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!!!]
Happy Saturday, guys! SATURDAYYYYY!
Heralding Saturday as amazing is not a revolutionary declaration, I know. Most of us are pretty damn into today. I’m especially excited because here in the D, we’re supposed to have a temperature high of 60 degrees today – 60! In February! Heck yes I will be spending as much time as possible outside today!
And to top it off, I’m presenting an incredibly healthful + scrumptious breakfast recipe that will get us all revving high and ready to take on this beautiful day. Say hiya to the Turmeric-Kissed Date and Banana Smoothie Bowl with Sliced Avocado!!!
I find comfort foods are critical during these chilly, gloomy winter months in boosting my morale – but so are fresh fruits and vegetables. They remind me that sunnier days are coming! That’s why I love this Fennel, Cranberry, and Mint Kale Salad with Orange Honey Vinaigrette recipe!
This dish feels like the quintessential winter salad to me. It contains hearty, seasonal elements: fennel, cranberries, oranges. It’s brightly colored and full of vibrant flavor, helping to ease the winter blahs. And the mint adds a freshness that makes spring feel THAT much closer.
Today is all about the kind of chocolatey, coconut-y banana-laden goodness that beckons you out of bed in the morning with a smile on your face and joy in your heart. Chocolate Coconut Banana Smoothie Bowl is IN THE HOUSE!!!!
(I never underestimate the power of a delectable breakfast to motivate me to rise. Awaking with the image of fresh-baked muffins in my head made getting up for class sophomore year a delight. Oh, dorm food days, I do miss you sometimes!)
I’m a wee bit enthused about this one. This Chocolate Coconut Banana Smoothie Bowl recipe contains unsweetened raw cacao powder AND cacao nibs (think a more natural version of baking chips). Unsweetened raw cacao is LIIIIIFE, in my book.
Happy Friday, my dears! It’s the W-E-E-K-E-N-D! And to celebrate, today I have this Garlic Roasted Almonds recipe for ya. 🙂
Having a Monday-through-Friday day job in corporate America (for now, at least!) that doesn’t quite vibe with my personal interests, I very much savor the weekend, a.k.a. Real Life, as I call it. During Real Life time, I have the space to do all of the stuff that my heart sings at doing, such as developing recipes for this blog (utilizing the precious daylight that is so scarce this time of year and oft missed when I’m corralled inside my cubicle), visiting new restaurants with my pals, and dozing off in front of the TV in my fleece sweatpants (seriously one of my fave pastimes. I am not a napper except when it’s dark and I’m in front of a TV). And snacking – lots and lots of unbridled snacking.
Hello, all! Happy New Year!!! I hope you had a safe and abundant holiday season full of relaxation, physical and mental recharging, and hopefully lots of cooking and eating of good food.
I’m glad to be back to writing on this blog after an unplanned month-long holiday break. December was a lovely time of connecting with oft-too-little-seen family and friends, enjoying decadent food and drink, and spending more time than usual in my beloved fleece sweatpants. All of the rest, relaxation, and socializing has been great. But I’m ready to get back into the game and give 2017 all that I’ve got!
Well, guys, it’s finally here: it’s Election Day 2016 in the U.S. Thank the Lord! I know most of you are with me in feeling that sentiment, regardless of your political affiliation. This election year has been a rough one; this contest has most of us pretty darn stomach-in-knots nervous.
Hello, all! Happy Friday! As you move into the weekend and are planning for the week ahead (which I know, I know, you don’t even want to think about right now as you are sipping your TGIF glass of vino – sorry!), consider making this Cinnamon, Honey, and Walnut Granola. It’s processed-sugar-free (yay!), using honey and dates as natural sweeteners, and i’ts super easy to make. And the best part is, you can then use it to assemble these scrumptious Mason jar yogurt breakfast parfaits to make your week ahead a little easier. Convenience + deliciousness? Yes, please!
One of the best things about fall being here is that it is finally soup weather again! I love me a good soup!
Blazing sunlight and 90-degree temps didn’t stop me from making it here and there this summer. A need to use the chicken stock gleaned from the carcass of a spent rotisserie chicken was the impetus for the first draft of this Black Bean Garden Soup back in August. My fridge’s contents were fairly sparse that night, so I needed to create a recipe out of what was on hand. Happily, I had the chicken stock, onions, a few jalapeños, some black beans I’d cooked up, the last dregs of a jar of minced garlic, and a can of fire-roasted diced tomatoes. I didn’t expect much from this cobbled-together soup, but man, did it turn out delicious!
Hello, all! Happy Monday! And happy October! I am so, so, so ready to start cooking with pumpkin and squash! But today, the million-dollar question today is: do you have any late-harvest zucchini lingering in your crisper? If so, HOORAY! This recipe is for you. And if you don’t have any zucchini lying around and just want to pop out to the store and grab some, believe me, you’ll be happy you did. This Tomato, Zucchini, and Mozzarella Bake is THERE-ARE-NO-WORDS good. Except maybe “amazing” times a million. Or times infinity. Times INFINITY infinity, even.
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