I don’t know if you have gotten in on the Kefir craze or not but we’ve been drinking it for a bit now and we love it! The slight tang reminds me a bit of buttermilk and we weren’t really crazy at first but now we can’t seem to get enough of it.
The kids are especially fond of their water kefir but we make and use a lot of milk kefir as well. We were doing a lot of different smoothies but the kids got a bit bored with my lack of creativity until recently.
Continue reading “Orange Kefir Smoothie”
We’ve been gifted several boxes of peaches over the last couple of weeks so we’ve been making quite a bit of cobbler as well as putting some away in the freezer. I’m hoping to make some peach butter or preserves too.
This is really good with a drizzle of caramel sauce and a scoop of vanilla ice cream.
Continue reading “Easy Fruit Cobbler with sugar-free options”
Oh my! How did I not know that fried squash blossoms were a thing?
I just happened to search for ways to use squash blossoms the other day as we have several veggies starting to ripen and it seemed such a waste for those big beautiful blossoms to just wither away. That’s when I found out that fried squash blossoms were a thing and I had to give them a try.
Continue reading “Sourdough Battered Squash Blossoms”
This recipe is pretty easy to make and I’m sure you could adjust it in many ways to suit your taste. I love that this is full of fiber, protein, and lots of healthy fats that little bodies and brains need!
I’m not sure how long this will keep in the fridge as I need to make a new batch every 3 to 4 days because my kiddos just gobble it up! Little miss loves this for breakfast or a snack.
Continue reading “Easy Chia Pudding”
This is yet another adaptation of our family favorite fudge recipe. I didn’t get a picture because the fudge disappeared so fast I didn’t have a chance! I will definitely be making this again and will try to snap a picture when I do. I plan to test out some more flavor variations throughout the year as well.
Line 8 x 8 pan with wax paper.
Combine marshmallow creme, sugar, milk, butter, and salt over medium heat.
Bring to a full boil. Boil five minutes, stirring constantly.
Working quickly, remove from heat and stir in white chocolate chips. Stir until melted and smooth.
Gently fold in the crushed cookies or candy of your choice.
Pour into prepared pan.
Gently tap/shake your pan to remove air bubbles.
Chill for two hours.
Cut into 2-inch pieces and store in airtight containers.
Note: Can also be made in cupcake liners for individual servings.
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