Elote Salad with Avocado Green Goddess Dressing

We have having a major corn moment and I am in total love.

I used to shy away from corn, mostly because my only exposure to it was the frozen stuff my aunt would serve her kids at daycare. It was way too sweet, way too starchy, and had zero flavor. There are some veggies that I am totally for eating frozen, but corn just is not it. But, now that it’s summer and we have full exposure to the stuff on the cob, I am absolutely in LOVE with adding corn to absolutely everything in a way I never desired before.

Sorry if I’m getting too corny for ya.

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Spaghetti Squash Pad Thai

Today, I am rambling all about pad thai in an attempt to turn your week around!

I promise ya, this will be your new go-to weekend meal prep extravaganza. Because nothing says I love you quite like anything slathered in peanut sauce. I’ve made peanut sauce before but, y’all, you ain’t never had peanut sauce like this before.

It’s proven your week will be made better with some peanut sauce. Trust me.

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BBQ Roasted Chickpeas with Polenta “Grits” (Instant Pot Friendly!)

Happy first day of spring! Are you ready for some sunshine?

Spring is always that season that we love, but it passes so darn quickly. In DC, springtime is absolutely magical. I love how the city comes alive with cherry blossoms and cherry or blossom flavored everything! Seriously, if you have had cherry blossom kombucha or cherry blossom donuts, you are missing out! It is just the best time of year! The worst thing about spring is how fragile it is. Yes, I used the word fragile because it is so true. One minute it is winter (cue today’s Nor’ Easter and 6 inches of snow) and the next, it is blazing hot! The worst last year was when all of the cherry blossoms froze and died RIGHT before peak bloom.

It was devastating.

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Kale Caesar Salad with Chickpea Croutons

Say hellooooo to your new favorite lunch!

Kale Caesar salad with chickpea croutons to the rescue.

This is everything I want in lunch: crunchy, crispy, tangy, flavorful and ridiculously satisfying. Like, super filling! I love love love it.

Oh and pretty easy too. I need something easy since I spend the majority of any break I take for lunch losing my brain in the internet vortex. Mostly over memes of things like Neopets circa 1999. What a great freaking game.

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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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Superfood Gingerbread Loaf

How is it December, the END of December, and I have baked ZERO things?

Oh sure, I can use my graduate apps and my and just all around adulating to blame for my lack of time cozied up to my oven, but that would just be excuses. If y’all did not know, I used to be a baking FIEND. In high school, I pretty much baked every weekend. Some standout were Smitten Kitchen’s gingersnaps and a clearly not gluten-free/paleo/vegan banana bread recipe from the back of a Land o’ Lakes box. And regard of what healthified recipe I would give to my parents or siblings, they would still just want the banana bread from “the back of the box.”

At least they were easy to please!

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Easy Baked Apples with Granola Crumble

This post is sponsored by Kitchfix

Hey Fall! Long time no see?!

Labor Day is a little bit of a weird holiday. It’s a soft winded goodbye to summer, and I’ve never been good at goodbyes but, here in DC, it will still be over 100 degrees for a long while. But honestly, I am so excited for fall. Fall is, without a doubt, my favorite season of all time. The weather get cooler. The vegetables get better (and I can have both butternut squash AND tomatoes! What??) It just smells like cloves and cinnamon all the time. Or at least I like to pretend it does.

Yeah, fall is pretty great.

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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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Sesame Coconut Granola

I am having a HUGE granola moment right now!

In fact, it’s so huge that as I type this, I’m finishing off a bag with some yogurt and strawberries and cashew milk. And by a bag, I mean a giant cluster that I am meticulously breaking off small pieces of to savor. I just do not want this granola fantasy to end.

Who am I and what have I done to myself?

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