KALE & AVOCADO SALAD lovely for a spring housewarming party

Party people, what’s happening?! Is this warm weather not the absolute best? Every time spring rolls around all I want to do is entertain. The windows are open, the grill gets fired up, and it’s a non-stop open house!

We recently moved in to a new space, so naturally we had to throw a housewarming party! I don’t know about you, but I LOVE housewarming get-togethers. Home ownership is a big deal and so it absolutely deserves to be celebrated and y’all know how I love to celebrate. But I also think that moving is a big deal and should be celebrated (congrats, you made it through a move….real life, that’s a big deal) so why not throw a housewarming party for a new apartment?! All the house parties!!

We are sharing four fabulous tricks to hosting a stress free housewarming party over on the Kendall Jackson blog, so head on over and get you some pointers. Real talk though, housewarming parties shouldn’t be stressful – don’t let them be. Who cares if you haven’t unpacked all your boxes and if the house isn’t perfect? There is something charming and refreshing about a space that isn’t perfect, you know?

Last week we hosted our little housewarming bash and I made my absolute favorite seasonal salad. I call it seasonal because it sounds like it won’t always be there, but truthfully, we have it in the dead of winter, so it’s really an all year round salad, it just tastes better in the spring-time. Meet the kale & avocado salad!

It’s got delicious chickpeas, yummy kale (that you rub a lemon vinaigrette on the leaves and it tastes like magic), and lots of avocado (because, hellllllo). It is perfect for a crowd and tastes like absolute heaven with a glass of crisp white wine. That is why we served K-J AVANT by the boatload. Salads and wine are like the grown up peanut butter and jelly and deserve to be enjoyed just as often.

Here is what I love about pairing a really healthy, delicious salad with K-J AVANT the earthy taste from the salad is sweetened by the vibrant fruity notes from the wine. The Chardonnay is crisp and cool and when it meets the avocado and chickpeas it is like a magical garden party. Plus, the price point is wildly affordable, so I always have it on hand for parties so we never run out!

Kale & Avocado Salad
Prep time: 
Total time: 
Serves: 12
  • 2 tbsp lemon juice (fresh)
  • 1 clove garlic (chopped)
  • ¼ tsp Himalayan salt
  • ⅛ tsp black pepper
  • ¼ cup EVOO
  • 8 cups Kale (rinsed and chopped)
  • 1 15oz can Chickpeas (drained)
  • 1 ripe Avocado (diced)
  1. For the dressing, combine lemon juice, garlic, salt, and pepper in a medium bowl and whisk to combine.
  2. Once thoroughly mixed, slowly add in the olive oil while whisking until creamy.
  3. Add your kale to a large bowl and pour the dressing over the leaves and gently massage the dressing in to the leaves (this takes the bitterness out of the leaves and ensures a nice lemon flavor with every bite)
  4. Rinse and drain your chickpeas and dice your avocado into little cubes and gently fold in to the salad.
  5. Serve immediately or refrigerate util ready.

So, what do you think? Ready to host a fabulous stress free housewarming party and with a delicious salad and Chardonnay pairing as the menu? We thought so!

this post is sponsored by Kendall-Jackson, all thoughts and opinions are my own

HAPPY CARROT SOUP or "how to stay healthy during the holidays"

Oooh, hiiii! We’re all friends here, so let’s get real for a second…are you starting to feel anxious about the holidays? It is still warm & fall-like in Chicago, so as of today, it doesn’t truly feel like the holiday season is upon us. But…sadly, my appetite isn’t getting the memo. I am seeing visions of sugar plum everything & all I want is those adorable sugar cookies decorated like snow flakes, and don’t even get me started on pumpkin spice macaroons….I mean, come on!

This year, I am trying (desperately) to reign myself in and not go overboard by eating all the carbs in sight. Don’t get me wrong, there will be plenty of indulging, but my goal is to make room for some healthier options at the table this year.

healthy thanksgiving soup via lauren kelpThis year, I am trying something new at our Thanksgiving table – soup! Traditionally, we have never served soup at our holiday table, but that doesn’t mean we can’t start now!

I saw this happy little orange soup bopping around the internet & decided to give it a spin and I am so glad I did. It is a perfect alternative for butternut squash soup, if you are looking to find a less heavy option but still want to keep that killer taste. With a hint of ginger, turmeric, thyme, and crispy apple, it’s a sure thing! Don’t believe me? See for yourself!

healthy thanksgiving soup via lauren kelp

Prep time: 
Cook time: 
Total time: 
Serves: 4 bowls
  • ½ cup of water
  • ½ white onion, chopped
  • 1-2 cloves garlic, minced
  • 2 medium-sized carrots, chopped
  • 1 apple, chopped
  • 1.5 tablespoons fresh ginger, minced
  • 1 small butternut squash, peeled and chopped
  • 1 teaspoon sea salt
  • ½ teaspoon turmeric
  • ½ teaspoon dried thyme
  • ¼ teaspoon cinnamon
  • 4 cups low-sodium vegetable broth
  • ½ cup unsweetened Silk Almond Milk
  • ½ lemon
  • 2 tablespoons pure maple syrup
  1. Heat your water on medium/high heat in a soup pot.
  2. Once hot, sauté the onions and garlic until light brown. Add in the carrots, apple and ginger & cook for about 5 minutes.
  3. Add in the butternut squash, sea salt, turmeric, thyme, cinnamon and pepper next & mix well. Cook another 5 minutes.
  4. Pour in the vegetable broth and Unsweetened Silk Almond milk. Bring to a boil then reduce heat and cover. Simmer for about 20 minutes, or until all vegetables are soft.
  5. Turn off heat and stir in the fresh lemon juice and maple syrup.
  6. Pour it in your blender & pureé the soup until smooth and creamy. Add in salt, pepper, & spices to taste.
  7. et Voila!

healthy thanksgiving soup via lauren kelpSo, what do you think? Easier than you thought – right?! Hey, girl, I mean it when I say, we are all about thoughtful living. No one wants to spend the whole day in the kitchen, so here’s to the recipes that are delicious, healthy, and get you spending as much time with family and friends as possible!

healthy thanksgiving soup via lauren kelp

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.


Well, howdy friends! I have searched high and low in this city for Mexican food that will make my pains for Austin’s breakfast tacos and migas subside. It’s taken me almost two years, but I think I’ve found Chicago’s best Mexican restaurant – Más Tucked in the West Loop on Halsted & Washington, this gem is described as having “inventive Mexican dishes with European flair & craft cocktails in a lofty, modern-chic space,” and holy eff, does it ever.

Living in Texas & Arizona for almost 10 years gives you a little street cred when it comes to talking about what makes or breaks good Mexican food and between the made-to-order corn tortillas, mezcal cocktails, and taco happy hours – it was love at first bite.
mas_1Courtney & I popped in because we had read the reviews, we had heard about their amazing happy hours, and as former Austin-ites, we couldn’t resist the call of a good taco menu. Now, to say they have a good menu is a wild understatement!

Each tortilla is fresh & made to order & if you care about tacos as much as we do, you know that that makes all the difference in the world. All the ingredients are consciously composed and put together beautifully – presentation has always been key for us & they absolutely nailed it.

Mexican food is not normally heralded for its creativity, but as you watch the plates come out at Más, you can’t help but get inspired. And the creativity and attention to detail spreads to the mixologists at the bar. They have been highly recognized for their thoughtfully-crafted cocktails in the past and with the addition of their M, and only expanding their Mezcales de Leyenda, the cocktails are only getting better.

Side note, if you like Mezcal, give Mezcales de Leyenda a try. Each variety is named after the city in Mexico where the agave is harvested and has a spirit animal to embody the spirit of the drink. Not to mention, Más works their magic and makes a wide variety of delicious mezcal concoctions. Two that deserve individual praise, the Margarita de Sandia and the Margarita de Fuego.


You can see from our little tour-de-Más images that the presentation is impeccable and such care is given in crafting each dish. Between the cocktails, the shareable plates, and the insane desserts (the Mexican donuts killed me, they were out of control) this better be your next date night spot, happy hour with the girls (two tacos for $5 + $5 margs – like, hellllo), or new favorite neighborhood spot. Either way, you’ve got to go! You won’t be disappointed!


lauren button

3 OPEN-FACED SUMMER SANDWICHES healthy & perfect for picnics

Who is excited for picnics, bike rides, hanging by the lake, and spending every waking moment of their weekend outdoors?! With warmer weather here to stay (fingers crossed!) we’re ready to spend every moment of daylight outside soaking up the sun & going on adventures. If you are anything like me, you a) don’t want to spend a ton of time in the kitchen preparing meals and b) try to be a little more conscious of what you eat in the summertime. Well friends, I am here to share the gospel of open-faced sandwiches. Perfect for picnics, snacks, on the porch with friends – basically anywhere – these sandwiches are my go-to summertime meal and it’s easy to see why. The key is the bread. No one wants gross soggy bread or this chemically-engineered nonsense. You (and the rest of the world) want bread that is flavorful, totally free of weird stuff, and is good for you. Meet our latest obsessed – eureka!® Organic Bread, specifically their SEEDS THE DAY® loaves. Um, yum. Packed full of seeds & really fluffy, this bread is our jam 😉 Okay, okay, now it’s time for the good stuff – scroll down to see our 3 go-to open-faced summer sandwiches!

ONE: The Sassy Radish

I have not always been the biggest fan of radishes, but their crisp texture and mild flavor is perfect in the summertime when you are looking for a little crunch. Pair it with a few slices of avocado over a lightly toasted, never boring, always delicious SEEDS THE DAY® toast & you are well on your way to a delicious & healthy treat!


  • A few radishes, thinly sliced
  • Olive Oil
  • Micro greens (or spinach, arugula, whatever you like best)
  • SEEDS THE DAY® eureka!® Organic Bread 
  • Half an avocado, sliced
  • Optional: salt & pepper to taste


1. Toast up your SEEDS THE DAY® slice of bread & add a handful of greens on top. Slice up your avocado & radishes and place over the bed of greens. Drizzle with a little olive oil, sprinkle with some salt & pepper & voila!

TWO: The Californian

Dreaming of sunny skies, winding vineyards, and California beaches? This baby is for you! Meet my go-to open-faced sandwich on days when I am feeling a little extra gourmet. Between the sun-dried tomatoes, the avocado, and the delicious texture of the seeds baked into the bread, this sandwich can’t help but be a staple in a summer diet.


  • Greens (micro greens, spinach, kale, whatever you like best)
  • Half an avocado, sliced
  • Sun-dried tomatoes, sliced
  • SEEDS THE DAY® eureka!® Organic Bread
  • Optional: salt, pepper, & olive oil to taste


Side note: I prefer this sandwich un-toasted, but to each his own! 1. Grab a slice of your bread & pile on those greens! Slice your avocado & sun dried tomatoes to your preferred thickness & width & place on top. If it gets a little bulky, gently press down with the back of your knife. 2. Top off with a few extra micro greens, a pinch of salt, and, if you want, a little drizzle of olive oil. And your perfectly delicious sandwich is served!

THREE: Sunny Side Up

For those days when you just have a hankering for breakfast for every meal, the Sunny Side Up sandwich can’t be beat. Wonderfully toasted & topped with fresh greens, farm fresh tomatoes, and a perfect egg – hubba hubba!


  • SEEDS THE DAY® eureka!® Organic Bread, toasted
  • 1 egg
  • Fresh cherry tomatoes, halved
  • Parmesan cheese
  • Micro greens


1. While you are toasting up a piece of your new favorite bread, crack your egg & fix it sunny side up. 2. Gently place egg on your toast & top with micro greens, sliced cherry tomatoes, salt & pepper to the taste and a sprinkling of grated Parmesan cheese. 3. Dig in & enjoy!

For more information on eureka!® Organic Bread, visit them on FacebookTwitterInstagram, and YouTube.

What’s your favorite summertime sandwich? Share it with me in the comments for a chance to win a $100 Visa gift card!

Entry Instructions:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

1. Leave a comment in response to the sweepstakes prompt on this post

2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.

The Official Rules are available hereThis sweepstakes runs from 5/27/16 – 6/27/15. Be sure to visit the eureka!® Organic Bread brand page on BlogHer.com where you can read other bloggers’ posts!

SUMMER CITRUS SALAD perfect for fruit lovers

IMG_4673Whenever the weather starts to warm up and summer feels like it’s in the air, everything I eat seems to revolve around fruit. I want fresh berries in my morning oatmeal, farmer’s market strawberries in my lunchtime salad, and fatty grapefruit in my evening cocktail. It’s like I forget about the other food groups entirely and eat only citrus-based goodies for the next few months. This summer I see no plans to stop, but I am going to introduce a few new recipes to the mix.

I saw this salad while cruising around a few weekends ago & it’s been stuck with me. Delicious juicy fruit, a few sprigs of mint, some lime, and a healthy dose of honey – sounds like a dream! We are calling it our Summer Citrus Salad, although no doubt we will have more over the next coming months, this one will hold down the fort for the time being.

Prep time: 
Cook time: 
Total time: 
Serves: 4
Perfect salad for a sunny afternoon, a quick snack, or to serve at a backyard get-together!
  • 4 oranges, segmented
  • 2 grapefruit, segmented
  • 3 clemintine, segmented
  • 1 lime
  • 2 tablespoons honey
  • 1 tablespoon fresh mint, minced
  1. Grab a cutting board & a bowl, and segment your fruit placing the skin in the bowl.
  2. Place your segmented fruit into a large bowl (non-metal preferably), squeezing a bit of lime over each bowl, add honey and mint. Gently stir to combine.
  3. Serve immediately or store in fridge until ready to serve.


lauren and sylvia

5 MINUTE PULLED PORK SLIDERS  plus our best summer entertaining tip

Compensation for this post was provided by Huhtamaki Inc. for the Chinet® brand via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Huhtamaki Inc. for the Chinet® brand or AOL.

The air is starting to change, the nights are getting warmer, and the pull to be outside all the time is starting to set in. Summer is one of my absolute favorite times to entertain because it’s so effortless. Gathering a bunch of friends, firing up the grill, whipping up a batch of sangria, and having everyone over for backyard games, or for movies in the park – there are few things better.

Every year we host friends & family to kick off the start of summer with a big backyard summer kickoff. Everyone brings their favorite summer dish, or something to drink and the evening seems to last forever. We are all so thrilled to be hanging out outside, sipping on something cold & munching on summer snacks no one wants to leave.

As the host, there is absolutely no part of me that wants to worry about dishes or clean up. Just like our guests, I want to be playing in the yard & catching up with friends. That is why, every year at this time, I stock up on Chinet® Classic White™ disposable plates. They are perfect for a big crowd, to tuck in a picnic basket, or just to have on hand for the spontaneous backyard get-together. As much as I love being on dish duty, or packing a bunch of plastic plates in our basket, I would much rather spend that time with friends and family.

Now you’ve got the clean up part taken care of, what about the food? Sure, everyone is going to bring his or her favorite dish, but what about you? If you don’t already have a favorite go-to recipe that is sure to please a crowd, let me tempt you with these insanely easy pulled pork sliders. Five minutes to prep & throw it all in the slow cooker, come back a few hours later and you’ve got the perfect summer sandwich in just a few minutes. Serve alongside your favorite salads, or condiments and you’re well on your way to one heck of a summer bash!

Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 sandwiches
  • 2 lbs. of pork tenderloin
  • 1 12oz bottle of root beer
  • 1 bottle of barbecue sauce
  • Hamburger buns
  1. Put your pork tenderloin in a slow cooker & pour all 12 ounces of root beer on top of the meat. Cover & cook on low for 6 hours. You’ll know it’s done because it will be easy to shred with a fork
  2. Once meat is ready, drain & toss out the root beer. Place the meat back in the slow cooker and start to shred it with a fork. I like doing this in the slow cooker because it confines the mess, but if it is easier to do this on a cutting board, that works as well.
  3. Once meat is shredded & back in the slow cooker, pour the barbecue sauce over the pork & gently stir to combine. Keep warm in the slow cooker until ready to serve.
  4. Throw your hamburger buns on the burner or grill to quickly toast them, heap on the pulled pork, and serve up your delicious summer sandwich on a hearty Chinet® Classic White™ plate.

So, what do you think? Inspired to get outdoors this season & have a little get together at your house? Have everyone bring over their favorite dish, grab some Chinet® Classic White™ products so clean up is easy, and spend some quality hang time with friends! No muss, no fuss, just easy summer fun!

For more entertaining inspiration visit mychinet.com!

CHICKPEA & SWEET POTATO POWER SALAD the ultimate go-to salad

Chickpea-Sweet-Potato-Power-Salad-17-PSLooking for a healthy go-to salad this season? Ideal for a make-ahead lunch or a super healthy dinner, this Chickpea & Sweet Potato salad packs one heck of a protein punch and is a delicious addition to your healthy recipe arsenal. It might look super green, but don’t be fooled, no flavor has been compromised. Just really delicious ingredients to help you on your health journey. Tell us what you think! xoxo, LK

Chickpea-Sweet-Potato-Power-Salad-9Hey all, Joanna here! So the weather has been getting a bit toasty in Arizona. I assume you’re noticing some warmer temps where you are as well; if not, enjoy it. For me, the first day reaching a high of 75 degrees is a sign I need to clean up my eating regiment. Cleaning up my diet is not just so I can wear my cute bikini poolside, but it’s to offset much of what I indulged in during the winter.

What can I say? I ate more hearty, rich foods than any person should. Fortunately, switching to healthier eats isn’t bad when you play around with fun ingredients, like tahini and roasted chickpeas. You can find both ingredients in my chickpea and sweet potato power salad. It’s the first of many power salads I’ll be sharing here, so make sure to come back for more of my recipes soon.chickpea_1

Prep time: 
Cook time: 
Total time: 
Serves: 2
  • ½ cup red quinoa
  • 1 (15 oz) can chickpeas, drained
  • 1 medium sweet potato, peeled and diced small
  • 2 tsp extra virgin olive oil
  • Salt and pepper, to taste
  • ½ tsp garlic powder
  • 1 tsp paprika
  • 1 bunch green kale, stems removed and leaves hand-torn
  • ½ cup Italian parsley, chopped
  • ¼ - ½ cup feta
  • 2 tbsp tahini
  • Juice of 2 lemons
  • 1 large garlic clove, minced
  • ¼ cup extra virgin olive oil
  1. Cook red quinoa according to the package. Once cooked, set aside in a bowl to cool to room temperature.
  2. Preheat the oven to 400 degrees F. Dry the chickpeas completely on a dish towel and combine with the sweet potatoes on a rimmed baking sheet. Toss with extra virgin olive oil and season with salt and pepper. Roast for 25-30 minutes. Transfer to a bowl, and season with garlic powder and paprika.
  3. Combine all the salad ingredients in a bowl, adding feta to your preference.
  4. In a separate bowl, add all the dressing ingredients, and whisk until thoroughly incorporated. Dress the salad and enjoy.


JOANNA author button

LOW-KEY MOTHER’S DAY BRUNCH and a ranch crema recipe

Well, howdy friends! Today we are talking about one of my favorite spring holidays – Mother’s Day! I love this holiday because moms are great. Whether you are a mom (fur babies totally count), soon-to-be mom, or have a mom – every gal deserves to be celebrated a little.

Often it is a holiday that slips through the cracks (sorry, moms!) but not this year. You’ve read this post, you’ve done your shopping, and your mom is going to be pleased out of this world! Favorite daughter of the year just got earned & it’s totally you.

To celebrate Mother’s Day this year, we wanted to do something relaxed & easy but still fun to give Mom the love she deserves, so we are planning on having a brunch at the house! When it comes to entertaining, we are firm believers in being simple & authentic. It’s easier, honest, and really, much more delightful. So, when it comes to entertaining Mom & the ones you love most, relax and have a little fun!

So here is our three-step plan on throwing the perfect low-key Mother’s Day brunch at home:

  1. Clean the house. Moms love (and deserve) a clean house, so spend a little time the day before & put a little extra elbow grease into high traffic areas, the bathroom, and grab some flowers to put on the tables. Flowers put everyone in a good mood & they are like a big happy bow on a freshly cleaned space.
  2. Prepare a menu! Maybe it’s because we lived in Texas for a bit or maybe it’s just because we’ve never met a taco we didn’t like, either way breakfast tacos are the main attraction on our brunch menu & everyone is excited. Easy to make & wildly delicious to eat, these roasted vegetable breakfast tacos are sure to be a crowd pleaser. Just roast up some veggies, scramble up some eggs, add in some hash browns (or lettuce if you are being carb conscious) & top if off with our super secret Hidden Valley® Orignal Ranch® crema recipe.
  3. Don’t forget the gift! This is the most important part. Whether it’s a card, a little love note, or that big gift she has been eyeing, your love & those killer breakfast tacos are more than a Mom could ask for!


– 1 tablespoon of Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

– 1 tablespoon of lime juice

– ½ cup of sour cream

– Finely chopped cilantro leaves (a small handful is perfect)

– Salt & pepper to taste



  1. In a small mixing bowl, whisk together your Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, lime juice, sour cream, cilantro leaves, & 1 tablespoon of water until thoroughly mixed.
  2. Season with salt & pepper to taste & either spread the crema as a base on a warm tortilla (pile on your eggs & veggies, YUM!) or use it to top off your master breakfast taco.

Now for a chance to win a $100 Visa gift card, tell me in the comments below, how will you spend Mother’s Day this year?

Entry Instructions:

No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
1. Leave a comment in response to the sweepstakes prompt on this post
2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by email. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.
The Official Rules are available hereThis sweepstakes runs from 5/6/2016 – 6/26/2016
Be sure to visit the Hidden Valley® brand page on BlogHer.com where you can read other bloggers’ posts!


lauren and sylvia


This might just be the salad to end all salads & we are absolutely okay with that. Meet Alana Stipech, master stylist & art director, and your new girl crush/best friend goal. Her and her husband love to entertain & this is one of their go-to recipes for warm weather & we have to say, we totally get it! Easy, delicious, and absolutely stunning – this is absolutely the way to go this summer. Plus, when was the last time you got to use edible flowers?! Happy reading! 

Hi friends, Alana here! My husband and I love throwing together salads when it’s warm out and we don’t feel like spending a ton of time cooking, or turning on the oven! We almost always have a cheese board and white wine on the side, sometimes we even start snacking on that while we chop veggies 🙂 The magical thing about salads is that you can’t mess them up- use anything you have on hand or whatever is freshest at your local farmers market!

Processed with VSCO with a9 presetINGREDIENTS:

– Mixed greens
– Handful of edible flowers
– 1 bunch of radishes
– 4 carrots
– 2 green onions
– Half a radicchio
– Olive oil and vinegar (for dressing)
– Optional: Cooked lentils, pear, apples, and/ or pepitas for additional toppings


1. Thinly slice all veggies, and use vegetable peeler to make carrot ribbons.
2. Toss all ingredients into a large bowl and add a touch of olive oil + vinegar on top for dressing!

 by Alana Stipech & photography by Kristopher Stipech


14Hello lovelies! Elizabeth here! As we’re slowly inching into spring / summer I am so excited to change up my flavor palette! I live for those warm summer nights playing cards and never-ending dinner parties! I was inspired by the recipe because I recently re-tried roasted tomatoes and fell in love with the flavor again (I’m not a big raw tomato fan!) This appetizer is basically like healthy pizza. There are few people (if any!) that I know that don’t LOVE pizza. So you’ve basically got a win-win appetizer on your hands my friends! Enjoy! xoxo


1 Rectangle flat bread (10×5 inches)

1 – 1 1/2 Pints of heirloom tomatoes

¼ Cup of slow roasted garlic cloves

5 Tablespoons of avocado or olive oil

2 Tablespoons of fresh rosemary

2 Tablespoons of fresh basil

Salt + Pepper

*Cheese optional


1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. Toss tomatoes with 3 Tablespoons of avocado or olive oil, 2 tablespoons of minced rosemary and generously salt and pepper. Spread evenly on baking sheet and bake for 20-30 minutes until tomatoes have bursted. Brush flatbread with remaining oil and arrange tomatoes evenly. Bake for an additional 5-10 minutes. Top with chopped basil and cut into triangles.

*Note you can find roasted garlic cloves in your local grocery’s olive bar or roast whole garlic cloves drizzled with olive oil for 40 minutes at 400 degrees Fahrenheit.

*Note for flatbread I used The Kitchn’s recipe


elizabeth button