by jenn_davis | creative tips, feature
I have been thinking a lot about my grandmother lately. She passed away over ten years ago but her fiery spirit still lives in me. Today I was thinking about all the advice she passed down to her grandchildren in the few years we had together. Most of what she taught me still resonates with me today. I have taken some of her advice and life lessons and put them into my own words to share with you all today. These are lessons we could all learn from and more importantly, perhaps share them with our own children.
*Please note that my grandmother didn’t teach me the one about pedialyte…..I figured that one out on my own but decided it was worth mentioning! 🙂
xoxo,
by Mandi | feature, recipes
As I continue on my new paleo lifestyle with The Mister, we are always looking for new recipes. Snacks have been a little hard – I can only eat so much fruit and almonds people!
I was talking with a friend the other day that started paleo a few months ago and he had this ahh-mazing looking granola mixture. I stopped him because all oats are not allowed and I had to know more. Turns out the oat looking things were actually slivered almonds.. He let me taste it, I fell in love and the rest is history!
Ahh-mazing Paleo Granola
Ingredients
- 5 cups nuts and seeds – I used 2 1/2 cups of slivered almonds, 1 cup pecans, 1/2 cup sunflower seeds, 1/2 cup flax seeds, 1/2 cup pumpkin seeds. Make sure to use 2-3 cups of slivered almonds as these take the place of oats. Make sure all nuts are unsalted and organic
- 1/4 cup honey
- 1/4 cup organic grade B maple syrup
- 1/3 cup coconut oil – coconut oil comes in wax form. Remove the lid and heat in microwave for 1 min. Coconut oil is Jenn’s fav!
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3/4 cup organic raisins
- 1/2 cup unsweetened dried fruit. I used blueberries
Directions
- Line a baking sheet with wax paper and Preheat your oven to 350.
- Combine nuts and fruit in large bowl, drizzle on oil, and mix to coat the mixture.
- Put the honey, syrup and seasonings into a small skillet pan on med-low heat until everything is mixed together. The longer you heat it, the crunchier it will be.
- Add the nut and fruit mixture to the skillet and stir everything to coat. (This reminded me of stirring rice-crispy treats – it will be a little sticky).
- Pour the entire mixture onto the lined baking sheet and bake in the over for 15-25 minutes. Everything will start to get a golden brown color.
- Immediately after removing the mixture from the oven, transfer it to a new bowl to begin the cooling process in the refrigerator. Make sure you take a few bites while it is warm though – just trust me – it will change a small part of your life!
- Enjoy, snack, have as dessert, have as breakfast, send with your kids, send with your Mister. It is healthy, it is paleo and it is AHH-MAZING.
by heather | feature, recipes
In the fall as cold weather approaches, I always tend to cook more comfort food. And I bet if we were playing Family Feud and had to name a comfort food, chicken pot pie would be in the top five. I found this recipe last week and boy is a a keeper. Quick, super easy to make and really delicious.
Chicken Pot Pie Cupcakes Recipe
Ingredients
- 2 cups of cooked chicken breasts diced
- 1 can cream of chicken soup
- 1 cup frozen mixed veggies
- 1 cup shredded cheddar cheese
- 1/2 tablespoon of dried thyme
- 1/2 tablespoon of dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 2 (10 oz) cans Pillsbury biscuits
Directions
- Preheat your oven to 400.
- In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
- Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
- Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
- Let rest for about 3 minutes and dig in!
