Cheesy Chicken and Broccoli Stuffed Peppers

These Cheesy Chicken and Broccoli Stuffed Peppers take comfort food to the next level. Healthier than their casserole counterpart and so stinkin’ tasty!

Cheesy Chicken and Broccoli Stuffed Peppers

You guys are totally going to hate me, but I’ve been holding out on you. I have been sitting on a mini-arsenal of recipes for weeks. WEEKS.

Hello worst food blogger ever! I contemplated stashing them away for the cookbook I’ve been dying to write, but I knew that if I didn’t get some of these into your face fast enough, there would be cause for revolt…. 

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Greek Green Bean Salad

This gorgeous greek green bean salad is fresh, crisp, and bursting with flavor! Helloooo delicious!

Greek Green Bean Salad

Wildly popular, green beans are available nearly year-round, but they’re at their absolute best in the Spring and Summer Months. Peaking around May-September, you’re going to want to have this recipe on hand when the price drops and the farmers markets and produce aisles are busting with beans.

For the perfect texture, softened and tender with a crisp snap, I started by blanching the beans in boiling hot water, followed by an ice bath. This blanching technique gives you beans that are their absolute brightest, without the slightest bit of wrinkling or mushiness. The hot water brings out the vibrant green hue while the icy cold water shocks the beans and halts their cooking process. This method is quick, easy, and delivers delicious results. If you haven’t blanched veggies before, you’ve got to try it!… 

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Pesto Potato Soup

No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you’re free to splurge a little on your choice of toppings! Keep it vegetarian with chopped green onion, red pepper flakes, and melted cheese, or channel your inner T-rex with a little crispy bacon.

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings!

Last time we spoke I promised you nothing but gloriously green recipes from now until St. Patrick’s Day. Naturally green, I might add, since the only food coloring we need here is the vibrant color from fruits and veggies. How super crunchy of me, I know. You may come here the food, but I have it on good authority that quite a few of you stick around so I can sass you over ditching the sketch and eating your veggies.

So far I’ve served up some serious green with a Three-Cheese Spinach + Pesto Flatbread Pizza and a Cilantro, Sweet Pea, + Pistachio Hummus. Ready for round three? 

Pesto Potato Soup

Pesto Potato Soup :: No cream is needed for this lusciously creamy potato soup swirled with pesto for extra oomph! Light and gluten-free, you're free to splurge a little on your choice of toppings!… 

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Cilantro, Pea, and Pistachio Hummus

Cilantro, Pea, and Pistachio Hummus

Hummina hummina HUMMUS! 

Every year when March rolls around I like to sneak in a little theme action onto the blog. It’s usually in the form of going green for What I Ate Wednesday and an excuse for me divert some of the attention away from the Shamrock Shakes and towards green fruit and veggies. This year I’m dying to take it a step further. What if all of my recipes this month were GREEN!?

Well you’d go absolutely crazy and run away, screaming, that’s what. But what if you didn’t? Meet me halfway and let’s go green from now until March 17th. Not only will this be a festive nod to St. Patrick’s Day but it will surely get a few more veggies on your plate, and that, my friends, is why I do this.

You can green your face and your beer all your want for St. Paddy’s but gosh darn it, let’s green our plates in the meantime. Deal? Deal!

You realize you had zero choice in the matter, right?

Let’s get GREEN!

Cilantro, Pea, and Pistachio Hummus


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Quinoa Salad with Tomato, Avocado, and Parsley

Quinoa Salad with Tomato, Avocado, and Parsley tossed in a homemade feta vinaigrette

There’s a lot that goes on behind the scenes of a blog. Behind every blog we read lies an entire life behind the curtain, an entire world really. Some bloggers choose to bare it all, while some strive to keep things as structured and professional as possible. I fall somewhere in between. Sometimes you’re greeted with a the most random of rambles. Other times I show up food in hand, no questions asked and no explanation given, just a merry little reminder to eat your veggies and a recipe to help you do just that.

The less we reveal, the more things appear all neat and tidy… a perfect little blog wrapped up with a shiny bow. Right. Cause THAT exists. [spoiler alert: it doesn’t exist]

Life is messy, chaotic even. It’s crazy wrapped in awesome wrapped in a layer of WTF and a sprinkle of sweetness for good measure.

While I may be able to craft a crazy good veggie burger with my eyes closed and my hands tied behind my back, my house will always be slightly [and/or colossally] messy. There will be toys and books scattered throughout nearly ever inch of my home, toilet paper unrolled as a prop for a rager of a toddler dance party, and the sink will always house at least one dish. Or twenty.

You know what? I think I’m perfectly okay with that.

Quinoa Salad with Tomato, Avocado, and Parsley

The simplicity of this salad is the perfect offset for the chaos in my life lately. It’s full of flavor, packed with nutrients, and is so stinkin’ good that you’ll forget anything else exists outside for a bit.

The recipe makes a little more dressing than you’ll actually need for the quinoa, so get excited to drizzle it over a big veggie-loaded salad the following day or simply double this recipe. I’ve been dying to make it again but literally every time I cut open an avocado I get a pouty-lipped puppy face and wind up forking over the fruit.

sidenote: my favorite veggie? Totally a fruit! A giant berry to be exact. I don’t care what you call it just please someone plant a tree full of them in my yard so I don’t have to ration the yum.

Our days of splitting an avocado are long gone now that my little monkey will eat an entire avo in a sitting. Yesterday she ate two. TWO!  I’m rambling, eh? Let’s throw some confetti for those of you who are still with me and dive on into this simple summery salad.

Healthy Quinoa Salad with Tomato, Avocado, and Parsley… 

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Vegetarian Triple Bean Tacos

Seasoned black beans, pinto beans, and crunchy taco-roasted chickpeas team up to take your taco game to the next level!

 Vegetarian Triple Bean Tacos

Vegetarian Triple-Bean Tacos

My love of tacos is one for the romance books, folks. Hot, steamy, and… errr I can’t finish that sentence without sounding like a total creep.

Paul and I made the mistake of watching too much Dave Attell and he has this charming little bit about doing naughty things to a sandwich that we shall never again speak of, and now we are constantly saying inappropriate things about our food. It’s bad. I should really just stick with my G-rated pal Jim instead:

I hate when I try to order a salad and my mouth says, "I'll have a double Quarter Pounder with Cheese." - Jim Gaffigan

and maybe throw in a little Ron Swanson action for good measure:

ust give me all the bacon and eggs you have. Wait, wait. I'm worried what you just heard was, "Give me a lot of bacon and eggs." What I said was, "Give me all the bacon and eggs you have". Do you understand?

Phew! That’s almost enough to erase the terrible, awful, no good, very bad stand-up act stuck in my head. Almost.

Oh, hello tacos, I didn’t forget about you!

Vegetarian Triple Bean Tacos

Though we’re both omnivores, Paul and I have refrained from buying ground anything for the past few months. If we can’d find meat that’s grass-fed, additive-free, and preferably local, there’s just no point. We’d just as soon wait for the opportunity to shop from a source we care about than pick up something for the sake of buying it. So when taco night rolled around I promised to whip up my famous Lentil Veggie Tacos. Only I was out of lentils… and mushrooms… and ohmygosh where are my pants!?

Kidding, but I did have to brainstorm a tasty new taco filling. Enter my awesome new Triple-Bean Tacos! I even caught the chickpea scooping some out of the bowl when I wasn’t looking. Huzzah! The smashed pinto beans hold the mixture together while the whole black beans and crunchy taco roasted chickpeas add flavor and texture. I love them! You’ll love them! Let’s make them, shall we?… 

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Spiralized Veggie Salad: Eat the Rainbow!

Spiralized Veggie Salad: Eat the Rainbow!

Empty your crisper with this rainbow  spiralized veggie salad!

Or is it a slaw? Ever since the great soup/stew debate [hello dramatic!] I’ve been doubting my title choices. I’m officially the most indecisive person ever.

Here’s the deal, if you serve it atop some yummy grilled chicken or salmon, or as a side to a rocking veggie burger, then it’s a slaw. If you pile it in a bowl and dive in with your favorite dressing and a big ole fork, then it’s a salad. Deal? Deal!

I’ve been making a ton of recipes with broccoli florets lately, and I’m 100% opposed to tossing the stalks. I just can’t do it! They make fabulous broccoli slaw, a great addition to fresh pressed juice, and now they’re getting the extra-fancy red carpet treatment in this spiralized veggie salad.

Healthy Spiralized Veggie Salad

Spiralized Veggie Salad: Eat the Rainbow!
Recipe type: salad
  • 2 broccoli stalks
  • 1-2 jumbo carrots
  • 1 medium beet
  • ¼ cucumber

  • toppings:
  • your favorite nuts [I went with almond slivers]
  • your favorite seeds [sunflower + chia for me!]
  • homemade or store-bought salad dressing

  • Check out the bottom of this post for a few of my favorite homemade dressing recipes!
  1. Wash and peel your carrots, beet, and cucumber.
  2. Remove the tops from your broccoli if you haven't already used them, and set aside for snacking or stirring into your favorite dish.
  3. Since thicker vegetables make the best spirals, remove the thin ends of the carrot as well as a sliver of the carrot top, to make a flat base on both ends. You'll only want the thickest part of the carrot, so save the tip for grating into muffins or for snacking.
  4. Break out the spiral slicer and spiralize all four veggies, using the thinnest setting.
  5. Pile into a bowl and top with chopped nuts and seeds along with your favorite dressing.
  6. I used ranch for mine [the craving struck!] but I'll throw some links to other dressing recipes at the bottom of this post for ya!
  7. Enjoy!

Rainbow Spiralized Veggie Salad! Grab a spiralizer or veggie peeler & whip up this quick, easy, & healthy salad of beet, carrot, cucumber, & broccoli stalk!

Dreamy Dressings:

Easy Homemade Italian Dressing

Creamy Avocado Dill Dressing

Lemon Dijon Vinaigrette

Creamy Wasabi Cucumber Ranch

Sweet Chili Cucumber + Herb Dressing

Since this is a salad, it totally goes without saying that you can customize it to your heart’s content. I’m simply here to give you that little nudge to break out the veggies and have fun with it!

I get bored of the same old salads over and over, so breaking out my spiralizer* is usually the easiest way to switch things up around here! Though this salad would be equally awesome shaved into ribbons with a veggie peeler, no fancy tool required!

Sooooo… what are you waiting for? Eat. Yo. Veggies.

Need a few more spiral salads for your arsenal? 

Gluten-Free Sweet and Sour Thai Cucumber Spiral Pasta SaladSpicy Sriracha Crab and Cucumber SaladHealthy Carrot Salad
*post contains an affiliate link for the spiralizer I’ve been using for over 4 years; we’re BFF at this point and I love it so!*
Healthy Spiraled Veggie Salad

Madras Lentil Soup

Madras Lentil Soup

Paul and I are in complete disagreement over this recipe. He insists it’s a stew, while I stand firmly behind my belief that I soup-ified my beloved Crock-pot Madras Lentils.

Whatever you decide to call it, you’re going to want to put it’s number on speed dial. Don’t even think about waiting the obligatory 3-4 days to call either. Just dive on in like the eager and overzealous foodie we all know you are.

Just me? Fine, I’m projecting. Regardless you’re going to want a bowl of this stuff in your face, stat.

The recipe makes  quite a few servings so feel free to experiment by adding more broth to some bowls to make it more like the soup I insist it is, then swirl some freshly steamed rice into the next bowl for the ultimate stew experience.

Paul has 24 hour duty currently, but I swear I can feel him breathing over my shoulder whispering “You better call it a stew, Jenny. Tell them to add rice. I want it with rice. Will you make it for me with rice next time? No, no you’re typing soup. Don’t call it soup. STEW, Jenny. Stew.

5.0 from 2 reviews
Madras Lentil Soup
Prep time
Cook time
Total time
Recipe type: soup, stew
Serves: 8-10 cups
  • 1 cup diced onion
  • 1 TBSP olive oil
  • 1 tsp freshly minced garlic [2 large cloves]
  • 4 cups vegetable broth [1 qt]
  • 1 [14.5 oz] can fire roasted tomatoes [see below]
  • 1 lb red potatoes [about 3 large red potatoes]
  • 1 cup dried lentils
  • 1 bay leaf
  • ¼ oregano
  • ¼ turmeric
  • ¼ cumin
  • ⅛ tsp salt
  • ⅛ cayenne
  • ⅛ thyme
  • extra 1 TBSP olive oil

  • optional + yummy extras:
  • cooked red kidney beans would be a great addition to stew it up!
  • whipped goat cheese [or greek yogurt] for topping
  • fresh parsley for topping
  • an extra drizzle of olive oil
  1. Heat a large pot to medium-high heat.
  2. Add olive oil and diced onion, and sauté until tender, adding the garlic towards the end to prevent burning.
  3. Next add veggie broth and diced tomatoes.
  4. Using an immersion blender, blend the soup until pureed.
  5. No immersion blender? No problem! Add the garlic, onion, and tomatoes to a blender or food processor and blend until smooth. Add the mixture into the pot with your veggie broth and get cooking!
  6. Increase the heat to high, then add dried lentils, diced red potato, and all your herbs and spices.
  7. Bring to a boil, then reduce to medium heat and cover.
  8. Cook for 30 minutes on medium [mine was on setting 4] then additional 10 min on low, to simmer.
  9. Top soup with a swirl of goat cheese, sour cream, or greek yogurt and a sprinkle of parsley. You can even add rice! Go nuts!
I used Muir Glen's no salt added fire roasted tomatoes for this recipe. The flavor is stellar and the cans are BPA-free, which I adore. If you're working with what you have on hand, any 14.5 oz can of diced tomatoes will work for this recipe, if needed as well as pureed tomatoes, which are a great substitution if you don't have an immersion blender or would like to speed things along!

 t-rex chefs: chicken broth will also work for this recipe, have at it!

vegansaurus chefs: skip the swirl of goat cheese at the end and this soup is gloriously vegan!

 Madras Lentil Soup

so… how was it? I have the stinking’ Lego Movie song stuck in my head so, in a word, AWESOME! Now will someone please erase that song from my head forever? Pretty please? I’ll make you soup.

This stuff rocks. It’s hearty and filling and positively perfect for these last few weeks of Winter. It’s also gloriously freezer-friendly, so tuck a bowl or two away in the freezer for a busy weeknight and rock. those. lentils!

Madras Lentil Soup

loving lentils latley? [oh alliteration, I cannot quit thee] check out my crock-pot lentils and these super-yummy lentil-veggie tacos!

Healthy Carrot Salad

Healthy Carrot Salad

I spent nearly 20 years of my life thinking raw carrots served only one purpose: a shovel. More specifically, they were a shovel for scooping up ranch dip, licking it off, then discarding in a napkin when no one was looking.

please don’t tell my mom

I’m not sure anyone caught on to my antics but I certainly wasn’t doing myself any favors in the health department. Luckily this ranch-obsessed carrot avoider decided to pursue a major in Dietetics and, by sheer guilt of my occupation alone, decided to give raw carrots a chance.

I can now say with absolute certainty… “What the eff was I thinking!?

Clearly I was missing out! Raw crinkle-cut carrots have become my shovel of choice for scooping up hummus and devouring that tasty chickpea dip, shovel and all.

I no longer cringe when my salad is flecked with beta-carotene and, in fact, was once so bold as to order CARROT SALAD off a menu! Me! Carrot salad! Helloooo progress! You can imagine my disappointment when my order arrived and I learned what exactly carrot salad is here in the South. Shaved carrots smothered in mayonnaise and sugar with some random raisins thrown in for good measure was not my idea of a good time.

Turns out I really DO like carrot salad, when it’s done my way of course! I started small, whipping up a spiral cucumber and carrot salad with a thai-inspired flair, then worked my way back to the traditional Southern carrot salad, deciding a face-lift was in order.

Now that the cheezapalooza known as Super Bowl Sunday is behind us, let’s get back to those healthy goals we had for ourselves, shall we? I’ll ease you back into it slowly with some yummy candied walnuts to sweeten the deal.

Healthy Carrot Salad


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Pistachio Arugula Sweet Pea Pesto

There’s a new pesto in town folks!

Pistachio Arugula Sweet Pea Pesto

Pistachio Arugula Sweet Pea Pesto

I’ve long been a fan of using arugula in pesto. It’s vibrant, flavorful, and just plain pretty! More importantly, is just how heavenly it tastes over four-cheese spinach tortellini. I could seriously eat this and nothing else all winter long. In fact, I just may try to!

You should join me. It’s oh-so-easy being green!

Pistachio Arugula Sweet Pea Pesto

Pistachio Arugula Sweet Pea Pesto
Prep time
Cook time
Total time
Recipe type: sauce, condiment
Serves: 2
  • 1 cup [2.5 oz] of fresh baby arugula [half of a 5 oz pkg]
  • ¾ cup of frozen peas
  • 25 pistachios, shelled
  • 2 TBSP extra virgin or mild olive oil
  • 1 TBSP extra virgin or milk olive oil [separate from above]
  • ½ tsp fresh smashed + minced garlic
  • a pinch of salt
  • ½ cup freshly grated Parmesan cheese

  • yummy extras:
  • additional Parmesan cheese for topping [do it!]
  • additional olive oil to thin the sauce, if desired
  • several chopped pistachios for garnish
  • parsley for garnish
  • salt and pepper to taste
  1. Begin by steaming your peas, this will take a few minutes on the stove or the microwave.
  2. Next grab your freshly smashed/minced garlic.
  3. In a microwave safe bowl, add the garlic to a tablespoon of olive oil and cook on high for 30 seconds. Alternatively, you can break out a small pan and sauté the garlic on the stove top. Both methods work great and take the bite out of the garlic while infusing the oil with rich garlicky flavor.
  4. Add to a food processor along with the remainder of your ingredients and pulse until beautifully blended.
  5. Season with salt and pepper, to taste and blend in a little extra olive oil if to thin the sauce. I add extra when using it for pasta and leave it thicker for spreading on crackers or crostini. Let your tastebuds be your guide!
Between the natural saltiness of the cheese and the pistachios used [most come salted, unless you happen to have access to unsalted] the dish will already have a bit of season to it. Add any additional salt to taste. I personally wound up adding around ⅛ teaspoon along with extra Parmesan for topping.

 Arugula Sweet Pea Pistachio Pesto

This totally goes without saying, but the glory of pesto is that you can make it out of anything you have in abundance. If your garden is overflowing with fresh, fragrant basil, then whip up a bowl of traditional pesto! Have a bag of baby spinach that needs to be used up fast? Sub the arugula in this recipe for spinach and you’ve got yourself a sassy sauce!

The pestobilities are endless!

Did I really just say that? I’ll be under the bed hiding if you need me. I’ll only come out if you make me pesto.

Pistachio Arugula Sweet Pea Pesto