High protein pasta made from chickpeas.
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Does it get any cuter than micro arugula? Hint: no, no it does not. [📸: @andapinchoflove]
This one set off our parm alarm🚨[📸: @hungry.blonde]
Commence leaf peeping season 🍃👀 [📸: @andapinchoflove]
Don’t mind us, we just like to stir the pot. [📸: @candicelynnfitvegan]
🌞 side 🆙 [📸: @goofstir]
One person’s bolognese is another person’s “bowl-of-yays”.[📸: @natteats]
Here’s one for the next time you are at a cocktail party and some noob challenges your knowledge of beans: navy beans are actually white, not a deep dark blue as the name might suggest. They are called navy beans because the US Navy has served them to its sailors since the mid-1800s. Keep that fact in your back pocket, baby! [📸: @wellandfull]
We always pack a second bowl. You know...just in case. [📸: @frommybowl]
This recipe called for sautéing five whole acres of spinach. Serves two. [📸: @sara.haven]
Stairway to heaven. [📸: @andapinchoflove]
You might even say that purple carrots are the root (vegetable) of the matter. [📸: @alyssakayle]
Prince Parming over Prince Charming. Any day of the week. [📸: @livingminnaly]
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