Give new life to leftover mashed potatoes with Ricotta Mashed Potato Gnocchi! A fun and easy way to instantly transform sad, neglected leftover mashed potatoes into a delicious entree or side dish you’ll actually want to eat!
The countdown to Thanksgiving is officially on (T-minus one week!!) and I could not be more excited. Bring on the food, family time, and much needed R&R.
If your family is anything like mine, then chances are Thanksgiving day marks the beginning of what can only be described as a week-long marathon of leftovers, leftovers, and more leftovers. But, I don’t mind one bit. In fact, I often look forward to the leftovers even more than the actual dinner itself!
The one exception to the above statement? Mashed potatoes.
I want to like leftover mashed potatoes. Really, I do. But something about the texture and consistency makes it real tough (no pun intended). I’ve tried reheating them in the microwave, reheating them on the stove, reheating them in the oven, reheating them with milk, and reheating them with butter.. but alas, nothing seems to do the trick. Until now.
As it turns out, those sad leftover spuds make the perfect base for tender, pillowy mashed potato gnocchi.. who knew?! (more…)
Slightly savory and slightly sweet, this Curried Tempeh Salad with Apples & Raisins will be a hit with vegetarians and omnivores alike. Serve on its own, with crackers, as a salad topper, or in a pita, for a healthy dose of probiotics to keep your gut and immune system functioning at its best!
Hi friends, long time no talk!
I apologize for the radio silence on my end recently, but sometimes.. life happens. And well, life has definitely been happening lately. To say that this past month has been a whirlwind would be an understatement. Anddd it doesn’t appear to be slowing down any time soon.. by the time this post goes live, I’ll be en route to Chicago for the annual Food and Nutrition Conference & Expo (FNCE). I have been looking forward to this weekend ever since I last attended the conference 2 years ago (I had major FNCE fomo last year) and I can’t believe it’s finally (already!) here. I’m so excited to connect with fellow dietitians, catch up on the latest nutrition-related research, and feed my inner nutrition nerd – literally and figuratively. Fingers crossed that life slows down enough that I actually have time to sit down and share a recap of what I learn this weekend!
In the meantime, it’s back to regularly scheduled programming here on the blog.. and that means it’s time for another round of Recipe Redux. (more…)
A lightened up version of Panera’s infamous Autumn Squash Soup that’s loaded with vegetables, fruit, and NO heavy cream!
*This post was originally published on October 18, 2016. Photos and recipe were updated October 4, 2017.
Hi, my name’s Kara and I’m addicted to Panera’s Autumn Squash Soup.
Alright, fine.. I guess there’s probably worse things in this world that I could be addicted to. But tell that to my wallet.
For real though, have you tasted this soup? It’s warm, creamy, and loaded with two of my favorite fall veggies: butternut squash and pumpkin. Eating this soup is the equivalent of wrapping your taste buds in a big, cozy, oversized sweater.
Utter fall perfection.
Enjoy Beer-Battered Fish and Chips from the comfort of your own home – no deep fryer required! This Sheet Pan Beer-Battered Baked Fish and Chips is cooked in the oven for a healthier spin on the classic British dish.
It’s that time of the month again.. time for a little Recipe Redux action! And this month, we’re paying homage to one of my favorite kitchen hacks.. the sheet pan meal!
I’ve proclaimed my love for sheet pan meals on the blog before, but my love for this cooking method runs so deep that it’s worth repeating. The sheet pan meal is one of those little life hacks that will have you saying “where has this been my whole life?!”
In case you aren’t familiar with the term “sheet pan meal”, it’s pretty much exactly what it sounds like. You essentially cook an entire meal on a single baking sheet (or two, depending on how big of a meal you’re cooking), making preparation AND clean up a breeze! (more…)
Lemon Dill Salmon Burgers are a quick, easy, and affordable way to get your seafood fix, thanks to canned salmon. Cook the patties on the grill or stove top and serve with a dollop of homemade yogurt dill sauce for a refreshing salmon burger the whole family will love!
It’s the last day of August and little signs of fall are beginning to pop up all over the place. The nights are getting cooler, the morning commutes are getting longer, and the grocery store shelves are already fully stocked with pumpkin flavored goodies and Halloween candy displays.
But, just because summer is winding down does not mean it’s time to transition to heavy comfort foods just yet. There are still plenty more grilling days ahead of us (and plenty more ice cream trips to be made.. but that’s beside the point).
Lemon Dill Salmon Burgers are the perfect way to hold on to the light and fresh flavors of summer while transitioning into the hustle and bustle of back-to-school season. These salmon patties only require one bowl and can be cooked on the grill or the stove top for a quick weeknight meal. (more…)