A main dish salmon salad made with flaky roasted fish, baby arugula, pickled shallots, dried fruit, nuts, and a tangy tahini vinaigrette that feels like something you would order in a restaurant but is simple enough for a weeknight dinner!
Fancy Weeknight Salmon Salad

What looks like something you would order in a cute little French bistro or at an egregiously high price from a fast food salad chain and makes you feel like a BOSS because, yes, you just made it at home in under 30 minutes??

This. It’s this. FANCY weeknight salmon salad.

Saving dinner everywhere, NBD.

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Special occasion spinach, artichoke, and brie omelets that are perfect for any meal of the day!
Spinach, Artichoke, and Brie Omelets

Last one into the pool of melted brie’s a rotten egg!

Pun so, so very intended. I just couldn’t help myself.

No rotten eggs allowed here though, just fluffed up omelet-style eggs that are basically a vehicle for eating the most glorious omelet filling known to man. 

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What To Cook This Week - Week 3

One more week down!

This has been the week of feeling the most insane baby kicks. Like, my whole stomach is rocking from side-to-side kicks. And we’re only at 26/27 weeks! I’m scared to see what 32+ week kicks look and feel like because this…is a lot.

Otherwise, we don’t have a ton going on. Looking forward to a three day weekend and barely leaving the house since it is supposed to be freezing!

Here’s what we’re cooking this week:

  • Starting off the week with fettuccine paired with an easy tomato-basil sauce. There are instructions in the post on how to make the fettuccine from scratch but feel free to use dried if you’re not up for it.
  • Next up – chickpea, spinach, and potato samosa pie. Basically an easy, casserole version of samosas – HERE FOR IT.
  • On Tuesday we’re making crispy black bean tacos with mango pico de gallo. SO quick and easy.
  • Sweet potato, aleppo pepper, and lime soup is getting us through a midweek slump.
  • Finally, we’re closing things out with super simple spicy peanut rice noodle bowls. These are veggie-packed and so tasty.
  • For dessert we’re making bakery style almond poppy seed muffins – the best.

Happy eating!

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Wednesday night (or any night) dark chocolate brownies that come together in minutes and will pull you out of a midweek slump with their rich chocolate flavor.
Wednesday Night (or Any Night) Dark Chocolate Brownies

We’re only two weeks in, but I can say with a hundred percent certainty that what this year calls for is BROWNIES, and lots of them.

Middle of the week, one bowl, gooey, thrown together in the time in takes your significant other to read your child a bedtime story (and best eaten after she’s gone to sleep) dark chocolate brownies.

Who’s in?

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Shawarma spiced Beyond Beef meatball pita bowls are filled with fresh Mediterranean flavors including a tomato-cucumber salsa and creamy tahini sauce.
Shawarma Beyond Beef Meatball Pita Bowls with Tomato-Cucumber Salsa and Creamy Tahini Sauce

Yes, I’m as shocked as you are to find myself sharing a recipe for Beyond Beef meatballs, but here we are!

For years now, my husband has been trying to get me to make some of his favorite childhood meals using meat substitutes in place of actual meat. His dream is actually to serve them to his family without telling them to see if they’ll notice the difference (he…has a weird sense of humor). So far I’ve resisted because (a) the flavor/texture of meat actually really grosses me out and (b) I just don’t like cooking with such intensely processed ingredients.

Enter: pregnancy and a solid 24 hours where I thought I might be diagnosed with gestational diabetes (spoiler alert: I wasn’t), leading me to purchase all of the high protein/low carb vegetarian options out there, which (as you may have guessed) included a package of Beyond Beef.

The rest, as they say, is history.

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What To Cook This Week - Week 2

Keeping January delicious, one meal plan at a time!

Because really if we don’t have good food, then what do we even have at this point? (No, seriously. I’m asking.)

I’m feeling a little bit more energetic this week. Maybe it’s the new year, maybe it’s the doctor-prescribed iron supplements…who knows. All I can say is that I have plans to bake a pie, finish my first book of the new year, do a 100-piece solar system puzzle with Remy, and make enchiladas! It’s going to be good.

Here’s what we’re cooking this week:

  • Starting off the week with roasted butternut squash ravioli with sage brown butter. A little indulgent, but we deserve some of that in our weekend.
  • Next up – LOADED lemony Greek salad with bulgur, chickpeas, and feta cheese. This is like an amped up tabbouleh and is filled with such bright, fresh, flavors. It’s also perfect for weekday lunches!
  • On Tuesday we’re making cheesy pinto bean stuffed poblano peppers and I am here for it.
  • Baked tofu with peanut sauce, pickled peppers, and coconut lime rice is brightening up the middle of our week.
  • Finally, we’re closing things out with my absolute favorite pumpkin, black-eyed pea and coconut curry. I make this every January for good luck!
  • For dessert we’re making golden oaties – the BEST oatmeal cookies made with golden raisins. Trust me.

Happy eating!

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