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Gina Gibson

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‘Healthier’ Pumpkin Pie with Homemade Oat Flour Crust

November 24, 2020 by Gina +

We're in the final stretch here before Thanksgiving and I couldn't let it go by without posting this pumpkin pie recipe. I will start by saying this is absolutely delicious. It's gotten the stamp of approval from all my taste testers. On top of that, it really is a 'healthier' version. I use minimal sugar, which consists of coconut sugar and maple syrup so it is refined sugar-free. The

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Filed Under: Desserts, Recipes

Lentil Loaf

November 24, 2020 by Gina +

I've been wanting to make a lentil loaf for quite some time, but for some unknown reason, I found it rather intimidating. I was very off on this thinking because it's so simple to assemble, just a couple of steps, and make with just a few ingredients. I remember as a kid I loved meatloaf. We usually had it with veggies and mashed potatoes. Plus a healthy side of ketchup. Gotta have the

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Filed Under: Dinners, Recipes

Tomato & Rice Soup

November 18, 2020 by Gina +

Check out this tomato and rice soup for a hearty and tasty winter meal. This is a simple recipe for when you want the comfort of a home-cooked meal but have a limited time and limited ingredients. Our nights are definitely chilly here now which has me craving lots of warm, comforting foods for dinner. And a good soup never fails. This one is great because it is made with mostly pantry

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Filed Under: Dinners, Recipes Tagged With: rice, Soup, tomatoes, vegan, vegetarian

Healthier Pumpkin Bread

November 14, 2020 by Gina +

Pumpkin bread. It’s as basic as it gets during fall but we all need a good pumpkin bread recipe. And hopefully, this will be it for you. There are so many good recipes out there so I wanted to create a healthier pumpkin bread. It's the go-to in our house! And you can't tell it's healthier! It seems nowadays we infuse everything with pumpkin. It’s getting crazy, pumpkin pizza, pumpkin

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Filed Under: Breakfast, Desserts, Recipes Tagged With: bakery style, healthy, loaf, pumpkin, pumpkin bread, pumpkin spice

Pasta with Creamy Garlic Sauce and Shrimp

November 10, 2020 by Gina +

Pasta, wholewheat in this case, with a creamy garlic sauce and shrimp. This is a dish that once I tasted it, I knew it would be a household favorite. And I was right. Being Italian I am naturally a big pasta fan. I tend to favor a simple pasta with pesto, maybe some butter and veggies. Nothing too heavy. I think pasta itself is on the more filling side so adding heavy sauces it a little

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Filed Under: Dinners, Recipes Tagged With: garlic, pasta, sauce, shrimp, spaghetti

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The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and it’s going to be on repeat all season long.

It’s everything I want in a potato salad—tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. ☀️🥔
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, here’s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
If you’re tired of hearing “I’m hungry!” every 15 If you’re tired of hearing “I’m hungry!” every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

They’re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and I’ll send you the recipe!
You’ve seen the viral pizza wrap, but let me show You’ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400°F for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF 🌮 These might be on CRISPY POTATO TACOS WITH BEEF 🌮

These might be one of my favorite taco recipes I’ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and I’ll send you the full recipe 🌮

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.
The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and it’s going to be on repeat all season long.

It’s everything I want in a potato salad—tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. ☀️🥔
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, here’s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
If you’re tired of hearing “I’m hungry!” every 15 If you’re tired of hearing “I’m hungry!” every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

They’re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and I’ll send you the recipe!
You’ve seen the viral pizza wrap, but let me show You’ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400°F for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF 🌮 These might be on CRISPY POTATO TACOS WITH BEEF 🌮

These might be one of my favorite taco recipes I’ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and I’ll send you the full recipe 🌮

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.
The first recipe in my Summer Side Dish Series is The first recipe in my Summer Side Dish Series is this creamy herby potato salad, and it’s going to be on repeat all season long.

It’s everything I want in a potato salad—tender potatoes, crispy bacon, fresh herbs, a creamy Greek yogurt dressing, and just enough mayo to keep it tasting like the classic version we all grew up with.

2 pounds baby Yukon gold potatoes, halved if large
1 tablespoon pickle brine or white wine vinegar
1 tablespoon Dijon mustard
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 garlic clove, grated
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices bacon, cooked crispy and crumbled
3 green onions, thinly sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 celery rib, finely diced

Place potatoes in a large pot and cover with cold water. Season generously with salt. Bring to a boil and cook until fork tender, about 12-15 minutes.

Drain well and spread onto a baking sheet.

While still warm, toss potatoes with the pickle brine and Dijon mustard. Let cool for about 10 minutes.

In a large bowl whisk together Greek yogurt, mayonnaise, garlic, lemon juice, salt, and pepper.

Add potatoes, bacon, celery, green onions, chives, parsley, and dill. Toss gently until coated.

Refrigerate at least 30 minutes before serving.

Finish with extra herbs and bacon right before serving.

Save this one for your next BBQ, picnic, or weeknight dinner. ☀️🥔
A good way to start the morning. Picked up our ord A good way to start the morning. Picked up our order from @supergoodbagel (order ahead so you can walk in and pickup). Also snagged some darn tasty cookies from @tropbonbakery
Sandwich season, my favorite season. We all need s Sandwich season, my favorite season. We all need some good sandwich combos for the beach days, the pool days, the park days, just the warm summer weather. 

For this combination, here’s what I did:
Butter sourdough then grill on skillet. Add a layer of spread, I used mayo. Top with prosciutto then salami and turkey if you want. Arugula, balsamic glaze, and hot honey. Top with a ball of prosciutto.
If you’re tired of hearing “I’m hungry!” every 15 If you’re tired of hearing “I’m hungry!” every 15 minutes this summer, make a batch of these Healthy Banana Chocolate Chip Mini Muffins.

They’re soft, fluffy, naturally sweetened with ripe bananas and maple syrup, and loaded with mini chocolate chips. I love having these on hand for those endless summer snack requests.

Made with ripe bananas, Greek yogurt, maple syrup, egg, vanilla, oil, flour, cinnamon, baking soda, baking powder, salt, and mini chocolate chips.

Comment BANANA and I’ll send you the recipe!
You’ve seen the viral pizza wrap, but let me show You’ve seen the viral pizza wrap, but let me show you my protein-packed version.

I blended 1/2 cup cottage cheese with 1 egg, a little Italian seasoning and garlic powder, then spread it onto parchment paper. I topped it with turkey pepperoni and baked it until golden and set.

Once it cooled slightly, I stuffed it with a chopped Caesar salad and folded it up like a wrap. The result is crispy, cheesy, packed with protein, and one of my favorite lunches lately.

1/2 cup @good_culture cottage cheese
1 large egg
1/2 teaspoon Italian seasoning
Pinch garlic powder
Turkey pepperoni
Chopped romaine
Caesar dressing
Fresh Parmesan

Instructions:
Blend the cottage cheese, egg, Italian seasoning, and garlic powder until smooth. Spread onto a parchment-lined baking sheet and top with turkey pepperoni. Bake at 400°F for 18-22 minutes or until set and lightly golden. Let cool for a few minutes. Toss chopped romaine with Caesar dressing and Parmesan. Fill the wrap with the salad, fold, and enjoy. *make sure you spread it evenly to avoid burning patches.
CRISPY POTATO TACOS WITH BEEF 🌮 These might be on CRISPY POTATO TACOS WITH BEEF 🌮

These might be one of my favorite taco recipes I’ve made lately. Tacos de papa filling mixed with taco-seasoned beef, stuffed into soft flour tortillas and air fried until golden and crispy.

My boys gobble these up!

Comment TACO and I’ll send you the full recipe 🌮

Save this one for your next taco night and follow @gina_gibson_cooks for more easy family dinners.

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