Hiya! It's been a minute since I posted. How has this month flown by so fast? Oh I remember now. It's because I've had my hands full with the girls who are on summer break. Why even is there a summer vacation? People who work don't get 2 months off their jobs (I mean other than school-related staff). Stay-at-home parents don't stop cooking / dishes / laundry / vacuuming / groceries / chauffeuring and all of that for a couple of months every year. Why do children get 2 months off school? Isn't school basically their job? Seems like a good idea to keep their minds sharp all year round. Maybe next year I will sign the girls up for math camp all summer heh heh. #tigermomgoals
Read moreDairy Free Mac + 'Cheese' { dairy free, Gluten-free + Paleo option }
Ever since my family moved to a diet with limited dairy, my girls have been begging for mac & cheese. This is a dairy-free version which satisfies all the cravings for the real thing. They love it so much I literally have to cut them off before they gorge themselves silly on it.
Read moreTomato Eggdrop Zoodle Soup { gf , paleo option }
I have a dichotomous personality when it comes to food. I avoid processed food in the house, go to great lengths to find products with no added color, flavors, preservatives or emulsifiers (like that insidious soy lecithin). I make a conscious effort to ensure our meals are not heavy with refined carbs and that vegetables & leafy greens are well-represented in general. All measures to eat more clean and healthy.
Read moreStuffed Sweet Potatoes & Portobellos with a Crunchy Walnut Breadcrumb Topping
I most frequently make this with sweet potatoes and portobello mushrooms because they are my family's favorites, and that is how I wrote this recipe. However it is also wonderful using acorn squash, baking potato, eggplant, sweet pepper, heck hot pepper even. Once you make the stuffing and walnut breadcrumb topping, you can personalize the meal by putting it into everyone's respective favorite veggie vessel, adjusting time in the oven based on it.
Read moreAvocado Veggie Rainbow Rolls + Tangy Tahini Dipping Sauce
I generally abhor salad prep. I love to eat salad. But the prep, no. So much washing and spinning and trimming and seeding and cutting. But these rolls and the dipping sauce. Oh I'll do it for them. They are one of my favorite ways to eat a load of vegetables in one sitting. The filling can be quite versatile. The only 'formula' (for me) is the inclusion of buttery avocado + crunchy carrots + refreshing cucumber + something leafy. Beyond that, almost anything goes.
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