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There’s nothing quite as satisfying as a bowl of creamy butternut squash soup, right? Especially after a long, chilly day. And for me, there’s nothing quite as satisfying as walking into my cozy kitchen, knowing that regardless of the work day I’ve had, the kitchen is my happy place.
If I were to ask you where you show up in your life, what would you say? Do you show up for books or people or yoga classes or cooking? For leisurely brunches or a beer after work? Do you make time for meditation or naps or podcasts or travel? Think about this question for a second. Where do you show up in your life?
Ever since I noshed on hearty falafels, creamy tzatziki, warm pita bread, and nutty tahini in Helsinki (recap post coming soon!), I’ve been craving Mediterranean food. But, let’s be honest. I crave Mediterranean food most days of the week.
Looking for an alternative to your favorite chicken salad sandwich? I’ve got you covered. This vegan version is just as delicious (and even more nutrient-dense!) than the creamy chicken salad of your dreams. Without compromising flavor or texture, I’ve made a few swaps and the result is both sweet and savory.
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.
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.
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.
Body image. Oh, body image. It’s something we want to talk about it, but it’s also taboo. I was reading a few articles the other day about body image relationships, and I came across this. I wanted to share it here. It struck a cord with me, and I hope it does for you, too.