To Make / Hummus Wraps!


      Hi there! I've been looking into lunch options that aren't just cheese and apples, but are equally as quick and healthy. I wanted something that Bailey would also try, and as she's an adventurous eater, so we landed on hummus wraps! They are flavorful and just filling enough for lunch time. Get the recipe below!


- wheat tortilla wraps

- cooked chicken

- hummus (we try a lot of different ones, but went with red pepper this time!)

- lettuce

- any other topping you'd like (we had some scallions to use up!)


1. Smear some hummus on your wrap.

2. Top with your veggies and chicken.

3. Roll into a wrap and enjoy!

To Make / Pesto Grilled Cheese


     Hi there! With spring comes fresh flavors, and one of my favorites for the warmer months is pesto! I'm not sure what it is about the sauce that I associate with warmer weather, maybe how well it pairs with crisp white wine? Regardless, I can't get enough of it, and love finding ways to use it other than just as a pasta sauce. Today, we have it in the form of a grilled cheese! I paired it with yummy scallions from the farmers market, and melted provolone (which literally goes well with anything you pair it with). Get the recipe below!


- Ezekiel bread (or any that you like!)

- scallions

- provolone

- 1 tbs. of pesto


1. First, chop your scallions, discarding the fronds and most of the white part.

2. Spread your pesto on your bread, then top with scallions and cheese.

3. Grill til golden, and enjoy!

To Make / Rosewater Strawberry Waffles


      Hi there! I've recently become obsessed with rosewater, and had been wanting to incorporate it into food ever since. It's the perfect compliment to anything sweet, so when I stumbled upon this recipe on Pinterest, it seemed like an excellent opportunity to try it out! Get the recipe below!


- 1/2 cup of AP flour

- 1/2 tsp. of baking soda

- 1/2 tsp. of baking powder

- 1/4 tsp. of salt

- 2 eggs

- 2 tbs. of honey

- 3 tbs. of greek yogurt

- 1/4 tsp. of vanilla

- 1/2 tsp. of rosewater

- 1/2 cup of strawberries


1. Whisk together flour, baking powder, baking soda, and salt in a mixing bowl. Add in your greek yogurt, vanilla, honey, rosewater, and eggs. Lastly, fold in your strawberries.

2. Pour your batter into your greased waffle iron, and cook for about 4 minutes, then flip and cook for another four minutes. Top with greek yogurt (pictured here) or whatever you like, and enjoy!

To Make / Stuffed French Toast


     Hi there! Over the weekend, I made some delicious stuffed french toast using the super healthy Ezekiel bread, and it was too good not to share! The recipe is simple, tasty, and as healthy as possible using greek yogurt cream cheese along with the sprouted bread. Check it out below!


- two slices of Ezekiel bread

- half a cup of greek yogurt cream cheese

- one egg

- 1 cup of almond milk

- cinnamon

- 3/4 cup of blueberries

- honey


1. Grease a skillet, and whisk together your egg, almond milk, and cinnamon. Soak each slice of bread on both sides for about 15 seconds each, and cook in the skillet over medium heat for a couple of minutes on both sides, and set aside.

2. Meanwhile, also cook up a blueberry compote by smashing your blueberries in a small skillet and drizzling with honey. Cook for about 8 minutes over medium heat and set aside.

3. Assemble by spreading your cream cheese between the two bread slices like a sandwich. Top with the compote and you're good to go! Enjoy!

To Brew / Iced Hibiscus Tea Latte


     Hi there! I'm officially on the cold brew train this spring, and while I have already made my favorite cold brew coffee, I also wanted to try cold brewing tea! I picked a yummy hibiscus flavor, and got to (super easy) work. Get the recipe below!


- one large hibiscus tea bag

- 3-4 cups of water

- 1 tbs. of honey

- ice

- almond milk


1. Brew the tea topped with the water overnight in the fridge. Pour over ice, then add your honey.

2. Stir, then pour in your milk!

3. Stir again!

4. Add your favorite straw and enjoy!

To Bake / Bread


     Hi there! I'm a major bread lover, as it goes so well with wine and cheese, and I am always down to made various kinds at home. Bread making is a process for sure, but with so few ingredients, it's relatively simple. I've made focaccia and sourdough, but hadn't made country white, when I stumbled on this recipe from Homesong. I'm not one for excessive elbow grease when it comes to cooking, since I consider it something that should be soothing and creative, so this no no-knead option sounded perfect! Get the recipe below!


- 3 cups of AP flour

- 1/4 tsp. of yeast

- 1 1/4 tsp. of salt

- 1 5/8 cup of water


1. Combine flour, yeast, + salt in a large mixing bowl. If you have a stand mixer with a dough hook attachment, I recommend using the bowl that goes with that. Add your water, cover the bowl, and let it rest on top of your fridge for 12 hours.

2. Turn the dough into itself a couple of times, and let rest for another 15 minutes.

3. Shape the dough into a oval/ball, and wrap in a cloth towel. Let rest for 2 more hours.

4. Preheat your oven to 450, and place your dough in a baking dish.

5. Bake for 30 minutes covered, 30 minutes uncovered, until the bread has a crisp golden crust.

6. Let cool, then slice and serve with butter, jam, cheese, or whatever you like. Enjoy!

To Make / Overnight Oats


      Good morning! Today, I just wanted to share a delicious overnight oats recipe! This is great to make on a Sunday for meal prep, to have on hand all week for breakfast. It was chocolatey and full of nutritious steel-cut oats, perfect for a healthy breakfast. Get the recipe below!


- 2/3 cup of greek yogurt

- 1 cup of steel cut oats

- 1 1/3 cup of almond milk

- 2 tbs. of chia seeds

- 1 tsp. of vanilla extract

- 4 tbs. of almond butter

- 4 tbs. of cocoa powder

- 2 tbs. of honey


1. Combine all ingredients in a mixing bowl.

2. Pour into jars and refrigerate overnight.

3. Top with cacao nibs or whatever you like, and enjoy!

To Make / Truffles


     Happy Valentines Day! Today, I'm sharing this yummy and healthy truffle recipe, as everyone needs some chocolate on this day. Get the recipe below!


- 2 cups of soft dates

- 2 tbs. of cocoa powder

- 1 tbs. of liquid coconut oil

- 1 tbs. of almond butter

- 1 tsp. of vanilla

- 2 squares of dark chocolate, melted

- sea salt for topping


1. Blend together dates and cocoa powder in a food processor.

2. Add remaining ingredients (except sea salt) and blend until smooth.


3. Scoop out the dough, and roll it into balls. Then, coat with cocoa powder and top with sea salt.

4. Store in an airtight container in the fridge, and enjoy!

To Bake / White Lasagna


     Good morning! Brett is a big fan of Italian cuisine, the theory being that "what's better than cheese, carbs, and sauce?". It usually combines all of those things, which happen to be his favorites. Because of this, I'm always looking for new Italian dishes to make for him, since the routine of Chicken Parm (which is my personal favorite), Classic Lasagna, and Moscatcholi pasta gets a little old after awhile. I struck gold when I found this white lasagna recipe, and as you can probably guess, it was a big hit with Brett. Get the recipe below!


- 1 stick of butter

- 2 garlic cloves, minced

- 1 tsp. of basil

- 1 tsp. of oregano

- 1/2 tsp. of salt + pepper

- 1/4 cup of flour

- 2 cups of milk

- 2 cups of broth

- 1 cup of shredded mozzarella

- 1 cup of grated parmesan

- 2 cups of ricotta

- 2 cups of shredded provelone

- 1 box of lasagna noodles

- 3 pieces of bacon

- cooked ground beef (optional)


1. First, preheat oven to 350 and grease a lasagna dish. Cook your noodles according to the package and set aside, then start your sauce. For the sauce, melt the butter in a medium sauce pan, then add your garlic and seasonings and cook for about 30 seconds. Whisk in the flour and cook for 1 minute, then slowly add the milk and broth. Bring to a boil and stir in the mozzarella and parmesan until melted. Set aside.

2. Mix together your provolone, beef or whatever filling you like, and ricotta.

3. Assemble your lasagna by coating the bottom of the dish with 1/4 of the cheese sauce, then adding a layer of noodles. Then, spread the ricotta mixture on top, add another 1/4 of the cheese sauce, and top with another layer of noodles. Spread the last of the ricotta mixture on these noodles, add another 1/4 of the cheese sauce, top with the last of the noodles, and pour the rest of the cheese sauce on top.

4. Top with more shredded cheese and torn strips of bacon.

5. Bake for 45 minutes uncovered, then let cool for 20 minutes before serving. Enjoy!

To Bake / Avocado Chocolate Cookies


     Good morning! I love a healthy dessert recipe, as you all know, and one weekend, I wanted something very chocolatey, in cookie form. I've made avocado pudding before, and found this recipe for a cookie version. They turned out so good and yummy! Check out the recipe below!

Ingredients: yields about 10 cookies

- 3/4 cup of ripe avocado

- 1/2 cup of sugar

- 1 egg

- half a bar of dark chocolate, chopped

- 1/2 cup of cocoa powder

- 1/2 tsp. of baking soda


1. Preheat oven to 350, and in a mixer, blend your avocado and sugar together. Then, add the egg, cocoa powder, and baking soda.

2. Add in your chocolate chunks, and using two spoons, drop balls of batter onto a parchment paper lined baking sheet.

3. Bake for 10 minutes, let cool, and serve. Enjoy!

To Bake / Vegan Eggnogg French Toast


      Good morning! I'm a big fan of french toast, and have been wanting to do a french toast bake for awhile now; so a couple of weeks ago, I found a vegan eggnog version, and tried it out immediately! I'm not vegan, but I enjoy using vegan ingredients in place of meat and dairy when I think those components aren't necessary. I will definitely always pick a real burger over a veggie one, but when it comes to replacing regular milk with plant or nut based milk, or switching out eggs for banana to achieve a chewy texture, I have no problem doing that. This recipe uses coconut milk and banana in place of regular milk and eggs, and it turned out the same as any other french toast! Get the yummy recipe below!


- four slices of any fluffy bread

- a can of coconut milk

- 1/3 cup of almond milk

- a banana

- a tbs. of nutmeg

- a tbs. of vanilla


1. Preheat oven to 375, and blend all ingredients (except bread) in a blender until smooth.

2. Half your slices of bread, and arrange them in a sprayed baking dish. Pour batter evenly over bread, and bake for about 45 minutes to an hour.

3. Let cool and grab your maple syrup.


4. Serve and enjoy!

For Sweet Potatoes / A Skillet


     Hi there! My love of sweet potatoes is still going strong, so I wanted to share a great brunch/breakfast option today! The savoriness of sweet potatoes is welcome at any time of day, for me. Especially if you throw an egg on it, along with crumbled goat cheese. Check out the recipe below!


- half a sweet potato

- 2 cloves of garlic

- 2 tbs. of olive oil

- 1 tsp. of smoked paprika

- 1 tsp. of cumin

- 1 egg

- 1/2 cup of crumbled goat cheese


1. Cube your sweet potato, and mince your garlic (I use a garlic press, highly recommended!).

2. Saute your garlic in olive oil for 1 minute, until fragrant. Then, add in your sweet potatoes and spices. Cook covered for about 15 minutes over medium high heat, or until sweet potatoes soften.

3. Crack an egg in the middle of the skillet and let fry, covered, until top of yolk has whitened (about 5 minutes). Remove from burner and top with goat cheese. Enjoy!

To Make Ratatouille


     Hi there! I've always wanted to make ratatouille, and a frigid winter seemed like the perfect opportunity to roast a full pan of veggies. Ratatouille is super simple and healthy (that's all those veggies!), and it's the perfect thing to throw on pasta, toast, or meat. Get the recipe below!


- 1 eggplant

- 1 tomato

- 1 red pepper

- half a red onion

- 1 zucchini

- 1 tbs. of rosemary

- 8 cloves of garlic

- 1 tbs. of thyme

- 2 tbs. of olive oil

- 1 tbs. of balsamic vinegar


1. Preheat oven to 375 and chop and all of your veggies! Quarters and slices will do.

2. Spread all veggies and garlic onto a baking pan, and drizzle with olive oil, balsamic vinegar, and herbs. Bake for about 50 minutes, or until veggies are soft.

3. Remove from oven and let cool, then serve how you like! I picked a gluten-free pasta and sprinkled some Parmesan on top. So good. Enjoy!

To Make a Smoothie / Kale-Apple


       Hi there! There's not much more refreshing than a crisp smoothie. Smoothies are one of the best ways to get the vitamins and nutrients you need from veggies and fruits, and are probably the best choice for those who don't really like vegetables. Just throw some kale in your smoothie and it will still taste like fruit! I drink them regularly, and am about to introduce them into Bailey's regular diet. Check out one of my current favorite recipes below!


- a handful of kale

- half and apple, sliced

- a peeled banana, sliced

- 1 cup of almond milk

- 1 tbs. chia/flax seed blend


- Place all ingredients in a blender, and blend until smooth.

2. Pour into a tall glass, and enjoy!

To Make Soup / Cauliflower


      Good morning! I made the tastiest soup a couple of weeks ago, and I have the recipe for you today. It's a roasted cauliflower soup with smoked paprika and cumin, adapted from this recipe at Joy the Baker. I ate all of it within two days, it was so good! Get the recipe below.


- 1 head of cauliflower

- 1 clove of garlic

- half an onion, diced

- 1 tsp. of cumin

- 1 tsp. of smoked paprika

- 2 tbs. of olive oil

- 2 cups of chicken bone broth (or any kind of broth to make stock!)

- 3 tbs. of butter

- 1/4 cup of greek yogurt


1. Preheat oven to 375, and season your cauliflower with cumin + smoked paprika and drizzle on olive oil. Place on a baking sheet, and roast for 25 minutes.

2. Warm more olive oil in a soup pot and cook onions for about 5 minutes, then add in your garlic, roasted cauliflower florets, and broth. Simmer over medium heat for about 15 minutes, then slowly puree in a blender in batches until smooth. If you try to do it all at once, the heat from the soup will become too pressurized with the blender lid on and will push the lid out when you turn it on, so be sure to do it in batches.

3. Return the soup to the pan, and stir in greek yogurt. Pour into bowls and enjoy!

For Doughnut Holes


     Good morning! Every year, my dad makes cinnamon rolls on Christmas Morning, and this year, I wanted to find a way to do the same, but with my own twist. I had recently been given this mini muffin/doughnut hole pan and had been dying to try it out! I realized that one could easily just roll the cinnamon roll dough into little balls and bake them that way instead of the traditional way, and set out to create my cinnamon roll doughnut holes. It's so easy, and I can't believe I didn't think of it sooner! Get the recipe below!


- one can of cinnamon rolls


1. Spray your doughnut hole pan with cooking spray, and roll out the cinnamon roll dough into doughnut hole sized balls.

2. Bake as instructed on the can.

3. Drizzle with glaze and serve with hot coffee. Enjoy!

For a Latte


     Hi there! A chilly day like today calls for a latte, and I've got a new flavoring to try: Salted Nutella! It's so so good, and I got to try making homemade nutella, which is delicious. Check out the recipe below!


- coffee

- almond milk

- Nutella

- sea salt


1. In a small pot, boil almond milk, then whisk in salt and Nutella.

2. Pour mixture into a cup of coffee and stir.

3. Froth in a blender, and serve hot. Enjoy!

To Make Grilled Cheese


     Hi there! Today, I'm sharing a fun and spicy grilled cheese combo, to warm you up now that it's freezing outside. Grilled Cheeses go so well with soup, it's almost a cliche. This poblano + bacon filled version is now exception, and was the perfect compliment to my butternut squash soup the other weekend. Get the recipe below!


- sourdough bread

- bacon

- a poblano pepper

- white cheddar cheese

- mayo


1. Slice up your poblano, and saute it in olive oil over medium high heat until slightly blackened.


2. Mayo-up two slices of sourdough, and fill both pieces with your ingredients. Then grill in a skillet over medium heat, until both sides are brown and the cheese is melted.

* Fun tip: to get the cheese to melt faster, place a lid on your pan while it's grilling to create a steam dome. The built up steam will get the cheese all gooey!

3. Once golden on both sides, slice the sandwich down the middle and serve. 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!