Banana Bread Muffins
Leftovers Remix: Mediterranean Quesadillas
I love to bake and banana bread is a major favorite of mine. I love baking it whenever we have company coming to stay with us and there's something so wonderful about how lovely your kitchen smells when you have banana bread baking in the oven.
This recipe is incredibly easy and while it is vegan, you won't even know that you're not having the "regular" kind of banana bread. The outside of the muffins are a little firm and as soon as your teeth sink in, you're in heaven.
Eggplant + Zucchini Lasagna with Spinach "Ricotta"
I’m a big fan of leftovers and I especially love when I’m feeling creative enough to make leftovers from one meal into something totally different for another.
Every so often, my husband and I like to go to Park Grill, a mediterranean restaurant near our house. While they have a variety of veggie-friendly options, I usually always gravitate toward their vegetarian plate: cabbage salad, grape leaves, hummus, eggplant spread, tabbouli, red beets, pickles and pita (also comes with spinach and cheese pie, but I substitute that out for more of one of the others items like beets...I l-o-v-e beets). After grabbing take out from there late last week, I had leftover beets, hummus, tabbouli and eggplant spread and was feeling particularly lazy when making lunch yesterday. On top of my laziness, I was fighting an awful head cold and wanted something that was going to be fast and easy to make...cue: Mediterranean Quesadillas.
Oh, how I wish you could smell my kitchen right now...I've got the beginning stages of my mom's sauce cooking and it *inhales deeply*...smells amazing.
I will forever love the smell of garlic and onions cooking together on the stove (do we think that scent is part of a Yankee Candle line somewhere?). It's so simple, but the instant I smell that delicious combination, I am flooded with familiarity. It's the smell that would greet us the moment we stepped foot into my grandma's house whenever my family would come down to the metro-Detroit area to visit. It's the smell I'd wake up to on the mornings of birthday parties or other celebrations in the the house that I grew up in as my mom busily prepared to host guests. It's amazing how much our sense of smell can impact us.
We've all had those days.
You know, the ones where we forget to set our coffee pot the night before and our usual cup of joe isn't ready for us when we wake up in the morning; we close the locked door of our house to walk to our car only to realize that our keys are sitting on the kitchen table; we set our alarm before bed and sleep through morning yoga because we set the time to PM not AM; we spent our Sunday afternoon meal prepping for the week and forget our lunch at home on Monday. The struggle...is real.
Self-Care Sunday: Make Time for Yourself
Hummus is one of my favorite things on this planet. I almost feel like loving hummus is a prerequisite to living a plant-based lifestyle. You can use it as a dip, as a spread...the options are limitless. Plus, a classic hummus recipe like the one I'm sharing with you today is a perfect base for adding other flavors like roasted red pepper or spinach and artichoke. To top it all off, hummus is such a quick thing to make that it's a win-win all around. Can you feel my love for it yet?
Three Ingredient No-Bake Peanut Butter Oatmeal Cookies
Make time for yourself.
No, really...do it. It's so incredibly important to your health and well-being. I thrive off of structure and plans and to-do lists and that feeling of accomplishment when I can cross things off once they're completed. Anyone else out there have to make their to-do lists on pen & paper? Isn't it so much more gratifying to check things off that way? #NerdAlert
Kale & Quinoa Wraps
To know me is to know that I am not really a sweets person. In fact, I could probably give up dessert for the rest of my life if I had to (insane, right?). However, I am a sucker for all things savory + salty...so when my mom shared this recipe for three ingredient peanut butter no bake cookies with me, I had to immediately give them a try. I only had enough ingredients to make a half version of this recipe, but it was a great way to taste-test!
Over Labor Day weekend, my mom and I made these kale and quinoa dolmades and l-o-v-e-d them! After trying the recipe for the first time, I wanted to try my own version, switching up some of the flavors from the original recipe.