Acorn Squash Lasagna


I absolutely LOVE farm fresh fruits and veggiest. Whenever I get the opportunity in the Spring or Fall to visit my Grandparents farm I come with an empty stomach. This time he sent sent me home with an acorn squash [extremely hard to cut, please be careful or have someone really strong do it] and a ton of brussel sprouts. I recently found out how late those grow and are just about the last things you pick in a garden. So i brainstormed and found a couple recipes that I combined so I could add my squash. Honestly, best lasagna I have made and its just about Vegan friendly [ I’m sure you could sub the cottage cheese for something else].


1 [8oz] package of whole wheat lasagna noodles

1 [32 oz] package of low fat cottage cheese

1 egg

1 Tbls of dried basil

2 tsp of garlic powder

1 tsp sea salt

2 tsp dried rosemary

1 1/2 cups spinach

5 cups shredded butternut squash

2 cups grated mozzarella cheese

Garnish with basil and rosemary


Preheat over to 350° F. Grease 8×8 pan and line the bottom with noodles

Mix together in a small bowl cottage cheese, egg, basil, garlic, salt, rosemary and spinach

Spread half of the cottage cheese onto the noodles

Spread half the squash on top of the cottage cheese mixture

Put on another layer of noodles in the opposite direction, then spread on the remaining cottage cheese on top

Sprinkle the cheese on top and spread evenly. Sprink on some basil and rosemary if desired. Cover with foil. Place back in oven.

Bake until cheese melts and it is fork tender. Take out and let cool for 20 minutes, cut and serve


Munch Safely,


Apple Blueberry Raspberry Crisp


The base of this recipe is from my namesake Grandma Gracia. My Grandma taught Home Ec class back in her prime when my mom was younger. She is where my mom learned all of her mad baking skills from. I use to run in the door when we would get to her house and scour the counters and cookie jars for goodies. Although her memory is gone and she can’t bake anymore, her recipes will live on in my heart forever, so many more to come [especially my favorite Better Than Sex Bars] ♥

Ingredients [ juicy insides ]

6 cups of apples peeled and sliced

1 cup sugar

2 Tbls oat flour [I put old fashion oats in a blender]

1/2 tsp salt

cinnamon to taste

tsp flaxseed

1 cup blueberries

1/2 cup raspberries

Ingredients [crispy crunchy top]

1 1/4 cup oats

1 1/4 cup oat flour

1 1/4 cup brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

2/3 cup melted butter


Combine first ingredients. Place in greased baking dish. Combine topping and crumble over the apple mixture. Bake for 40 minutes, 30 minutes covered, 10 minutes uncovered. 350° F

Munch Safely,


Chicken Pesto Parmesan Salad


Why does everyone think cooking/baking is so hard? Take these [8 ingredients] below and throw them together, it doesn’t have to look pretty, just taste pretty ♥


3 chicken tenders or a couple thawed chicken breasts

3 Tbls pesto [I will add my recipe later, for now I used Trader Joes pesto]

1 Roma tomato

A handful of mozzerella cheese

3 Tbls guacamole

3 handfuls kale

Sea salt

Olive oil



Thaw chicken out and place in dish with foil [for easy clean up ]

Layer pesto, then tomatoes, guacamole and then cheese

Bake at 350 degrees F for about 25-30 minutes or until cheese is brown

Lay on top of bed of kale and drizzle olive oil and salt on top

Munch safely,


Dumpling Salad


I have a really weird work schedule with my job and most of the time don’t get a lunch break [dental hygienst shout out]. So that is why I like to make salads, especially ones that are healthy, but fun to eat at the same time. This one takes no time at all and is good to eat cold later and on the fly ♥


5-8 pork dumplings from Trader Joes

1 Tbls coconut oil

Sprinkle shredded carrots

3 handfuls kale

Sprinkle mozzerella

1/4 c corn

8 brussle sprouts

Garlic powder

Sea salt

Soy sauce


Heat coconut oil in pan, add dumplings, cook until brown or meat inside is cooked. I love them a little brown and charred.

Take out and place on kale, throw in corn with garlic powder and salt into pan. Chop up sprouts and place in pan with corn. Cook until brown and crispy, place in salad. Add soy sauce if you need some moisture!

Munch safely,


Beautiful Brat Salad


My favorite thing to do is make fun salads! About 3 years ago I read an amazing book, Eat to Live by Joel Fuhrman and I starting eating salads like it was my job. I realized salads don’t have to be boring, the more colors the better they are for you and you can have as much green as you want. I use to be a huge spinach person, but my boyfriend got me hooked on kale, so now I buy big bags of kale from Trader Joes. I’ll be posting a ton of salad ideas, so wash out those salad bowls people!


3-4 handfuls of kale

1 cooked brat

A sprinkle of mozzerella

1 Roma tomato

1 Persian cucumber

1/4-1/3 cup of cooked whole wheat penne

1/2 avocado

1/4 cup shredded carrots

Drizzle of olive oil and balsamic glaze


Cook brat on a grill, or in my case a pan because it’s so flipping cold here in MN!

Everything else cut to your liking and throw together, pretty simple

Munch safely,


Roasted Potatoes and Sprouts



7 oz/ 200 g Brussels sprouts

16 oz/ 440 g baby potatoes [I used baby reds]

2 Tbls of balsamic vinegar

1 Tbls olive oil

1 tall dried rosemary

Sal and pepper to taste


Preheat oven to 450 degrees F. Cut off the end of the sprouts and then cut in half. Cut the baby potatoes in half. Wash both and put in a big bowl.

Drizzle the olive oil and balsamic vinegar over the potatoes and sprouts. Season with salt and pepper and add Rosemary [I bought fresh rosemary and hung it upside down to dry and then minced that, pictured below]. Toss the potatoes well.


Place sprouts and potatoes on a baking sheet for 30-40 minutes or until potatoes are golden.

Munch safely,


Snickerdoodle Cookies


My mom got this recipe from our neighbors back when we lived in Green Bay. So soft and light and perfect for the holidays. Makes about 6 dozen, and unfortunately you can’t get sick of these bad boys.

Ingredients [cookie]

1 cup shortening [1/4 crisco-3/4 marg]

1 1/2 cup sugar

2 eggs

2 3/4 cup flour

1 tsp baking soda

2 tsp cream of tartar

1/4 tsp salt

2 Tbls sugar

1 tsp cinnamon

Ingredients [frosting]

2 cups confectioners sugar

3 Tbls unsalted softened butter

4 Tbls almond/coconut milk

1/2 tsp vanilla

pinch of salt

Directions for the cookie

Mix the shortening, 1 1/2 cup sugar and eggs thoroughly. Measure flour by sifting. Blend flour, cream of tartar, baking soda and salt. Stir into creamed mixture. Shape dough into 1 inch balls, roll in cinnamon and sugar mixture. Place 2 inches apart on an ungreased baking sheet. Bake 400 degrees for 8-10 minutes. These cookies puff up first and then flatten out.

Directions for the frosting

In a bowl sift sugar and then add the remaining ingredients. Beat on medium speed until smooth and fluffy. Spread on cookie


Bella Moops enjoyed the cookies hope you do too ♥

Munch safely,


Potato Gnocchi with Butternut Squash and Asparagus

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I got this recipe from an incredible book [The Starch Solution By: John A. McDougall, MD]. My beautiful friend Elle suggested it and I love all the recipes so far, check it out if you are looking for a good read!

This is a dish that takes about 30 minutes for prep and 1 hour of baking and cooking.

Only 10 ingredients [Serves 6 to 8 people]

It is a perfect dish for a cold fall/winter night or a Thanksgiving meal


1 butternut squash (2-3 pounds), cut into several large pieces, seeds and strings scraped out and discarded) I bought a 2 lb bag from Trader Joes that was already cubed

1 onion, chopped

4 large cloves garlic, crushed or minced

8 asparagus spears, round ends trimmed, cut into 1 inch pieces

2 packages (16 oz each) potato gnocchi

2 cups spinach (kale would be amazing too)

1/2 cup toasted pine nuts

Small bunch basil leaves, rolled up and cut crosswise into thing ribbons


Freshly ground black pepper


Preheat the oven to 350 degrees F.

Put the squash pieces into a baking dish large enough to hold them and pour 1 cup of water in the dish. Bake until the squash is easily pierced with a fork, about 1 hour. Let cool, then cut away and discard the skin and cut the squash into bite-size chunks. Set aside.

While the squash bakes, put the onion and garlic in a large skillet with 1/4 cup of water. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the asparagus and a bit more water, if needed. Cook until the asparagus is just tender, 2 to 3 minutes. Add the squash pieces. Set aside.

Bring a large pot of water to a boil. Add the gnocchi, stir, and cook until they rise to the top, 3 to 4 minutes. Add the spinach, stir, then drain the gnocchi and spinach mixture to the gnocchi along with the pine nuts and basil. Toss to combine everything well. Season with salt and pepper to taste.

Serve immediately.

Munch safely,