Happy New Year Peeps! I’m back with a new recipe! Vegan butternut squash soup! We’re day two into this new year and I have to tell you that I’m feeling excited, grateful and hopeful! I’m also feeling like I can do anything I set my intention and heart to! I turned 50 this past summer and realized there are a lot of things that I want to do in these next 50 plus years. I want to PLAY more, SHARE more, SPREAD more JOY and POSITIVITY!
I’m posting this chia pudding because I’ve sharing it on my Insta stories and eating it non-stop, so enough readers asked me for the recipe, so I’m posting it for you all today!
If you’re a fan of garbanzo beans or chickpeas (whatever you want to call them) then you will LOVE them all crispy and crazy! Hmmm…. maybe that’s what I should call them, crazy crispy chickpeas,
“Grab-and-go” breakfasts are a huge part of my life these days. Weekday mornings are hectic, and some mornings I just want something that I can quickly grab from the fridge and take with me and chow down on the ferry, or in the office. I just love overnight refrigerator oats, because they’re ULTRA EASY to make, (takes just 5 minutes), are ready to go in the morning, and healthy to boot!
These roasted sweet potato halves are honestly one of my new favorite things of 2016 (it’s only been 10 days since the New Year and I’ve already found something new to love, pretty cool). I know you’re all looking for easy, weeknight, tasty, healthy, kid approved recipes, and these sweet potatoes hit every mark!
This is a BIG year for Marin mama! I’m going to be finishing up Natural Chef school in March, and I therefore need to figure out my next career move before I finish school, YIKES! It’s super scary, but exciting at the same time, but a little more on the scary side, as I’m not sure what’s out there for little old me. I’m going to be spending the next few months researching, networking and getting a feel for what’s out there career-wise for me. I have some ideas brewing, but I’m not entirely sure yet what’s the best path, so I’m just going to keep following my heart, intuition and gut and see where it leads me. I will be sure to keep you all updated on where I’m heading.
Topping a pizza with roasted vegetables, some fresh rosemary and a few dollops of ricotta turn a plain-Jane pizza into an amazing sweet, savory
It finally feels like fall around here and I have to tell you that I’m happy about that. Fall is my favorite time of the year. It’s a cozy time filled with soups, stews, savory chicken dishes, big bowls of steel cut oats, and of course fall roasted veggies! Yes, I’m someone who gets excited by butternut squash, acorn squash, Brussels sprouts, cauliflower and sweet potatoes! I simply adore roasted vegetables. They get all caramelized and crispy on the outside, and stay soft and tender on the inside. Roasting vegetables brings out the natural sweetness in vegetables. The sweet potatoes and squash get a bit sweeter, and the red onion sweetens considerably (especially when you use coconut oil to roast it up) and it’s bitter and pungent flavor dissipates. If you have picky eaters who are not fans of vegetables, try roasting some up and I bet they’ll be fans!
If you’re looking for a new meatless taco recipe, then you’ve come to the right place! Sweet potatoes make the perfect hearty filling for a taco when you’re craving a meatless meal. Insert them in a corn tortilla with some black beans, cotija cheese and the avocado crema and you have yourself not only a beautiful looking taco, but a tasty and healthy one as well.
Pizza, Pizza, Pizza! How I love pizza! I truly do! Pizza is one of my favorite things to chow down on! I’m a total carboholic and cheese fanatic, so with pizza, I get the best of both worlds. Also, you get to be creative with pizza and top it with whatever your heart desires, and these past few weeks we’ve been desiring roasted broccoli rabe! That’s not such a bad thing, right?
