Author Archive: Elise

Here is a random combo that hit the spot, so I figured I’d share. The base is quinoa and roasted veggies (but you could use whatever grain you have). I had broccoli and cauli already roasted, so that’s what I used, but Brussels sprouts or carrots would be yum. Normally I’d add a protein here, but I didn’t really feel like it this time so I just added extra toppings, including avocado, roasted slivered almonds, and fried wontons. Kind of like an Asian-salad-meets-grain-bowl situation. Then I topped it all in a sesame miso dressing. The… Read more >

Aaaand just like that I’m back on bread and butter (even though the bag of granola isn’t gone yet). I think the cold weather has something to do with it. I truly needed a warm breakfast after going on a run in the 33 degree temps. Yes, you read that right. THIRTY THREE!?!!? It actually dipped below freezing overnight! Yikes! Wasn’t expecting that so soon! I don’t think it’s here to stay but geez. For lunch I enjoyed the last of my southwestern salad with some leftover Beyond sausage. And then for dinner Kyle grilled… Read more >

Despite Kyle being out of town, it has felt like Friday all week to me! It’s probably partly to do with the kids having both Wednesday and Friday off school. So Tuesday basically was a Friday. And then Thursday was also basically a Friday. So it’s a three day weekend! But mainly, it feels like the weight of the world has been lifted now that we have made it through the election without a 2016 repeat. And for that reason, there’s a little extra pep in my step. Very Fri-YAY-esque. Here’s some random cacth up… Read more >

I took a brief break from my bread and butter brekkies for some granola. Normally I make my own granola, but I got this Sun & Soil granola as a gift a while back and the mood struck. It’s a good one! The right amount of sweetness. Super nutty. GF and organic as well. It doesn’t have clusters, but that’s it’s only downfall. If you’re local, Sun & Soil does weekly deliveries to Davis (or you could go do contactless pick up in Sac. I will prob have this every day for breakfast now that… Read more >

Warm and comforting dish coming atcha! If you haven’t roasted spaghetti squash before, you are gonna love this! Ok, so first, remove the stem of the squash then cut it in half lengthwise. Put it cut side down on a greased baking sheet/pan and roast for 30 minutes at 375 degrees F. After that you can flip it over and test it’s doneness. If the flesh pulls away from the edges in strands easily, then you are good to go. See the photo below as a point of reference (I flipped it to add marinara… Read more >