WHIPPED PECAN PIE BUTTER DATES! Taking the viral butter dates to a new level—with a sweet and salty date butter & nutty pecans. They taste like a pecan pie! Perfect for the holidays 🙏 • 1 1/4 cup pecans 1/3 cup soaked medjool dates (soaked in boiling water for 5 minutes then drained) 3 tbsp almond milk 1/4 tsp vanilla 1/2 cup salted butter, softened Medjool dates (about 1 lb) • 1️⃣Preheat the oven to 400. 2️⃣Add the pecans to a sheet pan and place them in the oven for 6-7 minutes. Remove them and allow them to cool. Finely chop them into a mince.3️⃣Make the butter. Add the dates to a high speed blender with the almond milk and the vanilla. Blend until it forms a smooth paste. Add the butter and blend until smooth. *do not over blend or it will separate*4️⃣Add the butter to a small bowl, then add 3/4 cup pecans and mix to combine. Place the remaining pecans into a small dish. 5️⃣Fill the dates with the butter, then press the tops with the butter into the extra pecans. • #desserts #pecans #pecanpie #easyrecipes #healthycooking #healthyeating #whole30 #vegetarianrecipe #goodmoodfood #glutenfreerecipe #inthekitchen #f52grams #healthydesserts #makeitdelicious #mealprep #buzzfeast #appetizer #wholefoodsmarket #healthytreats #dessert #holidayrecipe #holidayrecipes

HARVEST SWEET POTATOES WITH PECAN-CRANBERRY-GOAT CHEESE CRUMBLE! These babies are got an upgrade—soooo flavorful! • Sweets: 4 med. sweet potatoes Olive oil Salt • Chickpeas: 1 15-oz can chickpeas, rinsed and drained 1 tbsp olive oil 1/2 tsp salt 1/2 tsp dried sage 1/2 tsp onion powder • Crumble: 1/3 cup pecans 2 sprigs fresh rosemary 1 tsp olive oil 1 tsp maple syrup Heavy pinch salt 1/3 cup baby arugula 1/3 cup dried cranberries 1/4 cup goat cheese • Sauce: 1 tbsp tahini 1 1/2 tbsp yellow mustard 1 tbsp maple syrup 1 tsp balsamic vinegar 1/4 tsp garlic powder 1/4 tsp salt Pepper 1-2 tsp water • 1️⃣Preheat the oven to 400 F. Line 2 sheet pans with parchment paper and set aside. 2️⃣Prick outside of the sweet potatoes with a fork, brush w/ olive oil & season w/ a little salt. Place in oven for 30 mins. After 30 minutes, remove sweet potatoes, then move them to one side & add chickpeas. Place sheet pan back in the oven for 10 minutes. 3️⃣ Add the pecans to a separate sheet pan, then drizzle w/ the oil, maple syrup & season with salt. Add rosemary & toss. Place pecans in oven for 6-7 minutes. 4️⃣Remove sweet potato pan from oven, then season chickpeas w/ oil, salt, sage & onion powder. Toss to coat. Place sheet pan back in oven for 10 mins. They should be slightly browned. 5️⃣While everything roasts make topping. Add pecans to a cutting board, then begin to chop. Add arugula & chop again, then add the cranberries & chop. Add the goat cheese & chop everything together to combine. Add the salt & toss. 6️⃣Whisk together the sauce. Add all ingredients for sauce then whisk until smooth. 8️⃣Place the sweets onto a plate, slice down the middle/ gently mash the sides down. Top the sweet potatoes with a few spoonfuls of the topping, then a couple spoonfuls of the chickpeas. Drizzle with the sauce. • #sweetpotato #recipeoftheday #glutenfreerecipes #f52grams #fallrecipe #harvestbowls #easymeals #healthylunchideas #easyrecipes #recipeoftheday #tastemade #inthekitchen #igreels #sidedish #mealprep #glutenfreerecipes #goodmoodfood #vegetarian #comfortfood #huffposttaste #f52grams #easydinners #harvestbowl #fallrecipes #veggiedish

ROASTED RADISHES & CARROTS WITH WHIPPED GOAT CHEESE & LEMON-CAPER-GOLDEN RAISIN RELISH! Upgrade to one of my older recipes—this relish is 💯 • For the radishes and carrots: 1 lb carrots, peeled and chopped into 1.5 inch pieces 1 pound radishes, halved 2 tbsp olive oil 1 tsp dried oregano 3/4 tsp salt 1/2 tsp pepper • For the Whipped Goat Cheese: 2 ounces goat cheese 3/4 cup Greek yogurt 1/4-1/2 tsp salt Pepper to taste Squeeze of lemon juice 2 tsp honey • For the topping: 1/4 tsp golden raisins, finely chopped 1 tbsp chopped fresh parsley 1 tbsp chopped fresh dill 1 tbsp chopped capers 1 tsp lemon zest Juice of 1/2 lemon 1/4 cup olive oil 1/4 tsp salt 1/4 tsp red pepper flakes • Optional: sunflower seeds • 1️⃣Preheat the oven to 425 F (218 C). 4️⃣Add the carrots, radishes, oregano, salt and pepper to a sheet pan or roasting pan. Toss to combine, then place the radishes mostly face down, then place the sheet pan in the oven and roast for about 35-40 minutes, until the veggies are tender. Toss them a couple times while roasting. 3️⃣While the veggies roast, make the topping. Add the raisins, parsley, dill, capers, lemon zest, lemon juice, olive oil, salt and pepper to a small bowl. Mix to combine. Next, make the goat cheese. Add the goat cheese, yogurt, salt, pepper, lemon and honey to a food processor. Process until smooth.4️⃣Once the veggies are done, spread the whipped goat cheese onto a plate, top with the vegetables, then the topping and sunflower seeds, if using. • • #vegetarian #inseasonnow #veggielover #veggies #healthycooking #tastemade #wholefoodsmarket #mealprep #mealprepping #healthyrecipes #f52grams #glutenfree #glutenfreerecipes #igreels #salads #goodmoodfood #easyrecipes #carrots #radishes #freshproduce #recipeoftheday

WHIPPED RICOTTA WITH BALSAMIC MARINATED MUSHROOMS! Literally so good—these mushrooms can be stored for a week and they are great on their own/on salads/on protein! • For the mushrooms: 1 lb baby bella mushrooms, halved or quartered *see notes 6 tbsp olive oil 3 tbsp balsamic vinegar 3 tbsp fresh chopped parsley 3 tbsp minced red onion 1 tbsp minced garlic 1 tbsp lemon juice 1/2 tbsp Italian seasoning 1 tsp red pepper flakes 1/2 tsp salt • For the ricotta: 3 cups ricotta 1/2 tbsp lemon juice 1/2 tsp lemon zest 1/4 tsp salt Pepper to taste • For serving: Chopped parsley, for serving Olive oil Crusty bread, for serving • 1️⃣Bring a large pot of water to a boil and add a teaspoon of salt. Add the mushrooms, reduce the heat to a simmer and cook for 4 minutes. Drain the water completely through a colander.2️⃣While the mushrooms cook, make the marinade. Add the olive oil, balsamic vinegar, parsley, red onion, garlic, lemon juice, Italian seasoning, red pepper flakes and salt to a bowl. Whisk until well mixed. 3️⃣Next, add the mushrooms to a large jar or a bowl, then pour the marinade over the mushrooms. Toss to combine. Make the ricotta. Add the ricotta, lemon juice, lemon zest, salt and pepper to a large bowl. Use a whisk or hand mixer to whip everything together. 4️⃣Spread the ricotta onto a plate or in a bowl. Create a few divots in the ricotta, then spoon the mushrooms over the ricotta. Drizzle a little olive oil over the top and add some fresh parsley.5️⃣Serve with crusty bread. • #ricotta #wholefoodsmarket #easyrecipes #easymeals #recipeoftheday #tastemade #inmykitchen #plantbased #lowcarbrecipe #justeatrealfood #goodmoodfood #glutenfreefood #f52grams #sidedishes #salads #mushroomrecipe #cookfromscratch #makeitdelicious #mushrooms #vegetarian

SWEET POTATO RICOTTA BITES WITH LEMONY DATE-ALMOND CRUNCH! A spring version of mine and your favorite little bites!!! • For the topping: 3/4 cup sugar snap peas (blanched optional) Handful arugula 1/2 cup chopped dates 1/4 cup shaved almonds 1/2 tsp lemon zest 1/2 tbsp olive oil 1/2-1 tbsp honey Pinch salt Pinch pepper • For the ricotta: 1 cup ricotta 1 tsp lemon zest 1/2 tbsp lemon juice • For the sweet potatoes: 2 medium sweet potatoes, sliced into 1/2 inch rounds Olive oil Salt • Optional: Tahini • 1️⃣Preheat the oven to 425. 2️⃣Drizzle the sheet pan with olive oil, then brush it to coat. Sprinkle the sheet pan with salt. Spread the sweet potatoes onto a sheet pan and brush the tops with olive oil and season with salt. Place the sheet pan in the oven for 20-25 minutes, flipping halfway. 3️⃣While the sweet potatoes roast, make the topping. Add all ingredients to a bowl and mix to combine. 4️⃣Next, make the ricotta. Add all ingredients to a bowl and mix to combine. 5️⃣Plate the sweet potatoes. Add a dollop of the ricotta followed by a spoonful of the topping to each round. Drizzle with tahini if desired. • #healthyeats #healthycooking #glutenfree #buzzfeast #sweetpotato #quickmeals #appetizer #glutenfreefood #mealideasfordinner #glutenfree #goodmoodfood #justeatrealfood #sweetpotatorecipe #inthekitchen #tastemade #mealprep #veggiedinner #comfortfood #vegetarianrecipes #inseason #saladideas

CHEESY SPINACH & TOMATO ZUCCHINI BOATS WITH RICOTTA, FETA & PARMESAN! These are insanely delicious 😋 Servings: 4 zucchini (4-8 servings) • 4 small/medium zucchini Salt 3/4 cup ricotta cheese 3/4 cup feta cheese, crumbled 3/4 cup Parmesan cheese 1/3 cup chopped onion 1/2 cup chopped spinach 1/2 cup chopped tomatoes Pinch salt Pinch pepper 1 egg • 1️⃣Preheat the oven to 400. Line a small baking sheet or casserole dish with parchment paper and set aside. 2️⃣Create a boat shape in the zucchini by slicing into each side, lengthwise, then removing the tops. Carefully use a spoon to scrape out the seeds. Sprinkle the tops with salt and let them sit for 10 minutes. *save the extra zucchini for later.3️⃣Make the cheese mixture. Add the ricotta, feta and Parmesan cheese to a bowl with the onion, spinach, tomatoes, salt, pepper and egg. Mix everything together to create a filling. Set aside.4️⃣Dry the insides of the zucchini with a paper towel, then divide the mixture equally and stuff the four zucchini. Place them onto the baking sheet or casserole dish and bake for 30-35 minutes. • #zucchini #vegetablerecipes #easymeals #tastemade #tastingtable #wholefoodsmarket #vegetarian #veggiedish #veggiemeals #summerrecipes #cookfromscratch #comfortfood #lowcarbrecipes #lowcarb #igreels #inthekitchen #sidedish #appetizer #goodmoodfood #glutenfree #glutenfreerecipe #buzzfeast #summermeals

HIGH PROTEIN SPINACH & EGG WRAPS WITH SMOKED SALMON CREAM CHEESE! The tastiest way to get lots of protein and nutrients for breakfast to start the day. I used my favorite Wild Smoked Pink Salmon from @wildplanetfoods. These roll-ups are absolutely delicious — not to mention they are loaded with Omega-3s, vitamin D, potassium and iron. Perfect for meal prep! #wildplanetfoods #tinnedfish #smokedsalmon #healthybreakfast • For the wraps: 8 eggs 1 cup spinach, packed 1 tbsp potato starch or cornstarch  Pinch salt • For the cream cheese: 2 cans Wild Planet Wild Smoked Pink Salmon, drained 4 oz cream cheese, room temperature  1 tbsp chopped capers 1/4 tsp salt, or more to taste 1 tsp dried dill Squeeze lemon juice  • Optional toppings:  Capers Fresh dill Spicy mayo  • 1️⃣Preheat oven to 375. Line 9x13 sheet pan w/ parchment, overlapping the sides to create a “wall” against each edge. Crease paper where it meets the edge & bottom of the sheet pan. 2️⃣Make the wraps. Add everything to a blender & blend until everything is smooth. Pour the mixture into the sheet pan & spread it to the edges. Bake for 10-12 minutes, until the egg is cooked through. Remove the sheet pan from the oven and let it cool completely. 3️⃣While the wraps cook, make the cream cheese. Add the cream cheese to a bowl, mash it, then add the smoked salmon & mash together. Add remaining ingredients then whisk until it becomes a creamy mixture. Cover and place it in the refrigerator until ready to use. 4️⃣Next, gently lift the edge of the egg wrap from the sides of the pan & peel it away from the paper. Slice it into 4 equal sized rectangles. 5️⃣To assemble, place one of the rectangles onto a plate. Spread 1/4 of the cream cheese onto the wrap, spread all the way to the edges. Top with a tbsp of both the tomatoes & the onions, then fold the shorter edge into the wrap and roll it up into a long roll. Repeat with the remaining wraps, then slice each one into 4 pieces. 6️⃣Top with the capers, dill & a drizzle of spicy mayo, if desired. • #healthycooking #healthybreakfast #eggwrap #eggsandwich #mealprep #wholefoodsmarket #cookfromscratch #healthyeats #lowcarb #glutenfree #goodmoodfood #igreels #keto

CAPRESE SWEET POTATO BITES WITH ITALIAN CHICKPEAS! They melt in your mouth. • For the tomatoes and chickpeas: 1 pint cherry tomatoes, chopped 1/2 15-oz can chickpeas, rinsed and drained 1 tbsp olive oil 1/2 tsp salt 1/4 tsp pepper 1/2 tbsp Italian seasoning • For the sweet potatoes: 2 large sweet potatoes, sliced into 1/2 inch rounds Olive oil Salt 2 tbsp fresh basil 1/2 cup fresh mini mozzarella balls • Fresh basil, for topping Tahini, optional for topping • 1️⃣Preheat the oven to 425. Line a sheet pan with parchment paper and set aside. 2️⃣Make the chickpeas and tomatoes. Add the cherry tomatoes to one side of the lined sheet pan and the chickpeas to the other side. Drizzle the oil over the top, then season with the salt and pepper. Add the Italian seasoning to the chickpeas. Toss the chickpeas and the tomatoes individually, then place in the oven for 20-25 minutes until the tomatoes are tender and the chickpeas are slightly crisp. 3️⃣Drizzle olive oil over a separate sheet pan, then add some salt over the oil. Brush the pan to spread the oil. Add the sweet potatoes, then brush the tops with olive oil and season with salt. Place them in the oven for 18-20 minutes. Remove them, flip them then spoon the tomatoes evenly over the potatoes, add 3 mini mozzarella balls and a bit of the fresh basil. Place them back in the oven for 10-15 minutes, until the cheese is melted. 4️⃣Top the sweets with more basil and a drizzle of the tahini, if using. • #sweetpotatoes #wholefoodsmarket #tastemade #vegetarian #veggiedish #mealprep #cookfromscratch #inthekitchen #sweetpotato #food52 #easyrecipes #recipeoftheday #appetizers #goodmoodfood #glutenfree #glutenfreefood #justeatrealfood #sidedish #dinnerideas

ROASTED CABBAGE SALAD WITH WALNUT-GORGONZOLA-DATE CRUMBLE! Roasted cabbage becomes magically sweet, and this crumble is the icing on the cake 🙏 • • Serves: 4-6 Time: 35 minutes • For the cabbage: 1 large head cabbage, chopped into 1-inch pieces 2-3 tbsp olive oil 3/4 tsp salt, or more to taste 1/2 tsp pepper • For the crumble: 1/3 cup toasted walnuts 1 1/2 oz gorgonzola cheese Handful of fresh arugula 5 pitted dates 1 tbsp capers Salt Pepper • For topping: Tahini, optional 1️⃣Preheat the oven to 425. 2️⃣Add the cabbage to a large sheet pan, drizzle with the olive oil and season with the salt and pepper. Place it in the oven for 25-30 minutes, tossing it a couple times. It should be browned and tender. 3️⃣While the cabbage roasts, make the crumble. Add the date to a cutting board and begin to chop, then add the walnuts and chop again, followed by the arugula and the gorgonzola. Incorporate each ingredient as you add them, then chop until well combined. Add the capers, then season with salt and pepper and chop a few more times. Give it a mix with the knife. 4️⃣Plate the cabbage, then add the crumble and tahini if using. • • #wholefoodsmarket #cabbage #recipes #quickmeals #easymeals #tastemade #mealprep #vegetarian #veggierecipes #inthekitchen #salad #f52grams #goodmoodfood #glutenfree #cookfromscratch #recipeoftheday #sidedish #easylunchideas #dinnerideas #healthycooking #healthyeats

WHAT I EAT IN A DAY 💕(random day) —as an active, 35-year-old food blogger — high protein. Including the deets below 👇 (brownie and pancake recipes in comments) • ▶️Pre-workout: apricots & dark chocolate. ▶️Breakfast: protein pancakes with cashew butter, dark chocolate, honey, freeze dried strawberries. ▶️Lunch: @realgoodfoods chicken strips, roasted sweet potatoes, apples, celery, red onions, avocado, greens, sweet onion vinaigrette. ▶️Snack: Greek yogurt, bananas, homemade protein cereal, @georgiagrinders peanut butter. ▶️Dinner: creamy Boursin shrimp (dm for recipe), cabbage salad (coning soon), roasted sweet potato and tahini with scallions. ▶️Dessert: protein brownie cake. • • #mealideasfordinner #healthyeats #easyrecipes #saladideas #whatieatinaday #foodie #healthydinners #snacks #glutenfree #inmykitchen #recipeideas #highprotein #proteinsnacks #goodmoodfood #mealprepping #healthylunchideas