Sprout & Pea

A few weeks ago, I returned from one of the best vaca­tions of my life. I trav­eled to Italy for my friend’s wed­ding. Not just any friend, but my very first friend. Nicole and I have known each other since we were babies and she is also the per­son who kick­started my love for healthy eat­ing and cook­ing. In fact, she is the rea­son this blog is called Sprout & Pea. When I began this blog, I thought it would be fun to col­lab­o­rate with Nicole and so the two of us came up with the name Sprout & Pea in honor of know­ing each other since we were sprouts and peas. Nicole’s fash­ion career since took off and her time did not per­mit for blog­ging, so I con­tin­ued with Sprout & Pea on my own, but Nicole’s influ­ence has been with me every step of the way. It was mag­i­cal to see my very first friend get mar­ried to such a won­der­ful man on the most beau­ti­ful island in Italy. Read more:

I’m a bit of a Pin­ter­est addict these days. It’s become an incred­i­ble source for dis­cov­er­ing new recipes and recently I came across quite a few dif­fer­ent pins for vegan cookie dough– need­less to say, my curios­ity was piqued. On the same night that my friend came over for a veg­gie pasta cook­ing les­son, I decided that I would also throw this super sim­ple sweet snack into the mix, both to prove to her how easy it can be to make dessert, and to curb my choco­late crav­ing. Read more:

Recently, my friend Caitlin asked me if I would give her a lit­tle cook­ing les­son, and since there’s noth­ing that I love more than cook­ing with friends and watch­ing their eyes widen as ingre­di­ents fuse together, I jumped at the oppor­tu­nity. We had just received our lat­est CSA box and it was filled with sum­mer squash that I was itch­ing to cook with. I wanted to keep this meal sim­ple so after some search­ing, I decided on a Martha Stew­art recipe that I came across for roasted sum­mer veg­eta­bles and basil over pasta. Read more: