An easy weeknight meal that consists of simply seared salmon paired with garlicky sauteed zucchini and freekeh on the side. The toppings of tahini yogurt sauce and harissa oil make the dish.
Apparently I’m now the mother of a two year old.
Going on thirteen.
(Send wine.)
(Soon.)
(Please.)
Hellllooooo from vacay!!!
This is actually “past me” checking in since “future me” was forbidden from bringing her laptop with her. (I DO have my phone with me, so follow me on Instagram stories for updates!!) If all is going well, I’m slightly tanner than the fifty shades of pale I was when I boarded our plane out of LaGuardia and a much more zen version of my former self. Here’s to hoping!
Have a great weekend and enjoy this week’s healthy vegetarian meal plan, which features gorgeously violaceous beet patties, lemony pea pesto linguine, southwestern breakfast bowls, a super green veggie stir fry, and a hearty squash and bean soup. Happy eating!
This super healthy Thai tofu zoodle soup is filled with a rainbow of veggies and spicy red curry flavor. It’s the perfect way to hit refresh on your week!
Can I tell you what’s hilarious? Read Full Article →
Never an uneventful day around here. Remy spiked a fever to almost 103 last night, OF COURSE three days before we’re leaving for vacation. It came down to normal immediately with a little ibuprofen and I honestly would have thought it was a fluke if not for the fact that she went from a lethargic blob laying on my chest to her usual energetic self, running around the apartment singing Moana songs.
It’s 6AM as I’m writing this and she’s slept all night. I can’t tell if that’s good or bad, but I’m thinking rest can only be a good thing and also that if she were spiking high fevers all night she would have woken up crying from not feeling well. Wishful thinking?
I also have to say I am so so thankful that Remy is still breastfeeding. Yes, at almost two years old. She’s addicted and, well, so am I. I’m gone for so many hours a day and it’s so nice to come home and have that special bond and relationship. Plus, when she’s sick it is a godsend and often the only thing that will comfort her. Plus I’m truly convinced that she recovers faster because of it.
Enough about me, and more about the food! This week’s meal plan features a hearty red lentil stew, healthier Indian butter paneer, turmeric quinoa breakfast bowls, thai noodle bowls, and chickpea taco salads. Enjoy and happy eating!
Stay #TrendingInTheKitchen by finding delicious ways to eat healthier desserts this spring! These simple whipped yogurt almond cream bowls are made with protein-rich Greek yogurt, then topped with fresh figs and sweet-tart balsamic syrup – proof that dessert can be healthier and still taste good.
[Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.]
Back, back, waaayyyyyyyy baaaccckkk when I was a new blogger (so…in the Dark Ages), I was all about making healthier desserts.
You wouldn’t know it by all of the butter I now (sometimes gratuitously) manage to work into my sweet treats, but it’s true!!
A flaky and buttery galette made with caramelized leeks, asparagus, gruyere, and pine nuts.
I maaayyyyyy have gone on a little bit of an asparagus bender last week.
4 pounds in one grocery haul.
Is that too much??
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
