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Alright friends, these cookies are freaking delish!! You would never guess that there is no sugar in them. 

MIND BLOWN! 

If you have kiddos with a bit of a sweet tooth, or a sweet tooth yourself, these are the way to go!

No Sugar-Added Oatmeal Cookies

Ingredients:

• 1 ½ cups quick-cooking oats (see Tip)
• 1 cup oat flour (see Tip)
• ¾ teaspoon ground cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 medium ripe bananas, mashed
• 2 large eggs
• ¼ cup melted coconut oil or unsalted butter
• ¾ cup chopped dates, preferably Medjool, or raisins
• ½ cup shredded unsweetened coconut
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. Combine oats, oat flour, cinnamon, baking soda, and salt in a large bowl. Mash bananas in a medium bowl until creamy.
3. Add eggs, coconut oil (or butter), and vanilla; whisk until well combined.
4. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; stir until combined.
5. Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch. Press with a fork to flatten slightly.
6. Bake until firm to the touch and lightly brown on the bottom, 15 to 17 minutes.
7. Transfer to a wire rack to cool completely.
8. Repeat with the remaining batter.

Sheet pan dinners are where it’s at people!!!

This is another one of my favorite recipes.  It’s easy to make, quick to clean up, and a family favorite with the grown-ups and the kids!

Sheet Pan Lemon Garlic Chicken

Ingredients:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1-1/2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 6 bone-in chicken thighs
• 6 chicken drumsticks
• 1 pound baby red potatoes, halved
• 1 medium lemon, sliced
• 2 tablespoons minced fresh parsley

Directions

1. Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended.
2. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate for 30 minutes. Cover and refrigerate the remaining marinade.
3. Drain the chicken, discarding any remaining marinade in the bowl.
4. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices.
5. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes.
6. Sprinkle with parsley before serving.

This salad is BOMB and full of so much flavor!!

You’ve gotta give this a try! 

Brussels Sprouts Salad

Ingredients:

• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1.50 teaspoon kosher salt, divided
• .50 cups olive oil
• 1 pound Brussels sprouts, trimmed and thinly sliced (5 cups)
• 2 cups thinly sliced radicchio (from 1 head)
• 1 cup chopped toasted pecans
• .50 cups roughly chopped sweetened dried cranberries
• .50 teaspoons freshly ground black pepper
• 1-ounce aged provolone or Parmesan cheese, shaved (about ½ cup)

Directions:

1. Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined.
2. Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if made in advance.
3. To serve immediately: Add dressing, pepper, and remaining 1 teaspoon salt to Brussels sprouts mixture; toss. Add about half of the cheese and gently toss to combine. Transfer to a serving bowl or platter and top with the remaining cheese.

If you’re looking for a delicious hearty soup, you have to give this a try!

Creamy Chicken & Rice Soup

INGREDIENTS:

• 1 tablespoon olive oil
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1/3 cup uncooked long-grain rice
• 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cans of chicken broth
• 3 tablespoons all-purpose flour
• 1 can (5 ounces) of evaporated milk
• 2 cups cubed cooked chicken

DIRECTIONS:

1. In a large saucepan, heat oil over medium-high heat; saute carrot, celery, and onion until tender. Add garlic; cook and stir for 1 minute.
2. Stir in rice, seasonings, and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
3. Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes.
4. Stir in chicken; heat through.
5. Enjoy!

It’s soup season y’all!

Give me ALL the soups!!

Chicken and Chickpea Soup

Ingredients:

• 1 ½ cups chickpeas
• 4 cups water
• 1 large yellow onion, finely chopped
• 1 (15-ounce) can of no-salt-added diced tomatoes, preferably fire-roasted
• 2 tablespoons tomato paste
• 4 cloves garlic, finely chopped
• 1 bay leaf
• 4 teaspoons ground cumin
• 4 teaspoons paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground pepper
• 2 pounds bone-in chicken thighs, skin removed, trimmed
• 1 (14-ounce) can of artichoke hearts, drained and quartered
• ¼ cup halved pitted oil-cured olives
• ½ teaspoon salt
• ¼ cup chopped fresh parsley or cilantro

Directions:

• Gather all the ingredients.
• Drain 1 1/2 cups chickpeas and place in a 6-quart or larger slow cooker. Add 4 cups water, onion, tomatoes, and their juice, 2 tablespoons tomato paste, garlic, bay leaf, 4 teaspoons cumin, 4 teaspoon paprika, 1/4 teaspoon cayenne, and 1/4 teaspoon ground pepper; stir to combine. Add 2 pounds of chicken. Cover and cook on Low for 8 hours or High for 4 hours.
• Transfer the chicken to a clean cutting board and let cool slightly. Discard bay leaf. Add artichokes, 1/4 cup olives, and 1/2 teaspoon salt to the slow cooker and stir to combine.
• Shred the chicken, discarding bones. Stir the chicken into the soup.
• Serve topped with 1/4 cup parsley (or cilantro).

On Xmas eve it’s like an appetizer explosion and I love it!

This is one we will be adding this year for sure!!

Enjoy!

Loaded Greek Feta Dip

INGREDIENTS:

• 12 oz. feta
• 1 c. Greek yogurt
• 1 oz. (8 oz.) block cream cheese, softened
• 1/4 c. extra-virgin olive oil, plus more for drizzling
• Juice and zest of 1 lemon
• Kosher salt
• Pinch crushed red pepper flakes
• 2 tbsp. freshly chopped dill, plus more for garnish
• 1/2 c. chopped cucumber
• 1/2 c. halved cherry tomatoes
• Pita chips, for serving

DIRECTIONS:

1. In a large bowl using a hand mixer, beat feta cheese, Greek yogurt, cream cheese, oil, lemon juice, and zest until fluffy and combined. Season with salt and red pepper flakes and stir in dill.
2. Transfer dip to a serving bowl and top with cucumber, tomatoes, dill, and a drizzle of oil.
3. Serve with pita chips.

What is better than cheesy and rich broccoli and cauliflower!?

I will DEF be adding this to the menu for Christmas!

Broccoli and Cauliflower Gratin

INGREDIENTS:

• 4 tbsp. (1/2 stick) unsalted butter
• 1 medium head cauliflower (about 2 pounds), cored and sliced 1/4-inch thick
• 1 large head of broccoli (about 1 1/2 pounds), trimmed and sliced 1/4-inch thick
• 6 tbsp. all-purpose flour
• 3 c. whole milk (I used almond milk) 
• 1/4 tsp. freshly grated nutmeg
• 8 oz. Gruyère, grated 
• Kosher salt and freshly ground black pepper

DIRECTIONS:

1. Preheat oven to 375°F. Butter a shallow 3-quart baking dish. Arrange cauliflower and broccoli in the prepared dish.
2. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, 2 minutes (do not let it darken). Slowly whisk in milk. Simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Remove from heat and stir in nutmeg and 1 1/4 cups cheese. Season with salt and pepper. Pour over vegetables. Sprinkle with remaining 3/4 cup cheese.
3. Cover loosely with aluminum foil and bake for 15 minutes. Remove foil; bake until vegetables are tender and the top is golden brown, 20 to 25 minutes.
4. Let stand 10 minutes before serving.

Looking for a quick recipe to use up your leftover turkey?! Give this delicious recipe a whirl!

It will definitely warm you up on those colder days!

Turkey, Tortellini & Veg Soup

INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• 1/2 cup diced celery
• 1/2 cup diced onions
• 3 cloves garlic minced
• 1/2 teaspoon thyme
• 1/4 teaspoon basil
• 8 cups organic free-range chicken broth
• 1 cup mini cheese tortellini
• 2 cups cooked turkey chopped
• 1 1/2 pounds of organic baby spinach
• 1 cup organic grape tomatoes halved
• freshly cracked black pepper
• freshly shaved Parmesan cheese for garnish

DIRECTIONS:

1. Place oil, celery, onions, and garlic in a large stock pot or dutch oven.
2. Cook over medium-low heat for a few minutes until they soften.
3. Add broth, thyme, and basil. Stir to combine and bring to a boil.
4. Reduce heat to low, add tortellini and let simmer for 10 minutes.
5. Add turkey, spinach, and tomatoes.
6. Stir well and let simmer for 5 minutes until spinach is wilted.
7. Top with freshly shaved Parmesan cheese if desired.

These were a huge hit in our house! You have got to give them a try!

Not only are they delicious but they can be thrown together so quickly!

Chocolate Chip Pumpkin Muffins

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut oil, melted
• 2 eggs
• 1/3 cup maple syrup
• 1 tsp vanilla
• 2 cups oat flour, loosely scooped, not packed. gluten-free if necessary. see notes for homemade.
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (I skip this because I personally cannot stand the spice lol)
• 1 cup chocolate chips /chopped pecans

Instructions:

1. Preheat oven to 350F and line a muffin tin with liners and nonstick spray.
2. In a large bowl, whisk pumpkin, coconut oil, eggs, maple syrup, and vanilla until well combined.
3. In a small bowl, mix oat flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Add dry ingredients to wet and stir until combined. Stir in any mix-ins.
5. Scoop into muffin tin and bake for about 22 minutes or until a toothpick inserted comes out clean.
6. Enjoy!

I know it’s technically Fall but our grill is still in full action mode!

Try grilling some veggies on a sheet pan for a change! You won’t regret it! 

Grilled Sheet Pan Vegetables 

• Butternut squash – This is another Fall-favorite of mine! Grilled unleashes the natural sugars and yummmmm
• Sweet potatoes – I know sweet potatoes are a year-round deal, but they are amazing grilled!
• Brussels sprouts – These are one of those veggies that have to be done right! Grilling is one of the best ways to cook them up!

What are other veggies you like to grill??