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Gina Gibson

simple, healthy, meals

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Healthier ‘Tagalongs’

May 7, 2020 by Gina +

Who doesn't love a Girl Scout cookie, or ten? I sure as heck do. It's funny though, I actually have some self-control with them. Maybe it's because they're around for a limited time? I don't want them gone all at once. I can stick them in the freezer and make a box last for an unusually long time. But if my husband finds them, and he usually does, goodbye cookies. So my self-control really

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Filed Under: Desserts, Recipes Tagged With: almond flour, gluten-free, healthy, maple syrup, peanut butter, refined sugar free, tagalong, vegan

Mushrooms Over Mashed Potatoes

May 4, 2020 by Gina +

It's not quite comfort food weather (currently in 80's) but mashed potatoes need no season. It's something I never tire of. As kids, my mom made them all the time for a side. Usually with chicken. And I'd always top the potatoes with whatever meat she offered. This is a similar meal for me in terms of satisfaction, but kept plant-based. I love mushrooms, particularly like this because

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Filed Under: Dinners, Recipes Tagged With: comfort food, home cooking, mashed poatotes, mushrooms, stew, vegan

Veggie Bowl

April 24, 2020 by Gina +

A good veggie bowl, while basic, is one of my favorite things to eat. I make some variation of this several times a week. Either breakfast, lunch, or dinner. It's something that's both satisfying and nutritious. It's also a fantastic way to use up any veggies you have on hand. It's a great way to avoid wasting food. Less food waste is a win! This is less of a recipe and more of how I

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Filed Under: Breakfast, Dinners, Recipes Tagged With: healthy, protein, vegan, vegetable bowl, vegetarian, veggie bowl

Creamy Polenta with Herbed Mushrooms

April 15, 2020 by Gina +

Are you familiar with polenta? For years I only knew the pre-made log you could pick up from the market. A few years ago I started cooking with it from scratch, if you will, using the uncooked ground corn. Now we go on kicks where we eat polenta frequently, either creamy or baked, we love it. But then we forget about it, until I find it in the pantry again. It's such a great staple to

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Filed Under: Breakfast, Dinners, Recipes Tagged With: easy meal, healthy, parsley, polenta, vegan, vegetarian

Walnut Banana Bread

April 6, 2020 by Gina +

I have some good banana recipes that I make whenever I find myself with a few overly ripe bananas. However, those will now be taking a back seat to this walnut banana bread. I made it a while back but wasn't completely satisfied. With a few tweaks, I nailed it. We loved it so much, we made it twice in one week. The first loaf lasted all of 2 days! I like almond flour, and i bake with it

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Filed Under: Breakfast, Desserts, Recipes Tagged With: banana bread, bobs redmill, breakfast, california walnuts, gluten-free, healthy, refined sugar free, snack, walnut

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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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