I think I have an underlying love hate relationship with pasta. I’ll go week, or sometimes even months (!!!) without having it, and then for some reason I’ll dream up some good recipe or Tony will request an Italian meal and then we’re off on a pasta eating binge for days.
Two days ago it was right around 85 degrees here in Chicago… in September! Since the weather seems to be still favoring the summer months, I thought it would be perfectly acceptable to deliver this beautiful warm blackberry crisp made with almond flour, crunchy almonds & oats.
How was your weekend? We moved into our new place and I’m freaking exhausted. This girl is in need of a mini vacation.
Just the other week I recieved Angela’s new cookbook Oh She Glows Every Day. If you’re not familiar with the blog Oh She Glows, now’s the time! Oh She Glows is a vegan blog, focusing on healthy every day plant-based approachable recipes. They’re consistently delicious and beautiful.
Oh boy were these nut free granola bars delicious! No, I’m not just saying that because this is my blog and I claim everything to be tasty af — it’s because I kept returning to the fridge to grab another, and then another! I could have eaten the entire pan right then and there.
First, let me share that these granola bars that were inspired by YOU! Yes, the lovely, loyal, incredible AK readers out there. These nut free granola bars came to fruition from your requests on my previous reader survey. While scrolling through your comments, I noticed that a few of you had allergies to nuts or you were baking for little ones who couldn’t have nut containing items in their lunchboxes.
Have you ever created the most simple combination, but because it was life-changing delicious, you just had to share it with everyone you knew? I’m talking about one of those recipes that you could eat every single day forever and ever.
That’s exactly how I feel about these warm breakfast baked sweet potatoes stuffed with a spoonful of sweet almond butter, ripe bananas & crunchy little chia seeds. I adore these more than I ever thought I would. The creamy almond butter melts into the flesh of the sweet potato and creates the most perfect texture in your mouth, somewhat reminiscent of a custard-like sweet potato pie.
Imagine enjoying this for lunch: a big healthy buddha bowl with a slightly sweet mango coconut brown rice, sesame roasted sweet potatoes & broccoli, and topped off with an orange sesame almond butter dressing. Yeahhhhh, you’re so down.
So, we’re in the middle of packing up all of our dishes and just realized I have nothing left to eat off of. As in I literally scarfed down yesterday’s lunch with my hands. When you’re in the privacy of your own home, what does hot sauce all over your hands matter anyway?
Now, if you want to be a little fancier then me and show off how delicious you can make your lunch, you should 100% try these beautiful buddha bowls that I’ve created in partnership with my grocery delivery service friends at Peapod.
Ready for this vegan sweet potato corn chowder with a little hint of curry spice? It’s comforting, filling and a wonderful way to use up fresh or frozen summer corn.
Welcome back to post Labor Day weekend reality. Do you have a hangover? BTW I’m not talking the alcoholic kind of hangover. I’m talking about the food hangover that lasts for a day or two post stuffing your face with chips, all the dips, ice cream, and okay, several margaritas.
Welcome to day 2 of zucchini week! Yesterday I gave you a delish bread recipe & today we’re all about cookies that taste like banana bread. Whoo hoo!
Since I couldn’t remember the last time I gave you a cookie recipe, I decided that today was the day to make it happen. We’re starting off with these BIG healthy VEGAN zucchini oatmeal cookies studded with ooey-gooey chocolate chips, whole grains & banana.
Welcome to Ambitious Kitchen’s annual ZUCCHINI WEEK! Yes, every single day this week I’m going to be posting a new zucchini recipe and frankly, I’m thrilled about it. I know you still have zucchini lurking in your garden, or perhaps it’s on sale at the store, either way you’ll need a ton of it! First up is this Double Chocolate Zucchini Bread that just so happens to be gluten free, vegan and nut free. No, you’re not dreaming. Just waking up to heaven.
Even after 5 years of blogging, I’m still finding new ways to put zucchini in baked goods. Call me the zucchini wizard. With a chocolate lightning bolt on my forehead and a spatula as my wand.
Wellness Wednesday post coming at you today and it’s got me all jazzed up about breakfast again. Specifically oatmeal toppings, because who doesn’t love a feel good, fill me up bowl of steaming oats topped with all the tasty toppings?
I should preface this post by saying that I’m sorry my Wellness Wednesdays have been few and far between. I’ve been working hard on content and so over the next few months you should see many more WW popping up on the blog! *Clap, Clap*
Today, we start the day off with healthy oatmeal toppings that have given me some serious inspiration to start eating oatmeal again. I’ve mentioned before that I used to eat oatmeal every single day for breakfast and sometimes dinner in college. Yes, I loved it THAT much.