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Basic Arugula Pesto Recipe

Arugula pesto? But Blaire, isn’t pesto typically made with basil? Well, yes. But to be honest, this recipe came about when I had a bag of arugula that was going to go back in about 5 minutes if I didn’t use it, and you know what? Sometimes when you just roll with the punches in the kitchen, you end up with something pretty damn tasty.

I’m sure you have all been there. Buying multiple bags of salad mix on your grocery store trip(s) to “get ready for the week” because you’ll “want to be good and make salads all week”. Flash forward to two weeks after that trip, and your salad bags are soggy and gross. And you just toss them.

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Vegan Olive Oil Apple Loaf

One of the best parts about moving this summer was taking time to explore my new neighborhood. After stumbling upon Three Fifty Bakery and trying the vegan zucchini apple loaf, I KNEW I had to try to recreate something similar. My version, a Vegan Olive Oil apple loaf, is not just great by the slice. This recipe also makes (my personal fave) bombbbb mini muffins.

This bread is as dense (and moist) as it gets, and is the perfect use for the pounds and pounds of apples you’re bound to pick and not know what to do with this fall.

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Goat Cheese Stuffed Endive

Are you like me and wait until last minute to decide what to contribute to a holiday meal? Well, with these goat cheese stuffed endive leaves (garnished with pecans and a balsamic glaze…), you won’t be kicking yourself for being a procrastinator.

Why? Because these take less than 10 minutes to throw together.

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Ten Spaghetti Squash Recipes that you NEED in your Life

To be honest, there’s nothing quite like cooking in the Fall. Between all the apples, squash, and prep for the holidays, it’s just my favorite. Anyone else agree?

I’ve experimented with some delicata squash, butternut squash, and acorn squash. BUT, my favorite? I think spaghetti squash earns that title. It’s easy to make, cheap (especially if you go to Trader Joe’s…) and extremely versatile.

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Pecan Pie Bliss Balls

Pecan pie is a Thanksgiving staple, no? Well, I’m giving it my own spin using my standard protein bite method that incorporates dates to sweeten it naturally without any processed/refined sugars.

Oh and as a side note, this Georgia Grinders pecan butter is so addicting. You’ve been warned.

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How to Make Crispy Brussel Sprout Chips

If you follow me on Instagram, you know I’m pretty obsessed with these crispy brussel sprout chips. I make them at least 2-3 times a week and can legit eat them by the handful.

Although these make the perfect side to any meal, I personally just like to snack of them. They’re a great replacement for chips, if you’re like me and crave ALL the salty things, like almost all the time.

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Salted Pumpkin Chocolate Chip Cookies

Sometimes you just need a little help in the kitchen and doctor up a store bought mix, ya know? No shame here in taking help from good ole’ Bob from Bob’s Red Mill to make these salted pumpkin chocolate chip cookies.

CHEWY SALTED PUMPKIN CHOCOLATE CHIP COOKIES

Now, like I mentioned here, I kinda like to follow my own rules. So, here, that means adding a few more ingredients than the package calls for.

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