To Make / Seasonal Fall Flatbreads


     Good morning! I'm back with a yummy seasonal flatbread for you all today! Sweet potatoes, bacon, spinach, and asiago/parm cheese are all you need to put together this simple meal. Get the how-to below!


- 1 garlic naan flatbread

- cooked bacon

- cooked sweet potato

- fresh spinach

- shredded parmesan + asiago


1. Preheat oven to 400, and assemble your flatbread with as much or as little toppings as you'd like! (Bailey likes a lot of cheese, just like her mama.)


2. Bake for 10 minutes, until crust is just crispy enough and cheese has melted.


3. Slice up and serve warm. Enjoy!

To Use Your Leftovers


     Hello! I don't know about you, but every year, my favorite thing to make for Thanksgiving is cranberry sauce. I just can't stand the thought of people eating that weird canned jelly thing, when you can make your own fresh sauce so easily. I know some people prefer the gelatin kind, but you can't deny that a nice homemade cranberry sauce, that isn't filled with preservatives and sugar, has more merit. This year, and every year, I had some leftover. I even still have fresh cranberries to make more if I want! Anyways, I decided to put it to good use, and smear it on a flatbread. SO GOOD. Get the recipe below!


- a flatbread

- goat cheese

- cranberry sauce

- kale


1. Preheat oven to 400, and assemble your flatbread. I start with a base of cranberry sauce, then top with kale and goat cheese.

2. Bake in the oven for about 7 minutes. Slice and enjoy!