When I have the time and motivation, roasted chickpeas are a snack staple in our house. If you didn’t think you could eat two whole cans of chickpeas by yourself, this snack may prove you wrong. Lucky for me, I have a toddler who loves them just as much as I do so they’re the perfect thing to share.
The flavor combo is adapted from NYT’s chicken shawarma recipe (which, by the way, is SO good) and I wanted to try it out on these little guys. And guess what? It works!
Bring on the veggies! That’s what spring is all about, right?
Continue reading “spring veggie pasta salad with avocado-parsley sauce”
When you’re craving chocolate, these bars have you covered!
This post is short and definitely sweet. I’m loving this smoothie bowl because it’s thick and creamy- perfect for a post-workout snack or even a filling breakfast.
Now I’m wondering, why have I not added avocado to my smoothies before? Silly question since there are hundreds (no, thousands I’m sure) of recipes out there using them. Duh. It lends creaminess with all the good fats which result in a perfectly scoopable smoothie bowl. Almost like ice cream. With toppings, we’ll just consider this a superfood sundae!
This salad screams summertime! Though it’s only April, we’re getting summertime vibes over here and I am (somewhat) ready. I’m ready to walk away from the stove and fire up the grill. I’m ready to simply toss some veggies together to accompany our meal and call it day. I’m envisioning sitting with my husband on our back patio at dusk under the twinkling pergola lights, listening to our wind chime dance in the breeze. While sipping on an ice-cold, crisp glass of Pinot Grigio, I am wholeheartedly enjoying this salad on a perfect summer evening.
Continue reading “tomato & cucumber salad {with lemon-caper dressing}”
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