Summer is here and fresh, sparkly drinks are calling my name! Head on over to Made By Girl to see my latest refreshment creation, Fresh Blackberry Mint Lemonade. Cheers to blue skies, balmy afternoons, and cold drinks!
Ps: Don’t miss the adorable mint ice cubes while you’re there!
Better than chips (okay most of the time)! Toss chickpeas in olive oil, salt, pepper, chili powder, lime zest, and a squeeze of lime juice. Roast at 400f for 15-20 minutes until nice and golden. Top with a sprinkle of salt, extra zest, and another squeeze of lime!
I had the pleasure of photographing Ember restaurant for the current issue of Edible San Luis Obispo Magazine, and just had to share some favorites from the shoot. Chef Brian Collins, his wife Harmony, and the entire team welcomed me with open arms and made me feel at home while I ducked around the restaurant for an afternoon. I love the creativity that Chef Collins and Sous Chef David James bring to the tables at Ember, updating the menu every month with fresh, local, and seasonal ingredients. Ember’s motto, woodfired honest food,is something I got to witness in addition to the passion and enthusiasm of everyone working there. Always something new to get excited about, do yourself a favor and spend some time at this gorgeous eatery!
Whipping up a delicious breakfast that is almost “dessert status” in my book, Almond Milk Oats with Blackberries & Chia. With mornings being so busy, I’ve turned into a coffee-for-breakfast type of person, something I’m trying to change. Here’s a yummy effort to eat breakfast more often, today on Made By Girl!