It’s been a minute you guys. I had a baby and am still working while taking care of him, so time has been a little bit tight for me.…
Freekeh is a super food ancient grain that cooks similar to rice. Its nutty, chewy and retains a good amount of bite so I like to err on the…
Believe it or not, I have actually never eaten stuffed acorn squash. Theres something rather unappealing about that to me, so I always slice it and roast it. Usually…
Contrast. I love it. In my clothes, in my workouts, with my paintings, in my food, even in my conversations. There is always two or three sides to every…
Yellow. This salad has golden beets, preserved lemon, Dijon mustard and turmeric. Green. Its got parsley, capers, lime zest and extra virgin olive oil. I guess unless you are…
Originating from the Tuscan area of Italy, panzanella is a favorite method of mine to use up left over bread. Since I spend so much money on food….por ejemplo……
The flower theme is still going strong in my house. I’ve found lots of ways to use the edible flower petals to topping a butter lathered butternut squash, to…
If your anything like me then your main experience with lotus root has been as a quick take away salad from a grocery store on some random street in…
It may not feel like the end of winter with the mounds of snow that keep coming down, but in two weeks its officially spring! This fresh and bright…
Heads up, this is definitely not a low fodmap recipe- but due to high demand for more plant based recipes, and since I feed other people who have normal…