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Healthy Egg Salad (mayo free)
Using avocado instead of mayo in this egg salad cuts the amount of fat and calories in half plus it’s the “healthy” kind of fat! And my little trick is to add pickle juice to the mashed avocado. The pickle juice adds the vinegar, salt, and some bonus garlic flavor all in one easy step and it very closely mimics the flavor of mayo. If you are new to substituting avocado for mayo, you can always start with half mayo and half mashed avocado until you get used to the flavor – this really helps when you’re trying to get your kids used to the change. This recipe is super simple! Just…
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Slow Cooker Mexican Lasagna
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Zucchini Cakes
Try these zucchini cakes on crackers topped with tartar sauce and additional Old Bay similar to how you would enjoy crab cakes. They are a great way to use up any extra zucchini from the garden. They can be served as a side dish or a main course. Anyone who grew up in or near Maryland knows about Old Bay. To Marylanders, Old Bay goes with almost everything: french fries, steamed vegetable, and of course any and all seafood. If you haven’t experienced this delicious spice blend, it can be found in most grocery stores in the spice section. In this recipe, Old Bay adds some delicious flavor and…
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Slow Cooker Mexican Lasagna
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Greek Pasta Salad
This is my favorite pasta salad. It is flavorful, healthy and easy to whip up in minutes. It is summer pasta perfection! I love making greek food in the summertime when home-grown tomatoes and cucumbers are everywhere. This pasta salad is made with chickpeas and olives so it is more hearty than your average pasta salad and could be a meal, rather than just a side dish. I always like to bring it as my contribution to a cookout so even if they don’t have anything else that’s vegetarian-friendly, I just make a meal out of it. My favorite type of pasta to use in this recipe is Trader Joe’s…
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Slow Cooker Mexican Lasagna
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Spaghetti Squash and Balsamic Beans
This has to be one of my ALL TIME favorite meals. The sweet of the red pepper and spaghetti squash paired with the salty beans and sour from the balsamic dressing is the absolute perfect blend of flavors. I’m obsessed. I know it sounds weird at first. I didn’t think I would even like it, and now I make it all winter long and I have been for years. I love spaghetti squash, especially when its roasted to a beautiful golden brown. And it’s so simple to just throw it in the oven and pour on some pasta sauce and have an easy vegetarian meal with very little work on…
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Mushroom Stroganoff
I’m ashamed to admit it but, I fell in love with stroganoff when I first tried the hamburger helper version. I love that creamy powdered sauce mixed with pasta. I don’t know why I love it so much but the kid in me loves something so salty, and soooo deliciously pre-packaged. Since we transitioned to a healthier, whole food lifestyle, I’ve been trying to replicate my beloved Hamburger Helper Stroganoff for years. This really seems to hit the spot. There are lots of gluten-free noodles out there. Even when comparing ones with the same ingredients, you can get vastly different end results. My absolute favorite noodles for this recipe are…
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Healthy Whole Grain Blueberry Muffins
I love a good muffin. They are one of my favorite breakfast foods of all time. But the store bought kind are loaded with sugar, bleached flour, refined oils, and all kinds of other terrible things. Not to mention the fact that they are usually too dry for my liking. This recipe is made with no refined sugar or oil, 100% whole grain, and they are super moist and delicious. So you can eat them totally guilt-free! Preheat oven to 400 degrees. Grease or line 12 muffin cups. I like to put the frozen blueberries on top of the oven while it preheats. It thaws them just the right amount. …
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Heathy Mac and Cheese
I am all about making things healthy but still delicious. I would love to get on board with those vegan mac and cheese recipes that use cashews or tofu but I just can’t. Most of them taste gross and nothing like real macaroni and cheese. The sauce is made by mixing half regular cheese sauce and half blended carrots. The carrots give the sauce that bright orange color that you get from the powdered cheese sauces, but it’s so much healthier. But since it’s half real cheese sauce, it’s still delicious. It will fool even the pickiest kid…and grown up. I’ve never met a kid who didn’t love Mac and Cheese. So if…
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Butternut Squash Risotto (with brown rice)
Risotto is traditionally made with arborio rice, an Italian short grain rice that gets creamy but stays firm when its cooked, making it perfect for risotto. It is delicious, but not a whole grain. When we switched to a whole food lifestyle I thought I had to say goodbye to risotto. Well, I was wrong! When a relative from Italy came for a visit a few years ago, she offered to make risotto. I was so excited because I knew I was in for one amazing meal, but all I had was short grain brown rice :(. I was shocked when she said brown rice would work just fine. It was some…
