Triple Berry + Crunchy Chickpea Salad


Have I mentioned how fun home ownership is?


One thing they don’t advertise on Zillow is all of the projects you get to do on weekends!!!


Not that I, personally, am doing any projects, but I am overseeing.


This weekend, Garr worked on painting our kitchen cabinets. They were the darkest brown you’ve ever seen with no hardware and just kind of drab. My dream has been to have white kitchen cabinets basically since Pinterest launched. Well, he made them come true! He and some of our pals started painting this weekend and the first thing he said as he made his first brushstroke was, “Yeah, that’s not good…” so it’s really surprising they turned out as well as they did. We also added hardware and as Garr was putting them on he was like, “Oh no…” and we realized he drilled the holes incorrectly on about 3/4th of the cabinets. I love my handyman.


Then I cooked & grease splattered on all of them & the dream went into the dumps.




  • 1 can of chickpeas, rinsed + drained
  • 1 cup of strawberries, sliced
  • 1 cup of blueberries
  • 1 cub of blackberries
  • 1/4 cup of walnuts
  • 6 cups of mixed greens
  • 1 tsp. of cinnamon
  • 1/2 tsp. of crushed red pepper
  • 2 tbsp. of apple cider vinegar
  • 2 tbsp. of agave
  • 1 tsp. of dijon mustard
  • 1 shallot, minced
  • 1/3 cup of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 425
  • Arrange chickpeas on a lined baking sheet + drizzle with 1 tsp. of olive oil + cinnamon + red pepper + S+P
  • Roast for 25-30 minutes, tossing once
  • Meanwhile, whisk together apple cider vinegar + agave + mustard + shallot + remaining olive oil + S+P
  • Meanwhile toast your walnuts for a few minutes over low-medium heat, tossing often
  • To assemble, add greens to a bowl + top with berries + chickpeas + walnuts + dressing
  • Serve chilled
  • Prepare a bowl for yourself + sit out on your porch + feel the health + sunshine running through your veins


Adapted from here!

Strawberry Caprese Salad


I’m keeping a happy journal.


When I look around a room or outside or do a thing and I feel happy inside, I write down the thing in the journal.


I’m hoping this will improve my mood when I’m in the funkiest of funks and find fault in all the things. Like, maybe I’ll be more inclined to flip through the happy journal when I’m feeling sorry for myself for not having nice dish towels instead of spiraling down the hole of WILL I EVER HAVE NICE THINGS?!


I’ve filled 5 pages worth of happy things so far, and I honestly did not know I had that much sunshine in me. The first entry was pencils and my latest is the smell of gasoline, so anything goes up in this journal. I did make the mistake of letting Garrett flip through it, though, and halfway down page 1 he looked at me funny and asked, “What is wrong with you……..??” I can’t help that sketchy chain restaurants make me happy and are the only places I feel truly at home.


Not having to leave the house was also an entry he was concerned about.



Time: 25 minutes (prep + cooking) | Serves: 4


  • 2 cups of strawberries, washed, trimmed + halved
  • 1 cup of cherry tomatoes, washed + halved
  • 1/2 of an avocado, sliced thin
  • 2 tbsp. of fresh basil, chopped
  • 4 cups of packed arugula
  • 1/4 cup of walnuts, chopped
  • 1/3 cup of balsamic vinegar
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Heat vinegar in a sauce pan over low-med heat and reduce for 8-10 minutes
  • Meanwhile, toast walnuts in a dry pan over low-med heat for 2-3 minutes, stir often + don’t burn!
  • Combine strawberries + tomatoes + avocado + basil + arugula + toasted walnuts + olive oil + S+P
  • Drizzle with balsamic reduction + serve immediately
  • Close eyes + pretend you are on a tropical island being fanned by the celebrity of your choosing + nom nom on this salad


Adapted from my girl here!