We are on Week Two of Plant Based Eating. You can check out Week One’s recipes and meal plan here. Black bean salads are yumma, but I needed to make one this week with no sugar, no corn, no anything but veggies. I hunted the internet and found some I liked then tossed this one… Read More Black Bean Salad-Recipe
We have embarked on a plant based eating plan, plus a few eggs here and there. It’s not nearly as daunting a task to 1) cook or 2) eat as it has seemed until this point. It’s a meal plan we’ve tossed around in our minds, but could never quite get the motivation to follow… Read More What a Week of Plant Based Eating Looks Like.
I found a bucket of Poblano Peppers at the market this week for $1. $1!!!! I’ve never used them before, but thought for a buck, I could find something to do with them. In the back of my mind Stuffed Poblanos were roaming around. I’m sure I’ve seen them somewhere before and wanted to try… Read More Jalapeno Stuffed Poblano Peppers-Recipe
Originally posted on The Smallwood Parsonage:
Easter Egg decorating…one of those fave family traditions. I love Easter Egg Dye Day. There’s no better way to kick off Spring Break than an afternoon of egg-dying. We used natural dyes from things we had around the house. The colors aren’t as vibrant as the artificial dyes, but…
This Southwestern Chicken Salad recipe is an easy use of leftovers OR an easy make-ahead salad. There are no set measurements, just some good wholesome ingredients and a kickin’ dressing to top it off. Even the dog approved. But then she usually does. Except last night when I made roasted fresh green beans with olive… Read More Spicy Southwestern Chicken Salad
The girls and I had a long week last week, with testing for school and a lot of travel. We ate too much convenience food and drank more than our share of Chic-Fil-A lemonade. By Thursday night at 6:30, when we finally arrived home and were done with tests, it was time for some home… Read More Peach Blueberry Crisp
I adapted this recipe from one of my fave cookbooks: The Amish Cookbook by Alvin and Sally Lapp. Since we grow zucchini in the summer and zucchini seems to grow either abundantly or not at all, we have a lot of it to freeze-ours grew abundantly. It’s also time to begin using up all of… Read More Chocolate Chip Zucchini Bread