Whether you are dairy free, vegan, or just looking for a change - this lasagna recipe needs to meet your dinner table! This lasagna uses a faux ricotta cheese made from tofu and hummus. Sounds strange - it's not, I promise. The Vegan Stuffed Shells are a huge hit around here. But, some of you … Continue reading Vegan Vegetable Lasagna
When in a stay-at-home order <COVID-19>, bake more cookies. I think that's how this works, right?! I've been wanting to make an almond butter chocolate bar cookie for awhile now, so here we are. These guys were inspired by a family favorite, Oatmeal Carmelita cookies, that have an oatmeal cookie base, layered with caramel and … Continue reading Dark Chocolate Almond Butter Bars
The beauty of this meal - you can use whatever you've got. In these COVID kitchen days, we want to try to minimize our trips to the store - which means, keeping more foods with a longer shelf life around. Like dried grains, beans, pasta - frozen protein items like fish, chicken, and shrimp - … Continue reading Build-a-Bowl + Lemon Dijon Vinaigrette
Much like your favorite early 2000's DJ...... I take requests! These muffins were a solid request from a devout blender muffin fan. I hope you all have the essentials in your well stocked cupboards to throw some of these together this week. What's easier than tossing all the ingredients into the blender and flipping a … Continue reading Blender Apple Cinnamon Muffins
Spicing up meal time one stuffed sweet potato at a time! Each sweet potato is stuffed with chicken - kale - homemade chipotle sauce - black beans - cheese. Or, customize it to whatever meets YOUR nutrition needs. The recipe lends itself to meal prep and/or make ahead meals. Then, throw them together and warm … Continue reading Chipotle Chicken & Kale Sweet Potatoes
