Sweet potato, aleppo pepper, and lime soup – the perfect mix of sweet, smoky, and tangy all in one bowl.
What’s your soup preference?
Silky smooth? Chunks for days? Hearty AF?
Sorry guys, missed a post yesterday because I was dealing with a sniffly kid who had to stay home from home school (ironically). She’s still a little stuffy but is otherwise feeling completely better today, thank goodness. So this morning we are celebrating with pancakes for breakfast!! There’s just nothing better.
Any fun plans for the weekend? I’m hoping to tackle making eclairs, cook a lot from the new Ottolenghi cookbook, and make some headway on the book I’m currently reading (you can follow me on GoodReads!).
We’ve got some great recipes in today’s meal plan!
- apple, pear, and walnut spinach salad – eat the rainbow!
- pinto bean soup – looks so hearty
- persimmon and pomegranate salad – some of my winter favorites!
- creamy vegan tomato basil pasta – hi. yum.
- pizza skillet casserole – SO FUN
Happy eating!
Restaurant-style Mexican rice flavored with tomato paste, carrots, onion, and garlic. Perfect for serving alongside enchiladas, tacos, or beans.
In case you’re wondering how old I was when I learned to make rice……now. It was now.
Rice is tricky, you guys!!!!
Add too much water or cook too long and it’s like mush. Do the opposite and it’s like eating tiny grains of small rocks. I even tried using my Instant Pot for a while and it’s really good for stickier kinds of rice, but not so great if you want a drier fluffy rice.
So now, at the age of 33, I’m finally tackling learning to make rice on the stovetop. Ahem. It’s about time.
Simple spicy roasted potatoes and cherry tomatoes tossed with lemon and fresh herbs – the perfect side dish for any meal.
If you’re looking for a way to breathe new life into simple classic roasted potatoes:
Hi. Welcome. You’re among friends.
Well that was a week.
We were definitely grateful to be back to having regular childcare for Remy. It is SO clear that having a consistent schedule does wonders for her. At the same time, going back to work was rough! That first full week back is always a doozy.
I’m also working this weekend, and meal planning is one of my survival tactics to get through with my sanity intact. Here’s what we’re cooking this week!
- roasted sweet potato tacos – YUM
- sheet pan fajitas – so easy
- tomato, coconut, and red lentil soup – hearty comfort food
- vegan buddha bowls with peanut sauce – want that sauce all over everything
- curried chickpea lettuce wraps – so great for meal prep!
- dark chocolate cake with peanut butter frosting – count me in
Happy eating!
Rainbow sprinkles make everything better – FACT. And this funfetti angel food cake is proof of that! It is light, fluffy, and full of fun.
We’ve lived through the first full week of 2021 (barely, if we’re being honest), so I’m thinking that rainbow sprinkles are in order.
REQUIRED, even.
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)!
Summer
