Hi! Remember me? Hope so, because I’ve been thinking about you a lot! And how I should finally share these flapjacks with you. A few months ago, I started having Graze boxes delivered to my office every couple of weeks. They’re adorable boxes of four individually portioned healthy snacks that you can pick/choose/rate on their website. It’s like a ray of delicious sunshine when they arrive. One of my favorite items to receive in my boxes are the flapjacks. They’re like mini soft granola bars… but better.
Yeeeeah, this salad is pretty bomb.
I feel like I stepped off of a time machine when I exited the plane after our flight home from Maui on Wednesday night. I entered the contraption on the island at noon with sun and birds all around me, stepping off several hours of awkward sleep later to darkness and the familiar smell of Seattle’s Fall.
I’m certainly not complaining, though, because now the two worlds are colliding in the form of pumpkin and macadamia nuts, a slight tan and scarves, a serious cleanse and just-as-serious binge watching of Sister Wives.
Hi! We’re so sorry for leaving you hanging like that for so long. We’ll try not to let it happen again… until it does. HERE, TACOS!
I feel like I only eat tacos and variations of tacos these days. The taco is just so perfect: easy to cook up, infinite filling possibilities, and most importantly pretty cheap. Here is a simple recipe using just whatever I had on hand which happened to be lentils.
I’m all about these breakfast bakes. There’s just so much flexibility that you can’t go wrong, unless, of course, it’s early and you start throwing in M&M’s or spooning raspberry jam into the mix. Early hours can have that affect on a person. I used a wild/sprouted rice and quinoa blend, arugula, smoked salmon and a plethora of herbs to create this ideal throw-it-together-and-let-it-bake-while-you-get-ready breakfast.
You may remember back in the day, I posted this recipe for mini fritattas. This bake is similar in that it is great for an on-the-go breakfast that can be prepped Sunday night for the week! It’s always such a daunting task – assembling breakfasts for the week – on a Sunday evening, but when it comes down to it, avoiding morphing into a hangry monster first thing Monday morning for all of your coworkers to enjoy is worth it. Do it for the poor souls with whom you share a cubicle wall.
Popsicles, man. Now that is a recipe rabbit hole you don’t want to get sucked into unless you’re prepared to spend some serious time with your blender. That wording is deceiving. The actual process of popsicle creation is a mighty fast one. The blender time will be put in when you can’t decide what flavor/flavor combo to commit to and end up making them all. The most time-consuming part of this is waiting for your popsicle mold to arrive in the mail.
On that note- GUESS WHAT! We are giving away the exact popsicle mold that I use. All you have to do is comment on this post with your favorite frozen pop flavor. We will choose a comment-er using random.org on Friday, the 26th!
Brussels sprouts are delicious! I don’t care if you think they taste like “farts” (I’m looking at you, Jake) they are delicious, nutritious, inexpensive and versatile. I normally halve and saute my sprouts in a little olive oil and garlic which is so simple and so good. You can also shave the sprout raw and enjoy in a salad or roast with a menagerie of other vegetables. Brussels sprouts are the best and if I had the time to organize a rally for them, I would.