Evening guys! I hope everyone is well. Today was a pretty crazy day full of errands and family time, so tonight I cooked this easy healthy dinner while my daughter was at practice. If I have the ingredients on hand, I usually make my own marinade like this for my proteins, but I do keep […]
My Almost Vegan Lunch
Spinach and Romaine, tofu, beets, kidney beans, artichokes, chickpeas, pasta, and blue cheese and feta.
Farmers Market Finds
Here is my bounty of beauties from today’s trip. Carrots, shishito peppers, onions, tomatoes, potatoes, cantaloupe, spaghetti squash, potatoes, blackberries, and a big zebra squash. Can’t wait to dig in! Happy weekend!
Gluten Free Red Lentil Greek Pasta Salad
I’m going to be honest and say that I don’t really like most gluten free pastas. I am not gluten free in any way shape or form, but I do like to try new foods and experiment. I saw red lentil pasta in a gluten free pasta recipe on a show once, so I thought […]
Roasted Asparagus
Leftover Eggplant Parm and roasted asparagus. It’s a thing, ok??? Roasted Asparagus Preheat an oven to 400 Place the asparagus onto a sheet pan, and drizzle with the olive oil,salt, and pepper. Bake for about 15 minutes depending on the thickness of your asparagus. Mine were thin, so 15 minutes was perfect.
Dump and Stir Blueberry Pancakes
1 package Jiffy Blueberry Muffin Mix. 1 large egg. 3/4 cup of whole milk. 1 small package of blueberry muffins. Stir. Lots of butter. Nonstick pan. Happy kids.
Where’s the Beef?
Spent the day relaxing on the couch watching TV and by the pool chillin’ Roasted some veggies at 350 for 40 minutes. Cooked some broccoli, red potatoes, and squash in the oven. 45 minutes for the potatoes. 30 minutes for the squash and broccoli. I always forget my family likes broccoli even more hammered, so […]
