I like to cut this vegetarian olives and chorizo stuffed bread into small cubes and serve it as a vegetarian appetizer. I also love to have it as a snack with soup, or as a delicious savory breakfast! Other recipes you may like: Dutch Oven No-knead Multigrain Bread Savory Vegetarian Mediterranean Waffles I hope you…
These cookies are soft and crumbly and they happen to fit right in the “pumpkin spice everything” mood I get in around fall and winter. They are a bit like tiny cakes and I respect that about them. I love a crispy cookie as much as anyone else, but there’s a time and a place…
This pumpkin spice granola is, actually, my year-round go-to granola recipe! But, come October, I go full pumpkin spice mode! Then, when spring comes, I go back to just cinnamon! Add it to Greek yogurt and drizzle a bit of honey, and you’ll have the perfect snack! I hope you give this recipe a try!…
If you’re looking for a quick and easy vegetarian snack you can have in the fridge throughout the week, these coconut apricot energy balls are for you! I’m usually more of a chocolate person, but sometimes you just need those sweet fruity flavors! When I’m in the mood for something fruity, these apricot coconut balls…