hi my name is rachel and i suck at posting. if i could full time be turnip with rachel, i would love that and its pretty much at the forefront of my thoughts lately. life is hard af and i have not been doing a good job at it. i am drowning in to do lists, grad school applications, student teaching randomness, and then comes having time for myself and occasionally maybe having a friend or two but that hasn’t been working too well lately. turnip seems to be my little ray of sunshine so i am clinging on to that, even if it doesn’t reflect in my amount of posting. stay tuned for hopefully pretty frequent posts till the end of the year and a lil something else that i have up my sleeve. thanks to everyone who likes and reads all my rambles and random recipes and to everyone who sends me their successes and roots me on. my heart explodes every time. ⠀ ⠀ if you read all that, you are amazing. here is a recipe i made probably two months ago. zucchini with a little bit of an asian flare. this is so easy and so flavorful. give it a shot! ⠀ ⠀ ingredients:⠀ •2 medium sized zuchs⠀ •toasted sesame oil - a driz ⠀ •¼ c soy sauce⠀ •2 tbs sriacha or spicy chili paste ⠀ •1 tsp honey⠀ •pepper⠀ •sesame seeds ⠀ •dried chives ⠀ ⠀ directions:⠀ •preheat oven to 350 ⠀ •line a cookie sheet w tin foil ⠀ •slice your zucchini into strips/fries/do what you want ⠀ •in a bowl, mix everything except the zucchini adding just a nice sprinkle of the spices listed – please note it does NOT say salt and pepper. it says pepper. don’t add salt to this dish ⠀ •roast for 10-15 minutes! ⠀ ⠀ #homecooking #eatyourveggies #healthyeating #mealprep #youcandoit
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