If you’ve ever planted several zucchini plants in your garden, you might have the slight ‘problem’ of being overwhelmed with zucchini. I’ll have to say I’m absolutely thrilled to have this little ‘problem’ of sorts. I’ve got so much zucchini coming my way right now I can barely keep up with it! We’re growing a garden this year for the first time in 6 years, and I’m loving having a full scale herb garden and fresh veggies everyday....

My mom and I are always looking for new yummy things to take hiking when we’re grocery shopping. And the idea for these energy bites came from a chocolate chip energy bar she bought a while back. The combination sounded really good, but when I tasted it, I have to say it tasted terrible. Not to be deterred I decided to try and make a homemade version. The combination of almond butter and chocolate chips shouldn’t ever taste bad in my opinion....

The trail starts off through the trees but the views soon open up due to a massive fire that raged through here in 2003. Roundtrip is 7.1 miles and while the Glacier Park website list this trail as strenuous, I would say it’s moderately-hard. I’d save the strenuous classification for all the longer steeper trails in the Park. The stark remains of a forest stretches out over 136,000 acres or 13% of Glacier National Park....

Chocolate mousse is one of those desserts you’ll say yes to, even when you’re too full for dessert. There’s still room for a couple of bites! There’s just something about its silky smooth texture and intense chocolate flavor that quickly satisfies your need for sweets. And before you run away as quickly as possible, don’t worry you can’t taste the avocado. I’ve tried both of these recipes out on lots of people who say they ‘hate’ avocado....

Fresh and perfectly light for spring, but definitely not lacking in savory flavor! This simple baked cod is based on something I remember making ages ago. I have no idea where that recipe went, but it was a baked fish in parchment paper (en papillote). It was always a hit but took a bit of time to put together. So this recipe is inspired by a memory of that recipe but simplified to make it easy and accessible for weeknight dinners....

My inspiration for these mashed potatoes comes from the twice-baked potatoes my mom always made growing up. But I also wanted to turn this classic into a make-head recipe. Or you can pile the mashed potatoes into a casserole dish and bake them into cheesy goodness. The best part about this is you can also make them ahead to bake another day. That’s why these are my go to for holidays and entertaining, it’s very hands off, and so easy!...

These are my go-to gluten-free cookies for every occasion from the holidays to potlucks and for friends. No matter the occasion, these cookies are always a hit. They’re also wonderful made gluten-free because they don’t lose any texture, unlike so many gluten-free baked goods. This recipe has been in my family for so many decades that we lost count of how old it is. But I do remember as a small child getting so excited every time my Grandpa would break out this recipe and start baking!...

Her centerpiece is made with hazelnut coffee beans, which smell really delicious. I had a dark roast from Guatemala (unflavored), so I stirred hazelnut extract into the beans to make a similar version. I also did a version with vanilla extract and coffee beans, which might be my favorite because I’m partial to vanilla. First, choose your coffee beans and extract of choice. If you’re using an extract for extra smell, stir the beans and extract together....

Tropical flavors are probably my #1 favorite when it comes to green smoothies. There’s just something about this particular combination that really gets me. And I know I’m not the only one since some form of this flavor combo is on every smoothie chain menu. How to make this recipe step by step Smoothie Resources How to Make a Smoothie + 35 Recipes Superfoods for your Smoothies Freezer Smoothie Packs...

We grill a lot every summer, but this summer has been nonstop grilling with the heat wave we’ve had! I can’t even bear to turn the stove on, and I even cringe just boiling water for coffee every morning. Luckily there’s pretty much nothing you can’t grill into a meal. This recipe is nice and simple because the teriyaki sauce gets split to double as a marinade, and the rest is saved for the dressing – 2 for 1!...

The two reasons I love using ground meat in a stir fry are first up, it’s budget-friendly. And secondly, it cuts down your prep time like crazy when you don’t need to cut up raw meat! It’s a win-win all the way around. And so you’ll often find us making a version of this ground beef stir fry throughout the year. But I sometimes omit the bell pepper if they’re too expensive....

I’ve been eating no-bake cookies all my life, and I love them! They’re so easy to make, and I never get tired of this childhood favorite. Our family recipe for No Bake Cookies probably isn’t the healthiest, so I came up with this healthier version to satisfy my sweet tooth. The original cookie is awesome just as it is, but once you mix the almond butter in, they become insanely good (don’t say I didn’t warn you!...

I originally made this Honey Mustard Sauce to go with my Smoked Chicken Breasts. But I quickly found all sorts of ways to use it. It’s so tasty you may well find you’re putting it on everything as well! How to make this recipe step by step I really hope you enjoy this Honey Mustard Sauce! If you do get a chance to make this recipe, I’d love to hear from you in the comments....

Fish and chips has always been one of my most favorite things. And while I know I say so many things are my favorites, fish and chips is right up there with my #1 – pizza! Every single vacation we’ve ever taken near the sea has always involved fish and chips. In fact I view finding the best ocean side fish and chips as an adventure worthy of a day unto itself....

One of my favorite things about fall is my desire to turn the oven on and start roasting and baking everything in sight! After an extra hot and really smoky summer, (from all the forest fires) the cool crisp mornings and beautiful fall colors are more than welcome. Roasted veggies are a real staple in our house most months out of the year, I only stop making them when it’s too hot to move outside, and that’s when I grill them instead....

I came across Dragon Noodles on Pinterest, and was immediately intrigued by the name. That and the fact that I have an absolute weakness for any Asian noodle recipe ever made! So I clicked over to Budget Bytes and after taking one look at the sauce for these noodles, I knew they were going to become a new favorite in our house. The sauce is the perfect spicy/sweet/salty combination and it makes everything taste amazing!...

What do you do when you have a tiny bit of prosciutto leftover in the fridge? Well… aside from just eating it plain as a snack because um… yum, I’ve taken to using little bits of leftover cured meats in my side dishes for maximum flavor impact. Just the tiniest bit of salty prosciutto turns an otherwise ordinary side dish into something so delicious that you’ll find me eating it as a main course instead....

This is my version of the popular Chinese take-out, Sesame Chicken. I’ve lightened up the recipe considerably by not coating and deep frying the chicken. Omitting a step also shortens the preparation time by a lot, as well making this a quick, easy, and healthy weeknight dinner. I love all things deep fried, so I was dubious of my idea to skip this step at first. I mean, how can you have a Chinese chicken dish without deep frying?...

A Sunday roast was on repeat in our house growing up. And you know what? I don’t remember anyone ever complaining about having roast again for dinner! My mom would rotate between beef and pork roast, but it was always served with potatoes and carrots from our garden. Fast forward to now and I’m still making Sunday roasts, but with potatoes and carrots from a local farm. We don’t currently have garden space, but once you taste fresh veggies, you’ll go out of your way to find them....

Strawberry Rhubarb Crisp is one of the first things I make every year with produce from our garden. Rhubarb is hardy enough to make an early appearance before almost anything else around here. And since our local strawberries come in later around the end of June, I like to use frozen strawberries to make this recipe even easier. If you have a rhubarb plant at your house, you’ll know that it’s kinda like zucchini....