So I’ve been all about lunch prep on the weekends lately. Mornings are always so rough for me with trying to squeeze in time with my girl to feed her breakfast, play, and put her down for her morning nap. I’m always trying to rush out the door after putting her down so I don’t have time to mix up things to bring for lunch at work. I need something I can just grab from the fridge and head out the door!
These stuffed peppers have always been a favorite of mine. They are hearty, healthy, low-carb, and packed with protein thanks to lean ground chicken, quinoa, and black beans and not to mention, fiber-rich which are two great things to have in your lunch to keep you going until dinner time. Honestly, the filling is so tasty, I can just eat it on its own, but the tender baked bell pepper is the perfect edible bowl!
Ok, it’s September now which means I can officially start posting pumpkin recipes and we are going to start off with a bang!
This french toast you guys…Oh.My.Gosh. I almost have no words. Except this is a food blog and I think you have to have at least some words. First off, if you haven’t ever tried a baked french toast, I suggest you hop to it! My favorite thing about this is that you can do all the prep work the night before and leave it in the fridge overnight and then just pop it in the oven in the morning and bake!
This french toast is bursting with pumpkin flavor and the warm spices of fall. I prepped it the night before and felt something was still missing though so I went and added a crumb topping which makes it even more delectable. This french toast is perfect for the family on a chilly morning and is also totally perfect for feeding a large group for breakfast or brunch!
Nine Months!! Every update lately is so many days overdue, but we’ve had a busy month! It seemed like as soon as we got back from Hawaii, it was time to pack up for our next trip. Maddie took her first airplane ride so we could go to Cleveland to visit my family for 10 days.
Since this was our first time traveling with a baby, I obviously had some reservations about traveling with a baby. Maddie did surprisingly well on the airplane. Most people said they didn’t even know she was on the plane since she didn’t cry. The worse part for me was that she pushing off of me the whole 4 hours trying to get down or to hit the seat in front of us so by the end, my arms were exhausted! And we are deeeeeeepppp in the mommy attachment phase so she only wanted me to hold her. I would say the worst part of airline travel with a baby is the amount of “stuff” you have to pack and drag through the airport. We had so many bags to check and then had a travel stroller and decided to gate check our car seat because we were worried it would get damaged if we checked it in. My poor husband had to drag it through the airport.
So this weekend, I busted out some fall recipes and it was glorious. My kitchen smelled like apple and pumpkin heaven and I died of happiness. I’ll be sharing those recipes soon, but for now, I’ve got more sweet potatoes!
Sweet potatoes, apple chicken sausage, shaved brussels sprouts, OH, and a fried egg because everything is better with a fried egg on top and because I’m so 2013. I loooooved using apple chicken sausage with this dish. It complemented the sweet potatoes so perfectly. This is one of those recipes that could be could for breakfast, brunch, or even dinner!
I’m not usually a big fan of brussels sprouts, but I can dig them when in shaved form! I chose them because they just seem like a fall veggie to me, but if you’re not into them, you can also use spinach or kale. Whatever floats your veggie boat!
It’s almost Friday and the end of the week also calls for chocolate. Always and forever. Today I’ve got a supppppper simple chocolate mousse for you guys. No need to prepare a custard! And better yet, it’s made with a secret ingredient that actually makes this a much healthier dessert compared to regular chocolate mousse. This is not a new concept and some of you might already know it, but the secret is…avocado! Yes, delicious, buttery and smooth avocado. Packed with healthy fats too!
At first thought, I really wasn’t sure about this idea. And actually, the very first time I made this, it was not good. I have found that the key to making this mousse work is to use ripe (and not bruised) avocados. I think my issue the first time was that the avocados were not ripe enough and you could taste the avocado in the final product, so make sure your avocados are nice and ripe! I also have found this recipe works better when you use a combination of good-quality melted chocolate and cocoa powder.
This chocolate mousse really couldn’t be easier to make. You literally just throw everything in a blender, transfer to bowls, chill, and eat!
It’s official. I’m ready for fall. My brain has totally switched over to fall-inspired recipes. I know some of you guys probably aren’t ready, but my stats lately tell me otherwise, so here we go!
My good friends at OXO just sent me their new Hand-Held Spiralizer to try out. I was super excited because I have been wanting to start spiralizing more. It’s a great way to satisfy pasta cravings without all the carbs, all while packing in more veggies! I’ve thought about buying a bigger machine, but our kitchen is already packed so this hand-held spiralizer is really perfect! It fits in a drawer and only has two pieces, it’s easy to clean, and best of all, it’s really simple and fast to use!
Since my mind is on all things fall, I decided to make some sweet potato noodles. And what goes better with sweet potatoes than brown butter? It’s truly a match made in heaven! I also threw in some crispy sage and walnuts. This dish is super simple, vegetarian, and has so much flavor. If you want to add meat, I think some chicken apple sausage would be amazing too.
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!