Oh yes! It’s finally here!
I think I’ve been teasing this recipe with y’all since the summer, but I could not share it until it was absolutely perfect. I already have a ricotta recipe on the blog, but I wanted something that could be a little bit sweet. Because even spicy Sarah needs a sweet thing once in a while.
And boy, do I have it!
Continue reading “Cauliflower Ricotta Toasts”
Can I convince you to eat something with beets for breakfast? If it looks like this, absolutely!
I’ve mentioned this before, but my childhood was filled with beets. We would go to the amish market whenever we visited my aunt. My mom would pick up a GALLON of pickled beets. Between the five of us, they lasted MAYBE two weeks.
That always led to some very interesting discussions about number 1 and number 2, if you catch my drift.
Continue reading “My Go-To Chia Pudding”
Hey hey! Happy Friday friends!
Popping in with a happy hour for y’all because this comforting cocoa has been my go-to afternoon sip lately. And I hope I don’t lose you in the next sentence, so just go with me on this… the trick of the hot cocoa is… wait for it…. MUSHROOMS
Yes it is true!
Continue reading “Ginger Cacao Magical Hot Chocolate”
My heart belongs to this cream sauce… Seriously how have I never made this before?
And I am dying over it. Yes, sure, I die over everything. It’s quite possible my most annoying trait. My mom tells me not EVERYTHING can be amazing. (spoiler alert: it can.)
But this? It’s legit to die over. If you are a fan of cauliflower, I’ll meet you in (dairy free!) cream sauce heaven.
Continue reading “Pasta with Cauliflower Cream Sauce”
I can feel the hesitancy on your face. Just go on me with this.
This is just one of those things that us Americans need to get better about. The question of “what foods belong at breakfast.” We clearly do not have a problem with eating eggs or even smoothie bowls. So why should we limit what choices we have for dinner. I say… POWER TO THE PEOPLE!
It’s totally worth it
Continue reading “Easy Sweet Potato Breakfast Boats”