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I can’t do strict diets. They inspire an otherwise absent rebellious streak in me and I go headlong into a sugar spiral. I remember trying the master cleanse many years ago, fully stocked on all the...
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I've shared these a few times on instagram and now I've finally put pen to paper to write the recipe. These sweet potato enchiladas are about the most comforting meal I cook, without an overload of cheese. The sweet potato and beans provide the filling while and easy homemade enchilada sauce brings it all together.
This recipe is involved, there’s no two ways around it. While I’ve tried to limit the amount of prep by relying heavily on pre-ground spices and garlic powder, this meal is heavy on components.
The great thing for you, however, is that all these components can be made ahead of time and used not only in this meal but meals across the week. For example:
Sweet potato puree, during the cooler months, is an automatic go-to. I make wraps, pasta dishes, risottos, and even my morning toast with a little help from a simple sweet potato puree. Make a couple-potatoes worth by simply roasting whole potatoes and scooping out the potato once cool. The sweet potato puree will last for up to 5 days.
Don’t want to use sweet potatoes? Any puree will do. Pumpkin or butternut squash would be my next two choices. You can also add in greens, sweet corn, or roasted tomatoes during the spring and summer months.
When it comes to beans, these are a riff on my spiced pinto beans (made a little easier in this enchilada recipe if you’re making the night-of). I love these beans as taco filling, as a toast topper, or as a topping to a creamy polenta bowl. I usually batch and use them twice in one week: once for these enchiladas and once in a grain bowl.
Similar to the beans, I make a much more involved enchilada sauce that uses dried chilis, toasted whole spices, and a slower cooking time. However, I wanted to keep this recipe as close to weeknight friendly as I could (I realize a 60-minute ordeal isn’t super weeknight friendly but these are so good!)
Enchilada sauce is a good batch and freeze project. Make triple of what I have here and freeze it in 2-cup increments. I love using this sauce to cook eggs in too.
Beyond the idea of prepping the components ahead of time, this is also one of my favorite meals to make for other people. Think new families! The entire dish freezes after assembly so the only thing left to do is bake (which will take about 20 minutes longer but other than that-everything stays the same!)
[tasty-recipe id="37893"]
The post Pinto Bean Sweet Potato Enchiladas appeared first on Naturally..
Hi friends! How’s the day treating ya? The week is off to a pretty great start. Yesterday, I had breakfast with a friend and taught a spin class later that evening, and today, I have two podcast interviews. The show will be back the week of June 3 and I have so many fun and informative episodes headed your way.
[The decaf almond milk latte at Cartel is my fave]
Lunch was a huge smoothie and piece of sourdough,
and for dinner, we had this shrimp pasta with sautéed zucchini and bell peppers. I just sautéed the shrimp with butter, garlic, lemon zest, and a little parmesan, and served it with angel hair noodles. It was one of this easy and super quick dinners that the girls loved. They’re huge fans of anything with shrimp right now.
(Our kitchen lighting at night is gorgeous, I tell ya)
For today, I have a random question for you: if you went back to school or chose another profession, what would you do?
I’ve thought about going back to school for years now. While I don’t think it’s going to be anytime super soon – there’s kind of a lot happening behind the scenes – I often daydream about the time when it happens. It’s funny because in college, I always thought it was “so cute” when “old” (old = 30+) people were in my classes. Like, “Oh, there’s Jan, raising her hand to show she knows the answer for every question.” And one day that will be me lol.
I finished half of my MBA in Valdosta (my Bachelor’s is in Finance from the U of A) and to be honest, right now, I don’t really see myself finishing it. What would I do if I had my MBA? Probably what I’m doing right now: running my own business, but with enhanced skills and knowledge under my belt. I thought it would be fascinating to go back to school to be a Physical Therapist, or possibly go to acupuncture school. Those are my top two right now. If you could go back to school for anything, and time and tuition didn’t matter, what would you do?
I’m excited to read these comments!
Have a wonderful day.
xo
Gina
Heads up: there is a HUGE Beautycounter sale happening right now!
It’s 15% off the entire site for friends and family. If you’ve been wanting to try Beautycounter, this is your chance! You can also take a skincare quiz here to find which regimen works for you!I highly recommend the overnight peel, the dew skin, the #1 brightening oil, the charcoal mask, the brow gel, and any of the lip products. I wear the color intense lipstick or a lipgloss every day. Also, with summer on the way, we have awesome sunscreens with clean ingredients. The sunscreen stick is the perfect size to stash in your purse! Check out the full sale here and email me or comment below if you have any questions.
The post What would you do? appeared first on The Fitnessista.
Makes 10 rolls
Total time: 1 hour 15 minutes
Active time: 45 minutes
It’s basil season! And spinach season! And, well, let’s just say it’s lasagna roll season, too.
These make a great appetizer if you’re doing a little summer entertaining, or a filling entree if you prefer. Tofu ricotta is elevated with the addition of some Pumpkin Seed Pesto. The mellow flavor of pumpkin seeds really lets the basil shine. The sautéed spinach is really really garlicky, as is the pesto, so this makes the perfect date night meal.
What I really love, besides how flavorful these are, is the texture. Baking the rolls makes the noodles soft but still toothsome, with little crunchy bits on the edges. Smothered in cashew cream and pesto and finished off with a scattering of additional pumpkin seeds, these lasagna rolls will fulfill even the most wild fantasies: creamy, crunchy, velvety, chewy, and hearty all at once. Yes, there are a few components here, but none are too difficult to pull off and also LASAGNA ROLLS.
Serve with Caesar Salad to round out the meal!
PS This is my first blogpost using only iPhone photos, so take a deep breath with me. Sorry $2000 camera, this is just easier. Since I’m not an aspiring photographer, I’m not ashamed to admit that adjusting lighting and apertures and editing in Photoshop is just too labor intensive for me these days. A few adjustments in VSCO cam, a button to upload to Flickr, and my work is done here. You get the picture. Har har.
I wish I had a sexier name for this dish but when you start combining things into a dish that really doesn’t have a name like ‘taco’ or ‘grain bowl’, a name with all the ingredients is the best I can do. However, it's delicious. We've eaten it as a side but I've also been known to call a dish like this lunch.
When spring produce enters into my life, I take it as a reminder that not everything requires roasting. Sure, roasted vegetables are amazing but sometimes other techniques are worthwhile. I feel like steaming gets a bad rap, most likely due to diet trends, but it’s a valuable tool in your cooking arsenal.
Take for example these beets. Chioggia beets are beautiful. Their color, though, doesn’t hold once cooking. If you roast these beautiful beets, the color fades pretty drastically (unless you roast them whole but I’m not always willing to wait the hour it takes.) Enter: steaming.
Steaming these beets takes 10 minutes and while the color still fades slightly, it’s there in all it’s beautiful pink glory. Best of all, steaming the beets leaves room to make crispy garlic in ghee: a real treat for all.
I’m a big proponent that every dish should have a little crispiness to it. In this dish, the sunflower seeds are nice but my favorite crisp comes in the form of pan-fried garlic. The ghee crisps the garlic nicely all while adding that delicious ghee flavor.
If you want to keep this vegan, olive oil can get the job done as well. The flavor changes slightly but the garlic is still delicious (because it’s still garlic!)
Finally, the bean puree. I love piling vegetable high atop a creamy puree. There’s something so satisfying when you scoop everything together off the plate- it mixes into the perfect bite. I kept this bean puree simple and very spring forward with the help of dill. Of course, you could really use any herb. Try parsley, marjoram, and/or a bit of thyme. Also, if you don't have white beans go for chickpeas.
[tasty-recipe id="37991"]
The post Garlicky Beets with Dill Bean Puree appeared first on Naturally..
I’d originally thought of this as being a St. Patrick’s Day dish, thanks to the cabbage, but since that day has come and gone I’m just going to file it as another simple, flavorful, internship-inspired dinner idea.
I realized as I was making this caramelized cabbage & onion pasta that I make much more pasta in the summer than in the winter. I guess that’s not surprising—pasta lends itself so beautifully to burst fresh tomatoes, zucchini, eggplant, and other summer produce. This dish encouraged me to combine pasta with two vegetables that I don’t usually associate with it—onion and cabbage—and I was surprised by how much I loved the results.
The meal is incredibly easy to make. Simply caramelize some onions and cabbage (I started by cooking the onions for five minutes, then added the cabbage and allowed the whole thing to simmer for another ten minutes) and add some vegan bacon if you like. Olive oil is fine for caramelizing, but using a little bit of vegan butter definitely takes the meal to the next level.
While you do that, you cook the pasta, and at the end, you mix it all together. If you like, you can even prepare the onions and cabbage ahead of time, and simply boil the pasta and mix it up when you’re ready to eat! I’ve made this dish twice now, and that’s how I batch cooked it the second time I tried it.
The pasta is on the smoky/earthy side, so a little bit of fresh parsley and a tiny splash of vinegar are really nice to help brighten it up. The parsley adds color, too. If parsley isn’t your favorite, chives would be excellent, too. And, as I disclaim so often these days, you could easily add another chopped vegetable of choice (like leafy greens) to the mix.
Here’s the recipe.
This simple pasta dish is full of smoky, earthy flavors thanks to paprika, cabbage, onion, and an (optional) few slices of vegan bacon. A perfect winter dish!
Heat the oil or butter in a large, roomy skillet over medium-low heat. Add the onion. Cook, stirring every now and then, for 5-7 minutes, or until the onions are gently browning. Add the cabbage, 1 cup vegetable broth, and vegan bacon if using. Continue cooking the vegetables for 10 minutes, stirring often, or until the onions have darkened and the cabbage is very tender. If the vegetables get at all dry, add a few extra splashes of broth.
While the onions and cabbage caramelize, cook the pasta according to package instructions.
When the pasta and vegetables are both ready, drain the pasta and add it to the skillet. Once again, if the mixture gets a little dry, add an extra splash of broth. Warm all ingredients through. Taste, and then add salt, pepper, and/or vinegar to your taste. Serve the pasta right away with chopped parsley on top.
I began an oncology rotation on Monday, and I’ve already learned so much—clinical knowledge and life lessons both. More on that soon, but for now, rest. Have a wonderful evening, friends.
xo
The post Caramelized Cabbage & Onion Pasta appeared first on The Full Helping.
and WE SAW MICHAEL BUBLÉ.
(I’m not even going to hide my creeper status. And don’t worry, my mouth didn’t actually touch the poster.)
Hi friends! How’s the morning going? I’m just getting back from a whirlwind trip to Phoenix for the Beautycounter LEAD conference… and to see Michael Bublé, my favorite ever.
I got into Phoenix on Thursday morning, and met up with Arsy and Tina at the adorable Airbnb where we’d be staying. It was my first Airbnb experience and I was beyond impressed with the whole thing.
Check out the cuteness!
It was in a neighborhood filled with unique older houses, and they completely gutted and redid the interior. The wood floors and tiling in the bathroom were gorgeous, along with exposed brick, modern art, and unique touches (like the book selection in each bedroom).
Arsy surprised us with little goodie bags on each of our beds, with Hu chocolates, travel Cote nail polishes, Bee’s wrap, the best hair ties, a Beautycounter pen, and a sweet card. She also stocked the fridge with some healthy essentials, cold brews, and waters.
I’ve been working with Arsy for almost 3 years and it was my first time meeting her in person. Of course, she was just as kind and lovely as I expected, and I had such a great time hanging out with her and Tina all weekend.
Thursday night, we had our team dinner at True Food, and then Friday morning, it was straight into the official festivities. We had quite a few sessions on Friday, and each one left me feeling more inspired, motivated, and grateful that I’ve had the opportunity to work for such a respected and innovative company. (Beautycounter is the #1 Googled beauty brand of 2018 and the top clean skincare brand in the world.) They generally care for the health of all living beings on this planet, and are constantly working to impart change in the beauty industry, which is severely unregulated. The last federal safety law for cosmetics was passed in 1938!! We’re actively working to get this changed and make clean products accessible to everyone. This means no matter what store you go to and what brand you purchase, you should be able to have have the confidence that they were manufactured without endocrine disrupters, known carcinogens, and harmful preservatives.
My very favorite quote from the weekend:
– The greatest gift you can give anyone who loves you is your own wellbeing
While there was a lot of motivational talk, they also addressed burnout and importance of paying attention to what truly matters: your family, your health, and your relationships. I love how much they emphasized balance and taking the time to share your life with those you love and make yourself a priority.
We also had the opportunity to hear Gregg Renfrew speak. She’s our CEO and the Founder of Beautycounter and she’s so.darn.real. The entire room of 1700 was captivated the entire time she was talking. She was so encouraging, humble, and generously shared her knowledge and inspiration with us all.
They also had some pretty solid snack breaks and lunch in between the presentations.
Friday afternoon, the Pilot picked us up from the conference and we headed to the house to get ready for the evening. The girls went to another team dinner at a downtown hotel, while the Pilot and I enjoyed a sushi date at Moira Sushi before Michael Buble.
(Shoes are here // dress is here — got it from Rent the Runway and was so pumped it actually fit. I feel like it’s so hard to tell what will work from the sizing but the S was just right)
We arrived at the arena, ordered wine in a can for me + beer for him, walked to our awesome seats (!) and I buckled up for the best concert experience of my life. I’m a HUGE Michael Bublé fan – I sporadically listen to his music all year and just switch to his Christmas album for November and December – so I was expecting a lot, but it was beyond anything I could have imagined. His perfect voice, the set design, the orchestra, his backup singers, everything. Just.SO.freaking.good.
(He started off with “Feelin’ Good” and I screamed like a teenager at a BTO concert.)
#1) He is HILARIOUS. He was cracking a ton of jokes in between songs, many of which were gloriously inappropriate, and the Pilot and I were laughing our faces off. I had to keep myself from breaking into the full-on dinosaur cry during Home and one of his newer songs, Forever Now. If you want to get a glimpse of what I was feeling, listen to the song, and then picture in your mind a child’s bedroom and how it changes from when they’re born (a nursery with sweet printed wallpaper, a crib, and a rocker) until they MOVE out (a large bed and a room strewn with moving boxes, to completely empty room). That’s what they flashed on the arched screen above the stage and I think they pretty much wanted to pull my heart out of my body. Of course, all of his lighthearted jokes and the fact that he doesn’t take himself too seriously kept me from crying too hard.
2) He is so grateful to all of his supporters. Multiple times he thanked us for spending our money and our time to be at his concert. He said that his supporters lifted their family while they went through something absolutely heartbreaking, and was so heartfelt and genuine in thanking the audience. You can just tell he’s a really good guy.
3) I tried to meet him but I failed. So here’s the thing, in college and my early 20s, I got backstage after concerts if I wanted to meet the band or singer. It’s not because I’m cool or had a VIP pass, but I’d just casually go to the side of the stage and ask security if I could just go back and get a photo with whomever. You’d think it would be a fail but it worked every time! I would just be chill about it and I think they saw a young non-threteaning kid and were like, “Go. Live your dream.” I didn’t know if I would work for Michael Bublé because, I don’t know, I’m like 15 years older now, BUT I figured this was my only chance and went for it. Unfortunately, they did all of the meet and greets before the show, not after. So when I went to ask if I could pleeeeeease go back and take a pic, security told me they did all of that stuff earlier. It’s NBD, but I did try. #shameless #dontcurr
The Pilot and I stayed at Westin, which was lovely, and then Saturday morning, we grabbed a quick breakfast at Coronado (a cute vegetarian cafe!) before he hit the road back to Tucson and I headed back to the conference.
I got there just in time to learn about the new products from our Product Development team, and get excited! There’s so much good stuff on the way, including a face cream that supposed to feel luxurious and gorgeous like La Mer, but with clean ingredients. So pumped about this! I’ll definitely share more info when it’s on the way, but our new line was modeled after Asian skincare rituals (yas yas yassss) and is going through clinical and client trials now. I’ll also have the chance to try it out before it’s released and will absolutely share my experience.
Beautycounter is also transitioning to more glass, less plastic, and are going to include refill options.
We attended sessions on social media and coaching, and then had a delicious lunch.
When I left the conference, I felt energized and excited to implement various action plans in my team and with my business. As you guys know, I’m very particular about brand alignments. For everyone I say, “Yes” to, there are at least 20-30 “No, thank you”. When I first joined Beautycounter, I knew I liked the products and I loved their mission to get safer products into the hands of everyone. I didn’t know that it was so much more than that, and that it would have such a huge positive impact on my life and business.
(Jumpsuit is here // shoes are here. Jumpsuit is also from Rent the Runway and I wish I could have kept it!)
Behind this mission, there are thousands of women working hard to change the beauty industry, sharing the products with those they love, and taking their success into their own hands.
I was so thankful to FINALLY meet Teri, who feels like my BFF after all of these years and I still hadn’t met in person! I also got to chat with Lexi, Juli, Cassy, and so many lovely women on our team.
Having this blog has been one of the biggest blessings in my life because it’s enabled me to connect with a motivating, incredible community of women (and dudes!). One of the best parts: I can do it anywhere! As a military wife, this was critical since we were moving every 2 years or so, which this makes it very hard to get and keep a traditional job. Beautycounter gives that same flexibility to those who want to work on their own schedule, wherever they want, and carve their own path. It has been one of the best things I’ve added to my business, and it’s fun, easy, and I get to meet with connect with new people. The money potential is bananas – if you want to talk about it, please email me – and it’s cool to be able to make an income while supporting a company that’s championing for change. If you’d like to make a transition to safer skincare products, or a tiny voice is telling you that consulting may be for you, please email me: gina@fitnessista.com
Well, I’m off to unpack my suitcase, only to RE-pack it for a short trip to Portland for a brand meeting. I hope you have a happy Monday!
xo
Gina
Tell me, friends: first concert experience? If you could see anyone live, who would it be?! My first concert was Boyz II Men in 5th grade. “Motown Philly back again….” Also, has anyone met Michael Buble?! Please tell me everything.
The post Beautycounter LEAD Conference Recap appeared first on The Fitnessista.
Serves 4
Total time: 30 minutes || Active time: 30 minutes
I know, I know, I put Brussel Sprouts in everything. Well, until someone invents an even more awesome vegetable*, I will continue to overuse them. Even fried rice is not safe from that little cruciferous flavor bomb! Not that anyone is complaining.
This version is fresh and aromatic with the addition of a million herbs and scallions. And pinenuts are a surprisingly tantalizing addition to fried rice! A small handful goes a long way to adding another decadent layer of flavor. You can top with some gingery tofu or something, if you’d like it to be an entree. Or you can toss in some browned tofu. Or simply serve in addition to a bigger Thai-inspired spread. Or just be like “It’s fried rice for dinner/breakfast/elevensies!” and eat the whole darn thing.
*Maybe a more awesome vegetable has been invented? Google “lollipop kale.” OMG.
I gravitate towards the savory breakfast, even to the point of eating leftover dinner in place of waffles, pancakes, or sweet porridges. However, sometimes my sweet tooth gets the best of me. Luckily, I can make a mean bowl of breakfast porridge and amaranth is one of the ways to my sweet-breakfast heart.
I absolutely adore amaranth for both the grain and in floral arrangements. When growing, it’s colorful and definitely and eye-catching addition. Yet, the grain, in terms of cooking, doesn’t quite get the same love.
Amaranth takes a little know-how. It’s similar to quinoa in that it’s actually a pseudo-grain or better known as a seed. It does not, however, cook up like quinoa. Amaranth, if cooked like any other grain, becomes a bit gummy.
Amaranth has a higher level of amylopectin, a main component of starch. This component creates a slightly more gelatinous texture to the cooked grain; think sushi rice versus long-grain rice. The creamy feel of cooked amaranth lends itself well to porridges and polentas. There are ways to use amaranth in more traditional grain ways, it just takes an extra step.
I try and stick with only fruits and vegetables I can source locally but I occasionally love a good banana dish. It also helps that we almost always have bananas around thanks to a child who had a mild obsession with them for some time.
Of course, if you wanted to stick to something you could buy at the farmers market, try peaches, apples, or pears. I like all of these options for cooking in the butter/sugar mixture. You could also just load this amaranth porridge with fresh berries and call it good.
This one is easy. I actually prefer this porridge with non-dairy milk such as almond or oat. Same goes for the cream on top. As for the butter, you could use coconut oil or my friend Emma recently introduced me to Miyoko’s vegan butter. It’s actually really good and a solid 1:1 for dairy butter.
[tasty-recipe id="37982"]
The post Amaranth Porridge with Caramelized Bananas and Pecans appeared first on Naturally..
Creamy kale pesto white bean dip is a delicious, super savoury, slightly cheesy, naturally vegan, and nut-free appetizer that everyone will enjoy.
The post CREAMY KALE PESTO WHITE BEAN DIP appeared first on The First Mess // Plant-Based Recipes + Photography by Laura Wright.
Post sponsored by Barilla. See below for more details.
Before spring starts to show, I wanted to share one last cozy pasta meal. This lentil rotini pasta features easy garlicky kale, a no-cook goat cheese sauce, and Barilla Red Lentil Rotini. The spirals in the rotini are perfect for soaking up that saucy-goodness!
When it comes to greens, I’m constantly swapping different ones in and out of recipes. One of the reasons I love recipes like this is because it’s forgiving. Happen to have chard or collards on hand? Those would work just as well.
I’ve also been known to make a similar pasta and add roasted cauliflower, broccoli, and/or sweet potatoes as a replacement or in addition to the greens.
I love goat cheese and I’m not shy about my love. However, I know that it’s not everyone’s favorite cheese. This pasta can work well with any softer-type cheese. Cream cheese or farmers cheese would work as well.
Never fear, vegan friends. You can easily make this vegan. I like to use my favorite cashew cream or sunflower cream with a little bit of onion powder, garlic powder, and nutritional yeast in place of the goat cheese sauce.
When I was writing my cookbook on grinding flour, one of the biggest surprises came when working with red lentil flour. It’s such a good, protein-solid flour. Because of this, I’m not surprised to see this great, one-ingredient Red Lentil Rotini from Barilla. You can find this and all the other varieties of the new Barilla legume pastas on Amazon.
[tasty-recipe id="37907"]
Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. continue reading
The post Lentil Rotini with Garlicky Kale and Goat Cheese Sauce appeared first on Naturally..
My first boss used to joke that I’d probably be happy on a diet of mostly baby food. He said this because of my obvious love of mushy-textured foods, which I snacked on constantly at work: refried black bean dip, nut pate, and hummus. Especially hummus.
My love of mush hasn’t budged as the years go by. If anything, it’s gotten deeper. I love not just mushy dips, but also mushy porridge, soft/mushy grain dishes, smashed beans, and mushy soups and stews. This is especially true when it comes to puréed soups: the thicker the better, which means the texture sometimes walks a pretty fine line between soup and mush.
This creamy roasted garlic and chickpea soup isn’t offensively thick or mushy, and the addition of tender greens gives it some texture contrast. But it does have that thick, puréed texture that I love so much, and since the base is roasted garlic and chickpeas with a touch of lemon, it’s not so different from hummus soup. I’ve just given it a slightly fancier name 
The soup begins with two whole heads of roasted garlic. It sounds like a ton, but the reason I’ve called for it is because the first time I made the soup, I only used one head of garlic. I liked the flavor, but I thought it could easily do with double the roasted garlic. Roasted garlic has none of the kick of the raw stuff, and in fact it gives this soup a mellow sweetness. If you’re very sensitive to garlic, of course, feel free to reduce the amount, but if your garlic heads are medium or small, I suspect you’ll find that two of them is just right.
Otherwise, the soup is super simple. Roasting the garlic is actually the most time-consuming step. Once that’s taken care of, you just sauté some chickpeas and onion, add broth and salt, and blend it all up. Here’s how it comes together.
Preheat your oven to 400F. Lightly drizzle the garlic heads with olive oil. Wrap each head in foil and roast for 45 minutes, or until the cloves are becoming caramelized and the garlic is very fragrant.
Heat the olive oil in a large pot over medium heat. Add the onion. Cook for 5-7 minutes, stirring often, or until the onion is tender and clear. Add the chickpeas, broth (or broth + water), salt, and pepper.
Transfer the chickpeas and broth to a powerful blender. Squeeze the roasted garlic cloves from both heads into the blender, too. Blend on high till the mixture is very smooth, taking precaution with spattering (the soup will be very hot). You can do this in batches if your blender is on the small side. You can also use an immersion blender.
Transfer the pureed soup back to the pot and bring to a simmer. Add the greens and cook for another 7-10 minutes, or until the greens are very tender. Stir in the lemon juice. Taste, season as desired, and serve!
If you like, you can roast the garlic 1-3 days ahead of time and store it in the fridge until you’re ready to blend.
When I first made the soup, it was in the middle of a week of seasonal peaks and valleys temperature, sunny days and drizzle. I enjoyed it for many lunches with a hunk of homemade sourdough and a little salad. It felt like the perfect transition meal between winter and spring: still hearty enough to be warming and grounding, thanks to the chickpea base, but the puréed texture, spring greens, and burst of lemon made it feel fresh, too.
I could imagine making it again very soon, as New York continues to ride the customary April weather. And although I love the chickpeas here, I’m also eager to try it with some white beans.
Wishing you an easy transition between seasons this week, and I’ll see you back here for the usual roundup on Sunday.
xo
The post Creamy Roasted Garlic & Chickpea Soup appeared first on The Full Helping.
