About Stephanie Spring

http://stephanie-spring.com

I love early mornings and Jesus, cooking and coffee, navy blue and white stripes and traveling.

Posts by Stephanie Spring:

Friday Favorites

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Today is such a random assortment of things that I’m loving lately so bear with me. 😉

One.Capri is getting more alert by the day! We recently bought this play gym and she absolutely loves it! Plus it keeps her busy while I make dinner. 😉

Two.This week Eric and I celebrated our anniversary. I love him so much. You can read more about us (here, here, and here!)

Three.My favorite candle company came out with this candle that encompasses so many smells of summer. 🙂 (..and it’s on sale right now!)

Four.

This bathing suit is so comfortable, inexpensive, and great post-baby. Ha!

 

Five.

I used to have extremely sensitive skin when I was younger. It was so bad. I was worried that Capri might have something similar to we ordered wipes (WaterWipes) and diapers (Naty Diapers) with the least amount of ingredients possible. So far, so good! 🙂

Six.

Peach season is here and this (Peaches and Cream Ginger Smoothie) is one of my very favorite recipes on my blog. Yes. You read that right! Go make it for yourself and have the best Friday! 😉

Parmesan Crusted Snow Peas

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Stick with me, people. We got a TON of snow peas from our CSA, so Eric was determined to put them all to use. This is why I love him. Allllll the credit goes to him for this recipe, I was just the lucky one who got to eat (devour) majority of them.

Print
Parmesan Crusted Snow Peas

Ingredients

  • 4 cups snow (or snap) peas
  • 1/2 cup almond flour
  • 1/2 cup grated parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • Enough EVOO to coat snow peas
  • Salt, pepper, and garlic powder to taste

Instructions

  1. Preheat oven to 400 degrees. In a medium-sized bowl, toss peas in EVOO. In a separate bowl, combine the remaining ingredients. Once the dry ingredients are mixed together, pour over the EVOO coated snow peas and toss until all are coated. Place on a baking sheet with parchment paper to avoid sticking to the pan. Bake for about 20 minutes or until crispy and browning. Enjoy!
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Friday Favorites

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Happy Friday everyone! Five random favorites for you today and hoping you have the best Friday and weekend ahead. 🙂 We’ll be with friends, family, and soaking in our 7 week old! HOW?!

One.

Oh my word, these jeans are heavenly. Favorite X10!

Two.

I shared this quote on here in a story and also with several friends and family because it was just too good not to share.

“If your heart and your mind are aligned in the direction of God, you don’t have to agonize to the point of paralysis over decisions before you. We will steer where we stare. So stare mightily at God and His word in your life, and His plan will unfold day by day. Decision by decision.”

It is from the amazing devotional that you can buy here. 🙂 Seriously, just get it and start your day off right.

 

Three.

Have you heard of the Soundfreaq? We actually got this as a wedding present and I somehow never talked about it on here. It connects to my phone and is perfect to play music throughout the day. Easy.

Four.Peanut Butter Chocolate Chip BitesHoly moly these are so good.

Five.

Last week I bought a few tank tops from Old Navy that I loooove. BUT they are sold out. 🙁 I found a similar style and material here though! I have worn these with jeans, shorts, etc. Dresses up or down, they are classic and can be mixed and matched with a ton of different jewelry. 🙂 I also LOVE them paired with these pants.

xo

Peanut Butter Chocolate Chips Bites

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Peanut Butter Chocolate Chips Bites--Recipe at: stephanie-spring.comIf this is my main weakness lately, I think I’m doing alright. 😉 Because in reality they are made up healthy fats, are dairy free, and unless I eat the entire batch (which some days is definitely a possibility) they are a great snack! Peanut Butter Chocolate Chips Bites--Recipe at: stephanie-spring.com
Peanut Butter Chocolate Chips Bites--Recipe at: stephanie-spring.com

Print
Peanut Butter Chocolate Chips Bites

Ingredients

  • 2/3 cup peanut butter (you can use crunchy or smooth)
  • 2/3 cup coconut oil (not melted)
  • 2/3 cup shredded coconut flakes
  • 2/3 cup chocolate chips (I like this kind)

Instructions

  1. In a medium sized bowl combine peanut butter and coconut oil. Mix with a spoon until smooth and thoroughly combined. Stir in coconut flakes and chocolate chips. Place in the refrigerator for about an hour or until a more solid consistency. Remove from refrigerator and roll into about one inch balls. Place onto parchment paper and put into the freezer for about one hour. Store in an airtight container and keep int he freezer.
  2. Makes about 18 balls.
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Seven Days

How was she only seven days old here?!  It already feels like forever ago that she was this tiny. I also completely understand every cliche about time flying with a newborn because it’s so true. I’m so thankful we were able to capture her long fingers, her itty bitty toes, and her personality as it was at seven days old. We love her to pieces and will never forget what this stage of life has brought us.

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