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Acorn squash stuffed with quinoa and roasted almonds

Acorn Squash Stuffed with Quinoa and Roasted Almonds

The squash paired with the quinoa is truly a complete meal and the presentation on these is just gorgeous. Serve these up to your guests for lunch or dinner, and they will be impressed. Please don’t be intimated by this recipe,

Kale salad with toasted almonts

Kale Salad with Brussels Sprouts and Toasted Almonds

So, yes, this is another kale salad recipe, (sorry for all of the kale recipes lately folks) but it has Brussels sprouts in it, so you’re getting 2 amazing veggies in one salad! Bonus! My foodie friend Carolyn passed this recipe onto me and told me I had to try it. I totally trust Carolyn, and when she tells me that I need to try something, I do, no questions asked. I was nervous to have the kids try this because Eli despises Brussels sprouts, like totally gags on them. So the first time I made this up, I didn’t tell him that there were Brussels sprouts in it (I know, I’m a mean and sneaky mama). He ate the salad and really liked it. I then told him after he finished that he just ate some Brussels sprouts, and you know what, he said he liked them raw mixed in with the kale! Sometimes you just have to be a bit sneaky moms!

Pasta with kale, lemon, and toasted walnuts

Pasta with Kale, Lemon and Toasted Walnuts

Jump to recipe Today I’m giving you all a tasty, healthy, easy, family approved and under 30 minute weeknight pasta (whew, that was a mouthful)!

Homemade almond joy and mounds bars

Homemade Almond Joy and Mounds Bars

There’s no better way to steer your kids away from all of the store-bought Halloween candy than to make up a healthy homemade alternative. For years, my family has been making healthier versions of classic candy favorites like homemade peanut butter cups, homemade dark chocolate bark and these no-bake, vegan Almond Joy bars. These bars are an easy and fun recipe to make with the kids. For parents concerned about nut allergies, you can make the classic Mounds bar, because as they say, “Sometimes you feel like a nut, sometimes you don’t” These bars are vegan, no-bake and take about 30 minutes to make. So come on, let’s make up some bars!

Roasted red peppers on counter - How to roast red peppers

How to Roast Red Peppers

Today I thought I would share with you all a quick and practical post on how to roast red peppers, because I know they’re some of you out there that may not know how to. Roasting red peppers is super easy, and roasting them brings out their natural sweetness. The roasted red peppers that you buy at the market are good, but they really don’t hold a candle to red peppers that you roast at home in your oven. You can roast a few red peppers at a time for a particular recipe, or roast a bunch to use in various recipes throughout  the week.  I used roasted red peppers for soups, sandwiches, pizza sauces, in omelets or scrambled eggs and as a topping for pizza. There are truly so many uses for them.  Once you start roasting your own peppers you won’t go back to buying them.

Cilantro lime mayonnaise

Cilantro-Lime Mayonnaise

I figured this mayonnaise finally deserved a post of its own instead of being hidden in the middle of a burger post.  I make this mayo up way too much and my friends make it up as well and complain about having to scroll through a turkey burger post to get the recipe.  Hey, I get it, it’s easier to just have a designated post for each recipe, right?

Avocado-Tahini Dip

This is the tale of the salad dressing that transformed into a dip.  It sounds like the start of a fairy tale don’t you think?   Except turning from a salad dressing into a dip doesn’t sound like a great transformation, (kind of like a prince turning into a frog) but it is, so it’s a story with a happy ending.

Citrus marinaded chicken- three pieces on the table.

Citrus-Marinated Chicken

Ok, I have to say that this is one of my favorite chicken recipes ever, and Zoe and Eli both agree with me. We tried this the other night, gave each other the thumbs up, and said that this chicken was totally blog worthy and need to be posted sooner than later. The chicken is SO moist and full of flavor from the citrus marinade, and the skin gets all crispy and yummy from cooking under the broiler. This is seriously going to be one of my new go-to recipes for chicken, and the best part is that it can be made year round because it’s cooked under the broiler. Yippee! You could also grill it up, or even sear it in your cast iron skillet and then bake it off in the oven.  Hey, it’s a flexible chicken recipe!  I can see paring this chicken with some 5-minute roasted cauliflower or 5-minute roasted Brussels sprouts in the fall and kale mashed potatoes in the winter. This chicken is total comfort cooking anytime of year.

Pineapple mint and banana smoothie

Pineapple, Mint and Banana Smoothie

This pineapple, mint and banana smoothie is my family’s new favorite breakfast and afternoon smoothie. It’s tangy and minty and honestly tastes like a creamsicle. I bet even your pickiest kids will love this smoothie. I made this smoothie up for Zoe the week she attended her intense dance camp. She’s not a huge fan of bananas, but I wanted her to get some potassium in her diet, so I knew the smoothie route was the way to go. I also read that pineapple contains a substance called bromelain, which is a group of digestive enzymes that can be instrumental in reducing inflammation and healing wounds. This smoothie sounded like the perfect breakfast smoothie for a girl that was going to be on her feet dancing for 6 hours a day.

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