Foodie Friday

 

How cute is that graphic?! Brooke made it for me! I put her to “work” last weekend and she loved creating some cute images for me to use! She’s very creative and loves helping.

For today’s #foodiefriday I wanted to share a simple meal that my family loves! We still have not eaten at a restaurant or gotten take out, so I try to make “restaurant worthy meals” that don’t take too long. You can use raw shrimp and cook it, or buy the frozen cooked shrimp and just thaw it and toss it in.  Keep it simple!

You may have all of these ingredients in your pantry/freezer right now and I just LOVE those types of meals!  You can sub chicken in for the shrimp or leave out meat entirely and keep it #meatlesss! 

Any ‘fresh’ ingredients (like parsley and a little freshly squeezed or grated lemon) will just enhance the yummy flavor.

I like it over GF pasta or zoodles too! 

Let me know if you try it.

Enjoy!

 

 

Best Bread Recipe

Mocktail Recipe

 

Summer weather is here and there is something so refreshing about a ‘fancy drink’ on a hot day!  Don’t get wrong, I love a nice glass of wine especially on a hot day, but this is also fun for kids! I enjoy sparkling water, but sometimes I want a little something extra…without the alcohol. 

Here I took a Peach flavored sparkling water and I used some Cranberry juice (hello health benefits!) and I love my drinks extra ice cold, so a few ice cubes were added!

It’s not a complex recipe, but it’s oh so good!

Do you have a favorite mock-tail recipe? 

Meal Plan/Prep Monday (low carb-ish!)

Happy Monday! It’s a brand new week! How cute is this heart graphic? My daughter Brooke loves playing around with different apps and I totally thought it was perfect for today’s blog!

I decided to continue with my “Shelf Cooking” as I am trying to truly utilize all of the items in my pantry, refrigerator, freezer etc.  I hate wasting food and if I don’t take the time to “Shop my house” I easily get caught up in the idea of needing to buy more.  I am on a roll with it!  This time instead of cooking for everyone else, I focused on moi.  I do best with a lower carb (Not ZERO carbs!) diet.  I find that when I fill up on veggies/greens, fruits, lean proteins and complex carbs I feel my best.

Sunday I took some time and went through and took inventory and then just went to work.  That’s the hardest part, right?  I find that I can plan, but it’s the actual PREP work that I may not totally get to.  Most of these will be for lunches/snacks.

Roasted Carrots:

Easy starter: Open that veggie drawer.  C’mon. We all have something sitting there just a little too long!  For me it was a bunch of carrots.  I just peeled and chopped them up, drizzled some EVOO and some seasoned salt, baked at 375 for about 45 minutes or so.  Now I have a salad topper OR easy side for any meal.

Banana Almond Flour Muffins:

These were actually a pretty big hit.  The hint of cinnamon got everyone’s nose interested! Brooke & Joe liked them, and I am excited to enjoy one with my tea or when I get a sweet tooth craving.  Low in carb, high in fat FYI.

Buffalo Chicken Casserole With Cauli Rice 

I adapted the recipe from here, but I didn’t have my coconut cream sorted, I am not on whole 30 and I didn’t have the fancy mayo (I used Kraft olive oil).  When it comes to my health, I try to be aware, but I have loosened up a bit as I am tired of spending ALL THE MONEY ON FOOD. But for real, I think it’s good to make smart healthy choices, but sometimes you just can’t spend $1000 for food in one month.

2 chicken breasts shredded (I dropped mine in a slow cooker for 2 hours w/ some broth then used my forks to shred)

1 package of frozen Cauliflower Rice

3/4 bottle of Primal Kitchen Ranch Dressing

1/2 cup of Hot sauce (I used Tastefully Simple’s as it never bothers me!)

1/2 cup chopped green onion

1/2 cup mayo

It’s not pretty, but it’s tasty!!

Shakeology Energy Bars/Bites

I have some leftover Shakeology packets and now that it’s cold, I’m not loving cold shakes!

Recipe:
1/2 cup of organic oats
1 packet of Shakeology
2 tbl almond butter (or pb)
1 tbl coconut oil
a few dried cranberries tossed in

Simple:
Melt pb & oil in pan, stir in everything and roll into balls and chill!
*I didn’t feel like getting my fingers sticky and rolling these, so I just poured the batter into a bowl with parchment paper.  I’ll cut/divide once it’s cooled.

I also have a ton of shredded pork tenderloin, so I plan on using some of these awesome recipes to help get us through the week!

11/18-11/24

Monday- Cubans (leftover pork using link above) *wrap in lettuce if not wanting carbs

Tuesday- Chicken Alfredo (w/ Spaghetti Squash for me, pasta kids)

Wednesday- Better than Takeout Chicken Fried Rice

Thursday- Date Night (kids Dino Nuggets/Mac & Cheese)

Friday – Bacon Pasta (use a different pasta if looking for lower carb?)

Weekend – Venison Roast, Fish, Takeout — I’m already craving sushi!

 

Did you do any meal prepping this weekend?

Incredible Soft Boiled Eggs

For some reason, I have been absolutely terrified (dramatic much?) of making soft boiled eggs.  I just recently, well as of having children, starting making hard-boiled eggs so that we could decorate Easter Eggs.

However, these delicious, delicate and perfect little bundles of egg joy we call soft boiled? I was just sure that I’d mess them up and the perfectionist in me just didn’t want any part of that.

And then Joe got really sick with his Crohn’s recently.  I still want to share more on that, but for now, we’ll stick to eggs.

I know that eggs are the easiest protein for his poor body to digest.  I make him eggs for breakfast daily, since I’ve been a stay at home wife. I also know that when we go out to get fancy Ramen, his favorite part is always the egg.  (duh, who doesn’t like the egg!?)

So, thanks to good ole’ GOOGLE, I figured out how to make these silly little things.

I now can whip up some old school Top Ramen and throw an egg or two in it for him.

I’ve even gotten fancy and added some slow cooked organic beef from time to time.

And his scrambled eggs have taken a backseat; as he laid awake one morning feeling ill, he thought about what he might like to eat.  He said his mom used to make him soft boiled eggs when he was little, with the buttered toast all cut up.

I let him have the pleasure of slicing open the eggs, as there is something so oddly satisfying seeing the yolk ooze out! These happen to be his grandmother’s chickens’ eggs.  They’re always extra tasty.

 

So how do you make these fabulous eggs?

  1. Boil a small pot of water.
  2. Gently spoon each egg into the water.
  3. For a runnier yolk (breakfast above) I do 5 minutes boiling.  For a harder yolk, 6-7 mins.
  4. Remove from boiling water and then rinse off until you can hold the egg to peel it. (I was doing an ice bath, but he said the eggs were cold, so now I try not to burn my fingers!)
  5. Enjoy.

*tip* take the eggs out of the fridge when you start to boil the water, I find they crack less often when put into boiling water, as they’ve come closer to room temp!

I won’t lie, these are a total pain in the ass to whip up every single morning! The timing of the water boiling, peeling the eggs, making sure they aren’t too hot for my fingers or cold for him to eat.  Getting the dogs out of their crates & outside, fed plus getting two littles ready for school—I run the gauntlet every morning!! But I wouldn’t have it any other way!

I vowed to be an exceptional wife and taking care of my husband and kids as well as myself is always my number one priority in life.  Some women find working out of the house their thing, decorating their homes like a magazine, and I personally find the greatest joy in cooking real food for my loves.  It’s not easy and no I am not a personal chef, nor do we eat homemade and 100% organic, but I do my very best at meeting all of our dietary needs most of the time.

I just wanted to share this recipe because I had so many questions on Instagram when I shared some photos!

On a funny note, Joe recently saw Soft Boiled Eggs with Caviar…maybe for your birthday honey, but no, not every morning!!

Let me know if you try making some soft-boiled eggs!

Favorite Fall Recipes

We’ve had a bit of a heat spell here this last week, so not much Fall cooking or baking took place.  That’s ok! We had some cooler weather a little bit ago and looking at the forecast, we’ll have some coming up as well.   I absolutely love it when the weather does drop, to spend hours upon hours in the kitchen.  I find it so therapeutic to cook and bake for my beautiful little family.  Food is a major love language of mine!  When the cool temps come, bring on the warm and cozy comfort foods!

All time favorite Fall comfort (read, not healthy) food?  Mac & Cheese.  I am obsessed with the best ever, and I mean EVER mac and cheese: Over the Rainbow Mac & Cheese by Patti LaBelle.   It was a chilly Sunday a few weeks back, so hubby smoked some babyback ribs and slathered them in BBQ and while I didn’t have all 7 cheeses (yes, you read that correctly!) I did have cheddar & velveeta so I made do…plus I had half and half and wow.  Kids didn’t like it; I’m wondering who’s children they are??? But Joe and I really enjoyed!

Who doesn’t love chili on a cold day?  If you’re looking for a healthy and filling meal, check this one out!  Slow Cooker Sweet Potato Chicken Quinoa Chili.  It made a TON so I froze some for later.  I will admit, I was the only one who ate it. Joe can’t do all that fiber and the kids didn’t like the flavor.

Kid Friendly:

Pizza Pasta Bake They loved that it looked and tasted like a pizza! It was a nice way to use up some pasta and cheese.

And an oldie but goodie, 2 (or 3) ingredient muffins~

1 box of spice cake

1 can of pumpkin

Chocolate chips

Stir pumpkin & boxed cake in a bowl, spoon into muffin tin.  Bake at 325 degrees for 18-20 minutes. I top with chocolate chips because why not?!