I was craving something sweet and fall-like over the weekend so I made this. It’s amazingly moist and has a delicious flavor — also made the house smell incredible!

+ 3 extra ripe bananas, mashed*

+ 1 cup zucchini, shredded

+ 3/4 cup sugar

+ 1 egg

+ 2 cups flour

+ 1 teaspoon baking powder

+ 1 teaspoon baking soda

+ 1/2 teaspoon salt

+ 1 teaspoon cinnamon 

+ 2 tablespoons butter, melted

+ 1 cup chocolate chips

Preheat the oven to 350F. Stir together mashed bananas, shredded zucchini, sugar and egg. In a separate small bowl mix together the flour, baking powder, baking soda, salt and cinnamon. Combine the dry ingredients with the wet. Stir in the melted butter and chocolate chips. Pour the batter into the greased loaf tin and bake for 50-60 minutes until a toothpick inserted in the middle comes out clean.

We made this amazing recipe over the weekend and it’s too good not to share. It’s a little bit time consuming but so worth it, it’s perfect for a Sunday dinner! {And I’m not a food photographer — these iPhone snaps hopefully portray how delicious this dish is!}

+ 1 pound new potatoes, thinly sliced

+ 2 tablespoons olive oil

+ 6 chicken breasts

+ 8 shallots, diced

+ 3.5 ounces bacon lardons 

+ 1 lemon, sliced into wedges

+ 5 oregano sprigs

+ 1/2 cup dry white wine, such as Sauvignon Blanc

+ 1 cup chicken stock

Heat oven to 390F. Spread the sliced potatoes in a roasting pan, brush with olive oil, and season. Roast for 20 minutes or until just browned. Season the chicken and add to roasting pan along with diced shallots, bacon lardons, lemon wedges, and oregano. Drizzle with olive oil and return to oven for 20 minutes. Pour over the wine and chicken stock, return to oven for 20 minutes until the chicken is golden and cooked through. Enjoy!

{If only I looked this adorable while cooking}

With both Matt and I working full-time it’s sometimes difficult to come home in the evenings and prepare a healthy and delicious meal. There have been way too many times when we have no idea what to cook and end up ordering take out. We’ve finally established a routine with meal planing and I wanted to share a few of my favorite go-to recipes that aren’t too time consuming, are easy to pair with a quick green veggie, and are totally doable after a long work day.

+ Salmon Cakes  – Literally so simple and delicious.

+ Spaghetti Squash with Chicken Sausage, Parmesan, and Pine Nuts -Best in the Fall when spaghetti squash is in season. 

+ Prosciutto Wrapped Chicken Thighs – Such an amazing blend of flavors.

+ Shrimp and Grits with Kale and Crispy Prosciutto – I’m not Southern but I love shrimp and grits — this recipe is incredible. {Pretty much all of Natalie’s recipes are.}

+ Lemon Garlic Spaghetti – So easy and so gourmet tasting.

What are your go-to meals? I’d love to try some new ones!