Being home on maternity leave means watching a lot of the food network channel. That can be pretty detrimental to my diet considering it makes me hungry ALL…THE…TIME.
The only time I ever had orzo pasta growing up was in rice pilaf. Those tiny little grains of pasta were always my favorite part of the rice and I would try to pick them out and save them for the end.
Fall is definitely upon us! And as I have mentioned before – it’s NOT my favorite season. Everyone just seems to love fall – the colorful foliage, the cooler weather, football, blah blah blah and I get it, I really do.
Granola is one of my favorite power snacks. Full of protein, healthy carbs and with a slight sweetness and plenty of crunch, it’s my go-to snack recipe.
I originally made this sweet potato casserole for Thanksgiving last year. This was by far the favorite of all of the sides I made (which included: Cashew Creamed Kale, Quinoa Cornbread and Maple Roasted Brussels Sprouts with Toasted Pecans & Dried Cranberries).
A few weekends ago, some of our best friends came into town to visit. And what better way to treat some wonderful friends than to a pan full of deliciousness for breakfast? Especially when they are the kind of friends that love to eat as much as you do (judgement-free zone!).
I was browsing Pinterest the other day and I came across a fun infographic that illustrated the countless benefits of coconut oil. I always have coconut oil on hand and I use it occasionally, but the more I read about the advantages of coconut oil – especially when it comes to our health – the more I started to crave cookies. Ha!