Classic Roasted Root Vegetables
This is the PERFECT side dish for your holiday table! And it’s easy as pie to make — except it’s more nutritious than pie. 😉 This rustic roasted veggie dish will add beautiful color to your plate.
Dan doesn’t even like cooked carrots, but he LOVES this dish. And can we take a moment to talk about fennel? I’ve been sleeping on fennel! One of Dan’s favorite recipes that I cook utilizes fennel seed, but I have never tried the real thing until recently. Now, I slice raw fennel into my salads, I use the fronds in homemade salad dressings, and I chop it into wedges for this beautiful dish. If you’re not familiar with fennel either, don’t let it intimidate you. Treat it just like an onion. Trim off the ends, peel back the top layer and you’re good to go.
Check out how easy and delicious getting your veggies in will be with this easy weekend side dish:
Try this Beverage…
Super Creamy Hot Chocolate
In Episode 01 of Happiest Hour, my guest, Whitney Duncan, and I tried this hack that will make your next cup of hot chocolate super creamy. Check out the drink recipe paired with this week’s Happiest Hour episode here.
Catch the Episode!
Ep. 01 - The Power of Persistence - Whitney Duncan
Savory & Salty Roasted Pumpkin Seeds
There are so many flavor variations out there for roasting pumpkin seeds. My personal favorite is a savory and salty seasoning that’s easy and delicious! I got the thumb’s up from my son, who loved the taste. My home smelled cozy and amazing during the roasting process, which is an extra bonus! Plus, I’m saving some money because nuts and seeds are expensive! I’ll eat a handful of seeds as a snack, sprinkle them in soup or on top of my salad for lunch.
Read on to get the recipe for perfectly roasted savory and salty pumpkin seeds.
When I was in college, my roommates and I would visit Gentry Farms in Franklin, TN and pick the perfect pumpkin, then carve a jack-o-lantern just before Halloween. I’m almost positive it was a Martha Stewart recipe for roasting pumpkin seeds that initially inspired me, and now I look forward to roasting my jack-o-lantern’s seeds every year. I doesn’t get more fall than that!
My two year old and I carved our jack-o-lantern this weekend and roasted the seeds. These days, I just go by memory for the recipe, so I’m sharing with you how I seasoned and achieved perfectly roasted pumpkin seeds.
There are so many flavor variations out there for roasting pumpkin seeds. My personal favorite is a savory and salty seasoning that’s easy and delicious! I got the thumb’s up from my son, who loved the taste. My home smelled cozy and amazing during the roasting process, which is an extra bonus! Plus, I’m saving some money because nuts and seeds are expensive! I’ll eat a handful of seeds as a snack, sprinkle them in soup or on top of my salad for lunch.
Read on to get the recipe for perfectly roasted savory and salty pumpkin seeds.
Recipe card for Savory & Salty Roasted Pumpkin Seeds by Lauren Lucas
Sweet & Spicy Avocado Toast
I don’t know about you, but I tend to eat the same thing for breakfast over and over again until I’m sick of it. Then, I stand in front of the refrigerator with the doors flung wide open wondering what to make because nothing sounds good.
Enter: sweet & spicy avocado toast!
Read on to learn how to make this super quick and easy breakfast recipe.
I have been LIVING for this avocado toast variation. I don’t know about you, but I tend to eat the same thing for breakfast over and over again until I’m sick of it. Then, I stand in front of the refrigerator with the doors flung wide open wondering what to make because nothing sounds good.
Enter: sweet & spicy avocado toast!
I used to make the standard avo toast — a little avocado sprinkled with salt. Or, I’d throw an egg on top. Those are good, but this recipe takes it to the next level for flavor.
My wellness coach, Cindy, first recommended I try this breakfast staple with gorgonzola cheese for some extra flavor. Cheese may as well be my love language, so I was all in for this suggestion. And the gorgonzola does pack a delicious punch!
Then, I started getting creative and improvising. It’s very mediterranean of me to combine pistachios and honey. That’s such a yummy combo! If you get Mike’s Hot Honey (or a similar brand), you’ll get just the right amount of heat.
On the other hand, I use regular honey (no heat) and remove the pistachios for my toddler. He loves the more simplistic avo toast with a little gorgonzola. (That seems awfully fancy for a 2-year-old, but he can’t get enough!)
I’m a busy mama trying to get the household together in the mornings and out the door. This sweet and spicy avocado recipe is super quick and easy. I also love that it’s full of nutrition with the whole wheat bread, healthy fats from the avocado and added protein from the nuts.
Give this variation a try. Or try your own variation and let me know what you come up with!
More You Might Like…
This easy Carolina peach cobbler is made with juicy South Carolina peaches and a simple batter using self-rising flour. A true Southern summer classic, straight from a Carolina girl who knows her peaches.