Here's to New Years Resolutions.
Welcome to the last post of 2016. It's been a ride. At this exact time last year, I started a food instagram, which led me to create this food blog in February. Since then, I invested in a fancy new camera, which has greatly enhanced my food photography (first two posts, not too good). I also got my first photograph accepted to FoodGawker.com, which my college "food blogging" self would be amazed at. Why they weren't interested in my lopsided cookies back in 2013, I can't tell you. Their loss.
New Years Eve is always a rough time of forced socialization, forced partying, and the stress of making plans when you don't have them. I'm not too fond of obligatory holidays. July 4th, I'm looking at you. But I'm spending this afternoon, waiting for some dough to rise (making soft pretzels), assembling a crock pot dinner (the brother is hungry), and thinking of what my New Years resolutions can be (again, more obligatory tasks). I'm not really the biggest fan of resolutions. I think you can make plans to change your life at any time. But it is always nice to come back around full circle at the end of the year, and get that life assessment. This year, I want to develop a more regular posting schedule on this blog and really become committed. This isn't the easiest thing when you have a full time job; but cooking is my true passion and I would love to be able to share it more and grow a greater following. I also want to start developing my own recipes. I always tweak my recipes, but I definitely am heavily inspired for others.
Probably the most common New Years resolution for the masses is to eat healthier. If you are contemplating this change, hop on board with this delicious salad. I too am fulfilling my plans for the New Year. This post is 100% developed by yours truly. So I'll take full blame, if it comes out like crap. I love to make bean salads in the beginning of the week in large quantities, so I can eat them for lunch throughout the week. I love to make a three bean salad and plop it on top of my romaine lettuce with some italian dressing and call it day. Super yummy and healthy. I plan on doing the same with this broccoli and cauliflower salad. I always love to enhance things with beans, so I added in some chickpeas for an extra boost of protein. Let me know how it turns out for you guys!
New Years Eve is always a rough time of forced socialization, forced partying, and the stress of making plans when you don't have them. I'm not too fond of obligatory holidays. July 4th, I'm looking at you. But I'm spending this afternoon, waiting for some dough to rise (making soft pretzels), assembling a crock pot dinner (the brother is hungry), and thinking of what my New Years resolutions can be (again, more obligatory tasks). I'm not really the biggest fan of resolutions. I think you can make plans to change your life at any time. But it is always nice to come back around full circle at the end of the year, and get that life assessment. This year, I want to develop a more regular posting schedule on this blog and really become committed. This isn't the easiest thing when you have a full time job; but cooking is my true passion and I would love to be able to share it more and grow a greater following. I also want to start developing my own recipes. I always tweak my recipes, but I definitely am heavily inspired for others.
Probably the most common New Years resolution for the masses is to eat healthier. If you are contemplating this change, hop on board with this delicious salad. I too am fulfilling my plans for the New Year. This post is 100% developed by yours truly. So I'll take full blame, if it comes out like crap. I love to make bean salads in the beginning of the week in large quantities, so I can eat them for lunch throughout the week. I love to make a three bean salad and plop it on top of my romaine lettuce with some italian dressing and call it day. Super yummy and healthy. I plan on doing the same with this broccoli and cauliflower salad. I always love to enhance things with beans, so I added in some chickpeas for an extra boost of protein. Let me know how it turns out for you guys!
Ingredients:
1 head of broccoli chopped
1 head of cauliflower chopped
1/2 cup of diced red onion
1 14oz can of chickpeas rinsed
3/4 of cup plain greek yogurt
1/4 cup olive oil
1 tablespoon white wine vinegar
3 tablespoons dijon mustard
salt and pepper to taste
1 1/2 teaspoons honey
Bring a large pot of salted water to a boil. Add broccoli and cauliflower to the boiling water and cook for 1 minute. Drain and immediately plunge into an ice bath. Remove the broccoli and cauliflower with a slotted spoon and pat dry. In a medium sized bowl, mix yogurt, olive oil, vinegar, dijon, honey, and salt and pepper to taste. Mix broccoli, cauliflower, the dressing, chickpeas and red onion in large bowl. Serve immediately and keep refrigerated.
1 head of broccoli chopped
1 head of cauliflower chopped
1/2 cup of diced red onion
1 14oz can of chickpeas rinsed
3/4 of cup plain greek yogurt
1/4 cup olive oil
1 tablespoon white wine vinegar
3 tablespoons dijon mustard
salt and pepper to taste
1 1/2 teaspoons honey
Bring a large pot of salted water to a boil. Add broccoli and cauliflower to the boiling water and cook for 1 minute. Drain and immediately plunge into an ice bath. Remove the broccoli and cauliflower with a slotted spoon and pat dry. In a medium sized bowl, mix yogurt, olive oil, vinegar, dijon, honey, and salt and pepper to taste. Mix broccoli, cauliflower, the dressing, chickpeas and red onion in large bowl. Serve immediately and keep refrigerated.
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