Vegan Butternut Squash & Quinoa Chili

No, I’m not vegan. Yes, this chili is just as delicious as any meaty, cheesy chili I’ve ever made. No, I’m not kidding. It even passed the Kyle test. For those of you who are unfamiliar with the Kyle test, it’s this thing where I feed my extremely carnivorous boyfriend extremely plant-based food, and watch to see if he willingly eats the leftovers or not. He did with this one, y’all, so you know it’s good.

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The Year I Re-Learned to Love Myself, Body, Mind, and Soul

We’re about two weeks into January now and I just keep marveling at how quickly time passes. Just a few short months ago, I was telling you all about my experience with mental illness and medication, and wondering every day if I’d ever get past the enormous roadblock life had set before me. I’m proud to say that I didn’t just get over it, but I pretty much hurdled over it, and life is so wildly different now but in the best of ways.

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Brussels Sprout Salad with Orange-Tarragon Vinaigrette

Guess who got her first DSLR camera, y’all??? Das right… it was me. If you’re looking to get into photography, I highly recommend having an older sibling who decided to get into photography before you. Worked for me. (Thanks, KT!) My new baby is a Canon Rebel T4i, and he’s the best hand-me-down I’ve ever gotten. Now accepting submissions for baby names.

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Whole Wheat Pumpkin Muffins

I want to talk about fall today. I don’t care if I’m branded as basic for saying this: I LOVE FALL. I love EVERY PART OF IT. I love brisk, crisp days made cozy by thick sweaters and warm-but-still-fashionable boots. I love candles with vague names like “Autumn” and “Leaves” and “Hayride.” I love going for walks and stepping on crunchy leaves. I love cider mill donuts and whiskey ciders sipped by crackling campfires. And I also love pumpkin. Unabashedly. Wholeheartedly. Truly, madly, deeply, all of that. I love it.

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Whole-Wheat Blueberry Dutch Baby + SERIOUS LIFE TALK

Oh, where to begin? I said I was taking a couple weeks off, and it ended up being more like a couple months. And those couple months have been quite the whirlwind, to say the least. I won’t take all day to belabor every detail here, but here’s the abbreviated version: Life got in the way.

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Risotto Primavera

Ok, so it’s story time. This week, I went to my favorite place on earth (more commonly known as the farmers market) and picked up these absolutely gorgeous peas. See below for photographic proof of said absolutely gorgeous peas.

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Chocolate-Tahini Energy Balls + Reaching My Goal Weight

This week, after two and a half years of eating mindfully, I finally reached my goal weight. That means that I’m 22 pounds down from where I was at my heaviest in 2014. Exciting, right? I felt like I should have been excited when I stepped on the scale, but then I came to the staggering realization that, even though I focused on getting there for so long, I just didn’t care about that number anymore. Why?

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Hi, everyone! Good to see you again! It’s been a while! Did you miss me? I thought so. Don’t worry though; I’m back. I took this weekend off to relax and go camping with Kyle because I FINALLY GRADUATED! I’ve been working my bum off for 5 years, and now I can finally say that I’m a college grad. It feels good, y’all, and also a little bit terrifying. I’ve been a student for the past 17 years of my life, so it’s kinda scary to think that now I have to build a whole new routine from the ground up. But the world is my oyster, and ultimately, I’m excited. Stay tuned for life updates!

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Mushroom, Caramelized Onion & Goat Cheese Galette + Some Thoughts on Special Diets

I’ve received a lot of questions about my diet since I started this blog, so I thought I would take this opportunity to address some of those questions here. It is Wellness Wednesday, after all—so what better time to discuss the word “diet”? If you’re a dedicated reader, I’m sure you’ve noticed that I make a lot of things that are vegan and/or gluten free. However, I also make a lot—a lot—of recipes with cheese and eggs and grains. What gives?

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Strawberry-Lime Rum & Tonics

Being able to make a good cocktail is one of the most lucrative skills out there, in my opinion. It’s really similar to cooking in a lot of ways—you take what you have, and you throw it together in a way that you think will make people happy. More often than not, if you have a general idea of what you’re doing, you’ll be successful. This recipe was one such success. I can’t wait to make and share more cocktail recipes here!

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