One of my favorite things to make in my Instant Pot is rice. Super simple, I know, but it does such a fantastic job! It comes out perfectly cooked and fluffy without any thinking on my part. Enter the instant pot with perfect results and no mess! And it cooks the rice from start to finish with no problems. Plus if you’ve ever forgotten a pot of rice on the stove, and come back to a blackened mess… you know just how fun it is to clean up....

Chia puddings have to be the easiest make-ahead breakfast ever! Simply throw a few ingredients in the blender, pour the pudding into jars, and top with your favorite fresh fruit – and wha-la healthy breakfasts all week long! My new favorite way of making chia puddings is to add fresh or frozen fruit right into the pudding for more fresh flavor! When I had my mom recipe test my Cherry Almond Chia Pudding, the first words out of her mouth were, “I can’t believe how easy this was to make, and so good”!...

We started making chia puddings as part of our weekly meal prep for about 7 years now. And you know what? It’s still just as easy, and just as tasty! Combine that with the fact you can add whatever fruit topping you’d like to this creamy pudding, and it’s easy to see why this is a staple in our house. The inspiration for this pudding started with my Tropical Coconut Chia Pudding Jars I published around 7 years ago....

We make some sort of Caesar Salad pretty much every single week! It started off as Tyler’s obsession, but it quickly became mine as well. We usually make The Best Grilled Chicken Caesar Salad for date nights in because we can make it without thinking or looking at a recipe, which gives you plenty of time for catching up. But once in a while we step up our game and make some sort of variation like this Creamy Basil Chicken Caesar Salad or today’s Mexican version....

This recipe is inspired by a pineapple zucchini bread my Aunt was always famous for baking. After a little research, it seems the original recipe came from Sunset magazine in the 70’s. But I grew up knowing it as Aunt B’s zucchini bread. I never knew what was in it growing up. But it’s shocking to look at the recipe and find it has 2 cups of white sugar and a full cup of processed oil!...

I don’t bake much in the summer because it often feels too hot. But every summer, it’s guaranteed I will be making peach crisp! There is something about a perfect peach crisp that feels fundamental to summer. One bite of peach crisp with ice cream, and you’ll know it’s worth turning on your oven. How to make this recipe step by step Step 5: Next sprinkle the crisp topping evenly over the peaches....

Do you ever make something out to be a big deal in your head, only to discover it was really nothing at all? I do this all the time from the usual things people dread to the smallest of tasks. So… my latest mountain out of a mole-hill was grating cauliflower. I’ve made cauliflower rice in the food processor but I heard grating it was the way to go. Right away my mind geared up into overdrive picturing little bits of cauliflower flinging about my kitchen creating an epic mess as I grated away....

Ptamigan Tunnel has a lot going on for just one hike – you have lakes, mountain views, a glacier, and a 250′ tunnel! This hike is located in the Many Glacier region of Glacier National Park, and it’s one of the most popular hikes. It shares the same trailhead as Iceberg Lake for about 2.5 miles before branching off, and can be combined with Iceberg for a roundtrip of 15 miles, (it’s only 10....

I love it when I get a recipe request from a reader because it always challenges me to come up with something I might not have thought of on my own! This ice cream started with a request for a dairy free pumpkin ice cream which at first I thought would be simple enough. But as I would soon find out, I was in for some serious failures in the ice cream department....

The beginnings of this recipe started off like most of my recipes, with a surplus of produce. We like to try and buy it in bulk when we can because it’s a great way to save money when you’re trying to eat more fruits and veggies. So in this case, I had 10 pounds of pears, and just 2 people to eat them. My go-to recipe is always my Ginger Pear Green Smoothie....

Butternut noodles are a surprising thing – somehow the spiralizer totally changes the texture of butternut squash, leaving behind some of the squashy-ness and transcending into wonderfully sweet noodles! You’re going to love them with all sorts of toppings, but today I’m giving you my favorite pairing yet – Rosemary Chicken Ragu. The savory sauce has an almost velvety texture, rich with rosemary, and ultimately comforting. When you pair that with slightly caramelized butternut noodles you have the perfect match....

We ended up driving Shafer Trail just by happenstance, and it turned out to be one of our favorite experiences on our trip! Our day started with a hike to Funnel Arch and a stop by the ‘birthing scene’ petroglyphs on the way back out of Kane Creek Blvd. From there we headed into Moab to stock up on some groceries and have an ‘ice cream break’. Since we were pretty exhausted we decided to head to Dead Horse State Park....

One of my favorite parts about the beginning of summer is when our local Farmer’s Market floods with various berries. I usually get carried away buying everything in sight. And that’s exactly how we started making this Triple Berry Salad! You definitely don’t ‘need’ 3 kinds of berries by any means. But if you get carried away during berry season too, this recipe is for you! I’ve also made this salad with just 1 kind of berry, and I really can’t say which one is best....

I don’t know why I don’t use chorizo more often. For some reason I forget about it for a while only to rediscover and fall in love with it all over again! The other day while I was doing the final recipe test for these noodles, I found myself incapable of staying out of the browned chorizo that was supposed to be set aside until the end of the cooking time....

I’m always looking for salad inspiration, especially in the colder months, (which can be most of the year here). I like trying to come up salads that use anything other than tomatoes which can be really pricey, and less than optimal tasting when they’re out of season. When I saw this salad idea on a menu in Nevados in Fernie B.C., I knew right away I was going to make my own version when we got home....

Tender pasta tangled up with caramelized onions and spinach, sauced with tomatoes, and baked into a perfection of cheesy comfort! Even though I can’t wait for summer, I’m still reveling in comfort food while it’s still chilly. There’s nothing quite like all the yummy things baked together into deliciousness. And… when it involves molten cheese, you can always count me in. I’ve added all sorts of things to this pasta, but in the end, I went with my original recipe in its simplicity....

Doesn’t this stack of pancakes just scream weekend brunch to you? I love long leisurely breakfasts on the weekends because they seem like such a luxury. During the week we usually have super simple breakfasts, just a smoothie on the go, and maybe an energy bar for a mid morning snack. So it’s extra special to spend an hour or two over breakfast/brunch on the weekends, and enjoy time with friends and family....

This post has been a long time in the making, but I’m so excited to finally get it to you! I developed these simple marinades to make dinnertime easier, but also still flavorful. I’ve been testing and testing for the last several weeks trying to see what works and what really doesn’t. The good news is, these are easy to make. But while I was really hoping these would work straight from the freezer without having to thaw anything ahead, they’re definitely better if you thaw them....

This pumpkin bread is seriously easy to make. I mean… it is so easy; you can mix it in just minutes. From there, it bakes in the oven, making the whole house smell incredible. And the aromas wrap around you like a giant holiday hug! I had already forgotten I’d been baking this pumpkin bread all morning. So, at first, I had no idea what she was talking about! It’s funny how you become accustomed to the smell after being in the house all day....

The method for this granola is just like all my other grain free, Paleo granolas (ok… so weirdly I don’t think there is a plural for granola so we’ll just roll with it). I always keep the oven heat low and slow to caramelize the coconut and nuts without burning them, and make the crispiest granola. With the longer oven time, I find it easiest to bake the granola during dinner, and let it cool down in the oven overnight rather than wait an hour or two to take it out....