Category: Recipes(page 1 of 4)

(Almost) Vegan cookies

During Teacher Appreciation Week, I made a Frittata for a breakfast and the Director of her school couldn’t eat it! Or anything else for that matter- he’s vegan! So, I was determined to do something special for him as well.

Let me tell you, Googling and Pinterest-ing for Vegan recipes is NOT FUN. I got a lot of Oatmeal. Bananas. Bleh.

My husband had actually received a recipe from work for these cookies and I decided to make them for Mr. B!

They are Paleo, gluten-free and dairy-free and (almost) vegan.

source link Ingredients:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons coconut oil or Kerrygold butter (use coconut oil if vegan), room temp
  • 3/4 cup coconut sugar or brown sugar
  • 6 table spoons natural almond butter, room temp
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, room temp (this is not vegan; however, we raise our own chickens so I know that they are free-range, organic eggs from happy chickens)
  • 1 1/4 cups chocolate chips (I did not have vegan chocolate chips, I just use Ghiardelli 60% Cacao ones)

http://alternovo.com/strategie/ Directions:

  1. Preheat oven to 350 degrees and line a baking sheet with a piece of parchment paper.
  2. In a mixing bowl, stir together the dry ingredients: almond & coconut flour baking soda & salt
  3. In a separate mixing bowl, use an electric hand mixer to beat together the coconut oil (or Kerrygold butter) and sugar until well combined.
  4. Beat in the almond butter and vanilla extract. Beat in the egg, then add the flour mixture to the mix. Stir in chocolate chips.

Roll the dough into ball and place on baking sheet. Press down slightly.

Bake for 11-14 minutes for coconut sugar and 14-17 minutes for brown sugar. The cookies will still be very soft when they come out but will continue to cook.

Allow to cool completely on the baking sheet.

Quick & Easy Frittata Recipe

I was asked to make a breakfast for a Teacher Appreciation breakfast and this one that my sister-in-law makes came right to mind!

It was super easy and didn’t take me hours in the kitchen!

Even my little 4-year-old helped me whisk the eggs!

This also makes a great breakfast for dinner!

http://littleridgefarm.com/?author=11 Ingredients: 

1 pound Jimmy Dean Sausage

1 package Simply Potatoes Diced Onions and Potatoes

1/2 yellow onion

1 Dozen Eggs

1/4 cup shredded cheese

Directions:

Preheat oven to 350 degrees

In a skillet, brown sausage and set aside.

Sauté onions in olive oil.

Add potatoes in with onions and cook according to package (cover so the potatoes steam)

While potatoes cook, whisk up the dozen eggs with a little bit of milk, salt & pepper. Add in cheese.

Once potatoes are soft, pour the egg mixture over.

Cook on stove top for 5-6 minutes until the side begin to pull away from the pan (see my picture)

Transfer skillet to oven for 16-18 minutes or until set.

Enjoy!

 

 

 

 

6 Fall & Halloween Themed Lunch Boxes

1. Fall Leaves themed lunch

PB&J cut into leaf shapes, Maple Leaf cookies from Aldi, apple slices, and yogurt with fall sprinkles.

2. Mummy hot dogs 

Mummy hot dogs, pumpkin spice Cheerios, Halloween Oreos, Halloween pretzels, mandarin oranges and Danimals smoothies (orange creamsicle flavor)

3. English muffin pizzas

And just to show you that not everything goes as planned, here are the lunches my children refused to eat. English muffin pizzas (one with an olive and bacon spider), vampire teeth apple slices, and oranges and tootsie rolls to make pumpkins with an eyeball chocolate.

4. Pumpkin themed lunch boxes 

Ham & Cheese sandwiches cut out with a pumpkin cookies cutter (purchased on Amazon here), Babybel Halloween cheese, pumpkin patch dirt cups, Halloween pretzels and one with raisins and one with pumpkin spice Cheerios.

5. Spookley the Square pumpkin snacks

Graham crackers, green M&Ms, candy eyeballs, and black icing. I made orange icing with vanilla frosting and food coloring.

6. Spider lunch boxes

PB&J with pretzel stick legs, candy eyeballs, Veggie Chips, cheese stick/ Halloween Babybel cheese + grapes and spider rings (purchased at the Dollar Tree)

 

FYI* These lunch boxes are Bentgo lunch boxes and I got them on Groupon!

Incorporating Veggies: Healthy Eating for Kids

Back in August, I joined Facebook group for making our kids lunches the healthy way.

Then Irma came and we all decided to eat Hurricane food (read: unhealthy) so we’re starting to get back into our routine now.

It’s not the first time I’ve tried to get my kids to eat veggies (and I’m sure it won’t be the last).

Here are some of the things I’ve done to help get them to eat the dreaded V-word (that sounded dirty).

1) Zucchini muffins (and bread)

Shredding the zucchini and adding chocolate chips pretty much guarantees they’ll get eaten.

2) Aldi spinach bites

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Recipe Share: Sushi Bowls

My husband is Jewish from Brooklyn, so needless to say, his love of Asian food is real.

We eat at hibachi places, sushi places and get Chinese take-out.

And after being pregnant twice in two years and not being able to have sushi, my love for sushi has come back full force.

Sushi is expensive, y’all! So, I found this recipe  on Pinterest and decided to make it for our family!

We had most of the ingredients already: rice vinegar, sesame oil, avocado, cucumber, carrots, Sriracha, mayo, soy sauce

Like I said, my husband likes Asian

What I didn’t know how to make was sushi rice.

Oh, Publix Ethnic Food Aisle, you never disappoint.

I got two of these. They just need to be microwaved for 1 minute each! ONE minute!

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Recipe Share: Zucchini & Bean Quesadillas

This recipe has proved tried-and-true for our house.

I first made it TWO YEARS AGO in 2015. It was a HelloFresh recipe.

I had ordered a box when I knew my husband was going to be out of town.

This recipe was 30 minutes to make.

As a bonus, it was also meat free for Meatless Monday!

I still keep most of these ingredients in my house today (and when I have extra zucchini, I make either this or zucchini bread):

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Indoor Family Picnic Lunch

We had our first “at home” day in a while this morning.

The girls played dress-up, Lincoln Logs, rode bikes and scooters, colored with chalk, played on the playground…

Meanwhile, I did a load of laundry and a load of dishes…

Fed the chickens. Rescued one of the chickens from being eaten by the dogs…

Fed the tortoise…

And when it was time for lunch, I started cutting up an apple and some cucumber slices.

On a cutting board.

Then I got the brilliant idea to put all of our food on the cutting board.

And just let everyone eat what they wanted.

Hence, the Indoor Family Picnic Lunch was born.

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What I Get At Aldi

I am just now jumping onto the Aldi train, but let me tell you I sure am glad I did!

I had been seeing my friends’ posts about it and I was always a little skeptical. To be honest, it seemed like one of the “cheap” grocery stores and I wasn’t sure it would have good, quality stuff.

Boy, was I wrong.

Since the girls have started school, I make one day a week my grocery shopping day. I plan out all of our meals on Sunday and usually do my grocery shopping on Wednesday.

My Aldi obsession all started with this lady. I found this meal plan and made almost everything on it.

I started with the Italian Beef. Then, the Snap Crackle Pop Chicken and then the leftover Italian Beef & Black Bean quesadillas.

Italian Beef

Since then, I have moved the majority of my shopping over there and here’s some of my favorite things I have discovered there:

Bread

  • Seedtastic is my everyday bread, I have one in the fridge and one in the freezer at all times.

  • Baguette
  • Plain Bagels
  • Brownies (I used to make the Raspberry Brownie Bites for Valentine’s Day)

Produce

  • Grapefruit
  • Apples
  • Oranges (Cuties)
  • Kiwi
  • Romaine lettuce
  • Strawberries (Which were LOCAL, btw! Plant City strawberries! What?)
  • Caesar salad mix
  • Tomatoes

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Recipe: Shaved Brussels Sprouts Salad

I don’t know about you, but with all the breads, rolls, candy, gingerbread houses, cookies, etc. this time of year I NEED a good salad.

I had seen shaved Brussels sprouts salads around, but had never eaten one. I always thought, “Do they really just shave a Brussels sprout?” Turns out, yes.

Here’s my super easy recipe for a healthy salad this holiday season to keep you feeling on track and not so icky and bloated from all those holiday treats!

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Shaved Brussels Sprouts Salad

Brussels sprouts
dried cranberries (aka Craisins)
pecans
cheese (I don’t like blue cheese or feta but either of those would do)
chicken (my hubby grilled some for the week that we store in a Tupperware in the fridge)
hard boiled egg
avocado

I took a cheese grater and literally shaved my Brussels sprouts into a bowl. For like two of them. Then, I just started slicing and dicing them into small enough pieces for a salad.

Then, I arranged all my toppings and finished it off with a white balsamic shallot dressing:

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It’s Soup Season!

Happy December!

We are *STILL* waiting for cold weather here in Florida, but something about fall/ winter makes me ant to eat. all. the. soups.

I have made three different soups in the last two months (which doesn’t seem like a lot, but still)

First, in October, I made a Crock Pot French Onion Soup. We took this one to Disney with us and made it in coffee mugs there. It was a little strong on the thyme for me, so next time I will dial it down to 1 teaspoon.

Anywho, here’s that recipe:

image

Crock Pot French Onion Soup

1 HUGE onion
1 tsp thyme
EVOO
1 container Beef Broth
2 Bay Leaves
2 tsp onion powder
salt & pepper to taste
2 tbsp minced garlic
1 loaf French Baguette
Thick sliced cheddar cheese

Cook onion with EVOO and thyme until tender. Add to Crock Pot. Add beef broth and spices. Cook on low for 8 hours.

Place soup in coffee mug, place French baguette and cheese on top and broil for 5 mins or until cheese is nice and melty and brown.

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