Sprout & Pea

I had a ton of scal­lions left­over from my break­fast the other morn­ing so I spent much of my day today brows­ing my favorite food porn sites for ideas on what to do with them. By the end of the day, I was crav­ing a veggie-​​full meal and thought I would just roast them with some other root veg­eta­bles and call it a night. That’s when I had the idea to put a lit­tle cre­ative pre­sen­ta­tion spin on one of my favorite dishes, roasted root veg­eta­bles with Greek yogurt. Read more:

After a year hia­tus (for no good rea­son), I have finally got­ten back into yoga. Thanks to some moti­va­tion from my room­mate and a great deal at my local yoga stu­dio, my mus­cles are feel­ing a bit more toned today, and my body a bit taller. The one and only down­side to my first after work yoga class was com­ing out to find my won­der­ful local food mar­ket already closed for the evening. As hun­gry as I was from my vig­or­ous, buy relax­ing down­ward dogs and tri­an­gle poses, I wasn’t about to let this affect my newly refreshed mind. I decided to make do with what I had lay­ing around my house and bet­ter yet, save a dol­lar or two, or ten. I arrived home to a sweet potato, nat­u­rally fer­mented pick­les, yogurt, veg­etable broth, eggs and a mish­mash of other foods star­ing me in the face. I knew I was crav­ing some­thing hearty, so I set­tled on the potato. Read more: