Happy Sunday y’all! It’s been a pretty hectic couple of days, and now that all the craziness has somewhat subsided, I’m completely exhausted and in need of a nice, long nap. A good solid 9 hours of sleep is all I really want! Nonetheless, I’ve still got tons of chores and things to do around the house. Because I’ve been so busy, this banana nut smoothie bowl has really been a life saver for me in the mornings, and a great afternoon snack for when I get home from school. I love throwing all of my ingredients in my Ninja the night before, refrigerating it, and it’s all ready to blend and go. When I have the time, I’ll pour it into a bowl and make it fancy with nuts and bananas. It’s creamy, energizing, and super duper healthy!
It’s hard to believe that May is already here… like whaaaat?? Where did April go? I feel like I’ve said this at the end of every month, but 2017 is already moving so fast. Before we know it, summer will be here and I’ll be sitting outside, in 100 degree weather, eating a big slice of bright red watermelon. I can’t wait! The first “official” day of summer is sometime in June, but here in Texas it’s going to feel like it a whole lot sooner. But first, before I get ahead of myself, we have to make it through May. Obviously because Cinco de Mayo is in a couple days, it’s only fitting that I share my classic tableside guacamole recipe with y’all!
One of my all-time favorite restaurants, Mi Dia From Scratch, serves this phenomenal tableside guac. They add in all of the essential ingredients needed to make basic guacamole (onions, avocadoes, tomatoes, etc.), but they throw in sundried tomatoes, bacon, and a whole bunch of other genius add-ins. Although I didn’t add anything fancy this particular batch, I listed them in the recipe below. Feel free to give them a try!
Ever since I posted a picture on Instagram a while ago of my favorite oatmeal recipe, I’ve been eating it almost every day in the mornings. It’s super quick, healthy, and what’s not to love about apples and peanut butter? It’s one of my all-time favorite food combinations, and putting it into my morning oats is absolutely amazing. I was on Pinterest the other day, and I found this snickerdoodle baked oatmeal from The Seasoned Mom. The idea of baking oatmeal and having it for breakfast in little bars is genius. After reading her blog post, I honestly can’t remember how I lived without it. How did it never occur to me to make oatmeal in baked form until now? Thank goodness for Pinterest!
Recently, I planted some tomato seeds. It’s actually been pretty humid this week, so even though I haven’t watered them in a couple of days, I think they’re still okay. I guess I can still get nice, red tomatoes from Whole Foods, if I manage to forget about my poor tomato plants. I was so inspired by planting these tomatoes that I wanted to make my own tomato soup recipe. It’s got a fun twist that includes two secret ingredients… turkey bacon and sundried tomatoes.
Let me explain.
I baked about a cup of sundried tomatoes, cut in half, in the oven for 4 hours at about 200 degrees fahrenheit. I drizzled them with some olive oil and salt and pepper, and they were amazing! If y’all haven’t tried making your own, I’ve linked a more detailed tutorial here. Also, I’m not the world’s biggest fan of regular bacon, but I was at Whole Food’s the other day and saw some in the meat section, and decided that I had to try it. And I guess I enjoyed it! If any of y’all haven’t had it before, it basically tastes like chicken, but in the shape/texture of bacon. So now I can say I (kind of?) like bacon, I guess!
Easter is in four days, and I’ve been going through Pinterest like crazy, and experimenting recipes high and low for Easter themed recipes. Every Easter, we make a hearty and semi-fancy Easter Sunday brunch, and this year I’ve been slacking a little bit on the whole meal-planning aspect of things. Rightow, I’m sitting in history class, and instead of doing my classwork, I’m putting together a mini-menu for this weekend. I know, I set my priorities pretty straight ;)
Since the spring season is in full swing, I’ve noticed that so many people are using carrot in their recipes! As I’m scrolling through Instagram in the morning, I see carrot muffins, cake, even carrot cake themed oatmeal. It was impossible not to make something carrot-themed. So, my carrot cake bread was born!
I also have a video tutorial at the bottom of this post! It’s not the best quality (I shot it with one of my dad’s very old video cameras) and I’m not going to include on in every post, but I thought it would be fun to change it up a bit. I want to do more food videos, but they take so long!