I’ve been having a love affair with strawberries this year. Any time I can get my hand on some fresh berries I basically do a nose-dive and scarf them all. I’ve been getting over zealous with my berry buying too, no doubt. So I’ve been coming up with all sorts of treats to use up the sad-looking strawbs. They just look so forlorn toward the end of their freshness that I take great care to make them sparkle.
This is how you know I’m an empathetic little bean. I feel all the feels. Including the feels my strawbs would have if they had a more complex nervous system. Maybe it’s a plant-based thing? No? Just crazy? K. Read on for some snazzy links and this fabulous recipe for strawberry rhubarb crumble bites adapted from my boo Amanda over at Heartbeat Kitchen!
You know what’s really great? Two of my fav ladies, Molly & Lily, just announced their book publish dates / times! Molly Yeh just announced her book cover and publish date (hint: there’s gonna be a mac n cheese flow chart in there!). And Lily Diamond of Kale and Caramel announced her book-baby (omg there will be so many feels and also probably milkshakes with spirulina in them)! YOU GUYS WRITING A BOOK IS GRUELING AND FULL OF HEART-THINGS. So lets all lift these ladies up and tell them what incredible humans they are! Go leave them love notes <3
After reading this article about a vegan cafe that was attacked by a bunch of meat-wielding neo-nazis in Georgia (the country not the state) I feel incredibly lucky to live in America. Where I have no fear of being angrily shish kabab’ed.
Laura of The First Mess made an adaptation of my FAVORITE summer drink! It’s basically whole watermelon blitzed with cold coconut water. She added lime and frozen strawberries and calls it Summer Bliss Juice. UM YES!
I don’t know about you guys but I’m pretty sure I could live on these single-serving protein waffles! Well, between that and some greens 😉
I’m really intrigued by one-pot pastas. Like this one! Should I make one for the WFFF?
These strawberry rhubarb crumble bites are crazy easy. You press your crumble mix into the bottom of your muffin-liners, bake, add jam on top, sprinkle the rest of the crumble mix on top of that and add a strawberry for garnish. Then you bake it off again. Done! Punchy, tangy-sweet, hand-held pie gems! This recipe pretty much over-rules my desire for traditional, crust-laden pie. But, crumbles always hold that place in my heart. Why make pie when a crumble is perfectly sufficient and delicious? Also making gluten free vegan pie crust is a pain in ass. Thank god for crumble wizardry!
Oh p.s. I didn’t just add the chia in there arbitrarily (although I’ve been known to do that because HEALTH). It helps make the jam a bit thicker and gooier. 🙂