Coming home to this Diner-Style Sweet Potato and Butternut Squash after school + volunteering + a long bus trip in high heels (!!) last week was such an amazing feeling.
I’d prepped everything the night before, so by the time I was ready to eat (aka 5 minutes after I got home) all I had to do was heat it up in a skillet- the edges get crispy and AMAZING- fry an egg to put on top, and dig in.
Beyond being incredibly easy, this dish is warming, perfectly spiced, soft + crunchy (love that whole texture sitch), and salty-sweet.
Essentially, it’s the whole package. Easy, quick, healthy, and delicious. This is the kind of meal you make when you come home to an empty fridge and need to get dinner on the table asap OR as a side dish for a nice, real, grown up dinner (because I’ve heard some people make those sometimes).
If you make this Diner-Style Sweet Potato and Butternut Squash, be sure to snap a photo and share it with me on Instagram. I LOVE seeing all your creations, it really makes my day.
What’s your favorite ice cream flavor? Really, I want to know. Tell me in the comments, on Instagram, send me a letter, mail me a pint. Whatever it is, I am 99% sure I would love it too, because I just love ice cream. Especially really quality ice cream that comes in creative flavors. But honestly that stuff is pretty expensive, so I also love to make my own. Such as this Salted Almond Fudge Ice Cream.
This ice cream is rich, creamy, crunchy, AND dairy free. Made with only three ingredients, it really couldn’t be easier to throw together as soon as a craving hits. The base of the ice cream is frozen bananas, but the banana flavor doesn’t really come through in the final product. Because even though I love bananas, sometimes I just want chocolate, and that’s what this recipe delivers.
There are a few tense moments while you blend up the ice cream, because key is to avoid over-mixing at all costs. The moment all the chunks of banana are gone, it’s time to stop mixing, because otherwise you’re ice cream will be a syrupy mess. Other than that, this stuff is BEYOND easy.
I can’t wait to experiment with different ice cream flavors and different styles of dairy free ice cream this summer (coconut milk ice cream, anyone?) but for now this Salted Almond Fudge Ice Cream is rocking my world.
Sitting in the sun on the front steps of my house on a warm spring afternoon, with a good book and a bowl of Salted Almond Fudge Ice Cream in hand is pretty much my definition of pure bliss.
Combine frozen bananas, cacao powder, and salt in food processor.
Allow to thaw for 5 minutes.
While bananas thaw, roughly chop almonds and set aside.
Pulse contents of food processor just until smooth. DO NOT over mix, or ice cream will become syrupy.
Stir almonds into ice cream and serve!
If you do not have salted almonds on hand, just add a little extra salt to the ice cream. If you can resist devouring this ice cream immediately, I recommend allowing it to sit in the fridge for about 5 minutes to firm up a little.
It is a good morning you guys! I’ve spent that last few days sleeping in, hiking, swimming, and spending lots of quality time in the car with my family. This trip has been so much fun and very grounding (both mentally and physically- I’ve spent lots of time lying on the ground. On the beach, in the mountains, by the pool- you name it, I’m napping on it.) But the point is, I’m feeling all the nature-y springtime vibes, and this Simple Springtime Salad totally embodies that feeling.
It is so fresh and hydrating, I swear I’m craving it right now. And it’s breakfast time. Like I’m craving a salad for breakfast? What? But this Simple Springtime salad is absolutely delicious and it makes sense to crave it any time of day. I can’t get enough of the sweet, juicy berries, and once you add the creamy avocado, it just gets even better. And then once you add that zingy, tangy tahini dressing? OMG. Just so beyond.
So make it, devour it, fall in love. And share with me on Instagram!
First day of spring break!! I got back from Seattle last night and it feels so good to be home. I had a great time on the trip, but there’s really nothing better than sleeping in my own bed. And enjoying Irish Breakfast Banana Bread Oatmeal for breakfast.
This oatmeal was inspired by my spring break last year, when I traveled to New York with my dad for a couple days. He was there on business, and one of my best friends happened to be in NYC at the same time so she and I explored the city together.
We visited the theater where Hamilton was playing (right by my hotel!), walked through Central Park, and stopped for a snack at Bibble and Sip cafe.
The cafe was adorable and the menu was SO creative. I ordered the lavender latte and the Earl Grey banana bread. Both were delicious, and I wish I could go back this year.
But since I can’t get to New York, I’m bringing Bibble and Sip to me (and you) with this Irish Breakfast Banana Bread Oatmeal. I’m sure it would be delicious with Earl Grey too, but I just happened to have Irish Breakfast on hand.
This oatmeal is the perfect way to add tons of flavor and fun to your morning routine in under five minutes and using only four ingredients.
So what are you waiting for? Get to the kitchen! And if you make this oatmeal, be sure to comment and/or share with me on Instagram.
Though I tend to eat pretty differently than the rest of my family (mostly vegetarian/vegan/whole foods), I love getting recipe inspiration from my little siblings. I write down their recipe requests, then try to figure out how to make healthier versions of their favorite dishes.
This recipe is inspired by my brother’s request for a chili cheese dip to serve during the Super Bowl. While I’m not a big football person or chili person, I am most definitely a snack person, so this recipe was the perfect challenge.
Do you have a go-to meal for when you want to impress people? Something delicious you can make perfectly every time? I’m pretty sure that’s the true sign of having your life together.
The other day I was scrolling through Pinterest, wondering what my go-to meal should be, and I got completely overwhelmed by all the 3 course feast ideas that looked as if they’d take 3 hours to make. Like no, the whole point is that this meal looks (and preferably is) effortless.
And that’s when I remembered this gem of a recipe I’d scribbled down in my notebook a couple weeks ago. Originally, I’d planned to create a recipe for homemade enchilada sauce, but when I first tested this Enchilada pie I was busy and hangry and did NOT have time for something as temperamental as enchilada sauce. So instead I just used the salsa I had in my fridge, which was so delicious and easy I’m never going back. And honestly this was also an excuse to use my mini skillet. Like look at that thing! How cute is that??
This meal seriously takes 15 minutes to make (at most) and is quite possibly my new favorite food. The combination doughy tortillas, gooey cheese, and spicy salsa make for some of the best healthy(ish) comfort food I’ve ever had. Pair this with a simple salad and you’ll wow your guests without breaking a sweat.
½ cup grated cheddar cheese (Use dairy free cheese, such as Parmela Creamery if vegan)
¾ cup enchilada sauce (or be lazy and use salsa like me)
Place a mini skillet over medium heat.
Cover the bottom of the skillet with 2 corn tortillas.
Top tortillas with ½ cup enchilada sauce/salsa.
Sprinkle ¼ cup cheese evenly over skillet.
Layer on remaining tortillas, sauce, and cheese.
Remove from heat and broil for 5 minutes.
Serve with avocado.
If you don't have a skillet, you can also use a small round baking pan and bake the enchilada pie for 10-15 minutes. I kept it basic this time around, but I imagine adding some beans or veggies between the first layer of cheese and second layer of tortillas would be delicious. To make gluten free, simply make sure to use gluten free corn tortillas.
How do you feel about vegetables? Honestly. Not what you think you should say, or what you’d like to say, but how you really feel. Because if, by any chance, you’re feeling a little “meh” on the veggies, I’m right there with you. I like eating my greens, but they’re not making my top 10 favorite foods list anytime soon.
Most days, I’m pretty sure I don’t get anywhere near my recommended daily veg intake. Honestly, I’m not too worried because I believe strongly in trusting my body and avoiding food rules as much as possible. When it comes to my diet, I try my best to follow an “if it ain’t broke, don’t fix it” philosophy. To me, this just means that as long as I’m feeling healthy and happy, there’s no point in trying to “perfect” my diet.
That being said, I think there is absolutely value in a balanced diet, and I do strive to enjoy summer’s beautiful produce whenever possible.
I’m visiting my grandparents at the moment, and they have a gorgeous garden in their yard that floods the house with fresh tomatoes and zucchini on a daily basis. Every day we harvest multiple massive zucchini, so my whole family has been busy eating it as fast as we possibly can. Naturally, when I began brainstorming recipes I knew I needed to give everyone a break and try to find a use for all that zucchini.
My first thought was zucchini bread, because I’m currently on the hunt for easy make-ahead breakfasts to enjoy during the school year (if you have any suggestions let me know!).
Unfortunately, this idea had three problems. 1) Zucchini bread is pretty basic, and I wanted to shake things up a little. 2) I wanted something I could eat on the road, and breads aren’t always the most portable. 3) While I’m not vegan, I prefer to eat plant-based meals as much as possible, and I’ve struggled with making vegan quick breads in the past.
In the end, I landed on the idea of zucchini cookies and I’m so incredibly glad I did. These cookies are actual magic. After I came up with a recipe, I thought I’d need a hundred test runs to perfect them, but they came out perfect on the first go! The cookie gods are clearly smiling upon me:) Somehow all the flavor and texture of classic zucchini bread got baked into healthy, portable breakfast cookies. It truly is a dream come true. They taste incredible, are packed with whole food, amazing-for-you (vegan!!) ingredients, and can be whipped up in about 30 minutes.
Zucchini Breakfast Cookies
Makes 10 cookies
1 cup zucchini*
½ cup chopped walnuts
½ cup almond meal
⅔ cup rolled oats
½ cup nut milk of choice
¼ cup olive oil (can sub melted coconut oil)
1 tbsp chia seeds (optional)
⅓ cup agave
½ tsp cinnamon
¼ tsp vanilla
Preheat oven to 350º F and lightly grease baking sheet.
Shred zucchini, then wrap in a clean cloth and squeeze out excess moisture.
In a large mixing bowl, combine nut milk, agave, olive oil, vanilla, and cinnamon. Stir until combined.
Stir almond meal and oats into the wet ingredients, mixing thoroughly. It’s ok if the mixture still looks a little too wet, as the zucchini and walnuts will help it firm up.
Gently fold zucchini, walnuts, and chia seeds (if using) into the batter. At this point the batter should be thick and hold together well.
Scoop up small balls of batter and press them onto the baking sheet until they form circles about 3” in diameter.
Bake for about 15-20 minutes. I prefer my cookies softer, so I only baked them for about 15 minutes, but it all depends on personal preference. Once they are done baking, do your best to resist the urge to grab one straight out of the oven, as it is important to give them about 10 minutes to set (especially for softer cookies).
*Measure the zucchini after it has been shredded and squeezed dry.
Enjoy! If you make these, be sure to share them with me on instagram (@16goingon60) using #16bakes.