Crave-driven recipes and lifestyle inspiration.
Spring is finally here… it’s been cold & rainy but it’s finally here! While thinking of seasonal recipes, I wanted to create a fresh, healthy dish packed with veggies and herbs. Loaded with asparagus, peas, basil & chives, this quinoa salad definitely hit the spot.
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My sister often raves about using her slow cooker to make homemade chicken stock. As delicious as it sounds, I never thought making stock from scratch would be worth it – since it’s a cheap grocery store item and I never remember to save chicken bones. As I’ve been cooking with rotisserie chickens quite a bit, I figured it’d be a great time to take advantage of both the bones/carcass and my slow cooker.
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With 2015 in full effect, and a tropical vacation creeping up quickly, I’ve been doing my best to stay away from grains, sugar, and dairy. Following various Paleo recipes found on Pinterest or in cookbooks has allowed me to do this easily (at least, during the week when there’s no temptation for Saturday/Sunday brunch).
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