Okay, I’m more than ready for summer.
Being all cozy under a thick blanket with a steaming mug of peppermint tea in hand is nice and everything, but the whole constantly shivering and scurrying from insufficiently heated building to car that takes eons to warm up back to poorly heated building thing is really getting old.
It’s time to eat healthy again!
I guess you could wait until New Year’s Day, make eating healthy part of an actual resolution, (along with exercising more, saying hello to the neighbors instead of running away and hiding, plus going to bed at an actual reasonable hour rather than procrastinating for no apparent reason) but why put it off?
December means shoving as many holiday cookies in my face as possible (when no one is looking).
And struggling to pick out the perfect gifts for my family members.
Do you want to know the real secret to making vegetables taste like rainbows and unicorns?
Not that they don’t taste magical already… because they do.
As a vegetarian (well, picky pescetarian if you want to get super specific) I often find myself turning a side dish into a main dish.
Okay maybe two side dishes, because just eating cheesy, buttery potatoes for dinner might be frowned upon by normal human beings.
Breakfast tends to be a bit predictable up my kitchen.
Nonfat or low-fat plain yogurt topped with a sliced banana, plus a small bowl of granola swimming in unsweetened original almond milk.
Oh yeahhh, soup season has arrived.
And when I say “soup season” I mean the type of soup that sends gentle billows of steam into the air and warms your soul.
I just have to start off by saying that spaghetti squash straight up scares me.
Not in the same panicky, “freak out while screaming bloody murder and thrashing your arms wildly about” kind of way that spiders (or creepy crawlies in general) do.
This right here, is an epic salad.
The kind of salad that you actually want to dig your fork right into, savor every single bite, then call it a day.
