the plant-based food blog
[Welcome to recipe #2 of Oat Week – Mother’s Day! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Oat Flour for this Peanut Butter Cup Tart!]
So I was going to post a Mexican recipe for you all today because, you know, Cinco.
But I literally could not wait one more second before sharing this baby with you!
So while you’re getting flooded with recipes for tacos, guac, and all-things salsa, I hope that this recipe can tickle your fancy, too.
Friends! Happy Thursday!
I’m just going to come out and say it: I’ve been keeping more secrets from you.
I know. I told you I wanted to get all personal on the blog, and I go ahead and keep, not one, but THREE secrets from you.
*shame*
But. The wait was TOTALLY worth it. Pinky promise. :)Read More
I thought I was safe making ice cream because Pittsburgh has had some uncharacteristically warm weather these past few weeks.
However as I’m writing this, the last of the snow is melting off of the roof.
Ooooh well. Ice cream tastes just as good in cold weather as it does in warm, right?!
Read More
I was so excited for this post! I had this incredible 20-minute meal that Mark and I adore locked and loaded for you today, but once I looked at the pictures…
…well, I knew no one would make it based on what the pictures looked like.
So you’re getting cookies today!
(I’d say that’s a fair compromise, no?)Read More
Guys guys guys!! I’m no longer a smoothie bowl virgin!!
It’s CRAZY to me to think that it has taken me this long to make myself a smoothie bowl, but I get it. Smoothies aren’t really my thing.
Is that a sacrilegious thing to say as a food blogger?
Probably.Read More
[Welcome to recipe #2 of Oat Week – Easter Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Old Fashioned Rolled Oats for this Lemon Chia Seed Granola!]
Hey, friends! If you recall, Mark and I brought a little one into our family a couple of months ago.
And by “little one”, I mean a tiny little calico kitten named Maya.
At times, it feels like we’re living with two completely different cats. Sometimes we’ll have calm, sweet Maya, who stretches out against our leg, turns on her back, and lets us scratch her stomach as she gently falls asleep. (This is happening as I’m writing this, and I’m dying)
And other times, we’ll have welts on our hands, bites on our feet, and a cat in “time-out.”Read More
[Welcome to recipe #1 of Oat Week – Easter Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Oat Flour and their Gluten Free Old Fashioned Rolled Oats for these Banana Bread Carrot Cake Muffins!]
So, I’ve been keeping a secret from you.
I knooow. I’m sorry. Not cool, Alexa. Not cool.Read More
