I’ve been slacking lately! It seems like things haven’t quite slowed down yet since the holidays. Between that, covering at work, possibly buying a house and trying to keep up with a toddler, this little momma hasn’t had a lot of time to blog!
For the past few months I’ve wanted to post this fun and healthy Skinny Chai Spiced Hot Chocolate. I suppose its not too late since I’m sure its still somewhat cold where you are, unless you live in Australia. Here in Arizona we actually had some light snow on New Years Day. Crazy I know!! So that made for a perfect hot chocolate day. Now our temps are back to the 70’s…perfection! I wish it stayed like this all year long. That doesn’t stop me from still making a yummy cup of hot chocolate though.
Four more days until Christmas! Wow time sure goes by fast. It seems like it was just Halloween. Even though the holidays are always such a busy time of the year, I try to enjoy it as much as I can by doing fun and simple activities with family. Whether it be making silly paper snowmen with Noelle, dancing to Christmas music or walking the neighborhood looking at Christmas lights. I just love Christmas.
This is our little Noelle’s 2nd Christmas but it’s the first that she understands it a little more. She’s learning that this weird guy with a white beard says “ho ho ho”, she tries to sing along to some Christmas songs (that girl loves to sing!) and has already unwrapped a gift she found under the tree (looks like we have to wait on putting them out early!).
On another note, I have an easy lunch or dinner recipe I am sharing today that is great for around the holidays or for those busy days when you need to whip something up quick. Incase you missed it, I also recently posted my Italian Baked Eggs with Veggies which is another great meal to make that requires little prep work. Check it out!
“By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I’m excited to participate in this month’s Recipe ReDux contest sponsored by California Raisins. The theme is “Naturally Sweet for the Holidays with California Raisins”. We were challenged to create a delicious and nutritious holiday recipe using wholesome California Raisins. Challenge accepted!
It’s now that time of the year when we are all faced with the temptation of eating masses of indulgent sweets. Cookie exchanges, work parties, holiday meals, food gifts, baking traditions! Today I am sharing a delicious and fun recipe you can feel good about serving at your next holiday party. LoadedAppleNachos! They would also make a great snack for after school snack or a special occasion for the kids.
Everyone have a nice Thanksgiving? We had a good time going to my parents’ house in Fountain Hills for the parade and then Thanksgiving meal later in the day. So yummy. My parents are great cooks! It was also nice for Noelle to have both of her great grandpa’s there!
Now we are on to Christmas…I can’t believe it!
Now that we are in full holiday mode, I’m sure we are all feeling really busy and a bit stressed! The recipe I am sharing today is perfect for those days when you need a meal that is delicious and requires very little thought, prep and extra ingredients. I have made this plenty of times when I didn’t get around to making dinner plans or grocery shopping. It tastes like you went the extra mile, but really its super simple to make. Pretty much zero cooking skills needed.
Looking for a quick and easy recipe for those extra cranberries sitting in the refrigerator? I’ve got you covered! The Recipe Redux theme of the month is: A Food Memory for Which You Are Thankful. We were asked to share a favorite food memory and the healthier “redo” of the recipe.
I’m thankful for the amazing homemade banana bread my mom used to bake for us as kids. There’s just something so comforting about it. Warm, moist banana bread fresh from the oven. mmmm.
I know everyone claims to have the best banana bread recipe…but this recipe is definitely the best, most flavorful, moist and healthiest banana bread! You’d never know it doesn’t have any butter or oil! I typically make it with just some chopped nuts but this time I decided to add some fall ingredients in honor of Thanksgiving.Cranberries and pecans!! It turned out so good!
It’s been a little while! We were visiting my brother in Austin, TX for a week and it’s taken some time getting back into the routine. We had so much fun hanging out with him, exploring Austin and eating our way through the incredible restaurants and food trucks! I bet you’ve never imagine a dietitian would eat Lucy’s Fried Chicken, a “Pumpkinator” cupcake from Hey Cupcake or Texas BBQ When in Rome, right? Seriously though, when you find food that is authentic, homemade and looks amazing you must give it a try! (or at least share!) It’s always fun to discover new places and cuisines that you’d never find at home.
“I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.”
I’m excited to participate in my second monthly Recipe Redux contest. Libby’s Fruits and Vegetables is sponsoring this month’s challenge. They have a new product coming out to the shelves January 2015 and are challenging us to create healthy and delicious appetizers, soups, salads and side dishes, which can be made in ten minutes or less!
Let me introduce you to….Libby’s Vegetable Pouches! They are a time efficient and healthy source of shelf-stable vegetables that can be warmed up in their packaging within seconds! Not to mention they are environmentally friendly (the bag uses less energy to produce and compresses nicely for disposal), BPA free and are easy to open. The vegetable pouches will be available in five varieties: sliced carrots, sweet peas, cut green beans, mixed vegetables and sweet corn.
Recipe Redux’s October challenge theme is “Spooky Spices”: “You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop – and the spice still give you nightmares?!)”
So as instructed, I went digging in the back of my spice cabinet and found this container of “SlapYaMama” Cajun seasoning my grandpa gave me a while ago.
My grandpa is one funny guy. He’s a pretty simple man but also has certain favorite things he labels as “the best”, whether it’s a particular brand of pajamas or type of mustard. He goes on and on why it’s “the best” and will stay very loyal to it.
Getting excited for Halloween? I know I am! I’m actually most excited for our trip the last week of October to visit my brother in Austin, TX. The city is already lively enough, so I can’t imagine what Halloween will be like! I look forward to seeing my brother who is there for PT school and of course all of the amazingly delicious restaurants they have there!!
Today I’m sharing a fun Halloween treat for the little ones. Well adults can have them too, if decorating bananas is your thing. JK. But seriously I’m sure you won’t be able to resist these yummy and festiveBoo-nana Pops if you make them with your kiddos!
“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Today I am going to share my 4th and final pasta recipe for National Pasta Month sponsored by Pasta Fits. Kale, Mushroom and Zucchini Stuffed Shells + Easy Red Wine Tomato Sauce. I felt like I was channeling my inner Italian while making this dish and sipping wine as I made the tasty tomatosauce. Yes, I am supposedly ¼ (or less?) Italian. I say “supposedly” because one of my great-grandfathers claimed to be from Palermo, Italy, although he was adopted and the story keeps changing. I hear that multiple birth certificates for him were found, so it seems that he may have actually been born in Milwaukee, WI (where my family is originally from) and possibly had Italian parents who set him up for adoption? Or his adoptive parents were Italian? Interesting… Maybe I will work on my family history some day to solve that mystery.
We just ‘d this pasta dish! I think it would also be wonderful to make for a holiday dinner. Christmas Eve maybe? It has incredible flavor and elegance, without being too complicated! Not to mention, it’s packed with nutritious kale, mushrooms and zucchini. I haven’t cooked much with kale yet, besides making kale chips, so I thought I’d give it a go. I would definitely recommend using kale in your pasta recipes (cook just like you would fresh spinach). In this recipe I finely chopped it up so it was evenly spread through out the ricotta stuffing. Yum! What a fantastic way to get in some extra vitamins K, A, C and many other nutrients.
I also made this dish slightly healthier by using part-skim ricotta and 2% milk mozzarella along with heart healthy homemade tomato sauce and olive oil. The noodles provide a delicious and nutritious base to the recipe alongside the wholesome fresh ingredients.