You guys - I know its been a while since I posted - the end of school year is always so crazy! Well, the insanity has come to an end - the boys had what was quite possibly their best year, yet!
Its a fact - things are totally crazy here this month! Baseball season is winding down (which means play-offs), the big guy is playing soccer and the not-quite-as-big-guy is playing hockey. Throw in end of school year stuff, birthday, Father's Day and more - you get one hectic schedule!
When you're from New England - you drink iced coffee year round. Yes, its a thing. Truth be told - I am not a coffee drinker, but when its hot - I crave coconut iced coffee.
Sadly, this is how my first iced coffee of the season went --- had about 2 sips and boom, spilled everywhere! Bummer!
Luckily, I found a way to quench that craving - no sugar, no empty calories! I came upon this Toasted Coconut Califia Farms Almond Milk at Target --- Oh, my gosh. Deeee-licious and inspiration for making a healthy version of my fave summer drink.
Gaaah! I posted a quick photo of this on my Facebook page last night (want to connect? Feel free to pop me a friend request!) and now everyone is asking for the recipe - I won't be winning any awards with this blog post, but I just had to get it up to share this recipe with you guys!
I don't know about you, but we are soooo ready for summer here in New England - its been stop and go with the weather and it finally seems like shorts weather is here to stay! This means breaking out the grill and whipping up some delicious sides - I highly recommend you put this recipe on the menu for your next get together! Crunchy, tangy, and so easy to throw together - you will be making this time and again (just as I have been for over 10 years!).
Sometimes its the easiest recipes that sneak up on us and end up being a favorite. I had no intention of sharing this one on the blog - using whole wheat pasta can be a gamble (um, sorry - but most of the time it tastes like cardboard). However, I've learned to always snap a pic, juuuust in case a recipe is a hit!
Cinco de Mayo - is there a more delicious holiday?! I think not! What better to way to start the celebrating, than with these Taco Egg cups?
Eggs - wonderful eggs. We go through them constantly in our house - and I'm always looking for new and tasty recipes. Keeping lean proteins on hand is essential to staying on track with clean eating and these make a perfect breakfast, lunch, or snack!
Taco Egg Cups
1/2 pound cooked ground beef or turkey taco meat (Homemade Taco Seasoning)
3/4 cup grape tomatoes, cut in half
1/4 cup sliced onion (red, white, or green)
large handful baby spinach
1/2 cup milk
3/4 cup grated cheddar cheese (divided)
1/2 teaspoon salt
1/4 teaspoon pepper
1) Preheat oven to 350 degrees and spray muffin tin well with coconut oil or olive oil. (If you have silicone muffin liners, use those!)
2) Mix all ingredients in a large mixing bowl (reserve 1/4 cup cheese!), making sure the eggs are whisked completely.
3) Using a soup ladle, spoon out the mixture evenly into the muffin tins and sprinkle with remaining 1/4 cup cheese.
4) Bake 15-20 minutes until eggs are cooked through and toothpick inserted in the middle comes out clean.
5) Allow to cool completely and carefully remove from muffin tins. Makes 12 muffins.
Store in tightly sealed container in fridge for 3-4 days. One serving = 2 egg cups. Enjoy!
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We returned home from a mini-vacation yesterday and after 2 days of eating out, I was sooo ready to get cooking again. I left the menu up to my 9 year old, and he chose these drunken noodles. They were a hit last time we made them and to be honest, I think he was just looking for a reason to eat some shrimp! Both my boys have developed a love for shrimp and this recipe does the trick!