This soup pairs well with a side of 15 degree weather and a heated blanket. It’s hearty, healthy, and filling.
Egg and avocado breakfast spreads have been all over Pinterest lately and I was curious to see what the hype was all about. I always have these staple ingredients on hand anyway so I gave it a try this weekend.
Magical things happen when you marinate kale; it actually becomes edible and enjoyable. Allowing the kale to marinate with the dressing for several hours completely transformed the way my kale salad tasted.
There are a couple of things going on here: I don’t eat half as much vegetables as I should and I’ve been on this unhealthy kick lately that involves binge watching shows on Netflix under my heated blanket wh
I think I took more pictures of my salad on Christmas than I did of humans. It was fresh, colorful, festive, and best of all simple.
What you need for the salad:
Blend of greens. I like the power blend.
There’s something very comforting about making and baking dough. It always seems intimidating but is surprisingly a very simple process.
I borrowed this recipe from the Panera Bread summer menu. I usually get the broccoli cheese or chicken noodle soup but strayed and tried their Lemon Chicken Orzo soup.
My sister introduced me to portobello mushroom caps and although I was a little suspicious at first, I was very pleasantly surprised after I made these egg burgers.
This recipe is so simple, I was almost embarrassed to share it. I’m not gonna lie, I hate the mall but I love me some mall food.