MORE FOOD. Now that I’m able to eat again, that’s pretty much all I’ve been doing. If you’ve ever been pregnant, you know what I’m talking about. (And if you haven’t, just imagine the worst sickness you’ve ever had that inhibited your ability to eat. Remember how awesome food tasted as soon as you could eat again?) Along with the actual consuming of the food, though, I’ve also regained a good deal of energy I had been lacking, making it possible for me to actually prepare the food as well. Oh, how I’ve missed home cooked meals! 

This time, I decided to go with something extremely -gasp- simple. Surprised? It involves all of two ingredients and could quite possibly be my new favorite thing on the planet. It’s called garlic confit. Basically, just garlic cooked very slowly in oil until it becomes soft, sweet, and tender. I actually picked up the idea from an Italian restaurant I used to work at where this was one of their signature appetizers. I had tried to make it before, but had failed miserably when I tried to cook it in the oven. This time around, though, it came out perfectly and I absolutely cannot wait to make it again!

What you’ll need:

• 2-3 heads of garlic (I used two since it was just for one meal)
• 1 cup of olive oil

To make:

• Peel garlic heads and add to small sauce pan
• Add in olive oil until all the heads are completely submerged (about 1 cup)
• Cook over low heat for about an hour or until garlic is soft and spreadable
• Serve and enjoy! 

The end result is soft, spreadable garlic that is amazing on fresh bread!  I served it alongside an easy Sunday spaghetti dinner and it was perfect!

Although it is a little bit time consuming to make, it is so so worth it! And there are so many other things you can use it for, too. I’ve heard of people making large batches around the holidays and giving away little jars of it as gifts. Might be worth a try when the time comes.

Note: Garlic confit typically keeps well for up to two weeks in the refrigerator. It is not recommended to store it longer than this as it increases the risk for botulism, a highly dangerous food poisoning that comes from bacteria spores being spread in certain foods when not exposed to oxygen for extended periods of time. Be sure to keep your garlic refrigerated and use in a timely manner.

One of mine and Michael’s resolutions this year (like so many others I’m sure) was to start eating better and being more active. Now, although this isn’t the first time we’ve set this goal for ourselves, we’ve decided to give it our all. (I would like to note, however, that being pregnant makes this extremely difficult to do at times - but I’m hanging in there!) 

The biggest motivation for us this time around is the fact that Hadley pretty much eats whatever we do and we want her to start forming healthy habits now, rather than having to struggle with it later on. Although it may seem like a difficult task to accomplish, I believe that if kids grow up with a balanced diet and active lifestyle, then this will just be the norm for them and they won’t know any different. So! I’ve been a Pinterest fiend this month -even more so than usual- in search of recipes, pinning anything and everything that looks healthy and, more importantly, tasty! 

A few months back, Michael had come across a video about this company that makes vegetable-based meat substitutes. What sets them apart from other companies is that they have scientifically created their products to resemble not just the taste of meat, but the texture as well. They’re known as Beyond Meat  and their ultimate goal is to reduce the consumption of beef and poultry worldwide by providing products that have just as much protein and half the fat. And the best part? It’s actually reasonably priced! I was able to get an 11 oz. package of the beefy crumble from Safeway for $4.49 PLUS they offer $1.00 off coupons on their website. Score! 

Excited to take the test and see if this healthy meat alternative could live up to expectations, I decided to make tacos! And to make them a little more healthy, I left out the shells and tortillas and wrapped everything in lettuce leaves instead. The end result was absolutely amazing! I mean, not only did the lettuce provide more than enough crunch for me to not miss the taco shell, I also honestly wouldn’t have been able to tell that it wasn’t real ground beef had I not made them myself. Even Hadley loved it!

I also concocted my very own taco seasoning for this recipe. Feel free to try it or use your own!

Well folks, it’s getting colder, fall has left its mark, and now winter is just around the corner. And if you know me, you know that I absolutely just love this time of year; the chunky sweaters, the leggings and boots, the hot coffee in the morning, the cozy movie nights! But, if there’s one thing I love most about the cold, rainy Washington weater, it’s the excuse it gives me to break out the slow cooker. There’s nothing quite like coming inside at the end of a long day to a house filled with the aromas of a delicious, hot meal that’s all ready to eat! 

And, of course, it requires very little prep and is super-duper simple! (Like I’d have it any other way 😉 )

One of my favorite things about making banana bread is that it gives old, overripe bananas a purpose instead of just throwing them out. Wasting food is one of mine and Michael’s biggest pet peeves, which I never actually cared about until I met him. And since we always have a ton of bananas on-hand (they’re Hadley’s ultimate fav), we’re always up for making some of the most deliciously evil treats of all time!

This is by far the best banana bread/cake recipe ever! My dad has been using it for years and originated from an old church cookbook my grandparents had given to my parents as a wedding gift. Over the years, it’s been a definite family favorite and it was always a good day when I would come home after school and catch a whiff of the intoxicating smell. 

To be completely honest, the only reason why I’ve classified this as “cake” is because I add frosting to it! Other than that, I haven’t strayed from the original recipe at all. Just substitute a cake pan in place of your loaf pans and you’re good to go! I’ve yet to come across a more absolutely scrumptious recipe. But I mean, once you actually taste it, then -and only then- can you sit there and try to tell me that it’s not the best darn banana bread you’ve ever had!

I’m sick, guys. It’s not even October yet and I’m already fighting off the sore throat, the runny nose, the hacking cough, the misery. It’s really not fair, though, since this is otherwise my absolute favorite time of year. (My dozens of sweaters, coats, and cardigans have been waiting for this day!) Although it’s no fun being sick, throwing back shot after shot of cough syrup isn’t your only means of defense. How about some hot, delicious chicken noodle soup to help fight off those sniffles!