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:

Foodie Birthday Giveaway

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Happy Sunday AND happy giveaway week! I am so excited to team up with some of my very, very, very favorite companies to give you a HUGE bundle of delicious goodies for my birthday week as a thank you for all of your support of this blog! One winner will receive the following:

  1. A Vital Proteins Vanilla Collagen. I use it in SO many of my smoothies, like this one if you like blueberries or this one if you are more of an orange lover!
  2. A set of nutpods Variety 3-Pack. I use this in my coffee every morning now.
  3. Bob’s Red Mill Organic Golden Flaxseed Meal. What don’t I use this in? I add it to almost all of my smoothies, some of my homemade breads, and snacks!
  4. $25 worth of Stonyfield products of your choice! I use their yogurt in my pancake recipe. Yes, pancakes! Pumpkin Pancakes. Apple Cinnamon Pancakes (My favorite lately!). Bacon Chocolate Chip Pancakes.
  5. Bobs Red Mill Chia Seed. I use this in all my smoothies or on top of fruit.
  6. Vital Proteins Collagen Peptides, Unflavored. Search my blog and you will find this often. 😉
  7. Bobs Red Mill Flour Almond (not pictured). I solely use this as my main substitute for regular flour and LOVE it! Be sure to check my recipes though for the ratio difference. 

This is over a $200 value for one winner! This would be such a fun way to start incorporate some of these ingredients into the way you eat or give to a friend or family member for their birthday, Christmas, or just because!

Starting today (and all week long) you can enter as many ways in the rafflecopter below.

If you already do one of the steps, you can help yourself to a free entry by clicking on that item. Simply click below on each item that you completed. There are extra points if you follow me on Instagram, tag a friend (or 20!) on my giveaway post on Instagram, subscribe to my e-mail list, or leave a comment on here! The winner will be announced next Monday, October 22nd!

a Rafflecopter giveaway

*Thank you to Vital Proteins, Stonyfield, Bob’s Red Mill, and nutpods for sponsoring this post. U.S. and Canada residents only.*

Breakfast Cookies

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Oh. My. Word. This combination is one I just love! Our freezer has been stocked with these lovelies for the last month because something about the smell when baking them awakens the fall senses. They are perfect paired with a glass of milk or a cup of coffee to start your morning off on the right foot. They can also be a grab-and-go snack or a bedtime goodie. (Almost) as always, the ingredients are clean and pack a punch of nutritional value for you and your family. This recipe is a keeper!

Print
Breakfast Cookies

Ingredients

  • 3 cups rolled oats
  • 1 cup sliced almonds
  • 1.5 cups crasins
  • 2 mashed bananas
  • 2 eggs
  • 3/4 cup ground flaxseed meal
  • 1/3 cup honey
  • 1/4 cup coconut oil (melted)
  • 1.5 Tbsp cinnamon
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees. Line two baking sheets with wax paper. In a medium sized bowl, combine all dry ingredients. In a large bowl combine all wet ingredients (except the bananas) and whisk. In a small bowl mash the bananas and add to the wet ingredients. Combine the dry ingredients into the wet ingredients and stir. Scoop about one inch balls of the mixture onto the baking sheet. Use a fork to gently press down the top and then press down again perpendicular to the first fork crease. Bake for 15-20 minutes.
  2. *Makes two dozen cookies.
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The Silpat Baking Mat is amazing! Check it out, if you haven’t yet! Happy Friday!

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

 

Cozy Fall Giveaway Winner!

Happy Monday everyone! I love announcing a winner on a Monday..it’s the perfect start to a week! If you didn’t win, (or missed the giveaway) make sure you check back next Monday for another big giveaway! Thank you SO much for everyone that entered! In the meantime, keep an eye out for a few recipes headed your way in the next week or two and go here to see if you won! 🙂

Friday Favorites: Crustless Quiche Edition

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I’ve talked about quiche recipes on here. But not your regular quiche..crustless quiches! They don’t leave you feeling as heavy, take less time to make, and require less ingredients. I feel like Julia Childs when I throw one together (obviously joking) because there are just so many dang combinations! I’ve posted several quiche recipes (here, here, here and here!) but haven’t mentioned some of my other favorite combinations. Here are three more to add to your list for your Friday! Make sure to pin them or use the print option! Six crustless quiche recipes for your weekend ahead! 

Print
Friday Favorites: Crustless Quiche Edition

Ingredients

    Simple Crustless Egg Quiche:
  • 10 eggs
  • 1/4 cup milk of your choice
  • S & P
    • Pepper and Bacon Crustless Quiche:
  • 10 eggs
  • 4 pieces of bacon
  • 1 green bell pepper
  • 1 Tbsp whole milk (optional)
  • S and P to taste
    • Spinach and Cheese Crustless Quiche:
  • 10 eggs
  • 1 cup fresh, chopped spinach
  • 1/2 cup of your favorite kind of cheese, shredded (or more if you'd like!)
  • S & P to taste

Instructions

    *All quiches should be cooked at 350 degrees for 25- 30 minutes.
    Simple Crustless Egg Quiche:
  1. Grease a pie pan (I used butter) and set aside. In a separate bowl whisk eggs and continue whisking as you add the milk. Pour egg mixture into pie pan and bake.
  2. This can be a base quiche if you want to serve it with a side of potatoes, bacon, sausage, etc. Plus, you don't have to dirty a pan every morning since it's already made. 🙂
    3. Pepper and Bacon Crustless Quiche:
  3. Cook the bacon until it is done. While it is cooking, chop/dice the bell pepper. When the bacon is done, remove and set aside. Leave about half of the bacon grease in the pan and add the bell pepper to the skillet on medium to medium-high heat. Cook until soft. In the meantime, crumble the bacon into small bite sized pieces. Once the pepper is done, remove from heat.
  4. Grease a pie pan (I used butter) and evenly spread bacon and green pepper onto the bottom. In a separate dish whisk eggs and continue whisking as you add the milk. Pour egg mixture over pepper and bacon. Bake.
    5. Spinach and Cheese Crustless Quiche:
  5. Grease a pie pan (I used butter) and evenly spread spinach onto the bottom. In a separate dish whisk eggs. Pour egg mixture over spinach. Sprinkle cheese on top. Add salt and pepper to taste. Bake.
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*Sorry that the numbers are off and don’t restart with each new quiche. Oops!

Don’t forget, there are only a few days left to enter the Cozy Fall Giveaway, here! 🙂

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