Sweet & Spicy Harvest Bowl

The weather is still pretty warm out but I am mentally ready for fall!  Especially with all the delicious veggies at the Farmer’s Market that are coming out for the season.  The pomegranates, Brussels sprouts, root vegetables and especially all the squash and pumpkins I’m seeing everywhere!  They’re all so beautiful, colorful and oh so yummy!

I was inspired during my last visit to the Farmer’s Market for this recipe.  I used acorn squash because it is mild in flavor and one of the easiest squash to peel and cut.  The beets added beautiful color and flavor (and lots of nutrition!), and crispy brussels sprouts once roasted are the perfect addition for texture in this bowl.

Here are a few other ingredients I used though, I definitely didn’t roast them:

  • Avocado
  • Red Pears
  • Feta
  • Toasted Pecans
  • Quinoa

As for the dressing, I debated whether to add one or not but in the end, I decided a simple squeeze of lime would do justice without taking away from the other flavors.

I was so excited just roasting the veggies because they looked so bright, bold and beautiful!  The spice that I added to balance the sweet of the beets and pears out was smoky chipotle pepper to the veggies that I roasted.

This is one dish that I think is going to come up often on our table through this season!  Make a big batch for a holiday dinner side, a small batch for a lunch or make it a meal for a weeknight!  It’s simple, healthy, delicious, and you get to eat many of your colors!

Here are some of the health benefits from this yummy bowl:

  • Low Carb
  • High in Fiber
  • High in Protein
  • Vitamins K, C, A, and B-6
  • Good Source of Iron
  • Good Source of Folate

Well!  What are you waiting for?  You have got to try this out!

From my kitchen to yours, I hope you enjoy this delicious Sweet and Spicy Harvest Bowl!

Watermelon Radish and Fennel Salad with a Ginger Lime Dressing

Ok so I know that the name alone makes this salad sound like an explosion of so many different flavors and it is!  But….. that’s what makes this salad work so well!

Between my obsession for salads and my inclination towards making my own dressings, my salad game is going strong right now.  I’ve been wanting to use watermelon radish for a while now because of it’s flavor and just how pretty it looks!

Here are a few fun facts about watermelon radishes:

  • They are nutrient dense with Vitamins K, A, E, C, and B6.
  • High in antioxidants
  • High in fiber, calcium, potassium, and iron among many other minerals
  • One serving of watermelon radishes has over 1/3 of your daily Vit. C requirements!
  • They’re just so darned pretty


The fennel was added in to balance out the peppery flavor of the radish (though, to be honest, I wasn’t sure how the hubby was going to like it as he is not a big licorice flavored guy.  The best part about eating fennels to me is the licorice!).  Luckily, the fennel taste was mild when combined with the flavors of the salad.

As to the Ginger Lime dressing, adding the hint of ginger balanced with a little honey in the dressing and the lime to brighten up the salad, it was the perfect choice to use this for the salad.

When I think about this salad, it really has a great balance of sweet, spicy and tangy!  So perfect for a lunch meal, side dish, or a Covid free Thanksgiving dinner!

From my kitchen to yours, enjoy this salad!

Here are the tools that I used:

Fall Nourish Bowl

I love the Autumn season.  The colors, the change in flavors, the hint of crisp air and everything else about Fall is just perfect!

Making this nourish bowl with a hint of Fall flavors was fun.  I decided to roast the veggies with oregano and smoked paprika for some warmth in the taste.

For a pop of spice, I added charred Shishito peppers which made this dish so perfect!

Instead of dressing, I used hummus which becomes smooth and creamy as a dressing when combined with the hot roasted veggies.

This nourish bowl is so filling, try it out for your next lunch or dinner.  You’ll be so satisfied and comforted.

From my kitchen to yours, I hope you enjoy this bowl!


Here are the cooking tools I used for this dish:

Rainbow Crunch Salad

Bright, crunchy, colorful and easy to assemble with a creamy coconut jalapeño dressing, this salad is a perfect addition to your meal.

Easy to make, this salad has plenty of texture, meets my rainbow requirements, and is quick to pull together for any meal.  A twist on the traditional slaw, the Rainbow Crunch Salad is a healthier version with a low cal coconut jalapeño dressing to finish off a delicious salad.

With school started, life still crazy between Covid, fires, and whatever else you want to throw in there, I want to keep it easy and quick for this salad.  Chopping the veggies doesn’t take very long and the Coconut Jalapeño dressing is blended in less than a minute.

Here’s what you need for the salad:

  • Red Cabbage
  • Carrots
  • Colored Bell Peppers
  • Cucumber
  • Edamame
  • Nuts

I’ve used this as a lunch meal, a side salad for fish and chicken dishes, or even a quick afternoon snack if I had some leftovers.

Try it out!  From my kitchen to yours, enjoy!

Greek Tortellini Salad

If you’ve been following my blog, you’ll know I’m all about healthy and easy recipes that taste delicious.  With school starting around the corner, remote learning set for us and as new Kindergarten parents, I’m trying to stay ahead of the game and put together meals that take less than 30 minutes so I can focus on my family.
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When Taste Republic and I partnered together to create some delicious recipes with their fresh, gluten free pastas, I knew I was going to hit the spot with all of my cooking goals (it took me about 20 minutes to make this one – also because I kept having to add ingredients that were “disappearing”).  I have been having so much fun trying out all the different ones that they have and their 4 cheese tortellini is one of my favorites!
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The tortellinis are so delicious, light, and filling.  You can taste how fresh they are and they cook in just 5 minutes!  I did add a few twists to this salad which take it to a whole new level.
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Here’s what you need to make this Greek Tortellini Salad:

Cheese Tortellini – fresh gluten free tortellini made by Taste Republic works so well with this recipe but if you don’t have access, you can use any fresh or frozen tortellini.
Grape or Cherry Tomatoes
Cucumbers
Olives
Chickpeas 

Avocados
Fresh Basil – yep, this takes the flavor up to a whole other level
Feta Cheese
Greek Salad Dressing – I added quite a few seasonings and some red chili flakes to mine to give it an additional layer of flavor
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If you have little helpers in the kitchen like I do who eat most of my ingredients as I’m cooking (they call it quality control), then I suggest increasing the quantity.  I’ve lost pretty much every single veggie in this salad to my little munchkins and it makes my heart full that they love eating this salad as much as I do.
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This Greek Tortellini Salad is great to eat right away or even if you refrigerate it and have it at a later time.  It can keep in the fridge for up to 2 days, but if you are planning on eating it later, I recommend adding the feta right before you are ready to eat it.
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A perfect salad for the summer, you can make this for about any event!  Serve it for lunch or dinner, take it on a picnic, as a side for a barbecue, or even some backyard camping!

Check out Taste Republic for a store near you to enjoy their amazing fresh, gluten free pastas.

From our kitchen to yours, I hope you enjoy this delicious salad!

Roasted Red Pepper Hummus

Hummus is one of my all time favorite snacks and the fact that it is so healthy doesn’t hurt.  Rich in protein, fiber, folate, iron and packed with antioxidants, I really can’t feel guilty if I finish off a container of hummus on my own.  Yep, I do that.
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I’ve been playing around with this roasted red pepper hummus recipe for a while now.  I love how pretty and red the color of it is, the smoky and spicy flavor combined with the creamy texture is just perfect!

How do I eat hummus?

  • add it to a MEZZE platter
  • use it as a SPREAD on a sandwich
  • use it to make DEVILED EGGS
  • use it as a base for PIZZA
  • use it as a creamy PASTA SAUCE

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I have a secret ingredient in this roasted red pepper hummus that you’re never going to believe.
TOASTED CASHEWS

I know!  It sounds crazy but the cashews work so well!  They give it a depth of flavor, texture and added protein that is just so delicious!.
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The best part, this recipe literally takes 5 minutes to make in the food processor and there is no effort to put in.
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Try it out.  You won’t be able to stop eating it like me.

If you like this one, here are some other recipes that are simple and delicious:
Roasted Chili Almonds
Spicy Garlic Hummus
Spinach Watermelon Salad with a Basil Vinaigrette
Best Ever Baba Ghanouj
Roasted Masala Chickpeas

From my kitchen to yours, I hope you enjoy this hummus!