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Caprese salad with Lemon Spinach and Avocado

Farmers Market Spoils Heirloom tomatoes Mozzarella Lemon Spinach Avocado Balsamic EVOO Sriracha salt Ground Pepper ETC. If you haven’t tried lemon spinach (farmers market) or Sriracha sea salt (Harmons) you’re in for a treat!

Jazzed up Edamame

Jazz up your edamame with red chili pepper spread (or any spicy jelly) and kosher salt.

Pear, Goat Cheese, and Pancetta Appetizer

A perfect fall appetizer for a ladies lunch! Layer: Sliced pears Thinly sliced pancetta rounds on the Traeger until they get nice and crispy Crumble goat cheese Honey Ground black pepper

Tomato soup with cornbread croutons and jalapeño cream sauce

Fall food at it’s best: Tomato soup with cornbread croutons and jalapeño cream sauce and an open faced pastrami melt. Tomato soup- Roast (on the Traeger or oven) tomatoes, peppers, mirapeaux (already chopped TJ mix is the best), drizzled with EVOO and a lot of s&p. After they’re cooked through, blend roasted ingredients in a blender with a can or two of fire roasted diced tomatoes, tomato sauce, vegetable broth (if you need to thin it out) and boxed tomato soup (if you want to add more volume). I leave it slightly chunky so blend to your desired consistency. Cornbread croutons- cube and toast store bought cornbread (freeze what you don’t use) Jalapeño cream sauce- in a blender, combine roasted jalapeños that have been deseeded and sour cream. Pastrami melt- toast wheat sourdough bread Layer-mustard, pastrami, low fat Swiss cheese and Trader Joes sauerkraut with Persian pickles (the best out there)

Chocolate Chip Cookies

Because it’s Friday, and I’m not cooking, and so you won’t have to scroll through my whole @kristinandrus feed of my kids to find the recipe! 1 C butter- barely softened 1/2 C white sugar 1 C brown sugar 2 eggs 1 tsp vanilla 3 C flour 3/4 tsp salt 3/4 tsp baking soda 10 oz really good chocolate chips *I suggest doubling the recipe and adding one bag of milk chocolate, one bag of semi sweet and some butterscotch chips if you’re feeling crazy! Cream butter, sugars, eggs, and vanilla together really well. Add flour, salt, baking soda to creamed mixture and blend together only until combined (don’t overbeat). Hand stir chocolate chips into dough. Put balls of dough onto baking sheet and bake at 375 for about 7 to 9 minutes. They are done when starting to get golden brown on the outside but still pretty gooey on the inside. (My secret to the gooey inside, is to refrigerate the balls of dough before they go in the oven).

Peanut Butter and Granola Stuffed Apple

A family approved protein packed snack! Core apple (perfect with pink lady apples that are slightly tart and crisp) fill with a combination of natural peanut or almond butter and your favorite granola.

Goat Cheese Stuffed Pears

‘Tis the season for everything pear! These goat cheese stuffed pears look gourmet, are so easy to make and taste amazing. Use any type of pear (I think red pears look best) slice 4 in half and scoop out middle with a melon baller or spoon. Combine 4 oz goat cheese (Vermont creamery apricot and thyme is to die for in these), chopped dates, honey, toasted pecans, kosher salt, a dash of cinnamon, and ground pepper. (Use any type of cheese and toppings you love, the possibilities are endless.) Stuff cheese mixture into pears. Fill baking dish with some apple juice or cider then place the Stuffed pears on baking dish. Cover and cook for 20 minutes at 400 degrees. Place pears on top of any type of greens you like. Bon Appetit! For your Traeger: cook on 400 degrees for 20 minutes and it’s twice as good!

Shishito Peppers

Next time you’re in an Asian market, do yourself a favor and pick up a bag of shishito peppers. Spicy, salty, and a delicious little snack. Blister the peppers in a little evoo (extra virgin olive oil) on a medium hot pan. Take your time, it may take 10-15 minutes. Sprinkle just a dash of lemon juice and kosher salt. Most aren’t very spicy but you could run into one that knocks your socks off.

Chia Pudding

There is no right and wrong with Chia Seed Pudding. Be creative and make it your own. Here are a couple of my favorites! Chia seeds Your favorite milk (almond or coconut) Your favorite yogurt Vanilla extract Maple syrup Salt Fall chia pudding- Canned Pumpkin, dash of cinnamon, dash of fresh nutmeg Toppings- be creative! You’ll want to use 1/4 cup chia seeds per every 1 cup of yogurt and 1 cup milk. I throw it all in and never measure it out so you really can’t go wrong. Add a dash of salt, a tsp of vanilla, and about 2 Tb or as much maple syrup as you like. For the pumpkin pudding add a dash of cinnamon and nutmeg, and 1 to 2 Tb of canned pumpkin. The pumpkin isn’t that sweet so I would also add more maple syrup. Cover and refrigerate mixture for a couple of hours or overnight. Add any toppings you like. Some of my favorites are pumpkin seeds, pomegranate seeds, raspberries, strawberries, blueberries, and coconut. The possibilities are endless!

Protein Poppers

Who else is ready to eat healthy after a weekend full of indulging? These protein poppers are a perfect before workout snack or a great substitute for dessert. I’m obsessed! 1 cup rolled oats 1 cup steel cut oats ⅓ cup coconut flakes 1 cup rice crispy cereal 1 cup nut butter, I used natural peanut butter 1 cup ground flax seed 2/3 cup chocolate chips, optional 3/4 cup raw honey 2 tsp vanilla 2 Tb coconut oil (optional) Any other add ins that you might like. Granola, butterscotch chips, almonds.. Be creative! INSTRUCTIONS In a large mixing bowl, mix all ingredients. Make sure it is mixed well so that you can form the balls easily. Add chocolate chips if using or other desired mix ins. Chill the mixture in the fridge for an hour so that balls will bind together. Roll the balls into about a 1 inch diameter and keep in freezer for on the go.