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Chipotle Apple Sweet Potato Salad02

Chipotle Apple Sweet Potato Salad

Doesn’t this sound like the most perfect salad for Fall?!

Chipotle Apple Sweet Potato Salad05

I have a confession to make.  I sort of a have a blog crush on Love and Lemons.  I’m obsessed with their photography and they have amazing recipes, like this one.  Chipotle… apple… sweet potato… salad… I love every word of that.  I could go all Guy Fieri on you and get into the nity gritty of why everything just works here, but who has that kind of time?  😉  Trust me when I say that this plate is an explosion of awesomeness.

Chipotle Apple Sweet Potato Salad01

Can you believe it’s October already?  September in CT can be part Summer and part Fall, but once October hits, it’s usually full on Fall on mode.  The leaves seem to change color overnight and the temperatures get cooler quickly.  Now we need our sweaters all day long, not just in the mornings and nights like in September.  I don’t know about you, but I’m totally ready for big comfy sweater season… no fancy diets required.  😉  I pretty much spent the whole summer getting bathing suit body ready and never quite got there.  Maybe next summer.

Not only do I love Fall, but October is my favorite month.  What makes a month a favorite?Maybe it’s because I love everything having to do with Fall.  Perhaps October is my favorite because that’s when I got married.  :)  This year we’ll be celebrating seven happy years of marriage.  I love living life with this wonderful man of mine, everything from a football game on the couch in PJs to our next vacation adventure.

Chipotle Apple Sweet Potato Salad07

Chipotle Apple Sweet Potato Salad Recipe
(2 servings if served as a meal; 4 servings if served as a side dish)

Ingredients for Salad:

  • 1 sweet potato, chopped
  • 1 large apple, cored and chopped (I used a Gala apple.)
  • 1 corn on the cob, with the husk removed
  • 1/2 tablespoon oil
  • 2 handfuls of lettuce (I used Romaine lettuce.)
  • 10 cherry or grape tomatoes, sliced in half (or more if you want)
  • 1/4 cup pepitas (pumpkin seeds)
  • salt and pepper, to taste
  • 1/4 cup feta cheese

Ingredients for Dressing:


  1. Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper or a silicone mat and set it aside.
  2. Toss the chopped sweet potatoes, apple, and oil onto the baking sheet with a pinch of salt and pepper.
  3. Bake it for 30 to 35 minutes or until the edges of the sweet potato are golden brown, tossing halfway through.
  4. Wrap the ear of corn in tin foil and place it in oven during the last 15 minutes of baking time.
  5. In a small bowl whisk together the oil, chipotle paste (or chipotle adobo), apple cider vinegar, honey, and a pinch of salt and pepper.
  6. Place the lettuce in a large bowl along with the roasted sweet potatoes and apples.
  7. Slice the kernels off the corn and add them to the bowl.
  8. Toss the salad with the sliced tomatoes, pepitas, feta cheese, and dressing.
  9. Season to taste with salt and pepper, if needed.

Slightly adapted:   Love and Lemons



3 Hats


Here are some other fabulous recipes from Love and Lemons.

Spaghetti Squash with Chickpeas and Kale

Spaghetti Squash with Chickpeas and Kale20

Curried Chickpea Salad

Curried Chickpea Salad01

Sweet Potato and Cherry Quinoa

Sweet Potato and Cherry Quinoa03

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Roasted Eggplant & Zucchini Quinoa08

Grilled Eggplant and Zucchini Quinoa

No football food for you.

Roasted Eggplant & Zucchini Quinoa03

I have this thing…  this unintentional need to play into clichés.  For example, if my husband and I are watching a game, then I like to eat game food, even if it’s just the two of us at home in our PJs.  It can totally be a low key thing like frozen pizza from the store and a bottle of Octoberfest.  It can even be healthy snacks that I play off as “healthy football food” (but let’s be real, healthy and football food is not really a thing).

I must be slipping because this past Sunday I didn’t do any of that, unless you count my 100 calorie microwave popcorn bag and beer, which I don’t.  Popcorn is for movie watching.  It’s the rule.  😉

Roasted Eggplant & Zucchini Quinoa04

I think I was more focused on the week ahead.  More specifically, what am I going to eat for lunches?  Yes, I like to think about what I’m going to eat the next day and the next and maybe the next.  If I’m going out to lunch with a girlfriend on a Friday, I’ll be looking forward in anticipation on Monday.  What can I say, I love food.  However, I don’t love food when I’m in a weird food mood.  (Then it’s pretty much exclusively bagels and cream cheese.)  I’m tired of the stuff that I usually eat at lunch time so I needed to put on my thinking cap.

What can I make on Sunday that will still taste delicious hot, cold, or room temperature the next day?  I looked in the fridge hoping that the idea would present itself, even if I had to walk away a couple of times and look again… as if I’d see new food?  Why do I do that?  Eggplant, zucchini, garlic, thyme.  Boom, it hit me to whip up some grilled veggies.

Side note, when you want to use up milk, eggs and stale bread… French Toast is always a good idea.  That’s just what my boo made us on Sunday morning.

Roasted Eggplant & Zucchini Quinoa06

I love eggplant and zucchini together.  This is almost like the beginnings of a ratatouille.  There are only a few ingredients here but sometimes you don’t need a long list of stuff to make a delicious meal.

Oh man.  Here I am making healthy delicious food and all I want is beer and pizza because I feel like I’ve earned it.  It’s a vicious cycle.

Roasted Eggplant & Zucchini Quinoa07

Grilled Eggplant and Zucchini Quinoa Recipe
(About 4 servings)


  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 1 tablespoon oil
  • 1 zucchini, sliced
  • 1 eggplant, roughly chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cloves garlic, minced
  • 3/4 tablespoon fresh thyme, chopped
  • (optional) grated Parmesan cheese


  1. Cook the quinoa with the vegetable broth according to the directions on the package.  Note that you’re using the vegetable broth instead of the water (as directed on the package).  You can use water, but the broth gives this dish more flavor.
  2. While the quinoa is cooking, in a large skillet, heat the oil on Medium heat.
  3. Add the zucchini and eggplant and season with salt and pepper.  Cook until slightly browned, stirring occasionally.
  4. Add the minced garlic and thyme and cook for about another 1 minute.
  5. Combine the vegetables with the quinoa or place the vegetables on top of the quinoa, however you like it.
  6. (Optional) Sprinkle Parmesan cheese on top.

Source:  Tina’s Chic Corner



4 Hats


Here are some of my favorite eggplant dishes.

Eggplant Caprese

Eggplant Caprese08

Eggplant and Asparagus Stacks

04Eggplant and Asparagus Napoleons

Eggplant Quinoa Parmesan

05Eggplant Quinoa Parmesian

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