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Happy Sunday! It’s almost the end of the month (does anyone else feel like July flew by?), so I’m back with a slew of food photos. This round features a few of July’s breakfasts, dinners, and everything in between. If you missed my first post in this series, hop over to my Eats, Lately: June 2017.
One of the things I love about travel is experiencing life as a local. I have an affinity for grocery shopping where the locals grocery shop and eating dinner where the locals stop for dinner. I’ll stroll through parks and eclectic neighborhoods or even sign up for a group exercise class, just to get my bearings. And while Airbnb has paved the path for this type of travel, having a best friend who lends you her (or his) apartment is even better. Especially if that apartment is located in one of the most quaint, idyllic parts of a city.
If you’ve been following my blog, you’ll know that I love my food processor. And to be honest, I’m not sure how I survived without it. Mine is from Cuisinart, and it is pure magic. No, this isn’t a sponsored post—I just genuinely love the thing. I’ve made everything from dessert to dips to soups to energy bites. In all reality though, I’ve only scratched (pulsed?) the surface in terms of its versatility. So today, I’m bringing you yet another food processor concoction: pesto.
Happy Monday, friends. I’m finally home from a whirlwind of a month, and it feels so good to be back in Colorado. If you’re new to the blog, welcome! To bring you up to speed, I was traveling during most of June. The first part of the month was spent in the Midwest / East Coast. The later part was spent on the warm shores of the Pacific Ocean.
Oh, Chicago. What a lively, captivating, energizing, and humid place you are. Like most metropolitan cities, you’re a melting pot of people and cultures and traditions. You have quirky neighborhoods, outstanding architecture, towering skyscrapers, and unique boat tours. You have an expansive, beach-like lakeshore and beautiful homes.
You either love it or you hate it, but tuna salad was a staple in our house growing up. We’d add it to toasted sourdough bread, scoop it up with Triscuit crackers, or add it to a few crispy romaine lettuce leaves. My mom would throw together a few ingredients—freshly squeezed lemon juice, sea salt and black pepper, mayo, and capers—and we would dive right in.
This gluten-free, protein-packed, vegetarian pasta salad is a nutritious and colorful accompaniment to any potluck, BBQ, or weeknight meal. I added chopped herbs and lemon juice to keep it light and fresh, but it’s also hearty and satisfying thanks to the lentil pasta, garbanzo beans, and sun-dried tomatoes.
If you ask me if I love living in Colorado, I will tell you, yes. It’s been almost ten years and this place has changed the trajectory of my life. We’ve had our up and downs, of course, but that’s the nature of any relationship. I’ve found my closest friends, a stable job, the love of my life, and a perpetual growth that keeps me in a constant state of change.
I’m starting a monthly series called “Eats, Lately,” to round up recent dishes, snacks, restaurant meals, etc. While I love sharing food over on Instagram, I certainly don’t post everything I’m consuming. First and foremost, I have a life to live! Second, I would already have 3k photos posted to my account—I love to eat, and I eat all of the time.
Once Memorial Day rolls around, summer is practically here. And I love summer—everything about it: the sunshine, farmers’ markets, patio brunches, al fresco happy hours, hiking opportunities, and long days. These things are all beckoning, and I can’t wait to store my down jackets and boots for good.