Confession: I haven’t had lemonade in a hot minute. The last time I had it was when I was little, and I know that it was one of my favorite summer drinks growing up! We’re already a couple weeks into summer break, and I haven’t even really thought about actually enjoying the warmer weather. Last week, I was busy at my high school preparing for the upcoming school year already! Thankfully, that’s all over now, and I can seriously start to get in a summer state of mind.
Is there really anything better than a freshly baked, lemon blueberry donut? These are baked to soft, fluffy perfection, sweetened with golden-delicious honey, and bursting with bunches of citrusy goodness. Also, there’s the fact that it’s the first day of summer, and National Donut Day. Coincidence? I think not… just the little bit of magic life throws at us every now and then. Today, that magic is in the form of these dangerously enticing lemon blueberry donuts.
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!
First of all, let me just say that I’m not the biggest fan of nutella. Yes, I’m serious. To me, the spread is overly sweet and processed, and makes me sick to my stomach. In fact, my friends look at me like I’m mental when I say I don’t like it! However, I was scrolling through Pinterest when I saw a recipe for homemade healthy Nutella. Like most foods (cookies, cake, etc.), I wondered if Nutella would taste better if I made it myself. It’s pretty easy – a small matter of blending up some hazelnuts and flavoring it with some cocoa, of course, and some other ingredients, such as honey and vanilla. This healthy nutella I’ve created for y’all today is the perfect alternative if any of y’all are looking to eat healthier, but still miss the iconic hazelnut spread.
Happy Tuesday! I’d just like to point out how excited I am that we’re in the last couple days until spring break arrives. Also, I am just so happy that warmer weather is on it’s way, and I’ll have a break from school! Y’all can probably tell I’ve been loving blueberries lately, even though they’re not in season, and I’ve been putting them in almost everything I’ve been making, including this strawberry blueberry smoothie.
Smoothies are honestly life savers. I can just pop the ingredients in my NutriBullet and put the container in the fridge, and it’ll be ready for the next day. Or, I’ll just save it for when I come home from school and I’ll have a nice, refreshing drink for me to sip on while I watch Netflix (I’ve been loving Grey’s Anatomy) or do my homework.
This one that I’ve thrown together for y’all today is super adjustable – you could substitute coconut milk for any other liquid (orange juice, almond milk, regular milk, etc.), or replace the strawberries with frozen bananas.
When the weekend rolls around, I still like to eat a little healthier, but I’ll treat myself with something a little fancier. Last weekend, I was scrolling through Pinterest and I found a bunch of “skillet” recipes, which in my opinion, is genius. Then, this sweet potato breakfast hash was born! It’s packed with all sorts of deliciousness, like Italian sausage, onions, bell peppers, eggs, and the star of the show, sweet potato. And, it’s filled with all sorts of protein and nutritious vegetables, which is a perfect to start off your day!
Lately, I’ve been getting ready faster in the morning so I’ll have time to make a nice breakfast for myself before I head off to school in the mornings. I’m really proud of myself for that, because I used to not eat breakfast at all, and my stomach would growl during class! Embarrassing. Plus, I’d be super drowsy the entire day and almost inhale my food during lunchtime. So, because of this, my new year’s resolution is to eat breakfast, drink more water, and eat healthier in general. I’ve been having things like avocado toast, acai/smoothie bowls, breakfast burritos, and lots of fruit. Occasionally, I’ll treat myself with something a little sweeter like waffles or pumpkin pancakes (remember those??)