Fruit + Nut Kale Salad

Salads made at home are repeatedly boring and basic. {At least for me} Mindlessly the iceberg lettuce, tomatoes, cucumber, cheese, etc are thrown into a bowl. Tossed with balsamic and served.

Salads are a great side dish with dinner. They provide a great balance with any meat, casserole or even soup. Want to know another reason why salads are my favorite? The extra can be lunch for the next day! {money saver}

This salad was inspired by Edible Perspective. I switched up a couple ingredients with what I had on hand. Let me tell you friends, this salad is AMAZING. Hands down.


Fruit + Nut Kale Salad (adapted from here)

You will need the following ingredients:

  • 4 cups shredded kale
  • 5 brussels sprouts, shredded
  • Juice of half a lemon
  • 2-3 tbsp olive oil
  • Goat cheese
  • 1 medium apple or pear, sliced
  • 2/3 cup raisins
  • 2/3 cup pistachios


  1. Shred kale with hands or knife and place in medium bowl. Shred brussels sprouts with grater or knife and add to bowl.
  2. Add juice of half a lemon and olive oil to bowl. Massage with hands to incorporate the dressing. Place in fridge for 10-15 minutes.
  3. Add crumbled goat cheese and toss salad. Add more lemon juice or olive oil to taste.
  4. Add raisins, sliced apple/pear and pistachios.
  5. Toss and enjoy!

Sweet + Salty cookies coming up!


Mexican “Trash” Dip

Happy Thursday!

How has your week been? The hubs celebrated his 27th birthday this past week! Scary huh? We are not getting any younger!

A couple weeks ago, we had a Mexican themed dinner party at a friends house. I procrastinated (as usual) and needed a dip ASAP. This dip resulted from random ingredients actually coming together in perfect harmony. {no joke} I combined every ingredient I could find in my cabinets and fridge, and dumped them into a baking dish. It was fantastic. The dip would have received an A++ {if grades were needed}. No taco seasoning in your kitchen? No problem! Use the combination below for a DIY home taco seasoning.

You can switch up cheese flavors, add meat for protein, or substitute with cream cheese. Make it your own! Pop this dip in the oven for 20-25 minutes and you have a cheesy, easy and warm dip. You can’t go wrong with that.


Mexican “Trash” Dip

  • 1 can refried beans
  • 8 oz sour cream
  • 1 can black beans
  • 1 can corn
  • 1/2 green pepper, chopped
  • 1-2 cups cheddar cheese, shredded
  • Feta cheese

Taco Seasong:

  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/2 tsp paprika
  • salt and pepper to taste
  1. Preheat oven to 350 degrees. Spread refried beans evenly in baking dish. 
  2. In small bowl combine sour cream and spices. Mix well. Spread over refried beans.
  3. Rinse and drain black beans and corn. Layer over sour cream mixture.
  4. Top with shredded cheese, green pepper and feta.
  5. Place in oven for 20-25 minutes or until cheese is melted. Allow dip to rest for 5 minutes
  6. Dip with desired chips or veggies.
  7. Enjoy!

One Dish. Chicken + Veggies. 

Up Next!

Lime Roasted Sweet Potatoes

Good morning!

I am back! Sorry for the lack of posting. Things have finally started to settle down and {drumroll please} the hubs is moving home in two weeks! Excitement? Yes.

The past couple weeks have been more than refreshing. Spending time with friends, family and the cutest little baby were just what I needed.


Our sister is getting married in 5 weeks! Last dress fitting. Check.


Spending time with Libby and her momma are priceless. She is growing up!

Have you been keeping up with her blog?

Now lets talk food. I came across the recipe from PaleOMG. Sweet potato lover? You have come to the right place. I love sweet potatoes but have been needing a little variety. I left the bacon and a few other spices out of this recipe. The result? Delicious.

Price I paid for this side dish= less than $3 (All other ingredients were “kitchen friendly”)

  • -Sweet potatoes $1.99/lb
  • -Limes 3/$1


Lime Roasted Sweet Potatoes (recipe from here)

What you will need:

  • 3 large sweet potatoes
  • 4 garlic cloves, chopped
  • 2 tbsp coconut oil
  • Juice of 1 lime
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • Dill to taste
  1. Preheat oven to 375 degrees. Line baking dish with aluminum foil.
  2. Chop sweet potatoes and toss with garlic and coconut oil. Roast for 30 minutes or until slightly brown.
  3. While potatoes are cooking, whisk juice of lime, olive oil, balsamic and dill in large boil. Mix well.
  4. Once sweet potatoes are finished cooking, lightly toss with dressing. 
  5. Serve warm. Enjoy!

Peanut Butter + Chocolate? Healthy version up next.

Relaxing Weekend + Roasted Potatoes

Good morning! Better late than never to post about our weekend. How was your weekend? .

What did we do last weekend? Nothing. {Music to my ears} The hubs flew back into town and we started the weekend off with no plans. This is the first weekend in a couple months that we had relaxing weekend without plans. So thankful for it.

Friday night we met some friends for dinner at The Southern. One of my new favorite places. Saturday the hubs and I relaxed and caught up on much needed chores. {woohoo} The weekend was topped off with a baseball game on a beautiful night.


Love these kids.


He told me to “pop” my foot.



Carbs, carbs, carbs. I love them. Give me some french bread and cheese and I am happy. These potatoes hit the spot. Sweet potatoes? Dice them up and toss with cinnamon.


Roasted Rosemary Potatoes (serves 1-2)

  • 6-8 small red potatoes
  • 1 tbsp olive oil
  • 1 tsp rosemary
  1. Preheat oven to 425 degrees. Line baking sheet with aluminum foil.
  2. Wash and slice potatoes.
  3. Place in large bowl and toss with olive oil and rosemary.
  4. Spread potatoes on lined baking dish and cook for 20-30 minutes.
  5. Toss halfway through cooking time.

Happy Tuesday! Tossed summer side salad up next.

Goole ole’ Coleslaw

Friday has come. Time for the weekend, relaxation and backyard barbecues. Right?

Last week while the hubs was in town we had some newly wed friends over for dinner. Remember the slow cooker BBQ pork? {If not check it out} That was on our menu. The hubs loves coleslaw on his BBQ sandwich. Not me. No thank you “mayo in a jar” or anything of the sort.

Thankfully I came across a simple, inexpensive {less than $2 might I add} and refreshing coleslaw recipe. No Recipes saved the day. All the ingredients are “kitchen friendly” so all I had to buy was the coleslaw bag. Yes, I took a short cut buying the bag. In the end, I saved some cash versus purchasing different heads of lettuce, cabbage and carrots.

This recipe takes less than 5 minutes to make. This can be served right away as a tossed salad, or left to marinate overnight for a coleslaw.



Good ole’ Coleslaw (recipe from here)

What you will need:

  • 1 bag shredded coleslaw
  • zest of 1/2 lemon
  • 1/4 cup lemon juice
  • 1/4 cup honey
  • 1 tbsp honey
  • salt and pepper to taste
  1. Add coleslaw to large bowl.
  2. Mix in remaining ingredients into large bowl.
  3. Serve now or marinate for a few hours!

What is your favorite BBQ side?


Blue Cheese Asparagus + Zucchini

Happy Friday! We made it through the week! Any plans for the weekend?

We are heading out of town for my cousins wedding. Pictures coming next week. While I love traveling I am thankful this is our last trip for quite a while! I am also starting my job on Monday. Slightly nervous? Yes. Updates also coming next week.

Remember the Glazed Maple Salmon I shared with you earlier this week? Have you tried it?! So what did we have as our side? Drumroll please…Sauteed Blue Cheese Asparagus & Zucchini. Guys. This was delicious.

Asparagus is hard to measure. I consider it the same as measuring spaghetti. I typically use a handful of asparagus for two people. {Take into account the fact that we love asparagus} This blue cheese gives this dish just enough variety.



Blue Cheese Asparagus & Zucchini (serves 2)

  • 1 tbsp olive oil
  • Handful of asparagus
  • 2 zucchini, sliced
  • salt and pepper to taste
  • 1/4 cup blue cheese
  1. Heat sauté pan with 1 tbsp olive oil over medium-high heat.
  2. Add zucchini and sauté for 6-8 minutes or until slightly browned.
  3. Add asparagus and sauté for additional 5 minutes.
  4. Season with salt and pepper to taste.
  5. Transfer vegetables to plate and carefully mix in blue cheese.
  6. Enjoy!

What is your favorite vegetable dish? Please share!


Cinco de Mayo + Tying the Knot

Happy Monday and Cinco de Mayo! How was your weekend? Did anything exciting happen?

My sister and I drove down to Florida for our cousins bachelorette weekend and a childhoods friends wedding! Busy much? Yep. The weather was simply perfect and provided for much needed relaxation on the beach. Take a look!


The weather was beautiful for this sweet wedding. Carillon Beach knows what they are doing. Hands down the best sushi I have had in my entire life!


Allison you were beautiful! So excited for you and David!




You just can’t beat this.


Loved spending time with this sister over the weekend!

Over the weekend we were craving guacamole {how fitting} and only had a few ingredients at home. There was no cilantro or lime on hand, but guys it was still delicious. Let’s just say my dad talked about it for the rest of the night. Sadly I forgot to take a pic! I am sure I will be making this again very soon.

Simple Guacamole

  • 3 ripe avocados
  • 1/4 cup chopped red onions
  • 1 tsp garlic salt
  • 1/4 cup chopped tomatoes
  1. Slice avocados and smash in bowl until smooth.
  2. Add in chopped onions and garlic salt.
  3. Carefully stir in chopped onions.
  4. Add salt and pepper to taste. Serve with your favorite chips!

Up next? Sweet and salty snacks!