Lettuces I love: arugula and kaleToppings I love: candied nuts and cheeseComponents to bulk prep: farro and wheat berries Dressings: lemon miso vinaigrette or balsamic vinaigrette Side piece: carrots carrots and more carrots Summer version: zucchini, slivered almonds, wheat berries, feta, dried cranberries, peas, and candied pecansFall version: roasted butternut squash, avo, candied walnuts, pomegranate arils Thai version: cilantro, avo, sweet potatoes, almonds, and spicy soy miso dressing Serving size: massive Consecutive days I’ve eaten this: lost count. What’s your fave salad topping right now? Share in the comments and warm my hippie heart.

I’m playing catch up on all these dinners!! I can’t recall if I mentioned it on the blog or not but I’m eating more dairy and gluten these days. You probably noticed that with all the pizza photos from the summer (although to be honest, I mighhtttttt like the simple mills almond crusts more than my home made dough). Because my gut remains so unpredictable (despite my best efforts), I have decided to stop stressing myself out about it and just accept that some days it will hurt and I will be bloated and it… Read more >

Dinner bell! We got some last minute summer fare in with the artichokes! And maybe slaw is in the same category, since I associate it with BBQs and picnics, but we seems to have it all year round since our CSA is forever providing us with cabbage. I roasted the chicken and sausages in the oven and used the leftover portion (about half of a chicken breast and two sausages) to make a soup for lunches that week (I deglazed the juices from the bottom of the pan and then sautéed with with onion, carrots,… Read more >