Thanksgiving Kids Table You’ll Want To Sit At!

Create a kid-friendly table anywhere you go for Thanksgiving with a few supplies!

Friends! I can’t believe this week is Thanksgiving! It has creeped up on me like a drunk turkey, even though I almost skipped it while putting my Christmas tree up 3 weeks ago! ūüôā

In order for everyone to enjoy Thanksgiving, we know the kid’s must be happy, right? ūüėČ

We had a “friendsgiving” at our house this past week and I made sure there was something “cool” for the kids. I wanted them to WANT to sit down and eat. I knew the picnic style seating I arranged in my backyard would get the kid’s (and adults) attention.
(Picnic table created with blankets, pallets, and butcher paper)

I won’t be hosting Thanksgiving on Thursday so I created some things that are easily transferred to someone else’s house. You may be going to a friend’s house that doesn’t have kids or your grandparent’s house that has glass figurines everywhere. (YIKES!) Get some crafts and kid-friendly eats at a table for the kid’s entertainment, so you can get a chat in with relatives! On second thought, some of us might actually prefer the kid’s table this year due to the elephant in the dining rooms..cough…cough…politics!



  • Thankful Chains – cut strips of construction paper and have the kids write things they are thankful for on them. (Some will need help!) When they are done writing, use a stapler to link all the strips together. Have the kid’s tell you where they want to hang it!
  • Thankful Leaves – Many art/craft stores had leaf shaped paper available. Provide markers for the kids to write things they are thankful for on them. On construction paper, draw a tree trunk and have the kids glue their leaves on top to create a “thankful tree”.
  • Activity table covers – I found a few table clothes that had activities on them for the kids. You can also use butcher paper as a table cover and provide markers for the kids to freestyle some art and/or games.

Food Fun

  • Kid friendly foods for them to snack on throughout the day that won’t go bad: Popcorn, pretzel sticks, goldfish, chex mix, veggie straws, etc.
  • Fruit cornucopia – Buy waffle cones and make a fruit salad. Have the kids spoon some fruit salad into their own waffle cones to create “fruit cornucopias”.
  • Waffle Cone TeePees – Break the tip off the bottom of each waffle cone to make a hole. Dip the top and bottom of a waffle cone into melted chocolate, then immediately into a bowl of sprinkles. Stick 2-3 pretzel sticks into the hole you created. Place cone tee-pees onto a flat surface until chocolate is hard.
  • Turkey Cups – Buy clear plastic cups and the stick-on googly eyes. Create a turkey face on each cup using the stick-on eyes and marker for the break. Squirt ranch at the bottom of each cup and have the kids put in their favorite sliced veggies to create “feathers”. Veggie straws also work!


Hope everyone has a wonderful Thanksgiving!!

Slow-Cooker Sweet Potato & Chicken Stew

This Sweet Potato & Chicken stew puts a healthy and delicious twist on the traditional chili for Fall/Winter nights!
Make and share at your next football gathering for a quick meal for everyone to enjoy.

Hey there!
The cold weather is upon us, even here in Florida! I haven’t exactly taken out my winter coat yet (I don’t know if I actually ever do), but we’re getting some amazing temperatures this week.¬†Cool weather means a lot of things are happening; boots, Thanksgiving, turkey, sweat pants, Christmas trees, and SOUP!

If youre anything like me, this week before Thanksgiving is usually a week of simple meals, maybe even “healthy” meals to prepare for the food coma coming up. #Balance, right? Unless you’re testing out recipes for the biggest day of eating, add this to your menu to give yourself a few days off in the kitchen.

This stew¬†is as easy as they come and loaded with all Fall flavors. It literally takes about 10 minutes to put together before work/school, and you’ll come home to an amazing and warm dinner! It also never fails with soup to have tons of left-overs for the week! SCORE!


Sweet Potato Chicken Stew

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: 8 servings

Serving Size:

A healthy and delicious twist on the traditional chili for Fall/Winter nights! Make and share at your next football gathering for a quick meal for everyone to enjoy.


  • 3 boneless, skinless chicken breasts, washed & trimmed
  • 1 cup uncooked quinoa
  • 2 sweet potatoes, peeled & chopped
  • 1 can black beans, drained & rinsed
  • 1 can petite diced tomatoes
  • 3 cloves garlic, minced
  • 1 package chili seasoning mix
  • 5 cups chicken broth


  1. Add all ingredients to crockpot and carefully stir to combine.
  2. Cook on low for 6 hrs (or high for 4 hours).
  3. With two forks, shred chicken and stir stew together.
  4. Garnish with fresh parsley.
  5. Serve & enjoy!



Chicken Sausage with Vegetables…Maybe the easiest dinner you’ll ever make!

The easiest dinner you will ever make, using ingredients you always have! Vegetables sauteed in chicken sausage juices, covering a bed of your favorite rice. 

Hey friends! I know I’ve been in and out lately, but tis life. Current news: Penelope is officially three years old and I already have my Christmas tree up! Priorities. I had to get it up this week because the next couple weekends are insane. Parties, Birthdays, Thanksgiving, NYC, Christmas parties. Ey yi yi! The Christmas tree gives me all the good feels, so why not?!

With life so crazy I haven’t really been cooking much, which is sad because I love cooking!! Our meals have been strange, as in not really put together, just kind of whatever we’ve got type meals! Meal planning¬†has been almost nonexistent, which means I’m searching around in the fridge trying to think of something to make each night. When I’m feeling stressed and dinner sneaks up on me I do have a go-to meal that isn’t PB&J sandwiches. Although there is absolutely nothing wrong with a PB&J sandwich for dinner!

I really go back and forth with even writing these “recipes” out for the blog because they aren’t really recipes. Then¬†I get asked,”how do you have time to make healthy meals with multiple kids?!” and I feel like I should try to write them out so y’all can see just how simple they are.

Seriously, I don’t make anything that is time consuming because I don’t have longer than 45 minutes¬†to make dinner, but I do always try to make it healthy AND something my kids will eat.

This meal is almost completely put together from start to finish using one hand. It’s a sight to see and I may actually make a video of me cooking dinner one night so y’all can see how close to a disaster it actually is.EVERY.NIGHT. After chopping the vegetables, (which you could do anytime during the day and keep in fridge) you’re good to pick up screaming baby. Why do kids always get REALLY cranking when it’s time to make dinner?!

Obviously I DON’T recommend cooking dinner with an infant strapped to you because #safety, but I know a million of you are doing it anyways so¬†there’s that.

I make this meal multiple times a month, using¬†different veggies depending on what I have in my fridge and what needs to be used. I got my sister-in-law hooked recently because it an excellent dinner, the kids eat it, and it’s insanely quick and easy. You can use any meat, any vegetable, and any type of rice you have! This is just some ingredients I always seem to have in my fridge. Quick and easy are my favorite words when it comes to dinner. Well, besides reservations. ūüėČ

The flavor comes from the sausage, so use a good one, and season with salt & pepper as desired.


I get aidells Chicken & Apple sausages from Costco, but have used others before. Costco has a great selection of organic chicken sausages for a great price.

Check out the ingredients! Good stuff.



Sauteed Sausage & Vegetables Over Rice

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 4

One of my favorite, quick, and easy dinners to make during the week's hustle and bustle! Meat, vegetables, and brown rice make for a complete, healthy, and FAST FOOD!


  • 3-4 of your favorite sausage, sliced
  • 2 zucchini, chopped
  • 1/4 sweet onion, chopped
  • 1 tbsp EVOO
  • 2 cups brown rice


  1. Cook rice according to package directions. I use Boil-In-Bag Brown Rice because it takes no more than 15 minutes.
  2. Add 1 tbsp EVOO to skillet over medium-high heat.
  3. Add sausage and cook until browned
  4. Add vegetables and sauteed until tender.
  5. Top brown rice with mixture & enjoy.



Idaho Potato Cuts Class by #SundaySupper

A couple weeks ago I had the privilege of attending a #SundaySupper event sponsored by Idaho Potato. I got to hang out with Spuddy Buddy and Dr.Potato , enjoy delicious food, and learn cooking techniques at the #IdahoPotatoCutsClass with other amazing social media influencers!

Everything about the event was beyond including the venue. The Epicurean Hotel, Autograph Collection in South Tampa is nothing short of grand. It was my first time in the Epicurean theater and I felt like I was part of a cooking show on TV.

When we first arrived we were welcomed with a light breakfast, coffee, Idaho potato chips, and shown to our work stations. The work stations were littered with amazing goodies and equipment to use during the class ahead.


Bonus: Everything at our stations was a gift to us at the end!! Thank goodness, because after chopping up veggies on Boos Cutting boards with Wusthof knives, I don’t think I could go back to my no-name knifes at home. (Side note: I lost all my knives during the move and only had 2 knives that I quickly purchased from Publix on a whim.)


The class started with¬†Chef Christopher Koetke showing us knife skill basics; how to hold a knife, how to place your fingers, how to hold the food your slicing, how to move the knife, etc. I had no idea I wasn’t even holding a knife correctly all these years. I’m told that all good chefs have callouses on their hands from holding and using knives correctly. It it doesn’t hurt, you’re probably doing it wrong.


TIP: Curl your fingers into a claw, tucking your knuckles under, kind of digging your nails into the food to hold it steady. The knife should rest against your knuckles, so you always know where the knife is. This is why you see professional chefs slicing and dicing food WHILE looking at the camera/audience. They can feel where the knife is at all times and their fingers are curled under. No fingers lost. ūüėČ

I learned so much knife knowledge, some tried and true ways to slice and dice, and food safety . The ‚Äúclass‚ÄĚ didn‚Äôt feel much like a class since Chef Chris¬†has a way with words, as well as food. He‚Äôs quiet entertaining, even when talking about potatoes. We were excused to our work stations in-between demonstrations to practice cutting potatoes, onions, shallots, and herbs.

While Chef Chris was teaching technique, Chef Dave Woolley was using the techniques to create delicious food for us! We tasted ¬†Idaho¬ģ Potato Scalloped Au Gratin,¬†Idaho¬ģ Potato Risotto,¬†Roasted Idaho¬ģ Potato Fingerling Salad, and a¬†Buffalo Hasselback Idaho¬ģ Potato.

I feel like Bubba Gump now when I name off 50 different ways to serve potatoes.  Have you ever tried potato risotto?!

I know you’ve had scalloped potatoes!


Put these winning recipes on your Holiday buffet! You can find all the recipes we ate, plus tons more here!

After all that manual labor (of fun & love), we were treated to lunch at the Elevage Restaurant inside the Epicurean hotel. If you’ve never been before, Elevage is on my “Tampa-must-eat” list. Order the Homage to Bern’s pressed steak sandwich for a taste of Tampa and thank me later! ūüėČ

While we were eating lunch, the theater was getting staged for a friendly competition! Put into teams of five, the bloggers were given the challenge to make a unique potato salad using ingredients from the Epicurean pantry. The teams had 45 minutes to brainstorm, chop, cook, and create the finest potato salad we could. My team brainstormed many different options, but we all agreed on creating  the Ultimate BLT potato salad.
I did as much ingredient searching, chopping, and gave as much input as I could, but had to hit the road before the judging started. (Kids have to be picked up from school or you get fined and kids aren’t so happy with you.) I checked back and unfortunately my team didn’t win, but man, what an event to be part of! It was just an amazing experience where I met many more fabulous blogger friends.

Thank you to the #SundaySupper family, Idaho¬ģ Potato, the Epicurean Hotel, and everyone who was apart of this event! I left with my hands, belly, and brain full! ūüôā


Pumpkin Oatmeal Muffins for National Pumpkin Day

A satisfying wholesome breakfast for a quick grab-and-go or a naturally sweet after-dinner treat! These Pumpkin Oatmeal Muffins will be a Fall favorite!

Happy National Pumpkin Day! Like any other food in this world, Pumpkin has it’s national day and this is IT!
I love pumpkins! I love pumpkins on my front porch, I love pumpkin seeds, I love real roasted pumpkin, I love pumpkin bread, and I love when my kids sit on pumpkins for pictures. ūüėČ



I’m not a huge fan of pumpkin spice and I actually might go into a rage when someone raves about how much they love Pumpkin Spice Lattes.¬†To put it simply, in the words of Jimmy Fallon, EW! Coffee does NOT need pumpkin spice….EVER!

I think most of the Pumpkin Spice products you see on the shelves during October & November taste like straight chemicals, and they’re probably filled with them too. ¬†There seems to be some competitive craze to see what company can ruin good food with “pumpkin spice” artificial flavoring.

If someone was to ever use pumpkin spice, it needs to be in baked goods. Pumpkin pie, pumpkin bread, pumpkin muffins, yes gimme all that!

These muffins are no exception to my rule of only allowing pumpkin spice in baked goodies.
Perfect with a cup of coffee in the morning or an after-dinner snack, these Pumpkin Oatmeal muffins are a one bowl wonder. Made with wholesome, satisfying ingredients like oatmeal to get you through to lunch time!
Healthy, no-dairy added, naturally sweetened, vegan muffins to compliment your Fall table!


Pumpkin Oatmeal Muffins

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 12 Muffins

Healthy Pumpkin Oatmeal muffins to start your day. Filled with w


  • 2 cups old-fashioned rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 cup pumpkin puree
  • 1/4 cup unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 2 tsp vanilla extract
  • 1 cup almond milk
  • 1/4 cup dairy-free dark chocolate chips


  1. Preheat oven to 350¬į F.
  2. Grease muffin pan with coconut oil.
  3. In a large bowl add all dry ingredients.
  4. Add in pumpkin, applesauce, maple syrup, vanilla extract, and almond milk.
  5. Let sit for 3-5 minutes to thicken.
  6. Fold in chocolate chips.
  7. Spoon mixture into greases muffin cup so that each is completely full. (The muffins will not rise.)
  8. Bake for 30 minutes or until completely cooked.
  9. Let cool for 10 minutes before taking out of pan.
  10. Enjoy, then store in air-tight container for up to a week.



Breakfast Platter Pizza #SundaySupper

 Everything thing I love to see at the breakfast table, on a pizza!
Combining two loves, breakfast & pizza, to create the newest “Breakfast of Champions!”¬†

Happy Sunday! This is the first time I’m posting on a Sunday, but it’s for a great reason! —¬†My first¬†Sunday Supper post!

Sunday Supper is a movement that¬†encourages spending time around the dinner table with family. The Sunday Supper movement¬†partners with brands and services that are like-minded and believe in the power of that mission. With young kids of my own and crazy chaotic days, dinner time at our table is my favorite time of day. It’s calm (maybe for only a couple minutes) and it’s where we look each other in the face and have real conversations.¬†I’ve been following the Sunday Supper posts for quite some time now and know some¬†of the bloggers personally. This past week I went to an event hosted by Sunday Supper and it motivated me to join in on the fun! This group of bloggers is really special and I’m excited to break “virtual” bread with them!

October is National Pizza Month! As avid pizza lovers, we don’t need any more motivation to pop a pizza in the oven, but it motivated me to try something new!

This Breakfast Platter Pizza takes dinner (or breakfast) to a new level. If you love breakfast and love pizza, (maybe just one or the other) you will absolutely LOVE this pizza. I recently shared my favorite Whole Wheat Pizza dough recipe that you can search for on the blog, make your favorite dough, or buy a pre-made one from the store.

The combination of eggs, bacon, spinach, and cheese can never go wrong, and it doesn’t disappoint on a pizza! This is definitely a reason to wake up in the morning!


P.S. I got a little crazy and lightly drizzled my piece with pure maple syrup. It.was.amaze!

Breakfast Platter Pizza #SundaySupper

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-6

Combining two loves, breakfast & pizza to create the newest "Breakfast of Champions!"


  • 1 lb pizza dough
  • EVOO
  • 1 cup pizza marinara sauce
  • 8 eggs
  • 2 tbsp almond milk
  • 8 slices bacon, cooked
  • 2 cups spinach
  • 1 cup mozzarella, shredded
  • 1 cup Colby jack cheese, shredded
  • Pure Maple Syrup *Optional to drizzle on top


  1. Preheat oven to 500¬įF.
  2. In a small bowl, whisk together eggs and milk. Pour into small greased skillet.
  3. Cook and stir eggs until completely cooked.
  4. Remove eggs from skillet onto small plate.
  5. Add 1 tbsp EVOO to same small skillet.
  6. Add spinach, and saute until wilted.
  7. Remove from heat.
  8. Grease a 15x10 baking sheet. Unroll pizza dough crust and build to the edges of the pan.
  9. Brush dough with 1 tbsp EVOO.
  10. Place in oven for 3 minutes.
  11. Take out of oven. Spoon on marinara sauce and spread evenly over crust.
  12. Evenly top crust with cheese, scrambled eggs, 4 pieces of crumbles bacon, and spinach.
  13. Place remaining 4 whole slices of bacon on top.
  14. Bake for 7 minutes.
  15. Serve hot.


See what other National Pizza Month Inspired recipes we’re sharing below!






Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Make The Perfect Acai Bowl (at home)

You guys!!!!¬†I finally did it, ¬†I’m addicted, and¬†ACAI BOWLS have been on the repeat over here at home!

I finally figured out the perfect combination to the perfect acai bowl base. I’ve been playing with this for years…yes, years. Ever since I first saw the Sambazon Acai Packs in the freezer section at Publix.
My mistake was that I was treating it like a smoothie, and that’s all wrong. It would be too runny or too icy, not enough flavor, etc. I’d try adding more stuff into it instead of simplifying it. I could never get it to the where I enjoyed it as much as I enjoyed the ones I bought at juice shops. ¬†Why is it that stuff always tastes better when someone makes it?! It just never tasted right to me when I made it myself…Until now, and it’s so simple I want to punch myself for not getting it right before. But hey, Rome wasn’t built in a day ūüėČ These acai bowls are built in minutes!

My excitement over¬†figuring this out is due to my favorite acai bowl being $12 a pop and 30 minutes away, way out of my way. Now I just need to find out how to open my own shop around here so I can sell amazing coffee, mimosas, and acai bowls. The name? Alex’s 3 Favorite Things Shop.

The major key? A frozen banana and juuuuuust enough almond milk.

The toppings on an acai bowl can also make-or-break it, but it’s really hard to break this! My favorite toppings are more fruit, coconut, and melted peanut butter drizzled all over. I also crumbled up my DIY LaraBars on one and YUM! I can’t even…Delicious!!


The Perfect Acai Bowl (at home)

The perfect base for your delicious Acai bowl!


  • 1 frozen Sambazon unsweetened pure acai berry smoothie pack
  • 1 frozen banana (must be frozen)
  • 1/4 cup almond milk


  1. Break Sambazon smoothie pack and banana into smaller pieces and place in blender.
  2. Add milk.
  3. Blend all ingredients for 1-2 minutes, until smooth.
  4. Spoon into a bowl and top with favorite toppings



I’m tired & it’s not coffee I need.

Hey friends!

We are getting off a 4 day weekend today and its so nice to be back at it. “Back at it” in more ways than one! Back to school, back to work, back to self improvement!

These past few weeks I have been incredibly tired! The kind of tired that comes with that annoying feeling where you just wish everyone would be quiet for a minute…or 90. ¬†If you have kids or have babysat kids, you know that minute of quietness you so desire never really comes. Well maybe it does but at that point you’re completely exhausted to even realize you’re getting a moment of silence. I’ve felt like a moody version of myself. I’ve had no desire to leave the house after school pick up because just the thought of leaving the house again made me exhausted. Everything was “wow that sounds awful!” and that’s not me at all. ¬†I’m always down to get down!¬†So, if¬†you’ve seen me around, now you know why I’ve looked like I just crawled out of a drain. I’m tired. The other day I verbally had to say out loud to someone that I wasn’t crying, ¬†I was just tired and my eyes hurt…and this was at 8:00 am….after a good nights sleep.

After telling Angelo how tired I have been lately, he came up with a number of reasons why and only one of them made sense.

I wasn’t tired because I’m a mom of three. They absolutely exhaust me but this was more.

I wasn’t tired because I didn’t get sleep. I slept less when I was pregnant and Rockwell sleeps fairly well at night, thank goodness! Of course there have been nights where I didn’t get to sleep, but those nights come and go. When I talk about a good night’s sleep, I’m talking about anything between 4-6 hours of sleep. This is what a good night’s sleep is to a parent of little ones. ¬†Sometimes 2 hours is nice. ūüėČ

I wasn’t tired because I’m trying to do too much. That was a problem but I have that half-way figured out now. I have¬†days where I don’t¬†“do much” (I use that loosely) and I still felt exhausted.

I tried to find a solution for every reason I would be tired and none of them worked. I’ve tried to fix “it” with more coffee, more sleep, more just hanging around on the couch with the kids. It didn’t work.

I felt exhausted the moment I woke up every morning. This alarmed because I’ve never felt this way before. Something could seriously be wrong, but I think it comes down to one thing.


I haven’t been a complete blob and I do exercise, but it’s random stuff around the house. Random sets of pushups and squats. Triceps dips on the side of my bathtub. Nothing in routine or anything consistent. I knew I needed to go running, but I kept telling myself¬†“next week”. I didn’t remember the last time I went running. Well, I remember the run very clearly since it was an amazing feeling, but the date…maybe 3 months ago? I’ve haven’t gone without running that long in over 10 years.¬†

Even though I’ve known the reason why I’ve felt so crappy was because I wasn’t running, I felt like I didn’t have time to run and that I should finish other things before running. Catch up on work, blog posts, clean the house, finish an online course, do laundry, pay bills, organize the piles laying around the house, etc. Everything on my to-do list became more important. More important than me. Plus I didn’t know where to run. This is the first time I didn’t have a running path. Why didn’t I think just running up and down my street would be¬†efficient? Running is running.

Monday night came and I felt defeated while folding laundry at 9:00 pm. I realized the things I was hoping to complete were actually never going to be complete. Yes I will eventually catch up, but then what? Just more will come. That laundry I was folding would need to be cleaned and folded again next week. God willing, there will always be more work, more posts, more bills, more laundry, more messes. These are all things I am extremely thankful for, by the way, but it was silly for me to think I should put off running (myself) until those were complete.

It was time to make myself important again.

So, I woke up with all intentions of going running the minute I got home from school drop off. And guess what? I got to school and found out I had forgotten about a board meeting I had. (Seriously my brain doesn’t work when I don’t run). I could of let that totally ruin my day and think “see, I have no time to go running!” But I¬†didn’t. I went running the moment I got home, 2 hours later than expected. And you know what? Not only did it feel amazing (again!) but I didn’t feel like I was falling behind on my to-do list. I felt good! I felt like I could actually do my to-do list.

This first run wasn’t only two hours later than expected, it was way shorter than expected. I got 1 mile before Rock woke up screaming, not knowing where he was and why he was moving so quickly…I run really fast. ūüėČ It was a good start to a new beginning. He’ll get used to the jogging stroller and I’ll get back to “myself” again. Not my old self (she and that pre-baby body is long gone), but a new, better, busy mom of three self.

I hope that if you’re¬†reading this and you know you’re¬†putting yourself on the back burner; ¬†make yourself a priority again. Do that workout, go for that run, go get that pedicure, or massage, or go lay on the beach somewhere in total quiet for an hour. Do something that is important to you.

Set everything aside and DO IT, because God knows it’ll be there when you get back.



Make-Your-Own Banana Bread LaraBars

I am a huge LaraBar fan and have a stash of them at home, in my purse, and in my car. I absolutely love the ingredient list and think they’re great snacks for me and the kids. They’re also great for a¬†healthy, sweet, treat after dinner, especially the ones with chocolate!

Most of the time a¬†great ingredient list equals a big price tag, but LaraBars go on sale for $1/each at my local grocery store pretty often. They definitely aren’t the highest priced healthy snack bars on the market, but making them yourself saves even more money!

My favorites LaraBar flavors are Blueberry muffin, Chocolate chip cookie dough, Coconut Chocolate Chip, and you guessed it, Banana Bread!

I bought a Costco sized pack of dates, had aging bananas, and a half eaten bag of almonds laying around and that is all you need to make these delicious snack bars! I added some dairy-free chocolate chips too because chocolate, but that’s an option you can leave out.

Making these bars made me really wish I had a dehydrator, but right now they’re just another kitchen gadget my husband prays I don’t purchase. ūüėČ

Check out these ugly little beautiful dehydrated banana chips!


After making these and finding out how simple and easy they are, I’m off to make more with different flavors! Apples and peaches up next! Actually I need to make some homemade RXBARs…have you seen the price of those?!


Homemade Banana Lara Bars


  • 2 bananas
  • 1/2 cup dates, pitted and roughly chopped
  • 2/3 cup raw almonds
  • Optional: 1/3 cup dairy free chocolate chips


  1. Grease a baking sheet with coconut oil.
  2. Slice the bananas and lay out on baking sheet.
  3. Dehydrate bananas in oven at 175¬į F for 3 hours or until dry.
  4. While bananas are drying, add almonds to food processor and process for 1 minute. Remove from food processor into large bowl.
  5. Add dates and dried bananas to food processor and pulse for 2 minutes until it's a paste.
  6. Add banana/date paste to ground almonds.
  7. Mix well with clean hands. (Add chocolate chips)
  8. Lay out a large piece of plastic wrap, place banana mixture on top, and top with another piece of plastic wrap.
  9. Roll out flat with rolling pin, bottle, or soup can.
  10. Cut to desired size.
  11. Enjoy!


Vegan Stuffed Mushrooms

Baked mushrooms stuffed with sweet potatoes and fresh spinach make for a easy and delicious meal, side dish, or appetizer!

Annnnnnnd it’s Monday…just like that. But hey!¬†Meatless Mondays are my favs!

I love to cook and experiment with meatless dinner options because¬†they rarely disappoint, plus all that no-cruelty thing, right? (JK) Yall know I love myself some veggies! ūüėČ

I made these mushrooms the other night on a total whim, looking for something to do with sweet potatoes. (P.S. Who had tried out that trending sweet potato toast?!)

I’ll tell you what! The¬†sweet potato mash itself¬†is delicious and could be a side dish on it’s own.¬†I had to stop myself from eating it all before spooning it in the¬†mushrooms. I served the mushrooms along side a quinoa salad and bed of romaine.


Vegan Stuffed Mushrooms

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 12 mushrooms

Vegan baked mushrooms stuffed with sweet potatoes and fresh spinach make for a delicious and easy side dish or appetizer.


  • 8-12 baby bella mushrooms, washed & stems removed
  • 2 sweet potaotes, washed
  • 1 cup fresh spinach, chopped
  • 1/2 cup bread crumbs
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tbsp coconut oil


  1. Preheat oven to 350¬įF.
  2. Bring a medium pot of water to a boil. Add sweet potatoes and cook until tender, about 30 minutes.
  3. When done, drain water, and let potatoes cool enough to handle.
  4. Remove skins off potatoes, chop into quarters, and place in a medium sized bowl.
  5. Mash the sweet potatoes until no large chunks remain.
  6. Mix in fresh chopped spinach, bread crumbs, coconut oil, salt, garlic, and onion powder. Mash to well combine.
  7. Line baking sheet with foil and lay out mushrooms caps.
  8. Top each mushroom with a generous helping of sweet potato mash.
  9. Bake mushrooms with 15-20 minutes.
  10. Serve immediately & enjoy!