Hello and happy (if unusual) Easter weekend. If you’re celebrating, I hope it feels special despite everything.
Thanks for stopping by today.
This week on the blog I shared a green goddess roasted carrot salad. I also made carrot top pesto and mixed it into warm, soft potatoes. I posted several recipes you can watch me make step-by-step, including a garlic sauce pasta.
There’s also a new “What to Eat This Week” post and a fresh “A Week in the Life” update.
P.S. I put together a new Easter weekend playlist on Spotify—give it a listen if you need some new tunes for the holiday.
xoxo
What I’m loving this week:
Tips on how to maintain your mental health if you’re living alone during quarantine.
The cutest mini carrot cake—so sweet and springy.
Chile rellenos—these recipes look incredible and comforting.
A roundup of 25 spring and summer wardrobe essentials at low, medium, and high price points—great for refreshing your closet.
Almond butter baked oatmeal cups—perfect for make-ahead breakfasts or snacks.
Pecan sticky buns—sticky, gooey, and just right for brunch.
Lemon blueberry crumble bars—bright, tart, and full of texture.
A guide on how to make brown sugar at home—handy and surprisingly useful.
An easy, healthier banana bread recipe that sounds delicious and simple to make.
Whipped almond dip served with pickled beets and sourdough—an intriguing combination worth trying.
Instructions for whipped dalgona matcha—an exciting twist on the viral whipped drink trend.
Lemon poppy seed crumb muffins—light, zesty, and adorable.
Classic hot cross buns—perfect for the holiday or anytime you want a spiced, fruity treat.