It’s only June and the first official week of summer, but I’m already over it. It was 125 degrees this past weekend. I mean, seriously, how is that possible? It doesn’t seem natural! I’m a big fan of oatmeal, but not a big hot bowl in this heat. Overnight oats are the perfect solution! First, they are SO easy! You just mix everything up the night before, stick the oats in the fridge, and in the morning, breakfast is all ready to go! And best of all, they are so versatile!
I’m slightly obsessed with these coconut overnight oats. They are creamy and full of coconut flavor! I used coconut milk (you can use coconut milk from a can or carton) and coconut Greek yogurt. You can experiment with light or full fat coconut milk and the same goes for the yogurt. I then topped my oats with toasted coconut and almonds. I adore the crunchy topping paired with the creamy and dreamy coconut oats!
I’ve been obsessed with peaches lately. I can smell them the second I enter the produce section and they are just irresistible to me! Fresh, ripe fruit is just heavenly this time of year and I decided to experiment with peaches in this quesadilla!
I thought this flavor combo could be weird, but I am so glad I was wrong because it’s SO good! The sweet peaches pair so well with the spicy pepper jack cheese, the arugula, and tender chicken! You can also use jack cheese if you want to give this to the kiddos. My other favorite thing about this quesadilla is the honey lime drizzle! I first saw this drizzle in Cooking Light last year and thought it would be perfect for these flavors! This quesadilla is light and so flavorful and the best way to up your quesadilla game!
I’m not sure what it is about bruschetta, but it’s truly one of my favorite things ever. All that fresh tomato loaded with garlic and fresh basil, it’s light and so flavorful! And then served over crusty bread? Yeah, I’m in heaven. I could make a meal out of bruschetta! But, today I’ve made bruschetta burgers!
I think these are the ultimate summer burger. I mean, you get to grill some burgers and then top them with a pile of light and fresh bruschetta. So summery, right?! I topped my burgers with some mozzarella cheese and a drizzle of balsamic vinegar to finish them off. And as much as I love a nice hamburger bun, I would happily eat the burger and bruschetta topping without the bun too so this is a great low-carb burger option too!
I can’t believe it’s already June and that means the 4th of July is right around the corner. I think Maddie is still too young for fireworks this year seeing as she goes to bed by 7:30, but that doesn’t mean we can’t celebrate during the day with a lot of good food!
Instead of making a regular pie, I thought it would be fun to make these festive little mini pies! I stuffed them with strawberries and blueberries and cut the pies into cute little stars to keep with a patriotic theme, but these are really quite versatile. You can use any shape and stuff them with any berry you’d like or even do a combo of berries! It’s up to you. I took a shortcut here and used refrigerated pie crust, but if you are against that, you can always make your own pie dough. I served my mini pies with some homemade whipped cream mixed with vanilla bean paste. These are the perfect summer dessert and you don’t need a plate or fork to eat them!
Can we also please talk about how much I love that little hand? Maddie has been all about watching and “helping” me take my blog photos lately. And by helping, I actually mean eating and destroying every set up, but whatever. I just so happened to catch her hand in the exact right moment for this photo!
Why is Spinach Artichoke Dip so dang good? I mean, it’s seriously one of my most favorite dips in the world. I adore the cream cheese base mixed with spinach and artichoke. It’s the perfect balance of flavor and texture! One of the worst things about it though is all the bread or crackers that you can stop dipping into said dip.
I got a wicked craving for spinach artichoke dip a couple of weeks ago, but didn’t want to blow my diet on all those carbs for dipping! My solution? Stuff the dip into some zucchini. Best idea ever! It’s like this dip and zucchini were meant to be best friends forever. The zucchini is perfectly tender and the spinach artichoke filling is creamy, cheesy, and downright delicious! These zucchini boats are the perfect vehicle for this dip!
So, it was 118 degrees this weekend. I mean, that’s not even okay. How is that even possible? This was certainly the hottest weekend we’ve had in a long time. Yeah, yeah, it’s a dry heat, but my gosh, 118 is no joke. I tried to take Maddie out to play with her water table and after ten minutes, we were both over it. I’m hiding inside the rest of this summer and making treats to deal with my pain!
Today I’m posting a treat for all you paleo, gluten-free, grain-free folks! These Paleo Double Chocolate Cookies are everything. They are moist and rich with a brownie-like texture. Yes, they pretty much rock my world. I would actually say these are one of my most favorite cookies ever! You wouldn’t think a paleo cookie would achieve such an honor, but these cookies are truly that good. Even my non-paleo, flour and gluten-loving husband said they were pretty tasty. You would never know that these were healthier cookies so yes, that means you can eat all of them!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!