Hello, dear internet pals! What’s new and fabulous in life? Be sure to check out my career profile on The Everygirl if you haven’t already!
Everything is pretty much the same over here in hummus land with wedding planning, getting Alchemy Meal Prep up and running, and all the restaurant shenanigans!
Two over easy eggs with avocado toast and peanut butter toast. Sweet and savory, pals!
In case you missed it, be sure to check out my favorite go-to pancake recipe that I posted on Monday!
We made this seriously delish Instant Pot Wild Rice Soup on Sunday. Instead of the milk and butter listed in the stovetop ingredients, I blended up raw cashews with water and stirred the cashew cream into the soup. It was divine!
I paired it with leftover tuna salad and crunchy Triscuits.
I snacked on a giant bag of Hippeas later in the afternoon that I snagged at Costco. It will not last long.
Before heading to the gym, I made a little yogurt bowl with Snowville 2% yogurt (vanilla and cinnamon stirred in), walnuts, and blackberries. Hit the spot.
We’ve been making this new salad with leaf lettuce, dried cherries, walnuts, purple carrot, a drizzle of this insane blood orange olive oil, balsamic vinegar, dijon, salt and pepper. It’s the BEST.
We’re so into chocolate covered pretzels right now. They’re a staple with chilly almond milk on the couch during Game of Thrones!
What books are you loving lately?