So many people have been asking about how I have been feeling post surgeries and treatment post thyroid cancer.. First let me just say simply, Praise God and thank you. Thank you for your prayers far and wide. The messages, the personal stories you have trusted me with. Incredibly thankful For my friends, family, and church family.Praise God, my radiation went where it needed to go, nowhere else. I have changed some of my health habits in an effort to get stronger. My body is still adjusting to some things. But I am in the kitchen once again, cooking for others, and for my family at my old speed of 24/7. I am glad I am in a spot where some of the proverbial smoke has cleared. However, once the smoke clears in battle, you look around and take inventory. I am learning it is another challenging place to be. It is a place where you are so grateful. Yet, you can’t help but notice how much has changed. You can see the ashes, and rays of sunlight through the smoke, It can be isolating, confusing too. However, I know I have a God who sees and I am trusting in that more than ever. Sometimes, I catch myself taking inventory of the wrong things. There are days where I do not want to go for more preventative scans, because I don’t want to hear any feedback. Where I notice the weakness is where I should be strong. But I have to stop thinking of him as a God who is standing there shaking his head at me. Because when I take the time to stop, open the Bible, and or sit with him, he always meets me there. It’s a joy when you realize you have learned from the past. I know that tomorrow can be different, and remember he is still writing my story. No matter what I am shaking my fists Just like the song from @ritaspringer says, “is God still good? Oh I think He is!”
Lemon Ricotta Cupcakes are light and bright, and some fresh strawberry buttercream makes it beautiful! These are the perfect treats to help your table “spring ahead.” Recently, I wrote a devotional for the upcoming @shelivesfearless Spring ’24 magazine encouraging readers to not dismiss what they learned in their “winter” season in an effort to “spring ahead.” Let’s be careful not to overlook the work he does in our lives during our time in the valleys. Being careful not to dismiss the pruning we experienced. The soil that was turned, and the seeds that were planted. Instead, spend time in this new season asking him to fix your eyes on the sprouts and the buds so to speak. Taking time to recognize and praise him for the new place he has brought you too. Notice the new desires he has put in your heart. Don’t be afraid to start small, and put your energy in to cultivating what he has truly put in front of you. For the recipe, cupcakes and all, head to DishItGirl.com, link in bio and keep up with @shelivesfearless for more devotional resources! We hope you will join us in New Jersey and Florida this year! Strawberry Buttercream 1 stick (4 ounces) unsalted butter 2-3 c powdered sugar 6 oz strawberries, pureed 1 large lemon, freshly squeezed In a medium-sized mixing bowl, beat the butter until light and fluffy. Slowly mix in powdered sugar until fully combined. I ended up adding in 2 1/2 cups of powdered sugar. Add in a little bit at a time until you achieve your desired consistency. Puree strawberries and lemon juice in a food processor or blender. Press through a fine sieve to remove seeds. Measure out 1/2 cup of strawberry puree and mix into the frosting until well combined. Spread or pipe on cooled cupcake. If you do not wait until they are cooled the icing will melt off! You can use a piping bag or cut a tiny hole in corner of ziploc bag. Fill the bag with the buttercream and pipe on top cupcakes as desired. #cupcakerecipe #kidsinthekitchen #springrecipes #desserttime
Behind the scenes of my impending psychotic break as Brian is in South Africa for the 100th day, the powers gone out, a skunk apparently sprayed at just the right time getting sucked into our airstream, powering through spirit week mornings (moms you know), thought I lost days worth of my edits, but now I think I didn’t … Who else needs a dance break?!! Update: Brian just got home, the smell is gone, crazy hair and outfit day are over (two hardest ones in my opinion), handed in the edit 💘 I’m still slightly unstable #dancebreak #momlife #justlaugh #fakeittillyoumakeit
Chocolate covered buttercream Easter Eggs! Yup, it’s that time of year again! It’s a crazy rainy weekend here, the perfect time to bust out this little project. This one of my most “pinned “ recipes, believe it or not. I think it’s because it’s tied to tradition, and you know I love that ! If you want to start your own candy egg tradition, the full recipe is here : https://www.dishitgirl.com/recipes/buttercream-easter-eggs?format=amp I will link it in my stories , because I don’t know how to do that fancy link comment thing yet, haha! Ps- this is like 1 of 3 tik toks I made lol #dishitgirl #easyentertaining #candyeastereggs #easterrecipeideas #dessertrecipe #familytradition #buttercreamcandyeggs
Dancing through my smoothie making and obviously talking to myself. Who knew smoothies were such vehicles for therapy? If you haven’t added cranberries to your smoothies, you need too! I love the subtle, tart flavor it gives. As you can tell I have been on a smoothie kick lately. It has been serving me well. It often helps me when I am too busy to eat. Instead of just continuing hangry as I used to be, I am doing something good to hold me over until I have time to properly eat something. I know this isn’t a new revelation, but it takes me a while to get with it. Actually it has taken me a while to realize that doing things to take care of myself actually helps fuel me for the long run. While I can’t drop major $$ on “self care” or week long wellness retreats at the moment. I can make myself a smoothie, and take 45 minutes to work out on most days. It seems the world will not end (sense my sarcasm directed at myself). 1 banana 1/4 cup frozen cranberries 1/2 cup frozen cherries 1 scoop vanilla protein of choice( I used @truvani ) 1 tbsp chia seeds 1/2 tbsp honey 1 cup almond milk 1/4 tsp cinnamon Blend until smooth Song by @deleasa #smoothietime #smoothieoftheday #healthyfood #healthylifestyle #cherryrecipe #pinkdrink #momlife
About last night…. We made it to the @buckysnjpizza pop up last night @sundaymotorcocafe and they are what pizza dreams are made of!!! My fav was the hot honey pepperoni and @bgonsar love the Cacio e Pepe. Their sauce is 💫! And I wouldn’t just say that ! The square sourdough crust is perfectly crispy around the edges but soft at the same time. Plus they are lovely people 😍 They are holding another pop up tomorrow @twinelephantbrewing in Chatham. Pre-order your pies and you are set for Super Bowl! #njeats #northjerseyeats #njpopup #njfoodies #pizzapopup #sourdoughpizza #eatlocal #thefamilythateats
This for all my moms on the group text setting their alarms for one camp registration after the next. Playing Tetris with dates and time frames, while getting bombarded with programs left and right! This is my first year really deep in it. You want to make sure your child has fun and maybe learns a little something. Your nervous that will come home hating what they signed up for. Maybe you are nervous about dropping them off somewhere new. But I feel like this was an exercise of truly looking at what’s good for my family and not making sure I’m fueled by keeping up with everyone else. Then I had to ask myself to look at my schedule and my projected workload. Where can I add in a little extra time to spend with her, how can we maybe maximize summer Fridays as a family. Or maybe it is good for her to sit “bored” for a morning while I work, instead of me packing her up and hurrying her off. I don’t want to give her the constant need to be busy or be somewhere other than home. I know that sounds old fashioned , but she’s 6. She has time to get caught up in the hustle. Bottom line, we are all trying to do what will serve our homes and kiddos best. If that’s all day camp 5 days a week, so be it . If it’s half days crafting, that’s cool too. If it’s at hold staring at the wall, I support that in moderation, lol! When I found myself starting to look at summer as a game of survivor, that’s when I knew I had to pump the brakes. Because truly, we are going to survive, we do every year. Is it possible I can find a way to enjoy the chaos too? Check back in a couple months lol !!! #momlife #notanistamom #summercamp #momhumor
I want Siena to know that she is special and God has a purpose for her. But as we all know it’s hard to raise little ones in a self obsessed world. Let alone one that gives you comparison at every turn and some unattainable ideals with filters galore. I am committed to helping her be even more confident than I was. But gracious, not boastful. Knowing her worth not even just as I present it but to know her identity through Jesus. Fearfully and wonderfully made ! I found these large hearts and the smaller hearts on the string at Party City. I made one for each of my nieces. I tried to think of words that focused less on appearances but more on personalities and unique strengths. Hoping we build on these for years to come 💕 #girlmom #diycrafts
Anyone else ever want to just throw in the towel on the “Whats for dinner?” question?! Even with all the great ideas out there I will admit sometimes I am just over it. Let’s eat cereal every night. But I guess I am not supposed to say that as a food person. But yes, even I am over it sometimes. Especially trying to think up new recipes all the time after 10 years out here?! I need to know , what is the one recipe you are actually SICK of making ? And for those of you still want food info here are my current fav quick meal ideas at the moment that are so easy your kids or husbands can make ‘em: Crispy Cutlets and Tomato Salad Pizza Muffins Salad Baked Ziti Roasted Broccoli and Soy Garlic Noodles Pierogy Boards Chicken Apple Quesadilla #momproblems #easydinners #dinnerideasforkids #weeknightmeals
This chopped balsamic grilled chicken would be a meal preppers dream ! I made the chicken on Monday while making cutlets. The batch of roasted red peppers I made the other day came in handy. Smoked mozzarella added the best flavor to the mix! If you haven’t tried it now is the time ! I made a quick garlicky basil dressing, gave it all an extra chop and tossed it together! I know chopped salads are starting to trend. But to be honest I have always preferred my salads super chopped, how about you ? 3 cups chopped red leaf lettuce ( romaine works well too) 3-4 pieces of roasted red peppers 1/2 cup roughly chopped smoked mozzarella 3/4 cup chopped balsamic grilled chicken breast Dressing: 1/2 cup fresh Basil leaves 1 garlic clove 1/4 cup mayo 3 tbsp olive oil Salt and pepper to taste Add all ingredients for the dressing to the blender and pulse until smooth. Set aside Add all salad ingredients together on a large cutting board. Layer each ingredient one on top of the other and chop away! Add the salad to a big bowl and pour over your dressing and enjoy ! Ps- my balsamic chicken marinade consists of: 1/4 cup olive oil 3 tbsp balsamic vinegar 1/2 tbsp soy sauce 1 tbsp brown sugar 1 garlic clove minced 1 tsp dried Basil 1 tsp kosher salt 1/2 tsp black pepper Good for 2 chicken breasts or 4 thin sliced cutlets!
Here she is! My new favorite salad featuring some of my @traderjoes favorites, along with a spicy little hot honey yogurt dressing. Sautéing some chickpeas adds the protein boost that I need. Some dried cherries for a sweet but sour bite. You could also use cranberries. And my favorite pickled jalapeños get chopped up and added to the dressing. Full disclosure I did add some to the top of my personal dish ! 1 tbsp olive oil 2 small pieces of a lemon peel 1 tsp red pepper flakes, more if desired 1 can of chickpeas, drained ½ tsp kosher salt ½ tsp black pepper 2 tbsp chopped fresh parsley juice of half of a lemon 1 bag of trader joes cruciferous crunch mix ¼ cup dried cherries (more if desired) ¼ cup thinly sliced red onion ¼ cup olive oil 2 tbsp apple cider vinegar ¼ cup greek yogurt ½ tbsp. hot honey 2 tsp pickled jalapeno brine (if using) 1 tbsp chopped pickled jalapenos 1 tsp kosher salt 1/8 tsp black pepper crumbled goat cheese Whisk all ingredients for dressing together until well combined set aside. In a large saute pan heat the olive oil over medium heat. Add the lemon peel and red pepper flakes, saute for one minute. Add in the chickpeas and saute for 8 minutes. Seasoning with salt and pepper. After 8 minutes add the fresh parsley and lemon juice, mix gently. Remove from heat In a large bowl add the salad, cherries, red onion, and sauted chickpeas. Add the dressing over top and toss to coat. Plate in a shallow bowl. Add crumbled goat cheese if desired and enjoy! #saladrecipes #chickpeasrecipe #easyrecipe #homemadedressing #traderjoes
Cauliflower and coffee in a smoothie?! Don’t knock it til you try it! It has become my new favorite smoothie. Sometimes my coffee gets cold before I even have breakfast. Or combining both saves me time on busy mornings. I get my caffeine fix as well as some good fuel for the morning rush. Sometimes I will make it for that before school pick up, pick me up, haha! Anyone else have any odd but delicious ingredients they put in their smoothies?! Coffee Smoothie ½ banana 1 tbsp chia seeds ½ cup frozen riced cauliflower 1 scoop vanilla protein powder of choice 5 oz brewed body coffee ½ cup almond milk splash of your fav creamer (omit if you want too) #smoothieoftheday #coffeedaily #easyrecipe #dishitgirl
Now THIS is Love!!! These Short Ribs have two secret ingredients: chopped dates and a little bit of port wine. You can also you use dried figs but the caramel flavor of the dates really added something special. Short ribs tend to be pricey. If I’m feeding a bunch of people I will buy two bone in and then the rest boneless. I still want the flavor having the bones provide, however I find they do not truly a ton of meat! 1 1/2 lbs of boneless beef short ribs (If using on the bone you may want to opt for a bit more as they yield less meat. 1/4 cup flour Kosher salt Pepper 2 tbsp olive oil 1 tbsp butter 1 yellow onion, sliced into half moons 1 cups chopped carrots 1 1/2 cup chopped pitted dates 2 tbsp tomato paste 1 tbsp soy sauce 2 cups red wine 1 cup beef stock 1/3 cup port wine 2 bay leaves 1 sprig Rosemary Salt and pepper to taste Heat the olive oil over medium/high heat in a ceramic pot. Sprinke kosher salt and black pepper on all sides of the short ribs. Preheat your oven to 350 degrees. Dredge the short ribs in flour, shaking off the excess. Place the short ribs in the pot and brown on all sides. Working in two batches if necessary, in order to not crowd the pan. Remove short ribs from pot and reserve. Lower your heat to medium. Add butter to the pot, once melted add the onions and sauté for 3 minutes. Then add the carrots and dates, sauté for 5 minutes more. Add the tomato paste to the pot and cook for a minute more. Stirring often as the tomato paste becomes a deep red. Add in soy sauce and stir gently to incorporat Pour in the wine and the port. This will deglaze the pan, scrape up any brown bits you can from the bottom. Then add the short ribs back to the pot along with any accumulated juices. Bring to a boil, then lower heat to medium. Simmer for 10 minute. Then add in the broth, season with the rosemary, bay leaf, kosher salt, and pepper. Cover, remove the Rosemary, and transfer to the oven for about 2 1/2 hours, or until the meat is easily falling off the bone. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Serve short over mashed sweet potatoes or polenta
Smoked Mozzarella and Grilled Eggplant make the most delicious stuffed bread. You know that I am all about good stuffed bread. Along with being a serious advocate for smoked mozzarella. If you haven’t tried it yet, well you need to! I love having a stuffed bread on hand for company or as a quick dinner when paired with a salad. It never disappoints. My favorite stuffed bread recipe will be in my cookbook. But this should hold you over til then! 1 ball (1 pound) store bought dough 1/4 cup all purpose flour 1/2 cup marinara sauce 3/4 cup shredded smoked mozzarella 4 slices grilled eggplant slices 1 tbsp olive oil Remove the pizza dough from its packaging and shape it into a ball. Place it into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and let sit in a warm place until the dough doubles in size, about 1 hour. Meanwhile, in a small bowl, mix the olive oil, red wine vinegar, oregano, salt and pepper to combine. Preheat the oven to 375 degrees and line a large baking sheet with parchment paper. Lightly flour a large, clean surface and roll the dough into a 10-x12-inch rectangle. Top with the sauce along the closest 12-inch side, leaving a 1-inch border. Repeat with the mozzarella, then layer the sliced eggplant. Sprinkle some salt over top before rolling the dough. Starting at the long edge with the filling, tightly roll the dough, tucking in the filling as you go, shaping it into a log, gently sealing the ends of the roll as you go When you get to the end, gently press together the dough to make a seam. Place the log seam-side down onto the prepared baking sheet. Tuck in the ends of the logs, pinching them together to seal. Brush the top of the dough with olive oil. Using a paring knife, cut three small slits across the top of the dough. Bake until cooked through and golden brown, about 40 minutes; rest for 5 minutes before slicing and serving. #stuffedbread #eggplant #smokedmozzarella #halfwayhomemade #weeknightdinner
Spicy Spinach Dip compliments of a fav @traderjoes condiment, the Bomba Sauce! This dip is full of flavor with two different kinds of cheese, garlicky toasted breadcrumbs, the spicy Calabrian chili and some freshly chopped spinach for good measure! Oh, and it doesn’t cost 1k to make or require sponsorship for shake shack , lol! (See my stories !!!) What snack are you looking forward to this weekend ?! 8oz cream cheese 1 cup sour cream 1 cup chopped spinach 1 tbsp Trader Joe’s Bomba sauce 1 1/2 cup shredded mozzarella, divided 1 tsp kosher salt 1/2 tsp black pepper 1 cup panko breadcrumbs 1 tbsp butter 2 cloves chopped garlic 1/2 cup Parmesan cheese Mix together softened cream cheese, sour cream, spinach , Bomba sauce, 1 cup shredded mozzarella, salt, pepper until we’ll combined. Spoon into a 8 inch round baking dish. Melt butter in a sauté pan, add the garlic , sauté til fragrant about a minute. Add in the breadcrumb mixing gently until coated with the butter, sauté for 2-3 minutes over a low heat until golden brown. Add breadcrumbs to the top along with Parmesan cheese and remaining mozzarella cheese. Bake in the oven for about 20 minutes until cheese is bubbly . #gamedayfood #diprecipe #superbowlfood #traderjoes #easyreciie
Grumpy Granola, another non aesthetic stunner from yours truly. I hope you can look past the complaining and get a laugh out of it. Some days we do just wake up and it’s hard to essentially snap out of it. I honestly end up doing weird things like make Granola when I should just lay down for an extra couple of minutes. Not sure why I thought pulling all of the ingredients out was a good thing to do. But I thought about how I was behind on food shopping, laundry, didn’t want to spend 8 dollars on a bag of granola, although we do need paper towel which led to me wishing I had enough energy for Costco. And it so it for I have always thought it is important to show the middle parts, the in-between parts of my journey. Yes, there are victories, there are examples of my faith, there are great family moments and recipes. But there have always been moments like this. Where I lose my nerve for a bit, where I call my mom and most likely torture her. Moments where I can’t seem to accomplish anything and I want to whine in the pit of pity. And if I have to be here, I have always felt its best for you to see some of these moments. Because then how else would you understand how faith works? Not everything is shiny, happy and positive at all times. But I will say it over and over, it is never without hope. It is never without him meeting me where I am at and leading me back on the path! So, to be honest, now I am about to sit at my desk with my coffee, and I am going to open my Bible. I am going to ask him to reset my mind, not to give me strength to jump ahead or “bounce back.” But to just calm down my restless feelings and to not get on that merry go round of overwhelm. Because I see myself digging in my purse for a ticket to ride so to speak. Luckily, Brian just offered to go with me to Costco later and even get me a slice of pizza. God will use anything to intervene, haha! With granola I have a base recipe of 4 cups quick oats, 1/2 cup of coconut oil (melted), 1/2 cup sweetener like honey or maple syrup, 1 tsp of vanilla or almond extract. I add in around 1/2 tsp of cinnamon and/or cardamom, 3/4 cup of a dried fruit and 1/2 cup coconut flakes. Bake at 325 for 25 min!
Still stuck on what to make for Valentines Day dinner ? This pasta with a blush sauce doesn’t need a bunch of prep or fuss!! Especially pasta with pieces of mozzarella and crispy eggplant “croutons” Not sure I want to give away the eggplant recipe yet 😜 But I’ll give you this quick blush sauce. 1 tbsp olive oil 1/4 cup yellow onion, sliced thin into half moons 1 28oz can of crushed tomatoes 1/3 cup dry white wine 1/2 cup heavy cream 1/4 cup grated pecorino Romano 2 tsp kosher salt 1 tsp pepper 1/4 cup roughly chopped basil leaves Heat the olive oil in medium size sauce pan. Add the onions and cook until soft. Lower the heat and add the tomatoes and the wine. Bring to simmer for about 7 minutes, slowly add in the heavy cream, stirring to incorporate. Turn off the heat and add the cheese and fresh basil, seasoning with salt and pepper. Stir to incorporate, serve over pasta immediately. #pastarecipe #easyrecipe #weeknightmeals #pastadish
Roasted red peppers were always a staple on my family’s antipasto line up. They found their way onto sandwiches, always paired up with fresh mozzarella. Bonus points for thinly sliced prosciutto! I made a batch and used them a handful of ways. I chopped them up and threw them into my salads, scrambled eggs, and even mixed them into some plain cream cheese for a better bagel spread. Pureed them and made a quick pasta sauce, and the list goes on! A homemade jar of roasted peppers is not only more economical but instantly elevates a charcuterie board. By the way, fun fact, I really dislike the whole “charcuterie board” thing. It is forever antipasto platters, haha! You can argue below! 4 medium red bell peppers olive oil 5 fresh basil leaves 2 garlic cloves finely chopped 1 tsp kosher salt 1/2 tsp black pepper Preheat the oven to 450 degrees Line a large rimmed baking sheet with parchment paper Slice each bell pepper into 4 sections and place cut side down the baking sheet. Mix together 2 tablespoons of olive oil with the garlic. Brush the tops of the peppers and place in the oven for about 25-30 minutes. You want the skin to begin to char on top. Remove from the oven and let cool. Once cooled, peel the outer layer of skin off the pieces of pepper and discard. Sprinkle the salt and pepper as evenly as possible over the top of the peppers. Add peppers to a large glass jar or container. Place the basil leaves over top. Add in the remaining garlic and olive oil, and use additional olive oil, enough to cover the peppers. Cover and store in the fridge for up to a week, if they last that long! #easyrecipes #diyfood #roastedredpeppers #antipasto
Anything more consistently satisfying than burrata and tomatoes?! Giving an old stand by a little “springy” twist by adding some chopped chives and lemon zest. Typically when I make burrata with tomatoes it includes basil and some balsamic glaze. While this will always be a staple dish, these slight tweaks gave the dish a whole new vibe. So grab some fresh chives and bust out the microplane! I got the inside scoop on the weather working with @mikefavetta and @onnewjersey today! Spring is headed our way with a sunny day this Sunday and warm up By Thursday ! 🤩🤩🤩 #tomatoes #burrata #simplereceipe #easyrecipeideas #quickrecipeideas #springinspo
Ever seen one of those interactive pasta stations at a wedding or a brunch? There is a mountain of plain pasta along with sauces and add-ins for your choosing. Customizing your plate is always a good time! We had been getting stuck in a dinner rut, or maybe I should say a cycle. Where Siena wasn’t trying new things, and dinner time was slowly becoming a battle. One night she picked up these little tongs I had from my cookbook shoot and started filling her plate. She had some buttered pasta in front of her and started throwing things in for fun. And to my surprise, trying it out! Thus, the DIY pasta station board was born! I always have a choice of a red sauce, butter or olive oil with parmesan, sometimes a pesto. I include roasted broccoli, olives, and mushrooms because they are all ingredients I have used in various pasta sauces. Being presented in a different way sometimes encourages more willingness to try. Especially when they are making their own choices.And of course, CHEESE! The beauty is you can mix and match based on your family’s preferences. What would you include?! #easyrecipeideas #pickyeaters #familyfood #dishitgirl #thefamilythateats #easydinner #easymeals
Lunch can sometimes seem like an inconvenience. I cannot tell you how many times I have grabbed a microwavable burrito. Or ate half a bag of chips with dip out of being hangry. Which, all will happen again at some point I am sure. However, I come up with the best recipes when I make “something from nothing” at times. Or repurpose leftovers in a stunning way, leaving me with such a sense of pride! Not only does this fill me up til dinner time, but it reinvigorates me! Can I accomplish this everyday? Maybe not. But let me encourage you to stop the emails for a minute. Let the little figure it out on their own (safely). Yes, I was the worst with this, I couldn’t let her whine or entertain herself for 5 minutes while I ate. I promise your afternoon will still go on and possibly be better! For the dressing I whisked together: !/4 cup olive oil, 2 tbsp red wine vinegar, 2 tsp dijon mustard, 1 tsp honey, salt and pepper to taste. In the bowl I added chickpeas, chopped olives and spinach. Tossed it all in the dressing and add a bit of premade tzatziki on top. Had some pita on hand that I added to the mix! #lunchideas #atthekitchensink #bowlrecipes #quicklunch #easyrecipes #chickpeas
Creamsicle Chia Seed Pudding can make any morning a sunny one ! My dad used to make creamsicle’s (non alcoholic, haha) for us in the summer. And I’m craving the warmer weather in the middle of the 20/50 degree weather. The recipe is quite simple, if you can’t find vanilla bean paste you can substitute it with vanilla extract. You may find it strange to see both vanilla and almond extra together, but it really gave it that nostalgic flavor that my dads version had ! 1/2 cup coconut milk 1 orange , peeled and cut into segments (I used sumo citrus but a regular orange is fine) 1 tbsp honey 2 tsp vanilla bean paste or extract 1/2 tsp almond extract 2 tbsp chia seeds Add all the ingredients together but not the chia seeds! Blend until smooth. Place into a glass jar Or container that has a tight fitting lid. Stir in chia seeds until well incorporated. Cover and place in the fridge overnight or at least 2 hours! #easyrecipeideas #chiaseedpudding #breakfastideas #snackideas #healthyrecipes
Not into the Corned Beef? Well at least give cabbage a chance with the Cabbage Wedge Salad topped with creamy Honey Mustard inspired dressing, topped with crispy potato hash brown! Yup, you heard that right !!! Cut a cabbage head in half, then take one of those halves, cut into again. Aka quarter it! Slice up some radishes, cherry tomatoes, add them to the plate. I had some Parmesan cheese that I sprinkled on top as well. You could go traditional wedge with a blue cheese dressing but I was in love with honey mustard at the moment. Add those crispy potato bits over top and message me about how good it is 😎 Follow @dishitgirldina for everyday DishSpiraTion! HM Dressing 1/2 cup mayo 1 1/2 tbsp dijon mustard 2 tbsp honey 2 tsp apple cider vinegar 1 tbsp shallots, chopped 1 tsp salt 1/2 tsp black pepper 1/8 tsp cayenne pepper Whisk ingredients til smooth Hash Browns 1/2 russet potato, peeled 1 tbsp olive oil Salt and pepper to taste Grate potato with a box grater into a paper towel. Wrap up the shredded potato and squeeze the water out of the shredded potato. Heat olive oil in a medium sauté pan over medium heat. Add potato to the pan spreading out the pieces, let them cook for about 3 minutes until moving them around the pan. Cool until crispy and brown. #easyrecipe #cabbage #saladrecipe #healthyfood #healthyish #mealprep #vegetarianrecipes
March is underway and I am so excited for a new season of produce. I feel like March is all about the greens! Get into asparagus, artichokes, brussels sprouts, spinach, broccoli, carrots, parsnips, onions, and potatoes! Now is a good time to saute some mushrooms and throw them into a quiche! There are so many great recipes on dishitgirl.com for your spring tables! Some are perfect for brunches and celebratory lunches. Others are just elevated weeknight meal options. Have you ever sauteed swiss chard and threw it over your pasta? Now’s the time! Some recipe ideas from past reels and Dishitgirl.com below! Caramelized Banana Pancakes Spring Panzanella Sautéd Swiss Chard over Pasta Jersey Breakfast Deviled Eggs Grandmas Buttercream Eggs Mini Banana Orange Bundt Cakes Sauteed Broccoli and Cavatelli Roasted Sweet Potato Salad Caramelized Balsamic Radicchio #seasonalfood #seasonaleating #springrecipes #dishitgirl
