Roasting veggies, hands down, are my favorite way to eat them. ALL of them.  I was tossing these green beans in some coconut oil before they went in the oven and I was struck with their beautiful green color.

This comforting winter soup is a recipe I adapted from my sister with the ingredients I had on-hand. I love it!

We had supper club at my friend Jaime’s last week and she made this amazing soup. It makes a huge batch so I halved the recipe to work with what I had on hand when recreating it. I know saffron is a pricey spice but it completely makes this soup sing! Each step adds layers of flavor; stick with the process and you’ll be blessed.

This recipe is such a blessing with some awesomely tasty ingredients including pepperonis, avocado and crushed pork rinds; stick with it! So full of flavor, I made it this past weekend and it was beyond good; I’ve already made another batch. 

This is definitely one of those dishes you can morph into whatever you want! Spaghetti squash is the main star in this frittata but it doesn't have to be. It can take on whatever leftover roasted veggies house your fridge.

So I polled a few friends last week and asked "What are two things you're currently doing to better manage the flow of your day?" Their responses were a gift. Each one was refreshing and great practices we can all take from and incorporate into our day.

I say wonder because it is so full of flavor and the texture is incredible! It's grain-free, dairy-free, egg-free, and coconut-free. I look forward to toasting it to the extreme (some say burning it) almost every morning!