When ever I think of summer, caprese is one of the first thoughts that pops into my mind.
After sun, hot, tan, ice cream, and beaches, of course.
When ever I think of summer, caprese is one of the first thoughts that pops into my mind.
After sun, hot, tan, ice cream, and beaches, of course.
My very favorite tomatoes are back!
Baby orange tomatoes (Sun Golds) are perfectly sweet and juicy.
When I’m normally feeding just me, myself and I, I tend to throw random ish together and hope for the best.
I must be lucky because it all usually works out.
I’m back!
Back from an exciting, jam-packed week in Manhattan, eating all types of mouthwatering (and not always healthy) food, sucking down fancy cocktails, staring at tall men in suits (a rare breed in Seattle), trying not to get flattened by maniac drivers, and breaking in seven different pairs of shoes that I somehow managed to shove into my suitcase.
Don’t get me wrong, veggie patties can be quite mouthwatering.
Hearty black bean burgers and well-seasoned soy patties do have a special place in my heart. (Please, hold back the snickering.)
You might be wondering what in the world is that questionable brown stuff getting all cozy with the asparagus and bell pepper?
That right there, is tempeh.
So, a stack of subpar, stiff corn tortillas had been hanging out in my fridge taking up precious real estate.
I figured it was about time to turn those loitering carbs into something somewhat edible.
Oftentimes, I’ll create a recipe just so I can consume a specific ingredient.
An ingredient that normal people wouldn’t dareĀ eat solo.
Somehow, last weekend I managed to inhale precisely two-fifths of my most favorite carrot cake slathered in the fluffiest cream cheese frosting known to mankind.
So now it’s all about eating healthily.
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By this point, it’s probably quite clear that I consume a lot of eggs.
Besides being completely delicious, eggs are an excellent source of protein, they’re pretty darn cheap, and so very versatile.