There’s no shortage of Tex Mex food in Austin. And while I love it (chips and queso are my weakness), sometimes I want something a little more on the healthy side.
That’s where this salad comes in. It’s filled to the brim with fresh vegetables, yet it still satisfies those inevitable Tex Mex cravings. The quinoa makes it surprisingly filling, and the dressing is divine. If you happen to have leftovers of the dressing (which I doubt you will), save it for dipping raw vegetables into. Plus, the salad saves really well, so you could easily meal prep it for lunches throughout the week!
It’s summertime in Austin, and while, yes, it does get incredibly hot with the mercury rising above 100 degrees more days than not, it’s also one of the best places to be this time of year. Why? Because we’ve got a ton of great watering holes – and by watering holes I mean both lakes/pools and bars!
So to celebrate the return of summer, I’ve rounded up the best spots to grab a drink in Austin. I know I missed some (there are so many!), so leave a comment with your faves!
I don’t want to jump the gun, but I can just feel Summer fast approaching in the air. Those warm days spent by the pool are calling my name. I can’t wait to throw on a bathing suit, slather myself in sunscreen, grab a beach read and just ~c h i l l~
By Jessica Lee When I’m in a dinner rut, one of my favorite foods to fall back on is tacos. I make them all the time (remember these breakfast tacos?) because you can throw just about anything into a corn tortilla and call it a taco.
My latest favorite combo? Sweet potato and black beans. Add an avocado crema and you’re good to go! You can mix up the combos depending on what you have on hand. Swap butternut squash for sweet potato or pinto beans for black beans. Not a fan of feta cheese? Queso fresco would be a great alternative. The choices are endless!
I’m the type of person that brings a list to the grocery store. I plan out my week of meals and buy exactly the ingredients needed. I feel anxious if I don’t have a list. What if I forget something? The last thing I want to do is go to the store again.
But I am open to adjusting my list if something catches my eye at the store. I wasn’t planning on buying asparagus, but it just looked so good, and it was on sale, so how could I not? Anyone else ever feel this way? Just me?
So plans changed, and when I thought of what to make with the asparagus my mind immediately landed on pasta. I love the versatility of pasta because you don’t need a ton of ingredients, usually just a veggie or two, the pasta (of course) and maybe a cheese or some herbs (or both!)…
Valentine’s Day is almost here, and while everyone else is celebrating with chocolate and sweets, I’m much more inclined to toast to love with a festive red Negroni cocktail.
I was first introduced to the concoction of gin, Campari and sweet vermouth when I was living in New York City and helping recipe test a cocktail book. It didn’t take long for it to become my go-to cocktail of choice. Not only is it super easy to make, but it also just looks so classy. Win win!
When I posted this recipe to my Instagram Stories one night, I got more DMs than I’ve ever gotten. A lot of people had seen the recipe on Bon Appetit and were curious what I thought of it. Others were like, “What is that, and how can I make it right now?” I knew I had to share the recipe with you guys ASAP.
A friend of mine made it for her boyfriend the day after I sent her the recipe and he has taken to calling them “Smoothie Noodles”. While that may sound odd, it actually makes sense as almost the entire recipe is made in a blender with the exception of the noodles. As Ina Garten would say, “How great is that?”
I used to be convinced that I didn’t like matcha. When the green tea started gaining traction a few years ago I tried it and immediately wrote it off as a drink that tastes like dirt. Not my finest moment.
So when a friend of mine started singing matcha’s praises (…it’s packed with antioxidants, boosts metabolism, rich in fiber and vitamins…to name a few benefits), I decided to give it another go. She recommended adding a tablespoon of honey to the mix, and it changed everything. It adds the perfect amount of sweetness to the concoction. I hope you enjoy it!
Anyone else been craving a hot bowl of soup lately? There’s nothing better when it’s cold and rainy out! I’ve had butternut squash soup on the brain lately, but I wanted to mix it up a bit. If you’ve been following my recipes here for awhile, you probably know that I’m a big fan of curry (check out this Curry Cauliflower Soup recipe and this Red Curry with Cauliflower Rice!) I always have a jar of red curry paste stashed away in my fridge, and I highly recommend you do too!
Pro tip: if you’re intimidated by dicing up a butternut squash, a lot of grocery stores sell it pre cut! No one will know… 😉
News flash! It’s finally cold in Texas! I know to some of you this may not feel like a huge deal, but for those of you who live in the Lone Star State, you know what I mean. Sweater weather is a day-by-day thing down here, and a perfect winter day can quickly turn into shorts and a t-shirt weather. Womp womp.
So, when the mercury drops, we celebrate immediately with soup. Or at least I do! This Chicken Tortilla Soup is insanely simple because I made it in a Bella 6-in-1 Multi Cooker. Have you used one of these before? It’s kind of like a slow cooker, but SO. MUCH. BETTER. I use mine to make rice, hard boiled eggs, soups, risotto and so much more.
This Chicken Tortilla Soup is made almost entirely in the multi cooker. How great is that? Any recipe that requires minimal pots and pans is a win in my book!