...them before chopping them up and adding them to the salad. Pickled red onions – They add a pop of tangy flavor. No time to pickle? Sliced green onion would...
...Diced tomatoes and their juices – Along with vegetable stock, they create the brothy base of the soup. I love their sweet and tangy flavor with the cheesy tortellini. Balsamic...
...feel free to omit them for a more traditional peach sangria. While I used yellow peaches, you could swap them for white peaches or add sliced apples, oranges, or strawberries...
...it again the next day… and then the next day after that… As creative as I like to get at dinnertime, there’s something comforting (and probably a little OCD) about...
I got a twitter notification the other day that said “congratulations, exactly 3 years ago you started with Twitter.” I’m not really one for remembering anniversaries, much less blog-o-versaries, but...
...on Lundberg Organic Brown Rice Thin Stackers. Then, I top them off with fresh veggies and a little feta cheese. The combination is light and fresh, but super satisfying –...
...6-8 Ingredients 2-3 tablespoons coconut oil 1 large onion, coarsely chopped 4 garlic cloves (I add them whole, the blender will do the work later) 3 lime leaves (or a...
...with the leftovers. The next morning I baked a tortilla until crispy, and topped it with edamame hummus and a fried egg. (New discovery: the breakfast tostada). The rest of...
...Half the recipes are at the ready recipes, which are simple to make with on-hand ingredients, and half the recipes are in advance recipes, which are designed for meal prep....
...go on the side. The trick is to parboil the sweet potatoes before slicing and grilling. This way, the wedges become fully cooked as the outside chars. After they come...
...recipes from his column on The Guardian. He just has so many unique ideas. This one is going into the category of “I’ll-probably-make-this-over-and-over-until-we’re-entirely-sick-of-eating-it.” You can’t exactly tell from the photo,...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
