Hi friends, happy Saturday and Labor Day weekend!
I thought I'd try something different this week. Rather than sending you new recipes separately, I'm combining last week's recipes into one email (this one!) so you can have some inspiration for this week ahead on what to make. With that said, I totally meant to send this email out last week, so you're getting the past TWO week's worth of recipes in one email :)
If you prefer the old way of receiving emails, simply reply to this email and let me know! I'm going to try this way out -- 1 email per week -- for a few weeks and see what works best. I'm also going to be experimenting with sending emails out on Saturdays vs. Sundays. Again, if you have a preference, please let me know! I always appreciate any input.
Now, let's get to the food!
Meatless Monday + Taco Tuesday = these chickpea tacos! They're made with crunchy roasted chickpeas, and then can pretty much be topped with whatever you'd like! Miguel devoured them, and he's typically pick about vegetarian meals. Give this one a try and let me know what you think!
Baby Kale Salad with Honey-Mint Vinaigrette
This salad is light and fresh and great as a lunch recipe or as a side dish. It uses baby kale as a base, and is topped with grapefruit and tomato, an underrated combo if you ask me!
Basically the ultimate condiment! I had a lamb burger with tomato relish while on vacation this summer, and it was a game-changer! Plus, hello -- a really easy way to use up garden tomatoes!
Hello vegetarian pizza night! This one's topped with three types of cheese -- ricotta, mozzarella and parmesan -- along with plenty of spinach for a surprisingly delicious white pizza recipe.
Raise your hand if you adore crockpot meals !!! << that's me, virtually raising my hand. This recipe is basically a dump it and forget it kind of meal, which is perfect in every sense of the way. The chicken is sticky-sweet and paired with pineapple and red pepper for an incredibly flavorful meal.
If you don't know by now, I LOVE all things coconut, and these cupcakes are no exception. They're made with coconut milk, coconut oil and toasted shredded coconut for optimal coconut-y flavor, and they just so happen to be vegan as well.
If you make any of these recipes, be sure to leave a comment and star rating on the blog and let me know what you think -- I love hearing from you!
-Erin
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