This bowl = my heaven. Royal pho broth with cabbage ribbons and vietnamese spiced pork meatballs, you have my heart.
Since giving up most grains I haven’t been dining out for as many meals as I used to, and definitely I have not been indulging in big bowls of steaming pho with long slurp worthy rice noodles and more aromatics than my head knew what to do with.
Considering that pho is one of my ultimate comfort foods (helllllo one too many glasses of wine! How does pho always know how to fix that?!), I’ve been coping okay, but when it started snowing this week AGAIN in Seattle, I knew I had to do something about my life without pho.
Did you guys catch that last post for easy garlic dill cashew sauce? It made me so happy to hear that lots of you have already made it and everyone is loving it! And since a lot of you already have it happily sitting in your refrigerator, why not make these roasted beets + carrots and drape some of that easy garlic dill cashew sauce and pistachios right over the top.
I promise you the combination is out of this world.
so this recipe has got me like, woah. i mean, really.
i know i often get excited about new and delicious things, but i made this when it was 80 degrees outside and i had zero regrets about turning on the oven. totally worth it.
there’s so many banana bread recipes out there. i’ve tried SO many of them, as I’m sure you have too, but this one really, truly takes the cake. errr, bread. whatever. it’s GOOOD!
this recipe doesn’t call for a ton of butter, and you don’t even need an electric mixer to make it. plus it bakes up all puffy & brown on the outside, and moist & tender-crumbed on the inside. what more could you ask for? Continue reading →