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.
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.
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.
Happy Monday, all! Today we have another recipe for a simple, flavorful salad. Drumroll please for: Strawberry Arugula Salad with Blood Orange Vinaigrette!
OK, so this salad sounds sups fancy because it has ingredients much more exotic than the stereotypical wah-wah iceburg salad with its watery leaves and cucumber and tomatoes and croutons and ranch. I mean, for one, it’s got a dressing that contains the juice of blood oranges.
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.