Buckwheat Crepes with Whipped Ricotta Goat Cheese and Strawberry Preserves

When I think of favorite childhood desserts, my mom’s chocolate pudding crepes immediately come to mind.  Vanilla crepes filled with the silkiest chocolate pudding under a cloud of whipped cream-  messy for sure, but truly scrumptious.  She bought me my first crepe pan, and even now we almost weekly make some sort of crepes.  Because crepes so fondly remind me of my own mother,  I made these savory buckwheat crepes to celebrate Mother’s Day and hopefully bring some breakfast inspiration to your home as well.

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Muffin Tin Granola Cups with Lemon Greek Yogurt and Berries

Today I’m delighted to be a part of a virtual baby shower for Sonja and Alex of A Couple Cooks.  They recently adopted their little baby boy, Larson, and my heart is filled with joy for them.  Even before starting my own blog, I’d been a long time reader of Sonja and Alex’s blog for their healthy and simple recipes, and many of our weeknight dinners have been inspired by them.  Over time as they’ve shared more about their journey to become parents, I’ve also come to deeply admire their faith to wait and trust in the midst of trials and uncertainty.  After all that they’ve been through, it’s especially sweet to see their little Larson finally at home with them.   To celebrate Larson and to honor Sonja and Alex, a group of bloggers (a big thank you to Melissa, Ashley, and Sarah for organizing!) have put together a “healthy snacks” themed shower, and I’m sharing these fun and easy muffin tin granola cups.  Sonja and Alex, I couldn’t be happier for you both.

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Chipotle Roasted Salmon Tacos

I’ve been craving fresh and simple lately, and these tacos are just that.  They come from Ina Garten’s latest book Cooking for Jeffrey, and I made just a few small changes to streamline the recipe even further.  There’s a wonderfully easy chipotle roasted salmon, a tangy cucumber and cabbage slaw, and avocado for a creamy balance.  Ina calls for mashing the avocado with lime and sriracha, but I preferred slicing avocado and squeezing on some fresh lime and sriracha separately.  One less bowl, and my youngest isn’t quite able to handle sriracha yet anyways.  This is fairly typical weeknight fare for us, and I thought you all might appreciate the simplicity as well.

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