Whew, that’s a mouthful! In more ways than one. This sauce has turned into a bit of an annual tradition for me. I buy a bunch of local fresh produce from the farmers market, clean out my herb garden, throw it all in the crock pot to simmer all day, and by dinnertime I’m STARVING from the comforting smells of garlic and tomatoes and herbs. The best news? It makes enough to stock your freezer so you can enjoy delicious pasta sauce throughout the winter too.
Pasta happens to be a favorite in our house, and it’s an incredible vehicle for MORE VEGGIES! This recipe is kid-approved on flavor, and mom-approved on nutrition and prep-ability.
After a fun summer morning picking blueberries, we found ourselves with so.many.blueberries. So I started brainstorming our favorite blueberry recipes, and, of course, blueberry muffins came to mind! Although I’ve never really understood how muffins came to be for breakfast – they are basically cupcakes without the icing, and full of refined sugar and flour. A treat, maybe, but not a good way to start your day. So I mixed all the good flavors of a blueberry muffin into the fiber-filled goodness of oatmeal, and baked it to create a deliciously satisfying and nutritious breakfast.
People who like cole slaw fall into one of two categories: they either like tangy vinegar-based slaw, or creamy mayo-based slaw. Until now. This recipe is the great unifier, bringing together all of the goodness of each type of slaw. There’s a slight bite of vinegar, but it also is creamy and coats the cabbage like only mayo can do. It’s also a bit lighter than your typical cole slaw recipe – it’s not perfect, but I never want to sacrifice taste just to make something totally healthy. And when it comes to something like cole slaw, which is so closely associated with good memories like BBQs, summer, family, and casual get togethers, you just can’t screw it up.
If you’ve been following me, you know my love for frittatas – they are so easy and versatile, they’re a great way to pack in some nutrients, and my whole family loves em. Here is another frittata recipe that was born out of a need to use some ingredients in the fridge. The dill was about to go bad, the smoked salmon had just passed its “use by” date, and I had an abundance of feta in the fridge thanks to an ill-timed grocery purchase plus CSA delivery (shout out to Rosie Bell Farm and their incredible goat feta!). I pulled everything out of the fridge and it seemed so obvious what to make.
This salad is bursting with all of the best flavors of summer – and then some. It’s a spin off of the classic strawberry and goat cheese spinach salad that I’m sure you’ve had, a deluxe version, if you will. There are a few ingredients that take this salad to the next level, but my opinion changes with each bite as to exactly which ingredient takes it over the top. First bite- it’s the bacon. It’s definitely the bacon (it’s always the bacon, right?). Next bite- no, no, it’s the honey roasted pecans. Note to self: make a bigger batch of these next time so I have extra to snack on. Next bite- oh the BASIL. That big mouthful of basil is definitely what sets this salad apart. While I debate the merits of this salad with each successive bite, I finally come to the conclusion that’s it’s just DAMN GOOD.
Pesto has to be, hands down, one of my favorite condiments/dips/sauces/spreads. This recipe is a bit different than traditional pesto, which uses basil, garlic, pine nuts, olive oil, and parmesan cheese. I’ve added quite a bit of spinach – not only does this add nutrients, but it also bulks up the pesto so you don’t have to strip down your basil plant, while not affecting the taste at all. I’ve swapped the nut to walnuts – an Omega-3 powerhouse that are easier on the wallet. And finally, I left out the parmesan cheese and added fresh lemon juice, resulting in such a fresh, bright flavor.
This recipe is a cross between two of my favorite breakfasts: yogurt and overnight oats – it’s got the thick, creamy yogurt texture plus all of the goodness and chewiness of overnight oats.
The roasted sweet potatoes, creamy avocado, caramelized onions, sautéed kale, crunchy pumpkin seeds, and nutty rice all work in perfect harmony to create the perfect meal. But it’s the sauce that’s really the star of the show. I don’t have much to say about it except that it is PERFECT and you just might find yourself putting it on everything. It’s packed with nutrients (in fact, each ingredient by itself is a powerhouse of nutrients) and is a great balance of all of the macros – fat, protein, and carbs. It will leave you feeling full and satisfied without weighing you down.
It seems that everyone has their own version of an energy ball, and, well, here is mine! It’s a mixed-up love child of all of the different energy balls I have tried and includes 3 of my favorite things in life – oats, chocolate, and peanut butter. They are healthy enough to be an energy-boosting snack, and delicious enough to be dessert!
This meal is about as easy as it gets: you stick a whole chicken in a crock pot over a bed of vegetables in the morning, forget about it all day, and come home to a meal of moist chicken and flavorful vegetables. You can use the leftovers in so many ways for lunch or dinner throughout the week! And remember to save the bones to make bone broth!
This breakfast has all the flavors of fresh cinnamon rolls baked on Sunday morning, but it’s healthy enough to eat all week long. Mix it up in a jar and it’s ready to grab and go in the morning, or make it in a bowl with room to top it with puddles of cashew butter, more cinnamon, and pecans to make it an Instagram-worthy masterpiece.
I was trying to branch out to new vegetables to spiralize when I ran across the idea of doing an Asian-themed noodle broth-based bowl using turnips, and I was intrigued! Turnips look a lot like noodles, and their mild flavor blend seamlessly into a noodle bowl. It is warm and slurpy and comforting, loaded with vegetables, and uses nutrient-rich bone broth.
This recipe makes a great snack – it’s got a salty/sweet vibe to it with the perfect crunch. Pumpkin seeds are a superfood by themselves, but turmeric is the real star in this duo. It’s a super powerful anti-inflammatory with countless health benefits.
Oh, oats, let me count the ways I love thee. I eat some form of oats for breakfast about 80% of the time, and I’ve tried them about a million different ways. This recipe is moist and peanut-buttery. It is equally good fresh out of the oven, reheated, or even cold if you need a breakfast on-the-go.
This salad is a fun way to use leftover roasted veggies to make a delicious and wholesome salad. This recipe is super versatile – you can use whatever veggies you have on hand. I like to roast extra veggies for dinner one night, and take an extra 5 minutes before we clean the kitchen up to pack a few mason salads so I have lunch ready to go the rest of the week. Meal prep 101, my friends.
This recipe is a ridiculously easy, family-friendly meal that can be adapted based on what you have in your fridge, what’s in season, and your preferences. We eat some iteration of this meal just about every week. Roast extra veggies while you make this to incorporate into meals later in the week!
Eating plant-based meals does not have to be bland or difficult. This recipe can be made in about 30 minutes and with just 6 ingredients. And it’s full of flavors the whole family will love!