When it comes to food, my little toddler is beyond picky. Solid vegetables? Forget that. Fruit? Eh, she likes certain fruits, but I always feel like she doesn’t eat enough. She’s also been cutting a ton of teeth at once so she’s not been a fan of chewing a lot of foods lately.
So, I’ve been making a lot of smoothies in this house and thankfully, she loves them! Smoothies are a great way to sneak extra fruits and veggies into your picky eater’s belly. This coconut berry smoothie has been our favorite for the past couple of weeks. As soon as I pull the blender out, Maddie runs to my feet and runs around the kitchen until I finally hand her her own little sippy bottle. She usually ends up coming back to my glass for more!
This smoothie is everything I love about a smoothie! It’s full of coconut flavor from the coconut milk and coconut butter. I buy my coconut butter on Amazon. It’s a little pricey, but oh so worth it! I also recommend using a frozen banana. If you have never tried this, blending a frozen banana for a few minutes turns into this creamy ice cream-like texture. And who wouldn’t love this light and pretty berry pink color?!
I’ve been really obsessed with one-pot meals lately. It’s been cooler out and I’ve just been feeling a little lazy so I really love how easy one-pot pastas can be and it’s always an added bonus that cleanup is also much faster!
This lemon chicken pasta is light and flavorful. To make it, you just brown the chicken in the pot and then literally pour everything else in and it all cooks up rather quickly. I adore the lemon flavor in this dish. When it comes to pasta, I much prefer pastas that have lighter sauces and this pasta dish is perfect for spring! I added peas to mine, but you could also add spinach or kale if you want even more veggie goodness! Top this with a good handful of Parmesan cheese and pour yourself a big ol’ glass of wine and you’ve got the perfect, simple dinner!
I’ve been all about meal prepping lately. Things at work have been a little busy and I’ve been in a rush to get out the door every morning. And whenever that happens, I end up leaving without breakfast or lunch because it seems faster to just buy it. Or with later days at the lab, I find myself needing a little snack in the afternoons.
Now I can take my oatmeal on-the-go with these Baked Oatmeal Cups! I love these for breakfast, sure, but they also make a great snack! They are packed with fiber and protein, antioxidants from the blueberries, and some healthy fats from the nuts and coconut oil. I stuffed my oatmeal cups with fresh blueberries and chopped walnuts, but you can really customize these however you want with different fruits (fresh or dried), nuts, add ins like chia seeds and flax, it’s totally up to you!
You know what I love? Happy accidents. I love when happy accidents occur in my kitchen. A couple of weeks ago, I got home from work and did NOT feel like cooking. At all. It was a long day at work and after getting the baby to bed, I just wanted to sit on the couch and do nothing. Alas, my husband reminded me that we had decided that we were going to try really hard to cook at home during the weekdays and not spend money on takeout. Argh. Him and his stupid reminders.
So, I took a look around the kitchen and fridge and came up with this Herb Skillet Chicken and was pleasantly surprised because I really had no plan when making it, but it’s so flavorful! Chicken is cooked up in a skillet with some balsamic vinegar, lemon juice, and a splash of white wine. Then, I then threw on some finely chopped rosemary and thyme on top and then sprinkled some shredded Swiss and Gruyere cheese I had in the fridge and dinner was done! Yay for happy accidents because this recipe is going into my regular dinner rotation!
I tried. I tried to make it through January without any cookies, but I just. couldn’t. do. it. I had a hankering, but alas, there were no more eggs! What’s a girl to do?
Make no-bake cookies, obviously.
So I made these No-Bake Chocolate Peanut Butter Cookies. Let’s face it, chocolate and peanut butter were meant to be together in life! They are seriously so good. And you know what else? They actually aren’t too bad for you! I used all-natural peanut butter, coconut oil instead of butter, and instead of flour, oats! For the sweetener, you can use agave nectar or maple syrup and can play around with the measurements to reach your desired level of sweetness.
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!