Looking to put a little crunch in your lunch? Make a batch for your fridge to eat plain, over lettuce, as a side salad, heck, as dessert (!!) all week.
Butternut squash soup gets amplified by roasting the squash, and adding in arugula and white beans to break up the baby-food texture!
A kalaidescope of harvest veggies to grace your chopped salad. Great for a Thanksgiving table or an autumnal side!
A pantry-friendly chickpea Greek with homemade dressing is a super easy veggie lunch to delight!
It’s never too late for weekend brunch! These egg, avocado, dill, and lime breakfast tacos can be whipped up in the next 10 minutes— whether it’s a weekend or weekday!
The white bean salad my best friend’s mom taught me. It’s incredible alone, atop greens, or as a side. Best part? It takes maybe 5 minutes to make.
I think of this salad as going to the spa for your insides. Whether it’s a long weekend, long work day, long Netflix binge session– this salad can reverse it!
Why is this the meal prep salad? Because in making it, you’ll end up prepping ingredients you can toss in future bowls, salads, and plates all week!
Who says brunch is just for the weekend? This weekday is perfect to whip up in 10 min between calls, playdates, classes, Netflix episodes… you get the drift 🙂
I am a huge proponent of white beans and lemons. So the fact I’ve combined them with my third favorite thing, vegetables, and into a soup shouldn’t be the least bit surprising. Empty out your pantry and freezer as well into this lemon white bean and veggie soup! Ingredients: 2 cans white beans* 32 oz […]