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!
It’s the weekend and that means it’s the perfect time for donuts (or is it doughnuts? I obviously don’t even know!)! I whipped up these gorgeous vanilla bean donuts last week and they are just dreamy! I am madly in love with all of those specks of vanilla beans. And best of all, these donuts are baked so no frying required!
These donuts are packed with vanilla beans as they are in the donuts and in the glaze too. I colored my glaze with a hint of pink, but you could just skip the coloring or use any other color you want and can add sprinkles if desired. My daughter is partial to the glaze and just ate it right off the top and left the the rest of her donut in crumbs, but whatever! Ha! Make these donuts for a lazy weekend and your family will love you forever and always!
It’s officially the unofficial start to summer! One of my favorite childhood summer treats was of course, a sno-cone or a slushie! Who could resist those icy treats doused in pure sugar and food dye?
Today we are taking the good ol’ slushie and we are adding booze! You guys know how much I love and adore sangria, right? If you don’t, then see here, here, and here just to name a few! And now, we have SANGRIA SLUSHIES! I’m honestly kind of losing my mind over this drink, it’s that good. It’s refreshing, not too sweet, and perfectly boozy. I hereby declare that sangria slushies are the official summer cocktail of 2016! Happy Summer!
Summer is just about here and that means it’s time for lots of parties and cookouts! I don’t know about you guys, but whenever I get invited to a BBQ, I am always in need of good side dishes to bring. The Classic Macaroni Salad is always a favorite, but I decided to give it a Mexican twist this time!
This Mexican Macaroni Salad is packed with black beans, fresh tomatoes, jack cheese, fresh corn, and Ripe Olives from my friends at STAR Fine Foods. I know a lot of people tend to prefer green olives, but I’ve always been a black olive girl. A bowl of black olives on the table during big family dinners has been the norm since before I was even born. I could seriously eat a whole jar of these olives if you let me! Black olives are so perfect for a pasta salad like this too! I love their more mild flavor.
For the dressing, I mixed up a really simple and fresh cilantro vinaigrette using tons of fresh cilantro, olive oil, shallots, cumin, and lime juice. The dressing is super light, but adds a ton of flavor to the macaroni salad. This is truly the perfect side dish to mix up for your next summer BBQ. It’s really tasty, but nice and light too!
You know what really sucks? Having to leave my baby every morning to go to work. We are so blessed that my husband can stay home with her during the day, but it still isn’t easy for me to leave her. She knows when Mommy goes to get her purse and computer bag that she’s leaving and follows me to the door. Then, she gives me a kiss and waves goodbye and I die of sadness that I have to leave my house. Yup, I HATE IT!
Because I’d rather soak up my morning time with my littlest love, I typically only have like 5-10 minutes to pack my lunch. Wraps are pretty much my go-to for lunch these days. I like to switch them up with my salads. They are super simple to make and my current favorite is this Southwestern Turkey Wrap!
The filling is quite simple. I loaded this wrap with spinach, black beans, deli turkey, and sliced avocado. I also smeared some sour cream mixed with my favorite salsa (TJ’s). It’s light and healthy, packed with protein and just downright tasty! Pack some extra salsa for dipping and it’s the best lunch!
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!