Our guest author loves southwestern flavors and her vegetarian sweet potato and black bean enchiladas are super simple to make, satisfying and big on flavor.
Summer is a great time to experiment with different fruits and veggies because there are so many in season. They are great to have by themselves as a snack, but sometimes it is fun to add a little of this or a little of that and come up with a yummy fruit or veggie creation.
Today’s recipe is a guest post from Kath Eats Real Food…
One of my favorite oat-based breakfasts happens to be overnight oats. Overnight oats are rolled oats soaked in milk and yogurt for a substantial period of time so they become plump enough to eat. Although you can eat oats plain, they are a bit more appealing when “cooked” or soaked one way or another.
Just yesterday we were talking about how the end of the school year doesn’t necessarily mean the end of packing lunches! Summer brings so many opportunities to tote along a “real food” picnic, and today I have the perfect resource to help you with just that. In case you haven’t heard there is a site called MOMables that specializes in kid lunch meal plans. The site, which is run by fellow mom and owner Laura Fuentes, is chocked full of really cute and original ideas. I started following their page on Facebook a few months back, and I just love some of the tips and pictures they share…including how to pack a baked potato, homemade oreos, and how to keep berries fresher longer. They are always full of good ideas so I am excited to introduce you to MOMables through this sponsored post today…they will definitely make your life easier!