I hosted a wedding reception at my home last week, so the weeks prior to this, I have been cleaning and organizing. I hope that sharing this with you will encourage you.Read More »
We’re giving you yet another recipe for gifts for the neighbors or your friends! What’s great about this treat is that it’s ingredients are mostly healthy and nutritious! It also includes Thieves Vitality essential oil, which is great for boosting the immune system (and is included in your Premium Starter Kit)! Read More »
I don’t know about you, but it seems as though on the weeks I’ve bought the 1 lb pack of strawberries, the pack is gone in a day or two. Everyone wants strawberries! So on my next weekly grocery shopping trip, I buy the 2 lb pack of strawberries and I end up throwing away old, yucky strawberries by the end of the week because barely any were eaten. It’s so difficult to guess whether this week will be a strawberry week or not. By the way, this goes for lots of different fruits in my household, not just strawberries. So what can I do to avoid wasting perfectly good produce that my kids are just “not in the mood for” this week? Hello healthy popsicles!Read More »
I have heard of so many people having great success and seeing great results after participating in a “Whole 30” diet. The diet rules include removing lots of processed foods from your diet, including lots of carbs. While I like the idea, I am not someone who does well with diets. Read More »
Welcome to our new series: Our Little Life Hacks! Check back each week for a quick trick or tip to simplify and improve your life. Remember, little steps help us to stick with a new change or habit.
We all know that drinking lots of water each day is great for our health. It helps our body flush out toxins, improves our skin, hydrates our bodies, and the list goes on. However, some of us get bored of drinking just plain water all day. That’s where our next Little Life Hack comes in: add flavor to your water.
Read More »
So if you follow us on instagram, I hinted that this post was coming. As I’m sure you’ve noticed, we’ve taken a bit of a break from posting regularly during the summer. With the school year quickly approaching, you can expect to see more posts from us again. So here’s a little something to hold you over through the end of July. 😊
In my quest for my family to eat healthier, one change I made was to try to stock my refrigerator with meals that were cooked and ready for us to eat. One of the ways I do this is to prepare breakfast muffins over the weekend and place them in bags in the refrigerator. Before my husband leaves for work he grabs a bag to bring with him to work. It is an easy recipe. I make a variety of different kinds by changing the types of cheese and meat that I add to the eggs. Here is the recipe:
12 Eggs (one per muffin)
12 slices Bacon
3 slices ham
Cheese (cheddar, mozzarella, or pepper jack)
Preheat oven to 350°.
Lightly grease 12 muffin cups, or line with paper muffin liners.
I used precooked bacon and sliced ham today. I cut each slice of bacon in half and put it in the bottom of the muffin cup.
I then added 1/4 of a slice of ham and ¼ slice of pepper jack cheese on top of the bacon.
Beat eggs in a large bowl. Then pour into muffin cups.
Bake for 20- 25 minutes or until knife inserted in center comes out clean.
Let cool. Then bag them and keep them in refrigerator. Breakfast is cooked for the week and ready whenever you are.
In an earlier post, I wrote about another way I keep healthy meals ready in the refrigerator. I do this by sharing meals. Check out the post here if you haven’t read it yet. It’s a fun way to eat a variety of meals with half the work.
Today I am going to share with you how I make zucchini lasagna. In this recipe, I replace the lasagna pasta with sliced zucchini.
Zucchini and/or yellow squash
Pasta Sauce (I used ground beef in my sauce, but you can leave the meat out if you want)
Olive Oil for grilling the zucchini and squash
I used a mandoline to slice my zucchini and yellow squash 1/8 inch thick. Since zucchini is a veggie that has a lot of water content, I drizzled olive oil over them and grilled them to remove some of the moisture.
Next you will need a jar of pasta sauce or you can cook it from scratch. (I seasoned and browned a pound of ground meat, then added a tall can of tomato sauce.) Cook the pasta sauce until it is thick. Even though the zucchini was grilled, it will still release more liquid, and make the sauce the perfect consistency.
Once the sauce is ready, begin layering the ingredients into a casserole dish. I begin with sauce on the bottom. Then I add a layer of zucchini. I top the zucchini with sauce and mozzarella cheese. Then I add another layer of squash, sauce, and cheese.
When the casserole dish is full, I place it in the oven at 375 degrees Fahrenheit for about 35 minutes, or until golden brown.
Let cool for a few minutes and then enjoy.