If you’re looking for a delicious snack that’s both impressive and easy to make, you need to make these Easy Ranch Pretzels!
Last weekend I had a mental breakdown.
Ok, that's really dramatic. I had a semi-mental breakdown.
Mollie, a friend of mine, is getting married next weekend and our bible study decided to throw her a little surprise shower.
This is a picture of our group - Mollie is the cute one in the top right hand corner!
Skip the muffin and drink this healthy Blueberry Muffin smoothie!
Anyone else a breakfast-skipper like me? Sure, on Saturday mornings I love a home cooked breakfast or a Cajun filet biscuit (oh my goodness) from Bojangles’. But on weekday mornings I usually just settle for a cup of coffee.
When I was little, Mama would throw a granola bar at me from the front seat and make me eat it on the way to school. Of course, I whined about it the whole way there and eventually wore her down.
As an adult, I live with one of the healthiest people ever. He actually enjoys eating vegetables and dislikes junk food (most of the time). I hate to say it, but his healthy habits have rubbed off on me. We eat semi-healthy meals at home that include quinoa, whole wheat pastas, and lots of salads. Because of Drew, I actually enjoy turkey bacon now.
I have a feeling my Dad will hang his head in shame with that last sentence. As a former meat-man at Piggly Wiggly, the man loves his real bacon.
This is a tasty and healthy spring salad to help you get back on track and into that daunting summer bathing suit! It is filling by itself as a light lunch or as a side to something off the grill. With this dish you will not feel like you've been cheated out of a meal as you sometimes do with other lighter options.
YOU WILL NEED:
1 pint grape tomatoes
1 ripe avocado
2 ears fresh sweet corn
2 Tbsp fresh cilantro or parsley
HONEY LIME DRESSING:
juice of 1 lime (lemon works well too)
3 Tbsp vegetable oil
1 Tbsp honey
sea salt and fresh cracked pepper to taste
dash of cayenne pepper
Remove husks from corn and grill over medium heat for 10 minutes. The corn should be tender with some grill marks. Cut the corn off of the cob then scape the cob with your knife to get the remaining juices. Set aside to cool. Slice the grape tomatoes in half, dice the avocado into bite-sized pieces and finely chop the cilantro. Combine all ingredients together gently being careful not to mash the avocados.
Add all four ingredients for the dressing in a bowl. Whisk well.
Pour dressing over salad and gently stir in. Let it rest 10 to 15 minutes at least so flavors can mingle.
(Anna Cook thanks for "sharing" this recipe from WXMG Magic 106.3)
Summer is here and the grills are heating up. Try this kale salad as a nice compliment to any of your grilled entrées. My niece Laura made this for us at one of our Catoe family gatherings. My sister’s–in-law and I loved it. We kept the guys away from it by just saying “kale salad” over and over, that pretty much worked for us!! They wouldn’t even try it (More for us). No worries though, this tasty salad will be a hit with everyone; guys included.
You will need:
1 pint strawberries
1-2 apples cored and diced
4oz crumbled goat cheese (or other soft cheese)
1/4 c chopped pecans, toasted (optional)
½ small red onion, thinly sliced
Balsamic vinaigrette (see below)
½c extra virgin olive oil
1/4c white Balsamic vinegar
1/2t sea salt
1/4t cracked black pepper
*whisk all ingredients together until combined
*Remember to wash and massage kale thoroughly; this keeps it from being so tough
Toss all ingredients and serve immediately. This is a great side dish for a summer time meal and it brings a pop of color to any table.
Sunday morning is a much cherished time for my husband and me. It is the only day that we are both off of work so we always enjoy being a little lazy before church and we typically cook a special treat for breakfast. This weekend we made delicious French toast.
You may be thinking “No way will I ever have time to make this before church – we are lucky if we even have time to grab a granola bar to cram in on the way to church!” Well, I have good news for you. This French toast takes all of about 5 minutes to whip up.
My French toast recipe is ridiculously easy to make and on top of that I have included some options to lighten up the recipe and make it a little more health-friendly.
The recipe below is for 2 servings – but this recipe is easy to double, triple, or even cut in half if you are cooking for yourself! All you need to do is take the ingredients and multiply by 2 or 3, or divide in half. If you have any questions about altering the recipes for serving sizes, just post a comment below and I will be glad to help!
For my French toast, I used Sara Lee whole grain white bread. You can use any bread that you have on hand. I sometimes even use leftover wheat hotdog or hamburger buns so that they do not get thrown away! Another variation you can do with this French toast is to cut your bread or bun into slices and make homemade French toast sticks! Just follow the recipe, but pay close attention because I have found that the smaller pieces cook a little faster!
To keep it a little healthier, I also used Eggbeaters, almond milk, and stevia for my sweetener. If you do not have Eggbeaters on hand, but you want to keep it healthier, you can use 1 whole egg and one egg white in your egg mixture!
I topped my French toast with a little whipped cream, some fresh strawberries, and of course sugar free maple syrup! You can use any of your favorite toppings like fruit such as blueberries and bananas, nuts like walnuts or pecans, and even honey or apple butter! The possibilities are endless.
Here’s the skinny:
“Skinny-ish” French toast for two
4 slices of whole grain bread
½ cup egg beaters or 2 eggs
¼ cup almond milk or skim milk of choice
½ t cinnamon
¼ teaspoon pumpkin pie spice (or nutmeg)
1 teaspoon vanilla
2 packets of stevia or 1 teaspoon sugar
optional toppings: whipped cream, fruit, chopped nuts, maple syrup, honey, apple butter, etc.
I hope you and your family enjoy this recipe as much as we did!
I love to have soup in the fall, the air is cooler, and the days are a little shorter. I also love having the delicious fall smells throughout my house: evidence that my kitchen is in use! Soup to me is a comfort food and this Butternut Squash recipe is a snap to whip up.
In your soup pot, sauté ½ sliced onion with a pinch of Thyme in butter until soft. Add a dash of salt and pepper, 2 lbs. diced butternut squash and 5 cups of chicken broth. Simmer until tender, about 30-45 minutes. Then puree whole pot of mixture and serve.
I like to reheat before serving.
Cook rice according to package directions. Then toss cubed chicken with soy sauce and 1T of Olive Oil in a bowl; add to a large skillet with remaining Olive Oil. Cook chicken until done, about 5-6 minutes and then set chicken aside in a separate dish while you cook the vegetables (You may want to add a little more Olive Oil to the skillet for veggies). When vegetables are done, add chicken back to hot skillet and toss everything together. Serve over your brown rice and enjoy. I like to add a little more soy sauce when I serve this dish. Don’t forget your chopsticks!
I found this recipe in The Eat-Clean Diet for Family and Kids by Tosca Reno. We need to take care of these earthly bodies we have been given. They are all we have right now! When we eat healthy, we feel better, look better, and we might just be around a little longer to share Jesus with our friends and family. Kind of a win-win situation!
“Do you not know that your body is a temple of the Holy Spirit, who is in you, whom you have received from God? You are not your own…Therefore honor God with your body.” (1 Corinthians 6:19-20)
Blessings and Eat Healthy,
This is a great supper recipe for these hot summer days. It's healthy and light and you don't have to heat up the kitchen. Try it as is or use your own favorite summer vegetables.
1/2 box cooked noodles (children's choice - my daughter always loves bowtie and spiral the best)
Cherry tomatoes - cut in half
Broccoli crowns cut in bite sized pieces
Olive slices green or black
Red pepper strips
Cucumbers - diced
Cheddar cheese - cut in small cubes
pepperoni, ham, or turkey - cut in strips
Pour 1/2 to whole bottle of Wishbone Robusto Italian Dressing on top and toss. You're done!
1 to 2 lbs of fresh whole green beans (smaller sized ones are best)
1 TBSP butter
1 TBSP olive oil
1 clove chopped garlic
Sea salt to taste
Cracked black pepper to taste
1 fresh lemon
Flash boil beans whole in enough water to cover. Drain and put in ice bath to stop cooking process and keep them crisp and bright green. Set to the side.
In skillet, put butter, olive oil, and fresh garlic. Cook on medium heat until garlic is slightly golden.
Add drained beans to skillet along with salt and pepper to taste. Cook 5 minutes. Drain. They should remain somewhat crisp and bright green.
Squeeze lemon juice over beans during final minute of cooking. Serve up delicious and fresh lemony beans. It’s my daughter’s “go to” recipe and a family favorite for us!
Thanks Courtney for sharing this with us! You can cook for me anytime!
The Supper Table
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