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balsamic grilled summer veggies & basil quinoa salad {veggie belly}
4 likes 7 repins
hearts of palm, corn, tomatoes & watercress salad {the kitchn}
1 like 3 repins
grilled polenta and balsamic mushrooms {martha stewart}
2 repins
super healthy salad (1cup Quinoa 1cup cucumber, broccoli, craisins, pecans, grated carrot 1can chick peas Your favorite dressing)
2 likes 5 repins
"b"l(slow roasted)t sandwich {not without salt}
1 like 2 repins
barley, lentil, tomato, green bean salad {what katie ate}
2 likes 2 repins
five ingredient noodles {zen family habits}
2 repins
garlicky white bean soup {nourishing gourmet}
1 like 4 repins
honey cough drop lollipops {the pistachio project}
2 likes 4 repins
roasted new potatoes and asparagus {cinnamon girl recipes}
2 likes 7 repins
avocado / tomato / mozzarella salad {just a spoonful of...}
5 likes 51 repins
best-ever chocolate chip cookies {apple a day}
3 repins
no-bake pb butterscotch crisp cookies {brown eyed baker}
1 like 7 repins
peanut butter frozen yogurt pops • makes 12 mini ice pops • 2 c. greek style yogurt + 1 c. milk + 1 1/4 c. smooth peanut butter + 1/3 c. honey (or 1/2 c. honey if you prefer sweeter) • combine ingredients in blender + process until smooth. fill 12 shot glasses with the mixture + freeze until they become almost solid (1-2 hours). insert mini stick. continue to freeze overnight. remove ice pops from the shot glasses by dipping them in warm water.
1 like 9 repins
salt & vinegar roasted chick peas {oh she glows}
2 likes 11 repins
zucchini, tomatoes & creamy lemon-yogurt sauce pasta {ezra poundcake}
1 like 10 repins
homemade goldfish crackers {miss anthropist's kitchen}
4 repins
tuscan pasta with tomato-basil cream {my recipes}
3 likes 62 repins
garlicky spaghetti squash {weight watchers}
12 likes 157 repins
chicken & spinach pasta bake {saving money}
1 like 9 repins
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