Roasted Veggies


I eat roasted veggies all the time. They are so stinking good. Honestly, some weeks I eat them every day! I have no idea if that is good or bad because I know you’re supposed to eat some raw veggies, but at least I’m eating veggies?

Anyway, they are SO easy to make. And relatively hard to mess up. I have made them at 375, 425, and 450 at varying cooking times. They have never let me down. You can also use ANY vegetable you have. You are not bound by vegetable limitations.

Roasted veggies are perfect for making in bulk for meal prep, throwing into salads, using as your side dish, using up veggies that are going bad, or gobbling up with turkey meatballs and goat cheese like I did here. You can’t go wrong.



about 4 cups of your favorite veggies
olive oil
salt and pepper
Some of my favorite combos are:
broccoli, cauliflower, and carrots with red curry powder, cumin, and red pepper flakes

sweet potato and potato  with Italian herb blend + garlic

or what I did here: Brussels sprouts, cauliflower, and beets with olive oil salt and pepper


Heat oven to 425

Chop up your choice of veggies. Place in a sheet  pan and drizzle with olive oil. Sprinkle on the salt and pepper and give the pan a good shake, or just mix with your hands (which I find easiest).

Tip: Cooking times vary for different vegetables, so cut broccoli and cauliflower relatively similar in size so that they cook through evenly. If you’re going to incorporate a potato, sweet potato or beet with your softer vegetables, either put them in the oven first for about 5 minutes and then add your soft vegetables, or cut them a little smaller so they cook through in the same amount of time!

Cook your veggies for about 10 minutes then stir or flip the veggies and return to the pan for another 7 – 10 minutes. My favorite part about these is that the brussels sprouts get super crispy and you are left with delicious brussels ‘chips.’

If you happen to forget about your veggies, don’t worry! I have left them in without turning or stirring and though they were a little crispier on one side than the other, they are still edible if you catch ’em after about 20 minutes. Enjoy!


Apple Pie Pancakes with Browned Honey Butter {GF}

These pancakes are SO delicious.They contain a lot of the same flavors as an apple pie without the fuss of actually making a pie. Watch out, because paired with the browned honey butter, they are hard to stop eating. I am currently in a carb coma. 😉


We have a small apple orchard at our house and it has yielded an abundance of apples this year. We’ve made a lot of apple butter, apple chips, and even a few apple pies, but it’s nice to try a new recipe every once in a while, especially one that’s a cinch to throw together. I will probably be posting a recipe for apple pie ice cream soon, so stay tuned!


Oh, and the browned butter sauce? The hardest part is waiting for the butter to brown. Once that’s done you just throw in the honey and cinnamon, give it a stir and it’s done! It is a fantastic complement to these fall pancakes, so don’t leave it out. 🙂

For the pancake batter:

1 large apple, grated

2 eggs, whisked

¼ cup + 1 tablespoon Greek yogurt (I used plain)

1 tablespoon vanilla

¼ cup packed brown sugar

1 cup sweet rice flour

1/2 cup tapioca starch

(you could probably just sub 1 1/2 cups of of your favorite GF flour blend)

1 1/2 teaspoons baking powder

¼ teaspoon baking soda

1 heaping teaspoon cinnamon

Dash or two of nutmeg and/or cloves (this will depend on your taste. Some people do not like these flavors very strong, but I used 2 dashes of each)

¼ – 1/2 cup of milk, depending on how thick you want your pancakes

For the browned honey butter:

¼ cup (half stick) of butter

¼ cup honey

¼ teaspoon cinnamon

Melt the butter in a small saucepan on a low heat, stirring occasionally. It’ll take a few minutes, but wait for it to turn golden brown. There will be some foam on top and some brown specks at the bottom. The specks are perfectly fine as long as they aren’t burnt. Remove from heat and stir in the honey and cinnamon.

In a medium mixing bowl, combine the apple, eggs, Greek yogurt, vanilla, and brown sugar. Now you could either be fancy and whisk together the dry ingredients in a separate bowl, or you could throw them right in like I did. There’s only so many bowls/dishes a gal can wash! 🙂 and personally, I don’t think it affects the texture of a pancake like it might a cupcake. Mix the dry ingredients into the wet, and then add in the milk. You may like more than ¼ cup of milk if you like your pancake batter a little thinner, or maybe even less. It’s completely up to you.

Spray your griddle with cooking spray and turn on to medium heat. Cook the pancakes for about 30 seconds on each side (my batter was pretty thin, so it did not take much time at all)

Serve warm with the honey butter and maybe even some whipped cream.


Mocha Ice Cream

Last May we got my mom an ice cream maker for her birthday. Best decision ever! Since then, we’ve made ice cream on a weekly basis. So far, our favorites have been mint, coffee, and apple pie ice cream. They were all so good and the perfect treat over the summer. Although, I don’t like to restrict ice cream to one season—I can eat it all year long 🙂


This recipe came about two days ago. All I knew was I was craving some ice cream, I just didn’t know what kind to make. I decided to go with our trusty coffee recipe. My mom spied some hot cocoa packs on the counter and we both agreed it would be a good addition to the ice cream. How can you go wrong with chocolate and coffee? It’s nothing fancy, but the result tasted like a delicious mocha. I hope you enjoy! 🙂


1 cup milk

2/3 cup sugar

1 tablespoon vanilla

2 cups heavy whipping cream

Dash of salt

3 teaspoons instant espresso

1 packet (1.25 oz) dark chocolate hot cocoa pack (I used Swiss Miss® Dark Chocolate)


In a medium bowl, mix the sugar, hot cocoa, salt and espresso in the milk until dissolved (tip: sometimes instant espresso can become clumpy if it’s gotten too wet, so just measure it out and grind it in a coffee grinder for a minute. Works like a charm!) Stir in the cream and vanilla until combined. At this point you can chill the mixture for a couple of hours, but we just go ahead and start churning. Churn according to ice cream manufacturer’s instruction and then freeze 4 hours or overnight, depending on how firm you want your ice cream.


Recipe adapted from the Cuisinart® Recipe Booklet that we got with our Cuisinart® Ice Cream Maker.