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:

I’ve seen kale chips in health food stores but for some rea­son have always been turned off by the idea of them. I love sauteed kale and I usu­ally make it with a lit­tle lemon, olive oil and gar­lic. So, when a friend of mine asked me how to make kale chips I knew it was time to get over my hes­i­ta­tion and exper­i­ment. Since I love the fla­vors in the sauteed kale that I make, I thought why not just do the same thing and bake them, and that’s just what I did. After 15 min­utes of bak­ing, I was a con­vert. I had found my new favorite snack and so had my friend who was vis­it­ing from Aus­tralia. Read more:

There’s a first time for every­thing, and last week­end just so hap­pened to be my first time in Pitts­burgh, Penn­syl­va­nia. I spent my Fourth of July explor­ing a new city and relax­ing in a nearby rural sub­urb with good com­pany, deli­cious food, sun­shine, cats, dogs and yes, even the Amish. I even had my first intro­duc­tion to Johnny Cakes (also known as corn­meal pan­cakes) and I can’t wait to get the recipe for this new favorite tasty break­fast treat. Before the fire­works set off and after a lit­tle game of bad­minton, we stuffed our­selves full with burg­ers and hot dogs topped with grilled kale, along­side lentil salad, green beans and an array of other good­ies. Read more: