One of the most requested foods my oldest son asks me to bake when he comes home from college to visit is a big batch of muffins. From pumpkin muffins to blueberry muffins to banana chocolate chip muffins, I’m always happy to oblige my son! With limited cooking skills, he’s very grateful – at least I think that’s him saying “thank you” with his mouth stuffed full of my newest muffin Vegan Chai Tea Spiced Apple Muffins.
These are perfect to make ahead for quick breakfasts and snacks, plus they freeze fabulously – so of course extra were made to send back to college. Read on to get the full recipe and the cookbook that inspired these easy vegan muffins. Continue reading →
Busy morning school routines combined with dwindling daylight hours can make waking up in September a challenge. My boys have become snooze button beasts, but not anymore! They are up and at ‘em earlier with much more enthusiasm now that I’ve added some yummy breakfast eating options to the morning menu.
We all are totally loving the new Pepperidge Farm Swirl Oatmeal breads, the thick and hearty whole grain slices make a yummy foundation for slathers for spreads, sandwich fillings, and such. Today, I’m sharing ways to use this delicious breakfast bread, including my Pumpkin Maple Peanut Butter Panini with Banana! Continue reading →
I remember when mom used to make whole-grain pancakes, sausage and a fruit salad for DINNER! She would always rationalize the “backwards night” by reminding us that we were getting all the food groups, like we could even hear her through the . Today, I realize that she had a point, it really doesn’t matter what you eat and when, as long as it’s balanced. So, why not put a spin on her flip-flop with dinner for breakfast!
I’ve done green salads, rice bowls, and steak kebabs for a morning meal, these are all quite tasty before dawn breaks . . . and super easy if leftover! Today, I’m sharing Greek Stuffed Breakfast Sweet Potatoes, a perfectly portioned and perfectly delicious way to start your day. If you’re time-crunched and always quick grab that sugary pastry, give this recipe a try (it takes only 15 minutes) and I promise you’ll feel so much better. Continue reading →
If I could pick the perfect pepper, it would be a Hatch green chile. In season for just a short time in late summer, these long, fleshy peppers are amazingly delicious grown in the soils of Hatch, NM along the Rio Grande. Because I’m a bona find Hatch-horder (one time having over 75 pounds of fire-roasted peppers in my freezer), I have yet another delicious recipe to share – Hatch Chile Breakfast Bake!
It’s real family pleaser and can be served for breakfast, lunch or dinner. Heck, crumble up the leftovers in a tortilla, douse in hot sauce and avocado and get to town! Read on to get the recipe and all the details, better hurry before Hatch season ends.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PlantBasedGoodness #CollectiveBias
When kids are young, you can have almost total control over their existence, including what they eat. In fact, it’s good parenting to offer a wide variety of wholesome foods, starting early on to get a clean-eating lifestyle established. But, as they grow up and fly the coop, decisions big and small, and not just about food, become entirely up the them.
This month my oldest is leaving two years of dorm life to live in an apartment for the first time. There will be plenty of decisions to make – gas for the car vs. video games, making it to class on time vs. sleeping in, eating ramin noodle cups and vending machine donuts vs. preparing healthy meals at home. All these years I’ve been teaching him how to make good choices, and more recently, how to cook. For my own peace of mind, I’m sending off a care package this week packed with a Chocolate Cashew Baked Oat Cups made with a favorite pantry staple, Silk® Unsweetened Vanilla Almondmilk Bottles.Continue reading →
Ready to wake up and tackle the day or refuel after a long hard one with a healthy meal but feel too rushed or worn down to be in the kitchen? I have a delicious 30-minute dish that uses only five ingredients (salt, pepper and olive oil are freebies) and has a happy balance of protein, carbs and leafy greens to give you that boost of good nutrition your body craves.
My recipe for Brisket, Sweet Potato & Kale Frittata is destined to become a favorite in your busy workweek repertoire. It’s also a smart solution for any type of leftover beef and ideal for meal prepping, just pop individual slices in the freezer for a blazing-fast meal later. Continue reading →
My childhood years were fueled by a lot of English Muffin Pizzas. My parents both worked and this quick-fix meal or snack could be made in the toaster oven in under 10 minutes, reducing my mom’s worry that I was sitting at home starving, or worse yet, burning the house down. Naturally, I’ve taught my own three boys how to fend for themselves and make these little single-serve pizzas and variations of an open-faced sandwiches.
One of the perks of English Muffin Pizzas is that each can easily be adapted to suit picky palates and gourmet appetites alike. With just a quick switch-a-roo of ingredients (even leftovers found in the fridge or freezer), you can come up with a one-of-a-kind, personal-sized cure for any craving – even dessert! Check out these quick recipes using English muffins and solve your current breakfast, lunch, dinner or snack situation.Continue reading →