We’ve all been there. Someone orders food for a group outing or team meeting (plant trial in my case) and it’s sandwiches or pizza. If it’s pizza, I’m pretty much out of luck unless I have a billion Lactaids on me but sandwiches are even more disappointing. There is nothing worse than a turkey sandwich…
Three words: Chili. Cook. Off.
The following excerpt was tipsily typed on a Monday evening when I was scouring my brain for recipe inspiration. Yes – I do get tipsy from just one beer these days, typically post work out. You’re laughing now, but think about how much money I’m saving by being a light weight!
“ The real question is do I go for knock your socks off classic or try and be creative? No, I’m not going to make two kinds of chili. That’s absolutely absurd. Especially since I’m also making apple pie bars.
Oh.. there’s that jar of pineapple in the fridge. Dare I even tempt myself with the idea that I am going to make – PINEAPPLE chili?! I mean pineapple chili is definitely a thing, so you can totally throw all that stuff together in a magical crockpot with a bajillion spices and let it simmer for ages and you will get something that tastes good, right? “
BBQ party food, you know what that means. It’s time for the Superbowl, and I’m giving you TWO new delicious BBQ recipes to amp up your oh-so-vegetarian-friendly Superbowl party (the second one is coming soon, I promise). Did you know that there are 17 people at the average Superbowl party (I read that online, please don’t hold me accountable)? I didn’t look up the statistics on not eating meat and I’m not about to throw a bunch of math on here so I’ll cut to the chase. These sliders are delicious and are awesome for all your non meat eating and meat eating friends that are coming to your Superbowl party. So just make ’em, okay?!
I’m obsessed with squash.
Roasted with coconut oil and brown sugar.
Spaghetti-ed with marinara and lentil meatballs.
Diced up in chili.
Like I said, obsessed. I have however, met people who are not so obsessed with squash. Do they like it? Do they not like it? Mostly, they are indifferent. To them, squash is this random thing they sometimes eat pureed and stuffed into a fall ravioli. So yeah, that sounds delicious, but what about the other 364 days of the year?
Congratulations friends, we made it through the first Monday of 2016! Now, raise your hand if you’re as exhausted as I am. Hand raised? Yep, I figured. I had to essentially drag myself out of bed this morning, 45 minutes later than I normally wake up – and even that was pushing it. Dan and I went to the Packers//Vikings game last night and didn’t get back into the cities until 3:30 AM. Long story short, they changed the game time from noon to 7:30 PM and it made for a sleep deprived first Monday back. I seem to be the luckiest lady around though, because Dan drove back so I could sleep in the car since I was going to work today. He’s a keeper, folks – minus the being a Vikings’ fan part, that is.
It’s squash season people, and while many of us associate this with our sturdiest kitchen knife jammed into the butternut on our counter like sword in the stone, you gotta love a soft roasted acorn with coconut oil and brown sugar that melts in your mouth. I scored a nice deal on squash at the farmer’s market and got a little carried away so I did my best to stuff it into everything, including this spicy soy-rizo and acorn squash chili. I whipped up a batch of this chili last week and froze it before the Thanksgiving holiday and super glad I did. I got home last night after traveling and spending the last few days with my parents and had zeroooo motivation to cook. Thanks to microwaves, I had dinner in all of 5 minutes. If you are starting from scratch, you can make this hearty chili in only 45 minutes.