I’m currently revamping my blog so if I’m quiet for a few days I wanted you to know why… :)

Check back soon and see the new look!!

~Annie

Photo Credit: Dylan Price

I also have the Organic Vanilla Orange Shea Cream – the perfect choice for stressed out consumers in need of some relaxation (or anyone who enjoys this scent). The vanilla is comforting while the orange is uplifting – a perfect combo! It really reminds me so much of creamsicles. I like to put it on my feet with some comfy socks before bed. If you’re not a creamsicle fan then there’s also Grapefruit, Lavender, and Lemongrass Mint (an excellent choice for people with varicose veins).

Photo Credit: Organic Essence

Ingredients:

• 2 servings of pasta (my favorite for this is capellini)
• 10-12 marinated artichoke hearts
• 4-6 pepperoncini (pictured below – this is one of my hands down favorite ingredients! Warning: they are a bit spicy)
• 2 large cloves of garlic
• a green veggie (I would highly suggest a crown of broccoli chopped into small pieces, but you could also throw in a couple handfuls of baby spinach)
• olive oil
• sea salt & black pepper to taste
• optional: a dash of cayenne powder or hot pepper flakes if you like it spicy

Directions:

1. Cook the pasta
2. Meanwhile, combine garlic, enough olive oil to cover the bottom of the pan, and veggies
3. Add salt & pepper as desired
4. Saute at a medium heat until broccoli is tender
5. If pasta is not ready yet, turn down to a low heat and cover while you wait
6. Add pasta and a tablespoon or so more olive oil
7. Spice it up with cayenne/hot pepper flakes
8. Enjoy!

Serves 2

pepperoncini = delicious!

This post is dedicated to my college roommate who continues to eat a can of chickpeas as the central part of her dinner like the “old” days.  However, I do give her credit for roasting them now ;) Here’s an easy recipe for you that I know you’ll like!

I usually opt for steaming, using a steamer set like the one pictured below, and I let it cook for at least 45 minutes or until the leaves pull off easily.

So basically, I..

1. Rinse the artichoke under hot water

2. Fill the bottom pot with about 2 inches of water

3. Place the artichoke in the top part

4. Cover and let cook at a medium-high heat for about 40 minutes (or honestly, I don’t time it at all and I just see when the leaves pull off easily)

5. Remove it and let cool for a couple minutes

6. Eat every delicious leaf down the heart, at which point I remove the fuzzy bits and cut off the stem right at the base of the artichoke

*Sometimes I dip the leaves into a little bit of organic butter. Otherwise, you could use another dip of choice or no dip at all!

If you do not own pots like the ones below, you can also simply boil the artichoke (submerge it in cool water with a dash of sea salt, cover, and let it boil until leaves pull off easily). Hope that’s helpful!

Photo Credit: kitchencontraptions.com

Trying steaming some whole artichokes with dinner tonight or add some marinated artichoke hearts to a salad — your liver will surely thank you! ;)

Photo Credit: maddieaboutfood.wordpress.com