Yay, the weekend is almost here! Now I am always looking for ways to spruce up our household favorites. So I wanted to share with you a quick and flavorful take on an oatmeal recipe that the adults and kids will like this weekend. I pair Irish cut steel oats with a little cream and brown sugar and roasted pears. The house will smell like the holidays all over again as you roast your pears away! For the kids, I sometimes just take the roasted pear and just pour the yummy oatmeal over top. It’s like a pear bowl. The kids will love it. It truly amazes me all the things you can add and mix in to truly transform a plain old bowl of oatmeal. I hope that this becomes a new household favorite.
Morning Roasted Pear Oatmeal
3 cups water
1 cup steel cut oats
1⁄4 teaspoon cinnamon
1/2 cup heavy cream
One tablespoon brown sugar
Pinch sea salt
Add cinnamon and oats into a pot and bring water to a boil. Stir well and cover. Adjust heat to low and simmer for 25-30 minutes, stirring occasionally.
Do not overcook! Remove from heat and add butter, sugar, cream, and pinch of salt. Top with roasted pears and a drizzle of pear juice from the pan. Serve immediately.
Three pears, cut into halves.
Two tablespoons butter, melted.
1/3 cup brown sugar
1/4 teaspoon cinnamon
Preheat oven to 375 degrees.
Quarter and core the pears. (Use a melon scooper or small spoon.)
Place pear halves in baking dish. Brush pears liberally with melted butter. Sprinkle brown sugar and cinnamon mixture on top evenly.
Bake for 10-15 minutes.
Allow to cool and transfer to a cutting board. (Reserving sauce in pan)
Looking for a good Superbowl recipe? Well, look no further and try out this super simple “Lamb Sliders With Mint Yogurt Sauce“! Now I’m a big fan of lamb. Whether I’m making lamb chops (My husbands favorite!), game day chili or pasta sauce for the kids. It’s a very lean red meat with a bold taste that my family loves. This particular recipe would fool even the pickiest of eaters. I hope that you score a Super Bowl touchdown with these tasty slider recipes that I shared this week!
Lamb Sliders With Mint Yogurt Sauce
Two tablespoons olive oil
1 pound ground lamb
1/4 cup red onion, finely minced.
1 garlic clove, minced.
2 teaspoon ground cumin
1/2 tablespoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 cup feta cheese, crumbled.
Mint yogurt sauce, for serving. (Recipe follows below.)
Sliced tomato, lettuce, and thinly sliced red onion for serving.
8 Pretzel slider buns
In a large bowl combine the ground lamb, cumin, coriander, oregano, minced garlic, and feta. Be careful to not over mix. And form the mixture into eight mini patties.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
Salt and pepper the lamb burgers to taste on both sides.
Cook for 5-6 minutes per side and allow to rest.
Place your burger on the pretzel bun and top with mint yogurt sauce and desired toppings! Serve on a large plate or serving board.
Mint Yogurt Sauce
1 cup plain greek yogurt
2 tablespoons minced mint
1 teaspoon chopped dill
1 teaspoon lemon juice
One garlic clove, minced.
Salt and pepper to taste.
Combine all the ingredients in a small bowl and mix well. Cover and refrigerate for at least one hour before serving.
A New Year is almost upon us. If you’re like me your plans may be a little last minute. I am here to save the day! Here are a few of my quick and easy go-to bites when entertaining. The best thing about these dishes are that they are quick, affordable, and easy to make. Don’t feel bad about using shortcuts! Especially not on a holiday when people are organizing and preparing for a fresh start. The food should be the last of your worries! Now, lets do this!!! Happy eating and HAPPY NEW YEAR!
Bite sized chicken and waffles
Cooked chicken tenders cut into bite sized pieces. (Absolutely nothing wrong with buying pre-cooked tenders)
Waffle mix and waffle iron ( just follow your brands instructions)
Maple syrup, hot sauce.
Shrimp and Grit Bites
1- 2 cups prepared grits.
1/2 cup grated cheese (cheddar, gouda, etc.)
2- 3 Tablespoons butter. Plus one tablespoon for shrimp.
1/4 cup half and half
4 ounces prepared crispy pancetta or bacon
1/2 pound to 1 pound raw de-veined shrimp (depends on how many you’re making)
Old bay seasoning ( 1-2 tablespoons depending on how many shrimp.)
For the shrimp simply heat a pan over medium-high heat. Melt one tablespoon of butter. Coat the shrimp in old bay. Saute in the pan for about 1-2 minutes per side. And set aside.
Cook pancetta or bacon until nice and crispy. Set aside.
Follow the instructions on the back of your favorite grit mix. Add in cream, butter, and cheese.
Spoon the grits into small bite size bowls or spoons. (Cost Plus World Market people!) And proceed to top with pancetta and one shrimp. Voila!
Mini Caprese Bites
Fresh mozzarella balls, tomatoes, basil, and sweet balsamic drizzle. So delicious and the skewers allow for easy, mess-free eating. Simply layer your ingredients onto the skewers and dress with the vinegar and oil. Assembling the skewers is fun for the kids too!
– Pint grape tomatoes.
– Fresh small whole milk mozzarella cheese balls.
– Wooden skewers.
– Extra virgin olive oil (Enough for a light drizzle.)
– 2 tablespoons sweet balsamic glaze. (Or just enough to drizzle.)
This meal is not for the tedious! It is quick, easy, healthy and filling! Check marking all of the boxes with the easy salmon recipe.
My husband and I were having dinner with friends the other night and they spoke of this delicious saffron infused salmon the eat regularly. I couldn’t stop thinking about it and had to recreate it on my own. It takes a mere 5 to 7 minutes to prepare the entire meal. Ghee acts a the perfect crisping agent for the fish while sea salt and saffron infuse the fish with subtle yet delicious flavor. I hope you enjoy!
1 6-8oz Salmon Filet (Skin on, crisp skin is always a GOOD thing! :))
1 Tbs Ghee (grass fed pure butter)
*You simply heat a skillet on medium high and melt the ghee. While the pan is heating season both sides of the fish with a generous coating of coarse sea salt and the saffron. Place the fish skin side down for about 3-4 mins or until skin is crisp and golden. Flip and finish cooking until your preferred doneness. I like my salmon well done but moist, so 2 mins did the trick for me.
I like to serve the salmon over some lemon slices for freshness, next to a bed of mixed greens and tomatoes! I lightly season them with salt, pepper and Little Lights Of Mine Olive Oil. So fresh!
This snack is beyond perfect! It’s filling yet light and satisfies any sweet tooth. This dish is pack full of omega-3 fatty acids and FIBER! Yippie. 🙂
I love the mixture of nuts and berries I sprinkle over the top. Its a mixture of sunflower, pumpkin and sesame seeds as well as goji berries. The brand I purchase is called Linwoods and it can be found at whole foods.
If you’re looking for a healthy dessert alternative than this is your go to as well! You can simply add some cacao nibs or dark chocolate as a treat. Swap out the dates for dried cherries and you have a delicious chocolate cherry greek yogurt dessert.
Let me know what you think!
Greek Yogurt Snack
1 Cup Plain Greek Yogurt
1 Tbs Linwoods ground flax mix
1 Tsp Honey
2 Dates Chopped
A handful of chopped walnuts
*Simply layer all of the ingredients in a bowl and enjoy!
I always love a good hearty, flaky, moist white fish. Especially branzino. I’ve always been intimidated to make it myself, but I finally mustered up some confidence and went for it! It was incredibly easy and took very little time. The fish was perfection, we simply devoured it. I wanted to share this delicious crowd pleaser with you all. If you’re having people over for dinner this recipe will undoubtedly impress them. I served my fish with a little risotto, and prosciutto wrapped asparagus. I hope you all enjoy this recipe!
3 Egg Whites
2 Cups of Kosher Salt
Pepper (to taste)
Sage, Rosemary and thyme (Handful of each)
3-4 whole Branzini
Preheat your oven to 450 degrees. You then mix your egg whites and salt in a bowl to form a molding mixture (almost like wet sand). Next take your branzini and stuff with sliced lemon and all of the herbs you desire. It’s best to have your local grocery store descale and gut the fish. Now, Take a baking pan and place some of the salt mixture to create a bed for the fish. Place the fish on top and the cover with the remainder of the salt mixture. You then place the pan into the oven for about 30 mins. The salt mold will be a light golden brown and hard as a rock! Simply tap with a spoon or the back of a knife to break the mold, remove the salt and serve the meat of the fish! It will be fresh, moist and oh so flaky! If you choose to you can drizzle with your favorite olive oil and a little pepper, but I like it as is. Enjoy!
I LOVE to try and recreate moments. I’m big on nostalgia. This past January we were in Miami and a couple of friends of mine took me to an incredible Cuban restaurant. My mom is Jamaican and Chinese, so I grew up with a ton of flavors in our kitchen very similar to that of Cuban food! Anyway, the girls had me try Ropa Vieja for the first time. It was incredible! The flavors were perfect, the meat was tender and the rice and beans balanced out the meal. 3,000-ish miles back to the west coast and I couldn’t stop dreaming about and salivating over this dish! I did a little research and found what I thought to be a good recipe. Went to the groceries, got my lovely pot out and started cooking and experimenting… It turned out perfect! The robust tomatoey flavor, tender beef, bite of the pepper and onions were unmatched! The cumin gave it that Cuban flare. I’ll stop rambling now, but it was perfection.
Here are a couple of pictures of my cooking process. If You’re feeling adventurous, or like you need to escape to somewhere warm and flavorful you can try the recipe and conquer this dish by clicking HERE. Enjoy!!!
Over the holiday season (Yes back in 2013) the Honest Company gifted some of their customers these amazing little trees. I guess it was sort of their way to “pay it forward” and give back to the environment. Both Riley and I were so excited to plant them. I must note that I am no professional gardner and I have a bit of a black thumb. With some research and trial and error I am however getting better, and I LOVE doing it! It was a great quick and easy project for Riley and I to do. it did get messy, BUT IT WAS TOTALLY WORTH IT! Thank you Honest Co for giving back and creating quality time for my family and I. Here are some photos from our time together! They are from a couple of weeks ago, but i’m glad we did it before the awful (but much needed) rainy weeks that followed! Enjoy!
*** The last photo is some new parsley I planted! Our garden already had some, but it needed a refresher! (clearly I’m proud of myself ha!) ***
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Hi Everyone! I come bearing gifts just in time for the holidays. Gluten-free gifts! The persimmons on our tree in the front yard were completely ripe and ready to picked. Growing up with a Jamaican mommy we would always just eat the persimmons. Now, they kind of tie up my tongue. I wanted to make something with this sweet and succulent fruit that could please everyone. Being that it is the holidays, this yummy sweet and spicy persimmon cookie was the perfect fit for our family. I made these cookies gluten-free simply because my mother in law has become gluten-free recently and a lot of my readers on here have asked for yummy simple gluten free options. I hope you like this recipe. Be sure to comment below. Enjoy!
… and Happy Thanksgiving! I hope you all have a wonderful time with your families.
1/2 Cup of Brown Sugar
1 Stick of Unsalted Butter
1 Organic Egg
1 Cup of Blended Persimmon Pulp (about 4-5 small persimmons)
1 1/4 Cup Gluten-Free Flour
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/2 Tsp of All Spice
Pinch of Salt
1/4 Cup of Chocolate Chips (Optional)
Handful of Chopped Walnuts (Optional)
Optional Lemon Glaze: 2 Tbs Unsalted Butter melted and hot, Juice of half of a lemon and 3 Heaping Tablespoons of Powdered Sugar
Preheat your oven to 375. In a bowl mix brown sugar and room temperature butter together until smooth. Add in the egg and the persimmon pulp and mix until it forms a smooth wet batter. Next, add in all of your dry ingredients and mix well until a thick batter is formed. Drop tablespoons of the batter onto a greased cookie sheet, leaving about 2 inches between each cookie. Bake for about 10-12 mins. Let them completely cool!
I decided to do two batches, one with chocolate chips and one with walnuts and the lemon glaze. They were both absolutely delicious. This is a great cookie to package as a gift or take to a holiday party. It will not disappoint! Enjoy 🙂
Okay guys today we are talking about quinoa. Looks weird, tastes delicious. I find that any other grain besides rice can sometimes seem overwhelming or a bit foreign. Quinoa really isn’t, you actually prepare it just as you would traditional rice. There is so much you can do with this “super grain”. It’s a great alternative to rice as it is jam packed with protein, and doesn’t seem to weigh you down when you eat it. It’s also gluten-free so its a great side dish alternative. It also contains all 8 essential amino acids!
There are several different kinds of quinoa that I will be featuring periodically. Today, we are just going to focus on pearl quinoa which is the most common and the one we are all most likely familiar with. It’s a beige tiny pearl like grain when uncooked and becomes fluffy, yellow and “tadpole” like when cooked (The little stringy fiber hangs off after it’s been cooked, also a great indicator of when it’s done!)
Cooking this quinoa is simple. Add a cup and a half of liquid for every cup of quinoa. Bring to a boil, reduce and then simmer for 15 mins. Super simple!
Of course I have a hard time doing anything as directed and like to jazz things up a bit…
Instead of water using a homemade or store-bought stock of your choice is a nice additive instead of water. It just beings a more full-bodied flavor to the quinoa. After my quinoa is done cooking I love to transfer it to a saute pan with garlic, olive oil and finely chopped onions. So yummy. I know some people despise raisins, but they just taste so delicious in sautéed quinoa, it’s not even funny.
You can also make this ahead of time and refrigerate it for the entire week! A great superfood for easy food prep.
I hope you guys enjoyed this little tie bit of information. Have you tried quinoa? Feel free to leave your amazing recipes below!
I hope you all enjoyed your week! Here is a super simple caprese salad recipe that i’ve been making and eating all week long! So easy and so delicious! I also wanted to update you all by video this week about my/our fitness journey. Please share yours in the comments below. Enjoy the weekend!
Easy Caprese Salad
6 -8 small fresh mozzarella balls
8-10 Cherry tomatoes
salt and pepper to taste
3 Leaves of fresh Basil (chopped)
A Drizzle of Aged Balsamic Vinegar
Comine all of the ingredients into a bowl, drizzle with balsamic and enjoy! It’s really that simple, I love it. Be sure to use aged balsamic as it has a thicker and sweeter consistency.
We had the pleasure of going to our local pumpkin patch this weekend as a family. It was everything I could have hoped for and more. It sounds corny but I think i’d been subconsciously waiting for this moment for a long time. No, not to go to the pumpkin patch. It’s that moment of building or starting a tradition. We’ve sort of just started our little family and we’re figuring things out day by day just like any other family. To have that special first moment with Riley and my husband over the weekend was such a joy and warmed my soul in such a way that could only be described as pure love. I’m very sentimental and I cherish moments and building traditions with my family. To see the look on Riley’s face when she saw everything was priceless.
Okay enough with the cheese ball, romance, sap… I’ll spare you, for now. 😉
Needless to say we had an amazing time at the patch. We enjoyed fresh slow cooked brisket sandwiches that were nothing short of perfect and caramel apples that I am still slowly devouring (with large glasses of water ;)). They had a small animal farm that could’ve used some more animals, but got the job done for Riley. We rode an adorable little train around the patch and went through hay mazes. Then, we topped off the afternoon with Riley picking out the cutest pumpkin that was just her size. We plan on decorating it later this week. 🙂
How was all of you weekends? What did you do? Comment below.