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.
I’ve always liked the idea of egg muffins, because they’re a perfect easy, protein packed breakfast option. However, in my opinion, the fatal flaw is the lack of carbs. So when I have egg muffins, there needs to be some sort of toast or fruit on the side, but that sort of defeats the make-ahead, grab and go nature of egg muffins.
Therefore, I set out to create a “muffin” that rolled all essential components of a meal- protein, veggies, and carbs- into one adorable package. These muffins accomplish that mission perfectly, and they are absolutely delicious.
They crunchy, crisp tortilla provides the ideal contrast to the soft, savory filling. The veggies also provide some fresh, bright notes to balance out the custardy egg. Essentially, these muffins are the perfect balanced meal, both in nutrients and flavor.
If you make these muffins, be sure to comment and/or share with me on Instagram!
Sometimes I struggle with giving the people I love space to grow and change. I fear that I will no longer be able to connect with someone I care about or that they may lose interest in me. So and I have a tendency to distance myself from people in an effort to protect myself from loss.
Recently I’ve felt this happening with one of my best friends. We’re at pretty different points in our lives and don’t have many overlapping interests, so it makes sense that we haven’t been as close. I know friendships fluctuate though, and there may absolutely be a point when she once again feels like the Christina to my Meredith (we’re both obsessed with Grey’s Anatomy).
But I spent the afternoon with this friend and I realized how much I’d missed her and her family. As a strong introvert, it’s rare for me to find people that allow me to completely relax, and she is definitely one of those people. I think it’s the unconditional love I feel from her that allows me to be completely free from self consciousness.
If there’s someone in your life who makes you feel like this, or who you wish you were closer with, take a moment to call/text/write them a letter, then come back and make them some applesauce. Because obviously applesauce is the most authentic and complete expression of love.
But truly, this is such a great gift to others, yourself, and your entire household (it will make your kitchen smell AMAZING as it cooks). Sharing warm bowls of applesauce with my family gave me all the cozy warm feelings (both in my stomach and my heart).
I’m so interested in what you have to say, so let me know your thoughts about friendships, Grey’s Anatomy, and/or applesauce here or on Instagram.
3 cups chopped apples, such as fuji, gala, or honeycrisp (about 2 large apples)
½ tbsp grated fresh ginger
1 cup water
Melt coconut oil in large, heavy bottomed pot.
Add chopped apple, cover, and cook on medium low for 30 minutes.
Add ginger and water to pot, bring to boil, then cover and simmer.
Continue to simmer for an hour, periodically mashing apples with a large fork or potato masher. (Alternatively, blend in food processor once cooking is done. I haven't tried this, but I imagine it would create a smoother sauce.)
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.