Yes, I'm totally addicted. I just can't help it. I love everything about it. The color, the taste, the texture, the benefits, how it tastes yummy with everything and most of all how healthy it make...

Yes, I'm totally addicted. I just can't help it. I love everything about it. The color, the taste, the texture, the benefits, how it tastes yummy with everything and most of all how healthy it make...

Sweet Potato and Black Bean Quinoa Bowls | A delicious, filling, meatless meal that will please both vegetarians and meat lovers! | www.reciperunner.com

Sweet Potato and Black Bean Quinoa Bowls

Sweet Potato and Black Bean Quinoa Bowls | A delicious, filling, meatless meal that will please both vegetarians and meat lovers! | www.reciperunner.com

Had this for dinner last night: slow-baked sweet potatoes with goat cheese and a sprinkle of cinnamon.  We also added green onion. mmmm

Had this for dinner last night: slow-baked sweet potatoes with goat cheese and a sprinkle of cinnamon. We also added green onion. mmmm

charred corn crepe stack, mexican street corn style by smitten, via Flickr

15 Creative Ways to Cook with Fresh Corn

charred corn crepe stack, mexican street corn style by smitten, via Flickr

smitten kitchen broccoli parmesan fritters toddler veggie snack recipe    The kids liked these. Aubrey (3) dipped hers in ranch and Liv (1) ate them as is. I'll make them again.

smitten kitchen broccoli parmesan fritters toddler veggie snack recipe The kids liked these. Aubrey (3) dipped hers in ranch and Liv (1) ate them as is. I'll make them again.

1 cup cherry tomatoes, halved  1/3 cup chopped, pitted Kalmata olives  1 clove garlic, minced  1/4 cup thinly sliced red onion (oops, I forgot this)  2 tablespoons finely-chopped fresh flat-leaf parsley, divided  1 teaspoon dried oregano  1 teaspoon olive oil  Freshly ground black pepper  1 8- to 10-ounce block feta

1 cup cherry tomatoes, halved 1/3 cup chopped, pitted Kalmata olives 1 clove garlic, minced 1/4 cup thinly sliced red onion (oops, I forgot this) 2 tablespoons finely-chopped fresh flat-leaf parsley, divided 1 teaspoon dried oregano 1 teaspoon olive oil Freshly ground black pepper 1 8- to 10-ounce block feta

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