Even though Spring has officially “arrived”, we are (of course) still in the middle of our rainy season here in Seattle, and so we’re still taking comfort in a delicious pan of roasted veggies now and then! This week it’s black pepper roasted carrots with savory cilantro yogurt and toasted almonds.
All the yummm!!
And really, as long as it’s not too hot to turn on the oven, I feel like roasted veggies always have a place in the kitchen, no matter what the season is. There’s just something so amazing about the caramlized sweetness and intensity of flavor that you get when you roast vegetables. It really adds a level of complexity and focus that keeps you coming back for another bite!
And carrots are probably one of my all time favorites to roast, if you can’t tell from my recipes 😉
Who loves milkshakes?! 🙋🏻 I dooo! And what I love even MORE is a shake made with no dairy and no artificial ingredients, which is why I’m sharing this super easy recipe for a strawberry coco ceramsicle shake!
It’s the bees knees!
There’s something about the first day of spring that always launches me straight into a lighter, brighter mindset when it comes to food, adventure and footwear, haha! (I’ve been wearing my flip flops almost every damn day! Even in the rain – maybe that’s why I’ve somehow caught ANOTHER cold?! My mother would not approve).
Is there really a better way to start the week than with a little (okay maybe a lot of) chocolate?! I can’t think of one… That’s why we’re gonna celebrate this fabulous Tuesday with some mini salted mocha chocolate chunk CHICKPEA FLOUR cookies!
They’re gluten free, and kind of amazing.
I have to say, that before this recipe, I hadn’t had a cookie that really tasted like a cookie in a very long time. Too long, if you ask me!!
These lovely little bites of guilt free sweetness are soft and cakey, flecked with bits of dark chocolate (drizzled with more), and topped with just the right amount of flakey sea salt to keep you coming back for more.
I owe all of this brilliance to the beautiful Monique over at Ambitious Kitchen. I stumbled upon her recipe for chickpea flour cookies a couple of weeks ago when I was searching for a gluten free (grain free, actually!) sweet tooth fix. And they are pretty much the best thing everrrr.
I decided to create a little spin off of the original recipe by adding some coffee, making them mini, and drizzling them with MORE chocolate (because if you’re gonna go for it, you might as well really go for it – amiright?).