Sweet potato breakfast bowl

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Hey guys!  Hope you had a wonderful Monday and your Tuesday is off to a great start.  Today I wanted to share a quick breakfast idea with you.  I started making this a few weeks ago when I needed a break from oatmeal and happened to have a surplus of sweet potatoes.  This is a great meal plan/prep breakfast because you can cook your sweet potatoes over the weekend, then quickly assemble your breakfast bowls during the week.  It is also a great option when you are trying to eat up the last odds and ends in the fridge.  While I added a couple of things (collagen – for some protein and cinnamon – for flavor) to my mix, at its heart the base is only sweet potato and your milk of choice, and the topping options are endless!

Sweet Potato Breakfast Bowl

Ingredients:

1 large or two small cooked (steamed, roasted, etc) sweet potatoes, peeled

1/4 – 1/3 cup almond milk (I use this one)

1 scoop Collagen (optional)

Dash Cinnamon

Toppings:  Get creative here.  I went with banana, raspberries and pumpkin seeds.  Any variety of fruits or nuts (or chocolate chips) would be great though.  If you want to add a little sweetness, try a drizzle of maple syrup or honey.

Directions:  Mash up sweet potato and mix in almond milk, collagen (if using) and cinnamon.  Microwave for about one minute, until heated through.  Top as desired and enjoy!

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Let me know if you give it a try!  Hope you have a great day!

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Vegan Shepard’s Pie

This post contains affiliate links, please see my disclosure here.  Thank you for your support!

Hey guys, how are you today?  Not too shabby over here.  Yesterday was a bit calmer than Monday and Tuesday were, so I am feeling a bit more collected today.

Recently, it has cooled off and is feeling like winter (its Arizona, so we are talking 60s), which has put me in the mood for warm and cozy food.  Recently, I had a hankering for Shepard’s Pie, had a bunch of potatoes that needed to be eaten, and wanted a satisfying vegetarian meal.  Which resulted in the creation of this delicious dinner!

If you have leftover potatoes in the fridge, this meal can be pulled together and ready for the oven in minutes.  If you need to make your potatoes first it takes a little longer but is totally worth it.  Made as described below, this meal is actually vegan, and a total comfort food dish.  My family loved it!

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Vegan Shepard’s Pie

Step 1:  If you need to make the mashed potatoes (if you already have leftover mashed potatoes, skip to the next step:

Ingredients:

  • 5-6 russet potatoes, peeled and diced (my potatoes were medium-sized, if yours are really big or small, adjust the count accordingly).
  • 3/4-1 cup unsweetened almond milk
  • salt and pepper to taste

Directions: Boil your potatoes in salted water or broth (I used Better Than Bouillon to add a little flavor) until fork tender.  Drain and return to pan or a bowl.  Add almond milk (start with half a cup and continue to add small amounts until desired consistency is reached) and blend or mash.  I used a hand mixer so I could have smooth potatoes, but hand mashing works too.  Mix in salt and pepper to taste.

To make gravy:

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 onion, minced
  • 1/2 tsp (about 1 clove) garlic, minced
  • 2 cups veggie broth or Better Than Bouillon
  • 2 tablespoons flour

Directions: Add olive oil and onions in a saute pan, cook until onions are soft and starting to brown.  Add garlic and stir for about 30 seconds, until fragrant.  Slowly start stirring in flour, forming a roux.  While continuously stirring, slowly add all broth.  Continue to stir frequently until gravy thickens and begins to reduce.

Other ingredients:

  • 4 cups mixed vegetables  (I used peas, green beans, carrots, and celery, but any vegetables that roast well will work well here).
  • French fried onions (optional)

Directions: After making gravy, add vegetables to the gravy.  Ladle into an 8×8 baking dish.  Spoon potatoes over the top, sprinkle with onions if desired.  Bake at 375 for 45-55 minutes.

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*Try to cut the vegetables into uniform sizes, baking time will be influenced by how large the veggies are, and how soft you like them.

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Please let me know if you give it a try.  What are some of your favorite cold weather meals?  I love soups and chili when it is cold out.

Hope you have a great day!

Cinnamon Maple Delicata Squash

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Hey, happy almost Thanksgiving!  I love Thanksgiving, it is definitely one of my favorite holidays.  I adore the traditional food and just love the focus on spending time with friends and family and taking a moment to consider what you are grateful for.  This year I am especially grateful for all the wonderful people in my life.  I am so lucky to have such amazing friends and family.  I am also grateful for this blogging adventure I am on, and for all of you!  I so very much enjoy getting to know you guys and appreciate you being here.

While I am very much looking forward to all the indulgent holiday food, I do try to balance it with lighter dishes during the season.  This cinnamon maple delicata squash is a perfect side to balance out some of the more indulgent dishes.  It is a little sweet, a little spicy and works great as a brunch side (or at least I think it would, I forgot to actually set it out for brunch).  It would also make a delicious and easy side with dinner (maybe even Thanksgiving dinner if you are looking for a last-minute side).  I also love delicata squash because you can eat the skin, which saves both time and a ton of effort while preparing.

Cinnamon Maple Delicata Squash

Serves 2-4

Ingredients

    • 1 Delicata Squash (mine was pretty big, if yours is on the smaller side, there would be enough seasoning for two)
    • 1/4 cup olive oil
    • 1/8 cup maple syrup
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon cayenne
    • salt and pepper to taste

Directions: Preheat oven to 400.  Cut the ends of your squash, then cut in half lengthwise.  Scoop out the seeds.  Slice squash into 1/4-1/2 inch slices.  In a small bowl mix all other ingredients.  Then toss the squash in the mixture until evenly coated.  (*I used a freezer bag to mix my ingredients and then coat the squash, it worked great).  Spread evenly on a baking sheet.  Bake for about 20 minutes, then flip.  Continue baking for another 10-15 minutes, until squash is tender and starting to caramelize.

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Let me know if you give it a try.  Are you a squash fan?  I love pretty much all squash varieties and eat tons of it in the fall and winter.

With the holiday, I will probably not have any new posts up until Monday.  But I’ll be checking in here and there on Instagram.  I will keep an eye out for your guys’ fun holiday and weekend check-ins as well.

If you are celebrating, what are your Thanksgiving plans?  Are you a Black Friday shopper?  I don’t usually do any Black Friday shopping.  But I love the holiday deals you can find online, so I guess that makes me more of a Cyber Monday kind of gal.

I will leave you guys with this beautiful sunset picture, courtesy of my mother in law.  She knows how much I enjoy a pretty sunset and sent this to me.  It was just so lovely, I had to share.  Hope you guys have a wonderful holiday and weekend!  See you next week!
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Lavender lotion bars (Easy homemade recipe)

This post contains affiliate links, please see my disclosure here.  Thank you for your support!

Why hello, always so nice to see you.  How is your week going so far?  We had a Friendsgiving potluck at work yesterday, so I feel very into the holiday spirit and ready for the family celebrations at the end of this week.

I had mentioned my lavender lotion bars in my Friday favorites last week and wanted to share the how-tos with you today.

I love lotion bars during the winter.  They tend to provide a thicker moisturizer than a liquid lotion, which I need as my skin gets super dry the second heaters start going on.

My lotion bars are adapted from a recipe from the Wellness Mama that I came across a few years ago.  When my little guy was an infant, he had the most sensitive skin and nothing I tried seem to soothe it.  I made these lotion bars the first time with him in mind, they worked like a charm and soothed his little-chapped cheeks right away!

I like the addition of lavender because it is a soothing ingredient and pleasant, mild scent.  Other essential oils could be used though.  These bars are easy to customize and also make a great homemade gift!

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Lavender Lotion Bars

Ingredients:


Directions: Melt beeswax, coconut oil and shea butter together in a double boiler until fully melted.  It can be hard to clean beeswax off of a pan or bowl, I usually use a glass jar or old coffee can in a pan of water, rather than my double boiler pans.  That way I am not as worried about anything having a lasting film on it.  

Once melted, stir in the almond oil and lavender.  Stir and pour into silicone molds.
I used this one.  Amazon has a huge variety and they are super affordable.  If you don’s have a silicone mold, you can use a muffin tin, but be sure to line the cups with plastic wrap before pouring.

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Allow completely cool prior to removing from the mold.  Wrap individually.  Can be stored at room temperature, but try to keep away from any heat sources.  To use, simply rub the bar between your hands or on your skin.  Just like you would use a bar of soap, minus the water.

*The amounts given will yield 6 palm-sized lotion bars.  You can easily make a larger or bigger batch, just aim for equal amounts of beeswax, shea butter, and coconut oil.

Please let me know if you give them a try!

Do you ever make gifts?  I’m not super crafty, but I like including homemade beauty products or baked goods as part of our gifts.  I feel like it adds a little personal touch.

Hope you have a great day!

 

The King of Breakfast – Elvis baked oatmeal

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Before we get into today post, I have to take a moment to send the happiest of birthday wishes to my baby girl who is a big, bad two years old today!  Even as I type that it seems so impossible that my baby is already two, slow down time!  Tonight will be all about celebrating the little miss with cake and pizza, but before then, how about we focus on some breakfast.

As I mentioned last week, I have had this donut on my mind.

elvis donut - Copy

But I have not had time to drive all the way over to get one.  Also with all the holiday and birthday goodies this time of year, I probably need to rein in my sugar intake.  While it may be a minute before I am reunited with my favorite donut, I dreamt up this oatmeal in honor of it, and it has been an excellent (and healthier) breakfast this week.

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I love the sweet and salty combo of the bananas and chocolate with the peanut butter.  The bacon on top completes the Elvis vibe, but feel free to leave off to keep it vegetarian.

Baked Elvis Oatmeal

Serves 6

Ingredients:

Directions: Preheat oven to 350.  Lightly spray a 9×9 pan.  In a separate bowl, mix together all ingredients, adding the chocolate chips last.  Pour into pan and bake until set and starting to brown, about 40 minutes.  Top as desired, serve warm.img_4293.jpg

What are you enjoying for breakfast recently?  Are you more of a sweet or savory breakfast person?

Hope you have a great day!

Jerk shrimp lettuce wraps with plantains

This post contains affiliate links, please see my disclosure here.  Thank you for your support!

Hey Friends, happy hump day.  How was your Halloween?  I am writing this post in advance because I knew I would not get a chance to sit down to write with all the Halloween festivities last night.

When I have had a couple of days of more indulgent eating, I always start to crave something healthy and on the lighter side.  These Jerk shrimp lettuce wraps and plantains make for a perfect healthy meal.  Flavorful, packed full of fruits and veggies, and with a fun little kick from the jerk seasoning.  Bonus, this can easily be a single pan meal.  I usually cook my plantains, then stick them in the microwave or oven to keep warm while I cook my shrimp in the same pan.

Jerk Shrimp Lettuce Wraps with Plantains (Serves 2-3)

Ingredients:

For plantains:

  • 1 plantain
  • 1-2 tablespoons Olive Oil
  • Salt and pepper

For Shrimp Lettuce Wraps:

  • 1 pound large shrimp, peeled and tails removed
  • 1 tablespoon olive oil
  • 1 tablespoon Jerk seasoning
  • Shredded red cabbage
  • Butter lettuce
  • Mango salsa*

Directions: Separate lettuce leaves, wash and let dry.  Peel, then slice plantain into about 1/4 inch slices.  Heat oil in a pan over medium heat.  Season plantains with salt and pepper and cook in a single layer.  Cook for 1-2 minutes per side, or until a light golden brown.  Once cooked, place on a paper towel-lined plate and set aside.

Toss shrimp in jerk seasoning.  Saute in one tablespoon olive oil on medium heat until shrimp are pink, about 5-7 minutes.

To assemble, put a small about of red cabbage in a lettuce leaf, add 2-3 shrimp and top with mango salsa.  I have included a simple recipe for mango salsa below, but feel free to use store-bought to save time.

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**Bonus serving idea:  Try sprinkling some crushed peanuts on top.  I did this some leftover wraps and it was delicious!

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Mango salsa: 1 mango, 1/4 chopped cilantro, 1/4 bell pepper, juice of half a lemon, juice of half a lime.  Dice mango and bell pepper, combine all ingredients in a bowl.  Chill and serve.

Let me know if you give them a try.

 

 

 

Banana Coconut Flour Coffee Cake

*This post contains affiliate links, please see my disclosure here.  Thank you for your support!

Hey! Hope your week is off to a fantastic start. I am doing pretty well over here.  Monday was a day of good eating.  I met a friend at Chipotle for lunch, I had been craving a steak burrito bowl and it was everything I was hoping it would be.

Later, I had a dinner date with a friend for poke bowls.  I almost always pack my lunch and rarely go out to dinner these days, so it was a lot of fun to have two tasty meals out with friends in one day.

Today, I thought I would stay on the tasty trend and share my banana coconut flour coffee cake with you guys.  I have actually made this a couple of times recently, to make sure I had gotten the texture just right before sharing.  The end result is a tasty, not too sweet banana coffee cake.  That makes for an awesome treat to enjoy with coffee. It also is great with an egg on the side for breakfast (I had this as a to go breakfast with hardboiled eggs three days in a row).

Banana Coconut Flour Coffee Cake

Ingredients:

  • For cake:
  • 1.5 cups Sour unsweetened almond milk (1.5 cups with 1 tablespoon apple cider vinegar)
  • 2 Bananas
  • 1 cup coconut flour
  • .25 teaspoons salt
  • 2 tablespoons butter, melted
  • .5 teaspoons cinnamon
  • 2 eggs
  • .5 cups brown sugar
  • .25 cup chocolate chip
  • For topping:
  • 1/3 cup old-fashioned oats (gluten-free if you want to keep this recipe gluten-free)
  • .25 cup brown sugar
  • .25-.5 teaspoons cinnamon
  • 2 tablespoons melted butter

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Directions: Preheat oven to 350.  Spray a 9×9 baking pan with cooking spray.  Add apple cider vinegar to almond milk and set aside.  Mash bananas in a bowl.  Add all ingredients except almond milk and chocolate chips, mix together.  Stir almond milk and then pour into bowl with other ingredients, mix well.  Fold in chocolate chips.  Pour into baking pan.  In a separate bowl, mix topping.  Sprinkle on top of the cake.  Bake for 45-50 minutes, until a toothpick inserted into center, comes out clean. Refrigerate leftovers.

Let me know if you give it a try.  Hope you have a wonderful day!