When I was younger, I never imagined myself with two little girls as a parent. I mean, I know having two girls is not a weird thing at all, but I always hoped for just one little girl and here we are blessed with two sweet loves!
When I was little, I was absolutely the girl who wanted to wear a dress every single day and loved all things princess. I also loved sports and playing hot wheels, but I was a girly girl for sure.
And my two girls? They are following in mama’s footsteps, that’s for sure. Natalie is not even two yet and she wants to wear dresses every day just like her big sister does. There’s a lot of dressing up going on in my house too. A whole closet full of dresses. Maybe it’s the fact that we basically live at Disneyland on the weekends, but these two girls of mine love all things princess and all things pink!
And what better breakfast to serve two little princesses other than princess pink pancakes loaded with sprinkles?!
These pancakes are really just a standard pancake recipe with fun pink coloring added in and of course, sprinkles! If you don’t want to do the dye, you could also try strawberry puree.
Instead of syrup, I made a quick cream cheese icing and topped them off with more sprinkles because can you ever have too many?
These princess pancakes are perfect for a Saturday morning or they would also be so great for sleepover breakfast!
If I could eat enchiladas every week without gaining a million pounds, I think I would. I’ve proclaimed my love for enchiladas many times on this blog, so there’s no surprise there!
Eating enchiladas every week is probably not so wise though. So, I love trying to find new, healthier ways to enjoy those flavors and thee simple stuffed peppers came out so tasty!
The filling is simple – just some onion, ground chicken, seasonings, black beans, diced tomatoes, and of course, enchilada sauce! I love to use my favorite homemade enchilada sauce for this recipe, but if you are short on time or have a favorite pre-made version, you can use that too!
There’s pretty much two things that get my kids excited in the mornings. The first Disneyland, because, well, duh. The second thing? Donuts (or you do you spell it doughnuts?!
The thing is though is that Maddie only eats the frosting. If she eats any of the actual donut, it’s because she bit down into it while trying to eat the frosting on top. Natalie seems to do the same thing. I’ve got a couple of frosting addicts on my hands!
I love when I make something with no high expectation that it’s going to blow my mind and the recipe ends up being so crazy delicious. This Spaghetti Squash Parmesan is one of those recipes!
This is the perfect dinner or side dish for Meatless Mondays! And best of all, it’s so incredibly easy to make!
First, you will just roast the spaghetti squash until tender. Then after it is cooked, I scrape out the squash and mix it in a bowl with a little bit of tomato sauce, some seasonings, freshly grated mozzarella cheese, Parm, and ricotta! Put it all back into the squash skins and bake with a layer of more cheese and breadcrumbs on top!
It is so dreamy and comforting! Definitely my most favorite way to eat spaghetti squash and will be on repeat for some time in my house!
Meatloaf. I honestly don’t think I’ve had meatloaf since I was a kid. I’ve been thinking of new recipes to try in my Instant Pot lately as I feel like I often make the same three recipes in it. Meatloaf crossed my mind and with how cold it’s been lately, it just sounded like a comforting meal served with creamy mashed potatoes, of course!
The meatloaf and mashed potatoes cook together in the Instant Pot so it couldn’t be easier! The meatloaf comes together in minutes and the potatoes are also simple to mix up. I like to serve this with some roasted or steamed broccoli on the side!
I use ketchup in the meatloaf. You can also use BBQ sauce if you prefer it or a mixture of both. For the outside of the meatloaf, I brush on a mixture of ketchup and BBQ sauce which adds more flavor for the meatloaf.
For the mashed potatoes, I have made them in the Instant Pot a few times with both chicken or veggie broth and water. I personally prefer to just use water, but some prefer the extra flavor broth adds. Either one works just fine though!
One other thing to note – I have an 8 quart Instant Pot and have found 25 minutes is more than enough time for the meatloaf to cook. I don’t make mine super thick either. As you can see from the photos, I form it long enough to just fit into the pot.
January has never been very kind to my family. Despite all getting our flu shots and not traveling this year, we still managed to spend most of the month being sick it seems. I blame preschool germs! I’ve been battling a gnarly cold myself for two weeks now!
A couple of weeks ago, I finally decided to try the popular “Medicine Ball” tea from Starbucks. On their menu, it is also known as Honey Citrus Mint Tea. I really enjoyed it and after visiting 3 times in one week, I knew I needed to just figure out how to make it at home because those trips add up!
The drink is really very easy to make at home. The key to making it taste the same as the Starbucks version is to use the same tea that they use which is Teavana tea. You will need Teavana Peach Tranquility Tea and Teavana Jade Citrus Mint Tea. I found both teas at my local grocery store, but you can also get them online.
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!
