Miso Maple Glazed Squash with Brown Rice and Brussels Slaw

Pump up your Monday and squash the competition. These colorful bowls are just perfect meal prep for the week!

Here’s the thing. This bowl is bordering between grain bowl and salad. And, right now, because I am feeling virtuous, I am going to call it a salad.  Here’s the thing, I love salad, but salad with iceberg lettuce and weird dressing? No, I do not love that kind of salad. What’s worse is a salad that is wilted before I even put the dressing on! No thank you! Whenever I make salads, I make them big, colorful, full of different veggies, and I always finish them off with cheese. Always.

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Harissa Lentil Stuffed Butternut Squash

This weather lately has got me thinking about the Mediterranean lately. Specifically how I wish I was out of the cold, DC sadness.

This weather is just a roller coaster of emotions. It is cold one day, then hot the next day, then a freaking blizzard two days later. I have been feeling so stir crazy lately, which might explain all of these crazy dreams I have been having lately. I think my unconscious is definitely playing into my desire to travel this year. Except why does my brain think it is totally normal for me to roll out of bed, onto a horse, to a flight to Japan?

I really need to get some more sleep

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Buttery Roasted Cardamom Carrots with Feta and Pistachios

This post was sponsored by Brummel and Brown

 Hey you! Let me introduce you to my new favorite go to New Year salad. That really should be the alternative title of this post

To be honest, salads can often be, well, so boring. I mean, don’t get me wrong. I pretty much eat a salad every day of my existence. And I love them so much. But I find most renditions of a salad to be completely lacking in flavor and/or heartiness. Have you ever shown up to a restaurant and get a bowl of sad iceberg lettuce, two (why is it always two?!) cherry tomatoes, and maybe a sliver of red onion?

Those salads give salads a bad rap!

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My Go-To Formula for the Savory Breakfast Grain Bowl

Breakfasts for me used to always be sweet. Maybe because I am such a sweetie.

I definitely inherited my mother’s sweet tooth, because I always wanted pancakes, waffles, or that yogurt that is basically chocolate mousse in a cup. Do you know what I am talking about? Yoplait Whips were definitely breakfast food back in my 10 year old mind. That being said, I also love a good eggy meal…only I usually make them for lunch or dinner instead of breakfast. I dunno why, but it might have to do with the fact that I never really got into eggs until I was in college. Being a vegetarian and in need of some protein, I learned to get over my dislike of eggs. I still ate pancakes, but eggs were just such an easy option for a busy college student at 9 PM who had not eaten anything

So on weekend nights, I virtually inhaled omelets

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Stew-y Chickpeas with Tomatoes, Capers, and Grilled Halloumi

Oh hey, look, another chickpea recipe! 

And it’s a recipe that just screams summer, which we all need right now because Monday is not the most summer-y day of the week. Ok ok, for real though, I feel like Mondays just require fun food, you know? Just something to push us into the thralls of the week ahead. Especially after testing some pretty dicey mango recipes yesterday and feeling like I had the ultimate sugar rush.

One might say I’m part mango now.

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Roasted Eggplant “Sabich-ish” Salad

Hey yo! It’s BBQ season!

LEt’s be real, BBQ season is probably my favorite kind of season. It is the time of year when bread, cheese, grilled vegetables, and wine can come together for an acceptable sort of meal. That’s kind of why I like meals in bowls. It makes snacking feel acceptable. Plus, who doesn’t want to curl up with their snacks on the couch?

If you try dong that with a plate, I can tell you from experience it will not end well.

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Dal Stuffed Sweet Potatoes

It is here! It is finally here!

I know I have been promising y’all a dal recipe for some time. And I have finally got around to posting about it. I know it makes absolutely no sense for me to be posting a warm, stew-like creature of a meal during some of the hottest days we have had thus far, but I cannot help myself! It is just so rich, so filling, and yet made of wholesome ingredients.

Plus, when warm stew-like creations ever stop me before? I’m melting and still rocking this.

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Buckwheat Banana Pancakes

These pancakes are a bit life changing.

I know I’ve touched on this before, but like, I am obsessed with breakfast food. No joke. I want all the breakfast foods, sweet or savory, all the time. Eggs, pancakes, waffles, hash. You say the words and I am SO. GAME. What makes that hard is most breakfast food is hard to take to work, ya know? And I am at work for a considerable portion of my week. So even if I want breakfast food for lunch (aka, that is most days) it is damn near impossible to make my dreams a reality.

If you’ve ever had a cold fried egg, you now exactly what I am talking about.

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Soaked Coconut Quinoa Porridge

There’s something so comforting about the word porridge, right? Even if it is 90 degrees outside?

I mean, the word porridge just feels nourishing, right? Much more than warmed quinoa breakfast, am I right? And even as summer begins to poke over the horizon (thank GOODNESS) I still want that comfort that a warm bowl of porridge provides.

Then again, I am the kind of person who drinks hot coffee all year round

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