RESTORING RADIANCE

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Food
Family
- Baby T
  - T’s Eats
- Pregnancy
Travel
About Me
- Contact

· April 27, 2019

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sharing my love for cooking good food with my husband + finding food freedom + being a mama to T + enjoying the little things✨

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peanut butter chocolate rice krispies🥜🍫 one of my favorite recipes i’ve made to date & it’s so simple it’s crazy! tastes like a crispy pb cup so basically ya need it😎
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3 cups crispy rice cereal
1 cup creamy peanut butter
1/2 cup raw honey
1 tsp vanilla extract
1.5 cups dark chocolate chips
1 tbsp coconut oil
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in a small saucepan on the stove (or you can use a microwave), heat peanut butter, honey, & vanilla extract together until warm & combined. in a large bowl, pour in 3 cups rice cereal. add in the pb honey mixture & mix it together well! then press it into an 8x8 pan with parchment paper on the bottom. store in the fridge for about 30 min to cool. melt chocolate chips with coconut oil (you can use the stove or microwave) & pour on top of the bars! store in the freezer for 30 min to an hour to harden. then cut & enjoy! for storage, i keep them in the fridge!💯
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note: you can use any kind of nut butter you want, i just prefer peanut. you can use any rice cereal, i used mom’s best cinnamon brown rice cereal. lastly, i prefer the dark chocolate chips for the topping (big dark chocolate fan over here!) but you could use semi-sweet, milk, whatever you prefer!🙌🏻
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enjoy friends, i promise these will be a hit! let me know if you make them by tagging me in your photos or stories! happy wednesday❤️

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my little pumpkin in the patch🎃 #thatlipthough

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swiss chard, butternut squash, & chorizo soup🙌🏻 there aren’t exact measurements so i’m leaving it to your creative ability💁🏼‍♀️ here’s your challenge to go have some fun in the kitchen!💃🏼
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there are directions though, so i promise you can’t mess up! just make it yours & it’ll be delicious i’m sure🥰 i have faith in you! i prefer a hearty, filling soup so the more insides the better in my opinion! here’s how to do it:
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chorizo
butternut squash
onions
celery
fresh garlic
chicken broth
white beans
swiss chard
sea salt & pepper
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first, bake the chorizo in the oven at 350 degrees until they swell up & are cooked through. then let those cool & set aside. then start on the butternut squash. peel & cube & go ahead and cook it in a big soup pot on stovetop until it starts to soften up in some olive oil & sea salt. then take it out & set aside.💁🏼‍♀️
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in the same pot, add in olive oil, onions, celery, fresh garlic, & sea salt and pepper. let it cook down & fill the house with the yummiest fragrance. feel free to pour yourself a glass of wine (or whatever) & turn on some fun music🎶
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next, slice the chorizo (or break apart) and add in. let it cook for a second before adding in the butternut squash. then throw in the chicken broth (or veggie broth), white beans, chopped swiss chard & salt and pepper to taste! we always test our soups while they’re cooking to see if they need more seasoning!🧂
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let everything cook on medium high/ high heat & marinate together. the longer you leave it simmering the better the flavors will be!😌
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served with buttered bread & parmesan AKA two of life’s greatest pleasures🧀🥖 enjoy!🍷

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my first time making monster cookies🍪 which is basically a cookie that includes peanut butter, oats, & chocolate🍫 name a better combo😎
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this recipe is from @sallysbakeblog & actually turned out a little dry but VERY fluffy! i’m on the search for the best monster cookie recipe now😛 tell me your favorite in the comments if you have one🙌🏻 happy saturday❤️

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happy FRYday🍟 what better way to kick off the weekend?🙌🏻
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sweet potatoes cut into wedges. covered in avocado oil, garlic powder, oregano, paprika, sea salt & black pepper. roasted at 400 degrees for 30 min & flipped halfway. best dipped in ketchup or honey mustard🍅
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have a great day🥰

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bagels. one of the foods i feared for so long. i looked at them & thought about how they were full carbs & calories & white flour. that they had “no nutritional value”. they were only for cheat days & i saw them as guilt, shame, & a bad food.🙅🏼‍♀️
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looking at them now, i see: joy, flavor, chewiness, doughiness, comfort, energy, nourishment, excitement, & so many other things. the power of your thoughts around your food can make a big difference. with how they taste, how you feel, and how you move about your day. food should be an enhancement in your life, not an obsession or distraction🥯
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|| wegman’s everything bagel (surprised by how good these are!) + topped with whipped cream cheese + mashed avocado + sea salt (if you haven’t tried this combo, DO IT!) || 🥑

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the weather is getting cooler & we’re eating a hot bowl of chili for dinner🙌🏻 i am very very happy right now. topped with my favs: greek yogurt, cheese, & a lots of tortilla chips on the side💯
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my favorite chili recipe is on my blog under “grass-fed beef chili”! i linked it in my stories! happy wednesday🥰

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good morning & happy monday🥰 sharing these cranberry almond energy bites because everyone loved them & they’re one of my fav to-go/ easy snacks💯
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2 1/4-1/2 cups rolled oats
1 cup almond butter
2/3 cup maple syrup
1/2-3/4 cup dried cranberries
1/2 cup ground flaxseed
1 tsp cinnamon
1/4-1/2 tsp sea salt
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mix everything together in a bowl. don’t be afraid to get your hands dirty & mix it with your hands! i always find that it combines better🙌🏻 roll into balls (made about 20) & store in the fridge! enjoy & hope you have a great day💃🏼

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after a busy summer & moving around everywhere, we are craving routine as fall is upon us🙌🏻 making dinners easy is a game changer which is why we love getting @sunbasket 💯 i’m a big believer in simplifying things that you can to make your life easier. @sunbasket is one of those things that helps do that for us!💃🏼
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their meals are always easy to make & they offer organic produce and clean ingredients from great farms! their protein is high-quality & their meals are full of flavor! we usually love to order menu items that we don’t typically make at home. like this meatloaf dish that was phenomenal & it was actually my first time trying meatloaf🙊
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they also recently added all sorts of add-ons on their website from yogurt, chocolate, prepared meats, salad, dips, etc! this time we ordered: lobster ravioli (can’t wait to try it), tofu burgers (that were fantastic & T loved them too) & lavash bread (that i plan to make flatbreads & paninis with)!😎
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you can get $45 off ($20 off the first week, $15 off the second, & $10 off the third) using the code RADIANCE45! also linked in my stories🥳 do you like to simplify things?! if so, what are your go-go’s to make your days smoother?!👌🏻
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meal pictured: bbq meatloaf, rosemary roasted potatoes, & garlicky greens🥰
#sunbasket

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the best chicken salad recipe i’ve ever had🙊 officially my new go-to recipe, because it’s just perfect in every way & so easy! would be great on a sandwich, in a wrap, how i have it here, or straight from the bowl😎
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-3 chicken breasts
-1/4 cup chicken stock
-lemon juice (about 1/2 a lemon)
-fresh or dried parsley
-1 celery stalk & the celery heart (the small little stalks inside the celery with the leaves), -5 green onions, chopped
-1/2-1 cup grapes, sliced (up to you how many you like)
-mayonnaise (1/3-1/2 cup)
-full fat plain greek yogurt (1/3-1/2 cup)
-sea salt & pepper
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in a crockpot, add in the chicken breasts, chicken stock, lemon juice, sea salt, pepper, & fresh or parsley. cook on low for 4 hours or until cooked through.
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once chicken is cooked & cooled. shred or cut. throw the chicken, celery, green onions, & grapes into a mixing bowl. add salt & pepper, to taste. add in the mix of mayo & yogurt. everyone likes a different amount of creaminess on their chicken salad so use it to your liking! but about a 1:1 ratio of mayo to yogurt. add more salt or pepper if needed! stir it up until incorporated! tastes best the next day or after a few hours of the flavors marinating together! enjoy☺️

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made my favorite chocolate peanut butter truffles & added a little upgrade: @ancientnutrition collagen💯 (swipe left to see what they look like inside)😍
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-1.5 cup rolled oats
-1/2 cup shredded unsweetened coconut
-4 scoops @ancientnutrition multi collagen
-1 cup peanut butter
-1 cup medjool dates, pitted (about 10 large)
-1/2 cup maple syrup
-1 tsp vanilla extract
-1- 1.5 cups chocolate chips
-2 tsp coconut oil
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in a good processor, blend the oats, coconut, & collagen until a flour-like consistency. add in the peanut butter, dates (if they’re dry soak them in boiling water for about 30 seconds), maple syrup, & vanilla extract. process until it rolls into a ball. put it all in a bowl & store it in the fridge for 30 min- 1 hour. then roll the dough into balls (mine made about 20-24). melt your chocolate chips with coconut oil & dip each ball into the chocolate mixture. sprinkle with sea salt & store in the fridge!🙌🏻
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i love adding collagen to things to get extra protein, especially right now when I feel like I need extra for baby🤰🏼 i also think it’s helping my crazy postpartum hair grow out🙊 i usually mix a scoop in my coffee every morning (you don’t taste it!), but it’s also so easy to add to anything just giving your body an extra boost. its supposed to help support a healthy gut, your skin, nails, & joints!
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have you tried collagen yet? if so, what’s your favorite way to use it?🥰
#AncientPartner #ad

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thomas’ great grandma lena’s chicken & broccoli casserole recipe (modified by his mama)🥰
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Ingredients:
-3 chicken breasts
-1/3 cup olive oil
-1/4 cup lemon juice
-fresh or dried parsley
-sea salt
-black pepper
-1.5 heads of broccoli
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Directions:
pat dry chicken. slice in half lengthwise. mix together olive oil & lemon juice until whisked together well & starts looking thick. place chicken in a glass baking dish & pour the olive/ lemon mixture over the chicken breast. season with fresh or dried parsley, sea salt & pepper. bake chicken at 350 degrees for about 20 minutes. cook until the pink is gone on the inside (it will cook again so it’ll be soft & done)!
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while the chicken is cooking, cut the heads off of the broccoli. blanch them in boiling water with sea salt. cook until changes colors bright green. transfer broccoli to a baking dish (we used a 9x13in pyrex). it’s good to get a little bit of the water in the pan too! set aside.
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once the chicken is done, let cool. then cut chicken to your desired type (strips, cubes, etc.) pour chicken over the broccoli. pour sauce (recipe below) over everything making sure it’s all covered. sprinkle top with as much cheddar cheese as you’d like!
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cover with foil & bake for 25 minutes at 350 degrees. remove foil, turn oven to broil & let broil for about 2-3 min until top gets bubbly. serve over rice of choice (we prefer wild!)
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Sauce Ingredients:
-2 12oz containers of organic cream of chicken condensed soup
-1/2 cup mayonnaise
-1/2 cup full-fat plain yogurt or sour cream
-1/4 cup water
-juice of 1 lemon
-2 tsp curry powder
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mix all ingredients together until combined & creamy!
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this recipe is definitely a crowd pleaser & i can almost guarantee the whole family will love it! easy to prep ahead & then bake when time to eat, which means less dishes at dinner time & easy dinner done and ready! enjoy🥰

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it’s that time of year AKA the best time of year🎃 the limited edition pumpkin pie @perfectbar flavor is here!👌🏻
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this year i’m sharing mine with both my pumpkins🤰🏼 this flavor is literally in my top 3 flavors, it’s seriously SO GOOD! they’re available in whole foods, sprouts, trader joe’s & the link in my stories💯
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#itsjustperfect #perfectaspie

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picked up T at preschool & came home to THESE🍩
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thomas grabbed some @sugarshackdonuts, which we love! our favorite kind of donuts are cake donuts. my fav flavor is blueberry cake & thomas’ is chocolate cake💯 what’s your favorite kind of donut?!😎

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i prefer my syrup with a side of pancakes🍁🥞

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i used to have a lot of rules around food & i mean a lot. my everyday & every food choice had a rule around it. from things like:
“i can’t eat past 7pm”
“i can only eat 3 meals & 1-2 snacks a day”
“i can’t have carbs at every meal”
“i have to workout on a fasted stomach”
“i have to have 3-4 hours between eating”
“i have to have veggies at every meal”
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you name it & i probably tried it or followed it. but who even came up with this stuff & why did i follow it? i didn’t even know, but i was pretty positive it was all true & the only way to be “healthy”🤷🏼‍♀️
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for so long food controlled me. i was a slave to it. a slave to restrictions, rules, & certain foods. but now i realize that maybe certain things in your life make you feel better. for example not eating a big meal & going to straight to bed. i personally like to have a little time to digest, but that’s not always perfect either. it’s not a rule in my life, it’s just something i’ve learned about my body & the way i run!😎
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i’ve learned that really challenging those rules in my head has helped me to get rid of them. even writing them down & looking at them & realizing how silly some may be. it took a lot of time reminding myself that these rules didn’t matter & didn’t rule my life. it took practice & patience & sometimes i still have to remind myself. it’s about progress not perfection. what are some rules you that you have in your head that you need to get rid of?!🤔

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snacking like a champ💯 seriously during this pregnancy, i’ve been hungry all day long. having yummy snacks on hand has been so helpful🙌🏻
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|| @siggisdairy pumpkin & spice yogurt (for protein & helps keep me satisfied) + crumbled up pumpkin chocolate oatmeal bar (recipe posted earlier this month & is on my blog) || 🎃🍫
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hope you’re having a fantastic day🥰
#dailysiggis #sponsored

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it may be the first day of fall, but it’s still HOT here so we made this fresh & crunchy chicken caesar salad for dinner to cook down🥗
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the dressing is homemade & so good! it’s already on my blog but here it is again because trust me, ya need it😎
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1 cup full fat greek yogurt
1 cup grated parmesan
3 tbsp lemon juice
2 tbsp whole milk
1 tbsp olive oil
1 tsp worcestershire sauce
1 tsp dijon mustard
1 tsp anchovy paste
1 tsp garlic powder
1/4-1/2 tsp sea salt
pinch of black pepper
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mix everything together in a bowl & let it sit! salad is layered form the bottom up with baby kale + romaine + cucumbers + tomatoes + grilled chicken (olive oil, dried oregano, dried parsley, garlic powder, s&p) + the dressing on top💯
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we got all moved into thomas’ parents house! decided to split up our time between mine & his parents before moving into our own home! things are finally starting to happen on our house so more updates coming soon🥰 have a great night!❤️

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made a super yummy & nourishing dinner for my little fam tonight🥰 used up some of our @misfitsmarket produce🍅🥒🥔
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we’ve got garlic butter baked chicken thighs over potatoes & roasted parmesan zucchini & tomatoes💯 it was easy & the flavor was phenomenal! we don’t eat every meal together, but the one meal i always make sure we sit down & eat as a family is dinner. i feel like it’s so important to connect around the table & have that family time👪
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so next time you need a dinner idea, here’s how to make the chicken & potatoes👇🏻
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4 chicken thighs
5 tbsp butter, room temp
1-2 garlic cloves, chopped
1 tbsp thyme
zest of 1 lemon
sea salt & pepper
3 russet potatoes
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preheat oven to 425 degrees. cut potatoes into cubes & season with olive oil, sea salt, & pepper. pour into bottom of a 9x13 baking dish. pat dry chicken thighs & season with sea salt & pepper on both sides. in a small bowl, mix together butter, garlic, thyme, & lemon zest. rub it all over the chicken thighs. place them on top of the potatoes, top with fresh thyme, & bake for about 35 min & i broiled mine for 2-3 min at the end!
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for the roasted parmesan zucchini & tomatoes👇🏻
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2-3 zucchini
4 roma tomatoes
olive oil
italian seasoning
parmesan
sea salt & pepper
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slice the zucchini & tomatoes. pour into a bowl and cover with a little olive oil & italian seasoning, sea salt & pepper. pour into a baking sheet & sprinkle with parmesan. bake at 400 degrees for 25-30 min!💯
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we’ve been LOVING our weekly @misfitsmarket produce delivery! if you want to know more info about them, i’ve saved it in my highlights! but basically they’re an organic produce delivery company that makes organic more affordable for everyone & we’re big fans🙌🏻

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