A little parfait. Or should I say, par-tay.

Terrible jokes aside, I’m on a service trip now and won’t be posting for a few days. See you on the flip side!

I made my own almond butter. Angels sang.

Quinoa stir-fry for efficient, awesome people
1 Cup quinoa
1.5 Cups water
2 Cloves garlic (crushed)
2 Tbsp olive oil
Sliced carrots, mushrooms, tofu, onion
Black pepper, salt, basil, oregano

Combine quinoa, garlic, water, and a pinch of salt. Bring to a boil and then simmer for 15 minutes. At the 7 minute mark, mix in the carrots and mushrooms. This step gives you the flavor of vegetable broth, without all the sodium. Meanwhile, heat the olive oil and cook the onion until it’s translucent. Add the tofu and heat through. Add the quinoa and toss, sprinkling pepper, salt, basil and oregano to taste. Serve on salad with tomatoes for garnish. This dish is savory (with a hint of sweetness from the carrots), versatile and deeee-licious. 

Sometimes, I think my friends are awesome. Most of the time, I know they’re awesome. We had this lasagna last night.

Happy St. Patrick’s Day!

I rarely eat potatoes, but I thought it would be appropriate for the holiday. Bake them like this:
1. Poke a few times with a fork
2. Rub with salt, pepper and olive oil
3. Put in a 425˚F (218˚C) oven for 45 minutes.

Or just nuke them- but you won’t get crispy skins.

Something is poking into the top corner of this picture.

w/ egg on toast

Vegan chili! Throw kidney beans, black beans, brown rice, chocolate chips, garlic, basil, paprika, sea salt, nutmeg, oregano, raisins, and sun dried tomatoes in a pot. Add water depending on how thick you want it and boil for an hour, or until the beans are tender.

Poached egg + avocado + oatmeal

Breakfast of champions in mah mouth

There’s a fabulous French bakery nearby that my friends and I like to visit. It sells these “Jezebel cookies” that are filled with almonds, oats, dried apricots and dark chocolate. Every bite is a surprise!