Simple Homemade Pancakes

Nothing says a lazy weekend morning quite like homemade pancakes! Quick to prepare, these will sure please the entire family! We like to offer a pancake topper bar with various ingredients such as fresh berries, toasted walnuts, peanut butter, honey, maple syrup, whatever we have in house! This way, everyone can have fun customizing their own pancakes. 


1 1/2 cups all purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1/4 tsp salt
1/4 tsp cinnamon (optional)
1 1/4 cup low-fat milk
1 egg
1/2 tsp vanilla
3 Tbsp butter, melted and cooled Continue reading “Simple Homemade Pancakes”


Roasted Butternut Squash & Spiced Apple Bruschetta

With the holiday season upon us, you may find yourself indulging in some of your holiday favorites at parties and family functions. It can be difficult to make healthy choices when you are surrounded by endless appetizers and sweet treats. Take charge and bring along a healthy produce-packed appetizer to family gatherings or holiday parties, such as this seasonal bruschetta!


1 medium butternut squash, peeled, de-seeded, and small diced (about 3-4 cups)
2-3 apples, small diced
4 tbsp olive oil, divided
1-2 tsp pumpkin pie spice
1 tsp salt, divided
1 tsp black pepper, divided
french bread, sliced to 1/4 – 1/2 inch thickness
2 cups ricotta cheese
2 cloves garlic, minced
1 bunch fresh sage, leaves removed from stems and chopped Continue reading “Roasted Butternut Squash & Spiced Apple Bruschetta”

Citrus Kale Salad with Goat Cheese

Kale is one of those polarizing foods – people either love it or hate it. I believe that this bright and flavorful salad can be enjoyed by everyone! Many times kale is showcased in cooked dishes such as soups, stews, and southern style greens, but it can also be enjoyed raw! Kale is a great source of beta carotene, vitamin C, vitamin K, and vision-protecting lutein and zeaxanthin. Massaging the tough raw kale with a little acidity and salt makes a tender, nourishing, and colorful salad base.


1 bunch kale (about 3/4 pound)
1 lemon, juiced and divided in half
1/4 cup extra virgin olive oil plus 1 Tbsp
1/4 tsp salt
1 Tbsp honey
zest from 1/2 lemon
black pepper, to taste
1 cup peeled and chopped grapefruit and mandarin oranges
2-3 ounces soft goat cheese, crumbled
2 Tbsp roasted sunflower seeds or toasted nuts
Continue reading “Citrus Kale Salad with Goat Cheese”

Spicy Ground Pork and Summer Squash Stir Fry

A deliciously easy weeknight dinner! A great way to use all that in-season summer squash with a slightly spicy, but flavorful, stir fry. Easy to swap the ground pork with other protein options such as chicken or shrimp and feel free to add in extra veggies! 


Sauce Ingredients:
3 Tbsp soy sauce
1 Tbsp minced fresh ginger
1 Tbsp Asian chili-garlic sauce (such as sambal oelek)
2 tsp toasted sesame oil

Stir-Fry Ingredients:
1 pound summer squash (zucchini, yellow squash, zephyr squash, etc)
2 Tbsp canola oil, divided
1 pound ground pork
salt and black pepper, to taste
1/4 cup thinly sliced green onions
sesame seeds, as desired
cooked white or brown rice
Continue reading “Spicy Ground Pork and Summer Squash Stir Fry”

Greek Vegetable Chickpea Quinoa Salad

A delicious summer side dish or a light but filling lunch! This dish is a summer staple in my house. This is perfect for meal prepping as it keeps well in the fridge for a couple days. 


1 cup quinoa
1 bell pepper, chopped
1 can of chickpeas, drained and rinsed
½ red onion, chopped small
½ cup crumbled feta cheese
1 cucumber, chopped
Optional Ingredients: chopped Kalamata olives, tomatoes

Dressing Ingredients:
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
½ lemon, juiced (about 1 Tbsp)
Salt and pepper, to taste
1 tsp dried Italian seasoning blend (or fresh parsley)
¼ cup extra virgin olive oil
Continue reading “Greek Vegetable Chickpea Quinoa Salad”

Chickpea Tuna Salad

A delicious and light lunch! This mayo free tuna salad is packed full of healthy fats that will keep you satisfied until dinner time. I love to eat it over a bed of lettuce, or sometimes with wheat crackers. 

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15 ounce can chickpeas, rinsed and drained
6 ounce can albacore tuna, drained
2 tablespoons finely chopped red onion
2 tablespoons capers, plus 2 tablespoons of the brine
2 tablespoons red wine vinegar
2 Tbsp extra virgin olive oil
freshly cracked black pepper, to taste
chopped lettuce, optional Continue reading “Chickpea Tuna Salad”

Homemade French Toast

A quick and delicious weekend breakfast using pantry staples! I often keep sliced bread in my freezer to quickly pull out for french toast. (great for garlic bread too!)


3 eggs
1/2 cup reduced fat milk
1/2 tsp vanilla extract
cinnamon, to taste
8 slices bread (sourdough, whole grain, anything works!)
maple syrup
powdered sugar
fruit Continue reading “Homemade French Toast”