For some reason, fall makes me want to bake and cook more, anyone else? I don’t know what it is. I like to wake up early, light my pumpkin candle, drink coffee and create some fun things in the kitchen. However, with a toddler and a baby one on the way, I don’t have all the time in the world now. I like to make things that are easy, kid-friendly and have some nutrients for my growing family.
We are a big cereal family, my son has a few bowls a week, it’s an easy, fast breakfast. But have you ever looked at the ingredients in some cereals? They are filled with sugar and have very little nutrients. I found Honey Nuts by Grainberry at Jewel Osco that is slowly becoming a favorite in our home. It is actually the first cereal to be made with Onyx Sorghum, which has many antioxidants that helps diabetes, heart problems and more. Honey Nuts have 33% less sugar than the leading brands, whole grain oats with no artificial flavors, colors or preservatives, which we LOVE! And most importantly, it’s delicious and my son loves it. It’s a win-win.
I knew I had to create a snack using Honey Nuts, something easy and small for his tiny fingers.
Ever since staying at home with Noah, finding time to workout was difficult. I missed that ‘me’ time. I also like to fill our days with lots of activities and keep busy, so when Fit4Mom reached out about Stroller Strides, I thought it would be a great chance to get out of the house with him, all while getting my workout in.
I didn’t know much about what Stroller Strides was or how it worked. What I did know was that Noah had to sit in the stroller for a 60 minute class while I exercised. Excited to start, I was a little hesitant that he wouldn’t be able to stay in the stroller for that long while I had “mommy time”. He really didn’t like to be in the stroller much these days.
I love tacos, pizza and margaritas like no other, but realistically, I can’t eat like that everyday. Too much unhealthy stuff ends up making me feel not the best. Honestly, Monday through Thursday, I really try to cook, meal plan and prepare every meal during the week. It makes our lives so much easier and prevents us from ordering out (and saves us money too). Anyone try to do this? I know our intentions are always good, but life does get in the way sometimes and we just need a burger, you know?!
I am sharing 5 healthy meals that we have often in my house during the week. Plus, they are easy and only require a few ingredients and time. Which are some of the two most important things while cooking during the week, am I right?
Amazon Prime Day is here! For those are that are unfamiliar, it’s like Black Friday shopping, but in July. Amazon has some incredible “lightning deals” that are 20%, 30%, even 60% off of items from fashion, beauty and home. The sale is from July 16th at 3pm est until July 17th at 11:59pm. It’s the first time they have ever had the sale for a day and a half, so there will be plenty of things for everyone. Now that Amazon owns Whole Foods, they are also having a deal. Spend $10 in-store, get $10 on Amazon from July 11-17th. For Prime members: Scan your Prime Code or use your mobile number at checkout in-store between 7/11-7/17/18 on a single purchase of $10 or more. See more details here.
Yesterday was my birthday (yes, I proudly turned 24, I mean 34…) and I got to thinking a lot about my 30’s. It’s one of the decades of my life that have learned the most, especially about myself. My 20’s was all about having fun, being carefree, trying new things, but my 30’s have so far been exciting (and a lot more tiring, but so worth it). Read more Health & Fitness
Original Post Date- March 2018
Updated- July 2018
I am going to be honest with you guys. Last year I lost the baby weight when Noah was around one years old and somewhere towards the end of the year, I gained some of it back. I didn’t feel comfortable, my skin wasn’t the best and my confidence was low. I made it a 2018 goal to get my health back on track. I find it difficult to get back to eating right and working out after a long holiday, but I want to share a few tips that seem to help me refocus after a break.
I am sharing some workout ideas, snacks and “healthier” recipes now! Continue reading
With school starting back up and families looking to get back into the routine of things, meal planning can save so much time. I know I am always looking for ways to make our mornings a little easier. Especially with Noah in school two days a week now, these egg cups are perfect on the go.
Acorn squash is in season right now and I found them for $0.69 cents at the store, why not take advantage. Since I have been indulging so much lately, I have been trying to eat a little lighter and this dish is perfect for a weekday meal. I find that acorn squash isn’t too sweet and it takes on whatever flavor you combine it with, which makes it very versatile. For a vegetarian version, I think soy chorizo would be great in these.
Sometimes acorn squash can be tricky to cut, but I learned if you slice a thin slice off the bottom, it will create a stable base and can be cooked in the oven that way. Once it’s cooked and cooled, you can slice it in half.
Although the acorn takes 30-35 minutes to cook, the rest of the dish takes minutes to prepare. It could be a good idea to cook the squash the night before and just prepare everything the following day. Check out my Instagram page for more photos here.
Prep time: 40-45 minutes
Cook Time: 2 minutes
Total Time: 50 minutes
Servings: 4 servings
- 2 medium acorn squash, halved down the middle, seeds removed OR Spaghetti Squash- Cook at 400 degrees for 45-50 minutes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 3 teaspoons olive oil, divided
- 4 chicken sausage links (I like spicy Italian)
- 1 small onion
- 2 cloves garlic, finely chopped
- 4 cups chopped kale
- 1/3 cup reduced-sodium chicken broth
- 2 tablespoons grated fresh Parmesan
- 2 tablespoons panko breadcrumbs
- Optional- red pepper flakes
- Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray.
- Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30-35 minutes.
- Remove from oven and set aside. Once cooled, slice in half. It should be easy to cut through.
- Heat broiler.
- In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage, onion, garlic and chicken stock. Cook 5-7 minutes.
- Fill squash bowls with sausage and kale mixture. Sprinkle panko and parmesan
- Broil until panko is golden, 2- minutes.
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Until next time,