Picnics are my favorite. Sunrises are also at the top of my list of things that are rad. Eric and I try to do a special picnic at least a few times each summer (in fact he proposed to me after one of our picnics!), and we realized that in our nearly 8 years of being together, we had never seen a sunrise together. So we made it a sunrise picnic breakfast!
I’ve watched many a sunrise with my best friend, who happened to live just one neighborhood away from mine while we were growing up. We’d plan to get up early, bring coffee (it was mostly creamer, actually) and spend the first waking hours of the day together watching the sunrise and talking about life. For that reason, sunrises are extra special to me.
I have a lot of excuses for not posting very much this summer. But I hate excuses, so I’ll only share one (below) because it’s relevant to this site! One thing I don’t hate: sweet potato hash. I’m currently obsessed to the point where I eat it every morning for breakfast!
Yes, I’m nearly a vegan. But I’m also human and I miss bacon sometimes. Luckily, I’m perfectly happy with a couple facon bacon recipes I’ve found on the internet! When I started my lectin-free diet, I decided I needed to quickly come up with a recipe for tempeh bacon that fit so I wouldn’t miss out on that familiar taste.
Think there’s nothing at the Minnesota State Fair for the gluten-free/vegans of the world? Guess again! There may be other reasons you want to avoid the fair, but don’t let lack of food options be one of them.
I’m always on the hunt for refreshing summer drink recipes, especially when I can use the best in-season fruit! This watermelon cooler is so easy and delicious and it’s not overly sweet like so many other fruity cocktails.
The best way to make sure your abundant cucumber bounty doesn’t go bad is to make them into refrigerator pickles! They last for months and get better as they hang out in your fridge. In my mind pickles go with everything: on burgers, in sandwiches, on an appetizer platter and my favorite: straight from the jar.
Tangy, sweet, pungent balsamic vinaigrette. Dang, is it good.
I take a salad for lunch nearly every day and sometimes I also have it for dinner. Bananas, right?! Who wants to eat that much salad? I do. And it’s because I have a secret weapon: homemade dressing.
Word of caution: If you’re trying to get more vegetables into your diet, don’t try to eat a few spring greens with tomatoes and bottled dressing from a shelf. That’s no fun at all and I can pretty much guarantee you’re not going to love it like I love my salads.
I haven’t purchased shelf-stable dressing in pretty much my entire adulthood because I think it leaves a lot to be desired. And when a lot is left to be desired, who’s gonna eat their vegetables?! Not me. Everyone needs more veggies in their life. That’s for certain.
Last month Eric and I visited San Francisco, eating, drinking and exploring our way through the city. Someone (shout out to Mika’s dad from Cooking For Mika!) suggested we visit Craftsman and Wolves, a patisserie that just so happened to be located in the Mission neighborhood where we were staying. We headed there for breakfast one morning and ordered coffee and warm breakfast bowls with quinoa, coconut, toasted almonds, bananas, dates and frothed milk. They were absolutely delicious! Since the patisserie is now 2,000 miles away, my coconut-banana quinoa breakfast bowl is just going to have to do!
Vegan Egg Salad. How can it be a thing? Well, truthfully the “egg” in Vegan Egg Salad should probably be in quotation marks, because this scrumptious sandwich filling is made of organic, super-protein-packed tofu!