It’s hard for me to type this. I am currently in a haze(lnut) attempting to exercise self control knowing these are in the freezer. __________________________________________________ Insert page break to represent I just went to the freezer to have one. Okay, I’m back. I can go on now. Anyways, I can’t get on board when people put carrots in buns and call them “hot dogs” or when watermelon is covered with frosting and called “cake.” For this reason, I really
I take back what I said about the entrance of fall. I’m desperately clinging to summer via seasonal vegetables and bright colors. This gives me a lot of falafeelings and will make your taste buds sing / hum(mus). It’s packed with fiber, protein, antioxidants, and flavor. Check out how to get it done below!
I’m not exactly sure what to call this. Maybe a chickpeazza? Because it’s made with chickpea flour and just a few other ingredients. Technically, it’s called socca but whatever you want to call it, it’s certainly a soccaulent way to start your day. Or end your day. Or have in the middle of your day. The base provides the perfect vehicle for any meal, any time, any where. Recipe below!
It’s happening. And I don’t want to put it in writing but the cooler mornings and earlier sunsets means our good friend Autumn is upon us. What better way to welcome her with open arms than with a fall inspired salad. With protein from lentils and a little added crunch from chickpeas, I’m declaring this dish inFALLible. Recipe below!
You’ve seen black bean brownies and chick pea blondies, but I herein present to you cannellini bean carrot cake blondies. A few extra words attached to the name means more fiber and vegetables in this traditional dessert. Snag the recipe below!
I was at a pregame a few weeks ago and the topic of conversation between myself and a friend was that of hummus preferences. A colossal moment of silence for the dying art of social skills. Maybe I should start listing tentative topics of conversation in my notepad (jk I’ve done this before, too)? Anyways we were talking about how ridiculously good the Hope kale pesto hummus is and I had some ingredients and one thing let to the other
I’m a firm believer in having vegetables at every meal. This becomes somewhat difficult during snack time when I really just want a slab of almond butter on a spoon / rice cake, preferably both. That’s when somewhat tasteless / neutral vegetables come into play, like spinach, zucchini, cauliflower, and carrots. Usually these go pretty undetected in smoothies, but I chose to showcase the mighty carrot in bite / ball size form this week. I have now used
I have a knack for snacking. S-knacking, if you will. One of my fondest childhood memories was coming home from school and building a leaning tower of peanut butter crackers Pisa via Saltines and Jiffy. And pairing that with re-runs of Reba. Re(ba)-runs if you will. I’d like to think my taste preferences have elevated a bit with sophistication, color, and nutrients since then. Click below to see how I make a pact with my snack attacks.