Friends! I'm so grateful for your patience as my presence here hasn't been as consistent as the past ten years of Hummusapien's existence...
I'm trying to find a harmony between this blog, social media, Alchemy, personal life and baby. We're getting there!
Let's get down to the good stuff...fooooood.
But before we do, I would LOVE for you to leave a comment telling me one thing you love to cook lately. I feel like I'm sick of everything these days, and I'd love to hear from you!
This lentil salad was a perfect was to use up tomatoes and cukes from our CSA. I added some oregano and garlic and it was superb paired with soft pita pockets plus plenty of hummus.
Banana zucchini baked oatmeal with chocolate chips. I used summer squash and whipped up a new recipe that I can't wait to share with ya.
Aab India aloo choley with rice, naan, and chutney for Friday takeout.
Farmer's Bowl from Alchemy Kitchen with the best dang latkes, beet pico, herbed goat cheese, fried eggs, avocado and micro greens. One of my favorite brunches!
Overnight steel cut oatmeal (we make it every week and warm it up in the morning). topped with blackberries and tahini. Get in my belly!
My peanut butter zucchini brownies are so tasty I nearly forgot. Paired with Breyer's natural vanilla, obviously.
Have you tried any of the new flavors from Jeni's summer lineup? The Rocket Pop is the most delectable blend of blueberry sherbet and pineapple ice cream. Woah daddy!
The Take 5 flavor was also everything I didn't know I needed. Swirls of peanut butter, salty chocolate covered pretzel pieces...need I go on?
Noodle bowl! I shared this recipe on my IG stories last week but it was spaghetti with a coconut lime sauce (coconut milk, soy sauce, lime juice soy sauce), coleslaw mix, edamame, and peanuts. I need to recreate this for you!
Fluffy pancakes with fresh peaches, maple syrup, and scrambled eggs. Who wants an oatmeal pancake recipe?!
Fresh "black mountain" bread from local genius baker Dan the Baker topped with avo, lime juice (I keep half a lime in the fridge and squeeze a spritz onto toast) and za'atar + one with avo, blackberry, peach and tahini.
Tahini, juicy fruit, and avocado is seriously the best toast combo known to woman.
Fun fact: I accidentally threw my phone in the washing machine. It miraculously still worked but the camera was watery. So excuse the blurry pic before I got a new phone!
This was insane sourdough spaghetti (it was thick and amazing) from the Bexley Natural Market with bean balls and marinara. This one's always on rotation but it was fun to change up the noodle situation. Served with salad and garlic bread!
Things I'm Loving Lately:
- Yes, I just spent $18 on bean snacks. I had one of these snack packs at an event and was SHOCKED at how delish they were. Loved the texture, and love that they're a great source of plant protein and fiber!
- For All Mankind: Current show we're loving. The beginning of women in space and so much more...
- This planty onesie for Max.
- Joe Rogan Experience podcast: My Alchemy partner is always sending me inspiring podcasts. I'm trying to put as much energy and intention into the health of my mind as I do my physical fitness. My brain workout the other day was this episode, which is long but has so many nuggets of gold throughout. I listen to it at 1.3 speed!
- "Miracles Happen" by Myra--who remembers this song from youth?
Chat soon, dearies!
meg says
So glad you linked to this post from this week's! So many good ideas here. I recently made a grain salad for a friend with a new baby that went over really well:
- 3-4 cups cooked grains (rice, farro, quinoa, or a mix!)
- 1 can garbanzos
- 1 can navy beans
- 8 oz green beans, cut & blanched
- 1 large or 2 small bell peppers, sliced
- 6-8 oz marinated feta & olives
- oregano, red pepper
- cherry tomatoes
- cucumber
- pistachios
1. Combine the grains - feta & toss well. Season to taste with oregano & pepper (probably won't need more salt). Drizzle with more oil if needed.
Keeps really well like this for a few days.
2. Add tomatoes, cukes, & pistachios when serving!
Alexis says
How delish is this?! What a lucky friend. Marinated feta is everything!!
Alex B says
Breakfast tacos and Giada's checca sauce (no cook sauce and so fresh)!
Lindsay P Edwards says
I've been very into homemade taco/Mexican/Chipotle-style bowls lately. They take no time and I always make big batches of rice, beans, grilled veggies, etc so I have leftovers!
Jennifer S. says
Feeling bored in the kitchen as well- but I always like coming to your blog for recipe inspiration. That lentil salad looks like a great work lunch.
Alexis says
Sounds like we're not the only ones bored in the kitchen! Yes, great for lunches during the week.
Hilary Jones says
Serious rut over here - eating baked tofu, sweet potatoes and various veggies everynight on repeat. Bookmarked vegan khachapuri to try soon though!
Alexis says
Hahaha all you need is the peanut sauce from my buddha bowls!
Jenna says
I make your Morning Glory Muffin recipe on a bi-weekly basis. I even got my mom and dad hooked on them. My mom has passed the recipe along to friends, too. They're so yummy and filling. Also, I've been doing a lot of nectarine salads - greens, goat cheese, nectarines, avocado, toasted pumpkin seeds (coconut oil, maple syrup and pumpkin pie spice - adapted from one of your other salad recipes) and some grilled corn thrown in there and a balsamic dressing. I love your weekly meal posts because they always give me new ideas and get me out of a rut of the same stuff over and over.
Alexis says
Awwww that means a ton!! If you'd be up for leaving a star rating for the muffins, that would be absolutely stellar 🙂 Nectarine salads sound awesome, YUM.