Fall Sweet Potato Salad

Fall Sweet Potato Salad Recipe - This fall-inspired sweet potato salad has such surprising and delicious flavors, you'll definitely find yourself going back for more! White sweet potatoes lend tasty sweetness, contrasted by crunchy celery, red onion and fresh thyme. Stir in some cranberries and you've got a hit!

Three words: sweet potato salad. Crazy, right?! Like, is it cold mashed potatoes? Kind of. But in the best way and I swear you’ll love it.

Before you bypass this sweet potato salad recipe, hear me out. If you don’t like regular potato salad, you’re in luck! This side dish is completely different than what you’re probably imagining: no hard-boiled eggs or mayonnaise, which can both be a turnoff to some people. Instead, this fall-inspired side is basically mashed white sweet potatoes dotted with celery, red onion, dried cranberries and finished off with some fresh thyme leaves. Yes, you read that right: sweet potatoes! It’s an indescribable, tasty dish, so I hope you’ll try it yourself! Continue reading

Mini Frittatas (Paleo, Dairy Free)

Mini Frittatas with Sweet Potatoes and Rainbow Chard - These cute miniature frittatas are the perfect egg dish to serve a paleo, vegetarian or dairy-free family member or friend! They're delicious, portable and easily made ahead and reheated throughout the week.

I love a good egg bake, and since going gluten- and dairy-free frittatas are always my go-to. These mini frittatas are super fun to serve when you have guests, or to make ahead of time to heat up in the microwave throughout the week.

Egg dishes are so versatile because you can really add whatever you have on-hand. I love to make a giant batch of my signature roasted sweet potatoes to eat for breakfast during the week, so naturally I had some to throw into this recipe.

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Roasted Brussels Sprouts

Roasted Brussels Sprouts recipe - The perfect gluten-free, vegan side dish for dinner! I highly recommend serving with honey-sriracha aioli.

Brussels sprouts are one of those foods that kids announce they hate before they’ve ever tried them because lots of people just think they’re gross. I was one of those kids, but I’ve since had the courage to taste them and dang! Was I wrong. The best way to get people excited to eat them? Make these roasted Brussels sprouts and serve with flavorful vegan honey-sriracha aioli for dipping!

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