Snacks

Lemon Bites

Lemon Bites- Recipe at: stephanie-spring.comLemon Bites- Recipe at: stephanie-spring.comLemon Bites- Recipe at: stephanie-spring.comOver the years, I’ve come to enjoy the overall experience of food, just as much as the dish itself. The presentation, atmosphere and quality of food play a significant role from the first bite to the last. However, you don’t need to be at a fancy restaurant with a master chef to set the stage for precious memories to be made. Your kitchen is the perfect backdrop, and your family is the best crew to help! Also, never underestimate the power of simple ingredients! As far as I’m concerned, creativity always gets bonus points in my book!

That being said, you know how I couldn’t stop talking about these?! Those bars that we’re just so delectable for an on-the-go snack or for your afternoon quiet time were made over! I’ve created a copycat of a copycat and I’m so glad I did! The hardest part: I’m not sure which I love more, the bites or the bars?! The same, clean and nourishing ingredients, are transformed into edible bites that show you a different experience but will still have you reaching for more. Buy these five ingredients, gather the ones you love, and create some memories surrounding your kitchen. 🙂Lemon Bites- Recipe at: stephanie-spring.com



Ingredients:

  • 3/4 cup unsalted cashews
  • 1/2 cup unsalted almonds
  • 1.5 cups packed pitted dates (I cut the dates in half so they could be packed better)
  • 3 Tbsp fresh lemon juice (about the juice from one lemon)
  • 1/4 tsp salt


What to do: 

Pour the almonds and cashews into the food processor and pulse a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse a few times and then on low or until it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. Roll into about one and a half inch balls and place in pan. Put in the fridge for about an hour. Store in an air tight container in the refrigerator or counter.


Lemon Bites- Recipe at: stephanie-spring.com

Holy Guacamole

Easy Guacamole-- Recipe at: stephanie-spring.comEasy Guacamole-- Recipe at: stephanie-spring.comEasy Guacamole-- Recipe at: stephanie-spring.comAvocados should possibly become their own food group in our household for how often we buy them. We don’t just frequently buy them, we buy them in bulk to always have them on hand. I’ll thank Costco for that brilliant idea of bulked food items. Please and thank you, even for a family of two. 🙂 When you have four ripe avocados, what’s a girl to do other than make guacamole, that Eric so sweetly pointed out, is my own take on guacamole for how simple it is compared to a “standard” recipe. I grinned because that’s exactly what I love about it. The simplicity.

With just a touch of vegeanise to a bowl of avocados, it creates a guilt free side dish and dare I say condiment?!! to your next burger or taco! It’s light and flavorful with room to be mixed and matched with other foods but content on its own, all the same. When people ask what’s in it, I can’t help but blush because it sounds too simple. Two simple ingredients and one to sprinkle on top are all that is needed!


Easy Guacamole-- Recipe at: stephanie-spring.comEasy Guacamole-- Recipe at: stephanie-spring.comEasy Guacamole-- Recipe at: stephanie-spring.com


 Ingredients: 

  • 4 ripe avocados
  • 1 Tbsp Vegenaise
  • Salt and pepper to taste


What to do: 

Cut and peel four avocados. Place into a large bowl. Use a fork to mash together until semi-smooth. Add one Tbsp of Vegenaise. Mix together with a fork or spoon. Sprinkle with salt and pepper to taste.

Tips and tricks: 

  1. Add lemon or lime juice to preserve the guacamole.
  2. Adding one or two of the avocado pits, makes it last longer. You can even leave them in when serving to make it last while it sits out!
  3. This basic recipe can have tomatoes, onions, garlic powder, or garlic salt added to your desired taste. It’s a great recipe on its own or mixed!

Easy Guacamole-- Recipe at: stephanie-spring.com Easy Guacamole-- Recipe at: stephanie-spring.com

Friday Favorites + Blueberry Yogurt Pops

I love Fridays. So much. Here’s to the weekend and my favorites with Erika, Narci, and Andrea!

One.

Here’s the deal. You know that pen/pencil/marker that you just love writing with? The one you always reach for and would be so sad if they ran out? These are my favorite! I used them during student teaching a few years ago and fell in love. Well, they just ran out. With such a small price tag and so much excitement, these showed up on my doorstep this week. Completely random? Yes. Totally worth it when I have a million lists to write? Absolutely! 🙂 You can get a pack of five, here!

Two.

                            

 I’ve been shopping for wedding and baby gifts like it’s my job. So much happiness to indulge in! The last five gifts have been delivered to my doorstep and I love it. So thankful for free shipping! 😉 Check them all out because I can’t be the only one in the midst of wedding and baby season!

Three.

Scale_largeLast weekend we stumbled upon this store that is awesome! They have such unique pieces and Eric and I both wanted to buy all of it!


Four.

The other night I was flipping through the Dessert of the Day book from Williams Sonoma that is always on our coffee table. The recipes and pictures are wonderful and having a seasonal dessert for every day of the year is so fun!

Five.
Blueberry Yogurt Pops Recipe at: stephanie-spring.comIt has been H-O-T here! What should I do with an overwhelming amount of blueberries? Make them into popsicles of course! 😉 The creaminess of the yogurt and fresh blueberry taste creates a punch in your mouth that is refreshing for any summer day, stifling hot or not! 😉 Blueberry Yogurt Pops Recipe at: stephanie-spring.comBlueberry Yogurt Pops Recipe at: stephanie-spring.comBlueberry Yogurt Pops Recipe at: stephanie-spring.comBlueberry Yogurt Pops Recipe at: stephanie-spring.com


Ingredients: 

  • 1 cup Siggi’s Vanilla yogurt
  • 1/2 cup blueberries

*Makes four popsicles.*



What to do: 

In a medium-sized bowl, mix the yogurt and blueberries with a spoon. Once combined, spoon into the popsicle molds. When each popsicle holder is filled, carefully tap the holder to eliminate air bubbles and space. Place in the freezer for at least four hours or until frozen.

*Don’t forget to enter this giveaway There’s only a few days left!*

Happy Friday! xoxox

4 fridays

Homemade Lemon Larabars

Lemon Lara Bars Recipe at: stephanie-spring.comLemon Lara Bars Recipe at: stephanie-spring.com Lemon Lara Bars Recipe at: stephanie-spring.comThere I am in the organic aisle and it’s as if they are calling my name. Larabars: 10 for $10?! How could I not pick them up? (Sometimes I’m even tempted to get twenty. Shh!) They’re the perfect guilt-free grab and go snack to have on hand and so tasty!

A few weeks ago one of my friends mentioned how she made homemade larabars. In that moment, it was as if the stars aligned! Why had I not thought about this before?! Fast forward to last Thursday’s To-Do list that had one thing written on it. One thing. There were no excuses or putting off testing and trying out my very favorite flavor of larabars in our very own kitchen. I expected the trial and error of making these at home to take a few attempts but to my giddy surprise, it didn’t! I guess when something has so few ingredients, you can’t really mess it up! They’re simply delicious, healthy, and easy.
Lemon Lara Bars Recipe at: stephanie-spring.com



Ingredients:

  • 3/4 cup unsalted cashews
  • 1/2 cup unsalted almonds
  • 1.5 cups packed pitted dates (I cut the dates in half so they could be packed better)
  • 3 Tbsp fresh lemon juice (about the juice from one lemon)
  • 1/4 tsp salt


What to do: 

Pour the almonds and cashews into the food processor and pulse a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse a few times and then on low or until it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. I used a spatula to flatten the mixture into an even consistency in the pan. Smooth out the top and edges. Place in the refrigerator for 2 hours. Cut to desired width. Store in an air tight container in the refrigerator or counter.


Hello! Happiness

natashanew

Today I’m doing a fun recipe swap with Natasha from Hello! Happiness! Perfect timing for the holiday weekend, right?! I love how simple and festive this recipe is!


Ingredients:

  • 1 Pillsbury Sugar Cookie Dough (yes, the kind that come pre-packaged in a log and read to slice)
  • Kiwi
  • Blueberries
  • Strawberries
  • 2 cups of Confectioner’s Sugar
  • 8 oz. Cream Cheese, softened
  • 1 tsp. Vanilla

 




Directions:
Slice and bake cookies as directed on package. Let cool. Cut and slice fruit. Mix together confectioner’s sugar, cream cheese, and vanilla and ice each cookie. Top with fruit and enjoy!