banana) • 1 cup milk of choice • 2 tsp maple syrup • 1 tsp vanilla extract • ½ tsp cinnamon • Pinch of salt • 4 tbsp chia seeds Banana bread crumble • ¼ cup rolled oats • 2 tsp maple syrup • 2 tsp coconut oil • Pinch of cinnamon • Pinch of salt For topping • 5 to 6 banana slices • Drizzle of maple syrup Mash the banana until mostly smooth. Stir in the milk, maple syrup, vanilla, cinnamon, and salt. Add the chia seeds and stir well for about 30 seconds. Let sit for 5 minutes, stir again, then pour into a jar and refrigerate overnight, or until thick and scoopable. For the crumble, combine the oats, maple syrup, coconut oil, cinnamon, and salt in a small pan over medium heat. Cook for about 5 minutes, stirring often, until l

Links

MOON and spoon and yum

https://moonandspoonandyum.com/

My Books on Amazon

https://www.amazon.com/stores/Kristen-Wood/author/B08NDM22VS

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