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.
Brussels sprouts are the perfect side dish. Their subtle yet delectable taste compliments almost any dish while providing numerous vitamins and minerals such as vitamin K, vitamin C, manganese, and potassium. They’re also higher in protein than other green vegetables, boasting 3 grams per cup.
Everyone loves a good taco salad – the refreshing greens, tasty taco seasoning, and delicious vegetables bring back nostalgic memories from family dinners and get-togethers with friends. What makes taco salads so fun are the endless toppings and combinations that provide you with a refreshing yet satisfying meal.
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!