• Delicata-licious

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    I’m gaga for gourds, so it’s another delicata-licous day in the neighborhood. This week’s meal prep is a DELICATA KALE SALAD with TRI-COLOR QUINOA, ROASTED CHICKPEAS, POMEGRANATE SEEDS and GOAT CHEESE. I’m a huge fan of cook once, eat twice, so this week’s blog is a double header! Not only does delicata delight this salad, but it also makes for an easy Whole30-approved breakfast as DELICATA EGG SLIDERS. Find the dEATs on both, below!

  • Fall-ing for Fall Foods & Festivities

    My favorite color is fall. If that’s cheating, then lock me away in a forest filled with leaves of every color and a year’s supply of squash, apples and pumpkin everything. As much as I love summer, there’s nothing like crispy, cool fall weather to get you in the mood for all the comfort foods. While the leaves haven’t hit their peak yet in Chicago, this squash is definitely picking up the slack with vibrant hues of greens, oranges and heaven-sent gold. Whether a special occasion or just a dinner in, this recipe isn’t nearly as complicated it looks and is sure to impress! Get toasty with this delightful Quinoa, Kale & Apple Stuffed Squash recipe below and get the lowdown on all the produce that fall has to offer.