While a lot of us have transitioned to working from home and may have temporarily shelved packed lunches, you may find yourself on the road and needing snacks or still sending your child off to school with a bagged lunch. I don’t always bring lunch to work, but I do bring breakfast and some snacks, so I was excited to try the Lékué Lunchbag To Go for my overnight oats, yogurts, fruit and other favorites.

Made of a soft yet durable and water-resistant material that is easy to clean, this bag is lined and insulated to help keep cold foods cold and hot foods hot. You can secure the bag by rolling it down and using the elastic hook and loop. It is super easy to take this bag on the go, either carrying it by hand or putting inside a backpack or tote.

When unwrapping the lunch bag from the packaging, I liked the five-day menu of suggested meals. As a foodie, I’m always looking for more recipe and meal ideas that are quick and versatile. This lunch bag comes in two colors, the kraft paper version or grey, and Lékué also sells on-the-go containers that fit perfectly inside the bag. This specific bag can hold one Lunchbox To Go, one Jar To Go and one Bottle To Go.

Along with the bag, I used an ice pack, so my overnight oats and yogurt stayed cold until I was ready to eat them. I also used the lunch bag to bring snacks for a weekend trip, which was very convenient, as well as to carry reusable containers, applesauce pouches, granola bars, fruit and more. It’s the perfect bag to bring on trips because it doesn’t take up a lot of space, you can roll it closed and make it smaller as you eat items within the bag, and you can flatten it when it’s empty.

The sleek and modern design of this lunch bag makes it trendy to bring a packed lunch. I feel it would be a perfect lunch bag for teens, college students who bring food to campus or any working professional. If you’re looking for a simply designed lunch bag that gets the job done with no extra frills, the Lékué Lunchbag To Go is for you.

Maple Glazed Cranberry Pecan Skillet Chicken

Serves 4

Ingredients

• 4 chicken thighs, seasoned with salt and pepper
• 2 tablespoon salted butter
• 2 tablespoon maple syrup
• 1 ½ cups diced sweet potatoes
• 2 teaspoon balsamic vinegar
• ¼ cup whole pecans
• ¼ cup dried cranberries

Instructions

Preheat oven to 400°F.

Add a drizzle of olive oil to an oven-safe skillet. Heat over medium high-heat.

Once hot, add chicken thighs and sear on each side, about 3 minutes on each side. Set chicken aside.

Add butter and maple syrup to the pan. Deglaze the pan with balsamic vinegar by adding it in and stirring. Add sweet potatoes, pecans, and cranberries to skillet and stir to combine.

Add chicken back into skillet, on top of potatoes. Place skillet in oven to finish cooking, about 20 to 25 minutes until chicken reaches an internal temperature of 165°F and sweet potatoes are soft.

During the holiday season, I love waking up on chilly weekend mornings and making a sweet breakfast item, like cinnamon rolls. But if we’re being honest, I don’t really enjoy the time that goes into making cinnamon rolls. Some of them you must let rise, then roll them up and cut them…there can be a lot of steps!

I figured I would cut down on steps by putting the classic cinnamon baked goodness into a cake. And since we’re fully into the late fall/winter season, I thought these bad boys needed to be pumpkin flavored!

Pumpkin Cinnamon Roll Cake

Ingredients:

For the cake

• ½ cup unsalted butter, room temperature
• ½ cup sugar
• ½ cup brown sugar, divided
• 2 eggs, room temperature
• ½ tablespoon vanilla extract
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• ½ teaspoon salt
• ½ tablespoon baking powder
• ½ teaspoon baking soda
• ⅔ cup 100% pumpkin puree
• ½ tablespoon cinnamon

For the glaze

• ¼ cup cream cheese, room temperature
• ¼ cup powdered sugar
• ¼ teaspoon vanilla extract
• 2-3 tablespoons milk

Instructions:

Preheat oven to 350°F. Line an 8-by-8-inch baking pan with parchment paper and grease the sides.

Add the softened butter, sugar and ¼ cup brown sugar in a large bowl and beat with a mixer until light and fluffy. Add the eggs and vanilla and beat until well combined.

In a separate bowl, combine both flours, baking powder, baking soda and salt with a whisk.

Alternate adding the flour mixture and the pumpkin puree into the wet ingredients until well combined. Take the remaining ¼ cup of brown sugar and mix it with the cinnamon. Set aside.

Pour ½ the batter in the pan, sprinkle with ½ of the cinnamon sugar mixture. Spoon the remaining batter into the pan, spread evenly. Top with the rest of the cinnamon sugar mixture. Create that typical cinnamon sugar swirl in the cake by sprinkling the mixture in between layers of batter and swirling together with a knife.

Bake for 30 minutes or until golden brown and a toothpick comes out clean.

Allow to cool before removing from the pan. While the cake cools, make the glaze. Combine all the glaze ingredients and beat until smooth. Frost the cake once completely cooled.

Cut into squares and serve.

You can add your favorites mix-ins and leave out what you don’t like, which the best perk of making your own over buying it at the store. Plus, I often feel like granola at the grocery store is a little pricey and can sometimes have a lot of added sugars.

You can make a batch of it on Sunday and have breakfasts and snacks ready to go in a flash throughout the week. I also love the fact that granola can make a super easy and tasty gift. Throw some in a mason jar and you’ve got a present ready to go.

Chocolate Covered Strawberry Granola

Ingredients:

• 3 cups rolled oats
• ¾ cup pecans, broken into pieces
• 3 tablespoons cocoa powder
• ¼ teaspoon salt
• ¼ cup maple syrup
• 3 tablespoons coconut oil, melted
• 3 tablespoons semi-sweet chocolate chips
• ½ cup freeze dried strawberries

Instructions:

Preheat oven to 325 degrees Fahrenheit. In a large bowl combine oats, pecans, cocoa powder and salt and stir to combine. Add in maple syrup and melted coconut oil. Stir to combine until the mixture is evenly coated.

Spread oat mixture onto a baking sheet lined with parchment paper. Bake for 25 to 30 minutes, stirring once after 15 minutes.

After taking granola out of oven, sprinkle chocolate chips on top. When melted, stir granola. Once completely cooled, add strawberries.

Store in an airtight container.

Being that apple pie is one of my favorites I thought, “Why not make that a smoothie?” I’ve never made a smoothie with apple in it before but once I did, I wondered why I’d waited so long! This smoothie bowl is perfect for utilizing all those yummy apples you just picked or those apples still rolling around your fridge!

I also have found a few different yogurt brands that have apple cinnamon flavors, which really adds to the fall flavors of this smoothie bowl. You could totally make this with plain or vanilla Greek yogurt, but if you want to go all out, I suggest the apple cinnamon!

I chose to top my smoothie bowl with some diced apples, pumpkin seeds and some old-fashioned oats, but this was what I had on hand at the time. You could use pecans or walnuts or chia seeds or hemp hearts. The possibilities are endless!

Apple Pie Smoothie Bowl

Ingredients:

• 1 apple, cored and sliced
• 1 single-serve container (5.3 oz) apple cinnamon Greek yogurt
• ½ frozen banana
• ¼ cup apple cider
• ¼ tsp cinnamon
• ½ cup ice

Directions:

• Place all ingredients in blender. Blend on high until smooth.
• Pour into a bowl and top with your favorite crunchy toppings!

Notes: Use more apple cider if you want more of a sip-able smoothie texture.

SERVINGS: 4
SERVING SIZE: 1 cup fries (80 grams) and 1 tablespoon sauce (15 grams)
PREP TIME: 15 minutes
COOKING TIME: 30 minutes

Ingredients

Fries

• 4 small russet potatoes
• 2 tablespoons (30 milliliters) olive oil

Sauce

• ½ cup fresh cilantro leaves, packed
• 1 tablespoon (15 milliliters) red wine vinegar
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 2 tablespoons (30 milliliters) olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 450°F (232°C). Cut potatoes into ¼-inch thick strips and place in a large mixing bowl.
2. Add olive oil to coat potato strips. Arrange potatoes in a single layer on a parchment paper-lined baking sheet. Bake for 30 minutes, turning over with tongs halfway through cooking.
3. After 30 minutes, if a crispier texture is desired, turn on broiler and bake an additional 3 to 4 minutes.
4. While fries are baking, add cilantro, red wine vinegar, garlic and red pepper flakes to a food processor and process until finely chopped.
5. Drizzle in olive oil and pulse until a sauce forms.
6. Season to taste with salt and pepper.
7. When fries are done baking, pour chimichurri sauce evenly over top and serve immediately.

Nutrition per serving: 293 calories, 10g total fat, 1g saturated fat, 0mg cholesterol, 31mg sodium, 45g carbohydrate, 5g fiber, 2g sugar, 6g protein, 1153mg potassium, 152mg phosphorus

A nice, crusty slice of homemade bread is one of my favorite things to enjoy. Whenever my grandma would make bread, she would lug out her giant bread machine. As a child I thought having a bread machine was pretty neat, but as I’ve moved into small apartments of my own, I’ve never had enough space in my kitchen cabinets. Baking bread has been intimidating for me in the past because of the kneading, proofing and equipment needed. So I was thrilled to test out these Emile Henry bread baker pans with hopes of a simpler way to make homemade bread without the big bread machine.

These two ceramic bread bakers are beautifully glazed on the outside for an impressive look that you could keep on your countertop. The Italian Bread Loaf Baker is perfect for baking rustic loaves, and the Crown Bread Baker is specifically for making buns.  These both have a top that is used throughout the proofing and baking steps, which helps to maintain the right moisture level to create a nice crusty outside and pillowy-soft inside. And one of the best features is that the pans are dishwasher-safe!

I first tried out the Italian loaf baker since the dough to make rolls has to rise overnight and I couldn’t wait to get baking. I used the recipe for the rustic loaf that came with the pan. The recipe was very simple, and I liked that it had whole-wheat flour in addition to all-purpose flour. I also really liked that the first proof was only for 30 minutes in the bowl and the second proof was done right in the baker pan itself. I baked the bread for the time noted in the recipe and it came out perfectly golden brown and nicely raised. The bread was very easy to remove from the pan, and the pan kept the bread fresh on my countertop for about five days. Even though the recipe for the no-knead white rolls takes a little more planning, these rolls also were very easy to make. Any recipe with “no-knead” in the title is right up my alley! I’ve never made rolls before so I was a complete newbie, and this Crown Bread Baker really helped me out. The rolls came right out of the pan, were super soft on the inside and made the perfect vessel for mini meatball sliders. Both of these pans definitely produce bread that is more on the crusty, rustic side rather than a soft outer crust.

I was thoroughly impressed with how flawlessly baked the breads were, how simple it was to make them, and the fact that these bread pans don’t take up a ton of space in your kitchen. If you’re looking for high-quality bread pans that are easily stored and make a nice, crusty bread or roll, these Emile Henry bakers are for you.

As the years went by, I kind of forgot about pineapple black bean salsa being a thing until recently. I was thinking about fresh, warm weather recipes — that weren’t ice cream or something frozen — that I could come up with for my blog, and that’s when salsa popped into my brain and I remembered how delicious this recipe is!

This is seriously such a simple recipe, but it is perfect for the end of summer when you still want something that’s super refreshing and doesn’t take a lot of time.  The longest part of the recipe is chopping things up, but after that you literally just throw everything into a bowl. You could totally mix and match this recipe with other fruits, too. Subbing the pineapple with mangoes or peaches would be really good.

The first night we ate the salsa with tortilla chips, but the next night I made some cilantro lime chicken thighs over rice and topped it with the salsa, and the flavors went so well together. It was the perfect easy, summer meal. Next I’ll probably eat the remaining bit as part of a cheese and cracker snack platter. Trust me, this salsa won’t last long!

Pineapple Black Bean Salsa

Makes about 4 cups

Ingredients

• 1½ cups diced pineapple (fresh or canned)
• 1 can black beans, rinsed & drained
• ¼ cup red onion, finely diced
• 1 jalapeño,deseeded & minced
• ½ lime, juiced
• ½ cup cilantro, chopped
• Salt and pepper, to taste

Directions

1. If using fresh pineapple, dice into small pieces.
2. Combine all ingredients in a large bowl. Mix to combine.
3. Serve with tortilla chips or over meat. Keep refrigerated.

Note: I used fresh pineapple, but you could use canned pineapple tidbits instead. Be sure to use gloves when mincing the jalapeño!

As a kid and picky eater, I’ve enjoyed my fair share of bread and butter over the years. I typically eat some type of bread every day. It’s just so good!

Growing up, my grandma would occasionally make bread in her breadmaker and I thought it was the coolest thing ever. Then my mom somehow inherited a breadmaker and we would break it out every so often for a loaf. It was always so much better than store bought bread and we would gobble up the loaf in no time! Once we got older and busier we seemed to make homemade bread less often because it was kind of labor intensive.

Last month, I organized a teaching kitchen at work where we made homemade soup and bread and I was reminded of how much I love homemade bread. The bread recipe that we used was super easy, didn’t require kneading, and you could customize it with different add-ins, like herbs. It was so simple and turned out beautifully! I was feeling inspired to make a loaf of my own at home after that and then the Recipe Redux announced this month’s challenge was to bake bread. I knew it was time for me to try my hand at making a delicious loaf!

I played around with a basic no-knead artisan bread because I wanted to try to bake a wheat loaf. I honestly really like the texture, heartiness and nutty flavor of a wheat bread. I tried a couple different techniques, with none of them turning out well. Finally, I struck a balance between the amount of all-purpose flour and whole wheat flour and got a nice product.

I’m a big fan of no-knead breads because you literally just mix all the ingredients in one bowl (yay for less dishes!) and just let it be. I mixed up my dough before work, let it sit all day, and then baked it around 7:30 p.m. that night. I’m also a fan of artisan breads because the shape doesn’t matter that much, so it’s okay if the loaf is a little lopsided or not perfect.

This recipe is super quick, requires really minimal effort or skill, and is super delicious!  I really enjoy having a slice of this bread with some butter and a drizzle of honey on it. It’s crusty and hearty and would pair nicely with a warm bowl of soup or chili. It would make a really good base for a fancy toast, too! You’re going to love it!

Honey Wheat Artisan Bread

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 Tbsp honey
• 1½ tsp salt
• ½ tsp active dry yeast
• 1½ cups warm water
• Optional topping: rolled oats

Directions

1. Combine all ingredients in a large bowl. Mix with a wooden spoon until just combined.
2. Cover bowl with cling wrap for 8-24 hours (ideally 12 hours) at room temperature.
3. On a floured surface, shape dough into a round loaf. Let rest for 30 minutes. Preheat oven to 450 degrees.
4. Place dough on a baking sheet lined with parchment. Sprinkle rolled oats on top.
5. Bake 20 minutes covered with foil. Then bake uncovered for additional 10-15 minutes until golden.

Pulses are the harvested dried seeds of legume plants.  Most of us already are familiar with the dried seeds, but didn't know they are called pulses. I'll be the first to admit that I'd heard the term tossed around but didn't know what the heck they were until I attended FNCE last fall, where I learned about how awesome pulses are!

There are four main types of pulses — beans, chickpeas, lentils and dried peas — and there are more than 100 different varieties of pulses that are grown all around the world! 

So why are pulses so great? They are rich in protein and fiber, high in vitamins and minerals and low in fat. Pulses also are a complex carbohydrate, which means they take longer for the body to break down than other simple carbs  such as white bread, cake, candies, etc. Since these dried legumes are bursting with protein, fiber and complex carbs, they keep you fuller longer and provide sustained energy. All of these factors are great for weight management and heart health, which helps decrease your chronic disease risk. 

I have two great chili recipes to share with you that incorporate pulses! The first is a lightened up traditional chili, using lentils instead of beans, and the other is a fun twist on a white chicken chili.   

Lightened Up Chili

Makes 6 servings

Ingredients

• 1 pound ground turkey
• ¾ cup diced white onion
• 1 cup brown dried lentils
• 3 tablespoons tomato paste
• 2 teaspoons minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 teaspoons oregano
• 1 14.5-ounce can no-salt-added diced tomatoes
• 14 ounces reduced sodium vegetable broth
• Salt and pepper to taste
• Cheddar cheese
• Cilantro

Directions

1. Brown ground turkey and chopped onion in a skillet.
2. Rinse lentils.
3. Place browned turkey and onion, lentils and remaining ingredients in slow cooker.
4. Cook on low for 4 to 6 hours, until lentils are tender.
5. Garnish with cheddar cheese and fresh cilantro.

White Chicken Chili with Pesto

Makes 6 servings

Ingredients

• 1 pound chicken breasts
• 1 cup dried great northern beans
• ¾ cup chopped white onion
• 1 cup finely diced carrot
• 1 4-ounce can green chilies
• 2 teaspoons minced garlic
• 1 ½ teaspoon chili powder
• 1 ½ teaspoon ground cumin
• 14 ounces reduced-sodium vegetable broth
• Salt and pepper to taste
• 1 cup cooked quinoa
• 3 tablespoons pesto
• Mozzarella cheese

Directions

1. Rinse beans.
2. Place all ingredients except quinoa and pesto in slow cooker.
3. Cook on low for 6 to 8 hours, until beans are tender and chicken is cooked through.
4. Before serving, cook quinoa according to package directions and add 1 cup cooked quinoa to chili.
5. Stir in pesto and serve. Garnish with mozzarella cheese.

While I love a delicious mixed drink to celebrate special occasions, many can be filled with sugary syrups and drink mixes. I have some simple tips on making your cocktails better for you this holiday season. 

Use 100-percent juice to add natural sugars and flavors to your drinks.

Make sure the label says 100-percent real fruit juice to cut down on added sugars.

Choose unsweetened flavored seltzers instead of sodas.

These will still give you fizz, but less sugar and artificial flavoring than soda. Also be sure to check the label to verify your seltzer is truly unsweetened.

Make your own ‘simple syrup.’

Simple syrup at the bar is a boiled-down, 1:1 ratio of water and sugar. Make your own substitute — with way fewer calories and sugar — by using 100-percent fruit juice and a little pure stevia to add sweetness. I have a great flavored simple syrup substitute in one of the recipes below that you could customize to be any flavor!

So start off 2017 right with these better-for-you cocktail suggestions. All recipes except for the mulled wine make one cocktail. The mulled wine can serve a crowd.

Winter Fizz

Ingredients

• 1½ fluid ounces vodka
• 2 fluid ounces 100-percent grapefruit juice
• ½ teaspoon stevia
• 4-6 mint leaves, muddled
• Unsweetened grapefruit seltzer
• Pomegranate arils

Instructions

Place vodka, grapefruit juice, stevia and mint in cocktail shaker and shake vigorously. Pour in glass over ice and top with unsweetened grapefruit seltzer. Garnish with pomegranate arils and mint sprigs.

Cran-Lime Spritzer

Ingredients

• 3 fluid ounces white wine
• 1 fluid ounce 100-percent cranberry juice
• Unsweetened cranberry-lime seltzer
• Frozen cranberries
• Lime wedges

Instructions

Fill a glass with ice. Pour wine and cranberry juice into glass and top with cranberry-lime seltzer. Garnish with frozen cranberries and lime wedges, if desired.

Mulled Wine

Ingredients

• 1 teaspoon ground cardamom
• 6 whole cloves
• 6 allspice berries
• 2 cinnamon sticks
• Juice and zest from 1 orange
• 1 bottle not-too-sweet red wine of choice
• 2 cups fresh apple cider
• 2 fluid ounces maple syrup
• 2 fluid ounces brandy

Instructions

Put spices in a cheesecloth or tea infuser. Place in slow cooker with 2 cinnamon sticks. Zest and juice orange and put both into slow cooker. Pour bottle of wine, apple cider and maple syrup into slow cooker. Heat on low for 1 to 2 hours. Pour brandy into wine mixture and stir to combine. Ladle into mugs and garnish with cinnamon stick or orange peel.

Pomegranate Mojito

• 2 fluid ounces pomegranate juice
• 1½ fluid ounces white rum
• 4-6 mint leaves, muddled
• Juice from 2 small limes
• ½ teaspoon pure stevia
• Unsweetened pomegranate seltzer
• Pomegranate arils

Instructions

Add juice, rum, mint, lime juice and stevia to cocktail shaker and shake vigorously. Pour into an ice-filled glass. Top off with unsweetened pomegranate seltzer and garnish with pomegranate arils.

Spiced Pear Moscow Mule 

Ingredients

Simple syrup:

• 1 cup 100-percent pear juice (can be found in the baby food aisle)
• 1 teaspoon pure stevia
• 1 cinnamon stick
• ¼ teaspoon nutmeg
• ¼ teaspoon cardamom
• 1 diced pear

Additional ingredients: 

• 2 fluid ounces spiced pear simple syrup (recipe above)
• 1½ fluid ounces vodka
• Ginger beer
• Pear slices

Instructions

1. Combine pear juice and stevia in small saucepan over medium heat. Bring to boil and boil for 1 minute. Add spices and diced pear, cover and let steep until cool. Store in airtight container in refrigerator for up to 1 week.
2. Pour simple syrup and vodka in cocktail shaker and shake vigorously. Pour into Moscow mule mug filled with ice. Fill mug with ginger beer. Garnish with pear slices.

Twisted Hot Cocoa

Ingredients

• 1 cup skim milk
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon stevia
• Peppermint liqueur

Instructions

Combine ingredients in a small saucepan over low heat. Bring to a simmer and pour into mug. Add 1½ fluid ounces peppermint liqueur. Stir, add a couple marshmallows and enjoy!

“Booch” Apple Cider

Ingredients

• 2 fluid ounces ginger kombucha
• 1½ fluid ounces vodka
• 3 fluid ounces pure apple cider
• Apple slices

Instructions

Combine kombucha, vodka and cider in glass. Fill with ice and garnish with apple slices or frozen cranberries.