Good morning. This was our first week back to our normal routine since before the holidays and it felt good. As I’ve mentioned the past two weeks have been crazy, while we battled the flu for one and then our snow days last week. It was also an exciting week for my little guy as he started preschool this week. I’ve been going back and forth since before Christmas as to whether or not I wanted to send him a few days a week, but kept questioning whether he was ready. Or perhaps I should say, if I was ready. So far, its been great and he’s adjusting extremely well, especially coming in so late in the year. According to his teachers, he loves circle time and music, which doesn’t surprise me there as we have our daily dance parties here at home. Please notice big sis photo bombing the picture below.
Have a happy Friday and a wonderful weekend.
This is the ultimate feel good comfort dish.
Meatless Monday or Taco Tuesday? I can’t decide, but I do know these are happening next week.
I’m so honored to have one of my recipes featured in the From Scratch Cookbook put together by the Academy of Culinary Nutrition. The cookbook features 40 healthy and delicious gluten-free and dairy-free recipes. 100% of the proceeds goes toward Organics 4 Orphans a Canadian-based not-for-profit that donates earnings to field projects in Africa. I bought a cookbook myself and I can honestly say there are some really good looking recipes inside this book. To grab yourself a copy click here and help support this wonderful cause.
My girlfriend came over yesterday and raved about this salad. She said it’s delicious as is but she will occasionally add roasted chickpeas over top as well.
How amazing does this bowl look?