My husband’s favorite food: mashed potatoes. Or at least it’s one of his top 5 favorite foods. He calls it “real food ice cream”. In other words, it’s like a healthy ice cream that is acceptable to eat during meal time. (Haha, don’t know that I agree with him on this one!)
But whether or not I agree that mashed potatoes are just as good as ice cream, what I can agree on is that these Garlic Mashed Potatoes were something else! They had such a lovely flavor, which I mostly attribute to the type of potatoes I used: Yukon Gold Potatoes. These potatoes have a sweeter, more buttery taste than your regular russet potato, but aren’t as sweet as sweet potato. And once cooked, their texture is smooth, rather than crumbly, which morphs into the perfect mashed potato.
This recipe is just 5 ingredients (4 if you’re not including water) and extremely easy to follow. You don’t even need proper potato-mashing equipment to make these Garlic Mashed Potatoes! (I mashed these with a fork.) Read More
It has been too long since I’ve shared a cracker recipe. Crackers are something that I used to eat all the time as a child (hello Cheez-Its, Wheat Thins and Ritz) but as I got older and more health conscious, I quit eating these types of foods. Having a child, however, changed my outlook once again and we now buy crackers ALL THE TIME! Thankfully there are many more options available, many of which are actually healthy.
But healthy often coincides with expensive. Some of my favorite crackers to purchase can cost up to $7 a box, and I often don’t want to spend money like that. In-between waiting for my favorite brands to go on sale, I enjoy making my own crackers. I have quite a few recipes already up on my blog (Carrot & Apricot Crackers, Kale & Carrot Crackers, Red Pepper & Kale Crackers, Grain-Free Graham Crackers) and this is another great one to add to the list.
These Salted Rosemary Crackers are allergy-friendly, making them a great option for any child. They have a flavorful rosemary taste and satisfying salty crunch. This recipe is extremely easy to follow and requires less than 10 ingredients! Read More
I’m starting a new post series called “Salad Series”. Basically, my Instagram is full of salads and vegetables and I want to showcase a little more of that on my blog. Plus, it will give you an inside look as to how I create/arrange my plates for Instagram. I will share my steps for how to “build a salad” from start to finish and provide simple topping ideas that can hopefully inspire you all to add more variety to your meals (or perhaps bring salads from boring to beautiful). I’m a firm believer that salads can be filling, satisfying and nutritious, so long as you choose the right toppings 😉
All of the salads I will be sharing are vegetarian, but I highly recommend adding in some sort of meat (or eggs) to create a more filling dish. (Which is something I nearly always do to make my salads more of a meal than a side dish.) Also, each of these featured salads will be single-serving and won’t have the amount of each ingredient listed. I’m doing this because my goal is to simplify salad making and allow you to customize the salad and proportions to your liking. You do not need to measure or weigh ingredients to make a great salad. Read More
My toddler has been eating SO much lately! Well, it’s all relative…he definitely isn’t eating as much as me or my husband, but his appetite seems to be through the roof. I’m constantly bombarded by his request (demands?) for “snacks”. So these Coconut Muffins were an impromptu creation to meet my son’s endless hunger. They are allergy-friendly (free of gluten, dairy, eggs and nuts), slightly sweet, and have a delicious coconut-vanilla flavor. Probably best of all, they are quick and easy to make (only one bowl required and just 15 minutes to bake)!
These bars didn’t stand a chance in my house. I think my boys and I managed to eat the entire batch in just 2 days! I guess that just gives me an excuse to make them again and again 😉
These 3 Layer Raw Mint Bars have a soft cookie base, smooth and minty middle layer and are topped with a hard chocolate shell. It’s the perfect texture combination to satisfy any chocolate lover. These bars are Paleo and Vegan; therefore free of gluten, grains, dairy, eggs and refined sugar.
Roughly 10 weeks left in this pregnancy! I’m ready for it to be over, but really my only complaints are that I’m tired more frequently and miss all the activities I used to do. It’s a lot harder to move around with all that extra weight in your belly! So here we are with my 30 week update – Enjoy!
Have you ever read the children’s book “If You Give a Moose a Muffin“? This last month I have read it more times than I can count, thanks to my son’s new found love of the book. But it is a cute story, well written and filled with fun pictures so as far as book attachments go I’m okay with him loving this one. Besides, it gave me the inspiration for this bread loaf. The moose loves blackberry jam on his muffins and I thought creating a Blackberry Loaf would be a fun alternative to muffins and jam.
I have been enjoying a slice (or 2 or 3) of this bread daily since baking it. The flavor combinations worked so well and the loaf turned out moist, but well baked; which is something that can be hard to achieve when adding protein powder to the mix. I particularly like slathering on some almond butter and a drizzle of kefir with each slice. (Ugh, salivating just thinking about it!)
This Blackberry Loaf is gluten and dairy free and uses Garden of Life Vanilla Protein Powder for a little extra protein kick. I have not tried substituting eggs for flax eggs, so I’m not sure that this would make for a good Vegan recipe, but if you try be sure to let me know! Another great thing about this bread is that there isn’t any added sugar. The only sweetness comes from the protein powder and the blackberries (which are a bit more tart than sweet).