I have to say, I might be the minority here, but I don’t like the Instant Pot! I honestly went into this with an open mind and have used it several times for all different types of recipes to really get a good feel for what it can do.
Before you think your picky eater will turn their nose up to spinach in a smoothie please listen to my story first!
As I mentioned, both my older daughter and I were inspired by our recent 30-day Green Smoothie Challenge to try some new combinations and more importantly some new-to-us (in smoothies) ingredients. So today, I’m excited to introduce a Peachy Pineapple Green Smoothie recipe made with some of our new favorites, including coconut water, peaches, and pineapple. Yum!
If your salads are getting a little predictable and boring I have the perfect Green Goddess dressing recipe for you to jazz things up! Plus since it’s summertime you can get half the ingredients right out of your herb garden (or from your local farmers’ market).
I’m doing something a little different today and posting one of our favorite recipes from my cookbook! It’s perfect for the warmer weather we’re having.
If you (or your kids) are getting tired of the same old snacks I’ve got the perfect solution to switch things up …A Pumpkin Pie Green Smoothie!
I was intrigued by the idea of overnight oats for a long time, and then one day we finally tried them and have never looked back! You see, for years I’ve been sending warm oatmeal in thermos containers for my daughters’ snacks at school. Snack time usually occurs early in the morning and that’s after scarfing down what little breakfast they can manage before running out the door for school at 7am (the day starts early around here). So oatmeal on the go was the perfect solution, and my kids loved it. But then my 1st grader’s snack time got changed to the afternoon, so we were really pushing the 5 hour thermos warm food limit by continuing to send her oatmeal.
Enter Overnight Oats, our new perfect solution! But, I guess if I am being technical here we don’t actually make these oats overnight. We mix it up in the morning (still in a thermos container) while the kids are eating their breakfast and then by snack time later that day (approximately 5 1/2 hours later), it’s ready to go. And since thermoses can keep cold food cold for longer (7 hours to be exact), it really is the new perfection solution for us.
That’s why I am excited to share our favorite “Overnight” Oats combination with you today—the one my 1st grader has been eating (and loving) almost every single day so far this school year! Also, be sure to check out our other “Overnight Oats” blog post for more recipe ideas in addition to the one below.
I am excited to be partnering with Stonyfield on today’s post! They are a great organic company that not only does their best to treat both farmers and the planet well, but also is passionate about helping in the fight to label GMOs. And today we are going to be discussing Stonyfield’s signature product–organic yogurt!!
I think it’s safe to say that most of us have eaten yogurt at one time or another. I know my family has certainly had our fair share. That’s the thing though – most of us just sit down and eat yogurt (or add it to a smoothie), but it’s not always top of mind when it comes to cooking and baking. Maybe we don’t think about using yogurt in recipes? Or know how to cook with it exactly? Well whatever the reason, it’s never too late to start experimenting, which is why I am excited to share with you the following Yogurt Substitution Chart!
And to think, just last week some readers were asking me what they could substitute for heavy cream…who knew. :)
It’s no secret that I love to start my day with a bowl of homemade granola cereal, but with numerous ingredients involved and a whopping 75 minutes to bake the reality is this just isn’t a breakfast I always have on hand. Especially with all the traveling we’ve been doing this summer, I’ve had to get creative with quick and easy alternatives when away from home. So I am excited to share my second favorite breakfast with you today…Simple Yogurt Crunch! This is such an easy dish and the heartiness of the nuts will keep you feeling full all the way until lunchtime (unlike most breakfast cereals, which are often made from refined grains that are not filling).
Who doesn’t love a frozen fudge pop? I was a BIG fan of them when I was younger so I worried that a knock-off “real food” version wouldn’t taste as good as what I remembered…but, oh was I wrong! And in case we need any proof my 8-year-old actually told me I was “acting like a kid” while we were eating them together for the first time. Oops – I must have gotten a little messy and proclaimed how good it was one too many times. :)
Inspired by my friend Amy Bishop with Greenbrier Farms (an organically run farm in S.C.), I am excited to share this tasty curry chicken salad recipe with you today. Chicken salad is traditionally made with mayo and unfortunately mayonnaise isn’t exactly a real food. The store bought versions are typically made with refined oils and also contain more than 5 ingredients. The homemade versions are more “real food approved” but oftentimes call for raw eggs, which I am on the fence about, plus we eat mayo so infrequently I don’t feel (for me personally) it’s worth the time to make it from scratch. So I’ve tried substituting plain yogurt in dishes like chicken salad, egg salad, and deviled eggs without much success because, frankly, I think plain yogurt is rather plain tasting and the flavor – or lack thereof – was a little too overwhelming in these dishes. So I was thrilled to be introduced to the idea of adding curry to chicken salad, because curry has such a wonderful flavor it totally makes up for what the yogurt is missing.