This post was planned to go live on Wednesday, but I am quite behind on my blog schedule these days. Let’s be honest, things have been pretty crazy for me. I flew home to Philadelphia from Mexico on Sunday, arrived in the evening, and was at work again on Monday morning. I’ve been getting back into the swing of things on that front, and I’ve been in NYC since Wednesday night for a training. I will be here for the rest of the weekend to see my brothers and a few friends. I’m hoping that next week I can get back on schedule, but that’s unlikely since I also have to look for an apartment. Eek!
If you are new to 24 Carrot Life, I like to do a little roundup of all the things we made together and talked about during the past month, as well as highlight some of your favorite recipes in this Best Of post.
I started to get into more collage posts in May and shared some of my tips on how to stay healthy while on vacation (based on my learnings from my recent trip to the Riviera Maya) and some of my favorite things in May. What are some things your loving lately?
By far, your favorite recipe in May was the Horchata Smoothie. I think I can get behind that since it is so creamy, perfectly spiced, and vegan/gluten free. It was also fun to see how much you all liked the Vegetarian Curry Stew with Cashew Quinoa since it is such an easy and flavorful meal.
This Beet Hummus recipe came out of nowhere as one of your favorite recipes from the 24 Carrot Life vault (thank you, Finding Vegan, again). I need to make this recipe again soon so I can remember it in all its colorful glory.
Time for another bonus recipe since the recipe for My Favorite Detox Drink was such a hit from the Best of March post. Let’s be real, cottage cheese is gross looking, but there was no classic greek yogurt in Mexico so I found tricky ways to fit cottage cheese into my diet. Putting it in your Baked Macaroni and Cheese or Cornbread is highly recommended, and I also discovered that it is delicious when mixed into your scrambled eggs. I never thought that the cottage cheese would actually take on a cheesy texture when melted (duh!) but it does. I chose to make a breakfast sandwich for this picture but you could really eat this any way that you would eat plain scrambled eggs.
- 2 whole eggs, whisked
- 1/4 cup low fat cottage cheese
- Mix whisked eggs with cottage cheese and cook on pre-greased pan to desired doneness.