Avocado egg salad. AKA not yo mama’s egg salad. While I’m a big fan of mayonnaise, it’s not a condiment we typically keep in our house. You might find that strange, or inspiring, or whatever, but there you have it.
If I could eat only one type of carb for the rest of my life, it’d be flour tortillas. Hands down.
I’m pretty excited to share this recipe with you today. It’s a cinch to make at home and light-years tastier than the packaged variety. Promise.
Summer melon salad. This “recipe,” if you can call it that, just goes to show that 1. simpler is better, always, and 2. food tastes best when it’s in season.
Okay so this frittata feature has been a long time coming and I’m sorry I’ve been holding out on you and it’s totally not you, it’s me. But here’s the thing. Frittatas are workweek life savers. Period.
Here are eight reasons why I (and you should, too!) make a frittata at least once a week:
Hi friends! Let’s talk about these Broccoli & Radish Toasts I made earlier this week, because they are so so so good. We had them for dinner and then for lunch leftover the next day. I am NOT above having toast for lunch or even dinner, especially these, because they are so hearty and satisfying!
The fact that all of these components can be made in advance and assembled when you’re ready to E.A.T. is the real seller though. Worth it 100%.