Just me playing around in the kitchen!
The warmer weather seems to be bringing more heat to my schedule – things are getting busy around here! I’ve somehow managed to clog up most of my weekday evenings this with soccer two days a week, teaching at our community college one evening, seeing private practice clients one evening a week and of course…the Bachelor on Monday nights with my girlfriends!
I don’t think I spend enough time with dessert. I mean, don’t get me wrong – I’m far from some super-robot-dietitian who eats nothing but kale, avocados and nuts. I defiantly enjoy a little indulgence once in a while. The thing is, I would rather enjoy an indulgence outside of the home.
Confession – I’ve made this soup for the past 3 weeks. I just can’t get enough! I’ve always gravitated towards pureed soups (let’s be honest – probably since they’re so forgiving and idiot-proof!) however my boyfriend was requesting a heartier, chunky soup. He has a fear of being full…and the pureed soups weren’t cutting it!
I’ve come to accept that (for the most part) ain’t nobody got time to make eggs in the morning. What other high protein breakfast options are there? Greek yogurt…this is great but it can get old. Okay…chia seed pudding? Also great but unless it’s smothered in nuts, it’s not really too high in protein. Eggs? Oh wait, we’re too busy for eggs.
Hello friends! I’ve been able to spend some more time in the kitchen because of some changes in my work schedule. My full time maternity leave contract ended a few weeks ago. Initially, I didn’t know what to do with myself during all of this extra free time (I am lost without a routine)! However after escaping for a short vacation (we flew to California and drove the coast from LA to San Fran!)
Making chili never looked so easy! Recipe in description box of video.
