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Every morning we make pancakes! I use coconut oil to grease the pan and love all my kitchen gear especially my All Clad pots and pans – on sale!

Below is my recipe for maple flavored syrup for the kids, and cheaper than maple syrup.


1 cup water

1 cup white sugar

1 cup brown sugar

1 tablespoon maple flavored extract

Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer 3 minutes longer. I love this recipe, let me know if you try it! My shop page is open 24/7! Happy Weekend!

The kids really wanted homemade chocolate chip cookies and I really wanted a cute picture, so win win! I found the best recipe so I had to share. I love these so much. I ball up all the dough, and freeze the balls in zip lock bags for later. Half my house likes chewy cookies and the other half likes crispy, so these are a happy medium. How about you, what’s your favorite? Recipe adapted here.

Ingredients

1 cup butter softened
1 cup of white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
 2 teaspoons hot water
half teaspoon salt
3 cups all purpose flour
2 cups semi sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto un-greased pans.

3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

See my shop page below! Happy Saturday!

Do you have 3 rotten bananas at home?

Those rotten bananas can easily be made into yummy gluten free and dairy free banana muffins. I made these last night to go with our dinner and I got requests for seconds and thirds, a rounding success! Here’s the recipe for the blueberry version of this recipe.

Read on . . .

Ingredients:

2 1/2 cups almond flour (I have the one I use on my Amazon page)

1/2 cup sugar

1 1/2 teaspoon baking powder (I use aluminum-free)

1/4 tsp salt

1/3 cup avocado oil or coconut oil

1/3 cup unsweetened almond milk

3 eggs

3 ripe bananas, smash and mix them in.

A dash of cinnamon (optional, but I love the added flavor)

Mini Chocolate Chips (optional but wow this adds tons of flavor)

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!

Sweatshirt in medium // Biker Shorts // Bag

I keep getting asked, what’s in my salads? I love love a good salad to the point that I get excited to eat it! Here’s the ingredients give or take a couple extra items I have in the fridge.

Organic Spring mix (I place a paper towel in the plastic container so it doesn’t rot the next day)
1 ripe Avocado
Green (I like manzanilla don’t get low sodium) and black olives (I liked sliced in a can)
Roasted sunflower seeds
Homemade balsamic vinaigrette (see recipe below)

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 avocado oil (or canola oil)

2 T balsamic vinegar

1 tablespoon sugar or 1 tablespoon of agave

1/2 t. salt (I use pink salt)

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

Let me know what you think or any variances you add. Have a great weekend. We’re having friends over this weekend and grilling out on Reid’s new grill. The kids are trying to talk us into a beach morning, but we shall see. What are you up to? Have a great weekend!

My amazon and shop page are open 24/7.

I was searching the internet for a MAYO FREE broccoli salad. . .

My dad hates mayonnaise after getting sick about 20 years ago. Honestly, after he told me how he got sick, I started to hate mayonnaise too. The story goes, he ate a fast food burger and apparently the mayonnaise they used was not fresh. He was sick for days after and hasn’t had mayo since. I’m pretty excited that my search for the BEST mayo-free broccoli salad has ended. This recipe is adapted from this site. Here’s to trying new things. Hope you enjoy!

Note: I tripled this recipe for 9 people.

1 pound of broccoli (I like it chopped as small as you can chop it)

1/2 cup (salted) sunflower seeds

1/2 cup finely chopped red onion

1/2 cup grated sharp cheddar cheese

1/3 cup dried cranberries (optional) I left this out, but it is a pretty pop of color!

For the dressing

1/3 cup avocado oil or extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

one medium clove of garlic minced

1/4 teaspoon fine sea salt

Get two bowls out, one large bowl and one small one. In the large bowl, add sunflowers, chopped broccoli, onion, cheese and cranberries. In a smaller bowl, combine the dressing ingredients: oil, vinegar, mustard, honey, garlic and salt. Whisk until the mixture is well blended. Pour the dressing over the salad and stir until all the broccoli is lightly covered in dressing. If you have any self-control, marinate 20 minutes or even overnight in the fridge. 
5. Divide salad into individual bowls and serve. Leftovers will keep up to for 3 to 4 days in fridge, covered.

Cookie + kate suggests:

MAKE IT VEGAN: omit the cheese,

MAKE IT DAIRY FREE: omit the cheese, use maple syrup instead of honey

MAKE IT NUT FREE: use sunflower seeds instead of almonds

Let me know what you think? I think this will be a new favorite recipe in our house. Is it addictive? You betcha! The whole bowl was gone tonight! Bonus, it travels well if you need a yummy picnic food. Check out more of my recipes like blueberry muffins and puffed pancakes or search “foodie friday” on the blog.

Thanks for stopping by!

xx Shalice

Margarita Friday

Reid and I have been trying Margaritas! We usually have NO idea what to do when it comes to cocktails. I love an extra salty margarita on occasion and Reid likes his plain. I usually ask to lick his salt off. Through trail and error, we found a yummy recipe that works for us! Let me know, do you have a good receipe?

2 ounces of Tequila (any brand)

The juice of 4 tangerines, 2 limes, 2 lemons. Extra to line the rims of the glasses before salt.

4 fresh mint leaves

Ice

2 Tablespoons agave or honey

Kosher salt (Or chili salt) place in a plate and coat the rims.

4-6 Cucumber slices

Jalapenos (optional)

Mix and enjoy! My shop page is open 24/7, hope you have a nice time with family or a good book. We have a “social distancing” neighbor chat around the cul de sac. Its a fun way to get to know the neighbors. What are you up to?

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!

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!


If you’re curious what all the hype is over Acai Bowls, why not try one at home? It’s my favorite on-the-go snack or breakfast and guess what – my kids love it! Once you find a combo you love (mine is goji and bee pollen), its sure to be a favorite. Don’t forget, goji berries have been known to boost the immune system, so no guilt here. Let me know what your favorite combination is.

My Favorite Acai Bowl

2 cups frozen Strawberries

2 frozen Bananas

Acai Powder

1 cup Almond Milk

2 T seed butter or Almond butter

1/2-1 T agave

Toppings

fresh fruit

Bee Pollen

Coconut flakes

Dried Goji Berries

Chia Seeds (optional)

Add all ingredients but the toppings into a blender. Go for a frozen yogurt consistency – add more almond milk if necessary. After its blended, drizzle agave and toppings, if using. Enjoy!

 

I’m wearing jeans GRLFRND (size down):: boots ZARA similar :: cardigan 525 AMERICA :: camisole SIMILAR