Category:

Food

My Espresso Machine

by Shalice Noel

I literally sit in my bed in the morning dreaming about my cappuccino that I cannot wait to enjoy. Thanks to my Nespresso Creatista machine. It’s durable, makes super hot coffee and espressos, and heats up the milk like a dream. It has an adjustable espresso option, milk temp and froth level. Love the options to have either a cappuccino or flat white. We are careful to keep the milk warmer clean to ensure the best lattes. I use almond milk and Reid uses regular milk and both works well. If $599 is out of the budget, I also show below the smaller options which we also have for our guest room. At $149, it is no frills and a great dependable cup of joe (or espresso).

Under $200 options

Which is your favorite? Do you own an Nespresso machine?

The Texas Sheet Cake we make EVERY birthday is finally on the blog! I originally got this recipe from a guy in my Poetry Class at Wheaton College. No joke! He made it for the last class kick off party and I told him I HAD to have this recipe. He quickly wrote it on a napkin, and from there its history. I’ve since shared it with my family, friends and YOU! Let me know what you think!

Chocolate Sheet Cake

Yields 1 9 x 13 cake

2 cups flour

2 cups sugar

1/2 teaspoon salt

Preheat oven to 325F, mix in a large bowl.

1/2 cup butter
1/2 cup vegetable oil
1/4 cup cocoa powder
1 cup water
Bring the butter oil, powder and water to a boil in a sauce pan. Slowly add to the flour mix and mix well.

Two eggs
1/2 cup buttermilk*
1 teaspoon baking soda
1 teaspoon vanilla

*When I don’t have buttermilk, here’s the substitute: for each cup of buttermilk, I add 1 tablespoon of white vinegar or lemon juice. Stir than let stand for about 5 minutes.

Blend till smooth and add to cocoa flour mix. Pour into a 9 x 13 greased and floured pan. Bake till toothpick comes out clean. Let cook at least 5 minutes before icing. Bake at 325 F, for approximately 25 minutes.

CAKE ICING

1/2 cup butter
3 T. cocoa
6 T. Milk
1 t. vanilla (add to cocoa mixture)
1 16 oz box of powdered sugar

Melt butter and cocoa together in a sauce pan- make sure not to burn it. Add milk to butter mixture. Add powdered sugar to cocoa and milk and mix till there are no lumps.

Pour over warm (not hot) cake and spread smooth

Let me know what you think. This is our favorite birthday cake ever!

Enjoy and let me know how you like it in the comments!

I’m obsessed with the salty sweet flavors of Pad Thai. Since we aren’t going out to eat, I found a recipe to make at home. It is a healthier version to try without losing the amazing flavor. The recipe is good for 4 people and only takes 30 minutes. Let me know what you think!

Keto Pad Thai

Sauce

3 tbsp fish sauce
1 tbsp rice vinegar
1 tsp chili paste
1 tbsp peanut butter
1 tbsp coconut aminos
2 tbsp lime juice
5 drops stevia

Ingredients

1 16 oz package shirataki noodles
1 lb chicken breast, butterflied and cut into bit sized pieces
2 eggs, beaten
1/2 tbsp ginger, minced
2 cloves garlic, minced
3 large scallions, thinly sliced, keep whites and greens separate
1 1/2 cups bean sprouts

Toppings
1/4 cup peanuts, chopped
1/3 cup cilantro leaves, chopped
  • Wash and dry fresh produce. Thinly slice scallions, keeping whites and greens separated. Peel and mince ginger and garlic. Roughly chop cilantro leaves.
  • Butterfly the chicken breast then cut into small bite sized pieces.
  • In a small bowl, whisk together all sauce ingredients until well combined and smooth.
  • Heat a drizzle of oil (I used sesame oil) in a wok or large pan over medium high heat. Add ginger and garlic and stir fry until fragrant (about 30 seconds), stirring frequently. Add scallion whites and  1 tbsp sambal oelek to wok with ginger and garlic and continue stir frying until scallions have softened about 2-3 minutes.
  • Once scallion whites have softened, add chicken to wok with the ginger, garlic, scallions, and chili paste. Stir fry chicken for 5 minutes or until lightly browned and cooked through.
  • While chicken cooks, beat 2 eggs until well combined. Drain and rinse shirataki noodles thoroughly under hot water for about 2 minutes.
  • Once chicken has finished, remove the chicken stir fry the wok or pan and set aside. Add shiratki noodles to the wok and stir fry noodles until firm, about 5-7 minutes.
  • Once noodles have cooked, add the beaten eggs to the wok with the noodles and stir fry for 2-3 minutes until the eggs have cooked. Stir frequently to break up/scramble the eggs.
  • Once eggs have cooked, add the chicken stir fry, pad thai sauce, and bean sprouts to the wok. Continue stir frying for about 2 minutes until all ingredients are well combined.
  • Top with scallion greens, crushed peanuts, and cilantro to serve. Enjoy!

Photography by Felicia Lasala // Adapted from Joy Filled Eats // Optional: Shiratki noodles can be used OR “Healthy Noodle” made with Konjac.

See what I’m shopping below on my Shop page open 24/7:

Of all the things I make, all my kids request energy balls the most. I thought I’d share the recipe here as I make them daily now on #quarantine. I wanted a recipe with protein (almond butter) and fiber (chia seeds and oatmeal), and energy balls seem to fit the bill.  Did I mention that they’re delicious?


 ENERGY BALLS

1 cup of organic oats (I grind in my Cuisinart)
1/2 cup of chocolate chips
1/3 cup of chia seeds
1/2 cup honey
1/2 cup almond butter, crunchy
1/2 teaspoon Himalayan salt
1 teaspoon cinnamon


Mix the above and mold into 1 inch balls. Place on a pan or plate into the freezer for one hour or 10 minutes if you’re like us and can’t wait! Can you tell Levi loves them too?

jeans fit TTS // Beatles tee // Chanel cocoon tote bag similar // blazer similar

With 7 people to feed, it’s no secret I’m a HUGE fan of 3 ingredient dinners and please note that my kids approve of ALL these meals. Perfect for a Monday or a Sunday night when you have NO IDEA what is for dinner. I know I’ve been there. After 30 revisions, I am finally publishing this. I will also say, this was Reid’s favorite blog post I’ve written in a while. I think because he liked our kitchen transformed into a “test kitchen” for many of these recipes. Feeding your family is a big deal, so researching these recipes and putting together meals has been a labor of love. I’m no food blogger, but these work for me and my hungry family of 7. I have an option with a plus sign by some of the recipes, to make it health(ier). Totally up to you. Take notes, pack up your reusable bags, and head to Trader Joe’s for your next 3 ingredient dinner.

Let’s

dive

right

in:

1. Pasta + Pesto + Grilled Chicken

(good source of protein, some greens) + add sautéed spinach and garlic

Cook the pasta per the instructions on the back, add chicken, pesto and avocado oil to mix. serve warm or chilled. Perfect as leftovers too! Reid takes the leftovers to work for lunch. Honestly, there are hardly ever any leftovers.

2. Hashbrowns + Veggie Chili + Shredded Cheese

+ kale chips for extra protein!

This dinner is such a hit at my house, I didn’t even get an “after” picture!

3 steps: arrange hash browns on a 9×13 pan, empty 2 cans of vegetarian chili onto the hash brown layer. and finally sprinkle cheese over this.

Bake 350 degrees for 18-20 minutes depending on your oven.

I get a ton of DM’s about this simple recipe and I kind of chuckle to myself and think, wow, this is such an easy meal, why don’t more people know about it? I make 2 of these for my family of 7.

3. Kale Pizza Crust + Shredded Mozzerella + Marinara Sauce

Arrange the sauce, marinara sauce, cheese and kale (dipped in avocado oil and pink salt) and cook according to the packaging. I bake for 400 degrees for about 18 minutes.

Delish!

4. Cheese free Onion Soup

Sauté onions with avocado oil until the onions are see through. Add beef broth, (a dash of red wine is optional), and pink himalayan salt. Let it boil than sit. Double what you see here if you have a family of 4 or more. At least 2 beef broth containers and 4 onions, depending on how many you serve. I figure, more soup is always a good thing. My boys beg for soup, and we live in a warm climate, go figure! Don’t forget to serve this with french bread. Delicious! Click here for my onion soup recipe previously published on the blog.

Onions + Beef Broth + French Bread

5. Frozen Chicken fingers or Nuggets + Can of Tomatoes + Jasmine Rice

This is my children’s favorite dish. They even request it for their birthdays! I sautée the onions and garlic in avocado oil, add a large can of tomatoes, pink himalyan salt, and a cube of “not chick’n bouillon.” I heat the chicken nuggets or fingers per the ingredients on the box. If you mix them with the tomatoes, they will get soggy. Serve the chicken beside the bed of rice and tomato mixture.

Sear the frozen turkey burgers in some avocado oil on the stove top, add some pink himalayan salt. (Another option: you can sear the turkey burger with Bragg amino acids. I love this soy sauce flavor, but not all do). Pair the burger with Kale chips, roasted onion (optional) and feta. This is a delicious and a yummy way to get your daily protein and greens.

6. Turkey Burger + Kale + Feta

7. One Pan Salmon + Frozen peas + Frozen carrots

Cook the salmon in 425 degrees and add lemon and salt to the top. I usually cook it for 12-15 min, depending on the size of your salmon. TIP: roast your salmon 4-6min per 1/2 inch thickness of salmon. Salmon is usually done when you can take a fork to it and flake it. When the salmon flakes with a fork, it is done!

Add frozen peas and frozen carrots surrounding the salmon. I love the little to no clean up with this recipe!

Bonus 8. Two Ingredient QUESO DIP: This is not technically a meal, however, it is worth mentioning as its a perfect family snack or game appetizer. I originally saw this on Lisa’s Instagram and knew I had to make it. It serves 4-6, and ready around in about 5 minutes!

Microwave the chili for 2.5 minutes in a microwave friendly bowl. Stir in 1/2 cup of queso cheese and continue until smooth. Enjoy warm with chips!

Note: you can double or make two of most of all of these dishes for larger families of 6+. Please comment with the dish you’re most excited to make. Also, if you have a favorite 3 ingredient dinner that I can add to my repertoire, PLEASE LET ME KNOW. Enter “FOODIE FRIDAY” into my blog’s search page for more recipes.

Bon Appetit!

xx Shalice 🙂

We had the MOST AMAZING meal the other night and I feel like we’re not friends if I don’t share it. Yes, that good.

This month, my aunt is staying with us in the MIL suite, spoiling us with delicious meals. We’ve been able to try dishes we’ve never had before. The plus side is, I’m snacking less because I want to save room for her AMAZING dinners. This one we had last week was so good, I feel like we wouldn’t be friends if I didn’t share it. The cream sauce is pure comfort, the mushrooms are tantalizing and chicken, tender, yes this is a family wide winner. Get your Instacart ready, because this should be on your menu next week. Yes, that good. Ingredients and directions below. Now, what am I going to do in February other than pine for delectable dinners like this that I nonchalantly enjoyed every day and dismally replace them with frozen pizza. Yikes, I better make some Valentines Day plans, stat!

Bon Apetit!

Creamy Chicken and Mushroom Crêpes

1 teaspoon butter
1 cup vertically sliced onion
1 garlic clove minced
3 cups thinly slice baby portobello mushroom caps about 6 ounces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
3/4 cup fat-free less sodium chicken broth
2 teaspoons chopped fresh thyme
 1/4 cup crème fraîche
2 cups shredded roasted skinless boneless chicken breast
6 French crepes (or make your own basic crepes below)
Thyme sprigs, optional

1. Melt butter in a large nonstick skillet over medium heat. Add onion and garlic, sauté 2 minutes or until onion begins to brown. Add mushrooms salt and pepper cook three minutes or until liquid evaporates and mushrooms are tender stirring frequently.

Add wine, and cook three minutes or until liquid almost evaporates, stirring frequently. Add broth and chopped thyme, cook 2 minutes. Remove from heat; add crème fraîche, stirring until well blended. Add chicken, tossing to coat.


2. Place 1 crêpe on each of 6 plates spoon about 1/3 cup of mushroom mixture into the center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.

Yields 6 servings. My kids loved it!

Basic Crêpes from allrecipes

I love a good basic crepe for savory dishes or last minute dessert when paired with jam or nutella.

1 cup all purpose flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 teaspoon of salt

2 tablespoons of butter

Directions:

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Enjoy! Let me know what you think of this dish and if you want to see more.

xx

Shalice

This is one of my favorite recipes as of late. It was originally featured on the Goop website. I made a couple changes and note that even Levi likes it. Guess what? It is healthy for you. I love the creamy texture of the coconut milk, chewy texture of the kale, and slight spice of the curry. Note, this is not spicy. It tastes better the next day so save the leftovers.

Enjoy!

3 tablespoons olive oil

1 medium yellow onion

4 large cloves garlic, minced

3 tablespoons minced ginger

1 teaspoon garam masala (I forgot this, and it still tasted good)

2 teaspoons curry powder

½ teaspoon ground coriander

1 small pinch cayenne pepper

2 (14.5-ounce) can chickpeas, rinsed

1 cup chicken stock

1 cup light coconut milk

2 packed cups finely chopped kale leaves (about ½ bunch)

salt and pepper to taste

lemon juice to taste

1. Heat olive oil in a Dutch oven over medium heat. Add onion and a pinch of salt and cook for 7 minutes, or until it begins to soften. Add garlic, ginger, and spices and cook for another 2 minutes.

2. Add chickpeas, stock, and coconut milk and bring the mixture to a boil.

3. Reduce to a simmer and cook gently for 10 minutes to allow the flavors to meld.

4. Add the kale and another pinch of salt and simmer gently for 10 more minutes.

5. Season to taste with salt and pepper and finish with a squeeze of fresh lemon juice just before serving.

I get asked often what we eat and what are some yummy snacks for picky eaters. Well, today I’m sharing one of our FAVORITE snacks. I came home from work yesterday, and the kids helped me make kale chips with parmesan. One of our favorites! It is quick and easy and EVERYONE including daddy helps up eat it. I usually get a couple bunches at the store.

KALE CHIPS WITH PARMESAN

  1. Wash and dry a large bunch of kale
  2. Massage avocado oil ( I use this because it resists heat yup to 500 degrees fahrenheit)
  3. Sprinkle with sea salt (I like Kosher salt)
  4. (Optional) sprinkle with fresh parmesan
  5. Place in the oven to 350 degrees fahrenheit for 15-20 minutes depending on your oven.
  6. Place on a plate and consume as soon as it cools down. In our house, it is eaten right away!

What do you think? Try it this weekend and let me know how it turned out!

xx

Shalice

Similar tee // White denim // Headband // Earrings // Cheese Board

I haven’t baked a ton lately, I’ll admit. But when I saw almond flour at Costco on a recent run, I thought, let’s make blueberry muffins. Why not? Have any of you ever used almond flour? Both me and the hubby love it because just 1/4 of a cup has a whopping 6 grams of protein! Crazy, right?! It makes eating a muffin feel even better, in my opinion. Plus, the kids absolutely love when I break out the Kitchen Aid. They literally squeal!

Anyway, so not only was it a fun little family activity, but the muffins turned out pretty dang good! Here’s the recipe if you’d like to give almond flour a go. It’s simple, quick and very delicious! 

Ingredients:

2 1/2 cups almond flour

1/2 cup sugar

1 1/2 teaspoon baking powder

1/4 tsp salt

1/3 cup avocado oil or coconut oil

1/3 cup unsweetened almond milk

3 eggs

1 cup frozen blueberries (I coat with almond flour) and stir it in.

Directions:

Preheat oven to 350. Mix all ingredients, bake for 20-25 min. They’re ready when the toothpick comes out clean and the top is golden brown. Enjoy!

spatulas // Kitchen Aid // muffin pan // striped towels

Don’t forget, my shop page is open 24/7, you can follow me on the free Liketoknow.it app “shalicenoel” for quick links, and you can always “shop my instagrams.” Now, go make these blueberry muffins and Let me know how they turned out!

linen dress // sunglasses // bucket bag

 

I’m on a pumpkin bread kick. If baby wants it, baby gets it, right? I found a recipe that is super easy, makes moist bread, and my kids love it. Funny tip, if you want to sleep in tomorrow, make this tonight, cut it up, lay out paper plates and tell your kids to enjoy the pumpkin bread downstairs and give you 30 more minutes of sleep in the morning. It worked for me this morning.  Phew! Note: I like to substitute spelt flour for all purpose flour since it has fiber and protein and no one in my house is gluten free. I’ve been told, this recipe substitutes gluten free flour nicely. How cute is this dress?

Pumpkin Bread adapted from here

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Do you like when I share recipes? Do you want to see more? Let me know. Your comment short or long is really helpful as I plan future content!

 

Thank you,

xx

Shalice

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