One can never have too many squash recipes. Especially considering that it’s cheap, seasonal, and boasts some pretty terrific nutrition stats.
Since we’re talking squash, I’ll admit that butternut squash is one of my favorites. The sweet, nutty taste is brought out even more when roasted too. I’m such a butternut squash fan girl, it’s ridiculous.
Happy New Year, friends! Today marks my last day soaking up the Florida sunshine! Can’t wait to tell you all about it soon.
In the meantime, I have been waiting to bring you these AMAZING peanut butter protein balls (that taste like a a mix between cookie dough and a peanut butter cup) since late October. The timing just never felt right with all of the holiday goodies. I’m sure you’re more than ready for them now. Am I right?
Vegetarian stuffed poblano peppers loaded with salsa, sweet potato, corn and black beans. Easy, minimal ingredients and HEALTHY!
We spent Christmas in Minnesota with some of my family members. Honestly, I didn’t answer emails or pay attention to my site for a second. The only thing I did was cradle in by the wood-burning fire, bake cookies, chop veggies and laugh until I couldn’t anymore. Most of this was due to wine, and it was more than needed. December has been a crazy month full of travel, planning and posts. A mini blog break always leaves me feeling rejuvenated and eager to do MORE MORE MORE. Actually not sure if that’s a good thing? Ha.
After a quick three days in the always-freezing tundra, I returned home late Saturday night craving nothing but vegetables, smoothies and all things nutritious. After Christmas, it’s 100% safe to say that I’ve had my fair share of meat, booze and sugar.
I have to admit that I spent a lot of time in November testing out pumpkin pie recipes. And even better, I was set on creating a healthy pumpkin pie recipe because I’m 100% sure we don’t need to have pumpkin pie made with sweetened condensed milk.
If you weren’t already aware, my love for pumpkin pie is right up there with my love for all the nut butters, Justin Bieber and cats. You know, all the normal things in life. Uhhhhh…
Utah has proven to be a true Winter Wonderland thanks to some unexpected snowy weather here. I arrived yesterday to snow dusted roads, slick driving conditions and wonderful steaming cups of hot chocolate. It’s ski weather!
Fortunately, all this powdered sugar dust has really put me into some sort of delusional Grinch-free holiday mood. You know, the one where I blast Mariah Carey’s Christmas album all day and night, then get on Amazon and order every present I can think of. My friends and family are getting lucky this year. VERY VERY LUCKY.
What’s your bread of choice on Thanksgiving? When I was younger, we always had soft and fluffy croissants and they were my absolute favorite.
This year, we’re doing things a little differently due to the fact that I have uncontrollable love for biscuits. Yes, biscuits! Surprisingly, there just so happens to be a multitude of Chicago restaurants that serve biscuits at brunch. While I’m not typically into carbs at breakfast (love my eggs), biscuits have been a breakfast game changer for me. Giant, fluffy puffs of love smothered in honey. That’s when you know it’s going to be a good weekend, right?
A great characteristic of biscuits is that they’re versatile and easily acceptable at any meal of your choosing. Furthermore, biscuits don’t just have to be served with jelly or honey at breakfast; in fact, they are the perfect way to soak up your cranberry sauce and extra gravy. Another option is piling on the turkey and making sandwiches with your leftovers. Basically just determined to turn you into a biscuit lover.
The title of this recipe is certainly a long name for a salad, yet somehow I feel like the more descriptive, the better. Especially when it comes to salads, there are just too many out there these days; I want you to know what sets this one apart right from the beginning.
Secondly, I’m wondering how many of you actually eat salads on Thanksgiving? For me, it’s an absolute MUST. I pile my plate full of salad before anything else. I want the greens before the beige breads and golden brown gravy.
Fill me up with nourishment, then fill me up with that pumpkin pie comfort.
Oh hey friends. Happy Monday! This weekend I spent time at Deer Valley Resort for the Better Blog Retreat. Of course, I’ll tell you more about it in an upcoming post, but for now all I want to mention is that I CANNOT even begin to explain to you how completely gorgeous Utah is. I had no idea!
For the rest of the week, Tony and I are driving down to Moab, Utah to see my Mom, then we’re headed to Denver for a little vacation. Honestly, we need it. The past month has been CRAZY face due to moving, painting, traveling, projects and basically everything else that life throws at you.