Southwestern salad

Southwestern Salad with Cilantro Vinaigrette

I’ve finally discovered a salad that is filling enough for dinner and I’m so excited to share! This salad has it all…crispy quinoa, perfectly seasoned roasted veggies, and a cilantro vinaigrette worth obsessing over.

Southwestern salad

I mean…

This recipe is from my go-to resource for fresh and healthy (but still totally delicious) recipes, What’s Gaby Cooking. You can find the original here! I switched things up slightly, so feel free to do the same and add whatever vegetables and toppings your heart desires! Hunter added a grilled chicken breast to his. Let us unleash the health vibes!

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homemade granola bars

Homemade Granola Bars

I am completely obsessed with making my own granola bars and am so excited to share this post with y’all! You guys…these are SO good. I’m all about easy grab and go snacks, but I struggle with granola/snack bars. I love the convenience of them, but even with the volume of options available it’s still hard for me to stick with a brand. Either the taste or the nutrition is always just a little off.  So, why not make your own?

Homemade granola bars

All of the freshly toasted oats kitchen smells.

Making these was surprisingly easy. It’s a great Sunday afternoon activity (especially if you’re already meal prepping)! I found this recipe on What’s Gaby Cooking, and customized it to fit the supplies I had on hand. I’ve gotta say…it feels good knowing exactly what I’m consuming at snack time! These are perfect to pack for work or school. Read on for the recipe, and I definitely encourage experimenting with the ingredients to find what you like!

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Shredded Brussels Sprouts Salad

This shredded Brussels sprout salad from What’s Gaby Cooking is giving me life this month! It’s the perfect green addition to the holiday cheese board and cookie mix. This salad has all of my favorites…pomegranate seeds, candied walnuts, parmesan, and plenty of crunchy shredded Brussels. Hunter actually said “this is the best salad I’ve ever had,” so it must be that good or I just need to make more weeknight salads.

Shredded Brussels Sprouts Salad

The perfect salad for all of your holiday festivities!

Also worth mentioning – I shredded these Brussels sprouts in this Cuisinart food processor, using the slicing/shredding attachment. I will never go back. Hand slicing these on a mandolin or with a knife sound so time-consuming now. Also it’s currently on sale, so go grab one for your foodie friend or yourself!

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Pumpkin pancakes

Whole Wheat Pumpkin Pancakes

What better way to kick off Thanksgiving week with pumpkin pancakes? I’m still in pumpkin mode (even though I prematurely decorated for Christmas because why not), so I see a few more weekends with this breakfast in my near future.

Pumpkin pancake

Pumpkin season still going strong for me.

I get major pancake cravings, but only treat myself to them every once in a while when we go out for breakfast because they can be super sugary and then I’m down for the count. Making them at home means 1. I get to stay in my PJs and 2. I can pick the ingredients! This healthier take on pancakes uses whole wheat flour and Mooala vanilla bean almond milk. If you’re over pumpkin season, you can adjust this batter recipe for whatever ingredients you like. Bananas, chocolate chips…you really can’t go wrong. Recipe adapted from Cookie + Kate. Mine turned out a liiiiitle bit crispier than hers (multitasking + pancaking).

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sweet potato avocado toast

Sweet Potato Avocado “Toasts”

Sweet potato season is in full swing at our house! I love sweet potatoes year-round, but especially in the fall.  They’ve  been involved in many a chili dinner over the past couple of weeks. I also love avocado toast (basic, I know, but whatever it’s easy and good). So naturally, when I heard about combining sweet potatoes and avocado toast, I had to test it out.

sweet potato avocado toast

Loved topping these with pom seeds, but like any avocado toast recipe the toppings are up to you!

I put a seasonal spin on the recipe by topping the “toasts” with Pom Wonderful Pom Poms. I’m thinking this one will be a healthy addition to our holiday appetizer spreads this year. I kept it dairy free this time, but next time I might toss a little goat cheese on top. Who knows, things might get crazy.

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shrimp_taco_salads

Chipotle Shrimp Taco Salad

Taco salad combines two of my favorite things, and this chipotle shrimp version is not to be missed! You guys were loving this recipe on Snapchat Tuesday night so here it is…and if you love this, you definitely need to check out my spicy shrimp taco recipe for when a salad just won’t cut it.

shrimp taco salad

Topped with a generous helping of cilantro avocado dressing, of course!

We’ve had a couple of 80 degree days in Dallas lately, so a salad with spicy shrimp and refreshing avocado and herb dressing was calling my name this week. And, this dish is pretty easy to throw together. I typically make the cilantro avocado dressing a day or two in advance and use it in as many lunches and dinners as possible because it is amazing. This week, I saved some extra dressing and made a loaded sweet potato with peppers, black beans and feta.

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green salad header

Great Green Salad

I’m completely in love with this super simple, incredibly delicious salad! I discovered it one afternoon when I combined a random handful of ingredients I had in the fridge, and I’m so glad I did. It’s packed with nutrients, and makes a perfect lunch or side for your main protein or pasta dish.

green salad

Catch a health vibe!

This salad is all about quality ingredients. Fresh greens and a solid avocado are musts – I’m obsessed with Lacinato kale lately. It will change your world. Also, make sure you use the best olive oil you can find and fresh S+P…it makes all the difference!

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Cauliflower Rice Burrito Bowls

Cauliflower Rice Burrito Bowls

We’ve had our fair share of indulgences lately, so it’s time to get back on the health train with these 100% veggie burrito bowls! Cauliflower rice makes an amazing base for so many dishes – you could almost forget you’re eating a vegetable. I posted my go-to cauliflower rice recipe on Instagram not too long ago, and have found the perfect place for it in these spicy, savory perfect-for-weeknight-dinner bowls.

Cauliflower Rice Burrito Bowls

With all of the toppings, of course.

The “meat” in this recipe is also completely vegetarian, made with Beyond Meat Feisty Crumbles! I love using plant-based proteins, and Beyond’s products are so quick and easy to season.

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tuna_poke

Tuna Poké

Today we’re talking poké, people. Not only is it fun to say (FYI – it’s pronounced POH-keh), it’s delicious, healthy, and ridiculously easy to put together.

I know this is the second post I’ve put up in the past couple of weeks involving chopsticks (see sesame shrimp soba noodles) but as previously discussed, I am now completely obsessed with toasted sesame oil, and just happened to come into possession of a few sashimi grade tuna steaks last week. Also, soba noodles are Japanese in origin whereas poké is totally Hawaiian. So, variety.

tuna_poke

Thank you, takeout, for my extensive chopstick collection!

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juices

Three Juice Recipes to Try this Summer

To preface this post, these are my three favorite juice recipes right now and they are all delicious. They will also will really, truly mess up your kitchen. But it’s worth it.

Summer is the perfect time to incorporate juice into your daily drink rotation. It’s hot (and juice is refreshing) and it’s swimsuit season (health vibes). My first juice endeavor took place last year, and involved an extended trip to Whole Foods and a massive haul of produce at which Hunter was very confused/disturbed. However, once he realized how good it was he (sort of) got on board.

pink_juice

Watermelon lime.

Today I present to you: a classic cucumber mint green juice, a zesty spicy orange juice, and a refreshing AF watermelon lime juice. The entire time I was making the watermelon lime juice I was thinking about how to turn it into a watermelon lime margarita, but that’s for another post.

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