• Easy Eats

    Sweet Potato Breakfast Hash

    Sweet Potato Breakfast Hash

    If you follow me on Instagram, you know that I started a Whole 30 last week.  Today makes day 9 and I’m actually enjoying the challenge it provides.  (Does this make me crazy?)  Also, I know that I may not be saying the same thing on day 25 but you never know.   Either way, I’m really enjoying that it’s forcing me to cook more and find healthier options.  I was thinking about meals I could make with what I already had and I remember a meal I had with my best friend.  She uses a food service from time to time since her husband travels a lot and she graciously shares with me whenever she can.  (Love her!)  One time we shared a sweet potato breakfast bowl and I remembered how yummy it was.  I thought I’d take a stab at making one myself.

    My first try, while very good, wasn’t really up to par with the fancy food service one.  Now breakfast hash 2.0….well here she is!

  • Easy Eats

    Peanut Butter “Ice Cream” (Daniel Fast/Whole 30 Approved Gluten + Dairy Free)

    Daniel Fast/Whole 30/Gluten Free "Ice Cream"

    Have you tried the faux ice cream (AKA nice cream) that’s made with bananas?  It’s now my new favorite thing.  I’ll be honest, if you don’t like bananas, you should pretty much skip these recipes.  However, if that’s not you, these are DELICIOUS.  I whipped up the simplest one ever the other day and it’s so good that even my kids like it.  I can’t really think of a diet that this wouldn’t fit the guidelines of so feel free to indulge.

    I have a pretty big sweet tooth which makes doing a Daniel fast pretty difficult at times.  Whole 30 is much the same just with meat.  One night while on the Daniel fast (I did a 7 day one at the start of the new year.),  I was craving something sweet pretty bad. Usually I can satisfy the sweet tooth with an apple and all natural peanut butter.  This particular night, all I wanted was ice cream.  I decided I needed to figure out something that would suffice and here’s what I came up with.

    Daniel Fast/Whole 30/Gluten Free "Ice Cream"

    It’s three ingredients.  That’s it! Here’s what you need for a single serving.

    Ingredients: 1 Frozen Banana, 1 Tbsp Date Honey, 1 Tbsp Natural Peanut Butter

    What’s date honey you ask?  You can check my post about Daniel fast recipes HERE to find it.  But to simplify it for you here, it’s boiled down dates, water, and cinnamon.  (It’s the dark brown stuff in picture above.) Sounds kind of unappealing put like that but it’s great for adding sweetness to oatmeal, smoothies, etc.

    Daniel Fast/Whole 30/Gluten Free "Ice Cream"

    A note about natural peanut butter:  Make sure that it has only peanuts and salt in the ingredient list.  If you don’t check, you’d be surprised how many products are labeled “natural” and still have added sugar.

    Daniel Fast/Whole 30/Gluten Free "Ice Cream" Daniel Fast/Whole 30/Gluten Free "Ice Cream"

    All you need to do is blend everything together in a food processor (I’m loving my mini Kitchenaid I got for Christmas!) and put it in a container back in the freezer for at least an hour.

    Daniel Fast/Whole 30/Gluten Free "Ice Cream" Peanut Butter "Ice Cream"

    Top it off with some nuts, unsweetened coconut , and/or some extra nut butter drizzle.  Now that I’m not on a fast or diet of any kind, I want to try it with some cocoa powder or at least top it off with some chocolate chips.  Because, you know, chocolate!  If you want to make more, it’s just a basic 1 to 1 to 1 ratio. (ie: A batch for three people would be 3 bananas, 3 Tbsp date honey, and 3 Tbsp nut butter.)

    Daniel Fast/Whole 30/Gluten Free "Ice Cream" Daniel Fast/Whole 30/Gluten Free "Ice Cream"

    What are some of you favorite healthier versions of desserts?


  • Easy Eats

    Easy Eats // Ham and Cheese Sweet Potato with Roasted Broccoli

    Ham and Cheese Sweet Potato with Roasted Broccoli
    I’ve really been trying to add more vegetables into my diet.  I know it’s not been a very popular idea with my boys (hubby included) but I really want to be healthier and spend less money at the same time.  This means making more myself instead of relying on the microwave and finding new ways to make vegetables taste delicious.  Don’t get me wrong, I like vegetables.  I love salads.  But it does get old after awhile and I also like variety.  Today I’m sharing one of my favorite go to meals that incorporates two veggies and can be made Whole 30 compliant!

  • Easy Eats

    Mini Banana Berry Bread

    Mini Banana Berry Bread - Gav + Ro

    I’ve recently taken on a new love for baking.  At first it was just fun cookies for Gav and I (and Ro when he’s older) to do for holidays.  Then, after making Ro’s first birthday smash cake, I decided that I wanted to keep doing it.  Banana bread has been my go to the past month or so and its so easy to make.  I often find that I buy too many bananas and the last few tend to go bad.  Those overripe bananas are PERFECT for banana bread!

    So I found a simple recipe that I really love and we have banana bread every couple weeks or so.  Then I got a crazy idea to start experimenting with adding flavors.  The first one I tried was honey.  Towards the end of baking, I drizzled honey over the top and it gave the bread a delicious taste, sweetness, and a pretty glaze.   Today’s recipe was my second attempt at adding in a new flavor.

  • Easy Eats

    Broccoli Slaw Two Ways

    Vegetables are probably the hardest thing to add to my diet.  However, it’s not because I don’t like them.  I’m just not a fan of all the prep that goes into cooking most of them so when I found this broccoli slaw at the store, I knew I had to figure out how to incorporate it into an easy dish!  Well, now I have two!  This first one was a recipe that one of my bosses told me about and I adapted to add this type of slaw to and the second is one of my own.

    Asian Chicken Slaw Wraps

    Makes 8 Wraps

    3 Chicken breasts
    Broccoli Slaw
    Wheat Tortillas
    Asian Toasted Sesame Salad Dressing

    Preheat your oven to 375.  Slice the chicken into pieces/strips and cook/grill them.  While the chicken is cooking, mix the slaw and about half the bottle of dressing in a large bowl.  Assemble your wraps by placing a few pieces of chicken and spoonful of slaw in the center then wrapping it up as you would a burrito. Bake for 10-15 minutes until lightly toasted.

    Italian Pasta, Veggie, and Tuna Salad

    1 Box Veggie Pasta
    1 Bottle Italian Dressing
    Broccoli Slaw
    1-2 Canned Tuna

    Cook the pasta, drain, and let cool.  Once the pasta has cooled off, place all of the ingredients in a large bowl and mix well.  The amount of tuna you add is up to you.  This recipe os also great with canned chicken.

    These recipes are so simple to make, take little time to prepare, and can last for quite a few meals!  Not to mention, they cost very little to make.  So win win!

    XO, Kelly

  • Easy Eats

    Easy Eats // Hidden Veggie Muffins

    It’s so hard to get Mr. G to eat anything remotely related to a vegetable these days.  Not that he’s different from other toddlers, and occasionally I can get him to drink a spinach packed smoothie, but it would be nice if he’d eat something green other than a fruit snack.

    I can’t remember where I read about this sneaky little trick but I knew I had to try it.  I think when I originally read about it, it as a full on, made from scratch recipe which I’m not really big on.  I love to cook and bake for my family, but I also like simple and quick recipes too.  I so came up with a quick way to make some nutrient packed muffins for the little man.

    Muffin Mix (plus ingredients needed on package)
    2 Jars Pureed Veggie Baby Food

    1. Prepare the muffin mix, I suggest a fruit based mix, as directed on the box minus the liquid.  The muffin mix I used was Jiffy raspberry.
    2. Pour the baby food into a measuring cup then pour liquid required by your muffin mix on top to equal the tool amount of liquid needed.
    3. Add to the dry ingredients, mix well and bake according to the directions.

    You will probably have to bake your muffins a little longer than required due to the puree. They will also be very moist for the same reason.

    Would you believe these have spinach and peas in them?  Yummy AND packed with nutrients!
    XO, Kelly

  • Easy Eats

    Easy Eats // Baked Apple Waffles

    Today I’d like to introduce you to my new best friend in my kitchen.  Meet my waffle iron!

    I have lovingly named him Joey, as in Joey Tribbiani from “Friends”.  He’s my favorite thing to cook with right now and I have made so much more than just waffles in this thing.  You know all those “Waffle Iron Hacks” videos you see?  Yeah, those are awesome!

    Anyway, today I’m actually sharing a waffle recipe I whipped up the other day that made a delicious dessert and would also make a yummy, filling breakfast as well.

    Waffle Mix (plus ingredients needed on the box)
    1 Apple (diced)
    1/4 tsp Vanilla Extract
    2 tsp Ground Cinnamon

    1. Start with your waffle mix and prepare as directed.  I like using THIS brand because you only need water and I don’t have to worry about under cooking the batter.
    2. Add in the apples, vanilla, and cinnamon and mix well.
    3. Pour into the iron and serve warm with your favor waffle toppings.

    I served mine with caramel ice cream because YUM!
    XO, Kelly

  • Easy Eats

    Easy Eats // Simple Granola

    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

  • Uncategorized

    Saw It, Pinned It, Tried It // Recipe Review

    When I get the opportunity, I LOVE to cook.  Three nights out of the week I’m teaching so the other four I try to get in the kitchen and lately I’ve been pulling non-stop from my Pinterest boards.

    Now when I’ve done Pinterest recipe posts before, it’s been in the form of “hit or miss”.  You can find them HERE and HERE.  Well, I can’t really do that this time because I have been on a nothing but hit streak!  These recipes I’m about the share with you NEED to be on your next grocery list because they are delicious! 
    image via
    Talk about easy eats!  It’s as simple as cook the ravioli and then layer the rest in the dish to bake.  It came out delicious and makes plenty.
    Yay alliteration! 
    This one definitely took a lot of prep with the chopping and then the whole cooking the spaghetti squash.  But, with that said, nothing is hard about it.  Just takes time and it is well worth it!  All of the ingredients get mixed up well and you get full flavor for each bite.  I think that the lime juice in the recipe really kicks it up and makes it that much better.  Plus, look how colorful those ingredients are!
    I made these for the first time for our New Year’s Eve dinner.  These…with chili…yes!  They came out wonderfully fluffy and sweet.  Hands down, best cornbread recipe!  Now, if you like your cornbread more savory, this won’t be the recipe for you but, let me tell you, these could seriously change your mind.  
    The second time I made them I used a casserole dish instead of the muffin tin.  Same fluffy result and just as delish!
    image via
    I literally just made this last night and if I could have eaten the entire dish, I would have!  Beside the great taste, what I love about it is the fact that it doesn’t taste like a “light” recipe.  It’s creamy and flavorful but made with greek yogurt and whole wheat pasta.  Oh!  And I used sweet Italian sausage instead of the spicy that it calls for since I’m not a fan of the spicy with my Italian food.  I did, however, use the red pepper flakes that are in the recipe and it was a nice touch.
    If it can be made in the microwave, let me at it!  I just found out about cooking bacon in the microwave, changed my breakfast game!  Anyway, this was great!  I probably could have used more syrup in mine but I was being conservative since what we have in the fridge just didn’t go with the healthy feel of the dish.  This was not only yummy but filling which is exactly what I need in the mornings.
    image via
    Just shut the front door and leave me alone with this dish.  Ok…one, it’s Mexican so we know how I’m feeling about that right now and two, CROCKPOT!!  My crockpot is second only to my microwave when it comes to kitchen appliances.  Crockpot cooking allows me to cook even on the nights when I’m teaching.  I can put it together before I leave and it’s ready to have a quick bite or just put in containers for the next day.  This recipe will definitely be making a second appearance soon!
    Have a recipe from your blog you’d like me to try?  Let me know in the comments and I’ll be happy to pin it, whip it up and give it a go!
    These recipes are from my two food boards, Food = Love and The Skinny, be sure to check them out! 

    Follow Kelly // The Little Things Blog’s board The Skinny on Pinterest.

    XO, Kelly
    ** Please note that I DO NOT claim these recipes as my own.  Be sure visit the links the see the original posts and recipes. **
  • Easy Eats

    Easy Eats // Southwestern Chicken Salad

    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*
    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:
    Shredded Cheese
    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’!