Sprout & Pea

I love dis­cov­er­ing new food blogs and recently I stum­bled across Have Cake Will Travel. After spend­ing far too much time on my lunch break brows­ing through deli­cious recipes, I stopped on one that really caught my eye, and more impor­tantly my stom­ach. It was a recipe for a vegan peanut but­ter banana bacon sand­wich. The best part about this is that the “bacon” is actu­ally smoky roasted chick­peas. This sounded bril­liant as both a snack and a bacon sub­sti­tute. Read more:

Hearts of palm were always one of my favorite salad addi­tions grow­ing up. My mom intro­duced me to them at a young age and I could often be found snack­ing on them when most kids would be snack­ing on potato chips (don’t worry, I also snacked on potato chips). I had never really thought to do much else with them aside from toss­ing them into a salad. That was until I came across a recipe for a vegan BLT that included a hearts of palm spread. Read more:

Brows­ing the mar­ket last night, I was drawn to a bright orange color and two words: honey and tan­ger­ine. As a Florid­ian, I was a bit ashamed that I had never heard of this sweet lit­tle treat that is a native to the sun­shine state. These guys are a cross between a sweet orange and a tan­ger­ine and are just deli­cious. With a recipe in mind and a warm breeze in the air, I picked up some of these honey tan­ger­ines, grabbed a red onion and some hearts of palm and headed home to pre­pare a refresh­ing light sum­mer din­ner. Read more:

I had one too many glasses of vino last night which caused me to hit the vend­ing machine for some potato chips right before I left work today. They may have been gluten-​​free veg­gie chips, but they left me feel­ing greasy and slug­gish. By the time I had walked home over the bridge in the 93 degree New York City weather, my taste buds were crav­ing some­thing very light and refresh­ing for din­ner.
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