Roasted Brussels Sprouts with a Spiced Dijon Dressing

20130921-151412.jpg Happy first day of Fall!

I don’t know how the weather has been lately where you are, but it’s been gorgeous in Dallas! Summers can be downright brutal here and no one dares to venture outdoors for months. But fall and spring are amazingly pleasant here and these are the times when I’m the happiest–when I can be outside and not feel like I’m roasting! This morning, I woke up and went for a jog in my neighborhood and then to brunch with my dad and stepson. We sat on the patio, enjoying the clear skies, cool breeze, and warm sun streaming in through the slats of the covering. For the first time in a long time, I actually got goosebumps while sitting outside. As soon as I got home, I heated up the oven to begin roasting my first pumpkin of the season and then curled up on the couch to watch some football with my hubby. So far, today has been perfect. I can’t think of a better way to welcome the new season….
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Raw Raspberry Streusel Bars

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Oh. My. Goodness.

It’s funny how happy dessert–especially healthy dessert–can make me.

Once again, Pinterest and Instagram have provided me with the inspiration for an amazing treat: Raw Raspberry Streusel Bars.

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Oatmeal Raisin Cookies (vegan, gluten-free)

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I’ve been on a bit of a dessert kick lately. It seems I just can’t get enough sweet treats, and I’ve been whipping up goodies to curb my cravings like mad over the past few weeks. However, I don’t like anything overly sweet. Instead, desserts with a balance of sweet and salty or a bit of spice make me absolutely weak in the knees….

…Which is precisely why I can’t get enough of these cookies. I first whipped up these Oatmeal Raisin Cookies right before Mother’s Day as a treat for my amazing mom. Like me, my mom has an overwhelming sweet tooth–I think it’s safe to say that I inherited it from her. But, my mom has also been trying to eat healthier lately, so I figured I might help her out by making a yummy dessert that she can enjoy guilt-free. Little did I know how much I would fall in love with them!
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Raw Lemon Coconut Bars

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Despite the random cold front that moved through Dallas a couple of days ago, it’s been wonderfully warm and spring-like here lately. I just love this time of year! Right now everything is nice and green, my basil is growing like crazy (yay!), and I’m craving cold, fresh food like nobody’s business.

A couple of days ago I decided to make one of my favorite warm-weather desserts: Raw Lemon Coconut Bars. It wasn’t until I started searching for the recipe on the blog (yep, I have to visit my own blog often because I’m always forgetting recipes) that I realized I never actually posted the recipe. So since I couldn’t possibly let this one slip through the cracks–and because it only takes about 10 minutes to throw this recipe together–I gathered my ingredients, jotted down the recipe, and (im)patiently waited while the bars set in the freezer. I’m terrible at waiting.

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Healthy Quinoa Zucchini Fritters

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I’m having a really hard time dealing with the lack of winter squash at the grocery stores lately. Not too long ago, I was eating squash every day. Pumpkin, kabocha, spaghetti, butternut, acorn–I had at least one of each stored in my kitchen at all times.

So when I went to buy my groceries this past weekend and was informed that they didn’t have any winter squash in stock (this was after I pleaded with them to check in the back just to make sure), I nearly threw a tantrum. My lip quivered, my eyes welled up, and I couldn’t decide whether I should scream or cry (or both). The only thing that stopped me from throwing a full-blown temper tantrum was the fear of being kicked to the curb and told never to return. And since I practically live at the grocery store, I really didn’t want them to have to resort to that. Don’t think I didn’t throw a tantrum, though. I did, just not in the store. Instead, I went home to my hubby and whined like a baby about how much I miss my beautiful, delicious winter squash. Poor guy. Sometimes I think he deserves a medal for all that he puts up with.

On the bright side–and there’s always a silver lining–winter squash is now being replaced by an abundance of plump, fresh summer squash! Yay! New foods for me to obsess over :)
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