Apple Nachos

Yield: 1 serving


1 apple, cored and thinly sliced (any kind you like!)

2 Tablespoons peanut butter (you can also use almond butter or cashew butter)

1 Tablespoon dark chocolate chips

2 Tablespoons granola

Additional add-ons: 1 Tablespoon coconut flakes (unsweetened), 1 Tablespoon of your favorite chopped nuts, 1 Tablespoon cacao nibs



  1. Evenly place apple slices in one layer on serving plate.
  2. Drizzle nut butter over the slices and add other toppings!
  3. Don’t be afraid to get messy 🙂

Mom’s Meatballs

If you know me personally then odds are you’ve been coerced into trying my mom’s meatballs at least once. This recipe holds a special place in my heart because of the tradition it holds and the memories it carries. When I was first *attempting* to learn how to cook, this recipe was the perfect place to begin because it is practically fool-proof. An extra sprinkle of Parmesan or additional raisins just make this recipe even more unique.

With this recipe I hope to inspire some quality time in the kitchen between you & some loved ones. Let the kids get messy (because these are best when mixed by hand) and don’t stress about making them perfect, that is the tradition after all!

Photo credit: Morgan Mielnicki, my wonderful older sis who took over camera duty for the day!


1 1/2 pounds ground beef, 85% lean

1/2 cup Italian seasoned bread crumbs

1 egg

1/4 cup Parmesan cheese, grated

2 garlic cloves, minced (or 2 Tablespoons prepared garlic)

1 Tablespoon parsley, dried or fresh, minced

1/2 cup raisins



  1. Preheat oven to 425 degrees. Grease a baking sheet and set aside.
  2. Mix all ingredients together (with your hands!!!), don’t over mix! And form golf ball-sized balls.
  3. Place meatballs on baking sheet 2 inches apart.
  4. Bake for 15 minutes. Flip meatballs and lower the oven temperature to 350 degrees and bake another 20-30 minutes, or until browned and cooked through. 

Serve with your favorite sauce and pasta!

Cranberry Sauce

A little late for Thanksgiving dinner, but cranberry sauce can be the perfect addition to your Christmas buffet. Using whole, fresh cranberries instead of canned adds extra fiber and decreases those added sugars (so you can enjoy even more!).

Cranberries are a natural anti-inflammatory, and saturated with Vitamin C, A & K. These underrated lil guys can be incorporated into stuffing, added to apple sauce for a nice twist, or just scooped over your favorite protein!

*For a less bitter sauce, add 1/3 cup honey*

Yield: ~ 1 1/2 cups


1 bag fresh or frozen cranberries (no cans here)

1/4 cup honey

1 cup water (or you could do apple cider for something extra yummy!)

zest + juice of 2 oranges (about 1/4-1/2 cup)

1 teaspoon cinnamon

Sprinkle of salt

Optional: Sprinkle of nutmeg



  1. Place all ingredients in a small sauce pan and stir to combine.
  2. Cook on medium-low heat for 20-25 minutes, stirring occasionally.
  3. Sauce is done when cranberries have popped and water is dissolved!