Lemony grain salad: An easy, healthy BBQ side dish

One of the many reasons I love summer: the laid-back, no-frills approach to summer entertaining. BBQs are the quintessential summer party, and for good reason: Guests bring whatever side or dessert they can throw together (or pick up from the store on the way over). You can grill just about anything. And summer BBQs give ample opportunities for a gal like me to practice making a signature healthy side dish like this lemony grain salad.

This lemony grain salad is an easy, healthy side dish to bring to a BBQ this summer! can also be made gluten-free. Ten Thousand Hour Mama

First off, I bring some version of this lemony grain salad to just about every BBQ and potluck we go to in the summer. (Sorry, guys, I hope you haven’t gotten tired of it yet!) I do it because it’s delicious and friends usually end up asking me how to make it—and because this easy, healthy, vegetarian BBQ side dish is so forgiving. 

You don’t have cucumbers? No worries, throw in some radishes—or whatever you have in the vegetable drawer! You like your dressing on the sweeter side? Go you! Add some honey. You’re gluten-free? No prob, use quinoa for the grain base!

Because this recipe is so flexible, I don’t usually follow a recipe—but the last time I made it, I actually measured ingredients instead of eyeballing it. So I am super excited to share my bona fide recipe for lemony grain salad.

This lemony grain salad is an easy, healthy side dish to bring to a BBQ this summer! can also be made gluten-free. Ten Thousand Hour Mama Read more

5 tips to make bomb twice-baked sweet potatoes

Tips for Twice Baked Sweet Potatoes with Eggs

Twice-baked potatoes were one of my favorite dinners when I was growing up. I’d wait impatiently for them to bake and snag a top—a little piece of potato skin with melted cheese—as soon as they were out of the oven, inevitably burning my mouth. But it was so worth it!

Why I love twice-baked sweet potatoes

When figuring out what meal to bring another new mama friend (something was in the water about 9 months ago—I have so many friends who just had babies!), I thought back to how comforting twice-baked potatoes were and decided to make a batch—but with sweet potatoes. I love their flavor and all the extra vitamins and antioxidants that accompany their orange flesh.

Because I’m so bad at feeding myself, I made extras for my family, of course.

I love twice-baked sweet potatoes because you can throw in whatever you have on hand. I added onion, broccoli, peppers, tofu and cheese—not a bad combo, if you ask me. I considered whipping up a recipe to post here but the beauty of twice-baked sweet potatoes is that you don’t need a recipe. Just bake the potatoes, scoop and mash the insides, saute a combo of veggies-meat-whatever you need to use in the fridge, and bake ’em all again until heated through—usually around 20 minutes. That said, who couldn’t use a few tips to make even better twice-baked sweet potatoes? Read more