Read Your Recipe!
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!
Aww look, Becca totally lost it, she put two different breakfast foods in her title. No, not crazy just yet, I meant to write that. Let me ask you, what do you daydream about?
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.
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!
I’ve made ice cream on here twice before – there was the strawberry shortcake ice cream and also the chocolate ice cream – both made without machines since I don’t own one. This new flavor comes with a little story.
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.
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.
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.