Avocado Breakfast “Pizza”

With more time to focus on breakfast these days, and clearly a penchant for combining cooking concepts, I have a ton of these Plantpower Cauliflower Pizza crusts in my freezer. I really like this brand because it has very clean ingredients, no B.S. fillers and they are relatively small in size. I decided to useContinue reading “Avocado Breakfast “Pizza””

Chocolate Chocolate Banana Brownies

We’ve been seeing it all over the internet right now, people turning their rotten bananas into basic banana bread. Actually, one of the FIRST recipes I ever wrote up for The Gluttoness was my healthy-ish banana muffins. I have *maybe* the world’s worst sweet tooth – so when I’m not eating donuts and ice cream,Continue reading “Chocolate Chocolate Banana Brownies”

Taco Turkey Stuffed Peppers

I first encountered cubanelle peppers at the farmers market in Bethany Beach, DE. I asked the farmer what to do with them and he was quick to reply – he told me to mix sausage with cream cheese, stuff them and bake them. I have since done this countless times but I wanted to re-createContinue reading “Taco Turkey Stuffed Peppers”

Broccoli Cheddar Casserole

Everyone’s family has famous dishes – in my husband’s family, it’s Grandma Lila’s Spinach Squares. This recipe is essentially me replacing the frozen spinach with fresh broccoli — but let’s understand something, this *blank* Cheddar Casserole can essentially be made with ANY fresh or frozen vegetable of your choosing. SHOPPING LIST: 6 broccoli crowns, 2Continue reading “Broccoli Cheddar Casserole”

Fennel Salad with Lemon Ricotta

Looking to brighten your day? Best way to do that is in the kitchen. This Fennel Salad actually combines TWO recipes – meaning you could serve your whipped ricotta as just a dip, or you could serve your fennel salad without the whipped ricotta – but together, it’s a complex and composed dish bursting withContinue reading “Fennel Salad with Lemon Ricotta”

Head of the Class

We eat A LOT of cauliflower in my house. It’s a vegetable my husband and my daughters actually enjoy so it’s often on repeat, and often just roasted florets with coconut oil, salt and pepper. So it was time to tackle the WHOLE ROASTED CAULIFLOWER trend. My concern? Getting the flavor to permeate throughout theContinue reading “Head of the Class”

A Dollop of Tzatziki

SHOPPING LIST: cabbage, red onion, garlic, salt, pepper, ginger powder, tzatziki This was so good. And yet another example of cooking on the fly. I knew I was going to cook some cabbage, of course, but I wanted something heartier, richer. I was probably hungover and looking to make healthy decisions but needed a littleContinue reading “A Dollop of Tzatziki”

Parsley Salad on Repeat

SHOPPING LIST: 2 bunches parsley, 1 bunch dill, pine nuts, dried cranberries, feta cheese, stone ground mustard, apple cider vinegar, olive oil Have you ever tasted something and became instantly addicted? This is the story of me and this salad. And hopefully this will be your story too. The brightness of the herbs, the acidityContinue reading “Parsley Salad on Repeat”

Chimichurri Grilled Green Beans

I love dishes that look fancy, are full of flavor, but don’t take a ton of time. Remember that old cooking show, “Semi Homemade,” that’s sort of how I enjoy cooking – especially after a long day of baking (insert shameless 3 Monkeys Macaroons plug here) and schlepping kids and I’m not even sure whatContinue reading “Chimichurri Grilled Green Beans”

The Anti-Chopped Salad

I have come to realize that a majority of my favorite foods have come from my Dad. Favorite ice cream – pistachio. Favorite cake – carrot. (Maybe this is where my sweet tooth also comes from!!!) Favorite salad – wedge. A wedge is a beautiful thing because it is SUCH a SIMPLE salad. Almost likeContinue reading “The Anti-Chopped Salad”