I’m so excited to unveil today’s recipe for Apricot-Date Energy Balls! They are nutrient-dense, ridiculously delicious, processed-sugar-free and gluten-free little beauties! And they are so, so easy to make – just let that food processor or blender do all of the work!
If my seasonal allergies are any indication, spring is OFFICIALLY here! And with spring comes all of the wonderful, glorious outdoor activities that those of us in cold-weather climes miss out on in the winter, so YAYYYY!!!
It’s time for another super-scrumptious salad recipe! Say hello to Arugula Salad with Raspberries, Figs, and Pistachios!
This salad was born out of my desire to have an excuse to eat more arugula, because I love its delicate leaves and peppery flavor very, very much and would probably make every other post on this blog an arugula-salad post if not for variety’s sake.
Spicy Avocado Turkey Burgers with Sweet Potato Fries, you are my new favorite! XOXOXO
Have you ever found yourself in a love affair with a food that you were previously all like “meh” about? That pretty much sums up my relationship with ground turkey. I once scoffed at it as a subpar substitute for ground beef and all its flavorful, red-meaty, fat-saturated goodness. Because I love to eat clean, but red meat and I are like this! My loyalty to it is fierce. We are bonded together in a Bonnie-and-Clyde-esque pact.
I could seriously be on the vegan+red-meat diet, if that were a thing. Just me, fruits, veggies, and a ribeye steak from an ethically-raised cow – YUMMM. Ground turkey wouldn’t have been invited to our island before my recent revelation.
Then I visited Detroit restaurant Central Kitchen and Bar (an experience highlighted in this post on my other blog, 100 Places in the D), where its blackened turkey burger invoked me. I mean, a turkey burger coated in blackening seasoning and topped with avocado, sweet peppers, and muenster cheese was not your typical humdrum turkey burger. I needed to keep an open mind and give ground turkey another try, right?
Happy Spring, guys! To celebrate this wonderful season of growth and rebirth and greenery, I’m bringing you this recipe for the dashingly spring-hued Avocado Everything Toast, which also happens to be one of the BEST things I have ever tasted in my life.
Hi guys! Spring is almost here for reals now, and with spring comes blackberries. I’ve been enjoying them in abundance over the last few weeks with them being cheaply priced at my local grocery store, validating my desire to develop this Gin-and-Soda with Blackberry-Sage Honey Simple Syrup and the recent Greek Yogurt Breakfast Parfait with Blackberries, Honey, and Almonds. There is nothing like sweet, tart, antioxidant-rich blackberries mixed into your morning yogurt or oatmeal or eaten on their own – or, of course, incorporated into a cocktail.
Hiya, all! Today I’m sharing this super-simple-to-assemble, six-ingredient Chicken Pita Wrap with Spinach, Red Bell Pepper, and Hummus. Because let’s face it: sometimes we really, really just want a sandwich . . . or a sandwich-esque item. Wraps are essentially rolled-up sandwiches, right?
TGIF, all! To celebrate the glorious forthcoming weekend, I’ve got this Spicy Chickpea Tacos recipe for ya!!!
I know Taco Tuesdays are all the rage – and for good reason. Tacos are AWESOME, and Tuesdays deserve to be spiced up. I mean, “Party Animal” wasn’t the moniker that immediately came to mind for me around that day of the week before Taco Tuesday became a thing, but now I’m all like, “Tuesdays, you’re so crazy!” Still, I like the idea of tacos being a Friday food, because in my mind they are a celebratory food, and Friday is a celebratory day for me on account of it means a two-day break from my cube-rat corporate day-job existence (who feels me???). So I hereby denote these Spicy Chickpea Tacos an Honorary Friday Food. [Cue the confetti!!!]
I’m super-psyched about today’s recipe because it contains an ingredient that is a mega luxury in my world. No, not white truffles flown Express from Italy or flecks of pure gold – I’m talking something far more exquisite. I’m talking – Greek yogurt! As you likely gathered from the title, it’s the building block of today’s recipe, Greek Yogurt Breakfast Parfait with Blackberries, Honey, and Almonds.
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