This Mediterranean style hummus comes together in less than 5 minutes! This recipe for authentic Greek Hummus is quick, delicious, and pairs perfectly with so many of my favorite snacks, lunches and dinner recipes.
Every time my dad comes to visit, we make Hummus. His “Greek” recipe is so delicious, it tastes authentic. “Of course, it’s authentic! It’s Greek!” he says.
Running out of sides dishes to pair with your family’s favorite meals?
Look no further than these Baked Carrot French Fries! Yummy, healthy, and so easy to make, these are a great side dish option that pairs well with almost any recipe, from burgers to baked chicken tenders!
Need an easy way to get more veggies in your kid’s meals? Meatloaf is one of those recipes that is versatile and it’s really easy to make. Using leftovers, these veggie and meatloaf swords pack a fun veggie-filled school lunch!
When you want to add more veggies into your kids’ lunchboxes but don’t want it to “look” like veggies, these mini carrot and zucchini bites add nutrition and taste delicious!
Sometimes, when I plan meals for the week, I find myself wanting to put to use some of the “leftover veggies, ” but I don’t always have enough for a full meal.
TI often try to explain to my readers that I have this weird ability to look at ingredients and use them in my favorite basic recipes, like a basic quiche recipe, and turn them into something like this mini carrot and zucchini bites.
Quiches come together quickly in one bowl, and the oven does the rest. You can eat these at any meal, or pack them in a lunchbox for school or the office. If you don’t mind quiches at room temperature, they pack great inside a lunchbox. Otherwise, heat them up and put them inside your favorite thermos.
2 green shallots (onions), green ends trimmed off, white finely chopped (optional)
4 large eggs, whisked
1/3 cup grated Monterrey Jack cheese*
1/4 teaspoon salt
Preheat oven to 350F (180C) and grease a mini cupcake pan.
In a medium skillet, heat oil over medium heat. Add the zucchini, carrots, and shallots, and cook, stirring, for 5-7 minutes until the veggies begin to soften. Remove from heat and set aside to cool down to room temperature.
In a large bowl, combine veggies, eggs, grated cheese, and salt. Spoon mixture into mini muffin pan.
Bake for 15-18 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.
I used sharp white cheddar to make this recipe nearly lactose free for my youngest. As always, check the labels to make sure the recipe fits your family’s dietary needs.
There is no better way to cook vegetables than roasting. It brings out all the flavors and crisps them up nicely. No one at the dinner table will be able to resist! This recipe for roasted fall vegetables requires just one-pan (easy clean-up! yay!) and is the perfect side dish for a weeknight dinner. You could also double the recipe and serve it on your Thanksgiving table!
Enjoy these comforting, delicious healthy fall dinner recipes in the cooler weather! These are perfect to feed a crowd or a weeknight dinner for the family.
It’s officially November! Which means if you weren’t already putting pumpkin in everything and dusting off your slow cooker, it’s time to start now.
Isn’t fall great? The weather is not too hot, not too cold, the trees are all changing colors, and cool nights are spent watching a movie with the family drinking hot chocolate. It’s the perfect time of year!
The best part, though, is the food. Cooler weather means hearty comfort food. Think soups, chilis, roasted veggies, and all the squash. That doesn’t mean it can’t be healthy! All of these healthy fall dinner recipes are delicious and nutritious. They’re great for serving for a dinner party or just to the family on a cozy weeknight. Enjoy!
This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.
Have you ever tried chia pudding? It’s a great grain-free alternative to oatmeal, and a healthy way to indulge in pudding for dessert. With some mashed pumpkin and a few spices, this Healthy Pumpkin Chia Pudding tastes just like a slice of pie!
When chia seeds are left to sit in liquid, they form a gel consistency that is just like pudding. They’re full of fiber and omega-3 fatty acids, so you can feel good giving your kids some ch-ch-ch-chia!
This pumpkin chia pudding is great for breakfast, a healthy sweet snack, or even an after-dinner dessert. For an even smoother consistency, you can blend all the ingredients after soaking to create a silky pudding. I love topping mine with crunchy pecans for texture and a drizzle of molasses for true pumpkin pie flavor. Grab a spoon and dig in!