Last weekend, I managed to scarf down two doughnuts before we left the parking lot of the Franklin Farmer's Market. I felt like I needed some greens to balance me out. The crisp, crunchy greens paired with the sweetness of satsuma oranges would be good enough on its own, but add in creamy burrata with flakes of salt sprinkled on it and a drizzle of tangy balsamic vinaigrette?? DREAMY!
This recipe has been my go to recipe for years!! It is super quick, easy, and nutritious! Somehow, during the last couple of months, I managed to make it even easier by straight up microwaving the sweet potato instead of roasting it.... This recipe is will be the perfect addition to your life during these next few weeks when everyone seems to have delicious holiday candy and cookies on hand.
Last week, we found out Lainee Lou Hou relapsed, Immune Mediated Thrombocytopenia is back. The medications kicked in last weekend, and have bared their teeth through the week.
To end a particularly stressful week, because Wednesday was National Watermelon Day, and because both Lainee and I LOVE watermelon, I thought it would be fitting to share this recipe today!
This salad has a different name in our house, but it has a bad word in it, and I know there could be some of my GOTRs that read this, so I am keeping it out of this part. The first time I made this salad was on my birthday which is April 30th, and it was after my first bite that I gifted this salad its signature name. We had it every day that week, and since then we've had it every week.
Aside from being healthy and worthy of the mid-chewing 'mmmmmm's' (I'm thinking specifically of the scene in What About Bob? where Bob is eating corn at the family dinner table), my favorite recipes have three things in common:
- They make great leftovers
- They are easy and relatively quick
- They keep me satiated for a long time
I love to be sneaky and trick people who usually shy away from anything labeled 'vegetarian' or 'vegan' into eating exactly those kinds of things and then watching their reactions of surprise and delight.
This is a GREAT recipe for that purpose.
Last week, we started a new chapter in our lives. We moved to into our first house!! Our house seems to have been built with our family in mind, and our neighbors are fantastic! The kitchen was a MAJOR selling point for us, I finally got the gas range I have been lusting after. Now if I could just get the hang of cooking on it... Until then, we will be eating toast for most of our meals until I can figure out how to not burn everything aside from eggs and soup. This recipe is for those times when you need a healthy, delicious, somewhat creative snack or a lovely vegetarian/vegan pleasing appetizer (and for those times when your brain must still be packed somewhere).
One of the highlights of Citrus Season are Blood Oranges!!! They are so beautiful and happen to be one of the most nutrient dense citrus fruits out there! The next best thing about this salad aside from the blood oranges, are the crispy rice clusters. They are SUPER easy to make, delicious, and add a slightly spicy crunch to the salad. Who knew they would be so DARN good on a salad? They are also really good on their own. I've been eating these clusters by the handful....
I made this Vegan Dark Chocolate Peanut Butter Pretzel Pie and then realized it was perfect for our vegan friends. The other reason I made these is because I have a friend who much prefers savory over dessert, and Take 6 bars are her favorite. I wanted her to be able to enjoy a little something sweet too! And anyways, I have never met someone who didn't like a peanut butter/pretzel/chocolate combo. Have you?????