I had a lunch date yesterday.
And now you’re going to relive it with me.
Salad buffet – So fun, so easy, so delicious. Unless of course your guest hates vegetables. Luckily, both of my guests love their veggies.
Maple Roasted Chickpeas – Make them riiight now. Or tomorrow. But soon. These are my favorite roasted chickpeas to date!
Maple Roasted Chickpeas
- 1 cup chickpeas
- 1/2 Tbsp extra virgin coconut oil, melted
- 2 tsp maple syrup
- 1/4 tsp salt
- 1/8 – 1/4 tsp cayenne [opt]
- Preheat your oven to 400 degrees.
- Place all ingredients on a baking sheet and mix around until the chickpeas are evenly coated.
- Bake for 20-25min until golden brown [or darker if preferred].
notes: You can sub any high heat oil instead of coconut, but the coconut does add a little nuttiness to the flavor.
Sweet + Spicy. Just how I like it.
Katie + her adorable daughter were my lovely guests. Katie was trying out my little photography spot and couldn’t believe that’s where I take all my photos. It’s literally crammed in between our kitchen table, a window, and a huge vertical bike rack.
Kombucha Frostie – Come again? Uh yah, you heard me right. The amazingly creative Gena, came up with this winner of a recipe. You take a Kombucha [homemade or store bought] and blend it with banana, frozen fruit, and a little lime juice and then you have the most delicious smoothie-frostie-slushy drink you’ve ever tasted.
I could not get over how refreshing + flavorful these were. Definitely going to be on repeat all summer long.
[gingerberry kombucha, banana, blackberries, and lime juice]
The youngest foodie I’ve ever met – This girl has good taste. She munched on everything in her mom’s salad bowl while we talked non-stop.
Can’t handle the cuteness. The dogs were a fan of Adrienne as well, as she left them quite a few tasty surprises on the floor.
Salad dressing! Another to add to the recipe collection.
- 6 Tbsp sunflower oil
- 4 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1/2 Tbsp garlic, minced
- 1 tsp brown mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- Blend on high until well combined.
- Keep in a sealed container in the fridge for up to 1 week.
notes: Sub extra virgin olive oil, almond oil, walnut oil, etc. for the sunflower oil if needed.
Blueberry Pecan Cornbread – I have a feeling this is going to be made weekly.
Dakota is like static cling to babies. It’s quite adorable. Luckily, neither Baby A or Katie minded.
Walks around the neighborhood. Always more fun with friends.
Peek-a-boo! The cutest thing I ever did see.
A glowing mama + her happy little girl. Truly a joy to be around them both. You can see the love instantly. Just take a look for yourself!
What did I tell ya?? So much love!
A sunset bike ride with Chris was the icing on the cake to this already fabulous day.
Now go make those chickpeas + dressing and have a relaxing weekend.