We’ve been cooking quite a bit when we are home lately and I’ve been loving it! Well, at least for the most part. It’s certainly easier to cook when I take a little time on Sunday or Monday to plan things out and order or grab our groceries early on in the week. When I get the week started off with healthy foods, then the rest of the week seems to fall in line and it makes going out all the more enjoyable. Plus, when we eat out for every meal when we travel, it’s really nice to have good, healthy food when we are home! Sometimes, I do fall prey to making the same things over and over. Which is why have been trying to switch it up a little and this is one of our favorite dishes that we made last week.
A fresh start to the week and a fresh recipe! Ok, well I mean fresh as in flavor because this is one of those recipes I’ve had tucked away and haven’t found the time to post until now. I really like this recipe because you can easily swap out the protein with chicken or tofu and keep everything else the same and it will still be delicious! This recipe can easily be made for dinner one night and pack the leftovers for lunch the next day. Since I made this recipe for Austin Woman, I even included tips for a kid-friendly version. If only lunch box recipes were this cool back in the day!
Doesn’t this hummus just jump out and make you wanna dive in?! Ok good, glad I’m not the only one. Bright, colorful and upBEET, this bowl is just begging to be added to your spring soiree table. I love a good pop of color on any table but this is one is especially fun. It’s so easy, just roast some beets and add them into your hummus. I topped it with some one my favorite extras, hello feta, and you can mix and match with your favorites too.