Green Bean Casserole

Now that fall is upon us, I've begun thinking about the dishes I love around Thanksgiving and while my husband was in the store, he bought a bunch of green beans, so I decided to try out a new green bean recipe (that didn't involve Cream of Mushroom soup!)

Avocado Creme

Tacos, burritos, fajitas and hybrids of all of these are probably a meal we do at least once a week in our house.

Sometimes we have corn or flour tortillas, and sometimes we do salads with the last remnants of a chip bag as the "taco" shell crunch. Sometimes we use tofu, sometimes black beans, sometimes sautéed onions and peppers, sometimes all of these together. My husband will sometimes add leftover grilled chicken or steak or even ground beef, and we usually try and top our creations with salsa, sour cream and some guacamole. But I recently tried a new topping that I absolutely loved: avocado creme.

Splurge on Some Baked Potato Fries

After several days of salads, I had to cave and have something totally unhealthy. Organic potatoes (which are part of the Environmental Working Group's Dirty Dozen) were on sale, by the bag, so my husband and I scoured the internet for something that we could use with most of a 3 lbs. bag of potatoes.

Curbing-My-Carb-Cravings Cornbread

My husband and I recently got back from an amazing trip up to the mountains near Grand Lake, CO, and after days filled with sandwiches, chips and ice-cream and nights filled with burgers, pasta salad, and s'mores, we have both decided that

Best Brussels Sprouts

"The little heads of cabbage," was what I used to call Brussels sprouts when I was younger, and even then, I remember enjoying them (although I also remember them being covered in butter). Yet today, Brussels sprouts don't last very long in our house either. This cruciferous vegetable is incredibly healthy for us and these little bundles of green are packed with calcium, potassium, and vitamin A. They are even a complete protein when combined with whole grains!