The last few days have been a bit stressful, so I took to the kitchen.
I used to eat a wide variety of vegetarian meals, then I worked in a place where meat was frowned upon and suddenly I wanted to eat more meat.
Yesterday I was in downtown Chicago with some of my best friends. It’s strange, I live right outside Chicago, but I think my friend who lives in Indianapolis spends more time downtown than I do!
I love chia seed pudding. There is something about the texture and the packed in nutrients that gets me every single time.
I don’t know about you guys, but my basil plant is booming, and I love it!
Last week I spent a ton of money at the farmer’s market with no real plan.
I don’t know about you, but when I got introduced to P.F. Chang’s lettuce wraps for the first time, I fell head over heels in love.
Inspiration for this delicious black bean mango salsa hit me in the kitchen, when I was hungry, and had odd ingredients left hanging around.
I had potatoes that needed used up and I wanted curry. With no real recipe at hand, I diced up left over veggies from the week, opened a can of chickpeas, dug out my curry seasoning, and hoped for the best.