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This recipe was such a pleasant surprise.  Comforting, filling and simple.  This dish brings together the creamy richness of Cacio e Pepe, the sweetness of roasted butternut squash, and the savory goodness of Italian sausage.

I cooked it for an extra 15 minutes to get it nice and crispy on the edges. Cacio e Pepe with Roasted Butternut Squash is a delicious twist on the classic Italian pasta dish. Try it below. 
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So easy! These are a nice and simple no-bake snack for any time of day, or year. I first made these back in September, and have made them a few times since.  Read on for the recipe and benefits these heart-healthy bites. 

​I borrowed and adapted this recipe from Sally's Baking Addiction — most of the recipe is exactly the same with the exception of adding toasted coconut strips both within the cake and as a topping.   I first made this cake on Easter, but for my brother's special 40th birthday — I had to try it again given it's his favorite dessert. I love the use of spices such as ginger and fresh ground clove along with brown sugar, toasted pecans and coconut for deeper flavor.  I hope you try it — and love it! Pro Tip:  Make this cake the day before you intend on eating it and keep it safe in the fridge so it sets and gets nice and firm.  Take the cake out of the fridge about 30 minutes prior to enjoying. 

With tangy ginger, fluffy couscous and savory broth, this soup came in handy when I was stuck fighting a winter cold and craving something comforting, nutritious and filling. Not only is this soup delicious, but it's amazing how wonderful the anti-inflammatory, cold-fighting ingredients are when you're fighting off that winter cold. This soup is easy to prepare and yields enough to last a week for multiple meals.  I adapted this recipe from Ambitious Kitchen and added a few extra ingredients.