Whenever the fall season rolls around, my oatmeal cravings hit big time. There’s nothing better than waking up on a cool morning and sitting down to a warm and comforting bowl of oatmeal to get the day started. Although I don’t necessarily have anything against the pre-made microwave oatmeal packets, homemade oatmeal is the way to go. It’s so simple to make in under 10 minutes and you can control every ingredient that goes in. Making a pumpkin version has been on my to-do list for quite some time and now and I think this might just be my favorite oatmeal recipe yet!
This pumpkin pie oatmeal is everything oatmeal should be. It’s comforting, creamy, and really tastes like pumpkin pie in a bowl of healthy oats. You can customize it pretty easily too using whatever milk you prefer and adjusting the spices and sugar. I used coconut almond milk and it was kind of amazing! I have to admit taking these photos was not easy because both Maddie and I couldn’t stop eating it and Maddie doesn’t even normally like oatmeal! Top it with some chopped walnuts or pecans or even some bananas and blueberries and breakfast is served!
It’s Friday, friends! It’s the perfect day to whip up some delicious brownies for the weekend and today I’ve got a seriously rich and fudgy gluten-free brownie recipe for you! While we are not gluten-free in my house, my younger brother is allergic to wheat. While my family was visiting us last month, my mom and I got a serious chocolate craving. My mom said she had a great gluten-free brownie recipe that she had been making at home and I was down to try a new recipe that we could all enjoy.
I have done some baking with oat flour and have always been pleased with how it turns out in recipes. These brownies are no exception! They are everything a brownie should be – chocolatey and fudgy. You truly won’t even notice that they don’t contain any wheat. We actually made them twice during their visit. One thing to note is to make sure your oat flour is fully ground. The first time, I made the flour myself using oats and didn’t do the most perfect job grinding it fully and it can impact the texture of the brownie.
Aside from the oat flour, the steps in this recipe are not typically how I make brownies, but trust me when I say it all works out! I’d happily eat these gluten-free brownies and they are most certainly comparable to traditional brownie recipes!
This post is sponsored by USA Pulses & Pulse Canada.
You guys, you know what I just realized? I haven’t posted any lentil recipes on this blog! It’s crazy because I love lentils and I’m not sure why it has taken so long to put them to use here! It was perfect timing too because my USA Pulses and Pulse Canada asked me to take the Pulse Pledge and to create a recipe using pulses. What is a pulse you ask? Pulses are dry peas, beans, lentils, and chickpeas! And 2016 has been declared to be the International Year of Pulses!
Pulses are incredibly nutritious as they are packed with fiber, antioxidants, and protein! Lentils are truly amazing, not to mention the fact they are so affordable and versatile too. I opted to make an easy side dish with the lentils and some quinoa – a lentil quinoa pilaf! It only takes about 15-20 minutes to cook and goes with a variety of dishes. It also only cooks in one pan!
I was so pleasantly surprised when I took my first bite. This pilaf has great flavor thanks to the broth. And actually, my extremely picky toddler loved it too! She kept digging a spoon into the pan as I was trying to take these photos. This pilaf would be perfect to serve with chicken or fish.
Happy Friday, friends! Last week, college football started and now it’s time for pro football and I’m going to keep the snacks coming!
Pinwheels are always the perfect appetizer to bring to any party. They are pretty simple to prepare and there’s a lot of flavor possibilities. Unsurprisingly, these southwestern chicken pinwheels are my favorite since you guys already know that I’m obsessed with all things Mexican or southwestern!
This recipe is pretty flexible with the exception of the cream cheese to salsa ratio. For some reason, my mixture looks more white in these photos, but it should be a light pink color. Note that I recommend using a chunkier salsa. If the salsa you have seems more watery, you might consider using less and adding more as you go, otherwise the mixture may be too watery. I love adding sliced green onion, green bell pepper, and jalapeno because I love the fresh crunch and texture they add to these pinwheels. You can also mix in some black beans and/or black olives if desired! Finally, I just used plain flour tortillas, but you could add more color and flavor by using spinach or tomato-flavored tortillas.
While I made these with football in mind, they also have such a pretty look, they are also perfect for showers or other get-togethers where you need a simple appetizer!
This weekend made me so happy. College football started and it’s starting to cool down. I also ordered my first batch of fall scented candles an soaps. It’s definitely my happy time!
With the kids back in school, crazy schedules, and cooler weather, the slow cooker always seems to find its way out of the cupboard more and more as the fall ticks on. This Slow Cooker Chicken Stroganoff is the perfect dinner to make when you don’t feel like putting much effort into cooking dinner. If you have a fancy programmable slow cooker, you can get it all ready in the morning and come to some seriously delicious chicken!
Chicken stroganoff is totally a comfort food for me. I remember my dad making some version of it a lot when I was a kid. I love the creamy and tangy gravy loaded with tender chicken and mushrooms and served over buttery egg noodles. It’s simple, but really flavorful! You may notice this version only has the small mushrooms from the soup in it, but if you want to saute up more to toss in, feel free. I also highly recommend adding some white wine into the sauce. It’s not very much, but adds a lot of flavor!
I know. Some of you guys are probably thinking it’s way too soon for pumpkin recipes. But, it’s September and us bloggers are always trying to work ahead of schedule so that when your pumpkin cravings finally hit, you’ll have this recipe ready to go!
And well, you know that I basically spend the entire year counting down to fall so I’m all in! I based these Pumpkin Banana Muffins off my easy pumpkin muffins which is a pretty popular recipe on this blog. I made just a few small changes to that recipe and added mashed ripe banana and the result was just heavenly!
These muffins just filled my house with the most amazing scent of pumpkin, banana, and warm spices. We could barely wait for these guys to come of out the oven before digging right in! I know a lot of people hate this word, but I’m not sure how else to describe these other than to say they are unbelievably moist! They also freeze really well so you can make a double batch to pull out muffins as needed over the season. I left these plain since I planned to give them to my toddler, but you could add in nuts or even chocolate chips if desired! And best of all, one muffin will only cost you 186 calories!
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!