Happy St. Patrick’s Day–yesterday! You all know me by now, I love, love, love holidays, and St. Paddy’s Day is one of my favorites (my favorite is next!). I know I owe you all a “catch up” post, since I have so many new recipes to post, workouts to blog about and life revelations to journal about, but holiday posts take precedence. So gear yourself up for a Pot o’ Gold Breakfast, Skinny Shamrock Shake, Veggie Roast and Vegan Grasshopper Parfait. Continue reading
View the full recipe on Kitchenbowl.
Day two of my vegan challenge! I must admit… I may have had a few bites of some Biscoff Oatmeal Cookie and thinking about it now, it probably was made with eggs. This inspired me though, so for this weekend I will attempt to “veganize” the recipe! For dinner however, it was 100% vegan! I made my mom’s Eggplant Parmesan and made it gluten-free and vegan. Continue reading
I made this dish while I was staying in Fort Collins. I was so excited to learn that my future roommate bought a vegetable spiralizer and I could not wait to try it out! We had the girls over one night and I decided to make Pesto for dinner. The girls had it with spaghetti and I had mine on top of Zucchini “Pasta.” Continue reading