After going to mistreat I had to spend my Sunday making ramen. Here’s how I prepped myself and some of the treats I got.

Doughnt you know about that sourdough?

Grilling up some sausages on the grill with lots of veggies. Breakdown of a sauce to get you through the week and a last avocado pudding

Hydration station: vanilla robots tea. Bulk: quick ramen soup and spinach wrap. Dessert: fruit roll ups I can’t stop eating. Breakfast: doughnt you know?

Quick walk through of a bread I rushed because I was so excited to adventure in Maine with my cousin Crispy.

Hydration station: very berry mint water. Bulk: cheese platter from highland farms, another green gazpacho, kale salad. Dessert: I have to hype chocolate springs. Breakfast: avocado toast with a fried egg.

Hydration station: lemon water. Bulk: pasta w/ zucchini, quick roasted beet salad, tangy bbq spinach pizza. Dessert/Breakfast: fresh fruit. Eat like the French.

Thyme to end the hiatus. This episode we go over: blueberry mint water, mushroom burgers, asparagus, pasta chips again, mounds candy inspired zucchini muffins, and why you should try the watermelon yellow mustard trend.

Another Kripalu tribute: this round we’re breaking down two of my favorites from the bakery, granola and the gluten free pizza crust. And for our dessert that won’t hurt peach compote Sunday with banana ice cream

The pasta chips! Literally can’t get enough; to cook tonight’s dinner you’ll need to boil off your pasta, air fryer and food processor. It’s your all for more chopped veggies.