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.
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…
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.
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.
Sometimes you need a big bowl of something covered in cheese. If you add broccoli to the bowl of something covered in cheese, you feel much better about eating it. Proven fact.
Brown rice flavored with sweet paprika and eggs that have been fried in coconut oil topped with hemp seeds, hot sauce and sour cream — only 10 minutes to food!
I complicate things. I try so hard to come up with good recipes for this blog, that I end up coming up with nothing at all and feel defeated. As soon as I step away and start cooking for myself and my own enjoyment again, things get tasty. I’m really going to focus on sharing…
One of my all time favorite vegetables is sweet potatoes. Sweet potatoes seemed to have somehow been relegated to only being covered in obscene amounts of sugar, marshmallows and pecans for only 2 days a year.