If you are ever at a loss for what to cook, you can’t go wrong looking on Pinterest!

I don’t follow recipes exactly, but I do look at them all the time for inspiration.

There is so much pretty stuff on pinterest that it can be a tad overwhelming, and you can’t be sure whats gonna taste good, and what’s not.

I’ve tried some really great pinterest recipes and some really, really nasty ones!

I thought it would be a good idea to share some that we have tried and loved around here, so keep an eye out for more posts like this one.


I almost always have a butternut squash sitting on my counter during the winter months.

Normally, I just roast the whole thing and either mash it up with salt and butter, or I make it into soup.

But when I saw this recipe on pinterest, I decided to give it a go.

And then again, and then one more time!

Needless to say, it is super good and I wanted to share my modified (family sized) version with you.

Roasted Butternut Squash with Garlic and Kale

2 Medium Butternut Squash- Peeled and Diced

6-8 large fresh garlic cloves-diced

1/4 cup finely chopped fresh parsley

1 1/2 cups de-stemmed and roughly chopped Lacinato kale

1/4 cup melted coconut oil

Chop, dice and toss it all together.

Cover with foil. Poke holes in foil and bake at 400 for 45 minutes,

and then uncovered for another 30 minutes or until fork tender and slightly browned.

(I baked mine in a toaster oven, and took it out a little early, so don’t trust me too much!!)

The original recipe calls for a Vegan Almond Pecan Parmesan “cheese” topping.

I highly recommend it. It is awesome!

I only decided to leave it off this time since we are not feeding Sonny nuts yet. :(


And in case you were wondering how I have time to do all that peeling and chopping while also watching a baby?

I had help!


My very favorite thing about the holidays growing up was always broccoli rice cheese casserole. Seriously better than gifts and chocolate pecan pie!

I loved that stuff, and would beg my mom to make extra so I could eat leftovers for at least a week after Thanksgiving.

In fact, it was one of the first recipes I requested once I lived on my own.

And yes, I am talking about a casserole made with Cheese Wiz!

For obvious reasons, we haven’t been eating much of my dear casserole around here in recent years, so when I found a healthified version on Pinterest, I pinned it quick!

And then I modified it some to make it more like mom’s!

Broccoli Quinoa Cheese Casserole

First cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

 In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.

While that cooks:


1/2 small onion-diced small

1 stalk celery-diced small

in 1 tbsp. butter until soft.


Mix the following in a bowl or just right in the casserole dish

1 can organic cream of mushroom soup

1/3 cup mayo (I used veganiase)

2 tablespoons whole milk

1 1/2 cups organic shredded cheese ( I used cheddar)

1/4 tsp pepper

2 cups cooked broccoli diced up ( I used 1 bag Cascadian farms b/c I didn’t make to grocery for fresh)


Add in cooked quinoa and sautéed veggies

Bake at 350 for about 35 minutes!

VERDICT: Really really good! And I happen to know from experience that it is going to be even better tomorrow.

The little people were not impressed, but what do they know!

I LOVE roasted veggies. Other than burning them, you can’t really mess them up! And I actually kinda like the little burnt parts!

My new favorite, which I never even thought of before last week, is roasted carrots.

They almost taste like sweet potatoes, must be the sweet orange thing. I don’t know, but I know they are AWESOME!

Roasted Carrots with Smoked Paprika:





Bake 425 for 35-40 minutes. Turn once.

I ate them all before I remembered to take a picture. Oops!

Cheap, Easy, Delicious!