So this last month there has been zero baking going on around here
well, maybe a little
but i took no part in eating it
it was my first time participating in Lent
and I chose desserts and pastries
no candy, no doughnuts, no cupcakes, no chocolate, NO NUTELLA!
I did leave myself the pleasure of Jello for my birthday
that's right, I'm not joking
my birthday cake was JELLO
it was pretty tough, more about that later
anyway, in a attempt to satisfy my sweet cravings
I decided to pin and test these
don't get me wrong they're no cupcakes and ice cream
but they were pretty delightful
check out the recipe at sugarfreemom.com
you can add your favorite toppings
chocolate chips on one, dried apples on another,
fresh peach, fresh strawberry, craisins, nuts, the possibilities are ENDLESS!
this recipe makes a lot, but not to worry
refrigerate some in an airtight container
and throw the rest in a ziploc for the freezer
then thaw, and reheat in the microwave for 30-40 sec.
I may have been a little eager, and eaten right through the paper
don't judge me
I haven't had cake in a month
Try this one!
pour your yogurt of choice in the ziploc
cut a little hole at the tip of ziploc, and use like a pastry bag
then line a cookie tray with parchment paper and dot
dot your little heart out
i don't even think it took 20 minutes for them to harden
once they're done
no joke, they're gone in seconds
mom's love them, kids love them, even the yogurt hating ones
no one can resist the frozen dots!
now just because I wasn't eating sweets
doesn't mean I was eating healthy
I wasn't, and I think my eating habits worried by husband a little
because after vacation he willing did the shopping, and brought back a ton of vegetables
including a big bag of broccoli from Costco
luckily I had just been inspired by my mother-in-law to make some broccoli salads
and so I got on pinterest to see what I could come up with
I found this recipe for Mediterranean Crunch Salad and used it as a base for my own version
thinly sliced kale,
halved grape tomatoes,
1/4 chopped red onion,
1/4 of a cucumber halved and sliced,
halved kalamata olives,
some cooked pasta,
mixed with some kraft greek vinagrette
and chill in the fridge
and chill in the fridge
And if you want to give it more of an italian flare,
substitute black olives for kalamata,
mozzarella balls for feta,
and italian dressing for greek.
And there you go!
Best thing about this salad, it keeps VERY well overnight.
Maybe even better than the day you make it.
But since my kids won't go for the salad, no matter how good it is
I like to give them carrots with ranch dip.
Now I saw a pin that said you can make your dip a little healthy
by using "plain greek yogurt mixed with a ranch dip season mix
and it tastes EXACTLY THE SAME"
and all I have to say about that is
linking up with Jessica