I’ve developed quite the love for avocados, a love which has grown during this vegan challenge I’m currently on. If I’m the only person in the history of veganism to gain weight on a plant-based diet, I’m blaming avocados (and maybe chocolate cake.)
First things first. I am feeling some immense guilt for not publishing posts on a regular basis for the past little while. I won’t start listing all my excuses but will instead focus on what is more important: I’m BACK! And I couldn’t be back at a better time because I’ve got some interesting things going on.
I’m currently going through a tortilla phase, and my obsession only seems to be growing. Since I’ve started leaning towards a more plant-based diet, I’ve realized that so many of my favourite veggie meals involve tortillas: falafel wraps (one of the BEST things ever), vegan enchiladas, or just plain old tortillas with hummus and veggies, to name a few. I could go on and on.
One thing that makes these meals even more delicious is making homemade tortillas to go along with them. They are way more satisfying than store-bought and are actually incredibly easy.
I know I’ve talked a lot about my chewy cookie love on the blog, but I don’t think I’ve paid enough attention to another type of cookie that just makes me melt. Or rather, it melts… in my mouth. Yes, cookies that are crisp but then start to disintegrate once they hit your tongue hold a special place in my heart. I always have the best intentions and plan on eating just one, and before I know it, all I’m left with is a few crumbs and a lot of shame.
I have a thing for chewy cookies (FYI, you know, in case I wasn’t clear enough about my chewy cookie love in my chocolate chip oatmeal cookies post.)