Preheat oven to 425 degrees Fahrenheit.
Chop top off of the entire head of garlic and drizzle olive oil over the top. Wrap in foil and roast for 35 minutes in the oven.
While garlic is roasting, add tahini and lemon juice to a food processor. Blend for 2 minutes to fluff the tahini, this creates a lighter texture to the hummus. Add the garbanzo beans, cumin, and salt and continue to blend. Drizzle olive oil into the food processor while it is still going, use as much or as little olive oil as is needed. I tend to go a little heavier on the oil because I like the taste/texture it gives.
Once the garlic is done, use a hot pad or oven mitt to squeeze the foil and push the roasted garlic into the food processor. Blend everything an additional minute, then scoop everything into a bowl/serving dish and top with the sliced chives.
Serve with veggies, crackers, or even bagel chips (as pictured) and enjoy!
I typically make this on Sundays and take it with cherry tomatoes as a mid afternoon snack at work during the week.

In a blender, combine all ingredients and enjoy! 

If you like your milkshakes with a thicker texture, use frozen bananas. Also, if you use sweetened almond milk or peanut butter, you can drop the honey!

Preheat oven to 400 degrees. Cover a baking sheet with foil and set aside.

Cut acorn squash into slices (I used the grooves as my cut lines) and scoop out the seeds and discard. Place each slice flesh side up on the baking sheet.

In a microwave save dish, melt the butter with the honey and pumpkin pie spice. Drizzle melted mixture over the squash and make sure all of the flesh is coated.

Bake for 40 minutes, and enjoy!

In a small bowl combine coconut and cinnamon. Toss in the banana slices and mix around until each one is coated on every side.

In a small frying pan, melt the butter over medium high heat. Once butter is melted and begins to bubble, toss in the coated bananas and cook until each side is golden brown. About 2 minutes on the first side and a little quicker after flipping.

Move the bananas from the pan to a bowl and drizzle with honey. For someone with a serious sweet tooth, I have to admit these definitely hit the spot. The sugars from the banana start to caramelize and get gooey in the middle while the coconut forms a crust on the outside.

Enjoy!!

Preheat oven to 350 degrees and place paper liners in a 3 by 4 regular sized muffin tin. (I greased the tin instead of lining it, big mistake, the clean-up was a nightmare)

In a medium sized skillet, cook the bacon over medium high heat for about 5 minutes. Add the zucchini, red pepper, and a healthy pinch of black pepper and continue cooking until bacon is cooked all the way through and begins to get crispy.

Spoon 1/12 of the bacon veggie mixture into the bottom of each muffin tin (about 2 tbsp.) and set aside to cool.

In a 2 cup liquid measuring cup, whisk the egg and milk together. Fill each muffin almost to the top with the egg mixture and sprinkle with a little cheese.

Bake for 18-20 minutes.

I recently started making these to go with my smoothies in the morning because I felt I needed a little more protein to kickstart my day. I'll make a batch over the weekend, and then individually wrap each one in plastic wrap and store in the fridge. When it comes morning, I'll unwrap it and pop it in the microwave for 45 seconds and its perfect! They last through the whole week with no issues.

Enjoy!

Preheat oven to 425 degrees and line a baking sheet with parchment paper. If this is the first time you're reading my blog, you learn that I always, always, always line my baking sheets with parchment paper.

In a small dish, crack the 2 eggs and whisk together. In another small dish, combine the almond flour, cheese, garlic powder, basil, and salt.

Take one zucchini strip and dip in the egg then coat with the flour mixture and place on the baking sheet, repeat until all zucchini strips are coated. When I am doing this I always use my right hand for the egg and my left hand for the dry ingredients. If you use your egg-y hand in the dry mixture, you'll gum up that mixture and it won't stick to the zucchini very well.

Once all zucchini is coated and on the baking dish, bake for 20 minutes, flipping the fries about half way through.

Serve with marinara sauce for dipping and enjoy!

As you can see, from the picture this is a favorite football snack and a healthier alternative to french fries or mozzarella sticks! 

Go Beavs!

Preheat oven to 400 degrees and line a baking sheet with parchment paper. 

Cut each slice of bacon in half. Wrap one half slice around one bite sized piece of butternut squash, and repeat until you've run out of bacon or squash. I had extra squash, and I just kept that in the fridge for roasting later in the week.  If you can't get your bacon to wrap stay wrapped around the squash, use a toothpick to secure it in place.

Put each wrapped squash on the baking sheet evenly spaced out. I fit 20 on one sheet.

Cook in the preheated oven for 35-40 minutes until the bacon is fully cooked and the squash is nice and soft. The sugars from the squash will caramelize with the bacon, hence the parchment paper for easy clean-up. 

This has become one of my new favorite "tailgate snacks", perfect finger food for fall football watching. Enjoy!