Hi all! Its been a really really long time since I posted a recipe (gulp, like….seriously guys, its been almost a year!). As with many of you, life has gotten really busy. In March of 2016 I went back to work full time. Previously I had been doing social media work part-time and also managing this blog, which was my third baby for quite a few years. I made the tough decision to step aside from the blog to focus on my career. I expected to be able to continue blogging part-time, but between work, the girls and managing a household, I never had any time leftover to blog. I do tend to update my Instagram quite a bit (a mix of family and food), so I’d love if you joined me there too!
Surprisingly though, I’m still making many of the recipes on the site here. Since we’re in summer, some of my favorites include….the Black Bean Summer Salad, Creamy Macaroni Salad, Goji Berry Chickpea Salad and Light Caesar Potato Salad
So now that I’ve given you a little update, lets chat about this delicious Quinoa Tabbouleh I made the other night. The flavors in here are so fresh and light and perfect for summer! If you’ve never had tabbouleh (pronounced tab-booli, or tab-boo-lay…I’ve heard it both ways!) now’s the time to try it. Its very simple to make, the only work really is the chopping of the veggies and herbs as you want them chopped up into small pieces.
{ 0 comments }
| 
