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.
Warning.
There is no way that these decadent pumpkin bars smothered in perfectly sweetened cream cheese frosting could possibly be considered even remotely healthy.
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.
I had a bit of a tough time coming up with the title for this one.
All of the options sounded rather awkward and clunky.
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.
