I have another pantry staple recipe for you this week, using chickpeas. If you missed my post last week, I posted a variety of Pantry Staple Recipes using popular pantry staple items.
I’ve seen a lot of sweet chickpea recipes- anything from chickpea cookies to chickpea blondies. I decided to put my can of chickpeas to use and make a sweet dessert! This chickpea cookie dough is made with 6 simple ingredients and is gluten free and vegan. The best part is it can be made in 5 minutes or less!
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The move this morning.
Oat flour pancakes with coconut milk whipped cream and topped with berries.
Continue reading “Oat Flour Pancakes with Coconut Milk Whipped Cream and Berries”
Threw together the leftovers from my kitchen and came out with these carrot cake muffins! They are vegan, gluten free, have no added sugar and are awesome! Definitely going to try making these before my next flight ✈️ to pack as breakfast. They were too easy to make.
I use a bamboo cutting board from Thrive Market to prep my veggies because plastics interacting with your food is a thing!
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Avocados for breakfast. Avocados for lunch. Avocados for dinner. I loveeee avocados. Got a chance to stop by the Union Square Green Market yesterday and pick up some farm fresh eggs which are sooo good. It’s crazy the difference you can taste in eggs depending on where you buy them. This morning’s breakfast bowl was very easy to make:
Continue reading “Farmers Market Eggs, Sweet Potato, and Avocado Breakfast Bowl”
Summer is here and staying hydrated is a key part of summer wellness. It is important to not only drink plenty of water, but also eat hydrating foods. I love making smoothies for breakfast or even as a sweet-like treat. One of my favorite summer ingredients to add to my smoothies are cucumbers.
Continue reading “Hydrating Smoothie Recipe 💦”