Bone broth has been one of those “buzzwords” in recent years. But it’s for a good reason. It is delicious and one of the most nutrient dense foods you can eat… or drink. However, I’ve found I don’t really enjoy the taste of most bone broths you can buy at the store. (I do like this one and I buy it often.)
But what makes bone broth so special? When you soak and steep the bones, you are able to extract the most valuable nutrients. For example, collagen and amino acids. Read more about the vitamins and minerals in both broth here. One of the best parts of bone broth is you get tons of bang for you buck. Fruit, veggies, bone marrow… without actually eating all of those things. It’s nature’s multivitamin. Luckily for you, you don’t have to cook your bone broth for 12-24 hours anymore. Enter: Instant Pot!
Feeling a little fluffy after eating all your Thanksgiving goodies? I know I am! This smoothie bowl is the most delicious way to get back on track! It’s great for kiddos (helloooo it’s pink!) and you can change up the toppings to be more kid friendly- lookin at you, sprinkles. I know a lot of people are hesitant to allow veggies in their smoothies but, TRUST ME, you really cannot taste them if you do it juuuust right. And I’m here to help you do it right.
Chia seed pudding is a gift to humanity. I’ll admit- the first time I tried it I wasn’t into it. I think it’s because my expectations were off kilter. I expected “puddin’ cups” when I should have been expecting tapioca pudding. Have you ever had tapioca pudding? My grandfather LOVED it so it evokes a really sweet memory for me. Chia seed pudding is very similar to tapioca, but a little more crunch.
Chia seeds are not only delicious, they are extremely nutrient dense! They are a powerhouse in a tiny package- like Smurfs. Chia seeds boast 20% protein content, more fiber than flax seeds, high omega-3 fatty acids, as well as high quantities of calcium, phosphorous, and magnesium. You can ready more about their heart healthy benefits in this study I referenced here.
I have been working on this recipe for over a year and it has given me such a hard time! It was too dry, it was too crumbly, it was too grainy, it was too cake like, it wasn’t sweet enough… Well, my friends, she’s finally ready!
Beware: make these cookies and you become a danger to yourself and others. It’s impossible to keep your hands off of them! They are simply delicious and are made with real, whole food, minimally processed ingredients. Nut free friends: I haven’t tried but I bet these can be made with gluten free or brown rice flour. Please let me know if you try!
If you want a REAL treat, dunk these babies into a cold glass of almond milk (or any milk you like)! The dunk took me back to such a sweet time of childhood- filled with Nickelodeon, paper dolls, and flashlight tag. I hope you enjoy these beautiful, delicious, moist (I SAID IT) cookies as much as I did!
Fall makes me crave peanut butter and jelly sandwiches. When there is a chill in the air I start to crave them. My dad makes the BEST PB&J ever. My dad has a few specialties- pancakes, “dad’s famous pasta,” and PB&Js. So basically, all the carbs. I don’t know what it is about the PB&J that my dad makes that makes it so wonderful. He used to always make them when I was going on field trips as a kid, so it was always a day full of anticipation and excitement.
It’s finally feeling like fall here in Arkansas and the PB&J craving hit. Crisp air and creamy nut butter are the perfect duo. I wanted the real deal, but I just completed my first Whole30 (doing a blog post on that experience later) and I’m in the reintroduction phase. I have wanted to make sweet potato toast at home for a while and thought this was the perfect opportunity! I love how the sweet potatoes get a little bit crispy and caramelized but also stay sturdy enough to hold your toppings.
This might be one of my FAVORITE recipes to date! I love Greek food, and this recipe is inspired by one of my favorite Greek restaurants in town. Sheet pan dinners are all the rage, and there’s a reason for that- they’re quick and easy. This recipe is literally foolproof. My favorite part? Minimal dishes to clean. You add one ingredient at a time because of different cook times for different ingredients.
The tzatziki sauce is the TRUE star of this dish! It’s actually my favorite tzatziki EVER and I kind of made it on a whim. And I’m glad I did! It’s creamy, it’s cool, it’s flavorful, and citrusy. YUM!
This sheet pan dinner is paleo (debatable because potatoes are that gray area in paleo), gluten free, and Whole30. I’m currently doing my first ever Whole30 (I can’t believe I’ve never done it until now) and this recipe is such a delightful addition to my Whole30 wheelhouse. You can totally shape and make this recipe to fit you and your favorite flavors. You can use a store bought Greek seasoning (I like this one) or use the recipe I created. It is so flavorful and downright delicious!
SUMMER ISN’T OVER! That’s right, I said it. Here in the south, summer lives on throughout September, and sometimes even October. Heck, we’ve had years where it’s 80 degrees on Christmas Eve. That happened two years ago, and it was wild!
I haven’t had a typical summer. If you don’t follow me on Instagram (go follow me!), you might not know that my husband and I adopted a precious baby boy. I will definitely share more of his story and our adoption story eventually but I’m still processing it for now. The majority of our summer has been spent indoors with our precious newborn baby boy. And we wouldn’t have it any other way! Now that our sweet baby is 3 months old, we’re starting to come out of the newborn fog and we don’t want summer to be over! I know a lot of people consider Labor Day the end of summer, but I say if the veggies are fresh and the temperature is still high, it’s still summer! You can’t force boots on me when it’s 100 degrees outside.
This salad is everything summer is and should be: fresh heirloom tomatoes, spicy-smokey jalapenos, RANCH, and hot flavors with cool textures. Bonus: it’s Whole30 compliant! It is such a quick and easy meal that you will love! It is so easily adaptable to make work for you or your family. If you don’t like spice, leave out the jalapenos. Add cheese if that’s your thing. If you don’t like cooking bacon in the skillet (I recently learned from a friend some people hate cooking bacon- I didn’t know this was a thing), cook it in the microwave. Lay paper towels on a plate, then lay bacon, then more paper towels. I cook for 2 minutes at a time and check them. I like my bacon very crispy! Be careful though, the plate will be hot, hot, HOT!