It’s National Nachos Day!
Literally my mind just went in an ooey gooey nachos frenzy when a friend on Facebook told me it’s National Nacho Day. How did I not know this?! And then I reminded myself that I haven’t had nachos in basically a week and it was definitely overdue. Plus, nachos can be nutritional when you load them up with toppings rich in fiber and vitamins. So tonight darlings, skip that meal prep you planned and celebrate your love of nachos.
In honor of National Nacho Day, I’m sharing one of my favorite nutritional nacho recipes which I modified from Half Baked Harvest.
Continue reading “National Nacho Day”
Hello friends, meet my lemongrass ginger guacamole.
You’re sure to fall in love.
I have had the flu for basically a week and a half now, and it’s been hard. I’ve basically been living off turmeric and ginger tea that may or may not have had 1-2oz of wine in it to help me survive.
But now my flu is gone and most importantly, my appetite is back. I’m back in the kitchen darlings!
I’ve partnered up with Kathy at Epicure to provide an easy, healthy, entertain worthy snack featuring Epicure Red Thai Curry. This recipe requires only 11 ingredients, so it’s a quick and easy shopping trip.
Best of all, it’s perfect for people looking to skip on carbs and feast on healthy fats, proteins and super foods packed with antioxidants and vitamins.
Continue reading “Red Curry Coconut Crusted Prawns with Lemongrass Ginger Guacamole”
Sunday Funday Darlings!
Today I’m sharing an easy gluten free snack that takes less than 15 minutes! It’s perfect for when you need to fuel your appetite quickly.
It also only requires 6 items (plus water) so it’s an easy shopping trip.
Continue reading “Picnic in the Park for Two”
“What’s the plan’s for Thanksgiving” they asked me.
If only I could copy and paste the virtual looks I received when I told my meat loving family that I was providing a vegan Thanksgiving dinner.
“So we’re having Tofurky” they said? “No, we’re having real food. Whole foods” I replied. Well we did have tofurky gravy, but that remained a secret until now.
Continue reading “A Vegan Thanksgiving.”
Secret: I rarely meal prep. But I will for these.
I couldn’t believe how easy it was to make these. Cut squash – check. Remove seeds – check. Roast for an hour in the oven – check. And then the fun begins.
The fun actually started in my garden, where I harvested the last of my heirloom tomatoes. With a few additional organic produce items, I was able to get creative and make an easy, bright and flavorful pico de gallo. All you need is 4 ingredients really.
Continue reading “Meal Prep Sunday: Texmex Stuffed Squash and Heirloom Pico De Gallo”