Blogging about food (I really dislike the word blogging, not gonna lie) is a lot like any creative venture – sometimes I’m bursting with recipes and ideas and everything I make seems to turn out exactly as I’d hoped. Other times, though, my brain is as dry as the Sahara and everything I make tastes like crap.
I can tell you how long these burgers took to make because of the activities that preempted the burgers. Family park time was going swimmingly but our tummies were a’grumbling. I wanted to make these burgers but baby girl is a terror when she’s hungry (ahem, just like her father), and as we walked in the door she started yelling to be fed immediately. I gave her to Rich and said “go outside for twenty minutes and dinner will be ready when you come back”.
Now that baby girl is over the age of 1, I’ve found a new appreciation for honey. Sweet as sugar but a much more natural sweetener option. Tess loves it and I’m quickly realizing how great it is to bake with. Cue these bars!
Aww look, Becca totally lost it, she put two different breakfast foods in her title. No, not crazy just yet, I meant to write that. Let me ask you, what do you daydream about?
Sometimes I come up with “perfect meals” in my head. These are meals that taste good (obvi), but then contain only beautifully healthy ingredients and have that balance of whole grain, veggies, lean protein, dairy, and healthy fat. This is one of those meals. As my husband was eating it he said “If I ate this every day I’d live to be 100”.
Who doesn’t love Caprese salad? No one. And once again without the double negative, EVERYONE loves this amazing combo. And really, it’s beautifully healthy in that it’s a balanced mix of carbs, protein, and healthy fats. Don’t just make this as a summer side with burgers – I tupperwared this for several work lunches and looked forward to it all morning!