My friends and I watched Mean Girls like umm 1,000 times in high school. That said, Buzzfeed really nailed it with If Karen From Mean Girls Had Instagram. I was pretty much falling off my chair. I would like to bow down to whoever wrote it. YOU CAN’T SIT WITH US!
Spaghetti squash is currently dripping on certain letters of my keyboard thanks to this spaghetti squash with vegan mushroom sauce. It knocks my socks off every time. You really can’t go wrong with any recipe from Daily Garnish, but my recent obsession is her homemade fruit and nut bars. They’re like KIND bars but taste even better and have a fab ingredient list. I especially loved the addition of crystalized ginger. I also whipped up a batch of her quinoa bean corn chowder this week. I DIE.
This creamy dijon tempeh spinach casserole is not only the easiest thing I think I’ve ever made, but it also tastes out of this world. GET OUT OF TOWN. I subbed Greek yogurt for the sour cream, nixed the lemon juice and added a ton of garlic and pepper. I’m also a huge fan of Elise’s sticky orange tempeh. Tempeh is da bomb, obvi.
Are you in love with fall squash or are you in love with fall squash? I snagged a bag of peeled and cubed butternut squash from Trader Joe’s (totally not cost-efficient) and roasted them in a bit of coconut oil, salt, pepper and cinnamon. Sweet spicy goodness. Best snack ever. Period.
I ate my last no-bake pumpkin pecan cookie and I may or may not have shed a tear. I just got some cute mini loaf pans so get ready for cute mini pumpkin bread on this blog real soon. Till then, I’ll just eat devour pumpkin spice energy bites by the pound.
Speaking of pumpkin, I’ve been obsessed with pumpkin coconut flour pudding. What is that odd sounding concoction, you ask? Simply mix a couple tablespoons of coconut flour with a bit of canned pumpkin puree and enough almond milk to moisten it (I don’t measure anything, I swear it’ll taste good no matter what). Add a good dash of vanilla, pumpkin pie spice and some pure maple syrup. HEAVEN. Oh and tonzzzz of fiber.
Pass on the PSL and give me a pepita almond raisin bar thankyouverymuch! I’m really digging Evolution’s harvest snack bars, which are currently sold at Starbucks and Whole Foods. Let me clear the air/burst your bubble–Starbucks doesn’t offer healthy food. Their wannabe “healthy” cage-free egg white wrap has so many ingredients that my attention span can’t even last long enough to read them all. Their slices of cake have like 500 calories. BUT….these bars have a fabulous ingredient list and are relatively low in sugar. It’s super hard to find a healthy snack bar, and these really fit the bill. I’m super excited for Starbucks!
In case you couldn’t tell via Instagram, I’ve hopped back on the savory oats train. My latest fave is 1/3 cup of oats + 1 tbsp of chia seeds cooked in a cup of water and a pinch of salt. Once cooked, topped with a fried egg, 1/4 of an avocado (cubed), tomato, and lotsa salt and pep. Sooooo delish.
What stuff are you loving? What kind of recipes would you like to see more of for fall?? K love you byeeeeee.