Roasted Maple Butternut Squash with Kale & Mulberries

There is a restaurant here in town that makes this exact side dish! I love any type of roasted squash, but I was so shocked to find out that I actually enjoyed it with KALE…and mulberries! Have you ever had a mulberry before. Honestly…I didn’t know they existed! Lucky for me, and my weekly Amazon Prime binge sessions I found mulberries on line and got to making one of my favorite dishes at home!

This is a great Thanksgiving side dish or possibly a dish with a baked chicken and smashed potatoes! I only know that pairs well together because i’ve ordered that exact lunch from this restaurant 3 times this week…

I need help.

Roasted Maple Butternut Squash with Kale & Mulberries

Ingredients:

1 large butternut squash, peeled and cut into 1/2 inch cubes.

2 TB. olive oil

2 TB. pure maple syrup

2 TB. brown sugar or coconut sugar

sprinkle of sea salt

1 bag, or 5 ounces sun dried white mulberries

1 TB. butter

2 cups thinly chopped curly kale

2 TB. Pure maple syrup, different from what is being used above

Directions:

1. Preheat the oven to 400 degrees. Cover a large baking sheet with parchment paper. In a bowl, toss the butternut squash with the olive oil, maple syrup, sugar, and salt. Add the squash to the baking sheet and bake for 20-30 minutes, or until tender and. little brown.

2. While the squash is cooking, grab a medium skillet. Turn the heat to med/low and add the mulberries. Toss them and begin to toast them until their color begins to change to a deeper golden color. You will need to constantly stir them with a rubber spatula so they don’t burn. Once the pan starts to smoke a little and their color has deepened, add the mulberries to a plate and let them cool and harden. Be careful not to overcook.

3. In the same pan, add the butter. Let it melt and then add the kale. Toss the kale with a rubber spatula and let it cook down. You don't want to become completely wilted, so leave it with a little bite. I let it cook for about 2-4 minutes. Set it aside when done.

4. Once the squash is done, add your kale and mulberries to the pan. Drizzle with the extra maple syrup and maybe a sprinkle of sea salt to balance out the sweetness.

5. Serve hot!

6. Store in an airtight container up to 5 days in the fridge. Cool before refrigerating.

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The Best Chicken Salad Sandwich

My kids spill their drinks everyday.

Every. Single. Day.

On a day when it's almost bed time and the spill hasn't happened, I literally visualize the calm before the storm. A few weeks ago we went out to eat with the kids and ordered a large lemonade.

First mistake.

 Somehow the restaurant messed up and they brought us three. THREE large lemonades on a table with three kids.

Second mistake.

We let the kids all have sips.

Third Mistake.

Then...Each cup of lemonade was knocked at some point during the dinner and proceeded to spill  all over the floor, table, their clothes, my purse, my pride...

After the first spill we removed the remaining two lemonades to the other side of the table. My husband got up to go to the bathroom and some how his butt knocked the other cup off the table. The third happened when we were getting out of the booth and my 3 year old grabbed the large cup when I wasn't looking and dropped it everywhere.

You guys!! Who gave us children?!  

In my defense, I helped the waiters clean up each mess as I jokingly said we shouldn't be allowed outside and each time not one of them laughed...BECAUSE WHY WOULD THEY?

What does this have to do with chicken salad sandwiches you might ask?

Nothing.

It's just an easy dinner for a tired mom who is holding a mop and regretting throwing away the sippy cups.

“I love chicken salad sandwiches for dinner because it comes together SO easy and I don’t have to turn on my oven. It’s versatile and you could add what ever you have on hand, but the touch of fresh herbs and lemon juice take this meal over the top! Trust me, everyone will ask you for the recipe! I cannot take full credit for this recipe, because the amazing blog How To Feed a Loon came up with the original recipe. I adapted it a little to what I had on hand.”

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The Best Chicken Salad Sandwich

Ingredients:

1 rotisserie chicken, shredded

1 cup purple grapes halved

3 small or 2 large celery stalks chopped

3 scallions sliced

1 cup  candied pecans

1 cup mayo or plain greek yogurt, or half yogurt/half mayo for a lighter version 

1 1/2 TB. ground mustard

2 TB. finely chopped dill

1 TB. finely chopped Italian parsley 

Juice of 1 juicy lemon

1/2-3/4 tsp. salt

lots of fresh ground pepper ;)

Directions:

1. In a large bowl toss together the chicken, grapes, celery, scallions, and pecans together.

2. In a separate bowl, whisk together the mayo or yogurt. Add chopped herbs, lemon juice, salt, and pepper. 

3. Pour dressing over salad and mix to combine. 

4. Let set in the fridge for at least an hour if able. 

5. Serve and enjoy!

Original Recipe From How To Feed A Loon

Pressure Cooker Spaghetti Squash+ Spaghetti Squash Pesto Dish

I know everyone is getting so excited for Fall! I'm there with you friends, I promise. I walked into Hobby Lobby and almost maxed out a credit card just so I could decorate my house like Halloween at Disneyland. I want my house so badly to look like a Pinterest inspired Fall Board, but frankly it's more of a 'did someone ransack and rob this house?' vibe...

With Fall, comes squash. Mainly pumpkin if we are being honest. I'm definitely not the type of person who refuses to go there, but for today's recipe it's all about the Spaghetti Squash. I think this is a year round kind of veggie thank goodness because I just figured out THE BEST WAY to cook spaghetti squash!

Pressure Cooker Spaghetti Squash via The Diva Dish

If you have ever tried to roast spaghetti squash, it takes like an hour. I know this because I've been there done that multiple times. And honestly, every time I've made the squash, the spaghetti comes out a tad crunchy. So I've avoided making it for a while because my mom energy levels at this time in my life requires no longer than 20-30 minute recipes.

Thank goodness for my pressure cooker. I've fallen so hard in love with this thing! Just yesterday I made a bag of dry beans cooked and ready to go in 25 minutes. (No soaking!) I've also cooked sweet potatoes, frozen chicken, bean soups...etc. It's amazing!

Pressure Cooker Spaghetti Squash via The Diva Dish

So when my lunch time rolled around, and the kids leftover sandwiches weren't looking the best, I decided to treat myself to a yummy quick lunch! I cooked the squash while I got the kids lunch ready, and when they were done I was able to fix mine up and enjoy lunch all by myself...

That's right.

Alone.

No Kids.

Just me and Instagram/Facebook/Youtube and back again.

Pressure Cooker Spaghetti Squash via The Diva Dish

Pressure Cooker Spaghetti Squash + Pesto Spaghetti Squash Dish

It can take an hour to roast a spaghetti squash, but using a pressure cooker it can take 10-15 minutes in one pot!

Ingredients

• 1 spaghetti squash
• 2 cups water
• (For the Pesto Dish)
• 6 oz jar of pesto-Use as much as preferred
• 1 c. chopped sun dried tomatoes
• 2-4 oz. crumbled goat cheese
• 2-4 TB. roasted pumpkin seeds

Instructions

1. Add your water to your pressure cooker.
2. Cut the ends off the squash, and then cut it in half. Remove the seeds.
3. Add the squash by placing it on the metal stand, or just place it on the bottom of the pot.
4. Set the manual timer to 10 minutes.
5. Allow it to cook.
6. Once it is done, let out the steam and remove the squash. (Careful, it's hot!)
7. Using two forks, scrape the squash so the strings come about and add them to a bowl.
8. You can add salt, pepper, and a little butter and eat as is. OR....
9. You can make this pesto dish:
10. Strain the spaghetti in a strainer to drain some of the liquid.
11. Add your pesto, sun dried tomatoes, goat cheese, and seeds. Mix and eat immediately.
12. If you want to make this later, add toppings in right before serving.

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This is the exact pressure cooker I use, and I love it! Click the picture below to find it on Amazon! (Affiliate link)

Pressure Cooker Spaghetti Squash via The Diva Dish

Pressure Cooker Spaghetti Squash via The Diva Dish

What is your favorite fall recipe?!

And what other recipes would you like to see cooked in a pressure cooker?

Spring Citrus Kale Salad››

The other day as I was making a kale salad, my cousin looked at me and said, "Isn't it funny how now you are eating that, but back then it was a decoration on your steak plate!"

Years ago, the thought of eating kale would have been a laughing matter to me. If kale was in fact that veggie on the plate, I gladly scooted it over and face planted right into some creamy mashed potatoes.

(I think I might still do that?)

Luckily for me, my family have taken that spot and forcefully push their veggies to the side along with an exaggerated, "OMG THAT LOOKS LIKE POOP!" Husband, please don't say poop at the dinner table...

That's right, you heard me. My family doesn't love veggies. I know you probably assumed the first thing my kids ask for in the morning is a carrot, but no my friends. Wrong.

Spring Citrus Kale Salad from The Diva Dish

They ask for Lucky Charms...Every day. And every day I say No. Then they cry, tell me I'm a mean mom and how we aren't best friends. My husband is so dramatic.

ALL before 7 a.m.

So imagine my reaction when I placed this kale salad on their dinner plate the other night and everyone started gobbling it up. Excited? Shocked? Happy?

Spring Citrus Kale Salad from The Diva Dish

Is there a feeling that describes Booya? I could picture it so clearly...

Kale salads being requested every night. Kids screaming for veggies and hummus as a snack. Fighting for the last scoop of vegetables at dinner...

Spring Citrus Kale Salad from The Diva Dish

Spring Citrus Kale Salad from The Diva Dish

None of that happened and they still asked for marshmallows for breakfast this morning...

But they ate a kale salad for dinner last night, so I guess you could call that a win in my eyes.

Boo-ya.

Spring Citrus Kale Salad from The Diva Dish

Spring Citrus Salad

Family Friendly

Ingredients

• 1 head curly kale
• 1 c. strawberries
• 1 c. clementines cut in half
• 2-3 ounces of goat cheese
• 3 TB. slivered almonds
• Dressing:
• Zest of 1 large orange (1/4 c.)
• Juice of 1 large orange
• 2 TB. olive oil
• 1 TB. honey
• 1 garlic clove smashed or grated
• 1 TB. greek yogurt
• salt and pepper

Instructions

1. using a cutting board, remove the leaves from the stems of the kale.
2. Roll the leaves up and slice them. Place them in a bowl.
3. Make the dressing by whisking everything together in a small bowl. Pour it over the kale salad and toss to coat.
4. Next add strawberries, oranges, and almonds. Toss to coat.
5. Top with Goat cheese.
6. Allow to sit for a few minutes for the dressing to marinade.
7. Serve and enjoy!

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Salad adapted from HERE

Spring Citrus Kale Salad from The Diva Dish

I think the reason why this Kale salad was so family friendly were for the following reasons:

I used fruit in the salad, which is one of their favorite foods. The bright strawberries and clementines automatically drew them in.

The salad was frilly like a tutu. This really drew my husband in ;). Before I served it, I told my girls that the salad was frilly like a tutu and it got them excited. I know it sounds crazy, but when you have a 2 and 4 year old daughter, you will understand.

Spring Citrus Kale Salad from The Diva Dish

I'm hoping I can pull another fast one on them again for dinner this week, but we shall see. I think my husband is on to something.

Preschool Lunch Ideas

When my oldest started going to preschool, one of the things I was most excited about was packing her lunch. And maybe the break too.

Toddler School Lunch Ideas, The Diva Dish

I loved the idea of packing her food that she would be excited about and all the other kids would be...I don't want to say jealous, but I kind of want to say jealous.

Her first year of preschool when she initially started I remember going ALL out. Like cutting things in shapes, making themed lunches, and putting a lot of effort into her lunch.

But then my youngest at the time was becoming more needy, life became more busy, and I just became too tired.

Toddler School Lunch Ideas, The Diva Dish

(Sidenote: Isn't she the most beautiful think ever? We are in trouble.)

After that I had to have a realization with myself that her lunches didn't have to be fancy/time consuming (or PIN worthy), but they could still be quick, simple, healthy, and toddler approved.

Fast forward to now I'm a busy mom of two with one on the way, which technically makes me a lot slower. I have a hard working husband and bags under my eyes.

Most likely I haven't prepared anything the night before, and we are running late because a certain someone refuses to change out of the Elsa pajamas.

So lunch prep has to be quick.

Toddler School Lunch Ideas, The Diva Dish

Here is my lunch DISCLAIMER :) :

My oldest is SUPER picky, so I try to appeal to her taste/preferences when she has lunch at school because I'm not there to monitor how much/what she eats.

I try to add one new thing a week, just letting her slowly try different foods.

Her lunches don't always have vegetables. It all depends on what I have on hand, and if I don't pack a veggie she likes, then I will make sure to incorporate veggies later on that day. (Snack/dinner time.)

I pack sweets. Some are homemade, and some aren't. She LOVES chocolate/which chocolate chips, so that's usually her 'treat'.

Here are 12 lunches that I prepared at the start of this school year. Again, nothing fancy. Just simple/quick/healthy/toddler approved.

1- Grapes, Carrots + Dip, White Chocolate Chips, Nut mix, PB + J Sandwiches

Toddler School Lunch Ideas, The Diva Dish

2-Sunflower seeds, Hummus Sandwich, Grapes, Raspberries, Fig Bar, Blueberry Greek Yogurt

Toddler School Lunch Ideas, The Diva Dish

3- Turkey, Mozzarella Cheese, Baby Tomatoes, Crackers, Berries, White Chocolate Chips

Toddler School Lunch Ideas, The Diva Dish

4- Grapes, PB+Honey+Banana+Cinnamon Sandwich, Shredded Mozz. Cheese, Carrots + Dip

Toddler School Lunch Ideas, The Diva Dish

5- Dehydrated Snap Peas, Shredded Chicken, Salad w/ tomatoes and croutons, Blueberries, White Chocolate Chips. (My daughter LOVES salad!)

Toddler School Lunch Ideas, The Diva Dish

6-Apples, Blueberries, Sun Chips, Bagel w/ PB +Honey+ Cream Cheese + Cinnamon, Tomato slices, White Chocolate Chips

Toddler School Lunch Ideas, The Diva Dish

7- (Halloween Theme), Peanut Butter Spider Crackers, Tortilla chips, Bat cheese, Blueberries, Candy Corn, White Chocolate Chips, Carrots + Dip. (I wanted to use guacamole but my avocados were bad when I opened them!)

Toddler School Lunch Ideas, The Diva Dish

8- Cute Oranges, Homemade Biscuit Turkey + Cheese Sandwich, Carrots, Dehydrated Snap Peas, Craisins, Sugar Cookie

Toddler School Lunch Ideas, The Diva Dish

9- Dehydrated Snap Peas, Hazelnut Butter, White Chocolate Chips, Cutie Oranges, Turkey

Toddler School Lunch Ideas, The Diva Dish

10- Blueberries, Plain Greek Yogurt + Honey, Chocolate Chips, Dehydrated Snap Peas, Pretzel Sticks, Cucumbers +Dip

Toddler School Lunch Ideas, The Diva Dish

11- Blueberries, Shredded Chicken, Chocolate Chips, Ants on A Log, Pretzels

Toddler School Lunch Ideas, The Diva Dish

12- Berries, Chocolate Chip Cookie, Cream Cheese + Crackers, Applesauce

Toddler School Lunch Ideas, The Diva Dish

Like I said, nothing fancy :)!

What do you pack your kids for lunch? This coming fall I'll be making two lunches, I'll definitely have to post more of those experiences because my girls have WAY different food preferences :)!

Simple Top Ramen

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Today I held a (rather large) clump of thin dirty blond hair in my hand.

One child screaming with her hands on her head, and the other child grinning from ear to ear, doing some sort of twirl victory dance.

As I bent down to scold said dancing child, her little two year old mouth looked at me and said, "Yeave me ayone!"

What?!

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Then my 4 year old removed her hands from her poor scalp that was probably burning, and screamed, "MY SECOND NAME IS ELSA, QUEEN OF THE QUEEN!"...Followed by a twirl of her gown and loud stomps down the hallway.

"YEAVE ME AYONE."

"NO! MY NAME IS ELSA"

"GO AYAY!"

"YOU CAN'T TELL ELSA WHAT TO DO!"

"AYAYALDLF LSKDJFY!!!!"

Push, Shove, Twirl, Stomp, and Victory Dance...In that order.

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I couldn't figure out whether to talk to Elsa or Gia, and quite frankly I was worried the two year old will pull my hair. So I did what any desperate mom would do...

I drank.

Ice water. It calms me guys. Then I said a prayer.

For sanity, for comfort, and for strength.

And then in that moment, both my girls came and sat on my lap and as clear as day I heard, "They love you so much."

Did they stop fighting after that? No. I swear my oldest was running around saying "Son of a Fish!"

Did I feel like a complete failure? No. Despite the chaos and drama, I felt loved,  I knew they felt loved and loved each other as well.

I also knew that someone had taught my daughter to say, "Son of a fish!"...

Next step:

Comfort Food.

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Top Ramen

(Serving size 8 cups)

I will be completely honest and say as a child I LOVED opening a package of top ramen, sprinkling the 'seasoning' packet on top of the dried pasta, and eating as is. I can still taste it! This is a spin off of that ever so popular childhood favorite. This is a vegetarian version, but you can definitely add in your favorite ingredients. Switch up the broths, sautee some diced veggies with the onions, etc.

Ingredients

• 2 TB. sesame oil, or olive oil

• 1/4 c. minced onion

• 3 cloves garlic minced

• 2 tsp. freshly grated ginger

• (Opt: Minced carrots)

• 8 cups vegetable broth

• 2 cups water

• 12 oz. Chinese Noodles

• 4 tsp. ground celery seed

• 4-5 TB. fresh chopped chives

• salt/pepper

• optional: red pepper flakes, soy sauce, hot sauce, etc.)

Instructions

1. In a large saucepan, add oil and heat up. Then add minced onion, garlic, and ginger. (If you add other raw veggies add in here as well.)

2. Continually toss and cook for 3-5 minutes on medium heat.

3. Next add in broth and water.

4. Stir and add in chinese noodles.

5. Sprinkle in spices and let cook for a few minutes until the noodles are soft.

6. Add in your additional seasonings and toppings. Serve hot!

Directions:

1. Turn the instant pot on SAUTE. Add 1-2 TB. olive oil, the onions, garlic, ginger, and minced carrots. Saute until the the onions are translucent, about 2-3 minutes.

2. Add the rest of the ingredients into the Instant pot and set to MANUAL. Cook for 2 minutes. Release steam when done.

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I enjoyed this comfort food all by myself...Imagine that. One child asleep, and the other staring/glaring at me from time out.

You can thank that son of a fish.

Pesto Zucchini Pasta

Say What?!? A Post!!!

zucchini pasta-eleven

That's right! I'm sure there are pigs flying somewhere right?

Well today's post is featured on Venus Williams Eleven By Venus Blog!

Zucchini Pest Pasta! I am LOVING myjulienne peeler! I have so many ideas in my head on how I can play around with it!

To check out the recipe, GO HERE!

ALSO...

We are back home as of yesterday, and we aren't leaving town for another week and a half so I have PLENTY of time to share things with you! Be looking out for new recipes and etc.!

Thanks again for all of your support! Much love!!

Kids Macaroni & Cheese

Since the beginning, I've always been a 'food based blog'. I started out as cupcakes, next was just desserts, and then I went healthy. All.Over.The.Place. Right?

I love blogging about food and healthy meal ideas, but recently I've been thinking of ideas of how I want to do more than just blog about food. Obviously food is a huge part of living a healthy lifestyle, but I also believe so many other aspects go into health, and happiness. I want to stretch this blog a little more and focus on the idea of 'health & happiness' as a whole...and not just food.

(Did I repeat myself?)

I haven't fully decided what that means, but I am hoping that over the summer The Diva Dish will be able to find it's voice. Whether that means more of this or that I don't know...But food will always be a big part of this, so don't worry. :)

How many times can I say the word food in this post?

Kids Mac n' Cheese! Secret ingredient is CARROT puree to up the nutrients for your kiddos! Recipe from The Diva Dish!

A small part of that change will be sharing more of a reality as to what my kids really do eat. Pretty recipes and "true stories" can only convince you guys so much right?! I mean...Do my kids REALLY eat healthy? Have they ever even had boxed Mac n Cheese?!

Yes and Yes.

Kids Mac n' Cheese! Secret ingredient is CARROT puree to up the nutrients for your kiddos! Recipe from The Diva Dish!

Sometimes I get worried to post a recipe that has cheese or a high amount of calories because it may not be considered "completely healthy" and then the world will think I'm a FRAUD!! But here right now, I will tell you my kids eat cheese. And some of their meals are probably high in calories...

One important thing I've learned with my kids is that they are growing and their body needs food and it's nutrients to grow. Their body doesn't need fat free, calorie-less foods. They need the fats, proteins, carbs, etc. to help their brains and bones!

Kids Mac n' Cheese! Secret ingredient is CARROT puree to up the nutrients for your kiddos! Recipe from The Diva Dish!

Mac N'Cheese is always a kid favorite, and I'm not going to lie, making it from a box can save a lot of time. But on the days where I have a little more time, I love to make homemade mac! It last us for the next couple of lunches, which is one of the things I love about it!

Switching up the pasta shapes is always fun for kids, but I love adding in orange-colored pureed veggies to really up the nutrients! This dish has carrot puree, which brings out a subtle sweetness to it! And, carrots are orange, fake cheese is kind of orange...soooo....

Win Win!

Kids Mac n' Cheese! Secret ingredient is CARROT puree to up the nutrients for your kiddos! Recipe from The Diva Dish!

Kids Macaroni & Cheese

Ingredients

• salt
• 2 medium carrots, diced
• 12 ounces pasta of choice
• 1 TB. butter or coconut oil
• 1 1/2 TB. flour (can use whole wheat, spelt, all purpose, etc.)
• 1 tsp. ground mustard powder
• 1 12 ounce can evaporated milk (or other milk of choice)
• 2 c. sharp cheddar cheese
• 1/2 c. mozzarella cheese, shredded
• For the Topping (optional)
• 1 TB. coconut oil
• 1/2 tsp. paprika
• 1/2 tsp. tumeric
• 1/4 c. bread crumbs (fresh)

Instructions

1. Bring a large pot of salted water to boil. Cook the carrots until tender.
2. While the carrots are cooking you can make your topping.
3. Melt the oil in a pan, then add the rest of the ingredients for the topping. Whisk together for a minute or so then remove from heat and set aside.
4. Remove the carrots when they are done with a slotted spoon and transfer to a blender.
5. Add the pasta to that same pot/water. Cook pasta until tender. Reserve 1 1/4 cup of pasta water, then drain the pasta. Add the water to the carrots in the blender.
6. Puree the carrots until smooth.
7. In a sauce pan melt your butter/oil on medium heat. Whisk in the flour and mustard powder and continue to whisk for 1 minute.
8. Then whisk in the evaporated milk and carrot puree until smooth.
9. Simmer the mixture until it has slightly thickened.
10. Remove from heat and stir in the cheese until it has melted. Fold in the pasta!
11. Serve into individual bowls and top with crunchy topping!

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Kids Mac n' Cheese! Secret ingredient is CARROT puree to up the nutrients for your kiddos! Recipe from The Diva Dish!

As for us parents, don't be ashamed to eat a little mac n' cheese! Serve this along side fresh veggies and a large salad and you are great!

Kids Mac n' Cheese! Secret ingredient is CARROT puree to up the nutrients for your kiddos! Recipe from The Diva Dish!

For the record, Carrots > Fake Cheese.

What would you like to see more of on The Diva Dish?! I Would LOVE your input!!

Mexican Style Salad Naan Pizza

Often times I try and make dinners that can please the whole family, and everyone will enjoy. That's in a perfect world though...In reality, my husband wants Del Taco, one daughter is screaming for a popsicle, and the other is eating crumbs off the kitchen floor...And I just want to make peanut butter and honey sandwiches for everyone and tell them to suck it up. (And then I'll go out and have myself a nice dinner.)

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Nothing's worse than making this huge dinner to have one person try it, and the rest of the family dabble at it. So glad I spent 45 minutes making dinner for everyone to not eat it.

AM I RIGHT MOMS?!?!

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I've learned that effort is good when making dinner, but going all out crazy just isn't worth it. No matter how many sauces, dips, spreads, spices, and methods I used making that dinner, there is a chance that 50% will eat only a few bites. And then I feel bummed because all the work I put into dinner, so I finish off everyones plate to make up for it.

It's not pretty.

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So when it comes to dinner, I try and think simple. I remember that I have two kids under 3, and a husband that has the flavor palate of a 15 year old. I also usually try to stick with dishes that can easily be adapted for my kiddos. That means that I can take different parts of that dish and serve them separately to my one year old. For example, this pizza.

I made it so I can serve her the chicken separately, along with the corn, and I can make a quesadilla out of the rest of the ingredients.

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The sauce is so easy that it took 2 minutes to make, just the way I like it! It's vibrant and green due to the cilantro and avocado, which goes perfectly for a mexican style pizza! I also added this in my girls quesadillas!

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Let's not forget about the "crust" in this pizza. It's garlic naan bread, which just took a few hours off my dinner prep. On days where I don't have the will or time to make homemade dough, naan bread is the perfect sub. It's fluffy and flavorful, and when you broil it in the oven it has a nice little crunch just like pizza dough would!

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Then there is my husband and I who have completely two different food preferences. So for my pizza, I opted for no cheese to keep it a little lighter.

But for my husbands pizza, I added a little bit more chicken, lots or cheese, and a few dashes of hot sauce!

After the pizzas are baked, I drizzled cold plain greek yogurt on top, which brings it all together!

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Mexican Salad Naan Pizza

Ingredients

• For the Pizza
• Garlic Naan Bread
• Avocado Cilantro Sauce(Recipe to follow)
• romain lettuce
• Cooked chicken
• corn
• tomatoes
• peppers
• cheese
• plain greek yogurt
• hot sauce
• (For the Avocado Cilantro Sauce)
• 2 small avocados
• 2 small limes (juice)
• 1 small bunch cilantro
• 1/4 c. chopped white onion
• 1-2 gloves garlic chopped
• 1/2 tsp. cumin
• salt/pepper

Instructions

1. Make the dressing by combining all of the ingredients into a blender, and blending until creamy. Adjust salt/pepper to preferred taste.
2. To make the pizza, get the naan bread. Spread the sauce on top of the bread.
3. Then top with chopped romain, corn, diced tomatoes, diced peppers, cooked chicken, and if desired, cheese.
4. Turn the oven on HI broil, and cook pizza for about 5 or so minutes, until the naan bread is a little crisp and the cheese is melted.
5. Drizzle with greek yogurt.
6. Enjoy!

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My husband said this was his favorite dish from me. But he totally says that all the time because I'm such an amazing cook so...

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This is what the girls dinner looked like. It wasn't as colorful, but they enjoyed it! Their quesadillas had cheese and the avocado sauce.

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Don't worry, tomorrow night I WILL serve peanut butter and honey sandwiches.

Pumpkin Spice Roasted Almonds // Pumpkin Spice Roasted Almond Butter

"It's beginning to look like fall in blog land!" (Sung to the tune of "It's beginning to look a lot like Christmas..." if It wasn't obvi...)

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I've brought out my boots, unpacked my leggings, and took the kids apple pickin'! I'm doing my best to scream, "Oh Faaaalllll! I'm READY!!" But unfortunately if I put on boots & leggings, I'd probably pass out from heat exhaustion since it basically feels like the middle of July still...

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I'm ready to sip on hot cocoa & apple cider, while I cover up my whole body with an oversized coat and frilly scarf. I'm also ready to put on sweat pants. Oversized and extra comfy with long fluffy socks.

I'm ready to be unattractive.

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So if the weather isn't going to act it's month, then I'll just do my best to bring other aspects of Fall to our life.

Like food. Pumpkin everything. Apples galore. And the smell of cinnamon...

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And maybe, just maybe...If I do just that, I will FINALLY get to put on my sweat pants...

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Pumpkin Spice Almonds // Pumpkin Spice Almond Butter

Prep time:

5 mins

Cook time:

20 mins

Total time:

25 mins

The smell that fills your home while toasting these almonds is everything fall! Eat the almonds one by one, or puree them for a great spread on whatever your heart desires! (That includes your finger!)

Ingredients

• (For the Almonds)
• 2 cups raw almonds
• 1 TB. pumpkin spice
• 3 TB. honey
• 1TB. coconut sugar (opt. or add more honey)
• (For the Almond Butter)
• 2 cups Pumpkin Spice Almonds (recipe below)
• 1 tsp. honey
• 1/4 tsp. pumpkin spice
• 1/2 tsp. molasses
• 1 TB. melted coconut oil (opt.)

Instructions

1. (To Make the Almonds)
2. Preheat oven to 400 degrees
3. Prepare a baking sheet with parchment paper and spray with cooking spray.
4. Place almonds on tray, toss a little, and cook for 10 minutes.
5. Remove from oven and sprinkle spice, then toss to coat.
6. Next add honey & sugar and toss to coat.
7. Return back to the oven and cook for an additional 5-7 minutes.
8. Remove from oven and place almonds on a covered plate. Let cool, then eat!
9. (To Make the Almond Butter)
10. Add almonds to a food processor and process until creamy. (This will take a few minutes. Just let it run completely until its creamy. You can scrape down the sides if you need to.)
11. Once almond butter is creamy, then add honey, spice, and molasses. It's important to do this step AFTER the almond butter is creamy because it will ruin the almond butter if you do it before it becomes creamy.
12. Blend until combined and creamy.
13. If it the almond butter becomes thick after adding the other ingredients, add coconut oil and blend.
14. Keep in air tight container in cool place.

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This is the perfect spread for those fresh picked apples that I know many of you will go pick! But of coarse my favorite way to eat homemade almond butter is with my hand a spoon. :)

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Happy Fall Everyone! Bring on the oversized sweat pants!

Stove Top Potato & Kale Dish

Ok...I know potatoes aren't necessarily the type of food that makes you excited and eager to make ASAP...But i'm on a mission in my household, and in a few weeks I'll disclose all the details of what I've been working on. But to get you somewhat excited, you should know that it's all about healthy grocery shopping each week on a LOW budget. It's about stretching food, using the ingredients you have on hand, and not over spending each week at the grocery store!

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Normally during the week I visit the grocery store 2-3 times. Eeeeeee!! Partly because my girls eat a flat of berries a day, and partly because I'm a food blogger. Sadly, I buy A LOT of food to go along with my long lists of ideas that I have planned for this 3rd child of mine (the blog), but I usually don't get to most of them.

HENCE I buy more than I need which equals...I spend more.

It's really a simple fix, but I've never been a simple person. Ever. Ask my husband. And my parents. I'm fantastic.

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Near the end of the week I start to notice that the few things I have left in my kitchen are no where near what I want to eat, so at that point I head to the grocery store and buy what we would rather have...

But I'm changing.

So what happens when I open my fridge and see some rotting potatoes, a handful of kale, and a lemon?  As my good friend Tim Gunn once said..."Make it work."

So I saved the lemon for the baby, and made a potato dish that was flavorful, comforting, and surprisingly didn't taste anything like 'the end of the week.'

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*I love this dish because it contains a great variety of vegetables, which is always a plus! Feel free to jazz these up as a breakfast side dish, or top them like you would a baked potato!*

Stove Top Potato & Kale Dish

Ingredients

• 3 TB. coconut oil

• 2 TB. chopped garlic

• 1/2 sweet onion, diced

• 2 large carrots, shredded

• 1 green bell pepper diced

• 4-5 golden potatoes, peeled and diced

• 1 bunch curly kale, stems removed, leaves chopped

• opt: a little veggie broth to add while the potatoes are cooking, about 1/4 cup

• salt and pepper to taste

• preferred seasonings (We like a sprinkle of paprika, garlic, hot sauce, and cumin)

Instructions

1. Heat your coconut oil in a pan on low/medium heat.

2. Cook your onions and garlic until onions become translucent, about 3-5 minutes.

3. Next add in your carrots and bell pepper. Toss and cook for 2-3 minutes.

4. Add in your potatoes, toss, and cover the pan with foil. Add a little broth if you want the potatoes softer more than crispy. Cook for 15-20 minutes, stirring occasionally.

5. Once the potatoes are cooked to your liking, add your seasonings to taste.

6. Fold in the kale, cook for a minutes to warm kale.

7. Serve immediately and enjoy!

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These would be perfect with tons of toppings as if you were loading a baked potato, such as:

Eggs, cheese, greek yogurt, salsa, beans, hot sauce, etc...

But out of the above toppings, only one thing was in my fridge...Salsa. :)

Pink Guava Smoothie and Pre School Lunch // First Day of School Meal Ideas

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I now have had a glimpse of what it's like mornings before the kiddos run off to school...

Let's not mention the fact that I didn't shower, I was still gross from my workout, and sweet pea had a rats nest in her hair. And let's forget about the 10 minute melt down that occurred when a certain someone realized her princess high heels could not be worn to school. I just love mornings.

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Which is why I've realized mornings for our little fam bam have to kind of be fun, because otherwise we will focus too much on the lack of sleep and "MOM WHERE IS MY LIPGLOSS!" And trust me, trying to find a tiny pink lipgloss container at 630 in the morning is...horrible.

So usually starting off the morning with our favorite color is a step in the right direction. Followed by a matching pink straw and all feels right in the world...

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Printable Recipe Here: Strawberry Guava Smoothie

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And nothing makes eating lunch at Pre School more exciting than having a pink lunch box!

Pretzels // Chocolate Banana Zucchini Muffins // Grapes //Almond Butter Princess Crown Sandwich

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Our first morning before school was full of excitement and a little bit of tears, from both sides. But I'm excited for this next chapter in life and can't wait for all the fun things that come with it!

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Except for the whole liking boys thing...For some reason I feel like that's going to happen sooner than later...

Summer Salmon Salad w/ Honey Dijon Dressing

Can we talk about something for a moment?

I'm not a fan of fish. I like to look at most of them when they are alive, and in high school I DID want to work at Sea World, but seriously...chills.

I will never understand how my husband can order fried calamari. It comes to the table with it's body shape still in one piece, legs and all!! Like, hello little octopus, let me dip you in nasty marinara and chew your tentacles right up. Oh how incredibly delicious, don't you just love tentacles!!??

Don't ever do that again husband...never. Nothing good will ever come your way following a dinner like that.

But alas, I've given salmon a few chances, and although I admit it's still hard for me to swallow at times, the more I dress it up the more I can handle it.

Unless the butcher gives you the salmon that has the black shiny scaley skin still attached, basically reminding me that it's a fish.

Don't ever do that again butcher. Never.

Summer Salmon

Summer Salmon Salad with Honey Dijon Dressing

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Printable Recipe Here: Summer Salmon Salad w: Honey Dijon Dressing

Honey Dijon Dressing

Honestly, I ate the whole salad. The dressing soaked right into the cooked salmon, taking any sort of 'fish taste' away that it contained! My husband also ate the WHOLE dinner, which is like, "Can I get a hallelujah?!"  He is NOT a fan of salad, or greens, or anything that wasn't made from a red headed clown wearing too much lipstick. But I figure he's ordered more than my liking of fried octopus, so he can eat a salad or two. And PLUS...He ended up loving it.

But this doesn't mean I will like fried calamari if I were to try it ok...

Summer Salmon Salad with Honey Dijon Dressing

Summer Salmon Salad with Honey Dijon Dressing

I don't do tentacles. Ever.

Tomato Basil Quiche w/ Whole Wheat Pastry Crust

"Mom, where are my glass slippers?!"

"I don't want to wear this dress I want my pink tutu! Where is my princess dress?!!"

"I need your pink lipstick mom!"

"Don't kiss me mom, you will ruin my lipstick!"

"I want my hair like this mom, like Sleeping Beauty. Long and beautiful."

"Mom can you do my makeup? I don't want to wear blush, I just want you to put some on my eyebrows..."

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" Mom, I just only want to have chocolate milk. That would make Jesus very happy if I drank chocolate milk."

"I like this egg pie mom, it's making my belly very full!"

"Mom since I ate my dinner can you put pink lipstick on me, I want to look like a princess."

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Printable for Tomato Basil Quiche

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If only she knew that no amount of pink lipstick or eyebrow makeup would ever make her more of the beautiful princess she already is!

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Easy Simple Salmon

For as long as I can remember, I've never been a fan of eating fish.

Between the smell, the scales, and it's oogly eyes....no way. Not happening.

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I remember growing up my mom would make it occasionally, and each time I would SWEAR that the whole house smelled like a fishy ocean...I'd then proceed to whine and complain, while throwing myself on the couch in agony...Poor little me.

Nothing really changed until I went on a 6 week study abroad program through Central America, and a lot of times we had to eat the food we were given. I remember one night we ate at a little restaurant in Guatemala and our whole class was being served Salmon.

Obviously I wasn't thrilled that I had to eat it, but when my plate arrived I was pretty shocked.

My salmon was drenched in some sort of sauce that looked like gravy, and then there was a handful of fresh lemons on my plate. I proceeded to squeeze juice on the Salmon and take a bite...

I died.

I don't know exactly what that sauce was made of, but I have an idea it rhymes with nutter. All I can say is that it tasted like Christmas morning and Paula Deen was in the kitchen melting butter.

Some day I'll recreate that salmon...As soon as I figure out how to make a pound of butter healthier...

For now though I've learned to stomach salmon, just as long as it falls under certain guidlines.

It HAS to be fresh. The fresher it is, the less fishy it taste. It also has to have a little flavor. I know some people can eat it with just a squeeze of lemon, but like I said before...Not happenin'.

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Ingredients:

Filet of Salmon

melted coconut oil

salt

pepper

lemons

Directions:

1. Preheat oven to 350 degrees. Line a baking dish with foil, and place salmon fillets on the dish. Coat salmon with melted coconut oil, just until fully coated. (Not too much oil.) Then liberally salt and pepper salmon. (Can do both sides if the other side isn't skin, otherwise you don't have to coat skin. Also, have salmon be skin side down.)

2. Bake for 10-20 minutes, or until salmon is light pink and flakes easily with a fork. Squeeze a little fresh lemon juice over the top and serve.

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We ate it over caramelized brussel sprouts and brown rice!

Of coarse Boo didn't touch the sprouts, but she did eat the Salmon.

I told her it was pink chicken...

Best mom advice like ever.. :)

Oh, and I never shared our Halloween costumes that we had this year! If you can guess what I am, I would be So surprised!

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I am not a hooker...

My husband was that one guy...from LMFAO...

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And no I'm not a clown hooker...wrong again. I'll give you a clue:

Kay-dollar sign-Ha.

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Boo was an owl, and she was sooo excited to flap her little wings! Except, I don't think she is going to be excited about this picture come 15 years...Her dad=wanna be gangsta=wanna be cool=totally not.

And Sweet Pea was a freaked out Pumpkin...

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Ok now onto the month of November, which came out of no where!!

Who is ready for Christmas?

Homemade Pumpkin Puree + Video Tutorial

So here's the deal.

Pumpkin season is like a food bloggers Christmas...Am I right?

We load up on canned pumpkin, bake muffins, pies, cookies, pasta dishes etc.

We freakin' love it.

Then the other day at Costco when I was considering buying the 90 oz. of canned pumpkin puree they were selling, I realized that the pumpkin in the can obviously wasn't fresh. And who knows how long it had been sitting in those cans.

More importantly I was planning on loading up on the puree for baby food in the future, but then I realized that was definitely not ok...

Canned pumpkin puree is great ... But fresh pumpkin puree that's in season...

It's phenomenal. I mean, it's practically a different color than the canned puree. That right there should say something.

So for those of you interested in how to make your own puree, whether your going to cook with it or feed it to your baby, here is a simple how to.

And if the pictures aren't enough, I put together an incredibly embarrassing video tutorial for you to see.

Merry Christmas.

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First your going to start with a small pumpkin. I believe they are called sugar pumpkins, but I really don't know. Neither did the guy  working in the produce section...So it's all good.

Just make sure they aren't the large jack-o-lantern pumpkins.

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After you have washed the pumpkins, cut the stems off the pumpkins.

My knife is about as sharp as a butter knife, so this counted as an arm workout for me.

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Then cut the pumpkins in half.

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Next your going to scoop out the seeds, or as Baby Boo calls it, the yucky stuff...

Save the seeds people...save the seeds.

Roast them, and then coat them in chocolate. Then buy me a diamond ring because after that you will love me forever.

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Next preheat your oven to 350 degrees. Place the pumpkins face down, or face up, on a baking sheet and bake in the oven for about 45 min to an hour...or until the pumpkins are soft and you can poke them with a fork.

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They will brown and the skins will shrivel a little when they are done!

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Using a spoon or your hands, peel off the skins.

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Discard the skins and add the rest of the pumpkin into a blender or food processor and process until creamy.

Note #1: Some pumpkins are more dry then others. Don't worry, this is perfectly normal. Just add a few TB of water until you reach the desired consistency!

Note #2: Some pumpkins are more mushy than others and when blended into a puree it might seem TOO watery. Don't worry, this is normal too! :) Just strain puree through a cheesecloth!

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Store in the fridge for about a week, or store in the freezer for 6 to 8 months!! Just add about 1 c. of the puree to a plastic bag and flatten it out and lay it flat in the freezer!

Perfect for baby food!

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Check out the wacky video to go along with it:

And don't you worry my little pumpkins, I've got pumpkin recipes coming up to go along with this puree!

But in case you can't wait, here is a favorite one from last year!

Pumpkin Hot Chocolate

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Be back soon for more pumpkin madness!

Black Bean Quinoa Cilantro Salad

Before Sweet Pea came along and Boo was really young, her and I would spend our days reading and learning about things that little minds need and love to learn about.

I taught her the colors, she learned her numbers, and she sang the ABC's 845 times a day.

She was an extremely fast learner and would pick up on practically any song, dance, letter, and/or number that we would teach her. I have to admit that she made me one proud mama, and I loved having her perform and repeat the things she learned to others.

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Recently though, Boo's ability to 'pick up and learn things' at an extremely fast rate has somewhat made me wonder if we are destined for trouble in the future. And more often than not, I would much rather she not repeat the things she's learned..from whatever sources they have come from.

If your wondering what types of things Boo has been saying or doing, I can give you a brief synopsis...

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I also must add that I've been told to knock it off several times a day...

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I'm at a loss for words...

And on days when I ask Baby Boo what she wants for lunch and her response is simply, "Nobody Cares..."

Well then I make what I want and don't consider whether or not she's going to like it.

How Rude.

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Black Bean Quinoa Cilantro Salad

Makes 5 cups

Ingredients:

2 c. veggie broth

1/2 c. dry quinoa

1 c. cooked corn

1 can black beans drained and rinsed

1 red bell pepper diced

1 large tomato diced

2 avocados diced

(For the dressing)

1/4 c. onion

2 garlic cloves

1 tomatillo

1 bunch cilantro

juice of 1 lemon

1 tsp. dijon mustard

1 tsp. agave

1 TB. olive oil

1/2 tsp. cumin

1/4 tsp. salt/dash of pepper

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Directions:

1. In a pot add veggie broth and quinoa. Bring to a boil, then reduce to simmer and cook quinoa until fully cooked for about 20 minutes. For better directions on how to cook quinoa, click HERE.

2. While the quinoa is cooking, make the dressing. Process dressing ingredients in a blender or food processor until combined, like so:

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3. Once the quinoa is done and cooled down, add it to a large bowl. Add the rest of the ingredients and fold in the dressing. Top with crushed tortilla chips! :) Or use tortilla chips to scoop it out! :)

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I was completely confused as to where Boo was learning these not so nice phrases until I sat down with a big bowl of this for lunch and turned on my recorded episode of Housewives.

One of the ladies shouted, "What the He!!", and Boo quickly responded...

Ya. You get the picture.

Little Chickpea Food Wednesday: Strawberry Basil Chickpea Salad Sandwiches

Today I have not sat.

Not on the couch, nor the floor, or the rocking chair, and definitely not in my bed.

(And if you are wondering if I've gone to the bathroom, that's I think a no...)

I ate my meals standing up while I did the dishes, swept the floor, and fed a baby.

And I'm pretty sure the above sentences are run-on sentences.

Even my grammar doesn't know when to slow down.

One thing I have noticed since Sweet Pea was born is that there is more things to accomplish than ever, and I don't have enough hours in the day to do it. There is always a mess to clean, a dish to put away, and a mouth to feed.

But one thing I'm realizing is come 8:00 at night when the littles are sleeping, and my house is still not as clean as I want it to be....

Is that I've spent more time washing dishes, than reading books to Boo.

I've put toys away again and again, instead of using them to play and interact with Sweet Pea.

I suck.

Ok, that's pretty harsh...But that's how I've been feeling.

Sometimes I feel like I need to do it all. When in reality, I don't...

All I really need to do is be with my kids.

They don't care if the toys are everywhere, in fact they would probably prefer they were.

They aren't upset if there are dishes in the dishwasher, they just want me to sit and play tea party/picnic with them.

And come dinner, they don't want me to hand them the I-Pad so they can be entertained while I cook...

They want to sit on the counter and help, taste each food item, and laugh with Mama.

And in that moment, your child has not only made you proud by trying celery and cashews, but you've done something with dinner time that is very special.

Food is meant to bring people together, and cooking with your kids does exactly that!

Strawberry Basil Chickpea (or Chicken) Salad

Ingredients:

2 cans chickpeas, drained and rinsed OR 2 c. shredded cooked chicken OR 1 can chickpeas and 1 c. shredded cooked chicken

1 c. diced strawberries

1/2 c. grapes diced

1/3 c. diced cashews

1-2 stalks celery diced

1/4 c. finely chopped basil

salt and pepper

Dressing:

2-3 strawberries

2 TB. plain hummus

1 TB. balsamic

1 TB. maple syrup

2 TB. mayonnaise (We make homemade) , veganaise, or greek yogurt

Directions:

1. If using chickpeas, pour them into a bowl and mash up with fork. Toss in the rest of the ingredients.

2. To make the dressing, mash the strawberries with a fork. (I used my hands to mash it really well too.) Whisk in the rest of the ingredients and fold into salad. Sprinkle with salt and pepper to taste.

3. Serve in a sandwich, on top of a salad, etc..

To me...

A delicious dinner, a happy family, and a messy house is the BEST way to end any day!

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This has been part of a series of post called Little Chickpea Food Wednesday!

Check out other Little Chickpea Food Post:

Banana Pudding

Deconstructed Omelette 

Little Chickpea Food Wednesday: Snack Time- Banana Pudding

Guess who is getting their very first hair cut today?

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That's right!

I am happy to announce that she will no longer look like a homeless kid whose been running the streets begging for someone to buy her a donut.

Nor will she be confused with the child from the jungle book who hangs out with wild animals and walks barefoot in the dirt.

She will finally be able to see where she is going, and stop running into walls, tables, and chairs.

And more importantly I, her mother, will have to stop holding onto the fact that she's no longer a baby and big headbands and bows can't hide her baby rats nest hair forever...

Oddly enough I am actually excited for her newly styled hair...However, I am dreading the process.

Let's just say one press of the wrong button and she will go all Diva on you screaming obscenities such as, " You're bein' naughty, Go on timeout!" All the while pointing her cute little finger at you with a smirk on her face.

100% sass I tell ya...

Which is why in honor of Little Chickpea Food Wednesday:

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I've decided to share a sweet treat/snack idea that can come in handy when your child needs some encouragement...

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Or bribery...However you want to put it.

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Banana Pudding

Makes 2 cups

Ingredients:

1 avocado-cold (set in fridge an hour or so before)

1 1/2 bananas-cold (set in fridge an hour or so before)

4 TB plain greek yogurt or 4 TB coconut fat from can

2 TB liquid sweetener of choice

1-2 TB non dairy milk

1 tsp vanilla

Directions:

1. Blend everything in a blender until creamy. 

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If you hear on the news of a young mom who was sent to timeout for eternity well then you can probably assume things didn't go as planned.

And if that happens, you can also assume that the little child running down the street in nothing but a diaper, fake plastic heels, and a huge knot in the back of their hair is none other than...

Boo.

**If you like the idea of avocado pudding, check out the Chocolate Version HERE**

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Cilantro Avocado Pasta Salad

A few weeks back, Hodgson Mill contacted me about a recipe contest they were having and asked if I would be interested in participating. I haven't really ever done a recipe contest, so I jumped on the opportunity excited about trying something new.

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I was so excited when a big box arrived at my doorstep full of a variety of pastas, ranging from Bow Tie to Angel Hair.

What I really love about their pastas was that there wasn't a bunch of added nonsense ingredients, it was all simple and natural!

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Another great thing is that the pasta cooks BEAUTIFULLY! I've noticed with many whole wheat pastas that the texture can be somewhat hard and chewy, but this wasn't at all. A great substitute for a non-wheat pasta without sacrificing the taste.

So when decided what to make with the pasta, I thought about one of the most popular recipes on the blog. Many of you may recognize this Lemon Quinoa Cilantro Chickpea Salad:

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It's such a summery dish full of flavor! Not to mention it has veggies, healthy fats, grains, and protein. What's more to love?! So I decided to take the inspiration from that dish, and transfer it into a pasta salad. Perfect for summer and for BBQ's!

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Lemon Cilantro Avocado Pasta Salad

Adapted from: Lemon Quinoa Avocado Salad

Makes: 5-6 cups

Ingredients:

2 1/2 c. dry Hodgsen Mill's bowtie pasta

2 c. spinach

1 bunch cilantro

1/4 c. onion finely diced 

2 garlic cloves finely chopped

2 avocados diced

1 can chickpeas (or navy beans) drained and rinsed

1 c. cherry tomatoes cut in half

(For the Dressing:)

Juice of 1 med/lg or 2 small lemons

zest of 1 lemon

2 tsp. olive oil

1 tsp. agave

2 tsp. dijon mustard

1/2 tsp. cumin

dash of salt and pepper

Directions:

1. Fill a pot with water and a sprinkle of salt and bring to a boil. Cook pasta until done, about 7-9 minutes. Once done, drain pasta and set aside and let cool.

2. Using a food processor (or a really good knife), process cilantro and spinach until it becomes chopped, like so:

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3. Add greens to a medium bowl and fold in diced garlic and onion. Next fold in tomatoes, avocado, and beans. Toss in cooked pasta, then pour dressing on top and fold into salad until coated.

4. Set in fridge for at least 10-15 minutes to let flavors set. 

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*I was not paid to review this product. Any and all opinions are personally mine.