Happy New Year’s y’all! Wow. It’s so hard to believe it’s 2018! I don’t know about you, but 2017 was a pretty eventful year for me – our Costa Rica trip, engagement, wedding, pregnancy. That’s a lot to fit into a single year, but I wouldn’t have it any other way. It’s been an incredible trip around the sun, and I’m expecting the next one to be even better.
Does anyone have any resolutions this year? I’ve never been BIG on resolutions, but there are a few things I’d like to attempt to do this year…
Ya know, like have a baby. 🙂
Continue reading “Black Bean, Corn and Spinach Salad.”
Happy weekend y’all! We are supposed to have some cooler weather this weekend in south Florida and I have to be honest…
I CAN’T WAIT! I actually miss sweaters and boots, and hot chocolate and warm bowls of soup. Which brings me to today’s post…
I love soup. I also love lasagna. So this week, I decided to make lasagna soup!
Two birds. One stone.
I already have a bunch of favorite soups including split pea, broccoli cheddar and miso. But this Vegetarian Lasagna soup might be my new favorite (I feel like I say this a lot…).
I’ve been feeling a little blah lately, and this soup definitely serves up some much needed comfort-food vibes. Oh, and did I mention you avoid all the hassle of making traditional baked lasagna.
Continue reading “Vegetarian Lasagna Soup.”
Hi y’all! Bryan and I are back from our Thanksgiving trip to Pennsylvania (we had a great time!). Since we got home, I’ve been busy organizing, cleaning, working and cooking of course! I have some really fun (and delicious) recipes to share with y’all in the upcoming weeks…
Are you ready?
Pennsylvania was a brisk 27 degrees the first few days we were there so Bryan’s mom prepared bean soup for us – we joked that we rarely eat soup because it’s always so damn hot in south Florida, but when we came home, I craved a warm bowl of protein-packed soup.
Continue reading “Chunky Lentil & Veggie Soup.”
Hi y’all! I’m back again. And I have a super simple recipe for you to try this holiday weekend. It’s Labor Day and last time I checked, it’s a holiday to celebrate hard working people, so who really wants to work hard on Labor Day?
You. Are. Welcome.
Today’s recipe for vegan Peanut Butter Curry Chickpeas over fluffy white rice is super simple, with just six main ingredients. I served them over top white rice for a simple and satisfying (not to mention, protein packed!) lunch or dinner. I know it sounds crazy to combine peanut butter with chickpeas, but I promise you, you will not be disappointed! Even Bryan loved them – I always count recipes as a win when Bryan goes back for seconds.
Continue reading “Simple Peanut Butter Curry Chickpeas.”
Can a breakfast smoothie keep you full until lunch? Yes, a smoothie can be filling as well as wholesome, and this Raspberry Almond Butter Smoothie proves it.
Toast with any kind of nut butter and jam is one of my favorite go-to breakfast options, but sometimes I want something new. What better way to change things up than by throwing the tart and creamy combination into a blender? Throw in some healthy add-ins and you have yourself a powerful and healthy breakfast.
Continue reading “Raspberry & Almond Butter Smoothie.”
Yesterday I made Homemade Pumpkin and Oatmeal Dog Treats for the pups…
Don’t they look excited? They loved them!
The recipe I used made a huge batch of treats and I didn’t want to make that many because I have little pups, so I only made half, leaving me with a lot of leftover pumpkin.
Continue reading “Orange-Spice Pumpkin Waffles. Vegan. Gluten-Free.”
Even though it’s almost always summer in south Florida, sometimes I crave big bowls of warm comfort food. And lately I’ve been feeling super fatigued – a few nights ago, Bryan said to me, “Mandy, you need to stop working so much.” And today when he left for work he said, “please do something fun today.”
He’s right (shhhhhhh don’t tell him I said that).
Continue reading “Warm Quinoa & Chickpea Salad.”