March Favorites

I'm so glad Spring is here. My house is cleaner, we are spending more time outside, I've gotten my first "Spring pedicure"... good times, friends, good times.

March was a fun month. Here are my favorite posts:

Favorite Recipe Post- Apple Almond Oatmeal::perfect for chilly Spring mornings

Favorite Product Post- Kitchen Canisters::keep the kitchen looking good and keep baking supplies handy

Favorite Kid Post- Sneaky Orange Smoothie Pops::I hope my kids will share these with me

Enjoy the last day of March! I hope, wherever you are, you can open the windows and let in a little fresh Spring air.

Sneaky Orange Smoothie Pops

Dare I say that spring has arrived? As I'm typing this, I'm looking out on my back patio and the spring swallows have arrived to start scouting out my back porch for the perfect spot to build their nest. Thankfully for me, my husband already has plans to stop this nonsense this afternoon after work.

I must confess- I'm deathly afraid of birds. A couple years ago we had a robin nest right next to our back door and the mama loved to dive bomb me every time I tried to leave my house. I finally resorted to parking my car in the front until the birds left the nest, and vowed that I'd do whatever I needed to do to keep them away the next year! Last year swallows tried to nest on our porch and we put a stop to that pretty quickly. Did you know that PAM makes a great bird deterrent? :)

When I was little, every spring the swallows would build a nest on the front porch light of my parent's house. Again, I was dive bombed any time I came or went.... and obviously scarred for life.

Anyway, this morning I whipped up this yummy orange smoothie pop recipe for the kids. I hide butternut squash and carrots in this one... and they love it!

Why squash and carrots? They both provide a ton of antioxidants and fiber! They also are both packed full with B vitamins- specifically B6, which is great for bone health and for keeping the nervous and immune system healthy. Squash also had a good amount of potassium, which is super important to bone health.

These really are tasty... you might want to hide one in the back of the freezer for yourself.

Sneaky Orange Smoothie Pops
makes approximately 8 pops

1 C. unsweetened coconut milk
1 C. orange juice
1 small butternut squash, cooked
1/2 c. cooked carrots
1/2 banana
1/2 c. frozen peach slices
1/2 c. frozen pineapple

Combine all ingredients together in high-speed blender.
Pour into popsicle molds, freeze, and enjoy!

Enjoy, friends!

Skinny Taco Dip

My siblings and I recently had surprise party for our parents 31st anniversary. It was a murder mystery party, which they knew was happening, but what they didn't know was that some of their friends were going to be part of it as well! They were definitely surprised and we all had a great time with lots of laughs... and tons of FOOD.

The theme of the murder mystery we chose took place on a cruise ship. If you've ever been on a cruise, you know cruise ships are notorious for their buffets. My personal favorite is the midnight buffet, but you didn't hear that. What happens on the cruise ship, stays on the cruise ship. Err... my hips. Until I get home and exercise my butt off. I digress...

Point is, we had a few different buffet areas for the party and lots of food. My brother and sister-in-law brought taco dip- who doesn't loooooove taco dip?! It's something I normally don't make unless I'm going to a special get-together with family or friends because, well, let's face it- I would do some serious damage to a pan of taco dip.

Up until recently, I've always used cream and cheese and sour cream for my base mix. In an effort to make myself feel less guilty, I substituted greek yogurt for the sour cream. I also added in my favorite refried beans. I'm actually a pretty picky eater, so my toppings are limited, but I bet this would be yummy with fresh salsa, black olives, avocado, and tomatoes!

Skinny Taco Dip 

Ingredients
1 C. homemade refried beans (my favorite recipe is HERE)
4 oz. softened cream cheese
3/4 C. plain greek yogurt
1 tbsp. homemade taco seasoning (recipe HERE)
1 C. romaine lettuce, chopped
1/2 C. sharp cheddar cheese, shredded
1/2 C. red onion, diced

Directions

1. Combine cream cheese, greek yogurt, and taco seasoning in a small bowl. Mix well.
2. Spread an even layer of beans in an 8x8 casserole dish.
3. Spread cream cheese mixture over the bean layer.
4. Add your toppings and dig in!

Apple Almond Oatmeal

Growing up, I rarely ate breakfast. When I did, it was usually just some cereal and I was out the door. Well, once I was old enough that I made my own decision about breakfast. Now I can't function without eating something in the morning! Boy, how times have changed.

One of my go-to breakfasts is this simple apple almond oatmeal. It comes together quick and is super easy- you probably have all of these ingredients in your pantry right now!

It's super easy to make this your own- not a fan of almonds? Swap it out for another nut like walnuts. Add more apple. Omit the cinnamon. Add nutmeg. Switch it up each time until you find that perfect combination.

Two things about this recipe: First, it's important to have a good tasting apple. Super sweet and juicy apples can be tough to find this time of year, so just be sure the one you're using tastes good. It can really make or break this recipe. Second, the amount of water called for in this recipe will produce a thicker oatmeal. Just add 1 cup of water instead of 3/4 if you like your oats a thinner.

Apple Almond Oatmeal
serves 1

Ingredients
1/2 C. old-fashioned oats (not quick oats. you can also use gluten-free oats)
1/2 of a small apple, cut into chunks
1 tbsp. sliced almonds
1 tbsp. pure maple syrup
1/4 tsp. cinnamon
dash of salt
3/4 C. water

Directions
Combine all ingredients in a 2 cup microwave safe bowl or mug.
Microwave for 2 minutes, or until oatmeal is the right consistency for your taste.

Sprinkle with a little brown sugar, if you're feeling sweet! Enjoy!

February Favorites

What a lovely month February has been.

Here's a few of our most loved February moments:

Who loves a good treadmill workout? We do!

Wouldn't you love to eat this healthy spinach egg white omelette, like, right now?

I'm still loving my junk counter organization. It's made my life a little calmer.

March is going to be so Springy and green. We are excited to celebrate our blogiversary NEXT WEEK! If that's not reason enough to be excited about March then I don't know what is.

Happy Friday, friends!

Healthy Spinach Egg White Omelette

I've been in a breakfast rut. I think for the past month I've switched between apple almond oatmeal (I'll post my recipe soon- it's yummy!) and eggs over-easy w/ whole wheat toast and an orange. Both delicious, but after eating these things so often in the last month I'm pretty much over it. Kind of like I'm over the ridiculous cold weather we're having this winter.

Saturday morning I woke up motivated to try something new for breakfast. After all, I had the time- no kids to rush out the door and get to school, no errands to run, and nowhere to be until the later in the  afternoon. For a minute there I thought I was dreaming- it's not like mornings are carefree like this every day!

Ok, back to breakfast.

Basically, what I came up with was an egg white spinach omelette and it was super yummy. It was also packed full of nutrition- which is pretty important for your first meal of the day.

The egg whites are packed with protein, are low calorie (48 calories for 3 whites), and have no cholesterol or fat. Egg whites are missing nutrients like b12, vitamin D, and iron- so go ahead and mix this up once in a while by adding 1 whole egg + 2 egg whites. Still much lower in calories, fat, and cholesterol than using 3 whole eggs!

Spinach is nutrient dense and loaded with nutrients like:

Vitamin A: promotes healthy vision,  boosts the immune system, and promotes healthy cell growth  (i.e. inhibits cancerous cell growth).

Magnesium: helps with body temperature regulation, detoxification, energy production, and transmission of nerve impulses- among many other things!

Spinach is also packed with vitamin K, folate, iron, calcium, vitamin C, vitamin B2 & B6, and potassium. It's a great source of protein, fiber, and zinc, too!

Seriously, if you don't eat this leafy green, start! If you're not a fan of veggies, whip up a green smoothie with extra fruit and you won't even know the spinach is in there. Pinky promise.

Spinach Egg White Omelette 

Ingredients
3 egg whites, slightly beaten
1 handful of fresh spinach
1/2 tsp. onion powder
2 tsp. parmesan cheese (mozzarella or monterey jack work here, too)
salt and pepper to taste

Directions
1. Heat skillet on medium-low and spritz with non-stick cooking spray.

2. Lightly beat egg whites in a small bowl, just until foamy. Add onion powder and spinach to egg whites, mix until combined.

3. Pour into skillet and cook 2-3 minutes, or just until it's set. Flip over and cook another 1-2 minutes.

4. Fold omelette in half and sprinkle with parmesan cheese.  Add salt and pepper to taste.

Add some fresh fruit and whole grain toast and you've got one heck of a breafkast! Enjoy!


Linking up with Kelly the Kitchen Kop at Real Food Wednesday! Go check out all the other yummy real food recipes over there!

10 Tips: Real Food on a Real Budget

Let's face it- food is expensive.

It's especially expensive when you have a husband, as well as 2 kiddos who are growing like weeds. 

Food can be super-duper expensive if you're trying to follow a "real food", "organic", or "healthy" lifestyle. But, it doesn't have to be.

If you've read my previous "Cut the Junk" series, you'll know that we're an 80/20 household- 80% of our food is unprocessed, while 20% we consider an indulgence. We find this works best for our family, but it may not be the best for every family. 

Hubs and I basically live off of one income- his. I'm a wedding photographer, so my income is seasonal, changing every year, and also mostly set aside for extra mortgage payments and our savings account. Despite the fact that we live off of one income, we still manage to afford "real food" without breaking the bank.

I shop every week and my typical grocery bill is anywhere between $70.00 and $110.00. This includes fresh fruits and veggies (mostly organic), grass fed beef, all natural organic chicken, organic milk, etc. I know some people might think that only spending $70 on healthy food might leave my kids starving, but I promise you they aren't. ;)

You, too, can eat "real food" on a budget (that sounds kind of like an infomercial, doesn't it? My apologies, but it's true!) if you follow a few of these tips:

Meal Plan: Take a few minutes to plan your meals- I do this weekly. Create a shopping list of ingredients you need for those meals, as well as your pantry staples. Stick to your list!

Use Leftovers: When planning your meals, try to use your leftovers for the next night's meal. Try to do this at least once a week and it will make a difference in your grocery bill.

Go Meatless: Plan a meatless meal once a week- have breakfast for dinner, a big salad with a baked potato, meatless chili, or veggie soup. Grass fed and organic meats are expensive- so going meatless for at least one night per week will make a difference in your bill.

Buy from a Local Farmer: Purchasing your fruits, veggies, eggs, and meat from a local farmer cuts out the middle man and passes the savings to you! Plus, it's super rewarding to support your local farmers.

Grocer's Weekly Ad: Check your store's weekly ad for produce specials and try to incorporate those into your meal plan. Stock up on things like grass fed beef or organic chicken when it's on sale.

Buy In-Season & Freeze: Fruits and veggies that are in-season are much more affordable. Stock up and freeze to use throughout the year.

Choose Mostly Organic: Not all produce needs to be organic. The "dirty dozen" should be bought organic when possible. Things like pineapple, mango, onion, bananas, kiwi, etc. are ok to buy non-organic. Keep a mix of these in your pantry so you aren't buying everything organic.

Shop the Perimeter: Try to do all of your shopping in the perimeter of the store. The inside aisles contain mostly processed foods, but the frozen fruit and veggies section of the store is totally ok! Just be sure what you're purchasing doesn't have added sweeteners or other things- just plain, frozen, fruits and veggies.

Look at the Unit Price: On each price tag, there is the main price, but there is also a unit price. The unit price tells you the price per ounce, pound, etc.- pay attention this price rather than the main price. If you're comparing two brands, the more expensive brand may actually be a better deal. You'll find this a lot with frozen chicken breasts, orange juice, milk, cheese, etc.

Say "No" to "Healthy Junk Food": There are many, many, processed products that claim to be "healthy", but they aren't . Steer clear of "healthy junk food" and try to keep your snacks fresh or homemade. There are tons of "real food" recipes for common "healthy junk food" items... and they taste a whole lot better, too.

Make Real Food a Priority: If you're passionate about feeding your family real food, it will become a priority. Once it's a priority, you'll take the extra time to plan your meals, make your shopping list, adjust your budget (if needed) and follow some of the tips I mentioned above. Sometimes you need to start with small changes, and that's totally ok!

Comment below and let me know which tips you'll be incorporating into your next shopping trip, and let me in on your secrets to buying real food on a budget! 

My Favorite Green Smoothie

Green smoothies seem to be the "it" thing right now- especially with the new year and everyone trying their best to eat a little healthier.

I admit, I jumped on the green smoothie train after I received a Ninja blender for Christmas. I had tried to use my "cocktail" blender to make green smoothies before being gifted this new blender, and it wasn't good. Chunks of spinach dispersed within my smoothie was definitely not appetizing- so I gave up on them until this shiny new blender entered my life.

My secret to getting my greens completely blended and smooth is to always blend the liquid and greens first. It's an extra step, but an important one!

I'm also a little obsessed with the single serve cups that come with this blender. I can blend, pop on a travel lid, and I'm on way way out the door!

I'm pretty good about eating my veggies, but not nearly enough on a daily basis. Drinking a green smoothie in the afternoon instead of reaching for leftover Christmas candy (come on now, I know you have some, too!) has made me feel better and actually gives me much more energy to push through the afternoon.

Pureeing spinach or other greens into a smoothie turns a lot of people off, but I promise you that if you have the right blender (a high-powered one like the Ninja, Vitamix, Blendtec, etc.) and ingredients, you'll be drinking them every day, too! The best thing about making a smoothie at home is that you can control the ingredients- adding more fruit and/or honey to make it sweeter. Substituting the coconut milk for a splash of orange juice or regular milk. Edit my recipe any way you'd like- it's just a great starting off point!

My Favorite Green Smoothie
Serves one

Ingredients
1/2 C. filtered water
1/2 C. unsweetened coconut milk
2-3 generous handfuls of spinach
1/3-1/2 banana
Handful (or 2) frozen mixed fruit (my go-to is pineapple, strawberry, mango, and peaches)
Drizzle of raw honey (optional)

Directions
Add the water, coconut milk, and spinach into your blender. Pulse and blend well.
Then, add the remaining ingredients. Pulse a few times and blend on high speed until smooth and combined.
Taste and add more honey or banana to add more sweetness.
Enjoy!

Add ins: If you want to get really crazy, add a tablespoon of ground flaxseed. If you've never used flaxseed, I suggest starting with a teaspoon or so and working your way up to a tablespoon. That way you'll get used to the flavor and subtle texture slowly. You could try the tablespoon, too. Just a suggestion!

Flaxseed is high in fiber and contains omega-3 fatty acids- yay! That means just a tablespoon in your smoothie will help aid your digestion, lower your total and "bad" cholesterol levels, and reduce your risk of heart disease. Crazy how just a tablespoon of this can help with all of that and it's such an easy addition to your day!

Have you tried a green smoothie? What's your favorite recipe?

This is not a sponsored post.

A Healthier PB & J Sandwich

As a kid, I ate a lot of peanut butter and jelly sandwiches- who didn't? Heck, I still love to have one for lunch every now and then. PB & J is seriously the perfect marriage of sweet and salty, and I love me some good bread. My parents own a from-scratch bakery and I'm pretty much a bread snob. No shame. Once you've had from scratch bakery bread, you'll never go back, but I digress...

PB & J can be a healthy-for-you lunch, but only if you're making the right choices at the grocery store and not overloading your sandwich with heaping tablespoons of peanut butter (my husband's way to make PB & J).

Want to make a healthier and cleaner PB & J?

Choose 100% whole wheat bread: When reading the ingredient label, be sure 100% whole wheat or whole grain is the very first ingredient. If your bread lists "enriched whole wheat flour", it is not 100% wheat bread. "Enriched" basically means that the nutrients have been stripped from the wheat during while being processed, so you aren't getting the full benefit of eating wheat. Also, look out for ingredients like "high fructose corn syrup", "artificial flavor", and food dyes. You'd be surprised how many of these ingredients may be in your bread!

If you're gluten-free, Udi's makes a great tasting gluten-free/whole grain bread. If you're grain free, try this sandwich bread recipe from Against All Grain.

Use natural peanut butter: The only ingredients listed on your peanut butter should be peanuts & salt. Organic is better, but not necessary- we go through peanut butter so fast in this house that I can't always buy organic. Smucker's Natural Peanut Butter is my go-to.

Sugar and oil are two ingredients found in a lot of peanut butters on the market. Sugar is unnecessary in peanut butter- it will contribute to your mid-afternoon energy crash and provides no real nutritional benefit, as it's added sugar . Peanuts have natural oils, so there is no need to add partially hydrogenated oil (aka: trans fat), which raises your bad cholesterol and lowers your good cholesterol. Trans fats also increase your risk for heart disease, stroke, and diabetes- no need for that to be in our peanut butter!

Preserves- not jelly or jam: Preserves are best, but be sure to read the ingredient label to be sure there is no high-fructose corn syrup. I like Polaner All Fruit- it's on the top shelf at my grocery store, so you may have to search a little when you hit the jam and jelly section of your store. I think Trader Joe's also carries a great preserve without HFCS.

Portion control: Be mindful when adding your peanut butter- you only need 1-2 tablespoons. I know, I know. My husband is a peanut butter lover and would never go for this, but 2 tablespoons is about 200 calories, so the calories on this sandwich can add up quickly!

In the picture below, I used 1 1/2 tablespoons of preserves and a little over 1 tablespoon of peanut butter. I think it's the perfect amount for any normal and reasonable human-being. ;)

Everything in moderation, of course. Pair this sandwich with some greek yogurt mixed with fresh berries and some carrot sticks and you have yourself a perfectly balanced and healthy lunch!

Looking for other ways to eat clean? Catch up on our Cut the Junk series!

Forget the fads: 5 Tips for Eating Well

I don't know about you, but the commercials on TV this time of year drive me crazy. All kinds of marketing aimed at people who have good intentions of losing weight, eating right, and exercising in the new year.

While I think the resolutions are good, I'm not a fan of the marketing. All the "before and after" pictures, all the skinny minnie's dancing and flaunting their "newly" toned muscles is good advertising, but it's not reality. The truth is, losing weight is hard. Maintaining a healthy lifestyle is hard. Eating healthy is hard. Not easy, not impossible, just hard.

In school, Jess and I learned about nutrition and exercise. We learned about healthy eating, healthy living, and staying active. As Health Promotion students we also learned about human behavior and motivation. It is unfortunate that, nowadays, human behavior and motivation are often used against us. Motivators like new year's resolutions are used to get us to buy products, sign up for memberships, and enroll in fad diet programs. The trouble is, they set most people up for failure.

I realize there are people who thrive at the gym, there are people who enjoy strict diets, and there are people who are able to maintain a healthy weight with less effort than others. These folks aren't the majority- don't believe me? Look around.

It's hard to make it to the gym, it's hard to eat healthy, and it's even harder to stick to a restricted diet.

When we buy in to things like "fad diets" we are buying a fresh start- something new and exciting. This is motivating, and that is why some people can start a diet and lose weight for a couple of weeks. The issue becomes when cravings hit, busy schedules interfere, and your life throws up obstacles to such drastic change.

This is why people fail at fad diets, they aren't real life. They are a change that is, usually, too difficult to maintain.

There is a better option though! When we strip away the gimics, the jargon, and the commercialism of a fad diet, the basic concept is simple: eat less. That's it.

This secret is what all diets are based on. Eat less.

The truth is we need carbs, we need protein, we need sugar. Our bodies need nutrients from each food group. By being mindful of the quantity and variety of foods we are eating, we can take the focus off of dieting and instead pay attention to eating well.

Here are some tips to help you eat healthy this year:

1. Eat a variety of foods {we need a lot of nutrients, a lot of vitamins, and minerals. the best way to get these is through food, not supplements}
2. Eat foods that you cook {learning to cook will likely help you lose more weight than any fad diet, I haven't researched it, but it makes you more mindful and more conscious of what you are eating... this helps you eat better and eat less}
3. Sit down at a table to eat, every meal {families who eat together are healthier. there is research to support this. just google it. even if you drive thru, bring it home, sit down, and enjoy your meal}
4. Take your time {don't rush. it takes 20 minutes for your stomach to tell your brain you are full, so give it a chance to regulate itself}
5. Indulge when you need to {don't binge, but if you want chips- eat a few, if you want a cupcake- split it with your kid. don't deny yourself, it will lead to overeating later}

Our moto in college was "everything in moderation". I still remind myself of this simple truth. It keeps me on track!

What's your most practical tip for eating well? We'd love to hear it!

Homemade Mocha

I'm the kind of person who needs coffee to kick start my morning. The problem is I don't like coffee. At least not black coffee, or even coffee with cream... No, I need a mocha to make-ah my morning.

In an effort to save time and money spent hitting up Starbucks every morning, I've crafted a recipe for a homemade mocha. If you don't like strong coffee flavor, this is for you! If you do like coffee flavor, just ease up on the amount of half and half you add.

The ingredients:

K-cup (I make a 10oz cup)

Homemade Hot Coco Mix

Half n half (or milk)
Homemade Peppermint Whipped Cream

The process:

Brew a Kcup.

Add 2 tsp. hot coco mix to your mug.

As the coffee comes out, start stirring! This helps the mix dissolve better giving the mocha better flavor.

Add half n half as you like it- I usually add a couple of tablespoons to further mask the coffee flavor.
Top with a dollop of whipped cream, I prefer peppermint. Yummy!

Now, just sit back and enjoy!!

Have a good morning!

My Favorite Granola Recipe

Granola is one of those things that is so easy to make, but I didn't realize how easy it was for a long time. I spent so much money on store bough granola. *Sigh*

One day I was flipping through my favorite magazine- Real Simple- and I spotted a recipe for Easy Granola. I ripped the page out and tried it myself. They don't lie. It is E. A. S. Y. The only thing you've got to watch out for is not over browning. I might have burned half of the first batch I ever made... but never again!

RS's Easy Granola is also very easy to customize. I'm not a fan of coconut, so I swap in walnuts. I like to add Craisins, but you could easily add any dried fruit you'd like. You gotta love variety and options right?

I like to eat my granola over yogurt, but it is also really good plain and dry. Throw some in a to-go container and you've got a healthy snack where ever you go.

I'm sharing my version of this recipe (this is what you see in the picture below) you can find RS's version here. (this is not a sponsored post)

Ingredients:

4 cups old-fashioned rolled oats (not quick cooking)
1 cup sliced almonds
1 cup finely chopped walnuts
1/4 cup unsalted shelled sunflower seeds
1/2 cup pure maple syrup
2 tablespoons canola oil
1 cup dried cranberries

Directions:

Toss the oats, almonds, walnuts, and sunflower seeds in a large bowl with the maple syrup and oil until everything is evenly coated.

Spread out on a jelly roll pan in an even layer and bake at 350 degrees for 15 minutes.

Take the pan out of the oven, toss the granola around and then spread evenly. Bake for another 10 minutes.

Once out of the oven, toss again and leave on the pan to cool. Mix in the dried cranberries and store in an air tight container for up to 3 weeks.

What's your favorite thing about granola? Is it the crunchy? The dried fruit? Or do you just love it all? Feel free to share your favorite recipe with us too!

Tip for Tuesday: Make your own Chocolate Syrup

I found this recipe on Pinterest a month or so ago. It's so good!!

I use chocolate syrup everyday in my iced or hot mocha so I love the idea of making my own with no artificial ingredients or high fructose corn syrup. Better for ya.

I store mine in two separate mason jars and they last for about 2 weeks. They might keep longer, but I go through them that fast :-)

Here's the recipe from Cleverly Inspired.

Homemade Vanilla Maple Cinnamon Coffee Creamer

By now you all know I'm a coffee lover, and these cool fall temperatures making me reach for the coffee pot every morning to warm up!

I've recently started experimenting with making my own coffee creamer at home. I just can't handle the fact that store-bought "creamers" contain pretty much anything but cream in them- just a bunch of chemicals and artificial flavors. If you've read my "Cut the Junk" series, you'll know that we've kicked artificial flavors and colors to the curb in our house and I have to admit, my store-bought coffee creamer was probably the hardest for me to give up.

Just to put it in perspective, here is the ingredient list for a popular brand of vanilla-caramel creamer:

INGREDIENTS: WATER, SUGAR, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, AND LESS THAN 2% OF SODIUM CASEINATE (A MILK DERIVATIVE)**, NATURAL AND ARTIFICIAL FLAVORS, DIPOTASSIUM PHOSPHATE, DISODIUM PHOSPHATE, MONO- AND DIGLYCERIDES, CELLULOSE GEL, CELLULOSE GUM, COLOR ADDED, CARRAGEENAN.

Can you spot the cream? Milk? Vanilla? Caramel? Yeah... neither can I.

Since the fall season is upon us and I'm obsessed, I figured I'd share my favorite homemade seasonal flavor with you guys today- Vanilla Maple Cinnamon. It reminds me of the maple rolls my parents sell at their bakery. #ohmygoshyum! Yes, I just used a hashtag in my blog post. I also almost said 'LOL" out loud the other day when I read something funny. Woah- social media is getting the best of me, but that's a whole other blog post and I digress...

So back to the creamer- all it takes is a few simple ingredients and a few minutes of your time. I promise you'll never go back to the store-bought "creamer" ever again.

Vanilla Maple Cinnamon Coffee Creamer

Ingredients
1 c. organic 1/2 and 1/2
3-4 tbsp. pure maple syrup (you could use 2 tbsp. for less sweetness)
1 tsp. pure vanilla extract
Dash of cinnamon (up 1/4 tsp.)

Warm 1/2 and 1/2 and maple syrup in saucepan. Once you see a little steam coming from the pan, whisk in your vanilla and cinnamon. Be mindful as you're adding the cinnamon- add a little at a time and taste as you go.

Remove from heat and pour into a glass container. Mason jars work awesome for this. Cool in the refrigerator for at least 1 hour.

Creamer is good for 7-10 days in the refrigerator.

Enjoy!

What's your favorite coffee creamer flavor? Let me know- I might try it out next and feature it on the blog! 

Pumpkin Pie Sandwich Cookies

Fall has finally arrived here in OK. I mentioned last week that I have been wanting to make some pumpkin cookies, but our AC was out last week which meant my oven got no play time!

This weekend it was cool outside, cool inside, perfect for some fall baking.

I love this recipe. These cookies taste just like pumpkin pie. Add in some cream cheese icing and oh-my-goodness they are good.

The recipe makes a lot of cookies, but it can easily be halved. I find that making the full batch allows me to freeze some cookies so that I can always have a fall dessert on hand for when people drop by or if we go somewhere. Tis' the season for visiting friends and family so it's nice to have these cookies handy.

If you'd like to make these healthier, sub 1 c. organic applesauce for 1 c. of the butter and just leave out the icing altogether- there's no way to health-ify icing :-)

Ingredients:
2 c. sugar
2 c. butter
1- 16 oz. can pumpkin
2 eggs
2 t. vanilla
2 t. cinnamon
1 t. nutmeg
1/2 t. all spice
2 c. all purpose flour
2 c. whole wheat flour (or you can just use 4 c. all purpose flour)
2 t. baking soda

Icing- 3 oz cream cheese, 2 c powdered sugar, 1 t vanilla

Directions:
Preheat oven to 350.

Combine all wet ingredients in a mixer until well combined. In a separate bowl, combine dry ingredients and stir until combined. Slowly add dry ingredients to the mixer and combine.

Using a cookie scoop, place cookies on a cookie sheet.

Bake 12-15 minutes.

Cool completely before icing.

Once cooled completely, you can freeze half the cookies- this recipe makes 8.5 dozen so you'll still have plenty!

To make the icing, combine all ingredients in a mixer and whisk until well combined and icing makes stiff peaks. You may want to add more powdered sugar to taste.

This is what was going on while I was trying to take pics. Just keeping it real for you guys ;)

With the cookies you don't freeze, put icing on the flat side of one cookie and top with the flat side of another cookie!

These do not disappoint, they are so delicious! I recommend having them for breakfast with your coffee. Mmmmm...

Turkey Black Bean Chili Pasta

There's nothing I love more on a brisk fall or winter evening than to cook up a big batch of turkey black bean chili.

I've been making this chili for a few years now and it's definitely become a staple in our house- so much so that when the snow starts to fly, it's usually on our menu weekly! :)

There is usually a bunch leftover because I tend to make a double batch so we can have quick and easy dinner another night- like when I have absolutely no motivation or desire to cook because Little Dude was up at 4 a.m.!

An easy way to reinvent this chili is to turn it into a pasta. Oh my gosh you guys, this really is just so simple. All you have to do is reheat the chili, boil some noodles, and wallah! Dinner!

Turkey Black Bean Chili Pasta

Ingredients
Leftovers from 1 batch of Turkey Black Bean Chili (or a fresh batch!)
1/2 box of whole wheat pasta or gluten-free pasta (more or less depending on how many people you're feeding)
Shredded sharp cheddar cheese
Diced red onion
Plain greek yogurt

Directions
Boil water and cook noodles. While water is boiling for noodles, re-heat pasta.
Drain noodles and return to stovetop.
Scoop noodles into individual bowls and top with chili.
Add toppings and enjoy!

What's your favorite fall recipe?

The Perfect Bran Muffins

Don't you just love fresh muffins? Nice and warm out of the oven- that's the best.

This recipe has been in my family for a while. It's my aunt's recipe and I'm so grateful she shared it. Bran muffins are so delicious, such a great flavor. These muffins are nice and moist and fluffy. You can mix them up many different ways and the best part is- the batter keeps in the fridge for up to 6 weeks. 6 WEEKS! That means you can wake up and just make a couple of muffins every morning.

You can always have warm, fresh muffins!

Aunt Trish's Bran Muffins

Preheat over to 400 degrees.

In a separate bowl, mix 3 cups All Bran cereal and 1/2 cup hot water. Let sit while you prep other ingredients.

In a mixing bowl, combine the following:

2 eggs

3/4 cup canola oil

2 1/2 cup flour

1/2 cup sugar

2 1/2 teaspoon baking soda

Once combined, add 2 cups buttermilk and bran mixture and mix well.

Fill greased muffin tins 3/4 full and bake for 20 minutes. *Remember to add water to any muffin cups that aren't filled.

Batter can be covered and kept in the refrigerator for up to 6 weeks.

Variations 

Separate a portion of the batter and mix your choice of the following:

Chocolate chips

Raisins (soak the raisins first)

Blueberries

Topping

Cut together 1 Tablespoon of cold butter, 2 Tablespoons of flour, and 2 Tablespoons brown sugar. Sprinkle on top of muffins.

Spreads

These muffins are great plain with a little butter but they are also great with jelly, peanut butter, nutella, or any other spread!

These muffins are a great, healthy option. Making a couple of muffins at a time lets you change up breakfast!

See more recipes to help you bake outside the box here.

Friday Favorite: Little Green Pouch + Naturally Flavored Applesauce

*This is not a sponsored post.

My kids love squeezable applesauce. I mean LOVE it. My son can go through an entire box of 4 within a 20 minute time frame- no joke! My husband wasn't thrilled about this because that meant I had to go by more and buying 6 boxes a week adds up. So, he came up with his own idea to suck up applesauce through a syringe we had laying around for Speedy's meds, and insert it back into the applesauce squeezers... that way we're re-using them, right?

I wasn't as excited about this idea for a few reasons. For one thing, I don't want to spend 20 minutes filling up a squeezer with applesauce via a syringe. Or small funnel. Or anything that is going to require too much of my time. Secondly, let's just talk about the bacteria and germs that form inside those packages. Eww. Obviously, A made sure to wash them out, but because of their design, you really can't wash them out completely.

After a week or so of this crazy technique, I found Little Green Pouch.  Re-useable, dishwasher safe, and super easy to fill... it was the perfect solution to this applesauce obsession phase! We also filled them with yogurt, pudding, and flavored applesauce.

Want to know another Mommy Machine Secret? I buy organic, unsweetened applesauce and flavor it myself! It's easy, you're adding a little nutrition, and there's no extra junk involved. Win-Win-Win.

Here's how I do it:

Combine 1 cup of sliced fruit with 1/4 cup of water and 2 tablespoons of pure maple syrup in a saucepan. Bring to a simmer by cooking over medium-low to medium heat for 8-10 minutes, or until your fruit is soft. Let cool for a few minutes and then blend! I use an immersion blender, but you could use a regular blender.

Add your fruit sauce to the applesauce, a small amount at a time, until it fits your taste. There's lots of room for sampling with this recipe. :)

The combinations are endless and I really think a few veggies could work their way into one of our flavors someday soon!

If you have some Little Green Pouches, add the flavored applesauce to your pouches and keep stored in the refrigerator for the upcoming week of school lunches or snacks. Otherwise, you can store the applesauce in it's original container or in another airtight container.

What flavor do you want to try?