Today marks three weeks of social distancing for us. We are trying to stay home as much as possible in this weird, temporary normal, which means my 2-3 grocery trips per week have been severely cut back – we made it 18 days before our first grocery run and we’re hoping to make it another 2-3 weeks before going back.
If you’re trying to space grocery trips, this is an ideal meal for week two. The vegetables used here hold up pretty well to a week in the fridge – and even if they start getting a little soft, you’ll never be able to tell after roasting them!
We have hit the point of the winter when veggies are no longer exciting.
During the summer and fall, we have a CSA share that loads us up with fresh vegetables weekly and inspires me to cook them creatively. Once the CSA ends? It becomes a regular rotation of bagged salad, roasted broccoli, and roasted green beans.
I recently discovered the kids like cauliflower rice, so I’ve been playing with different ways to dress it up. This Greek-style version was a huge hit. So huge that we ended up fighting over the leftovers!
Does anyone else feel like February went by at warp speed? I don’t know what happened, but I feel like I blinked and it was over. I feel like so many nights I was scrambling at dinner time – where did my day go?! – so quick and easy was definitely the name of the game.
This easy casserole is just perfect for busy nights – and a really kid-pleaser.
Have you ever had a Philly cheesesteak? I’m not talking about something homemade or the one at the closest sandwich shop – I mean a real Philly cheesesteak from a real cheesesteak place in Philadelphia.
I was introduced to them during my first few weeks of college. The biggest surprise? Cheez Whiz.
One of the things I love about blogging is the community. Getting connected with other bloggers has made this blog better. I’m constantly learning and trying new things.
One of the things I’ve been diving into much more often this year, thanks to being friends with The Baking Fairy, is vegan cooking.
I can’t say I think that our family will ever go fully vegan, but even small steps help lessen the environmental impact of our food system. A few meals a week without animal products? That’s something we can totally do.
Today is World Vegan Day and I’m excited to share these super easy, super flavorful tacos – that just happen to be vegan too.