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Rachel

Lentil Tacos

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This easy recipe for lentil tacos will quickly become a staple weeknight meal. Whether you are looking for a vegan meal or not, Lentils have lots of health benefits and they are budget-friendly.

Lentils make a fantastic base for a budget-friendly meal. They are nutrient-dense and absolutely delicious so they are perfect in these easy vegan lentil tacos.

I have a house full of meat eaters but I love to substitute a few meals a week for a plant-based meal option. Sometimes I get complaints when I choose a vegan option but no one complains about these lentil tacos.

These lentil tacos so filling that no one will care whether or not they have meat in them. If you want a non-vegan Mexican dish, these Veggie Stuffed Poblano Peppers or this Mexican Chicken and Rice are also favorites we have in the rotation.

They are a huge hit with my whole family and we make them at least several times a month because they are so easy to make on nights when we are busy.

Lentil Taco Ingredients

  • Lentils, cooked
  • Taco seasoning (we love using this one)
  • Onion, diced
  • Garlic, minced
  • Avocado, diced
  • Tomatoes, diced
  • Corn tortillas
  • Optional: shredded cheese or cheese substitute
  • Optional: sour cream or dairy-free sour cream substitute

How to cook dry lentils

Rinse your dry lentils well and pull out any small stones that may be mixed in with them.

Boil a pot of salted water. Use 4 cups of water for every cup of lentils.

Once your water has come to a boil, add your dry lentils.

Simmer for 20-25 minutes or until the lentils are soft.

Drain the water and serve or add to any recipe.

How to Make Lentil Tacos

Add diced onion and garlic to a pan with a bit of oil and saute for 3-4 minutes or until the onion is translucent.

Add the lentils and taco seasoning. I do this to taste, depending on the amount of lentils I am using. A good rule of thumb is to add about the same amount of seasoning as you would with ground beef.

Lightly fry your corn tortilla to soften it then top with lentil mixture, avocado, tomato, and any additional toppings you’d like to use.

Print this Lentil Taco Recipe

Lentil Tacos

Lentil Tacos

This easy recipe for lentil tacos will quickly become a staple weeknight meal. Whether you are looking for a vegan meal or not, Lentils have lots of health benefits and they are budget-friendly.

Ingredients

  • Lentils, cooked
  • Taco seasoning (we love using this one)
  • Onion, diced
  • Garlic, minced
  • Avocado, diced
  • Tomatoes, diced
  • Corn tortillas
  • Optional: shredded cheese or cheese substitute
  • Optional: sour cream or dairy-free sour cream substitute

Instructions

  1. Add diced onion and garlic to a pan with a bit of oil and saute for 3-4 minutes or until the onion is translucent.

  2. Add the lentils and taco seasoning. I do this to taste, depending on the amount of lentils I am using. A good rule of thumb is to add about the same amount of seasoning as you would with ground beef.

  3. Lightly fry your corn tortilla to soften it then top it with lentil mixture, avocado, tomato, and any additional toppings you'd like to use.
© Rachel

Sheet Pan Asparagus with Everything Bagel Seasoning

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I LOVE a good everything bagel, but when you are limiting carbs a bagel isn’t your best choice. This recipe for sheet pan asparagus with everything bagel seasoning is the perfect compromise and this technique makes cooking asparagus so easy!

Sheet Pan Asparagus

We are huge asparagus fans in my house. It’s delicious and can be cooked so many ways (not to mention that cooking asparagus is so quick and easy, perfect for those nights when you don’t have a lot of time).

Sheet pan asparagus is my favorite way to cook it. Even my kids know how to quickly prep asparagus to roast in the oven so we can always get this cooking fast. This healthy side dish is great when combined with this cucumber radish salad or any of your other favorite fresh side dishes.

Ingredients

Processed with VSCO with s1 preset

Preparation

Preheat your oven to 425 degrees.
Line a baking sheet with parchment paper.
Place the asparagus on the baking sheet.
Drizzle evenly with melted butter.


Sprinkle evenly with the everything bagel seasoning.


Bake for 15 minutes.
Remove from oven.
Sprinkle with additional seasoning if needed.
Serve & enjoy!!

How to cook asaragus
Everything Asparagus

Everything Asparagus

Ingredients

  • 1/ cup melted butter
  • 1 lb asparagus
  • 2 Tbsp. Everything bagel seasoning (I love the one you find at Trader Joes but this is a close second)

Instructions

    Preheat your oven to 425 degrees.

    Line a baking sheet with parchment paper.

    Place the asparagus on the baking sheet. Drizzle evenly with melted butter.

    Sprinkle evenly with the everything bagel seasoning.

    Bake for 15 minutes. Remove from the oven.

    Sprinkle with additional seasoning if needed.

    Serve & enjoy!!

© Rachel

Healthier Avocado Macaroni Salad

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Everyone loves a great macaroni salad. This healthier version is a fun twist on a classic and is always a hit at summer barbecues. I make this avocado macaroni salad several times a month during the summer and it always hits the spot.

Macaroni salad is a summer classic but its often loaded with fat. This healthier version uses plain greek yogurt as an alternative to mayo and includes avocados, which takes this macaroni salad to another level.

I never used to be a huge macaroni salad fan. I find that most of them have so much mayo that all I end up tasting is mayo.

If you are watching your carbs or you are gluten-free, choose your macaroni noodles carefully. I like these Light Elbows for a lower carb option.

This keeps in the fridge for several days (without the avocado and parsley) and makes a great addition to summer barbecues.

Avocado Macaroni Salad

Avocado Macaroni Salad

This twist on a traditional macaroni salad is a great addition to any summer meal.

Ingredients

  • 1 cup plain Greek yogurt
  • 2 Tbsp white wine vinegar
  • 1 1/2 Tbsp. dijon mustard
  • 2 tsp honey
  • salt and pepper
  • 1 bell pepper, chopped
  • 1 cup carrots, chopped into thin matchsticks
  • 1 cup celery, chopped
  • 1/4 cup red onion
  • 8 oz dry macaroni
  • 4 hard-boiled eggs, peeled and chopped
  • 1 large avocado, diced
  • parsley, chopped

Instructions

  1. Cook macaroni according to the directions on the package.
  2. Once cooked, rinse with cold water and set aside to cool completely.
  3. Combine the Greek yogurt, vinegar, mustard, honey, salt, and pepper. Mix well.
  4. Combined cooed macaroni with the bell pepper, carrots, celery, onion, eggs, and avocado. Stir gently.
  5. Pour dressing on top and combine.
  6. Top with chopped parsley and serve.

Notes

If you are making this ahead of time, leave out the avocado and parsley. Add them in just before serving.

© Rachel
Cuisine: Salads / Category: Sugar-free Recipes

Cucumber Radish Salad with Lemon Dressing

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This cucumber radish salad with lemon dressing makes the perfect side dish for a summer barbecue. This salad recipe only has a few ingredients but all of the flavors really pop and it’s absolutely delicious on a hot day.

I’m a big fan of cucumber salads of any variety. We always have them on hand in the summer so it is easy to throw together a quick salad when we need a fresh side dish. We often do tomato cucumber salads but radishes are a tasty addition that give this salad just the right amount of bite.

Radishes are very easy to grow yourself so it may be fun to add them to your garden this summer. They are usually the first thing I start my kids gardening with because you can harvest them so quickly.

The dressing on this is made with fresh lemon juice and is so simple but absolutely amazing in this and any other summer salad.

I love this salad just as much the next day so if you want to make a big batch and have it on hand it can really simplify mealtime. We will often grill up some meat and just make a quick meal out of meat and this cucumber radish salad. I’m a seriously lazy cook in the summer. The heat gets to me and I’d rather just have a few favorite meals ready to go.

I always like having something fresh on hand though and this salad holds up really well in the fridge. It’s the perfect light meal during the summer and it’s easy to dress things up if you want to for a crowd.

Healthy Eating Tip

I’m not the best at prepping meals ahead of time. I’m working on being better at it but I like most recipes made fresh so I do what I can. I do find that I’m MUCH better at sticking to my healthy eating goals when I have a few things ready to go in the fridge.

I’m pretty good about dinner but I’m the worst about waiting until I’m starving to grab lunch. I’ve been trying to practice intermittent fasting so I don’t often eat breakfast and by the time I get around to eating lunch I’m starving. Having a few things like this salad ready to go makes it so much easier to grab something quickly and avoid just saying forget it and eating cereal for lunch.

Cucumber Radish Salad with Lemon Dressing

Cucumber Radish Salad with Lemon Dressing

This cucumber radish salad with lemon dressing makes the perfect side dish for a summer barbecue. This salad recipe only has a few ingredients but all of the flavors really pop and it's absolutely delicious on a hot day. 

Ingredients

  • 1 large cucumber, sliced
  • 2 bunches of radishes, sliced thinly
  • 1/4 onion, sliced thinly
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 lemon, juiced
  • salt and pepper, to taste

Instructions

  1. Thinly slice your radishes and cucumbers. Slice larger pieces in half.
  2. Thinly slice your onion.
  3. Layer all veggies in a bowl.
  4. In a separate bowl, combine the olive oil, red wine vinegar, and lemon juice.
  5. Whisk with a fork then toss with your veggies.
  6. Salt and pepper to taste.
  7. Serve immediately or let it marinate overnight.
© Rachel

Veggie Stuffed Poblano Peppers

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My family LOVES stuffed peppers. They are an all-in-one meal that is such an easy way to use up whatever you happen to have in your fridge. These Veggie Stuffed Poblano peppers are absolutely amazing and are a great low-carb meal.

Stuffed peppers are pretty much a staple at my house and they are a fantastic way to throw together a low-carb meal with whatever you happen to have on hand.

For a vegetarian option, I’m obsessed with these Cheesy Quinoa Stuffed Peppers but my family loves these Easy Mexican Stuffed Peppers.

The nice thing about these is literally anything goes. Don’t have carrots? No worries. Just grab whatever veggies you need to use up and throw them in the mix.

Because you broil the peppers before filling them, this recipe comes together really quickly and is perfect for those nights when you don’t have a lot of time to throw dinner together … or leave it until the last minute which is a common occurrence around here.

Tips for Making the Perfect Stuffed Peppers

Stuffed peppers really are so easy to make but there are a few tricks that make them even easier.

  • Slice your peppers length-wise. The3 most common way to make stuffed peppers is to slice off the top and fill the pepper. I find that slicing them length-wise helps them cook more evenly and gives you a better filling to pepper ratio.
  • Pre-cook your peppers. In this recipe we are broiling the peppers to give them a nice roasted flavor and make them cook faster. If you aren’t broiling them, try throwing your peppers in the oven for a little while before filling them. Cooking your pepper a bit ahead of time helps avoid your filling drying out and just really speeds up the cooking process.
  • Don’t be afraid to experiment with different peppers. Most stuffed peppers are made with bell peppers but I love changing these up. Poblano peppers add so much flavor to this dish and they are such a mild pepper that even my picky eaters enjoy them.
Veggie Stuffed Poblano Peppers

Veggie Stuffed Poblano Peppers

Yield: 8 Stuffed Peppers
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes

My family LOVES stuffed peppers. They are an all-in-one meal that is such an easy way to use up whatever you happen to have in your fridge. These Veggie Stuffed Poblano peppers are absolutely amazing and are a great low-carb meal. 

Ingredients

  • 4 large poblano peppers
  • 1/2 pound ground sausage
  • 2 yellow squash, chopped
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 cup kale, chopped
  • 3 large carrots, shredded
  • 1/2 cup cheese (I used an apple smoked cheese but any white cheese would work here)
  • Garlic, 4 cloves minced
  • Salt and Pepper to taste

Instructions

  1. Slice your poblano peppers in half length-wise and clean out the seeds.
  2. Lay your peppers out on a baking sheet and broil on high for 6 minutes.
  3. Flip your peppers over and broil on the other side for 6 minutes.
  4. While your peppers are cooking, cook the sausage.
  5. When the sausage is fully cooked, remove it from the pan, leaving the drippings in the pan.
  6. Chop your onion, yellow squash, and red pepper and shred your carrots.
  7. In the pan with the sausage drippings, cook your veggies for 3-4 minutes then add your minced garlic and chopped kale.
  8. Cook your veggies for another 2-3 minutes and then add your cooked sausage back to the pan.
  9. Fill your broiled poblano peppers with the sausage filling then top with a bit of cheese.
  10. Put back in the oven to broil for another 2 minutes to melt the cheese then serve.
© Rachel

Creamy Butternut Squash Soup

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I LOVE a bowl of homemade soup in the winter and this Butternut Squash Soup recipe always hits the spot. This soup is smooth, creamy, and makes the perfect quick lunch or pre-dinner appetizer.

I used to not be a big fan of soup. I’m not sure why. Now I love a big bowl of soup in the winter.

What I love even more is making a giant pot of soup and calling dinner done for the next few days.

One of my biggest challenges when it comes to eliminating sugar from my diet and making healthier food choices is that I often wait to eat until I’m starving. At that point, anything goes. I grab whatever is the easiest and that is usually something loaded with sugar or other ingredients that I’m actively trying to avoid.

My brain and my stomach don’t always make the same decisions though.

Having a big pot of soup in my fridge makes it so much easier to grab something quick to eat when I don’t have time to cook a full meal. I don’t have to think about what to eat, I just have to dish out a reasonable portion.

I’ve fallen out of the habit but I used to make a big pot of soup Sunday afternoon to have on hand for easy lunches during the week. This Butternut Squash is a huge hit with everyone in my family and is so comforting on a cold day.

I love this soup with a bit of fresh thyme on top and served with a warm sandwich or a salad (I Love this one in the winter).

You really can’t go wrong with a big bowl of soup and this one is such a great way to get an extra serving of veggies into your day.

Butternut Squash Soup

Butternut Squash Soup

This Butternut Squash Soup recipe is a favorite at my house during the winter months. It's flavorful and creamy and we love to keep it on hand for a quick meal.

Ingredients

Instructions

  1. Roast the butternut squash in the oven at 400° for about 45 minutes, or until the squash comes out easily.
  2. Scoop out the butternut squash.
  3. In a large pot, melt the butter and add the onion. Saute for 3-4 minutes.
  4. Heat your 4 cups of water in the microwave and stir in the Better than Bouillion until dissolved then add to the pot.
  5. Add the roasted butternut squash, apple, thyme, salt, and pepper.
  6. Bring your soup to a boil then turn to low.
  7. Simmer for 15 minutes, or until the apples are soft.
  8. Using an immersion blender (or add your soup to your regular blender) blend the soup well until it is smooth.
  9. Stir in the cream and serve.
© Rachel
Cuisine: Soup / Category: Sugar-free Recipes

Berry Broccoli Smoothie

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Smoothies are a great way to get extra veggies into your diet. This Berry Broccoli smoothie is a fun alternative to a traditional green smoothie. You won’t even realize that it is loaded with broccoli! This is such a great way to start your day.

This photo looks a bit too much like a holiday candle for my liking BUT, I promise, this Berry Broccoli Smoothie is delicious.

I have a few picky eaters in my house and I’ve found that smoothies are the easiest (and most painless) way to make sure that they are getting the nutrition that they need.

Smoothies are even a great trick to make sure I can pack in a nutritional punch when I need to. Sometimes you just need something easy or you are craving something sweet, or you need to take something on the go.

Smoothies get the job done every time.

Note: I keep bags of frozen broccoli on hand all the time because my family loves them. They are perfect for this smoothie. I just open up a package of broccoli from the freezer and dump it straight into my blender.

This recipe doesn’t need any sweetener but it gives you just the right amount of sweetness when you need a taste of something.

Enjoy this without the banana for lower carb version.

Berry Broccoli Smoothie

Berry Broccoli Smoothie

Yield: 4
Prep Time: 5 minutes
Total Time: 5 minutes

This Berry Broccoli Smoothie is a fun twist on a classic green smoothie and a great way to get more veggies into your diet.

Ingredients

  • 1 1/2 cup of frozen broccoli
  • 1 1/2 cup frozen mixed berries
  • 1 large banana
  • 1 Tbsp vanilla protein powder
  • 3-4 cups of water

Instructions

  1. Add frozen broccoli, frozen mixed berries, banana, protein powder, and water to a blender.
  2. Blend on high for 1-2 minutes or use the "smoothie" setting on your blender.
  3. Add water to think if it is too thick.
  4. Serve.

Notes

You can adjust the quantities on this to taste. For kids, I find that gradually increasing the amount of broccoli in this can make it easier for them to get used to, but we don't typically notice a strong broccoli flavor in this.

Cuisine: Smoothies / Category: Sugar-free Recipes

Instant Pot Salsa Chicken (3 Ways!)

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Salsa chicken is one of our favorite, quick, weeknight meals. We have it at least a few times a month, which sounds repetitive except that we always change it up just a bit. We’ll show you how to make 3 different kinds of salsa chicken so you never get tired of this dinnertime staple.

Instant Pot Salsa Chicken (3 Ways!)

One thing to point out with this recipe/technique is you want to carefully check the ingredients in your salsa. Some salsa has sugar, as well as other things I’d prefer they not have. Just check the ingredient list before you buy or make your own homemade salsa.

I used to make this recipe in my slow cooker, and that’s still a great way to go. The problem I ran into is I often don’t get around to thinking about dinner until everyone is starving.

I know. I KNOW. Meal planning for the win. Some days just get away from me.

Enter the Instant Pot

If you have been around here for a bit, you know that I LOVE my Instant pot. I firmly believe that everyone who is trying to eat healthy food should NEEDS an Instant Pot.

I have two and they get used daily.

Slow cookers are great but, as the name implies, they are S L O W.

I can throw frozen chicken into my Instant Pot and have perfectly cooked chicken ready to plate in less than 30 minutes.

HOW TO CHOOSE AN INSTANT POT

There are several Instant Pot models to choose from. I ended up with two because I often make a main course and a side dish (and I just needed a spare for those days when I hadn’t done the dishes from the first time mine was used during the day. Ooops.)

I have the Instant Pot Lux60 6-in-1, which is an older model, and the Instant Pot Duo 7-in-1.

How to Choose an Instant Pot

The main difference between the two is the 7-in-1 includes a yogurt function, so if you want to make homemade yogurt (which is a great way to cut down on sugar in your yogurt) then go with the 7-in-1.

They do make a larger version if you want more cooking capacity. Mine are both 6 quarts but the Instant Pot also comes in an 8 quart. One thing to keep in mind is the larger pot will take a bit longer to come to pressure, especially if it is filled.

I have a family of 8 and don’t have any issues making enough food in our 6-quart Instant Pot but if you want to cook in bulk for freezer meals, you may want to go with the 8-quart.

Ready for the recipes?

These are our three favorite ways to make salsa chicken. We use it to make enchiladas, salads, quesadillas, rice bowls, tacos, or we eat it on its own with a few sides. It really is the perfect weeknight meal option.

Salsa Chicken – Method 1

This method is super simple and probably the one I use most often, simply because I love the flavors.

Salsa Chicken Ingredients

Salsa Chicken Preparation

Add the chicken to your Instant Pot.

Top with salsa and green chilies. Add 1/4 cup of water.

Put the lid on your Instant Pot and push the “poultry” button.

After cooking, release the pressure and shred the chicken (if desired).

Salsa Chicken – Method 2

My family loves this Guacamole Salsa and it is fantastic in this. It has a bit more kick than some of the others so I make this recipe when I’m feeding people who can handle the flavor.

Salsa Chicken Ingredients

Salsa Chicken Preparation

Add the chicken to your Instant Pot.

Top with guacamole salsa and diced tomatoes.

Put the lid on your Instant Pot and push the “poultry” button.

After cooking, release the pressure and shred the chicken (if desired).

Salsa Chicken – Method 3

This method is great if you want to jazz it up a bit. I love this recipe used on rice bowls or quesadillas but really, it would be good on just about anything.

Salsa Chicken Ingredients

  • 4-6 Chicken Breasts
  • 1 Jar of your favorite salsa
  • 1 can of black beans, drained and rinsed
  • 1 cup of frozen corn

Salsa Chicken Preparation

Add the chicken to your Instant Pot.

Top with guacamole salsa and diced tomatoes.

Put the lid on your Instant Pot and push the “poultry” button.

After cooking, release the pressure and shred the chicken (if desired).

Egg Roll in a Bowl | No sugar added to this quick weeknight meal that the whole family will love!

Sugar-Free Whipped Cream

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Whipped cream is a staple during the holidays, but it is also loaded with sugar. This sugar-free version is absolutely delicious and has a lightly sweetened flavor that pairs perfectly with fruit or other holiday favorites. 

The holidays can be a really hard time to stick to your healthy eating goals. I am notoriously bad about setting new goals DURING the holiday season and just generally making life really hard on myself. The thing is, I feel pretty awful when I am not intentional about what I am eating and that doesn’t mesh well with all the yummy holiday food. I find that if I give myself a few healthy (or healthier) options, that I can avoid feeling deprived of holiday treats and I don’t totally miss the mark when it comes to my eating goals. 

This sugar-free whipped cream is the perfect guilt-free indulgence and it takes just a few minutes to throw together. 

Read also: Sugar-Free Apple Recipes We Can’t Get Enough Of

I love this paired with fruit. It satisfies my sweet tooth when I’m craving sugar. 

To sweeten this up, I used just a bit of Sugarless Sugar from NOW Foods. You can get the best price on this here but they also sell it on Amazon. 

Sugar-Free Whipped Cream Ingredients

Sugar-Free Whipped Cream Preparation

Combine all ingredients in a mixer. 

Using the whisk attachment, mix for 3-4 minutes, or until peaks begin to form. 

I like to add the sweetener after the cream is whipped so I can adjust it based on taste. Depending on what you are using this with, you may not need much sweetener at all. 

I love using this to dip fresh fruit in or to top a sugar-free pie. 

Read also: Low-Carb Breakfast Casserole

Sugar-Free Apple Recipes We Can’t Get Enough Of

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This time of year can leave you feeling a bit deprived when you are trying to limit sugar in your diet. Fortunately, these sugar-free apple recipes won’t make you feel like you are missing anything. These delicious recipes are perfect for fall and always a crowd-pleaser.

Sugar-Free Apple Recipes We Can't Get Enough Of

 

Instant Pot Applesauce

Instant Pot Applesauce

This Instant Pot Applesauce is so easy to make and you can customize it just the way you like. You know we love our Instant Pot for things like making hard boiled eggs. If you haven’t used an Instant Pot before, this is another great Instant Pot recipe for beginners.

Apple Fig Walnut Rocket Salad (Vegan + GF

Fig Apple Salad

This Apple Fig Walnut Rocket Salad (Vegan + GF) recipe would be the perfect addition to any holiday table. It looks absolutely gorgeous on display and you’ll love the combination of crisp apples and sweet figs.

Serve with any salad dressing of your choice. The recommendation here was using homemade pesto. I’ve never tried pesto on salad before but it actually sounds pretty amazing.

Apple and Radicchio Salad

Apple Salad

This Apple and Radicchio Salad looks absolutely amazing. Topped with a basic apple cider vinaigrette and filled with some of my favorite fall flavors, this is one that you could enjoy just about anytime. I LOVE salads topped with goat cheese so this one is definitely making it to the top of my lunch menu this week.

The nice thing about this salad is there really aren’t that many ingredients, so it’s quick and easy to throw together, but the end result is delicious.

Celery Root and Apple Soup

Celery Root and Apple Soup

If comfort food is what you are looking for, look no further than this Celery Root and Apple Soup. This soup is perfect for fall and is loaded with creamy apple flavor.

Braised Duck Breasts with Apples and Onions

Braised Duck with Apples and Onions

Want to create a restaurant-quality dish in your own home? This recipe for Braised Duck Breasts with Apples and Onions is just what you need. This recipe is not difficult but does take a bit of time. The result is something that is absolutely mouthwatering.

Apple Cinnamon Overnight Oats

Apple Cinnamon Overnight Oats

Mornings are always better when you have overnight oats waiting for you in the fridge. These Apple Cinnamon Overnight Oats are perfect for a fall morning and super easy to throw together the night before.

Mini Sugar-Free Apple Muffins

Sugar-Free Apple Muffins

It can be so hard to find a muffin recipe without sugar in it. These Mini Sugar-Free Apple Muffins are perfect any time of the day and you can enjoy them guilt-free.

Apple Pie Energy Bites

Apple Pie Energy Bites

Looking for a quick (and guilt-free) snack? These Apple Pie Energy Bites are perfect for quick snacks after school or as a healthy option for late-night snacking.

Instant Pot Baked Apples

Instant Pot Baked Apples

Baked apples are the ultimate comfort food and make a fabulous dessert. These Instant Pot Baked Apples are topped with sweet cranberries and are sure to hit the spot.

Apple cinnamon oatmeal pancakes

Oatmeal Apple Pancakes

These Apple cinnamon oatmeal pancakes are a breakfast treat that is loaded with healthy ingredients. Kid-friendly and quick to make, these are sure to be a family favorite. 

Buttery Baked Ham, Apple, & Cheddar Sliders

Ham and Apple Sliders

These Buttery Baked Ham, Apple, & Cheddar Sliders combine some amazing flavors to create the perfect sliders for fall. These are fabulous when you have to feed a crowd and easy to put together.

Stuffed Acorn Squash with Beef, Apple & Rice

Stuffed Acorn Squash

It doesn’t get much better than this Stuffed Acorn Squash with Beef, Apple & Rice. Acorn squash is one of my favorite fall veggies and when combined with this sweet and savory filling, it’s the perfect weeknight meal.

Gluten-free Apple Berry Pie

Gluten-Free Apple Berry Pie

This time of year, there’s always something coming up that requires you to come with a dessert in-hand. This Gluten-free Apple Berry Pie is the perfect options, with just a bit of extra sweetness from honey. It’s a fantastic guilt-free dessert.

Sharlotka: Russian Apple Pie

Russian Apple Pie

I have never tried Sharlotka, also known as, Russian Apple Pie, but this recipe makes me want to. This sweet dessert is sweetened with honey, which makes it nice and moist.

Warm Apple Slice Donuts

Warm Apple Slice Donuts

These Warm Apple Slice Donuts are perfect for breakfast or anytime. Sliced apples warmed until they are soft and topped with your favorite almond butter. I LOVE this idea and these are definitely going to be making an appearance at our breakfast table soon.