Resolutions can be overwhelming this time of year, but I see why they are popular. We all want the passing of another year to be a kick start to something better. A catalyst for motivation and intention. I plan to work hard, have food adventures, travel, be the best wife/sister/daughter I can be and I really want to start and finish a bathroom remodel. I didn’t have to think too hard to come up with those because they are part of what I think about each day. If the kick off of a new year is what helps you achieve your goals, high-fives all around. Let’s allow ourselves to be proud of our accomplishments big and small, in January or in June.
I don’t know about you, but I veered far from my regular food routine over the holidays. I think we’re all allowed that, but my body missed the smoothies big time. To get back to it, I made this filling vegan bean salad. I haven’t worked with dried beans much, but I plan to use them more! They’re nutritious, inexpensive and filling. I made this over the weekend, soaking the beans overnight in salty water and then slowly cooking them on the stovetop until creamy. The mint and lemon give this salad a kick of bright flavor. It’s so versatile, it wins for best side dish, best lunch on-the-go and best light dinner.