One of my 10 intentional habits for the new year is to eat more veggies. There’s always so much confusing diet advice being thrown around, and it’s even worse at the beginning of a new year. But there’s one thing everyone seems to agree on, and that’s to eat more veggies. You simply can’t go wrong with that formula! For me, I’ve been wanting to add juicing consistently as one of my ways to eat more veggies....

Living herbs are a great way to have more fresh herbs available without so much waste. It seems every time I buy a package of basil, it turns brown within a couple of days. (Maybe it’s because we live up north and our produce isn’t always the freshest – who knows?) So… I started my living herb collection with basil being our favorite. Just last week, I used a few leaves for Saucy Italian Baked Eggs and Fresh Vietnamese Salad Bowls....

If I had to pick just 1 food to live on for life, it would probably be tacos. Pasta is way up there too, but overall tacos win out for their lively flavor and sheer versatility! You’ll find all my serving suggestions below so you can create some epic meals with this Mexican-inspired shredded chicken. And another great thing about this recipe is you can make it ahead for meal prep....

Kale Pesto is an unlikely deliciousness and it came about as many good ideas do – at Farmer’s Market! It finally occurred to me that kale could be used for something other than Green Smoothies. I asked one of my favorite farmers how she prepares it, and she said she makes pesto with it. Now that’s an idea I probably wouldn’t have ever had on my own! I tossed my pesto with Zucchini Noodles, but it’s good stirred into eggs as well....

It’s been a while since I stumbled across a new green smoothie combo that I just couldn’t stop drinking. But finally I have another great one for you! It’s filled with tropical ingredients which is always a bonus about this time of the year, and it’s incredibly refreshing, with a little zip from fresh lime. I’ve been using frozen mango chunks to make this even easier, and because sometimes a little extra convenience helps me eat healthier!...

I first made these marinated mozzarella balls 8 years ago on whim, to put on a summer charcuterie board. From then on they’ve been a staple in our house. Store-bought marinated mozzarella can’t even compare to how good it is homemade. The only thing store-bought might have going for it is it lasts forever. But let’s face it… that isn’t a bonus in the flavor department. How to make this recipe step by step I really hope you enjoy these Marinated Mozzarella Balls!...

I’ve been working on flavorful veggie recipes lately made from frozen. There’s a couple reasons for this, and the first is frozen veggies are very economical during the winter months. And the second reason you might share with me as well is I haven’t been grocery shopping in 17 days! Suffice it to say I’m out of everything fresh except carrots, celery, and potatoes! So we’ve been making my Easiest Garlic Roasted Green Beans quite a bit....

Did you grow up eating sweet potato casserole on Thanksgiving Day? Tyler and I were talking about it the other day, and we both realized neither one of us ever had sweet potato casserole on the table growing up. In fact, I don’t think either one of us had even tried a sweet potato until we were adults. When I did finally try sweet potato casserole it was the super sweet version covered in marshmallows....

No joke, when my husband came home from work, he took one look at me and said ‘what happened to your face’? This of course was because the turmeric had stained my face a nice orangey yellow tint. Luckily by the next day, it had mostly returned to normal, and I didn’t look so much like I’d had a mishap with tanning lotion. But I was kind of bummed that my idea of mixing turmeric and honey together for an anti-inflammatory facial clearly wasn’t going to work....

Ultra creamy, this Sriracha Mayo is one of our most-made recipes from week to week. It’s such a simple sauce, and you can mix it together in just minutes. You can use store-bought mayonnaise to make this recipe super quick. But I usually make homemade sriracha mayo from scratch because it’s so much more affordable than buying avocado oil mayo. And starting from scratch only takes another couple of minutes!...

It seems there’s a story behind every recipe – for instance, last week’s Paleo Power Breakfast developed out of a need for a power breakfast (go figure)! A friend and I were going snowshoeing in Glacier National Park and we were debating what to make for breakfast – it had to be sustaining but not the kind of ‘power breakfast’ that leaves you so stuffed you end up lethargic instead of energized!...

A couple weeks ago, we went on a mini vacation to Fernie B.C. to celebrate our anniversary (we got married there 7 years ago). As it would happen, Fernie has changed dramatically over the last several years, and there are so many cute shops and great restaurants to eat in. In true foodie fashion, I did my best to eat my way through the town in a weekend, and I came back with so many ideas to try out....

So… I’m officially addicted to zucchini noodles, and I’m putting them in everything (made minestrone with them yesterday)! I’ve never been the kind of person that’s particularly satisfied with healthier substitutions, but over the last couple of years I’ve really started to love getting creative with veggies! It turns out I had a lot of misconceptions about ‘healthy food’ – it can be deliciously satisfying after all. It’s hard sometimes not to judge something by it’s label(s) – when someone tells me it’s gluten free, dairy free, vegan, and paleo – I’m like… ‘um… no thanks’!...

Every year about this time we reach I point I like to call ‘zucchini overload’. And it really doesn’t stop in July, in fact it carries on right into September. So if you also have an abundance of zucchini, today I have a solution for you. Or I guess I should say 35 ‘solutions’ in fact! There’s everything from cakes and muffins, to dinners we make all the time in the summer....

Of course since this hike is jam packed with views and fairly easy, it’s also very popular. During the summer months it can be a little wall to wall with people, and you’ll struggle to find a parking space during the mid-day hours. One thing I often recommend to people visiting, is to park at the visitors center, and take the shuttle to Avalanche. But there’s no doubt that’s crowded as well....

Tender juicy beef piled over my Cilantro Lime Rice with Fajita Veggies and all the toppings. Yes please, and can I have these every single week?! My beef Barbacoa is extra easy to make thanks to the Instant Pot. From there you can concentrate on making fresh Pico de Gallo and the Best Guacamole. And what would a burrito bowl be without extra guacamole anyways?! (Don’t tell, but sometimes when I’m in a hurry I just dice up an avocado for these bowls!...

I’ve lived in Montana my whole life, but I had never heard of this popular scenic drive. To be fair it’s quite a distance from where I grew up, but we were so taken with the area we’re planning another trip already. It’s a stretch of 68 stunning miles of constant scenery. You climb up to the highest point of 10,947′ at Beartooth Pass and the mountains in every direction are amazing....

My inspiration behind this recipe was to use up lots and lots of zucchini! I usually love to add a mix of veggies to my stir-fries. But since it’s the height of summer, this recipe is a simple zucchini stir fry – no extra veggies. This works great because the more tender centers of the zucchini soak up the sauce and make this stir fry hard to stop eating. So if you’re swimming in zucchini, this recipe is for you....

We’ve been making these chocolate cookies for over 9 years now. And I have to say they’re still just as big of a hit in our house as they were the first time I made them. It’s also fairly predictable that everyone loves them… after all, they’re a double chocolate situation. We both love them fresh out of the oven, with gooey centers and crispy edges. How to make this recipe step by step I hope you enjoy these Chocolate Almond Butter Cookies!...

Tomato cream sauce is a kitchen basic in our house. It’s quick to make and so versatile. All in all, it’s one of those back-pocket pantry staple types of recipes you’ll find yourself coming back to over and over again. It’s not as rich as a cream sauce thanks to the bright tomato flavor, so I find it the best of both worlds. We love it over protein, but it also makes a great easy meal to toss it together with pasta, pure comfort food....