Tuna Apple Pasta Salad

It’s been one of those weeks where I haven’t gone food shopping and have limited ingredients on hand, so a pantry staple meal was a bit of a must. This tuna apple pasta salad is my absolute go-to. It’s the perfect lunch, dinner, or side and has been a favorite of mine for years! It’s made with five simple ingredients, three of which are pantry staples. The flavor combo may sound a bit weird, I know, but, trust me, it’s amazing!

Making this tuna apple pasta salad is always a bit of a comfort for me. I feel like pasta dishes are always a bit comforting, and this one specifically reminds me of my mom. She first made this for me when I was in high school after adapting it herself from some recipe she found. Since then, I’ve been making it for myself (and friends) on repeat with a few tweaks over the years. It’s super simple, and you can make a nice batch to last you for the week (although it will probably be gone in a day or two in my experience).

Here’s What You’ll Need:

• 8 oz cooked pasta of choice (I like to use chickpea pasta to make it GF)

• 2 cans tuna, drained

• 4 celery stalks, sliced

• 1-2 granny smith apples (depending on size), cubed

• 1/2 cup avocado oil mayo (or mayo of choice)

• Salt and pepper to taste

Instructions:

1. Mix together the cooked pasta, tuna, celery, apple, mayo, and salt and pepper to taste.

2. That’s it! Enjoy!

Whether you’re enjoying this for lunch or making it as a side for a party, it’s sure to be a hit. Let me know what you think in the comments below!

Balsamic Roasted Brussels Sprouts with Bacon

I can’t believe Thanksgiving is less than a week away! When it comes to Thanksgiving, it’s all about the sides. You’ve gotta have a great stuffing, potatoes of course, and I always love a delicious veggie side dish. One of my favorite go-tos is this super simple and flavor-packed roasted brussels dish with crispy bacon, pumpkin seeds, and a balsamic drizzle to bring it all together. It’s a super tasty way to get in those veggies that the entire family will love!

Here’s What You’ll Need:

• 1 large bundle of brussels sprouts, de-stemmed and sliced

• 4 pieces bacon

• 1/4 red onion, chopped

• 1/4 cup pumpkin seeds

• 1-2 tbsp balsamic vinegar

• 1-2 tbsp avocado oil

• Salt and Pepper to taste

Instructions:

1. Toss the brussels sprouts in avocado oil, sea salt, and pepper and roast in a preheated 425 degree oven for for 20-25 minutes until browned and crispy.

2. In the meantime, cook up the bacon on the stove top until crispy.

3. Remove the bacon and chop it into small pieces. Remove excess bacon grease from the pan, leaving about 1 tbsp.

4. Cook up chopped red onion and pumpkin seeds for 3-5 minutes in the pan on the stovetop.

5. Once cooked, mix the Brussels sprouts, red onion, pumpkin seeds, and bacon.

6. Serve and top with a drizzle of balsamic. Enjoy!

Let me know what you think in the comments below!

Creamy Cashew Brussels Sprout Pasta

There’s nothing better than an easy-to-make meal with simple ingredients that still really brings the flavor! And this creamy cashew brussels sprouts pasta is just that. It’s so creamy and dreamy without the dairy, and it’s so quick and easy to make! The sauce itself is vegan and gluten free, and the entire meal can easily be made both. Not into brussels sprouts, switch them out for your favorite veggie or just enjoy the pasta and sauce on it’s own!

Here’s What You’ll Need:
(Makes 2 servings)

• 2 tbsp cashew butter

• 1/4 cup water

• 2 tsp nutritional yeast

• 2 servings of gluten free pasta (or pasta of choice), cooked

• 1 bundle of brussels sprouts, de-stemmed and sliced

• 1-2 cloves garlic, chopped

• Sea salt and black pepper to taste

Instructions:

1. Heat up 1-2 tbsp avocado oil (or oil of choice) in a pan on the stove top over medium high heat. Once hot, add in the brussels sprouts and garlic, season with salt and pepper, and cook for 15-20 minutes until the brussels sprouts are softened and charred.

2. In a small bowl, mix together the cashew butter, water, nutritional yeast, sea salt, and black pepper until it creates a sauce (add more water as necessary).

3. Add the pasta into the brussels sprouts, and toss everything with the sauce.

4. Serve and enjoy!

Let me know what you think in the comments below!

Autumn Harvest Salad

Fall is my favorite time of the year! I love the weather, the colors, and the holidays. But most importantly, I love the flavors, specifically the produce. That’s why this salad combo is one of my favorites and an absolute go-to. It’s packed with brussels sprouts, sweet potato, and apple and all brought together by a delicious spicy honey mustard vinaigrette.

Here’s what you’ll need:

• 8-10 brussels sprout, de-stemmed and sliced

• 1/3 of a sweet potato, cubed

• 1-2 cups of your greens of choice (I used mustard greens)

• 1/3 Granny Smith apple, cubed (can sub with another apple or pear)

• 3-5 cherry tomatoes, sliced

• 2 tbsp chopped pecans

• 2 tbsp blue cheese crumbles

• 1/4 tsp chili powder

• 1 tsp spicy honey

• 1 tbsp apple cider vinegar

• 1 tsp dijon mustard

• 1 tsp EVOO

• 1/8 tsp garlic powder

• salt and pepper to taste

Instructions:

1. Toss the brussels sprouts with 1-2 tbsp avocado oil, salt, and pepper. Toss the sweet potatoes with 1-2 tbsp avocado oil, the chili powder, salt, and pepper. Roast both in a preheated 425 degree oven for 20-25 minutes.

2. Make your dressing by whisking together the apple cider vinegar, hot honey, mustard, EVOO, garlic powder, salt, and pepper in a bowl.

3. Assemble your salad - add the greens to a bowl and top with the apples, nuts, cheese, tomatoes, and roasted veggies. Drizzle the dressing over the top of everything.

4. Enjoy!

Let me know what you think in the comments below!

Cauliflower Parmesan

With the kickoff of fall, it’s about time that one of my favorite cozy cauliflower recipes finally makes its way over to the blog. If you follow me on Instagram, you know this is one my favorite fall/winter dinners to make on repeat, and it never disappoints. It’s so good, the entire family will love it, and it’s pretty easy to make as well! It’s vegetarian and can easily be made gluten free. It would also be a great, fun recipe to get the kids in on! So without further ado, let’s get to it.

Here’s what you’ll need:

• 1 head of cauliflower, sliced lengthwise into 4 “steaks” about 1.5” thick

• 2 eggs, whisked

• 1/2 cup almond flour

• 1/2 cup bread crumbs of choice

• 1/4 cup shredded parmesan

• 1/4 tsp garlic powder

• 1 cup marinara sauce

• 1/2 cup shredded mozzarella

• sea salt and black pepper to taste

Instructions:

1. Set up a dipping station of 3 shallow bowls - one with the eggs, one with the almond flour, and one with a mixture of the bread crumbs, shredded parmesan, garlic powder, salt, and black pepper.

2. Dip each cauliflower “steak” into the eggs, then the almond flour, back into the eggs, and finally the bread crumb mixture.

3. Lay each piece on a parchment lined baking sheet, and bake in a preheated 450 degree oven for 30 mins (flipping halfway through).

4. Evenly pour the marinara sauce over the cooked cauliflower pieces and top each with shredded mozzarella.

5. Broil in the oven for 3-5 minutes until the cheese melts.

6. Serve with your favorite side(s) and enjoy!

Let me know what you think in the comments below!