My new favorite time of day is the evening. First, it means that I get to snuggle with my sweet girl while she has her bottle and falls asleep. Then it means that I get go downstairs, sit on the couch, watch whatever I want on TV, and eat dessert. And lately, dessert has been desperately needed. Oh, and wine too.
While I am grateful that she only wakes up once in the night these days, she pretty much refuses to take a nap during the day. She might take maybe 2 30-minute naps and that’s it. And for whatever reason lately, she has been super needy and crabby. She wants to be held a lot. Lots of drooling and chewing. Perhaps she is about to start teething? Whatever it is, she is giving us a run for our money. By the time we get her down finally, it kind of feels like I have been run over with a truck. How can such a tiny little person cause two grown adults to be so tired?!
Ok, back to wanting a lot of dessert.
Today I am giving you cheesecake. And it’s only about 100 calories per square. Oh yes, it is true. I wouldn’t lie to you guys! If I am going to need so many desserts to help cope with exhaustion, they need to be low cal. These Skinny Lemon Cheesecake Bars are so dang yummy! They are made with reduced fat cream cheese, Greek yogurt, and less sugar compared to regular cheesecake. My biggest challenge? Not eating 10 at once!
The life of a food photographer can be kind of difficult sometimes. We try to take the best pictures we can of our creations so they look just as delicious as they taste. Sometimes though, the food just isn’t very pretty. Case in point, this Southwestern Breakfast Scramble. Scrambled eggs mixed with all kinds of good stuff! It certainly isn’t the prettiest dish, but oh goodness is it good! I almost didn’t want to post it, but once I took a bite, my mouth was filled with this deliciousness!
Fresh onions, red bell pepper, avocado, and black beans kick up your plain old scrambled eggs and add more fiber, vitamins, and flavor! While I call this a “breakfast” scramble, I would happily eat this for brunch, lunch, or for a quick dinner. Feel free to change up the veggies in this dish. You can do different beans or red bell pepper, whatever you want!
Why is brown butter so freaking good? I realized a while ago that there aren’t nearly enough brown butter recipes on this blog. This must been remedied. I adore the rich, nutty flavor of brown butter. It’s really simple to make too! Brown butter is the perfect sauce for light and delicate angel hair pasta.
This pasta can be a main dish if you are craving pasta and want something a little lighter or it would also be great as a side dish with chicken or fish. I tossed in some pine nuts into this dish too. I love the added flavor and texture they add to the pasta.
If you read my blog regularly, you would know that I love a breakfast cookie. If you don’t, see here, here, and here. See? I’m a fan.
I mean, who wouldn’t be a fan of eating cookies for breakfast?! I love making these types of cookies because 1: You can stuff them with all sorts of good stuff like fruit, oats, flax, chia seeds, you name it! And 2: Because they are super easy to grab and go! And although I call them breakfast cookies, I often eat them for a mid-morning or late afternoon snack.
I went a little “tropical” with this version. The base of the cookie is made with banana, oats, and coconut oil. And then I mixed in some diced dried mango and shredded coconut! These cookies make me think of summer which depending on where you live, you may so desperately be waiting for!
Three months! I can’t believe it. I remember during that first month feeling so frustrated and exhausted with our feeding issues and feeling like three months was so far away. Ever since Maddie was born, everyone has been telling us that things would get much easier at the three month mark. I would say for the most part, this has been true. I know we will still will have plenty of tough days ahead, but we do seem to be falling into more of a routine. So let’s get into all the deets!
This baby girl just gets cuter by the day. She’s getting all delicious and chubby! I just want to nom on her all day long! She’s becoming more playful which has been a lot of fun for us. She shows more interest in toys and books. She still doesn’t have the best grasp, but she loves holding onto little rattles or Sophie. Oh, and she pretty much wants to put everything in her mouth and is drooling like crazy! I’m wondering if maybe this is the start of teething. She has been a little extra needy, but she hasn’t necessarily been mad either so who knows!
One of the absolute best changes though is laughing! Oh goodness, I’m not sure there is a better sound in this world. She mostly laughs at me and Sean if we talk silly to her or kind of bounce her around. It kills me.
Blogging with a baby in the house has been interesting. Obviously, I don’t always get everything done that I want to, but as long as she is fed, she is usually pretty happy to watch Mommy cook away in the kitchen and take photos. I typically just slide her Rock and Play up to the table next to me while I shoot photos and she just sits there and watches me. Lately though, she seems pretty curious to see what is actually going on on the table. While I was shooting these egg rolls, she started getting fussy so I picked her up and she just stared at everything on the table with such interest and started babbling. Gah! She melts my heart!
After I posted my Baked Southwestern Egg Rolls last year, I have been thinking about more egg roll recipes to make and these Thai Egg Rolls were next.
Let’s talk about the filling for these puppies. Oh goodness, is it yummy! I almost can say that you don’t even need the egg roll wrappers because as I was making these, I just kept eating it with a fork. These taste nice and fresh with chopped red bell pepper, carrots, and basil. The mixture is then lightly tossed in a spicy peanut sauce. It goes perfectly with the crunchy egg rolls which are baked instead of fried. You could serve these as an appetizer or even 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!