Sharing a quick and delicious recipe for a healthy salad dressing: honey balsamic!

Hi friends! Happy Monday! I hope you’re enjoying the day so far and that you had a great weekend! We had an amazing dinner at our friends’ house and spent the rest of the weekend doing chores and relaxing. I took a three-hour nap on Saturday which was everyyyytthing. After a couple of weeks of travel and the Pilot’s work weekend, it was our first *normal* weekend at home in a month, so it was very appreciated.

Today, I wanted to share my go-to salad dressing with ya. I can’t believe that I’ve been blogging this long and haven’t dedicated an entire post to this dressing. This is my go-to. I use it for dinner parties, make it in advance to enjoy throughout the week, and it’s always so easy and delicious. I don’t typically love the dressings that come with salad kits, so this is what I’ll often use to replace it. I like the taste and ingredients so much more!

If you don’t already make your own salad dressing, definitely give this one a try. You’ll see how simple and delightful it can be 🙂 Let me know if you decide to add it to your rotation!

Honey Balsamic Dressing Recipe

Crafting your dressing ensures transparency about the ingredients, helping you make informed choices about what you consume. The Honey Balsamic Dressing is a prime example of a flavorful yet health-conscious option. With just a handful of pantry staples, you can whip up a dressing that’s sweet, tangy, and incredibly versatile.

Ingredients:

1/3 cup balsamic vinegar

2/3 cup extra virgin olive oil

2 tablespoons honey

1 teaspoon Dijon mustard

1 minced garlic clove

1 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

Salt and pepper to taste

Instructions:

Step 1: The Foundation

Begin by combining the balsamic vinegar with extra virgin olive oil in a bowl. This dynamic duo forms the foundation of your dressing, delivering a perfect balance of acidity and richness.

Step 2: Add the sweetness

Introduce 2 tablespoons of honey into the mix, providing a natural sweetness that harmonizes with the balsamic’s acidity. Adjust the quantity based on your desired level of sweetness.

Sharing my version of the amazing Whole Foods red lentil dal soup, which is one of my very favorites. It’s gluten-free, dairy free, and a plant-based source of protein and nutrients.

Hi friends! How’s the week going so far? I’m in full elf mode over here; baking cookies, wrapping gifts, and even though I feel like I was prepared, there are a lot of last-minute errands to run. To k(partially) preserve my sanity, I’m spending some time in the sauna blanket tonight and have a yoga class booked for tomorrow.

For now, how about a cozy bowl of soup?

I have a mental list of quick grab-and-go meals that I can swoop in a pinch, are healthy, and that I really enjoy. Thankfully, Tucson has a lot of amazing healthy restaurants (and we just got a True Food!!), which makes it pretty easy. If I find myself in a bind and hangry in between picking up kids and running errands, it’s nice to know I have some faves I can easily pick up.

Whole Foods Red Lentil Dal Soup (copycat recipe)

This is one of my favorite easy healthy pickup meal options. I’ve had this lentil soup so many times this fall season already, I knew I needed to try to recreate it at home. The result is a super hearty, flavorful soup, with lots of nutrients, and is great with a large salad for lunch. It also freezes beautifully.

Here’s the recipe if you’d like to give it a try!

Ingredients:

One yellow onion, diced

2 carrots, peeled and chopped

Sharing this recipe for pumpkin banana muffins. They’re gluten-free, dairy-free, and totally delicious. 

I’ve fully embraced my basic-ness of the fall and holiday season. Give me all of the pumpkin spice, flannels, Halloween decor, holiday movies, and fun events and gatherings. I LOVE summer, but there’s something so fun and lovely about fall. I love taking the kids to all of the fall events and activities, and baking treats, making soups, and casseroles featuring seasonal squashes and gourds. 😉

Pumpkin season is heeeeeeere, and it’s time to celebrate the versatility and health benefits of this fall favorite. I know the blog world is inundated with pumpkin recipes (as it should be!) and here’s one more to add to your collection. Today, I’m sharing a delightful recipe that combines the goodness of pumpkins with the natural sweetness and texture of bananas –  pumpkin banana muffins.

Pumpkin Banana Muffins

Here are the ingredients you need to make this family-favorite treat!

Ingredients:

1 cup almond meal

2 tablespoons chia seeds

2 ripe bananas, mashed

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup pumpkin puree

1/4 cup maple syrup

1/4 cup almond milk

1/4 cup coconut oil, melted

1/2 cup chocolate chips

1 teaspoon vanilla extract

Pinch of sea salt

Instructions:

Step 1:

Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners.

Step 2:

In a bowl, combine almond meal and chia seeds. Add the baking powder and baking soda, stir well.

Step 3:

In another bowl, mix the mashed bananas, pumpkin pie spice, maple syrup, almond milk, and melted coconut oil. Ensure they are well combined.

Step 4:

Gradually fold the wet ingredients into the dry mix. The chia seeds add a delightful texture and a boost of omega-3s. Add in the chocolate chips and stir to combine.

Step 5:

Scoop the batter into the muffin cups, filling each about two-thirds full. This ensures the perfect rise without overflow.

Step 7:

Place the muffin tin in the preheated oven. Bake for 20-25 minutes or until a toothpick inserted comes out clean, with perhaps a little chocolatey residue.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy them warm with a little butter or let them cool completely – the choice is yours.

Pro Tip: These muffins freeze beautifully Pop them into a freezer bag, and you’ll have a stash of deliciousness for those busy morn

Sharing a delicious fall recipe for copycat Panera soup! This is dairy-free and SO delicious with a drizzle of olive oil and some roasted chickpeas on top. 

Hi friends! How’s the morning going so far? I hope you’re enjoying the day! I have a packed day with coaching appointments (YAY!) and excited to take a yoga class this morning. I hope you have a lovely day ahead.

Something that made me chuckle a bit recently: the Pilot said, “Ohhhh, soup season is here”

I was like… soup season is ALWAYS here.

I get what he’s saying. Some people like to enjoy warm and cozy bowls of soup during certain times of the year, like when it’s chillier outside. I’ve never fully understood because you can find me with a piping bowl of soup on a scorching summer day. Soup fan for life, no matter the weather or season.

I feel like soup is the PERFECT meal. It’s an easy way to get in a ton of nutrients, protein, it’s super satisfying, and there’s nothing like some fresh sourdough or cornbread dipped into soup or chili. I have quite a few recipes on the blog but was excited to make a version of Panera’s Autumn Soup. It’s dairy-free, the ingredients are so inexpensive, and it packs a ton of nutrients and fall flavor.

Let me know if you give it a try!

Panera Copycat Autumn Soup (dairy-free)

Ingredients:

Whole butternut squash

3-4 medium peeled, cooked sweet potatoes

1/2 cup pumpkin puree

1 onion

4 carrots

1 carton of veggie broth

can of coconut milk

nutmeg

cinnamon

salt and pepper

Instructions:

Step 1

Cook the butternut squash. Cut it in half, remove the seeds, and place in the Instant Pot with 2 inches of water, and cook for 12 minutes on manual. Remove the squash, drain the Instant Pot, and set aside to cool slightly.

Step 2

Next, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the Instant Pot. Cook for 12 minutes on manual.

Step 3

Do a quick release, and then stir in the butternut squash (if you use a spoon to scoop it out from the skin, it should come out easily), sweet potatoes, and coconut milk. Use an immersion blender to blend until smooth.

Step 4

Adjust seasonings as needed. Ours needed a bit more salt and cinnamon.

Step 5

Top with a

Sharing a super delicious and healthy homemade peanut butter protein bars recipe! Perfect for meal prep and grab-and-go snacks. Plus, they’re gluten-free and dairy-free.

Hey! How are you? I hope your morning is going well! I’m here getting everything together for Spring Shape Up – workouts and meal ideas go out on Friday! – and hopping on a podcast interview. I hope you have a lovely morning!

How about a little protein bar with your morning coffee?

I love protein bars as an on-the-go snack because they’re healthy yet delicious. At the same time, I don’t usually love the ingredients for many of the ones on store shelves. My top bars right now are these good! bars (which are impossible to find; usually Sprouts has them), Aloha, and the chocolate whole foods bars.

Homemade peanut butter protein bars

While it is possible to find tasty ones with good ingredients, they can also be a bit on the pricey side! They’re so quick and easy to make at home, way less expensive, and they don’t require any cooking or baking skills. Peanut butter is one of the popular ingredients used in protein bars (and one of my fave flavors!), so today, I’m sharing a peanut butter protein bar recipe that you can make at any time!

What Is A Protein Bar Good For

A quick snack when you don’t have time for a full meal

Sometimes it gets busy and instead of skipping a meal because you don’t have time to make a full meal, I’m ALL about relying on convenience. If these are in the fridge ready to go, you can enjoy one along with a hard-boiled egg or an apple – it’s perfect if you don’t have time to actually cook anything. Is it a substitute for a real meal? Nope! Buuuut it can give you extra fuel and nutrients when you’re on a time crunch and in a hurry.

For travel

I love wrapping up a homemade protein bar and popping it in my tote bag when we’re traveling, along with the usual suspects: jerky, tea, an apple, some chocolate, LMNT packs, trail mix, and a tuna pouch. I can never find any of my go-to protein bars at the airport, so it’s nice to have one on hand that you know you enjoy.

Post-workout fuel

These are great if you’re heading to the gym and then have to head straight to an appointment or back to work. It gives you a burst of protein, carbs, and healthy fats, plus it’s portable and not messy. 😉

Late-night snacks

Despite what you may have heard, it is not harmful to eat before you go to bed if it’s macro-balanced. Sometimes if you’re hungry, you may need a bit of protein and carbs to prevent a glucose crash in the night, disputing sleep. Just make sure that it’s balanced and not too sugary, which makes these bars an excellent choice. More of my favorite pre-bedtime snacks include hard-boiled eggs and some fruit, yogurt with some grain-free granola, and deli meat rolled up with hummus.

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