Holiday prep and snow!

Hello friends!
Whew, things have been non-stop once again! I keep thinking it will slow down, but somehow it keeps getting more busy!  I am def working on that for 2018!
Lots of side work with teaching and kid clients, a few travel days, helping the Hubs with his album that we will begin recording in Jan, Christmas parties and great time with friends all slammed into not enough time!


Last Friday I did take some time to enjoy the **SNOW** we received!  I was SO shocked when I woke up Friday morning!  I got home late from a client Thursday night and it was sleeting pretty well and it looked like it wanted to snow!
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I really did not think it was actually going to snow, let alone stick and make things really pretty!

The snow was lovely and def got me in the Christmas spirit! And it got me thinking more about my menu for Christmas! We are hosting this year in our home and I am so excited to be able to cook with a real stove/oven!  My sister in law is a chef so there will be a lot of yummy food coming to our house!  I thought this recipe was going to take a few test runs, but the first one was melting in my mouth!
And to be honest, I picked up an already shredded bag of Brussles and a pre-chopped container of butternut squash from Trader Joe’s! I just want to make things as simple as possible right now (and always…)!
Today I am linking up today for Foodie Friday with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for our copycat themed week!
roasted holiday cheer
Ingredients
  • 2 cups shredded or chopped Brussels sprouts
  • 12 oz cubed butternut squash
  • 3/4 cup cranberries
  • 1 cups pecan halves
  • 2 Tbsp maple syrup
  • 1/4-1/2 tsp ground cinnamon
  • 1/2 tsp pink Salt
  • 3 Tbsp avocado oil

 

Directions

  1. Pre-heat oven to 425*
  2. Line a baking sheet with parchment paper and lightly oil.
  3. In a large bowl, combine the Brussels sprouts, butternut squash, cranberries and pecans.  Gently toss with the avocado oil and maple syrup.
  4. Add in the salt and cinnamon to taste.
  5. Spread on the parchment lined baking sheet and roast for 20-25 min, or until veggies are soft.
  6. Add more cinnamon if desired.
  7. Enjoy with cheer!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some food blogger love recipes.

May you be filled with joy and health!

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Goat yoga and other things…

Hello there friends!
I hope everyone had a nice Thanksgiving! We spent time with the Hubs extended family which included delicious food and lots of laughter along with in depth conversation.
It has been a few weeks since I have blogged.  I have hardly opened my computer other than to get new health insurance and order a few Christmas gifts.  Life has been, well, Mondayish!
Life threw a set of curve balls, and I have been playing catch up the past few weeks.  In the middle of all the ugh a few fun things took place.  I got to participate in a fun goat yoga class.  I had never heard of it before, but I saw in advertised on my local feed and thought it sounded fun! I roped a few of my gym buddies into going with me 🙂

It was a super warm day and we signed up for the noon session.  We were set up in the town green so we had lots of people walking by and checking out what we were doing.  The comments I overheard were pretty funny.
They had about 20 people in the session with lots of little goats running around.  They were so sweet for the most part! A few of the goats enjoyed eating our hair and jumping up on us when we were in table top which made it more of a challenge to actually do all the yoga moves.
The teacher led us threw some flow movements and stretches.  About 50% of the time I was paying attention to what she was doing, and the other 50% I was distracted by the goats.  I was parked right next to a food bowl, so a lot of the goats would hang out by my friends and I in between getting nibbles of food.
It was a really fun experience, and even better with friends.  I am not sure I would pay $35 again to do a class, but I am glad I did it this time for sure.

In other fun news, we got some new appliances!! Christmas certainly came early for this cook! Best Buy prices + Black Friday deals were awesome! I am really enjoying the oven the most! It is like 3 in 1! A top oven + a bottom oven + it can also be converted to 1 large oven by removing the center divider! We went with black stainless steel and are loving the color and how clean it stays! They arrived just in time for me to make my first ever pecan pie for Thanksgiving! And will come in super handy when we host Christmas this year 🙂

And I decorated for Christmas.  (A total stress reliever for me) I love everything Christmas! It just makes me happy!  We never really did much decorating when I was growing up, so I go a little overboard now. Hehe

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As things {hopefully} settle down in life, I will be back to a more normal posting routine!
I am linking up with Annmarie from The Fit Foodie MamaThe Fit Foodie Mama and Nicole from Fitful Focus
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May you be filled with joy and health in this season!

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Pumpkin chocolate chip ice cream sandwich

Hello friends!
Greetings from a very happy Houston! Go Astros! It has been fun watching the games and feeling the spirit of pride and joy in the Houston area!
Life has continued to be full and a bit non-stop.  I keep thinking, “this is the week things will slow down,” but that has yet to happen!
We are now into November! WHAT?  How did that creep up so fast! I feel like it was just the middle of July! Maybe our crazy weather has something to do with that! Yesterday it was basically 90 degrees and 10000% humidity! So of course I have been thinking about foods to cool off with but also pumpkins since it IS November! Since it is national sandwich day I decided to try and make my own ice cream sandwiches.  I really wanted to be like Betty Crocker and make it all from scratch, but that just didn’t happen this week.  Thankfully I was able to put a yummy treat together with a few ingredients I already had laying around!

I originally got these gluten free crackers for my girls night a few weeks ago.  They are so much better than the graham crackers I remember from growing up.  They are almost like a short bread! Nice and thick to that gives substance!

Today I am linking up today for Foodie Friday with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for our sandwich themed week!

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Ingredients

  • 8 gluten free graham crackers
  • 1-2 cups of your favorite pumpkin ice cream, slightly thawed (use more for a thicker sandwich)
  • A handful of enjoy life chocolate chips

Directions

  1. Place 4 graham crackers in the bottom of a freezer approved container.
  2. Gently spread the ice cream over the crackers to make an even layer.
  3. Place the remaining graham crackers on top in the same pattern the bottom layer was laid down.
  4. Cover and place back in the freezer or at least 30 min
  5. Remove from freezer and use a knife to slice between the crackers to form each sandwich.
  6. If desired, place chocolate chips around the outside of the sandwich.
  7. Eat and enjoy!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some vegetarian/vegan recipes.

May you be filled with joy and health!

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Cheesy Potato Soup

Hi friends! It has been a bit of a crazy week! If you follow me on instagram you may have seen me post a little about it!
Work has been a little busier than normal, and my normal day-to-day life was more full this week than normal as well! The hubs injured his foot and is in a boot for a few weeks which added to the craziness! I think this is my 2nd or 3rd time opening my computer this week which is so not normal! Haha

Despite it being a little crazy I forced myself to do an in home spa day, got a pedicure and enjoyed a few minutes by the outdoor firepit.


Fall weather seems to be here to stay for a while, so my soup making has been kicked into full gear! I made some potato soup a few weeks ago for one of my nanny kids when he was sick.  It turned out really well! I made some for the hubs and it was even better! The only difference was the type of milk, but the almond milk made it even creamier!

Today I am linking up today for Foodie Friday with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for our Potato themed week!

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Ingredients

  • 10 med potatoes- peeled and cubed
  • 1 1/2 cups chicken broth plus some (about 2 cups) to use to cook potatoes
  • 1 1/2 cups plain almond milk
  • 3 Tbsp ghee
  • 1 clove garlic minced
  • salt, pepper, paprika to taste
  • 2 cups shredded almond cheese

Directions

  1. Place cubed potatoes and garlic in a large pot, cover with half water and half chicken broth.
  2. Bring liquids to a boil and simmer for about 10-15 min or until potatoes are fully cooked (soft when poked with a fork).
  3. Drain potatoes into a strainer.
  4. Place ghee and broth and milk in the pan, bring to a simmer.
  5. Add spices to taste.
  6. Return potatoes to the pot and gently mix in.
  7. Add in the cheese and stir till equally distributed.
  8. Enjoy on a beautiful fall day or evening!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some sandwich recipes. 

May you be filled with joy and health!

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Pumpkin Chocolate Chip Cupcakes {gluten free}

Happy Friday friends!
I am SO happy to report that fall finally arrive in Texas this week.  The past several days the mornings have been in the 50/60s and just so pleasant.  By mid afternoon it has been in the mid 70s with a slight breeze.  Humidity has been down and it has been glorious! A huge reminder as to why fall is still my favorite season of all! I am so thankful for the gorgeous weather.  The weather has been pretty hot again since hurricane Harvey blew threw.  I wish I could have spent more time outside this week, but I have been working on a big project at work that has taken a lot of my time.  I don’t mind working on it, but I am excited to spend some time outside this weekend!  These fall evenings have been so perfect and I can’t wait to use the new fire-pit I built to make some s’mores for girls night this weekend! img_2009

The past few years for Foodie Friday, we have done a Choctober Fest recipe release! This year is NO exception!! I have to say that this is one of my most favorite Foodie Fridays of the year 🙂 In my book it is always wonderful to gather some chocolate as much as possible!

Today I am linking up today for Foodie Friday with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for our Choctober Fest themed week!

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Cupcake

Ingredients

  • 1/3 cup coconut oil
  • 1 cup pumpkin puree
  • 1 tsp baking soda
  • 1/4 tsp of pink salt
  • 1/2 cup coconut sugar
  • 1 organic egg
  • 1 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1 1/2 cups gluten free flour
  • 1/2-1 cup Enjoy Life mini chocolate chips

Directions

  1. Preheat oven to 350* F.
  2. Line a muffin pan with papers or silicon holders
  3. In a large bowl blend together the coconut oil and the pumpkin puree.
  4. Sprinkle in the baking soda and blend well.
  5. Add in the sugar, salt, egg, vanilla and pumpkin pie spice.  Blend well.
  6. Gently fold in the flour till just incorporated.
  7. Gently add in the chocolate chips.
  8. Scoop about 1/4 cup into each cupcake holder- Makes about 24
  9. Bake for 18-20 min or until a toothpick comes out clean.
  10. Make frosting while the cupcakes cool on a cooling wrack.

Frosting

Ingredients

  • 2/3 coconut oil
  • 1/4-1/3 cup coconut milk
  • 2 cups powdered sugar, sifted
  • 1 cup raw cacao
  • 1 tsp vanilla
  • Dash of pumpkin pie spice

Directions

  1. Place the coconut oil in a stand mixer, beat for several min until creamed.
  2. Add in the powdered sugar and cacao and mix till fully blended in.
  3. Add in the vanilla and pumpkin pie spice and blend well.
  4. Slowly add the milk, 1 Tbsp at a time till your desired consistency.
  5. Once cupcakes have cooled, spoon a heap of frosting on each one and spread it around.
  6. Store any remaining frosting in an airtight container in the fridge.

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some potato recipes.

May you be filled with joy and health!

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Broccoli Cheese Soup {gluten free}

Hello friends and happy Friday!

Life has been a little on the crazy side- I am still working on an update post and I hope to get that finished this weekend- Although I have some clients and a wedding so we shall see!

When I think of fall, I always think of curling up by the fire with a bowl of soup! Living in Texas, those cooler fall days are few and far between {It was 100 degree today}. But I have our little built in fireplace that I turn on without the heat element and with the a/c on it almost feels fallish! Hahah

When I was in college and grad school, I spent some A LOT of time at Panera. In grad school my roommates and I were too poor to pay to have our own internet and Panera had free wifi, so I did a lot of my home work there.  I would often get a bowl of soup and when I had some extra $ I would even get a bread bowl to go with my soup!
Since developing some food allergies and not eating certain foods for my own health, it has been a while since I have had soup from Panera!  The other day I had a REALLY strong craving for broccoli cheddar soup.  I have been doing a lot of soup making for my husband lately, and I decided to give it a whirl.  I had all the ingredients I needed and threw it together.  I have made it a few more times since then and it has been given the stamp of approval from some friends and special kiddos in my life!  This soup is packed with veggies and def perfect for a fall day even if it is over 100 degrees outside!  😉

Today I am linking up today for Foodie Friday with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for our free for all themed week!

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Ingredients

  • 4 Tbsp ghee
  • 2 cups chopped broccoli
  • 2 carrots, peeled & shredded
  • 1 zucchini shredded
  • 2 cups broccoli slaw
  • 4 Tbsp gluten free flour
  • 2 cups chicken broth
  • 1/2 cup almond milk
  • 1/2 cup heavy cream
  • 2 cups shredded cheese (I used almond cheese)
  • Pink salt, pepper, paprika, turmeric & red pepper flakes to taste

*To keep it on the lighter side, omit the cream and use 1 cup of almond milk*
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Directions

1. Melt ghee in large pot. Add in all veggies, sautée till soft.
2. Sprinkle flour on veggies and stir till coated.
3. Slowly add in liquids and gently stir.
4. Bring to a simmer and let the liquids thicken for about 10-15 min.
5. Add in spices to taste.
6. Add in cheese and stir till melted.
7. Enjoy on a beautiful fall day.

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some Choctober fest recipes.

May you be filled with joy and health!

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Pumpkin Veggie Mac & Cheese

Hi friends!
Jumping on here real quick to say hello, happy October and happy national noodle day!
Since it is fall I have been craving more comfort foods! Even though the weather here in Houston has still been pretty warm but that is not stopping me from making more fallish recipes! 🙂
This have been a little nutty, and I will be posting a real update soon!

Today I am linking up today for Foodie Friday with Annmarie from the Fit Foodie Mama and Farrah from Fairyburger for our noodle themed week!

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Ingredients

  • 1 package gluten free pasta- I used spirals
  • 2 Tbsp ghee
  • 4 Tbsp gluten free flour
  • 1/2 cup chicken broth
  • 1 1/2 cup plain almond milk
  • 1/2 cup pumpkin puree
  • 2 Tbsp avocado oil
  • 12 oz butternut squash, chopped into pieces
  • 4 cups loose kale, washed & chopped (I think I will add even more kale next time)
  • 2 cups dairy free cheese (I used almond milk cheese)
  • Spices to taste- Garlic, salt, pepper, paprika, turmeric

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Directions

  1. Heat the avocado oil then saute the butternut squash till soft large frying pan.
  2. Throw in the kale and let it wilt.
  3. Cook the pasta according to the directions
  4. While the pasta cooks, make the sauce.
  5. Melt the ghee in the bottom of a large pan.  Add in the flour and whisk it into the ghee.
  6. Slowly add the chicken broth and milk, whisking the entire time.  As the sauce begins to thicken, add in the pumpkin puree and spices to taste.
  7. Add in the cheese to the sauce and stir till melted.
  8. Add the cooked pasta to the pan with the sauce and coat all the noodles with the sauce.  Add in the butternut squash and kale.
  9. Eat and enjoy!

Make sure you check out all the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us next week for some free for all recipes.

May you be filled with joy and health!

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