Hellooo here’s a simple little picnic perfect recipe for when you want to munch on something light and healthy, plus flavorful of course.
I know there are a lot of beet haters out there but I’ll continue to adore the veggie, despite it’s staining properties, which paired with my mess-making skills often results in a murderesque kitchen scene.
Savory breakfast alert.
By now you should be well aware that I’m a sweet breakfast person.
I’m a big texture person.
As in squishy, gooey things aren’t always on the top of my “must consume now” list.
Fried rice makes an appearance quite often in my kitchen.
It’s easy, quick, cheap, and you can throw a wide assortment of veggies in there, along with protein(s) of your choice. Read More
I’ve been consuming muchos avocados as of late.
I mean they’re so creamy and filling, not to mention full of healthy fats!
I’ve been seeing chickpea noodle soup recipes all over IG and Pinterest anddd the Interwebs.
So clearly I had to see what all the hubbub was about and whip up my very own version!
I don’t know what it is, but it seems like a lot of people have something against egg salad.
Why though? Is it the texture, the flavor, the mere idea of mixing chicken eggs with lots of jiggly mayo and then plopping the mush on gummy white bread?
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I’ve been craving roasted fall veggies like no other, so here you go!
Delicata squash is sweet and creamy when roasted, plus you can consume its thin skin, anddd it’s not absolutely terrifying to cut (unlike its cousins big butternut and stringy spaghetti squash).
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Well.
I just published this recipe without writing a rambling blurb for all of you… not that you really care but I have to get my jumbled thoughts out of the brain somehow!
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