We had our first big snow this past weekend. It was beautiful! What made it even more beautiful was that we had nothing planned and could sit and watch it fall all around us. Naturally, when it is frigid outside, I crave hot foods. Food that soothes the soul. Food that pairs easily with a variety of things that we have on hand. Best of all, food that I don’t feel the least bit guilty about when I help myself to seconds. This is SUCH a healthy tomato soup recipe. I am in love with it. Top it with sun-dried tomatoes, basil, croutons, or pair it with grilled cheese and you are set. Operation snow day: Complete! 🙂
2 tablespoons virgin coconut oil
3 teaspoons of minced garlic (about 5 cloves)
4 large organic tomatoes
1/2 cup of fresh basil
1 cup organic chicken stock
2/3 cup coconut milk
1 teaspoon sea salt
What to do:
In a large pot heat the coconut oil over medium low heat and add minced garlic. Cook for one minute. Wash and cut the tomatoes into large chunks and add to pot. Add basil. Cover and cook over low heat for 30 minutes. Remove from heat and let it cool slightly. Once it is cooled, use an immersion blender to blend all ingredients until it is smooth. Return to stove on medium low heat and add the broth, coconut milk, and salt. Stir and cover for about 3 minutes. Remove from stove. Top it with any topping of your choice! Enjoy! 🙂
The entire time Eric and I were dating, we lived two hours apart. The majority of the time, we would only see each other on the weekends and this easily became something I looked forward to wholeheartedly. Each time we drove to see each other, I got so excited every single time. It never failed. A short time after we started dating, I decided I wanted to bake muffins for him and the guys he lived with. (Very Suzy Homemaker of me, I know). One of my favorite muffins is banana chocolate chip. I mean…banana. chocolate. and muffin…all warmed up?! Please and thank you! I grew up in a household where chocolate chips were thrown into every baked good possible. My Mom’s love language is feeding people and I suppose chocolate chips were one of the ways she showed that love. Little did I know, Eric had never tried these before. I was dumbfounded, confused, and thought for sure that he was joking when I found this out.
He’s not picky but he’s definitely particular. After his first bite, I was reassured that he loved them when I saw his face. So whenever I put some music on and start mixing up the batter, I get nostalgic about how far our relationship has come. I love how just the simple thought of banana chocolate chip muffins can bring back a flood of memories and I hope this recipe creates the same for you!
1/4 cup vegetable oil
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
3 bananas, mashed
1 cup dark chocolate chips
What to do:
Preheat the oven to 350 degrees. In a large bowl whisk together the flour, sugar, baking soda, and salt. Mix in the oil, bananas, and eggs until smooth. Stir in the chocolate chips. Line muffin pan with liners. Spoon into liners three quarters of the way full. Bake 30 minutes or until a toothpick can be inserted and come out clean. So delicious!
To be honest, I’m not into New Year’s resolutions. Making a goal for the entire year is a little overwhelming to me since I’m not even sure what next month holds. Goals or no goals…I’m hoping I’m not the only one that probably ate a little more than normal over the holidays and could use a break from heavy foods.
This smoothie is packed with so many nutrients and makes you feel healthier with every sip! It’s such a simple recipe that I make it about three times a week. It jumpstarts your morning, gives you a kick in the afternoon or levels you out in the evening. New year, new you! Drink up, ladies! With this green smoothie, that is. 😉 Happy New year! xo
1 cup milk ( I use unsweetened almond milk)
1 frozen banana
2 ice cubes (I use 4 if the banana wasn’t frozen)
1 large spoonful of peanut butter
1 large handful of organic kale
1 small handful of spinach
1 teaspoon cinnamon
*Sometimes I add 2 tablespoons of ground flax seed or 1 tablespoon chia seed. They are both SO good for you and can’t be tasted in the smoothie. This is optional.*
What to do:
Combine all ingredients into a blender (or the best invention ever…the Vitamix). Blend until it is completely smooth.
There’s something about the house being decorated for Christmas, a chill in the morning air, Christmas music softly playing and knowing people are going to wake up one by one to the smell of whole wheat biscuits baking.
There’s something about slowly waking up, wrapping yourself in a blanket, grabbing coffee and awaiting these to be fresh out of the oven.
There’s something about knowing that whatever you top these circular masterpieces with…it will be amazing.
There’s something about trying one with butter and honey and then trying one with butter and jam.
There’s something about creating memories based upon smells, tastes, and family.
There’s something about these biscuits and I love it!
Christmas is so soon! xoxo
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon salt
1 stick unsalted butter, cold and cut into pieces
1 cup buttermilk, cold
What to do:
Preheat oven to 450 degrees. In a large bowl whisk flours, baking powder, baking soda, sugar, and salt. Cut in butter until mixture resembles course meal. Add buttermilk to dry ingredients, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 to 5 times. Roll or pat dough out to about 1-inch thickness. Cut with a biscuit cutter and place on an ungreased baking sheet. Bake for about 12 to 14 minutes or until brown.
Peppermint is my love language. Peppermint bark is an entirely different ball game. A ball game I actually like. There is something about it. I don’t know if it’s the peppermint smell, how nice it looks on a plate, or how it can be perfectly used as an appetizer ;), dessert, or snack. I love how easy it is to make and how it can be wrapped up and used as the sweetest gift. I love all things chocolate and peppermint and this time of year it makes things even more merry and bright!
1 bag mini candy canes or 1 bag of Andes Peppermint Crunch baking chips
What do to:
Line a baking sheet with parchment paper. In a small sauce pan melt the dark chocolate on a low heat, making sure not to burn the chocolate. Stir chocolate to make sure there aren’t any unmelted pieces. Pour onto the parchment paper and spread evenly. Place the baking sheet in the freezer for 25 minutes or until completely hard. Meanwhile, crush up candy canes into bits and pieces. I love the fresh peppermint flavor but for a time saver you can use, Andes Peppermint Crunch baking chips as a substitute.
Take the baking sheet out of the freezer and prepare the white chocolate the same way you prepared the dark chocolate in a small sauce pan. Once all of the white chocolate is melted, you can mix in the crushed up candy canes or wait to sprinkle them on top. Spread the white chocolate and candy cane mixture over the frozen chocolate. Spread evenly. Avoid overspreading the white chocolate. It may cause the dark chocolate to melt and show through the white chocolate. Place in the freezer for 25 minutes or until completely hard.
Remove the bark from the freezer and break apart into desired size pieces.