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Foodie Friday

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

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!

Le Creuset Round  Dutch Oven (20% off one item with code UPICK) // Rails plaid button up // Jeans // Bowls Ikea // Cute measuring spoons

One tradition we started that I absolutely love is making French onion soup the day after Thanksgiving. We would get our tree, decorate it and enjoy fresh bread and soup. I recently mentioned we made the soup again this year on Instagram and immediately got requests for the recipe. There’s nothing like a yummy bowl of French onion soup. The kids love it and it’s only a couple of ingredients. Tip: to reduce tears while cutting onions, place a cracker in your mouth!

Serve with Mozzarella melted on toast.

1/2 cup unsalted butter

2 T olive oil

4 cups sliced onions

4 10.5 oz cans beef broth

2 T dry sherry

salt and pepper to taste

Serve with mozzerella toast

Instructions

– Melt the butter in a large pot on medium heat with the olive oil.

– Once the butter is melted down, add all four cups of onions. Stir constantly until they’re translucent, but not brown.

– Add beef broth and sherry and season to taste with salt and pepper. Then, let simmer for 30 minutes.

You can be done here if you’d like and just dip your bread into the soup, but to go the traditional French onion soup route, follow these last few steps.

– Turn on your oven broiler.

– Ladle soup into oven-safe dishes and layer on fresh bread with cheese – we used Mozzarella but you can really use whatever you prefer. Put your dishes on a baking sheet and place in the oven until the cheese bubbles and browns slightly.

And that’s it! Super quick and easy and a recipe the whole family will love!

Enjoy!

Deals this week around the web . .

In addition to Williams – Sonoma having a 20% off one item with UPICK, Revolve is having an additional 20% off Final Sale with code YEAREND20,

jeans // tee and similar for $15 // blazer // slippers and similar // earrings // belt // cheese board

This time of year I love to get into the kitchen and try something new. So, I decided I’d challenge myself to making my first charcuterie board. Charcuterie is basically a fancy word for a cheese board, but all the same, I made my first one and wanted to share how it turned out! I recommend starting out by choosing five base foods. These can be cheeses, fruits, nuts, cured meats – whatever you prefer. Then think about the spreads and crackers you might want to add. I have to say, my combination turned out pretty spectacular, so if you’d like to copy it exactly, here’s what I used:

+ Purple grapes

+ Blackberries

+ Marcona Almonds – I like the ones with rosemary

+ Blue Cheese – it’s yummy and if you’re not a fan, at least its pretty!

+ Brie

+ Herbed Goat Cheese

+ Fig Crackers (any square crackers work here)

+ Rosemary for decor

And there you have it! Enjoy!

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

Those who know we well know I LOVE salad like a crazy person. It’s true. So naturally I have at least 3 salad dressing recipes that will have you eating so much lettuce you’ll make Peter Rabbit jealous. Just saying.

Also, if you’re looking for a salad dressing to dress up broccoli or broccolini for your kids or hubby, try these first. My kids love the balsamic dressing. It stays a week in the jar but we usually use a full recipe so I always make it fresh.

Without further adieu, here’s my top 3 on major rotation, and yes my kids are FANS!

Balsamic Vinaigrette (recipe can be doubled)

Mince 2 cloves of garlic and add the following ingredients in a small jar with lid:

1/3 cup canola oil

2 T balsamic vinegar

1 t. sugar

1/2 t. salt

Shake vigorously and serve. Store in fridge up to a week.

Oriental Dressing ( from my Mother-in-Law)

4 T sugar

1 t salt

2 t. soy sauce

1/2 cup oil – I use grapeseed

6 T white vinegar

Combine in a lidded jar and shake well.

Lemon Dijon – sounds funky but so fresh and yummy!

1 teaspoon Dijon mustard.

1 teaspoon minced fresh garlic.

3 tablespoons champagne vinegar.

Kosher salt and freshly ground black pepper.

1/2 cup good olive oil.

I also like this simple version: Lemon Dijon

fresh squeezed lemon //  dijon // grapeseed oil // salt

There you have it, you can bookmark this post and share with your friends. Hope you enjoy, Let me know your favorite dressing in the comments!

bag // top // jeans // I also included some favorite home goods below!

Since cookies have fueled progress, innovation, and overall societal happiness since the early 1900’s, it only seems apt that today’s Foodie Friday is about this ubiquitous dessert. And since cookies should be enjoyed by one and all, I’m including a GF option. You’re welcome.

COWBOY COOKIES*
This cookie is unbeatable and unstoppable. No matter how many chocolate chip cookie recipes I’ve tried, this is the one everybody always begs for. They taste like dough, with a little crisp on the outside. Ambrosia, guys, ambrosia. But don’t overcook these! They are best only just cooked and cooled, after you’ve tried them warm just make sure they’re okay. You know, quality control. My dad who likes these crispy, but I think there’s something wrong with his taste buds.
1 c sugar
1 c brown sugar
1 c shortening
2 eggs
1 t vanilla
2 c flour
1 t baking soda
1/2 t baking powder
1/2 t salt
2 c quick oats
1 1/2 c chocolate chips
Turn on your oven to 350.
Mix the sugars and the shortening in your stand mixer (or by hand). Let it mix until it’s nice and light. Add the eggs and vanilla and mix to combine. Add the flour, baking soda, baking powder, and salt all at once and mix until combined. Lastly, add your oats and chocolate chips.
Bake for 8 min, or until lightly brown on the edges and top just cooked.
GLUTEN-FREE CHOCOLATE OATMEAL CHUNKERS
These are amazing and super simple. The only thing you have to remember is to freeze them for 20 min on the sheet pan before cooking or you’ll get flat cookies. However, if you make a batch and freeze the dough balls so that you can eat them every day instead of only once a month (this is the winner option, right?), you can skip this part and they can head straight for the oven.
3/4 c coconut oil or unsalted butter (1 1/2 sticks), softened
1 3/4 c sucanat or cane sugar
2 large eggs
1 c  (110 g) gluten-free oat flour
1/2 + 2 T (70 g) natural cocoa powder
1/2 t baking soda
1/2 t sea salt
2 c gluten-free rolled oats (not quick!)
1 1/4 c bittersweet chocolate chips or chunks (chopped from a bar)
Preheat oven to 350. Line 2 baking sheets with parchment.
Melt coconut oil if using, and poor oil or softened butter into bowl of a standing mixer with the paddle attachment and add sugar. Mix on medium-low speed until incorporated, about 2 minutes. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the eggs and mix on low speed; scrape down the bowl again. Increase the mixer speed to medium and mix together until creamy and homogenous, 4-5 minutes.
In a small bowl, sift together the oat flour, cocoa, and baking soda. With the mixer on low, slowly add the dry ingredients, mixing just until combined. Add the salt, oats and chocolate; mix just until combined.
Using a small ice-cream scoop or cookie scoop, measure heaping tablespoon-sized balls of dough and transfer them to the lined baking sheets. Cover with plastic wrap and freeze for 20 min (or if it’s easier, 30 min in the fridge).
Unwrap cookies and bake for 14-16 minutes. Cool on the pan for 10 minutes before transferring them to a cooling rack to cool completely.
*Adapted from Sugar Rush / Tee Vintage :: Denim Shorts :: Similar ::