Lasagna without the noodles. It’s a thing in my life. A very delicious thing that I needed to share with you just in time for eggplant season!
Let’s back up a sec though. Before I share the recipe details with you, I must tell you about my lasagna obsession. Flashback to around my 21st birthday when I asked my Mom to make me lasagna. First of all, three days prior to my birthday I had returned to America from my adventures wine drinking and traveling around in the land of Oz, so my 21st birthday didn’t seem all that exciting.
When I was little my Dad used to throw the ultimate backyard BBQs. From sweet corn on the cob with honey butter and salt to his famous picnic salads, Dad was the man who knew how to make you smile with a Dixie paper plate full of your favorite colorful summer food. I remember sitting on checkered picnic blankets with my cousins as we held juicy watermelon wedges and patiently waited for the rest of our meal.
How much can you fall in love with a food? Because I’ve fallen into a deep dark love affair with this chocolate avocado pudding pie.
I know, I know. Sounds weird, right? But at this point I feel like you all know me well enough that if I put a peculiar ingredient in something and tell you it’s amazing, you know I’m speaking the truth. The proof? Black bean avocado brownies. Chickpea chocolate chip cookies. Chickpea blondies. Black bean truffles. Lentil blondies.
My love for enchiladas is pretty close in line with my endless love for nut butters. I hate to compare the two, but it’s true when I say I’d adore them any way they’re served.
During my recent trip to Santa Fe, my Mom and I enjoyed the most unique and flavorful enchiladas. Each restaurant presented them with the most beautiful creative and flavorful sauces ranging from smoky red chile, mole, Hatch green chile and the beloved salsa verde. The best part about these sauces is that they have plenty of uses; dip your chips, smother your eggs and coat your meats. SAUCE PARTY.
Tony got me a wonderful ice cream maker for my birthday last December and I finally put it to good use with this absolutely amazing vegan wild blueberry lavender coconut ice cream.
The first time I ever had lavender ice cream was at Jeni’s here in Chicago. It was a marvelous wildberry lavender flavor that was bright purple, sweet, floral and uber creamy. Probably one of my favorite ice creams that I’ve ever had. During the summertime, fruity ice creams are where it’s at.
Recently I started developing a morning routine and have been loving it. Obviously it involves these greek yogurt waffles…
Here’s how it goes: Wake up at 5:30. Hit the snooze button for 5 minutes so I can cuddle with Tony. Feed Milly. Brush my teeth. Get dressed. Grab a cup of coffee to go. Kiss Tony on the cheek and walk out the door so I can just make it for my 6am workout class. I enjoy getting my workouts done in the morning because not only does it give me TONS of energy, but then I can focus on work the rest of the day.
Since I ususally don’t eat pre-morning workout, my stomach is rumbling once I return home. During my shower, it’s not uncommon for me to debate my breakfast options for a good 10 minutes. Do I want avocado toast with ALL the toppings?! What about pancakes? Maybe a green smoothie with peanut butter? Perfectly fried eggs? Crispy, fresh waffles? UGH. So hungry I can’t think.
I’ve been wanting to make beet burgers ever since my Mom introduced me to them a few years back. Whole Foods used to make this fantastic version full of crunchy walnuts, beets and so much flavor; often times we’d scarf them down after our workouts.
Sadly, I can’t seem to find the same tasty beet burgers at any Chicago area Whole Foods.
My mom filled my Easter basket to the brim with treats until I was in high school. Suddenly when I was 16, she decided that I no longer qualified to receive Easter goodies from this so called bunny. At first I thought she was kidding! This was a tradition, wasn’t it?
I suppose I figured that for the rest of my life, Mom would be there to drop off an Easter basket filled with my favorite jelly beans and chocolate eggs that no one ever eats (unless they’re Reese’s eggs of course).