Food

This post is sponsored by Stasher. All thoughts and opinions are my own.

I enjoy cooking, but I love any trick that saves time on meal prep. Over the years I’ve developed a weekly routine that makes cooking easier and more enjoyable. One of my favorite kitchen tools are Stasher bags and bowls. Stasher products are reusable, food-grade silicone bags and bowls that come in lots of colors and sizes. They can store, freeze, organize, and even cook food (microwave, dishwasher, freezer, oven, and boil-safe). I’ve tried many uses for them and keep finding new ways to use them. The leak-free Pinch-Loc® seal does a great job keeping food fresh, which makes them perfect for snacks on the go and my kids’ lunches. They’re also easy to clean—just toss them in the dishwasher.

Beyond their many uses, I appreciate that Stashers are a more eco-friendly option than single-use plastic bags. Sadly, 91% of all plastic is never recycled; much of it ends up in oceans and landfills and can take 500 years to break down. One Stasher bag replaces about 260 single-use plastic bags a year, cutting down on waste and reducing cleanup needs for waterways. Over time they also save money by replacing disposable containers and wraps.

Here are some of my favorite ways to use Stashers in the kitchen to save time, money, and reduce waste. These hacks make meal prep faster, help prevent food waste, and cut back on single-use plastics.

10 Ways to Use Stashers in the Kitchen to Save Time, Money and the Planet

1) Smoothie Packs
If fruit is getting overripe, freeze it instead of tossing it. Browning bananas and berries are perfect for smoothie packs or baking. Sandwich-size bags are great for individual smoothie portions—just add your fruits and veggies, freeze, then pour into a blender with liquid when ready.
You can also freeze vegetable scraps (celery tops, onion ends, carrot pieces) to use later for soup stock.

Freezing tips:
– Cut produce into similar-sized pieces and freeze them on a baking sheet. Once frozen, transfer to a Stasher bag.
– If you skip the pre-freeze, put produce directly into the bag; pieces may stick, but the flexible bags can be bent to separate them.
– Store packs flat in the freezer to save space.

2) Easy On-The-Go Meals
Pack your own lunches to save money and eat healthier. The 2-cup bowls are my favorite—they’re the right size for meals, can be heated safely, and stand up for easy transport. I make shrimp quinoa bowls (quinoa, shrimp, vinaigrette, veggies) in bulk—sealed in the fridge they last up to 4 days.
Snack bags are perfect for school breaks, and sandwich bags are a great alternative to disposable plastic. I love cutting down on daily waste and teaching my kids to be more mindful.

3) Store Fresh Fruit & Vegetables
Fruit and veggies last longer when you clean and store them properly. As soon as I buy berries, I rinse, cut, and put them in a stand-up Stasher bag in the fridge. For broccoli and cauliflower, wash and dry well before cutting and store with as much air removed as possible. Seeing everything ready to use makes it more likely to be eaten before it goes bad.

4) Steam Vegetables
Stashers are safe for oven, microwave, and boiling, so they’re great for steaming vegetables. For microwave steaming, add a tablespoon of water, seal the bag about 90% (leave a small gap to vent), and cook until veggies reach your desired tenderness. For more tips, Stasher’s site has helpful info.

5) Bulk Storage
Buying in bulk saves money and reduces packaging. I store bulk items in Stasher bags so my pantry is easy to see. The large 8-cup bowls are great for oats and grains, and the mid stand-up bags work well for nuts because they hold themselves up and have a wider seal.

6) Portion Frozen Meals
I like portioning leftovers into single servings to freeze and grab for quick meals. Soups are perfect for this—thaw a serving and reheat in a pot of boiling water.

7) Freeze and Store Leftover Herbs
Don’t let herbs go bad—freeze them for later use:
– Wash and dry herbs.
– Chop to the size you want.
– Put chopped herbs in ice cube trays (don’t overfill).
– Pour olive oil to cover.
– Freeze, then remove the cubes and store in a Stasher bag for up to 6 months.
– Add cubes to hot dishes; if adding to a cold dish, thaw first.
Tip: Label bags with a chalk or dry-erase marker on the matte side.

8) Farmers Market Purchases
Skip the plastic produce bags at the farmers market—bring a Stasher bag instead.

9) Rehydrate Stale Bread
Revive crusty or stale bread in the oven. Preheat to 375°F. Lightly wet the bread’s surface, place it in a Stasher bag, seal with a small crack for steam to escape, and bake on a pan for 6–8 minutes. Open and enjoy.

10) Make Popcorn
You can easily make microwave popcorn in a Stasher bag. Use a stand-up bag for best results.
What you need:
– 1/2 cup popcorn kernels
– 1/2 tablespoon olive oil
– Salt and seasonings
How to:
– Put kernels and oil into the bag.
– Close but leave a small vent. Microwave on high for 2–3 minutes until popping slows.
– Use oven mitts to remove the hot bag.
– Open carefully, add salt and seasonings, close, and shake to coat.

Outside the kitchen, Stasher bags have many uses and are an easy sustainable swap to cut plastic waste. For more ideas and sustainability tips, check out Stasher’s blog.

Use code MOMMYGONEHEALTHY15 to save 15% at Stasherbag.com.

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Green smoothies are one of my favorite ways to start the day—full of nutrients and a quick energy boost. They’re an easy way to add more fruits and veggies to your routine. Some people worry that a veggie-filled drink won’t taste good, but the trick is finding the right balance of greens, fruit, and liquid, and using a strong blender that makes everything smooth. I also use green smoothies to sneak extra veggies into my kids’ diets.

This post may contain affiliate links.

Why green smoothies?
Green smoothies are great for your health. Fruits and vegetables are loaded with vitamins (like C and A) and antioxidants that support the immune system. Unlike cold-pressed juices, smoothies keep the fiber, which helps digestion and keeps you feeling full and energized—without the crash you might get from sugary or highly caffeinated drinks. Many green fruits and vegetables also contain chlorophyll, which can help detoxify, improve skin glow, and give you a natural energy lift.

Tips for making the best green smoothies
– Balanced ratio: Aim for a good mix of greens, fruit, and liquid. A simple guideline is 1 cup greens, 1 cup liquid, and 1 cup fruit for a balanced, slightly sweet smoothie.
– Use healthy liquids: Try nut milks, oat milk, water, or coconut milk.
– Add healthy fats: Nuts, seeds, avocado, or a bit of coconut oil help your body absorb more nutrients.
– Use a quality blender: Not all blenders are the same—choose a powerful, easy-to-clean model. I’m a Vitamix fan and love mine.
– Boost it: Add protein powder, spices like cinnamon or ginger, or superfoods like ashwagandha, maca, or hemp hearts. NOW Foods is my go-to for boosters (use code AMBER for 20% off).
– Blend greens with liquid first to avoid chunks, then add fruit and blend again.
– Skip ice—use frozen fruit so the smoothie isn’t watered down.
– Prep ahead by chopping fruit and veggies, storing them in reusable bags (I like Stasher bags), and freezing. Ready to blend when you are.
– Get creative with greens—there’s more than spinach and kale.

Greens you can use:
Spinach
Romaine
Kale
Beet greens
Bok choy
Broccoli
Chard
Celery
Collard greens
Herbs
Lettuce
Microgreens
Sprouts

If you want some recipe ideas, here are plenty to try.

How to make a green smoothie:
Pack the greens into a measuring cup. Add the greens and liquid to the blender and blend until no chunks remain. Add fruit, nuts, seeds, or other add-ins and blend until smooth. Pour into your favorite cup and enjoy!

12 healthy and delicious green smoothie recipes:

Happy & Healthy Smoothie:
1 cup fresh spinach
1/2 cup frozen pineapple
1/2 cup frozen mango
1/2 banana
1 cup liquid (milk or water)

Green Goddess Smoothie:
1 cup unsweetened almond milk
1 cup frozen pineapple
1 banana, sliced
1/2 cup frozen peas
2 tablespoons pumpkin seeds
1 cup chopped kale

Pina Colada Green Smoothie:
1 cup fresh spinach
1/2 cup coconut milk
1/2 cup water
1 1/2 cups frozen pineapple chunks

Apple Banana Green Smoothie:
1 cup fresh spinach
1 cup milk
1 frozen banana
1 sliced apple
1/4 avocado

Tropical Green Smoothie:
1 cup kale
1/2 cup water
1/2 cup orange juice
1/2 cup frozen pineapple
1/2 cup frozen mango
1 tablespoon chia seeds

Metabolism Booster Green Smoothie:
1 cup raw spinach
1 cup almond milk
1 peeled orange
1/3 cup frozen strawberries

Shamrock Green Smoothie:
1 frozen banana
1/2 cup pineapple (add juice if you want it sweeter)
1/2 cup plain Greek yogurt
2 large handfuls spinach
1 tsp coconut oil (melt before adding)
3/4 cup milk or water

Fat Burner Green Smoothie:
1 cup fresh spinach
1 cup milk
1 cup frozen pineapple chunks
1/2 tsp ginger
1 tablespoon chia seeds

Berry Green Smoothie:
1 cup fresh spinach
1 cup water or milk
1/2 cup strawberries
1/4 cup blueberries
1/4 cup Greek yogurt

Apple Pie Green Smoothie:
1 cup spinach
1 cup milk or water
1 green apple, sliced
1/4 cup blueberries
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp vanilla extract
1 tablespoon chia seeds

Kale Yeah! Green Smoothie:
1 cup fresh kale
1 cup vanilla almond milk
1/2 cup frozen berry mix
1/2 cup frozen blueberries
1 tablespoon honey

Detox Celery Green Smoothie:
1/2 cup chopped celery stalks
1/2 cup packed fresh spinach
1 green apple
1 frozen banana
1/4 tsp grated ginger
1/2 cup almond milk
1/2–1 tablespoon lemon juice
Handful of ice
Note: Blend the celery very well—it takes longer to break down than other greens.

I hope one of these recipes inspires you to try a green smoothie. They’re full of nutrients, taste great, and are an easy way to add superfoods to your day. Don’t forget a good tumbler to keep your smoothie cold on the go—I love tumblers with a straw and great reviews!

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This strawberry rhubarb bread with a cinnamon-sugar topping is one of my favorite sweet treats in spring and summer. The bright sweetness of fresh strawberries pairs perfectly with tart rhubarb, and the cinnamon-sugar streusel brings everything together for a crowd-pleasing loaf.

I love eating fresh fruit and produce during the warmer months. My parents always gardened when I was growing up, so it’s no surprise I picked up a few green-thumb habits. This year our garden was smaller because of home construction, but we still kept a small plot and cared for the plants we had.

Rhubarb is a highlight of spring and summer for us. With big, leafy greens and tall, pink stalks, its flavor is very tart and works beautifully in pies, crumbles, jams, and sauces. I especially like to cook rhubarb with sweet strawberries — the contrast of sweet and tart is ideal, and both are in season in spring.

One of my go-to treats during these months is this strawberry rhubarb bread. Sweet strawberries and tart rhubarb bake into a cinnamon-flavored quick bread that’s delicious warm. A slice topped with a scoop of vanilla ice cream is hard to beat. The cinnamon-sugar topping complements the fruit perfectly.

I also like shortcuts now and then. This recipe is quick and easy thanks to boxed vanilla muffin mix, which speeds things up — especially helpful when little helpers want to join in the kitchen!

Tips for using muffin mix in quick bread:
– Bake at a lower temperature and for a longer time. A good rule is to reduce the oven temperature by 25ºF.
– Make sure the mix yields enough batter; choose one that makes at least 12 muffins. Fill the loaf pan leaving 1 to 2 inches of space at the top. If you’re worried about overflow, place a pan underneath to catch drips.
– I’ve adjusted the temperature and baking time in the recipe below, so you can follow it as written.

Strawberry Rhubarb Bread with Cinnamon Sugar Topping

Prep time: 5 minutes
Cook time: 50 minutes
Total time: 55 minutes
Servings: 1 loaf

Ingredients
Bread
– 1/2 cup rhubarb, chopped
– 1/2 cup strawberries, chopped
– 1 package vanilla muffin mix
– 1/4 cup flour

Cinnamon-Sugar Streusel Topping
– 1/3 cup sugar
– 1/4 cup flour
– 1 teaspoon cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, room temperature

Instructions
1. Preheat the oven to 375ºF. Grease a loaf pan.
2. Prepare the muffin mix according to the package directions (use the amounts listed for oil, water, and eggs) in a large bowl.
3. In a separate bowl, toss the chopped rhubarb and strawberries with 1/4 cup flour. This helps keep the fruit from sinking while baking.
4. Fold the fruit into the batter and pour the mixture into the loaf pan.
5. In a small bowl, combine the streusel ingredients and mix with a fork until the mixture is crumbly. Sprinkle it evenly over the batter.
6. Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing and serving.

To enjoy rhubarb year-round, you can freeze it for later use.

How to Freeze Rhubarb
Rhubarb’s season is short, so freezing is a simple way to save it. Wash and dry the stalks, then cut into 1-inch pieces. Put the pieces in an airtight freezer bag and freeze. Properly stored, rhubarb will keep in the freezer for up to a year.

Stock up on watermelon now—these watermelon-lime slushies will be a summer favorite! They’re icy, refreshing, and perfect for backyard barbecues, pool parties, or lazy afternoons on the patio.

I spotted watermelons all over the grocery store the other day and got so excited. Watermelon is one of my favorite summer treats—sweet, juicy, and best when it’s in season. In our house we eat it all the time: plain (or with a sprinkle of Tajín), grilled, in salads, and my absolute favorite—watermelon-lime slushies.

Our family loves smoothies and slushies, and these are super easy to make. The two main ingredients are watermelon and lime juice, and a few extra minutes of prep gives you a cold, refreshing drink you’ll want every day. The kids love them, and they turn into great cocktails with a splash of vodka or tequila—add a little triple sec for an extra citrus kick for pool parties.

These slushies are also a smart way to use up watermelon that’s a bit mealy—you won’t notice once it’s blended. The lime adds the perfect bright note. If you want it sweeter, stir in a spoonful of sugar, but I prefer them light with just watermelon and lime. A few mint or basil leaves are a nice touch, too.

Tips before you start: choose seedless watermelon unless you like picking seeds out. I like to cut the watermelon into small chunks and freeze them a few hours in a large bag (reusable silicone bags work great). You don’t have to freeze it—you can add ice—but frozen watermelon makes a thicker, less watered-down slush. When the chunks are frozen, take them out for 5–10 minutes to soften slightly, then blend with lime juice (and liquor if you like) for a thick, delicious slushie.

Watermelon Lime Slushies

Prep time: 10 minutes
Total time: 10 minutes
Servings: 3 drinks

Ingredients
– 4 cups watermelon, cubed and frozen
– Juice of 2 limes
– 1/4 to 1/2 cup water
– 4 oz rum, vodka, or tequila (optional; add a splash of orange liqueur if you like)

Instructions
1. Remove frozen watermelon from the freezer about 10 minutes before making the slushies.
2. Add all ingredients to a blender and blend until smooth.
3. Pour into glasses and garnish with lime and mint.

If you want more refreshing summer drinks, check out my roundup of 12+ best smoothie recipes for summer.

This refreshing pineapple and ginger green smoothie is a family favorite—light, energizing, and packed with nutrients from pineapple, banana, spinach, and a zing of ginger. Even though it’s a green smoothie, you can’t taste the greens, and my kids love it—a great way to sneak in extra veggies.

I usually toss whatever needs using into a smoothie and hope for the best, but green smoothies need a little balance to taste just right. Below is one of my go-to recipes: an energizing pineapple and ginger smoothie that’s easy to make and delicious.

Green smoothies are a quick, convenient way to add more greens to your diet. I often make them for a healthy breakfast since they pack a lot of nutrients and superfoods into one drink. (If you want more ideas, I’ve shared 12 favorite summer smoothie recipes on the Zulily blog—Green Goddess is a personal favorite.)

Health benefits of green smoothies:
– Fruits and vegetables provide vitamins (like C and A) and antioxidants that support the immune system.
– Smoothies keep the fiber from whole fruits and veggies, which helps digestion and keeps you fuller longer compared with juices or sugary drinks.
– Greens are rich in chlorophyll, which may help detoxify, improve skin glow, and boost energy.

With the right mix of fruit and greens, green smoothies can taste amazing. My whole family enjoys them, including my kids, so they’re an easy way to add extra vegetables to our diets.

Tips for making the best green smoothies:
– Use a strong blender that blends everything smoothly.
– Balance is key: try 1 cup greens, 1 cup liquid, and 1 cup fruit for a good mix of sweetness and nutrition.
– Choose healthy liquids as your base, such as nut milk, oat milk, water, or coconut milk.
– Add healthy fats like nuts, seeds, avocado, or a little coconut oil to help your body absorb nutrients.
– Boost with protein powder, spices (cinnamon, ginger), or superfoods (collagen, ashwagandha, maca, hemp hearts).
– Blend greens with the liquid first to avoid leafy chunks, then add fruit and blend again.
– Skip ice—use frozen fruit so the smoothie won’t get watered down.
– Prep ahead by chopping fruits and vegetables and freezing them in reusable bags. When you’re ready, just add to the blender with your liquid.

Energizing Pineapple and Ginger Green Smoothie
This bright, citrusy smoothie gets a lively kick from ginger. Pineapple adds sweetness, vitamin C, and bromelain (an anti-inflammatory enzyme), while ginger supports digestion and the immune system. Start with a small amount of ginger and add more if you like a stronger taste.

Prep time: 5 minutes
Total time: 5 minutes

Ingredients:
– 1 1/2 cups pineapple (fresh or frozen)
– 1 small banana, frozen
– 1 cup packed fresh spinach
– 1/2 cup Greek yogurt
– 1/2 inch ginger
– 3/4 cup milk or water
– Maple syrup (optional, for extra sweetness)

Instructions:
1. Add spinach, ginger, and liquid to the blender and blend until smooth.
2. Add the remaining ingredients and blend until fully smooth.

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Looking for a quick, protein-packed meal? This Spinach, Tomato, and Feta Frittata is a one-pan wonder that comes together fast and works for breakfast, brunch, or a light dinner.

A family favorite, this frittata looks fancy but is incredibly simple and so tasty. I make frittatas when I want a quick, protein-filled meal with lots of veggies that keeps you full. They’re easy to make ahead and reheat well—even good served cold. If you don’t love the veggies listed, feel free to swap them for your favorites.

Why you’ll love it:
– Quick and simple: Minimal prep and cook time, great for busy nights.
– High in protein: Eggs and feta help keep you satisfied.
– Flexible: Add your favorite veggies or proteins like mushrooms, peppers, or ham.
– Delicious: A tasty mix of spinach, tomatoes, and feta.
– Cast-iron finish: Cooking in a cast-iron skillet gives a lovely crust and a subtle flavor boost.

The secret that makes the best frittata
Adding plain Greek yogurt keeps the frittata creamy and prevents it from getting rubbery. It adds moisture and a light, fluffy texture—plus a little extra protein.

Why use cast iron?
– Even heat: Cast iron cooks the frittata through evenly.
– Crispy crust: The skillet gets very hot for a nice browned edge.
– Flavor boost: It adds a subtle, unique depth to the dish.
– Built to last: A good cast-iron skillet can last for years with care.
– Extra iron: Cooking in cast iron can add some iron to your food. The exact amount depends on the food and cooking time. I like a Lodge cast-iron skillet for everyday use.

Tips & variations:
– Add-ins: Try chopped mushrooms, diced peppers, onions, or diced ham or sausage.
– Spice it up: Sprinkle red pepper flakes for heat.
– Make ahead: Refrigerate after cooking and reheat gently in a skillet or oven.

Spinach, Tomato, and Feta Frittata

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 4

Ingredients:
– 1 tbsp avocado, corn, or olive oil
– 1 cup plain Greek yogurt (2%), e.g., FAGE Total
– 8 eggs
– 2–3 cloves garlic, minced
– 2 cups packed spinach, roughly chopped
– 1/4 cup parsley, chopped
– 1/2 cup feta cheese
– 1–2 large tomatoes, thinly sliced

Instructions:
1. Preheat the oven to 375°F.
2. Whisk the eggs in a medium bowl, then stir in the Greek yogurt until smooth.
3. Heat the oil in a cast-iron or other oven-safe skillet over medium heat. Add the garlic and spinach and sauté until the spinach begins to wilt.
4. Pour the egg mixture into the pan. Stir in the feta and parsley. Cook for a few minutes, gently shaking the pan now and then, until the edges start to set. Remove from heat.
5. Top with the sliced tomatoes and transfer the pan to the oven. Bake about 20 minutes, or until set and puffed.

This Spinach, Tomato, and Feta Frittata is a healthy, satisfying meal any time of day. Enjoy!

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This post is sponsored by Barilla®. All thoughts and opinions are my own.

This pasta comes together easily and makes a perfect quick weeknight meal—thanks to the star of the dish, Barilla® Red Lentil Spaghetti. The sauce is centered on deeply roasted tomatoes and garlic for a rich, flavorful meal the whole family will enjoy.

Pasta is almost always a win. One simple health-and-mom trick I love is swapping regular pasta for legume pasta. Barilla® offers two legume varieties in several shapes: Red Lentil Spaghetti and Chickpea. Both are made from a single ingredient—red lentil or chickpea flour—so they add plant-based protein and fiber to meals. They cook to a perfect al dente every time, and Barilla® Red Lentil Spaghetti was even a 2021 People Food Awards winner.

With fall coming, I love all the fresh produce—pulling tomatoes from the garden or lingering at the farmers market. Cooking seasonally matters to our family; I like using ingredients when they’re at their best.

This roasted tomato and garlic pasta is simple and so satisfying. It becomes a weeknight staple in late summer and early fall because it takes little prep and can be ready in about 35 minutes. Our weeknights are busy with kids coming home, work, and activities, so quick, tasty meals are a must.

I use Barilla® Red Lentil Spaghetti for this recipe. It’s certified gluten-free, Non-GMO Project Verified, and made with one ingredient: red lentil flour. It pairs well with tomato, chunky vegetable, or meat sauces, and the noodles soak up the flavors for a perfect bite. You can find Barilla® Legume Pasta at Meijer in the pasta aisle.

The sauce is Mediterranean-inspired—roasted tomatoes and garlic, a good drizzle of olive oil, and finished with fresh parmesan and ribboned basil. Roasting tomatoes brings out deep, sweet flavors and is one of my favorite ways to use lots of tomatoes. If you’d like, add grilled chicken, baked tofu, or shrimp at the end. This dish is flexible—roasted zucchini or red peppers would be great, too.

How to roast tomatoes and garlic
Roasting tomatoes and garlic is easy and addictive. Use a high oven temperature—about 425°F—to get deep flavor without burning or drying them out.

– Tomatoes: Line a large baking sheet with parchment. I prefer cherry tomatoes, but you can use larger ones—just halve them and place cut-side up. Drizzle generously with olive oil, season with salt and pepper, and roast 30–35 minutes until nicely browned.
– Garlic: Cut the top off each garlic head to expose the cloves, drizzle with olive oil, and wrap in foil (or parchment tied with twine). Roast alongside the tomatoes for 30–35 minutes until soft. Be careful when opening—the steam is hot. Roasting removes bitterness and gives a rich, mellow garlic flavor.

When the pasta is cooked and the garlic has cooled a bit, squeeze the roasted garlic cloves out—they’ll slip out easily and mash into a paste that blends into the sauce.

Roasted Tomato and Garlic Pasta with Barilla® Red Lentil Spaghetti
This simple pasta is perfect for weeknights. Roasted tomatoes and garlic make a flavorful sauce, finished with fresh basil and parmesan.

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Servings: 4

Ingredients
– 1 1/2 to 2 pounds tomatoes (cherry preferred; if using larger tomatoes, halve them)
– 2 heads garlic
– 1 box Barilla® Red Lentil Spaghetti
– Olive oil
– Large handful fresh basil, sliced into ribbons
– 1/3 cup parmesan flakes
– 1/4–1/2 cup reserved pasta water
– Salt and pepper

Instructions
1. Preheat oven to 425°F. Line a large baking sheet with parchment.
2. Arrange tomatoes on the baking sheet (if using larger tomatoes, place them cut-side up). Drizzle generously with olive oil and season with salt and pepper.
3. For the garlic, cut the top half off each head to expose the cloves. Place each head on a square of foil or parchment, drizzle with olive oil, and wrap tightly.
4. Roast tomatoes and garlic together for 30–35 minutes, until the tomatoes are deeply roasted and the garlic is soft.
5. Cook Barilla® Red Lentil Spaghetti according to the box directions, aiming for al dente. Reserve about 1/4 cup pasta water (keep more if you like a looser sauce).
6. In a large bowl, combine the pasta, roasted tomatoes, roasted garlic (squeeze the cloves out into the bowl), and half the basil. Mix well. Add a drizzle of olive oil or some reserved pasta water to loosen the sauce if needed. Season with salt and pepper to taste.
7. Before serving, add any protein if desired. Garnish with remaining basil and parmesan.

This post is sponsored by NOW Foods. All opinions are my own.

Enjoy the taste of fall with these apple crisp crumble bars. They’re made with wholesome ingredients—fresh apples, pecans, oats, and coconut oil—so you get a soft cinnamon apple filling topped with a crunchy oat crumble. The result is a cozy, satisfying treat.

Fall is my favorite season for cooking. I love summer grilling, but autumn brings the hearty, comforting flavors I crave—think soups, roasted vegetables, and rich desserts. Apple picking is a family tradition for us, so I’m always looking for tasty ways to use up crisp apples. Apple crisp is a classic favorite, and these healthier crumble bars give you that same cinnamon-apple goodness in a lighter, grab-and-go form.

These bars are vegan and gluten-free and use mostly pantry staples like NOW Foods Rolled Oats, NOW Foods Coconut Oil, and NOW Foods nuts (I prefer pecans, but walnuts work well, too) along with brown sugar, cinnamon, and nutmeg. I’ve trusted NOW Foods for years for quality pantry items and whole foods. They test ingredients for purity and are transparent about their sourcing. If you’d like to try their products (they offer natural foods, essential oils, supplements, beauty items, and more), use code AMBER for 20% off at NOWFoods.com.

These bars have an oatmeal crust that’s chewy and a thick apple-cinnamon filling, finished with a crumbly oat and pecan topping. Serve them warm or cooled—warm bars are a bit more crumbly, while fully cooled bars are easier to cut and hold their shape. They’re perfect for dessert or to tuck into a lunchbox, and they’re delicious with vanilla ice cream or frozen yogurt.

Below is the recipe plus notes on simple swaps and adjustments.

Substitution notes and tips:
– I use oat flour instead of regular flour for more fiber. The recipe shows how to make oat flour from the oats you set aside. If you already have oat flour, use that and skip the extra step.
– You can swap coconut sugar for brown sugar, though coconut sugar can make the bars slightly drier; I prefer brown sugar for a richer flavor.
– If you don’t have coconut oil, use unsalted butter 1:1.
– To reduce sweetness, omit the 2 tablespoons of brown sugar in the apple filling.

Apple Crisp Crumble Bars
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Yields: 9 bars

Ingredients
Crust and crumb topping
– 2 1/2 cups rolled oats, divided (1 cup and 1 1/2 cups)
– 1/2 cup coconut oil, room temperature
– 1/3 cup brown sugar (or coconut sugar)
– 1/4 teaspoon salt
– 4 tablespoons pecans or walnuts

Apple pie filling
– 3 1/2 cups apples, peeled and diced or sliced
– 1 teaspoon cinnamon
– Pinch of nutmeg
– 1 teaspoon vanilla extract
– 1/4 cup water
– 1 tablespoon cornstarch
– 1 teaspoon lemon juice
– 2 tablespoons brown sugar

Instructions
1. Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly with oil.

Apple filling
2. Combine all filling ingredients in a medium saucepan. Cook over low to medium heat for about 10 minutes, stirring occasionally, until the mixture thickens and the apples start to soften. Remove from heat.

Crust and topping
3. Place 1 cup of the oats in a food processor and blend until fine to make oat flour.
4. Add the remaining 1 1/2 cups oats, coconut oil, 1/3 cup brown sugar, salt, and nuts to the oat flour in the processor. Pulse several times until mixed but still slightly chunky—you want a coarse, crumbly texture. Don’t over-process.
5. Reserve 1 cup of this oat mixture for the topping.
6. Press the remaining oat mixture firmly into the prepared pan to form the crust, working to the edges.
7. Spread the apple filling evenly over the crust.
8. Sprinkle the reserved oat mixture over the apples to form the crumble topping.
9. Bake 40–45 minutes, until the crust is golden brown. Let cool completely before cutting for cleaner slices.

Which do you prefer for fall treats—pumpkin or apple?

Don’t forget to use code AMBER for 20% off at NOWFoods.com.

This post is sponsored by Sivan Social. All opinions are my own.
Now that winter is in full swing and the holiday break has begun, I’ve been looking for fun, different activities to do with my family and my husband. I was excited to find that Sur La Table is offering lots of cooking classes right now—some are even just $15. I’d love to take these with my family as a way to shake up our routines and try new dishes.
With both in-person and online classes available, there’s really something for everyone. They cover a wide range of cooking and baking topics, from cozy date-night dinners to holiday favorites, so you can pick classes that match your taste and skill level. An in-person class with my husband would make a fun night out and help us sharpen our cooking skills. They even have several New Year’s Eve date-night options, which would be a unique way to ring in the new year—the menus look fantastic (see all the details here)!
For a low-key family activity, I like the idea of taking online classes from home. They start at just $29, which makes them an affordable way to entertain the whole family. With classes covering everything from old-fashioned chocolate fudge to cinnamon rolls and even sessions geared toward teens, Sur La Table classes make great experience gifts for families.
Photo by Pavel Danilyuk from Pexels
Right now you can save $15 on select Sur La Table cooking classes through 12/21. To learn more and see the full list of classes, click here.
While I was browsing the Sur La Table site, I found some great deals on kitchenware that I added to my wish list. Through 12/26 you can save up to 40% on Philips kitchen products. I’m a sucker for kitchen gadgets and quality cookware, and these deals stood out:
Philips Avance XXL Air Fryer
Through 12/26, save $99.99 on the Philips Avance XXL Air Fryer (restrictions may apply). Air fryers make it easy to cook favorites with less fat. This roomy model can handle a whole chicken, two bags of frozen fries, or up to six portions at once—perfect for families. The removable mesh basket and drawer are dishwasher-safe, which makes cleanup simple.
Philips Viva Pasta Maker
I’m also eyeing the Philips Viva Pasta Maker. There’s nothing like fresh homemade pasta, and being able to make it at home easily would be amazing. This machine makes spaghetti, penne, and fettuccine by automatically mixing, kneading, and extruding dough in under 20 minutes—so many pasta possibilities! Learn more about it here.
Philips 3200 Series Fully Automatic Espresso Machine With Milk Frother
An espresso machine has been on my splurge list for years. This model gets great reviews and is fully automatic and customizable. It makes lattes, cappuccinos, espresso, and regular coffee, and includes a milk frothing wand that creates silky cappuccinos or latte macchiatos—so you can make your dream cup at home.
You can find even more great deals and lovely items at Sur La Table throughout the holidays and beyond.
What’s on your holiday wishlist?
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These banana oatmeal cookies are easy to make and taste amazing. Made from just rolled oats, bananas and chocolate chips, they’re a healthier sweet treat that’s soft, chewy and full of flavor.
This post is sponsored by NOW Foods; all opinions are my own.

Yes—cookies for breakfast! It might sound indulgent, but these banana oatmeal breakfast cookies are wholesome enough to grab for a quick morning meal. If mornings are hectic, these gluten-free and dairy-free cookies are a convenient grab-and-go option.

I like to make a batch during weekend food prep. They’re made with simple, wholesome ingredients: NOW Foods rolled oats, ripe bananas (the riper the better), pecans and chocolate chips. You can cut back or skip the chocolate chips to reduce sugar, but I think chocolate makes everything better. They take only a few minutes to mix and about 15 minutes to bake.

They’re great not just for breakfast, but also as an after-school snack, a lunchbox treat, or a late-night sweet fix.

Ingredients:
– 3 medium bananas
– 1 1/2 cups rolled oats
– 1/3 cup chocolate chips
– 1/4 cup nuts (pecans or walnuts are my favorites)
– 1/2 teaspoon vanilla extract
– Dash of cinnamon
– Pinch of salt

I love using organic rolled oats from NOW Foods. They help give the cookies a chewy texture and add fiber, protein and iron to kick off your morning. Fiber helps digestion, keeps you full, and some studies suggest oats can help lower cholesterol.

This recipe is perfect for using overripe bananas—no food waste here. The riper the banana, the sweeter the cookies. Nuts add flavor and a nice crunch, and you can swap in any favorite nut or even stir in dried fruit. It’s a flexible recipe that adapts to different tastes and diets.

One of my go-to places for pantry staples like oats, nuts and oils is NOW Foods. They offer a wide range of products, from food and sports nutrition to beauty items and essential oils, all at good prices. Use code AMBER for 20% off your order at nowfoods.com.

How to make the cookies:
– Preheat oven to 350°F and line a baking sheet with parchment paper.
– Mash the bananas in a medium bowl with a fork until smooth.
– Add the rolled oats, vanilla, a dash of cinnamon (about 1/4 tsp) and a pinch of salt. Mix well.
– Fold in the chocolate chips and nuts.
– Scoop heaping tablespoons of the batter onto the lined baking sheet. Flatten each scoop into a cookie shape by hand—these don’t spread much while baking.
– Bake for about 15 minutes, until firm and golden. Let cool on the pan for 3 minutes, then move to a rack to cool completely. Enjoy!

Storage:
Store the cookies in an airtight container in the refrigerator for up to 5 days. I like warming them in the microwave for a few seconds for a soft, gooey treat.
You can also freeze them for up to 3 months—remove as much air as possible from the container. Thaw overnight in the fridge.

Banana Oatmeal Breakfast Cookies
Prep time: 5 minutes
Cook time: 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Makes: about 12 cookies

Ingredients
– 3 medium ripe bananas
– 1 1/2 cups rolled oats
– 1/3 cup chocolate chips
– 1/4 cup nuts (pecans or walnuts)
– 1/2 tsp vanilla extract
– Dash cinnamon
– Pinch salt

Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment.
2. Mash bananas in a medium bowl until smooth. Add oats, vanilla, cinnamon and salt; mix well.
3. Fold in chocolate chips and nuts.
4. Scoop heaping tablespoons onto the prepared sheet and shape into cookies.
5. Bake 15 minutes until firm and golden.

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