I’m really not sure where the idea for this recipe came from. Maybe it stemmed from my growing obsession with chickpeas (see Greek Quinoa Salad, Roasted Beet Hummus, Zucchini Quinoa Burgers, I’ve basically been adding these babies to everything lately!) or my general love of tots, either way this is one healthy side dish that everyone will love!
I’m not crazy though, I totally understand that most people don’t have the time to make every element of a meal from scratch!
At the beginning of April, I started working with a new client on Little Leopard Book, Spicely Organics. I reached out to Spicely about working together because I love that all of their spices are certified gluten free and organic, and contain no salt, sugar or fillers!
Out of nowhere the other day I started thinking about these little coffee crumb cakes I used to take to school for breakfast basically every day as a kid. There were three little bite sized crumb cakes in one little package and they were my absolute favorite!
I haven’t had them in years so I thought I’d create my own at home, adding blueberries and making them gluten free.
Ever since Lucky Liu’s Chinese Restaurant opened downtown San Diego I’ve been constantly craving their Orange Chicken and Honey Walnut Shrimp. They have perfected these two dishes and I honestly could eat them every day!
This is a sponsored post written by me on behalf of La Marca Prosecco. It is intended for an audience over 21 years of age.
It’s Friday, which makes it the perfect time to share a new cocktail recipe to get your weekend started!
When the opportunity came along to work with La Marca Prosecco I couldn’t have been more excited. I had just posted my recipe for Lemon Berry Prosecco Sangria featuring La Marca and couldn’t wait to create another great cocktail with their delicious sparkling wine!