I made my own version of the cheesy broccoli soup in the Skinnytaste cookbook. It was okay, but I have a feeling my alterations made it slightly less indulgent than the original recipe. It was good nonetheless and the whole family finished it off, even though it was supposed to yield 6 servings. That’s par for the course with us though. The changes I made basically revolved around the dairy called for – I used goat cheddar and pecorino romano and nixed the milk for more broth. I also cooked it in the IP to… Read more >

Well I finally had the breakdown we all knew was coming after last week…so now that that’s out of the way… Lunch trend! I prepped this so that my lunches would be taken care of and I legit had this days on end. Until I ran out of dressing and then had to make do with my vegan Winter salad instead. Avo and candied walnuts on a massaged bed of kale is mayyyybe the best plan B a girl could ask for. This salmon and sushi was an impulse purchase that happened in my very… Read more >

I know, I know avocado toast is sooo 2017. BUT I have a new favorite combo that’s been on breakfast rotation and I needed to tell you about it. Just in time for National Toast Day. 😛 Have you ever heard of Little Northern Bakehouse? They make vegan AND gluten free bread. That’s not an easy combo because so many GF products rely on eggs, and yet, this bread is THE SOFTEST. It’s actually spongy rather than crumbly (you know how certain GF breads tend to turn into crumbs as you bite into them). Little… Read more >

Kyle is really benefiting from all these leeks from the UC Davis student farmers because I have been making creamy pasta on the weekends for him. We still have lemons from our friends and neighbs and you know alliums go soooo well towards a creamy lemony sauce… These shells are the latest bulk bin pasta choice so you’ll see them for a while because I got a bunch. My lunch came together quickly because of all the prep I’d done the day before. Vegan Winter salad back in action! Only for some reason I was… Read more >