Summertime is finally here and that means we’re eating lots of delicious, savory salads! Fennel has an unmistakable fresh, licorice flavor that pairs wonderfully with the roasted potatoes, parmesan cheese, and a squeeze of lemon. I recommend eating this salad on an outdoor patio, deck, or yard with a glass of dry Italian Sauvignon blanc!
This breakfast bowl is cold, green take on the Peanut Butter Banana Smoothie recipe. This breakfast bowl comes together quickly since all ingredients are added to the blender at once, and is a perfect option for busy mornings. Topping with homemade or grain-free granola (recipe coming soon!) and blueberries adds delightful texture, color, and crunch. It’s also a great way to get in your first serving of healthy greens!
When you think of pesto, you probably think of basil. However, pesto can be made of all different types of leafy greens and herbs. Basil makes me think of summertime and I wanted to create a winterized version. I substituted winter herbs like rosemary, sage, and thyme in place of basil to create a more cozy pesto that can accompany your favorite salad, pasta or risotto dishes, sandwiches, crackers, cheese, and hors-d’oeuvres. Get creative! You may also just want to eat this pesto with a spoon… 😉It’s delicious.
While this quiche is technically crust-less, the sweet potatoes brown and crisp to help make up the difference. This is my go-to breakfast dish if I have several guests over and especially for Christmas morning when you need something scrumptious and filling but don’t have time to prepare something extravagant. The best part? This can be assembled the evening before!
Fudge has always been a favorite treat of mine. Whenever I pass one of those boutique chocolate shops making fudge in the window I can’t help but stop. Smell. And go in and buy some! In recent years, my diet has prompted me to create my own. What’s unique about this recipe is that all sugar comes in the form of dates! Using rich, dark unsweetened chocolate cuts out the refined sugars and milk products. Go on, have several fudge squares!
Because these croutons are nut-free, people with nut allergies can also enjoy them. Add them to any and salad you choose, top a warm soup with them, or simply snack on them like crackers! You won’t be disappointed. 🙂
In all honesty, this recipe was created by my husband, Weston. Many mornings, he takes charge of breakfast and will make these delicious hash browns with scrambled or fried eggs and seasonal fruit. After the meal, we remain full for the entire day until dinner-time! These hash browns are also great as an appetizer or afternoon snack. Think spicy French Fries!