…aka fancy toast, because I am alllll about the toast lately. Chunky almond butter chia seed toast for breakfast, avocado toast for lunch (psst – sometimes this is breakfast too…), and soup or salad for dinner…with a side of toast.
For the past several months, I’ve pretty much wanted only warm things in my life. My food choices have been grilled sandwiches, soups, brownies zapped in the microwave, and warmed salads. Outside of the food realm, I’ve been wrapped in blankets, covered in fleece sleepwear (sexy, I know), and using my 17-pound dog for warmth (surprisingly effective). Pretty standard winter stuff, eh?
When I was working on the cookbook, and made veggie burgers all the time (some recipes took 7 tries, oy), I like to think I kind of honed the craft of the plant-based burger. At the same time, I became so. sick. of. them. For a good couple months I wanted nothing to do with veggie burgers, and then came my summertime fritter phase. Instead of full burger patties, I made smaller patties and fried them until golden. Those little crispy gems brought back my burger groove.
I’ve been all about leafy greens lately: Green smoothies (which actually end up looking grey/brown because blueberries and spinach do NOT a pretty smoothie make), salads, and even some cold-pressed green juice from Trader Joe’s.
On the other side of the spectrum, I drank entirely too much beer on Saturday night, and had Jimmy Johns delivered to the bar at the brewery taproom I was at with my friends. What do you expect if you don’t serve food, right? Anyone? I am the picture of class.
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.