wear, eat and share your greens

Happy St. Patrick’s Day–yesterday!  You all know me by now, I love, love, love holidays, and St. Paddy’s Day is one of my favorites (my favorite is next!).  I know I owe you all a “catch up” post, since I have so many new recipes to post, workouts to blog about and life revelations to journal about, but holiday posts take precedence.  So gear yourself up for a Pot o’ Gold Breakfast, Skinny Shamrock Shake, Veggie Roast and Vegan Grasshopper Parfait.   

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cranberry brussels sprouts

View the full recipe on Kitchenbowl.

eggplant “parm”

Day two of my vegan challenge!  I must admit… I may have had a few bites of some Biscoff Oatmeal Cookie and thinking about it now, it probably was made with eggs.  This inspired me though, so for this weekend I will attempt to “veganize” the recipe!  For dinner however, it was 100% vegan!  I made my mom’s Eggplant Parmesan and made it gluten-free and vegan.

zucchini “pasta” with pesto

I made this dish while I was staying in Fort Collins.  I was so excited to learn that my future roommate bought a vegetable spiralizer and I could not wait to try it out!  We had the girls over one night and I decided to make Pesto for dinner.  The girls had it with spaghetti and I had mine on top of Zucchini “Pasta.”