These moist pumpkin zucchini muffins are a flavorful recipe for a morning catching up with the besties or relaxing with the fam! Curl up with a blanket, cup of joe, and a good book, light an autumn scented candle, and let the goodness begin!
The sweet summer breeze has been hitting my sun-kissed cheeks lately, leaving a big smile on my face. After a cold and wet spring, the warmer weather is much welcomed! The farmers markets are starting up, overflowing with the fresh fruits and vegetables of spring. Fluttering birds chirp longingly in anticipation for the berry season’s sweet fruits, but they aren’t the only ones. 😉
There’s nothing quite like waking up to the sweet smell of pancakes. While it’s easy to buy a box of pancake mix, it’s almost just as easy to make your own! That way you get no questionable ingredients and can customize them to your liking!
There was a time in my life when I literally ate muffins ALL THE TIME. No joke. Freshman year of college was a muffin bonanza for me because the muffins they had at college were, dare I say, the bomb. Not the healthiest obsession, but hey, I didn’t care at the time. Muffins speak to all your emotions. When you’re sad, they comfort you. When you’re happy, they rejoice with you. When you’re hungry, they mask that hunger with their muffiny goodness.
Alright guys, I’m so proud of this recipe because it turned out beautifully the first time I made it which, let’s be honest, NEVER HAPPENS. This lentil-pecan loaf is the perfect meatless alternative to regular meatloaf, and it’s loaded with veggies, herbs, and amazingness. Perfect for a family get-together when you want to offer something that will appeal to both the vegetarians in the crowd and anyone looking for a yummy new recipe to try!