I took my Healthy Baked Chicken Nugget recipe and and added a touch of spice! Read more…
I recently found myself with a surplus of sweet potatoes. How was this so? Because I spent last Saturday cooking baby food for our future foodie – squash, zucchini, pears, apples and sweet potatoes. Lots of sweet potatoes. I may have gotten a little too excited with this fall favorite. So, what did I make with all my excess? These rock-your-socks-off potatoes stuffed with sweet, tangy barbecue chicken. When should you make them? As soon as possible!
September was quite the month of decadence with me trying out as many vegan birthday freebies as I could. Turns out I only had time to get to just a few of them. Unsurprisingly, I made sure to hit up some of my favorite spots first.
Since they open at 9am, first up is a vegan red velvet cupcake from Sprinkles. It’s still the one and only vegan option available. To get it, join their birthday club and on your b-day, you’ll get a email for a free cupcake that’s only good on your actual birthday. They will ask to see your id.
This is a great, quick and easy pork tenderloin recipe topped with a sweet & tangy glaze. It’s super simple to make with just a few ingredients which is perfect for weeknight cooking. Read more…
Nudged alongside a warm winter soup, there’s nothing better than fluffy bread pulled fresh from the oven. Usually, I’ll just serve my favorite soups (Curried Butternut Squash and Creamy Broccoli Cheddar) with a hunk of French bread and a salad. But, I think I’ve found something even better to appeal to the cheese-lover in me! (And all of us.)
Roasted stuffed chicken breast is the perfect Fall dish, filled with a savory-sweet stuffing of prosciutto, pears, sage, brie and arugula. It’s delicious with a salad on the side, but also can be served with roasted butternut squash or brussels sprouts to make it a meal. It also happens to be naturally gluten-free and low-carb.
I’ve teamed up with Harry & David with the launch of The Skinnytaste Cookbook, and have some fabulous things planned, so stay tuned! This recipe was created with their Royal Riviera pears exclusively for their blog Field Notes. Please head on over to their blog to see the full recipe.
Guess what? We’re going for a visit today! I’m so excited to be guest blogging over at vegan miam, one of my favorite blogs. Rika + Doni travel the world over searching out the very best in vegan eats.
From Paris to Thailand and points in between, they make me want to pack my bags and hop on a plane. Back home in Oregon, they cook up delicious meals such as Gochujang Tofu Pickled Cucumber Bowl and Taco Beer Flatbread Pizza with Roasted Corn Poblano.