personal style, musings and inspiration
Nut milk (typically Almond milk) was one of those staples I’d purchase from the store on a weekly basis until I realized earlier this year that it’s so easy to make on your own. Since making it for the first time in early spring, I’ve tried variations using cashews as well that worked nicely (will soon try pecans, coconut and hazelnuts). Read on for tips on how to make your own, I hesitate to call this an actual recipe because it’s so easy.
Heart Shaped Peanut Butter Cookies
You probably can’t tell from this post, but most of the time, I really try to stick to a balanced diet and be reasonable about my sweet tooth. If I were gonna bake something this weekend, I’d take inspiration from these recipes and attempt to make grain and refined sugar free versions that are no are no less cute but a tad bit healthier.
Roasted Cauliflower Soup with Cumin // Ribollita Tuscan Vegetable Stew // Spicy Thai Noodle Curry // Creamy Lentil Soup
I’m currently craving tasty, filling soups that I can make ahead and pack for lunch. Here are a few recipes I’ve bookmarked to make soon.
What are your favorite soup recipes for this time of year?
As a final farewell to summer, I decided to try my hand at making guacamole and pairing it with Food Should Taste Good’s Multigrain Chips. I had actually never tried to make guacamole before. In hindsight this seems strange to me because of my love of both chips and avocados…