Let me start by apologizing that it’s been FOREVER since my last blog post. Life has been a bit crazy to say the least! I thought it’d be fun to share with you all the delicious food that Dan and I had in Switzerland. We traveled to the beautiful cities of Bern, Lucerne, and Montreux. Despite it raining almost the entire time, we had a blast and ate some of the best food ever!
I think you are going to love this delicious pasta salad just as much as I do. It’s loaded with veggies and flavor, and it takes less than half an hour to prepare. I made it for make-ahead lunches for the week, but it’d also be great to bring to a dinner party or BBQ with friends and family.
Okay, I’ve outdone myself here. These cookies are RIDICULOUS, and I am so excited about this recipe. I know you are going to love these cookies just as much as I do.
This is my new go-to salad dressing. It’s so easy, requires no chopping or grating and is so delicious. It goes well on almost every salad and you can prepare a double batch to have for the week.
Oh my goodness…this is my absolute favorite new recipe. I have to give total credit to my cousin, Corey, who shared this deliciousness with me a few days ago. Not only is this bowl scrumptious, it’s also so easy to prepare. You can even do the prep in advance for an easy weeknight dinner, or make it for lunches for the week.
I have been making these delicious bites for years now, and they are one of my favorite little treats! They are SO easy to make, and they are gluten free, dairy free, and guilt free! I think they’d be the perfect treat for kids as well, since they are so cute and bite sized.
Happy Valentine’s Day! I hope you are all having a wonderful Tuesday. I was craving something sweet today and didn’t want to ruin my diet, so I decided to make a strawberry smoothie bowl for a snack. Smoothie bowls are awesome- it’s just a smoothie poured into a bowl and topped with all of your favorite toppings.
It’s been cold and windy here in Boston, and I’ve been really craving some miso soup. I’ve been making this super simplified, quick and easy version for a year or two now, and it’s so delicious and satisfying.
I love egg salad, but I am not the biggest fan of mayo. This was my first time experimenting using an avocado instead, and it came out great. The texture is perfect and the flavor is spot on. I love using celery in it for some added crunch, but if you don’t have it you can definitely omit it.
Happy new year, everyone! I hope 2017 brings so much love, joy, good health and good food to all of you! I wanted to share my absolute favorite breakfast recipe with you in celebration of the new year.
I don’t know about all of you, but I have a difficult time managing my diet over the holidays. I am usually really hard on myself about indulging and wind up feeling an extreme amount of guilt. Because Dan and I travel to see family over the holidays, it’s also challenging to stay with a good exercise routine which also makes me feel guilty.
I am so excited about this recipe. I have read about sweet potato toast, but this was my first time making it. Basically, you slice a sweet potato lengthwise into 1/4 inch-thick slices. Then you bake it for a half hour. You can choose to eat it then or save it and re-toast it at a later date.