the plant-based food blog
Making salads oh-so wonderful for years in my kitchen!
Growing up, we used to have “side salads” with almost any dinner. Any vegetable we had in the fridge was chopped up and sprinkled on some shredded romaine, and then we topped it all with some sort of dressing.
I’ve always navigated towards vinaigrettes –– that classic combo of vinegar and oil always seemed to compliment my salads rather than coat it in a thick blanket of goo like ranch.
Read MoreOh boy oh boy, am I in a baking mood!
Even though it’s not technically fall yet (imo, it starts tomorrow, September 1), I have the fall baking fever, and the only prescription is more cowbell baked goods.
I know. Ya girl was gone for a whole 8 months, and the first recipe she posts is for brown blobs.
But hear me out.
We’ve made this recipe… a lot in the past few months. Like, every week. Sometimes twice per week!
Chewy little protein-packed nuggets served alongside every and any dipping sauce we have in the house. Plus a veggie or two. It’s a great, filling meal.
Mark and I have been working out quite a bit lately, so I’ve been a little more conscious of my protein intake these days. If you split this recipe into thirds, each serving would have roughly 30g of plant-based protein. Perfect to fuel those mad gains!
Read More*taps mic* Is this thing on?
Hi! It has certainly been a minute, hasn’t it? In fact, my last post here on Fooduzzi, until I went completely and totally dark, was posted on December 18, the six year birthday of this blog.
Since then, Fooduzzi has sat dormant. No new recipes, no posts on social, no Taste Test Tuesdays on Instagram –– nada.
And… I owe you a bit of an explanation! With the exception of a little note in my Instagram bio saying that I was on a break, I kind of just dropped off the face of the internet.
Nothing gossipy or scandalous happened –– I just needed a break. A big one. So I took it.
It really was that simple.
But I know you might have some questions, so I figured I’d give you a bit of a recap of the why behind the break, what I was doing instead, and what you can expect from me, and from Fooduzzi, moving forward:
Read More[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Almond Flour for this recipe.]
It’s one of my favorite days of the year!
December 18th. The day of two birthdays: mine and Fooduzzi’s!
Read More2020 will go down as the year of many things, but one of the most important things to me is that it was the year that I fell back in love with reading.
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