Posts made in October, 2020
Mini Egg Muffins
In times when the weather and the news are bleak, we have been turning to coming together as a family over mealtimes to reconnect and find peace. Sometimes, though, I would prefer to enjoy the time together without all of the work! So I made a batch of these mini egg muffins to enjoy in the mornings together over coffee. These take about 30 minutes to make a full batch, but they last all week in the fridge and just need a quick warmup (15-20 seconds) before eating! The bite-size makes them fun for all ages and I came up with a variety of flavors so everyone can enjoy their favorites. Enjoy these on e-learning mornings, weekend mornings, for a hearty afternoon...
Read MorePork and Apple Meatballs with Brussels Sprouts (Paleo / Whole30)
Nothing says Fall like apple recipes! One of my favorite dinner combinations involves honey crisp apples and pork. While we all love a good pork chop, I wanted to switch things up this week. I found this pork and apple meatball recipe on my local grocery store’s food blog (which is full of great family-friendly recipes!). HERE is the original recipe. Why do I love meatballs? Because can carry so much flavor in one bite! Plus these are completely grain and dairy-free, making it a Paleo and Whole30 compliant recipe. I chopped up some fresh sage to add to the fall flavors and made sure to brown them all to perfection prior to baking. One thing about meatballs is, I...
Read MoreChipotle Sweet Potato Taquitos (Vegan)
As the weather cools down, we are here to warm you back up with some Chipotle Sweet Potato Taquitos! I love anything that combines veggies into the main course: delicious, nutritious, and super easy to make. Plus, it is easy to make a large batch of these to enjoy after sports practices or between e-learning classes. The sweet potato and corn provide a touch of sweet to the spicy chipotle peppers. Not super into spicy? Here is how you can adjust the heat: I buy a small can of chipotle peppers in adobo sauce. When I say small, it’s about a 4oz can. I separate the peppers onto a cutting board and put the adobo sauce (liquid gold) into a bowl. The adobo sauce...
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