These delicious marinated mushrooms were created as part of a sponsored recipe post on behalf of Tessemae’s and Mom It Forward.
If you love mushrooms even a fraction as much as I do, you need to make these quick and easy marinated mushrooms. Thanks to a little help from Tessemae’s, they will only set you back a few minutes of prep time, and they are so delicious you won’t want to stop eating them.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Healthy4School #CollectiveBias
As we’re nearing back-to-school, it’s time to start getting back into “the groove.” No more slacking off with lazy meals, lounging around the house in our pajamas all day, or waking up after 8:00am. While I’m not exactly excited to go back to our regularly scheduled programming, I am excited to have all the kids out of the house.
What I’m not excited about, is the getting them out of the house part. Mornings here are rough, I’m telling you. A lot of yelling from all parties, a lot of not listening, a lot of me running up and down the stairs, and a lot of playing shoe detective. (Why can I never find a matching pair of shoes for anyone?!)
One thing that makes it a little easier is a quick grab-and-go breakfast. Muffins are always a huge hit, because you can eat them and run, but a lot of muffin recipes are worse for you than cupcakes! I set out to make a muffin that was as healthy as possible but still tasty enough that even my picky kid would eat it. Did I succeed?
Disclosure: This easy and delicious Cinnamon Crunch Frozen Yogurt Breakfast Pops recipe is sponsored by Small Planet Foods but the content and opinions expressed here are my own. #BetterForYouBrandSale
I used to spend a lot more time in the kitchen. I cooked nearly everything we ate from scratch and loved doing it. I made baby food for all of the kids, homemade snacks for their lunch boxes, a great breakfast every morning. Gradually, as I had more children, I spent less time in the kitchen and more time shuttling small people around town. Suddenly, grab and go foods became my friend. I always say that I have this internal struggle because I want to feed my kids the healthiest foods I can, but I also want options that are easy and affordable. It sounds impossible, but it’s not.
I shop at Sprouts often, because it’s right down the street from my house and they always have amazing sales. I stock up every Wednesday (double ads!) and I always check the Deals of the Month flyer for extra savings. On my last trip I was able to grab the ingredients for my Cinnamon Crunch Frozen Yogurt Breakfast Pops and some other pantry essentials for under $20. [Read more…]
Growing up my mom always made this dish, which she calls Tarragon Chicken, but I think in actuality it’s a hybrid of Tarragon Chicken and Chicken Cordon Bleu. Regardless, it’s delicious, and relatively simple. She takes chicken breasts, seasons them and bakes them. Then, right before serving, they’re topped with a slice of ham and a slice of provolone cheese and baked until the cheese is nice and melted. The dish is usually served over rice, with a heaping spoonful of a creamy tarragon sauce. While the chicken itself is pretty low-carb diet friendly, the rest of the meal really isn’t.
I’m a huge proponent of making meals out of what you already have handy, and on this particular evening I had some really nice ground chicken handy. I decided to experiment with a Tarragon Chicken Meatball recipe. What resulted was pretty delicious.
Disclaimer: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweetNewYear #CollectiveBias
I had a little head start this year on my “getting healthy” resolution. I started my Keto journey back in September, and although I have had a couple of hiccups over the past few months, I’ve been seeing great results. One of my favorite things to do is “ketofy” the foods I love the most. Sometimes I have to replace most of the ingredients with keto-friendly options like in my Keto Mini Everything Bagel recipe, and other times it’s as easy as replacing the sugar with a better-for-you sweetener option and upping the fat a little bit to meet my macros.
Such is the case with this deliciously creamy Italian dressing that I created to go with one of my favorite salads – antipasto salad.
I’ve been experimenting with bagel recipes for a few months now, ever since I started my Keto journey basically. Sometimes they would turn out too dense, or too cheesy-tasting, or just not flavorful at all. After some tweaking I’ve finally found a recipe and method that I love. Crispy outside, soft and chewy inside, lots of flavor.
These little guys are best served fresh out of the oven, but can totally be refrigerated and reheated. I toast them for a few minutes to get that outer crust back and they are fabulous. They have cream cheese in them, but cream cheese on them is good as well. My favorite thing to use them for, however, is soaking up a runny egg.
Each mini bagel has 2 net carbs. You could make them larger, but for some reason I like the mini size better. I personally feel like they cook more evenly this way.
They come together quickly and easily. I’ve never made “regular” bagels before, but I am assuming that these are way easier to make. But enough talking about it, if you need a low carb bagel option, you need to make these.
Here’s a super easy keto-friendly recipe for those of you who are following the low carb high fat lifestyle!
Ever since I started my low carb high fat journey, I’ve been feeling really great. I’ve lost weight, gained energy, and helped repair my bad relationship with food. I’ve never felt so free when it comes to my health. I don’t slave over the stove all day, I don’t get stressed when I go out to eat and I don’t obsess over calories.
As I mentioned before I really love eating breakfast, but sometimes I get so busy in the mornings that I don’t eat until almost 11:00. I know that I need to fuel myself, and while my morning coffee helps, it isn’t enough. The easiest way to combat this issue is by making a week’s worth of breakfast all at once, and that’s where the idea for this Bacon and Mushroom Breakfast Bake came from. [Read more…]
While I didn’t get a chance to stop by Expo West this year, due to driving my parents across the country, I still was able to work with a few of the participating companies who were nice enough to reach out to me. Planet Rice sent me some of their sprouted rice products to try out in my kitchen, and this is one of the recipes I came up with. (This post may contain some affiliate links. I have three growing boys to feed!)
There’s something magical about root veggies. How can something that grows under the ground be so colorful and delicious! While they’re in season, you’ll find them on our dinner table almost every night. I try to change up the way I cook them so that my family doesn’t get too bored, but honestly I could eat just plain old roasted beets every single day of my life. [Read more…]