These no-bake pecan clusters are the perfect cure for my sweet tooth. Simple to make and only require a couple of ingredients!

These easy grab-and-go pancake muffins are the perfect breakfast for busy mornings. Prep a big batch at once and enjoy them all week long!

The only basil pesto recipe you need. So good on pasta, with shrimp, in a sandwich or by the spoonful.

Oatmeal for breakfast is my go-to for meal prep when the thought of eggs isn't eggsactly sitting well with me. One of my favorite things about oatmeal is that it's warm and hearty. It always seems to hit the spot, too. It's versatile and can be combined with so many different toppings - like fruit, nuts, granola, nut butters, and cinnamon. Another bonus: it's easy to cook a lot of oatmeal at once and enjoy it all week long without a lot of extra effort. The recipe below calls for 2-3 servings, so you can simply double the water and oats to make a double batch. To me, oatmeal isn't complete without the addition of raisins, though you can certainly omit them if they aren't your thing. Same goes for the fruit on top. You can use blueberries, sub them for strawberries or whatever your favorite fruit (or other) toppings are, or do without them. I also always add cinnamon - maybe an amount some might think is a little crazy - just before serving for that finishing touch. I also am 100% team #ThickOatmeal, though I know plenty of people enjoy it a little looser than I do. If that's the case, add in a nice splash of your favorite milk while it's still on the stove just before you serve it.

It's pretty crazy just how much Trader Joe's cauliflower gnocchi has taken over the internet in 2019. Those little pouches of fluffy goodness are so versatile and really are like a blank canvas for any sort of flavors you want to combine them with. Enter: these sweet, decadent Cinnamon Sugar Gnocchi! They are a TREAT! Warm crispy gnocchi, tossed in a mixture of cinnamon and sugar. They remind me of a cinnamon sugar donut but "healthier" ... okay maybe that word is a little bit of a stretch, but hey. We all deserve everything in moderation. Are they breakfast? Yes. Are they dessert? Yes. Are they delicious no matter what time of day you eat them? YES. I hope you enjoy this recipe as much as I did!

Yes, we all know that avocado toast has the reputation of being basic and a food that is totes popular with the millennial generation. I can be pretty basic at times, and I am a millennial, so that explains why I love it so much! On its own, the avocado is a powerhouse little fruit (yes, fruit!). It's packed with lots of nutrients your body needs to keep happy and healthy. I always try to keep a few avocados in our stash, so I can easily incorporate them into my meals - sliced with eggs, smashed on toast, transformed into guac, added to salads or tacos. Above all though, my favorite application for avocado time after time is always smashed on toast. Even better - it can make for a light meal or an easy snack when combined with a pinch of salt and a sprinkle of crushed red pepper. You can dress it up with some tomato slices, or make it into more of a complete meal by adding a drippy egg on top, or serving it alongside scrambled eggs as an alternate to butter on your toast. There are really so many options. Here's one of my favorite avocado tips so you don't constantly slice them open to find them brown all over: Once they begin to feel ripe by gently squeezing the fruit and feeling a tiny amount of give, place them into the fridge and they will last even longer than on your countertop.

Think of Crispy Prosciutto as the best big sister to bacon. When baked just right, it's crispy, salty and seriously heavenly. Don't get me wrong - plain old prosciutto slices on their own or as part of a charcuterie board are what dreams are made of and one of my absolute favorite indulgdences. In the rare event that you bought too much (is this a thing?) or have some leftovers that you won't be able to eat in time for it to be perfectly fresh, it doesn't have to go to waste! I randomly decided to bake up a few slices we had left for breakfast one morning and you could say it was one of the best decisions ever. YUM!

This dessert NEVER disappoints. I promise. Maybe you've heard it referred to as "Christmas Crack" or "Hanukkah Crack" or "Saltine Toffee Candy" or "Chocolate Covered Saltines" - nonetheless, it's delicious whatever the heck you call it! This dessert is perfect year-round, for any occasion. Chocolate Bark been a tradition in our family since before I can even remember (though I don't even know what our official name for it is!) Over the years, I've introduced the "gluten free version" to friends and coworkers, and it's always a hit and devoured down to every last bite. It's chocolatey, salty, sweet, crunchy, and addicting. Bonus points for it being such an easy dessert to whip up, plus it's easy to make in a large batch for any crowd. The best part about this Chocolate Bark is that there are so many gluten free crackers out there that work well. I've used both Glutino and Schar table crackers and both are fantastic! Any type of cracker that's thin and mimics the classic saltine cracker would be great options. The gluten lovers never even notice that this dessert "is gluten free" ... unless of course, they see me snagging bites for myself!

Food Network has always been one of my favorite TV channels to watch. There are so many great personalities on there and it’s really fueled both my love and inspiration for cooking. One show I used to watch regularly, which I’m honestly not sure is even still on air, is Semi-Homemade with Sandra Lee . Have you seen it? She’s this quirky, goofy woman who whips up creations in the kitchen that are semi-homemade, meaning not everything is made from scratch. Some items are already made whether they are frozen or bought from the store, but she adds her own flare to them and the end result is still a unique and creative recipe. In all reality, the average person (myself included!) doesn’t have time to make everything from scratch all the time, so finding shortcuts is the key to keeping sane in the kitchen some days! That’s why I love this recipe. I really am unskilled in the baking arena, so when it comes to breads or other baked goods, I need all the help I can get. I use premade dinner rolls from a local bakery or the frozen aisle in the grocery story, but then elevate them by adding butter, garlic, parsley and shredded cheese. Semi-homemade deliciousness.