And that includes breakfast.
Sure, it doesn’t always work out the way I want it to; but I stick to a ‘semi’ plan — which is helpful. I’m not going to lie — a lot of our breakfasts have included Organic Pop Tarts (yep – we’re totes real AND crunchy granola like that). But about every other week I make this AhhhMAZING banana bread and we can’t help but eat it morning, afternoon, and night. Seriously.
Well, friends, it’s been a few months since I received my awesome electric pressure cooker Christmas present from Chad. I’ll admit — there are only a few things that I’ve perfected. But that’s just it — I’ve perfected them. Albeit, one of those things is rice; but we’ve always eaten a lot of rice. So it’s useful!
To explain further, I’m the kind of person who despises leftovers — I really dislike eating the same meal over and over again, reheated and all. I think it’s gross.
But this mac and cheese? Makes a hugely generous portion. Last week we ate it for three days straight — lunch and dinner — and I wasn’t tired of it. It’s that good.
So it’s safe to say it’s officially on our regular dinner rotation! 🙂
Share your favorite weeknight recipe below!!
I’m going to admit something kind of serious… I’m a bit over Pumpkin Spice Lattes. And it has nothing to do with Food Babe’s “investigative” uncoverings… which I’ve known about for the last several years. It just doesn’t taste the same to me anymore.
That being said, I’m still all Team-Pumpkin. I love pumpkin flavored treats this time of year. And for whatever reason I’ve been desperately seeking a healthy-ish alternative to donuts. I realize that regardless of how you make it, a donut has sugar. And sugar isn’t healthy. But if you do it right, you can health-ify it a bit.
Enter the Easy Gluten-Free Pumpkin Donuts!
1 Box/Bag Gluten-Free Yellow Cake Mix
1 Can Organic Pumpkin
Coconut Oil
Cinnamon/Sugar Mix
(I use Trader Joe’s
Pumpkin Spice
Preheat your oven to 400 degrees (or 375* convection).
Mix, by hand, the cake mix and the organic pumpkin. Stir in 1 Tablespoon of Trader Joe’s Sugar, Chocolate and Coffee Bean Mix.
Add 1 teaspoon of cinnamon & 1 teaspoon of pumpkin pie spice.
Stir until mixed completely. Use coconut oil to grease donut pan.
Spoon mixture into 6-donut pan, halfway filling each mold.
Bake for 13 minutes in convection oven.
Test to see if donuts are done by gently pressing on one.
The donut consistency will be spongy and will bounce back.
They were a HIT in our house! Moosh loved them, but he loves everything. But Chad loved them, too! And that’s saying something! If you’re looking for a semi-guiltless pumpkin indulgence, try them out this Fall — or as we like to call it, Pumpkin Season! 😉
Last year I was all “Yay Valentine’s Day!” and this year I’m all “Yay – but OMG – I don’t have any TIME to make crafty cards!”
So this morning I thought I’d share my go-to easy (and YUMMY!) Valentine’s Day Strawberries + Cream Puppy Chow recipe. It’s EASY! So quit looking at Pinterest for the cutest and most clever things you can do. Stick with easy. Real moms only have time for easy, anyways. 😉
You’re welcome. 😉
[gmc_recipe 5824]
Disclaimer: By no means is this a “clean” recipe. However — it’s not for YOU to eat… it’s for you to giveaway for other people to enjoy (if you’re concerned)! Ha!