One of my favorite things about colder temperatures is the advent of soup weather! Soups are high on my list of favorite meals to make–they’re so comforting, filling, and often extremely budget friendly. They’re an easy meal to make too, especially if you add some grilled bread or homemade rolls and a light salad.
Typically we think of eggs as a breakfast food, but I almost love them more for lunch or dinner. There are so many great ways to prepare eggs for non-breakfast meal that result in something filling, delicious, and budget friendly. These Savory Baked Eggs in Filo are Moroccan in origin–they’re extremely tasty and the Harissa oil they are served with really takes the spicy flavor up a notch.
My mom makes AMAZING peanut butter balls every holiday season. I request them as much as I can even when it’s not the Holidays. But, boy, do they do a number on the calories. So I took it upon myself to figure out a low carb version
Brussels Sprouts are a rockstar veggie. I am a huge fan of them. But not so long ago, brussels sprouts weren’t welcomed on my plate with open arms.
I know I shouldn’t judge a book by its cover a veggie by its smell, but it’s hard not to. Boiled brussels sprouts smell like old shoes in my opinion, and that’s just wrong.
