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Banana Mango Smoothie Bowls with Bee Pollen and Turmeric

Rumored to be the most important meal of the day, start yours with this Banana Mango Smoothie Breakfast Bowl with Bee Pollen and Turmeric.

Smoothie bowls. Let's be honest, they're not practical. At least, not really. Smoothies, if you ask me, should be consumed through a straw or, at the very least, from a cup. But, smoothie bowls are super fun to make. So I make them. Like, on the regular and always make a mess of my kitchen in the process. Why? because I need all the seeds and all the nuts and all the fruit.

What is your opinion of the smoothie bowl? Are they just a trend that food bloggers keep dragging out? It's ok, they are. It doesn't even bother me because most of the time they're so darn impressive. This one? This one has nothing on some of the other smoothie bowls out there.

But that's probably because I actually eat what I make.

Whoa, so sorry for the tangent. These things happen. Especially when I have techno playing in the background while I work.

Before I leave the topic of smoothie bowls, completely, however, I have a few quick things to say about this one:

There's bee pollen in there. Ok, I know, another food trend. To be honest, I have no idea if bee pollen is actually good for you. In fact, scientists don't know for sure either, BUT, everyone is doing it, so naturally, I had to also. duh. There are plenty of warnings about consuming bee pollen, however- especially for those with severe pollen allergies, those who are pregnant or breastfeeding and those on medication for blood thinning.

My take away from the whole bee pollen story? I just don't get it. Really, I don't. And, you'll probably never see the stuff on this blog again- unless, of course, it makes a comeback (or scientists discover it prevents cancer).

There is also Turmeric. Unlike bee pollen, Turmeric is legit. Yes, it is most definitely trending at the moment, but there is actual scientific backed research showing that Turmeric may actually do good things. Just remember more is not always better.

Just in case you, like me, LOVE completely impractical smoothie bowl recipe posts, you may also enjoy-

Almond Butter and Spirulina Smoothie Bowl

Raspberry Beet and Cereal Smoothie Bowl

Acai Bowl

OK, now, in other REALLY BIG AND EXCITING NEWS (that hopefully two of you will read)-

Coffee & Crayons is CHANGING to ... THE FORKED SPOON. My site is migrating and rebranding! It has been in the works for nearly 8 months and I am so excited to GO LIVE tomorrow (I think).

Please please please stay with me and be patient as I put my big girl blogger pants on and learn my way around the world of Wordpress.

So, what can you expect over at theforkedspoon.com?

Lots of food, all the time. This is not changing. I still love food. Hopefully, you do too.

A "jump to recipe" button and a "print it" button!! yayyy!

A super fancy, fully customized recipe index which sorts not just by category, but also INGREDIENT!

More travel (I'll get to that later)

An overall better, more professional website.

Stay tuned ;)

Banana Mango Smoothie Bowls with Bee Pollen and Turmeric

Prep Time: 5 minutes | Cook Time: 0 minutes Total Time: 5 minutes Yield: 2 smoothie bowls

Ingredients

1 cup orange juice or pineapple juice 1 cup milk (I used 2%) 1 cup plain Greek yogurt 1 banana 1 1/2 cups frozen mango 1 cooked and peeled golden beet (optional) 1 tablespoon honey 6 almonds 1/4 teaspoon ground cinnamon 1/4 teaspoon turmeric 2 tablespoons rolled oats 1-2 tablespoons bee pollen For topping: additional fruit, oats, chia seeds, and a sprinkle of bee pollen

Instructions

Add the orange juice, milk, yogurt, banana, frozen mango, cooked beet, honey, almonds, cinnamon, turmeric, oats, and bee pollen in the bowl of a high-speed blender. Blend on high for 2-3 minutes, or until smooth, creamy and fully blended.

Divide smoothie between two bowls and top with additional rolled oats, bee pollen, chia seeds, banana, mango, and coconut chips, if desired. Best served immediately.

Enjoy!

#Orange Juice #Milk #Yogurt #banana #Mango #beets #Almonds #turmeric #Oats #bee pollen #chia seeds

3 Bean Miso Chili with Spinach

Vegetarian chili with a twist, this warm comfort food is filled with three kinds of beans, smooth miso paste, creamy peanut butter, and green spinach.

California, it appears, is finally experiencing some winter weather. Of course, being in California and all, that doesn't mean much. Compared to the rest of the country who, I've been told, are living in an icy apocalypse, we're living in paradise. A little rain? No biggie when compared to the below zero temperatures. That's not to say, however, that my spoiled ass isn't freezing over here.

Because I am.

So, just like a little sickness brought soup on Friday, a little rain calls for soup on this very grey and very sleepy Monday.

Actually, this isn't really a soup. this is more of a chili or stew since there isn't much of a broth. No matter what you want to call it, it was a very welcome and may have even warmed me up for a minute or two.

Deciding to keep this chili vegetarian, there is not meat. If you need meat for one reason or another, ground turkey or shredded chicken would be my suggestions. Beef, in my opinion, would make this chili way too heavy. Anyway, don't worry about a lack of protein, there are THREE kinds of beans for that. Plus, beans have loads of fiber, so this chili is already WAY healthier than most meaty versions.

To flavor this pot I added miso paste and peanut butter, in addition to a pinch of cumin. I urge you to start with less cumin and add more if you find it lacking. Why? Cumin is one of those spices that easily dominates. I wanted to also taste the miso and peanut butter- not just cumin. That said, if cumin is your favorite, feel free to add as much or as little as you desire.

Finally, the crushed peanuts. I love peanuts. Actually, I love all nuts, but I also really really love peanuts. Crushed peanuts make a delicious crunchy addition. Add them, don't add them, totally up to you. Other delicious toppings (not shown) would include avocado, poached egg, or Greek yogurt.

Who else is all about the toppings?!

In other unrelated news, I have THREE weeks until we leave for New Zealand/Tahiti for one month. Shit just got real around here (in the most fantastic way possible)... mostly.

ALSO!

ALSO!!

New site with NEW NAME is due to launch at the end of this week! Friends, this has been in the works for 8 months. I am nervous, excited, and so hoping you'll stick around :)

Oh yes, the new name? THE FORKED SPOON

3 Bean Miso Chili with Spinach

Prep Time: 15 minutes | Cook Time: 45 minutes Total Time: 1 hour Yield: 6 servings

Ingredients

1 tablespoon olive oil 1 yellow onion, minced 4 carrots, chopped 5 cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons creamy peanut butter 3 tablespoons white miso paste 1 1/2 teaspoons ground cumin 2 teaspoons chili powder 1 (15 ounce) can Great Northern beans, drained and rinsed 1 (15 ounce) can Kidney beans, drained and rinsed 1 (15 ounce) can chickpeas, drained and rinsed 6 cups vegetable broth or water 6 ounces fresh spinach 1/2 cup crushed peanuts or cashews, for topping Thinly sliced radish, to garnish

Instructions

Heat a large heavy-bottomed Dutch oven over medium-high heat. Add the olive oil and onion to the pot and stir well. Cook the onion for 2-3 minutes, stirring frequently. Add the chopped carrots and stir well to incorporate with the onion. Continue to cook the carrot and onion for 2-3 minutes. Reduce heat to medium and add the minced garlic, salt, pepper, peanut butter, miso paste, cumin, and chili powder to the pot and stir to combine with the carrot and onion; cook for 1 minute, stirring constantly to prevent burning.

Add the beans and vegetable or chicken broth to the pot and stir to combine. Increase heat to high and bring to a low boil. Reduce heat to low and simmer, covered with the lid cracked, for approximately 30 minutes, or until carrots are tender. If soup is too thick, add additional broth until you reach desired thickness. On the other hand, if soup isn't thick enough, continue to cook uncovered until thickened.

Remove pot from heat and ladle into the desired number of bowls. Garnish with chopped peanuts and thinly sliced radish.

Enjoy!

#Peanut Butter #Miso #Beans #Spinach #Peanuts #Chili #Carrots #Dairy Free #Gluten Free

Roasted Red Pepper and Tomato Soup

Proof that comfort food can also be healthy, this warm and delicious Roasted Red Pepper and Tomato Soup requires simple ingredients and tastes a million times better than anything from a can.

It seems that the entire world is sick with something at the moment. My family is no exception. It's hard to eat healthy when you feel like crap, your kid feels like crap, and, worst of all, your husband feels like crap. I totally get it.

What is easy is convenience- fast food, delivery, canned soups, and all those other food options we are all avoiding since the holidays, literally, just ended. While I am in no way against any of these convenient dinner options, I also try to think of ways to avoid them whenever possible.

Soup.

Soup is one of those foods that is surprisingly simple to make. Ok, maybe not all soups, but most soup. And if I'm making it, then it's probably pretty easy.

Tomato soup is one of those traditional, feel-good, must-have sick foods. My dad always made me tomato soup with a grilled cheese when I was sick. I loved it. I loved the comfort of the whole thing.

But the soup...

You guys, the soup was not healthy. It may have been low fat or fat-free, but the sodium. OH MY! The sodium! And the sugar. For example, In one particular soup brand, the brand I was raised eating when I was sick, contains 480mg (20%) of sodium and 12grams (3 tsp) of sugar per HALF CUP. You guys, a half cup of soup isn't very much. Especially if you plan to eat an entire bowl. The only time I can defend eating soup with so much sodium and sugar is if a person has the stomach flu and can only eat a few spoonfuls of something at a time. Ok, end rant.

So what's my point? If you can, homemade is always best. You control the salt, sugar, and all the other stuff that will go into what you'll be eating.

So you're thinking, "homemade may be best, but this looks like a lot of work...", let me say a few things.

For this recipe, you do not have to roast the vegetables. That step is optional. In fact, you do not even need to use fresh vegetables. Swap out the three bell peppers for 2 jars of drained roasted peppers and 2-3 cans of tomatoes. Canned tomatoes are not packed full of additional salt and are super fresh.

Basically, all this recipe requires is roughly chopping a few vegetables, tossing them in a pot, boiling, blending, tasting and serving.

I did not add sugar to this soup. Yes, sometimes sugar is added to offset the acidity of things like tomatoes, but if I wanted to be like the canned stuff I would have added at least 1/4-1/2 cup of sugar. Gross.

You can make a huge batch and eat it for days.

Finally, you're wondering if my child ate this soup...No, no he did not. He wouldn't even try it. In my defense, however, Octavian refuses any and ALL soup, so I no longer take it personally.

Love soup, too!? You may also enjoy these recipes-

Greek Lemon and Chicken Soup with Couscous and Artichokes Sausage and Vegetable Soup with Easy Basil Pesto Ginger Garlic Soup with Bok Choy

ROASTED RED BELL PEPPER AND TOMATO SOUP

Prep Time: 10 minutes | Cook Time: 60 minutes Total Time: 1 hour 10 minutes Yield: 4 bowls

Ingredients

3 red bell peppers 2 tbsp olive oil, divided 8-12 Roma tomatoes 1 yellow or white onion, diced 3 carrots 6 cloves garlic 1 can tomato paste 1 tsp dried dill 2 tsp dried basil 4-6 cups chicken or veggie broth Salt and pepper Coconut milk or cream, for serving

Instructions

Preheat oven to broil and line a baking sheet with foil. Roast bell peppers for 10-15 minutes, rotating every 5 minutes to ensure even cooking on each side. Remove from oven when peppers are charred and tender on each side. Carefully (the peppers will be hot) wrap the peppers in foil and allow them to steam for 5 minutes.

Meanwhile, prepare the tomatoes- set oven temperature to 400 degrees f and line a large baking sheet with parchment paper. Slice the tomatoes in half lengthwise and lay them in a single layer cut-side-up. Drizzle with olive oil and sprinkle with salt and pepper. Roast the tomatoes for 30-40 minutes, or until soft and cooked.

As the tomatoes are roasting heat a large pot over medium-high heat. Add 1 tablespoon olive oil and the onion to the pot and stir well. Cook the onion for approximately 5 minutes, or until softened. Add the carrots and garlic to the pot and sprinkle with a pinch of salt. Reduce heat to medium and continue to cook for an additional 5-7 minutes, stirring frequently. Add the tomato paste, dried dill, and dried basil to the vegetables and mix well to combine. Add the chicken or vegetable broth to the pot and mix well. Bring to a low boil, reduce heat to low and cover. Simmer until carrots are tender- approximately 10 minutes.

As the soup simmers, unwrap the bell peppers, remove the charred outer skin and the stem. Roughly chop and add to the pot.

When the tomatoes have finished roasting, remove from the oven and add to the pot.

Remove soup from heat and use an immersion blender or high-speed blender to puree soup. Return to a simmer and season to taste. If the soup is too thick, add additional broth as needed.

Drizzle with cream or coconut milk at serving, if desired.

Enjoy!

#Bell Pepper #Tomatoes #Carrots #Coconut Milk

Peanut Butter Snickers and M&M's Candy Truffles (+Video)

“This post has been sponsored by Mars Wrigley Confectionery US, LLC, but all thoughts and opinions are my own.”

Perfectly sweet and adorably bite-size, these Peanut Butter, SNICKERS®, and M&M'S® Candy Truffles will have everyone ready to gather round and cheer on their favorite team at your next "homegating" celebration!

It's no secret that M&M'S® Peanut Chocolate Candies are my all-time favorite candy. The bright colors, peanut taste, and flexibility to eat just one, or an entire handful, have made this childhood favorite a forever favorite. And, should you ever come to my house, it won't take you long to see that I am not at all exaggerating about my love for this chocolate treat. You’ll find a coffee mug on my desk filled at all times with this colorful favorite of mine, and a giant M&M'S® Peanut Chocolate Candy Pantry Size Bag in my kitchen ready and waiting.

By the way, have you seen these totally awesome and HUGE Pantry Size Bags? I found this 62 ounce M&M'S® Peanut Chocolate Candy Bag at Sam’s Club (my fav), along with a 54-ounce bag of Skittles (another favorite sweet treat and must-have in my house for all those unexpected visitors).

Jk. I’m really not that cool. However, should the day ever come that random people or friends stop by my house unexpectedly, I know I’ll be prepared.

So the other afternoon as I sat at my desk, thinking about food, dreaming of the weekend, I decided it was time to make something extra awesome for my next homegating party.

Now, when I say awesome, this does not translate to hard or impossible or time-consuming (although, yes, sometimes this ends up being the case). What I really mean is, when I set out to make something, my ultimate goal is to make something so delicious that people want more.

To prepare something that brings happiness, excitement, and love to the table.

So I started to think about what I could prepare…

Then I glanced at the mug filled with Peanut M&M’s and the few remaining SNICKERS® Chocolate Bars and from nowhere awesome hit me.

What do you get when you combine Peanut M&M’s, Snickers, Peanut Butter, chocolate and rice cereal?

You get the cutest, most football-ready little candy treats you will ever see! Whether you decide to roll these candy truffles in more candy, colored sprinkles, or dip them in chocolate and decorate to look like footballs, there is no wrong way to eat these treats. And, one of my favorite parts? You can prepare part of the recipe ahead of time so that you don’t spend the entire day in the kitchen.

Winning.

Oh yes, they’re also extremely easy to transport. Trust me, I know this. I already transported a large batch of these beauties to share with my son’s teachers and they arrived looking absolutely perfect (they were also a HUGE hit).

To make this recipe you will need a couple things- lots of Peanut M&M’s and lots of Peanut Butter. I highly recommend heading to your local Sam’s Club to stock up on all your gameday must-haves. Including one or two (because you never know) M&M'S® Peanut Chocolate Candy Pantry Size Bags and a 40oz bag of SNICKERS® Mini Bars located right in the candy aisle. Because seriously, you guys, being able to RESEAL the bag is a total game changer. No pun intended.

ANNNND, Get cash back on the purchase of Mars Game Day Favorites with this IBOTTA OFFER! http://bit.ly/MARSsuperbowl

To find a Sam’s Club near you, visit https://www.samsclub.com/locator

Peanut Butter Snickers and M&M's Candy Truffles (+Video)

Prep Time: 20 minutes + freezing time | Cook Time: 15 minutes Total Time: 35 minutes + freezing time Yield: 36 truffles (approximately)

Ingredients:

1/2 cup (1 stick) butter Pinch of salt 2 cups creamy peanut butter 2 cups crushed M&M'S® Peanut Chocolate Candy, plus more for topping 12 SNICKERS® Mini Bars, finely chopped 1 1/2 cups rice cereal 2 1/2-3 cups powdered sugar 16 ounces melting chocolate Colored sprinkles for topping, if desired

Instructions

Melt butter in a medium saucepot over medium heat. Once butter has melted, add the salt and peanut butter and stir until peanut butter has combined with the butter. Remove from heat.

Meanwhile, add the M&M's to a food processor and pulse until candy is crushed into tiny bits. Transfer M&M's to a large mixing bowl and mix with the finely chopped SNICKERS®, rice cereal and powdered sugar. Stir in the melted peanut butter and butter mixture until fully combined.

Begin shaping the peanut butter mixture into 1-inch balls or mini footballs and transfer to a baking sheet lined with parchment paper. If you desire some truffles NOT dipped in chocolate, immediately roll the formed balls in sprinkles or crushed candy and transfer to the baking sheet. Transfer baking sheet to the freezer and allow peanut butter balls to cool and harden for at least 30 minutes.

When peanut butter candy balls have cooled and hardened, prepare the melting chocolate. Add 1" of water to one medium saucepan over low heat. Bring to a very gentle simmer- do not boil! Place a heat-safe bowl on top of the pot (I use a glass bowl) so that the bottom of the bowl is not touching the water. The idea is that the steam generated from the water will slowly warm the bowl. That said do NOT allow steam to escape from the pot, if possible, as this is not good for the chocolate (tip- place a small towel between the pot and the bowl but be very careful as you don't want the towel to catch on fire). Add the chocolate to the bowl and gently stir with a wooden spoon or rubber spatula until chocolate is fully melted. Remove from heat.

You can also melt the chocolate in the microwave (however, I've had very bad experience with this), by placing the chocolate in microwave-safe bowls at 50% power for 30-second intervals, stirring after each.

Dip each peanut butter candy ball or football in chocolate and return to the baking sheet lined with parchment paper. Before chocolate sets, sprinkle with crushed candy pieces or colored sprinkles, if desired.

Once all peanut butter and candy balls have set completely, use a small frosting pen to draw the football stitching on each ball.

Enjoy!

#butter #Peanut Butter #M&M's #Peanuts #Snickers #Rice Cereal #Sugar #Chocolate #Sprinkles #Football #Video

Shredded Brussels Sprouts Caesar Salad with Homemade Croutons

Homemade Caesar dressing mixes with fresh and crunchy shredded Brussels Sprouts and homemade croutons for an easy and delicious dinner salad or side.

I made this salad a few weeks ago after stumbling upon beautiful purple Brussels Sprouts at the market. I had seen purple Brussels Sprouts one other time, years ago, so I knew I couldn't miss the opportunity to make something special.

And special it was. So special that my husband has already requested that I make it again.

If Brussels Sprouts aren't your thing, that's ok. Simply swap the sprouts for chopped kale or romaine.

But, here's why I love Brussels Sprouts in this salad,

It stays crunchy. If you accidentally add too much dressing or you're an especially slow eater, Brussels Sprouts are wonderful at keeping it from feeling heavy.

You can't tell you're eating raw Brussels sprouts. I don't know about you guys but I hate the taste of raw Brussels Sprouts.

Brussels Sprouts provides loads of fiber and vitamin K. In other words, I'm doing my body a favor by eating it.

Anyway, you guys, this salad is an absolute keeper. I can't really call it "healthy" since, you know, it's a Caesar salad and there are (THE ABSOLUTE BEST AND MOST AMAZING) croutons tossed in there, but, it could be much worse. How? Keep the dressing on the side and avoid overloading on (THE ABSOLUTE BEST AND MOST AMAZING) croutons. Although, good luck on that last part because croutons made from rosemary bread is both amazing and stupid easy. If you are a Caesar salad lover, though, I'm fairly certain you'll love this version. Next time I will be adding a piece of grilled salmon or chicken for some added protein (roasted chickpeas would also be fantastic!)

You may also enjoy these Brussels Sprouts Recipes-

Shredded Brussels Sprout and Kale Salad with Lemon Vinaigrette Easy Roasted Brussels Sprouts and Sweet Potatoes with Tahini Sauce Shredded Brussels Sprout and Persimmon Salad Green Power Shakshuka

Shredded Brussels Sprouts Caesar Salad with Homemade Croutons

Prep Time: 30 minutes | Cook Time: 10 minutes Total Time: 40 minutes Yield: 6-8 servings

Ingredients

For the dressing- 2 egg yolks Juice from 2 large lemons 4 cloves garlic, minced 2 teaspoons Worcestershire sauce 2 ounces anchovy fillets 1 1/4 cup finely grated Parmigiana 1 tablespoon red wine vinegar 1/4 cup olive oil 1/4 cup grapeseed oil salt, to taste Fresh ground black pepper, to taste

For the Croutons- 5 cups cubed rosemary baguette Olive oil 4 cloves garlic, minced

2 pounds Brussels Sprouts, shredded 1 cup fresh parsley, finely chopped 1/2 cup shredded Parmesan 1 lemon, sliced into wedges, for serving

Instructions

For the dressing:

To the bowl of a large food processor or high-speed blender, add the egg yolks, lemon juice, minced garlic, Worcestershire sauce, anchovy fillets, grated Parmigiana, and red wine vinegar. Process together until smooth.

In a small bowl mix together the olive oil with the grapeseed oil and, with the food processor or blender continuously running, add the oil in a steady, slow stream. Taste and season with salt and pepper as needed. The dressing should be bold and flavorful. Transfer the dressing to the refrigerator. Refrigerate until ready to use.

For the Croutons:

Preheat the oven to 375 degrees F. Transfer the cubed rosemary bread to a large baking sheet and drizzle with enough olive oil to coat. Add the minced garlic in with the cubed bread and gently toss to combine.

Cook the croutons for approximately 8-12 minutes, or until bread cubes are golden brown and crispy.

Assemble:

In a large salad bowl toss together the shredded Brussels Sprouts, chopped parsley, and shredded parmesan cheese. Add half the dressing to the salad and toss well to combine, adding more as needed. Add croutons, fresh lemon juice and toss again.

Enjoy!

#Caesar Salad #Anchovies #Lemons #Garlic #Salad #Brussels Sprouts #Parmesan Cheese #Croutons #parsley

Peanut Butter, Banana, and Chocolate ZonePerfect Nutrition Bar Milkshake

This post was sponsored by ZonePerfect®, but all opinions are my own.

Healthy enough to eat for breakfast, but sweet enough to enjoy as dessert, everyone will be asking about the secret ingredient in this delicious and protein-packed Peanut Butter, Banana, and Chocolate ZonePerfect Nutrition Bar Milkshake.

Well hello! And happy (almost) New Year!

With a brand new year upon us, it's time for a fresh start. I know, I know. But don't worry, you guys, if I can do it, you can do it, too. After all, I am a self-proclaimed cookie and pizza addict.

So what am I talking about exactly?

Baby steps to better health (aka- little changes that will help you feel better without feeling like you're doing much at all).

For me personally, the first part of my day that needs a little reevaluation is breakfast and, most definitely, dessert. The past several months I have gotten in the habit of eating whatever my 4-year-old eats for breakfast. Far from being a perfect mother and having given birth to an extremely picky eater (I still have no idea how this happened), my son often eats frozen waffles, french toast or bagels with cream cheese for breakfast. All very typical 4-year-old breakfast foods and, considering my child's lack of enthusiasm for carbs, I'm happy to see him chow down on anything other than meat every once in a while. But for this carb lovin' mama, I'm often left asking-

Where's the protein?

Oh yeah. There is none.

As someone who often falls prey to snacking, I need to fill up on more nutritious, protein-packed breakfasts.

If I have any real hope of succeeding at this new breakfast game, a few things needed to happen-

First, and most important, it has to taste good. I don't believe in consuming calories if it doesn't taste good going down. Life is too short. Fortunately, some of the tastiest foods out there are also the most nutritious.

It needs to be easy...like really really easy.

Along with easy, it also needs to be fast. Weekdays are crazy and busy and I don't have time to fuss around with a breakfast that takes too long (or too many dishes).

There needs to be protein. Lots of protein.

Bonus points if I can take it on the go.

So I started thinking about protein shakes and powders and supplements and all that stuff and it was all just too much. Sure, I wanted more protein in the morning (or evening time) to help keep me feeling full, longer, but I didn't want to take it that far.

Always a huge fan of nutrition bars, particularly ZonePerfect Nutrition Bars as they definitely taste the best (totally fitting given their "Great Taste Guarantee"), I decided one morning to toss one in the blender and make a milkshake.

At the time I had just bought a box of ZonePerfect Chocolate Peanut Butter Nutrition Bars from Walmart (they're in the Pharmacy section btw) and figured it would be pretty impossible for the milkshake to taste bad since the bars taste so awesome. Playing on the flavors of the bar, I added an extra teaspoon of peanut butter, some cocoa powder and pumped up the protein with milk (it is a milkshake, after all) and plain fat-free yogurt.

You guys, this was the most amazing milkshake ever! Throw in a handful of ice and a frozen banana and you will never know that you didn't make it with real ice cream.

If peanut butter and banana aren't your jam, I highly recommend the ZonePerfect Chocolate Mint Nutrition Bar mixed together with milk, yogurt, cocoa powder, and ice.

Just do it. Seriously, for breakfast or dessert, these protein-packed milkshakes are my new stay-full, longer, favorite.

If milkshakes just aren't you're thing (it's ok, we can still be friends), each bar alone contains-

Anywhere from 10-15 grams of protein depending on the flavor!

Up to 19 vitamins and minerals (depending on the flavor)!

No artificial flavors or sweeteners. Yes, you read that last part correctly!

And, you're in luck! These awesome bars are easy to find (you can even get them on Amazon!) To locate a store near you CLICK HERE. And to discover all the different flavors and varieties CLICK HERE.

Peanut Butter Banana and Chocolate ZonePerfect Nutrition Bar Milkshake

Prep Time: 3 minutes | Cook Time: 0 minutes Total Time: 3 minutes Yield: 1-2 milkshakes

Ingredients

1 cup milk of choice (cow, soy, almond, coconut) 1/2 cup plain fat-free Greek yogurt 1 teaspoon peanut butter 2 teaspoons cocoa powder 1/2 banana, frozen 1 ZonePerfect Nutrition Bar (I used Chocolate Peanut Butter) 1 large handful ice

Instructions

Place all ingredients in the bowl of a high-speed blender and process until smooth and creamy, approximately 2 minutes.

Enjoy!

#chocolate #peanut butter #ZonePerfect Nutrition Bar #Breakfast #Smoothie #Milkshake #Banana

My top seventeen recipes of 2017

Hello! and Happy New Year, you guys!

How was your year, btw? Good, bad, over it? Honestly, I feel like 2017 was pretty fantastic. As with every year, there was its fair share of ups and downs, but overall, it was a keeper. Assuming health stays good, I have a feeling 2018 will be even better.

Ok, guys, who here do resolutions? Or, perhaps this is a better question- who here has set a resolution and stuck to it?

I don't do resolutions. They're too black and white. I do, however, set mini goals. Typically goals that are short-term and things that I actually think I can achieve. This year I am challenging myself to start the year off right with a healthier, more balanced diet (through the month of January). Less booze, sugar, and carbs. Less, not NONE. I also hope to continue improving my photography skills and start pumping out one new video a week. More than anything I hope to do a better job of unplugging when I'm with my family. I only get a handful of hours a day with my son, and even though he is usually driving me bonkers, he will only be this little once.

That's all. The rest is food. Here are the most popular posts from 2017! Have you tried any?

ONE. Ginger Garlic Noodle Soup with Bok Choy

TWO. Butternut Squash, Zucchini and Spinach Lasagna (+ Video)

This delicious vegetarian recipe is rich, creamy and loved by even the pickiest of eaters! Originally published in 2015, this recipe was updated with new images including a video in 2017.

THREE. Creamy Pea Salad with Hormel® Bacon Pieces (+ Video)

Dubbed "crack salad" by my friends and family, this is basically the most amazing salad you will ever eat. Promise.

FOUR. Strawberry Yogurt Overnight Oats

Say goodbye to sugar-loaded breakfast battles with this super easy, make-ahead Strawberry Yogurt Overnight Oats; a family favorite, even my 3 year old can't get enough!

FIVE. Chicken and Cabbage Salad with Light Sesame Vinaigrette

Don't let the minimal ingredients fool you, this salad has so much flavor and crunch and texture, you won't be able to stop eating.

SIX. Summer Shrimp Tostadas with Sweet Strawberry Salsa

What do you make when you want something super delicious and easy? TOSTADAS! or tacos. or a burrito. You'll love this recipe that is easy on the sugar, easy on the cals and is actually good for you.

SEVEN. Holiday Peppermint White Russian

Made with Kahlúa, Peppermint Schnapps and, of course, Vodka, this delicious cocktail is the perfect balance of boozy, creamy and sweet.

EIGHT. Chocolate Bark Easter Brownies

Rich chocolate and gooey brownies together in one easy to make and highly addictive sweet treat.

NINE. Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing

Crunchy, Colorful and Creamy, this Thai Cashew Coconut Cauliflower Rice Chopped Salad with Ginger Peanut Dressing has all the things you could hope for in a salad, plus some!

TEN. Chicken Pot Pie Soup with Buttermilk Biscuit Crumbles

Comforting, creamy and surprisingly healthy, this Chicken Pot Pie Soup is packed full of veggies and lean shredded chicken. Save yourself time by using pre-made biscuit dough.

ELEVEN. Sesame Crusted Salmon Burgers with Thai Cabbage Slaw

Waaaay better than any beef burger, these amazing sesame crusted salmon patties are delicious alone, on a salad, or sandwiched between two hamburger buns.

TWELVE. Buffalo Chicken and Cauliflower Taquitos

Baked, not fried, these fun taquitos are filled with shredded chicken smothered in Buffalo sauce, cauliflower rice, and cheese. They're pretty much a party in your mouth. Just sayin'.

THIRTEEN. Easy Shrimp and Asparagus Stir Fry

Less than 30 minutes to this easy breezy low-fat, low-carb dinner of your dreams. Low carb not your style? Add some steamed rice, noodles or easy buttered bread for a complete meal.

FOURTEEN. Autumn Rosé Sangria with Apple and Pomegranates

Inspired by the colors of the changing leaves, this fruity Sangria is bright, beautiful and oh so delicious!

FIFTEEN. Skillet Chicken with Bacon, Caper and Olive Sauce

Inspired by a few of Octavian's favorite foods, this dish is fantastic served with a side of rice or quinoa or a crusty loaf of bread, and definitely, definitely a big healthy side of vegetables (steamed or roasted carrots, broccoli, cauliflower, asparagus, etc).

SIXTEEN. Vegetarian Beet Burgers with Avocado and Sweet Potato Fries

Beet Burgers. But not just any old beet burger, you guys. These are like WHOA. These vegetarian beet burgers are packed with freekeh, quinoa, oats, garbanzo beans, onion, and a whole bunch of other good stuff.

SEVENTEEN. Spicy Orange Margarita

The year would not be complete without a margarita and THIS spicy orange margarita with yummy orange liqueur is one that is not to be missed.

Blackberry Cranberry Moscow Mule

Almost too pretty to drink, these Blackberry Cranberry Moscow Mules are a fun and fruity twist on the classic favorite.

Cocktails are officially my favorite thing to photograph and style. As a food blogger and photographer, this is actually quite hilarious. Here's why-

I have no experience in the cocktail making department. In fact, the only thing I knew about alcohol (until this year) was that there was beer, wine, tequila shots, and gin and tonics. You guys, there is a big big world of booze out there.

Until this year I did not own proper wine glasses. I would drink any and all alcohol out of a mason jar.

Photographing glasses can actually be a total pain in the ass and was initially one of my LEAST favorite things to shoot.

That's all changed. Obviously, as I photograph booze as frequently as possible. Yesterday I came up with two new cocktails and almost went for a third, but for the sake of my liver, I decided to hold off.

Anyway, at the risk of boring you too much, I'll stop with all my photography and cocktail chatter. Except first, let chat about this gorgeous cocktail.

Have you ever had a classic Moscow Mule? Just in case you have not, they're delicious and so super simple to shake up. Traditionally made with vodka, ginger beer, and fresh lime, you'll usually find them served in a copper mug. I love a traditional Moscow Mule. I also love fruit. So, I decided to merge the two into one brilliant and beautiful cocktail.

Other cocktail recipes you may enjoy-

Holiday Peppermint White Russian Autumn Rosé Sangria with Apples and Pomegranate Cranberry Apple Cider Moscow Mule Cinnamon Spice Cherry 7UP Spritzer

Blackberry Cranberry Moscow Mule

prep time: 5 minutes | cook time: 0 minutes total time: 5 minutes yield: 2 cocktails

ingredients

1/2 cup blackberries 1/2 cup fresh cranberries 1 teaspoon honey 3 ounces vodka 1 bottle ginger beer ice 1 lime, sliced mint, blackberries, and cranberries, to garnish

instructions

Place the blackberries, cranberries, honey, and vodka in a glass jar or container and muddle until mashed together. Set aside.

Fill two highball glasses with ice and fill each glass halfway with ginger beer.

Carefully spoon blackberry mixture into the glass until the glass is full.

Garnish with sliced limes, cranberries, blackberries, and mint.

Enjoy!

#Moscow Mule #Blackberries #Cranberries #vodka #Cocktail #Ginger Beer #Lime #Mint

Raspberry Beet and Cereal Smoothie Bowl

Sweet berries and bright red beets transform this Smoothie Bowl into a healthy, vibrant and fiber-rich powerhouse. Thanks to the addition of milk and yogurt, it's also packed full of protein (no powders necessary).

Am I the only one that thinks that the time between Christmas and New Year's is... weird. It's like I'm stuck in limbo. I literally went from crazy work all the time to peace and quiet. It's like half the world is working while the other half is hanging out on a tropical beach somewhere.

Ok, I'm totally exaggerating. However, it's still the strangest week of the year.

Lucky for me, my child has school three days this week; so, with only a few upcoming deadlines in the beginning part of January, I have started sorting and planning my January calendar and meal plan. Yes, you guys, MEAL PLAN. For the whole entire month.

After the feeding frenzy (better known as October through December), I need a reset in January. Also keeping in mind that I will be traveling through New Zealand and then on to Tahiti the entire month of February...well, let's just say there is no dieting while on vacation. While I am on vacation I eat all the things.

That said, I don't have plans to go crazy and do cleanse or cut out any one thing from my diet. I will still eat carbs and I will still consume sugar. However, I'm looking to get a balance back to my diet. So, that means more salads, more vegetable-based soups (this is SO easy, you guys) and more fiber. Less candy and ice cream and cookies, and sadly, yes, less alcohol.

I will fail if I attempt a crazy diet, so I simply seek balance. Plus, I run and exercise quite a bit- and more now that my schedule is less chaotic. I need food to stay strong. And although I could certainly be a vegan athlete and consume no sugar or alcohol, that would be boring.

Sorry, not sorry.

Oh yes, if you're wondering if all the recipes I share over the course of the next month will be borning and "healthy", I can promise you that will not be the case. I may be eating healthier, but this blog here is in NO WAY posted in real time (that would literally be impossible).

For example, all the posts I have scheduled to go out while I'm in New Zealand (except for the travel ones) are already shot. And this bright, bold and beautiful smoothie bowl? Well, I think I shot this over the summer. #bloggertruth

That said, it's still amazing and super nutritious. Promise. Protein in the milk and yogurt (pick your own personal favorite), fiber in the oats, and all kinds of amazing goodness for your body in the beets and berries. There is NO ADDED SUGAR in this smoothie bowl. If you want to be extra healthy, toss a handful of spinach in there. You won't even taste it. Your kids won't either- I know because my son loved this smoothie.

JK. He loved the smoothie not the smoothie bowl (something about the straw).

Raspberry Beet and Cereal Smoothie Bowl

Prep Time: 5 minutes | Cook Time: 0 minutes Total Time: 5 minutes Yield: 2 smoothie bowls

Ingredients

1.5 cups milk of choice 1 cup plain Greek yogurt 1 banana 1 large or 2 small beets, cooked, cooled and peeled 5 strawberries 1 cup frozen raspberries 1/2 cup rolled oats Toppings- Fresh banana, strawberry, raspberries, dragon fruit, rolled oats or granola, cocoa nibs, and Love Grown Fruity Sea Stars

Instructions

Combine all ingredients, except for the toppings, in the bowl of a high-speed blender. Blend on high for 2-3 minutes or until smooth and completely blended. Pour into two bowls and top with fresh fruit, cereal, granola, and cocoa nibs, if desired.

Enjoy!

#Greek Yogurt #Banana #Beets #Straw #Raspberries #Rolled Oats #Dragon Fruit #Granola #Cocoa Nibs #smoothie

Instant Pot Shredded Salsa Chicken Tacos (+ Video)

This post has been sponsored by Fresh Cravings. All thoughts and opinions are my own.

Get ready to change the game this season with this fast, easy, and crowd-pleasing Instant Pot Shredded Salsa Chicken. Made possible thanks to Fresh Cravings Salsa from Walmart, these fun and flavor-filled tacos are ready in under 30 minutes start to finish.

Let's chat about salsa for a quick sec because it's pretty important. At least it's important to me and my 4-year-old who takes salsa eating very seriously. Don't worry, I'm not here to talk about my offsprings picky eating habits again...at least not for today.

So, salsa. There's everyone's favorite restaurant salsa, there's jarred salsa, and there's the in-between salsa. What do I mean by in-between? Basically, it's the salsa sold in stores that are supposed to taste like it came from your favorite restaurant. You know, the in-between. As someone who seriously eats a lot of salsa (one of my all-time favorite meals is scrambled eggs with salsa and avocado, or roasted vegetables with rice and salsa) I have tried my fair share of varieties over the years. So, when it comes to the "in-betweeners", I know when it's good. And I want good.

Sorry, not sorry.

So when I discovered this iBotta offer for Fresh Cravings Restaurant Style Salsa from Walmart, I figured why not? I am all for trying new things. Especially when they're convenient, affordable (just $2.98 for a 16-ounce container- plus an additional $1.00 savings with iBotta!) and salsa was already on my shopping list. I will admit, I was initially confused about where the salsa was actually located at my local Walmart store and may have walked in a few circles.

Unless you're trying to get extra steps in for the day, don't be like me. I'm going to make your life so easy right now. Head directly to the refrigerated section near the bagged salad and salad dressings. It's right there. In retrospect, the location is quite obvious, but apparently, I'm directionally challenged.

Or something...

So what exactly sets Fresh Cravings Salsa apart from other salsa?

Fresh Cravings Salsa is made from fresh, vine-ripened tomatoes and vegetables

It is NOT cooked!

It is not pasteurized.

It is affordable (oh wait, I already said that...)

It tastes authentic. You guys, it's the real deal.

It comes in Restaurant Style (so legit) and Chunky.

Salsa aside, who here loves their Instant Pot?

Confession- this was my second time ever using mine and I have no idea what took me so long! I've had a pressure cooker for years and never really got into it. I think, for that reason, I was so slow to jump on the Instant Pot bandwagon.

But, WHOA! I am on and it feels good! This entire meal, start to finish, took 30 minutes. The rice took the longest and if I had had a second Instant Pot, I would have used it because my mind is blown.

So, if you're ever wondering what to make for dinner one night or need an easy crowd-pleasing meal that doesn't stick you in the kitchen with a million dishes all day, take my advice- scrambled eggs with Fresh Craving Salsa and avocado for dinner and this Instant Pot Shredded Salsa Chicken Tacos for the crowd.

You can thank me later ;)

And don't forget to grab this iBotta offer to earn $1.00 back on your purchase and stock up!

CLICK HERE to learn more about Fresh Cravings Salsa and to find a store located near you!

Instant Pot Shredded Salsa Chicken Tacos with Cilantro Lime Rice

Prep Time: 15 minutes | Cook Time: 11-12 minutes Total Time: 26-30 minutes Yield: approximately 4-5 cups shredded chicken

Ingredients

For the chicken- 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon coriander 1-2 teaspoons salt 1/2 teaspoon fresh ground black pepper Zest from one large lime 2 teaspoons olive oil 4 large chicken breasts, approximately 2.5 pounds 5 cloves garlic, minced 1 (16 ounce) package Fresh Cravings Salsa, plus more for serving Juice from one large lime 1/2 cup freshly chopped cilantro

For the rice- 2 cups long grain white rice 2 1/2 cups water 1/2 cup fresh lime juice 1 teaspoon salt Zest from 1 lime 1/2 cup fresh cilantro, finely chopped

For the tacos- Flour or corn tortillas Cilantro Lime Rice (see recipe) 1 (15-ounce) can black beans, drained and rinsed Shredded cabbage Red onion, diced Shredded cheese Avocado, seeded and sliced Optional toppings- chopped green onion, cilantro, sliced radish, jalapeño, salsa

Instructions

FOR THE CHICKEN- Instant Pot:

In a medium bowl whisk together the chili powder, cumin, coriander, salt, pepper, and lime zest. Set aside.

Drizzle oil into Instant Pot and add the Chicken. Sprinkle the chicken with the minced garlic and half of the spice mixture. Use large tongs to flip the chicken over. Sprinkle remaining spice mixture over the chicken and pour Fresh Cravings Salsa over the chicken to cover completely. Drizzle with fresh lime juice.

Close lid to the Instant Pot and check to ensure that vent is sealed. If using the Instant Pot Ultra, set to "Ultra" on "High" for 11 minutes (this is the Instant Pot I own). For the more well known Instant Pot, set to "Poulty" and set timer for 13 minutes.

Once the cook cycle has completed, press the quick release button per manufacturer's instructions. Remove lid and allow the chicken to cool for 5 minutes. Remove chicken to a separate bowl and shred as desired (I used a hand mixer and it worked perfectly). Return chicken to the bowl with its juices and season to taste. Sprinkle with cilantro, if desired.

Slow Cooker:

Add ingredients for the chicken to slow cooker and cook on low for 6-7 hours or on high for 4 hours. Remove chicken to a separate bowl and shred as desired (I used a hand mixer and it worked perfectly). Return chicken to the bowl with its juices and season to taste. Sprinkle with cilantro, if desired.

FOR THE RICE-

Add water to a medium saucepan and bring to a low boil. Add fresh lime juice, salt, and rice to the pot. Cover and simmer over low heat until all liquid is absorbed. Remove pot from heat and fluff rice with a fork. Transfer rice to a large bowl and allow it to cool before mixing with fresh lime zest and fresh chopped cilantro.

ASSEMBLE

Build tacos. Start with shredded cabbage, followed by rice, black beans, shredded salsa chicken, cheese, avocado, and SALSA!

Enjoy!

Want to make this recipe but don't’ have a pressure cooker? You can also make this recipe in a slow cooker by following these instructions!

#Instant Pot #Salsa #Chicken #Chili Powder #Lime #Rice #tacos #black beans #cheese #cabbage #red onion #cilantro #Slow Cooker

Autumn Turmeric Salad with Apples and Acorn Squash

All the smells and flavors of Autumn come together in this healthy, easy, and glowing Turmeric Salad with Apples and Acorn Squash.

Let me start this post off by saying how incredibly easy this salad is to prepare. The most challenging part is slicing the acorn squash. If you don't have a strong set of hands nearby, I suggest cooking with two delicata squash as they are much much easier to manipulate.

Ok, so this salad...it's pretty amazing. Inspired by a very similar salad by Tieghan at Half Baked Harvest, this one is all about embracing the color, taste, and smells of Autumn. You'll find cinnamon and maple syrup baked acorn squash (omg, so amazing, guys), smoked gouda cheese, creamy avocado, sweet pomegranates and crisp apples.

You know, just a few of my favorite things. But it totally works, worry not.

The tahini and turmeric dressing is simple and healthy and (thank goodness!) requires no extra fancy equipment. Fancy equipment is good and fine, but dishes are not. Especially not three days before Christmas when I have boatloads of wrapping to get done.

Speaking of Christmas...Happy Holidays!

I promised myself that I wouldn't go crazy shopping for my child this year; that I would only get him a few gifts.

You guys, I am so weak. I can't help myself. I was raised in a family where we always had lots and lots of gifts, so now, I want to do the same for my own child. The problem is that I only have one child and I'm shopping as if I have three. When I start talking myself out of giving him gifts, I start telling myself that soon his gifts will be boring and lame, so now is the time to do it.

Right?

I have also tried to convince my husband that instead of doing Christmas at home, we should travel somewhere. It's not like I'm going to pile a suitcase full of gifts with us to a different country. My husband doesn't think that I will have the willpower to consider the trip as the gift. I think he is totally wrong. So next year...vaca mode. I have a long list- any favorite recommendations?

The truth, though? Like, for real? My kid is such a little shit he should get a stocking full of coal. As I was collecting the trash from the bathrooms yesterday, I discovered that he has been peeing in them, instead of the toilet. He has also been peeing on the carpet.

You guys, he is FOUR! And not at all deprived of attention. I can't even.

But I love him so stinkin' much and he is so darn cute, what's a mom to do? (don't answer that...)

Autumn Quinoa Salad with Apples and Acorn Squash

Prep Time: 15 minutes | Cook Time: 30 minutes Total Time: 45 minutes Yield: 3-4 servings Recipe inspired by Half Baked Harvest

Ingredients

1 acorn squash, seeded and cut into half circles 1 delicata squash, seeded and cut into half circles 2 tablespoons olive oil 2-3 tablespoons maple syrup 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 5 ounces baby kale 2 cups baby arugula 1/2 cup shredded and finely chopped carrot 1-2 apples, cored and thinly sliced 1/2 cup pomegranate arils 1 cup smoked Gouda cheese, chopped into small cubes 1 cup candied walnuts 1 avocado, pitted and sliced

For the Dressing 1/3 cup tahini Juice from 1/2 lemon 1-2 tablespoons honey 2 tablespoons apple cider vinegar 2 tablespoons olive oil 2-4 tablespoons water 1/2 teaspoon turmeric salt + pepper, to taste

Instructions

Preheat oven to 425 degrees F.

Line two large baking sheets with foil and toss squash with olive oil, to coat. Drizzle squash with maple syrup and sprinkle with cinnamon, salt, and pepper. Transfer baking sheets to the oven and cook for 25-30 minutes, or until the squash is soft, tender and caramelized, rotating baking sheets once during cooking.

As the squash cooks, prepare the dressing. In a medium bowl whisk together the ingredients for turmeric tahini dressing and season to taste. Set aside until ready to serve.

Once the squash is cooked, build your salad. In a large bowl combine the baby kale, arugula, carrot, sliced apples, pomegranate, Gouda cheese, candied walnuts, sliced avocado, and squash. Drizzle with prepared dressing and serve immediately.

Enjoy!

*The skin on the cooked squash is absolutely edible :)

#Acorn Squash #delicata squash #Maple Syrup #cinnamon #kale #arugula #carrot #Gluten-Free #apples #Pomegranates #Smoked Gouda #walnuts #avocado #turmeric #tahini #vegetarian

Purple Cauliflower and Barley Salad with Orange Vinaigrette

As healthy as it comes, this delicious and vibrant Purple Cauliflower and Barley Salad with a fresh and zesty Orange Vinaigrette, is surprisingly simple and looks stunning on any table.

Lately, I have been feeling pretty uninspired. I haven't had any new creative and exciting recipe urges, my images have felt flat and boring and my workspace has felt claustrophobic. From time to time, this happens. In the past, I used to freak out and worry that I would never feel inspired again. Over the years, however, I have come to learn that this is part of the process. When you spend every single day doing the same thing (more or less), you're bound to feel burn out somewhere. For me, it's usually the writing part of blogging where I feel it most. Ironically, this is typically where I spend the least amount of my time. It's not that I don't enjoy writing because I do. I suppose that for me I have a much easier time expressing myself through the food and photography. Writing comes secondary.

Anyway, the past few weeks have been rough. Two very scary health scares within my family have had me thinking a lot about things- although I couldn't tell you what exactly.

I am an overly sensitive product of divorced parents, one whom still struggles with alcoholism and both from depression, but each with an incredible amount of love for their children. As a result, I have learned over the many many years of my life to internalize. Unfortunately, sometimes I internalize when I probably shouldn't.

In other words, I am a complete contradiction. An overly sensitive internalizer who runs in the opposite direction when faced with pain and sadness.

Whoa, guys, things just got heavy in here. I don't know how that happened. I'll blame it on the Nine Inch Nails I'm currently listing to while I write this out. Total word vomit. Apparently, I needed to get that off my chest...I could delete it, but for the sake of full transparency and all...

Ok, so, what I meant to start talking about was my lack of inspiration until...

I walked into the market the other day and saw all these gorgeous PURPLE cauliflowers. Cauliflower was not part of the plan for the week, but I couldn't say no. Now, it's not like this was the first time I had ever seen purple cauliflower, but it was the first time I felt truly inspired by them.

I picked up 4. Obviously.

A dangerous game since I don't own an oversized refrigerator (omg, what a dream that would be), but one I was willing to play. Anywho, from these four gorgeous cauliflowers, I have created three equally beautiful meals. And, just like that, I found my inspiration once again.

This salad is fresh, healthy (fiber!) and impossible not to love looking at. It's also husband approved (he went gaga for the vinaigrette). Sadly, Octavian wouldn't dare give it a go.

Psh. Kids these days...

Purple Cauliflower and Barley Salad with Orange Vinaigrette

Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Yield: 8 servings

Ingredients

1 1/2 cups quick-cook Barley* 1 head purple cauliflower, riced 1 small head regular cauliflower, riced Olive oil 1 red onion, diced 1/2 cup almonds, finely chopped 1 1/2 cups parsley, minced 1/2 cup fresh mint, chiffonade 2 oranges, zested, peeled, and chopped 1 cup pomegranate arils 1/2 cup sunflower seeds 1 watermelon radish, thinly sliced Chopped beets and feta cheese (for the meal-prep bowls), if desired

For the Vinaigrette Juice from 1 orange Juice from 2 lemons 1/3 cup olive oil 1/4 cup red wine vinegar salt and pepper, to taste

Instructions

Cook barley according to package instructions. When cooked, remove from heat and drain. Allow barley to cool completely.

To make the cauliflower rice, chop each cauliflower into small florets. Transfer florets to a large food processor and process until rice-sized pieces are formed (you may need to do this in batches).

Heat a large skillet over medium heat. Add 1-2 teaspoons olive oil and the riced cauliflower to the skillet. Cook over medium heat for approximately 3-4 minutes, stirring frequently (the goal is not to fully cook the cauliflower- more like warm through). Remove cauliflower from the skillet and transfer to a large serving bowl.

To the cauliflower add the cooked barley, red onion, chopped almonds, parsley, mint, chopped oranges and orange zest, pomegranate arils, sunflower seeds, and watermelon radish. Toss to combine.

Prepare the vinaigrette. In a jar with a tight-fitting lid, add the orange juice, lemon juice, olive oil, red wine vinegar, and salt and pepper, to taste. Shake well to combine.

Drizzle salad with desired amount of vinaigrette and mix well to combine.

Enjoy!

*I purchase my quick-cook (10 minute) barley from Trader Joe's. If this is not available to you, any pearled barley will work, simply cook according to package instructions. Barley may also be prepared ahead of time and stored in the refrigerator until ready to use- don't overcook.

---Prepare easy meal-prep lunch bowls by adding chopped beets and feta cheese, if desired. Grilled chicken breasts would also be a fantastic addition.

#barley #cauliflower rice #cauliflower #almonds #parsley #mint #oranges #Pomegranates #Sunflower Seeds #Radish #lemon #Red Wine Vinegar #Beets #Feta Cheese

Smoked Gouda and Broccoli Soup

Smoked Gouda transforms everyone's favorite broccoli soup into a smoky, dreamy, creamy, and veggie-filled winter dish.

One of my favorite soups is broccoli and cheese soup. I've loved it for as long as I can remember. Even as a kid, there was so much creamy, cheesy goodness I couldn't even tell there was broccoli in there. As a kid, this was exactly how I liked to eat my vegetables. But now, all grown up and nearly middle-aged (oh my), I've learned to love vegetables without so much stuff covering them up.

That said, I still love the occasional bowl of broccoli and cheese soup. Always and forever.

However, recently I've been changing it up. Instead of tons of cream and cheddar cheese, I've added a white potato for creaminess and smoked Gouda for a more grownup taste.

You guys. How is it that smoked Gouda is so good? No exaggeration, I could eat smoked Gouda every single day. Crazy considering I avoided this cheese for years and years without ever having tried it.

My logic? I knew I didn't care for "smoky" bbq sauce, so surely I wouldn't like smoked Gouda. OMG, this makes no sense. Don't be like me, just try it.

Anyway, smoked Gouda cheese and broccoli soup are a perfect match. If you're wondering if this soup is "healthy", well, I would say that it lays somewhere in the middle. It definitely isn't a light vegetable broth soup, but it also isn't filled with heavy cream like traditional broccoli cheddar soup. I'll let you decide :)

Smoked Gouda and Broccoli Soup

Prep Time: 20 minutes | Cook Time: 40 minutes Total Time: 1 hour Yield: 6 servings

Ingredients

2 pounds broccoli, chopped into florets 1 tablespoon olive oil 1 large yellow onion, chopped 1 russet potato, scrubbed and chopped 4 cloves garlic, minced 1 tablespoon all-purpose flour 1/2 teaspoon smoked paprika (optional) 6-8 cups water or vegetable broth Salt + Pepper, to taste 1/2 cup shredded cheddar cheese 1 cup shredded smoked gouda cheese, plus more for topping

8 ounces broccolini 1-2 tablespoons olive oil salt and pepper, to taste

Instructions

Chop broccoli into small bite-size florets. Set aside.

Add olive oil to a large pot over medium-high heat. Add the chopped onion and sauté for 4-5 minutes, or until starting to soften. Stir occasionally. Add the chopped potato to the pot and continue to cook for an additional 4-5 minutes, stirring frequently. Add the minced garlic and cook for an additional 30 seconds. Sprinkle vegetables with flour and paprika and stir to combine. Add the water or vegetable broth to the pot with the chopped broccoli florets and bring to a boil. When boiling, reduce heat to low and simmer, covered, for approximately 20 minutes.

Meanwhile, prepare the broccolini. Preheat oven to 400 F and line a large baking sheet with parchment paper. Toss broccolini with olive oil and sprinkle with salt and pepper. Bake for approximately 15-20 minutes, or until broccoli is tender.

Puree the soup in batches using a high-speed blender, or use an immersion blender if you have one available. Return soup to the pot and add the shredded cheese. Stir well until cheese has melted and season with salt and pepper, to taste.

Serve each bowl topped with prepared broccolini and additional smoked gouda cheese, if desired.

Enjoy!

#Smoked Gouda #Cheddar Cheese #Broccoli #potatoes #onion #soup

Best Ever Browned Butter Chocolate Chip Cookies

Officially titled The Best Chocolate Chip Cookie Recipe EVER, these cookies are soft, buttery, and loaded with chocolate chips. The secret? Browned butter.

The chocolate chip cookie. Full transparency, I'm a little perplexed on how to start this post because if you know me at all, you know how seriously I take my cookies. I am literally obsessed with cookies. There are few things in this world better than a warm chocolate chip cookie with a glass of milk.

Given this crazy obsession, one would think that I would have found, experimented, and mastered the "best" chocolate chip cookie recipe years ago. Or that one of my favorite things to make would be cookies.

Wrong.

I found that, no matter what, every single time I baked chocolate chip cookies, they never turned out the same. And they were never that addictively good. That perfect balance between butter and sugar, and ratio between the dough and chocolate chips. Something was always off. I mean, I would still eat the cookies, of course. But I was always left wondering, how do they do it?

So I took to the internet. I mean, I have eaten those super amazing (homemade) chocolate chip cookies before, surely there is a recipe out there somewhere. After extensive research, testing, and eating, I FOUND THE ONE!

The secret? Browning the butter! You guys, you have to brown the butter. And then you need to chill the dough in the refrigerator overnight. This is just a fact if you want the best cookies ever.

Tip- If you love cookie dough as much as me, hide the dough as far back in the refrigerator as possible. Trust me on this one ;)

Best Ever Browned Butter Chocolate Chip Cookies

Prep Time: 30 minutes | Cook Time: 12 minutes Total Time: approximately 40-45 minutes Yield: approximately 24 cookies Recipe lightly adapted from Serious Eats

Ingredients

8 ounces (2 sticks) unsalted butter 1 standard ice cube about 2 cups all-purpose flour (10 ounces) 3/4 teaspoon baking soda 1 teaspoon salt approximately 3/4 cup granulated sugar (or 5 ounces) 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup brown sugar, packed Semi-sweet chocolate, roughly chopped (at least 8 ounces)

Instructions

In a saucepan over medium heat gently melt the butter until particles begin to turn golden and brown. To prevent burning, continuously swirl the butter in a circular motion. Remove the butter from the heat and continue to swirl around the pan until the butter is a rich brown and lightly fragrant.

Immediately transfer melted butter to a medium bowl and add the ice cube. Whisk until melted and transfer the bowl to the refrigerator to cool completely- approximately 15 minutes.

As the butter cools, whisk together the flour, baking soda, and salt in a medium mixing bowl. Set aside.

In the bowl of a standing mixer whisk together the granulated sugar, eggs, and vanilla for approximately 4-5 minutes.

Fit the paddle attachment on to the mixer. When the browned butter has cooled completely, add it to the egg mixture along with the brown sugar. Mix everything together on medium speed just until combined, approximately 15 seconds. Add the flour mixture and mix on low speed just until almost combined (small areas with dry flour are ok). Add the chopped chocolate or chocolate chips and continue to mix on low speed for an additional 15 seconds, or just until the dough comes together.

Transfer the dough to an airtight container and refrigerate overnight, or up to three days later.

When ready to bake, preheat oven to 325 degrees F. Position the racks on upper and lower middle positions. Line two baking sheets with parchment paper and use a 1-ounce cookie scoop or spoon (approximately 2-3 tablespoons of dough in total per cookie) to carefully scoop cookie dough on to prepared sheets.

Transfer baking sheets to the oven and bake for approximately 12-16 minutes, rotating pans halfway through cooking.

Remove pans from oven and allow cookies to cool for 1-2 minutes before transferring to a wire rack to cool completely. Repeat with any remaining cookie dough.

Store cookies in an airtight container at room temperature for up to 5 days.

Enjoy!

#Chocolate Chips #Browned Butter #sugar #cookies

Spiced Butternut Squash Chia Pudding

Easy, simple and totally understated, this Butternut Squash Chia Pudding is ridiculously healthy and tastes like pie.

If you've been around here for a while, you may have noticed that I haven't posted many butternut squash recipes this year. Last year, on the other hand, I practically ate the stuff with every meal, so I made a point to branch out this year and try new things. Overall, I give myself an "A" for effort. There was one recipe, however, that I discovered, fell so madly and deeply in love with that I have already made it three times. You guessed it, this Butternut Squash Chia Pudding.

Even if you dislike chia pudding, stop what you're doing and make this. Here's why-

It tastes just like pumpkin pie. Not even kidding. If you're missing the graham cracker crust, crush some and sprinkle over the top. Easy peasy.

The consistency. If the consistency of pumpkin pie doesn't get under your skin, then the consistency of this chia pudding shouldn't, either. Basically, they're identical.

It's healthy and it doesn't taste like crap.

You can totally eat it for breakfast or dessert.

Pile on the toppings. I highly recommend some crushed hazelnuts, shredded coconut, and cocoa nibs.

For this recipe, I used canned butternut squash. It was easy to find (thank you, Trader Joe's) and saved me from having to steam and puree my own. If you can't find any canned butternut squash, don't worry. You can still make this recipe. Either peel, seed, cube, steam and puree your own butternut squash (it's way easier than it sounds) or you can use canned (unsweetened) pumpkin puree. After all, pumpkin and butternut squash are essentially the same thing.

If squash and pumpkin pie spice isn't your thing, you may also enjoy these other Chia Pudding recipes-

Triple Layer Chia Pudding Cups

Matcha Chia Pudding and Fruit Bowl

Coconut Chia Pudding Parfaits with Strawberries + Graham Crackers

Butternut Squash Chia Pudding

Prep Time: 5 minutes + 4 hours | Cook Time: 0 minutes Total Time: 4-12 hours Yield: 4-6 servings

Ingredients

1 teaspoon pumpkin pie spice 4 tablespoons chia seeds 1 (15 ounce) can butternut squash OR 1 small butternut squash, peeled, seeded and steamed until tender 1 cup milk (I used sweetened vanilla soy milk) 1 tablespoon honey or agave syrup (for vegan option) Mixed nuts- hazelnuts, pecans Seeds- sunflower, pumpkin, hemp, chia Dried fruit- cranberries and blueberries Shredded coconut

Instructions

In a medium bowl whisk together the pumpkin pie spice and the chia seeds. Add the pureed butternut squash and stir to combine. Stir in the milk and honey (or agave syrup to keep it vegan) and stir well.

Transfer the chia pudding to individual jars, if desired, and cover with a tightly fitted lid. Refrigerate for at least 4 hours to overnight. When ready to serve top each chia pudding jar with desired toppings listed above.

Enjoy!

#Pumpkin Pie Spice #Chia Seeds #Chia Pudding #Butternut Squash #milk #honey #nuts #Seeds #Dried Cranberries #Shredded Coconut #Vegan #Vegetarian #Gluten Free

10 Minute Chicken and Grape Holiday Slaw

Delicious for dinner or as a holiday side, this easy and healthy Chicken and Grape Holiday Slaw is filled with crunchy cabbage, sweet grapes, spicy onion and takes just 10 minutes to throw together.

If someone asked me to define "Monday", I would probably just tell them about my day. To be honest, it really wasn't that bad. Surely, my day could have been far worse. However, a migraine combined with a surprise phone call from my child's school asking me to come in because he hit a girl, well, that is never the way I want to start my week.

So, serious question, fellow parents- how do you teach your kids not to be little ass holes?

Don't get me wrong, my little monster child (that I love and adore) can be the sweetest, but he walks all over me. I am like putty in his hands. I am one of those people who want to maintain the peace all the time and make everyone happy, so naturally, this extends to my child.

But, I can't raise an ass hole. There are too many of those in this world. I always promised that if I contributed to our exploding population, I would contribute a good one (sorry kid, no pressure). I do not expect perfection or brilliance, but I will not raise an ass hole.

So...advice? tips? things to avoid?

Ah, yes, Monday...

Anyway, this salad. This salad is one of my favorites. It actually reminds me of THIS salad from earlier this year which remains one of my fallback dinners when I'm too lazy to cook, but need something healthy. It's got everything you could possibly want- salty, sweet, fresh, crunchy, spicy. It's just all good.

Of course, if you're vegetarian, you can absolutely leave the chicken out. However, as someone who occasionally likes to eat high veggie and protein dinners with fewer carbs, this salad is dinner magic.

On that note, wish me luck. It's bedtime routine...

10 Minute Chicken and Grape Holiday Slaw

Prep Time: 10 minutes | Cook Time: 0 minutes Total Time: 10 minutes Yield: 4-6 servings

Ingredients

1 head green cabbage, shredded 2 cups cooked shredded chicken breasts 1/2 cup slivered candied almonds 1/2 cup dried cranberries 1 small red onion, thinly sliced 1-2 cups red grapes, halved 1/3 cup parsley, finely chopped

For the dressing: 1/3 cup vegetable oil 1/3 cup apple cider vinegar 3 tablespoons maple syrup or honey 2 teaspoons Dijon mustard 1/2 teaspoon salt

Instructions

Prepare the dressing. Place all ingredients for the dressing in a jar and seal with tight-fitting lid. Shake vigorously to combine. Set aside until ready to use (may be made ahead of time and stored in the refrigerator).

Place ingredients for the salad in a large salad bowl and gently toss to combine. Drizzle with prepared salad dressing and toss well.

Enjoy!

#cabbage #Chicken #almonds #Dried Cranberries #red onion #Grapes #parsley #Dijon Mustard #Gluten-Free

Ugly Sweater Sugar Cookie Bar Cutouts

Fun, fast and easy, these Ugly Sweater Sugar Cookie Bar Cutouts are soft, thick and chewy and require no rolling or chilling. A perfect holiday baking activity for kiddos.

The other afternoon my 4-year-old asked if we could make our Elf, Charlie, some cookies as a special treat. Octavian had been especially cheeky that day and was looking to do a little ass kissing since, "oh, sorry", for the millionth time in one day no longer counts. After remembering that we will make Santa cookies on Christmas Eve, he decided we should make some for Charlie, too.

Great idea, I thought! Tis the season, after all. And then I remembered the rolling, and chilling and rolling and chilling (because even if a recipe says you don't need to chill, I still chill). I wasn't feelin' it.

But, I didn't want to squash my child's sweet and creative apology.

I needed something easy.

So I got to thinking...how can I get my kid some sugar cookies to decorate without the headache? Well, I can make sugar cookie bars (easy) and use cookie cutters to make shapes (easy). After all, my child is four. He'll decorate two cookies, get bored and walk away. It's not like I need a million cookies.

My plan turned out perfectly!

My child was happy. Charlie was happy (can't you tell...), and I was happy.

Ugly Sweater Sugar Cookie Bar Cutouts

Prep Time: 20 minutes | Cook Time: 20 minutes Total Time: 40 minutes

Ingredients

2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) butter, softened 3/4 cup granulated sugar 1/4 cup powdered sugar 1 egg 1/4 cup sour cream 1 teaspoon pure vanilla extract

>for the frosting 1/2 cup (1 stick) butter. softened 3 tablespoons cream cheese, at room temperature 2-3 cups powdered sugar 1/2 teaspoon peppermint extract or almond extract or vanilla extract 1-2 candy canes, crushed Red and green sprinkles

Instructions

Preheat oven to 375 degrees F and line a 9x13 inch baking sheet or jelly roll pan with foil. Lightly grease the foil and set aside.

In a medium bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a large standing mixer, cream the butter until light and fluffy- approximately 1-2 minutes. Add the granulated sugar and powdered sugar and continue to mix until fully combined. With the mixer on low, add the egg, sour cream, and vanilla. Mix well.

Gradually begin adding flour mixture to the wet ingredients and continue to mix until the dough comes together. Avoid overmixing.

Transfer dough to the prepared pan and gently press and spread dough into the bottom of the pan. Transfer pan to the preheated oven and bake for approximately 18 minutes. Remove cookie bars from the oven and allow to cool for 4-5 minutes. While the cookie bars are still warm (but not hot) use the Ugly Sweater Cookie Cutter to cut out cookies (use a smaller cookie cutter to cut out cookies from remaining cookie bar). Transfer cutouts to a wire rack to cool completely.

As the cookie bars cool completely, prepare the frosting. In a medium bowl mix together the butter for 2-3 minutes until very fluffy, scraping down the sides of the bowl as needed. Add the cream cheese and continue to mix until fully combined. Mix in the peppermint (or almond) extract. Gradually start mixing in the powdered sugar, approximately 1/2 cup to 1 cup at a time, and mix until fully combined.

Spread a generous helping of frosting over cooled cookie bars and sprinkle with crushed candy canes and colored sprinkles.

Enjoy!

#Cookies #Peppermint #sprinkles #candy canes #Christmas #Dessert & Sweets #Frosting #cream cheese

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