Thanksgiving Recipes for All Your People.

Over the years of my adult life, I’ve really come to LOVE Thanksgiving. I wasn’t a big fan as a kid – we ate a meal and then my boy cousins made jokes I didn’t understand and fell asleep on the floor, while my girl cousins were more than five years older than me and got to sit at the adult table. But NOW. Now I love Thanksgiving. It’s all the food and family and cooking without the stress of gifts and snow and travel that Christmas time brings. Don’t get me wrong – Christmas is still the BEST – but Thanksgiving season means 1) the year is wrapping up soon, 2) more holidays and days off of work are around the corner, and 3) SNUGGLING. Plus wine. Now I can drink wine. Cheers to you, 8-year-old self.

So anyway, in the years of this blog, I’ve managed to write about lots of different recipes, from desserts to health foods to main dishes. And so today I present you with a summary entitled:

Thanksgiving Recipes for All Your People

#1 Three (or less) ingredient appetizers that even your cousin who can’t cook can make.

photo 4

Pear and Prosciutto Wraps


Baked Brie with Green Pepper Jelly

bacon water chestnuts

Bacon Wrapped Water Chestnuts

#2 Paleo and vegetarian dishes for your health-conscious Aunt Jo,       depending on what camp she’s in this year.

swiss chard 50

Spicy Swiss Chard and Zucchini

Turkey stuffed peppers

Turkey Stuffed Bell Peppers

photo 1

Garlic Mashed Cauliflower – IT’S SO GOOD.


Pumpkin Chocolate Chili

#3 Traditional-ish desserts for your in-laws.

Chocolate Peanut Butter Cake

Peanut Butter Pie (7)

Peanut Butter Pie

Pumpkin Spice Layer Cake

Katy’s Strawberry Cake

Let me know how it goes if you try any of them out! And enjoy the kickoff to this holiday season with your family and loved ones. Blessings!


FlapJacked {Review}

Sometimes, I shop a tad bit impulsively online. It’s not always on clothes – it’s often on random fitness things or jewelry or whatever random thing I think is JUST SO CLEVER.

Recently, I did just such a thing on the website FlapJacked. As my husband can attest, I often am trying new muffin and bar recipes, trying to make them healthier and full of protein. They don’t usually taste very good…so when I stumbled on FlapJacked, I decided to try it! I bought the buttermilk pancake mix (which you can actually make a lot of recipes from) as well as a four-pack with their two types of protein muffins – apple cinnamon and chocolate.

THEY ARE SO GOOD. I mean, granted, if you are familiar with the flavor of protein powder, you can taste it a bit, but seriously these pack such a nutritional punch and seriously curb my muffin cravings.

IMG_8560 This weekend, I finally got around to trying the pancake mix. I added cinnamon, and sprinkled each pancake with unsweetened coconut and a few banana slices. Topped it all off with a few walnuts. I was seriously full for such a long time. And again, totally fulfilled my Sunday morning pancake craving. I highly recommend trying it – I certainly will try their other mixes down the road!IMG_8563

Skinny Eggplant Rollatini {from Skinnytaste}

I make a lot of recipes from Skinnytaste, but so far, this is definitely one of my favorites. The Skinny Eggplant Rollatini is super flavorful and rich, but yet light enough for a summer dinner. The hubs is out of town, so I made myself this nice big pan on Sunday night, so I have dinners ready-made throughout the week. It was also pretty easy. Only took me a minute to slice up the eggplant (I didn’t use my mandolin, so they are a little uneven, but it really didn’t matter…)


Three minutes to mix up the filling…


Another three minutes to roll them up, and voila! Just need to bake them!


Not the prettiest photo, I know, but these were SO GOOD. And that’s four meals or so right there, ready to go.


I don’t usually go meatless at meals, but I decided to switch it up. You could definitely throw some ground turkey or something into the mix if you wanted to up the protein. I’m sure this would make a great “lasagna,” too, but the cute little rolls make me happy. Enjoy!

Because Brunch.


Y’all know I love a good brunch. I ESPECIALLY love hosting a good brunch! Recently, I hosted a Sunday brunch for the ladies of my small group at church. Eight of us around my hubs’ grandmother’s table just makes me so happy!

IMG_7792I turned the usual “bar” area of the dining room into a coffee and juice bar, which really worked out well. See the flowers? Those were sent to me at work the week before by my hubby and they are still going strong and are a beautiful addition to the house!!IMG_7793

If you’ve been around my blog a while, you’ve probably also noticed my love of baby’s breath. It kind of works out that it’s one of the cheapest flowers out there, so comes in very handy when sprucing up the place for a little event like this. Sunflowers also happened to be my absolute childhood favorite – my dad and stepmom can attest to my bedroom that included a sunflower comforter, yellow walls and dresser drawers, and sunflowers stenciled EVERYWHERE.


It was a potluck brunch, but as the host I really wanted to be sure to have some main courses ready to roll. Eight people = quiche. Perfect! I made my usual recipe with a few veggies swaps, and added these mini bell pepper slices on top for a little visual prettiness.


And also bacon. And sausage.

IMG_7790 (1)

Everyone brought AMAZING dishes, and we had such a great time just chatting about jobs, marriages, babies, etc. A very happy Sunday for all of us!

Super Easy & Healthy Shredded Chicken {Crock Pot}

You get one crappy iPhone photo and THAT’S IT.

IMG_7795 (1)

But it doesn’t take away from the awesomeness and easiness of this chicken. I’m kicking myself (figuratively AND literally) for not doing this sooner. How easy, you ask?


Put one pound of chicken breast and two cups of chicken stock in your crock pot. Low for 6-8 hours, or high for 4 hours.

YOU’RE DONE. I shredded mine in two seconds with a fork because it was so tender. I let it chill a little longer in the juice, but that’s completely optional.

I also diced an onion into some large chunks and threw it in there with some seasonings. You could add any veggies really: carrots, onions, bell peppers, etc. But at the end of the day, all you REALLY need is chicken and stock.


Happy Wednesday, y’all!

Peanut Butter Banana Blender Muffins

Happy Monday, and happy “I took all my photos on my phone” day…sorry about the lack of prettiness!

Super easy and super clean, these little muffins will probably become your go to when you want a little baked good. It’s as easy as blending a few ingredients, throwing in any extras you want to have, and baking them up!


Peanut Butter Banana Blender Muffins


2 eggs
1 cup natural peanut butter
2 very ripe bananas
1/2 teaspoon baking soda
1 teaspoon vanilla
optional mix-ins: chocolate chips, nuts, coconut, raisins, dried fruit
optional topping: equal parts oats, unsweetened coconut, and brown sugar


1. Preheat oven to 350 degrees. Spray mini-muffin tin with cooking spray.

2. Blend all ingredients together, and then stir in any extras you’d like. Divvy the batter up among your muffin tins. It should fill about 36 of them. If you want to add a topping, just sprinkle a little on each one and gently press down.

3. Bake for 10-12 minutes, until cooked through. Enjoy!


Mushroom and Spinach Quiche

AKA Super Easy Quiche that you can fill with any ingredients you want! YAY!

This weekend, a couple of my girlfriends gathered for a bunch at a friend’s house. Let’s just say we were there for about five hours, and it was glorious, girly time. And my hands-down favorite brunchy food is quiche (well really, anything with eggs, but quiche definitely covers that). There are a million recipes out there, so I kind of just made one up, and I’d say it turned out quite nice.

First off, I pretty much ALWAYS use a store-bought crust. They are delicious, and let’s be real…no one cares. I recommend a frozen deep-dish pie crust…you know, the kind you buy that’s already in the foil tin, and usually you have to buy two which means WOOPS more quiche next weekend please!!

Anyway, here you go. You can always substitute any meat or veggie you want, but I was really happy with the flavor on this one…enjoy!


Mushroom and Spinach Quiche


  • 4 eggs
  • 1 cup milk (I use skim, but I suppose higher fat might be even more delicious)
  • 1 medium sweet onion, diced
  • 1 10 oz package frozen spinach, thawed and squeezed
  • 1 8oz package of sliced baby bella mushrooms
  • CHEESE. Optional, and the amount/type is totally adjustable.
  • salt, pepper, garlic powder, and any other seasonings you are partial to. Thyme would be good, but I did not have any on hand.
  • Olive oil


1. Preheat oven to 350 degrees. Saute onion in olive oil until it begins to brown and become slightly translucent. Add mushrooms, and cook for a few more minutes until they begin to brown as well. Add in spinach and mix well. Take off heat and let it cool off a bit.

2. In a medium bowl, combine eggs, milk, and seasonings: Beat well. Also add in about 2-4 oz of cheese. I had a bit of feta left in my fridge, so I threw that in with a little shredded cheddar.

3. Stir about 1/2 of your onion, mushroom, and spinach mixture into your eggs. Pour this into your pie crust, and then slowly add as much of the remaining vegetable mixture as you can. You may have a little left over, but I think it’s more important to get all the eggs in there.

4. Bake for about 40 minutes before checking it. It will likely still jiggle a little in the middle. Add a sprinkle of cheese across the top, and bake another 10 minutes, or until the middle no longer jiggles. I also recommend placing your quiche onto a sheet tray, since you’ll likely get a little overflow, and you don’t want to bother cleaning your oven later!

5. Let rest at least 20 minutes. You can serve at room temperature, or even cold. I’m a fan of warm/room temperature…To each his own!

Enjoy BRUNCH!! Because mimosas.