Delicious Recipes to Keep my Family of Four Happy and Full
Happy Paleo Monday! I’ve the perfect recipe for a crisp fall day for you today. One of my favorite “regular” soups is potato leek so, of course, I needed to create a paleo potato leek soup to fill the void now that the weather is cooling down. This is one you’re going to want two bowls of!
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Now that fall is approaching us, I have been whipping up lots of delicious ‘fall’ recipes. I was really excited to make this Apple & Gouda Grilled Cheese because not only is it reminiscent of fall, but I knew the Just Us Four Readers would love it!
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I am excited to share one of my favorite new recipes using Minute® Ready to Serve Rice. While this post is sponsored, all thoughts and opinions are 100% my own.
Have I told you yet that school starts here on Monday? Can you tell I’m a little stressed thinking about it. I’m looking over our calendar and I can feel at least 10 new gray hairs popping up. I’ve gotten used to a laid back schedule where dinner could take awhile to make and no one really cared. That all changes come Monday because we add in homework, gymnastics, dance and so much more into our evening schedule. Good thing I have items like Minute® Ready to Serve Rice to turn to so I can still create delicious dinners like a Thai peanut rice bowl in the limited amount of time I have.
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I’ve recently cut out all refined sugar from my diet. Once I set my mind to it (and saw the lbs start to drop off!) it was easier than I had initially thought. But, it’s summer, and I would still like to enjoy an ice cream every so often.
I’ve seen this recipe for 1 ingredient banana ice cream on Pinterest for a while now and have been dying to give it a try. I wasn’t sure that it would really taste like ice cream but BOY was I wrong! It’s also a great way to use up those over-ripe bananas…there’s only so much banana bread you can eat!
This couldn’t be easier to make: You want to use 4 or 5 over-ripe bananas (the browner they are, the sweeter the ice cream will be!).
Peel them and slice. Place the slices on a plate and freeze overnight. Then, all you have to do is blend them up in food processor/blender until thick and creamy!
Now, in the spirit of being sharing, I’m going to let you know that I froze my bananas whole with the skins still ON. Don’t do this, they are impossible to peel once they are frozen!! You could peel first, then freeze but I reckon slicing them up first would make the process a whole lot easier.
If you want to serve it right out of the blender, expect a “soft-serve” consistency. To make it a bit more solid, pop in a freezer-proof container and chill for at least 2 hours.
Who knew that pureed frozen bananas were so thick and creamy!? Honestly, if you love ice cream and bananas then you will adore this. It’s Paleo friendly, dairy free, (added) sugar free and a great guilt-free treat for both kids and adults alike. Feeling adventurous? Once you’ve mastered this version, don’t be afraid to experiment! I’m going to add almond butter to my next batch 🙂
Hey y’all, it’s me again, Allyson from Domestic Superhero. I am super excited to share this amazing recipe with Shannah’s readers today!
For the last 2 years or so, my husband and I have a great Sunday night tradition – nachos. Now, we don’t eat them every Sunday, but when we do, it’s a joyous evening. We started making them when we would watch Game of Thrones on Sunday night, and it slowly became our thing. When I was pregnant last year, nothing was getting between me and my Sunday night nachos, but now in the last year or so, it’s not such a regular occurrence. However, when I do make nachos, I do it right. Layer upon layer of chips covered in delicious cheese and fresh ingredients. When I was putting together this post for the Just Us Four readers, I knew I had to step up my game…in came the Jalapeno Ranch. Jalapeno Ranch is awesomely delicious, and I knew putting it on top of these nachos would be a hit. Of course, everyone loved the Jalapeno Ranch Black Bean Loaded Nachos….
You guys…it is Paleo Monday! For me that it is totally a thing as I reset after my free eating weekends and get back on track for my week of paleo eats. Today, I am sharing with you one of my current snack obsessions. This paleo avocado toast is so amazingly good that you are going to want to devour it even if you aren’t following the paleo guidelines for food. So, maybe we should just call this the best snack…ever.
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I am so excited to be partnering with Williams-Sonoma to bring you this amazing idea for Mother’s Day. As always, while this post was compensated, all thoughts and opinions are my own.
I know you are probably basking in the glow of Spring break {ours begins this week} and maybe thinking about the upcoming Easter holiday. I’m going to say two words to you that may bring a little bit of stress into your life but don’t worry because I’m only talking about it to help you prepare. Yes, Mother’s Day is approaching and with it comes finding the perfect gift and way to celebrate your mom.
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Next week is the beginning of March and with it comes St. Patrick’s Day! For us, that is time to eat all kinds of delicious foods like Irish Soda bread, reuben sliders and even indulge in some Guinness cupcakes with Irish creme frosting. One dish that I had never made before but really wanted to try was an Irish Colcannon.
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Comfort food doesn’t get any better than a gooey grilled cheese sandwich! But, you don’t have to miss out on your daily vegetables either when you make this amazing roasted vegetable grilled cheese. Full of flavor, lots of oven roasted vegetables and of course, melty cheese…this gourmet grilled cheese will always be at the top of your comfort food list!
I am so excited to be participating in a great blog hop today where we are sharing ideas for Thanksgiving dishes. I have been experimenting with different stuffing recipes this year and am totally in love with this Cranberry Walnut Quinoa Stuffing.
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