With fall in full-swing, and Thanksgiving just a couple of days away (can you believe it?!), we wanted to share a quick and easy, but flavorful appetizer that everyone will love! We are all about a healthy dish that you can feel good about eating, especially if you’re like us, and can finish an entire dish by yourself;)One of our favorite cuisines is Mexican food. We LOVE guacamole and salsa on pretty much anything! We didn’t realize how easy it is to actually make guacamole until we tried this one out. Literally, in a matter of minutes, you can whip up this great dip that is super healthy, and packed with healthy fats!
We partnered with La Vaquita to create this fun recipe for y’all that tastes just like you stepped out of Mexico. When we were in Mexico, all we wanted to eat was guac and more guac, so this took us right back to those good memories (and food!)La Vaquita (spanish for “The Little Cow”) is an authentic, Mexican-born brand. Their queso fresco was created in 1971 by Maria Castro, who had learned the small-batch process from her grandmother on her family farm.
Their mission is to show that creating authentic cuisine can be attained in your own kitchen with their cheeses and creams! And, for all you Houstonians, La Laquita’s queso fresco is used at Cordúa Restaurants!
Happy Sunday, aka football/clean up the house day for us! Hope you all are having the best weekend! Although we have a major sweet tooth, we also both really LOVE anything with onions and garlic. Sometimes, a little too much;) In the summers, our mom will make balsamic sautéed onions, and no joke, we will literally finish a HUGE bowl of them in a matter of hours. She will usually use this grill pan on the stovetop, but since we didn’t have one we experimented with using a slow cooker, instead! We have this slow cooker and LOVE it. You can steam veggies in it, make rice, and a bunch of other things! We also use it to make shredded chicken.
We love this balsamic vinegar and buy like three bottles of it once! We love it for salad dressings, marinating meats, etc.
These were literally SO easy to make. All you have to do is cut up the onions, season them, and cook them for about 10-12 hours, toss them in balsamic, and viola, you’re done! Almost no work required!
We love them served with burgers, grilled chicken, or on top of a salad!
Many of y’all may not know this, but I was a MAJOR fast food addict about 8-10 years ago. I used to be obsessed with french fries. Of course, I still crave them, so when the craving hits, I like to make these carrot fries. You can also do the same thing with potatoes, but I love doing it with carrots because it adds a different flavor!
These are so easy to make and can be made with a bunch of different spice combinations. I love to use a combination of paprika, cayenne, and cinnamon for a sweet and spicy kick. And, since these are baked, and not fried, you don’t have to feel guilty eating a whole batch of these. Not going to lie, Sam and I definitely ate all of these in one sitting!
We also like to make our own ketchup, instead of using the store-bought ones. You can make a big batch of it and keep it in the fridge for a few days and use it on a ton of things!
We used avocado oil in ours, which is great for roasting veggies, if you haven’t tried it before!
This dish couldn’t be easier to make. You don’t even have to add in the pomegranate seeds and almonds, but we love it because it adds some crunch!
We feel like it’s been a while since we shared a savory recipe, but our obsession with cauliflower is real, don’t get us wrong. I feel like we share a TON of sweet treats probably because we both have a major sweet tooth. It is kind of a problem.
Yesterday, I felt like it was not my day. The morning started off with oversleeping. Then, after I had my coffee and breakfast, I was cleaning up and dropped the coffee carafe on the floor. Yup, glass everywhere AND my carafe was broken, so that means I couldn’t make coffee this morning without it. This has happened to me before, so I knew that they didn’t just carry this carafe anywhere. It is 14 cups, so of course, they only sell the 12-cup carafe in the stores by me. Amazon has it, luckily, but I was concerned it wouldn’t arrive in time. Well, thank goodness for Amazon’s same day delivery because I ordered it and received it by 9PM last night. Hallelujah. And, yes, I could have just purchased a new coffee maker for almost the same price, but this one works perfectly fine, and I like to make things complicated.
It is no surprise we both have quite the obsession with all things Mediterranean. We usually are way too lazy to make our own hummus, but we had a can of chickpeas sitting in our pantry for the longest time, so we decided to make some. It literally could not have been easier, and it is SO creamy.
We will definitely be having more with our grilled chicken and salads. It would also be delicious on top of some toasted bread or pita! We had ours with our favorite Jilz Crackers which are gluten free, paleo, and vegan and SO good!
In other news, Texas has finally cooled off a little bit, so we will be sharing some more fall/winter outfits AND some holiday looks and gift guides, so make sure you don’t miss those! You can also shop some our gift guides in the navigation menu at the top of our blog or here!
I am so excited because my friend, Liz from Sprouted Routes, and I are collaborating to share two incredible pumpkin recipes. Liz is sharing a delicious and creamy pumpkin risotto with sweet and spicy roasted pepitas, and I am sharing a Pumpkin Swirl Cheesecake Cake over on her blog!
It may be October, but Dallas has not gotten the memo. We are pretending it’s fall this week with this fall-inspired salad. I am not joking when I say we eat a salad at least once a day. I tend to put the same things in my salad each time I make it so it can get a little boring. I just usually will use whatever I have in the fridge which is usually tomatoes, bell pepper, cucumber, onions, and carrots and some grilled or shredded chicken
I LOVE cheese, but cheese does not love me so much, so unfortunately, I don’t usually get to add that into my salads. The other day, actually, we were at the mall and we grabbed a salad from those create-your-own salad places. Almost every time we are in the line there, we see someone getting the most unhealthy salad you can imagine. I am definitely not judging them because I think everyone should order what they want to order and enjoy eating, but I am thinking that by ordering a salad, they probably think they’re having a super healthy meal, which is the total opposite of what they’re actually eating.
We may have a slight obsession with brussels sprouts. Just slight. I am not joking when I say we have these almost every night for dinner.
Not going to lie, they do make me a little bloated, but I like ’em so I just deal with it;)
I can’t believe we didn’t eat these for so long. I just didn’t know a good way to prepare them, but after having them at several restaurants prepared in a similar way to this, I fell in love and had to try it at home!
If you could see me writing this recipe up right now, I can almost guarantee you’d be scared! Well, since you can’t, let me provide this image for you–broken glasses held together with scotch tape. Yes. Alexis broke them and they kept falling off so now I am literally walking around with a bundle of clear tape on the edge of my glasses. Thank goodness I wear contacts, and let’s pray I don’t get an eye infection in the near future and will be forced to wear these in public!
Usually, when I am writing up a tasty recipe like this, I am literally drooling on my screen. It is usually at night after I have eaten a small garden, and am anxiously waiting for my desert. Tonight, however, Alexis and I went and feasted on Mediterranean. If you don’t know how obsessed we are with it, well then, you’ve been on another planet! (just kidding) but seriously, I think the world knows how much we love it.
Tonight, I ate 2.5 LARGE plates of food. I’m talking large and piled high. Nobody believes how big the plates are until they actually see them. It’s always puzzling to me that a buffet uses huge plates. Oh well–I am not complaining! MORE FOOD! It’s so good! I had a bunch of different salads, roasted eggplant and zucchini, roasted chicken, and of course, hummus. Anyways, for once, I am not hungry. Although, I am always up for chocolate!