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Gone are the days of sad, steamed broccoli with no flavor and no texture. Garlic and parmesan is my favorite combination when roasting broccoli! Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Serves: 4 Ingredients: 1 12 oz bag of Broccoli Florets 3 tbsp. Olive Oil ¼ cup Parmesan Cheese 1 tsp Garlic Powder ½ tsp. Salt ½ tsp Black Pepper Truffle Oil Preheat your oven to 425F. Wash your broccoli florets and make sure they are all roughly the same size. Toss broccoli with olive oil, parmesan cheese, and seasonings. Lay down parchment paper on a sheet pan and evenly distribute broccoli. Drizzle with truffle oil. Cook in the oven for 20 minutes. I personally like when my broccoli gets a little crispy so I will leave it in for an extra 5 minutes.

There are a few tell-tale things that make it feel like summer for me – my parents opening up their pool, the days getting longer, the itch to go to the beach, and sangria in my parents fridge. While summer is coming to an end, my Peach Strawberry Sangria is a delicious way to keep all the joys of warmer weather lingering! If you prefer a sweeter sangria, opt for a Moscato as your white wine of choice. Personally, I prefer Pinot Grigio for mine! Serves: 6 Ingredients: 1 bottle White Wine 1/2 cup Whiskey 1/2 cup Peach Schnapps 2 cups of strawberries, chopped 2 peaches, sliced Club Soda Wash and slice your fruit and add to a pitcher. Add in the whiskey, Peach Schnapps, and white wine. Let sit for at least 2 hours to allow the fruit and liquor to infuse! When ready to serve, fill your glass ¾ of the way with sangria and top it off with some club soda!

When I met Brandon for the first time, he was doing a favor for a teammate and had offered to drive me home for winter break. You could say I was intimidated by Brandon -- after all, he is 6'3'' and plays hockey and just looks intimidating. I figured if I brought snacks, he would have to at least tolerate my company on the drive home, right? At this point I was a year in to being gluten free and I wanted to enjoy the snacks myself on the car ride, so I grabbed a bunch of my favorite gluten free goodies. Amongst my purchase was a bag of Tate's GF Chocolate Chip Cookies -- a true staple in the GF community. About an hour into the drive, I whipped out the snacks and Brandon responded with "You're gluten free? No way! I'm gluten free too!" It definitely makes top 5 for most excited interactions I have had with him. We instantly bonded over being gluten free and now we are less than a month away from being married for a year! Icebox cake is as simple as it gets when it comes to dessert and can really be made with any cookie of your choosing (i've heard Oreos are fantastic to use!) It requires no baking and no decorating talent because the springform pan takes care of it for you! Ingredients: 3-4 bags of Tate's GF Chocolate Chip Cookies 3 cups of Heavy Cream* 1/2 cup Powdered Sugar 1 tsp Vanilla Combine heavy cream, powdered sugar, and vanilla in a mixer and mix until stiff peaks form. Put a thin layer of cream at the bottom of a springform pan and place your first layer of cookies. Repeat the cookie and cream layering until finished. Top with crushed cookies and mini chocolate chips. Chill for at least 4 hours or overnight to allow cookies to soften and for the cake to set. *If you want to make this dairy free, use a dairy free cool whip as a substitute!

Prep Time: 10 minutes Cook Time: 15- 20 minutes Total Time: 30 minutes Serves: 3 Ingredients: 1 Sweet Potato 1 tbsp. Olive Oil ½ tsp. Salt ¼ tsp. Pepper ½ tsp. Garlic Powder ½ tsp. Onion Powder ¼ tsp. Paprika Wash and peel the sweet potato. Slice into long, thin strips. Be careful not to make the fries too thick otherwise they will not get crispy. Preheat your air fryer to 400F for 3-5 minutes. While the air fryer is preheating, toss the sweet potato fries with the oil and seasonings. Evenly distribute the fries in the air fryer to minimize overlap (which causes the fries to steam instead of crisp) and cook for 15-20 minutes, flipping halfway. Personally, I am a fan of ranch with my sweet potato fries but you do you and serve with your favorite condiments!

Pesto is just one of those things that tastes infinitely better when homemade. Store bought will suffice, but there is nothing like a fresh Basil Pesto. I love adding Spinach to my Pesto to up the veggie factor and I find that swapping out Pine Nuts for Walnuts is a cost effective switch that doesn't impact the flavor either. Prep Time: 10 minutes Cook Time: none Total Time: 10 minutes Ingredients: 2 cups Spinach 2 cups Basil ½ cup Olive Oil* ½ cup Walnuts or Pine Nuts ¼ cup Parmesan (optional) 2 Garlic Cloves Juice of one Lemon Salt + Pepper to taste Combine Spinach, Basil, Garlic, and Walnuts in a blender or food processor and blend until finely chopped. Slowly drizzle in the Olive Oil and the juice of one Lemon and blend until smooth. Add in Parmesan, Salt, and Pepper, and combine. Serve with pasta, a salad, or a wrap! For this recipe, I tossed the pesto with shredded chicken and made a wrap with it! *you can add more depending upon your preferred consistency

I had this recipe prepped and ready to go for a Memorial Day BBQ and then everyone got sick and the party got canceled. That left me on the couch with a big ol’ bowl of Pineapple-Mango Salsa and honestly, I wasn’t that mad about it. My Pineapple-Mango Salsa is so easy to make and a definite crowd pleaser! Total Time: 15 minutes Ingredients: ½ of a Pineapple 1 Mango 1 Red Onion 1 Red Bell Pepper 2 Jalapenos 2 Limes ¼ cup Cilantro Chop Pineapple and Mango and add to a bowl. Slice and juice the Limes and add juice to the Pineapple and Mango. Dice the Red Bell Pepper, Jalapeños, Red Onion and cilantro and add to the bowl. The longer you let it sit the better it gets! Serve with your favorite tortilla chips or burrito bowls and enjoy!

One of the things I have missed most about living in a house has been access to a grill. I love grilling especially in the summertime and the nice char and flavor that comes from a grill is just hard to replicate. Thankfully, my cast iron skillet has been coming in handy! We have our pretty well “seasoned” at this point and I really enjoy cooking with it. Now I know that turkey burgers aren’t always a crowd favorite. Usually they are dry and more like the sad cousin of the beef burger. However, my Spinach-Feta Turkey Burgers take turkey burgers to the next level in flavor and juiciness! Tzatziki sauce is a great way to top off this Greek inspired burger and with tomatoes in their prime right now, it is a beautiful combination! Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: 2 lbs Ground Turkey 2 Eggs 2 cloves of Garlic ½ of a Red Onion 2 cups Frozen Spinach 4 oz of Feta Salt & Pepper Preheat grill or cast iron skillet to medium-high heat. Combine the turkey, beaten eggs, feta, and chopped garlic, onion, and spinach in a bowl. Add in salt and pepper. Form into 8 patties and cook for 15-20 minutes or until the center is no longer pink. Serve with lettuce, tomato, tzatziki sauce, and your favorite gluten free bun!

Chipotle but better! My Chipotle Spiced Chicken recipe is fool proof for delicious, juicy chicken and when combined with my Avocado Cilantro Dressing and Roasted Tomato Salsa, it is definitely hard to beat. I love making this meal when I am in need of something quick and customizable that is also delicious and good for you! Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 40 minutes Ingredients: 2 Chicken Breasts 1 tbsp. Olive Oil 2-3 Chipotle Peppers in Adobo sauce, finely chopped Garlic (measure with your heart) Cumin (measure with your heart) Oregano (measure with your heart) Salt & Pepper to taste Build your bowl options: Roasted Tomato Salsa (link) Avocado Cilantro Dressing (link) Roasted Corn Rice Spring Mix Black Beans Turkey Bacon Combine olive oil, chipotle peppers, and seasonings in a bowl and mix until combined. Place the chicken in a bowl or ziploc bag and add in marinade. Preheat your oven to 400F Sear both sides of the chicken breast in a pan or cast iron skillet until a nice crust forms. Finish cooking the chicken in the oven at 400F for 15-20 minutes. Cook time will vary based on the size of the chicken breast.

When I die I want to be buried in this dressing – okay, okay, maybe that is a tad bit dramatic but this dressing is truly one of the best things I’ve ever made! It is so creamy that you wouldn't even know it does not contain a hint of dairy. Also, it is SO easy to make – the most complicated step is getting the pit out of the avocados and peeling the garlic. Prep Time: 10 minutes Cook Time: None Total Time: 10 minutes Ingredients: 2 very ripe Avocados ½ a bundle of Cilantro* The juice of 1 lemon ¼ cup Olive Oil ¼ cup Water 1-2 cloves of Garlic Salt & Pepper to taste Red Pepper flakes to taste (optional) Prep ingredients to be placed in the food processor. Blend until desired consistency is met. For a thicker dressing, you can skip the water. For a thinner dressing, gradually add more water until desired consistency is reached. *I know that many people out there have the misfortune of thinking that cilantro tastes like soap but don’t let this recipe scare you. It is alright to not include the cilantro.

A mile up the road from where I live is the sweetest little family farm with some of the best produce around. I love stopping by every weekend to visit their cows, cut my own flowers, and see what seasonal items they have available. This past weekend they had the biggest, juiciest tomatoes that were just begging to be turned into a salsa. And that is how we got here. This roasted tomato salsa is an ode to my favorite little farm and my Saturday’s spent there. I used 3 different colored tomatoes (green, red, and orange) just to change it up a bit which hopefully inspires you to make this salsa your own! I will say, it is definitely something that gets better each day as the flavors really have a chance to marinate. Prep Time: 25 minutes Cook Time: 10 minutes Total Time: 35 minutes Ingredients: 2 Large Tomatoes, preferably beefsteak or roma ½ White Onion 1-2 Jalapenos based on spice preference 4 cloves of Garlic 1 Chipotle Chili in Adobo sauce Juice of 1 Lime ½ tsp Ground Cumin (feel free to add more) Salt to taste Evenly your tomatoes, onion, garlic, and jalapeno on a pan. Place the tomatoes and jalapeno skin side up. Broil for 6-8 minutes or until the skin on the tomatoes and jalapeno starts to blacken. Take out of the oven and let the vegetables cool for 10-15 minutes. Once the veggies have cooled slightly add them to a food processor along with the chipotle chili, juice of 1 lime, cumin, and salt. Puree until you have achieved your ideal consistency. Chill and serve.

For most of my “corporate career” I have been working from home due to the pandemic, but that all changed in April of this year when we started to return to the office. As someone who loves her morning routine, especially when working from home, this was a huge adjustment. I knew I would have to be proactive in making the transition as smooth as possible. Making breakfast ahead of time made mornings easier and saved me a little time (and sleep) in my routine. This breakfast bake was super convenient – I would prep it on Monday night and then have breakfast ready to go the next three days for Brandon and me. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Ingredients: 1 tbsp Olive Oil 1 Shallot, chopped 1 tbsp Garlic Powder 4 cups Shredded Hash Browns 2 cups Frozen Spinach 1 cup Mushrooms 2 cups diced Cherry Tomatoes ½ tsp Red Pepper Flakes 1 ½ tbsp Italian seasoning Salt + Pepper to taste 6 Eggs ¾ cup Egg Whites Cheese of choice (optional) Preheat your oven to 400F. Add olive oil to a pan and saute shallot and garlic for 2 minutes. Add spinach, mushrooms, tomatoes and to the pan and cook for 3-4 minutes. In a bowl, whisk together the eggs, egg whites, and seasonings. Spray a 9x13 dish and cover the bottom with the hashbrowns. Top the hashbrowns with the veggies and then pour the eggs on top. If cheese is your friend, pick your favorite and measure with your heart :) Bake for 30 minutes.

When Brandon and I got married and started thinking about what to put on our wedding registry, everyone told us that we needed to get an air fryer, so we put one on the list. It quickly became a go-to appliance for us for veggies, potatoes, chicken nuggets, etc. When Brandon’s birthday rolled around in March of this year, he asked for a bigger, upgraded, double basket air fryer. When he pulls out that thing, you know he is in the zone and ready to whip up something tasty. Maybe one day you’ll see one of his creations show up on the blog, but for today, I am sharing one of my favorite meals - crispy air fryer salmon bites!! I have laid out measurements for the marinade below, but as always, measure with your heart. I love the taste of ginger so I will usually substitute the ground ginger for fresh ginger and add a little more red pepper flakes! Ingredients: 3 pieces of salmon 1 tbsp Olive Oil ¼ cup Brown Sugar ¼ cup Soy Sauce 1 tsp Ground Ginger 2 tsp Garlic Powder ½ tsp Red Pepper Flakes Salt + Pepper to taste Slice salmon into bite sized pieces Combine Olive Oil, brown sugar, and seasonings in a bowl. Combine marinade with salmon and let rest for 30 minutes. Put your air fryer on 350F and cook for 10-12 minutes or until the salmon has a golden, crispy exterior.