Recent Posts

Italian Sloppy Joes

Italian Sloppy Joes

What’s better than a sloppy joe on a rich slice of Texas toast topped with melted provolone cheese?  This is an open faced sloppy joe your family is sure to devour.  For a low carb version you can dish the sloppy joe mixture over roasted 

Tahini Tuna Melt on a Zucchini and Squash Flatbread

Tahini Tuna Melt on a Zucchini and Squash Flatbread

I love tuna melts and this tuna melt is loaded with veggies and rich with flavor.  Ingredients: Flatbread- 1 yellow squash 1 zucchini 1 egg ½ teaspoon cumin Tuna Salad- 2 tablespoons tahini 5 ounce can tuna 1 garlic clove 2 tablespoons lemon juice 1 

Pumpkin Energy Balls

Pumpkin Energy Balls

I have been in a pumpkin mood this week, so why not start my day with a pumpkin energy ball too?

Ingredients:

½ cup pumpkin puree

½ cup almonds

¼ cup raw pecans

½ cup old fashioned oatmeal

1 scoop vanilla protein powder

¼ cup unsweetened shredded coconut

1 tablespoon pure maple syrup

½ cup large pitted dates

2 teaspoons pumpkin pie spice

Directions:

  1. Add dates, almond, and pecans to a food processor.  Pulse to chop.
  2. Add oatmeal, protein powder, pumpkin pie spice, coconut, and maple syrup.  Pulse to mix.
  3. Use a cookie scooper to form balls.  These will be sticky. You can refrigerate if they are too sticky to cooperate. 
  4. Store in an air-tight container. 
  5. Enjoy!
Pumpkin Apple Pie with Whipped Cream

Pumpkin Apple Pie with Whipped Cream

Pumpkin pie on top of apple pie! This is definitely an unusual pie, but it isa lovely combination of two fall pies. Recipe adapted from Food Network Ingredients: 1 store bought pie crust 15 ounces pumpkin puree ¼ cup stevia or ½ cup granulated sugar 

Mushroom and Veggie Quesadilla or Open Faced Tortilla

Mushroom and Veggie Quesadilla or Open Faced Tortilla

Cheesey mushrooms and veggies = Yum!  This dish is simple to make, filling, and full of ooey gooey goodness. Ingredients: 2 extra large tortillas or 4 whole wheat tortillas 2 cups kale 1 pound white mushrooms 1 bell pepper diced ½ onion sliced 1 jalapeno 

Chocolate Peanut Butter Avocado Pudding

Chocolate Peanut Butter Avocado Pudding

I’ll admit I am almost always craving something sweet in the evenings.  This sinfully delicious pudding tastes divine and comes together in no time.  Made with avocado, banana, peanut butter, pure maple syrup, and Dutch cocoa it tastes much more decadent than it is.

Ingredients:

1 ripe avocado

1 ripe banana

1/3 cup peanut butter (I used BetterNButter)

¼ cup pure maple syrup

1/3 cup Dutch cocoa or other unsweetened cocoa

Toppings: 1-2 diced Reese’s, peanuts, chocolate or peanut butter chips

Directions:

  1. Add all ingredients to a food processor.  Pulse until smooth.
  2. Transfer to an air-tight container and refrigerate to cool and set.
  3. Divide into bowls to serve.
  4. Eat as is or add a few toppings to really make the flavors pop.
Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

Lasagna is a perfect meal to prep ahead of time.  This vegetarian lasagna features roasted spaghetti squash, basil rich cottage cheese filling, and a marinara sauce loaded with sauteed kale and onions.  Ingredients: 1 spaghetti squash ½ sweet onion finely chopped 4 garlic cloves 4 

Pumpkin Protein Waffles

Pumpkin Protein Waffles

Pumpkin spice is the perfect fall flavor.  These protein loaded waffles are nutritious and delicious. Recipe adapted from Food Network Ingredients- 1 cup old fashioned oats ¾ cup low fat cottage cheese ½ cup canned pumpkin puree ½ cup almond milk 1 scoop vanilla protein 

Garlic and Herb Sweet Potato Fries

Garlic and Herb Sweet Potato Fries

Sweet potatoes are one of my favorite side dishes.  These grilled sweet potato wedges are enhanced with fresh herbs.

Recipe adapted from Food Network

Ingredients:

1 sweet potato peeled

1 tablespoon olive oil

1 clove garlic

1 teaspoon fresh thyme leaves

1 teaspoon flat leaf parsley

Directions:

  1. Add sweet potato to a pot and cover with 2 inches of water with 1 teaspoon of salt.  Bring to a boil.  Boil for 10-15 minutes until tender but still firm. Drain and let cool.
  2. Add ½ tablespoon olive oil, garlic, thyme, and parsley to a small sautee pan.  Heat on high for 1 minute.
  3. Cut sweet potato into wedges.
  4. Drizzle remaining olive oil over sweet potato.  Grill the wedges on high for 6 minutes turning at least once.
  5. Transfer grilled sweet potatoes and roasted herb mixture to a bowl.  Mix to coat the sweet potatoes.
  6. Enjoy!
Steak and Vegetables Sheet Pan

Steak and Vegetables Sheet Pan

On busy weeknights Sheet pan dinners are a lifesaver.  You can alternate the vegetables in this dish, but either was it is simple and delicious. Recipe adapted from Food Network Ingredients: 1 bell pepper sliced ½ onion sliced 1 cup cherry tomatoes 1 pound Brussels