- Leftover California Rolls
- Giant Graham Gold Fish
- Red Pepper Strips
- Snack: Oat and Honey Bar
It’s holiday cookie season! I love this time of year because it forces me to get creative in the kitchen. Sure, I could make all the standard cookie recipes out there but where’s the fun in that? I’d much rather experiment and come up with fun, healthy ways to indulge while still getting some good stuff in the kids.
Don’t get me wrong, I’m not against all the traditional baked goods out there. Give me a standard chocolate chip cookie or double chocolate brownie and I’m good to go, but in a way I find baking that stuff at home boring and well, monotonous. It’s what everyone bakes. It’s what every store carries. Read the rest of this post
- Whole Grain Ritz with Almond Butter and Jelly
- Red Pepper Slices
- Dried Apricots
- Halloween Candy Remnants
What Came Home? Read the rest of this post
It’s that glorious time of year when my house is full of fabulous leftovers. Two days ago I cooked a 22 pound turkey with all the fixins: mashed taters, gravy, stuffing, sweet potatoes, Brussels sprouts, corn, harvest salad. It was good. Maybe my best Thanksgiving to date!
These were born from a recent brinner night. You know, Breakfast for Dinner. We’ve been having brinner at least once a week lately and it’s really a nice change. We save a bit of money, time and, for the most part, calories. Plus it’s just easier to prepare with stuff you have on hand instead of defrosting a piece of meat and trying to figure out sides. Oh and the kids love it! Especially pancakes.
I’m not sure how this idea popped into my head. I had leftover spaghetti squash. I had some Portobello mushrooms. So I decided to put the 2 together for a quick lunch.
The result was super tasty, but the texture combo of the mushroom and squash was what I really liked. It was meaty and filling yet extraordinarily light.
Yesterday I decided to take a break and surprise Ryan at school with a lunch date. It’s Education Week here in Maryland and parents are welcomed into the school.
Moments before leaving for morning errands I realized that meant I would have to pack a lunch. So I grabbed a recycled to-go container (I’ll never buy tupperware again just take home leftovers from restaurants, geesh!) and stuffed it with kale for a quick salad.
That’s right. This is a cocoa-tea! The idea hit me when I was craving chocolate the other night and refused to dip into the halloween candy. Again.
Instead, I hit the pantry and decided to experiment with a spiced hot cocoa idea using this Organic Fair Trade Unsweetened Cocoa Lake Champlain sent me months ago.
I went on a date with The Husband last night and had a blast out with friends, enjoying a bit too much wine, and way to much food. All I’ll say is… MAN why is fresh Italian bread so darn good?!?
Anyway, this morning I woke up still full. This always happens when I’ve been eating mostly clean and then overindulge a bit. That one meal stays with me, and I’ve learned to wait a few hours until I actually feel hunger before eating something light. Read the rest of this post
I’ve been keeping a food journal on Instagram (click here to check it out) and people are starting to see my almost daily omelets. It’s true, I’m obsessed. Honestly, right now I’m really only eating 1 of 2 things in the morning, eggs or oatmeal. Both are amazingly versatile and can be prepared so many different ways, I’ll never, ever get bored.
In this 6 minute video I share how I make most of my omelets. Read the rest of this post