Remember the vegetarian ramen I made with matcha noodles? Well, the matcha obsession continues. Instead of using plain sea salt for the edamame pods, I added matcha to it. This instantly made my mid-afternoon snack extra special.
Read MoreBlack Bean Dip
[A super late post from NYE]
I frantically called my mom the afternoon of NYE asking for ideas to make an easy dip for a NYE party. I didn’t have much time to plan ahead because work kept me busy but mom came to the rescue! She saw this recipe on Show Me The Curry and she has made this a bunch of times. She adds her own twist to eat each time she makes it and its always super delicious. I guess I get my “I can’t follow a recipe” from her and how ironic that I have a recipe blog!
Anyway, this dip turned out delicious and only took me 20 minutes to put together. This is definitely a crowd pleaser…perfect for any party.
Read More"Nut" Another Breakfast Shake
Breakfast shakes are oh so delicious and you can be so creative with them. This one is a very almond-y shake and I love it! Almonds are my favorite nuts and I try to incorporate them in my meals as much as I can.
Read MoreTomato-Avacado-Quinoa Lettuce Wraps
Tom-eh-to...Tom-ah-to. To some, all tomatoes are the same but if you can get your hands on heirloom tomatoes, you must give them a try. They're a summer fruit (yes, it's hard to believe that tomatoes are categorized as fruit) so it might be difficult to find them at this time of the year but you can certainly make this recipe with cherry tomatoes and it will taste just as deeelish!
Read MoreCheese Plate 2.0
Ahh I love cheese. So much that if I was stranded on an island and I could only have one thing, it would be cheese. Sharp Cheddar is my all time favorite but Gouda and Brie are runner ups.
Remember my first cheese plate creation? Well, on this cheese plate 2.0, I did something different. Since figs made an appearance for the season, I wanted to incorporate them into a dish. So I sliced the gorgeous figs, put them in a small baking dish and baked for about 5-10 minutes at 350º F (until the figs were soft). For easy clean-up, I placed sliced Brie on parchment paper and then carefully place the warm figs on the cheese and drizzled honey. The warm figs softened the Brie just enough without melting it. I served the figs & cheese with whole wheat toasts and French baguette slices. I also added some almonds, dark chocolate and of course, red grapes to the plate.
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