We leapfrogged past the avocado toast phase and into our own new fad… Avocado flatbreads.
Just kidding, I don’t think those two are all that different. Buuuuuut our version is larger, more exotic, and deliciously satisfying with room for all sorts of tasty toppings. And it’s the perfect quick and easy breakfast to treat yourself to on a slow Saturday morning, so I’m going to deem it triumphant.
Swimsuit season is here, short shorts are filling the stores, and blogs across the internet are posting light, summery salads day in and day out. And I’m over here grabbing butter by the pound-full to whip into Funfetti cookies. Awwwwwyesssss.
By the time we discovered Brussels sprouts could go above and beyond the over-boiled mini cabbages stigmatized in our youth, everyone already had their perfect recipe. In the last year or so, I feel like these lil’ sprouts have become the newly chosen foodie fad. Every up and coming restaurant or food truck seems to have a version of their own Brussels sprouts, whether they’re roasted, flash fried, served with an Asian peanut sauce or drenched in a savory chili concoction.