Now that baby girl is over the age of 1, I’ve found a new appreciation for honey. Sweet as sugar but a much more natural sweetener option. Tess loves it and I’m quickly realizing how great it is to bake with. Cue these bars!
Though I’ve had my reservations about my crock pot (steamed vegetables are gross), there is no doubt that crock pot chili is where it’s at. This recipe is easy enough for a weeknight (no browning the meat!), but tasty enough for company. You’ll notice that I haven’t posted chili yet on my site – that’s because I always feel slightly dissatisfied with versions I’ve tried. Well, not this time!
Sometimes I come up with “perfect meals” in my head. These are meals that taste good (obvi), but then contain only beautifully healthy ingredients and have that balance of whole grain, veggies, lean protein, dairy, and healthy fat. This is one of those meals. As my husband was eating it he said “If I ate this every day I’d live to be 100″.
Some Becca history; my dad is 100% Italian and my mom is of the Irish/Scottish persuasion. That being said, my mom made it her life’s goal to become the kind of plucky Italian cook that my dad was lucky enough to be raised around.
When blueberries are locally abundant and tasty (usually mid-summer) I find them too perfect to bake with and only eat them fresh. Since most recipes call for fresh berries, this puts me in the quandary of rarely (to never) making blueberry baked goods. It’s a sad quandary, really, since I heart blueberry baked goods. See the famous buckle (don’t just see it, make it).
Who doesn’t love Caprese salad? No one. And once again without the double negative, EVERYONE loves this amazing combo. And really, it’s beautifully healthy in that it’s a balanced mix of carbs, protein, and healthy fats. Don’t just make this as a summer side with burgers – I tupperwared this for several work lunches and looked forward to it all morning!
This past Friday we had no plans – big party for my mom’s bday on Saturday and a busy Sunday but a gorgeously low key night to kick it all off. I asked husband if he wanted snack dinner, healthy dinner, or homemade pizza. I also threw in several adjectives meant to promote his choice of “healthy dinner” as I’d OD’ed all week on Monday’s homemade ice cream. He heard pizza and just couldn’t buy into my sale of healthy dinner. Fine, I’d make him his pizza, but it was going to be healthy (I said with a figurative stamp of the foot).
Typically, I don’t like to mix fruit and chocolate. Bananas and strawberries are the exceptions. I am well aware that chocolate and orange are a famous pair, but I haven’t been on board until just recently.
Disclaimer – the purpose of these bars are for healthy to-go breakfasts and snacks. They aren’t junky – made with real ingredients and low in sugar and free of fat. The disclaimer is necessary because if you eat one of these and are expecting something dessert-y, you will be sad and also maybe a little mad at me. Let me explain…
I hate wasting food – hate it. This leads to kitchen creativity more often than not as I look through my cabinets, forming concoctions that sometimes clash but sometimes work beautifully together! This smoothie is healthy and delicious and was birthed from a vintage snack my mom described for me.
Pretty sure I’ve said this before, but if you don’t like brussels sprouts it’s because you’re cooking them wrong. Combine the (correctly cooked) baby cabbages with salty bacon and tangy parmesan cheese and you’ve got a pizza that is far from ordinary (in both description and flavor). This is one of the best things I’ve eaten in a long, long time.
Yay for my mom – she’s 60! We are throwing her a big ol’ party later in the month but her birthday this year actually fell on Easter Sunday! I was in charge of her cake, so I emailed her with several options. She replied with a definitive and concise, “chocolate layer cake with peanut butter frosting and chocolate ganache”(!). So this is it – this was her cake!
Just another “all your food groups in one dish” week night meal. It’s great that my husband helps with dishes but every time I make a “real” dinner (as in, not eggs) he asks, “did you really need to use all these pots and pans?”. He then sometimes handles my dishes too aggressively and spills too much water on the floor. To avoid this, my weeknight dinners are almost always served in pasta bowls and cooked in two or less pans.
As far as chips go, barbecue potato chips are my absolute favorite. In this homemade iteration, I added plenty of spices and waited in eager anticipation for my microwave timer to go off. That’s right, I said microwave. What you’re about to read is a recipe for microwave potato chips.
Did anyone watch the show Felicity on the WB? She first introduced me to Dean and Deluca black and white cookies. I figured if she liked them so much, I would too (ps if you watch Felicity now on Netflix streaming you will see how painfully awkward she is and be sad for yourself that you thought she was cool).
I used to love those 60 calorie sugar free chocolate pudding snacks. I say “used to” because when I was pregnant and then nursing I avoided a lot of sugar substitutes, and when I bought a pack recently I was surprised at how eh I found them to be. In trying to go the “whole foods” route in general, the ingredients list on those babies is reason enough to say a permanent bye-bye.
I love my husband for many reasons; a small but easy to overlook reason is his low-maintenance approach to food. He enjoys haute cuisine like anyone else, but his “food is fuel” mentality makes him easy to please on any given week night. Usually dinner looks like some type of meat (usually just sauteed with olive oil, salt and pepper) and a few roasted or sauteed veggie options. The other night when I thawed some halibut and started to peel a butternut squash, I realized that regardless of his needs, I needed my dinner to be jazzed up a bit. And then there came almond sauce.