I often post photos and videos of what I’m cooking for myself and my crew and so often, I get a message asking for the recipe of what I just made. Instead of sending link after link, I promised a blog post sharing a few current favorite new recipes I tried and immediately added to my go-to category. I’m the person that waits on pins and needles for someone to share the recipe when something looks fantastic so here’s my lineup, plus how I make each item gluten-free and vegan.
As much as I cannot wait to dive into Spring clothes, continue Spring Cleaning and leave all the cold, dark days of winter behind, it is still February. It is still dark…and unfortunately, still pretty cold. While I’m not eating sugar (or bread, for that matter) for the month of March, if I could cheat and eat anything right now to get me through to bright warm days, it would 100% be a muffin.
The combination of Egg Nog and Hot Chocolate no longer being acceptable to kick off the day mid-January and Valentines Day creepin’ around the corner has me super into this beet smoothie in the morning!
Well, Thanksgiving has come and gone. It was my first time cooking a full on Thanksgiving meal. I usually still have made turkey and ham and alllll the animals for Thanksgiving dinner even though I’ve made vegan dishes for O. Do you want to know one of the first things I thought of when we all gave up meat in August? Thanksgiving. It popped in my head and made a pit in my stomach and I began scheming pretty much right away. Here are the recipes I used this year including some old favorites and some recipes I took a chance on that were a hit!
It’s fall, supposedly, and while I’m currently sporting a sweat mustache in Dallas where summer just won’t quit, I’ve already had a taste of sweet Autumn back home in Virginia. Once that crisp air hits, friends, you can’t tell me its not fall. And whether you’re on board with pumpkin or not, fall means all things pumpkin in my book.