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We may be steam rolling towards the winter season but I'm still here for all things pumpkin! This recipe uses our classic pumpkin Alfredo sauce paired with our favorite way to cook gnocchi- in the air fryer! If you don't live near a #TraderJoes you can substitute the frozen cauliflower gnocchi for any gnocchi you can find. I air fry these right from frozen so I can't speak to fresh gnocchi but I would just check on them every few minutes if trying the air fry method. Additionally, if you don't have an air fryer you can prepare the gnocchi in a sauté pan with a little olive oil to get that similar crisp. I love this pumpkin Alfredo sauce because it's super simple ingredients, awesome nutrition facts and so easy to make- just toss it all in the pan and simmer. It is also thick and creamy like an Alfredo sauce but with no creamy. The thick consistency comes from the pureed pumpkin and the creamy texture comes from the use of milk. Pumpkin Alfredo with Air Fried Cauliflower Gnocchi 4-6 servings | Cook time: 20 minutes Notes: serve this with your favorite protein and a side of steamed veggies to round out the meal. I usually split a 10 oz bag of gnocchi between 2 people but for a smaller side you could make this recipe for up to 6 people (3 people/bag of gnocchi) Ingredients: 2 10 oz bags frozen cauliflower gnocchi (I used the one from #traderjoes) 1 cup canned pumpkin 2 cups unsweetened original almond milk 2 cloves garlic, minced 1 tsp olive oil 1/2 onion, diced 1/4 cup parmesan cheese 1/2 tsp pumpkin pie spice 1/8 tsp cayenne (or more depending on spice preference) Salt and Pepper Directions: Spray the base of the air fryer with nonstick spray. Place frozen cauliflower gnocchi in air fryer in a single layer (Note: if using a small single serve air fryer this may need to be done in two batches, larger air fryers can do this in one). Cook the gnocchi at 325F for 15 minutes, flipping them halfway. If you don't have access to an air fryer you can also sauté the gnocchi on the stove in some olive oil until the outside is nice and crispy. Heat olive oil in a large sauté pan. Add diced onion, pumpkin pie spice and cayenne and sauté for 2-3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Whisk in pumpkin and almond milk and bring to a boil. Stir the parmesan in and return to a boil. Lower it to a simmer and cook for 5-6 minutes until it reduces slightly. Add gnocchi to the sauce and fold the gnocchi into the sauce. Cook until everything is well coated and the sauce has thickened, 3-4 minutes. Serve warm with any excess sauce spooned over. Top with fresh cracked pepper and extra parmesan. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

You are missing out if you've never had a GOOD QUALITY Chicken Cutlet Sandwich. I'm talking juicy chicken with a crispy breading and really good quality bread. You want a fresh baguette for this warmed slightly in the oven- just enough to melt the cheese. This is a universal sandwich. You can't not like chicken cutlets with mayo, tomato and lettuce. It's so classic that some my find writing it down in a recipe is unnecessary but for me it was an extra excuse to whip these up for dinner and snap a few pictures of them. Yes you could save some carbs by not breading the chicken. Something I often prefer in my buffalo chicken or chicken caesar sandwiches but when it comes to this sandwich- the breaded chicken is important. It just holds the melted cheese perfectly and snuggles into the smear of mayo on the roll. Crispy iceberg lettuce and juicy tomato slices bring the whole thing together. So yes, you could save some carbs by not breading the chicken. But is it worth it? No. Bread those cutlets. Chicken Cutlet Sandwich 2 servings | Cook time: 15 minutes Notes: a classic chicken cutlet sandwich. Serve with a basket of fries or a fresh garden salad. Ingredients: 6 oz demi baguette 10 oz raw chicken 1/4 cup breadcrumbs 1 tbsp parmesan cheese 1/2 tbsp flour Salt and pepper 2 tbsp unsweetened original almond milk 1 tsp oil (olive, vegetable or avocado) 1 oz mozzarella or provolone cheese 1/2 vine ripe tomato (~80g) 1/4 head ice berg lettuce 2 tbsp lite mayonaise Directions: Arrange three dishes: Whisk together the flour, salt and pepper until combined. Pour milk in the second plate. Whisk together breadcrumbs and parmesan in the third plate. Optional step: tenderize the chicken placing it between two pieces of plastic wrap and hitting it with a tenderizer (or heavy bottom pan if you do not have one- I use my cast iron). You want the chicken to be flat and even thickness throughout to ensure even cooking. Bread the chicken by rolling the pieces in the flour (shake off any excess flour), then dipping them in the milk (allowing any excess to drip off for a second or two) and lastly by rolling them into the breadcrumbs until fully breaded. Heat 1/2 of the oil in a pan over medium heat and add chicken. Cook 4-5 minutes until brown and crispy. Add the remaining oil and use a spatula to flip the chicken. Cook another 4-5 minutes until fully cooked through. Remove chicken and set aside. Turn oven on to broil. Slice baguette in half and smear mayo on both sides of bread. On one side layer chicken and cheese. Place under broiler to melt the cheese and slightly toast the bread (about 2-3 minutes). Slice the tomatoes and iceberg. Remove bread from the oven, add tomatoes, lettuce and the top half of the baguette. Slice baguette in half and serve! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Tuna steaks are great because they are lean, good for you and cook in just minutes. This whole meal comes together in just 10 minutes. While the everything but the bagel sesame crusted tuna is the star of the show, it is not to be outdone by the colorful flavorful vegetable salad. I love this meal because the vegetables can all be prepped ahead of time and just tossed in the dressing when you are ready to serve. The dressing is sweet yet tangy and full of contrasting flavors like lime, ginger, honey and soy sauce. I love pouring the excess dressing over everything- rice, tuna and extra for the dressed salad. Most of this meal can be found in #traderjoes. I used the frozen tuna, steaks, everything but the bagel sesame seasoning and fresh veggies. They also have a frozen brown rice that would be a perfect 5 minute side dish here. If you don't live near a Trader Joes, most grocery stores carry sushi grade tuna steaks and their own variation of everything bagel seasoning. Everything Bagel Ahi Tuna Steaks with Asian Vegetable Noodle Salad 2 servings | Prep time: 10 minutes | Cook time: 6 minutes Notes: For this recipe I used my oxo spiralizer but you could use a knife and slice the vegetables thinly, use a mandolin or even a grater. Ingredients: 2 6 oz ahi tuna steaks (I used #traderjoes frozen tuna steaks, defrosted in the fridge overnight) 1 large zucchini (~200g), spiralized 1 large carrot (~60g) or 1/2 cup baby carrots, peeled and sliced thinly 1/2-1 cucumber (~100g), spiraled into ribbons or sliced thinly 1 large bell pepper (~150g/1 cup), spiraled or sliced thinly 1/2 cup edamame, removed from pod (~75g) 1 avocado, sliced (~2oz) Dressing: 2 tbsp soy sauce 2 tbsp rice vinegar 1 clove garlic 1 tsp fresh grated ginger 1 tsp honey 1 lime plus 1/2 tsp zest Optional: 1/2 tsp garlic chili sauce (for kick) Toppings: cilantro & lime Directions: Whisk the dressing ingredients together in a small bowl. Spiralize and/or thinly slice the vegetables. I used the #oxo spiralizer with the thin attachment for the zucchini and bell peppers and the ribbon attachment for the cucumbers. Place in a bowl. If using edamame in its pod, microwave the edamame for just a minute or so in a few tablespoons of water. Drain the water and use your fingers to press the beans out of their pods. Add to vegetables and set aside. Heat a cast iron skillet or sauté pan over medium heat. Rub the tuna steaks with sesame oil and season liberally with salt and pepper. Once the pan is hot, add the steaks to the pan. Sear 2-3 minutes, flip and sear another 2-3 minutes on the second side (2 min/side for rare, 3 min/side for med rare). While the tuna is cooking toss the noodles in the sauce. Use tongs to plate the noodles, leaving any excess dressing in the bowl. Top the noodles with the tuna steaks and pour remaining dressing in the bowl over everything. Shake Everything but the Bagel Seasoning over the tuna steaks. Garnish with ripe avocado slices, cilantro and a lime wedge. Recommend serving this alongside rice. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for both tuna steaks rubbed with sesame oil and vegetable noodle salad. Nutrition facts do not include 2oz avocado topping. For topping with avocado add 45 calories, 4g of fat and 2g of carbs/serving.

As we wind down to colder weather on the east coast, is anyone else missing the salty beach breeze, warm sun and fried beach snacks? Growing up, the best fries always came from that little shack on the beach. We're recreating your favorite beach day meal but making it much healthier and whipping it up right at home, beach not required. We bread the fish in a thin breading of flour, corn meal and some of our favorite spices. By keeping the breading thin we ensure it gets extra crispy in the air fryer. The old bay, smoked paprika and optional cayenne give the fish a welcome kick that is expected cooled when dunked in our homemade tartar sauce. I love the texture of this homemade tartar sauce. It's fully combined but left just a little chunky so you still get bites of pickles, onions, capers and spices. I prefer to use sliced pickles instead of relish because I think it makes for more chunks and I prefer the tangy flavor of pickles instead of the sweeter relish flavor. Lastly, the crucial counterpart to fried fish filets and tartar sauce is the "chips". We make use of the air fryer once again for our chips or fries. I have mastered the air fried French fry after plenty of trial and error. I start at a much lower temperature and then greatly increase it at the end to ensure they are brown and crispy on the outside and soft on the inside. Times may slightly vary depending on the size of your air fryer, they will cook faster the less crowded the fryer is. Since we use the same appliance for the fish and chips, I provide tips on how to time alternate frying both the fish and chips! Air Fried Fish and Chips with Homemade Tartar Sauce Fish: 5-6 servings | Tartar Sauce: 8 servings Cook time: Fish: 15 min | Tartar Sauce: N/A Notes: For chips I recommend our Perfectly Crispy Air Fried French Fries. Cook them mostly prior to cooking the fish and finish browning after the fish to keep both hot and crispy. Ingredients: Fish: 2 lb white fish (cod/haddock) 2 oz egg whites 2 tbsp milk 1/4 cup flour 3/4 cup corn meal 2 tsp old bay seasoning 1 tsp salt 1/2 tsp pepper 1 tsp smoked paprika 1/2 tsp garlic powder Optional: 1/8 tsp cayenne Tartar Sauce: 4 oz plain greek yogurt 2 tbsp red onion, roughly chopped 1/4 cup lemon juice 1/2 tsp salt 1/4 tsp pepper 1/2 cup lite mayonnaise 1 tsp dried dill 1 tbsp canned capers, drained 1 tsp Worcestershire sauce 2oz dill pickles, if whole pickles then slice Directions: Prep the potatoes according to our Perfectly Air Fried French Fries recipe. While the potatoes are cooking, prep the fish. Whisk egg whites and milk together in a bowl. Pour all the dry ingredients (flour, corn meal, old bay, salt, pepper, paprika and garlic powder) into a gallon bag and shake to combine. Slice the fish filets into smaller individual portions (I did ~3 oz/piece and served 2 pieces/person). Coat the fish in the egg whites and milk mixture. Once fully coated, transfer the fish pieces into the dry ingredients. Slowly rotate the bag to fully cover the fish in the coating. Be careful not to break up the fish. If sharing air fryer space with fries and fish, remove the fries after a few minutes at the higher temperature (when they just start to really brown, probably after 5 minutes), set aside for now. Spray the bottom of the air fryer with olive oil spray and add the fish pieces, spray the top of the fish with olive oil spray. Turn the temperature up to 400F and cook for 7 minutes. After 7 minutes, open the air fryer, flip the fish and cook another 7 minutes. While the fish is cooking, combine the tartar sauce ingredients in a food processor and pulse until well combined but still chunky. If making fries at the same time, when you remove the fish, return fries to the air fryer to finish cooking. Just another minute or so, to get them hot and crispy. Serve fish, alongside fries, with tartar sauce. Perfectly Crispy Air Fried French Fries 6 servings | Cook time: 25-30 minutes Notes: the technique here is to cook the potatoes low and slow to start to ensure the inside is soft and flakey. Then you jack up the temperature at the end to get them brown and crispy! Finish with flaky sea salt and enjoy! Ingredients: 3 medium russet potatoes (~1000g) 1 tbsp olive oil 1 tsp salt 1/2 tsp old bay seasoning Directions: Slice potatoes into thin fries. Place sliced potatoes in a bowl of water and soak for 10 min to remove the starch. Drain and arrange potatoes in a single layer between paper towels or clean dry dish towels to dry completely. Drain and dry the bowl of water. Add potatoes, spices and olive oil to the bowl and toss until evenly covered. Place the potatoes in the air fryer basket and cook at 250F for 20 minutes, tossing halfway. The potatoes are done this step when they are fork tender. Depending on thickness of the potatoes they may take slightly more or less time. The potatoes will not be very brown at this step. Turn the temperature up to 400F and cook the fries another 5-7, tossing occasionally, until they’re crispy and brown. Remove, toss with flaky salt and serve hot. Screenshot/Printer Friendly Version: Fish and Tartar Sauce: French Fries (Chips): Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

You know that salad you make with all the leftover filling that fell out of your tacos and it ends up being better than the actual taco? Well this recipe turns that salad into an entire meal! Topped with my favorite dressing recipe we've created- our avocado crema! Originally, I created this avocado crema for our Blackened Fish Tacos and Cinnamon Sweet Potatoes recipe but it is so versatile, I use it regularly in other dishes. Here it acts as the dressing for the taco salad along with the fresh salsa! This salad is so fresh and only 10 minutes of cooking are involved! I love the different colors, textures and ingredients in this salad. From bright cool tomatoes to crunchy chips, every bite is different. From proteins like black beans and ground turkey to fats like avocado and cheese all tied together with fruits and veggies for fiber and carbs. Why use croutons when crunchy tortilla chips exist? Why use dressings when avocado crema and salsa exist? Taco Salad with Avocado Crema Dressing 4 servings | Prep time: 10 minutes | Cook time: 15 minutes Ingredients: 12-16 oz 93% ground turkey 1 4 oz can green chilies 2 tbsp taco seasoning 1/4 cup water 1 15 oz can low sodium black beans, rinsed and drained 1-2 vine ripened tomatoes (~200g), diced 1/2 onion (~100g), sliced thinly 1 bell pepper (~200g), sliced thinly 3 hearts of romaine lettuce, finely chopped and washed 2 oz shredded cheese (colby jack, cheddar or Mexican blend) 1 cup salsa 2 oz tortilla chips, crushed 1 serving avocado crema Directions: Bowl Assembly: Start with a base of romaine lettuce. Arrange diced tomatoes, shredded cheese and rinsed black beans over the lettuce. Cooking: Spray a large nonstick sauté pan with nonstick olive oil spray. Add ground turkey and use a wooden spoon to break up. Cook 3-4 minutes, tossing every so often, until it is nearly cooked through. Add 1 tbsp taco seasoning and can of green chilies to the meat. Toss and combine until full cooked and excess liquid is absorbed, another 2-3 minutes. Remove the meat and add to the salad bowl. Spray the pan with nonstick olive oil spray again. Add sliced bell peppers and onions to the pan and saute for 1-2 minutes. Add taco seasoning and water and stir to combine. Sauté another 2-3 minutes, until the water is absorbed and veggies have slightly softened. Add an extra tbsp of water or two as needed. Remove the veggies from the pan and add to the salad. Toppings: Top the bowl with salsa, crushed tortilla chips and our avocado crema. Avocado Crema Dressing 6 servings | Prep time: 2 minutes | Cook time: N/A Ingredients: 1/2 a large ripe avocado (~2-3 oz) Juice of 1 lime 6 oz plain Greek yogurt (sub with a plant based yogurt for dairy free) 2 cloves of garlic 1/2-1 jalapeño, chopped (seeds removed) 2 tbsp cilantro Salt & Pepper, to taste Directions: Combine all of the ingredients in a blender and blend until smooth. Refrigerate in an air tight container until ready to serve. Serve over Taco Salad. Screenshot/Printer Friendly Version: Taco Salad Avocado Crema Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

The epitome of fall flavors are brought together in this salad. Roasted delicata squash, warm kale and spinach tossed in a tangy tahini dressing and hearty grain. The whole salad comes together with a sweetly seasoned chicken, toasted pecans and crisp fresh apple slices. Salads are not typically something we crave when the leaves begin to change and temperature begins to drop. I'm here to change that! This salad is perfect, no matter the weather outside. It's served warm and packed with fall flavors and hearty ingredients. This salad is filling, colorful and absolutely DELICIOUS! If you have never had a warm salad before, this is the perfect one to start with. The tangy tahini dressing pairs perfectly with the roasted squash, toasted pecans and warm greens. The crisp cool apples and toasted sourdough add a lovely crunch on top too! Warm Pecan, Apple and Squash Salad with Tahini Dressing Salad: 2 Servings | Dressing: 4 servings | Cook time: 35 minutes Notes: to serve as a side or appetizer, omit the optional chicken. To serve as the main dish, include chicken or other protein of choice, seasoned similarly to the squash. Ingredients: 1 small delicata squash (~400g) 1/2 tsp olive oil 1/2 tsp pumkin pie spice 1/2 tsp zatar seasoning (or a blend of thyme, oregano, salt) 2 tbsp pecans 1 small apple (~120g) 1 10oz bag baby kale and spinach salad blend 2oz sour dough bread 1/2 tsp oregano 1/8 cup grain- ie. couscous, quinoa, lentils or farro Optional: 7 oz chicken breast Salt and pepper, to taste Tahini Dressing (4 servings) 1 clove garlic 2 tbsp tahini 2 tbsp lemon juice 4 tbsp water 2 oz plain greek yogurt 2 tsp dijon mustard 1/2 tsp garlic powder Directions: Preheat oven to 400F. Slice the ends off of the delicata squash and slice in half long ways. Scoop out the seeds and slice each half into 1/2-1” thick half moon shapes. Toss sliced squash in olive oil. Season with pumpkin pie spice and zatar seasoning (if you don’t have zatar just use a blend of oregano, thyme and salt). If using chicken, season similarly with pumpkin pie spice, zatar or other spices. Arrange squash and chicken on a large baking sheet and place in the oven for 30 minutes, flipping the squash halfway. When there’s 10 min remaining on the squash, slice the sourdough slices into quarters, spray with nonstick spray and season with oregano, salt and pepper. Add the pecans and sourdough to the baking sheet to toast. While the squash and chicken are cooking, prep the grain according to package. Combine the dressing ingredients in a food processor or blender and blend until well combined. Remove the baking sheet from the oven. Heat a nonstick skillet over medium heat and add kale and spinach blend along with grain. Toss with tahini dressing until the greens just start to warm/wilt. Serve salad with a base of greens/grains, topped with squash, sliced apples, toasted pecans, sliced chicken and sourdough croutons. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts for salad and dressing are separated for your convenience. To serve as a side or appetizer, recommend omitting the chicken. To serve as the main dish, include chicken. Nutrition facts do not include optional chicken. For salad with chicken breast add 110 calories, 23g of protein and 1g of fat to each serving.

The perfect lunch, dinner or late night snack. A quesadilla is a classic, and great for those picky eaters. We pack ours with a yummy rainbow of veggies. To me they add delicious flavor, but if you have an extra picky eater, don't worry they're also smothered in cheese! Personally I'm someone who almost always opts for a meat based protein so for me to mix it up, you know it's good. The #tumaros wraps are protein packed too! Plus there's tons of fiber in the veggies and protein in the cheese. I paired this quesadilla with some refried black beans (I heat them up and then mash them with a potato masher or a fork). I would also recommend some lime cilantro jasmine rice, recipe here, as another delicious side! For toppings I love plain greek yogurt (or sour cream), creamy avocado, fresh tomatoes, a lime wedge and salsa. I love them all, can you tell? What toppings, sides and dips are you pairing with this crispy, cheesy quesadilla? Veggie Quesadilla 2 servings | Cook time: 5 min Notes: If you’d prefer to “beef” this up, feel free to add chicken or ground beef but these are already protein packed and filling, you don’t even need it! Ingredients: 100g multi-colored bell peppers 50g onion 2 tbsp frozen corn 1 tsp taco seasoning 2 tbsp water 2 cups spinach 4 oz cheese (I used Monterey Jack and mozzarella) 4 tortillas (I used #tumaros white tortillas) Sides/Toppings: Low sodium black beans Jasmine rice Plain Greek Yogurt Avocado Cilantro Lime juice Directions: Spray a sauté pan with nonstick olive oil spray and add bell peppers, onions and corn to the pan. Toss and cook until slightly soft- 3-4 minutes. Mix in taco seasoning and water with veggies. Add in chopped fresh spinach and toss until wilted. Remove all of the veggies from the pan. Layer cheese and veggies on 2 of the tortillas. Secure both with a second tortilla. Heat the sauté pan and spray again with nonstick olive oil spray. Add quesadillas one at a time and cook until slightly browned on the first side (2-3 minutes). Flip and repeat on second side until cheese has melted. Remove from pan, repeat with second quesadilla. Divide quesadilla into quarters and serve with sides and toppings of choice. I like black beans and rice on the side and some plain greek yogurt, fresh tomatoes, lime and cilantro for topping. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

A cozy combination of two creamy and cheesy favorites: macaroni and cheese and broccoli cheddar soup. This recipe takes the best of both and packs it into one hearty bowl of soup. This soup warmed my soul from the inside out. It's best eaten by a fire while dunking a warm crusty piece of bread. This soup is the perfect crossover of broccoli cheddar soup and Mac and cheese. It's truly the best of both. Thick, creamy and packed with fiber from the broccoli like everyone's favorite soup. But at the same time it's cheesy, hearty and full of delicious elbow noodles like classic macaroni and cheese. And to add just ONE MORE level of delicious we've added chicken for yummy protein. Is it Macaroni and Cheese? Is it Broccoli Cheddar Soup? Why not both? I think the best part about this soup is that while it's hearty delicious and perfectly filling but it is thickened with just a little flour and only 1 cup of half and half. This is a soup that will hold you over until dinner without weighing you down. It will satisfy every craving you didn't even know you had... Mac & Cheese Chicken and Broccoli Soup {Instant Pot or Stove Top} 8 Servings | Cook time: 40 minutes Ingredients: 1/2 tbsp butter 1/4 cup flour 1 onion, diced (~100g) 1 bell pepper, diced (~100g) 2 large heads broccoli (8 cups or about 550-600g), cut into small florets and chunks 1 cup 2% milk cheddar cheese 4 cups low sodium chicken broth 4 cups water 1 cup half and half 20 oz raw chicken breast 1 1/2 cup elbow macaroni (6 oz) 1/2 tbsp dijon mustard 1/8 tsp cayenne 1 tsp salt 1/2 tsp pepper Directions: Turn the instant pot onto saute or large stove top pot on over medium heat. Add butter to melt. Add chicken, onions and peppers to sear for 2-3 minutes. Sprinkle flour over veggies and chicken and toss to combine. Cook the flour another 1-2 minutes. Add in chicken broth, water, dijon mustard, cayenne, salt and pepper to the pot. Stir to combine and fully mix the flour into the broth. Close the instant pot or put a lid on the stove top pot. Cook in the instant pot for 15 minutes. For stove top, simmer for 20-25 minutes, until chicken is cooked through. You may need to lower the heat to med-low when it begins to boil. After the chicken is cooked, allow instant pot to naturally release for an extra 5 minutes. Release any excess steam and open lid. Remove the chicken and set aside in a large bowl. Turn the instant pot onto saute or the stove top pot up to medium high. Stir macaroni, broccoli and half and half into the pot and bring it to a boil. Lower it to a simmer and cook for 7 minutes, stirring every so often. While the macaroni and broccoli are cooking, shred the chicken. I roughly shredded mine as I like some larger pieces of chicken in my soup. Once shredded, return the chicken to the pot. When the macaroni and broccoli are fully cooked, turn off the heat. Stir in the cheddar cheese 1/4 cup at a time until it is fully melted. Allow to sit 3-5 minutes prior to serving. Top with any fresh herbs of your choosing or alongside a piece of crusty bread! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

These tacos are a huge crowd pleaser for both the crowd AND the host. Why? Well, for starters the entire meal is gluten free. It’s also pescatarian friendly and easily made dairy free with one simple swap. This meal is also great to make if you’re the host because it can almost entirely be prepped in advance and everyone assembles their own! While I love a million toppings, I’ve found that a few simple toppings with bold flavors make for a better taco. For these tacos I used a citrus pickled slaw to drastically contrast the spicy blackened tilapia and then cooled everything down with a gorgeous avocado crema and fresh herbs. It doesn’t end there either, I pair these with cinnamon roasted sweet potatoes which amplify the already intense flavors. I know what you’re thinking, cinnamon and Cajun seasoning together? Yes. Just yes. And don’t forget to spoon extra avocado crema on the side to dip your potatoes in, trust me. These fish tacos are made with basic healthy and clean ingredients and have fantastic macros too! They’re the perfect weeknight meal for when you’re prepping ahead of time or the weekend dinner party dish complete with a bowl of chips, fresh guacamole and chunky salsa. Wash them down with some skinny margaritas and I’m sold. Blackened Fish Tacos with Pickled Citrus Slaw, Avocado Crema and Cinnamon Sweet Potatoes 6 servings | Prep: 15 minutes | Assemble: 40 minutes Ingredients: Pickled Citrus Slaw 6 cups cole slaw mix 2 cups water 1 cup apple cider vinegar 1 tbsp sugar 1/2 tbsp salt Juice of 1 lime Avocado Crema 1/2 a large ripe avocado (~2-3 oz) Juice of 1 lime 6 oz plain Greek yogurt (sub with a plant based yogurt for dairy free) 2 cloves of garlic 1/2-1 jalapeño, chopped (seeds removed) 2 tbsp cilantro Salt & Pepper, to taste Sweet Potatoes 6 cups sweet potatoes (~3 large potatoes) 1 tbsp coconut oil (any oil works but I like how coconut is sweeter) 1/2 tsp salt 1/2 tsp cinnamon Tacos 2 lb tilapia filets 2 tbsp Cajun seasoning 12-18 small thin tortillas (corn-for gluten free- or flour, I used #mission thin corn tortillas but I also like #sietetortillas) Fresh cilantro, chopped Directions: To do in advance: Pickled Citrus Slaw At least an hour or up to a day ahead of serving, combine apple cider vinegar, water, sugar, salt and lime juice in a large container. Stir until sugar and salt have dissolved. Add in cole slaw mix and set aside until ready to eat. Serve either at room temperature cold using a slotted spoon. Avocado Crema For the crema, combine all of the ingredients in a blender and blend until smooth. Refrigerate in an air tight container until ready to serve. To do 40 minutes prior to serving: Sweet Potatoes Preheat the oven to 400. Slice potatoes into thick chunks and toss with oil, salt, pepper and cinnamon. Spread out in a single layer on a sheet pan. Add the sweet potatoes. After about 25 min, toss the potatoes and return to the oven. Bake for another 10-15 minutes or until the potatoes are fork tender and just starting to brown. While the potatoes are cooking, season the tilapia with Cajun seasoning and if making ahead, place in fridge. Blackened Tilapia Tacos Preheat the oven to 400. Place the seasoned fish on a baking sheet and bake for 10-12 minutes or until fish is white and flaky (this can be baked at the same time as the potatoes, add the fish after potatoes have cooked for 20-25 minutes). Remove everything from the oven and turn the oven to 200 or even off. Wrap the tortillas tightly in tin foil and place in warm oven. Roughly chop the fish into chunks. When ready to eat, remove the warmed tortillas from the oven. Fill the tortillas with the blackened tilapia, pickled slaw, a drizzle of the crema, fresh chopped cilantro, a lime wedge and a side of the cinnamon sweet potatoes. I've written the recipe so the majority of the work can be done in advance. This makes this recipe perfect for entertaining and keeps you out of the kitchen to enjoy chips, guac and margs. My favorite margarita is a skinny margarita. Make them yourself or check out #skinnygirl at your local liquor store! The potatoes can be prepped ahead of time as well and then reheated in the oven while the fish cooks. Nutrition facts are included for entire meal but are also broken down by each component: 2.5 tacos, 1/2 cup pickled slaw, 1 cup sweet potatoes and 2 tbsp avocado crema.

These bowls are completely customizable, delicious and perfect for any weather. I love skewers because you can prep them in advance and toss them in to cook whenever you are ready to eat. Typically when I think of skewers I think of summer and grilling, well now that we're getting into fall I opted to bake these skewers so even if it's rainy and cold you can still enjoy those summer barbecue flavors! I paired the barbecue shrimp with yummy sweet potatoes, cool pineapple and creamy avocado. It perfectly balanced the shrimp, peppers and onions. Served over a bed of spinach and any other fresh veggies and you have a full meal! How will you customize your bowl? I purposely put ALL the toppings on these bowls to give you guys plenty of ideas. Nothing is required but everything is delicious. I absolutely recommend the pineapple as the citrus cuts the barbecue sauce deliciously. The best part about shrimp is that it cooks so quickly. Just bake them for 10-15 minutes and you're done! I definitely recommend prepping the skewers ahead of time so when dinnertime rolls around you can just pop them in the oven. We recommend soaking the wooden skewers in water to avoid burning in the oven. I also recommend marinating the shrimp in the barbecue sauce to really trap in those delicious flavors. If you really love barbecue feel free to top your bowl with even more sauce once it's assembled. We love these bowls because they're completely customizable and every bite is a new experience with different ingredients ending up on your fork! BBQ Shrimp Skewers and Sweet Potato Bowls 4 servings | Cook time: 35 minutes Ingredients: Skewers: 12-16 oz shrimp 1 cup red onion (~120g) 1 1/3 cup bell peppers chopped into 1 in squares (~200g) 1/2 cup pineapple (~100g) 1/2 cup or 4 oz barbecue sauce (I used #Stubbs) 12-16 wooden skewers Bowl: 2 large sweet potatoes (4 cups or ~500g) 1 tbsp coconut oil 1/2 tbsp cinnamon 4 cups spinach 4 oz avocado (~1 avocado), sliced 2 oz fat free feta Extras: other roasted vegetables like bok choy, broccoli or zucchini (tossed in olive oil, season with salt in pepper and baked) For topping: extra barbecue sauce, plain greek yogurt, lime juice and/or cilantro. Directions: Prep: 30 minutes or up to 2 hours prior to cooking, toss shrimp in barbecue sauce and place in fridge to marinate. 30 minutes prior to cooking, soak skewers in water. Cook: Preheat oven to 400F. Toss diced sweet potatoes with coconut oil and cinnamon. Arrange on a baking sheet and place in the oven to bake for about 35 minutes, flipping halfway. If roasting heartier veggies as well like broccoli or carrots add them here. Remove skewers from water and take shrimp out. Stack bell peppers, onions, barbecue shrimp and pineapple on the skewers. Arrange the skewers on a baking sheet and place in oven when there is 15 minutes remaining on the potatoes and cook for the remaining time. If roasting light veggies like bok choy or zucchini, add here. Remove the skewers, potatoes and any optional veggies from the oven and assemble the bowls. Start with a base of chopped spinach and diced sweet potatoes. Strip the shrimp skewers into the bowls and top with any additional toppings. I used crumbled feta, freshly sliced avocado and some roasted bok choy. Serve with additional barbecue sauce, a scoop of greek yogurt, a squeeze of fresh lime and/or freshly chopped cilantro for dressing. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

There is no dish as simple and refreshing as this bruschetta pasta. Angel hair pasta is tossed in a buttery balsamic sauce and finished with fresh tomato, mozzarella and basil. The entire dish is kicked up a notch with flavor packed cajun grilled chicken and a balsamic glaze on top. The best part about this dish is that it only gets better as it cools. Warm, room temp or even cold- this meal is a winner- so there's no rush to getting it on the table before it cools! I purposely removed the pasta and sauce from the heat before tossing everything together because I didn't want the cheese getting super melted or the tomatoes getting warm. I wanted to maintain the essence of freshness by keeping those ingredients cold. This recipe can be made in any season. It's light, bright and fresh enough for the summer and spring but still hearty enough for the fall and winter. Seriously you're going to love this. This is not a pasta dish that's going to weigh you down or leave you feeling groggy (although I do love those as well). Rather, this dish is fresh and light thanks to the angel hair, fresh herbs and cool flavors. Whether you are a novice to cooking or a certified expert you CAN make and WILL love this dish! The most delicious combination of cool tomatoes, fresh basil and buttery sweet red onions come together in this meal. Bruschetta Pasta with Cajun Chicken 4 Servings | Cook time: 15 minutes Ingredients: 3-4 heirloom tomatoes diced (~400g or 2 cups) 2/3 cup (~80g) red onion, diced 8 oz angel hair pasta 1/4 cup balsamic vinegar 4 oz reduced fat mozzarella, diced into cubes 1/4 cup grated parmesan cheese 1 tbsp and 1 tsp butter, divided 4 cloves garlic, minced 12-16 oz chicken breast 1/2 tbsp cajun seasoning 1/2 cup fresh basil, roughly chopped Salt and pepper, to taste Optional: balsamic glaze, for topping Directions: Bring a medium pot of water to a boil, salt and add pasta. Cook according to box for al dente. Slice chicken breasts into 4 even pieces and pound breasts thin, to about 1/2-1” thick. Season both sides with cajun seasoning. Melt 1 tsp butter in a nonstick skillet (or cast iron pan) over medium heat. Once hot, add chicken to the pan and cook for about 3-4 minutes. Flip and repeat on the second side until fully cooked through. Remove chicken and set aside to rest. Melt 1 tbsp butter in nonstick skillet. Add garlic and cook until fragrant, about 2 minutes. Stir into balsamic vinegar and bring mixture to a simmer, reduce to low and stir in red onion. Allow balsamic and onion to cook for just 1-2 minutes. Just enough to take the initial bite off of the onion. Remove the sauté pan from the heat. Use tongs to toss in and combine pasta, tomatoes, parmesan, fresh basil and diced mozzarella. Season with salt and pepper to taste. Transfer to a bowl, slice the chicken and serve atop the pasta. Top the bowl with a drizzle of balsamic glaze. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

These pumpkin pancakes are truly the BEST PANCAKES EVER. The pumpkin adds a sweet creamy flavor that completely evolves the typical pancake texture. These pancakes literally melt in your mouth. If you're a chocolate lover we recommend tossing in some chocolate chips. Personally I just like them plain topped with a pad of butter and warm pure maple syrup. Either way you are in for a seriously delicious treat. The best part about these scratch made pancakes it that you provably have almost all of the ingredients on hand. We only use simple basic ingredients and spices like canned pumpkin, flour and brown sugar. I prefer brown sugar over regular sugar in these because I think it adds depth in its flavor. Combined with the pumpkin it tastes like they are actually melting in your mouth. For the ultimate smooth pancake I recommend using an immersion blender to combine all of the ingredients. An immersion blender or classic blender ensures all of the ingredients are evenly dispersed and adds air to the batter making these pancakes extra fluffy and extra delicious. Spiced with just a touch of pumpkin pie spice and vanilla extract, these pancakes are perfectly sweet and best served on a crisp Sunday morning alongside a warm cup of coffee and crispy bacon. These are not strictly Sunday stacks though. Start your Monday off with a sweet stack. Double the recipe and save the leftovers. Pop them in the toaster to reheat. These pumpkin pancakes will improve any morning. Pumpkin Pancakes {Best ever, only basic fridge and pantry ingredients} 4 servings,12 medium or 8 large pancakes Cook time: 5-6 minutes Ingredients: 1 cup flour 1 cup milk (I used unsweetened original almond milk) 1 cup pumkin puree 4 eggs 1 tsp vanilla extract 2 tbsp brown sugar 1/2 tsp salt 1 tsp pumpkin pie spice 2 tsp baking powder Optional: chocolate chips Maple syrup, for topping 1/2 tbsp butter, for greasing pan and/or for topping Directions: Preheat the oven to 200F and place a glass casserole dish covered in tin foil inside. Combine all ingredients together in a bowl and use an immersion blender, blender or whisk to fully combine until very smooth. Heat a large skillet or flat top over medium heat. Rub the pan with half of the butter so there’s a very thin layer. Continue to heat the pan for about 4-5 minutes total, you want it to be evenly heated. Ladle 1/4 cup of pancake mixture at a time onto the hot griddle. If using chocolate chips, sprinkle some chips throughout here. Cook until the bottom side is brown is crispy and bubbles start to appear on the top of the pancake, about 3-4 minutes depending on heat of pan. Use a spatula to flip and cook an additional 1-2 minutes on the second side. Remove from griddle and place pancakes into glass casserole dish in oven to keep warm, cover with foil. Repeat with butter and pancake batter until the batter is gone, about 12 medium pancakes or 8 large pancakes. Serve warm topped with maple syrup and/or extra butter and chocolate chips. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts do not include optional chocolate chips, maple syrup or butter.