I’ve been in a bit of a food rut. We all get there. When you’re short on time and have go to meals. My diet is a rotating cast of ground turkey, chicken, veggies and brown rice or sweet potatoes for most meals.
I’ve been thinking about kids a lot lately. Maybe it’s the binge watching of Jane the Virgin I’ve been doing on Netflix. Or the influx of kids out playing on the sidewalks this weekend now that the temperatures in New York have hit the 90’s. But I know the underlying reason is it’s the biggest issue my boyfriend and I seem to butt heads on.
What we eat and how we feel are directly related. Think about the last time you ate that extra serving of desert, devoured the snack table at a party or had those 4am drunken Cheetos. How did you feel the next day? I’m guessing not so great.
Man the weather this winter! From 60 degrees one day to waking up in a snow storm the next. I don’t know about you but my food cravings are all over the place. At least you can always rely on a good soup to hit the spot, no matter the weather.
New Years Resolution: EAT MORE PANCAKES!
And with this recipe it will be yours too. These Gluten-Free quinoa flour pancakes are moist & fluffy and unbelievably filling with approx 10 grams of protein per pancake! Pancakes have never been so healthy!
My boyfriend is finally departing on his epic 6 month back-packing adventure of Asia in exactly five days. We decided two years ago when he first mentioned this trip that I would meet up with him along the way for a few weeks in Thailand.
When I returned home to an empty fridge and rainy weather after a long weekend in Seattle for Burlycon, I knew it was time to break out the slow cooker. One of my favorite go to’s this time of year is my mothers Southwest Chicken Soup. Everytime I go home to visit I request that she make a pot.