It’s been over 5 years since I first put leftover garlic fried rice in my waffle iron, and life has never been the same. If you’ve been following me for a while, then you know I’ve been consistently encouraging you all to reheat cold rice by throwing it straight into your waffle iron to produce …
If it hasn’t already been obvious based on my prior posts, there are 2 food items that I have a disproportionate amount of love for: avocados and eggs. My friends have even joked that this blog is basically just me throwing an egg on top of everything, which is partially true, and so I’m fully embracing …
I have never been big on having sweets for breakfast. While I frequently start my day with a Fage yogurt with honey or a sweet chia pudding for weight-management purposes, if I had it my way I’d have an everything bagel with scallion cream cheese or a bacon egg and cheese on a kaiser roll …
I am a total sucker for fried rice. Yes, your standard fried rice from the Chinese takeout spot is a total carbo-loaded, oil soaked, sodium-heavy gut bomb, but damn, is it good. So while I will happily eat an entire carton of pork fried rice, I still try to opt for healthier versions every once …
