Hi hi hiiii! I still can’t believe it’s March. It’s basically spring which means Alchemy 2 is opening and I’m going to Israel and I’m turning 28 and ALL THE CRAZY THINGS ARE HAPPENING!!
Steel-cut oatmeal with berries and peanut butter.
Sticky bun and coffee from Fox in the Snow for Jeff’s birthday!
Aaaaand their breakfast sandwich a few days later with baked eggs, some yummy cheese, dijonaise, arugula, and crusty bread.
Scrambled eggs with cashew cream cheese, sourdough toast (half strawberries, coconut, honey, and sea salt and half everything bagel seasoning and micro greens). In other news, I’m loving this tie-up denim shirt!
Scrambled eggs (can you tell we’re on a kick?) with sauteed shitakes and onion cooked in good old buttah for extra flavor and avocado toast on sourdough with sea salt, red pepper flakes, lemon juice, and micro greens.
Amy’s frozen burrito with leftover queso, salsa, hummus, and micro greens.
Yummy dinner at The Top for Jeff’s birthday! We started off with wine, warm bread and butter, and Caesar. Then I had the snapper with brussels sprouts and potatoes for my entree.
The restaurant was like a blast from the past with a super cozy, old-school vibe and stellar food.
A super tasty salad from The Crest with farro, crispy lentils, fall herbs, golden raisins, and curried goat cheese. And a colorful hummus board!
Taco night! To make, I sautéed peppers and corn on medium high heat until charred followed by some local shitake mushrooms while I warmed a can of drained pinto beans with cumin, garlic, salt, and pepper.
I served them with queso, guacamole (just a mashed avocado with lime juice, cilantro, salt, and garlic powder), sliced jalapeños, and sautéed mushrooms over corn tortillas.
It all came together in about 20 minutes and was insanely satisfying!
The best Spring vegetable curry with asparagus, carrots, peppers, peas, and sweet potato in the most luscious sauce. (I ate half this bowl by the time I took the picture). I paired it with brown basmati rice. Recipe coming soon!
Borgata’s caprese pizza and salad.
Aladdin’s Jasmine Favorite (brown rice, beans, veggies, spices) with Lebanese Salata and hot sauce. They have the best hot sauce EVER.
Curried Chickpea Salad, which I eat at Alchemy at least once a week.
Banana and peanut butter plus strawberries.
The fluffiest Lemon Blueberry Muffins. Recipe coming soon!
Some natural sour gummy worms Jeff found at Lucky’s Market. SO GOOD.
The prettiest blueberry pop tarts with popped amaranth and goji berries from Alchemy.
Sabra’s yummy new Mediterranean white bean spinach and roasted garlic dip with leftover pita from Aladdin’s.
Leftover brownies with sea salt and So Delicious’ salted caramel cluster cashew milk ice cream.
The cutest local cherry pie with spelt flour from our CSA box!
A yummy Larabar Crunchy Nut & Seed Bar. P.S. I got these pointy black suede booties last week and they’re officially my new favorite shoes. Insanely comfy and adorable. I’m also wearing these high rise black skinny jeans from Madewell which also happen to be my favorite pair of pants I own. They’re incredibly flattering and comfortable.
Have the loveliest day, friends!