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The Best of Both Worlds


As you can tell, I’m in the process of re-doing my blog. It’s been in this “under construction” kind of phase for months now, but I’m so undecided about what I want. Most people would take it down, but it forces me to confront this idea that I don’t really know everything. For once, I’m okay with that. 


Anyway, Bryan and I have been trying to figure out how to really eat together since we started living together. It’s been a hard line to tow because while I want to eat vegetarian, and plant-based meals, B is a meat and potatoes kind of man, and it’s totally stupid to me to cook two different meals each night (and no, neither of us will compromise. We are both very aware of how the other feels, and we usually find a happy middle ground, but not on this!). 


I made this dinner recently that married the best of BOTH of our worlds. On one hand, it has veggies. They’re fresh, crunchy and coated with this delicious and flavorful sauce, and on another hand, it’s all over rice and topped with this juicy, baked-chicken. 


It couldn’t have pleased either of us more.


Check out the recipe below. How do you handle food differences with your better-half?


[yumprint-recipe id=’19’]

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