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
We can label springtime and brunch under “my favorite things” and since Easter brunch is coming up this weekend, I thought I would change up one of my favorites. I had a big bag of heirloom carrots that I didn’t want to go to waste, so I decided to use these sweet white and purple carrots in my carrot raisin muffins. They are not too sweet and with the cream cheese mixed right in, are moist with a nod to carrot cake. Perfect to leave for the Easter Bunny…that’s a thing right? Just like Santa? Because I could totally use these as a midnight snack. Ha!
2 cups grated carrots (the heirlooms are pretty, but this is also delish with regular orange carrots)
4 ounces softened cream cheese
1 1/2 cups sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 cup coconut
2 teaspoons baking soda
2 cups flour
1/2 chopped walnuts or pecans
Preheat the oven to 350 degrees. Using a grater or food processor, grate carrots in a bowl and set aside. In a mixer, blend eggs, cream cheese, sugar and vanilla until smooth. Add in carrots, coconut and cinnamon. Stir in baking soda, then add in flour a little at a time until well mixed and stir in nuts. Fill muffin tins with liners and spoon in about 3/4 of the way full. Bake for 18-20 minutes.Read More
Since I’m doing my fitness challenge, one thing that is sometimes difficult for me is getting enough veggies in my diet. I love vegetables, but for whatever reason unless I’m eating a salad, getting in four full servings or more is something I really have to work at some days.
This is one of the many reasons why I love green smoothies. I can load them up with veggies and fruit, and drink down at least one good serving as a snack or supplement to my meal without even thinking about it.
Plus since this is a holiday challenge, I figured I would serve up a smoothie with a little Christmas flair. Makes a great snack, meal replacement, or heavens, I even would use this to fool myself I’m having dessert!
1/2 an apple, cored
1/2 teaspoon of cinnamon
a pinch of nutmeg
1/2 cup vanilla yogurt
3 tablespoons oatmeal
1 big handful of spinach
Put in blender…blend. That is all.Read More
It’s a beautiful snowy day here in Salt Lake City and for once I’m actually okay with this white stuff in November. Usually fall lasts for about a week or two in October squished between blazing heat and instant winter, but since we actually had a full, crisp autumn, watching snowflakes fall is actually making me quite cheery.
Which means it’s the perfect time for spiced cider! It mixes the flavors of fall with the cozy feeling of winter. And the smell you get wafting through the house is divine. It almost makes me want to put up Christmas decorations, but I’ll wait a little bit.
64 oz apple juice
4 cinnamon sticks
8 strips tangerine zest
2 tsp ginger, minced
2 tbsp honey
In a medium saucepan, combine all ingredients and simmer over low heat. Remove from heat and let it soak for 30 minutes. Strain and serve.Read More