Gluten Free Texas Kolaches

 
Gluten Free Texas Kolaches
 

Ever since we found out my husband had Celiac disease, he's been begging me to find a way to make some Gluten Free Texas Kolaches. (Around here, we grew up with meat and other things stuffed inside dough being called a kolache.) These are melt in your mouth delicious and have a hidden sweet treat inside for the perfect salty/sweet combo!

This recipe was sponsored by Natural Delights Medjool Dates. All thoughts and ideas are my own. 


Gluten Free Texas Kolaches

Gluten Free Texas Kolaches

Yield: 6 kolaches

1 batch Gluten Free Cheese Roll Dough

12 Natural Delights pitted medjool dates

4 oz. uncured sausage of choice (You can use chopped up sausage or small mini links as shown)

Melted butter or coconut oil

Prepare cheese roll dough as directed here (or use a store bought mix.) Refrigerate the dough for at least 2 hours. Once chilled and firm, using wet hands divide the dough into 6 balls and then flatten each ball into a circle, getting them as flat as possible.

Carefully slice open (vertically) 12 medjool dates. Place as much chopped sausage (or a small link) inside one medjool date, and then top with another sliced medjool date completely surrounding the sausage. 

Take one dough circle and wrap it around a stuffed medjool date, pinching at the seems to seal the date and sausage inside. Repeat with the other 5 circles. Place the dough balls in the freezer and freeze for at least 4 hours or until frozen through. 

Remove the frozen dough balls from the freezer. Brush each with a small amount of butter or coconut oil. and arrange on a parchment lined baking sheet. Bake on 350 for 20 minutes. Remove from the oven and let cool for 5-10 minutes before eating. Enjoy!

Store in the refrigerator for up to 5 days, or freeze. 

 
Gluten Free Texas Kolaches
 

Gluten Free Peanut Butter Chocolate Mini Cheesecakes

 
Gluten Free Peanut Butter Chocolate Mini Cheesecakes
 

These Gluten Free Peanut Butter Chocolate Mini Cheesecakes are perfect for any gathering, or just a night at home. With such a simple, high fiber and high protein crust, thanks to the Darj 

This recipe was sponsored by Zing Bars. All ideas and thoughts are my own. 


Gluten Free Peanut Butter Chocolate Mini Cheesecakes

Gluten Free Peanut Butter Chocolate Mini Cheesecakes

Yield: 6 mini cheesecakes

2 Dark Chocolate Peanut Butter Zing Bars (Shop here and use code MILKNHONEY10 for 10% off your order!)

1/2 cup soft goat cheese or cream cheese

1/4 cup all natural peanut butter

1 tsp vanilla extract

3 Tbsp maple syrup

1 egg

Have all ingredients at room temperature.

Preheat your oven to 350 degrees. Crush/crumble the Dark Chocolate Peanut Butter Zing Bars into pieces. You can do this by hand, and just heat them up in the microwave for 10-15 seconds first. This helps get them nice and soft. Line a small muffin tin with 6 silicone liners. Press the bars into the bottom of the liners, making sure to spread it all the way to the edges. 

Add the remaining ingredients to a small food prcoesser or blender and process until pureed (about 10-15 seconds). Spread the mixture into the liners over the Zing Bar crust. Bake at 350 degrees for about 15 minutes or until the center starts to firm up and forms a crust. 

Remove the pan from the oven, and then carefully transfer the silicone liners to a cooling rack. Let them cool completely. Transfer to the refrigeratir and chill for at least 4 hours. Enjoy!

 
Gluten Free Peanut Butter Chocolate Mini Cheesecakes
 

Kale & Beet Grilled Cheese Sandwiches

 
Kale & Beet Grilled Cheese Sandwiches
 

Happy National Grilled Cheese Day! These Kale & Beet Grilled Cheese Sandwiches are the perfect way to celebrate! But then again, I could celebrate grilled cheese day anytime of year...


Kale & Beet Grilled Cheese Sandwiches

Kale & Beet Grilled Cheese Sandwiches

4 slices of whole grain bread (use gluten free if needed)

2-3oz. soft goat cheese

1/4 cup crumbled kale chips or beet chips (I use these)

2 Tbsp shredded mozzarella cheese

Preheat a large skillet over medium heat on the stove.

Add the kale chips or beet chips to a small food processor and process until ground. Add in the goat cheese and mozzarella and proces until semi-smooth. Divide the mixture in half and spread each half onto a slice of bread. Top each with another slice of bread.

Add an oil of your choice to the pan. (I like to use avocado oil.) Add the sandwiches to the pan and cook for 5 minutes. Flip. And then cook for another 2-3 minutes. Enjoy!

 
Kale & Beet Grilled Cheese Sandwiches
 

Roasted Cauliflower with Thai Peanut Sauce

 
Roasted Cauliflower with Thai Peanut Sauce
 

A good Thai peanut sauce is so versatile and this Roasted Cauliflower with Thai Peanut Sauce is no exception! It tastes great hot or cold and can be paired with so many things to make the perfect lunch or dinner!

This recipe was sponsored by Natural Delights Medjool Dates. All thoughts and ideas are my own. 


Roasted Cauliflower with Thai Peanut Sauce

Roasted Cauliflower with Thai Peanut Sauce

1 head of cauliflower, washed, with core removed

2 Natural Delights pitted medjool dates

2 Tbsp natural peanut butter

4 tsp rice vinegar

4 tsp tamari sauce

1 tsp ginger, chopped fine

1/4 cup sesame oil

2 Tbsp water

Preheat your oven to 400 degrees, and line a baking sheet with parchment paper. Carefully, slice the head of cauliflower into 1/2 - 3/4 inch pieces. 

To make the Thai Peanut Sauce, combine all of the remaining ingredients in a food processor or high powered blender and process until smooth.

Add the cauliflower pieces to a large ziploc bag along with 1/2 of the Thai Peanut Sauce and shake to coat the cauliflower. Arrange the cauliflower on a lined baking sheet. Bake for 18-20 minutes.

Reserve the other half of the Thai Peanut Sauce for dipping or save for another recipe!

Serve immediately and enjoy!


Lamb, Feta, and Black Bean Burgers with Greek Yogurt Tzatziki Sauce

 
Lamb, Feta, and Black Bean Burgers with Greek Yogurt Tzatziki Sauce
 

These Lamb, Feta, and Black Bean Burgers with Greek Yogurt Tzatziki Sauce are perfect for summer. Packed full of fiber (thanks to the onions and black beans) and flavor, everyone will love these! And the homeade tzatziki sauce is the perfect way to finish them off!


Lamb, Feta, and Black Bean Burgers with Greek Yogurt Tzatziki Sauce

Yield: 5-6 burgers

Burgers:

1 pound ground lamb meat

1/2 cup feta cheese

1 15oz. can low sodium black beans, rinsed and drained

1 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1/2 red onion, finely chopped

5-6 fresh dill sprigs, finely chopped

Juice from 1/2 lemon

Tzatziki sauce:

1/2 cucumber, diced and drained

Salt

1 cup plain greek yogurt

Juice from another 1/2 lemon

1 Tbsp minced garlic

3-4 fresh dill sprigs

1/4 tsp black pepper

 
Lamb, Feta, and Black Bean Burgers with Greek Yogurt Tzatziki Sauce
 

In a medium sized bowl, add all of the burger ingredients. Using your hands, mix together thoroughly. Using an ice cream scoop, scoop out meat mixture onto a parchment lined baking sheet. Refrigerate scoops for 30 minutes. 

While the meat in chilling, combine all of the ingredients for the tzatziki sauce in a bowl and stir to combine. (Make sure to strain the cucumber before mixing it in. I like to use a thin towel or cheesecloth to do this.)

Remove the chilled meat mixture from the refrigerator and press two of the scoops together to form one patty. Repeat this until you have 5-6 burgers. 

You can now cook the patties on the grill or in a skillet. 5-6 minutes/side or shorter depending on how much you like them cooked. 

Serve on your favoite buns with the tzatziki sauce and other toppings. Enjoy!


Homemade Garlic and Basil Pickles

 
homemade garlic and basil pickles
 

There's something about a fat, crunchy pickle that just screams SUMMER to me! These Homemade Garlic and Basil Pickles are loaded with crunch and flavor, without all the preservatives and food coloring found in store bought pickles. Feel free to play around with the flavorings and you can multiply this recipe as many times as you like. All of the ingredients listed will fit in a wide mouth 12oz. mason jar. Make as many jars as you'd like. 


Homemade Garlic and Basil Pickles

1 pickling cucumber

12oz. wide mouth mason jar

1/2 tsp sea salt

1/2 tsp minced garlic

1/2 tsp dried basil leaves

1/3 cup red wine vinegar

1/3 cup distilled white vinegar

Water

Chop the cucumber into desried shapes (leave whole, halves, spears, or round slices). Place into your mason jar. Add the salt, garlic, basil, and vinegars. Then fill the jar just to the top with water. Secure lid and shake to mix ingredients. Store in the refrigerator for at least 12 hours before eating. Enjoy!

 
homemade garlic and basil pickles
 

Chilled Ancient Grain and Cucumber Salad

 
Chilled Ancient Grain and Cucumber Salad
 

Spring has officially sprung! And this Chilled Ancient Grain and Cucumber Salad needs to be on every Spring dinner (or lunch) gathering's menu! Add some chicken or salmon to round it out a bit, or leave it as is for a perfect side dish.

This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own. 


Chilled Ancient Grain and Cucumber Salad

Chilled Ancient Grain and Cucumber Salad

1 cup quinoa

1 head of kale

1/2 cup Bob's Red Mill Buckwheat Groats *

2 cups cucumber slices

1 cup raisins

1/2 cup feta cheese

1/2 tsp salt

Juice from 1/2 of a large lemon

1 Tbsp Avocado oil

Cook the quinoa according to package instructions. 

While the quinoa is cooking, wash and finely chop the kale leaves. Once the quinoa has finished cooking, stir the chopped kale leaves into the hot quinoa to cook/wilt them down.

Pour the quinoa/kale mixture into a large mixing bowl and refrigerate. Once the mixture is chilled, add the remaining ingredients to the bowl and stir thoroughly to combine.  Serve chilled immediately, or store in the refrigerator in a sealed container for up to three days. Enjoy!

*You can toast the buckwheat groats for 2-3 minutes under your broiler for an added flavor punch!

 
Chilled Ancient Grain and Cucumber Salad
 

No-Bake Carrot Cake Energy Balls

 
No-Bake Carrot Cake Energy Balls
 

These No-Bake Carrot Cake Energy Balls are the perfect on-the-go snack to keep you full and energized. Loaded up with healthy fats, plant-based protein, and delicious flavor; they're also gluten free, grain free, dairy free, and paleo-friendly.

This recipe was sponsored by Natural Delights Medjool Dates. All thoughts and ideas are my own. 


No-Bake Carrot Cake Energy Balls

No-Bake Carrot Cake Energy Balls

Yield: 12-14 balls

10 baby carrots

1/2 cup macadamia nuts

1 cup raw cashews

1/4 cup melted coconut butter, cooled

6 Natural Delights pitted medjool dates

Set up your food processor (9-cup or larger) with the grater attachment. Turn the processor on, and grate 10-12 baby carrots. Turn the processor off, and remove the grater attachment. Carefully scrape the grated carrot to the outside of the food processor bowl. Place the S-blade in the food processor and secure the lid. Add the macadamia nuts and cashews, and process until the mixture becomes semi-smooth. While the processor is still on, remove the column lid, and pour in the coconut butter. Then (still with the processor on) add in the dates one-by-one and let it process for about 60 seconds more after the last date has been added. 

Remove the bowl from the food processor. Carefully remove the blade. Roll the dough into tbsp-sized balls. (You can then roll the balls in some extra crushed up nuts, or drizzle with more coconut butter if you'd like!). Refrigerate the balls for at least 1 hour and enjoy! Store in an airtight container for up to 2 weeks.


Green Matcha Ombre Chia Pudding

 
Green Matcha Ombre Chia Pudding
 

What better way to celebrate the arrival of Spring than with this Green Matcha Ombre Chia Pudding?! No need for artificial food coloring or dyes. Superfood matcha not only offers antioxidants, but also makes for a fun festive, and green, breakfast option!

This recipe was sponsored by Sprouts Farmers Market. All thoughts and ideas are my own. 


Green Matcha Ombre Chia Pudding

Green Matcha Ombre Chia Pudding

Yield: 2 servings

1 cup chia seeds

3 cups unsweetened almond milk

1 1/2 tsp cinnamon

1 1/2 tsp vanilla extract

1/4 cup maple syrup

2 Tbsp + 2 1/2 tsp Love Matcha culinary matcha powder

Using three 12oz. mason jars, add the following to each jar: 1/3 cup chia seeds, 1 cup unsweetened almond milk, 1/2 tsp cinnamon, 1/2 tsp vanilla extract, and 1 Tbsp maple syrup (add 2 Tbsp to the last jar). Add 1/2 tsp matcha powder to the first mason jar, 2 tsp to the second, and 2 Tbsp to the third. Secure the lids, and shake each well until fully combined. Refrigerate the jars for at least 4 hours or overnight.

Using two clear glasses, layer the chia pudding from darkest to lightest as shown. Top with a layer of plain yogurt. Enjoy as is, or pair with your favorite frozen fruit, or nuts!

 
Green Matcha Ombre Chia Pudding
 

Paleo Fig Bars

 
paleo fig bars
 

Spring Break is almost here and i know everyone needs good snacks in order to have a good time. These Paleo Fig Bars are made with real food ingredients that kids and adults alike will love. AND, making them is a great opportunity to get the kids in the kitchen with you!

This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own. 


Paleo Fig Bars

paleo fig bars

Yield: 8 bars

Crust:

1 1/2 cups Bob's Red Mill Paleo Flour Blend

2 tsp cinnamon

1/4 cup pumpkin puree

2 Tbsp unsweetened applesauce

2 Tbsp maple syrup

Filling:

3/4 cup dried figs

Line a loaf pan with parchment paper. Pre-heat your oven to 350 degrees. 

To make the crust: Combine all 4 ingredients for the crust in a bowl and mix to combine. Press half the mixture into the loaf pan, covering the bottom. (The dough will be sticky. It helps to wet your fingertips slightly with cold water before handling the dough, or chill the dough for an hour before handling it.)

To make the filling: Next, boil the figs in a small saucepan with just enough water to cover them for 5-10 minutes. Remove the figs from the heat and drain the water. Add the figs to a food processor and process until smooth. Spread the fig mixture over the crust in the loaf pan, leaving a small edge bare all the way around the edges.  

Spread the second half of the crust mixture over the filling. (Tip: do small pieces at a time, using wet fingers to flatten the dough, and then place the pieces on top of the fig mixture.) Gently press the dough edges together to seal the fig mixture inside.  

Bake for 25 minutes. Immediately, lift the fig bars out of the pan using the parchment paper and place on a wire rack. Carefully, using a wide/flat spatula, slide the parchment paper out from under the bars. Let the bars cool completely before slicing. Enjoy!

 
paleo fig bars
 

Cheesy Beef & Kale Pasta Bake

 
Cheesy Beef & Kale Pasta Bake
 

This recipe for Cheesy Beef & Kale Pasta Bake was adapted from one of my favorite recipes my mom used to make growing up. We always just referred to it as "penne pasta," and everyone knew what we were talking about. I've added some veggies and changed the original shredded chicken to beef to come up with this version. But if you prefer chicken, feel free to sub shredded chicken!


Cheesy Beef & Kale Pasta Bake

Cheesy Beef & Kale Pasta Bake

1 1/2 pounds ground beef

1 medium yellow onion, chopped

1 pound penne pasta of choice

2 heads of kale, chopped, stems removed

24oz. seasoned marinara sauce (I use Rao's Homemade Marinara Sauce )

8oz. soft havarti cheese, shredded

1/2 cup parmesean cheese, shredded

Preheat a large skillet over medium-high heat on the stove. Add the the yellow onions and sautee in avocado oil for 10-15 minutes until they start to brown. Add the ground beef to the sauteeing onions, and cook until it is no longer pink. Set the beef and onion mixture aside. 

While the beef is cooking, cook the pasta according to package instructions. Drain the pasta and add it to the skillet with the beef and onions. Next, add the chopped kale, marinara sauce, and havarti cheese and mix it all up together to combine. 

Transfer the mixture to a greased 9x13 baking dish. Sprinkle the top with the parmesan cheese. Bake on 350 degrees for about 30 minutes until it starts to brown and bubble. Enjoy!

 
Cheesy Beef & Kale Pasta Bake
 

Dessert for Two: Gluten Free Lemon Bar Skillet

 
Dessert for Two: Gluten Free Lemon Bar Skillet
 

One of the first desserts I ever learned to make was lemon bars, and this Dessert for Two: Gluten Free Lemon Bar Skillet is a much quicker, and simpler alternative!  Ready in under 30 minutes, you'll be blown away by the taste, and how easy they are to make!

This recipe was sponsored by Zing Bars. All ideas and thoughts are my own. 


Dessert for Two: Gluten Free Lemon Bar Skillet

Dessert for Two: Gluten Free Lemon Bar Skillet

2 Lemon Cashew Crunch Zing Bars

1 egg

2 Tbsp coconut sugar

1 Tbsp coconut flour

1 tsp lemon zest

1/4 tsp baking powder

2 tsp lemon juice

Preheat your oven to 350 degrees. Lightly brush a small oven-safe pan with avocado oil (or another oil). Crush/crumble the Lemon Cashew Crunch Zing Bars into pieces. You can do this by hand, and just heat them up in the microwave for 10-15 seconds first. This helps get them nice and soft. Press the bars into the bottom of the pan, making sure to spread it all the way to the edges. 

Whisk together the remaining ingredients in a small bowl and pour the mixture into the skillet over the Zing Bar crust. Bake at 350 degrees for about 10-12 minutes or until the center starts to bubble and firm up. 

Remove the pan from the oven and let it cool completely. Cut in half and enjoy!

 
Dessert for Two: Gluten Free Lemon Bar Skillet
 

Grain Free Hazelnut Magic Bars

 
Grain Free Hazelnut Magic Bars
 

Because who doesn't love the an easy grab-n-go dessert you can pass off as breakfast?! These Grain Free Hazelnut Magic Bars require zero baking, and are the easiest things to mix up. Naturally gluten free, dairy free, vegan, and paleo-friendly, everyone in your family will love them!

This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own. 


Grain Free Hazelnut Magic Bars

Yield: 8 bars

Photo Feb 14, 8 05 23 PM.jpg

1 cup Bob's Red Mill Hazelnut Flour

1/3 cup coconut sugar

1 tsp cinnamon

1/4 tsp sea salt

1/2 cup all natural almond butter

1/4 cup pure maple syrup

Toppings: 2 Tbsp each of unsweetened coconut flakes, hemp seeds, cacao nibs, crushed hazelnuts, and dark chocolate chunks

In a medium size mixing bowl, combine the hazelnut flour, coconut sugar, cinnamon, and sea salt. Stir to combine. Add in the nut butter and maple syrup. Mix the dough together using a rubber spatula. It will be crumbly and slightly dry looking. Press the dough down into a parchment paper lined loaf pan.

Mix the toppings together in a small bowl. Pour them over the top of the dough in the loaf pan and press down. Place the pan in the freezer for 2 hours. Slice into bars and enjoy! Store in the freezer or refrigerator in an airtight container!


Grandma's Almond Poundcake

 
Grandma's Almond Poundcake
 

My grandmother was the one who sparked my love for the kitchen. This pound cake, which I'm going to call "Grandma's Almond Poundcake," and her cheesecake were the first things she ever taught me to make. She fostered my love of reading through cookbooks, and taught me to cook for flavor and to enjoy the experience. 

This cake is LOADED, and literally weighs a pound... ok, who am I kidding... it weighs more than a pound! I've included some allergy friendly swaps that can be made, but I'd encourage you to try the "real deal" if you're able. I've written a lot about the emotional value of food sometimes taking precedence over the phyiscal value, and this is a perect example of that. I hope you enjoy every butter, cream, and sugar filled bite.

Also, pro tip: my grandma used to slice this up, toast it, slather it with more butter, and called it breakfast. Yes, I know. She was a genius.

Enjoy!


Grandma's Almond Poundcake

3 sticks of butter (24 Tbsp)

3 cups sugar

6 eggs

3 cups flour (I use this gluten free blend)

1/2 pint whipping cream

1 Tbsp vanilla extract

1 Tbsp almond extract
 

Grandma's Almond Poundcake

In a large stand mixer, cream together the butter and sugar until fluffy. Then, with the mixer still running, add in the eggs one at a time. Next, add in the flour alternating with the whipping cream, as follows, beating well before adding the next ingredient:

  • 1 cup flour
  • 1/4 pint whipping cream
  • 1 cup flour
  • 1/4 pint whipping cream
  • 1 cup flour

Finally, add in the extracts and mix until incorporated. Spoon the batter into a greased and floured bundt pan (or three loaf pans), and bake at 325 degrees for 1 hour and 15 minutes (about 1 hour if using loaf pans). 

Remove the cake from the oven and let cool for 10-15 minutes in the pan. Then, gently transfer the cake out of the pan, and onto a wire rack to finish cooling. Slice and enjoy!

Substitution options:

  • Coconut cream for whipping cream
  • Coconut sugar for regular sugar
  • Coconut oil for butter

No-Bake Green Energy Bars

 
No bake green energy bars
 

These No-Bake Green Energy Bars are loaded with fiber, antioxidants and complex carbohydrates. Make them as bars, or keep them bite sized. They offer a great way to get in some extra veggies and keep you fueled throughout your day.


no bake green energy bars

No-Bake Green Energy Bars

3 cups chopped kale leaves

1/4 cup chia seeds

1/2 cup unsweetened shredded coconut

2 cups raw cashews

12oz. pitted medjool dates

1/2 cup water

Coconut flour for dusting

*I recommend using an 11-cup or larger food processor for this recipe.*

Add kale leaves to food processor. Process for 30 seconds. Scrape down the sides of the bowl. Add chia seeds. Process again for 30 seconds and scrape down the sides of the bowl when done. Add coconut. Process until completely combined. Empty dough into a separate bowl.

Add cashews to the food processor and pulse to grind up until you're satisfied with the size of the nut pieces. Add dates, water, and green dough back to the food processor and process for 3-4 minutes until a single consistency is achieved. (The dough will be very sticky). Empty the dough into a bowl and mix the oats in by hand.

Empty dough into a 9x13 pan lined with parchment paper and press flat. Top with a layer of plastic wrap and refrigerate for 4 hours or freeze for 1 hour. Remove from refrigerator or freezer and dust both sides with coconut flour. Cut into bars or bites.

Store in an airtight container in the refrigerator for up to 2 weeks.

Peaches & Cream with Coconut Chia Oat Crumble

 
Peaches & Cream with Coconut Chia Oat Crumble
 

Peach cobbler is one of my all-time favorite desserts, but between the sugar rush and the time it takes to make it, it's a rare occasion that I get to have it. This Peaches & Cream with Coconut Chia Oat Crumble is a great alternative though! And frozen peaches allow you to enjoy it year round!

This recipe was sponsored by Bob's Red Mill. All ideas and thoughts are my own. 


Peaches & Cream with Coconut Chia Oat Crumble

Peaches & Cream with Coconut Chia Oat Crumble

Yield: 2 bowls

1 1/2 cups whole milk vanilla yogurt

1 1/2 cups frozen peach slices

For the Oatmeal Crumble:

1/4 cup coconut oil

1 Tbsp coconut sugar

1 Bob's Red Mill GF Classic Oatmeal with Flax & Chia Cup

1/2 tsp cinnamon

1/4 tsp salt

2 Tbsp coconut flour

Divide the frozen peaches and vanilla yogurt into two bowls. Set aside.

To make the crumble topping: Pre-heat a small skillet over medium heat on your stove. Add the coconut oil and let it melt.

While the coconut oil is melting, mix the remaining ingredients together in a small bowl. Add the mixture to the skillet once the coconut oil has finished melting. Stir, and let it cook for 5-6 minutes. (You'll want to stir it occasionally while it's cooking to prevent the oats from burning.) 

Add the Oameal Crumble topping to the bowls with the vanilla yogurt and peaches, and enjoy!

 
Peaches & Cream with Coconut Chia Oat Crumble
 

Spinach Walnut and Feta Pesto Sauce

 
spinach walnut and feta pesto sauce
 

This Spinach Walnut and Feta Pesto Sauce has the perfect hearty creamy flavor to compliment any dish. From pasta, to veggies, to salad (or even a slice of toast!), it pairs perfectly with anything!

This recipe was sponsored by Carrington Farms. All thoughts and ideas are my own. 


spinach walnut and feta pesto sauce

Spinach Walnut and Feta Pesto Sauce

1 cup fresh basil leaves

1 cup baby spinach

1/4 cup walnuts

1 Tbsp minced garlic

1/2 cup Carrington Farms Coconut and Olive Cooking Oil Blend

1/2 cup feta cheese

Add the basil, spinach, walnuts, and garlic to the bowl of a large food processor. Using the s-blade process until fine and crumbly. While the food processor is still running, slowly pour the olive/coconut oil bend in. Then, stop the food processor and scrape down the sides of the bowl. Add the feta cheese to the bowl and process for about 10 seconds more until the cheese is incorporated. 

Add this Spinach Walnut and Feta Pesto Sauce to your favorite pasta, veggies, or salad... or even add to a savory toast in the morning! Store in an airtight container in the refrigerator for 3-5 days, or freeze. 

 
Spinach walnut and feta pesto
spinach walnut and feta pesto sauce
spinach walnut and feta pesto sauce
 

Crunchy Red Velvet Snack Mix

 
Crunchy Red Velvet Snack Mix
 

Whether you're looking for a fun valentine's themed snack for your kids, or an easy date-night movie snack, this Crunchy Red Velvet Snack Mix will please anyone! It's loaded with fiber, and antioxidants and super easy to whip up!

This recipe was sponsored by Sprouts Farmer's Market. All thoughts and ideas are my own. 


crunchy red velvet snack mix

Crunchy Red Velvet Snack Mix

7-8 cups Sprouts brand Lightly Sea Salted Organic Popcorn

1 cup small pretzel sticks, broken in half

1 cup white chocolate chips

2 Tbsp Sprouts brand unrefined organic coconut oil, melted

1 Tbsp beet powder

1/2 cup Sprouts brand raw red goji berries

Spread the popcorn, and pretzel sticks, evenly on a large baking sheet. Set aside.

Melt the white chocolate chips in a glass bowl in your microwave. (I like to heat them for 30-45 seconds, stir, and then heat once more for 30 seconds. If they are still not melted, heat for an additional 15 seconds. And stir.) Then, mix in the melted coconut oil and beet powder until a smooth red chocolate mixture forms. 

 
crunchy red velvet snack mix
 

Drizzle the red chocolate mixture over the popcorn and pretzel sticks. Sprinkle with the red goji berries. Place the tray in the refrigerator for about 30 minutes to allow the chocolate to harden.

Remove the tray from the refrigerator, and break the mixture into pieces. Enjoy immediately or store unrefrigerated for up to 5 days in a large ziploc bag.

 
crunchy red velvet snack mix
 


Raspberry Fluff Marshmallows

 
raspberry fluff marshmallows
 

'Tis the season... for all things red, pink, and sugar-y! These Raspberry Fluff Marshmallows aren't anywhere close to my normal low-sugar type recipe, but they're a much better alternative to the store-bought kind. No red dye here... just the natural color of frozen raspberries... and they're just fun! Who doesn't love homemade marshmallows?!

 
raspberry fluff marshmallows
 

What do you do for Valentine's Day?

I'll admit, I've never been a big Valentine's Day fan. (I know, I'm a total Valentine's scrooge.) I was always in the camp of "let's boycot this sugar-laden man-made holiday, and all say we're not celebrating it". And my husband and I both tend to be super practical people, so the idea of going on a big elaborate date just never appealed to us, so we agreed early on in our relationship that we'd just do cards and call it a day.

But... if you know me at all, you know I love any excuse to celebrate an occasion with food. So while we don't go all out, I've always tried to fix a special meal at home. And since our girls were born, I have loved doing fun desserts with them (like these Raspberry Fluff Marshmallows), and making some fun non-candy themed valentines for their friends. 

So, whether you have kids at home to entertain, or just want a low-key fun surprise for your significant other, these are perfect!

The gorgeous pink color on these comes from frozen raspberries... both the raspberries themselves, and the "juice" after they're thawed. And their naturally delicious flavor really shines through in these... they're not overly sweet, so that signature tart-sweet raspberry punch is the first thing to hit your taste buds.

But enough about how amazing they taste, let's chat some nutrition facts...

Did you know raspberries are an excellent source of antioxidants (in the form of vitamin C)?

And fiber...and manganese?

And frozen raspberries, are processed and frozen right at the peak of their freshness, meaning the final product that ends up in your freezer is at its peak nutritional state. These Raspberry Fluff Marshmallows are a great way to use frozen raspberries, but the possibilities are really endless... like these Raspberry Yogurt Muffins and my Raspberry Chia Jam .

This recipe was sponsored by the National Processed Raspberry Association. All thoughts and ideas are my own. 


Raspberry Fluff Marshmallows

raspberry fluff marshmallows
raspberry fluff marshmallows

Kale and Chickpea Tuna Salad

 
kale and chickpea tuna salad
 

This Kale and Chickpea Tuna Salad is a nutrition power house guaranteed to give you the fuel you need to get you through the rest of your day. Whether it’s a busy day at the office or a crazy day at home with the kids, you’ll feel full, satisfied, and ready to tackle the afternoon, by keeping your energy levels up and your blood sugar levels stable... and help you avoid that mid-afternoon energy crash! Click the button below for the full rcipe!

This recipe was sponsored by Healthline. All thoughts and ideas are my own.

kale and chickpea tuna salad
kale and chickpea tuna salad