Frozen S’mores

frozen s'mores recipe

Once the weather becomes warm, I start craving s’mores. There is something about the combination of s’mores in the summertime that I always look forward to. But, honestly, half the time I shy away from making them in the summer because it’s way too hot to stand by an open fire. The weather has been ridiculously hot here lately, so I thought I would try a spin on the traditional s’more. These frozen s’mores are a new favorite.

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Grilled Caprese Salad: The Side You Need For Your Next BBQ

grilled caprese salad

Grilled caprese salad and tomatoes in the summertime. Is there anything better? Caprese salad is a year round favorite, but with fresh tomatoes and basil, it makes it even more difficult to pass on this time of the year. And as much as I love the traditional caprese, a few weekends ago I decided to try a different spin on the classic. Enter this grilled caprese salad. Read More

Healthy Summer Recipes

best healthy summer recipes @rachmccarthy7
Happy Wednesday! I hope you all had a wonderful Fourth of July weekend and ready for this short week ahead. You have to love holidays that fall in the middle of the week! Today I wanted to recap a few of my favorite and most popular healthy summer recipes. Healthy food doesn’t have to be complicated to make — I love that all these recipes are quick and simple. Check them out below!

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American Flag Icebox Cake

American Flag Icebox Cake @rachmccarthy7


Happy Tuesday! Continuing the Fourth of July themed posts today with an easy, make-ahead dessert that’s perfectly patriotic. I’ve wanted to try my hand at icebox cakes for sometime now and thought that the mixture of berries and cream would make for a delicious summer treat. And with the added flag design out of berries on the top, it will make for a delicious way to end your Fourth of July celebrations next week.

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Carrot Cake Granola

Carrot Cake Granola Recipe

One of my go-to snacks is yogurt with granola and fresh fruit. It’s the perfect size for a mid-day snack and it isn’t too unhealthy. I have shared two other granola recipes {you can see the original homemade granola HERE and the peanut butter granola HERE} and they have been such a hit, I thought I would experiment with different flavors. I had wanted to come up with a granola that would work well with vanilla yogurt and a granola that would not require incorporating fruit on top. After some brainstorming, I came up with this carrot cake granola that is not only delicious, but much healthier than the actual cake itself. And, as far as taste goes, it’s pretty close match to real carrot cake, too! Check out this easy, homemade granola recipe below.

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Key Lime Chex Mix

Key Lime Chex Mix Recipe @rachmccarthy7

 Summer and key limes are the perfect warm weather combination. Key lime pie is one of my favorite desserts, especially on a warm day. It’s cool, light and refreshing making it the ideal summer dessert. Although, making a key lime pie every hot day is a little unrealistic — mainly because I would probably eat the entire thing! — but this key lime chex mix is a great way to taste this summer flavor with a lot less calories…and portion control!Read More

Healthy Sweet Potato Nachos

Sweet Potato Nachos Recipe @rachmccarthy7

Happy Tuesday, friends! I hope you all had a wonderful long weekend. I could eat Mexican food everyday of the week. But like with so many of the recipes I share, I try to make favorite, not so healthy food a little healthier. For today’s post, I’m substituting sweet potatoes for tortilla chips for a healthier take on a Mexican favorite: nachos!

Healthy Nachos Recipe @rachmccarthy7

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Sweet Potato Nachos
  • 4 sweet potatoes, sliced 1/4″ thick
  • 1 avocado, diced
  • 2 Roma tomatoes, diced
  • 1/4 cup cotija cheese, or any other Mexican cheese
Slice the sweet potatoes 1/4 inch thick. Fry in a deep fryer or bake in the oven. To bake in the oven: preheat oven to 400 degrees. Toss the sweet potato slices in olive oil and spread onto baking sheet. Bake for 7 minutes on each side. Sprinkle with salt. Once the chips have cooled, transfer to serving dish and top with desired toppings. Serve and enjoy!

Thanks for stopping by. Have a wonderful Tuesday!
This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck  | SITS Girls 

Mac & Cheese Spaghetti Squash

Mac & Cheese Spaghetti Squash Recipe @rachmccarthy7

My love for comfort food {mac and cheese in particular} runs
deep. And as much as I love this
“not so good for you food” and would be fine eating it most days of the week,
that can’t actually happen in reality. Instead, I like to come up with ways
to make comfort food not so guilty. I’ve tried cauliflower mac and cheese
{recipe HERE} and zucchini mac and cheese {recipe HERE} so I figured it was
time to try another vegetable: spaghetti squash.

Healthy Mac & Cheese Recipe @rachmccarthy7

Spaghetti squash is a favorite in our house, especially in the fall. It’s a great substitute for pasta and probably tastes the most like the real thing. As I mentioned above, I’ve made mac and cheese first with zucchini and then with cauliflower, and I think it gets better each time. Of all the vegetables I have substituted for pasta, this is my personal favorite. And for a different spin on presentation, I saved the squash shells and put the mac and cheese squash back in the shells and stuck them in the oven to warm! This makes for a delicious weeknight meal. Check out the recipe below!

Mac and Cheese Spaghetti Squash @rachmccarthy7

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Mac & Cheese Spaghetti Squash
  • 1 spaghetti squash
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups low-fat milk
  • 3 cups shredded cheddar cheese {plus additional if baking in oven}
Preheat oven to 375 degrees. Cut the squash in half and rub the inside with olive and salt and pepper both halves. Bake for about 30 minutes, or until tender. With a fork, scrape out the squash and place the squash in a medium-sized bowl. Save the squash shells for presentation, if desired. In a medium saucepan over medium-low heat, add the butter and flour and whisk together until a paste forms. Cook for a few minutes, whisking constantly. Add the milk and whisk until smooth. Remove the saucepan from the heat and add the cheddar cheese. Pour the cheese sauce over the squash and mix until completely combined. Transfer the mac and cheese squash back into the shells and top with additional cheddar cheese, if desired, and bake at 350 degrees for 5-10 minutes, or just until the cheese is melted. Serve and enjoy!

Thanks for stopping by. Have a wonderful Tuesday!
This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck  | SITS Girls 

Cauliflower Potato Salad

Cauliflower Potato Salad @rachmccarthy7

With Memorial Day weekend less than two weeks away, I have had grilling, BBQ and all those delicious summer sides on my mind. One of my all-time favorite side dishes to have with burgers and other grilled dinners is potato salad. My mom has been making this recipe for years and it is always something to look forward to in the warmer months. I wanted to try a healthier spin on this recipe so I substituted the potatoes for cauliflower for a just as delicious spin on the classic.

I’m always cooking with cauliflower. It is one of my favorite foods and makes for a great alternative to potatoes, pasta and even rice. {You can see a few of my other cauliflower recipes HERE} Of all the cauliflower substitute recipes I have made, I think this recipe is probably most like the original. The cauliflower mac and cheese was pretty good, it tasted pretty similar to the original, but you still felt like you were eating cauliflower. I think the secret here is that the cauliflower is soaked in the Italian dressing so the cauliflower becomes super flavorful. Of course, the sour cream and mayo also don’t hurt with the flavor. You can use the low fat version of the sour cream, mayo and Italian dressing if you are looking for a super healthy alternative. Check out the recipe below!

print recipe
Cauliflower Potato Salad
  • 1 head cauliflower, cut into florets
  • 1/3 cup Italian dressing
  • 1/2 cup mayo
  • 1/4 cup sour cream
  • 4 hard-boiled eggs, chopped
  • 1 teaspoon salt
  • 1 cup celery, diced
  • 1/3 cup green onions, sliced
  • 1 teaspoon dry mustard
  • 1/2 teaspoon horseradish
Place cauliflower in a saucepan and cover by 1 inch of water. Bring the water to a boil and simmer until the cauliflower is tender, about 15 minutes. Once cooked, pour the salad dressing over the warm cauliflower. Chill for 2 hours. Mix the remaining ingredients and fold into potato mixture. Serve and enjoy!

Thanks for stopping by. Have a great Tuesday!
This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck  | SITS Girls