Hello and happy (if unusual) Easter weekend — I hope whatever you’re celebrating feels a little 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 tossed it with warm, tender potatoes. I posted a collection of recipes you can watch me prepare step-by-step, including a creamy garlic sauce pasta.
There’s also a fresh “what to eat this week” roundup and a new “week in the life” entry.
P.S. I curated a new Easter weekend playlist on Spotify — give it a listen if you’re in the mood for some holiday tunes.
xoxo
What I’m loving this week:
Tips on how to maintain your mental health while living alone during quarantine.
The sweetest mini carrot cake — perfect for an at-home celebration.
Chile rellenos — they look incredible and tempting to make.
A useful list of 25 spring and summer wardrobe essentials for every budget.
Almond butter baked oatmeal cups — a great, portable breakfast option.
Pecan sticky buns — cozy and comforting.
Lemon blueberry crumble bars — bright and delicious.
A simple guide to making homemade brown sugar — surprisingly handy.
An easy, healthier banana bread recipe that I want to try.
Whipped almond dip with pickled beets — an interesting flavor pairing worth exploring.
Instructions for whipped dalgona matcha — a fun twist on the whipped coffee craze.
Lemon poppy seed crumb muffins — small, cute, and bursting with flavor.
Classic hot cross buns — a traditional favorite that looks fantastic this season.