Friday Favorites + Veggie Cornucopia

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This week was PACKED and kicked my butt! I plan on sleeping in tomorrow until…whenever. 🙂 BUT today, (and as always) I’m linking up with Erika, Narci, and Andrea for our Friday favorites!

One.


Before I started student teaching, my parents got me a Vera Bradley lunch bag for Christmas. I also got a thirty-one bag from one of my friends for lunches. I pack my lunch every single day when school is in session and these have both held up so well over the years!

Two.screen-shot-2016-09-15-at-5-18-38-pmBoth of my parents love buying candles and it’s the cutest. So many candles bring back a ton of memories from my childhood. My parents bought me this candle recently and it has been perfect to burn in the fall. 🙂 You can find the cinnamon bun scent, here! Trust me, you will love it! Breakfast on the Farm is another favorite!

Three.dsc_0417My pumpkin smoothie. For the beginning of the week when it was oh so hot, and for the cooler temperatures we have now. 🙂

Four.youve-got-mail-posterI grew up watching this movie with my Mom and sister. After Wednesday’s post, I was thinking about my favorite movies in the fall. The book store, coffee, and feeling this movie gives me is so cozy and fall-ish that I had to watch it and add it to my favs this week.

Five.Veggie Cornucopia--Recipe at: stephanie-spring.comVeggie Cornucopia--Recipe at: stephanie-spring.comVeggie Cornucopia--Recipe at: stephanie-spring.comVeggie Cornucopia--Recipe at: stephanie-spring.comVeggie Cornucopia--Recipe at: stephanie-spring.com

Ingredients:

You could really use any veggies for this “recipe.” Just peel if needed, and dice/cut the vegetables into similar size pieces so they cook evenly! We like to use whatever is in season. 🙂

  • green peppers
  • orange peppers
  • yellow squash
  • yellow onion
  • EVOO
  • salt and pepper

What to do:

Preheat oven to 400 degrees. Place all cut and diced veggies in a large bowl. Drizzle a small amount of EVOO over the veggies, sprinkle with salt and pepper, and toss. Place on a baking sheet and place in the oven for about 45 minutes or until soft and slightly brown. Like I mentioned, we switch up the veggie combo often. For this particular bowl, I sautéed kale and cooked bacon to add to the vegetables. I cut the bacon into bite sized pieces and drizzled balsamic vinegar over everything. 🙂 Let me know if you have any questions at all since it’s such a loose “recipe”! Happy Friday!

Oh! And from what I hear, it’s national guacamole day?! There’s always an excuse to celebrate. 😉 You find my guacamole recipe, here! 4 fridays

Deserted Island + Movies

Stranded with these two beauties: Shay and Erika! Now, what movies to watch over and over, and over again?! Three classic chick flicks that never grow old!

        One.                                                   Two.                                                 Three.

Father of the Bride: Part II– I love the first one but the second one blew it out of the water. It makes me laugh and cry and never seems to get old.

Legally Blonde– I debated about adding this one but I just couldn’t resist. Reese Witherspoon is one of my favorite actresses and well…I love being a blonde. 🙂

The Holiday– I’m not sure what it is about this movie. The accents, the cozy feeling it brings, or the romance but I lost count of how many times I have watched this movie. When I asked Eric the other night if he wanted to watch it, he laughed and pointed out that he has lost track of the amount of times he has watched it with me. Oops. 😉

Have a great Wednesday and be sure to check back on Friday for my favorites of the week!

Pumpkin Smoothie

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Pumpkin Smoothie--Recipe at: stephanie-spring.comPumpkin Smoothie--Recipe at: stephanie-spring.comIf you didn’t already know, I have a very difficult time saying goodbye to summer. The weather, flavors, and lifestyle are my absolute favorite. If I’m going to give in though and accept that fall is here, it will involve pumpkin and smoothies.

My appreciation for pumpkin was something that didn’t come naturally or quickly. But when it happened, it came in full force. My love for smoothies has always been strong but increased over the years. Therefore, when the first chill in the air starts to make itself known, I combine these two babes together for the best of both worlds.

I start all things pumpkin early and incorporate it into as many foods as I can. What better way to make the transition from summer to fall than with something cool and refreshing, yet introduces a fall party in one drink? It’s been on repeat in our home and it should be in yours also. 🙂Pumpkin Smoothie--Recipe at: stephanie-spring.com Pumpkin Smoothie--Recipe at: stephanie-spring.com Pumpkin Smoothie--Recipe at: stephanie-spring.com

Ingredients:

  • 1 cup almond milk
  • 3/4 cup pumpkin puree
  • 1 banana
  • handful of ice (3-4 cubes)
  • 1 Tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp nutmeg

What to do:

Combine all ingredients in a blender and blend until smooth. Enjoy! 🙂

*Serves one.*

 

Friday Favorites

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Happy Friday! As always, I’m linking up with Erika, Narci, and Andrea for our favorites! Apparently peanut butter has been a favorite lately based on this post. 😉

One.Homemade Peanut Butter Lara Bars--Recipe at: stephanie-spring.comHomemade Peanut Butter Lara Bars--Recipe at: stephanie-spring.comHomemade Peanut Butter Lara Bars--Recipe at: stephanie-spring.com Homemade Peanut Butter Lara Bars--Recipe at: stephanie-spring.comThese bars are so simple and tasty! They are perfect for this weekend, no matter what your plans are. Did I mention they’re easy to make? 😉 Homemade Peanut Butter Lara Bars--Recipe at: stephanie-spring.comHomemade Peanut Butter Lara Bars--Recipe at: stephanie-spring.com

Ingredients:

  • 1 cup pitted dates (I cut mine in half to make it easier in the processor)
  • 1/2 cup peanut butter (I used Justin’s)

What to do:

Pour dates and peanut butter 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.

Two.screen-shot-2016-09-08-at-5-02-14-pmOur school had their annual night at our local baseball stadium! It is so fun and was gorgeous! Minus a few raindrops. 🙂

Three.

Our weekend is basically free. That’s always a favorite to me. 🙂

Four.screen-shot-2016-09-08-at-5-19-45-pmYou know how I had a lifelong friend getting married last weekend? Well, the wedding was so sweet and the weather was beyond GORGEOUS! The reception was at a family friends’ vineyard and I was loving every second of the view.

Five.
PB-fudge4-1-of-1I’ve been obsessed with this 3-ingredient sugar-free peanut butter fudge lately. A huge thank you to my sister-in-law for introducing me to it and thanks to Sugar-Free Mom for the recipe. You can find the original, here!

In case you weren’t already on food overload, check out my blueberry crisp, here! xo

4 fridays

Blueberry Crisp

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Blueberry Crisp-- Recipe at: Stephanie-spring.comBlueberry Crisp-- Recipe at: Stephanie-spring.com Blueberry Crisp-- Recipe at: Stephanie-spring.comBlueberry Crisp-- Recipe at: Stephanie-spring.com Blueberry Crisp-- Recipe at: Stephanie-spring.comThe last year and a half this fruit filled crisp has made its way into our kitchen and bellies one bite at a time. Whether the base was peaches, strawberries, or the infamous blueberries (hence, the name), it’s versatility and balanced sweetness paired with a crispy topping creates a winning combo. Serve it with yogurt for breakfast or a snack, or with ice cream for dessert. It’s enticing for summer days or nights and warms your home with the frigid temps like we had last winter. However, I can’t take credit for this guilt free concoction. In the book, Bread and Wine, Shauna Niequist shared this recipe and I had to try it. She is now not only one of my favorite authors, but chefs as well. 😉 Enjoy!Blueberry Crisp-- Recipe at: Stephanie-spring.com Blueberry Crisp-- Recipe at: Stephanie-spring.com

Ingredients: 

  • 4 cups blueberries (or any fruit)

Crisp:

  • 1 cup old-fashioned oats
  • 1/2 cup almond meal
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • 1/2 teaspoon salt

What to do: 

Preheat oven to 350 degrees. Mix crisp ingredients together in a medium-sized bowl. Pour the berries into an 8 x 8 pan, and top with the crisp mixture. Bake at 350 degrees for 35 to 40 minutes or until golden brown and/or bubbly.

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