Healthy Simple Sweet Potato Casserole

Healthy Simple Sweet Potato Casserole

This is a super yummy and easy sweet potato casserole recipe! It contains no refined sugar and can easily be made dairy free if you substitute the butter for coconut oil. It harkens back to a traditional sweet potato casserole but with a few alterations and without the marshmallows.   Some traditional casseroles include flour in the topping, but not mine, so this is gluten free too! This recipe is allergy friendly and perfect to bring to family gatherings! I really like to use coconut sugar in place of refined sugar. It has a slight brown sugar taste (doesn’t taste like coconut at all!) and doesn’t affect your blood sugar like refined sugar does. It’s still sugar but a better alternative.   Thanksgiving is such a wonderful time! I love getting to be around family and this year I get to experience Thanksgiving with my husband’s side of the family. They have a tradition of always eating shrimp cocktail at the start of the meal. My family has certain food we eat too- like my mom’s cranberry sauce and her delicious deviled eggs. With both sides of the family I always look forward to trying new dishes. This year my dad is smoking the turkey! Talk about a turkey like I’ve never had! Anyways, this healthy sweet potato casserole fits the new dish category for me! Both my husband and I really enjoy the creamy texture and the delicious sweet potato flavor! Scrumptious for sure!   What types of dishes are family traditions for you? Let me know in a comment below! With Thanksgiving right around the corner this...
Butternut Squash Salad

Butternut Squash Salad

Butternut squash, juicy apples, and mustard vinaigrette make the perfect roasted butternut squash salad. It’s officially the holiday season!!!  Let the delicious food start raining down.  My most favorite holiday traditions are created around food.  From my earliest memory down to present time, Thanksgiving always includes an extravagant amount of food with endless snacking throughout the day.  Stretchy pants are a must on Turkey Day. Along with traditional juicy turkey and cranberry sauce, mashed potatoes, and classical stuffing, a variety of delicious sides need to accompany those classical main dishes.  If you want a guaranteed win, look no farther than this butternut squash salad. To make preparation a little quicker, check out the produce section for butternut squash already chopped and packaged.  Also, you don’t have to roast the apples.  You can keep the apples fresh and crunchy instead of roasting and add them to the salad per the instructions. I hope you enjoy the anticipation leading up to Thanksgiving as much as I do!  I also can’t wait for you to indulge on this Roasted Butternut Squash Salad!   Print Butternut Squash Salad Roasted butternut squash with tart apples combined with a tangy mustard dressing makes a perfect salad for any occasion. Prepare your tastebuds for pure deliciousness! Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 6 people Ingredients 1 Tablespoon extra virgin olive oil 2 Tablespoons pure maple syrup 1 small butternut squash peeled and chopped into 1/2 inch pieces 1 teaspoon salt 1/2 teaspoon black pepper 3 Granny Smith apples peeled and chopped into 1/2 inch pieces 10 cups organic spring...
Swiss Chard Salad with Feta

Swiss Chard Salad with Feta

This Swiss Chard Salad with Lentil and Feta is so delicious and easy you will want to make it over and over again! A lentil salad, a swiss chard salad- whatever you want to call it, it is scrumptious! A few weekends ago I made this for my husband and myself. Let me tell you- it was a winner! My husband loves swiss chard and so when I made a whole salad out of it- consider it eaten. I love to experiment with fresh veggies and try new tastes and this salad satisfied both of those for me. Make it as a side for dinner or just eat it as the meal! It has protein and lots of vitamins, a win win if you ask me. During the summer I was so excited to have a garden and try planting lots of new things. Included in those new things was romaine lettuce, spinach, and swiss chard. I weeded a nice size area in our back yard, which included getting rid of some overgrown bushes, made neat little rows, and put the seeds in the soil. I watered every day to keep the soil moist and give the seeds the best chance to grow. Well, nothing happened after several weeks, so I chalked it up to a good (albeit somewhat frustrating) experience and planned on buying produce from the store like the majority of people. Well, wouldn’t you know it, after TWO months of not watering the little garden patch and a hearty rain (probably the last of the season here in NM) little sprouts came up. They aren’t in...
Avocado Salsa Dip Recipe

Avocado Salsa Dip Recipe

Avocado Salsa Dip Recipe, for those times when you just can’t decide between guacamole or salsa! This easy avocado salsa will soon be your new favorite dip. With flavors of classic salsa and chunky avocado, you can’t go wrong. I’m obsessed with Mexican food. I mean… who isn’t? It is just so flavorful and fun to eat! Yes, fun! You get your chips, your salsa, sometimes you can build your own tacos and you can make it spicy or not, the possibilities are endless! When I working in one of my restaurants there was this Mexican place right down the street from us. We used to go there after our shift to wind down and of course, to stuff our faces! They had this guacamole cart that they would use to come to your table and make it table-side for you. I loved this because you could then customize it however you wanted. But, what I liked more about their authentic guacamole recipe was that they left it super chunky with lots of avocado. I would always add a lot of tomatoes to it too because that’s just how I like my guac. I randomly thought about that little spot a few weeks ago and I wanted to try and recreate that recipe at home. I ended up coming up with this version instead because to me, the chunkier the better! So it’s not really guacamole, it’s more of an avocado salsa and I’m good with that! This recipe includes Roma tomatoes, avocado, cilantro, jalapeno, salt, and lime. That’s it. Some alternatives are using parsley if you don’t like cilantro...
Roasted Fall Vegetables

Roasted Fall Vegetables

Roasted Fall Vegetables, butternut squash, brussel sprouts, and walnuts tossed in yummy browned butter.   Roasted Fall Vegetables is a staple side dish at our house! To be honest, I make Brussel sprouts at least once a week. It is our favorite veggie! A lot of times I will pan sear them with bacon for a quick side. But, now that fall is officially here and there is an abundance of fall veggies, and fall vegetable recipes, I thought I’d put a little twist on our weekly veggie. Have you ever had butternut squash before? At least, it intimidated me. It’s awkward and clunky and if you’ve never prepared one before it can seem a bit challenging. But it’s not! The easiest way I have found to cut a butternut squash is to go ahead and peel it first. Then, chop off the longer part, leaving the round part to the side. Then, this long piece is super easy to chop up into 1/2 inch cubes for this recipe. Next, cut the round portion in half, just like a pumpkin and scoop out the seeds. Now, just slice and dice… that’s it! To make these roasted autumn veggies, just cut and chop your veggies. Toss them in a yummy mixture of shallots, garlic, olive oil, and salt. Roast at 375 degrees for 20 minutes, that’s it! While the veggies are roasting, toast the walnuts over medium heat in a dry pan. Next, throw everything in a large bowl. Brown butter, pour over walnuts and veggies, toss, toss, toss! That’s it. Super easy, super delicious! I love getting a bite...
Easy Low Carb Baked Jalapeno Poppers

Easy Low Carb Baked Jalapeno Poppers

Weight loss is hard. I’ve struggled with it a lot. It’s very hard to find the balance between indulgence and discipline. It can be tricky to remain eating healthy. It takes a change in your life style to make it happen. Last year, I counted calories for a period of time, so I could control what I was eating better. And I was shocked to see how easy it is to pack in the calories. I realized sometimes I was easily eating 3000 or more calories in one day! Specially since I bake so much. Counting calories was a learning experience. It forced me to look for substitute ingredients in my recipes that would provide me with delicious food that wasn’t as caloric. It actually went beyond that, it made me understand how certain ingredients affect a recipe. For example, I found out I could use apple sauce or bananas for a good egg substitute in baking, because they act as binders. AND they add flavor as well! When you are counting calories, you pay attention to everything you eat, because you are trying to get the best out of every single ingredient. That’s when I came up with a bunch of low calorie recipes, and this low calorie jalapeño poppers recipe was one of them. I LOVE jalapeño poppers more than life itself. Everything about it is just right! And, trust me, sometimes I am just going to have a breaded and fried jalapeño popper, as it should be. But that will be my indulgence. And since the number of times I want to eat a jalapeño popper...

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