As a native southern Californian, fresh pico de gallo is my favorite condiment. You can make this quick pico de gallo in your food processor in minutes for a tasty addition to your next taco night.
Six weeks postpartum and I think I am finally getting my parenting sea legs. The baby slept for two 4-hour chunks last night (woo!) so I feel superhuman today. Keep in mind this is coming from the person that used to claim to be a zombie on less than 8 hours of sleep. Turns out, I had no idea what being a zombie really felt like.
A month before our little guy arrived, I planned and froze a bunch of Crock Pot meals. Between those and the food our friends and family have brought over, I haven’t needed to cook since the baby was born. Yesterday I plopped the baby into the Ergo 360 and went to work. It was nice to be home.
These No Bake Pumpkin Spice Bars are a sweet fall treat. They will not only satisfy your sweet tooth, but they are also a great grab-and-go snack.
Did I miss the pumpkin spice train? I hope not because I have a recipe that I have been meaning to post for weeks but haven’t had the chance. If you are friends with me in real life then you know I got pregnant in January and pretty much spent the first 20 weeks of my pregnancy sleeping. Man, who knew that growing a little human was so exhausting? Not me that is for sure. Then, I had a summer chock full of wedding and baby showers. Did I mention we also moved and decided to do a full gut rehab of our bathroom in my 37th week of pregnancy? Yeah. What can I say, we’re crazy.
Brussels sprouts are one of those veggies that aren’t always a crowd-pleaser. I can understand that because, if overcooked, they don’t smell great and can often taste like a wet sock. Nobody likes wet sock. Not that I have ever tasted a wet sock, but I can only imagine that I wouldn’t be a fan of it. However, if cooked correctly, brussels sprouts are nutty and flavorful and so so healthy for you!
To say that I am mildly obsessed with brussels sprouts would be an understatement. They are one of the only vegetables that make it into my grocery cart every week whether they are in or out of season. Most of the time, I prepare them by slicing them in half, tossing them in extra virgin olive oil, seasoning them with salt, pepper and fresh garlic, and roasting them in a 425˚ oven for about 30 minutes. However, over the last year, I have been hashing them and it’s my new favorite way to eat them.
To hash brussels sprouts, you trim the bottom stem, remove any bruised leaves, slice the sprout in half, and thinly slice each half about 1/8″ thick. You could also pop whole sprouts into your food processor affixed with the slicing blade. (more…)