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Three Ways To Toast

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Three Ways To Toast--Recipes at: stephanie-spring.comThree Ways To Toast--Recipes at: stephanie-spring.comThree Ways To Toast--Recipes at: stephanie-spring.comCheers to these three toasts! Not to be confused with cheers-ing with a bubbly drink in hand because obviously that’s off my radar these days. Are you wondering if these toasts are equally as good though? Just about! 😉

Recently, I’ve had a lot of you ask me what I eat for breakfast on a daily basis and these three toasts deserve all the attention. I eat at least two to three of these each week without fail. They are filling and versatile but also paaaaacked with flavor!

The ezekiel bread has clean ingredients (unlike most breads) and is kept in the freezer so you won’t have to consume the entire loaf in only a few days. This is the main bread we keep in the house and Eric and I both love it! I linked my favorite ingredients below so you can toast with me throughout the week! 😉 Three Ways To Toast--Recipes at: stephanie-spring.comThree Ways To Toast--Recipes at: stephanie-spring.com Three Ways To Toast--Recipes at: stephanie-spring.com Three Ways To Toast--Recipes at: stephanie-spring.com

Ingredients and what to do:

Peanut Butter Banana Toast:

After toasting the bread, spread desired amount of peanut butter on toast. Place banana slices onto the peanut butter and top with hemp hearts followed by sprinkling with salt. 

 

Avocado Toast:

After toasting the bread, spread desired amount of vegenaise on toast. Scoop half avocado onto the veganaise and gentle press down with a fork until evenly spread. Top with S & P followed by sprinkling with red pepper flakes.

Tomato Toast:

  • 1 piece Ezekiel Bread (toasted)
  • Vegenaise
  • 1 tomato (sliced)
  • S & P
  • A fried egg on top is deeeeelicious (optional)

After toasting the bread, spread desired amount of vegenaise on toast. Place tomato slices onto veganaise and top with S & P. A fried egg can be placed on top for a more protein-packed breakfast.

                            

Meal Planning 101

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I thought I haven’t shared how I meal plan on here before because honestly, it seemed way too basic and not really blog-worthy. But then I realized because it’s so basic, it makes it something I need to share. I also realized after I wrote half of this post that I gave you a quick overview here! But today I want to go a little deeper because I know a lot of people have a difficult time meal planning each and every week. I thought a refresh would be helpful for those of you in the throws of school, sports, work, whatever-season-you-may-be-in! (I hope?!) I plan on going into more detail in the future based on what you find the most useful. Comment, message me, or e-mail me with what helped you the most! Here we go…Each week, I think about what’s in season, what we are getting from our CSA, and I take a look at our calendar. On nights when Eric had softball games, I have plans, or something else is scheduled, I want a quick meal on those nights. My newest, “thing” is taking a look at the weather. Something i’ve definitely cringed at is having a comfy, hot soup on an unexpected 85 degree day. Or if I’m making my Autumn Roast on a 95 degree day, it’s definitely not as enjoyable as on a rainy 60 degree day.

I’ll make a list of about eight recipes I plan on making for the week. Then, I’ll glance at the list and see if any ingredients overlap, that way I won’t waste ingredients throughout the week. I also don’t like to make similar things back-to-back. (A quiche, frittatas, then eggs and bacon for dinner, etc.) We have our dinner leftovers for lunch the next day majority of the time. If dinner is something that we don’t have enough left over or takes forever to pack up for lunch, I like to make a big bowl of something to have on hand for lunches throughout the week. (Winter Couscous Salad) If we ever run low on leftovers for lunch, it’s nice to have something from breakfast (like a quiche) that we can use for a lunch as well! 🙂

Here’s an example of meal prep from a few weeks ago. It’s a great mix of veggies, fruit, protein, and healthy fats all throughout the week and each day!

Breakfasts:

Dinners:

  • Monday- Chocolate Chipotle Sweet Potato Chili
  • Tuesday- Cobb Salad (When I buy eggs, I can use them for the quiche and this salad. I use bacon here and for Saturday as well).
  • Wednesday- Veggie Detox Bowl (I’ll use kale here and for my Winter Couscous Salad. If I buy carrots in bulk, sometimes I’ll roast them and add them to the detox bowl, then I’ll use them in the roast below).
  • Thursday- Autumn Roast
  • Friday- Dinner out.
  • Saturday- Bacon Chocolate Chip Pancakes for breakfast (you can use chocolate chips here and for the snacks below), a salad for lunch, and eggs and bacon for dinner. I love breakfast for dinner!
  • Sunday-Free for all. 😉

Snacks:

All of these are more tips and tricks that I added from here, AND the app I use for my grocery list that is a GAME CHANGER! Be sure to check out. 🙂 Remember to take one thing at a time. It may take a little longer the first few times you plan but eventually you will be able to do this in no time! It doesn’t have to be fancy but it DOES have to be practical and work for you. These markers always make it more fun to write things down! xo

 

Current Breakfast Ideas

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Breakfast has looked a lot different lately over the last several months. Between nursing, doing a 5k in the fall, and then the holidays thrown in there, it has been all over the map. Since staying home with Capri, I’ve really tried to listen when my body is hungry and not feel the need to eat first thing in the morning. I like starting off with healthy fats and some sort of green if I can. But I know your scenario is your own. Whether breakfast is at the crack of dawn or more of, “brunch” of sorts, eat when you feel like your body is ready and I hope some of my favorites can add some variety to your breakfast!

Favorites Lately:

*I have looked high and low to find some of the cleanest brands of different milks and yogurts. These have been some of the cleanest and staples in our fridge lately.*

  • Eggs + roasted veggies, bacon.
  • Smoothies: I have been trying to cut back on the amount of fruit I add in my smoothies (even though they are delicious and such a good place to get your fruits + veggies if you don’t incorporate that throughout the day otherwise). Two of my go-to’s recently are My Blueberry Ginger Smoothie and My Green Smoothie. I have a ton of other smoothie recipes under my “drinks” tab.

Other ideas:

Twenty Eight

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Yesterday I turned 29. Eric surprised me and took some of the day off so we could spend it together. It was the best and just what I wanted. 🙂 For my favorites today, I thought it would be fun to look back on some of my very favorite (and very random) 😉 things from 28! Eric surprised me with a beach trip last year for my birthday. It was THE BEST!  I made crustless quiches on repeat…I started my 4th year of teaching with a super sweet class and resigned in August to be at home with Capri.We kept a little secret from everyone for awhile and then shared the exciting news via Christmas cards!I ate avocado toast like it was my job……and could barely drink coffee anymore. Pregnancy does straaaange things. I was gifted these earrings, which I wear all the time. We bought this rug, which I’m obsessed with. (And it’s on serious sale right now!) I really got into listening to podcasts.The day after Christmas we found out we were having a baby GIRL! We lived by this motto as we soaked in every moment. We took some time to get away…I was showered by the most generous friends and family a girl could ask for. We started (and finished) watching Parenthood. And I’m still mourning the fact that it’s over. I tried by hand at a lot of new recipes.I became a Mom. 🙂We went on date nights.I soaked up every snuggle…
…and took in every little feature…..and watched this little one grow with each passing day.We celebrated three years of marriage.
I ushered in fall with open arms..and these muffins.

28 was far too good to me in more ways than I could have ever imagined. God provided beyond belief and I am so thankful for this life. It was definitely one of my favorite years yet. Here’s to 29 and all it has in store!

Also don’t forget to enter this! Only a few days left. 🙂 Happy Friday!

Friday Favorites: Pantry Staples

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To be honest, I planned on posting this earlier in the week. But when Eric got sick, taking care of both him and Capri became first priority and things got pushed back a little. Good news though..Eric’s feeling better and were settling back into some normalcy! Instead of listing five-ish of my favorites from this week, you are  getting a super-sized version of all my favorite pantry items that I don’t think I have ever talked about on here. Several overlap with my shop page but I’m highlighting the things that on any given day, you can open up our pantry and find!

 

 

 

 

Organic Extra Virgin Olive Oil: To use for anything and everything. From salad dressings into desserts.

Aged Balsamic Vinegar: We use this for salad dressings all the time!

Bragg Organic Raw Apple Cider Vinegar: So many great uses and for this recipe!

Pure Avocado Oil: We use this the least often of all the oils but I love having it on hand for certain dressings or high-heat cooking.

Coconut Oil: The mother of all oils! From baked goods to no-bake desserts and everything in between!

Coconut Manna (a.k.a Coconut Butter): I use this to make turmeric lattes and in the truffles I talked about here!

Organic Golden Flaxseed Meal: Make sure you buy the meal and not ground for the best nutritional value. It’s the best! 

Chia Seeds: They can be used in anything from snacks to desserts!

Hemp Hearts: (I like this brand too!) (a.k.a Hempseed): I used this to top smoothies, smoothie bowls, toast, etc.

Vital Proteins Vanilla Collagen: I love adding this flavor to smoothies like my Orange Fluffy Smoothie!

Organic Dried Dates: These are an amazing natural sweetener and I am a big-time fan! (Winter Couscous Salad or these Lemon Bites!

Almond Flour: A favorite substitute for all-purpose flour and it can make most recipes gluten-free! 

Recipes using Almond Flour: Pumpkin Bread. Banana Bread. Clean-Eating Blondies. Zucchini Bread. Strawberry Rhubarb Crisp. Banana Chocolate Chip Muffins.

Flaked Coconut: I use this in so many things! Here, here, and here are just a few examples!

Vital Proteins Unflavored Collagen Peptides: I use it in every smoothie possible! You can read all the benefits, here!

Cacao Powder: Ahhh! I love this stuff! I have gradually replaced most recipes with cacao powder instead of chocolate. It is a great source of iron, is loaded with antioxidants, and a natural mood booster. Please and thank you!

Recipes using Cacao Powder: Chocolate Covered Strawberry Smoothie. Chocolate Banana Mocha Smoothie. Peanut Butter Banana Smoothie

nutpods: My new favorite creamer! Clean ingredients and creamy! They have a great shelf life before being opened, so i can just have a bunch of hand in the pantry.

Cupcake Paper Baking Cup Liners: I’m more of a muffin girl but either way, there’s always a need. 😉 

Chocolate Chips: You might find me snacking on these by themselves at times too. 

I also have a million Simply Organic Spices on hand, Bob’s Red Mill Baking Powder and Baking Soda along with Organic Pure Vanilla Extract, local honey, Maple Syrup and so on. Our pantry is almost always stocked but tell me…

…what pantry items am I missing?!

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