These Crispy Potato Wedges are such a quick and easy side to have on hand and always a crowd pleaser. They pair wonderfully with meaty meals such as steak, chicken, or battered fish, but also happen to be vegan and taste great alongside veggie burgers, veggie sandwiches, or chili too. You only need 4 ingredients!
Servings: Approx. 1 Potato Per Person, Or Quantity Of Choice!
Ingredients:
Potatoes
Extra Virgin Olive Oil
Sea Salt
Black Pepper
Directions:
Preheat the oven to 400°
After cleaning, chop each potato into about 8 wedges
Lightly coat the wedges with olive oil
Add sea salt and black pepper to taste
Bake for 30-40 minutes depending on how crispy you like them
[Optional – You can raise the oven temperature slightly or broil in the last couple minutes for extra crispness if you like!]
If you were to meld a cookie cake with pumpkin bread, this Chocolate Chip Pumpkin Cookie Cake would be the outcome! I have to say, I think it’s one of the most popular desserts I’ve ever made. As a chocolate lover coming from a family of chocolate lovers, it’s decadently heavy on the chocolate with a background of autumn spice and flavor.
I’m always on a mission to create a crowd-pleaser, and was absolutely delighted at our Thanksgiving table this year when even those who described themselves as “not dessert people” (and “not pumpkin people”) kept coming back for another piece!
The ingredients are very simple, and many of them you likely already have in your pantry. The baking process is also extremely easy. The instructions contain an unconventional step to let the partially cooked dessert cool before placing it back in the oven. This was how I achieved the perfect texture balance of soft on the inside while crisp and brown on the outside. Trust me on this one!
Notes:
-The White Whole Wheat Flour creates the perfect flavor profile for this chocolate-heavy treat! It adds just the right amount of heartiness and body that keeps it from going overboard on sugariness.
-Be sure to grab a plain pumpkin purée with the pumpkin as the only ingredient! (I know how common it is to accidentally pick up a canned “pumpkin pie mix” by mistake.)
-Once you’ve completed the baking process, the chocolate will be very melty. While I love melty chocolate, I highly recommend letting it completely cool before consuming it so that it can solidify. I personally put the baking pan outside in the cold November air to speed up the cooling until everyone was ready for dessert. It was also the general consensus that, though it was incredible on Day 1, like many desserts, it had reached its “perfect consistency” by the following day! I say this so that, should you like to plan accordingly, it is best baked with a little time buffer before serving. It’s worth the wait!
In a medium bowl, combine the flour, cinnamon, allspice, cloves, nutmeg, ginger, baking soda, and sea salt with a fork, then set aside
In a second larger bowl, briefly microwave the butter until just soft, then beat in the sugar on a low setting until evenly combined and creamy. Add in the egg, vanilla extract, and pumpkin purée and blend again
Pour the bowl of the dry ingredients into the bowl of the wet ingredients and beat evenly until combined
Gently stir in the chocolate chips
Pour the mix into the pan and smooth evenly
Sprinkle the extra chocolate chip topping evenly across the surface
Bake on the middle oven rack for about 32 minutes, until the outer edges get slightly browned and firm
Remove from the oven and let it cool down (for approximately 2 hours)
Add the pan back into the oven at the same temperature of 350° for an additional 36 minutes, or until the texture of the middle more closely resembles the texture of the edges, yet slightly squishier. The whole tray should now appear lightly browned
Let cool completely for the chocolate to solidify
Enjoy!
[Leftovers can be stored directly in the pan with an airtight cover such as cling wrap, or in another airtight container of choice.]
When it comes to super thick smoothies, you can’t go wrong with frozen fruit and lots of peanut butter! This Strawberry Banana Peanut Butter Smoothie is tasty, filling, and oh-so easy!
If you’ve never been a salmon lover, I’m about to change your mind! My Dad didn’t think he liked salmon either, but in 1999, my mom gifted him James McNair’s “Salmon Cookbook”. He took on a combination of recipes, adjusted them to his particular taste, and created the ultimate salmon dinner. Ever since, whenever friends or family come to visit, even those who say they don’t like salmon, he serves up this particular plate and wows them every single time!
Between the butter, lemon, shallots, and super soft texture, the fish will literally melt in your mouth.
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THE FISH
The book’s “Herb-Roasted Salmon” recipe
Adjustments
-Of all the herbs listed, only dill is used
-He adds extra butter atop the fish in the oven; roughly 4 tablespoons (or to taste!)
-When removing the skin, he also removes the majority of the dark meat along the backbone. Yes, this reduces the Omega 3 content a bit, but it’s the secret to removing the “fishy” taste for those who prefer that!
THE FISH SAUCE
The book’s “Beurre Blanc” recipe
Adjustments
-Instead of letting the majority of the liquid evaporate as indicated, he leaves a bit more of the liquid intact in the pan
SIDES
A Garlic and Olive Oil Couscous (such as the 365 option from Whole Foods)
Grilled Yellow, Orange, or Red Bell Peppers Bell Peppers (in your marinade of choice, such as an Italian dressing)
GARNISHES
Extra dill, lemon slices, and bell pepper tops (or whatever you have on hand!)
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Based on his dedication to plating the meal perfectly, I think it’s safe to say I know where I got my love of food photography from!
It goes without saying that we all highly recommend the cookbook. It has inspired countless great meals in our house!
Perfect for the autumn season (or any day really!), this Pumpkin Chocolate Chip Baked Oatmeal is for anyone with a serious morning sweet tooth. The texture is that of a thick and creamy oatmeal, all overflowing with melty chocolate chips in a base of pumpkin and cinnamon fall flavor!
Due to the heavy chocolate presence, you only need the lightest drizzle of maple syrup and pinch of sea salt on top of your serving. It’s already quite sweet, but the flavors really pop with these light toppings!
The best part – All of the ingredients are mixed right in the pan!
Servings: About 5
Ingredients:
1 15 oz Can Pumpkin Puree (plain, not pumpkin pie mix)
1 Cup Semi-Sweet Chocolate Chips (I used 54% Cacao)
Oil To Grease The Pan (I used Avocado Oil)
Maple Syrup And Sea Salt To Taste
Directions:
Preheat the oven to 350°
Lightly grease a 9×13 pan with the oil
Pour the pumpkin puree directly into the pan
Add the honey and evenly combine the two
Pour in the oats, oat milk, and greek yogurt, and stir everything until evenly combined
Add in the cinnamon and combine again
Add the chocolate chips and gently mix in
Bake for about 20 minutes, or until the liquid has absorbed and the top and edges look a bit more solid
Let cool to a safe temperature, and top each serving with maple syrup and (a pinch) of sea salt to taste
Enjoy!
[Leftovers can be stored in the refrigerator in a sealed container, or in the cooking dish itself if well-covered. To freeze, cut into pre-portioned amounts, store in a sealed freezer-safe container, then simply reheat in the microwave once ready to eat.]
Reminiscent of a classic banana and peanut butter combo, this Banana Peach Sunbutter Smoothie is thick and creamy like a milkshake! The addition of the peaches gives it a bit of extra sweetness and bulk but does not compromise the flavor at all. The sweetness of the fruit balances perfectly with the “nutty” flavor of the Sunbutter in this super filling, nutrient-dense, quick and easy meal.
Optional: Honey or sweetener of choice if added sweetness is desired
Directions:
Add the bananas, yogurt, Sunbutter, and water into a blender and blend until smooth
Add in the peaches and blend again until smooth and evenly combined
Taste test, and if you prefer additional sweetness add honey/sweetener to taste and reblend (I personally prefer it less sweet and think it tastes delish as is.)
If somehow you’ve never enjoyed oats before, these Chocolate Chip Banana Protein Oats will convert you after one bite! They’re the perfect combination of dessert-y yet nutrient-dense. They’re also thick and creamy, have loads of added texture from the toppings, and can be whipped up in under 5 minutes!
If you’ve ever wondered what a chocolate chip cookie in muffin form would taste like (with a few healthy twists!), you’ve come to the right place! When I’m in the mood for baked goods at breakfast or looking for a little something sweet in the afternoon, these pair perfectly with a cup of coffee or tea!
Their texture is denser than a muffin (hence the “cookie” hybrid), and almost bready. They’re not overly sweet, but all of the gooey sweet chocolate chips balance that out! If you’re not able to enjoy them fresh from the oven, definitely warm them up before serving. It’s the best way to enjoy them!
What I love most about some of these “healthier”-for-you ingredients is the taste complexity that they bring. I love the hearty flavor of a whole wheat flour just as I love the intense cocoa taste in dark chocolate. The shredded coconut doesn’t compromise the texture at all, but adds a nice subtle richness to the flavor!
Combine all of the dry ingredients (other than the coconut and chocolate) in a large bowl and whisk together with a spoon
Combine all of the wet ingredients (other than the water) separately in a medium bowl and whisk together with a fork until well blended
Pour the wet ingredients into the dry ingredients and blend with a spoon until well combined
The batter will be a bit dry, so add in the water here until the batter becomes more viscous
Add in the chocolate chips and shredded coconut and gently mix in
Spoon the batter into the muffin liners to about 2/3 full, which should fill about 10 liners
Sprinkle a few extra chocolate chips on top of each muffin
Bake on a middle rack of the oven for approximately 12-14 minutes, or until a toothpick comes out clean / (15 can work as well if you prefer browner/more overcooked edges)
Dig in while warm and fresh from the oven (after cooling a few minutes for safety), or let cool completely before storing in a airtight container in the refrigerator
For the best consistency and experience, rewarm them after taking them out of the refrigerator later on in the microwave for about 30 seconds
When I’m in need of quick and easy plus delicious and nutritious, I love coming back again and again to a combination like these Peanut Butter Blueberry Yogurt Bowls. The ingredients are likely items that you have in the refrigerator or pantry already, and certain ingredients can absolutely be substituted for what you have on hand!
The Plain Greek Yogurt – Use whatever variety you love! I enjoy a nonfat option but a full fat choice would be delicious as well.
The Cereal – This is mostly for texture and crunch, but I do really love the flavor profile of a Wheat Squares or Wheat Waffles option. A similar cereal of choice or a granola would work here as well!
The Blueberries – I love the Frozen Wild Blueberries for their small size and the way that the juices melt into the mix, but if you prefer to use fresh give it a go!
The Peanut Butter – I love a peanut butter that includes the taste of salt. For me, having that ever so slight sweet and salty combination makes all the difference, which is why in my particular ratios I tend to go pretty heavy on the peanut butter!
I’ve linked all of my personal brand recommendations within the ingredient list, but the point of this easy peasy meal/snack is that it’s customizable to your preferences!
On hot summer days, nothing hits the spot like a delicious lineup of icy drinks and snacks to keep yourself cool. These refreshing and creamy Coconut Lime Ice Pops by my husband are the perfect treat to beat the heat! The ingredients take only moments to whisk together.
(These pops are not overly sweet as a personal preference, but could be very easily adjusted to have more sweetness if desired!)
