Happy weekend!

We are gearing up for Halloween next week and by that I mean, buying bags of mini Reese’s to eat by ourselves after Remy goes to sleep. We won’t be doing any trick or treating but will likely have an outside get-together with Remy’s home school-mate and one other friend from her old daycare. Masks non-negotiable.

This week’s meal plan is HERE and features: roasted vegetable stacked enchiladas, butternut and leek soup, minestrone soup (made in the Instant Pot!!), slow cooker black bean ragout on roasted sweet potatoes, wild rice and sweet potato kale salad, and easy sesame noodles. Happy eating!!

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The best fall breakfast treat ever – apple cider sticky buns!! They are made with the most perfect brioche dough, filled with apples and cinnamon sugar, and topped with apple cider caramel.
Apple Cider Sticky Buns

Greetings from the land of completely indulgent but absolutely necessary fall breakfasts!!!

Join me?

You know you wanna.

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Classic south Indian dosa potatoes that are typically used to fill masala dosas (thin, large savory crepes). They are deeply savory and perfect alongside any egg dish or stuffed into breakfast burritos.
South Indian Dosa Potatoes

To try dosa, is to love dosa. There is no in-between.

Huge crispy crepes made of fermented rice and lentils stuffed with all sorts of delicious savory fillings and condiments for dipping.

What is there not to love?

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I have the BEST news!!!

I passed my internal medicine board exam, woohooooooooooooo. Drinking all the wine this weekend to celebrate (not really sure how that’s different from any other weekend, but still). And I also made myself a batch of cinnamon roll blondies from Sarah Kieffer’s latest cookbook, 100 Cookies. HIGHLY RECOMMEND.

Let’s talk meal plans! This week’s is pure fall comfort. I’m so excited.

There are vegan meatballs, creamy tortilla soup, black bean enchiladas, Thai delicata squash and cauliflower red curry, cauliflower pumpkin fettuccine alfredo, and a roasted winter vegetable and quinoa salad. Happy eating!!

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