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Lunch

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PUMPKIN CINNAMON CHIP MUFFIN-CAKES These are little bites of fall perfection y’all! They are somewhere in between a muffin and a cupcake - so we will call them #muffincakes ! Bonus: SO EASY to make! All ya need is a regular white cake mix (choose your fave) a 15oz can pumpkin purée and @hersheys *cinnamon chips* (not sponsored)! Mix the cake mix and pumpkin until completely combined/smooth. Add half a bag of cinnamon chips (more or less to your preference). Mix to combine. Spoon into muffin tin (with cups). Bake at 350 for 13-15ish minutes! Then ENJOY FALL PERFECTION!
Our first 60 degree day!! Soup season has officially begun! Check out our insta story for how I pulled this ‘Chicken and Wild Rice’ soup together and head to the link in bio for the recipe 💗 - Groceries Needed: - • Chicken Breast • Wild Rice • Carrots • Onion • Garlic • Celery • Heavy Cream • Chicken Broth • Dried Oregano • Dried Basil • • • #fhandh #chickenandwildrice #instantpotsuccess #soupseasonishere #soupson #chickenandwildricesoup #heavycreamisadream #30minutemealsrecipe #30minutemeals #instantpotsoup
One of my favorite things about eating out is getting inspired back in my own kitchen to try new things! This weekend I made ‘DF English Muffins’ with my sister after by a life changing brunch at @arsagasdepot. Here’s what I added to it: 👇🏻 •chive and garlic cream cheese •bacon •fried egg •lettuce Link in bio for the recipe I followed and just adapted to DF! It takes some time with all the rising the dough does but it’s WORTH IT!• • • #fhandh #englishmuffinsandwich #breakfastsandwiches #bacononit #homemadebreadday #dairyfreekids #dairyfreefoodie #dairyfreemeals #weekendbreakfasts #makeaheadmeal
When your daughter has a CRAZY sweet tooth but you realize her teeth with fall out if she keeps up this diet of suckers she’s currently on...you have to search for alternatives! Enter Chickpea Chocolate Chip Cookie Dough. Dairy free and delish. Here’s how I did it: 👇🏻 - INGREDIENTS - •1 can of garbanzo beans, drained and rinsed •1/4 heaping cup cashews •1/4 cup + 2 Tbsp maple syrup •2 tsp vanilla extract •3 Tbsp rolled oats •1/4 tsp salt •1/3 cup chocolate chips - DIRECTIONS - 1. Combine all the ingredients except the chocolate chips in a blender or food processor. 2. Puree the ingredients until everything is smooth. Mine took about 2 minutes. 3. Stir in the chocolate chips and trick your toddler immediately!• • • #fhandh #chickpeacookiedough #healthytricks #toddlersnacksidea #toddlersnackideas #healthyalternitive #chickpeasforthewin #momhacks101 #foolyourtastebuds
Guys, my brother in law is dairy free And when he comes to town I try to make fun treats he can try that he may not have had before. These ‘chicken stuffed twice baked potatoes’ are dairy free and jam packed with flavor. Dare I say...you don’t even miss the cheese?! (Be sure to check out my story for a tip on shredding chicken) Here’s how I did it:👇🏻 - INGREDIENTS: - • 5 russet potatoes • 1.5 cups cooked and shredded chicken • 1/3 cup dairy free ranch (I used Tessa Maes) • 3 TBSP dairy free butter or ghee • 1/4 cup plain almond milk • 8 slices cooked bacon, crumbled • 1 tsp lemon juice (just a quick squeeze 😜) • salt and pepper • Green onions to garnish - DIRECTIONS: - 1. Wrap the washed potatoes in foil and bake at 400 for 1 hour or until soft inside 2. While potatoes cook, get your other ingredients together. I used this time to cook and crumble my bacon and separately cook my chicken in my instant pot 3. Once chicken is cooked, shred and set aside. (You can also buy an rotisserie chicken to skip this step) 4. Once potatoes are cooked, cut lengthwise and allow to cook for 15 min. 5. Combine all ingredients except potatoes in a bowl and set aside. 6. Scoop out the flesh of the potatoes into a bowl, leaving a thin outer layer of the flesh on the potato 7. Add the scooped out potato to the ghee, shredded chicken, bacon, milk, ranch dressing, lemon juice, sea salt and pepper. Mash with a fork until the texture is relatively smooth. 8. Scoop all the mixture evenly into the 8 hollowed potato halves. 9. Bake at 400 for about 15-20 minutes or until beginning to lightly brown. Remove from oven, garnish with scallions and more bacon if for extra yumminess. You can also drizzle on more ranch dressing for extra flavor.• • • #fhandh #twicebakedpotatoeswithbacon #twicebake #dairyfreekids #dairyfreetreats #tessamaesdressing #tessamaesranch #easyappetizers #easyanddelish #mealpreprecipes #kidfriendlymeals #hubbyapproved✔️ #hubbyapproves
I love eating banana bread for breakfast BUT starting my day off with a belly full of sugar isn’t ideal for me. I finally worked out a recipe that uses honey vs sugar. It works for me and my family so I thought I would share it with you all too! 😋Here’s how I did it 👇🏻 - INGREDIENTS: • ⅓ cup melted coconut oil • ½ cup honey • 2 eggs • 1 cup mashed ripe bananas (about 3 bananas) • ¼ cup almond milk • 1 teaspoon baking soda • 1 teaspoon vanilla extract • ½ teaspoon salt • ½ teaspoon ground cinnamon • 2 cups whole wheat flour - DIRECTION 1. Preheat oven to 325 degrees and grease a loaf pan with oil and flour. 2. In a large bowl, beat the melted coconut oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and almond milk. 3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch from whisk to wooden spoon and stir in the flour, just until combined. 4. Pour the batter into your greased loaf pan 5. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. 6. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool before slicing.• • • #fhandh #bananabreadrecipe #sugarfreerecipes #sweetenedwithhoney #wholewheatbananabread #wholewheatrecipes #bananarecipes #bananarecipe #healthybreakfastidea #startyourdayright✔️

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