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…)
Pumpkin Pie Dessert Hummus is everything that you love about pumpkin pie.. without all the fuss! This protein-packed dip comes together in minutes and tastes just like pumpkin pie filling. Serve with homemade Cinnamon Sugar Pita Chips, fresh fruit, or graham crackers for a healthy fall snack or sweet treat.
You know that saying, “as easy as pie”? Yeah, I never really got that.
To me, pies are some of the most laborious desserts out there. After all, it’s basically two recipes disguised as one (if you’re making the crust from scratch, that is).
First, you have to make the dough. Then you have to roll the dough. Then you have to transfer the dough to a pie plate. Then you have to go back and inevitably fix all of the holes that you tore in the process. Then you need to parbake the the crust. And then you need to make the filling. Then you have to transfer the filling to the cooled pie crust. Then you have to bake the pie for another hour. And then, THEN, after all that, you finally pull your labor of love out of the oven, only to realize that you forgot to cover the crust with foil, so the edges are burnt to a crisp. *Siiiigh*
The whole thing is nothing short of a broadway production.
Luckily, I’ve found a way to evade all of this unnecessary hassle (are you surprised?)
It’s called… PUMPKIN PIE DESSERT HUMMUS. (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.
Blender Chipotle Pumpkin Salsa is the perfect addition to your fall tailgate menu! Smoky chipotle peppers are paired with subtly sweet pumpkin, resulting in a flavorful dip with just the right amount of kick.
I tried, guys. Really, I did.
I promised myself I would wait until the first day of fall to open my first can of pumpkin. I refused to be that girl. You know the one I’m talking about.. the one that is all “OMG #PSL” in like, August.
And yet, here we are. Three days away from the official start of fall and elbows deep in Chipotle Pumpkin Salsa. Soo close…