Uuughhh so I know I have been SUPER slacking on this whole updating my blog thingy. It’s just that I have this magic laundry that multiplies every time you wash it and I think my dishes came from the same magic factory because get this…..I will wash them ALL…then I go upstairs and come back down and there are like 74 billion dishes in the sink. Crazy, right? So that combined with the fact that apparently I have to feed my tribe everyday has been keeping me pretty busy….Oh and I’m completely in charge of their education as well. Wait, have I mentioned that I picked up a part time gig at the Moringa Tree? Yea so, I’m pretty sure I’ve earned the right to wear a cape everywhere I go…just not sure it will go well with the rest of my wardrobe.
So the one thing that hasn’t changed around this zoo, and I’m sure never will is that I still LOVE to cook, and try new things and make mealtime exciting for my little (not so little) clan. The weekends are my favorite to experiment because we have just a little more time. Usually though, we sleep in a little longer so guess what that means? BRUNCH!!!!! Ahhhh, not sure why brunch excites me so much but it does….whoever thought of combining breakfast and lunch is a super dope soul. Maybe we can call it something different….Leakfast…okay, nevermind, we’ll just stick with brunch…..for now. So the last time I made brunch…..yeeee…..so exciting….I made these egg cups. We usually buy 164,000 eggs at a time so we ALWAYS have those on hand…and other than that all you need is veggies,whatever veggies you want. Spinach, tomatoes, onions, broccoli, mushrooms, kale….whatever and you can add any meat you want to it.Some good choices are bacon, ham, chicken or turkey. I kept half of mine vegetarian and added diced turkey breast to the other half.
Okay I know you guys are anxious to know how to make these delicious babies. It’s really pretty simple. First you need a muffin tin…or cupcake baker like my 4 year old calls them. You’ll want to grease the pan lightly with organic coconut oil and that add your veggies and meat.
In a separate bowl mix eggs and add pink salt and pepper as desired. Then just pour eggs into the “cupcake bakers” right on top of your veggies and/or meat. If you have kids helping you they WILL pour too much and they WILL make a mess and then cry until you tell them it’s okay and that they are the best little junior chef you’ve ever seen.
Now these bad boys are ready to go into the oven. 350 degrees, for 20 minutes….about the amount of time it will take to fold a load of laundry…and then watch your kids destroy your neatly folded piles minutes later. Whatev.
Happy Brunching to you all!!!!!!!
Here we are again with the Mexican food…..and as much as we try to stay away from dairy, cheese (and eggs) are our downfall. We only eat it once every couple of weeks or so but Oh it’s soooo good. So, I’m not gonna go on and on about our love for Mexican because y’all already know but I have been wanting to try to make chilaquiles for a long time. I was just really intimidated. The first time I had this dish was at a friends house and her mom made it and it was perfect. Even though I had never had it before it I knew it was. If you’ve never heard of this traditional Mexican dish, click here to learn a little more.
Anywho, since we don’t eat meat I wanted to make this dish with beans…and our favorite is black beans. I will say that I think this turned out awesome for the first time, especially considering how brave I was to try to mix it up on my first try. Hubby loved it, kids loved it and it didn’t take too long to cook so definitely a winner in my book.
- 2 tbs olive oil
- 1 large red onion + 1/2 cup, diced
- 3-4 cloves of garlic, minced
- 1 large green pepper, diced
- 2 (15 oz) cans black beans, drained and rinsed
- 1 jar of salsa
- 1 bag of tortilla chips
- 2 cups Mexican style cheese, shredded
- green onions for topping
- 3 tsp cumin
- 2 tsp chili powder
- Salt to taste
Preheat oven to 375
Heat olive oil in nonstick skillet over medium high heat. Add one onion, bell pepper and garlic to skillet and cook for about 6-7 minutes or until starting to brown.
Add beans, salsa and tortilla chips to skillet, along with seasonings and stir until chips are coated with salsa.
Lightly coat a 13 x 9 inch casserole dish and pour the tortilla mixture in. Sprinkle cheese over the top evenly
Bake for about 15-20 minutes or until cheese is bubbly
Top with remaining red onions, and a few diced green onions
If you try this recipe let me know how you liked it or if you did anything different. I would also like to see your favorite chilaquile recipe!
I am sooo excited that fall is upon us. This is definitely one of my favorite seasons. I cannot wait to indulge in everything apple and pumpkin of course. For the kids first day of homeschool I wanted to make them an extra special breakfast…so I made Apple Cinnamon Pancakes. These were absolutely perfect and easy to make. Oh, and I made my pancakes without eggs this time. I was always curious how they would turn out and I really couldn’t tell the difference. So, enjoy!
- 2 1/2 cups flour
- 2 tbs baking powder
- 2 tablespoons honey
- 1/2 tsp pink salt
- 2 cups almond milk
- 4 tbs olive oil
- 4 tbs butter
- 4 apples, peeled, cored and diced
- 1 cup maple syrup
Mix together dry ingredients (flour, baking powder and salt in a bowl)
In another bowl mix together milk and oil
Add to dry ingredients
Lightly butter pan and make pancakes,flipping when they start to bubble- using about a quarter cup of batter per pancake
In a medium saucepan melt butter
Add apples, and syrup and cook until tender…about 5-6 minutes
When done spoon over warm pancakes and Enjoy!!!!!!!
Seriously guys who doesn’t love pancakes?? *insert crickets here* Everybody loves pancakes!! We even eat them for dinner sometimes. Having a big family….and even if you don’t, it’s so much more convenient to use pancake mix instead of having to measure everything out EVERY single time you want to make “pannycakes” as my 4 year old calls them. The problem with pancake mix, though, is all the extra ingredients in there that you don’t need. So why not make your own mix? It’s really easy to do and I put a label on the front of the jar so the kids know what to add if they want to make it on their own. Their quite the little chefs these days…….You can even store the mix in a ziplock bag if that’s easier. So, here’s what you need:
(for 24 medium sized pancakes)
- 3 cups whole wheat flour
- 7 tsp baking powder
- 2 tsp pink salt
Um, there’s not much to it. Just mix the ingredients together in an airtight container. You could use tupperware, a ziploc bag….or my personal favorite, a mason jar. Write somewhere on the container what you need to add to it:
- 2 1/2 cups almond milk
- 2 eggs
- 2 tbs honey
And just cook like you normally would any other pancake mix
*TIP* PANCAKES ARE READY TO FLIP WHEN BUBBLES START FORMING
If you are anything like me you will take advantage of any way you can to make mealtimes easier. Especially with such a big family, it’s always chaos. ESPECIALLY when in the middle of cooking somebody decides to tell me they need help with homework that they said they finished last night or the baby wants me to literally watch her while she gets her “poopies” out. Oh and did I mention that I turn into a short order cook on omelette day……no cheese, only cheese, with more veggies, hold the sausage, bacon on the side…..and I’m not even getting paid for this, unless you count the hugs and kisses I get that leave peanut butter on my cheek and jelly stains on the back of my shirt. So, when I find a recipe that allows me to prepare the night before I’m all over it. It is so much easier to fix breakfast while the kids are sleep….or pretending to be sleep.
Since we’ve been really big on healthy eating I thought this recipe was perfect and it allowed room for variation so my picky kids would be happy! Everybody in the house LOVES oatmeal so I knew this would be a winner. I made two different flavors (blueberry banana and apple cinnamon) but I’m anxious to try more. I’m sure my kids will get a kick out of helping me come up with flavor combinations…..as long as they don’t include ketchup…..which is currently banned from this household…..long story!!
BLUEBERRY BANANA OVERNIGHT OATS
- 1 cup old fashioned oats (do NOT use instant or quick cooking)
- 1 cup greek yogurt (plain)
- 1 cup almond milk
- 3-4 tsp honey
- 1 tbs chia seeds
- 1/2 a banana sliced
- 1/2 cup fresh blueberries
Okay, this is where it gets super technical and requires a great amount of skill (sarcasm)
Mix all ingredients together in a mason jar. I used a larger jar for the amount that I made….enough to feed three kids, but if you want to reduce the service size you can use a regular size jar. Cover and refrigerate overnight
In the morning add some fresh banana slices and blueberries. I also like adding a little granola!!
APPLE CINNAMON OVERNIGHT OATS
So you basically follow the same recipe as above except for a few slight changes. Instead of honey you will use 3-4 tsp brown sugar and your fruit will be diced apples, about a 1/2 cup. Also you will add 4 tsp of cinnamon. Cover and refrigerate overnight
In the morning add some fresh apple slices and a couple dashes of cinnamon!!
Quick and easy breakfast!!
- 1/2 whole wheat bagel
- 1 large organic egg
- 1 tsp apple cider vinegar
- 1 tomato slice
- 1 avocado slice
- 1 slice of swiss cheese
1. Bring water and vinegar to a boil in a pot, enough water to cover egg
2. Put bagel in toaster, and place cheese, then avocado, then tomato immediately on the bagel
3.Poach egg and place on top of the open faced sandwich. Season with salt and pepper