Happy (almost) Independence Day! Yay for three-day weekends. I love having celebratory breakfasts on holidays, but to be honest in the middle of July it’s so freaking hot the thought of cooking is almost impossible 90% of the time. What’s great about these waffles is not only are they chilled so you don’t feel too hot eating a warm meal, but they are also make ahead so you can wake up on your weekend, assemble and voila! And if you have kiddos, they will love helping to make these flags too!
Waffles (I used this Pioneer Woman recipe)
vanilla Greek yogurt
blueberries (about 9 per waffle)
strawberries (1-2 per waffle), sliced
bananas (1/4 per waffle), sliced
Make waffles the day before, let cool to room temperature, then store in a large sealed bag. When you’re ready to serve, spread Greek yogurt across the waffle, then assemble fruit into a flag. Enjoy!Read More
In the summer, I hardly ever want to cook because it’s so effing hot! The good thing about this recipe is even though it requires you to cook for a minute, it takes under 5 minutes to make this recipe. Can’t beat that, right?! Fajitas are one of my go to favorites, but this is a lighter, cooler, healthier version.
1 chicken breast
1 teaspoon cumin
1 teaspoon chili powder
salt to taste
6-8 sweet mini peppers, sliced
1/2 cup cheese
chipotle ranch dressing
Add olive oil to a saute pan and cook chicken, salt, spices and onions on high heat until cooked through. Add in sliced peppers, stirring until very lightly cooked, only about 1 minute and set aside. divide lettuce into individual bowls and add sauteed mixture on top, followed by cheese, cilantro, and dressing.Read More
Happy weekend, everyone! I am absolutely LOVING the sunshine here and all this beautiful summer weather has me craving smoothies so bad. That’s a good thing, yes? This time of year I basically never want to cook because of the heat and something cold and healthy is always a good answer. My son was asking me to make him a smoothie and since I’m too lazy to do much else, we whipped this up together. After all, he pretty much always insists on helping me these days. I’ll admit, it kind of makes me wish I was drinking it at the beach instead of in this desert, but I’ll take it.
1 1/2 cups spinach
1/3 cup Greek yogurt
1/2 cup pineapple chunks
1 tablespoon coconut coffee creamer (this may sound crazy, but it’s delicious in smoothies)
chia seeds (optional)
If you have a Magic Bullet, use the big cup. Add in all ingredients and blend your tropical deliciousness. Add chia seeds. Come to mama.Read More
My my, yesterday was a doozy! I started my Saturday early to squeeze in my long run for the weekend (which I swear, nearly killed me), then rushed Zach off to swim lessons, dropped him off and spent the rest of the day busting my butt moving boxes around and out of my house. We’re getting ready to sell, so it’s not a full move yet, but we are limiting what’s here to just the stuff we need for daily use so we can stage it. So after 6 miles and about a billion times up and down the stairs of my house with our belongings, my body is sore!
I had a protein shake right after my run and I should have had one last night so my body could repair while I was sleeping, but I’m made another this morning.
Also, there’s some method t my madness! Below is a breakdown of all the ingredients and why they are good for muscle repair.
Bananas are full of fast-acting carbs that help your body rebuild damaged muscles and potassium that helps with tightness and cramping.
Blueberries are full of antioxidants. Some studies have shown they can help triple the rate of recovery for muscles.
Cucumbers are actually filled with most of the nutrients we need in a day! They have the sugars, minerals, amino acids and vitamins that human bodies crave after exertion.
Protein increases muscle protein synthesis after exercise which promotes muscle build and repair.
Chia seeds are about 20% protein, which exceeds the protein content of most other grains and seeds. They are also full of antioxidants which help repair muscles.
Muscle Repair Smoothie
1/4 cup frozen blueberries
1/4 cup frozen pineapple
A couple slices of cucumber
Scoop of protein powder
Chia seeds sprinkled on top
I love cooking, but working full time and having a toddler complicates that. That’s why I have figured out the solution to me actually cooking (and not giving in to grabbing takeout yet again) is doing the prep work ahead. See my tips on that here.
Along those lines, the other day I wanted to bust out a yummy meal with the food we had on hand, and I had just bought these Italian-style meatballs on a whim to see if they were any good, so I decided to experiment with them.
My husband called me that he was on his way home so I decided I would see what I could do before he got home. Well turned out I finished up the whole thing in that amount of time so dinner was ready when he got home. It’s like the unicorns and magical butterflies were on my side! Not only that, he raved about how good this dish was (and I quote “honey, this could be in a restaurant”), which coming from a man that grew up on gourmet food as the norm, is saying something! I’m definitely going to keep this one on the “make again” list.
1 bag fettuccini noodles
1 bag Italian style frozen meatballs
1 tablespoon italian seasoning
1 cup frozen (or fresh) peppers, diced
1 small can mushrooms
1 16 ounce can tomato sauce
4 ounces of cream cheese
2 cloves garlic
2 heaping handfuls spinach
Bring a large pot of water to a boil and add in fettuccini. In another pot, turn to medium heat and add in frozen meatballs, mushrooms and peppers. Continue stirring until meatballs start thaw. Pour in sauce, garlic, and seasoning then continue stirring until fully cooked, about 5-7 minutes. Strain cooked pasta. In the sauce pan, add the cream cheese to sauce and melt in until completely combined. Turn down heat to low and stir in spinach until lightly wilted. Serve over pasta.Read More
I just love when delicious side dishes are easy, especially when they are healthy and pretty, to boot! There’s something I just love about heirloom carrots — the colors are so beautiful!
It’s silly, but I love shaving off the outside peel to discover this bright white or vibrant purple carrot flesh, and then cutting into them to discover the varied, colored centers. Okay, I know, enough with the ode to a root.
The other fun thing is kids get a kick out of having veggies that are a different color, so if your kiddo is a picky eater, this makes carrots just that much more fun. My little guy loves veggies, but he thought having purple and white carrots was so entertaining. Ha!
This recipe takes about 5 minutes to prep and is full of flavor the whole family will love. It’s also a super easy one to prep in advance so you can just toss it in the oven when it’s dinner time.
6-8 heirloom carrots
1 tablespoon olive oil
A handful of fresh thyme (or about 1 tsp dried)
1/2 teaspoon garlic powder
1 tablespoon water
salt and pepper to taste
Preheat oven to 400 degrees. Slice carrots in quarters, lengthwise and then in half. Spray a little olive oil in a oven safe pan and toss carrots in. Drizzle remaining oil over the top, stirring around until lightly coated. Dust garlic powder, salt, and pepper, then top with fresh thyme add in water. Bake for 20 minutes or until soft.Read More