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matcha and margs.

Holiday Appetizer Ideas and Charcuterie Tips

November 26, 2019appetizers, blog, guides, recipes

As I get older, I have come to realize how much I truly love to host people. I love the cooking, the decorating and the opportunity to create an inviting atmosphere for my friends and family. I always want my space to be an open place for others to feel comfortable and relax. This holiday season, I am embracing my love of hosting while getting creative in the kitchen. For my Thanksgiving, I am bringing a few appetizers – and of course a festive cocktail for good measure. I wanted to share a few tips and tricks if you are in the same boat and help make the holidays a little easier on your end.

First things first, I made a delicious appetizer with my favorite sprouted grain crisps from Angelic Bakehouse. They are my go-to for sprouted grain products, and I was so happy when they launched new flavors of their sprouted grain crisps. They are all amazing, but I decided to use the Fig & Tarragon crisps to make a sweet and savory appetizer. I love how versatile they are, and they would make for the perfect item on your charcuterie board as well.

Fig & Tarragon Goat Cheese Bites

For my first appetizer, I used the Fig & Tarragon savory crisps and laid them out on a sheet. I then took some cranberry goat cheese, sliced it and added it to the crisps.

The star of the show in my opinion here was the candied pecans, which I made by pan frying with coconut oil, an abundance of cinnamon, and coconut sugar. My biggest tip here is to not eat these all straight out of the pan before adding them to the crisps. You guys, these are GOOD! Ever since making this appetizer, I have been making the candied pecans on repeat to snack on. I don’t use any strict measurements here – I just put coconut oil in the pan, heated it up, added the pecans, cinnamon and coconut sugar, and cooked until the pecans had a good coating and the house smelled fragrant. Yum, it really is the most delicious smell!

Last but not least, I added pomegranates to the mix as they are my favorite fruit. They add the best sweetness to holiday dishes and I could really eat them year round. These little flavorful bites are addicting and are sure to please any and all guests! You could also put the ingredients for these on a charcuterie board separately and allow guests to assemble the bites for themselves.

Charcuterie Tips and Tricks

The second thing I am bringing for my Thanksgiving appetizers is, you guessed it, a charcuterie board! I have so much fun making these and of course, eating them too. Preferably with a glass of red wine on the side. Although I typically only eat goat’s and sheep’s milk cheeses, I always like to make sure there is something for everyone. If there are any dairy free guests attending, you can include hummus on your board, homemade vegan cheeses, and so much more. One of my favorites is the Homemade Vegan Ricotta from Minimalist Baker.

As far as the board and accessories go, I love a good wooden board. You can even use a wooden cutting board that you already have on hand. My favorite accessory to put on the plate is mini ramekins to hold different items, a honey stirrer, and toothpicks for making the eating process easy for guests.

I start my boards off by assembling the cheeses evenly throughout the board. I try to include a variety of cheeses, although my favorite is always a flavored goat cheese. Honey, cranberry, fig flavored; you name it, I’ll have it! It adds such a fun sweetness to the board. For other cheeses, I like to include a sharp cheese as well to contradict the creaminess of the goat cheese. I also like to then put out small bowls filled with nuts, fruits, chocolate covered nuts, etc.

For the crackers, I love using the Angelic Bakehouse sprouted grain crisps. Now that they have so many fun flavors, you can put a variety of them on your board. My other favorite board fillers include grapes, anything truffle flavored, honeycomb, olives, cured local meats – I could go on forever. My most important tip for assembling a charcuterie board is to HAVE FUN and not take it too seriously. Put on the items and flares to the board that make your board you, and treat it like a fun art project.

A mini charcuterie “plate” I made with the Angelic Bakehouse Sprouted Rye Crisps.

Dips & More!

Another fun appetizer to make is a dip for everyone to enjoy. Although it is more “game-day themed”, I love making my Slow Cooker Buffalo Chicken Dip. It is super simple and only calls for a few ingredients. You can also dip the savory sprouted grain crisps in here as they would make for the perfect vehicle. Another delicious dip idea is the Hot Spinach Dip from Skinnytaste, which is a lightened up version of Spinach Artichoke Dip. It is delicious and a fun way to sneak some greens onto the table!

Now that my stomach is growling, I will leave you guys with these tips and tricks and wish you a very happy Thanksgiving. I am extremely grateful for your support of me and my brand every single day. If you use any of these ideas for your table on Thursday, definitely let me know as I would love to share about it on my account. To a happy, healthy and safe holiday – I love you all.

xo,

Cori

** This post has been sponsored by Angelic Bakehouse, but all opinions and recommendations are wholeheartedly my own. Thank you for supporting my content and the brands that I choose to affiliate myself with.

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Chicken Sausage Apple Stuffing

November 18, 2019dinner, recipes, side dish

One of my absolute favorite Thanksgiving themed dishes in stuffing. It is versatile, filled with all the carbohydrates and flavors, and you can truly customize it with any ingredients that you like. For me, that means using chicken sausage instead of pork sausage, and adding a little bit of sweetness to accompany it. That’s where my idea for this chicken sausage apple stuffing came from! I absolutely love chicken sausage and love how it secretly lightens up one of the dishes on your festive table.

For this stuffing, I used breakfast chicken sausage as it typically includes sage as ingredient. Sage pairs wonderfully with all of the Thanksgiving dishes and adds a really nice flavor. I get my chicken sausage ground in a tube from the butcher and do not recommend using the links. I love the flavor that a nice, browned chicken sausage adds, and I also recommend adding the drippings into the stuffing mixture. Some other things I like to add to the mix include different vegetables like mushrooms, celery, onions and fresh herbs like rosemary and sage. The cooked apples are a really nice touch of sweetness that complements the breakfast chicken sausage.

Once everything going into the stuffing was cooked and prepared, I added the chicken sausage apple stuffing mix to an Ello DuraGlass 9×13 Food Storage Container. These containers are oven safe (up to 425 degrees), so I thought it would be the perfect container to bake the stuffing in. I love that they are portable so that right when you are done baking and cooling, you can transport your creation to your next destination. They are extremely stylish too which is always a plus in my book. You can find their products on their website, at Target, or on the Target online website.

RECIPE:

Print Recipe

Chicken Sausage Apple Stuffing

Prep Time30 mins
Cook Time35 mins
Course: Dinner, Side Dish, Thanksgiving
Keyword: Chicken Sausage, Fall flavors, Holiday dish, Seasonal, Side Dish, Stuffing, Thanksgiving

Ingredients

  • 1 loaf high quality sandwich bread did not use ends; around 14 slices
  • 1 lb ground breakfast chicken sausage
  • 1 package mushrooms chopped
  • 1 yellow onion diced
  • 2 stalks celery chopped
  • 6 sage leaves finely chopped (around 1 tbsp)
  • 1 stalk fresh rosemary around 1 tbsp
  • 3 cups chicken stock
  • 2-3 tbsp olive oil can sub butter or vegan butter if dairy free
  • 3 cloves minced garlic
  • 2 small apples diced
  • 1 egg whisked
  • salt to taste amount depending on if using low/high sodium broth
  • additional fresh herbs, raisins or cranberries for more sweetness toppings optional

Instructions

  • Preheat the oven to 350F.
  • Cut the bread into one inch pieces and spread out on a baking pan. Bake for around ten minutes. Once done, put in a large bowl.
  • While the bread is baking, put 1 tbsp olive oil in a pan and brown the breakfast chicken sausage.
  • When the chicken sausage is cooked through, add it to the bowl with the baked bread along with the oil and dripping remains.
  • Heat up 1-2 tbsp olive oil and the minced garlic in a pan. Once heated, add in the onions and celery. Once they are translucent, add in the mushrooms, rosemary and sage and sauté until everything is cooked through.
  • Add all of the cooked veggies, etc. to the bowl with the bread and the chicken sausage. Pour in the chicken stock and the whisked egg and mix until everything is well combined. It is really important to ensure everything is mixed well and fully covered!
  • Depending on if you used low sodium or regular (higher sodium) chicken stock, you may want to add salt to taste here! It all depends on how salty the broth you used was.
  • Add all of the ingredients to the Ello DuraGlass 9×13 Food Storage Container. Make sure everything is evenly spread and covered in liquid, etc.
  • Bake in the oven for 30-35 minutes OR until the top is browned.
  • 10. Top with additional fresh herbs, optional cranberries or raisins, and enjoy! Best enjoyed straight out of the oven, but it can be kept well in the refrigerator for a few days. You can also freeze any leftovers, but when you heat it up you will want to add more chicken stock.

I am so excited to be partnering with Ello Goods this holiday season as they offer a wide variety of sustainable products that are also affordable. This is so important to me around the holidays as there is a lot of gift giving, food exchanging, etc. Their brand aligns greatly with mine and I cannot wait to bring more awareness to sustainability around the holidays through some fun new recipes.

On top of their DuraGlass Containers, they also sell reusable water bottles, mugs, reusable produce bags and so much more. I definitely recommend checking out their website or checking out their products the next time you are at your local Target store.

If you decide to make this recipe for your holiday festivities, definitely let me know! If you post the final product on Instagram, tag me @matcha_and_margs so that I can share the love right back. I would also love to see if you guys decide to bake with Ello Goods this holiday season. Happy holidays to you and yours!

xo,

Cori

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Thai Coconut Soup with Greens (Df, Gf, Paleo, Whole30)

October 22, 2019dinner, lunch, recipes

For the longest time, I absolutely hated anything curry flavored. I despised the taste of curry powers, etc. and avoided it at all costs. Flash forward to now and what do you know – my palette matured and I love a good, creamy curry. This love came about from trying a lot of Thai food and truly growing a love for all of its flavors and ingredients. My favorite Thai dish that I consume whenever it is found on a menu is Thai Coconut Soup. It is extremely creamy and filled with a variety of comforting flavorings. It was only time until I made my own to enjoy at home!

One of the first ingredients you will use in my recipe is lemongrass. This is not an item you want to skip as it adds a wonderful acidic note to the dish. You can find lemongrass in your produce section or packaged in the international section of your grocery store. Fresh is always better, but no stress if you cannot find it in your product section. The next aromatic ingredient you will use is minced ginger and this is one of my favorite parts of the soup. It pairs great with the creamy coconut milk, chicken broth, shiitake mushrooms, and kale, making this the perfectly satisfying soup. And of course, you can’t forget the red curry paste!

I decided to add in Nature’s Greens Organic Kale Greens into the Thai Coconut Soup as they add additional vitamins and nutrients. I love Nature’s Greens triple washed greens and they really added a nice additional layer to the dish.

Are you vegan or vegetarian? Or do you want more protein?

No worries here; you can hold the fish sauce and add more coconut aminos. You can also swap the chicken broth for veggie broth. To make this meal more filling, I will sometimes poach two chicken breasts and add them to the finished soup. In order to poach chicken breasts, you will put two defrosted breasts into a pot and cover with water and seasonings of your choice. Bring the water to a boil and once boiling, put the heat down to low and let simmer for around 13-15 minutes until the chicken is cooked through. Once completed, take two forks and shred apart the chicken.

Recipe:

Print Recipe

Thai Coconut Soup with Greens (Df, Gf, Paleo, Whole30)

Cook Time25 mins
Course: Dinner, Lunch, Soup
Cuisine: Asian-inspired, Thai
Keyword: Coconut, Dairy Free, Dinner, Gluten Free, Soup, Thai, Thai Food, Thai Soup, Whole 30, Whole 30 Approved

Ingredients

  • 1 1/2 tbsp chopped lemongrass
  • 2 tbsp minced ginger
  • 2 tbsp red curry paste
  • 2 tbsp avocado oil
  • 4 cups chicken or veggie broth
  • 3 cans coconut milk full fat
  • 2 1/2 tsp coconut aminos 4 tbsp if skipping fish sauce
  • 1 tbsp fish sauce omit if vegan/vegetarian
  • 1 package shiitake mushrooms
  • salt to taste
  • 2 handfuls Nature's Greens Organic Kale Greens
  • 2 limes, juiced
  • optional: cilantro, limes, poached chicken

Instructions

  • Heat up the avocado oil in a soup pot on medium
    heat for about a minute. Add the chopped lemongrass, minced ginger and the red curry paste to the pot and saute in the oil until translucent.
  • Add in the broth, kale, fish sauce, and coconut aminos and let everything simmer for around 10-15 minutes. Make sure to stir consistently.
  • Add in the coconut milk and the shiitake mushrooms and cook until the mushrooms are soft. This should take around five minutes.
  • If you are adding in poached chicken, do so at this point. Instructions on this are above.
  • Add in the juice of two limes and the salt to taste. I highly recommend adding cilantro for garnish as well! Serve & enjoy.

If you decide to make this deliciously cozy Thai Coconut Soup, please tag me on Instagram at @matcha_and_margs. I greatly appreciate the support you all give me and I would love to send the love right back. This post has been sponsored by Nature’s Greens, but all opinions are wholeheartedly my own. I am extremely proud to partner with a brand that I have been supporting for many years now!

Happy cooking, friends!

Xo,

Cori

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Buffalo Chicken Game Day Sliders

October 1, 2019appetizers, dinner, game day, recipes, snacks

There doesn’t have to be a sports game on for me to enjoy all things buffalo, but its always fun when the two coincide! I took my love of buffalo and created these cute, delicious buffalo chicken sliders. They pair perfectly with a ripe avocado, some ranch, and the 7 Grain Sprouted Dinner Rolls from Angelic Bakehouse. I tried their sprouted grain products about a year ago and become obsessed. Not only do they taste wonderful, but they have amazingly clean ingredients. I knew I had to create something fun with these dinner rolls, and I sure do love a slider!

The buffalo chicken sliders are packed with flavor, spice, and even a little cheese for good measure. I use a goats milk cheese in the recipe, but you can definitely use blue cheese if you are a fan. The toppings are customizable and the recipe itself could not be easier to whip up. My recommended toppings are avocado, extra buffalo sauce, ranch (I like Sir Kensington’s brand), coleslaw, tomatoes, etc.

If you just want to make the meat patties and not the sliders as a whole, that works too! The mixture can be rolled into meatballs to enjoy. I love pairing them as meatballs with spaghetti squash, ranch, and broccoli. You can also leave out the cheese if you cannot tolerate dairy; they will still taste great! I love a customizable recipe and want to be sure that I always share options with you guys.

If you decide to make the recipe, let me know! If you post it to Instagram, be sure to tag me @matcha_and_margs so I can send the love right back. I’d love to see how you decide to enjoy them!

Recipe:

Print Recipe

Buffalo Chicken Game Day Sliders

Prep Time10 mins
Course: Appetizer
Cuisine: American
Keyword: Buffalo Chicken, Chicken, Game Day Food, Sliders

Ingredients

  • 1 lb ground chicken
  • 3/4 cup almond flour
  • 1/3 cup green onion, chopped
  • 2 cloves minced garlic
  • 1/3 cup buffalo sauce + extra for drizzling
  • 1 tbsp chopped yellow onion
  • 1/2 tsp oregano
  • pinch red pepper flake
  • pinch sea salt
  • 1/3 cup goat cheese crumbles can use blue cheese
  • 1 egg
  • 1 package Angelic Bakehouse 7 Grain Sprouted Dinner Rolls

Instructions

  • Preheat the oven to 400F.
  • Combine all ingredients in a large bowl and mix well.
  • Form into small, 1 1/2 inch sliders and place on parchment paper on a baking sheet.
  • Place in the oven and cook for around 16-17 minutes.
  • Let cool, coat with more buffalo sauce and serve on the Angelic Bakehouse dinner rolls!
  • Top with toppings of your choosing. I like ranch, avocado, more cheese, coleslaw, tomatoes, etc. Have fun with it!

This post has been sponsored by Angelic Bakehouse, but all of the opinions are wholeheartedly my own. Thank you so much for supporting me and my sponsored content, it truly means a lot! I only affiliate my brand with other brands that align directly and meaningfully with my own. Because of this, I am able to continue sharing mostly free content with all of you. I hope that you enjoy, friends!

xo,

Cori

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One Skillet Paella (Gf, Df)

September 5, 2019dinner, recipes

Paella has always been a dish that I looked forward to ordering in restaurants. I thought it was an impossible dish to master at home. Recently, I discovered that it is really not all that difficult! The key to making a paella dish at home is to use a good cast iron skillet and high quality saffron.

The first batch of saffron I used, my parents brought me back from Barcelona. Have no fear, that definitely is not necessary! I ended up buying the saffron on Amazon that had the highest ratings, and it performed really well in the recipe. For the cast iron skillet, you can also get those on Amazon. Here is the link for the skillet I use. Here is the link to the saffron I purchased.

The rice that I used in this recipe is from Right Rice. You can purchase the original flavor here or at your local Kroger store! The rice is made from a base of legumes like chickpeas, lentils, etc. and is a really filling option. If you are looking to make this paella with regular rice, you definitely can! Unfortunately, I have not tested the exact measurements for how much rice you would need. There is about a cup and a half of cooked rice that comes out of the bag from Right Rice, and you could totally play around with the seasonings provided.

The Recipe:

Print Recipe

One Skillet Paella (Gf, Df)

Prep Time15 mins
Cook Time15 mins
Course: Dinner
Cuisine: Spanish
Keyword: Paella, Rice, Rice Dish, Spanish Food

Equipment

  • Cast Iron Skillet

Ingredients

  • 1/2 cup chopped yellow onions
  • 3-4 cloves minced garlic
  • 3 links chicken sausage Can use any type of sausage/chorizo. I like Bilinski's sausage.
  • ~20-25 pieces shrimp Tails off
  • 1 package Right Rice Original Vegetable Rice Can use another rice, but I have not tested the exact amount.
  • 1 1/2 diced tomatoes
  • 2 tbsp avocado oil
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 1/2 tsp saffron
  • 1/2 cup frozen peas
  • 1 1/3 cups bone broth For cooking the rice. I like Bonafide Provisions.
  • 2 tbsp bone broth Save this for the final steps
  • juice of half of a lemon
  • parsley for garnish Optional

Instructions

  • Cook the Right Rice according to the package. Instead of using water, cook in the chicken broth! Set the cooked rice aside.
  • Heat the oil, onions, and garlic in your cast iron skillet and saute until translucent and fragrant.
  • Add the sausage in and cook for about a minute. Be sure to double check that your sausage is pre-cooked. If it is not, cook the sausage until it is about half way through cooking.
  • Add the shrimp in and cook for about a couple minutes. They will not be fully cooked, but you do not want your shrimp to overcook and become rubbery throughout the rest of the cooking process.
  • Add in the paprika and the salt and stir everything together. Turn the heat down to medium, medium-low.
  • Add in the rice and the diced tomatoes and mix everything together.
  • Add the remaining 2 tbsp of bone broth, the saffron, and the lemon juice. Let everything simmer for a few minutes.
  • Add in the frozen peas and let everything simmer for a few more minutes. The rice will absorb the bone broth. Make sure your proteins are fully cooked at this point!
  • You can garnish the paella with parsley, a little more salt and enjoy!

I am thinking that the next batch I make of this is definitely going to need to be paired with a homemade Sangria recipe. Who wants to join me?!

If you make the recipe, remember to tag me on Instagram @matcha_and_margs so that I can send you the love and support right back! I hope you all enjoy this festive and flavorful recipe. Adios amigos!

xo,

Cori

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Hi! My name is Cori Finglass and I live in Atlanta, Georgia. I have a huge passion for health and wellness and my dream is to share that passion with others. Here you can find my favorite healthy recipes, tips on living a balanced life, honest recommendations and so much more!

Instagram post 2192980334833283451_3697385269 i'll never forget how excited i got when i found out @eatflowerchild (#frcpartner) was coming to atlanta, and i can assure you since opening i've been there enough for the both of us. i went in recently to try out some of their seasonal items and dang! i'll try not to play favorites but those yuzu brussels sprouts are out of this world... i also enjoyed the butternut squash, the tomato toast with goat cheese and pesto, and the turkey avocado cobb salad. (don't you worry, i had others sharing with me lol) they also have a seasonal brussels & squash salad that is so delicious and flavorful — make sure not to miss it before it leaves the menu. @eatflowerchild is the perfect casual spot for a quick, healthy meal this holiday season — you bettt you can find me there staying warm with all of their daily soups as well. what's your favorite thing to order there? #iamaflowerchild
Instagram post 2191540914804296631_3697385269 my favorite dessert is hands down a chocolate chip cookie with a good texture and chocolate chunks in every bite. so of course, i had to come up with a recipe of my own! there is never a bad time to make cookies, but they are definitely perfect for the holiday season. bring them to your next cookie exchange or save them for santa... you won't regret it! for the base, i used @bobsredmill Almond Flour which is paleo along with all of the other ingredients. i cannot say enough good things about their products -- i use them in all of my baking and love the quality of each different item. i don't put a measurement when it comes to chocolate chips, put as many as your heart desires -- the more the merrier. to make, you'll need:  1 cup @bobsredmill almond flour
3/4 cup cashew butter (can use any nut butter)
1/4 cup coconut sugar
1 1/2 tbsp maple syrup
3/4 tbsp vanilla extract
3 tbsp almond milk
1 egg
1 tsp baking soda
as many chocolate chips as you desire, i put a lottt 😚  preheat your oven to 350F. put everything in a bowl except for the almond flour and chocolate chips and mix until combined. then slowly add in the almond flour and then the chocolate chips until dough forms. wet hands (this always helps) and form the dough into 12 balls and put on a baking sheet. bake for 13-15 minutes, let cool for at least 10 and enjoy! #BobsHolidayBaking #Ad
Instagram post 2191013840779755620_3697385269 could reaaally go for a glass of sangria right now... especially the fall version that I made for thanksgiving last week. it’s so simple and packed with flavor — it would be perfect for any of your holiday parties coming up. all you need is:  1 bottle red wine
1/2 cup orange liquor
1 cup apple cider (i used the honeycrisp one from @traderjoes)
3 cinnamon sticks
1-2 chopped apples
1 sliced orange
1/3 cup cranberries  put everything into a carafe, mix and let sit overnight or in the fridge for at least three hours. squeeze a few of the oranges in the sangria but leave the rest sliced! cheers 🥂
Instagram post 2190066857936214002_3697385269 there is nothing more exciting to me than receiving a fresh box of organic produce, especially when said produce wouldn’t have normally made it into the grocery store. bye bye food waste, and hello @misfitsmarket! i received my first delivery of their organic subscription produce service the other week and was blown away by everything inside. the reasons that the produce they deliver potentially wouldn’t make it into the grocery store is because they could be too big, too large, oddly shaped, etc., but it all looked + tasted perfect!  some of the things in my box were eggplant, cherry tomatoes, and carrots so I decided to make an ROASTED TOMATO AND EGGPLANT DIP with it! i used 2 of the eggplants, cut them in half, drizzled in olive oil and sea salt and roasted on 425 for 45 minutes. remove the flesh from the eggplant skin and put in a food processor. sauté a container of cherry tomatoes with a couple tbsp of olive oil and 2 cloves of minced garlic until blistered. put the tomatoes in the food processor along with 1/4 cup tahini, 3/4 tsp salt, pepper, an additional cloves of garlic and 1 tbsp olive oil. to serve, add additional olive oil on top plus optional sesame seeds. i served it alongside almond flour crackers and the carrots from the box.  if you’re interested in trying out their organic produce subscription service, you can use the code MATCHAANDMARGS30 for 30% off of your first order! i highly recommend it to anyone looking to reduce their economic footprint and eat some helllla good produce at the same time. the link to their site is on my stories! #MisfitsMarket #ad
Instagram post 2188605680316219124_3697385269 wondering what to do with those thanksgiving leftovers?! look no further. these cute little thanksgiving leftover sliders (#ad) make for the perfect way to use up all the festive goods left in your fridge. you can totally customize them to include whatever you’d like, but for these I used my leftover cranberry sauce made with maple syrup, cranberries and orange juice. add some leftover turkey, cheese from your charcuterie, and you’ve got the taste of thanksgiving all in a hearty slider! for the bread, i used the delicious sprouted grain dinner rolls from @angelicbakehouse. because carbs aren’t just a thing on the holidays. what would you put into yours?! happy Saturday! #angelicbakehouse #beangelic
Instagram post 2187907358093780509_3697385269 currently: planted on the couch with no plans to move anytime soon, full, happy, and grateful for the time spent this week with the people I love most. also wishing i had this spread in front of me because i just really don’t think these boards will ever get old. i have so much fun making them and they really feel like I’m doing an art project, but one you get to devour 👏🏻 also used the caps of my @bamboojuices bottles for the dips for a little sustainable touch.  grapes, buffalo hummus, truffle marcona almonds, apples, @georgiagrinders pecan butter, manchego (new favorite cheese), carrots, @angelicbakehouse fig + tarragon crisps, truffle goat cheese, fig butter, parm crisps + more. happy Friday, loves 😊
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Recent Posts

  • Holiday Appetizer Ideas and Charcuterie Tips
  • Chicken Sausage Apple Stuffing
  • Thai Coconut Soup with Greens (Df, Gf, Paleo, Whole30)
  • Buffalo Chicken Game Day Sliders
  • One Skillet Paella (Gf, Df)

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