I’m always looking for new ways to change up my snack routine at work. I get bored bringing yogurt or cheese and sometimes I’m in all-day meetings and in different locations so taking anything that requires refrigeration is not always feasible for me.
One of my go-to snack foods has always been Angie’s BOOMCHICKAPOP popcorn. I love their popcorn because it’s non-GMO, made with real ingredients, gluten-free, and is a great source of whole grain! So, I was super excited when they asked me to create a recipe using their delicious popcorn! Angie’s has so many great flavors to choose from. They sent me their Sea Salt Popcorn, Sweet and Salty Kettle Corn, and Cheddar Cheese Popcorn. I decided to use their Sea Salt Popcorn for this recipe and created a fun and delicious snack mix with a fall twist!
This snack mix is packed with popcorn, dried apple chips, chopped pecans, almonds, pepitas, and some dark chocolate chips for an extra bit of sweetness! This is the perfect snack mix for busy moms on-the-go. You can mix it all up over the weekend and store in individual sandwich bags to just grab on your way out the door. This snack mix is a great source of whole grains, fiber, and even protein. And while I used the Sea Salt popcorn, the Sweet and Salty Kettle Corn would also work really well in this mix if you want something a bit sweeter! To learn more about Angie’s BOOMCHICKAPOP, including all of their hugely flavorful options, visit boomchickapop.com.
Maddie has been obsessed with The Nightmare Before Christmas lately. She started watching it just before Halloween and she’s still going strong. I’m kind of surprised that she likes it so much since she’s not quite 3 years old yet, but she isn’t scared of too many things. She loves the music. The other day we were watching it together and it got to the part where Jack finds all the holiday trees and goes over to the Christmas door. The Thanksgiving door caught my eye and as much as I love Halloween and Christmas, I couldn’t help but wonder how freaking awesome Thanksgiving Town would be! I mean, seriously, all of the delicious eats…all the time?! Where do I sign up? Endless stuffing? Yes. Sweet potatoes? Oh yes! I totally want to go to Thanksgiving Town. I’d probably only last a few days before being so full, it would be become painful, but whatever! Now I want them to make sequels where Jack goes to other holidays so I can see what it would be like.
Thanksgiving is a couple of weeks away and I can hardly believe it! I’m not so good about planning things way in advance, but I like to give you new side dish options every year. These Maple Roasted Sweet Potatoes are SO easy to make and are a great alternative to a sweet potato casserole that requires a bit more effort and can sometimes be a little too sweet. The maple syrup adds the perfect amount of sweetness without being too heavy.
Dicing up the sweet potatoes is the worst part of the prep for these, but after that, it couldn’t be easier. I added some chopped walnuts during the last 10 minutes of roasting time which made them nice and toasty. I’d happily eat these potatoes all during the fall and holiday season. And if you realllllly want to, you can add some marshmallows at the very end and stick the pan under the broiler for a minute until toasted.
Have you guys tried sheet pan dinners yet? I’m pretty sure I’m only about 1,000 years late to the game, but I’m here and I’m totally on board. What’s not to love? You literally toss everything onto a sheet pan, bake, and your entire dinner is done. And the absolute best part of all is clean up is an absolute breeze!
I based this chicken recipe off of my Parmesan Baked Chicken, which is another favorite recipe of mine that I make pretty often. I added lemon zest, lemon juice, and some melted provolone which makes it even better than the original version!
To keeps things nice and light, you are going to add lots of broccoli and zucchini and you’ve got the best, EASY balanced dinner! If you don’t like broccoli and zucchini, you can change them up for other vegetables if desired. And while I initially made this as a dinner, it also is great for meal prepping for lunches. I made a pan on a Sunday, stored a piece of chicken along with some veggies in individual containers and brought them for lunch a few weeks ago.
I’m convinced that if you toss anything in browned butter, it’s almost a guarantee that it’s going to be good. Ok, obviously that’s not totally true, but let’s be honest, it’s like 95% true.
Tossing butternut squash ravioli in brown butter is truly the best combo ever. It has everything you could want in a fall pasta dish between the rich butternut squash ravioli and the warm, nutty flavors from the browned butter. I also add fresh sage leaves that get all crispy in the butter and toasted pine nuts. And the best thing about this dish is that it’s ready in 20 minutes or less thanks to using store-bought ravioli.
I know, some of you may be asking why didn’t I make the ravioli homemade, right? Well, because I’m tired and I don’t want to! But, seriously, you can make them homemade if you want, or you can buy them at pretty much any grocery store in the fresh pasta section. I always see butternut squash ravioli, but if for some reason you can’t find it, regular old cheese ravioli would work well here too!
I’m loving this recipe for a really fast weeknight dinner, but you could certainly add other things to make it more substantial if you wanted or you could serve as more of a side dish.
Whenever we get into November, I feel a rush to get out the last of my pumpkin recipes before Thanksgiving comes and goes and we move onto the holidays! I made this pumpkin spice granola back last month and OH MAN, is it good! Even my picky almost-three-year-old was eating it. She was particularly obsessed with the pepitas!
This granola is better than any store-bought granola that I’ve ever had. I really and truly mean it and I was legit depressed when it was all gone. It’s perfectly crispy and sweet. And best of all, it contains actual pumpkin puree! It’s not just about the spices here!
I toss this granola with coconut oil, pumpkin puree, some spices like cinnamon, and some maple syrup and just a touch of brown sugar for sweetness. Maple syrup is the perfect match with pumpkin! I mixed in pepitas and chopped pecans as well. You can add other nuts like walnuts or even chia seeds!
This granola can be eaten by hand, in a bowl with some milk, or even as a topping for yogurt. OR, oh my gosh, ice cream! I can’t believe I haven’t tried it with ice cream, but I’m gonna do it like ASAP! Fall, please never end!
If you guys missed my most recent baby update, sleep has been pretty much non-existent in this house for the past month or so. Natalie has been waking up constantly and I’ve been just exhausted. Cooking dinner has not been my favorite activity as of late, but we certainly can’t order in all of the time and I’ve been making a lot of quick dinners lately and this Easy Beef and Broccoli is a new one that my husband and I both gave a huge thumbs up and I’ll definitely be making this one again.
This dinner comes together in under 30 minutes. The longest part for me is slicing the flank steak and actually, I planned ahead and sliced my meat the night before I made this and it saved a lot of time the next night so that is definitely an option if you want to make this during a weekday!
The sauce is super simple, just beef broth, soy sauce, a touch of brown sugar, rice vinegar, and some spices. The steak is sliced nice and thin and cooks really quickly and the whole recipe comes together before you know it! I served this over rice, but you could also serve it over ramen noodles. Heck, it’s so yummy, I could just eat alone maybe with more veggies tossed in for a lower carb dinner!
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!