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SOUTHWESTERN HASH BROWN WAFFLES

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I went to the grocery store today and came across a group of volunteers asking for donations of school supplies. They handed me a list of what they were needing. I can’t lie, it took everything I had to not start crying. Guys, there are families in your very own town who can NOT afford school supplies for their kids! I’ve been aware of this for a long time but I suppose I’ve never really known what to do or how to help. These volunteers made it so easy for me to help. With tears welled up in my eyes, I gathered notebooks, dividers, highlighters and a backpack. It doesn’t even feel like enough but I’m hopeful the volunteers will receive enough to make a difference in my community.

Southwestern hash brown waffles

When kids don’t have school supplies, learning becomes more challenging. Similarly, when kids don’t start the day with a good meal, they have a hard time focusing. With school starting later this month, I wanted to create a breakfast recipe that is easy to freeze and reheat. Furthermore, I wanted to create a recipe that isn’t bread based – I love pancakes, muffins, etc. but we can do better. Let’s start our day with some protein and vegetables! I’ve taken the ingredients of an omelet, scrambled them together and cooked them in a waffle iron. Once they are cooked, you can easily freeze them and reheat as needed.

Tips:

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.

Southwestern Hash Brown Waffles

A hearty breakfast dish that is easy to freeze and reheat as needed.
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Course Breakfast
Cuisine American
Servings 8 wedges

Equipment

  • Waffle Iron

Ingredients
  

  • 2 large eggs
  • 1 cup frozen hash browns
  • 1/4 cup black beans
  • 1/4 cup frozen corn
  • 1/4 cup red bell pepper
  • 1/4 cup Mexican blend shredded cheese
  • 1 Tablespoon yellow onion, chopped
  • 2 teaspoons jalapeño, stemmed, cored and finely chopped (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Optional Toppings

  • avocado
  • salsa
  • sour cream

Instructions
 

  • Preheat waffle iron on medium high setting.
  • In a medium bowl, whisk eggs together. Stir all remaining ingredients into eggs.
  • Spray heated waffle iron with non-stick cooking spray. Scoop ¾ cup of the mixture onto the waffle iron (amount will vary based on the size of your waffle iron). Close iron and cook until golden brown (approximately 5 minutes).
  • Let waffles cool completely. Cut into wedges and freeze in freezer bags. To reheat, remove from freezer bag and microwave 30 seconds.

Notes

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.
Keyword Back to school, Back to school recipe, Breakfast, Easy Breakfast, Easy Recipe, Eggs, Hash browns, Meal Prep

KALE SALAD with LEMON VINAIGRETTE

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What is your go-to when you really don’t want to cook? Maybe I should back up a bit. What are the staples in your fridge or pantry? The items you know you can always make a meal out of in ten minutes or less? My staples include kale (don’t roll your eyes at me), chickpeas, tortillas and eggs. At my laziest, I will toss together a kale salad. The toppings vary as far as which cheese or seeds I might sprinkle on top but I always include chickpeas for protein. My other go-to quick meal option is a breakfast taco. I live in South Texas and down here, there is no room for not loving breakfast tacos.

I get it that there are plenty of people who don’t like kale. Heck, there are plenty to mock it and shout their hate for kale from the rooftops. However, I think those people either haven’t actually tried it OR it wasn’t prepared well for them. In raw form, it can be really tough and fibrous. If the stem isn’t removed, you’ll feel like you’re gnawing on a tree branch. HOWEVER, if prepared well, it is delicious and has lots of nutritional value. At the very least, it is worth trying. If you still don’t like it? Hey, more for me!

Tips

  • I created this recipe as a side salad. However, you can top it with chickpeas, a hard-boiled egg or even grilled chicken to turn it into a meal.
  • To make this recipe go even faster, you can use a store-bought vinaigrette instead of the one I created for this salad.

Kale Salad with Lemon Vinaigrette

My go-to salad recipe – perfect as a side salad or turn it into your main dish.
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Course Salad

Ingredients
  

  • 5 large handfuls kale, destemmed and torn into pieces
  • zest of 1 lemon
  • 1/4 teaspoon salt
  • 1/4 cup shaved parmesan cheese
  • 2 Tablespoons roasted & salted pepita seeds
  • 1/2 teaspoon crushed red pepper flakes

For the Vinaigrette

  • juice of 1 lemon
  • 3 Tablespoons olive oil
  • 1/2 teaspoon sugar
  • 1 teaspoon dijon mustard
  • 1 pinch salt
  • 1 pinch ground black pepper

Instructions
 

  • Place kale, lemon zest and salt in a large pan with 1 tablespoon of water. Sauté 2-3 minutes or until kale is bright green and slightly tender. Remove from heat immediately and put kale in a medium bowl.
  • Toss kale with pepitas, parmesan and red pepper flakes until ingredients are evenly distributed.

For the vinaigrette

  • For the vinaigrette: whisk together all ingredients in a small bowl. Drizzle over salad as desired.

BLACKBERRY CHEESECAKE NO CHURN ICE CREAM

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I have lived in several states during my adult life – Kansas, Missouri, New York, Colorado, California, Texas. Most places I’ve lived were simply because I felt like moving and exploring a new city/state. However, my journey to Western New York is a little different. Deciding to pursue a degree in Audiology required me to look outside of my home state of Kansas. At the time, there were no doctoral programs in Kansas – that has changed since then. As I was filling out grad school applications, I was initially drawn to places with a nice climate or places where I already had friends. I had a huge stack of applications and most of them were not distinct from one another. However, I vividly recall grabbing the application to SUNY at Buffalo and thinking “Why would I want to live there?” as I tossed it into the garbage. I was getting burned out on completing applications and I had senioritis in a bad way. At some point, I realized that I should probably apply to just one more school – acceptance into specialty programs can be competitive and there are no guarantees. So, I browsed online and discovered SUNY at Buffalo had an incredibly easy online application. I filled it out and didn’t really think twice about it because I had full intention of attending one of the other schools on my list. I think we can all see where this is heading, right? Each school I applied to had a unique situation as to why I ended up not going there. I’ll spare you those details but yes, I ultimately ended up moving to Buffalo and completing my degree there.

I spent a total of six years in Buffalo and surrounding towns. There were ups and there were so many more downs. To be honest, I have a hard time looking back and seeing the high points but I know there were some good times had in the midst of it all. One thing that I do recall fondly, though, is the food. Buffalo wings, anyone?!?! But also, the pizza and sub sandwiches. And even better? Perry’s ice cream. Now living in Texas, Blue Bell is the go-to option in the stores. However, I’m convinced it is only because Perry’s is not available here. (Sorry, Blue Bell.) My all-time favorite flavor was blackberry cheesecake. It was only available occasionally, and only at the local ice cream stands. It was never available in the stores. But man, oh man, this was THE flavor for me! I haven’t found it in any other brand since then. Naturally, the next best thing was to create my own version. My friend, Nicolas, from Blogtastic Food challenged me to create a new no churn ice cream and I knew exactly what I wanted to make. I truly hope this no churn blackberry cheesecake ice cream gives you the same joy I experienced when I had the original from Perry’s back in the day.

Tips:

  • Be sure to cool the berry mixture before adding it into the whipped cream mixture so that it doesn’t melt the whipped cream.
  • Don’t sub out the homemade whipped cream for the premade stuff. There is a difference in texture and sweetness.

Blackberry Cheesecake No Churn Ice Cream

Sarah Baade
No Churn ice cream is easy to make – no ice cream maker needed. This blackberry cheese cake ice cream is the new favorite in our house.
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Course Dessert
Cuisine American

Ingredients
  

  • 12 oz fresh blackberries
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese
  • 16 oz heavy cream
  • 14 oz sweetened condensed milk
  • 1 9" premade graham cracker pie crust

Instructions
 

  • Stir blackberries in a medium pan over low heat until berries start to break down.
  • Stir in vanilla extract and cream cheese until cream cheese is melted and mostly incorporated with berries.
  • Remove berry mixture from heat and let cool to room temperature.
  • In a large, chilled bowl, beat heavy cream until soft peaks form.
  • Mix sweetened condensed milk into heavy cream until fully incorporated.
  • Add berry mixture into cream mixture and stir until fully incorporated.
  • Gently stir in entire graham cracker crust – do not fully incorporate the crust – chunks are fine here.
  • Pour ice cream mixture into a 9×5 loaf pan. Cover with plastic wrap and freeze for a minimum of 6 hours, preferably overnight.
Keyword Blackberry, Blackberry Cheesecake No Churn Ice Cream, Blackberry Ice Cream, Cheesecake, Cheesecake Ice Cream, Dessert, Easy Recipe, Ice Cream, No Churn, No Churn Ice Cream

More No churn Ice Cream Recipes

This recipe was developed as part of a collaboration with several other talented food bloggers. I am including the links to their recipes for you to try out as well.

Bonus Recipe

You can also check out my own No Churn Chocolate Chunk Coffee Ice Cream here.

PATRIOTIC PARTY SNACKS

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I’m so glad I ended up taking this Friday off from work. I’ve been needing a four-day weekend and 4th of July is the perfect excuse for one! I’ve mentioned before that Texas holds some great childhood Independence Day memories for me. Since moving to San Antonio almost eight years ago, I’ve been making wonderful adulthood memories as well. This year, we will be celebrating our great nation with family. I can hardly wait to watch my daughter play with cousins she hasn’t seen since Christmas. We’ll be hanging out poolside for most of the weekend which means I’m all about the easiest snacks I can make happen while still pulling off a patriotic theme. I’ve put together a short list of what you can make to keep things simple, mostly healthy, and definitely delicious.

Watermelon Salad

Honestly, you can further simply this easy recipe by skipping the dressing. Sure, it adds a little extra something to the dish but if you’re in a hurry, just stick to the basic salad.

Watermelon Salad

Fresh flavors that are perfect for summer snacking
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Ingredients
  

For the Salad

  • 8 cups watermelon, cut into 1" cubes
  • 2 cups fresh blueberries
  • 1/2 cup feta cheese, crumbled or cut into small cubes
  • 1 Tablespoon fresh mint, chopped

For the Dressing

  • 1 cup fresh blueberries
  • 1/4 cup balsamic vinegar

Instructions
 

  • In a large bowl, toss together all of the salad ingredients.
  • In a blender, liquefy the dressing ingredients.
  • Drizzle dressing over individual servings of salad, as desired.

Snack Tray

The key here is finding a variety of red and white snacks and adding in some blueberries. Use whatever snacks you like best. Here’s what I used: star fruit, blueberries, cherries, mini toast crackers, grape tomatoes, white cheddar cheese slices, yogurt covered pretzels, red bell peppers, white crackers, and pepperoni.

Fruit Bruschetta

Fruit Bruschetta One thing I love about this recipe is that you can change up the fruit toppings based on preference or what is seasonal. For 4th of July, I opted for blueberries and raspberries

Fruit Bruschetta

A sweeter, summery take on bruschetta.
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Course Appetizer, Side Dish, Snack

Ingredients
  

  • 1 Ciabatta baguette
  • 8 oz goat cheese
  • 1 Tablespoon fresh mint, chopped
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • honey, for drizzling

Instructions
 

  • Set oven to broil.
  • Slice baguette diagonally into ½” thick slices. Lay out the slices of bread on a cookie sheet and place in the oven for 1 minute or until lightly golden. Remove from the oven, flip each slice of bread over and place back in oven for 1 minute or until lightly golden. Remove cookie sheet from oven and let bread slices cool completely.
  • In a bowl, combine goat cheese and chopped mint leaves. Spread goat cheese onto bread slices (be generous, it’s delicious!). Top with fruit as desired then drizzle with honey.

Notes

You can change which fruits you use based on preference or what is in season.

Infused Water

The key to infused water is to prepare it a couple of hours ahead of time. Place sliced fruits in a large pitcher and add water. Refrigerate until ready to serve. For this one, I used star fruit, strawberries and blueberries.

Stir-N-Drop Sugar Cookies

I found this recipe in my grandmother’s recipe box and I love using it for holidays. You can change up the colored decorating sugars to adjust for the right color theme.

Stir-N-Drop Sugar Cookies

Quick and easy cookies perfect for any holiday.
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Ingredients
  

  • 2 eggs
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • zest of 1 lemon
  • 3/4 cup sugar
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • additional colored sugars for decorating

Instructions
 

  • Preheat oven to 400°F.
  • In a large bowl, beat eggs with oil, vanilla, zest and sugar. 
  •  In a separate bowl, combine flour, baking powder and salt. 
  • Stir flour mixture into egg mixture.
  • Drop dough by the tablespoon full onto parchment paper covered cookie sheet. 
  • Grease the bottom of a glass with butter or cooking spray. Dip glass into colored sugar then gently press on ball of dough until dough is ¼-inch thick. Repeat on each ball of dough.
  • Bake 5-6 minutes or until edges of cookies start to turn golden brown.

Chips & Pico de Gallo

Place a small white bowl of pico de gallo inside a larger white bowl. Fill remaining space in large bowl with blue corn chips.

Pico de Gallo

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Ingredients
  

  • 6 roma tomatoes, diced
  • 1/2 white onion, diced
  • 1 jalapeno, stemmed, cored and finely chopped
  • 2 Tablespoons fresh cilantro, chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • juice of 1 lime
  • salt to taste

Instructions
 

  • Stir all ingredients together in a medium bowl.
  • Refrigerate at least 30 minutes.
  • Stir before serving with tortilla chips.

Flag Cake

This is about the decorations more than following a recipe. Grab a box of white cake mix and bake as instructed on package. Once cooled, cover with cream cheese frosting or cool whip. Top with blueberries and sliced strawberries in the shape of an American flag.

PARMESAN ASPARAGUS & TOMATOES

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As some of you may know, I followed a pretty strict vegetarian diet for about a year in 2017-2018. I’ve loved vegetables for as long as I can remember so it wasn’t too far of a stretch for me to jump in completely. When I took the time to truly plan my meals, it was a relatively easy diet for me to follow and I truly enjoyed it. When I didn’t take that time to plan and prep though, it was rough. Every Wednesday night my husband and I join two other couples for what we call small group. Fellowship is probably a better word to describe these evenings. We share a meal, talk about Jesus and talk about life. I love our Wednesday nights and these friends are really more like family. However, cooking on those nights became stressful. I would make a dish for the non-vegetarian group of friends. Cook something for my daughter (who wasn’t eating with us or I would have served her the same thing). And after each of those, I was still cooking a vegetarian dinner for myself. It was too much. Too much to accomplish within a small window of time after work and before getting our group together. Ultimately, the diet wasn’t worth the cooking chaos and I started reincorporating meats into my routine. Perhaps down the road I will give it another go but right now it isn’t the right option for me.

I still enjoy cooking vegetarian based dishes at home when life isn’t too crazy though. This is why I have kept the blog as primarily vegetarian. I love the challenge and health benefits of keeping more plants on my plate than meats. Even when we go out to dinner I often choose a vegetarian option. One of my favorite things to do is to order a few different side dishes or appetizers and eat those as my dinner rather than ordering an entrée. I feel like I have more options that way. Plus, I feel like I get to try a wider variety of what the restaurant has to offer. With this in mind, I also enjoy making side dishes at home and claiming them as my main course. I discovered last week that I can eat about a pound of asparagus on my own. Sorry to my husband for not sharing, haha! This recipe is a new one for us but is so easy and tasty that it might very well make it to the usual rotation of favorite recipes.

Tips:

  • Feel free to swap out the grape tomatoes for whatever small sweet tomatoes you can find at your local store.
  • I highly recommend sticking with fresh herbs on this one. Dried herbs will not give the same fresh flavor.
Sauteed asparagus and tomatoes with parmesan.

Parmesan Asparagus & Tomatoes

A flavorful, savory side dish that is quick and easy to make.
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Course Side Dish
Servings 4

Ingredients
  

  • 1 Tablespoon unsalted butter
  • 1/2 teaspoon garlic, minced
  • 1 lb asparagus, trimmed and cut into 1" pieces
  • 1/2 cup grape tomatoes, halved lengthwise
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh thyme
  • 3 teaspoons grated parmesan cheese
  • salt to taste

Instructions
 

  • Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, stir frequently. Add asparagus, stirring occasionally, and cook until slightly tender and starting to get char markings, about 5 minutes. Stir in oregano and thyme. Push asparagus to one side of the pan, place tomatoes on other side. Cook tomatoes until they soften slightly and start to get char markings, about 3 minutes. Add parmesan and salt, stir all ingredients together in the pan until well combined.
Keyword Asparagus, Easy Recipe, Side Dish, Tomatoes, Vegetables, Vegetarian Recipe

KEY LIME SUGAR COOKIES

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I used to make sugar cookies on the regular. I would do thick, soft, cut-out style cookies and then spend hours decorating them. If I’m honest, I made them in order to escape life’s stress. I was in a miserable, unhealthy relationship. Staying focused on the baking and decorating kept my mind at peace. I felt like I was in a situation that I couldn’t escape physically so I would do so mentally. Some people exercise to escape stress, some people turn to drugs or alcohol… I turned to baking. I did ultimately end that toxic relationship, got therapy and moved on to much happier times. It would be easy to resent those years but that would only keep me locked into the misery. Instead, I think of it as one of the most important life lessons I’ve ever had. I wouldn’t be in the incredible marriage I’m in today if I hadn’t experienced my past. I probably wouldn’t be as thankful as I am for the healthy, loving and supportive relationship I have with my husband.

My love for sugar cookies is still strong but I don’t spend hours baking and decorating unless I’m motivated to do so out of joy. “Escape baking” is a thing of my past.  Instead, I choose easier, less time-consuming recipes to satisfy a sugar cookie craving. With summer comes bright citrus – lemon and lime season. When I was looking to make some sugar cookies, I saw key limes sitting on my counter and knew I need to incorporate them. This recipe is easy to make, you don’t even need to chill the dough. Perfect for when you don’t want to wait all day to have a homemade cookie.

Tips:

  • If you can’t find key limes, go ahead and use regular limes or you could even swap out for lemon if you prefer.
  • I made the icing somewhat thick so I could manipulate it on the cookies. If you prefer a lighter icing, reduce the amount of powdered sugar.

Key Lime Sugar Cookies

A vibrant take on a classic cookie.
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Course Dessert
Cuisine American
Servings 30 cookies

Ingredients
  

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 2 Tablespoons key lime zest
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the icing

  • 2 Tablespoons fresh key lime juice
  • 1 1/3 cups powdered sugar

Instructions
 

  • Preheat oven to 350°F.
  • In a medium bowl, whisk together flour and baking soda then set aside.
  • In a large bowl, cream together the butter, sugar and lime zest until light in color. Add in egg, vanilla and salt and beat to combine. Gradually add in flour mixture, stopping to scrape the bowl periodically.
  • Roll cookie dough into 1” balls then place on parchment covered cookie sheet, leaving 2 inches between cookies.
  • Bake 15-17 minutes or until edges are slightly golden. Let cookies cool completely before adding icing.

For the icing

  • For the icing: pour lime juice into a small bowl. Gradually whisk powdered sugar into lime juice until fully incorporated and smooth (no lumps). Spoon icing onto cookies as desired.
Keyword Cookies, Dessert, Easy Cookies, Easy Recipe, Homemade Cookies, Key Lime, Key Lime Cookies, Key Lime Dessert, Lime

PANZANELLA SUMMER SALAD

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Farmer’s Market Finds

When I first moved to Texas, I distinctly remember waking up at all hours of the night and checking the temperature. It was August and even at 3:00 in the morning, we were at 90°F outside. The low temperatures were in the 90’s!!! The highs were certainly hitting around 110°F. I grew up with hot summers in Kansas. Over the last few years though, I had been living in much colder climates in Western New York and then Colorado. I quickly learned how to cope with the heat though. Here in San Antonio, it is all about pool life with snacks and drinks in hand. There were a lot of antics that first summer. Fence hopping, trivia at a nearby hole in the wall, dancing at clubs downtown, plus lots of sangria and snacks by the pool. Every weekend, my friends and I would hit up the farmer’s market for fresh, healthy ingredients. We would buy whatever produce we could find and then create those pool side snacks from our haul. This Panzanella Summer Salad would have been the perfect addition to our pool side spreads that summer.

Panzanella Summer Salad

The base of a traditional panzanella is lightly toasted pieces of bread with large chunks of tomatoes. You will not a single leaf of lettuce. The beauty from here is that you can add in subtle or bright flavors to compliment those base ingredients. I wanted to add an extra sweetness to my version so I’ve tossed in peaches – such a classic summer ingredient. Even with the pieces of bread tossed in, this salad is light and refreshing. A perfect dish for those summer days spent by the pool.

Tips:

  • Go ahead and make this salad a few hours in advance. The juices of the tomatoes and peaches will start to soak into the bread (without making it soggy). This helps to blend the flavors.
  • This salad is the perfect opportunity to use up any tomatoes that might be overripe. The extra juiciness will only add flavor.

Panzanella Summer Salad

The perfect salad for your summer finds from the farmer's market.
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Ingredients
  

  • 5 cups rustic multigrain bread, cut into 1/2" cubes
  • 2 Tablespoons extra virgin olive oil
  • 5 medium, ripe tomatoes of mixed variety, cut into 1/2" cubes
  • 2 ripe peaches, cut in half & sliced thin
  • 1/2 small red onion, cut in half and sliced thin
  • 10 large basil leaves cut into thin strips

For the salad dressing

  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon dijon mustard
  • 3 Tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Preheat oven to 375°F. Spread bread pieces out on a sheet pan and drizzle with olive oil. Bake 6 minutes or until lightly toasted, not browned. Remove from oven and let cool.
  • In a large bowl, gently toss together toasted bread with
    tomatoes, peaches, red onion and basil.
  • For the salad dressing, whisk all ingredients in a small
    bowl. Drizzle over salad as desired.

Notes

If you can’t find a rustic multigrain bread, swap it out for another hearty loaf of your choosing such as ciabatta or sourdough. 

LEMON HUMMUS with ROSEMARY PITA CHIPS

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I’m an introvert… most of the time. We all have our moments of being outgoing, right? I have no problem taking charge during appointments at work. I can lead a camp song like I was born to do it. Even public speaking doesn’t bother me much. Growing up though, I was a painfully shy child. I can remember hiding behind my parents’ legs or behind furniture just to avoid interacting with people. Even now, my natural instinct is to cuddle up at home and watch a movie or spend time with my family. But life really is about balance. I have extrovert friends who I know I can call at the last minute when I really want to get out and do something. I don’t think those friends even realize how much they help me to break out of my routine and reach for my goals.

A few months ago, I heard about a new group here in San Antonio called Florecer Femme.  This is really a community of women who support and encourage one another to flourish and become strong female leads of their own lives.  When I saw they were having a launch event last November, I immediately knew that I wanted to go. I connected with one of my extrovert friends and we purchased our tickets to attend the event. Then it happened, my friend ended up not being available to go with me. The introvert in me panicked a little bit and made up excuses for not going alone. I ultimately channeled the outgoing side of my personality and boldly walked through the doors of that event all on my own. I’m not saying networking in a room full of people who brought their own friends was easy but it was definitely doable and it formed some relationships. Here I am, six months later, creating light refreshments for the latest Florecer Femme event.  I hope that my own experience can give you courage to walk confidently into whatever might be intimidating you and take charge of your own path. Make those connects, start that project, ask for that promotion. However you are looking to grow, I believe you are capable!


For the Florecer Femme event, I served Lemon Hummus with Rosemary Pita Chips (seen below), Rainbow Fruit Salad, and Honey Date Nut Bars. If you have tried these recipes, I’d love to hear from you! You can comment below or tag me on Instagram @sliceofhoney #sliceofhoney.

Tips:

  • If you don’t have a food processor, you can blend the hummus in a blender just don’t go overboard or you’ll liquefy it.
  • For the pita chips, you can use dried or fresh rosemary. If using dried, you’ll want to add a little extra to make sure you get the full flavor of the herb.

Lemon Hummus

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Ingredients
  

  • 15 oz can chickpeas, drained & rinsed
  • 2 Tablespoons tahini
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • zest & juice of 2 small lemons

Instructions
 

  • In a food processor, blend all ingredients until smooth.

Rosemary Pita Chips

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Ingredients
  

  • 2 whole wheat pita breads
  • 3 Tablespoons olive oil
  • 1 teaspoon fresh rosemary
  • 1 teaspoon flaked salt
  • 1 teaspoon paprika

Instructions
 

  • Preheat oven to 375°F.  
  • Cut pita bread in half so that you have single layer rounds then cut each round into 6 wedges.
  • Place wedges on a sheet pan and brush each wedge lightly with olive oil.
  • Sprinkle rosemary, paprika and salt over wedges. 
  • Bake 6-7 minutes or until golden brown and lightly crisp.
  • Let cool before serving.

BRUNCH MADE EASY

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Hello brunch season! Easter. Mother’s Day. Father’s Day. Bridal showers. Baby showers. Brunch season is most definitely upon us. First and foremost, I love brunch because of the food. You can combine your favorite breakfast items with your favorite sweets and cocktails (or mocktails). But I also love that brunch is such a laid back, relaxing meal to share with loved ones. There is almost an assumption that people will graze on the spread of delightful dishes as they spend quality time catching up with one another. Fellowship.

Let’s spend our brunch season focusing on exactly that, fellowship. I’ve gathered some of my favorite recipes to make meal prep as easy as possible. In fact, the majority of what I’ve selected can be made a day or two in advance. I’d love to hear about your brunch adventures! Feel free to comment below or reach out to me on instagram!

Quiche and potatoes are about as traditional as you can get with brunch. This Broccoli Cheese Quiche with Sweet Potato Hash will help you keep that tradition alive



These Savory Spinach Turnovers look impressive, as if you’d spent all day making them but they’re actually ridiculously easy to make. I like to make them a day ahead and then warm them slightly when I’m ready to serve them.



Vibrant colors and flavors make this Rainbow Fruit Salad a huge crowd pleaser. Berries, peaches, kiwi, etc. How could you resist?


Feel free to customize this Vanilla Almond Granola or keep it as it is. Either way, it would be delicious served over yogurt.



This recipe is the first one I ever posted on my blog, it is also from my grandmother’s recipe box. Aside from being sentimental about these Farm-Style Biscuits, they are a favorite because they don’t require yeast. No yeast means they are super easy to make!



I created a few different mocktails for this post but the Sober Sangria is my absolute favorite. You can mix it up the night before so you’ll be ready to start filling glasses as soon as your guests arrive.
The bright lemon flavor of these Lemon Iced Ginger Cookies will have everyone reaching for more.


VANILLA ALMOND GRANOLA

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Vanilla Almond Granola - www.sliceofhoney.com

I currently have two food obsessions. First, popcorn. My daughter and I have been sharing a bowl of popcorn after school lately. We sit on the front porch and snack while we wait for my husband to get home. She isn’t old enough for this to become a long-term memory for her but I’m holding it dear to my heart. When I look back at my own childhood memories, it is the simple moments of quality time with my parents that are my favorites. I am trying to be fully present in these little moments with my daughter so that eventually they become memories for both of us.

Vanilla Almond Granola - www.sliceofhoney.com

My second food obsession of the moment is homemade granola. I’ll eat it as a bowl of cereal or mixed in with some yogurt. If nothing else is available, I’ll just eat it by the handful. I have rarely bought granola in recent years simply because of the frequently high sugar content. One of the things I love most about cooking is knowing exactly what is in my food. Granola incredibly easy to make, my daughter was able to put it together with me helping her with measuring ingredients. Granola is also easy to customize. You can keep it simple or add in all sorts of nuts or dried fruit. I’ve been making a batch every week over the past month and this particular recipe is too good not to share with you.

Vanilla Almond Granola - www.sliceofhoney.com

Vanilla Almond Granola - www.sliceofhoney.com

Tips:

  • If you like a chunkier granola, let it cool completely before stirring it.
  • I like to store my granola in the freezer to keep it fresh and crunchy longer.

VANILLA ALMOND GRANOLA

This lightly sweetened granola is easy to make and easy to customize.
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Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 7 servings (1/2 cup)
Calories 383 kcal

Ingredients
  

  • 2 1/2 cups old fashioned oats
  • 1/2 cup sliced almonds
  • 1/2 cup crisp rice cereal
  • 1 Tablespoon chia seeds
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/4 cup coconut oil, melted
  • 2 Tablespoons honey
  • 1 Tablespoon vanilla extract

Instructions
 

  • Preheat oven to 300F.  
  • In a large bowl, mix all ingredients together. 
  • Spread mixture out on a parchment lined sheet pan.
  • Bake for 1 hour. Let cool before serving.