I used to be the snackiest person. I needed something to eat at 10am and 3pm or else all bets were off for the rest of the day.
For morning snacks I’d stick to fruit, but the afternoons were carby. When I started my first job, every day I’d get an intense (likely stress-induced) belly ache around 3pm. At that stage in my life oyster crackers were my best friend. When I couldn’t take anymore bland crackers, I reached for multigrain cheerios. Very balanced, I know.
It’s Tuesday. It’s kind of the whomp whomp day of the week – you’re no longer on the high of the weekend, and still so far away from another day of rest. No worries though, because this Tuesday is a margarita day!
I have been eating fresh blueberries by the fistful lately. They’re so juicy and sweet this time of year. They make a great healthy snack, but they also make a great addition to boozy drinks, turns out.
This recipe has been a long time coming. I couldn’t discover the beauty of 3-ingredient fudge without trashing it up a bit, you know?
That base recipe has been made in this house several times. All it takes is coconut milk, coconut oil, and high-quality chocolate chips. Boil the milk and oil, pour over the chips, and let sit for a few minutes. Whisk whisk WHISK until smooth, pour into a lined and greased pan or muffin tins, and freeze until set.
So dang easy. Almost too easy. Fudge can be part of your life at any time! It’s a beautiful thing.
All the summer flavors stuffed and grilled and cheesed!
It’s a struggle for me not to make a caprese version of every type of food. Tomatoes (especially this time of year), are like candy to me, basil has a special place in my heart (read more about that here – hi Ryan!), and fresh mozzarella may be the most perfect cheese of all time.
Except for possibly burrata, which is mozzarella stuffed with cream and mozzarella. So still, mozzarella just wins, especially in the summer.
Full disclosure: I’m a vegetarian who loves tofu. Have you noticed? See examples A, B, C, D, etc.
I’m also a vegetarian who doesn’t like eggs. I know, people love eggs. I know, eggs are big in the blogosphere right now. I’m not part of that trend, but I AM part of the vegan breakfast tostada trend!
Ok so that’s not a thing yet. It’s gonna be a thing!
I'm Katie: lover of good cheese, cheap wine, and better-for-you baked goods. I live in Minnesota with my carnivorous other half Ryan ("The Beast"), and our funny little mutt puppy Teia. Author of The High-Protein Vegetarian Cookbook, January 2015.