Happy Friday! Today we interrupt all of the fall goodies for something not-so-fallish! If you like peanut butter and banana, this is the recipe for you!
See, I made these Peanut Butter Banana Snack Bars and they are everything. They are moist and perfectly peanut-buttery. Yes, I’m making a lot of words up in this post today! And the best news is that they are not that terrible for you either! I used a combo of whole wheat flour and AP flour and also threw in some oats for good measure, and used less sugar. I also opted for coconut oil over butter and also mixed in protein-packed Greek yogurt! You can slice these up for breakfast-on-the-go or for snacks. Adults like them and kids too!
Every year when the season starts and I see honeycrisp apples in the store, I buy wayyyyy too many of them. They are so perfectly sweet and wonderful! I love cooking and baking with them too.
You might be thinking that there is no such thing as too many honeycrisp apples, but this is a real thing. Last weekend I had a few apples sitting around that were about to go bad and a large sweet potato that was also on its way out. So, I decided a perfect Apple Sweet Potato Soup would be the perfect way to use everything up!
This soup is truly fall in a bowl. It’s warm and comforting. Maddie also loves this soup! It’s great for a quick dinner. It’s also vegan so make it for a meat-free meal and serve it with warm and crusty bread! Oh, and did I mention it freezes well too?!
When it comes to salsa, sometimes I like to be a little fancy. What can I say? Sometimes you need to do something a little different. My friends at STAR just came out with four new olive varieties and asked me to come up with some fun recipes. The new flavors include Lemon Stuffed Green Olives, Hot Pepper Stuffed Green Olives, Garlic and Basil Marinated Olives, and Tomato and Peppers Marinated Olives. I’ll be sharing recipes for each of these new olives throughout the next couple of months, but first up is the Spanish-inspired, Tomato and Peppers Green Olives!
I went with a fresh Spanish Salsa with these olives and it was sooooo good! I have to admit that sometimes green olives are a little too salty for me, but I loved this salsa. The green olives paired so perfectly with the fresh tomatoes. And the best part of this was using the marinated pieces of garlic and peppers in the jar!
This salsa is ready in just 5 minutes and is so flavorful and fresh. You literally just toss everything in the food processor and let it go! This salsa is refreshing and perfect for serving for any party, even for watching football! I served it with some lightly salted pita chips, but you could also do sliced and toasted baguette.
Please excuse the horribleness that is our ten month picture, but this girl would NOT sit still for the photo and kept wanting to rip the sticker off. Oi!!
10 Months! Double digits! What is happening?! Madeline is developing such a cute personality and it’s been so much fun. She’s been babbling a lot more and I just die of the cuteness. We’ve been trying to teach her “mama”, “baba”, “dada”, and “up”. I think she understands the meaning of certain words and has been saying “mama” and “baba”, but sometimes I think she is just making noise.
Standing! Lots of standing and walking around along tables and the couch going on around here. Oh, and the photo above of her standing in her crib was the first time she stood up in her crib, and yes, we promptly lowered the mattress afterwards! She also loves walking and pushing this walker around. Standing also gives “getting into everything” a whole new meaning. She opens any cabinet she can, stands up, and pulls things out. We’ve had to start removing some things from bookshelves and the coffee table because she grabs everything she can get her hands on! I think she will be walking unassisted in the next month. Ahhh!
Okay, so it’s entirely possible that I bought 5 large fall-scented candles from Bath and Body Works this weekend. It’s also possible we put up our Halloween decorations…and it’s supposed to be about 108 degrees this week. WHY?!! Why is it so hot still?! It should be in the mid-90s by now, not creeping back up! Argh! I am not a desert girl.
At lease my house is screaming fall though! We were so excited to put up our decorations this year. Holidays always become more fun with a little one. Maddie likes all of the lights and of course, trying to eat all of the Halloween coasters and anything she can get her hands on.
We had a cloudy weekend last week and I got the baking bug and a pumpkin craving so I made these chocolate pumpkin muffins! I used my easy pumpkin muffin recipe as a base for these and made a few changes. These contain little sugar, and Greek yogurt! There’s always something extra special about a chocolate muffin, probably that it seems more like a cupcake, and these are no exception, but also healthier!
This conversation is sponsored by Silk. The opinions and text are all mine.
It’s my favorite time of year, fall and football season! And I’m so behind on getting game day recipes up, but I’ve got a great one for you today!
When it comes to eating meat, I could often take it or leave it to be honest. My husband would beg to differ though. He’s totally a meat-and-potatoes kind of dude. But at least once a week, I try to go meat-free. It just makes me feel better, lighter, and healthier. You guys may have already seen the phrase “Meatless Mondays” going around the interwebz for some time now. It’s easy to adopt going meat-free just one day a week and why not Mondays? My friends at Silk are encouraging people to take their #MeatlessMondayNight challenge to sideline meat during Monday Night Football games this season! I’ve got a recipe that is perfect to munch on while watching Monday Night Football AND that is also meat-free and dairy-free!
First, I made some suppppper simple corn and black bean taquitos. These puppies are stuffed with sauteed black beans and corn that are seasoned with homemade taco seasoning and then rolled and baked in corn tortillas until they are nice and crispy! No frying required here either, folks! I then wanted to create a dip that was kind of like a guacamole, but smoother and this creamy avocado dip totally fits the bill!
I used Silk’s Soymilk for this dip and it was just perfect. It helped give the dip a smooth and creamy texture that was perfect for dipping the taquitos into! I absolutely love the flavor combos in this appetizer and it’s the perfect dish to make to enjoy while watching the big game! Meat-eaters won’t even miss the meat in this dish with the flavorful corn and black bean filling and the addicting avocado dip.
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!