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Chicken Pumpkin Quinoa Chowder
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Chicken Pumpkin Quinoa Chowder

ByCassie Johnston

Chicken Quinoa Pumpkin Chowder

So many of the pumpkin dishes we like to eat during this time of year are sweet—lattes, cookies, muffins, bread, cakes. Pumpkin is naturally awesome in sweet dishes. But I think pumpkin deserves a place on your dinner plate, too. Pumpkin is a great way to add a little bit of sweetness, heartiness, and autumn flavor to your favorite savory dishes.

During Pumpkin Week this year (you can see all my pumpkin recipes on this page, and make sure to check out my friend Melissa from Bless This Mess, who is also joining in on the pumpkin fun this week), I’ll be sharing both sweet and savory ways to use pumpkin—and the first savory way is in this creamy, comforting Chicken Pumpkin Quinoa Chowder.

Chicken Quinoa Pumpkin Chowder

Chicken Quinoa Pumpkin Chowder

I’m not sure I can put into words how obsessed I am with this soup. From a health standpoint, it doesn’t get much better for you than a bowl of this chowder. It’s packed with lean protein thanks to the chicken and quinoa. It’s loaded with healthy fiber, vitamins, and minerals. A big bunch of fresh spinach adds beautiful color and a ton of nutrition. This chowder is the perfect picture of what eating healthy in the Fall should look like.

From a taste standpoint, oh my gosh, it’s hearty and creamy and oh-so-comforting. Just like my White Chicken Chili, this chowder’s broth is made using a whole chicken. It really is the best way to make sure you have an incredibly rich soup base. It sounds complicated and time-consuming to boil a whole chicken just for soup, but the time spent is mostly hands-off, and I promise, it’s worth it. Make this soup on a weekend when it’s cold and rainy and the leaves are tumbling down and you don’t have anywhere to go or anything to do and you’re staying in your yoga pants all day. Trust me. Do it.

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8 Easy Juice Recipes to Get You Started Juicing
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8 Easy Juice Recipes to Get You Started Juicing

ByCassie Johnston

Have you guys gotten into juicing yet? If you haven’t, you should try it! It’s a fun and tasty way to pack a ton of healthy nutrients into a drinkable treat that’ll make you feel great.

Now, a lot of folks out there think of juicing as a replacement for whole foods—I don’t agree with that. I believe that whole foods (and the fiber that comes along with them) are vital part of a healthy diet. I don’t recommend using fruit or vegetable juices as a replacement for food, instead,

8 Easy Juice Recipes to Get You Started Juicing

I think adding all-natural, unsweetened fruit and vegetable juice to help supplement your diet is a great idea. It’s not better than whole foods, it’s just different. And sometimes, that’s all we need to help us keep up with a healthy diet.

As with everything, if it makes you and your family feel good, then do it. If it doesn’t? Skip it! For me personally, I see some real differences in the way I feel when I’m consistently juicing—I assume mostly because my overall consumption of fruits and veggies is up. My skin is brighter and clearer, and I tend to get sick less often. For me, juicing is a great way to kickstart healthy momentum.

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Cauliflower and Quinoa Power Bowls
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Cauliflower and Quinoa Power Bowls

ByCassie Johnston

Cauliflower and Quinoa Power Bowls

Buddha bowls, grain bowls, power bowls, BOWWWLLLLSSSSS! Whatever you call ’em, it seems like super healthy bowls packed full of veggie deliciousness are all the rage right now. And for good reason! They are super flavorful, incredibly healthy, and super easy to make. Bowlz for lyfe!

The idea of posting a bowl recipe is a bit tricky, because the whole concept behind an awesome bowl is that you use what you have. When I make a power bowl, I usually just take whatever veggies I have kicking around the kitchen, roast them, and then put them on a bed of whole grains (farro, quinoa, freekeh, brown rice, whatever!). I then usually top the whole thing with either a lemon tahini sauce (if I’m feeling vegan) or a runny egg (because a runny egg makes everything better). Bowl. Done.

Cauliflower and Quinoa Power Bowls

I really hope you’ll head to your kitchen and have fun experimenting with whatever flavors and textures you want to put together into a bowl, but if you’re looking for a little bowlspiration, I have a great one for you—Cauliflower and Quinoa Power Bowls.

There is (obviously) a whole lot more in these than just cauliflower and quinoa, but if I tried to put all the ingredients into the title, you’d have to scroll for an hour just to get to the recipe. Cauliflower, Cabbage, Onion, Spinach, Chickpea, Pepita, Quinoa Bowls with Lemon-Tahini Sauce just doesn’t really roll of the tongue, ya know?

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3 Ways to Make Green Beer Without Food Coloring
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3 Ways to Make Green Beer Without Food Coloring

ByCassie Johnston

3 Ways to Make Green Beer Without Food Coloring

I’m gonna go out on a limb here and guess that green beer isn’t a traditional Irish way of celebrating St. Patrick’s Day. It sounds like just the kind of thing us Americans would do to (put it kindly) make a holiday our own. I mean, think about it, have you ever tried to dye a Guinness green?

Regardless of its origin, green beer is a decidedly huge part of celebrating St. Paddy’s here in the Midwest (and I’m assuming the rest of North America). Most places just take the cheapest lite beer they have on tap, throw in a heavy hand of green food dye and call it a happy March 17th. As a rule, I try to keep the artificial food colorings to a minimum in my diet, so putting a big dose of the stuff in my lager wasn’t going to cut it. But luckily, there are quite a few all-natural green dyes that work just as well as those little plastic bottles of food coloring.

3 Ways to Make Green Beer Without Food Coloring

The first step to doing any kind of dye job on beer is picking the right beer. Like I alluded to above, if you choose Guinness, your results will be delicious, but, um, not green. The key is to get a light-colored beer. Now, you are free to use whatever domestic lite beer you want, but I actually prefer seeking out a craft-brewed American lager or blonde. They still have the light yellow color that allows you to dye them, but they don’t taste like water (which after years of drinking really good craft brews, that’s what I think all those mainstream lite beers taste like).

For these photos, I used Lucky Girl Golden Lager out of Michigan. It’s a nice, light beer (in color and in flavor), but it’s got a wonderful crisp taste that will keep you drinkin’ all St. Patrick’s Day long.
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5 Savory Ways to Top a Frozen Waffle
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5 Savory Ways to Top a Frozen Waffle

ByCassie Johnston

My kitchen is mostly filled with whole foods that I gladly cook from scratch for my family (because it makes me happy, not because I think it’s “right” or “wrong” to feed your family the way I do). You’ll find a whole cabinet dedicated to dried beans and grains. My fridge is packed with fruits and veggies. We don’t usually spend a lot of time in the middle aisles of the grocery store. It’s how we eat, and it works for our family.

That all being said, there are a number of boxed food staples that are always kicking around in our kitchen for when time is tight and tummies are rumbling, and frozen waffles are one of those staples. They are a super easy, super tasty, and incredibly versatile choice for breakfast, lunch or snacks. And I love that there are really great options out there with recognizable ingredients.

When I do feed my family convenience foods, I try to make sure they are high quality and similar to what I would make myself (if I had a clone who had time to do those kinds of things). That is why I am huge, giant, mega fan of Van’s frozen waffles. They are Non-GMO project verified, and contain no artificial flavors, colors, preservatives, or hydrogenated oils, and they are readily available at “regular” grocery stores. Yay for no special trips to the health food store!

5 Savory Ways to Top A Frozen Waffle

I am thrilled (seriously giddy) to tell you guys that I am a proud Van’s Ambassador (AKA: a Vantastic Foodie!) for 2016—meaning I’m going to be bringing you all kinds of deliciousness featuring the wholesome products from the amazing people at Van’s this year. We’re kicking things off with waffles, but you’ll be seeing the whole range of Van’s products this year.

Van’s waffles are a great choice for anyone who is trying to eat a little better in the New Year. They are whole grain and nutrient-dense. If you have someone who is gluten-free in your family, Van’s also has a great line of gluten-free waffles. We’re test driving the whole gluten-free thing for a few weeks (to see if it’s a cause of some chronic headaches) and Van’s gluten-free waffles are so delicious, I barely even miss gluten (okay, that’s an exaggeration, I miss a big fluffy pizza crust like whoa).

There are 13 different varieties of Van’s waffles to try out, and any of them would make for a filling, wholesome breakfast topped with nut butter or yogurt, but if you want to break out of the box, pick up one of the unflavored varieties and make yourself a savory waffle for lunch or a snack! I know 2015 was all about toast, but I’m gonna go ahead and declare 2016 the year waffles overtake toast! Who says you have to top your waffles with syrup? Try some of these savory ideas instead!

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How to Make a Smoothie + 27 Simple Smoothie Recipes to Try
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How to Make a Smoothie + 27 Simple Smoothie Recipes to Try

ByCassie Johnston

8 Staple Smoothies That You Should Know How to Make

I know it’s January. I know it’s like -30 degrees outside. Some of you may even have snow (oh snow, how I miss you, come back to me!). But I’m a believer that it is never too cold to have an awesome smoothie! Since smoothies are such a tasty way to pack in a ton of nutrients, I put on a big sweater and happily drink them even when the temps are frigid.

I thought I’d pull together a comprehensive how-to on making eight staple smoothies. I consider these smoothies “classic” because they are great flavor and health combos that please everyone! These are the kinds of smoothies that I think everyone should know how to make, and chances are, you’ll find a favorite combo among these recipes.

There really is no wrong way to make a smoothie, but I think these recipes are a great jumping off point if the blender intimidates you. I’ve included the full recipe for all eight smoothies below. I’d love for you to share your favorite classic smoothie in the comments!

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30 Salad in a Jar Recipes

30 Salad in a Jar Recipes

ByCassie Johnston

30 Salad in a Jar Recipes

After a jam-packed holiday season full of decadent cookies, rich cakes, creamy casseroles, savory pastas, and more than my fair share of wine and spiked hot chocolate, all I can think about now are fruits and vegetables—the fresher the better!

These salads in a jar are perfectly portable and great for taking on the go. Whether you are diving back into work or easing your way into the daily grind of getting the kids to school, these prep-ahead salads will give you a healthier option to reach for as you are getting back into the swing of things.

These salads are so much more than some iceberg lettuce and dressings— they feature crisp vegetables, seasonal fruits, satisfying proteins, and good-for-you grains, all combined with fresh and flavorful dressings. Salads in a jar are great for prepping ahead in bulk for a quick grab-and-go lunch or just making a single serving portion. Jazz up your lunch routine or prepare them for easy, light suppers on busy evenings. Enjoy!

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Veggie Mediterranean Quiche
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Veggie Mediterranean Quiche

ByCassie Johnston

Veggie Mediterranean Quiche

I’ve written pretty extensively here before about my nice, cushy grocery budget. We do a lot of scrimping and saving in other areas of our life to be able to afford such a luxurious grocery budget. And we do it because food is important to us. I know it isn’t possible or realistic for every family, so my philosophy has always been to buy the best food you can with what you have.

This all being said, let me tell you, our food bill has gotten totally and completely out. of. control. Last month we spent $1223.95 on groceries (which I know with a few clicks in YNAB—the best budgeting software ever). That doesn’t include eating out (we live in the middle of nowhere, there is no eating out here really). Or anything fancy (no lobster dinners with caviar). That $1200 is particularly ridiculous when you consider the fact that we don’t need to buy eggs, have enough food stores in our house to feed a small army, and live in an area of the country with a very low cost of living. So where does that $1200 come from? Laziness. Pure laziness. That’s where.

Veggie Mediterranean Quiche

Instead of creating meals based on what we have in our freezer or pantry, it’s been easier to just pop into the store and grab a few items for dinner—even if we have duplicates at home. I would come home from the grocery store, and try to put groceries away, but our fridge, freezer(s), and pantry were so full, I had no room to put the new groceries away.

Doh. I think that means I need to start shopping from my own kitchen! So that’s what I’m going to do. Say hello to my first pantry meal, Veggie Mediterranean Quiche—using only ingredients I already had on hand. Which you’re going to laugh at. Because who has this kind of stuff just lying around their kitchen gathering dust? This girl. That’s who.

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Clementine Avocado Smoothie
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Clementine Avocado Smoothie

ByCassie Johnston

Happy Friday, friends! I’m so happy to be back again this week with another fruit- and veggie-packed recipe spotlighting some tasty produce from Pink Ribbon Produce and Meijer. I’m pretty stoked to show off two of my favorite items from the produce section in one smoothie—clementines and avocados!

If you think adding avocado to a smoothie is weird, I’m here to change your mind. Avocado adds an amazing amount of creaminess, richness, and healthy fats (which helps make your smoothie more filling), and it barely has any taste at all. Try it! I promise you’ll never want another avocado-less smoothie again.

Clementine Avocado Smoothie

This smoothie packs in three Pink Ribbon Produce partners in one glass—juicy clementines from DNE World Fruit, tasty avocados from Avocados From Mexico, and tender and sweet baby spinach from Dole Salads. If you missed last week’s kick-off post on my partnership with Pink Ribbon Produce, let me give you a quick overview of their mission.

During the month of October, when all of our minds are focused on Breast Cancer Awareness, Pink Ribbon Produce helps inform folks what eating a healthy diet can do to help prevent cancer, all while raising money for their research parter—the National Breast Cancer Foundation. Pink Ribbon Produce partners with fruit and vegetable growers along with major supermarket chains to team up to help fight breast cancer through nutritional education and fundraising for cure research. Educating the public on the importance of a healthy diet and raising cash to help fight breast cancer? That’s a win-win in my book.

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One Pot Summertime Primavera
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One Pot Summertime Primavera

ByCassie Johnston

One Pot Summertime Primavera

Confession time: sometimes I struggle to figure out how to use up all the produce coming off in my garden. I’ve gotten a lot better at it, but I think my decades of everything-always-in-season supermarket shopping has got me conditioned to really struggle to plan meals seasonally.

It’s easy when the first asparagus of the season is cut, and it takes all my willpower to wait long enough to get it up the house before eating it. Or when the first tomato comes off the vine, and I bite into it like an apple right in the middle of the garden. But after the novelty of a new harvest wears off? After I’ve been swimming in asparagus or tomatoes or kale or whatever for a few weeks? I tend to trend back to my old not-so-seasonal menu planning habits.

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Turkey Florentine Calzones
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Turkey Florentine Calzones

ByCassie Johnston

Turkey Florentine Calzones

Is Spring and early Summer hectic for everyone, or is it just in our family? March through June is like a crazy marathon of birthdays, anniversaries, holidays, and events. By the time July comes around, I just want to spend a weekend on my couch doing absolutely nothing. It’s such a blessing to have a life filled with so much to celebrate, but holy cow, it’s exhausting.

To prepare for our yearly busy season, I try hard to stock our freezer with healthy, easy-to-make dinners. If I don’t have something stashed in the freezer for dinner, on some of our crazier days, our dinner might consist of chips, salsa, and a beer. Now, I’m not opposed to the occasional tortilla chip dinner, but when you do it multiple times a week for a few months? That’s not healthy. So the freezer, to the rescue!

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Rosemary Roasted Brussels Sprouts, Parsnips, and Carrots
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Rosemary Roasted Brussels Sprouts, Parsnips, and Carrots

ByCassie Johnston

Rosemary Roasted Brussels Sprouts, Parsnips, and Carrots

Did you guys have a wonderful Thanksgiving? I hope you had just the most cozy, delicious, thankful day! We drove up to my sister’s house to have dinner with a whole gaggle of friends and family. JuneBug and I had to duck out of the festivities a few times because all the holiday cheer was a bit too much for a five-month old’s sensory processing, but it was still a very successful first turkey day for the little nugget.

My sister has been hosting Thanksgiving for years now, and has it down to a science. She does almost all of her cooking ahead of time, and delegates a lot of the dishes (including delegating the turkey cooking to my brother-in-law, who did two turkeys this year—one grilled and one smoked). They’ve done such a great job of making Thanksgiving Day low-stress for themselves and their guests. That’s definitely not a skill I’ve learned when cooking a big family meal. By the time I finally sit down to eat, I feel like I need a nap!

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portabella and radish green toasts with goat cheese
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portabella and radish green toasts with goat cheese

ByCassie Johnston

Radishes and I have an interesting history. I’ve never loved radishes. But I have always loved picking radishes. They were absolutely my favorite veggie to harvest when I was a kid. There is something insanely satisfying about pulling on those prickly, green tops and a scarlet red bulb (or long root in the case of…