It’s the last Monday of the month! That means I’m teaming up with my friends Come Home for Comfort, Polka-Dotty Place and Wife Mommy Me to share our favorite recipes from this past month that you HAVE to try!

This month I was getting back in the groove of cooking regularly, with the added bonus of cooking things that are healthy due to my new workout regime. So I scanned Pinterest and favorite cookbooks to find a few new favorites. And I posted those favs on IG!

Want a dinner that tastes AND looks extra fancy? Try @theforestfeast 's Avocado Pesto with #traderjoes Potato Gnocchi! #yum #dinnertonight #vegetarianrecipes #somuchgarlic #butohsogood

A photo posted by Katie (@ktcupoftea) on Aug 23, 2016 at 3:14pm PDT

Avocado Pesto

This avocado pesto from The Forest Feast was SO delicious! The gnocchi wasn’t really a favorite, but over pasta it would be perfect! I bought some avocado oil on a whim while at Trader Joe’s and used it in this pesto and it was delicious!

Tonight's tacos were a win! Sweet potato and black beans (sprinkled cumin and garlic powder on them) topped with tomato, green onion, avocado, kale/Brussels sprout salad and feta. Inhaled x3. #dinnertonight #vegetarian #tacotime #healthyeating

A photo posted by Katie (@ktcupoftea) on Aug 22, 2016 at 3:09pm PDT

Sweet Potato and Black Bean Tacos

This was just something I threw together one night, but it was SO good! I found a similar recipe you can follow, but here’s what I did for these delicious tacos!

1 sweet potato, diced
1 can black beans, rinsed
1 green onion, green and white parts, sliced
1 roma tomato, diced
Feta cheese
Cumin +  Garlic Powder
Lettuce (I used a kale/broccoli slaw mix)

Cook the diced sweet potato in the microwave in a bowl for about 7-10 minutes until softened. (This will help speed up the skillet time). Once cooked, add the black beans to the bowl and add a drizzle or two of olive oil. Then sprinkle with cumin, garlic powder and salt to taste. Stir until the black beans and sweet potatoes are coated. Cook in a skillet on medium heat until the sweet potatoes are browned. Turn off heat and serve on top of corn tortillas, topped with your choice of toppings. I loved fresh tomato, green onion, feta and a crunchy slaw.

Made these blueberry muffins this morning – they have honey and Greek yogurt. I think they are yummy! Elizabeth said they were "…..umm ok" ? #blueberrymuffins #weekendvibes #bakingday

A photo posted by Katie (@ktcupoftea) on Aug 20, 2016 at 10:41am PDT

Healthy Greek Yogurt and Honey Blueberry Muffins

Elizabeth and I whipped these up together and I thought they were delicious! You can tell by the IG picture caption that Elizabeth didn’t think so… but can you trust a toddler? These also froze well.

There were a few more recipes that were DELICIOUS but no pictures snapped. We ate them that quick. This make ahead black bean and spinach enchilada casserole was really yummy! And these lentil lettuce cups from The Forest Feast were SO good! I used sweet potato instead of butternut squash since I already had potatoes on hand.

What are some amazing recipes you’ve tried lately? Are you guilty of the Pinterest board that goes neglected like me?

Check out Come Home for Comfort, Wife Mommy Me and Polka-Dotty Place for their recommended recipes from this month!

We’ve also created a Pinterest board where we’ll be pinning all of our tested and approved recipes we find! Head on over and follow for more ideas!

Follow Whitney’s board New Recipes We Tried And Loved! on Pinterest.

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Linking up at Menu Monday with Org Junkie