My family love these Sweet Potato Chocolate Chip Muffins made with sweet potato, banana, almond butter, and eggs. These muffins not only taste delicious but are packed with protein, fiber, and healthy fat. I make these regularly to pack as part of my girls’ school snack or an after dinner treat. I usually double the recipe because between the four of us they are gone in two days!

Making your own jam is super easy, delicious, and you can control the amount of sugar. Many store bought sugars have 12 grams of sugar in just one tablespoon which converts to 3 teaspoons of sugar! I love this recipe because of the added chia seeds which are packed with fiber, protein, and fat along with many vitamins and minerals.

Now that kids are back in school and all the after school activities are in full swing, quick and easy dinners become key! Sweet Potato Quiche is a family favorite around here. I love to serve it for an easy dinner, reheat it for breakfast, or bring it to a Sunday brunch. I recommend making it on the weekend so you can just pop it in the oven and reheat when needed. My family enjoys quiche with a side salad and avocado toast, sprinkled with Everything but the Bagel Spice. Sooo good!

Italian Orzo Salad (Grain Free)

Over the last few months I have created a new habit of thinking around plants. Each meal I prepare I ask myself, “What plants can I ADD to our family meal?” To learn more about how I created this habit and why, check out my recent post, “Looking to Optimize your Family’s Health? Try this challenge!”