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Easy Eats

Easy Eats // Breakfast Avocado Toast

In Easy Eats

Nowadays it seems like avocado toast is all the rage, especially with health kicks popping up daily.  And honestly, I can’t complain because it’s delicious!  The other day, since I’m craving hispanic flavors, I thought I’d try to spice up my breakfast.  The result was so good that I just had to share it!

Ingredients: 2 Slices of Bread, Avocado, Garlic Salt, Chili Powder, Liquid Egg Whites, Tomato

While your bread is toasting, smash up half of a ripe avocado with a fork.  Sprinkle in a couple pinches of garlic salt and as much chili power as you’d like.  If you don’t like spicy, use less.  This will give good flavor without any spiciness.  Mix up the avocado smash well and spread evenly between the two pieces of toast.

Cook your egg white.  I cook mine in the microwave.  Yup, you read that right, the microwave!  Spray a microwave safe bowl (I use a piece of tupperware) with cooking spray and pour in your egg whites.  For each egg white, cook 30 seconds.  I make 2 egg whites (1/4 cup of the liquid) and it cooks in 1 minute perfectly.  Place the egg white on top of the avocado spread and finish it off with a slice of tomato.

So yummy, filling, and very good for you!
XO, Kelly

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Easy Eats // Simple Granola

In Easy Eats

My snack of choice lately has been granola and yogurt.  I pretty much eat every 2-2.5 hours since baby #2 has been making me super hungry, not that I’m complaining.  I love food and I love to eat!  So each morning, about 2.5 hours after breakfast, I’ll have my yogurt and granola.  But granola can get pretty expensive in both price and, in some cases, calorie/sugar intake.  So I decided I’d make my own to save some money.

Ingredients: 3 cups Rolled Oats, 1 cup Honey, 1 Small pkg. Sliced Almonds, 1 Tbsp Cinnamon, 1 tsp Vanilla Extract, Pinch of Salt

Combine all of the dry ingredients in a large bowl and mix well. To make the almonds spread out more through the granola, I crunched them in the package a bit before putting them in the bowl.

Soften the honey in the microwave (no more than about 20 seconds) and stir in the vanilla.  Add this mixture to the dry ingredients and mix well again.

Spread the oat mixture evenly on a cookie sheet.  Make sure you’ve sprayed it with cooking spray or lined it with aluminum foil.  (I prefer the foil method)  Bake for 12-15 mins.  Take out and stir/flip the granola around and bake again for about 5-8 more minutes until golden brown.  While you’re baking the second time, keep an eye on it so that it doesn’t burn.  Once it’s done baking, let it sit for at least 5 minutes.  Cooling it before eating allows it to get crunchy.

So yummy!
XO, Kelly

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Happy Birthday To….THE BLOG!

In DIY, Easy Eats, Mommyhood

Oh man, I did it again this year!  It seems to just sneak up on me and I guess this time I can blame it on preggo brain…right?

Well, with that said, I’m THREE!  This little space has grown into a place where I love to share my little projects and my love for the little joys of life.  I started it as a way to reach out while I was home by myself as a new SAHM and I’ve made some wonderful connections and been a part of some great opportunities.  Now I get to document my journey in second motherhood and chronicle my new journey into life with two little ones.  Thank you so much for reading along and encouraging me along the way!

So in honor of my blog’s third birthday, I want to share with you some of my favorite posts from the past year. Here goes!

FAVORITE DIY POSTS

DIY Giant Flower Crown

DIY Summer Tote

DIY Fancy Tumblers

DIY Fade Out Lettered Shirt

FAVORITE MOMMYHOOD POSTS

My PPD Story

Toddler Chores

Attention Expenders

How We Made Potty Training Work For Us

FAVORITE EASY EATS POSTS

Chocolate, Peanut Butter, and Banana Dessert Smoothie

3 Ingredient Tuna Salad

Southwestern Chicken Salad

Here’s to another year of creating and enjoying the little things in life!
XO, Kelly

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Easy Eats // Southwestern Chicken Salad

In Easy Eats

My first big craving this pregnancy has been Mexican food.  If you follow me on Pinterest, all of the food I’ve been pinning lately falls into this category.  Anything that remotely has those flavors, I’m all about it!  I have been putting salsa into just about every meal, including breakfast, for the past week and half.  So, in order to not drive my husband crazy with nonstop Mexi-goodness, I’ve been trying ways to incorporate those flavors enough for me but not too much for him.

The first recipe I’ve come up with is the SUPER DELICIOUS (if I do say so myself…and I do) chicken salad.  A bonus?  The longer it sits, the better it tastes!
*Please Note: This recipes makes A LOT so if you need to, just half the ingredients*
Ingredients:
2  12.5 oz cans Canned Chicken (or about 5-6 4.5 oz cans)
1/2 cup Plain Greek Yogurt
1/2 Reduced Fat Sour Cream
1.5 tsp Cumin
1.5 tsp Chile Powder
1 cup Black Beans (drained and rinsed) 
1 Green Bell Pepper (chopped small)
Pepper and Garlic Salt to taste
Toppings Suggestions:
Salsa
Shredded Cheese
Avocado/Guacamole
Cilantro
Shredded Lettuce
Start with your chicken, yogurt, and sour cream and mix until incorporated well.  Then add the spices, mix well.  Lastly, add in the black beans and bell pepper.  
Serve chilled over lettuce or in your favor wrap!
XO, Kelly
PS: Don’t be surprised if my Instagram feed starts to be all pictures of Mexican food…just sayin’!
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Easy Eats // Simple Slow Cooker Teriyaki Bowls

In Easy Eats
I, most definitely, am no chef when it comes to creating my own recipes so I typically turn to Pinterest or my recipe binder for dinner ideas.  However, on occasion, I’ll have enough of a hodge podge of ingredients in my house that will spark some cooking creativity.  This latest recipe is seriously one of my favorites because it tasted like something I would put together at Genghis Grill.  Ever been to one or a place like it?  They’re awesome and delicious and you totally should!
Ingredients:
uncooked chicken breast (about 1 lb – 1.5 lbs)
1 8oz can crushed pineapple
1 package frozen stir fry vegetable mix
2 cups cooked rice (white or brown)
2 Tbs low sodium soy sauce
1 tsp garlic salt
Place the uncooked chicken in the bottom of your slow cooker and pour the teriyaki oven sauce over it.  Spread it out so that the chicken is completely covered.  With a fork, poke holes into the chicken so that the flavor will soak into the meat.  Cook on high for 4 hours.  Go ahead and cook your rice at this time and set in the refrigerator for later.
After 4 hours, shred the chicken and stir in the crushed pineapple.  Turn the cooker to warm or low and let it simmer while you prepare the rest of the meal.
Saute the frozen stir fry mix in some olive oil until soft.  Add the cooked rice and cook for another 2 minutes.  Stir in the soy sauce and garlic salt.  Let this simmer, stirring frequently, for a few more minutes.  
Spoon the vegetable and rice mixture into a bowl, top with the shredded chicken, and enjoy!

XO, Kelly

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Easy Eats // Brown Sugar and Cinnamon Baked Peaches

In Easy Eats

It’s pie and cobbler season!  Apple, peach, cherry, pumpkin, I love it all.  But there is quite a bit of guilt that can go into eating these delicious desserts.  So I’m taking (some of) the guilt out and still keeping the yumminess!

Ingredients: 1 Peach, 2 tsp Light Brown Sugar, 1 tsp Cinnamon
*This is a single serving recipe but if you’d like to make more just double,triple,etc the ingredients.

1. Preheat your oven to 350.
2. Cut the peach into slices and toss them in the brown sugar and cinnamon until fully coated.
3. Spread the peach slices on a baking sheet and sprinkle any remaining sugar mixture on top.
4. Bake for 45 minutes.
5. Serve warm and preferably with ice cream. (or if you’re trying to be good, like I am at the moment, frozen yogurt!)

I haven’t tried any other fruit yet but I’m thinking apples would be pretty great for this recipe too, so good!

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Easy Eats // Frozen Chocolate Bananas

In Easy Eats

Mr. G loves sweets but I’m not really big on giving him tons of cookies or ice cream.  Don’t get me wrong, they’re great for a treat every once and a while and I have my share too.  But for an everyday after dinner kind of thing, I like to stick to something small like fruit snacks or a juice pop.   So I’m always looking for healthy treat options.  I came across some chocolate covered bananas in the freezer aisle and decided I’d try to make some myself.

What You’ll Need: Bananas, Craft Sticks, Chocolate Magic Shell, Paper Plate, Non Stick Pan Liner

Place some non stick pan liner on your plate (you could also use a baking pan) and the bananas, peeled, on the liner.  Cut each one in half and place a craft stick in each end.  I’m used jumbo craft sticks, since that’s what I had for my yogurt pops, but I really think that the regular size would work best for the bananas.  However, if you are using larger ones like me, just be careful putting them in the bananas since they will start to break the banana if you’re not.

Line up the bananas and stick them in the freezer until frozen.  This will take at least a couple hours.
Once they’re done, pour magic shell over them until covered.  This is the best part because it hardens instantly and they’re ready to eat!  Not ready to eat them right away?  Stick them back in the freezer.

Definitely toddler approved but Mr. G mainly just eats the chocolate.  I may be back to the drawing board on a healthy treat for him but I’ll be making these for myself anyway, delicious!  Oh!  And there’s always extra chocolate when you’re done!

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Easy Eats // 3 Ingredient Tuna Salad

In Easy Eats

Nothing says easy eats to me like a sandwich.  Slap it together and eat, right?  Here’s a super quick and delicious tuna salad recipe you can make in minutes.

What You’ll Need: One can of Chunk Light Tuna (in water) , Half an Avocado, 1 Tbsp Lite Ranch Dressing

Drain the tuna and place in a mixing bowl.  Smash the avocado and mix into the tuna with the ranch dressing.  

So yummy and packed with protein!

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Easy Eats // Chocolate, Peanut Butter, & Banana Dessert Smoothie

In Easy Eats

I have an enormous sweet tooth.  I embrace it but I also know that I can’t just eat all the chocolate and ice cream and goodness lying around.  So I try to find ways to combat my need for sweets and my love of staying fit.  Here’s one of my absolute favorite desserts that even my toddler approves!

Ingredients: 1.5 cups Almond Milk, 2 Tbsp Chocolate Drink Mix, 2 Tbsp Powdered Peanut Butter, 1 Banana, 1/2-1 cup Ice

Now just blend all the ingredients in a blender and drink!

This is what the powdered PB looks like.  It’s my new favorite thing for smoothies.  It has less fat, just about all the taste of regular PB and you can find it at Walmart.  If you want to use regular PB though, that would taste fabulous too!

Happy blending!

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Easy Eats // Veggie and Seafood Pasta

In Easy Eats
Most of the concoctions that I make in the kitchen are just whatever I happen to have, thrown together.  Sometimes it works out, sometimes it doesn’t, but they almost always include pasta.  I don’t know why, they just do.  I was about to cook something that I had come up with before when I realized I didn’t have enough of one ingredient.  So I added something else and this is what came out!
Ingredients: Pasta, 2 Zucchini, 2 Yellow Squash, Minced Garlic, Frozen Shrimp, Frozen Tilapia (or your choice of fish), EV Olive Oil, Salt and Cracked Pepper to taste
Cook your pasta and set it aside.
Slice the zucchini and squash in half medallions and sauté them with the garlic.  
Prepare the Shrimp according to the directions.  Mine told me to boil them so I just used the pasta water after it was finished cooking.
In a separate pan, cook the fish until it is cooked through.  Chop the filets into small pieces and mix into the veggies along with the shrimp.  Continue to cook on a lower temp for about 5 minutes to combine the flavors.
Place the pasta in a bowl and spoon the veggie/seafood mixture on top.  Drizzle with EV olive oil and season with salt and cracked pepper to taste.
Don’t like seafood?  You could easily substitute chicken and it would taste awesome too!
XO, Kelly

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