Listen, things are busy around here, so I’m not going to write a long-winded post. For some reason I feel you’re not sad about that. And honestly, I’m cool with that. I simply want to bring you this awesome recipe so that you have it in time for the holidays. So here it is, my recipe Easy Roasted Root Vegetables!
“I don’t like it!” This is the sentiment shared with me after the little sous chef sampled her first bite of pumpkin pie. “What? Are you serious?” was my reply. I just couldn’t fathom that my little sugar monster wouldn’t like pie. But she made it clear that she never wanted anything to do with pie ever again. Oh the horror! But I’ve got a little trick up my sleeve this year. It’s called Whipped Pumpkin Pie Bites.
Sometimes the side dish is the main event. Has that ever been your experience? You sit down to a meal, looking forward to the main dish, only to be completely stunned then completely infatuated with the side dish instead? I love when that happens! I set out recently to make a really fabulous meal, but when all was said and done, the Roasted Brussels Sprouts stole the show. And honestly, I wasn’t sad about it.
Do you ever eat something and think, “Wow! I love that!?” It hits all of the right flavor buttons and you just fall in love. I get it, because it happens to me too. One of the things I love the most about these moments is the inspiration that comes from them. I feel the need to try and re-create those flavors at home! This time, the moment came when I experienced Mojo Rojo.
You can certainly buy chicken noodle soup from a can. And it’s certainly going to taste “okay.” And that’s totally fine when you’re feeling sick and don’t care about taste. But what about when you crave chicken noodle soup and you’re not sick? If you’re me, that canned stuff just won’t do. That’s why I created my version of Homemade Chicken Noodle Soup. Because we all deserve delicious soup! Want to see me make it!? Head over to my feedfeed tv channel, Lunch & Learn, to watch!
A little over a year ago I posted a recipe for breakfast cookies. I liked that recipe so much, I decided to re-create the recipe with a seasonal twist, by adding pumpkin to it. And I have to say, I’m pretty pleased with how these Pumpkin Breakfast Cookies turned out!
I love pumpkins. There. I said it and now it’s out of the way. I’m not sorry about it either. Because pumpkins are 100% awesome and they 100% make me happy. So happy that nearly all of the Halloween decorations in my house involve a pumpkin somehow. Beyond looking at them, I also love to eat them. And while I love a yummy sweet treat made with pumpkin, I also dig the savory stuff. Enter this Pumpkin Spice Lentil Soup!
It’s been awhile since I made granola. And for some reason Fall always inspires me to get back to making it. Something about the warm, cozy smell it has while baking makes it feel like autumn is finally here. This Cranberry Pecan Granola certainly celebrates the season with lots of toasty pecans and sweet-tart cranberries. It’s an easy recipe to make and an easy recipe to love!
‘Tis the season for pumpkins, but I’m making banana bread. Not because I don’t love pumpkins, but because I had bananas and well, you know the saying, “if you’ve got brown bananas, you must make banana bread.” What? That’s not a saying? Oh well, it is in my world. And I love bananas and banana bread as well as oats and chocolate chips – so yeah, here comes Chocolate Oat Banana Bread!