Lentil Tater Tot Casserole

My best friend married a vegetarian.

This might not sound like a big deal to you, but in college Meredith was a meat and potatoes girl through and through.

Luckily for her, she had foodies for best friends and learned to love quality. Now she eats all kinds of veggies and makes some of the most brilliant creations at home. (Check out her guest post recipe Buffalo Chickpea Salad for another great idea!)

Meredith has brilliantly creative food ideas. She was the inspiration for this post (side note: when I scroll through our text message history, 75% of the pictures are of food one of us has created).

Sometimes I like to share nutrition tidbits with your when I give you new recipes. Today, though I'm going to talk about creativity.

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Artisan Sourdough Bread

You know what's even better than being a foodie? Having friends who are foodies. The joy of food is exponentially greater the more foodies you have in the same room.

Last year two of my favorite people came to Colorado to visit me. If you think I'm a big fan of food, you should see us when we're together. The entire weekend was about food. We went to farmer's market. We ate at local restaurants. We cooked the most amazing dinners. And Amanda baked the most amazing bread.

After watching Amanda transform my Merv sourdough starter into a beautiful artisan loaf with relatively little effort, I decided to try it for myself.

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Guiltless Spinach and Artichoke Dip

Spinach and Artichoke Dip is ooey-gooey goodness. It is salty, savory, and creamy. And, as it turns out, it's kind of terrible for you.

That's right: despite two of the most awesome vegetables being highlighted in the title, this dip is traditionally significantly less than healthy. Thus, because I love both Spin Dip and eating healthy, I did what I usually do (see: semi-healthy pizza post) and made a few adjustments to make this dish a little less bad for you.

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Savory Oatmeal

It snowed this week for the first time this season! And of course, as the weather gets colder, my breakfasts heat up.

Last year around this time, I introduced you to Pumpkin Steel-Cut Oats. This year I'm changing up this long-time breakfast favorite and rather than sweet oatmeal (as we're accustomed to here in the 'States), I'm challenging you to think outside the box and try this porridge as a savory dish.

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Super Food Fall Salad

It's officially fall! I love changing seasons. The crisp smell of the cool autumn air, fiery reds, yellow and oranges dancing in the trees, sweaters and hot tea.

As I'm writing this, I'm drinking a Pumpkin Spice Latte Nitro Stout brewed by Breckenridge Brewery. And yes, it's as good as it sounds.

We're in the sweet spot of fall where summer produce is still hanging on, but the fall seasonal veggies are just beginning to appear. And so, in homage to autumn, I want to introduce you to my new favorite fall salad featuring some foods that are so amazing, they truly deserve the title "Superfood."

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Guest Blog! Buffalo Chickpea Salad

My favorite memories with my friend Ann Scheufler have always involved food. It’s not to say that we haven’t had great experiences traveling, hiking, singing, and just living together, but the best times have always been in the kitchen.

Fast forward to when I met my husband Jason, who (as luck would have it) is a vegetarian! After three years of marriage we have found a happy compromise when it comes to food. While I cook mainly vegetarian fare, there are certain foods I crave, and buffalo wings are definitely one of them. Thus, with a little creativity in the kitchen, Buffalo Chickpea Salad was born.

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Red, White, and Blue Cheese Salad

Happy Fourth of July, ya'll! I'm spending this Fourth at one of my favorite places: back home on the farm. It's been a great weekend.

If you, too, are enjoying time with your family - and perhaps a few tasty holiday favorites? - maybe you'd like an idea for a healthy, delicious side to take to your gathering. In the spirit of the holiday, I thought a red, white, and blue combo might be fun. In the spirit of health, I thought I'd introduce you to one of my favorite root veggies: beets.

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Savory Granola Bars

One of the best things about living in Colorado is that the mountains are (for all intents and purposes) in my backyard. For a girl who grew up in Kansas, I still can't get over this fact.

Three days a week I drive west on my commute home and I gaze upon the splendor of the Rockies. Whether snow-peaked, green, or grey, they never cease to capture my imagination or my heart.

I love the mountains.

As a result of my need for salt + convenience + delicious + healthy food for the trail, I pursued a quest to develop savory granola bars. That's right. Not blocks of sugar, but blocks of nutrition.

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Strawberry Rhubarb Crisp

Sometimes, I love me some good 'ole American Fried Chicken.

Homemade mashed potatoes and gravy (definitely not from a box), cucumbers in vinegar, lettuce salad, and hand-breaded, pan-fried chicken.

That was last weekend's menu when I shared dinner with friends. I had elected to bring the dessert, so I chose to bring the only thing I could think of that would be worthy to stand next to that golden-crusted poultry from Heaven: Strawberry Rhubarb Crisp.

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