Lately, I have been really happy. I don’t know how else to put it. It is hard to find the exact reason or words to describe the feeling, but after a very travel-intense month in April with barely any time at home or with Mike (aka my rock), May has been such a welcome change in pace.
A can of chickpeas has become one of those must-have kitchen essentials to me lately (just like a box of pasta, oats or eggs).
I’ve been a fan of zoodles (noodles made of zucchini) for a while now. I started swapping out regular pasta for zucchini noodles about a year ago when Mike and I tried to skip carbs the entire month of September but still wanted to continue our Sunday tradition.