Wednesday, April 30, 2014

Recipe: Stuffed Sweet Potatoes with Avocado Lime Sauce

Yum, you guys. Just yum.

All of this rainy weather is making me crave my favorite comfort foods. So yesterday, I looked up a new recipe for one of my favorites (sweet potatoes). Thankfully, Dishing Up the Dirt came to my rescue.

With a few minor tweaks (I seriously dislike cilantro, you guys), this recipe more than hit the spot. While I'm usually pretty nervous about trying new recipes, especially recipes with a few different moving pieces, this one turned out so surprisingly well! Not to mention, it was delicious, packed with healthy foods and warmed me up on this cold, rainy day.

|| Photo is property of Twentyapolis. Must give credit. ||

Stuffed Sweet Potatoes with Avocado Lime Sauce
Recipe modified from Dishing Up the Dirt

Ingredients (Makes two):
Sweet potatoes: 2 whole
Black beans: 1 can, drained and rinsed
Onion: 1/2 chopped
Spinach: 1 cup
Water: 1/4 cup
Red pepper flakes: To taste
Salt and pepper: To taste
Old Bay seasoning: To taste

Avocado Lime Sauce:
Avocado: 1 whole
Extra virgin olive oil: 1/4 cup
Water: 1/4 cup
Garlic: 1/2 tablespoon
Lime: 1 whole
Salt: To taste
Jalapeño: Optional, depending on preferred heat 


1. Preheat oven to 400 degrees Fahrenheit. Pierce sweet potatoes with a fork and slice down the middle. Bake for 35-50 minutes (time will differ based on size of potatoes).

2. Using a food processor or blender, mix the avocado lime sauce ingredients until smooth. Add additional water and/or olive oil for a smoother texture.

3. Combine black beans, onion, water, red pepper flakes, salt and pepper and old bay seasoning. Cook in a skillet on a stovetop until onions are tender. Add spinach and simmer until cooked.

4. Once sweet potatoes are fully cooked, add the black bean and onion mixture in the slit in the middle. Drizzle with avocado lime sauce and serve.

5. Enjoy.


Tuesday, April 29, 2014

Life: Happy Days

A few weeks ago, I let you guys in on a personal little project I've been doing, 100 Happy Days. I swear there are some days (and sometimes weeks) that go by in the blink of an eye, and I swear to you, I feel like I'm missing it. One of my favorite mantras is to "Be Present," but I sometimes need a reminder to actually be present every now and again.

While I never set the intention for this to be a daily challenge, the 100 Happy Days challenge has helped me share some of the things that make me most happy on a daily basis. Even when I'm busy, I'm a true believer of happiness, balance and simple pleasures, so being happy at least once each day has never been a problem for me. But what this challenge has helped me with (as scattered as my posts have been) is to help me acknowledge all of the little things that do make me happy, and share them with you with the hope that they will spur you to take note of whatever it is that makes you happy.

So with that, a few of my little happinesses over the past few weeks...

Strongbow and Sherlock. McDonalds french fries...followed by a healthy new read. Baking desserts and trying new recipes in my kitchen with my favorite foods. Shopping for spring clothes. Eyebrow waxes and pedicures. Date night with that handsome guy at our new favorite restaurant, the Rusty Taco. Wine in bed. Blogging in bed. Girls in bed. Traveling, DIY-ing and accessorizing. Learning new social media things and being tech-y. And all things spring.
|| Photos are property of Twentyapolis. Must give credit. ||


Thursday, April 24, 2014

Recipe: Chocolate Cocoa Banana Bread

This rainy week calls for bread + chocolate + all things cozy. Agreed?

I have to admit it, as much as I love a sunny summer day, I truly adore rainy days, gray skies and cool weather (why I don't live in London is a mystery to me). Nothing makes me happier than curling up on the couch with a warm blanket, a mug of tea and a good book or a favorite TV show and listening to the rain hit the windows. And with the cloudy skies and drizzly rain we've had lately, that's exactly what I've been doing (that, plus my social media class, of course!).

What goes best with lazy days and endless mugs of tea? Bread and chocolate, in my opinion. Combine the two, and it's a match made in heaven.

Do yourself a favor, and make this chocolate cocoa banana bread now, and yes, it's totally acceptable to not share. I won't tell!

|| Photos are property of Twentyapolis. Must give credit. ||

Chocolate Cocoa Banana Bread
Recipe modified from Smitten Kitchen

Bananas: 4 medium/large (frozen or ripe, I used frozen)
Butter: 1/2 cup melted
Brown sugar: 3/4 cup
Egg: 1
Vanilla extract: 1 teaspoon
Baking soda: 1 teaspoon
Cinnamon: 1 teaspoon
Flour: 1 cup (I used gluten-free flour)
Cocoa powder: 1/2 cup (I used Hersheys)
Chocolate chips: 1 cup

1. Preheat oven to 350 degrees. Grease bread tin with butter or cooking spray.
2. Combine bananas, butter, brown sugar, egg and vanilla in a mixing bowl. Mix until smooth.
3. In a separate bowl, mix baking soda, cinnamon, flour and cocoa powder.
4. Mix two bowls together until batter is smooth. Add chocolate chips.
5. Pour batter into baking tin. Bake for 50-55 minutes or until properly cooked.
6. Enjoy!


Wednesday, April 23, 2014

Travel: Girl on the Go

Well, it's official - we're 37 days away from heading east (way, way east) to China for 10 days! We've got so much to do (getting our Visas, making sure we're squared away with work, paying any bills before we leave etc.), but we're so excited to pack our bags and be on our way. While we've still got a lot to do, we have been pretty productive when it comes to making sure we have all the necessities for our 17+ hour long flight.

The longest flight I've ever taken has been to Europe (around 8-9 hours total), which, in all honesty, seemed like the longest 8-9 hours of my life. The thought of doubling that flight seriously makes me nervous. What's a girl to do in a crammed window seat (at least it's a window seat, right?) for 17+ hours?

Luckily, a handful of my favorite bloggers (including Hitha of Hitha on the Go) have embarked on similar daunting trips before, so I'm in good company when it comes to figuring out how to survive this bad boy.

To be honest, so many of the items I'm planning on bringing with me are the items I have judged fellow travelers for in the past. "Is a neck pillow really a necessity?" "Do you seriously need ear plugs and noise-cancelling headphones?" "Healthy foods on a plane? For real?" Having purchased ALL of these things for our China flight, I feel like a fraud. I hereby take back every negative thought I've ever had regarding in-flight comfort. Seriously. I promise to take at least one photo to document, but I swear, I'll likely be the most absurd traveler you've ever seen. When you're dealing with a 17+ hour long flight, comfort is the name of the game. And I'm abiding by all of the comfort rules.

For our flight to China, I'm going old-school and taking a backpack with me as my carry-on item. I've had my trusty North Face backpack since my freshman year of college, and I have no doubt that it will be my best friend throughout our trip. It's easy to carry (I had shoulder surgery a few years ago and prefer bags that equally distribute weight on both shoulders), and it also fits a ton of stuff (chronic over-packer, over here). Not to mention, it's brightly colored and should be easy to keep an eye on.

Inside my bag? About 1,000 things. Let's start with the electronics. I'm currently taking an online social media mini-MBA course, so I'll need to bring my iPad with me in order to keep up with my coursework. Not to mention, it's super light and easy to transport, so this thing is a must-bring. In addition, I'll be taking my iPhone (for photos, Wi-Fi access etc.) and possibly my Kindle. After my week-long trip to Reno/Denver last winter (I brought one book and bought two others while on location), I swear by my kindle.

To keep our electronics charged on our flight, Jack and I purchased an external battery a few weeks ago from Amazon. I'm pretty sure the only thing worse than a 17+ hour long flight is having your iPad/iPhone/Kindle battery die early-on in your flight. So naturally, there's no way we're letting that happen.

Remember what I said about judging other travelers for their comfort carry-on items? After feeling our new neck pillows (we each have one), I take it all back. We purchased two of these neck pillows after reading great reviews. While I'm lucky enough to have the window seat, Jack's in the middle seat, and I know these neck cushions will come in handy for the both of us.

While I considered an eye mask for the flight, I opted to not purchase one. While I had heard great reviews about a few different kinds, I wasn't certain this was something I needed. With a neck pillow, headphones and a blanket, I'm hoping I feel snug as a bug in a rug on this flight. But I'll definitely be kicking myself afterward if that's not the case.

While these items technically belong in electronics, Jack and I each purchased a pair of noise reducing headphones for our flight. They were really affordable, had great reviews and will help us get through the long flight.

Before we head out, I'm also planning on updating my iPhone with my latest music (including Haim, Coldplay and Ray LaMontagne), and my iPad with a few TV seasons to watch. I've heard great things about Girls on HBO, so I'm thinking of splurging on the first three seasons. That should be enough to keep me occupied for both flights, right? Goodness I hope so.

We also can't forget our China travel book. We bought a hard copy once we finalized our trip details in order to determine exactly what we wanted to see. With 17+ hours, we'll finally have time to read it!

I've read so many different things regarding the appropriate food to eat on your flight. While we'll definitely be indulging in the in-flight meal options, we want to pack a few healthy snacks to keep us tied over in-between. We're planning on taking nutrition bars (Luna, Cliff Bars etc.), kale chips, fresh fruits and veggies and hummus cups. Not to mention, we'll each be bringing a water bottle on the plane, and drinking as much as possible to keep us hydrated. No alcohol for us!

While I love traveling, airplanes aren't the cleanliest of places. Dirty chairs, recycled air, overused bathrooms - you get the picture. To keep healthy and feeling fresh, I'm bringing Clinique facial spray, hand sanitizer, disposable toothbrushes, chapstick and jetlag medication.

Last but not least, I'm throwing my travel yoga mat, jewelry case, sunglasses, baseball cap, cross body purse and an extra pair of Toms inside my bag. Just in case my luggage would get lost, I'd want to make sure I had the basics (specifically shoes, because I hear it isn't easy to find good shoes in China if you're a woman with feet over a size 7).

Will all of this fit into my backpack? I hope so! If you have any other travel recommendations, I'd love to hear them!


Tuesday, April 22, 2014

Recipe: Homemade Hummus

My mom instilled in me the need to bring something to every gathering I'm invited to (thank you, mom!). While it's a snack, dessert, bottle of wine or a gift, I've grown up knowing that it's the polite thing to do. So for Easter Sunday at Jack's parents house yesterday, I got up bright and early and headed to the kitchen. We were attending a noon mass, so I went for something savory as opposed to sweet for an afternoon snack.

A few weeks ago, I found a few great hummus recipes from Shape magazine. I knew I wouldn't have much time in the morning to cook, so this recipe was perfect. All I had to do was mix the ingredients, blend in the food processor and put in a tupperware container. It couldn't have been easier!
Both types of hummus (Greek and herb) were a huge hit. The recipes were so easy, that I can't see why I wouldn't make them much more often in the future. Not to mention, the ingredients were really inexpensive. Definitely a favorite in my book!

|| Photos are property of Twentyapolis. Must give credit. ||

Greek and Herb Hummus
Recipe modified from Shape magazine

Ingredients: Greek Hummus
Chickpeas/garbanzo beans: 1 can
Baby spinach: 1 cup
Feta cheese: 1/2 cup
Lemon juice: 1/2 lemon, squeezed
Cinnamon: 1/8 teaspoon

Ingredients: Herb Hummus
Chickpeas/garbanzo beans: 1 can
Basil: 1/2 cup
Tarragon: 4 tablespoons dried
Parsley: 4 tablespoons dried
Olive oil: 1/3 cup

1. Mix all ingredients into food processor.
2. Blend until smooth. Add additional olive oil if needed to smooth consistency of hummus (I added olive oil to the Greek hummus).
3. Serve with pita chips, carrots etc. and enjoy!


Sunday, April 20, 2014

Style: Spring Holiday

In my opinion, spring is a fabulous time for holidays. No matter what you're celebrating (religious holidays, the glorious spring weather or life's little happinesses), I think spring is the best time to be outside, dress your very best and spend lots of time with friends and family. And today, that's exactly what we're up to.

Today, Jack and I are going to church with his parents and spending the rest of the day hunting for candy-filled eggs, watching hockey and eating delicious lobster and lamb. Not to mention, the weather is beyond gorgeous in Minneapolis today, so we're taking full advantage of every moment.

To match the spring weather, I chose a very bright orange printed cardigan paired with white corduroy pants. Add tan leather shoes and a bold hobo purse, and this girl is ready to sing hallelujah and eat Easter candy like it's her job. Target and Gap, it's a little bit incredible how well you know my style.

Have a very happy Sunday.

|| Photos are property of Twentyapolis. Must give credit. ||

cardigan: Target (in hot orange) || pants: Gap (similar) || flats: Steve Madden || purse: Isaac Mizrahi Kay Tote || necklace: Forever 21 (similar


Saturday, April 19, 2014

Love: Three

And just like that, it's been three years. I'm one lucky girl (and he's one lucky guy too, of course!)

For our three year anniversary, we kept things casual and simple. We headed to our favorite restaurant, 112 Eatery, for dinner and drinks. We went there on our first date and have been back for every milestone event (their mussels and gnocchi are seriously to die for). After dinner, we exchanged gifts and watched the final two episodes of Sherlock (we are so, so obsessed). After that, we cuddled and went to sleep (all before midnight).

That's how we celebrated us, by doing our favorite things together. And on this Saturday morning, I couldn't imagine it any other way. 

Hey Jack, let's do 3+ more years, yes?

|| Photo is property of Jackson Faith Photography. Do not use or distribute. ||


Friday, April 18, 2014

Style: Spring Things

I didn't pick the best day to wear some of my favorite spring things, I can tell you that.

On Wednesday, it snowed. And overnight, it snowed. On Thursday morning, I (and the rest of us poor Minnesotans) woke up to about 4-5 inches of that powdery white stuff that we have been trying so desperately to get rid of. And just like that, we were back to winter.

But that didn't stop me from wearing some of my favorite spring things. While I'm not big on pastels (or warm colors in general), spring is the perfect time for me to break out my creams, lighter shades of gray and bright(er) jewelry. Paired with natural hair + makeup, and that says spring to me.

And with that, Happy Friday, lovelies.

|| Photos are property of Twentyapolis. Must give credit. ||

pants: Mossimo for Target (similar) || shoes: Gap (similar) || sweater: Gap (similar) || necklace: boutique


Wednesday, April 16, 2014

DIY: Wanderlust

We've got the travel bug. And I'm kind of into DIY.

With trips to Shanghai/Beijing (May 2014), Seattle (August 2014) and a West Coast road trip (August 2015) on the horizon, I thought it was about time we started documenting our travels. And I say "document" very loosely, as this is probably one of the loosest ways for us to document everywhere we've been! But it does look pretty cute.

A few weeks ago, I stumbled across this post from one of my favorite blogs, Treasures and Travels. While we don't have enough room for a map that big (a girl can dream), we did download a much smaller version to keep track of where we've been. Throw it in a frame and it doesn't look too shabby.

The frame, paper and tape were unbelievably cheap (less than $20 total), and the fun I had mapping out where we've been and discussing where we wanted to go next was definitely worth the cost. With all the traveling we're doing, I'm so excited to keep updating it. Once we move into our new apartment next winter, hopefully we'll have space for a much bigger (and more detailed) version of this map. As our travels grow, so should the map, right?

|| Photos are property of Twentyapolis. Must give credit. ||


Tuesday, April 15, 2014

Life: Busy Lady

You guys, I feel like one busy lady these days. I'm a total mix of emotions - busyness, exhaustion, excitement and a lot of relief. All of this, and it's only Tuesday!

Let me explain. Last week, I submitted my article for an upcoming issue of Minnesota Bride. And let me tell you, pressing submit on that bad boy felt good. So, so good. After locking myself in my apartment two weekends ago to write it, it feels incredible to have it finished!

But that doesn't mean my calendar is wide open. Quite the contrary, at least for the next twelve weeks. This week, I'm starting a mini-MBA social media program through Rutgers. While the course is completely online, it's back to school for me!

And then there's work, which always keeps me busy. I'm lucky to truly enjoy my job, and secretly love that I'm so busy at work sometimes that I forget to go even drink coffee in the morning (not sure how that's even possible).

And lastly, there's this {incredibly exciting} little trip to China that we're planning. Between getting our Visas, booking our travel and making sure we have everything we need for a week and a half in Asia, we're busy little bees over here.

For every thing I cross off on my to-do list, I add another. Spring, you're keeping me on my toes!

|| Photos are property of Twentyapolis. Must give credit. ||


Monday, April 14, 2014

Recipe: Lemon Orzo with Zucchini and Grape Tomatoes

Well, I think it's about time I admitted something - I'm completely obsessed with orzo.

Until a month or so ago, I very rarely (if ever) cooked with it. But after finding a ridiculously good recipe for lemon orzo pasta with broccoli and chickpeas, I'm obsessed. It is oh so good.

Lately, I've been on the lookout for easy to make recipes that I can take to work and eat throughout the week. If there are less than 10 ingredients and if the dish can be made in 30 minutes or less, I'm pretty much sold.

A few days ago, I stumbled upon Fork Knife & Swoon's recipe for Lemony Orzo with Cucumber and Feta (if you're a food lover, her blog is a must-read!). Because I didn't have all of the ingredients on hand and am not a cucumber fan, I improvised. And the result was delicious.

Needless to say, I'm making another batch ASAP for lunch this week. And maybe the week after that....

||Photos are property of Twentyapolis. Must give credit.||

Lemon Orzo with Zucchini and Grape Tomatoes
Recipe modified from Fork Knife & Swoon

Orzo: 1 cup dry
Olive oil: 3 tablespoons
Lemon: 1 whole
Zucchini: 1 large or 2 small
Grape tomatoes: 1 large handfull (10-20 total)
Parmesan cheese: 1/2 cup
Parsley: 2 tablespoons
Salt and pepper: To taste

1. Cook orzo al dente according to package. Once tender, drain pasta.
2. Chop zucchini and grape tomatoes. Place in sauté pan with one tablespoon olive oil. Cook until tender (around 5 minutes).
3. Combine pasta with zucchini and grape tomatoes. Add olive oil, lemon juice (entire lemon), parsley, salt and pepper. 
4. Top with parmesan cheese.
5. Enjoy!


Thursday, April 10, 2014

Style: Transition

When I think of dressing for spring, the word "transition" usually comes to mind. While the weather is getting significantly nicer (we are nearly snowless, and the temperature is in the 50s), we still are nowhere near the "I can wear a t-shirt, capris and sandals and look totally adorable and spring-like" phase of spring yet. April, you're an odd month. And you call for transitional clothes.

For me, this type of year calls for a light jacket + layers. While I snapped these photos in March, it completely encompasses how I'm dressing lately. Layers that I can remove if needed, closed toe shoes or boots and easy, breathable fabrics in lighter colors. For the next few weeks, I'll be looking a lot like this (unless we have another freak snow storm or 70 degree day, of course)!

What are your go-to looks to transition from winter to spring?

|| Photos are property of Twentyapolis. Please give credit. ||


Tuesday, April 8, 2014

Recipe: Every Season Roasted Vegetables

I've been on a big, big veggie kick lately (I think spring and bikini season tends to do have that effect on people). Luckily, my bestie Becca recently introduced me to quite possibly the easiest and most delicious veggie recipe there is. That lady is a lifesaver.

Seriously, this recipe could not be easier - one eggplant, three tomatoes, three mini zucchinis, olive oil, garlic, white wine, parmesan cheese, oregano, salt, pepper and your rice of choice. I like to consider myself a pretty good cook, but with this recipe, I look like an Iron Chef. That good, and that easy.

I also like this recipe because it's a good fit for every season. The main ingredients are easy to find no matter what time of year it is, and this dish really can feel heavy or light, depending on what you serve with it. Since it was gorgeous on Sunday when I cooked it last, I topped it off with roasted asparagus. Yum.

Since you're likely spending this evening outdoors (it's 60 degrees outside, so I hope you are!), do yourself a favor and make this easy dinner. Like, right now.

Every Season Roasted Vegetables with Rice 

Eggplant: 1 whole
Zucchini: 3 small or 1.5 large
Tomatoes: 3 whole
Minced garlic: 1.5 tablespoons 
Olive oil: Drizzled as needed (about 1/3 cup)
White wine: Drizzled as needed (about 1/3 cup)
Oregano: 2-3 tablespoons
Salt and pepper to taste

1. Preheat oven to 400 degrees. Chop eggplant, zucchini and tomatoes.
2. Place cut veggies into glass baking dish. Drizzle with olive oil and white wine.
3. Add oregano, salt and pepper to mix.
4. Roast vegetables for 40 minutes, stirring occasionally.
5. After 40 minutes, sprinkle with parmesan cheese, and cook for an additional 5 minutes.
6. Serve over rice (I used the 90 second cook in a bag rice). Enjoy!


Monday, April 7, 2014

Style: Spring Steps

This might just be the most excited I've been for a Monday in a long, long time. All week, the temperature is supposed to be in the high 50s/low 60s, and we're pushing 70 degrees on Wednesday! After the unbelievably annoying 8 inches of snow we received last Thursday and Friday, a week of sunshine and warmth is exactly what we Minneapolitans need. Is it socially acceptable to sleep outdoors on my porch? 

One of the best things about spring weather is that I can finally ditch my Uggs and winter boots. Anything above 40 degrees warrants flats in my opinion, and when the weather is in the 60s, sandals are totally acceptable. So this week, I'm hauling out my favorite spring shoes, and am eager to pick up a few more pairs (I'm a big fan of neutrals, can you tell?)

one || two || three || four || five || six || seven || eight || nine


Friday, April 4, 2014

Life: Presently...

Making: new recipes from Pinterest, including Lemon Orzo Pasta. This one's one of my absolute faves.
Watching: documentaries on Netflix.
Doing: my due-diligence to recover from my allergic reaction (pass the Benadryl, please...)
Thinking: that this snowpocalypse might be the death of me and my optimistic attitude.
Rocking: day-old hair, especially on the weekends. I'm trying to go every other day without washing my hair, but yoga makes that difficult!
Eating: lots of veggies. My current favorites are brussels sprouts, avocados and  broccoli.
Drinking: red wine (when am I not lately?)
Missing: my family. Can't wait for their Minneapolis weekend in May!
Planning: China things (flights, clothes, to-do's and everything else).
Working: at my big girl job. I have lots to do this month!
Reading: Beautiful Ruins by Jess Walters. With how busy I've been, I haven't made a ton of progress...
Wanting: spring weather. Like now.
Enjoying: nights spent blogging in bed.
Writing: my newest article for Minnesota Bride that's due next week. If you don't hear from me for a few days, you know why!
Pinning: anything outdoorsy.
Pondering: how to commit to morning workouts every day.
Listening: to Haim, Coldplay, Foxygen and Alanis Morissette.
Liking: everything about weekends (except this snow).
Feeling: exhausted. This Benadryl is kicking my booty.
Knowing: that while I want to get up early tomorrow morning for yoga, there's just no way.
Noticing: that people get cabin fever during these hard to handle semi-spring/semi-winter months, myself included. We all need to get outside and soak up some vitamin D.
Debating: running to the kitchen for a quick chocolate fix.
Loving: Jack. As always.
Marveling: at these lovely, sunny evenings. What a glory.


Thursday, April 3, 2014

Mood: April Feel

March, you came and went in the blink of an eye. April, I know you just got here, but you're already giving me a hard time. We've got to change this.

On the first day of April, it snowed. Just a dusting (which quickly melted), but it snowed. Yesterday, I woke up with an itchy, red and visibly alarming allergic reaction, where my eyelids puffed up to the size of little golf balls (still recovering over here from that, by the way). And tomorrow, April is set to bring us another 4-8 inches of snow in Minneapolis.

April, have you ever heard the phrase "April showers bring May flowers?" Let me tell you, snow and all your trickery brings one moody lady here at Twentyapolis. 

Once this month gets its act together (I'm talking to you, April...), I'm looking forward to rainy days, fresh flowers, weekend EVERYTHING, more yoga and lots of cooking in my kitchen. With warmer temperatures hopefully on the horizon, I'm going to use up every single minute of these glorious spring days...whenever they get here.

one || two || three || four || five || six


Tuesday, April 1, 2014

Recipe: Lemon Orzo Pasta with Broccoli and Chickpeas

It's been quite a while since my last recipe post, but I swear to you, I've been a busy lady in my kitchen these days! While I'm still grabbing lunch and dinner with friends here and there, I've been doing a lot of cooking with a handful of my new favorite foods - brussels sprouts, quinoa, pine nuts, orzo, chia, broccoli, lemon and tomato - the list goes on and on.

Over the weekend, I stumbled on a recipe for orzo pasta with broccoli and chickpeas (thank you Family Fresh Cooking!) and I knew I had to make it ASAP. With a few alterations, I can already tell this is going to become a spring recipe favorite of mine. This recipe can be served hot or cold, only takes 35-40 minutes to make and has a great spring kick with lots of lemon and pepper. 

My tastebuds are so, so in.

|| All photos are property of Twentyapolis. Please give credit. ||

Lemon Orzo Pasta with Broccoli, Chick Peas and Pine Nuts
Recipe modified from Family Fresh Cooking

Orzo: 1 cup
Garbanzo beans (chickpeas): 1 can
Broccoli: 1 head
Pine nuts: 3/4 cup
Lemon: 1 whole
Olive oil
Garlic salt

1. Preheat oven to 375 degrees. Chop broccoli and place on a baking sheet. Drizzle with olive oil, salt, pepper and garlic salt.
2. Rinse and drain garbanzo beans (chickpeas). Pat dry and place on separate baking sheet. Drizzle with olive oil, salt, pepper and garlic salt.
3. Place broccoli and chickpeas in the oven for 25 minutes, stirring occasionally.
4. Boil 3 cups water. Once boiling, add salt and orzo. Cook until tender. Once orzo is cooked and drained, add 2 tablespoons olive oil.
5. In a separate pan, toast pine nuts on low until light brown (not burnt).
6. Combine orzo, pine nuts, broccoli and chick peas.
7. Squeeze one whole lemon into the mixture. Add salt and pepper to taste.
8. Enjoy!

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