The start of this year was much anticipated for its promises of change. I looked forward to the hope that comes with an opportunity to start fresh like many of you. On top of thinking about my personal intentions for the year I was caught up in the excitement and hard work involved in getting my office up and running. It’s been a fun journey so far and I continue to look at this year with a sense of optimism and hope for new adventures, new beginnings, and new ideas.
What suffered in all this optimism was my cooking. In opposition to all the other “newness” I became stuck in a rut of familiar and easy. My meals were lacking in color and diversity and some days just seemed half-hearted. Sound familiar?
I’m thankful once again to Kate from the COOKIE and Kate food blog for bringing me inspiration and delicious new recipes to try. She had a great post called “What to cook this February” that sparked my desire to be back in the kitchen creating colorful plant-based meals for my family. I’m sharing one of my favorites here (barely got a photo taken before it was all gone!). Give it a try and let me know what you think!
Butternut Squash, Pomegranate, and Wild Rice “Stuffing”
We had this as the main dish and I’m regretting not doubling it for leftovers!