I put together this meal plan to help bring new flavors and seasonal produce back onto grocery lists for those who are short on time but value their nutrition, time, budget and flavor. There is more to food and cooking than meal prepping basic produce and consolidating it into a bowl, which I did countless times during my years in college. I’ve had a good amount of friends ask me specific questions about cooking, like what to buy, how to change up their routine and what to do to bring flavor without sacrificing clean eating and quick meals. Cooking doesn’t have to be time consuming or difficult, so I wrote this seasonal meal plan to help!
In the Gunn household, my mom has been known to be the queen of snack trays and party platters. Since we were kids, she would make us these elaborate snack trays for our weekly tv show marathons with combinations of gold fish, mac and cheese, mashed potatoes, and basically a everything in child’s wildest dreams. Now that we’re older and all three of us are allergic to wheat and traditional dairy (tragic, I know), we are more keen to snack trays like this one, full of goat cheese gouda and sliced truffle salami.
As crazy as it may sound, last Christmas the entire state of Idaho ran OUT of aperol. My mom, rightfully so, was in distress since she had been wanting to make them for our holiday parties. I’m guessing the Idahoans reallllly like their aperol spritzes, especially when it gets cold, which is why this is the perfect after-work/pre-party/party/post-party drink. Or just because, you do you.
Hi friends! This past month I partnered with Wellington Crackers to create a perfect back to school snack tray that is easy and fun to put together too! Peanut butter and jelly sandwiches ruled my childhood after school snack realm, so I loved adding different nut butters, jellies, fruits, and nuts to create a fun (and pretty!) platter. Hope you enjoy!
make your own adventure: pb + j cracker sandwiches
makes large serving platter, serves 8-10 people as an appetizer or snack platter
assemble platter by first adding nut butters in small dipping bowls onto large serving platters.
once nut butters are placed, add jams and jellies onto the platter in small dipping bowls as well.
add assorted Wellington Crackers in small sections, then add sliced fruit, berries, and assorted nuts.
serve your platter for the perfect back to school recipe for make your own adventure PB+J crackers! enjoy.
1 Box of Wellington Assorted Crackers
2 nut butters of your choice (Almond butter, peanut butter, cashew butter, etc)
2 types of nuts of your choice (Almonds, walnuts, cashews, brazil nuts, pistachios)
2 jellies or jams of your choice (Strawberry jam, grape jelly, raspberry jelly, apricot jam)
2-3 seasonal fruits (Grapes, plums, raspberries, apples)
Happy Sunday friends! Thank you for stopping by for the eighth post in my weekly Sunday Morning series where I share links, recipes, and thoughts from the past week.
Since last Sunday I was in Colorado Springs with my family, this weekly post covers two weeks of recipes and updates! We had a wonderful time in Colorado Springs with my parents and my little brother, we got to see him play football for the Air Force Academy and had the most incredible dinner at the famous Broadmoor.
Hi friends! I had the opportunity to write some recipes with Nuovo Pasta and play with some delicious cheese in recipes, my favorite past time and luckily, I had an amazing group of people ready to eat!
I made an Lemon Caprese Pasta Salad, perfect to prepare ahead of time for a late summer outing to the lake or a big potluck!
Happy Sunday friends! Thank you for stopping by for the seventh post in my weekly Sunday Morning series where I share links, recipes, and thoughts from the past week.
This past week I spent in Athens working, cooking, and preparing to plant our garden! We got everything planted this weekend and we are so excited to see all the sprouts come up in the next 10 - 14 days or so. I'll be sure to keep you in the loop on my weekly emails as well as on my Instagram.
Happy Sunday/Monday friends! Thank you for stopping by for the sixth post in my weekly Sunday Morning series where I share links, recipes, and thoughts from the past week.
I spent this past week in NYC for work visiting my team up there, meeting with clients, and catching up with friends. It was definitely a good time. We ate, drank, talked, and ate some more. Such a good feeling being surrounded by people who encourage you to be your best self and accomplish your goals and dreams. I'm back in Athens feeling refreshed and excited.
Happy Sunday/Monday friends! Thank you for stopping by for the fifth post in my weekly Sunday Morning series where I share links, recipes, and thoughts from the past week.
This post is going up Monday because this past week has been a whirlwind! I'm writing this from the ATL airport at 5:15am waiting to board my flight for NYC. I'm going up for the week for work and to spend time with friends. It's my first time back in the city since we moved away so I'm so excited!
Happy Sunday friends! Thank you for stopping by for the fourth post in my weekly Sunday Morning series where I share links, recipes, and thoughts from the past week.
This past Wednesday we moved to Athens! We are still getting settled in and loving our new apartment. It is walking distance to Frank's office and only 2 minutes walk to a bookstore, grocery store, multiple restaurants, a bakery, and coffee shops. The dream truly.
This past weekend I was lucky enough to spend time with Frank's Aunt Tammy and learn all about how to pickle! I've been a dill pickle fan since I can remember and since I live in Georgia now, I thought I should probably learn how to make bread and butter pickles, which, to my amusement are gluten free AND dairy free....so much for bread and butter right? An homage to the southern cooking culture you would say.
Happy Sunday friends! Thank you for stopping by for the third post in my weekly Sunday Morning series where I share links, recipes, and thoughts from the past week.
This past week very similar to last: working in Atlanta, reading cookbooks, writing, working some more, watching tutorial videos on frosting buttercream cakes and testing out four different versions of vanilla cake with citrus buttercream and lemon curd! We still have cake in our fridge left over after many many taste tests. Please, someone, take it away.
Happy Sunday everyone! So happy you stopped by for the second post in my weekly Sunday Morning series where I share links, recipes, and thoughts from the past week.
I spent this past week working in Atlanta, reading cookbooks, writing, and testing out recipes to share with you all! We drove out to Athens on Friday and brought some items to our storage unit and to spend some time there because we move in 10 days!!! We are overjoyed and excited to finally be there.
I started drinking coffee at approximately 16 and never stopped. Three months before I turned 23, I was experiencing a whole slew of digestive autoimmune symptoms and after hours of research, reading, and sorting through functional medicine approaches, I landed on a strict elimination program that would help reset my body, digestion, hormones, mood, and overall wellbeing. The real kicker? No coffee.
last sunday i turned 23! what a weird age to turn. we spent the past week celebrating in amelia island, florida with frank's family and friends.
we sat on the beach, played dominoes, laughed and tried to stay away from as most technology as we good for a solid refresh and let me tell ya, it felt amazing!!!
rule #124 never turn down a good moscow mule.
right now i'm writing this from my family's home in coeur d’alene, idaho this past week has been a crazy whirlwind. we packed up our apartment into a little uhaul two weeks ago and made the 36 hour trip from nyc to atlanta!
it was the most exciting and bittersweet saying goodbye to our sweet apartment and friends we made over the past year, so thus when we got to atlanta, we needed a little bit of a fun drink to let loose lol.
*cue frozen moscow mules*
frank and i have had so much fun testing recipes for our upcoming beach trip to amelia island, florida and stumbled across a couple recipe inspirations for frozen moscow mules. they are cold, refreshing, and also fun to drink in a group. we enjoyed a little too many.