...based on an idea I saw on the blogosphere somewhere once upon a time and when I finally got around to making it, it was even more amazing than I thought it'd be.
When I first laid eyes on this sweet potato/black bean/cilantro/lime/avocado dish during a Pinterest vortex, I thought--I love all. these. things. But I never would've thought to put them together! Which is also why it took several weeks for me to actually make it... I kept forgetting to buy at least one ingredient. 

This dish was well worth the wait, though. I did a little tweaking of the original (can't not!), and the second time I made it, I forgot to buy a jalapeño—and while it does work without it if you're not a fan of heat, the jalapeño really gives the dressing a bright, fresh bite to it. Ahhhmazing. 
Sidenote on my use of the word dressing: it's not quite an accurate descriptor. Sauce might be? But still not quite. It's essentially a thick, creamy, Greek-yogurt-and-avocado-based topping with cilantro, lime, and jalapeño—but I thought that might be a bit of a mouthful. 
I'm excited to share this recipe—perfect for Meatless Monday—and let me know if you make it! 

 
 
...based on autumn's star flavors, plus healthy additions like spinach, kale, garlic, and ginger, and a little bit of spice.
I'm all for the sweet pumpkin treats during this time of the year. Pumpkin muffins, cookies, pancakes, pumpkin spice lattes, and of course, pumpkin pie. But savory pumpkin dishes are equally delicious, because—you know, it's a squash.

And if you can mix the pumpkin with savory and sweet, it is heaven. For real.

This is one of my favorite soups to make. It's full of so much healthy goodness, it all cooks in one lovely pot, and it makes your house smell amazing. Take that, Yankee Candle. I have pumpkin spice with a hint of cranberry on my stove.

 
 
...based on the traditional Thanksgiving side that is often shaped like a can.
Don't get me wrong—I grew up on cranberry sauce shaped like a can. I have fond memories of it, from childhood through college. In fact one of my most embarrassing (but amusing) moments of all time involve Thanksgiving cranberry sauce shaped like a can. This sounds like a total lie, but it's not. (I just tried to summarize the story in a sentence or two, though, and it can't be done...you'll just have to trust me.) 

But! This recipe is so simple, so easy, and takes hardly any time or work—which is always a bonus during the holidays.

The pears do a lovely job of sweetening the ever-so-tart cranberries naturally, and then honey does the rest of the work. Plus a hint of cinnamon, my all-time favorite secret ingredient.


 
 
...based on the time I bought dried cranberries that smelled soooo good and I had to add them to the applesauce I'd already planned on making.
Applesauce is so simple to make. And I love that it's a sweet, sweet treat you can make without adding any extra sugar...because if you haven't read the memo—apples have a lot of sugar in them. 

An average gala apple has 16 grams of sugar, in fact! So no need to add any extra sweetener, y'all! 
Apples. Cranberries. Cinnamon. 

That. Is. All.

(OK, plus a tiny bit of lemon juice.)

 
 
...based on the time I ate meat several times in one weekend and just.needed.veggies.


I'm a fan of the "Meatless Mondays" trend around the interwebs. The kitchen in our house, though, tends to be Meatless Mostdays.

And why not, when dinner is this colorful?
I have long been what you might call an accidental vegetarian. I get protein from so many other things (dairy, legumes, nuts, etc.) that occasionally a few weeks will go by before I realize I haven't had meat on the menu in a while.

Since getting married, I do find myself using meat a lot more often. The time it takes to prepare it is a lot more rewarding when there's someone sharing it. (Let's be honest---a busy, single girl living alone has little reason to cook a pot roast every Sunday, amiright?) 

This Meatless Mondays/Meatless Mostdays dish is hearty and delicious. Full of fiber and protein, it includes wheatberries, kale, feta cheese, plenty of veggies, and just the right blend of sweet and tart flavors in the light dressing.  
For anyone wondering what the heck a wheatberry (also called a red winter wheat berry) is, it's the whole grain form of wheat, unprocessed and loaded with fiber. It has a nutty taste and a chewy texture. 

Wheatberries are also super versatile and work well both in savory dishes like this or as a sweet, warm breakfast cereal (or even baked into bread). 

They're pretty tough, so they take about an hour to cook. To save time, cook them the night before and keep them in an airtight container in the refrigerator until you're ready to throw your salad together. 

To get the recipe, click below!