hello, lovelies! i just wanted to pop in with this month’s recap of the roost tribe, which gives you a sneak peek of what march brought to the roost tribe. i also wanted to let you know that it’s not too late to get all of march’s content! i’ll be sending out a march recap on tuesday, april 2nd with all of the content from march in it so no one will have missed anything, regardless of when you might have joined.

that means, that if you join before tuesday, april 2nd you’ll still get all of this yummy content from march plus april’s content as well- that’s two months for the price of one!

for the first time ever, i’m sharing my journey to becoming a surface pattern designer with you through this ebook- complete with a workbook and list of favorite industry resources.

a pretty easter notecard, 4 bookmarks and 4 gift tags.

a bundle of stationary clipart complete with optional ties and bows! (see example below)

an adobe illustrator tutorial on how to personalize and save a custom workspace to streamline your work flow and increase your productivity.

4 blossoming repeating patterns (printable sheets & repeating squares to use on the web).

an inspirational desktop & iphone background.        

one of my all time favorite recipes: vegan creamy eggplant, ‘sausage’ and lemon lasagna!

plus more! tribe members also received a list of favorite links and resources and got exclusive discounts and deals in the march gift guide. being a member is tons of fun and we would love to have you join the family!

want to learn more? head on over to read this post or check out the FAQs.

*psst. in honor of good friday, i’ll be taking a break from GHTR tomorrow. i hope each of you have a wonderful easter break and are able to enjoy time with friends and family! see you monday. xo, bonnie

He isn’t here! He is risen from the dead, just as he said would happen. Come, see where his body was lying. Matthew 28:6

wrap up: {adobe illustrator} {march} {printable} {recap} {roost tribe} {surface pattern design} {tutorial}

this is my week told pictorially. if you’re new to point and shoot, you can catch up here! :)

so much love.

working on a little something i’ll be very excited to share with you soon!

latest pregnancy craving: indian.

baked penne + roasted vegetables + creamy smoked cheeze sauce. (yum!)

love, bonnie

do you have a favorite photo from your life this week? post a link to them in the comment section so we can see!

this post was made possible by the lovely iphone app, instagram. you can follow me here or find me by searching for @goinghometoroost. all photos by yours truly. :)

wrap up: {app} {bonnie christine} {instagram} {iphone} {photos} {point and shoot}

hello lovelies! back by popular demand, i’ve decided to open up a special place on the blog for a spring showcase! if you glance over in the right hand sidebar, you’ll see a place with the spring showcase emblem in it. below i’ll be opening up 15 large spots for anyone who would like to showcase their shop, blog or website for the spring buying season!

in addition to having your ad in this prime real estate spot, if you purchase all three months you’ll also be featured on going home to roost as well as be included in one of the gift guides during the months that you’re advertising.

these spots will go on a first come first serve basis and are available to book for april, may and june. offer is not valid with any other deals. just e-mail me if you’re interested!

*roost tribe members get 20% off any advertising any time making this deal even sweeter!

wrap up: {advertising} {offer} {showcase} {special} {spring}

hey, friends! today i’m sharing some of my favorite picks from my latest ideabook over on houzz. since i work at my desk nearly all day long, i like to keep it organized, fresh and inspiring. here are a few items I use myself, as well as several tips on how i like to keep organized. head on over to my ideabook to read more and grab the sources!

wrap up: {desk} {houzz} {ideabook} {inspirational} {office} {organized}

jesus dyed for you | floral easter egg | spring rabbit

easter is just around the corner! it’s one of my favorite times of year as i joyfully welcome the beginning of spring, warmer weather and sprouting buds. we’re especially excited for it this year, as we’re hosting a little gender reveal easter egg hunt at our house (we found out what we’re having yesterday!!!). i’ll be sure to post the results next week. :) i also love giving sweet (or humorous) easter cards to our families, and above are a few favorites i’ve spotted thus far.

wrap up: {bunny} {cards} {easter} {greeting} {handmade} {Jesus} {rabbits}

this weekend, david and i hosted his cycling team’s spring training camp at our home. for me, this meant i had about 12 hungry men to feed breakfast, lunch and dinner for 3 days! i put a lot of thought into what to make for them, as i wanted their meals to be really filling and nutritious. i also didn’t want anyone to miss having meat and dairy around, so i made meals that focused on hearty plant based ingredients. my favorite recipe from the weekend by far was this baked penne dish with roasted veggies and a creamy smoked cheeze sauce.

as i was brainstorming ideas for our meals, i remembered this dish by giada i used to make in college for large crowds. it was always a huge hit, but called for 3 kinds of cheese and a lot of butter. i set out to recreate the dish using vegan ingredients and can’t tell you how delicious the result was! in my opinion, it’s far better than the original recipe, and is a lot healthier to boot. this is one i’ll be making again and again!

ingredients for the creamy smoked cheeze sauce

- 3 tbs earth balance butter
- 3 tbs flour (GF if you prefer)
- 3 cups plant milk (i used plain almond milk)
- 1/2 cup nutritional yeast
- dash of tobasco sauce
- dash of nutmeg
- 1 tsp apple cider vinegar
- 2 tsp mesquite liquid smoke
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp lemon juice
- 2 tbs dijon mustard (i used smoky dijon, yum!)
- 1 tsp salt and pepper each
- 2 1/2 cups daiya mozzarella cheese

directions

in a medium stock pot, melt the butter and flour together over medium heat, whisking until bubbly and well combined. pour in the milk and whisk to combine. as you wait for the milk mixture to come to a boil, add all of the remaining ingredients except for the daiya cheese. whisk continually until mixture begins to boil and increase in volume (be careful, this happens quickly and you don’t want it to spill over!). remove from heat and whisk in the daiya mozzarella cheese until melted.

ingredients for baked penne with roasted vegetables

- 2 red or yellow peppers
- 4 zucchini
- 1 cup mushrooms
- 1 yellow onion
- 1/3 cup coconut oil (or extra-virgin olive oil)
- 1 tsp salt
- 1 tsp pepper
- 1 tbs dried herbs de provence
- 1 pound penne pasta (use GF if preferred)
- 3 cups marinara sauce
- 1 1/2 cups frozen peas
- one batch of creamy smoked cheeze sauce (recipe above)

directions

preheat oven to 450°F. chop the peppers, zucchini, mushrooms and onion being careful to keep them all roughly the same size so they roast and bake evenly. toss with the oil, salt, pepper and herbs de povence. roast on a large baking sheet until tender, about 15 minutes.

while the veggies are roasting, make the creamy smoked cheeze sauce (recipe above), and set aside. bring a large pot of salted water to a boil over high heat, add the pasta and cook for about half as long as the package directs you to. you’ll want the pasta to still be firm, as you’ll be cooking it a second time in the oven. drain in a colander and set aside.

in a large bowl or pan, toss the roasted veggies with the pasta, marinara sauce, creamy smoked cheeze sauce and peas. pour into a lightly greased large baking dish and bake until the top is golden brown, about 25-30 minutes.

wrap up: {baked penne} {cheeze} {pasta} {recipe} {roasted} {sauce} {smoked} {vegan} {vegetables}

happy friday lovelies! here are the recipes that have nourished us this week. though it’s technically spring, it’s still cold here (it snowed this morning!) so many of these dishes are hearty and warm. we’re hosting a cycling team training camp at our house this weekend, so a few of them are also great for large groups, like the sweet potato chili and lasagna. speaking of, it’s time for me to sign off and get in the kitchen, i have 12 hungry cyclists to feed! hope you each have a great weekend, see you monday! xo

monday: sweet potato chili with homemade bread and a big salad
tuesday:  veggie burgers with sweet potato fries (comfort food!)
wednesday: my favorite lasagna
thursday: masala bhinidi okra vegetable curry (been craving indian food lately)
friday: tofu & green bean stir fry with peanut sauce

what was on your plate this week? any favorite recipes you’d like to share?

we follow a whole foods, plant based diet. the dinner ideas posts are a way for me to log our dinners, how we make eating this way easy, and hopefully inspire you to try some new things as well. they are always meat free, dairy free and often gluten free. you can follow the posts here, and i encourage you to share your favorite recipes with us as well!

wrap up: {dinner} {gluten free} {ideas} {meals} {plant based} {recipes} {seasonal} {vegan} {vegetarian} {whole foods}

do you ever just see something you can’t stop thinking about? for me this week, it’s been this 15 minute (3 ingredient, vegan, no bake) thin mint recipe from top with cinnamon. they seem simple enough and look so delicious! i’m hoping to make some for a little gathering i’m having next weekend. plus, part of the recipe involves removing (or eating) the cream filling from the oreos (or newman’s o’s). umm, count me in! head on over to top with cinnamon for the full recipe, and be sure to take a look around her beautiful blog while you’re there!