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A Toast to Toast: Lemon Edamame Avocado + Apricot Gorgonzola

Soooo July has been a crazy month and we’re only about halfway through! I’m in the final stretch of wedding planning (T-minus 70 days) and between work and the big day details, life has been busy (fun-busy, but still busy). So in honor of this crazy month, I’m giving a shoutout to one of my favorite go-to meals for even the busiest of weekdays…TOAST!

Breakfast, lunch, dinner…all perfect occasions for toast. It’s filling, requires no silverware, and can be made in 15 minutes or less. You can prep savory toast for lunch, sweet toast for breakfast, or a combination of both for whatever time of day the mood strikes. In all honesty, when I did this post I ate these toasts for dinner. And they were delicious.

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So much love for toast.

It just wouldn’t be right to do a “toast to toast” without sharing both a sweet and savory variety to do the dish justice. So today’s toast toppings include:

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Sweet Potato Noodle Bowls

People, meet the zoodle’s delicious cousin. Sweet potato noodles are heartier than zucchini noodles, and make a great base for one of our new favorite weeknight dishes – sweet potato noodle bowls.

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The beauty of the sweet potato noodle bowl is that you can include whatever vegetables and sauces you like. My favorite recipe includes sautéed onions and bell peppers, orzo, and black beans topped with crunchy almonds and an avocado vinaigrette.

Fun fact: this is my first 100 percent original recipe! I usually rely on my favorite food bloggers or restaurants to inspire me and then adapt the recipe from there, but this one was completely made up by yours truly (with feedback from Hunter re: vegetable inclusions, of course).

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