Wednesday, March 22, 2017

No-Bake Peanut Butter Banana Protein Bites

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Sometimes I need a quick snack to hold me over until lunch or dinner, and these little protein bites are the perfect source of energy to do the trick. They are incredibly simple to make and packed with flavor. I keep them stored in the refrigerator for a convenient and quick treat. Enjoy!

Printable Recipe


  • 2 1/2 bananas, mashed
  • 2 cups rolled oats
  • 1/2 cup natural peanut butter
  • 1/2 cup mini or regular chocolate chips
  • 1/2 cup sweetened shredded coconut
  • 1/4 tsp. vanilla

Combine all ingredients. Shape into 2-inch balls. 

Refrigerate for 20 minutes and enjoy!

Source: SK Original

Wednesday, March 15, 2017

Bacon-Wrapped Potato Bites

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Everyone loves loaded baked potatoes, right? Put them in finger food form and you have a snack, side dish or appetizer fit for a crowd. They are simple to make and totally worth it. Enjoy!

Printable Recipe


  • 1 lb. small or medium red potatoes
  • 2 1/2 tsp. salt, divided
  • 1 tbsp. olive oil
  • Freshly ground pepper
  • 1 lb. thick-cut bacon, cut in thirds
  • 1 cup (8 oz.) sour cream
  • Salt and pepper, to taste
  • Cheddar cheese, shredded, for serving
Preheat the oven to 400 degrees F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the olive oil, 1/2 tsp. salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. 

Season the sour cream with salt and pepper and place in a bowl. Top with shredded cheese. 

Pile the potato bites on a plate and serve alongside the sour cream dip.

Source: Adapted from The Kitchn

Wednesday, March 8, 2017

Perfect Banana Muffins

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I love having muffins on hand for a quick on-the-go breakfast. All the ingredients are pantry staples for us, so as soon as we have overripe bananas these are in the oven pretty quickly. They are moist and you can really taste the bananas in them. We have to provide snacks for Bradley's preschool class every so often, so I've made these a couple times and he says the kids love them. Enjoy!

Printable Recipe


  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/3 cup butter, melted
Preheat oven to 350 degrees F.

Coat muffin pans with non-stick spray, or use paper liners.

Sift together the flour, baking powder, baking soda, and salt; set aside.

Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until dry ingredients are just combined. Do not over mix. Scoop about ¼ cup of batter each muffin tin.

Bake in preheated oven for 15-20 minutes. Muffins will spring back when lightly tapped.

Wednesday, March 1, 2017

Squash Ratatouille

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Both of my kids love squash, so roasted zucchini and yellow squash are side dish staples in our house. The other day I was prepping our routine side dish when I decided to spruce things up! Bradley was watching Ratatouille, so I thought, "Why not?" I used ingredients I had on hand (so no eggplant nor tomatoes per traditional recipes), but feel free to add them if you have them! I loved this and can't wait to make it again. The kids gobbled it up, too!

Printable Recipe


For the sauce:

  • 2 tbsp. olive oil
  • 1/2 onion, diced
  • 3 tsp. garlic, minced
  • 1/2 yellow bell pepper, seeded and diced
  • Salt and pepper, to taste
  • 1 tsp. dried basil leaves
  • 1 (14.5 oz.) can diced tomatoes, drained

For the sliced veggies:

  • 2 yellow squash
  • 2 zucchinis

For the herb seasoning:
  • 1 tsp. dried basil leaves
  • 1 tsp. garlic, minced
  • 1 tsp. dried parsley
  • 1/4 tsp. dried thyme
  • Salt and pepper, to taste
  • 3 tbsp. olive oil

Preheat the oven for 375 degrees F.

Slice the zucchini and yellow squash into approximately 1/16-inch rounds, then set aside.

Heat 2 tbsp. of olive oil in an 8-inch oven safe pan. Sauté onions, garlic and bell peppers until soft. Season with salt, pepper, and dried basil, then add diced tomatoes. Stir until ingredients are fully incorporated. Turn off the heat and smooth the surface of the sauce with your spatula.

Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.

Mix herb seasoning ingredients and pour over the vegetables.

Cover the pan with aluminum foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.

Serve while hot or at room temperature.

Source: Adapted from Buzzfeed

Wednesday, February 22, 2017

Cauliflower Fried "Rice"

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Cauliflower rice is the new "rage" these days, so I was eager to try it in my favorite fried rice recipe. The only substitution I made was subbing cauliflower for rice or quinoa, and this easy meal turned into a low-carb, delicious and super filling meal. Chris and I honestly couldn't taste even one hint of cauliflower. It was so, so yummy and incredibly healthy, so I think this might be my go-to fried "rice" recipe from now on since the kids gobbled it up, too. Enjoy!

Printable Recipe


  • 1 tbsp. olive oil, divided
  • 1/2 cup onion, chopped
  • 1/2 cup matchstick carrots, chopped
  • 3 scallions, chopped
  • 3 tsp. garlic, minced
  • 1/2 tsp. fresh ginger, minced OR 1/4 tsp. dried ginger
  • 1 (14 oz.) bag cauliflower rice
  • 2 eggs, lightly scrambled (still raw)
  • 1/2 cup frozen peas, thawed
  • 1 1/2 tbsp. teriyaki sauce
  • 2 1/2 tbsp. low sodium soy sauce
  • 1 tsp. sesame oil
Mix mix sauce ingredients (teriyaki, soy sauce, and sesame oil) together in a small bowl. Set aside.

Heat 1/2 tbsp. olive oil in a large sauté pan over a high heat. Add onion and carrot and cook for two minutes. Add scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the cauliflower. Stir-fry for about two minutes. 

Add sauce to the pan and stir-fry until incorporated, about two minutes. 

Make a well in the center of the cauliflower mixture and pour eggs in. Scramble the eggs with a spatula. Once cooked, combine with the rest of the cauliflower mixture.

Add the peas, then toss everything together until the peas are warmed through. Serve immediately or at room temperature.

Source: Adapted from this SK recipe