Loaded Sweet Potato

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Recipe from Skinny Taste’s blog for Loaded Sweet Potato:

This is so good. A great meatless dinner. I served it with a side of chips with guacamole and salsa.


Kale, Butternut Squash and Dates Salad

I don’t have a picture again:(

Excuses include: 2 kids, slow computer, and hunger.

But…I don’t want to forget this recipe. It was so good.

Kale, chopped
Dates, chopped
Butternut squash, steamed and chopped
Onions, sliced and caramelized
Walnuts, roasted and chopped

Saute kale in 1 t. olive oil. Add dates and squash and onions. Season with salt and pepper and top with walnuts.

Optional: Drizzle with vinegar (white wine or balsamic) and a little extra olive oil.

Hominy and Bean Soup with Acorn Squash

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Jeff loved this soup. A LOT! He has been talking about it all week. I’ll have to make this again. It was inspired by a soup my mom made over the holidays. I just took out the cream and added more veggies:)

2 can hominy, rinsed and drained
1 can small red beans or kidney beans, rinsed and drained
1 acorn squash, roasted (cut in half, seed, and roast in the oven for about 30 minutes or until soft 350-400 degrees); sliced and cubed
a handful of cilantro, chopped
4 stalks celery, chopped
3 carrots, chopped
1/2 yellow onion, chopped
1 yellow squash, chopped
1 clove garlic chopped
About 4 cups vegetable broth
salt and pepper
Serve with sour cream and Monterrey Jack cheese

In a large soup pot, saute onions, carrots and celery in 1 T. olive oil. Cook for 5 minutes or until tender. Add garlic and yellow squash. Cook for 2 minutes. Add remaining ingredients, except for the cilantro. Simmer for 1 hour. Add cilantro. Serve warm with optional toppings.

Asian Salad/Rice Bowl with Tuna

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Recipe adapted from’s recipe for Seattle Asian Salmon Bowl:

I adapted them recipe based on what I had in my refriderator at the time and this recipe was still AMAZING!!! It was different, new, light, refreshing, flavorful and very impressive. I will definitely make it again and maybe for company that I want to show off for:)

I substituted tuna for the salmon as it was on sale. I’m glad that I did. It went so well with this dish. I eliminated the sprouts and sesame seeds and added chopped red pepper and thinly sliced jalapenos.

For the dressing, I also used white wine vinegar instead of rice vinegar and eliminated the mirin and wasabi because I didn’t have them. This didn’t matter as the dressing was amazing. No need to go out and buy new ingredients.

Cashew Nutella

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Recipe adapted from Brown Eyed Bakers recipe for DYI: Homemade Nutella:
Cashews were on sale so I substituted the hazelnuts for cashews. Glad I did. It was heavenly, cheaper, and way better than regular nutella. We have been eating it all week on bananas, tortillas, rice cakes and apples. I think this is one of those things I will make and always have in my fridge.

Spaghetti Squash with Sausage, Sun-Dried Tomatoes, and Spinach


This is a delicious gluten-free pasta option and its packed with flavor. Definitely should make this for company.

Spaghetti Squash
1-2 chicken sausage (Italian spicy, Parmesan, whichever), sliced or removed from casing.
3 cups loosely packed baby spinach
2 cloves garlic, coarsely chopped
1/4 cup sun-dried tomatoes in olive oil
Parmesan cheese (for topping)

Cut squash in half length-wise. Scoop out and discard seeds and pulp. Place squash, open side up, on a pan and bake in the oven at 350 for about 1 hour. Remove from the oven and let cool enough so you can touch it. Using a fork, scrape the squash to get the spaghetti.

Meanwhile, in a large skillet, cook sausage until done. Add sun-dried tomatoes and garlic. Cook for 1 minute. Add spinach. Cook until wilted. Add spaghetti squash and stir to combine. Serve warm and top with Parmesan cheese.

Peanut Butter Granola Bars



Adapted from Super Healthy Kids Blog for Grab and Go Granola Bars:

These are great for road trips or hikes! These taste like real granola bars you buy from the store. The peanut butter is strong in this recipe.

2 cups Rolled oats
1/4 cup raw pepito seeds and sunflower seeds
1/2 cup sliced almonds
1/4 tsp salt
1/2 cup natural peanut butter
1/2 cup honey
1/4 cup maple syrup
1 tablespoon ground flax
3 TBL brown sugar
1 T. coconut oilX


Combine all the ingredients into a bowl. Cover a 9X13 pan with parchment paper.  Spray with baking spray. Spread mixture into pan evenly. Bake at 350 degrees for 20 minutes. Let the bars cool for 2 hours, then cut.

Gluten-Free Pumpkin Bread



Recipe adapted from Flourless by Nicole Spiridakis.

I checked this book out from the library because the food pictures looked so good. And…who isn’t up for a little less gluten in their life these days?

I loved this recipe! It is gluten-free and fat-free!  It was dense and very hearty pumpkiny. It didn’t taste like regular pumpkin bread, which can often be too buttery, cinnamony and clovey, and taste like many other fall breads. This bread has a delicious fall flavor, tastes enough like bread, and could even be eaten with ice cream. I would definitely make it for my non-gluten friends and for my again for my gluten self!

2/3 cup pumpkin puree
1 cup ground almonds (or almond flour)
1/2 cup maple syrup
1 T. sugar
2 eggs, beaten
1 t. cinnamon
1/4 t. ground cloves
1 t. vanilla
1 t. kosher salt
1 t. baking soda
1/4 cup walnuts, chopped
top with raw pepitas and sunflower seeds

Combine all the ingredients into a large bowl. Once combine, pour batter into a greased bread loaf pan. Bake at 350 degrees for 40 minutes. Let it cool in the pan for 15 minutes.

Healthy No-Bake Cookies



Recipe from Two Peas and Their Pod’s Blog for Healthy No Bake Cookies:

We made an unhealthy version of these when I was young, but there is no need to make them unhealthy with butter. They are DELICIOUS made healthy, maybe even better! Mae and I have really enjoyed this healthy chocolate treat all week!

I didn’t have coconut so I replaced it with something else healthy, quinioa. It was great!