Update update update, you guys!! We are COMPLETELY moved out of Philly. Holy smokes, it feels so weird and exciting, but moving days always prove to be a roller coaster. There is always something you don’t prepare for. For us the first hiccup started at 8am when our power went off. WHATTT?! I know.
I’ve been getting really inspired by colorful veggies lately. Now that I think about it, the recipes coming at you this week are ALLL about colorful veggies. I see them in the store and I have to try them. I’m not sure if it’s in my head, but I swear the colorful veggies taste sweeter.
Probably my favorite pizza to get out is BBQ chicken pizza. It’s my standard, go-to slice. I love the sweet and tangy sauce, the cheese, the whole shebang. I thought, “What if I healthify this?!” And by healthify I mean keep the cheese and BBQ sauce (obviously), but add some nutty crust that resembles one of those fluffy, doughy, pizza shop slices.
I’m a sucker for Chinese food. It’s one of those indulgences that are few and far between because rice is such a big part of it. I just love that saucy goodness that coats the rice and it’s so sweet and salty and savory.
Some exciting news everyone!! We’re spending some time in California this November! I’m thrilled to get the opportunity to explore a new place, and have a new adventure with our little family. We are going to be in the San Diego area, so if you have any suggestions for restaurants, beaches, hikes, shops, yoga spots, etc., let me know!!