Sweet Potato Rounds with Everything But The Bagel Seasoning →

Fall and winter entertaining is here, which means lots and lots of food! Last year I found myself serving the same appetizer of a charcuterie board (which I love) but I wanted to mix it up a bit this year. We do a lot of hosting, so having easy go-to recipes ideas on hand is key. I recently tried this simple appetizer of sweet potato rounds with Everything But The Bagel Seasoning, and it turned out so good! I used three simple ingredients of white sweet potatoes, the ever so popular Trader Joe’s Everything But The Bagel Seasoning, and olive oil. It makes for such a fast and easy appetizer that also won’t fill you up too much!

I love using white sweet potatoes in this recipe, but you can certainly use orange sweet potatoes! If you don’t live near a Trader Joe’s, they sell the Nothing But The Bagel Seasoning on Amazon as well.

The key to the sweet potato rounds is cutting them in an even width. I cut them in about 1/2 inch rounds and it worked perfectly.

As the sweet potato rounds are baking, it smells almost like a bagel shop in your kitchen because of the seasoning! It smells amazing!

You can serve this appetizer as is, or you can also add in a dipping sauce. To keep it healthy I used Primal Kitchen Ranch Dressing as a dip but you could also make a homemade ranch, katchup, mustard and the list goes on! You could also serve these along side burgers, on top of a warm fall salad, or just as an afternoon snack.

If you are feeding a crowd over 4 people, I would suggest doubling the recipe. I hope you enjoy it!

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Sweet Potato Rounds with Nothing But The Bagel Seasoning Recipe

Ingredients:

• 2 medium sized sweet potatoes, cut into 1/2 inch rounds

• 2 Tbs. olive oil

• Nothing But The Bagel Seasoning

Directions:

1. Preheat the oven to 450 degrees F.

2. Cut the sweet potatoes into 1/2 inch rounds. In a large bowl, toss the sweet potatoes and the olive oil to coat.

3. On a large baking sheet, arrange the sweet potato rounds in a single layer.

4. Bake the sweet potato rounds for 15 minutes. Remove from the oven and flip each round. Sprinkle each round with desired amount of seasoning.

5. Lightly spray non-stick spray over the rounds (optional), and place back in the oven for 10 minutes. Serve immediately.

This recipe was adapted from this original recipe

Go-To Chicken Soup

Last weekend was our first weekend of rain, which meant it was time to make my fist pot of soup for the season! Over the years I have developed my "go-to" soup recipe for whenever it is cold out, someone is sick, or when we just need a bowl of comfort. It is healthy yet filling and satisfying. And, there is one secret ingredient that gives it a ton of flavor and creamy texture without adding in any cream, butter or dairy :) 

I love setting the table for dinner, even if it is just my husband and I on what would otherwise be an "ordinary" weeknight meal of soup. I pulled out my favorite mix of napkins and my favorite serving trays.

The best part about this recipe is that you can add any veggies to it that you'd like, or any protein. I also like to cute corners a bit and use a store bought rotisserie chicken when I can. I have served the soup on its own, in a bread bowl (my husbands favorite), with corn bread or with a crusty loaf of bread on the side. I have also served it with grilled cheese. Yum!

I hope the next time you're in need of a bowl of comfort, you give this recipe a try! I would love to know what you think of it it so be sure to comment below or on my Instagram. 

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Go-To Chicken Soup Recipe

Ingredients:

• 2 Tbs. olive oil
• 5 stalks celery, chopped
• 4 large carrots, sliced
• 1 large onion, diced
• 64 oz. chicken broth
• 5 medium yukon gold potatoes or 7-10 small red potatoes, scrubbed and cut into 1 inch cubes
• 2 cups cooked rice or quinoa (optional)
• 4 medium chicken breasts, cooked and shredded
• 2 Tbs. Dijon mustard (this is what makes it creamy!)
• salt and black pepper
• season salt to taste, Lawry's (optional)
• 1/2 cup parsley, chopped

Directions:

1. Heat oil in a large pot over medium heat. Saute onion, celery and carrots until softened, about 5 minutes. 
2. Stir in chicken broth and potatoes. Increase heat to high just until broth starts to boil.  Reduce to medium high and cook potatoes for 10 minutes or until fork tender. 
3. Reduce heat to low and stir in rice or quinoa, chicken, and dijon mustard. Season to taste with salt, pepper and season salt.  Stir in fresh parsley and simmer. Serve and enjoy!

Caprese Spaghettie Squash

It may officially be fall, but the weather sure is still making its full transition. Even on the warmest of fall days, I have found myself craving comfort food. I have also found myself craving easy weeknight meals.. This recipe for caprese spaghetti squash is the perfect transitional meal from summer to fall. 

One of the best parts about this recipe is that it only requires 2 baking sheets, making for very easy cleanup! The other amazing thing is that you can roast the tomatoes in the oven at the same time as the sphaghetti squash. I love a good time saving recipe :)

Once everything is roasted, it is time to assemble the sphaghetti squash. I scrapped all of the spaghetti squash "noodles" out of the shell, sprinkled it with salt, and mixed it with marinara sauce. I placed the spaghetti squash "noodles" back into the shell and layered it with the oven roasted tomatoes, fresh basil leaves, mozzerella and parmesan cheese. 

When I pulled them out of the oven, I sprinkled them with fresh basil and topped them with pine nuts. You could also add some additional cheese or any other toppings you'd like to them.

I hope you enjoy this recipe as much as we did!

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Caprese Sphaghetti Squash Recipe

Ingredients:

• 1 medium spaghetti squash, cut and half and cleaned out
• 1/2 pint cherry tomatoes 
• 1 cup marinara sauce (more or less, depending on your preference)
• 1/3 cup fresh basil leaves, chopped (plus more for garnish)
• 6 thick slices fresh mozzerella cheese 
• 2 Tbs. parmesan cheese
• 2 Tbs. olive oil
• 1/2 tsp. salt
• Salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees. 
2.  Line a baking sheet with parchment paper or grease with olive oil or cooking spray. 
3. With a sharp knife, carefully cut spaghetti squash in half lengthwise. With a spoon, gently remove seeds and discard. Place spaghetti squash cut side down on baking sheet. Bake for 45 minutes or until a fork can pierce the shell easily.
4. Place the tomatoes on a baking sheet and drizzle with olive oil. Sprinkle with the salt. During the last half of the squash cooking time, place the tomatoes in the oven and roast for approximately 20 minutes, until the tomatoes are shrivelled. Set aside.
5.  Remove both the squash and the tomatoes from the oven. When the squash is just cool enough to touch, flip the squash over.  Turn the oven to broil.
6. With a fork, loosen and separate spaghetti squash strands from shell. Reserve shells.
7. Place strands in a bowl. Mix strands with  salt (don't skip this step), and pasta sauce. Adjust the amount of sauce you use based on your own preference. Spoon mixture back into the empty shell. 
8. Sprinkle half of the fresh basil leaves and half of the cherry tomatoes on each squash half. Grate the parmesan cheese over top and top each side with 3 slices of the mozzarella cheese.
9. Broil for 3-4 minutes or until the cheese starts to melt. Top with additional basil (optional) and pine nuts. Serve and enjoy!

Easy Weeknight Dinner: Loaded Salmon Salad

Whenever I ask my readers what kind of recipes they want to see more of, there is always an overwhelming request for easy weeknight dinner recipes. I get it. Dinner can be a struggle to get on the table at the end of the day, and not to mention the dishes that follow. As much as I love spending time in the kitchen, I am always challenging myself to come up with healthy meal ideas that can be made ahead of time, and that require very few dishes. Now, before you roll your eyes at a salad recipe, hear me out on this one. This salad is so versatile, pretty much any type of veggies and protein work. And the best part is that you can make the dressing, assemble the salad and even cook the protein ahead of time. This recipe definitely checks all the boxes which makes for the perfect weeknight (or any night) dinner solution!

I used fresh salmon in this recipe, but chicken, steak or any other kind of protein would be great. You could even pick up a rotisserie chicken from the store to make things even easier!

To make this salad ahead of time, I made the dressing (recipe below) and put it in a jar in the fridge. I then washed and cut up the lettuce and veggies, and assembled them on a platter. You could either cook the protein ahead of time or wait until right before you are going to serve it. I put plastic wrap on it and stuck it in the fridge and when I got home from a long day, dinner was done and ready to eat! 

I hope you give this recipe a try on a weeknight when you're in need of an easy dinner! Also let me know what your go-to weeknight dinner recipes are :)

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Salmon Salad Recipe 

Ingredients:

• 2, 6 ounce center cut salmon filets 
• 1 head red leaf lettuce, washed and cut 
• 1 ear white corn, kernels removed
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cauliflower florets
• 1/2 cup green olives (natural green olives, not "martini" olives)
• 1/2 cup hearts of palm, cut on the diagonal
• 2 medium carrots, cut on the diagonal
• 1 ripe avocado, diced
• Optional: 1/2 cup feta cheese and pecans

Vinaigrette Dressing Ingredients:

• 1 small shallot, minced
• 1 tsp. honey
• 2 tsp. Dijon mustard
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• salt and pepper 

Directions:

1. Preheat the oven to 375 degrees. Drizzle olive oil and salt and pepper on salmon filets. On a prepared baking sheet, place the salmon into the oven for 15-20 minutes or until flakey. 
2. Arrange the greens on a large serving platter. Arrange the other veggies around the platter. 
3. Mix all of the dressing ingredients until well combined.
4. Place the salmon on top of the salad. Drizzle the salad with vinaigrette dressing, and enjoy!

*The vinaigrette recipe was adapted from this source.

Blistered Tomato, Burrata & Pesto Flatbread

The warmth of summer is here and I couldn't be happier about it! As sad as I am to see the spring season go, I am looking forward to the easy living the Summer months provide. We recently added a golden retriever puppy to our family, so in between keeping up with her and our work schedules, I am always looking for simple yet delicious dinner ideas. This recipe was inspired by my recent trip to our farmer's market where I was so excited to see the most beautiful tomatoes and bundles of fresh basil. This blistered tomato, burrata and pesto flatbread comes together in minutes and is loaded with amazing flavor. 

When you use quality ingredients, you don't need to add a lot to them. I used a mix of fresh cherry tomatoes, sliced shallots and drizzled them with olive oil and Maldon sea salt. If you are making this for a party, you could do this step ahead of time and then just reheat them right before placing them on the flatbread.

I blended up a fresh batch of pesto for this recipe but you could certainly use a jar of store bought pesto. I could eat it by the spoonful ;)

The smell you get from the blistered tomatoes is amazing! It always reminds me of when I'm shopping in a William Sonoma store. Have you ever noticed how amazing it always smells in that store?

Assembling the flatbread is so simple. I spread a few spoonfuls of the pesto on top of the flatbread, added torn pieces of the burrata cheese, and topped it with the blistered tomatoes. For a little kick, I also added a few red pepper flakes. I can't even tell you how incredible this flavor combination is! 

This flatbread is perfect as an appetizer for a summer party or it makes for an amazing easy dinner served along side a summer salad. It can also easily be altered to fit any dietary restrictions with a gluten free crust, dairy free cheese, etc.  

I hope you add this recipe to your summer menu! I would love to hear what some of your favorite summer recipes are, so be sure to comment below or on my Instagram :)

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Blistered Tomato, Burrata & Pesto Flatbread Recipe

Ingredients:

• 1 flatbread OR 1/2 pound pizza dough
• 2 cups fresh burrata cheese, torn into pieces
• 1/2 cup pesto 
• 1 cup blistered cherry tomatoes
• Maldon sea salt
• cracked black pepper
• crushed red pepper flakes to garnish

Blistered Tomatoes:

• 1 cup cheery tomatoes
• 1 small shallot, thinly sliced
• 2 Tbs. olive oil
• Maldon sea salt and freshly ground pepper

Directions:

1. Preheat the broiler. In a medium baking dish, toss the cherry tomatoes, shallot and olive oil and season with Maldon sea salt and cracked black pepper. Place under the broiler for about 5 minutes, or until the tomatoes pop and are lightly brown. 
2. Preheat the oven to 400 (450 degrees for pizza dough) degrees. Place the flatbread on a baking sheet and lightly brush olive oil on top. Bake for 3-5 minutes (for pizza dough 8-12 minutes) till golden. Remove from oven and top with pesto and torn fresh burrata cheese. Let the burrata melt (can place back in the oven for a minute to speed up the process) before topping with the blistered tomatoes. Sprinkle with crushed red pepper flakes (optional). Slice and enjoy! 

Avocado Pesto "Pasta" with Blistered Tomatoes

There is nothing quite like a warm Spring day! We have been having a few of them lately here in California (don't worry- we have rain in the forecast all week), so we have been soaking it up. The warmer weather makes me want to swap out soups and stews for some lighter meals. That's what lead me to create this amazing avocado pesto "pasta" with blistered tomatoes. It is so light yet creamy and it's perfect on its own or next to some grilled chicken or salmon. It also comes together in minutes making it the perfect weeknight meal. I hope you make this one of your go-to dishes this Spring and throughout the Summer months ahead. 

Have you ever spiralized zucchini to create zucchini "noodles"? That's probably a silly question since it's been a food craze for a while. But, I have to admit this was my first time trying it. And now, I get all the hype! They were the perfect "noodle" for this dish since the avocado pesto perfectly coats them. You could certainly use regular pasta noodles in this dish (I won't judge)! 

I used my Vitamix blender to make the pesto sauce and it worked great! You could also use a food processor as well. If you find that your sauce is too thick for your taste, you can always add an extra drizzle of olive oil and/or lemon juice to thin it out a bit. Or, if you are using regular pasta noodles, you could add some of the cooking water to the sauce. 

The blistered tomatoes not only give this dish a nice color, but they also add a slight sweetness! 

To plate this dish, I simply tossed the zucchini noodles with the sauce and piled it on the plate with the blistered tomatoes. To finish it off, I grated some fresh parmesan cheese on top and it is perfection! You could also add some fresh cracked pepper and salt to taste.

I hope you give this recipe a try and love it as much as we do! As always, feel free to leave any questions or comments below or on my Instagram :)

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Avocado Pesto "Pasta" with Blistered Tomatoes Recipe

Ingredients:

• 2-4 zucchini, spiralized (2 large or 4 small)
• 3 cups red and yellow mini tomatoes
• Freshly grated parmesan cheese for topping

Avocado Pesto:

• 1 large bunch basil, washed
• 2 ripe avocados
• 3 green onions (green parts)
• ½ cup unsalted walnuts
• 2 Tbs. lemon juice
• 1 clove garlic
• ½ tsp. sea salt
• ½ cup extra virgin olive oil
• Freshly ground pepper to taste 

Directions:

1. Put all of the pesto ingredients into a blender or food processor and pulse until smooth. Set aside.

2. Heat the cherry tomatoes with a drizzle of olive oil in a large skillet over medium high heat. Gently shake the pan to get them moving. Continue cooking until the tomatoes are roasty and the skins are split or loosened. Remove from heat and set aside.

3. Bring a separate pan to medium high heat with a drizzle of olive oil. Add the spiralized zucchini. Toss for 1-2 minutes, until tender-crisp. Remove the pan from the heat and combine the zucchini with the pesto sauce. Toss until combined. Season with salt and pepper, top with tomatoes and sprinkle with parmesan cheese. Serve immediately.

Note: I am on the conservative side with garlic, so if you like your garlic flavor strong, add an extra clove or two.

Lemon Chicken

As I sit here sipping warm lemon tea on a rainy afternoon, I am reminded of why this recipe came so easily to me. This season, in particular, I have been obsessed with citrus as well as getting healthy meals on the table. Through those series of events, I combined the two ideas and this incredibly easy, delicious and healthy lemon chicken recipe was born! It is packed with all of my favorite flavors and pairs well with just about any sides you serve it with. 

I know you might be thinking to yourself, "another chicken recipe, how good can it be?" I think when you choose a few high quality ingredients, "another chicken recipe" can be transformed. I absolutely love Meyer lemons, so I used them in this recipe and it gives this dish amazing flavor! 

I seasoned and seared both sides of the chicken breasts before I added the lemon and herb sauce to it. I then finished it in the oven. This allows the chicken to get a good sear while not drying it out.

To lock in all of the amazing flavors this dish has to offer, I spooned the mixture over the dish throughout the cooking time. This also helped keep the chicken juicy and tender.

My husband and I have been making more of an effort to eat dinner at the dinner table instead of piecing a meal together in front of the TV. For some this may sound easy, while others it might be a struggle. With a very simple table setting, this was the perfect meal for my husband and I to enjoy together. Recipes like this allow you to get dinner on the table quickly so you can focus on what's really important. 

I made this recipe to serve for two since it was just my husband and I, but you could easily double or triple the recipe depending on how many mouths you need to feed! It also makes for amazing leftovers if you make a batch at the beginning of the week to enjoy throughout the week. I would love to hear how you enjoy this recipe, so be sure to let me know! :)

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Lemon Chicken Recipe

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 Tbs. butter 
• 1/3 cup chicken broth
• 3 Tbs. fresh Meyer lemon juice
• 1 tsp. dried herbs 
• 1/2 tsp. salt, additional for seasoning
• 1/4 tsp. pepper, additional for seasoning
• Dash of seasoning salt 

Directions:

1. Preheat oven to 400 degrees.
2. Melt butter in a medium cast iron skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook chicken 2-3 minutes per side, until browned but not cooked all the way through.
3. In a separate bowl, combine the chicken broth, lemon juice, herbs, salt and pepper and seasoning salt.  Pour the sauce directly over the chicken in the pan. Bake for 20-30 minutes or until the chicken has cooked through. Spoon the sauce from the pan over the chicken every 5-10 minutes. 
4. Garnish with fresh rosemary and lemon slices and enjoy! 

Roasted Beet & Carrot Salad With Burrata

Since moving back to Northern California, my husband and I are thoroughly enjoying the Fall season! While living in Southern California, we didn't realize how much we missed the changing of the leaves, crisp mornings and nights, and enjoying all of the yummy seasonal produce. When we were at the farmers market this past weekend, it was hard to miss all of the gorgeous beets and carrots. Their colors alone screamed fall. I had been craving easy, delicious and healthy fall side dishes, and I knew these beets and carrots would be perfect topped with creamy burrata cheese and pepitas!

I have found myself roasting any and all veggies this fall season. There is something so comforting and simple about them. What I love most about roasting beets and carrots is the slight earthyness and sweetness you get from them. I drizzled them with some olive oil and seasoned them with sea salt before popping them into the oven.

While the vegetables were roasting, I made a very simple vinaigrette to pour over the top of the salad once it was assembled. I also sauteed the beet greens in a pan so that they were slightly wilted. I had never actually eaten the beet greens before, and they were a nice component to this dish. You could also use chard or spinach if you prefer.

I love putting this dish on a big platter and layering the ingredients starting with the beet greens and topping it all off with the burrata and pepitas. It makes for a beautiful presentation. 

This dish pairs well with just about anything! We enjoyed it along side some herb chicken for a simple rainy night meal. It would also be great on your Thanksgiving table perhaps with a cup of soup or on its own for a vegetarian meal with a loaf of crusty bread. 

I hope you give this incredibly yummy and nourishing dish a try this fall or winter season! 

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Roasted Beet & Carrot Salad with Burrata Recipe

Ingredients:

• 3 red beets with tops
• 3 golden beets with tops
• 6 carrots, cut in half lengthwise
• Burrata Cheese torn into bitesize pieces 
• Pepitas or pumpkin seeds
• olive oil
• Salt and Pepper 

Dressing Ingredients:

• 3 Tbs. olive oil
• 2 Tbs. champagne vinegar (or other white wine vinegar)
• 1 Tbs. honey
• 1 small shallot, finely diced 
• 1 tsp. thyme, minced 
• Salt and pepper to taste 

Directions:

1. Heat oven to 400 degrees.
2. Cut the tops of the beets, reserving the beet greens. Cut the ribs of the greens off, and cut the beet greens into bitesize pieces. Set the greens aside.
3. Scrub the beets clean. Half and slice the beets into about 1/4 inch thick slices. Keep the red beets separate from the rest of the vegetables if you don't want the colors to bleed.
4. Spread the vegetables in an even layer on sheet pans. Again, keeping the red beets separate if you don't want the colors to bleed. Roast in the oven for about 25-30 minutes, or until they are fork tender and browned.
5. In the meantime, combine the vinaigrette dressing ingredients. Whisk to combine and set aside.
6. With a few minutes remaining in the vegetable cook time, heat a skillet over medium with a drizzle of olive oil. Add the beet greens and lightly sautee for a few minutes, until they are slightly wilted. Trasfer to a platter.
7. Layer the beets and carrots over the beet greens. Using your hands, break bite size pieces of the burrata cheese and place over the vegetables. Drizzle the dressing and top with fresh thyme and pepitas. Serve the salad warm or cold and enjoy! 

Pear and Walnut Focaccia Bread

This past week my husband and I finally had the opportunity to explore our new local farmers market. It is still pretty warm in California but we have had a mix of warm days with a slight chill in the in air. As we were walking there, we both looked at each other and said, "we're ready for Fall!" Much to our surprise, there was a vendor at the farmer's market exclusively selling pears. We knew they had to be good, so we picked up a few to take home and try. The pears were incredible on their own but I wanted to try them in a new Fall recipe. This pear and walnut focaccia bread turned out incredible and it also makes your house smell exactly like Fall when it's cooking. 

I found that using ripe but not overly ripened pears works best so it doesn't make the dough too soggy. 

The mix of the pears, walnuts and thyme and the cinnamon sugar make for the perfect salty-sweet combination. I added some Maldon finishing salt when I took it out of the oven and it was over the top! You could certainly leave off the cinnamon sugar for a more savory bread. 

Although this recipe may look fancy, it was super easy to make! I bought already prepared pizza dough from Trader's Joe's, which is a great short cut without compromising on flavor. 

Making a fist, dimple the dough and sprinkle the walnuts into the indentations. Then you can layer on the thyme and pears and sprinkle on the cinnamon sugar mixture.

If you want your house to smell amazing before company arrives, pop this bread into the oven a few minutes before, and you will definitely impress them when they walk in the door!

Baking it in the cast iron skillet allows you to get the most amazing golden crust without drying out the bread. The pears get slightly softened and the cinnoman sugar bakes into the dough. 

You could serve it for a brunch, afternoon snack, with a bowl of soup or salad, as an appetizer or dessert. To give it more sweetness, you could add a drizzle of honey. Or, if you wanted to make it more savory, you could serve it a long with some gorgonzola or blue cheese. The possibilities are endless, and I can't wait to hear how you serve it!

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Pear and Walnut Focaccia Bread Recipe

Ingredients:

• 1 package of Trader Joe's plain pizza dough (or 1 pound of your favorite pizza dough)
• 1/3 cup walnuts, chopped
• 2 tsp. fresh thyme, chopped
• 1-2 firm but ripe pears, sliced into thin wedges (about a 1/2 inch. thick)
• 1 Tbs. sugar
• 1/2 tsp. cinnomon 
• Sprinkle of Maldon salt

Directions:

1. Preheat the oven to 450 degrees F. 
2. With slight greased hands, remove the pizza dough from the package and place it on a lightly floured surface for about 20-30 minutes. 
3. Lightly grease the bottom of a 9 inch cast iron skillet. Place the dough into the skillet and evenly spread it on the skillet. With light greased hands, dimple the dough creating small indentations. Place walnut pieces into the indent, then sprinkle the thyme evenly over the dough. Arrange the pears evenly over the dough.
4. Combine the cinnamon and sugar, and sprinkle the mixture evenly over the pears and dough. 
5. Bake for 15-20 minutes, until the edges are crisp and the top is golden brown. Serve warm or at room temperature for best results. 

Please note: The bread is best enjoyed right after it is baked. However, if you have leftovers, you can put it under the broiler for a few minutes to crisp it up. Enjoy!

One Sheet Pan Chicken and Veggies

After a brief hiatus over the Summer, I could not be happier to be back in the kitchen and back to this ol' blog of mine! I took some time off while my husband and I relocated from living in Southern California back to Northern California. We are thrilled to get back to our roots and be closer to our families and friends. As someone who likes to cook, having to pack and unpack our kitchen was one of the hardest parts for me. We are finally (almost) unpacked, which means I can actually cook again! I found myself looking for easy, healthy and comforting meals which lead me to come up with this incredibly tasty one sheet pan meal. It is perfect for the upcoming Fall season, an easy weeknight meal, and it also makes for amazing leftovers to have throughout the week. 

I am so excited that I can finally grow a mini herb garden since our new kitchen gets a lot of great natural light. I used our homegrown herbs, mixed with farmers market vegetables and chicken. With minimal prep work involved, dinner practically made itself. 

I used a combination of all of the vegetables we had on hand: carrots, mini tomatoes, broccoli, bell peppers, red potatoes, mushrooms and red onion. You could certainly use any and all vegetables for this dish! 

When I first tested out the recipe, there was not enough flavor, so the second time around I added cumin and paprika. Those two spices helped to elevate the flavors without being overpowering. I also used a mix of fresh and dried herbs. 

It took me about 15 minutes to get the veggies and chicken chopped and mix up the spices. Once it was all combined, I put it all on a sheet pan and topped it with some fresh thyme. It really is that easy :)

This dish makes the kitchen smell amazing when it's cooking! What you end up with is a healthy and comforting meal all in one. Since I added potatoes to ours, we didn't feel a need to serve it over rice but you could definitely serve it over rice or your favorite starch. It is also really yummy served on top of a salad. 

Aside from the minimal prep and cook time, the best part is that it makes for very easy clean up. This time of year I am always looking for easy make ahead meals and this one definitely checks all the boxes. My husband and I will be making this meal a lot this season. :) 

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One Sheet Pan Chicken and Veggies Recipe

Ingredients:

• 2 boneless skinless chicken breasts, cut into cubes
• 2-3 red potatoes 
• 1 cup broccoli florets
• 1/2- 1 cup of grape or plum tomatoes (I used 1 cup)
• 3 large carrots, sliced
• 1/2 cup mushrooms, sliced
• 1-1/2 cups bell peppers, chopped
• 1/2 red onion, chopped 
• 3 cloves of garlic, crushed
• 3-4 sprigs of fresh thyme, for garnish

Spice Mix:

• 1/2 tsp. fresh ground pepper
• 1 tsp. sea salt
• 1 tsp. cumin
• 1 1/2 tsp. paprika
• 1/2 tsp. dried herbs
• 1 tsp. fresh thyme
• Dash of worcestershire sauce (optional)
• 3-4 Tbs. olive or avocado oil (depending on the amount of meat and veggies you use)

Directions:

1. Preheat oven to 500 degrees F. 
2. Chop all of the veggies into large pieces. On a separate cutting board, chop up the chicken into cubes. 
3. In a bowl, combine the veggies, garlic. Add in the chopped chicken and coat the mixture with the oil, salt and pepper.  
4. In a small bowl, mix all of the spices together. 
5. Pour the spice mixture over the chicken and veggie mixture. Coat evenly. 
6. Place the mixture onto the sheet pan and top with sprigs of fresh thyme. 
7. Bake for 15-25 minutes depending on your oven, until the veggies are charred and the chicken has cooked through. 
8. Add additional salt and pepper to taste. Serve and enjoy! 

Watermelon, Cucumber and Feta Salad

My current Summer obsession is salads! But not just your typical lettuce and veggies, although you can never go wrong with that. I had a watermelon left over from the 4th of July holiday, so I sliced it up with some fresh cucumbers, feta cheese and mint and it cured my salad cravings. It is perfect for lunch on a hot day or BBQ out on the patio for dinner.

I started by scoring the watermelon on the diagonal and then horizonally, which created 1 inch cubes. I also cut up the cucumber and feta cheese into 1 inch cubes so all of the ingredients were about the same in size. 

This salad is amazing because it comes together so quickly! Once all of the ingredients were chopped up, I thinly sliced mint and made a vinaigrette dressing to top the salad with. 

I love all of the flavor you get from the liberal amount of freshly ground pepper and the fresh mint. This salad has the perfect balance of salty sweet. 

This recipe makes enough for two, so my husband and I enjoyed it along side some grilled chicken for dinner and it was amazing! You could certainly double or triple the recipe for a crowd. 

We have had a busy Summer so far with lots of time on the road, entertaining guests and enjoying the sunshine. It's nice to have this simple recipe at our fingertips for a quick yet satisfying meal. I had a moment today where I was feeling ready for the Fall season, and then I remembered we are not even halfway through the Summer and I better enjoy it while it lasts! Anyone else get that itch for the next season to begin? Regardless, be sure to add this to your Summer recipe rotation :)

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Watermelon, Cucumber and Feta Salad Recipe

Ingredients:

• 3 cups of watermelon, cut into 1 inch cubes 
• 1 seedless cucumber, cut into 1 inch cubes 
• 1 cup feta cheese, cut into 1 inch cubes 
• 2 Tbs. fresh mint, thinly sliced
• 3 Tbs. white balsamic vinegar
• 1 Tbs. olive oil
• 1/2 tsp. fresh cracked pepper
• 1/4 tsp. salt

Directions:

1. Cut the watermelon, cucumber and feta cheese into 1 inch cubes. Thinly slice mint. Add all ingredients to a large bowl.
2. Mix the olive oil, balsamic vinegar and salt and pepper. Pour over the ingredients and toss until well combined. 
3. Place in the refrigerator and let sit for 10-15 minutes for the flavors to blend. 
4. Garnish with a sprig of mint and serve immediately. 

Grilled Corn, Tomato and Avocado Salad

We were greeted with a heat wave to kick off the first official days of summer here in California. Are you getting the heat where you are? It seems as though any lingering gloomy weather has disappeared and the heat is here to stay. All of which led me to create this amazingly easy and fresh grilled corn, tomato and avocado salad. These few simple ingredients are transformed into the perfect salad to serve at a BBQ or to keep on hand for an easy lunch or dinner during the summer months. 

I always get so excited when the produce at the farmers market changes with the seasons. I found this fresh white corn at my local farmers market and I love the way it tastes in this dish. It gives it a nice crunch and slight sweetness. You could certainly use fresh yellow corn as well. 

Tomatoes are also a summer staple in our house! There really is nothing like having vine ripe tomatoes to put in a summer salad.

Once I gathered and washed all of the produce, this salad comes together very quickly! I simply grilled the corn for a few minutes so that it got a little char but I didn't cook it all the way so it remained tender and crisp. 

I also had some fresh mozzarella cheese on hand and since I am a big fan of adding cheese to my salads, I just had to add it! Feta cheese would also be amazing. 

What you end up with, is the perfect mix of summer flavors, a nice crunch from the corn and slight creaminess from the avocado and cheese. The best part about this salad is that you can make it ahead of time (add the avocado before serving) and you don't have to heat up the kitchen to make it! 

My husband and I enjoyed this along side some freshly grilled salmon and it was amazing! I also packed up some for a BBQ and put it in my favorite jars. It was not only easy to make and transport, but everyone loved the individual servings! 

I hope you give this recipe a try this summer! I would love to hear what some of your favorite summer recipes are, so be sure to comment below or on my Instagram :) 

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Grilled Corn, Tomato and Avocado Salad Recipe
 

Ingredients:

• 4 ears of corn, husked
• 1 pint cherry tomatoes, halved
• 2 avocados, diced
• 1 cup diced mozzarella cheese
• 1/4 cup fresh cilantro, finely chopped 
• 1/4 cup olive oil
• 1 Tbs. red wine vinegar 
• Maldon salt and fresh cracked pepper 

Directions:

1. Shuck the ears of corn and brush lightly with olive oil. 
2. Grill the corn for about 5-7 minutes, turning often until slightly charred. Cool the corn and cut it from the cobs. 
3. Whisk the olive oil and red wine vinegar in a bowl to blend. 
4. In a medium bowl combine the tomatoes, avocados, and mozzarella cheese with the cooled corn. Add the chopped cilantro. 
5. Pour the olive oil and red wine vinegar dressing over the salad. Sprinkle with freshly cracked pepper and salt to taste. Toss to combine.

Grilled Asparagus and Caprese Salad

Recently I have found myself wanting to cook healthier meals that have simple yet quality ingredients. I think it has something to do with the warmer temperatures and the looming bikini season coming up.  I took all of my current favorite seasonal vegetables and came up with this delicious and simple grilled asparagus and caprese salad. It is perfect for a spring or summer night!  

I found these gorgeous asparagus at my local farmers market that I could not pass up! I like to buy the stalkier asparagus whenever I am grilling them since they hold up better. I started by tossing them in olive oil and sprinkled them with sea salt before grilling for about 6-8 minutes.

While the asparagus were grilling, I prepped the rest of the ingredients. I found a mix of red and yellow cherry tomatoes that I sliced in half and mixed with good olive oil, red wine vinegar, and sea salt.

The next thing I did was finely slice some fresh basil leaves. I absolutely love the smell of fresh basil in the kitchen! It instantly makes me feel like I am in Italy making a fancy meal, even on the most ordinary of week nights. 

Assembling this dish is so incredibly easy. I started with the grilled asparagus as the bottom layer and then added in some feta cheese to the tomato mixture before I poured it on top. You could also use goat cheese, mozzarella, or cotija; these would all be amazing as well. 

The addition of the cheese breaks up all of the veggies and gives it a nice salty flavor. Once you sprinkle the cheese on top, it's time to enjoy it!

My husband and I enjoyed this dish along side grilled chicken but it would be a great side dish to any protein. The best part about grilling dinner is that it makes for super easy cleanup in the kitchen after (score!). 

Cheers to kicking off grilling season and warmer evenings! I would love to know what you think of this recipe, so be sure to comment below or on my Instagram. 

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Grilled Asparagus and Caprese Salad Recipe 

Ingredients:

• 1 1/2 lbs. fresh asparagus (about 2 bundles)
• 1 pint red and yellow cherry tomatoes 
• 1/4 cup fresh basil, chiffonade or thinly sliced
• 2 oz. crumbled feta cheese (or goat cheese, mozzarella or cotija) 
• 4 Tbs. olive oil, divided 
• 1 Tbs. red wine vinegar
• 1 tsp. sea salt, divided
• Freshly cracked black pepper 

Directions:

1. Preheat the grill to 400 degrees. 
2. Wash and dry the asparagus. Remove the tough ends of the asparagus by snapping it at its tender point at the bottom. Drizzle 2 Tbs. of the olive oil and sprinkle with sea salt. 
3. Spread the asparagus on the grill and grill for about 6-8 minutes, turning once until they are slightly charred. Remove from the grill and set aside. 
4. In a small bowl whisk 2 Tbs. of the olive oil with the red wine vinegar and 1/2 tsp. sea salt. Slice the tomatoes in half and add to the bowl. Chiffonade or thinly slice the basil and add to the bowl. Stir the mixture completely. 
5. To assemble, place the asparagus on the bottom and top with the tomato and basil mixture (down the center). Top with crumbled feta cheese and sprinkle with sea salt and freshly ground pepper to taste. Serve warm or cold and enjoy! 

Sweet Potato & Turkey Burger Sliders

With Super Bowl Sunday just days away, it got me thinking: what food are we going to serve? Let's be honest- it's all about the food, right? No matter what team you are cheering for, having good food that is not only delicious but easy to eat, is key. I also like to try to avoid filling up on food that completely weighs you down and has you in a food coma for days. That's when the idea of lightening up the classic cheeseburger popped into my mind. I used roasted sweet potatoes in place of traditional hamburger buns, and used ground turkey to create sweet potato sliders. They turned out to be a huge success, even for the pickiest of football fans in our house!

I started by slicing a Hannah sweet potato into 1/4 inch thick slices and brushed them on both sides with a good olive oil and salt and pepper. You can certainly use any type of sweet potato, this is just what I had on hand. And they do look like little hamburger buns :) 

You want to cook the sweet potatoes until they have slightly browned around the edges so that they hold up to the meat of the burger. You can also make these ahead of time and then just warm them back up in the oven for a few minutes when you are ready to serve them. 

We chose to use ground turkey and melted cheddar jack cheese on top, but you could use any ground meat and cheese combo that you'd like. 

I love to create a condiment station to house all of our favorite burger toppers. I stuck with the classics on this one, but the possibilities are endless. You could caramelize onions and mushrooms, bacon, pickles, and on and on! We used Sir Kensingonton's ketchup and mustard since they are all natural and my husband and I love them. 

You could either assemble the sliders and serve them on a platter, or you could create a burger bar for everyone to make their own. Since they are bite sized, I chose to preassemble ours with all the fixin's and they were a big hit! 

They are so incredibly fun to eat! My husband was a bit skeptical at first but pleasantly surprised that he didn't miss the traditional hamburger bun at all. And, you have a built-in side of fries :)

I hope you give these sweet potato sliders a try and love them as much as we did. Cheers to a fun Super Bowl Sunday filled with lots of delicious eats! 

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Sweet Potato & Turkey Burger Sliders 

Ingredients:

• 1.5 pounds of ground turkey (or other lean ground meat)
• 2 large sweet potatoes, cut into 1/4 in. slices
• Sliced cheddar jack cheese, cut into small squares
• 1 Tbs. olive oil 
• Sea Salt
• Freshly ground pepper 
• Optional toppings: small thinly sliced tomatoes, lettuce torn into bite sized pieces, avocado slices, ketchup and mustard. 

Directions:

1. Shape ground meat into 8-10 mini patties. Size them according to the size of your sweet potato slices. Season them with salt and pepper and set aside. 
2. Preheat the oven to 400 degrees. Slice the sweet potatoes into 1/4 in. thick slices. Brush with olive oil on both sides and season them with salt and pepper. Roast in the oven for 15-20 minutes (flipping halfway through), or until the edges are slightly crispy. 
3. While the potatoes are cooking, heat a skillet with olive oil to medium high heat. Place the turkey patties in the skillet and cook for 3-4 minutes per side, until they are cooked all the way through. 
4. Assemble the burgers, placing the mini burger in between the two sweet potato slices and garnish with your favorite toppings! 

 

Kale & Mint Salad with Golden Raisins and Almonds

Sunday evenings in our house means one of two things: making a home cooked meal together or ordering pizza. My husband usually pulls for the latter (shocker!). Since I try not to eat pizza all the time, I always order a salad to go with it. Thankfully our favorite local pizza spot has this amazing kale and mint salad with golden raisins, almonds, parmesan cheese and a lemon vinaigrette that I fell in love with. I found myself craving it throughout the week, so I decided to recreate it at home. 

I started by shredding a large bundle of lacinato kale that I picked up from the farmers market. I prefer lacinato kale to curly kale since it is slightly sweeter and less bitter but you could certainly use whatever you have on hand. 

Have you ever added fresh mint to your salad? It adds an amazing depth of flavor and is very complimentary to the kale. It also adds an element of freshness, and kind of makes you feel like you should be eating it at a spa ;)

The golden raisins add a slight sweetness while the almonds add a nice crunch. In the past whenever I had almonds on a salad, I always had toasted sliced almonds but I had never had raw almonds. To my surprise, leaving the almonds in their almost natural state adds a lot to the overall dish. 

The lemon vinaigrette on the salad from the pizza joint has a slight sweetness and creaminess so I wanted to mirror those flavors. I played around a bit and came up with a slightly sweetened lemon vinaigrette using all natural honey and dijon mustard and it is amazing! 

Definitely don't skimp on the dressing! The kale absorbs the dressing well, so you can either dress the salad ahead of time or drizzle it on top before serving. To top off the salad, I added freshly grated parmesan cheese because let's be honest- you can never have enough cheese! 

Having this amazing kale salad recipe reminiscent of our favorite pizza spot might not stop my husband from ordering pizza on Sunday nights, but at least I have found a better alternative! 

You can enjoy this as a side salad with your meal, or you can add chicken or steak to make it a complete meal. Whatever you choose, I hope you love it as much as I do! 

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Kale & Mint Salad Recipe

Ingredients For The Salad:

• 1 bunch lacinato kale, thinly sliced 
• 2 Tbs. fresh mint, thinly sliced 
• 2 Tbs. raw unsalted almonds, cut in half
• A handful of golden raisins (about a 1/4 cup)
• Freshly grated or shaved parmesan cheese
• Optional: shredded chicken or steak 

Ingredients For The Dressing: 

• 1/2 cup olive oil
• 1/2 cup champagne vinegar 
• 2 Tbs. Dijon mustard 
• 2 Tbs. honey
• 2 Tbs. lemon juice 
• 1/2 tsp. salt 
• 1/2 tsp. freshly ground black pepper 

Directions:

1. Combine all of the dressing ingredients and set aside. 
2. Wash and shred the kale and mint into thin strips. Add to a bowl and top with the almonds and golden raisins.
3. Toss the salad with the dressing and top with freshly grated parmesan cheese.

*Salad dressing recipe adapted from this recipe.

Grilled Cheese Sandwhich with Spinach and Prosciutto

As the seasons begin to transition, so do our cravings. Popsicles are replaced with warm baked goods, the BBQ is replaced with the slow cooker, and salads are replaced with warm sandwiches.  Sandwiches like this grilled cheese with spinach and prosciutto. 

The inspiration for this grilled cheese sandwich came from my recent trip to the farmers market. It felt like Fall was in the air (at least for the day) and I stumbled upon this gorgeous loaf of freshly baked sourdough bread that was just begging me to take it home. Being that my husband absolutely loves carbs in all forms, I knew he would be excited when I brought it home, let alone my plans for it. 

I picked up a fresh bag of spinach, and added my other two favorite ingredients of cheese and prosciutto and this made for a seriously amazing grilled cheese sandwich! The best grilled cheese sandwich I've ever had kind of amazing.

In my opinion, the key to a good grilled cheese sandwich (besides the gooey cheese) is good quality bread and butter. My favorite recent addition to my grilled cheese sandwich is topping them off with maldon salt. One of my girlfriends told me this secret and my grilled cheese sandwiches will never be the same. It takes them to a whole new level, you have got to try it!

When my husband and I were indulging in these for dinner, we were talking about how amazing these will be dunked in soup this winter. A nice creamy tomato or chicken broth based soup would be amazing in addition to these sandwiches.

The next time you're craving comfort food, are feeding a crowd or need something to dunk into your soup be sure to add this to your list- and don't forget the salt! 

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Grilled Cheese Sandwich with Spinach and Prosciutto

Ingredients:

• 2 slices (1/2 inch thick) rustic white bread
• 3 oz. shredded mozzerella cheese (or other white cheese)
• 6 fresh baby spinach leaves
• 1-2 paper-thin slices of prosciutto
• Butter
• Maldon salt

Directions:

1. Spread butter on the bottom and top half of the bread. Place a handful of the shredded cheese atop one of the slices of bread. Add the slices of prosciutto and spinach. Add the remaining handful of shredded cheese. Top with the second slice of bread, butter side up. 
2. Grease a cast iron skillet liberally with butter over medium heat. Grill the sandwich until the cheese has melted, about 4-5 minutes per side. Top with maldon salt and serve immediately and enjoy.

Salsa Verde: Roasted Tomatillo Salsa

We have been doing a lot of traveling and also hosting house guests this Summer, all of which I love, but there is nothing like coming home to my kitchen.  I always feel like I need to find my balance after a vacation, which usually consists of sleeping in my own bed, going for a long walk and cooking. After returning home from vacation this past weekend, I found myself getting reinspired in the kitchen. We received a bag of tomatillo's in our weekly Farm Fresh to You shipment, and I was dying to try homemade roasted tomatillo salsa!

I love how the husks are so delicate, yet so protective of the tomatillo. I had never cooked with them before and was surprised to find that when you peel them back, the tomatillo's have a nice green color and the husks are sticky on the inside.

I refer to this tomatillo salsa as the "windex" condiment since it can go on nearly everything! I have always been a fan of the store bought Trader Joe's salsa verde mainly because it has great flavor so I wanted to replicate those flavors while cleaning up the ingredients.

Besides the fact that this salsa can pretty much go on anything, it is incredibly simple to make! I roasted the tomatillo's and the peppers on a sheet tray under the broiler to give it that nice color and great depth of flavor. Once you remove them from the oven, you place all (four) of the ingredients into a blender and let it work its magic. 

You'll find that the final product is smooth with the perfect balance of flavors. The best part about making your own salsa, is that you can control the heat and sodium. My husband and I are total wimps when it comes to spicy foods, so I removed most of the seeds from the pepper before I put it in the blender for a more mild heat. However, if heat is your thing, the seeds add a nice kick. 

If you can help yourself from going straight for the chip dunk (clearly I could barely resist), this salsa is amazing on everything from eggs for breakfast, my quinoa fajita bowls, fish taco's, salads, enchilada's and the list goes on. This versatile salsa is definitely a must try! 

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Salsa Verde: Roasted Tomatillo Salsa Recipe

Yields: about 1 Cup

Ingredients:

• 8 ounces ( 5-6 medium) tomatillo's, husked and rinsed

• 1-2 serrano of jalapeno peppers, stemmed

• 6 sprigs fresh cilantro (this stems removed), roughly chopped

• 1/4 cup finely chopped onion (optional)

• Sea salt 

Directions:

1. Preheat a broiler 

2. Place the tomatillos and peppers on a greased baking sheet lined with tinfoil under the broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, an additional 5 minutes until blackened and blistered.

3. In a blender of food processor, combine the tomatillos and peppers, including the juices from cooking. Add the cilantro and 1/4 cup of water and a pinch of salt. Blend to a course puree and pour into a serving dish. Add the chopped onion (optional) and stir into salsa and season with salt (about a 1/4 teaspoon). 

*This recipe was adapted from the Food Network 

Grilled Peach and Arugula Salad

We have had quite an unusual Summer weather wise here in Southern California. Unseasonable thunder and lightning, rain and humidity has become the norm lately. Since we don't have air conditioning, this means our fans are running around the clock and it also means you don't want to heat up the kitchen. I have been looking for meal solutions that are both easy and satisfying. This grilled peach and arugula salad checked all of the boxes! 

I picked up a big bag of peaches and arugula from our farmer's market to take advantage of the Summertime fruits and veggies. The salad is dressed with a simple vinaigrette which is a nice combination of tang with a slight sweetnesss and topped with the nuttiness of the pecans, and saltiness of the cheese. It is the perfect Summer dish! 

Before I put the peaches on the grill, I brushed some of the vinaigrette on them which helped from sticking to the grill and gave them great flavor. The peaches only need to be grilled for a couple minutes per side until you get good grill marks and the peaches have softened. 

This salad is perfect on its own for a light lunch (you could also add protein to it) or it makes for a great side salad for dinner. You could also put the salad on a large platter and serve it family style for dinner. No matter how you decide to make it, the flavor combination will not disappoint! 

My favorite part of making any salad is putting all of the ingredients together. I tossed the arugula with the dressing, added the grilled sliced peaches, cheese and finished it with the pecans. To top it off, I added another drizzle of dressing and a few flakes of maldon salt.

I hope you add this peach and arugula salad to your Summer menu and it helps you beat the heat! 

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Grilled Peach and Arugula Salad 

Ingredients: (4 servings)

Dressing

• 4 Tbs. olive oil
• 2 Tbs. champagne or white vinegar 
• 1 Tsp. honey
• Moldon salt and fresh cracked pepper 

Salad

• 3-4 ripe peaches (depending on size), cut in half with pits removed 
• Fresh arugula (I used a large bag from the farmer's market, about 8 cups)
• 3 oz. feta or goat cheese (I used feta)
• Handful of pecans to top each salad (1/3 cup)
• Maldon salt 

Directions: 

1. To make the dressing, whisk together the olive oil, vinegar, honey, salt and pepper. Set aside. 
2. Warm the grill to high heat. Cut the peaches in half, removing the pits, and brush with the vinaigrette. Place the peaches directly on the grill, cut side down. Grill for a few minutes until the peaches have softened and have grill marks. Remove the peaches onto a cutting board, slice, and let cool to room temperature. 
3. Toss the salad with a 1/4 of the dressing and top with the peaches, cheese, and pecans. Finish the salads by drizzling the remaining dressing and maldon salt on top. Serve and enjoy! 

Greek Yogurt Coleslaw and Pulled BBQ Chicken Sandwhiches

I love this time of year! The 4th of July holiday is approaching, the evenings are longer and the living feels a bit easier. It is also a time where I look to simplify meals without compromising on flavor to spend more time outdoors. This greek yogurt coleslaw recipe is a healthier alternative to the traditional and is incredibly easy to whip up. Paired with slow cooker pulled BBQ chicken sandwhiches (recipe below), and you've got a delicious and easy Summer time meal.

The coleslaw dressing is creamy but light so it won't weigh the slaw down. It makes for a great standalone side dish or part of the main dish. I recommend making the dressing ahead of time, keeping it in the refrigerator to let the flavors combine, and then pulling it out when you are ready to assemble and serve. 

These sandwhiches are perfect for entertaining since everything can be prepared ahead of time and served when your guests arrive. It makes for a great sandwhich bar where your guests can assemble their own which is not only fun but also allows for less time in the kitchen and more time with your guests! This recipe also travels well, so be sure to add this to your Summer menu if you need to bring a dish to a party. 

I hope you enjoy this recipe amongst good company this Summer! I would love to hear how you like the recipe, so be sure to comment below or on my Instagram account. 

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Greek Yogurt Coleslaw, recipe adapted from here.

Ingredients: 4-6 servings

• 1 (10-ounce) bag shredded cabbage (about 4 cups)
• 1 cup shredded carrots
• 1/2 cup thinly-sliced green onions
• 2/3 cups full- fat Greek yogurt
• 1 tablespoon lemon juice
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons honey, warmed
• 1 teaspoon Dijon mustard 
• 1/4 tsp celery salt
• Salt and freshly-cracked black pepper

Directions: Mix all of the dressing ingredients together until well combined. Put the dressing in the refrigerator for a minimum of 1 hour. 

Combine the shredded cabbage, carrots and green onion in a bowl. Pour the creamy dressing on top, toss and serve!  

BBQ Pulled Chicken Sandwhiches

Ingredients: 4-6 servings

• 6 boneless, skinless chicken breasts 
• 1 1/2 cups of your favorite BBQ sauce, more for serving  

Directions: Put the chicken breasts at the bottom of the slow cooker and pour the BBQ sauce on top. Toss the chicken to combine. Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours (depending on your slow cooker) until the chicken is fully cooked and shreds easily. 

In a separate bowl, shred the chicken using two forks. Return the chicken to the slow cooker and toss to soak up the reaming juices. Serve with buns, coleslaw and enjoy!  

Weekly Food Prep Staples

Taking time each week to prep some homemade staples to keep in the fridge, is key for me! I get asked all the time what some of my staples are, so I am finally sharing them with you. These are in addition to stocking the pantry and fridge with healthy food each week, which I will be sharing in a separate blog post. I choose a day each week (usually Sunday or Monday) to prepare these go-to items so I can just grab them as needed. 

Glass Jar Staples

1. Almond Milk. Ever since I posted about making this homemade almond milk recipe, I have been making a weekly batch ever since. I love to use it in my morning tea or coffee, baked goods, chia seed pudding, oatmeal, desserts, etc. It is also amazing to have a glass on its own!

2. Chia Seed Pudding. I recently started making this for a quick breakfast and absolutely love it because it contains 2 ingredients and is delicious! Combine 1 cup of almond milk (above) and 3 Tbs. chia seeds. Mix it together and leave it in the fridge overnight and you have breakfast in the morning. I like to top mine with fruit and nuts! 

3. Homemade Salad Dressing. I grew up on my mom's homemade salad dressing recipe and absolutely love it. In a jar combine 2 Tbs. olive oil, 1 Tbs. vinegar (of your choice), 1 Tbs. dijon mustard and salt and pepper. Shake it to combine and leave it in the fridge to enjoy on your salads throughout the week. I usually double the recipe for a whole weeks worth. You can also add other flavor enhancers: herbs, garlic or shallots, seasoning salts, etc. 

Tupperware Staples

1. Cooked Quinoa. I love having quinoa on hand to add to salads, breakfasts, or as a side dish. I usually make 1-2 cups cooked quinoa which is plenty for my husband and I to get through the week. 

2. Hardboiled Eggs. In addition to fresh eggs, I like to have half a dozen hardboiled eggs on hand for my husband to take to work as an easy breakfast. They also make for a great salad topper or snack!  

3. Cooked Poultry. I love to have grilled or baked poultry of some kind on hand. I usually have chicken, steak or shrimp that I can easily take from the fridge to make a salad or add to a main dish. It takes the guesswork out of lunch for me! 

As expressed above, these staple items are in addition to the fruits, vegetables, dairy, poultry and pantry items that I keep on hand. I would love to know what some of your staple items are, so be sure to comment below!