Buffalo Chickpea Caesar Salad {Nut Free}

First of all, a big thanks to all those who have subscribed to S&C after the launch of my eBook, Sprouts & Chocolate: Uncooked. Seeing each notification from my email subscription manager informing me of a new subscriber makes my heart giddy. Anna from Vegan Cookbook Addict made my Pesto Zoodles with Summer Tomatoes and posted it onto her Instagram with the delicious addition of olives. It was late, I was at my restaurant job counting down the minutes until I got to go home, and then I saw Anna’s tag. I squealed with delight and shoved my phone into my coworker’s faces to show them. I am so happy to hear all your comments and feedback as well as seeing your photos of the recipes from the eBook. It makes all the hard work of blogging sooo worth it.

Thank you all so much from the bottom of my heart.

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