Sorry it’s been a while! I’ve been insanely busy since my husband returned from deployment and school started back up. I promise I’m going to keep up with this blog as often as I can.
My hubby is at work and I just got our daughter to bed, so I decided to whip up a quick batch of (almost) vegan banana oatmeal cookies to snack on while I study, except I threw in some semi sweet chocolate chips this time.
2 c organic rolled oats
3 ripe bananas, mashed
1 tsp cinnamon
1 tsp vanilla
1 tbs raw honey
1/2 c mini semi sweet chocolate chips
Emma and I woke up early this morning and went straight to the kitchen to make this beautiful, healthy blueberry banana bread. No wordy posts from me today. Today is a busy Saturday, preparing for a special Sunday 🙂 And sorry! No fancy pictures either.
Okay, seriously… how delicious do these look? I cannot get enough of these! Chocolate, creamy peanut butter goodness! Mmm-mmm! I am never buying granola bars again!
Chocolate and peanut butter are two of my favorite things. Especially paired together. I never buy candy, but if I had to, I’d go straight for Reese’s peanut butter cups. Any time I can get chocolate and peanut butter together, I do. And really, why wouldn’t you?
I realize now, I should have taken more pictures while I was making these for breakfast yesterday. I posted this picture on Facebook and Instagram and it became a hit. I had no idea so many people would want to give it a try.
These are delicious! Really. I actually like these more than buttermilk pancakes. And I love that you know everything that goes into these fluffy cakes of goodness. No preservatives. My 17-month-old devoured her serving. I think I may even be able to get my husband to eat these when he returns from this deployment (he’s not a big pancake fan).
I have no idea why, but I have been craving pot pie for over a week now. You’d think with hot temps outside, I’d stay away from recipes that call for using the oven. Wrong! Tonight I caved in and made this baby 🙂
I know it’s not pretty and perfect, but it sure tastes perfect! This was my first time making a homemade pot pie. After looking at recipes for days, I finally decided just to throw my own recipe together. Most of the recipes called for chicken, chicken broth, and some type of shortening, so I opted for a more healthy alternative (and veggie of course).
Here is a quick and easy vegetarian/vegan meal for you! 🙂 This would work great for a meatless Monday… or whatever day(s) of the week you decide to skip on meat. Very simple and delicious.
Just a quick post on a simple, delicious lunch (or dinner).
I’ve been doing amazing on this health kick. It feels so good eating whole and organic foods. I haven’t taken the leap into vegetarianism yet, but I’m getting pretty close.
I just wish my husband and I didn’t buy so much meat to stock up the freezer before he deployed. Oops!
All you need is:
cucumber — sliced thin
tomato — sliced thin
baby spinach — small handful
your favorite cream cheese
whole wheat bread (or whatever bread you prefer)
I think tofu is one of the most versatile foods you can cook with. Tofu is also a type of food that many people shy away from because they don’t know how to cook it properly. The first time I made tofu, it was horrible. After doing some research, I found that many people suggested you “press” the tofu in order to get as much water out of the tofu as possible. This makes it easier to fry. Low and behold.. this technique actually works/helps!
Here’s what you’ll need . . .
1 block of organic tofu
vegetable oil (for frying)
green onion, chopped (I used 3 stalks)
asparagus, cut into big chunks (I used 5 stalks)
3 tbsp local honey (you can use whatever honey you’d like)
1 tsp red pepper flakes
1 tsp soy sauce
1 tsp white vinegar
1 tsp ginger
1 tsp garlic powder
2 tsp sesame oil
Let’s get started! I always buy the extra firm, organic tofu. It’s much easier to work with in my opinion. For this recipe, I used the entire block.