Hiiii! Happy Friday! What do you have going on this weekend? We’re back home from a quick trip to San Diego to celebrate my birthday. It was the perfect mix of downtime, fun adventures, and time with our Kleiger fam, too! The girls and I flew out Tuesday night and the Pilot met us Wednesday…
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This gnocchi and cauliflower skillet casserole comes together in less than 30 minutes and requires only six ingredients.
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This gluten-free, one-bowl breakfast bread is a great way to use overripe bananas, even if you’re not on a gluten-free diet.
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Naturally sweetened with bananas and honey, these muffins are loaded with complex carbs to keep you satisfied longer.
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Quick-cooked spaghetti squash is topped with sautéed onions, mushrooms and tomatoes for a simple, healthy and fiber-rich dinner entree.
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These fudgy, rich brownies pack a healthy punch thanks to the black beans that replace some of the fat and sugar.
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Creamy, cheese, and loaded with vegetables- this baked risotto is a weeknight dinner done right by letting the oven do the work.
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This not-too-sweet recipe that feels indulgent is a combo of grated zucchini, yogurt and heart-healthy olive oil.
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This chickpea and egg salad is made from mostly pantry and fridge staples, making it a great option for easy lunches.
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Budget-friendly crab clas meat delivers rich flavors and a hearty texture that pairs well with the bold, savory kick of Thai red curry paste.
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