sunny and simple

this salad is a breeze to make (i feel like there's a windy city pun in there somewhere...) and is perfect for when you need to hit the reset button. not only is it packed with fruits and veggies, but meal prep goes fast for this once since you can roast the sweet potatoes and toast the walnuts ahead of time, separate out the leafy greens into single serve containers, and dice up the apple (but give it a hit of lemon juice to keep from turning brown).

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back to basics

this recipe is exactly that - minimal ingredients (and ALL recognizable), fresh and favorable. it's protein-heavy, so you'll feel fuller longer, and brininess of the feta pairs perfectly with all the veggies. at first, i thought i'd top this salad with my standard tahini dressing, but when i realized i'd have extra cucumber to spare, i was inspired to whip together a very simple, four ingredient tzatziki dressing. 

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hometown heroes

i recently attended food tank, an event-based "think tank" for all things food, where i was surrounded by individuals pushing the envelope for better food policy. it was so energizing to be packed into a room with people who have dedicated their lives to building better, more equitable, more sustainable food systems from the ground-up. those who lived with low-income mothers around the world for months on end to make sure their voices were heard when we talk about malnutrition. those who get their hands dirty in the plots of urban gardens. these are the change-agents who have made and continue to make dc the city it is.

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on making time

this bowl hit all the right notes for me. it makes for a perfect weekday lunch (which i need to be quick and easy to toss in my bag before i head to work), is packed with vibrant flavors and colors, and abounds with the healthiest ingredients. developing the recipe for this unfolded slowly on a saturday, when i had bread baking in the oven and a spotify playlist serenading me. it was exactly the way i want a weekend day to be.

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preparing for flight

in between endless airbnb searches as i look to what the summer will hold, i've been focusing on more winter-friendly fare. exhibit one: this winter skillet hash. it's a blend of sweet potatoes, brussels sprouts and red onion, made even sweeter thanks to cranberries, goat cheese and sage. you can serve this as a side dish for dinner, or served cold it makes for an easy, veggie-heavy lunch. 

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