Curry is something I need more of in my life. It's so simple, it's healthy, it tastes totally different from anything else (in a good way!), and it sure makes for some great leftovers (heck yeah to leftovers!). I've mostly only had curry with rice, so I decided to try curried noodles (noodles are like my go-to for everything), and these Mango Curry Noodle Bowls did not disappoint! Because this curry is so simple, and has minimal ingredients, I wanted to make sure I added the perfect toppings to give it that little extra oomph. That's where my friends from Dang Foods came in. Their coconut chips were the perfect topping and added just the right amount of crunch and sweetness to these Mango Curry Noodle Bowls. Oh Dang that's good!
Dear Fall, I am so totally into you right now. Summer did not sit too kindly with me- she was hot and humid and I just didn't enjoy her much this year. I've so been looking forward to making my favorite warming comfort foods, like this (No) Chicken Noodle Stew for example! It was a gloomy, rainy fall day and I was trying to decide on something easy and warm to make for dinner. My first thought was soup! It's totally soup season, yay! So I go through all the ingredients I remembered I have in my fridge to use up- also yay to using up produce before it goes bad! Onions- check. Carrots-check. Celery-check. Noodles-check. Having settled on making "chicken" noodle soup for dinner, you can imagine my disappointment when I didn't have nearly enough vegetable
This is a sponsored post written by me on behalf of New Chapter, maker of whole-food vitamins & supplements. The opinions and text are all mine. The New Chapter product mentioned in this post was sent to me as a gift from New Chapter Vitamins to use in this recipe, thank you so much! It's true that coffee is one of the most popular food items in the world, well at least here in the US we would be lost without our precious coffee. I have to admit, I like it too. There's just something that is so comforting about a nice warm cup of coffee in the morning. But sad news for me, caffeine really isn't my friend *insert crying emoji here. So I drink decaf occasionally, and I do like it- but even that bothers me sometimes. I decided to try to make a "coffee" using
I don't know about you, but I have sure been enjoying pumpkin everything, and mostly sweet pumpkin everything. Today I welcome you to a savory pumpkin recipe that's easy to make, delicious (as always), and filled with that star squash we all swoon over once fall hits... pumpkin! Ok, so let me ask you this... Do you love pasta? Do you love a simple 30-minute meal? Do you love mushrooms? And do you love pumpkin, but not the overbearing kind, like the subtle pumpkin flavor? If you answered yes, then you are certainly going to love this recipe.
If you're like me, you still crave salads in the middle of winter (because I feel like salad is always a good idea and they are so simple to make). Well this salad is the perfect robust salad filled with warming, wintery foods. Let's take a closer peek at what yummy, nourishing foods I decided to incorporate into this salad. So for this Roasted Squash + Pear Arugula Salad we have: ☆ arugula ☆ acorn squash ☆ pear ☆ quinoa ☆ cannellinii beans ☆ vegan parmesan cheese ☆ creamy maple tahini dressing This salad recipe truly is so simple, amazingly flavorful, has just the right amount of sweetness, and has some really nutrient dense foods that will no doubt fill you up (I am suprised at how filling this salad is!).
This is a sponsored post written by me on behalf of New Chapter Vitamins. The opinions and text are all mine. The New Chapter products mentioned in this post were sent to me as a gift to use in this recipe, thank you so much! As we head into fall, I’m indulging in all that comes with it. Sometimes that means too many sugary sweets, so I wanted to come up with a recipe that tastes like my fall favorite, peach cobbler, but is sweetened naturally AND contains added nutrients like Fermented Turmeric from New Chapter Vitamins! This recipe is actually really simple to make, and because you make the chia pudding and the peach curd the night before, it makes for an easy breakfast the next morning! Yes, I said breakfast! You could also have it for dessert,
Fall food is in full bloom at my house right now. After this super hot summer, I was so excited to start making fall comfort foods and this Butternut Squash Gnocchi was one of the first recipes on the menu to try. Now the thing about gnocchi... I've never actually made it, and to be completely honest, I've only had it maybe once or twice. I know, I know. Weird. Guys, I've been missin' out! So here we are.
This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore products mentioned in this post were sent to me as a gift from Suncore to use in this recipe, thank you so much! As we head in to fall, y'all know I had to get on the pumpkin bandwagon. I am not sure what it is about pumpkin that means fall to us, but just know delicious squash, you are loved dearly this time of year! Are there any pumpkins out there reading this?! So here I am with a fall-inspired, pumpkin-y dessert to knock those fall socks right off, and of course I couldn't have developed this Pumpkin and Chia Pudding Granola Tarts recipe without the amazing products from Suncore Foods! These tarts are super easy to make,