Sometimes things don’t go to plan. It’s how life works and sometimes it just has to be ok. Yesterday was one of those days and honestly I’m ok with that. I try not to buy treats too often but when aunt flo comes to town, indulgent nibbles are in high demand. I woke up yesterday with some of the worst cramps and I didn’t really feel like eating. Ice cream is one of the best foods for cramps so breakfast was mint chocolate ice cream… a great start to the day! I did manage to consume some wholesome calories yesterday with a 3 bean salad (recipe below) and blow-your-mind creamy cauliflower soup.
What I Ate Wednesday
Breakfast – Mint Chocolate Ice Cream
Lunch – 3 Bean Salad
This 3 bean salad has been my staple recipe for the last couple months. I make it at least once a week because it’s quick and easy to make and it’s so versatile. Here are a few of the ways I’ve had this 3 bean salad: Continue Reading
I tend to enjoy reading “What I Ate Wednesday (WIAW)” posts or watching WIAW vlogs and I decided I’d like to start sharing posts of my own! One of the things I’m working on currently is more consistent meal planning to cut down on food waste as well as to save money from eating out. I’ve done meal planning in the past but I’m trying to be more dedicated with it now. Not only is this helping to save money, it’s more nutritious eating and healthier all around. Overall it’s just a big fat win. I’ve been using the Knock Knock What to Eat pad to plan our meals which has been working well. It’s $15 on Amazon right now but I found it at my Books-a-Million store for $6.50.
I’ve been staying on top of planning lately and I’ve tried out quite a few new recipes in the process like this vegan Chai Butternut Squash Soup last week that was absolutely fantastic. I had my doubts but I was truly blown away by how amazing this was.
I’m trying to incorporate better snacking food into my diet. I’ve been avoiding bringing home snacks like chips, crackers, and in my husband’s case, peanut butter. This leaves a hole in our pantry because snacking food or “lunch accessories” are pretty important. Some ideas I’ve had are: homemade scotch oat cakes, fresh veggies and vegan ranch dressing, frozen yogurt – I really like the So Delicious Coconut Yogurt – berry bites, roasted chickpeas, homemade pita chips and hummus. Brady and I would also like to shift towards eating more vegan food and less dairy but that’s going to be implemented at a fairly slow pace. Continue Reading
Happy First Day of Fall! I thought fall had started a few weeks ago because the temperatures had dropped into the 60s. I was just about to pull out my fall sweaters and all of a sudden it was warm again. Some of the trees have started changing color but it’s still overwhelmingly green and pretty hot around here. Either way, to commemorate the start of a new season, I’ve got one of my favorite recipes – Cornbread Muffins! – to share with you as well as a few Friday Favorites!
Cornbread Muffins Recipe
My mom was an amazing cook and even more amazing because the majority of what I ate growing up was vegan AND sugar free because of my dad’s dietary restrictions. One of my favorite meals and often requested for birthday dinners, was my mom’s homemade chili and cornbread muffins.
Most cornbread recipes out there call for way too much sugar and the muffins basically end up being a dessert with the amount of sugar in them. These have a minimal amount of sugar but it doesn’t take away from the fullness of flavor or fluffiness in the muffins. This recipe is especially healthier if you plan on adding something sweet on top.
As with any baked goods, cornbread muffins are best when taken straight out of the oven, split open and buttered right away to let the butter melt in. These are perfect with some jam or honey on top or you could do as my husband does and just break a few up and let them soak into a warm bowl full of chili. If you happen to have leftovers the next day, pop ’em in the toaster oven for a minute and they’ll be just as good as straight out of the oven.
If you’re vegan and don’t eat honey, just switch it out for cane sugar, rice syrup, or a natural sweetener of your choosing.
However you decided to eat them, these cornbread muffins are definitely a treat you’ll enjoy! Continue Reading
I’m going to start off my second edition of “Friday Faves” with a question. My husband has a short amount of time to eat lunch and likes to use that time to do paperwork so he doesn’t have as much to bring home; However, he has decided it’s too much work to heat food up or use a utensil to eat with so pretty much all he’ll eat for lunch is a PBJ or nuts, chips, snacks, etc. Not so healthy and PBJs can get dull after a while. What’s quick to make, or easy to meal prep, that fits his picky lunch needs? It’ll quickly become a fave if I can get some new options.
Without further ado, here are my Friday Faves:
The Fitness Marshall I have to start out with this video because if you haven’t seen it yet, you need to! I’ve watched this a number of times because it’s so hilarious and entertaining. I’d definitely try it out.
You know how last week I posted about the various bad things that happened all in a row? I was determined to change my fates but not before getting punched a few times first. Apparently I can’t survive without a phone because it tells me everything I need to know, like what the temperature is and how I should dress for the day… so after my phone died, I got a new S7 and while in the process of looking for the right screen protector and case to buy, I dropped it when I was getting out of the car for church and smashed the screen on both top corners of the phone. Sigh. Then on Sunday, I accidentally broke my glasses beyond repair. I mean it was time for new ones but still… now I have to wear contacts until I can get new ones. I don’t love wearing glasses but ever since an eye infection I had in 2011 my eyes have not loved wearing contacts so I rarely wear them anymore. Continue Reading
Hey there Monday! How was your weekend? This summer is flying by way too fast for me.
Today I’m feeling really sleepy after a long day of driving sitting in the car watching my husband drive for 10 hours straight and then going to bed really late. But we’re back in Michigan and it’s only a few more days until Brady is officially done with PT school!
On Friday I finally got around to doing something with the peaches I bought last weekend. It was either crisp or pie and as my pies still have a ways to go before being Grandma status, I decided on peach crisp. I’ve made peach/apple crisps a few times but I always mess up the crumble by mixing too much so I was determined to get it right this time. Please tell me I’m not the only one who has struggled with this!
Peach Crisp was a win! It was so warm, crumbly, flavorful and melt in your mouth delicious. I’m going to keep making this over and over until there are no more fresh peaches to buy. The pecans also added a something special to the topping. This recipe has a lot of added sugar so at some point I’d like to work on making it a little more healthy without compromising the yummy flavors. This is the recipe I followed but I used a couple less tablespoons of butter and tiny bit less sugar on the peaches. Continue Reading