Monthly Archives: June 2018

Berry Parfait

{Ingredients}

  • 2 containers of Silk dairy free vanilla yogurt {made with soy}
  • Fresh strawberries
  • Fresh blueberries
  • Bananas
  • Love Crunch chocolate macaroon granola

{Directions}

  • Layer fruit, yogurt, and granola. Make another layer and just continue up until your bowl is full.
  • Enjoy immediately

This is one of my favorite things to eat!

Dragonfruit Smoothie Bowl

{Ingredients}

  • 1 to 1 1/2 cups of Dragonfruit {fresh or frozen}
  • 1/2 cup of dairy free milk {add more as needed}
  • 1 banana
  • 2 cups of frozen strawberries
  • 1 cup of frozen fruit medley blend {mine had strawberries, mangos, pineapple, peaches, and grapes in it}
  • 1 tbsp. of honey

{Toppings}

  • Love Crunch chocolate macaroon granola {THE BEST}
  • Bananas
  • Fresh Strawberries
  • Fresh blueberries

{Directions}

  • Put everything into your blender and mix until smooth. Add toppings and eat immediately.

I’m Saying YES

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I’ve been tackling A LOT over the last few months {pretty much since the beginning of 2018}

It’s very hard for me to say yes to things. It’s hard for me to just do something without first evaluating all of the chips on the table. That means evaluating them, waiting a few days to rearrange them and re-evaluate them again until my head spins and it creates major anxiety.

Today I’ve decided to start saying YES to things that make me uncomfortable. Things that pull me out of my comfort zone. {I love the comfort zone like all of you, but there’s no place to grow there.} I’m choosing to say yes to things that I’m like ehh…sitting on the sidelines will be best.

When making decisions these are the thoughts that go through my head:

  • What will others think?
  • Will I get a negative response?
  • Will others think what I’m doing is pointless?
  • Will others support me in this journey?

Do you know what all of those questions have in common? Better yet, do you know what they aren’t about? ME!

Every single one of those questions is asking what other people will think about me, not what I’ll think about me. You guys know what? It’s not my job to make sure you’re happy all of the time. It’s not my job to ask what kind of effect my decision will have on you. There have been countless times that I’ve chosen not to do something because of how people will react to it. So from here on out for the next 365 days I will be saying yes to things that pull me out of my comfort zone no matter how much I think other people will respond negatively to it.

Who knows, you might absolutely love what I do or plan on doing. There was and still is the thought of, “what about that ONE person?” That person that hates everything I’m doing. Guess what? You’ll always have that one person and if you get caught up on that you will never push forward. So I’m jumping in with both feet, ignoring the what ifs, pushing forward with full creative force, and I’ll be shining at the end of these 365 days.

I challenge you to join me for the next 365 days to say YES! Not maybe, not I’ll think about it, not let’s look at all of the chips on the table, just YES.

Crockpot Hash Brown Potato Soup

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{Ingredients}

  • 20 oz. bag of Simply Potato shredded
  • 32 oz. of low-sodium chicken broth
  • 1/2 cup of shredded carrots
  • 1/2 tsp. of fine sea salt
  • 1/2 tsp. of ground black pepper
  • 1 cup of water
  • 1 tsp. of minced garlic
  • 1/4-1/2 cup of cornstarch {try 1/4 cup first}
  • 1 cup of dairy-free milk
  • 2 cups of shredded cheddar cheese
  • Bacon bits
  • Green onions
  • Crockpot liner

{Directions}

  • Line your crockpot {This makes clean up way easier!}
  • Add hash browns, carrots, chicken broth, water, minced garlic, salt, and pepper.
  • Cook on high for 4 hours.
  • At the 3 1/2 hours mark you will add your cornstarch mixture {mix cornstarch and milk together} and your shredded cheese.
  • Continue to cook for remaining 30 minutes.
  • Top with bacon bits and green onions.

Menu For June 8th – June 21st

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8. Ravioli Bake

https://barbells-and-brownies.com/2018/05/22/ravioli-bake/

9. Instant Pot Macaroni & Cheese {You can top it with bacon}

https://barbells-and-brownies.com/2017/02/04/instant-pot-mac-and-cheese/

10. Egg, Ham, And Cheese Breakfast Sandwiches

Egg, Ham and Cheese Breakfast Sandwiches

11. Instant Pot Ranch Chicken Pasta

http://www.plainchicken.com/2018/03/instant-pot-crack-chicken-pasta.html

12. Slow Cooker Ribs

Slow Cooker Spare Ribs

13. Instant Pot Chicken Noodle Soup

https://www.crunchycreamysweet.com/instant-pot-chicken-noodle-soup-recipe-card

14. Go out to eat

15. Blueberry Pancake Bites {I’m going to serve sausage links on the side}

Blueberry Pancake Bites: Easy Breakfast Ideas for Busy Mornings!

16. Instant Pot Philly Cheesesteak Subs

Slow Cooker Cheesesteak Sandwiches (Instant Pot too)

17. Freezer-Friendly Individual Lasagnas

http://moneysavingmom.com/2017/08/easy-individual-mini-meat-lasagnas-freezer-friendly.html

18. Beef Tips W/ Rice

http://www.geniuskitchen.com/recipeprint.do?rid=17990

19. Leftover Salsa Verde Chicken Enchiladas

https://barbells-and-brownies.com/2018/05/26/salsa-verde-chicken-enchiladas/

20. Beef, Carrot, And Potato Foil Pack {I’m going to cook ours on our Traeger}

Hobo Dinners

21. Beef & Broccoli

Crazy Good Beef And Broccoli

{Snacks & Desserts}

~Freeze-Ahead Homemade Uncrustable~

Homemade Uncrustables (Update)

~Dairy-Free Avocado Fudgesicles~

Dairy-Free Fudgesicles (Vegan, Paleo, Keto)

~Sprinkle Shortbread Cookies~

Sprinkle Slice and Bake Shortbread

~No-Bake Peanut Butter Pretzel Bars~

Sprinkle Slice and Bake Shortbread

 

Instant Pot Beef Stew

 

{Ingredients}

  • 2 1/2 to 3 lbs. of beef stew meat {cut into bite-sized pieces}
  • 1/2 tsp. of fine sea salt
  • 1 tsp. of ground black pepper
  • 2 tsp. of minced garlic
  • 6 oz. can of tomato paste
  • 32 oz. of low-sodium beef broth
  • 2 tbsp. of Worcestershire sauce
  • 2 cups of baby carrots
  • 1 lb. of petite red potatoes
  • 2 cups of frozen mixed vegetables
  • 2 tbsp. of cornstarch mixed with 4 tbsp. of water

{Directions}

  • Put your meat, potatoes, and carrots into your instant pot.
  • In a large bowl mix together your sea salt, ground black pepper, minced garlic, tomato paste, beef broth, and worcestershire sauce. Pour the mix over everything in your instant pot and mix until everything is combined.
  • Close your instant pot and set it to “sealing.” Select the meat/stew button and make sure it’s set to 35 {I had to change my time for this one because my button was set to 10 minutes.}
  • Once your time is done DO NOT VENT until after 12 minutes. After your 12 minutes are over turn the valve to “venting.”
  • Once it’s done venting turn your instant pot onto the “saute” mode. Add your frozen mixed vegetables and your cornstarch mixture and continuously stir until your vegetables are cooked and your sauce starts to thicken. Turn “saute” off when it’s done.

 

 

 

 

 

 

 

 

Adapted from: https://www.familyfreshmeals.com/2017/02/best-instant-pot-beef-stew.html