It’s that time again, my friends. I know some of you aren’t ready for pumpkin recipes, but I am and hey, once you are ready, you can come back to this!
I am kicking off pumpkin season with Pumpkin Ginger Beer Floats! Think root beer floats, but with ginger beer and homemade pumpkin syrup made with real pumpkin puree!
If you have never had ginger beer, it is completely non-alcoholic so even the kiddos can enjoy this one!
First things first, you need to make the pumpkin syrup. You can do this in advance, even days in advance! As for the spices, normally, I’d add nutmeg and ginger in addition to cinnamon, but here’s the thing: You are going to be drinking this and nobody wants to sip up gobs of spices! If you want to add them and strain the syrup, you certainly can though! I like to just throw in a couple of cinnamon sticks.
Keep in mind that the pumpkin syrup recipe will make about a cup of syrup, so more than you will need for one ginger beer float. I keep mine on the counter in a jar and also like to spoon it into my morning coffee to make my own PSL! Just give it a good stir before serving to keep it well-mixed.
To make the float, I prefer to add the syrup and ginger beer to the glass first so I can stir the syrup in, it’s harder to stir in once the ice cream is in the glass.
What better way to transition from summer to fall than with a perfectly sweet Pumpkin Ginger Beer Float?!
It’s September and it’s officially the start of my favorite time of year! Aside from it being my birthday month, it’s also the start of football season! And you know what that means! Game Day = Food.
And what screams game day food more than a good warm and cheesy dip?! And best of all this bean dip only requires a few simple ingredients to make – refried beans, cream cheese, shredded cheese, and spices!
This bean dip takes about 5 minutes to mix up and then just bakes in the oven until warm and the cheese is melted!
So I actually made this dip a bit lighter than other bean dips. First, I used fat free refried beans. In place of regular cream cheese, I used neufchatel cheese which is also lower in fat. Of course, you can use regular refried beans and regular plain cheese if you prefer. But, this dip comes under 200 calories for a good sized portion so I prefer to keep it light!
I added a bit of cumin and garlic powder for some extra flavor and you can feel free to add more or less of the spices like chili powder if you’d like!
My husband and I couldn’t stop eating this dip and it’s truly the perfect party dip for any occasion!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MahatmaFastRice #MahatmaRice #MahatmaRiceUnites #CollectiveBias
Raise your hand if you struggle coming up with good, nutritious, and easy weeknight meals. Yeah, I’m definitely raising my hand! By the time I get home from work, I always need to get straight to work on dinner so my little ones aren’t eating too late. I need dinners that can be prepared in under 30 minutes!
Hover over the image above to start shopping for Mahatma® Ready to Serve Rice!
I was recently asked to create an easy and nutritious weeknight meal with the new Mahatma® Ready to Serve Rice! I’ve been a fan of Mahatma® for many years now and I love that its made right here in the USA. The Mahatma® Ready to Serve Rice comes in three varieties including Garlic and Olive Oil, Cilantro Lime, and Jasmine Rice and they are all Non-GMO. The best part about these is that you don’t have to worry about boiling water or sticky rice (a common issue I often have when cooking rice). All you have to do is serve the pouches according to the microwave instructions on the packaging and the rice is ready to go in just 90 seconds!
I chose to make an Italian Beef and Rice Skillet using the Mahatma® Ready to Serve Garlic and Olive Oil Rice. The garlic flavor in the rice paired perfectly with the other flavors in the dish! This one-pan meal comes together so quickly and is hearty and comforting! To start, I sauteed some onion and lean ground beef. Then I threw in some bell peppers. I heated the rice in the microwave and then added it to the pan along with diced tomatoes. To finish it off, I mixed in some Italian cheese into the rice and melted more on top and that’s it!
If you want to prep ahead, you can chop the onions and peppers in advance, but I just chopped them up quickly while the beef was cooking. This dinner couldn’t be easier thanks to Mahatma® Ready to Serve Rice and was so flavorful. It made for great leftovers to take to work too!
Back-to-school is in full swing! Maddie starts TK this week and I cannot believe she will be going to school every day now. She’s a bit nervous about starting at a new school and I’m already feeling a tad emotional knowing she’s starting this new chapter of her little life.
Back-to-school always makes me think of PB&J. Even though a lot of schools don’t allow peanut butter anymore, I’m an old school kind of gal and I think it will always remind me of being a kid.
It seemed only natural then to make this peanut butter and jelly granola! What’s not to love here? Old fashioned oats coated in creamy butter and sweet strawberry jam!
The peanut butter flavor is definitely the stronger flavor here. I do get hints of the jam, but if you want the fruitier flavor to stand out more, you can also add in dried fruits like strawberries, raisins, or cranberries.
Make sure that you use old fashioned oats and not quick oats when making this recipe. Quick oats tend to break down faster and could make the granola a bit dry. I used strawberry jam because that is what I had on hand, but feel free to use your favorite fruit jam in its place. You can also add in peanuts or other mixed nuts.
This granola is delicious with just some milk, but it’s also quite addicting just to snack on right out of the container or you could even sprinkle some on yogurt or ice cream!
Are you the type of person who wants to hold onto summer forever or are you one of those who cannot wait until fall? You guys know I love fall. We don’t have to worry about cold weather here in the OC so a break from the summer heat is always welcomed. I know some people are already wishing for fall foods, but I still have some summer recipes to share!
This Tomato and Zucchini Ricotta Pizza is one of them. If there was an official summer pizza, this might be it. It’s light and flavorful and just perfection!
First, we roast some tomatoes. You don’t want to skip this step! Roasted tomatoes are glorious. Then we also have some zucchini ribbons. You can use a spiralizer or mandolin to make these or slice them thinly with a good knife. We also need a fresh ear of corn and we will shave those kernels off.
In place of heavy cheese, I use ricotta for this recipe. I love the sort of fluffiness it has when you spread it on. I seasoned it with Italian seasonings, some salt, and garlic powder.
No, you did not read the title wrong. ‘Cookie’ and ‘breakfast’ in the same title. Yup, these cookies are for breakfast my friends. Who doesn’t want a cookie for breakfast?!
You might be thinking that cookies are not an acceptable breakfast, but don’t be fooled, these cookies are nutritious, and contain no butter or oil, or added sugar! And for all you lactose sensitive peeps, these cookies are also dairy-free! They will fill you up without all the guilt of a regular cookie!
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!
