Guys, May is so exciting. I am getting sick of citrus (sorry backyard!) and I am ready for berries and summer greens. Is there anything more exciting than new veggies? I think not.

Apricots
Asparagus
Avocado
Beets
Broccoli
Cabbage
Cauliflower
Chard
Citrus
Figs
Kale
Peas
Potatoes
Radishes
Rhubarb
Strawberries

And of course, I wouldn’t leave you hanging with no recipes, so below check out some of my fave recipes with the above ingredients!

This Strawberry Avocado Smoothie is a go-to of mine this time of year. Sweetie and earthy, plus smooth from the avo. Win-win-win.

Kale! Kale! Hail Kale! I was so grossed out by kale during the beginning of my pregnancy but I’m back into it now, and making up for lost time. These Kale Chips are spiced with my faves (cumin on all things) and are perfect for when you’re craving potato chips but have a random bag of kale in your fridge you need to use. Trust us.

POTATO SALAD. Guys I am so pumped for summer because somehow that’s when I make all the cold salads and eat them out of the fridge with a spoon while I’m waiting for the grill to heat up. This is great with all grilled things, all meat, all veggies…the list goes on. Bring this to all your parties and people will love you.

Beets, glorious beets, for making perfect Beet Hummus. I have been VERY snacky lately (I mean I kind of always am) and am glad to have some hummus around so I don’t blow my dinner on cheese sticks and tortilla chips. Beets are my spirit vegetable, you guys. They’re messy! They’re delicious! They’re loud (in color) and they WILL STAIN YOU. Kindred spirits, we are. (Try golden beets if you, you know, don’t want all your shit stained. Still as good.)

What else are you guys cooking this month? Send me your fave recipes – I am always looking for new ideas!


May’s the month that spring starts in earnest. Jacarandas here in LA are bloom, their purple flowers littering the sidewalks. The avocados are coming. Sunshine is lasting later into the evening; peas are spotted at the farmers market, and we’re thinking about berries and stone fruit season. In honor of the season of plenty, our calendar this month throws it to a recipe we made for Chocolate Avocado Donuts.

(PS – here is a tablet version.)


We made these back in 2015, but they’re worth resurfacing – a healthy way to get some nuts in without all the preservatives of granola bars! Enjoy!

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Homemade Energy Bars | Garlic, My Soul

These bars are game changers. We were looking for snacks that were simple, that were delicious, and that were easy. We love a granola bar, but they’re usually full of crazy lists of ingredients that we cannot pronounce, and they always have tons of salt and tons of preservatives. These, on the other hand, are quick, easy, and have just three ingredients!

Homemade Energy Bars | Garlic, My Soul

We first saw them over on the Kitchn (they just have the best ideas!) and we adapted them for what we like. We love a cashew so much, and we usually have them on hand, so it makes these even easier! A quick five minutes with a food processor and an overnight chill and you have snacks for the week.

Homemade Energy Bars | Garlic, My Soul

The dates is what keeps these together, an although we used already chopped dates we recommend using whole dates roughly chopped – they’re wetter and they’ll keep your bars together better. You can use whatever nuts and fruit you want – which is really the best part. Raisins and almonds. Cherries and peanuts. Apricots and hazelnuts. Go crazy.

Homemade Energy Bars | Garlic, My Soul
Ingredients:
1 cup cashews
1 cup dried apples
1 cup (12-15 whole) pitted dried dates

Directions:

1. Slightly chop the cashews, dates, and apples.
2. Food process all ingredients until a ball forms, about 2 minutes.
3. Remove and form into a square, then wrap in parchment paper and refrigerate for an hour at least.
4. After your refrigerate, divide into squares and have as a snack whenever you get hungry (or snacky.)

Homemade Energy Bars | Garlic, My Soul


Hey chickadees, hello and happy Easter! Easter to me means eating lasagna and sitting in my house/backyard with a bunch of friends celebrating springtime. This year is no different, although I am making baked ziti instead of lasagna.

Anyways, the point is, we’ve reached a new milestone – spring has sprung and we’re solidly into longer nights and warmer days. And I feel like I’m also emerging from a long, dark winter where (in case you haven’t noticed) I haven’t been around. And I’m here to tell you why: because I am four months pregnant!

Guys, I never knew a lot about pregnancy before getting pregnant. Sure, I’d read here and there and was familiar with morning sickness (hint: not in the morning) and being tired (but what does that really even mean? Aren’t we all tired?) and food aversions (I bet those people are just picky, right?) BUT, OH GOD what a shock and kick in the ass when I found myself EXHAUSTED (have you had mono? It’s like that) and NAUSEATED ALL THE TIME (food? No, thanks) and grossed out by ALL FOOD.

What’s a food blogger to do when they can’t eat anything but breaded chicken tenders and french fries from Trader Joe’s? And goes to bed at 8 pm every night after eating said dinner quietly and very slowly, so as to a) not move too much and b) not throw up? Boy was I not ready for the first trimester.

I will say, in case any of you are pregnant or looking to get pregnant, something that saved me was REALLY COLD fruit smoothies. Here are some ideas for you:

Blueberry Cucumber Smoothie – Cucumbers were one of the only veggies I ate for the 8 weeks I was really down and out. They were in the “safe” list along with edamame and sugar snap peas. Things that were absolutely disgusting? Anything leafy – keep lettuce, arugula, spinach, etc. away from me – no thanks!

Secret leafy greens were mostly OK, like in this Avocado Tangelo Smoothie. I was really into SWEET smoothies which is the opposite of what I usually crave, so this carrot and citrus smoothie worked it for me.

Other than smoothies and chicken and fries, I was really only eating cucumbers and sometimes pirate booty and maybe a sandwich with chicken and a lot of mayo. It was a food blogger’s worse nightmare (but my 12 year old self’s dream, I suspect.) Also there was definitely pregnancy chocolate ice cream because the colder, the better.

But, lucky for you and me, here we are, solidly on the other side and sliding into the second trimester. I can say I am back to eating almost everything (I even had Indian food the other night, one of the very first foods to skeeve me out) and I am relearning how to carry my largest cast iron with one arm (guys who knew I had built up those muscles because of cookware?)

I’ve been reposting some winners from year’s past, and I’ll likely do that again while I get a good backlog of recipes up for you. Please be patient with me! In the meantime, I will leave you with tried and true dishes I know you’ll love.


GUYS, we’re moving on up and SPRING is on it’s way. Here’s to berries to come (starting with the strawberry, love seeing the Cali grown ones around!) and the start of some great veg. Here’s our list:

Asparagus
Avocado
Basil
Beets
Broccoli
Cabbage
Cauliflower
Citrus
Cucumber
Green Beans
Mushrooms
Onions, Green
Strawberries

And, as always, here are some of the best recipes to try:

Guys, this is my fave way to make broccoli. Roasted with Lemon. Get at it.

Need sides? Try this Southwestern Side Salad with green beans. It’s great with anything grilled, and I recommend chilling it for a bit before serving. It’s also great as a dip, just add a little salsa to it!

Strawberry Avocado Salad. This is an easy go-to salad for work or weekend. It’s vegetarian but go ahead and add some chicken if you want. Or serve with burrata. This is great for people like me who prefer their strawberries in things instead of out-of-hand.

Steak Fajitas | Garlic, My Soul

An of course, a solid fave is steak fajitas – serve with lots and lots of avocado instead of adding sour cream. Or add both, live a little.

I hope your April is going well and that you’re cookin’ up a storm! XO