Beautiful roasted spring vegetables are combined with caprese flavors and hint of Thai influence in these roasted spring vegetable farro bowls dressed with Thai green curry pesto.
I’m 90% sure that bowls are really just salads in disguise.
Like, someone a year or two ago did some kind of focus group about this and the word bowl just tested better with the general population.
And now we’re all in a BOWL FRENZY!!!!
You guys! It’s Remy’s first birthday weekend!!!!
We are celebrating with a big Pout Pout Fish themed party today. There’s going to be almost 50 people there fawning over her. She’s going to hate it! But I guess first birthday parties are really for mom and dad, not the baby, am I right?
I’ll be doing a post about the party in the next few weeks, but as a spoiler alert, I’m making a funfetti sheet cake for the guests, this refined sugar-free cake for Remy’s smash cake from my good friend Audra’s site, blueberry macarons (hopefully. if they come out looking okay), and homemade blueberry marshmallows. (My kid loves blueberries, can you tell? Not that she’ll get to eat any of the real sugary stuff, except through breastmilk. Mwahahaha.) Whole Foods is catering the rest.
Remy’s real birthday is Sunday, so we’ll probably spend her actual birthday day just relaxing and eating slightly healthier food. Or just gorging ourselves on all the leftovers. TBD!
There are lots of great healthy options to choose from in this week’s vegetarian meal plan, including one of my favorite spring farro salads, easy vegan black bean burgers, crispy tofu tacos, a gorgeously green spring pasta salad, and buddha bowls smothered in a lovely avocado green goddess dressing. Happy eating!
Once you taste a homemade sea salt caramel swirl marshmallows you’ll never go back to the plain puffs that you get at the grocery store. Consider yourself warned!
I feel like it is my duty in life as a person who takes it upon herself to make all sorts of ridiculous things at home that you can easily buy in the store to let you know that you haven’t truly lived until you’ve had a homemade marshmallow.
Bold statement, but one that is an irrefutable truth.
Easy pasta salad made with mini cheese ravioli that are tossed with kale pesto, white beans, and asparagus.
Unsurprisingly my best spur-of-the-moment recipe creations are generally not born of my Whole Foods impulse purchases.
Talenti gelato + randomly on sale stinky cheese + garlic scapes cannot be summed to anything edible.
Despite my best creative efforts.
These strawberry and blueberry almond Dutch baby pancakes are perfect to serve for breakfast-in-bed! No flipping required, just pop the batter into the oven and out the pancake comes with fruit bursting through in every bite.
We’ve become a pancake every weekend family and I’m not even sorry about it.
This is a huge step for me as a recovering pancake-flip-phobic individual. However, they do say that the best and only way to truly get over an irrational fear is by unapologetic exposure therapy.
So, there you go.
Heyo!! As you’re reading this, we are probably hovering somewhere between New York and DC because YES we are flying to go a distance of less than 300 miles. So, what normal people would drive in, like…4 to 5 hours without traffic. Seems crazy, right?
BUT you’ve also never been in a car with my daughter and I assure you that once you have, you will opt to go through airport security five times in a row just to avoid an hour in the car with her. Really and truly.
We’ll just be in DC over the weekend for a Sunday wedding, so not enough time to do too much. I’m boycotting laying eyes on the White House (for obvious reasons) and I really don’t need any fake-smile photos of our family standing in front of it pretending that we approve of the man inside. And if we’re not going to sight see, I guess we’ll just have to eat! Thankfully, DC has plenty of good stuff awaiting us on the food front and I’m sure we won’t be wanting for anything.
Speaking of food, this week’s meal plan has so many great options for the week! There are citrusy tofu tacos, a healthy pasta salad, a bursting-with-spring linguine with lemony pea pesto, mediterranean chickpea burgers, and zoodles with a Greek flavor twist. Happy eating!
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)!
