I’ve made this salad a few times and each time it’s been a hit. It’s absolutely delicious–filled with parsnips, carrots (I used heirloom), apples, bacon, beets and a whipped goat cheese. Simply, mouth-watering. I made this salad over the weekend for my cousin’s shower. It’s fairly easy to make, especially since most of the components can be made ahead of time. It makes a gorgeous presentation and made a stunning addition to the buffet table. The recipe is from The Little Paris Kitchen cookbook is by the adorable Rachel Khoo. I just love her cookbook and show on Cooking Channel. It reminds me of the days I studied abroad in Paris. Enjoy!
This past week I’ve been eating this chia pudding every morning. It’s become automatic. I grab my coffee in pure zombie mode. Prep my chia seed pudding, throw it in the fridge and get ready for the day. I come back and finish assembling my breakfast and run out the door. This is what I do:
What you need:
2 tbsp chia seeds
1 cup kefir
What you do:
Add the chia seeds and kefir to a bowl and stir together. Put in the refrigerator for an hour. I also sometimes add a drop or two of vanilla extract. If you walk by the kitchen just give it a stir once or twice. (If you remember you can set out the frozen berries to defrost, but I usually forget.)
Then I microwave the frozen berries so they’re room temp and a little juicy. (I prefer frozen berries because it adds some juiciness.) I pour the berries over top, sprinkle the almonds and a tiny drizzle of agave. Enjoy!
It’s fall and I just got some super cute fall gear for my birthday, but it doesn’t feel like fall. California weather baffles me. In order to get a little fall flavor and warm fuzzies, I made some Whole Wheat Pumpkin Pecan Pancakes. I’m hoping these pancakes will encourage Mother Earth to realize it’s time for cooler weather. I want to wear my new scarf! Until I can, I’ll enjoy my pumpkin pancakes and pumpkin spice oatmeal.