The freezer section of my local grocer was tapped out of my favorite veggie burgers which was a bummer. Until I discovered I could make an equally if not more delectable veggie burger by tapping into my vegetable meal prep and pantry. If you roast veggies, have a can of beans on hand, some greens and breadcrumbs you can make this too.
Read MoreAt the end of the week I had a few spoonfuls of kale stem hummus and guacamole left, so you must know what I did?! Yup, I mixed the two together to make the creamiest topping to my lunchtime salad. Learn how to make a veggie filled hummus and a classic guac that will last in your fridge for days. Get your snack on!
Read MoreWith ½ a can of chickpeas, ½ of a lemon, ½ an onion, garlic, a few baby carrots and tomatoes lingering on my countertop, I decided to make a single serving soup for lunch. The spice cabinet is loaded and I’ve feta in the fridge from my trip to the Mediterranean market over a week ago.
Read MoreI’ve been eating a lot of beans. Shocking. I must begin these blog posts with that line at least 3x a week. And, being as my life goal is to make a bean cookbook before I die or head to some sort of after life where I pray (as much as I love beans) that I can eat more cannoli’s than beans without feeling the wrath of sugar ills and where I can drink more Negroni’s
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