HEALTHY APPLE CARROT MUFFINS [PALEO, DAIRY FREE]

HEALTH APPLE CARROT MUFFINS

These Healthy Apple Carrot Muffins will blow you away with just the right amount of crunch at the top and moistness on the inside! Filled with goodies like chia seeds & hemp hearts. They have tons of fiber as well as nutrients to fill in any gaps you may be missing.

Made without any added sweeteners, with just some shredded apples & carrots for the sweet aspect. And also, completely grain-free as they are made with almond flour. Good for anyone with gluten intolerance or following a paleo diet. A great pre-workout snack, breakfast on the go, or just a quick bite before you are able to make a complete meal. Go on now, enjoy yourself!

APPLE & CARROT SUPERFOOD MUFFINS [PALEO, DAIRY FREE]

APPLE & CARROT SUPERFOOD MUFFINS [PALEO, DAIRY FREE]

Ingredients

Instructions

  1. Preheat oven to 375F. Line your muffin pan with parchment paper muffin liners.
  2. Mix the chia seeds with the coconut milk & melted coconut oil. Add in the eggs and whisk everything together.
  3. Add in the almond flour, hemp hearts, apples, carrots and raisins and give everything a good mix to blend everything together.
  4. Scoop mixture into muffin liners, pop in the oven for 35-45minutes, according to your oven.
  5. Take out of oven, and let cool before serving.
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APPLE CARROT MUFFIN

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CREAMY SPICED BUTTERNUT SQUASH SOUP [VEGAN, PALEO, WHOLE30]

CREAMY SPICED BUTTERNUT SQUASH SOUP

Creamy Spiced Butternut Squash Soup  – the perfect warming meal for our bellies and hearts in the middle of winter. The weather has sure made a turn for the cooler and cooler days, let alone nights. The last of the kale has finally come out of the garden in fears that it won’t survive! But for this recipe, won’t be featuring kale as the star. Warming spices are the ones that shine through here.

It’s full of warmth and just enough kick – with ginger, turmeric, jalapeno & garlic among a few others. Easy to throw together and cook in the same pot you will blend, if you are using an immersion blender. If you’re shopping for one, find my favorite on my list here.  Although I love to roast my veggies for eating as sides and for soups, sometimes it’s just so much easier to boil and then blend away.

Everyone has a love affair with tossing some toasted pumpkin seeds on top of soups, but I decided to add in some great beta glucans, also known as prebiotics, with added shiitakes in my topping mix here, too. Just enough bite to a creamy bowl of soup. Hope this soup warms you up as much as it does me.

CREAMY SPICED BUTTERNUT SQUASH SOUP

CREAMY SPICED BUTTERNUT SQUASH SOUP

Ingredients

    For the soup:
  • 1 butternut squash, peeled & cubed
  • 1 medium onion, diced
  • 3 carrots, diced
  • 4 stalks celery, diced
  • 1 green apple, quartered
  • 3 cloves garlic
  • 1 inch ginger, minced
  • 1 jalapeño, deseeded & minced
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 1 tbsp turmeric powder
  • 1/2 tbsp smoked paprika powder
  • 2 tbsp avocado oil
  • 3 cups vegetable broth
  • 1 can coconut cream
  • Salt & pepper to taste
  • For the topping (optional):
  • 1 8oz package shiitake mushrooms, sliced into small pieces
  • 1/2 cup raw pumpkin seeds
  • 2 tbsp avocado oil]
  • Sea salt to taste

Instructions

    For the soup:
  1. Heat up a skillet & the avocado oil. Toss in the onion and brown for 5 minutes. Add in the garlic, ginger & jalapeño and continue to cook for another two minutes. Add the butternut squash, carrots, celery & apple. Top with the spices and salt & pepper and stir. Pour the bone broth on top, toss in the rosemary and thyme, cover & let boil. Once it boils turn the heat down to a simmer & let the vegetables cook until fork tender.
  2. Once done, take out the rosemary & thyme and discard. Add in the coconut cream and mix in.
  3. Grab your immersion blender, or regular blender and blend the soup into a thick, creamy consistency. (You may need to do it in batches if using a blender.)
  4. Serve warm with topping, if making, or some more coconut cream.
  5. For the topping:
  6. Heat up a skillet along with the avocado oil.
  7. Toss in the mushrooms and cook down until soft.
  8. Add in the pumpkin seeds and toast for a few more minutes.
  9. Add salt to taste.
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CREAMY SPICED BUTTERNUT SQUASH SOUP

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CURRY CHICKEN & BROCCOLI, SPAGHETTI SQUASH CASSEROLE [PALEO | LOW CARB | WHOLE 30]

CURRY CHICKEN & BROCCOLI SPAGHETTI SQUASH CASSEROLE

What’s better than a warm casserole coming out of the oven? Of course, a warm pie would most likely be better, but we’re talking dinner options here. This Curry Chicken & Broccoli, Spaghetti Squash Casserole is at the top of the favorites list. Easy to make, healthy to eat, & also tasty! Three wins in one dish. Go on and try for yourself.

 CURRY CHICKEN & BROCCOLI SPAGHETTI SQUASH CASSEROLE

CURRY CHICKEN & BROCCOLI, SPAGHETTI SQUASH CASSEROLE [GLUTEN FREE, PALEO, DAIRY FREE]

CURRY CHICKEN & BROCCOLI, SPAGHETTI SQUASH CASSEROLE [GLUTEN FREE, PALEO, DAIRY FREE]

Ingredients

Instructions

  1. Preheat your oven to 400F.
  2. Wash & dry your spaghetti squash, then slice it in half lengthwise. Clean out the insides of it. Toss salt and pepper as well as 2 tbsp of the avocado oil on top of it and flip skin side up on a baking sheet. Pop in the oven for 35-40 minutes. We're not looking for mushy strings, only al dente, since it will be cooking again.
  3. Once it cooks, take out of the oven & let cool. Reduce the oven temperature to 375F.
  4. In the meantime, heat the rest of your avocado oil in a skillet & cook your shallots for a couple of minutes. Put in the garlic and cook for another minute. Add in your chicken and cook for an additional 5 minutes.
  5. Top the chicken mixture with the curry powder, smoked paprika, coconut aminos & the can of coconut cream . Add in the salt and pepper. Give everything a good mix and cook for a few more minutes.
  6. Toss in your broccoli in the chicken & mix well together.
  7. Get yourself a baking dish & then shred the spaghetti squash with a fork into the dish. Add in the chicken & broccoli mixture as well as the whisked eggs. Mix everything to coat the dish evenly.
  8. Pop the casserole into the oven for 35 minutes or until done.
  9. Serve with guacamole & salsa or whatever toppings sound good to you.
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CURRY CHICKEN & BROCCOLI SPAGHETTI SQUASH CASSEROLE

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RANCH CHICKEN TENDERS [DAIRY + GLUTEN & GRAIN FREE]

RANCH CHICKEN TENDER - Dairy, gluten, grain free

The thought of chicken tenders and ketchup sure doesn’t bring up images of a healthy meal, does it? I’m here to change that image! These Ranch Chicken Tenders are not only a healthy option, but also one that is dairy, gluten and also grain free! It will suit all of your friends who have gluten or dairy sensitivities and those eating a Paleo diet. Go right ahead – try them yourself.

Oh and hello to a new kid favorite!

RANCH CHICKEN TENDER - Dairy, gluten, grain free

RECIPE

GRAIN FREE RANCH CHICKEN TENDERS

GRAIN FREE RANCH CHICKEN TENDERS

Ingredients

Instructions

  1. Toss the chicken tender pieces with the ranch dressing and set in fridge to marinate between 30mins - 2 hours.
  2. Take them out of the fridge.
  3. Beat the eggs in a bowl.
  4. Mix the dry ingredients in another bowl.
  5. Heat your skillet and pout in desired amount of oil to it.
  6. Once the skillet is hot, toss the chicken tenders one by one in the egg mixture followed by the dry cassava & spice mixture and put into the pan.
  7. Pan fry 3-5 minutes on each side. (Cooking times will vary according to thickness of your chicken)
  8. Serve warm with Tessemae's Ketchup.
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RANCH CHICKEN TENDER - Dairy, gluten, grain free

 

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2017 HOLIDAY FOODIE GIFT GUIDE – GIFT IDEAS FOR THE FOODIE IN YOUR LIFE

Foodie Gift Guide

 

Ah, the holidays… Somehow they always sneak up on us and leave us wondering how did that happen, and also what on earth should I get my loved ones? I’m not sure how it happened, but I can help you with the second one! My 2017 Holiday Foodie Gift Guide is here, and it will help you narrow down some options for gifts that will spark joy in the life of your most loved foodie.

This guide is based on some of my most FAVORITE items in the kitchen as well as some that I am looking to add to it. Most are chosen based off of the fact that I research to make sure I am cooking in safe cookware that will not off-gas, and be as non-toxic as possible. Hence all of the stainless steel, cast iron, and glass. For the real health conscious foodies that care what they cook in and not just what they eat – this list is for you.

2017 Holiday Foodie Gift Guide

1. Stainless Steel Cookware Set

Stainless Steel Cookware Set

This is my most favorite cookware set. It is stainless steel without any coatings. It does not stick and cleans very easily. By far a great find for the price.

2. Instant Pot

Instant Pot

If you’re into real food, if you’re a busy parent, a person with an actual life – this device is for YOU. A device that can get you bone broth with bones that crumble in your fingers in under TWO hours, is a miracle in my book. This gets used at least 5 days out of 7 in our house.

3. Deep Clean Brush Set

Deep Clean Brush Set

Because we all know that we need to clean, and some things just can’t be cleaned well enough with a sponge.

4. Parchment Baking Cups

Parchment Paper Baking Cups

For those bakers in your life – nothing stinks more than a muffin that sticks to the liner. And nothing feels better than one that slides right out. Win!

5. Instant Pot Lid

Instant Pot Lid

Because device in #2 is life-changing, and you can even use it to saute & avoid the splatter with this lid!

6. Coffee Grinder

Coffee Grinder

Rarely have I met a good foodie that doesn’t run on strong coffee. And nothing tastes better than the freshly ground brew. Plus, ground coffee oxidizes fast, so grinding it will provide maximum freshness in your cup.

7. Le Creuset Dutch Oven 

Le Creuset Dutch Oven

As exciting as an Instant Pot is, I have to say that roasting something on the stove for hours on end is also quite a thrill when you have some time. The smells that fill the home, the flavors that infuse! Plus the great versatility of being able to go from stovetop to oven.

7b. Lodge Cast Iron Dutch Oven

Lodge Cast Iron Dutch Oven

Another option that might seem a bit more affordable yet still have the same function.

8. Cuisinart Food Processor

Cuisinart Food Processor

I just have three words – Homemade Nut Butter. That is all. Oh and the millions of other things I use it for. Such a great tool to shred, slice, and dice. Gosh, what did we do before the invention of the food processor?

9. Double Wall Coffee Cups

Double Wall Coffee Cups

If your foodie keeps up with the newest trends, this will fit the bill. One of the hot new trends are these double wall coffee cups that will make for some beautiful photo ops & a great vessel for that fresh ground coffee! (see #6)

10. Cast Iron Waffle Maker

Cast Iron Waffle Maker

Even healthy eaters want waffles. But without that nasty Teflon nonstick coating that most waffle makers come with.

11. Immersion Blender

Immersion Blender

The quickest way to mix a small amount of sauce, whip up whipped cream & make homemade mayonnaise!

12. Silicone Spatulas 

Silicone Spatula Set

I love that they come in one piece vs two that will eventually end up falling off & that they can handle the heat – up to 600F.

13. Glass Meal Prep Tupperware

Glass Meal Prep Containers

I am your girl when it comes to eating out of mason jars, or whatever else as long as it eliminates the need for me to pack in plastic. But sometimes you just want to be a bit fancier and have an actual compartmentalized container. That’s where these come in handy. Great for packing lunches & planning your meals ahead.

14. Stainless Steel Baking Sheets

Stainless Steel Baking Sheets

These are my favorite, no harmful aluminum off-gassing into my food or the air I breathe & delicious cooked meals! Plus they clean well & roast veggies to perfection.

15. Vitamix Blender 

Vitamix

The holy grail of blenders. I honestly don’t know what I would do without my Vitamix. From morning until night, matcha lattes, bulletproof coffees, smoothies, soups, sauces, nut milk – you name it – and it most likely can do it.

16. Apron 

Apron

Because I don’t know anyone who likes grease stains on their shirts.

Hope that this list was a good resource in finding a gift for that special mom, sister, friend or neighbor who enjoys real food, good times spent in the kitchen and quality tools in helping them craft their masterpiece meals!

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Foodie Gift Guide

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CRISPY CURRY DILL CHICKEN

Crispy Curry Dill Chicken

There are those boneless and skinless types of people. And then there is me – all about the skin, the crispier the better. All about the bones – reused into a flavorful bone broth. This spatchcock chicken recipe is quick and mighty tasty. Crispy Curry Dill Chicken is how you get people to ask for seconds – if there will be any.

If spatchcock chicken seems intimidating, I urge you to just try it once – you might be pleasantly surprised at how simple it is, and also how much quicker your bird is ready to be eaten! For a well-detailed post on how to do it, reference The Food Lab’s post.

CRISPY CURRY DILL CHICKEN

CRISPY CURRY DILL CHICKEN

Ingredients

  • 1 4-5lb pastured chicken
  • 3tbsp ghee
  • 3 tbsp dill fresh or dried
  • 2 tbsp curry powder
  • salt & pepper to taste

Instructions

  1. Preheat oven to 475F.
  2. Prepare the curry dill ghee first by mixing the dill, curry powder, salt & pepper, and the ghee (you may want to melt it down a bit if it is solid hard, but most ghee is very workable).
  3. Wash and dry the chicken.
  4. Cut the back of the chicken out and prepare the bird chest up in front of you.
  5. Carefully separate the skin & meat on the chicken breast as well as the thighs.
  6. Once the skin is separated, stick the ghee mixture underneath the skin and spread around to try to cover as much surface area as possible. If there is leftover ghee you can rub the top of the bird as well as areas that you could not separate the skin from the bird - like the wings.
  7. Place the chicken on a lined baking sheet breast side up, tuck the wings under so they don't completely dry out while cooking. Pop in the oven for 45-50 minutes.
  8. You want the temperature of the thighs to register 175F and the breast 150-160F once done cooking.
  9. Take out, cut up, and serve while warm and crispy.
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Crispy Curry Dill Chicken

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TOMATO VEGGIE RICE

Tomato Veggie Rice

What tastes better than a fluffy, flavorful bowl of rice as a side to any good meal? Maybe one that is flavored with vegetables & also a kid favorite! In this post, I will share my Tomato Veggie Rice recipe that you and your kids will love. It’s simple to make, the vegetables are pulsed in a processor before being mixed with the rice – masking any textural issues some kids have, while still providing a delicious alternative to the regular bowl of rice. Enjoy!

TOMATO VEGGIE RICE

TOMATO VEGGIE RICE

Ingredients

  • 1 medium onion, diced
  • 2 cloves of crushed garlic
  • 1 can diced tomatoes
  • 2 bell peppers of choice, diced
  • big handful of parsley, chopped
  • 2 tbsp olive oil
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 4 cups cooked rice

Instructions

  1. Cook rice and set aside.
  2. Heat the oil in a large skillet. Add in the onions and cook down a few minutes before adding in the garlic. Cook for another minute and add in the spices so they have a chance to become fragrant and open up their full body flavor.
  3. Add the chopped bell peppers cook a few minutes before adding in the chopped tomatoes.
  4. Heat everything through, top with the chopped parsley.
  5. Transfer contents into a blender or food processor and pulse a few times until it reaches the consistency that you prefer.
  6. Mix the vegetable mixture with the rice, plate and serve.
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TOMATO VEGGIE RICE PIN

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AUTUMN BREAKFAST HASH

This past week I started experimenting with all of the autumn veggies that are coming into the season and created this easy Autumn Breakfast Hash Skillet. Have you ever had cinnamon with your eggs? I know some people have, I was not one of them, but I am now! That’s what keeps this dish as fall-like as it gets.AUTUMN BREAKFAST HASH

Before I dive into the recipe logistics, let’s talk squashes a little bit. I only became team pumpkin/squash a mere few years ago. Prior to that, it was a no go. Why do you ask? Well, mainly because I didn’t grow up eating those vegetables. And that just tells me one thing – it is so important on what you are exposed to in your little years.

I know that I had to convince my mom to try squashes after I fell in love myself. And you know what, it wasn’t hard. She’s always so willing to try what I suggest. My husband is still on the fence. He loves it when he just gets a meal served to him with it in it. But when he sees me make it, he knows that I usually use squash instead of potato (as in the instance of this skillet) and he acts like there may be something missing in the dish. There never is, once he tries it, he is always sold.

AUTUMN BREAKFAST HASH

This recipe uses butternut squash for the starchy vegetable AND apples for a twist! Afterall apples are coming into season now too, and it’s just a beauty. Nothing is better than a fresh apple off the tree. Also – team Honeycrisp here, anyone else?

The beauty of a breakfast skillet is that it’s a one pan dish – making clean up an ease. I love using my cast iron for the added mineral boost, but you can just as well cook this in a regular skillet, just maybe opt for a deeper one with bigger sides if you have one. Then dice the veggies and apples, sautee a bit, top with eggs and cook a little more. It’s as easy as that! Don’t fear cooking real foods – it honestly isn’t as hard as it may seem. And so many dishes can always be made easier!

AUTUMN BREAKFAST HASH

This recipe is simple, it caters to many diets too – if you’re paleo or on the Whole30, or even if you’re just wanting a healthier food choice than frozen waffles – this is your dish! Also as a side note, if on the Whole30, remember that your sausage needs to be without any added sugars – so check your labels!

AUTUMN BREAKFAST HASH

AUTUMN BREAKFAST HASH

Ingredients

  • 1/2 medium butternut squash, diced
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 medium carrots, sliced
  • 2 medium apples, diced
  • 1/2 cup bone broth
  • 2 precooked chicken sausage (I used Aidell's Chicken Apple, as they don't have sugar - so if on Whole30 look for ones without any forms of sugar)
  • 1 5oz package of spinach
  • 1-2 tbsp avocado oil
  • 1/2 tsp cinammon
  • 1/2 tsp smoked paprika
  • salt & pepper to taste
  • 5 or more eggs
  • avocado to top

Instructions

  1. Start off with peeling and dicing your butternut squash. Then move onto the apples, carrots, onion, garlic, and sausage.
  2. Heat up your skillet, especially if you are using a cast iron as it takes a little bit for the skillet to get warm. Add in your oil.
  3. Start with sautéing the onions first. Once they start becoming a bit translucent, add in the minced garlic and cook for a minute or so until it becomes fragrant.
  4. Then add in the butternut squash, carrots and apple. Cook them a little bit so they brown a little and top with the bone broth and add in your spices and stir. Cover the skillet and let them cook down - about 8 minutes or so. Make sure to check every so often as you still want the veggies to hold their shape and not become mush.
  5. Uncover, add in the sausage stir again then top with spinach and cover again for a minute or so, until it wilts down.
  6. Crack the eggs on top of the skillet and cook to your desired firmness.
  7. Plate and top with avocado.
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AUTUMN BREAKFAST HASH

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10 RANDOM THINGS YOU MAY NOT KNOW ABOUT ME + 2017 LIEBSTER AWARD NOMINEE

I will start off with what I promised – those absolutely random facts about me. Once you know them, you can’t unknow. Feel free to ask any questions in the comments below – as I’m sure some of them will warrant a question or two.

10 RANDOM THINGS YOU MAY NOT KNOW ABOUT ME

1. I love liver. I grew up hating anything to do with organ meats, but after 5+ years of vegetarianism, I now eat it at least once a week!

2. My favorite food growing up was – gummy bears. Not a food, I know. But that leads me to fact #3.

3. I used to weight a whopping 250# – not my best time in life. I was neither healthy nor happy. I am glad I kicked my gummy bear AND junk food habit and found a healthier way to live.

4. I am a morning person. Waking up at 5 or 6 and doing whatever it is that needs to be done – totally ALL me. But anything after 2 pm and it better be in the form of lounging, reading, or anything else that does not require much brain power. 

5. I would choose forest over tropical beach ANYTIME of the day or night. I am that girl that loves the rain, the green, the abundant plant and animal life over sand and dessert.

6. We are a no TV in the house family. But when we travel and stay in hotels, I love to binge – mostly any cooking shows will do, but then we also have the home improvement shows too, you know, the ones that make you think that you can totally do that too. Hah.

7. My favorite thing to do is research anything health related. Natural health junkie to the max. You need some tips and tricks, hit a girl up! 

8. It goes without saying, I love to cook. But since having Oliver it has become a much less rewarding thing to do. He is super picky and that tends to discourage me quite a bit. Have any of you moms figured this out yet?

9. I have a habit of not turning my clothes inside out (or right side in?) when I throw them in the wash – so I’ve also developed a habit of learning how to put them on without having to do that. (Lazy status – PRO! 

10. I grew up in Lithuania and used to use public transport by myself at the age of 6 maybe 7. Life is so different outside of the states, when I think of my son, I can’t imagine allowing him to do that at that age. Back there – totally normal. I used to go outside by myself for HOURS at the mere age of 3 or 4. 

LiebsterAward

2017 LIEBSTER AWARD NOMINEE

You guys – it happened! I was recognized as a complete newbie blogger that I am and nominated for the 2017 Liebster Award. Taking the sarcasm away, and staying true to the fact that I truly am a newbie and just learning the ropes of this blogging world, I am so excited for this. This award really spreads awareness to all new and upcoming blogs and I just love being a part of that. So thank you, Taylor, for nominating me!

edited to add: As I was about to publish my post, I received notification that I was also nominated by Shawna as well! So thank you to Shawna from Little House Big Pond as well. For the sake of keeping this post *shorter* I have stuck to answering the Q&A from Taylor’s nomination.

For any of you wondering what the Liebster award is – you can find more info & the official rules on it here.

Taylor is the blogger behind Simple Living Nursing Mama and her blog is just beautiful! I especially love her Breastfeeding Positions SIMPLIFIED! post, and am a bit sad that it was not around when I started breastfeeding Oliver. I will be sure to check back in with it whenever we have another addition to our family.

Taylor came up with some Q&A questions for her nominees and here are my answers:

Q&A

1. For what in your life do you feel most grateful? I am most grateful for all of the chances I have taken in life. Because of them, I have gotten to where I am. I love the thrill of risking it all and going for it. In the end, I rarely end up being disappointed in the result. If anything, it always makes for a great story. And speaking of risks, I may just have a new one coming my way, and I will share as soon as I know more – stay tuned!

2. What is your favorite meal? Breakfast – hands down. I am a morning person all the way, and just absolutely love a savory breakfast meal and a hot beverage. Starting the day off with a hearty protein and fat filled meal sets me up for great success in the day ahead and helps me curb crazy cravings! 

3. If you could travel anywhere in the world, where would you go? Why? India, not exactly sure of where in India, but regardless I’d love to give it a try. The color and vibrancy of the hectic life there call to me. There is some link I feel to the ancient Ayurvedic practices of India and I would absolutely love to attend an Ayurvedic school there sometime in my life. To learn from ancient healers and spread that knowledge back here in the states.

4. What is your favorite blog post? Why? (Include a link) I don’t have that many up yet, but so far my favorite has to be my Fig Galette – not only because it is darn delicious, but because it is so versatile – you can make it into a savory galette by omitting the honey in the crust and swapping fillings with something different. But also because it is grain free, and most of the sweetness comes from the fruit in the filling. Total win. I love when dessert comes without a ton of guilt. 

5. What makes you laugh? My husband. He’s such a goof and I love that after 7 years we can still manage a good laugh – although usually at each other’s expense. Even though he’s been in the states for almost two decades, he still has a thick accent and that tends to some funny word exchanges at times – like cricket instead of crocked. Same, same… But different. 

6. What is your weirdest quirk? My tendency to do almost everything myself. It’s almost obsessive at times. So when I go and buy something pre-made it almost feels like a rebellion. 

7. What made you start blogging? Where do you see yourself a year from now? Friends and family always encouraging me to start. Plus being a stay at home mom finally provided for some much needed free time to actually give it a whirl. I have always dreamt of sharing my recipes and what I learn with my research of natural health & wellness – I could just never find the time. Once my son found a bit more of a routine, so did I. I started by sharing extensive IG posts but realized that I wanted more. Hence More Than A Plate. It’s more than what’s just on your plate. In a year – I see myself with a blog full of resources for you. I plan to make this website a place where you can find what it is that you are looking for when it comes to what you want to eat, or how to naturally approach your teeth or skin care. My goal is to inspire you to take charge of your own health. We all have the power to do that – through our own health & wellness! 

8. What would be your biggest piece of advice to fellow bloggers? Start! It took me FOREVER to finally launch the site. I was debating the name, debating my pictures, debating the blog posts, debating the content. Basically, everything had a “..but what if..” statement that came with it. Like Mel Robins says – 5,4,3,2,1 it and GO! That’s the only way I was able to get going. Also, give yourself grace and DON’T compare yourself to anyone out there. We all start somewhere. 

9. What is your favorite song to dance to? Currently – Frank Walker – Love Me Closer. I’d like to think of my choice of music as “happy music” (This is 40 is my favorite cheesy movie).

10. What is the best vacation you have ever been on? First road trip to Eugene back in 2015. It was pure magic, that opened so many new doors in my life!

BLOG LOVE —

A blog that I am loving right now would have to be Ashlie’s blog Ryder’s Mom Blogs. I’ll be honest, she’s a long time friend. But since we don’t live near one another anymore – I spend my time on her blog now, reading her witty posts and savoring the pictures of the food she makes. Also, she’s an organizational guru, so it’s no surprise her emergency kit post rocks! One of her earliest posts convinced me to get a binder and file my manuals for all of Oliver’s stuff. Or at least attempt to, I’m not as great at this stuff as she is. Go check her site out, gawk at her food creations & at her beautiful boy!

MY NOMINEES

LiebsterAward

This is the best part of the Liebster award – we get to spread the love all around! So below you will find 10 of my nominees for the award.

Ashlie: Ryder’s Mom Blogs

Amanda: Coffee and Kerfuffles

Heather: Moms Balanced Life

Wifey: Tiny Birds Nest

Saranya: Messy Life Sorted

Tana: Debt Free Forties

Jennifer: Real Food To Heal

Maggie: Maggies Food

Christie: Dumbbells and Desserts

Madison: Hello Mads

Q & A FOR MY NOMINEES

1. Why did you start your blog? 

2. What do you struggle with on your blog/social media etc?

3. Where do you see your blog at in a year? Five years?

4. What do you do to stay productive?

5. What is your favorite season? Why?

6. Sum yourself up in 5 words.

7. Where would you love to take a week-long vacation?

8. What would you pack for that vacation if you could only take a carry-on?

9. What is your favorite outdoor activity?

10. Do you have any routines? Rituals? 

 

And this wraps up the lovely post for the Liebster Award. I hope you guys enjoyed learning more about me as well as learning more about these other new bloggers! I have some new recipes coming your way soon as well as some natural health posts that are brewing up! Stay tuned for it all, I promise to only grow and cater to your needs. So if there is a recipe or a post you would like to see, drop me a note and I will make sure to see what I can do about it!

Get Back to Me!

Please leave a comment on this post that you have accepted your nomination!

Make sure you comment on The Global Aussie’s post to let him know that you are nominated!

If you have any questions make sure to head over to The Global Aussie! You can find all the information that you need there!

Thank you again, Taylor & Shawna, for your nominations!

 

 

 

 

 

TAHINI-LESS BEET PESTO HUMMUS

Beet Pesto Hummus

This year I came to the realization that autumn is my all-time favorite season! I love summer fruit, but those autumn vegetables have me swooning SO hard! Root veggies totally scream comfort to most of us, don’t they?   Hence my new creation,  beet hummus, or rather I should say – Tahini-less Beet Pesto Hummus. That’s a long one, let’s just call it beet hummus with a TWIST.

The other week we went to Costco, and they had those already cooked and peeled beets on sale. Yes, yes, I should buy beets from the farmers market, peel and cook them myself – but let’s be real here. I just don’t have the time to do it all. Or at least not always. So when I see a sale, I go for the convenience in an instance like this. And I never regret it, I even have my mom ship me her canned beets a few times a year. Maybe one of these days I will be able to grow them too and then ask for her recipe. That stuff if SO good!

Beet Pesto Hummus

So with this last buy of beets, I found out that my kiddo loves them plain – so weird for me to see him eating them by the handful, as I am more of a mix into a salad, flavor it up somehow, but he’s all like – give me the all the beets. My sister is actually the same way with beets, so maybe it’s just a family trait? Who knows,  nonetheless, I love that he eats healthy foods and not just what’s tasty.

So with all of these beets, I decided that I was tired of my regular beet soup and salad and thought that a dip would be the way to go. In my pantry, I saw a can of chickpeas and decided hummus it is. Except, I didn’t have any tahini or sesame seeds. Instead of running to the store to get that I decided to use walnuts. Walnuts are some of my favorite nuts to snack on – so I decided to incorporate those. As well as that bunch of basil we all have in our fridges about to turn black, hah. Am I right, or am I right? What is it with the basil? Anyone figure out how to keep it alive for longer than 5 days,  share your secret in the comments below!

This quick to throw together recipe is something I love doing because it uses the items you have on hand vs having to shop for them. Oh and did I mention that not only is this recipe tahini-less, but it’s also vegan! Sadly, it is not nut-free, but my guess is that if you have the tahini – you could omit the walnuts and come out pretty great as well. Alright, you have the main ingredients already – so I won’t keep you from it – have at it!

TAHINI-LESS BEET PESTO HUMMUS

TAHINI-LESS BEET PESTO HUMMUS

Ingredients

  • 3 small cooked beets
  • 1 can chickpeas, drained
  • 2 cloves garlic
  • 1/2 walnuts
  • 1/2 cup basil
  • 1/2 cup avocado oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • juice of one lemon

Instructions

  1. Add all ingredients into a food processor and blend away. Making sure to stop and scrape the sides until your desired consistency is reached.
  2. Enjoy with veggie slices, crackers, in your bowl or however your heart desires.
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Don’t have the time to make it now? Pin the below image and come back to it later!

BEET PESTO HUMMUS

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