Japanese Sweet Potato Mash
If you haven’t tried Japanese (or murasaki) sweet potatoes yet, I don’t know what you are waiting for! These are becoming more widely available in grocery stores and in my opinion, they are the most delicious sweet potato variety (although I must say I love all varieties). These are the ones with a reddish purple skin and white “meat” inside. Anyways, I love them so much, I make them into everything including this delicious mash! You can totally do this recipe with another variety of sweet potato as well. Also note, I leave the skin on for extra fiber and texture but you could remove the skin.
Zucchini Overnight Oats (Mama & Baby Style)
Everyone who tried this recipe is shocked by how you can’t taste the zucchini at all! I actually prefer this version of overnight oats to my regular overnight oats since it is so voluminous! But why add zucchini to oats anyways? Well, it adds a bunch of nutrients (vitamins and minerals), it bulks up the oats so you are eating a bigger volume of food that is more filling without adding many additional calories (so you get more bang for your buck), it adds extra fiber and of course why not get as many veggies as possible? Another bonus is it’s a great way to sneak in veggies for little ones! This is why I’ve done a mama and baby version. I make a slightly different version for Beau for baby led weaning. The baby recipe can be adjusted upwards for older children who eat larger portions.
Avocado "Fries"
Avocado fries… mic drop*! I feel like the title of this recipe really needs no explanation. Who doesn’t love avocado? And who doesn’t love fries? Put those two together AND made with healthy, whole foods ingredients and I’d say it’s a WIN WIN! This recipe is really easy (the steps may appear long but it is because I give explanations and modifications). And it truly will be a crowd pleaser (as you can see, Beau was a fan)! They keep in the fridge pretty well too. However, I think they are best when crispy and hot straight out of the air fryer/oven.
Cinnamon Chia Snack Cookies
These cookies make a great snack because they are naturally full of satiating healthy fats and protein from almond flour, chia seeds and flax seeds. So unlike a regular cookie, they will really fill you up when you eat one and make a great snack since they’ll also satisfy a sweet tooth. But they are pretty low in sugar (so these are great for kids too!) They’re super easy to make and I love them with some peanut butter and jelly on top.
Sweet & Spicy Roasted Carrots
I love the flavors in these roasted carrots. Everyone we have served them to loves them and asks for the recipe… so I thought I’d give it a permanent home on my website. To be honest, there isn’t an exact recipe for these. It’s more of an art than a science. So you can use my spice recommendations and cooking time below to make your very own version of them.
Easy Seafood Bites
As most of you know right now, seafood is full of amazing anti-inflammatory, brain-boosting, immune-boosting fats called omega 3s (read more about that here) so I love finding easy ways to work it in. And believe it or not, canned seafood (salmon, tuna, sardines etc.) is just as healthy as fresh or frozen. This recipe uses canned salmon or tuna to make delicious meatball or burger-like bites! Best part is, the hands on part is only 5 minutes! These are also portable so they could be brought on the go for a protein, healthy fat and fiber dense snack :)
Favorite Frittata
This frittata recipe is my favorite because you can really make it your own. I make it ALL THE TIME but it ends up being different every time with different veggies, spices and cheese so I don’t get sick of it. I also love that it’s so easy to make, keeps well and is VERSATILE. You can eat it as breakfast, lunch or even “brinner” or snack on it. A meal prep staple in my house.
A few notes:
Eggs: I recommend using pasture-raised eggs, but of course, use whatever eggs you want. See my “how to buy egg-celent eggs” blog post to read about what the different egg classifications mean.
Veggies: You can pick whatever veggies you want for this recipe and there is no exact amount, just be mindful of the egg to veggie ratio. I am putting a list below of some veggies I have tried in this recipe and whether I think they are best raw, cooked, or either way. However, do NOT feel limited by my veggie suggestions, there are so many more options.
Bell peppers (either), Onions (either), Mushrooms (cooked), Broccoli/Cauliflower/Brussels Sprouts (cooked), Spinach & other greens (raw), Tomatoes (either way)