Fresh Mint Chocolate Chip Cookie

Hello all! It really has been a while since my latest blog post but with the summer here, we are really busy with the girls.

Since we have come back from our amazing vacation, I started to grow my own little herbal garden and of course that includes fresh mint.

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Besides incorporating the fresh mint into my water, I thought I could also mix it into my girls chocolate chip cookies. I must say, they turned out delicious! I hope you enjoy this simple but very delicious recipe!

You will need:

  • 1/4 cup of fresh mint, chopped
  • 1/2 stick of butter, that is 1/4 of our standard butter rectangle
  • 3/4 cup of brown sugar
  • 1 large egg
  • 1 1/2 cup of plain flour
  • 1 tsp of baking soda
  • 1/2 tsp of sea salt, coarse
  • 1/2 cup of semi sweet chocolate chips or white chocolate chips, or a mix of both

Directions:

  1. Cut up the fresh mint.
  2. Over low heat, in a small saucepan, melt the buttet and add the fresh mint.
  3. Stir it until the butter is melted and the fresh mint becomes soft, about 4 minutes.
  4. Take it off the heat, and strain the butter into a bowl.
  5. Add the butter and sugar in a stand alone mixer and mix on low for about 5 minutes.
  6. Then add the egg and continue to mix for another two minutes.
  7. In a separate bowl, combine the flour, baking soda and sea salt and mix together.
  8. Next add the flour mixture into the butter mixture, little at a time and continue mixing until you get a dough like mixture.
  9. Once that is done, add the chocolate chips and fold them into the dough.
  10. Preheat the oven to 350 F and line two baking sheets with parchment paper.
  11. Next, scoop up 1 tbsp of cookie dough onto the sheet while leaving about an inch in between every cookie.
  12. Bake for about 10 minutes, turning the tray half way.
  13. Cool on the rack for about 10 minutes before serving.
  14. Enjoy!

Easy Lemon Bread

It’s been a while since I did a blog post but since nicer weather is here, I have been busy doing many fun things with the girls.

We are also preparing for our first family holiday and I am busy packing everything for the girls and the husband. I can’t even begin to describe how excited the girls are to go on a plane and have fun in the sunshine on the beach!

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I have gotten a lot of requests to share my easy Lemon Bread with an easy Lemon glaze. I used the long loaf pan so the time baking was adjusted to about half of the normal baking time. However, feel free to use a regular deep loaf pan.

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I really hope you like this easy recipe! have a great day!

You will need:

  • 1/2 cup butter, melted
  • 3/4 cup of brown sugar
  • 2 medium sized eggs
  • 3 tablespoons lemon juice, pure
  • 1/2 tablespoon lemon zest, grated
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • Topping Glaze:
  • 1/2 cup plain white sugar
  • 4 tablespoons lemon juice
  • 1 tsp of grated lemon zest

 

Directions

  1. In a medium sized bowl, cream the butter and sugar really well until light and pale in color.
  2. Mix in the eggs, lemon juice and zest.
  3. Combine the flour, baking powder and salt;
  4. Slowly alternate the milk and flour mixture into the egg mixture and beat well after each addition.
  5. Pour the mixture slowly into a previously greased 8×4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted in the center comes out clean. if you are using a long loaf pan, the baking time will be about 25 to 30 minutes or until the toothpick comes out clean.
  6. For the glaze:
    1. Combine sugar, lemon juice and lemon zest.
    2. Remove bread from the pan.
    3. Drizzle the loaf with glaze using a fork or spoon.
    4. Cool and serve!

Perfectly Imperfect Date Squares

My husband loves date squares! It is such an amazing treat with a coffee or tea and it is so easy to make.

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The only thing that you really have to do is cut up the dates into smaller pieces. Also, these are very sweet so you could probably cut them up into smaller pieces for portion control. Dates are such an amazing food to add to your diet and for that reason, I also love date squares.

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I will keep it nice and short today as we are having such a beautiful day and we want to soak up as much sunshine as we can!

I hope you enjoy this easy recipe! 💛

 

You will need:

  • 3 cups od dates, pitted and chopped
  • 1 cup of water
  • 1 tbsp of brown sugar
  • 1/2 tsp of baking soda
  • 1 3/4 cups of quick oats
  • 1 cup of all purpose flour
  • 1/2 of cup of brown sugar, or less if you prefer less sweet
  • 1/2 tsp of baking powder
  • 3/4 cups of unsalted butter, softened

Directions:

  1. In a medium saucepan, combine the dates, water and sugar. Bring to a boil over medium heat. Add the baking soda and continue to simmer and mix until dates come apart. Set aside to cool.
  2. Preheat oven to 350 F.
  3. In a square pan, line parchment paper to prevent from sticking and grease it with some butter.
  4. In a medium bowl, add the oats, flour, sugar, and baking powder. Mix all together. Add the butter and mix again until it is all even.
  5. Put half the oat mixture into the pan, and press lightly with your hands.
  6. Next, pour the date mixture and using a spoon, distribute evenly.
  7. Next, pour the rest of the oat mixture on top. Press lightly with your hands again.
  8. Bake for about 30 to 40 minutes, or until the top becomes golden brown.
  9. Cool completely before cutting.
  10. Enjoy!!!

Butternut Squash Mac and Cheese

We finally have nice weather! I am over the moon that Spring is here and so are the kids!

Although my daughters love their Mac and Cheese, I am always trying to sneak in new ways of putting in some healthy ingredients into their meals. I love this Mac and Cheese recipe because it is so simple, and can also be reheated later and is still super delicious!

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For this recipe, I used a smaller butternut squash. I roasted it in the oven at 425 F for about 18 minutes. I put it in the blender and added about 3/4 cups of milk to make it smooth.

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I hope your littles love this recipe as much as mine do! 💛

 

You will need:

  • Small butternut squash, peeled and cut into smaller pieces
  • 3 cups of pasta noodles, whichever ones you prefer
  • 1 tbsp of olive oil
  • 3/4 cup of milk
  • 1 cup of shredded cheese, cheddar or marble
  • Salt and pepper to taste
  • 1 tsp of ground turmeric
  • 1 tsp of ground paprika

Directions: 

  1.  Preheat your oven to 425 F. Line a baking sheet with aluminum foil.
  2. In a medium sized bowl, add the cut butternut squash pieces, salt and pepper and the olive oil.
  3. Bake at 17 to 18 minutes or until a fork pierces through the squash.
  4. In the meantime, cook the pasta according to the instructions on the bag.
  5. Once the squash is ready, transfer it into a blender and add the milk to make it smooth. Blend until smooth.
  6. Add it to the pasta and add the cheese and the spices.
  7. Mix together over low heat.
  8. Serve and enjoy!

 

Steak and Veggies

It’s been a while since I did a blog post but things have been a little busier than normal around here. Today I am writing a blog post about a simple lunch/dinner idea that is nutritious as well as delicious.

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I have done this recipe for one person but you can always double up if you are making for more than one. When you don’t have a lot of time but you are still interested in having a fairly healthy meal, this recipe is perfect for you. Best of all, it takes almost no time to prepare and make. I hope you enjoy this super easy recipe! 💕

You will need:

  • 1 strip loin steak (cut up into desired pieces)
  • 2 tsp of olive oil
  • A little butter for the skillet
  • 1 cup of mushrooms
  • 1 bell pepper
  • Salt and pepper
  • Some herbs de provence

Directions:

  1. Cut up the steak and coat it with the olive oil, salt, pepper and herbs de provence.
  2. In a large skillet, over medium heat, place the steaks in the skillet.
  3. Start browning and turning the steak chunks frequently for about 10 minutes.
  4. Once they are close to being done to your liking, add the mushrooms and peppers and continue to grill on the skillet for a few more minutes.
  5. Once the vegetables are just a little soft, your meal is ready.
  6. Transfer on a plate and serve with a green salad!
  7. Enjoy!

Creamy Cauliflower Soup

Well it’s been such an epic ice storm this weekend and we have woken up to more snow here in Ontario, Canada! It is April 17 and although it may be technically Spring, we have yet a little while to wait for it. Today I will be sharing a super easy and delicious cauliflower soup with potatoes and other delicious veggies.

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This soup cooks really well and quickly, too. The key is to have all the vegetables cut up ahead, then the process of making this soup becomes as easy as 1, 2, 3.  My husband loves this soup and so do my kids. This light soup can be served with a delicious grill cheese or a hearty salad to make for a delicious lunch.

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I hope you try my recipe and like it! 💚

You will need: 

  • 1 medium cauliflower, cut up into small to medium parts
  • 2 medium carrots, chopped
  • 1 red pepper, minced
  • 1 small onion, chopped
  • 5 medium potatoes, peeled and cut into small to medium pieces
  • 5 cups of water
  • 2 cups of organic veggie broth
  • 2 tbsp of olive oil
  • Salt and pepper to taste
  • 1 tsp of ground paprika
  • 1 tap of turmeric powder, organic
  • A splash of cream

 

Directions: 

  1.  In a large pot, over medium heat, add some olive oil. Add carrots, onions, pepper and start to stir.
  2. As the vegetables get soft, add the cut up potatoes and keep stirring all together for about 5 minutes.
  3. Add the salt and pepper, paprika and turmeric and stir all together.
  4. Pour the veggie stock and water over top of this mixture.
  5. Add the cauliflower and simmer for about 30 minutes, stirring oncr in a while.
  6. If you notice that the water level has gone down, add more water to reach the desired consistency of the soup.
  7. Once the potatoes are soft, take off the stove and add a splash od cream.
  8. To finish, using a hand held blender, blend the soup to get the creamy effect. You can leave some veggies unblended, to get the creamy and crunchy effect.
  9. Sprinkle with some greens on top and enjoy!

 

 

Asparagus Mushroom Cheese Quiche

Hi friends! It is Wednesday already! The skies are still not sunny and I think I saw some snowflakes pass by. This has definetely been one long winter, however let’s brighten it up with some fresh farm eggs.

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I love a good breakfast and so does my family. This crustless quiche is super easy to make and best of all, it can be served as a weekend brunch item.

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You can always add other vegetables you like into it, but i really love the mushroom and asparagus combination along with the eggs. If possible, only use fresh farm eggs because they really make a difference in taste.

I hope you have a wonderful day today friends! 💛

*serves 4

You will need:

  • 5 fresh farm eggs, I used large
  • 1/2 cup of shredded marble cheese
  • 1 cup of mushrooms
  • 4 stalks of asparagus
  • Some butter for frying and also buttering the bake dish to prevent sticking
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 350 F.
  2. In the meantime, cut up mushroom and asparagus into desired sizes.
  3. In a large skillet over medium heat, add some butter and your mushrooms and asparagus.
  4. Make sure you are sporadically mixing to get them fried up until they are just a little soft, about 5 minutes.
  5. Set aside.
  6. In a medium sized bowl, mix the five eggs. Add some salt and pepper. Add cheese and mix.
  7. Using a round bake dish, butter it very well to prevent sticking.
  8. Pour the egg and cheese mixture inside.
  9. Then, using tongs add the mushrooms and asparagus, placing them into desirable spots.
  10. Bake for about 20 minutes or until the sides are a golden yellow.
  11. Serve with fresh yogurt or whatever else you may like.
  12. Enjoy!

Zucchini Bake

It is supposed to be Spring already! This cold, windy day really makes me think of fun food to prepare. Hopefully doing so, our Spring will arrive a little sooner.

It is no secret I love really easy recipes for dinner! This recipe is super easy. Basically, you wash and cut your veggies, sprinkle with some cheese and bake in the oven.  Feel free to serve this with your favorite side such as rice or quinoa. I do guarantee that the freshness of the vegetables and the flavourful cheese guarantee a combination that is delightful!

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I hope you have an amazing day!!

*serves 2-4

 

You will need:

  • 3 or 4 medium sized zucchinis, washed and cut into medium sized pieces
  • 1 whole big tomato, cut up into desired pieces
  • 1 medium onion, cut into desired pieces
  • 1 orange bell pepper, washed and cut into desired pieces
  • Some olive oil
  • 2 tsp of italian seasoning
  • Salt and pepper to taste
  • 1 tsp of ground turmeric powdee
  • 3/4 cup of your favorite blended cheese, shredded
  • Parmesan cheese for sprinkling on top
  • Quinoa or rice, if you so desire to serve with the dish

Directions:

  1. In a large bowl combine all the ingredients except for Parmesan.
  2. Grease your baking dish and place all the ingredients inside.
  3. Preheat oven to 350F and bake for about 25 minutes.
  4. Once baked, sprinkle with Parmesan and serve on its own, or with brown rice or quinoa.

Avocado Scramble

There is nothing more I love than a good healthy breakfast but at the same time, I normally don’t really love spending too much time preparing it.

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I know that many people do avocado toast but this is my favorite way to prepare avocado toast – with some scrambled eggs on it!

All you need for this recipe is two pieces of your favorite bread, toasted, one smashed avocado and two scrambled eggs. Some salt and pepper to taste and voila! A beautiful and nutritious, wholesome breakfast.

I hope this Monday is a great day for you! ❤

 

You will need:

  • Two slices of your favorite bread, toasted
  • 1 medium avocado, smashed in a bowl
  • 2 eggs, scrambled

Directions:

  1. Scramble the eggs in a pan over medium heat.
  2. Place the smashed avocado on your toasted bread.
  3. Add the eggs on top and sprinkle with some salt and pepper.
  4. Enjoy!

Weekend Pancakes

I just love having a quiet Sunday with my family. The girls always ask for a laid back breakfast such as these super easy pancakes. I call them the weekend pancakes because I almost always make them on the weekends.

You can easily add in any toppings you like such as chocolate chip or blueberries and serve them with your favorite maple syrup, chocolate sauce or whipped cream. Best of all they are nice and fluffy and my family really loves them!

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I hope you enjoy this easy recipe and remember, if you do not have buttermilk, just use the plain milk and add a teaspoon of lemon juice. It will reach the desired effect! Have a very blessed Sunday!!!

*serves 10 to 12 small pancakes

You will need: 

  • 2 cups of flour
  • 1/4 cup of brown sugar
  • 2 tsp of baking powder
  • 1/2 tsp of baking soda
  • Pinch of salt
  • 1 3/4 buttermilk (or plain milk and add 1 tsp of lemon juice)
  • 2 eggs
  • 1/4 cup veggie oil
  • 1/4 cup of chocolate chips or blueberries
  • Some butter to grease the pan
  • Maple syrup for serving

Directions:

  1. In a large bowl stir together the flour, brown sugar, baking soda, baking powder, and salt.
  2. In a separate bowl add all the wet ingredients and stir.
  3. Add the flour mixture into the wet mixture and stir together gently. Some clumps are good. Add in your chocolate chips or blueberries.
  4. Over low to medium heat, prepare a non stick pan and grease with butter. Drop the pancake mixture with a small ladle.
  5. Allow to cook for about 2 to 3 minutes, flip and continue to cook for additional 2 minutes or until the pancakes are golden brown.
  6. Serve with your favorite toppings.

Vegtable Orzo

Happy International Women’s Day to all! I hope you are having a great day so far!  💖

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I wanted to quickly share this easy recipe with you guys. This is an excellent idea if you do not have lots of time to make food, but still want to eat healthy.

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You will need:

  • 1 cup of cooked orzo pasta
  • 2 cups of cauliflower florets
  • 1 cup of mushrooms, sliced
  • 1 orange pepper, sliced
  • 2 cups of fresh spinach
  • 3 tbsp of olive oil
  • salt and pepper to taste
  • a pinch of turmeric
  • ranch dressing or hummus for extra flavour

Directions: 

  1. Cook Orzo according to pasta instructions.
  2. In a large skillet, over low heat, gently sauteé the cauliflower, mushrooms, and peppers for about 8 minutes. or until the sides are golden brown.
  3. Add salt, pepper, turmeric, etc for extra flavour and mix together.
  4. In a serving bowl, add the Orzo, fresh spinach and sauteed veggies. Add ranch in the middle or hummus. enjoy!

Sunshine Smoothie

Happy Friday people! I am continuing with this nutritious smoothie today that can be an easy breakfast on the go or an afternoon pick me up!

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You can add crushed ice to this to make it colder! You can also use a non dairy substitute such as coconut milk or almond milk. I also added chia and flax seeds so the smoothie has a bit of texture. The vitamin C is high in this recipe and that is a perfect option for the continuing cold and flu season we are currently in!

I hope you give this easy recipe a go and let me know how you like it!!! ❤❤❤

You will need:

  • 1 cup of cut up fresh pineapple
  • 1/2 banana
  • 1/2 or an orange
  • 1/4 cup of milk or non dairy milk alternative
  • 1 tsp of chia seeds
  • 1 tap of flax seeds
  • Some crushed ice, if you like cold

Directions:

  1.  In a blender, combine all ingredients and blend for about a minute.
  2. If you prefer a thinner smoothie, add more milk and ice.
  3. Pour into a glass and enjoy!

Green Bean Soup

It’s March 1st and I am having a wonderful day! I received some excellent news today related to my health and I am so relieved. Let me just tell you if you already have a thyroid disorder to make sure to check it on a regular basis, otherwise it can wreak havoc on your health in all spectrums!

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As everyone that knows me well knows, I love giving my family a good bowl of nutrition without spending a huge amount of time in the kitchen. This is why this Green Bean soup is always a hit with my husband as well as my girls.

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The key is to let it simmer for about an hour and if the soup gets too thick, simply add more water to it! I really do think you will love this vegetable soup as much as my family does! Enjoy!

You will need:

  • About 500 gr of green beans, washed. Cut the edges off.
  • 1 large carrot or 2 medium ones, half shredded and half cut into circles
  • 1/2 of large white onion, diced
  • 2 cloves of garlic, minced
  • 3 potatoes, cut into cubes
  • Salt and pepper to taste
  • Some olive oil
  • 1/2 tsp of turmeric powder
  • 3 tsp of paprika, powdered
  • Some flour

Directions:

  1. In a large pot, over medium heat, sauteé shredded carrots and onions.
  2. Add the garlic and continue to stir all together.
  3. Add the spices and continue to stir.
  4. Add in the green beans and pour water until the water reaches the level.
  5. Add in the potatoes.
  6. Simmer on medium heat for about an hour. Stir occasionally.
  7. Add in more water if you want the soup to be more dense.
  8. Finally, at the end, in a small bowl pour 3 tbsp of olive oil and 1 tbsp of powder and mix together.
  9. Add into the soup and mix together.
  10. Taste.
  11. At this point, add in more spices if you desire.
  12. Serve warm!

Apple Cinamonn Pearl Barley

We are almost out of this super hard, cold Winter! We have all just tried super hard to fight off any bugs that come our way, and let me tell you, there were so many! Everyone I have talked to agreed that this Winter has been extremely challenging when it comes to colds, flus and bugs and although it’s the season, it doesn’t make it any easier.

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Besides our regimented vitamin routine, I try to give my family a well rounded diet. This is why I will share this super easy breakfast idea. Some people might even have it for lunch!

Pearl Barley is full of vitamin B complexes, iron, protein, selenium and fibre. Most of all it is super easy to make, and you can keep it in the fridge for a couple of days in an airtight container and heat it up on the stove.

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If you don’t want to use regular milk, you can use other non dairy milk of your choice such as almond or coconut milk. I usually also put some flax seeds on top for added nutritional value.

I hope you love this recipe and have a very Happy Monday! ❤

You will need:

  • 1 cup of uncooked pearl barley
  • 2 1/2 tsp of brown sugar
  • 1 tsp of ground cinnamon
  • 3 tsp of flax seeds
  • 3/4 cup of milk or non dairy milk
  • 1 cup of freshly cut apples for garnishing

Directions:

  1. In a medium saucepan, bring to a boil 4 cups of water.
  2. Put in the pearl barley and bring to a boil for 2 minutes.
  3. Reduce the heat to low medium and continue to cook for about 30 minutes or until the barley has absorbed the water. Stir occasionally.
  4. After it is cooked, add in the milk, sugar and cinammon and stir all together.
  5. Cook for an additional 5 to 8 minutes until you reach a desired consistency.
  6. Pour in a bowl and garnish with flax seeds and chopped apples.
  7. Enjoy!

 

this recipe yields 3 servings

keep in an airtight container for two days in the fridge and warm up on thw stove as needed! 😁

Banana Bread with Pumpkin and Chia Seeds

I just love a good banana bread. Normally, my daughters ask for chocolate chips to be thrown in there but this time around I decided to switch it up a little.

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This banana bread is filled with raw pumpkin seeds as well as flax seeds. It is not on the sweet side. The mashed banana is pretty much the only sweetness in this bread but that is okay. It is actually very refreshing and filling.

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When following this recipe, make sure you do not over mix as you will end up with a harder bread that is not very good. Also, I added the flax and pumpkin seeds at the end and I gently folded it in. You can obviously set some pumpkin seeds aside for garnishing at the top.

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I hope you enjoy this recipe and have a wonderful day. 💕

You will need:

  • 1 1/2 cups of ripe bananas, completely mashed
  • 1 1/2 tsp of baking soda
  • 1/2 tsp of salt
  • 2 cups of white flour or 1 1/2 cups of whole wheat flour
  • 1 tsp of cinammon
  • 3 eggs, mixed
  • 2 tbsp of brown sugar
  • 1/4 of coconut oil or olive oil
  • 1 1/2 tbsp of chia seeds
  • 1/4 cup of pumpkin seeds
  • 1/3 cup of pumpkin seeds for garnishing

 

Directions:

  1. In a large bowl, stir together the flour, cinammon, salt and baking soda
  2. Preheat oven to 350F.
  3. To the flour mixture, add the oil, already beaten eggs, sugar and the mashed bananas.
  4. Stir together gently so everything is combined.
  5. Fold in the chia and pumpkin seeds gently.
  6. In a long loaf pan, that has been previously greased and floured, pour in the mixture. Garnish with extra pumpkin seeds and bake for aproximately 30 to 35 minutes or until the toothpick inserted comes out clean.
  7. If using a 4 by 8 pan loaf, the baking time will be longer. Approximately 60 minutes.

Sweet Potato Patties

I love quick and easy recipes! I also simply love recipes that only call for ingredients you might already have in your kitchen.

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As i previously mentioned in my latest blog post, this is the time of year when food is really boring. That’s why I do love to switch it up and try out something different.

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I love these patties because they are so versatile. You can eat them with a poached egg on top or perhaps some sliced avocado. I personally love to eat them with plain natural yogurt and with slices of tomatoes.

Ensure you don’t try and flip these before time as they might break apart. Allow about 3-5 minutes over medium heat to brown, before flipping.

I hope you enjoy this super easy recipe! ❤

You will need:

  • 2 sweet potato
  • 5 tbsp of flour
  • Pinch of salt and pepper, according to taste
  • 1/2 tsp of paprika
  • 2 tbsp of oil, your preference, for frying

Directions:

  1. Start by grating the sweet potato in a medium sized bowl.
  2. Add in the spices.
  3. Using your hands, make balls using the mixture and flatten with your hands.
  4. Over medium heat, heat oil in the skillet.
  5. Place each patty in the skillet and let fry for 3 to 5 minutes so it is golden brown.
  6. Flip and do the same on the other side.
  7. Serve and enjoy with sliced avocado, poached egg, yogurt, with hummus or your other favorite topping.

 

* This recipe yields about 10 to 12 patties, depending on the size you make

 

Carrot Fries with Avocado Dip

Happy Monday everybody! Our household has been fairly busy these past few weeks. We have been hitting up a lot more art classes with the girls and keeping them as occupied as possible since it is still way too cold to take them outside.

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That being said, food around this time of year tends to be fairly boring. I have been trying to switch it up a little bit around here so today I am sharing this very easy recipe that your little ones might enjoy. It is always a hit with the adults because it is a guilt free snacm but your little ones might also enjoy it!

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The key is to slice the carrots lengthwise into fries like slices and to really coat them with the olive oil and spices. Also, flipping the carrot fries half way through its baking time will give you a crunchy and well baked snack! 😊

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I hope you enjoy this super easy snack!

You will need:

  •  2 lbs of carrots
  • 3 tbsp of pure olive oil
  • 1 tsp of salt
  • 1 tsp of smoked paprika
  • 1/4 tsp of black pepper
  • 1/2 tsp of fresh turmeric powder
  • 1 avocado, ripe
  • 1/2 freshly squeezed lemon juice
  • A pinch of additional salt and pepper (for the dip)

Directions:

  1. Preheat the oven to 400 F. Line a large tray with parchment paper.
  2. Slice the carrots lengthwise like french fries. Set in a large bowl.
  3. Add in the olive oil, salt, pepper,paprika and turmeric powder.
  4. Mix together so the carrots are covered in the olive oil mixture.
  5. Place on the cookie sheet and spread around evenly.
  6. Bake for 10-12 minutes. Flip the carrot fries to the other side and bake for an additional 10 minutes so they are perfectly crispy.
  7. In the meantime, using a fork, mash the ripe avocado in a small bowl.
  8. Add in the salt and pepper and lemon juice.
  9. Mix well until the avocado dip is smooth.
  10. Serve with carrot fries and enjoy!

 

Morning Glory Muffins

These morning glory muffins are so easy to make, yet so handy as a snack or as a breakfast on the go!

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Be sure not to over mix the batter as they will turn out hard.

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Today’s blog post is short but I still hope you give these super delicious muffins a try! Enjoy!

You will need:

  • 2 cups of shredded carrot
  • 1 shredded apple
  • 3/4 flaked coconut
  • 1 1/2 cups of whole wheat flour
  • 1/2 cup of white flour
  • 1 tbsp of baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup of sugar
  • 1 tsp of ground cinammon
  • 1/2 cup of apple sauce
  • 1/2 cup of coconut oil

 

Directions:

  1. In a large bowl mix together the flours, sugar, baking powder, baking soda, salt and cinamonn.
  2. In another bowl, mix together the apple sauce, apple, and oil.
  3. Add the apple mixture to the flour mixture and gently combine.
  4. Slowly fold in the shredded carrots and coconut.
  5. Preheat oven to 375 F.
  6. Line a muffin tray with muffin liners and fill them with the muffin mixture.
  7. Bake for 18 to 22 minutes or until a toothpick inserted comes out clean.

Skillet Philly Cheese Steak for two

Hello February! I am super excited we are out of the month of January which felt like it had a lot more days than 31.

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I am always looking for quick and easy lunch and dinner ideas, so I will share this very simple Philly Cheese Steak for two, with you. The key with frying up steak in a skillet is to thinly slice it and keep the stove top on low medium heat.

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I hope you enjoy this quick meal idea for two! 😘

You will need:

  • 1/2 pound of rib eye steak, thinly sliced into long strips
  • 1 medium onion
  • 2 cups of white sliced mushrooms
  • 2 tsp of herbs de provence, to give the steak some extra flavour
  • Salt and pepper to taste
  • 2 tbsp of olive oil
  • 3 slices of melting cheese of your choice
  • 4 slices of bread of your choice, you can use buns if you like

Directions:

  1. In a large skillet, over low medium temperature on your stove top, add the olive oil.  Brown all the steak strips, turning frequently to prevent burning. Make sure you have added whatever herbs on the steak strips that you like beforehand.
  2. Once they are brown, add the mushrooms and onions, and continue to sauteé all together.
  3. Season with salt and pepper and once all the meat and vegetables are cooked, add the cheese on top amd turn off the stove top.
  4. Let the cheese melt on the meat and vegetables before you transfer it on your bread or buns.
  5. Secure the sandwich with picks and enjoy on its own or with a salad.

Stir Fry with Yogurt

This super easy stir fry serves two and is super quick to put together once your rice is cooked.

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There is just something about lining the bowl with yogurt and sprinkling it with chili powder. It gives this dish that kick without making elaborate sauces.

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I hope you enjoy this stir fry when you need something quick and nutritious! This recipe serves two.

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You will  need:

  • 1/2 cup of brown rice
  • 3/4 cup of water
  • 3 tsp of pure olive oil
  • 1 tsp of grated fresh ginger
  • 1 red/yellow bell pepper, cut in long pieces
  • 3 green onions, chopped
  • 2 long stalks of celery, chopped thinly
  •  1 cup if fresh spinach, cut into long pieces, without the stalks
  • Salt and pepper to taste
  • 2/3 of natural plain yogurt
  • 1 tsp of chili powder

Directions:

  1. In a medium sized pot, cook the rice according to package instructions.
  2. Cut up your bell pepper, celery, spinach and green onions. Grate the ginger and put in a medium bowl. Add salt and pepper to taste.
  3. Once the rice is close to being done, in a large skillet heat the olive oil and add all the vegetables to it. Stir on medium heat for 2 minutes.
  4. Drain the rice. Line a bowl with yogurt and sprinkle with chili powder.
  5. Add the brown rice to the bowl.
  6. Top with vegetables and enjoy!

Veggie Chickpea Salad Sandwich

I am going to continue with the detox trend after the holiday season and share this super easy recipe that contains no meat. The key to this salad is to really smash the chickpeas after thoroughly rinsing them and draining them. The great thing about this recipe is that it contains fresh carrots, celery, onions and red peppers.

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In addition, the dill pickles and Dijon mustard give it a hint of that sweetness. This makes for a perfect lunch idea option and it can be eaten on its own or served on toasted Ciabatta bread. You can always put in salad, hummus or tomatoes to make this sandwich appealing to your specific tastebuds.

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I hope you enjoy this super easy and delicious recipe!

You will need:

  • 1 can of chickpeas, rinsed and drained
  • 1/4 cup of shredded carrot
  • 1 small red pepper, chopped small
  • 1/2 of red onion, chopped small
  • 1 large stalk of celery, chopped small
  • 1/4 of baby dill pickles, chopped small
  • 1/4 cup of mayonnaise, regular or vegan
  • 3 tsp of dijon mustard
  • Salt and pepper to taste

Directions:

  1. In a large bowl, mash the chickpeas that you previously washed and rinsed thoroughly. I used the potato masher and then proceeded to mash the rest with a fork. I found it easier that way.
  2. Add all the vegetables to the chickpeas as well as the mayo and mustard.
  3. If you find that you need more mayo or mustard for your taste buds, go ahead and add a little more.
  4. Refrigerate for one hour before serving on toasted Ciabatta bread.

Note: This salad can be refrigerated for a couple of days.

Winter Vegetable Soup

Well, we are out of that horrid -36° weather we have had for the past two weeks! The holidays are over and all we are left is cold and snow! I am only kidding. Winter just happens to be my favorite time of the year. Yes, Summer has that sunny charm but I personally love everything that comes with Winter.

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I love the holidays, because that always means spending time with your family and loved ones. I also love the snow, and not only how it looks while you are sitting inside. My daughters love playing in the snow, enjoying all the colorful lights people put on their house as well as building that snowman!

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One of my go to’s all Winter long is of course – a hot bowl of hearty soup. My husband loves the classic chicken noodle and that creamy potato soup but I live to switch it up after overeating over the holidays. This vegetable soup is very hearty and filling. My daughters are huge fans and so is my husband! I added a little bit of brown rice to thicken it up and give it that nice crunch. I hope you try this super easy recipe and have a wonderful day! ❤

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Note: This recipe yields about 4 bowls of soup.

You will need:

  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 5 medium potatoes, cut into small chunks
  • 1/3 cup of brown rice
  • 3 tbsp of olive oil, pure
  • 4 cups of vegetable stock, organic
  • 3 cups of hot water
  • Salt and pepper to taste
  • 1 tsp of ground turmeric
  • 1 tsp of ground paprika

Directions:

  1. In a large pot, over medium heat, sauteé carrots, celery and onions. Keep stirring until soft.
  2. Add the cubed potatoes and keep stirring until the potatoes get a bit soft, approx 3 minutes.
  3. Add the garlic and stir together.
  4. Add the vegetable stock and hot water.
  5. Add the brown rice.
  6. Add the spices and cook over medium heat until the potatoes are cooked as well as the rice.
  7. Add the salt and pepper to taste. If the soup gets too thick, add more water to make it more soup like.
  8. Serve hot with crusty bread and salad.
  9. Enjoy!

Chickpea Tuna Salad

My favorite time of year is finally here. Orthodox Christmas is this Sunday, January 7th! Many Orthodox Christians in countries such as Canada fast before Christmas Day. Many people view the Nativity Fast as the time frame of preparing to celebrate the birth of Jesus Christ.

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It is widely believed that fasting actually helps people shift their attention from themselves to others, spending less time worrying about various food and using more time in prayer and caring for the poor. In return, fasting before the Nativity enables one to truly enjoy and appreciate the Nativity of Christ.

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As I prepare for the Orthodox Christmas, we do not worry too much on the material goods or foods. We are not rushing to get our children the latest toy or prepare rich feasts and dinners. This actually allows me to focus on being more present and focused on my family and helping others.

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Here I will share one of my favorite quick recipes, which I used quite often during the fast. This easy Chickpea Tuna Salad is quickly prepared and enjoyed on its own, in salad leaves or on crusty bread. I hope you enjoy this awesome recipe!

You will need:

  • 1 can of white flaked Tuna
  • 1/2 cup of cooked chickpeas
  • 1 celery stalk, chopped finely
  • 1 small carrot, chopped finely
  • 1 clove of garlic, minced finely
  • 1/2 onion, chopped finely
  • 3 tbsp of pure olive oil
  • Juice of one squeezed lemon
  • Zest of 1/2 lemon
  • Salt and pepper to taste

Directions:

  1. In a medium sized bowl, add all ingredients and combine.
  2. Serve on its own or with crusty bread.
  3. This salad can be safely stored in the fridge for a couple of days.

Three Banana Muffin Recipe

Happy New Year everyone! I hope everyone has had a great NYE celebration, wherever you rang in the New Year. My husband and I decided very last minute, to take the girls to The National Museum of Play in Rochester, NY.

The Strong Museum was such an amazing experience for our girls that we decided to get the yearly membership. The interactive museum is so well thought out. From the real sets of Movie Theatres for kids, to the real grocery store experience, every little detail was so well thought out.

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The girls especially loved the grocery store experience where they picked their items, rang them through in a real check out line and got a real life receipt with the items they purchased. In addition, the museum had a great Merry Go Round as well as a Choo Choo Train.

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The interactive experience continued in another area where the girls learned how to solve a crime, play in the sand and climb numerous play structures. The upstairs level had everything about the history of Arcades, super heroes and all the latest in gaming. Our girls also loved the Bernstein Bear Museum area that had everything you could possibly imagine about this book collection. The list goes on. If you ever get a chance to visit this Museum, it is definetely worth making the trip.

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I am starting off the year by sharing this classic three banana recipe that my daughters absolutely love! I hope you enjoy this recipe and make it a year to remember! ❤❤

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You will need:

  • Three small/medium bananas, ripe
  • 1 egg
  • 1/2 cup of vegetable oil
  • 1/4 cup of milk (almond milk, if you like dairy free.)
  • 1/4 cup of sugar, or if you like sweeter 1/2 cup of sugar
  • 1 3/4 cup of flour, all purpose
  • 1 tbsp baking powder
  • Pinch of salt
  • 1 tsp of powdered cinammon
  • 1/2 cup of chocolate chips, dark or semi sweet

Directions:

  1. Preheat oven to 350 F. Line a 12 muffin tray with paper liners. Mash the ripe bananas in a large bowl.
  2. Add the egg, vegetable oil and milk. Combine everything together.
  3. Next, add the sugar and combine well.
  4. In a separate bowl, combine all the dry ingredients except for chocolate chips.
  5. Add the dry ingredients to the wet mix. Combine well together. Do not over mix.
  6. Gently, fold in the chocolate chips.
  7. Bake in the oven for 20 to 25 minutes.
  8. Cool for 5 minutes and eat warm.

 

♡ Store in an air tight container to preserve freshness. For freezing, wrap individually and store in the freezer.

Nutella Cookies

Nutella is a favorite in this house for ao many obvious reasons. So when I make these super easy cookies with only four ingredients that are so chewy and delicious, my daughters go crazy for them.

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My household is not a fan of shortbread cookies so I have to come up to different alternatives when it comes to Christmas baking. This recipe is always easier to make if you own a stand mixer but a hand held will just do! In addition, the key is to chill the dough only slightly, for about 7 to 8 minutes in the fridge.

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You can also put hazelnuts, or other nuts or fruits you may desire. I did crushed candy cane on top, after filling them with nutella and they turned out delicious! I hope you enjoy this recipe as much as we do!! 🍭

Ingredients:

  • 3/4 cup of Nutella
  • 1 cup minus 1 tbsp of all purpose flour
  • 1 large egg

Filling:

  • 1/4 cup Nutella
  • Crushed candy cane or chopped nuts or dried fruit

Directions:

  1. In a medium sized bowl, combine the nutella and egg. Using a mixer, mix the two ingredients for a good 3 minutes or until the mixture becomes shiny.
  2. Add the flour and mix to combine.
  3. Chill the dough in the fridge for no longer than 8 minutes.
  4. Preheat oven to 350 F and line a cookie sheet with parchment paper.
  5. Make small dough balls and line on the cookie sheet.
  6. Make a small hole in the middle of each ball and using a small Ziploc bag with a triangle cut out at the end, fill each hole with Nutella.
  7. Top with crushed candy, nuts or dried fruit.
  8. Bake for 10 minutes. Once done, cool for 15 minutes before eating.
  9. Store in an airtight container for optimal freshness.
  10. Enjoy!

Tuscan Pinto Bean Soup

One thing I really look forward to during winter is making hearty, homemade soup that my whole family will enjoy. I am also always looking for ways to simplify and cut down on the time spent in the kitchen. This easy recipe definetely passes that test.

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You can easily have this soup made in a half hour before you go off to your work or whatever other obligations you have this HOLIDAY season.🎄 You can have a peace of mind knowing you have a scrumptious, filling soup all ready for your household.

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Don’t spend your time rushing and stressing over everything this week. Simply try to soak in every single moment of this magical season, friends.

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You will need:

  • 1 large carrot
  • 1 medium sized onion
  • 3 cups of baby spinach
  • 1 can of Pinto Beans (i used the 540g one),drained and rinsed
  • 4 medium sized potatoes
  • 3 tbsp of olive oil
  • Salt and pepper to taste
  • 1 tsp of ground turmeric
  • 1/2 tap of ground paprika
  • 4 cups of boiling water

Directions:

  1. Chop carrots, onion and potatoes in small sized cubes.
  2. Drain and rinse the Pinto beans.
  3. In a large saucepan, over medium heat put the olive oil inside and sautee the carrots. Next add in the onions and potatoes. Sautee for about 5 minutes and keep stirring to prevent burning.
  4. Next add in the spinach and keep stirring everything together until it is combined. Add the potatoes and stir. Next add the pinto beans.
  5. Pour the hot water over the mixture and simmer on medium high for about 20 minutes while stirring occasionally.
  6. Season with salt, pepper, paprika and turmeric.
  7. If the soup gets too thick, simply add more water.
  8. Once the potatoes are soft, the soup is ready to be served with crusty bread and your favorite salad.

Spinach Cheese Bombs

I always LOVE having easy yet healthy snacks for kids on hand. I also try and sneak in healthy where I can and these spinach cheese balls are a hit with my daughters!

The best part of it is that they are so easy to make and are easily refrigerated in a Ziploc bag until you are ready to serve them. I normally serve them slightly warmed up with ketchup for my daughters. They also go really well with tomato salsa or tzatziki sauce. These bombs make a healthy and delicious appetizers for the company you are having this holiday season.

A very important tip I have is to soak the spinach firstly in boiling water for about two minutes. Once they are boiled, make sure you drain that water and dry the spinach with paper towels. Squeeze out any excess liquid from them and then cut them up thinly.

I really hope you give this recipe a try and even send some in your kids’ lunches. ☄☄

You will need:

  • 5 cups of fresh spinach, washed
  • 1 cup of plain bread crumbs
  • 3 eggs
  • Salt and pepper to taste
  • 3/4 shredded marble cheese, or cheddar
  • A pinch of turmeric powder
  • 1/2 cup of chopped onions, optional

Directions:

  1. Preheat oven to 350 F.
  2. Boil the spinach for a couple of minutes. Drain and thoroughly dry the spinach with paper towels.
  3. Next, chop the spinach thinly.
  4. Combine it with eggs, bread crumbs,cheese and spices.
  5. Make into bombs, about an inch in diameter. Place on a cookie sheet, previously lightly greased with olive oil in order to prevent sticking.
  6. Bake for 17 minutes or until they are lightly golden on top.

The perfect Banana Muffins

It has been a perfect Monday so far. It is snowing outside and it is absolutely gorgeous. The kids are just playing quietly in the playroom and after being super busy in the morning, we all like to take a moment and just take “in” the day.

Christmas season is upon us and it is a perfect time to reflect on this year so far. I love looking back at my year and reflecting on all the beautiful moments I had with my girls, my husband and our family and friends. I am super greatful to be able to enjoy every single special moment with my girls.

Today I am sharing this super easy banana muffin recipe. It is a perfect afternoon pick me up with your cappuccino or tea. You can also easily pack it for lunch for your little ones.

I hope you love this recipe and I hope you have an amazing day. 🍭

You will need:

  • 3 overripe bananas (mashed with a fork)
  • 1/2 cup of brown sugar
  • 1/3 cup of vegetable oil
  • 1 large egg
  • 1 tap of pure vanilla extract
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1/2 tsp salt
  • 1 1/2 cups of flour
  • 1 tsp of cinnamon

Directions:

  1. Preheat oven to 350 F.
  2. With a fork, mash the bananas in a large bowl and add in the sugar, oil and egg. Combine together until it is well mixed.
  3. In a separate bowl, add all the dry ingredients and mix together.
  4. Combine the dry mixture into the banana mixture and mix slowly until all is combined. Do not over mix or you will end up with dense muffins.
  5. Put into a muffin tray that has been lined with muffin liners.
  6. Bake for 20 to 22 minutes or until toothpick inserted comes out clean.
  7. Cool for a couple of minutes and enjoy.

Spinach Salad with roasted Chicken and Egg

Winter is upon us and so is the holiday season which usually means a lot of indulging! While it is perfectly acceptable to enjoy wonderful dinners and comfort foods, winter is especially a time to also really stock up on your vitamins.

I am well aware that most people are extremely busy preparing for the most wonderful season. This is why I felt compelled to share this easy nutrient dense, lunch or dinner idea that is quickly prepared.

This is always my go to when I do not have a lot of time to spend in the kitchen and it is always enjoyed by my picky eater (my husband.)

The one thing it is very important to note here is to keep the dressing in the fridge until you are ready to eat the salad. Pouring the dressing on the salad too early will guarantee you a soggy mess. So, keep the dressing out of the salad until you are ready to it it. Stay warm my friends 💖

You will need:

For the salad:

  • 4 cups of washed and rinsed spinach
  • 1 medium or 2 small tomatoes on the vine
  • 2 boiled eggs
  • 1 cup of roasted chicken, shredded and cut into slices
  • 1/4 cup of dried cranberries

For the dressing:

  • 1/4 cup of pure olive oil
  • 1 1/2 tsp of apple cider vinegar
  • 1 tsp of dijon mustard
  • 1 tbsp of pure honey
  • Salt and pepper to taste
  • 1 tsp of lemon juice, freshly squeezed

Directions:

  1. Combine all the salad ingredients together in one bowl.
  2. Combine all the dressing ingredients in a bowl. Stir together and pour over the salad once ready to serve

Note: This recipe serves 2 persons.

Crushed Candy Cane White Chocolate Chip Cookies

My daughters just love candy cane! And they absolutely love cookies. Mixing these two resulted in a perfectly buttery, shortbread like cookies that my whole household likes so much!

If you don’t have crushed candy cane on hand, you can always just take a few candy canes, put them in a zip lock bag and roll it with a rolling pin.

This recipe is a super easy Christmas cookie recipe. I used a hand mixer to beat the butter and sugar together as well as to mix the flour mixture into the wet mixture and the result is an unbelievably chewy, buttery, peppermint goodness.

I hope you love this combo as much as my household does. Have a great day!

You will need:

  • 1/2 cup of butter (room temperature)
  • 3/4 cup of granulated sugar
  • 1 large egg (room temperature)
  • 1 1/2 cup of flour
  • 1 tsp of baking soda
  • 1/2 tsp of salt
  • 1/2 cup of crushed candy cane (regular peppermint kind)
  • 1/2 cup of white chocolate chips

Directions:

  1. Preheat oven to 350 F.
  2. Mix the butter and sugar with a hand mixer for about two minutes. Add the egg and continue to mix for about a minute.
  3. In a separate bowl, stir together the flour, salt and baking soda.
  4. Slowly add the dry mixture to the butter mixture and stir well until it is all combined.
  5. Add in the crushed candy cane and chocolate chips. You can add extra chocolate chips on the top after you have put them on a cookie sheet, previously lined with parchment paper.
  6. Bake for 10 minutes. Cool and enjoy!

Roasted Chicken Salad

What a beautiful November day! It is so hard to believe that it is almost December and we are sitting pretty at 12 degrees. I thought I would take advantage of this beautiful day and spend as much time outside! This is where a quick lunch idea is always a must!

This chicken salad recipe is so easy and even more delicious. It is easily kept in the fridge for three days and it is very convenient to have the way you prefer. You can eat on on your own, put it in some lettuce wraps for that low carb version or serve open faced on some crusty bread.

I hope you enjoy this beauty day and this amazing recipe. 💖

You will need:

  • 2 cups of roasted chicken, cut up small
  • 1 cup of celery, minced
  • 1/2 of medium onion, minced
  • 3 tbsp of mayo
  • Salt and pepper to taste

Directions:

  1. In a medium sized bowl, add all ingredients and stir to combine.
  2. Serve in lettuce wraps, on your favorite bread or eat on its own.

*Refrigerate up to 3 days for optimal freshness. Yields 6 to 8 servings.

Simply Amazing Mushroom and Cheese Omelette

In this household we just love eggs! My daughters love them in omelettes, French toast, or any other breakfast meals. My mother is amazing at supplying us with local, farm fresh eggs so we know we are always getting the best of the best.

Another thing I love about eggs is just how filling they are, especially when you throw in some favorite vegetables and your favorite cheese. This recipe is super versatile and so quick to make. Best part about it is, you get your nutrition and it tastes so good!

We woke up to a really cold, windy and snowy morning here in Ontario so I hope that wherever you live, you try this recipe out along with your coffee or tea. Have an amazing day! 🇨🇦

You will need:

  • 2 medium sized eggs
  • 3 tsp of olive oil
  • 1/2 cup of sliced mushrooms
  • 1/2 onion, sliced
  • 1/4 of cheddar, marble or feta cheese
  • Salt and pepper to taste

Directions:

  1. In a medium sized skillet, over medium heat, add the olive oil and the sliced mushrooms and onions. Sautee until soft.
  2. In a medium bowl, beat the 2 eggs and add some salt and pepper to taste.
  3. Pour the egg mixture over the mushrooms and onions and let cook for a couple of minutes.
  4. Once the bottom is cooked, using a large spatula, flip the omelette. If you are confident, you can just flip it in the air like a pancake.
  5. Cook on the other side for a couple of minutes. Be careful not to overcook. Add the cheese in the middle.
  6. Fold the omelette by flipping the one side to the other.
  7. Serve hot with toast or sliced tomatoes.

Roasted Butternut Squash Soup with Bacon

We had our first snowfall here in Ontario, Canada today! We woke up to a winter wonderland and the kids were super excited about their “first” snow. Aside from how pretty it is, I do not look forward to the freezing cold weather. One thing I do look forward to is warming up to a nice and warm bowl of soup.

My father brought me this butternut squash the other day so I decided to put it to good use. I roasted the squash, a yellow bell pepper and an onion in the oven for about 35 minutes. Meanwhile, I cooked 8 strips of bacon and cut them up into small pieces. Once the vegetables were done, I combined them with the bacon along with a couple of other ingredients and I must say, it turned out delicious!

I hope you try this easy and absolutely delicious recipe sometime. Stay warm!!❄❄❄

This recipe yields about 6 to 8 bowls of soup.

You will need:

1 butternut squash, peeled and cut into cubes

1 medium onion

1 bell pepper (I used yellow)

8 strips of nitrate free bacon

2 cups of all natural chicken broth

2 cups of water

2 tbsp olive oil

Salt and pepper to taste

1 tsp of ground paprika

Feta cheese, for topping

Directions:

  1. Preheat oven to 375 F.
  2. Line a baking sheet with aluminum foil and brush with some olive oil to prevent sticking.
  3. Cut the butternut squash into cubes, onion and pepper and toss in a bowl with some olive oil and salt and pepper.
  4. Place the vegetables on the sheet and roast for 35 to 40 minutes.
  5. While the vegetables are roasting, in a large pot, cut up 8 strips of bacon into smaller pieces and cook on medium heat, stirring frequently, until bacon is browned and cooked. Add the chicken stock and water to the bacon and continue cooking on medium heat.
  6. Add the roasted vegetables and season with rest of the spices.
  7. Turn off the heat and blend with an immersion blender.
  8. If you find the soup too thick, just add some more water to it to reach a desired consistency.
  9. Add some feta cheese on top and enjoy with a salad and crusty bread!

Simply Amazing Potato Wedges

My daughters just love potatoes! Who can blame them right? French fries, potato wedges, mashed potatoes – they are all super delicious! Out of all of those, they ask for fries the most.

This is why these baked potato wedges work out so well for us. Crispy on the outside, deliciously soft on the inside and without all the deep frying! I start out by thoroughly washing the potatoes and leaving the skin on, I cut them up into wedges. Also, i dry them off with a clean kitchen towel or paper towel in order to soak up any excess moisture. Make sure you do this, otherwise you will not end up with crispy potato wedges!

I hope this easy potato wedge recipe is a hit with your littles. Happy Friday! 💟

This recipe yields a big heaping plate of potato wedges.

You will need:

6 medium sized potatoes

3 tbsp of olive oil

2 tsp of salt

1/2 tsp of black pepper

1/2 tsp of paprika

1/2 tsp of ground turmeric powder

Directions:

  1. Preheat oven to 375 F.
  2. Line a cookie sheet with aluminum foil and brush with olive oil to prevent major sticking.
  3. Wash the potatoes, and cut them into wedge-like pieces.
  4. Dry off excess moisture from the potatoes with a clean kitchen towel.
  5. Toss the potato slices into a large bowl along with the olive oil and the spices.
  6. Bake for 35 to 40 minutes or until the wedges are nice and crispy.
  7. Cool for 5 minutes and enjoy ❤

Simply Amazing Brownies

It sure feels like Fall today! 🍁🍁🍁The girls and I were looking for things to do indoors today so we decided to make a batch of rich, decadent brownies. I always love including my daughters in the kitchen and I really enjoy seeing how excited they are to bake with me.

This recipe is very straightforward and easy to follow. The best part is that it is made in one bowl, so the cleanup was quick and easy. A good tip is to not over mix the batter because you might end up with cakey brownies.

The girls loved mixing the batter and throwing in chocolate chips and chopped nuts. And obviously, licking that spoon a few times. I really hope that you will try this easy recipe and that you will enjoy as much as my girls did.

You will need:

1/2 cup of melted unsalted butter

1 cup of powdered sugar

1/2 tbsp of coconut butter, melted

2 eggs

1 tsp of pure vanilla extract

1/2 cup of all purpose flour

1/2 tsp of salt

1/2 cup of all natural powdered cocoa

1/2 cup of chopped nuts, if desired

1/2 cup of semi sweet chocolate chips

Directions:

  1. Grease a square pan (standard square cake pan) with butter, making sure you get the sides.
  2. Preheat oven to 350 F.
  3. In a large bowl, mix the butter, coconut butter and sugar well.
  4. Add in the two eggs that you previously beat well and stir together.
  5. Add in the vanilla extract. Mix together.
  6. Next, add in the flour, cocoa, and salt and mix gently just until combined.
  7. Gently fold in any nuts or chocolate chips if you desire.
  8. Bake for 16 minutes. Cool for 5 minutes and cut into desired squares.
  9. Store in an airtight container to preserve freshness.

Mini Pancakes

My daughters absolutely love pancakes and it is definitely one of our go-to’s on the weekend. However, during the week, I don’t have a lot of time to devote to making elaborate breakfasts as I am rushing to get out the door on time. This is where these mini pancakes come in! They are a perfect on the go breakfast or a snack that is easily stored in the freezer. This allows for maximum convenience for everyone that is looking for quick breakfast ideas. Another thing I absolutely love about these mini pancakes is that you can put your favorite toppings in them. You can easily add in fruit, chocolate chips, sprinkles or nuts. I hope you enjoy this recipe and have yourself an amazing day! 💖

You will need: 1 1/2 cups of milk

2 medium eggs

1/4 cup of melted butter or oil

1 teaspoon of pure vanilla extract

1/2 tsp of cinammon

3 tbsp of baking powder

1 tsp of salt

2 cups of white flour

3 tbsp of sugar

Favorite toppings (chocolate chip, blueberries, raspberries, bananas, nuts, sprinkles.)

Directions: 1. Preheat oven to 350 F.

2. In a large bowl, combine the butter, eggs and milk together. Mix well.

3. Add in all the dry ingredients and mix together until the clumps are gone.

4. Grease the mini muffin tin with butter to prevent sticking.

5. Fill almost to the top and bake for 15 minutes.

6. Allow a few minutes to cool before taking them out.

You can freeze these into little freezer bags, and microwave for a minute to warm up in the mornings. This recipe yields 36 mini pancakes.

Creamy Chicken Bacon Vegetable Spaghetti

Fall is really here! 🍊🍁 This means that our family spends a lot of time outside and when we come in, everyone is ready to warm up to a nice meal. Spaghetti is always a favorite with the kids and if you add bacon, the hubby is all over it too! I like this recipe because it is fairly quick, fuss free and super delicious. The key is to use a wok or a sauce pan that is deeper. This prevents unecessary messes and it makes it easier when you are trying to combine everything together. I hope you try this simple recipe out one day this week. I guarantee your whole family will absolutely love it! 💖

* Serves 4-6

You will need:

2 boneless chicken breasts

8 strips of bacon

1/2 of package of whole wheat spaghetti

1 large carrot or 1 cup of mushrooms

1 medium onion

1/2 cup of frozen green peas, if you prefer

Salt and pepper to taste

A pinch of vegeta seasoning

1/2 cup of cream

Directions:

1. In a large deep pan, cook bacon unt it is medium done. Set aside on a paper towel. In a separate bowl, cook the spaghetti according to the instructions on the package.

2. In the same pan, without draining the bacon grease, add in previously cut in strips chicken breast.

3. Cook on medium heat until thoroughly cooked. Add in the chopped vegetables.

4. Cook until the vegetables are medium soft.

5. Add in the cream and the seasonings. Stir together.

6. Add in the cooked spaghetti and gently combine everything together.

7. Cut the bacon into desired pieces and combine into the pasta.

8. Serve hot with garlic bread and your favorite salad. Enjoy!

Slow Cooker Chili Mac

Cooler weather is here! That means my slow cooker is on very often. Aside from the practicality of just placing things in it and walking away, I am surprised at how many different meals you can prepare in it without compromising the taste.

My daughters absolutely love anything macaroni and my hubby is a huge fan of chili. So I decided to put the two things together and see what I end up with. I have simmered this dish for 6 hours on high and I placed the noodles 30 minutes before the end of cooking time.

I also did open it up a couple of times during cooking and stirred it, just to break up the meat and make sure it is all coming together nicely. Your kids will most likely love this dish and I hope you enjoy it too! Don’t forget to shred some cheese on top to have a very hearty, satisfying meal.

You will need:

1 package of ground beef (450 grams)

1 medium sized onion, chopped

1 can of tomato sauce

1 can of red kidney beans, rinsed and drained

1 cup of macaroni noodles or noodles of your choice

2 tsp of salt

1 tsp of pepper

2 tsp of ground paprika

1 tsp of soy sauce

1/2 tsp of turmeric powder

1 cup of organic broth

1 cup of water

Directions:

1. Place the beef into the slow cooker and using a wooden spatula, gently break up into smaller pieces.

2. Add all the rest of ingredients except for noodles and cook on high for 5 to 6 hours.

3. Add in the noodles 30 minutes before end of cooking time.

4. Serve hot with shredded cheese, sour cream, avocados or your favorite toppings.

The Works Egg Salad

I don’t know aabout you but my husband and I love a good egg salad. Most of the time, I make it with mayo. I found that if I load it up with some good veggies, my hubby will happily gobble it down. Instead of using all mayo, I added half a cup of all natural greek yogurt. This egg salad is a perfect lunch served on crusty bread, on its own with some whole wheat crackers or even served in lettuce so it is carb free. The thing I mostly love about egg salad is how easy it is to make and how versatile it is. You can store it in the fridge until you are ready to serve it again. I hope you try this recipe and have an amazing day! ❤

You will need:

7 boiled eggs

1/2 cucumber, chopped

1/2 of carrot, grated

1/2 of onion, chopped

1 celery stalk, chopped

A little parsley, minced

Salt and pepper to taste

1/2 cup of natural greek yogurt

1 1/2 tbsp of mayonaise

1 tbsp of dijon mustard

Directions:

Add all the ingredients in a large bowl, and gently stir until combined.

Serve on crusty bread, in a lettuce wrap or enjoy on its own with your favorite crackers. This recipe serves 6-8. Store in an airtight container up to 4 days.

Eggplant Pizzas

There is nothing I like more than throwing in a simple, yet tasty lunch or dinner in the oven. Our household obviously loves pizza. Who doesn’t? However, lately I have been pretty bored with the regular pizza.

I am fortunate enough to have amazing friends in my life who totally think of me when they go to the local fresh market. So today, I got several eggplants and many other delicious fruits and veggies to enjoy.

This eggplant recipe is super easy to put together and is actually super delicious. The best part is, you can put whatever toppings you desire on top. It can be served as a side or turned into a full meal with a bowl of soup.

Whatever your preference is, I hope you enjoy this delicious recipe this cold Thursday. 🌻🌾🍊

You will need:

One medium sized eggplant, washed and cut into rounds.

2 cups of sweet basil marinara pasta sauce

A bunch of parsley, minced

Some olive oil

Salt and pepper

1 tsp of paprika

1 1/2 cups of shredded cheese of your choice

1 cup of fried mushrooms or whatever other toppings you like

Directions:

1. Wash and dry the eggplant. Cut off the end pieces, and cut into nice rounds.

2. Place on a clean cloth and sprinkle some salt over each one.

3. Wait 15 minutes and pat dry the eggplant rounds on both sides. At this time, preheat your oven to 350 F.

4. Prepare a standard sized cookie sheet lined with aluminum foil. Sprinkle some olive oil and spread across the foil to prevent the eggplant from sticking.

5. Lightly brush olive oil on each eggplnt round and place in the oven to bake for 20 minutes.

6. In the meantime, mix together the marinara sauce, chopped parsley, salt, pepper and paprika. Shred your cheese.

7. Once the eggplant is done, top with marinara sauce and shredded cheese. Add whatever toppings you desire.

8. Place back in the oven and bake for an additional 8 to 10 minutes so the cheese melts.

9. Serve warm and enjoy!

Rice Crispy Pumpkins

I just love involving my girls in the kitchen. Kids love being helpful and love to copy adults in the kitchen. This rice crispy pumpkin treat is such a perfect and easy way to get your littles involved with you. I always use this opportunity to ask questions and bond with the girls. I just love the personalities they have already developed. They especially loved it when I mixed the food coloring to get just the right amount of orange by mixing yellow and red. They also loved shaping the treats into little pumpkins. I hope you use this recipe to bond with your littles or not so littles. Spending time with your loved ones by making tasty treats is an excellent opportunity to make memories to last a lifetime. 🍊❤ You will need:

1/4 melted butter

5 cups of rice crispy cereal

1 bag of marshmallows

Wilton’s red and yellow food coloring

Some pretzel sticks for stems

Directions:

1. In a large bowl over medium heat, melt the butter. Add the marshmallows and keep stirring until they are melted. Take the pot off the heat.

2. Add in a couple of drops of yellow food coloring, stir. And then add a couple of drops of red. Mix and repeat until you get the desired color.

3. Add in the rice crispies and stir together.

4. Using your hands, shape the rice crispies into mini pumpkins and add the pretzel stick on top as a stem. If the mixture is too dry, dip your fingers into a little bit of oil and shape.

5. Enjoy!

Yellow Split Pea Soup

With cooler temperatures ahead of us, I am super excited to think of all the new soup recipes. Soups are such a staple in our household and I am always excited to try out different flavours. This yellow split pea soup recipes is packed with carrots, onions, cilantro and potatoes and it is absolutely delicious. The best part is, it is super easy to make and it tastes delicious! I hope this week has been good to you and I wish you an amazing weekend.

You will need:

2 cups of yellow lentils (rinsed and drained)

2 large carrots, chopped

1 medium onion, chopped

A small bunch of cilantro, finely chopped

4 medium sized potatoes, cut up into your preferred size pieces

3 tbsp of olive oil

3 cups of organic or homemade vegetable broth

5 cups of water

Salt and pepper to taste

1 tsp of ground turmeric

1 tsp of ground paprika

Instructions:

1. In a large pot, heat over medium high heat the olive oil and throw in the carrots and onions.

2. Stir and simmer until the vegetables are soft and add in the broth and water.

3. Add in the yellow split peas and your potatoes that have been previously cut up into smaller pieces.

4. Boil for 45 minutes, stirring occasionally and keep adding water if the soup gets too thick.

5. Add the cilantro, salt, pepper, paprika and ground turmeric to taste.

6. Keep boiling for an additional 10 minutes or until the split peas are soft. Serve and enjoy hot with crusty bread.

Simply Amazing Oatmeal Chocolate Cookies

I just wanted to start today’s blog entry by giving a huge shout out to all you stay at home Moms. I know what a huge responsibility is and I know how hard you work at raising responsible, happy and kind human beings.

I also know that it is a job that never ends and that does not get paid, in that financial sort of way. I also know that you get comments and stories from Moms who couldn’t cope with staying at home and returning to work several months early prior to their maternity being over. That is okay too!

The problem arises when you hear comments like “I couldn’t do that. I had to return to work and be in the real world again.” That kind of comment always throws me off because raising your children is real life! It is no less exciting than the life at the office or any other workplace.

And what is more REAL than raising your children? Think about it for a second. You get your kids to be babies for about a year. Then you get them to be toddlers for a couple of years. And then they are off to school,where you will find your passion and calling and work for the rest of your life.

I am feeling so blessed to have stayed at home with my three girls and raised them on my own, my way. And I am super proud what amazing, interesting, happy and well rounded kids they have blossomed into.

Do I regret staying at home and raising them? Absolutely not! On the contrary, I have completely blossomed into the real me since becoming a Mother. My creativity and intelligence have only soared higher in being responsible for three little ones as well as my Husband. So ladies, you the real MVP. I am hoping this oatmeal chocolate cookie recipe brightens your day and excites your little ones as much as it did mine! ❤❤❤❤

Oatmeal Chocolate Cookies

You will need:

1/2 cup of melted butter

1/2 cup of brown sugar

1 large egg

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

3/4 cup of white all purpose flour

1 1/4 cup of oats

1 cup of dark or semi sweet chocolate chips

Instructions:

1. Preheat oven to 355 F. In a large bowl, using a hand held mixer, mix together the melted butter and sugar. Add the egg and keep mixing.

2. Add the baking soda, baking powder, nutmeg, and salt into the mixture and mix well.

3. Next, slowly add the flour and mix together with a wooden spoon until a dough forms. Add in the oats and chocolate chips or nuts.

4. Line two cookie sheets with parchment paper and place 1 tbsp of cookie dough on the sheets leaving 2 cm between each other. Gently pat on top and bake in oven for 11 to 13 minutes.

5. Take out of the oven ane cool for 10 minutes before serving. Enjoy!

Note: These cookies are not meant to be brown so even when they are baked they will look pale.

Pumpkin Roll with Cream Cheese Filling

Once Fall rolls around, I an always in the mood for trying out scrumptious pumpkin recipes. This recipe took a little more effort than my usual desert recipes, but it was totally worth it.

The pumpkin in it is not overpowering and the cream cheese filling brings out that perfect sweetness you are looking for in a roll.

This desert is perfect with tea or coffee, especially when shared with someone else. The only thing you have to watch out for is how to transfer the batter onto the prepared surface without breaking the roll, but I didn’t find that too hard.

I hope your day is awesome and I hope you try this delicious recipe in the near future. ❤

You will need:

CAKE

2 tbsp powdered/icing sugar

3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinammon

1/2 tspn salt

3 medium sized eggs

1 cup of white sugar

1/2 canned pumpkin

FILLING

1 package of Philadelphia cream cheese, softened

1 1/4 cup of powdered sugar

5 tbsp of melted butter

 Directions:
1. Preheat ovem to 375 F. Grease a large cookie sheet with some margarine. Place parchment paper on top and grease the parchment paper well to
prevent the batter from sticking.
2. Prepare a clean cloth and sprinkle it with some flour.
3. In a medium bowl, combine the flour, baking soda, baking powder, salt and cinamonn together. In a separate bowl, beat the sugar and eggs with an electric
mixer for about 10 minutes or until the mixture is pale in color. Then add the canned pumpkin. Mix together.
4. Add the flour mixture into the egg mixture and combine all together. Pour the batter on the prepared cookie sheet and bake in the oven for 11-13 minutes.
5. Take out from the oven and immediatelly transfer to the prepared cloth. Peel off the paper and roll it with the shortest side. Cool for a few
minutes. And then unroll it again and let cool further.
6. At this time, beat the butter, cream cheese and sugar with an electric mixer for 5 minutes or until you get the desired, smooth consistency.
7. Spread the cream cheese filling on the cake and carefully roll it with plastic wrap. Place on a tray and cool for at least 2 hours before serving. Enjoy!

Spicy Cauliflower “Wings”

I love trying out healthier alternatives to classic finger foods and these spicy cauliflower “wings” really pass the taste test. Since my mother always brings farm fresh, organic vegetables I am always looking to incorporate them into my family’s nutrition. These were especially a big hit with my husband because he loves spicy wings. It was a win, win since they were a healthy alternative. This is definetely one of those recipes you want to try at some point. I promise you, you won’t regret it! ❤

You will need:

  • 1 cauliflower, cut up into desired pieces
  • 1/2 cup flour
  • 1/2 cup water
  • 1 tsp turmeric powder
  • 1 tsp of Cajun powder
  • 1 tsp salt
  • 3 tbsp melted butter
  • 1/2 cup Frank’s hot sauce

Directions:

  1. Preheat oven to 450 F and line a large cookie sheet with parchment paper and grease it.
  2. In a medium sized bowl whisk together flour, water, cajun, turmeric and salt. Add the cauliflower and gently toss them in the mixture. Place them on the cookie sheet and bake for 12 minutes, flipping halfway.
  3. In a separate bowl stir together the melted butter and hot sauce. Add baked cauliflower and toss in the mixture so they are evenly covered. Make sure you let the excess batter drip off before placing on the cookie sheet, otherwise they will end up sticking to each other in the oven. Bake for 20 minutes again flipping half way.
  4. Serve with ranch or blue cheese and enjoy!

Fresh Apple Pie Cake

With Fall just around the corner and apples starting to be in season, I am always looking to find new apple recipes. My criteria also includes quick and fairly easy recipes as I find that those always taste sweeter.

This apple cake is perfect for an afternoon snack with your tea or latté. It is also perfect for kids! The best part about it is that it is super easy to make. You simply add all the ingredients and let your oven do all the hard work.

I hope your week is going great so far and I know you will enjoy this recipe!

You will need:

2 eggs

1 1/2 cups of brown sugar

1/2 apple sauce

3 tsp of cinammon

1/2 cup of coconut oil or whatever oil you prefer

5 fresh apples (I used Gala) , chopped into small pieces

2 cups of flour or 1 1/2 cups of whole wheat flour

2 tsp of baking powder

1 tsp of pure vanilla extract

Directions:

1. Preheat your oven to 325 F.

2. Peel, core and chop your apples.

3. In a large bowl, mix well eggs, sugar, apple sauce, vanilla and oil. Add in the chopped apples.

4. In a separate bowl, stir together the flour, cinammon and the baking soda.

5. Add the flour mixture to the wet mixture and stir everything together.

6. Pour the mixture into a round deep pan that has been previously greased.

7. Bake for 40 to 50 minutes depending on your oven.

8. Cool for 10 minutes and serve fresh with sprinkled powdered sugar or a side of French Vanilla ice cream.

Simply Amazing Waffle Recipe

It’s that time of year again when the kids are back to school and every parent wants a quick breakfast for their little ones!

This basic iron waffle recipe yields about 7 to 8 waffles in a regular waffle iron. It is also super easy to put together and it stays fresh in the fridge for a few days. You can also individually wrap them and store them in a freezer and take out when needed.

My girls absolutely love them with strawberry jam although they also eat them on the go on their own.

I hope you give this recipe a try and have an amazing evening! 🖤

You will need:

2 cups of flour even (not more, not less)

4 tsp of baking powder

2 tsp of cinnamon

1 tsp of salt

3 tbsp of brown sugar

1 1/2 cup of milk (room temperature)

2 large eggs

7 tbsp of melted butter

Directions:

1. Heat your waffle iron. In a large bowl mix together flour, salt, sugar, cinnamon, and baking powder. Make sure it is all mixed evenly.

2. In another bowl, mix well together the eggs, milk, and butter.

3. Pour the wet ingredients into the dry ones and mix well but gently.

4. Once it is all mixed, pour your mixture with a ladle into a previously buttered waffle iron.

5. Wait a few minutes until they are golden on both sides and repeat.

6. Serve with your desired toppings and enjoy. ❤

Old fashioned White Bean Soup

This old style White Bean Soup is so delicious and good for the whole family. With Fall just around the corner, I just love making hearty and healthy soups. They are such an easy and delicious way to pack nutrients your children otherwise wouldn’t eat. The key to having a bean soup that will not bloat is soaking in the water overnight. If you haven’t done that, then you can soak it in water for at least three hours before you start to cook it. This recipe is vegeterian and always a hit with my husband and children. I really hope you give it a try and enjoy it!

Ingredients: 8 cups or 0.5 kg of white beans (cleaned and rinsed)

1 large onion

3 carrots

3 cloves of garlic

Some olive oil salt and pepper

1 tbsp of honey dijon mustard

2 tbsp of paprika

2 tbsp of flour

1. Soak the beans overnight.

2. Rinse and clean the beans.

3. In a large pot, bring the beans to a boil and simmer for 15 minutes. Throw the water away and rinse the beans one more time.

4. Add clean, hot water in the pot along with the rinsed beans. Add half a chopped onion along with it. Remember to keep adding water as the beans are cooking to prevent burning or overdrying.

5. Simmer on medium high for 40 minutes. While this is simmering, in a pan place the olive oil along with the remaining chopped onion and carrots. Add 1 tbsp of paprika. Simmer until the veggies are soft. Add the mustard.

6. Put this mixture into the pot with the boiling beans and stir. Stir occasionally and boil for another 30 minutes.

7. In a pan, bring the flour to heating and add the garlic. Add some olive oil and keep stirring until you get a paste.

8. Add it to the beans along with the rest of the powdered paprika.

9. Season with salt and pepper and desired and cook for an additional 15 minutes while stirring occasionally.

10. Enjoy warm with your favorite crusty bread and salad!

Cereal Bars

We are so stoked for school! I am not sure who’s more excited, my daughter or I ❤. I will really miss having her here every day as we really had an amazing summer. In the mornings, we took our time; we lounged in our pj’s, played games and baked. In the afternoons, we visited with friends and went to so many different parks. This summer was such a blast!

Once the school year begins, I am always looking to try out different recipes that are kid approved. These easy cereal bars are definetely a treat your little one will enjoy finding in their lunch bag. Best of all, no baking or hard assembly required.

If you like, instead of chocolate chips, you can throw in dried cranberries, raisins or other dried fruit you may like.

This recipe was inspired and adapted from Martha Stewart’s Cranberry Oat Bars.

I hope you enjoy! ❤

You will need:

  • 6 tablespoons unsalted butter
  • Additional butter for coating the parchment paper to prevent sticking
  • 3 cups of marshmallows
  • 5 cups multigrain or honey cheerios (you can also do half, half)
  • 1 cup semi sweet chocolate chips or dried fruit of your choice

 

1. Line two smaller baking trays with parchment paper and butter the paper to prevent sticking.
2. In a large saucepan, melt the butter over medium heat. Slowly add the marshmallows and stir constantly until marshmallows have melted. If you feel like the mixture is too thick, simply add more butter and continue to stir until you get a nice smooth consistency. Remove from heat, and stir in the cereal.  If you are using dried fruit, add it in now.
3. Immediately transfer mixture to prepared baking sheet. Using your fingers coated with a little butter, press in quickly. Add the chocolate chips at this time on top, using your fingers. Let cool, about 45 minutes and cut into desired rectangles.
4. Keep in fridge for optimal freshness.

Simply Amazing Pulled Pork

With the summers here and my daughters’ constant desire to be outdoors, I have been using my slow cooker more frequently. I just love the convenience of dinner being made with minimal effort!

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This pulled pork recipe is as easy as it is delicious. Simply put the pork shoulder or loin in the slow cooker on top of a layer of onions. Glaze it on both sides with the mixture of apple cider vinegar and pure honey, a little paprika and salt and pepper to taste.

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It does take 6 hours to prepare but it is totally worth it! My husband is such a big fan of pulled pork and so are my daughters which means a big dinner win! ❤❤

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I hope this recipe gives you an idea for an effortless weeknight meal your whole family will enjoy! This way, you can spend time on things that are important to you! 💗💗💗

You will need:

1 package of pork tenderloin

4 tbsp of paprika

1 onion

3/4 cup of pure honey

1/4 cup of pure apple cider vinegar

Salt and pepper to taste

Additional seasonings of your choice

Fresh buns of your choice

1. In a slow cooker, cut up an onion and place it on the bottom of your slow cooker.

2. Place your pork inside.

3. In a medium sized bowl, mix together honey, apple cider vinegar, salt and pepper, and paprika.

4. Pour half of the glaze on top of the pork, then flip over, and pour the rest of the sauce.

5. Cook on high for 4 hours and then on slow for an additional 2 hours or until the meat is fully cooked.

6. Serve hot on fresh buns with coleslaw.