I’ve always had a very special relationship with ice cream sandwiches, but these ones just blow the regular ones out of the water! And I think the Easter Bunny would definitely approve too
Sometimes I come up with a recipe idea and I think about it so long and try to picture in my head how it will look and taste. On some occasions it tastes and looks nothing like I thought it would and I either scratch the idea or start all over. But other times I get lucky and the recipe not only tastes great but also looks exactly how it imagined it to look. This is one of those recipes for me!
It’s Taco Tuesday!!! Because we really need another excuse to eat tacos, right?! Well, just in case you do need an excuse to eat them, adding miso and citrus marinated tofu to your taco is the best.excuse.ever. I also topped these with my Creamy Rainbow Asian Slaw from last week, just to make them doubly delicious!
Sometimes I get stuck in a mode where I think I need to only post entree recipes, or recipes that are filling enough to eat by themselves. I’ll think of a salad idea and then I start throwing in all these other ingredients like chickpeas and quinoa. Don’t get me wrong, salads like that are amazing and I pretty much eat them for lunch everyday, but today I am giving you a big bowl of pretty vegetables that can be eaten as a delicious side or as an amazing taco topping (taco+this slaw=coming soon!)
I’ve realized that I’m really bad at keeping up with food holidays. I mean, how many people out there really know that March 16th is National Artichoke Heart Day or that March 21st is National Crunchy Taco Day? Even yesterday, with the much more well known National Pie Day, I totally dropped the ball. And what is even worse is that I’ve been working on a pie recipe for a while now but couldn’t even get it together to post it.
Have you guys ever baked with avocados before?! I know it might sound kinda strange, especially putting avocados in cookies, but you really don’t taste the avocado at all and it gives these cookies a slight green tint which is perfect for St. Patrick’s Day and Spring!
I am so excited about this recipe and about the awesome weather we have been having lately! We went on a beautiful hike this afternoon and we were able to stop at an estate sale on the way home and I picked up this fun cup! And as soon as I finish writing this post I plan to sit outside on the porch and enjoy a tasty new gluten free beer I just discovered and a big bowl of this Spring Pasta Salad.
When I was younger I absolutely hated soup. I thought of it more as a gross, hot drink filled with yucky chunky vegetables, rather than a soothing, soul warming, wholesome meal. I just didn’t understand the idea behind it and had no idea why it even existed.
Happy March!! I’m not sure if it is because February only has 28 days or if I’m just getting older, but time sure seems to fly by these days. When I was younger I couldn’t wait until the next month or year because I just wanted to grow up, but I’m really enjoying this current stage in my life and now I just want things to slow down!
I was so close to calling this recipe, White Bean Hummus with Lemon and Thyme and then I opened up my Food Network magazine this month and I was hit smack in the face with the hummus police. Apparently one of the big hummus brands has filed a petition with the FDA to establish a standard of identity for hummus. I guess they weren’t too happy with a few other brands that labeled other bean based dips as hummus.