• Marinara Spaghetti Squash

    Marinara Spaghetti Squash

    Some days, I am in the mood for something very simple to eat. The hardest part about this spaghetti squash recipe is cutting open the spaghetti squash! It took me like 10 minutes to cut the thing open. Any tips?? After that, it was smooth sailing. Just rub some olive oil on the cut squash, sprinkle a little salt, and roast them “face down” on a baking pan in the oven for about 25 to 30 minutes. Once they start browning, you know they are done. If you have never made spaghetti squash before, it is really easy and fun to scrape the “noodles” out of the squash. Once they…

  • Southwest Quinoa Boats
    Main,  Salads,  Sides,  Snacks

    Southwest Quinoa Boats

    Romaine lettuce adds a refreshing taste to these lime-flavored quinoa boats. Did you know that quinoa is not considered a grain, but a seed? It is a very healthy food, since it is high in protein, fiber and vitamins. I like to eat it more often than rice these days. The most popular colors are white, red and black. White is the least crunchy and softer than the other colors, and it also cooks faster (in about 12 minutes). In this southwest quinoa recipe, a mix of red quinoa is tossed with chopped avocado, black beans, corn, cilantro and lime. One tip to making soft, fluffy quinoa is to cook…

  • Roasted Cauliflower Soup

    Roasted Cauliflower Soup

    I used to make cauliflower soup without roasting the cauliflower in the oven first, and once you have done both ways you will notice the difference the roasting makes in the flavor. Roasted cauliflower soup is so much more flavorful than just boiling the cauliflower raw. I like to add a hint of nutmeg to this soup, since it goes really well with the roasted cauliflower flavor. Did you know that cauliflower is high in vitamin C? It also has a good amount of fiber, making this soup a healthy choice! For a fancy presentation, save a few of your best looking roasted cauliflower florets to serve on top of…

  • Paprika Sweet Potatoes

    Paprika Sweet Potatoes, Corn, Black Beans, Egg and Avocado

    I could eat sweet potatoes every day and never get tired of them. Usually I switch the flavors around, from sweet to savory. In this oven-roasted sweet potato recipe, I use garlic powder and hot Hungarian paprika for a little kick. The black beans add a nice source of fiber, and the egg some extra protein. Avocado adds healthy fats. This is a great vegetarian dish for lunch or dinner, and goes well with any salad as a side.

  • Chocolate Almond Butter Cups

    Homemade Chocolate Almond Butter Cups

    Chocolate peanut butter cups were my favorite candy growing up. I always used to sneak some in mom’s basket at the grocery checkout! Fast forward many years later, I still love chocolate mixed with nut butters. I love to make my own chocolate almond butter cups at home, using either a medium or dark chocolate. There are no preservatives or artificial flavorings, just chocolate, coconut oil and almond butter! These almond butter cups are almost always in my fridge or freezer for a delicious snack!