I don’t mean to be one of those people who complains about the weather, but What. The. Junk? I haven’t seen the sun for weeks, which probably means YOU also forgot what it looks like. That being said, there are times when I look to food to brighten up my
This month, Brian and I are doing the Arbonne 30-days to Healthy Living. Simply put, think Whole30, but with legumes, vegan protein shakes, teas, fizz sticks, etc. and without soy, pork, or coffee. That’s right, WITHOUT COFFEE. Pause to let the shock sink in. The goal of the program is
If you couldn’t already tell, I’m on a gratin kick. While the kickstarted weeks ago, being in France has fully supported this decision. Those of you with kids who avoid vegetables like the plague (and those who don’t) might want to try this recipe. It’s the perfect way to add
This might be another one of those recipes where I’ve already lost half of you with the title. Perhaps the parmesan part has kept some of you skeptics around with juuust enough curiosity to keep scrolling. Cauliflower the bland cruciferous vegetable that most of you say “thank you, next” to.
There’s quite an odd juxtaposition with tabbouleh (ta-BOO-lee) for multiple reasons. This isn’t one of your whip-it-up-in-a-pinch salads. It’s tedious. You have to really, really want tabbouleh. The zinger is that there are people who don’t enjoy tabbouleh. Parsley’s flavor is bitter and peppery, and its texture coarse and uninviting.