While the arrangement may be simple, these foods are glorious!

Lifestyle changes are easy to keep up with when they're fun, convenient, and sustainable.

It sure helps when they're pretty too!

Also- I've learned that dates and cheese... followed by a Turkish fig... are a favorite snack combo!

Umm... yum!

Pair that yumminess with some summer sausage, prosciutto, cornichons, olives, and even more cheese... you're all set!

What's one of your favorite things to munch on?

To (quite literally) spice it up, we threw in some diced jalapeños, too.

This was just one of three pans used... the mixture made a decent amount.

I've never been huge on cornbread, honestly... but I could eat this quite often.

1 2/3 cup yellow cornmeal

1 2/3 cup all purpose, unbleached flour

1/2 cup granulated sugar

2 tbsp baking powder

1 1/2 tsp salt

1 2/3 cup almond milk

4 large eggs, lightly beaten

1/2 cup, plus 2 1/2 tbsp unsalted butter, melted

Preheat your oven to 375F. Place your generously greased cast iron skillets in immediately, so they can get piping hot. 

In a large bowl, mix your dry ingredients. Once combined, make a well and pour in your wet ingredients. Stir together the wet and dry ingredients just until combined. Your batter should still be slightly lumpy. You don't want to overmix. 

Remove your cast iron skillets and pour in your batter. Bake until the bread is golden brown around the edges. (If you're using a "special" cornbread cast iron skillet like the one in the picture (or the ones that look like corn cobs) you'll bake for about 7-10 minutes.) If you're using a normal cast iron skillet, you'll bake about 25-30 minutes. A cake tester inserted into the center should come out clean. Let the cornbread set for at least15 minutes before you try to remove it from the pan.

I'm telling ya; pairing it with the right soup would make some hearts warm and happy this winter!

I'm not too embarrassed to tell you this was supposed to be a mousse, but turned out more like a pudding... 

Working on that technique!

Nonetheless, these flavors were straight fire.

White chocolate "pudding" with orange and ginger.

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Took 6 ingredients, 3 steps, and some "chill time" to make.

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Super cute, easy, delicious, and festive 🎅🏻🎄 little dessert for you and yours!

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Drop a comment if you want the full recipe.

 

Once your chicken is just cooked through, add 2 cups water and 2 1/2 cups of instant brown rice. It may require more water, so just pay attention and add about 2 tbsp at a time, if you feel the rice isn't submerged enough.

Once I get it all mixed up, I usually add another 2-4 tbsp of Italian dressing. 

I usually add in about 3/4 cup of my favorite chicken stock now, too.

Once you've dropped them in, add in another 2-3 tbsp of Italian dressing and then cover!

I usually let this simmer for about 7 minutes before removing the lid. (Make sure there's enough liquid left in the pan, although your rice should be absorbing quite a bit now and softening up.) 

Your peppers' color should change to a deep olive green when they're cooked through. 

Once the lid is removed, add in your diced tomatoes and (you guessed it!) at least 2-3 more tbsp of Italian dressing. Stir the mixture up and let it simmer uncovered for another 5-10 minutes. 

Would you just look at that creamy, colorful goodness?! 

Try it out and let me know what you think. 

Prep time only 15 minutes.

2 3/4 cup unbleached flour

3 tbsp raw sugar

2 tbsp baking powder

1/2 tsp salt

1 tsp cream of tartar

1 cup almond milk

3/4 cup COLD butter

1 egg

Mix the dry ingredients. 

Add the butter into the mixture by cutting; use a pastry blender or butter knife to cut in. 

(You want pea size lumps throughout your batter.)

Add the milk and the egg and stir only until combined. 

Flour your surface and put on your sticky dough. 

Add some flour to the dough as you roll out into 1 inch thickness. 

I use a glass cup to cut out my biscuits. 

You can get 12, but I usually end up with 10.

I stack one “cut” on top of another, before putting in the oven. This gives me that rustic look I want. 

(Also helps when separating for jams, eggs and bacon, etc.)

Bake on 450 for 10-12 minutes. 

Don’t over bake!

This is key- check your biscuits after 8 minutes; and begin checking every 2 minutes. A biscuit can overbake so quickly. To get them fully cooked, and perfectly soft every time, follow this tip. 

They should just barely be golden... no brown! Pull them out and let them finish "baking" on the counter. This will keep them soft and flaky, without crisp edges and dry centers. 

Ok, now let's move on to the country bacon gravy -- with oat milk. Dairy doesn't treat Aaron too well, so we substitute wherever we can. You don't have to, though. 

If you prefer cow milk, you can still rock this recipe out, along with all techniques followed. 

Just don't overthink it. It's very simple. Go by what feels right, one step at a time. You'll be a gravy expert in no time!

We all know there are about a million and one amazing pancake recipes out there, but this one is mine! It's so good and almost completely dairy free. I'll keep searching for the best egg substitute to make it completely vegan, but until then... try these out!

They're fluffy and have that perfect denseness. They're just sweet enough to not be too much with the added syrup. 

This morning, I just wanted some good old-fashioned pancakes. I've been branching out and creating my own recipes lately, cause... #goals, so I grabbed a bowl or two and got after it. 

Put in a bowl and warm it up for about 15 seconds. (You don't want it to fully melt.) 

Once removed, take your spoon and beat the butter until it's liquified. This will keep the butter cool, though, which is much better for setting the pancakes.

Next, add one egg and beat in with the butter. 

Pour in about 3/4 tsp of pure vanilla and 1/2 cup of oat milk.

In a separate bowl, combine your flour, baking powder, and baking soda. 

Once combined, pour your dry ingredients in with your wet ingredients. Mix well. You will then add more oat milk, 1/2 cup at a time, as needed. (You shouldn't need more than another cup.)

Stir the batter well. 

Warm up a non-stick frying pan on the stove over med-high heat. Pour in about 1-2 tbsp vegetable oil and let it heat up. (You can test by adding a drop of water into the pan. If it sizzles, you're good to go!)

Using a 1/4 cup measuring scoop, pour the batter into the pan and let cook about 1-2 minutes each side. Don't flip until the cakes begin to bubble up in the middle. They should be just golden brown.

This recipe makes about 5 pancakes.

It only takes about 5 minutes to prep and 10 minutes to cook. Perfect for that quick back-to-school breakfast... it'll be approaching before you know it!

Top with butter, fruit, whipped cream, peanut butter, or syrup... or all the above if your little heart so desires!

We loved them and will definitely use this recipe again and again!

Try them out and let me know what you think!

These strawberry blondies, with a strawberry lemon glaze, are incredible, friends!

They take a little time and effort, but if you're willing to spend just a little time in the kitchen for a pretty, fun dessert, you should give these babies a go!

To start, preheat your oven to 350°F and then make your dough:

2 sticks (1 cup) unsalted butter, room temperature

3/4 cup granulated sugar

1 egg, room temperature

Juice of 1 lemon

Zest of 1 lemon

1/4 tsp almond extract

2 1/2 cups all purpose flour, unbleached

1/2 tsp baking powder

1/2 tsp salt

Cream the butter and sugar until thick and somewhat fluffy, using your stand mixer. If you don't have one, a hand mixer will work just fine.

Beat in the egg until incorporated. 

Add in your almond extract, lemon juice, and lemon zest. 

In a separate bowl, combine your flour, baking powder, and salt using a whisk.

Add to your wet ingredients. Mix until well combined. *The dough will be thick.*

To finish, watch this short video for the instructions:

You gently fold in your diced strawberries and then transfer the batter to a parchment paper lined 9x9 inch baking dish. Smooth out as much as you can, without crushing the fruit. Again, the dough is thick, so it may take a couple minutes.