Brussel Sprouts are underrated veggies. They are delicious little spheres that can be baked, boiled or eaten raw. Personally, I love them baked the most, so that their outsides are crunchy, but their insides are soft. I wanted a vegetable side dish that would go well with my crockpot Beef & Broccoli and a dish of roasted brussel sprouts with the added sweetness of honey and prunes sounded like the perfect compliment.


Servings: 5 | Serving Size: Β½ Cup | Calories per Serving: 94


🍯 10 Ounces Brussel Sprouts

🍯 1 Shallot

🍯 ΒΌ Cup Prunes

🍯 4 Garlic Cloves

🍯 1 Tablespoon Ginger

🍯 4 Tablespoons Balsamic Vinegar

🍯 1 Tablespoons Soy Sauce

🍯 2 Tablespoons Honey


🍯 Preheat oven to 400 degrees.

🍯 Slice brussel sprouts in half and place on a foiled cookie sheet.

🍯 Dice the shallot, prunes, garlic and ginger and add to cookie sheet.

🍯 Pour the balsamic, soy sauce and honey over the veggies and mix well.

🍯 Bake for 20 minutes.

🍯 Let cook and chow down!



I told you I was going to do flatbreads more often! πŸ™‚ I really wanted something with BBQ this week – probably because summer times means smokey BBQ foods. A BBQ chicken flatbread a quick homemade sauce, tender chicken, crisp red onions, and some smoked gouda sounded so amazing! Plus, this bad boy is less than 300 calories total, so it has no guilt attached for lunch or dinner!


Serving Size: 1 Flatbread | Servings: 9 | Calories per Serving: 252


✺ 9 Flatbreads (I use Fit & Active from Aldi)

✺ 10.25 Ounces Shredded Chicken Breast

✺ 1 Large Red Onion

✺ 1 Jalapeno Pepper

✺ 7 Ounces Smoked Gouda

✺ 1/2 Cup Ketchup

✺ 1/4 Cup Mustard

✺ 3 Tablespoon Honey

✺ Garlic Salt or Powder, Cayenne Powder, Black Pepper and Paprika

✺ Fresh Cilantro


✺ Cook the chicken however you’d like, so you can shred it. I cooked mine in the crockpot over night because its easy.

✺ Shred it and set aside.

✺ In a bowl, whisk together the ketchup, mustard, honey, and the spices and herbs, except the cilantro, to your liking.

✺ Pour half the BBQ sauce in a separate container and add the shredded chicken to that. Mix well. This will let the chicken really take on that delicious BBQ flavor.

✺ Chop the red onion into rings, dice the jalapeno and shred the gouda.

✺ Preheat the oven to 400 degrees.

✺ Spread some BBQ sauce thinly over a flatbread.

✺ Evenly place some chicken on with red onion and jalapenos.

✺ Sprinkle some of the cheese over.

✺ Use a pizza cutter to cut into 4 squares. Its easier to eat this way and its easier to do before its cooked.

✺ Cook for 7 minutes if you want barely crispy, but still melty cheese-like pieces or 10 minutes for super crispy. Don’t overdo it! Flatbreads are thin and will burn.

✺ Enjoy!


Rice is such a good staple, can go with almost any dish, and can be played up or left natural. Its one of the perfect side dishes because it is so versatile. I needed a little side dish for my chili this week and I knew rice mixed with some flavors like lime juice and cheese would be perfect to accompany it. This recipe would be great to use as a side dish along side enchiladas or even fill your tacos with!


Servings: 5 | Serving Size: 1/2 Cup | Calories per Serving: 162


πŸ§€ 1 Cup Brown Rice

πŸ§€ 1/4 Cup Lime Juice

πŸ§€ 1/2 Yellow Onion

πŸ§€ 1/4 Cup Shredded Cheddar Cheese

πŸ§€ Dried Cilantro and Black Pepper


πŸ§€ Bring the lime juice mixed with water to a boil. Place the brown rice in the pot, cover, and turn off the heat.

πŸ§€ Chop the onions and measure the cheese.

πŸ§€ Once the rice is cooked, fluff with a fork and mix in the onions, cheese, and spices.

πŸ§€ Mix well.

πŸ§€ Serve and devour!


Everybody loves potatoes. What’s not to love? You can dress them up with different flavors and cook them in many different varities like baked potatoes to has browns. This week I really wanted some yummy baked slices of red potatoes. I kept with some classic flavors like EVOO and Rosemary and it tasted wonderful. πŸ™‚


Servings: 9 | Calories per Serving: 127


πŸ‹ 2.8 lbs Red Potatoes (about 5 Potatoes)

πŸ‹ 2 Tablespoons EVOO

πŸ‹ 4 Tablespoons Lemon Juice

πŸ‹ Rosemary, Red Pepper, & Parsley


πŸ‹ Preheat oven to 400 degrees.

πŸ‹ Slices potatoes and place onto foiled deep dish baking pan.

πŸ‹ Pour the EVOO and lemon juice over the potatoes and mix well with your hands.

πŸ‹ Sprinkle rosemary, red pepper, and parsley over the potatoes.

πŸ‹ Cook for 40 minutes or until potatoes are desired texture.

πŸ‹ Serve and eat up!


You don’t have to just slow cook meat in the crockpot. The crockpot is the perfect tool to use when you need something that takes little prep, but can be left to cook while you’re away from home. You can definitely cook up veggies in the crockpot and they’re perfect. They’re tender, full of flavor and its required you very little effort. This veggie & rice side dish is fill with flavors like lemon, basil, and squash. Its perfect to eat on its own or place some salmon or chicken on top to complete the meal. Enjoy! πŸ™‚


Serving Size: 1 Cup | Servings: 11 | Calories per Serving: 113


 πŸ‹ 1 Cup Brown Rice

πŸ‹ 2 Cups Spinach

πŸ‹ 6 Small Zucchini

πŸ‹ 1 Cup Frozen Chopped Onions

πŸ‹ 5 Cups Cubed Butternut Squash

πŸ‹ 1 Cup Lemon Juice

πŸ‹ Thyme

πŸ‹ 1/2 Cup Fresh Parsley

πŸ‹ 5 Fresh Basil Leaves


πŸ‹ Place the brown rice, spinach, onions, and lemon juice into the crockpot.

πŸ‹ Slice the zucchini, butternut squash, parsley and basil.

πŸ‹ Place the zucchini, squash, thyme, parsley and basil into the crockpot.

πŸ‹ Fill crockpot with water until it just covers the veggies.

πŸ‹ Cook on low for 5 hours.

πŸ‹Serve up and enjoy!


When you are busy, but still trying to be healthy it can be hard – even daunting, especially to cook. The crockpot saves our lives in that way! I needed a super easy veggie that took barely any time and effort and this was the perfect concoction. This will take you no time at all, still tastes fresh and delicious, and its no guilt! Enjoy! 


Serving Size: 1 Cup: | Servings: 12 | Calories per Serving: 38


πŸ‹1 lb. Asparagus

πŸ‹7 Small Zucchini

πŸ‹1 Medium Head of Broccoli (18 Ounces)

πŸ‹1 & 1/3 Cups Frozen Onion

πŸ‹2 Cup Lemon Juice

πŸ‹4 Cups Water



πŸ‹Chop the asparagus in half, slice the zucchini and chop the broccoli.

πŸ‹Place into crockpot with lemon juice, water, and curry.

πŸ‹Cook on low for 5 hours.

πŸ‹Serve up and chow down!


Its that time of year where the grills come out and everyone loves all things roasted, grilled or smoked! I don’t have a grill, but I can sure show you how to make some delicious roasted corn with salsa and fresh cilantro. You can eat with your favorite chips and veggies or do it like me and eat it right out of a bowl. Welcome to the warm season!


Servings: 9 | Serving Size: 1/2 Cup | Calories per Serving: 98


🌽 3 Bags Frozen Corn

🌽 Cayenne Powder & Black Pepper

🌽 8 Tablespoons Salsa

🌽 1/4 Cup Chopped Cilantro


🌽 Preheat oven to 400 degrees.

🌽 Empty the bags of corn onto a foiled baking sheet.

🌽 Sprinkle with cayenne powder and black pepper. Mix well.

🌽 Cook for 20 minutes. Take out and mix well. Cook for another 15 minutes. Mix well again. Cook for a final 15 minutes.

🌽 Empty the corn into a large bowl.

🌽 Mix in salsa and chopped cilantro.

🌽 Serve! Add some avocado to top it off if you’d like!