• Food

    Broccoli Cheddar & Ham Egg Muffins

    These egg “muffins” have been on repeat in my oven this past week. They are SO easy, SO tasty, moderately healthy AND my kids love them! They are also very forgiving…no milk? Use water. Forgot an egg? Oh well. Still delicious (and filling) every time! I might just have to get a second muffin pan, because a dozen of these disappear quickly at our house! And notice that I added a freeze-dried option for the broccoli. It seriously makes it sooo easy…cutting out the time for washing and chopping AND no mess of broccoli dust left behind either 🙌😀.  So, give these a try next time you want a healthy…

  • Food

    Best {healthy} Frozen Pizza

    So you’re craving pizza (or your family is craving pizza), but you don’t want to order something OR make something from scratch. AND you don’t want to buy something in a box from the store that has a gazillllllion ingredients. Well, I compromised and bought something in a box from the store that DOESN’T have a gazillion ingredients and it’s healthy and delicious. And I know the phrase “healthy and delicious” is not always true when buying something pre-made from the store, but you guys….this is actually HEALTHY AND DELICIOUS. The crust is unlike any other “healthy” crust I’ve tried…and trust me, I’ve tried my fair share, including cauliflower crusts,…

  • Food,  Health

    My Whole30 (Whole15…) Experience

    Whew! I did it, folks.   I completed a “Whole15″…which is my trial version of the “Whole30” program (AKA diet). I’m going to try to write down my experience here without investing too much time or thought, because let’s be honest: THE WINDOW OF TIME AFTER KIDS GO TO SLEEP AND I HIT MY OWN BED IS PRECIOUS AND LIMITED. Aaaand I may or may not be in the middle of Call The Midwife Season 3 and hoping to fit in an episode since hubster is out of town…when I should be doing dishes…have I made my point? 🙂 Here’s how it all began: Dinnertime, October 3, 2015 Me: “So…this…

  • Food

    Flat and Chewy Honey Oatmeal Chocolate Chip Cookies

    So, lately I’ve been on a quest to make cookies with less refined ingredients with additional power ingredients (like chia seeds) to make them somewhat healthier with a boost of nutrients…but hey, it’s a cookie! It’s supposed to be a treat! Here’s a recipe I’ve been tinkering with and I have a couple of good versions. This one creates a flat cookie that’s SUPER chewy. I actually haven’t tasted it yet (but neighbors and hubby loved them!), since I’ve been doing a trial version of the Whole30 diet (no sugar, grains, dairy, etc.) but I’m probably only going to do a Whole15…HA! I’m still nursing, and I’d feel much better…

  • Food

    Pumpkin Chia Chocolate Chip Cookies

    {Recipe updated September 2019} It seems that I try a different pumpkin chocolate chip cookie recipe every year and I created a recipe last week that is calling me, begging me, to make a second batch very soon. Like today. Or tomorrow…I’m also waiting for a baby (so whichever happens first). And these seriously taste like donuts…that dense cake-doughnut texture…yep, this is it. In fact, another scrumptious way of making these is to omit the chocolate chips and form them into little balls, dust them in cinnamon sugar and then you have homemade doughnut holes infused with Fall flavor. Although, with the dark chocolate chips it’s still quite irresistible. Gosh,…

  • Food

    Pumpkin Muffins {Grain-Free}

    Pumpkin Muffins  (grain-free)  yields ~20 muffins   1 cup coconut flour 3 teaspoons pumpkin pie spice 1 1/2 teaspoon baking powder 1/2 tsp baking soda 3/4 tsp sea salt 1 1/4 cup pumpkin puree 1/3 cup coconut oil, melted 1/4 cup nut butter (I used sunflower seed) 9 eggs 2 teaspoons organic vanilla 1/2 cup pure maple syrup 1/2 cup chocolate chips (optional) and/or 1/2 cup walnuts (optional) DIRECTIONS Preheat oven to 400 degrees. Combine dry ingredients (first 5 ingredients) in a bowl. Set aside. Whisk remaining (wet) ingredients in a separate bowl and slowly add dry ingredients to wet ingredients, stirring to combine. Fill greased or lined muffin pan…

  • Food

    Double Chocolate Chili Cookies {spicy}

    A lover of spiciness (but no habaneros, please! I learned the hard way…), this is quite possibly my new favorite Christmas cookie…or just my new favorite cookie, regardless of the time of year! With an impressive amount of chocolate, and hints of chipotle and cayenne (AND peppermint if you sprinkle that candy cane goodness on top like I did) you’ll have a unique cookie sure to please many tastebuds this holiday season. Note: They may not be for everyone, considering they do have quite a fiery kick…but when there’s chocolate involved can you really go wrong? INGREDIENTS 1 1/4 cups all-purpose flour 1 cup cocoa powder 1 tsp sea salt or…

  • Food

    Fresh Cranberry Jam

    THURSDAY THOUGHTS  A week later, do you STILL have Thanksgiving leftovers? Maybe. Do you happen to have an extra bag of cranberries in your freezer from making homemade cranberry sauce? Probably not. BUT, just in case you did, you can do what I did and cook your homemade cranberry sauce (seriously just sugar, water and cranberries) a little longer on the stove so it thickens up and congeals into a nice jammy texture…perfect for spreading on toast or for glazing your pancakes! I did also grate some orange peel and fresh ginger into my sugar-cran-jammy-jam goodness. Do it!

  • Food

    Banana Cream Pie

    THURSDAY THOUGHTS (belated)   For Thanksgiving a couple of years ago, I made my mom’s recipe that she got from HER mom (so really it’s Grandma’s recipe…) for Banana Cream Pie (RIDICULOUSLY good), and I’m debating whether or not to make it again this year; I need to choose a dessert to fix and there are a couple of options on the table…on the table in my mind, that is. The question is, which option will make it to the THANKSGIVING table next week? Options: 1) Grandma’s Banana Cream Pie (Want the recipe? You do? Okay…I will graciously share it 🙂 See below!). 2) Cranberry-Pear Crisp 3) Chocolate Peanut Butter Pie…

  • Food

    Spiced Squash Cookies

    THURSDAY THOUGHTS After testing this recipe, I seriously feel like I have won the lottery. Well, the lottery of incredible recipes anyway. Because these cookies ARE incredible! The beautiful thing is that they can STILL be called cookies even though they are made with squash. Not a muffin, not a “health” cookie, but a real delicious, moist-and-chewy-on-the-inside-and-crispy-on-the-outside cookie. You could even make them as little doughnut holes (which I plan to attempt soon), because without traditional flour and baking powder/soda, they remain quite dense. They will surely be a new staple in my kitchen when it comes to winter baking 🙂  I challenge you to try them! You won’t be…