sunday morning, no. 3

Happy Sunday friends! Thank you for stopping by for the third post in my weekly Sunday Morning series where I share links, recipes, and thoughts from the past week. 

This past week very similar to last: working in Atlanta, reading cookbooks, writing, working some more, watching tutorial videos on frosting buttercream cakes and testing out four different versions of vanilla cake with citrus buttercream and lemon curd! We still have cake in our fridge left over after many many taste tests. Please, someone, take it away. 

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sunday morning, no. 2

Happy Sunday everyone! So happy you stopped by for the second post in my weekly Sunday Morning series where I share links, recipes, and thoughts from the past week. 

I spent this past week working in Atlanta, reading cookbooks, writing, and testing out recipes to share with you all! We drove out to Athens on Friday and brought some items to our storage unit and to spend some time there because we move in 10 days!!! We are overjoyed and excited to finally be there. 

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why i stopped drinking coffee

I started drinking coffee at approximately 16 and never stopped. Three months before I turned 23, I was experiencing a whole slew of digestive autoimmune symptoms and after hours of research, reading, and sorting through functional medicine approaches, I landed on a strict elimination program that would help reset my body, digestion, hormones, mood, and overall wellbeing. The real kicker? No coffee. 

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hearty root vegetable soup

So this week, I've been on a little bit of a soup kick. As in, I've made so many different types of vegetable soup that I can't even keep track. But I wanted to share the best of the best, so here we are - a hearty, easy, and quick dinner that's healthy and focused on IN SEASON vegetables, which is so important to your health and the quality of the vegetables. 

Lately, I've been testing different bouillons as bases for my soups and have loved the bouillons by BOU. You know how traditional bouillon is a thick paste? BOU found a way around that and created a cube that packs all of the flavor without any of the unhealthy additives. It has 30% less salt, no artificial ingredients, it's non-GMO and gluten free (what more could you ask for?). 

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basil, tomato + kale pasta, italian fagioli Soup + truffled mac + cheese

As fall approaches and days get shorter, so does your time to make dinner and pull together whatever is left in your fridge to resemble any sort of nutritious meal, especially when you're busy working and traveling. 

I wrote these 3 short recipes to be easy, quick, and convenient, and can be used with organic canned or frozen veggies, for a beautiful dinner in under 30 minutes. 

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