If I could, I would invite all of you over to my apartment so that we could celebrate Cinco de Mayo together.
We could enjoy Mexican-inspired foods (like these vegetarian tacos), drink margaritas and chat about running and all of our other favorite fitness activities.
If I could, I would. But somehow I don’t think that you’d all fit in my tiny Brooklyn abode. Plus, I’d have to make a whole lot of tacos, and while I love you guys and I enjoy cooking, I’m not sure I could handle that much work.
So, for right now, the best I can do is share this totally scrumptious vegetarian taco recipe with all of you. … Read More
To me, lemon pesto penne sounds like an intricate and complicated recipe.
But thanks to Lindsay at Pinch of Yum, my preconceived notions were immediately shattered when I came across her recipe, which is brilliantly labeled “20-Minute Lemon Pesto Penne.”
If it weren’t for that “20-minute” clause in the title, I may have never attempted this recipe just based on the fact that it would have required more work than I was willing to put in at the time. … Read More
This healthy dinner recipe is one that I made up completely on a whim, but that came out way tastier and more satisfying than I was expecting.
I make dishes like this pretty often, but usually with rice instead of potatoes. Rice is a little bit easier to cook, but the potatoes definitely helped to switch it up and add a tasty twist. … Read More
I love sweet potatoes and I love enchiladas (actually, all types of Mexican style foods), so deciding to whip up sweet potato black bean enchiladas a few weeks ago was a no-brainer.
Mark has made both sweet potato tacos and enchiladas for me before, and since they’re fairly simple and pretty versatile (meaning, you can pretty much stuff ’em with anything you want) I decided to create my own version without using a recipe. … Read More