Rainbow Ground Turkey Skillet


  • 2 Tbsp olive oil
  • 1 lb ground turkey
  • 2 Tbsp taco seasoning (1 packet)
  • 1 lb sweet potatoes, diced
  • 1 sweet onion, diced
  • 1 can diced tomatoes & green chiles
  • 1 can corn, drained
  • 1 can black beans, drained and rinsed
Black Beans, Corn, Tomatoes and Green Chiles


  1. In a large skillet or wok, heat 1 Tbsp olive oil over medium heat. Add ground turkey and cook until no longer pink, about 8-10 minutes. Drain. Add taco seasoning and mix. Remove from skillet and set aside.
  2. Add remaining 1 Tbsp olive oil, onion and potatoes. Cook 10-15 minutes until fork tender. Add in tomatoes & green chiles, corn black beans, and ground turkey. Let simmer 5-7 minutes.
  3. Serve warm and top with avocado and your favorite taco toppings.

Healthy Banana Bread

Recipe inspired by Cookie+Kate.


  • ⅓ cup melted coconut oil
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
  • ¼ cup milk of choice (or water)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1 ¾ cups whole wheat flour

Totally optional: ½ cup mix-ins like chopped nuts, chocolate chips, raisins, chopped dried fruit, fresh banana slices. Pictured: fresh strawberries. I also highly recommend butterscotch chips.


  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9-by-5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Mom’s Egg Salad


  • 8 large eggs
  • ½ cup mayonnaise
  • 1 tablespoon dry onion
  • ½ teaspoon dry mustard
  • ½ teaspoon dill
  • ½ teaspoon chives
  • ¼ teaspoon salt (celery) 
  • ¼ teaspoon pepper
  • paprika for garnish (optional)


  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 16 minutes. Remove from hot water, cool in cold water, peel and chop. (Recommendation: Invest in a Dash Rapid Egg Cooker)
  • Place the chopped eggs in a bowl, and stir in the mayonnaise and seasonings.
  • Enjoy — but wait awhile, as the taste improves after a few hours.


  • If you use prepared mustard, use ½ tablespoon instead of ½ teaspoon.
  • For deviled eggs, use the same seasonings mixed with the egg yolks and twice as much mustard.  

Thai Peanut Chicken

Originally posted on Festival Foods website.


  • 4 Tbsp. sesame oil
  • 2 tsp. minced garlic
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 large bell pepper, thinly sliced
  • 2 (10 oz.) packages zucchini noodles, or 2 medium zucchini, spiralized
  • 2 large chicken breasts, sliced
  • ½ cup creamy peanut butter
  • ⅓ cup honey
  • ⅓ cup soy sauce
  • 2 Tbsp. rice vinegar
  • 2 tsp. minced fresh ginger
  • 1-2 tsp. sriracha


  1. Heat 2 Tbsp. of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage and pepper slices. Cook until veggies are just tender, about 5 minutes. Add zucchini noodles and shredded chicken to the skillet. Cook, stirring occasionally, until the zucchini and chicken are warm, about 3 minutes. Turn off stove and remove from heat. Set aside.
  2. In a small saucepan over low heat, combine peanut butter, honey, soy sauce, 2 Tbsp. sesame oil, vinegar, ginger and sriracha. Whisk constantly until the peanut butter has melted and everything is combined.
  3. Once the sauce is heated through, pour over chicken and veggie mixture. Toss everything around until combined. Serve with optional toppings, if desired.

Beer Bread

From Melany Thomas, farmer at Doubting Thomas Farms.

Quick & Easy Beer Bread

  • 3 c. flour
  • ¼ c. sugar or brown sugar
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 12 oz local beer (room temperature)

Preheat oven to 350 degrees Fahrenheit.

Add all dry ingredients to large bowl and mix together.

Slowly add beer and mix until well combined.

Add dough to lightly greased pan and let rest for about 30 min.

Bake for 40-50 min. Enjoy!