These little polenta cakes pack a big flavor punch! Perhaps my favorite part is that they’re crispy on the outside and chewy in the middle. They’re also seasoned from the very first step, so you can eat them plain or dip them in a sauce and they’ll be delicious either way!
Recently a few co-workers were talking about this Dill Pickle Ranch Chex Mix recipe at bettycrocker.com and how incredibly addictive it is. I absolutely LOVE dill pickles and chips, and once I finally got up the courage to try the slightly odd dill pickle chips I was completely hooked. So, naturally, when I heard how good this snack mix was, I wanted to come up with my own gluten free, dairy free Dill Pickle Snack Mix recipe so I could enjoy it too! Continue reading
Slow-cooker oatmeal is one of my meal-planning musts! Every Sunday I make a batch of this banana bread slow-cooker oatmeal (or pumpkin oatmeal! Or cherry vanilla oatmeal!). It’s incredibly creamy, and reheats perfectly throughout the week for a mid-morning snack that keeps me full till lunch.
Soup season is my jam! Nearly every week I make a big batch of soup or chili and Eric and I eat it for lunch all week. It’s simple, comforting and soooo delicious! Plus, during cold and flu season, I like to think a little hot broth and a dash of turmeric helps to boost my immune system!
One of my go-tos is a basic homemade vegetable soup, like the chicken noodle soup you might eat when you’re sick. It’s a perfect way to use up any vegetables or beans that might go bad soon and it’s hearty and healthy. Once I make this basic recipe, I add to it based on what I have around.
Extra lentils? Toss ’em in! Water from pasta made the night before? You bet I save that and add it to the pot! It makes for a new flavor every time, which keeps this soup exciting.
I just love it when my picky friends enjoy a raw, vegan dish that I’ve made! My taste testers loved this, despite their original skepticism. But, I was skeptical of these faux noodles at first, too.
This zucchini noodle (zoodle) salad is yet another good replacement for traditional pasta salad (just like my broccoli, white bean and spinach salad!) at a potluck or picnic. With these flavors you won’t even miss the wheat. My friends love it and are shocked at how many veggies they can eat when they’re drizzled with a tangy dressing!
I absolutely love egg dishes because you get the freedom of making them your own. My recipe below can be made lots of different ways to customize it for your family’s tastes and needs with whatever ingredients you have on-hand. I like to make frittatas for when we host brunch or overnight guests or just to plan ahead and have breakfast ready for the week! Continue reading
This salad is easily a satisfying meal on its own. You get your greens, plus fiber and protein from the sweet potatoes, quinoa, and chickpeas. The dressing is bright and so delicious. If you’re eating with carnivores, my hubby says this recipe is great alongside a baked chicken breast.