Tis the season for spiced fruit, apparently.
The Terry Crews of soups, apparently.
After a short hiatus, I want to start off with my first super cheap, super easy recipe in a good while. Why, you ask? Because I am a student once more and oh, god, everything is so expensive.
After a while, we all tire of protein shakes. They lose their fun. Do you know what never loses its fun? Ice cream.
I am a sucker for all things chai. You take a thing, you add chai spices to it, it’s suddenly 100% more delicious and more pretentious.
I must confess- I am all about them nuts. I enjoy them in my face. A lot of us do. However, it is that nut tolerance privilege that allows me to do so- a privilege that some do not have. So after far too long, I introduce my first nut-free granola, in the form of banana bread-y goodness.
I’m not about them weak-ass soups. You know the ones I’m talking about; the ones that have the consistency, the taste, of sad water. Sad vegetable water. Don’t subject yourself to that.
I introduce to you my new baby; the Gingerbread Buckwheat Crepe. It’s wholesome and satisfying, like cookies from a grandparent, but with fewer questions about your current employment status and non-existent significant other.
The taste of lavender always takes me back to memories of obscure sweet shops from my childhood. Food always tastes better when it makes you that little bit nostalgic.
I have always been a fan of the mighty black bean. Sticking them in a quesadilla seemed like an excellent use for them.
It’s raspberry season. It’s also the season for avoiding hot breakfasts at all costs because dear god, have you seen the weather outside?
I’ve always been a sucker for sushi. Sushi is also a sucker for my bank balance. Learning how to make my own saved me.