I mentioned in my weekly meal prep post for the week of 04/09 how we make vegetarian burrito bowls on the regular. They’re so simple and basic, which makes them super easy to throw together in a hurry.
Hello, friends! I’m really excited today because I’m getting ready to do what I do best — overshare way more information than anyone would probably need. That’s just who I am, so I may as well embrace it. 😉
Have you ever thought about how tastebuds change? One minute, your 6 years old and your sliding every single vegetable that touches your plate down to the dog under the table; hoping and praying no one notices. The next, you’re 27 and loading up at the all you can eat salad bar in your local…
I’ve gotten into the habit of browsing the grocery ads before shopping each week to see what’s on sale and I try to plan around it. This past week, beef stew meat was on sale, so obviously I grabbed some.
I don’t know about you, but I’m ready for summertime. Lemonade, long dog walks, sunshine and ALL of the strawberries. I made the mistake of glancing at the 15 day forecast and it’s a little depressing. Pretty much no sunlight and lots of rain for at least the next 15 days. 😦 But that’s alright….
Not only is this version of ice cream dairy free, gluten free, sugar free and vegan, but you also don’t need any fancy equipment. What???
I never understood people who said they often craved a big bowl of rice. I mean, really? Rice? Now I get it.
While there is certainly no shortage of crockpot taco soup recipes out there, I figured I’d go ahead and throw mine in the mix too.
The first time I had homemade granola, it was a gift from a friend. It was gingerbread flavored and it was amazing. I always had it in my head that making my own granola wasn’t practical or cost efficient — boy, was I wrong.
This post is 2 parts: 1/2 recipe and 1/2 from the heart. Scroll down until you see the picture to skip the heart part.