We’re BIG fans of Taco Tuesday in my house, but Taco Tuesday doesn’t have to be on Tuesday, we like burritos, tacos and burrito bowls any night of the week. Since I discovered the best, tastiest and easiest way to cook up brown rice, I find that we’re eating a lot of burrito bowls and burritos, as they’re the perfect thing to whip up on those busy weeknights, and they also make great lunches to pack up for the kiddos.
I know it’s a bit presumptuous to call these “THE BEST GLUTEN-FREE BROWNIES,” but to be honest, they’re the best I’ve tasted, and they also happen to be a gluten-free version of my favorite brownie ever, so you might say that I’m a bit biased, but I’m a bit of brownie and chocolate cake addict, so I happen to know a thing or two about chocolate desserts, and I know tasty brownie when I try one. If you like fudgey, chocolaty and rich brownies, then you’re going to LOVE these!
It finally feels like fall around here and I have to tell you that I’m happy about that. Fall is my favorite time of the year. It’s a cozy time filled with soups, stews, savory chicken dishes, big bowls of steel cut oats, and of course fall roasted veggies! Yes, I’m someone who gets excited by butternut squash, acorn squash, Brussels sprouts, cauliflower and sweet potatoes! I simply adore roasted vegetables. They get all caramelized and crispy on the outside, and stay soft and tender on the inside. Roasting vegetables brings out the natural sweetness in vegetables. The sweet potatoes and squash get a bit sweeter, and the red onion sweetens considerably (especially when you use coconut oil to roast it up) and it’s bitter and pungent flavor dissipates. If you have picky eaters who are not fans of vegetables, try roasting some up and I bet they’ll be fans!
First off I want you to know that my kids are totally obsessed with this rice, like licking their plates clean obsessed. It’s 6:00 am on Friday and I’m baking them a fresh batch for their lunches and pairing it with some leftover chicken thighs and mushrooms.
School is just around the corner and I’m all about having healthy snacks in the house for the kids and their friends to chow down on after school. I don’t know about you, but my kids come home from school ravenous and immediately ask me, “Mom, what can I have for snack?” I often just tell them to open the fridge or pantry and have a go at it. If I’m home I may make them up a smoothie, or some popcorn (well, now thankfully they’re old enough make up their own smoothies and popcorn). Most afternoons though we’re running from one activity to another, so I like to have an easy and healthy grab-and-go snack, like these gluten-free cookie bites, instead of stuffing their hands with something like goldfish.
Just try and keep your hands out of the cookie jar with these bad boys. These little cookie bites, even though they’re on the healthier side, are super addicting. I shouldn’t really be calling them a cookie, as they are a take on the classic Cliff Kid’s ZBAR, so they’re more of an energy bar in cookie form. Maybe I should just call them cute little energy cookie bites!
This pasta with pesto and broccolini is an easy weeknight, 30-minute, one-pot, one-bowl meatless pasta from Marin mama cooks.
Oh my gosh, this kale, spinach and basil pesto is SO tasty, fresh and chunky that it’s seriously bowl licking and spoon licking good (yep, Zoe and I licked our bowls clean)! I’ve made this pesto up twice already and Zoe and I couldn’t keep our spoons out of the jar. We kept opening the jar taking a spoonful, closing the jar and then sneaking back for another spoonful, you get the picture… We were totally digging this pesto.
What?? Another granola recipe Marin mama? Yep, I’m posting another granola recipe peeps, because I’m an oat crazed gal who loves something sweet and crunchy to nosh on in the afternoon, and this granola bark fits the bill! It’s crunchy, sweet, (but not too sweet) full of goodness and very addicting! I made this bark up the other day and it went very fast, so fast that I had to make another batch the next day so that I would have something to photograph. The kids and I couldn’t stop ourselves, we kept going back for seconds, thirds and so on…
For those of you that follow my blog, you know that I’m pretty much obsessed with kale and popovers. I have 20 kale recipes on my blog (wow, I guess I really am obsessed) and a mere 6 popover recipes, so maybe I’m a tad more obsessed with kale than popovers, but I still love popovers! My friends actually tell me that when I open my Marin mama cooks cafe, (I’m going to try and go for this in the next year or so) that I need to have popovers on the menu, as they’re one of my signature things. I agree, as they’re the perfect carb to pair with soups and salads! Keep your fingers crossed on my cafe idea! It’s one of my dreams!