FALL! Yesss. Fall is great. Don’t get me wrong, I love the summer more than anything, but the fall is just wonderful. Warm drinks, cozy sweaters and pretty colors? Can’t. go. wrong. The ONLY bad thing about the fall is that it means winter is lurking just around the corner. Ugh. But, might as well live in the moment and enjoy the wonderfulness of the fall so naturally that means time for pumpkin flavored meals! Ooo, also get ready. This is basically a fall takeover on Keep it Real Clean. I swear over this week it went from humid, warm…
Oh man. It’s been too long (according to my fiance) since we made tacos. Seriously though, I was on a taco bender for a while now…like 2-3 days a week people. Tacos are such an easy dinner for me to whip up when I’m feeling like having a salad for dinner. I can just throw together a salad for myself with whatever protein I want and then pop it in a taco for my fiance.
Wow, its been a while since I’ve been able to try out a new recipe! We’ve been pretty busy lately and this week was no exception, but I did find a few minutes to whip up these cupcakes. Don’t be fooled by the title though. They are most definitely not the traditional “cupcake” you’re thinking of, but a breakfast cupcake!
Hello friends! I wanted to share a recipe that I made recently. I basically was looking for something easy that could double as a breakfast side, a snack or maybe with for lunch with a soup or salad. Basically, this is the new black of meal prep. So versatile. So chic. So now. Meet these Kale & Quinoa Cakes.
Ugh, I don’t know about you guys but this week is EXHAUSTING. Only Tuesday? Really? Are you sure. Wahh. Anywayys, this week I’m 100% percent feeling the fail of the fact that I didn’t do any prep cooking for this week…not only for sanity of time, but also my bank account. Ouch, tough to buy lunch every day…whoops.
UM, yes. I don’t know about you, but I’m constantly looking for something warm and sweet for breakfasts. Blame it on the weather or whatever, but I just constantly am looking for something comforting in the morning to eat while sipping my coffee, watching the news and getting ready to bundle up to meet the frigid temps on my walk to work. Last week I tried to do the morning smoothies again, but was craving that warm up in the morning.
Ever have a leftover in your fridge right on the brink of expiration and you’re desperately racking your brain for something to make? Well…for me, that it was carrots! I had bought shredded carrots for my Easy peasy Vegetable Lo Mein, but I still had quite a bit leftover. Solution? Carrot and Banana muffins! Sorry friends, I seem to be on a muffin binge these days, but I swear this recipe is different than my Oatmeal Banana Muffins.
So on Sunday, I woke up super early and decided to go hit up the grocery store to avoid the crowds and *fingers crossed* find parking. Luckily, I was able to meet both of these goals, but in the rush of hopping out of bed and hitting the grocery aisle, making a list was not happening. (sidenote: this is NEVER me. I normally have a list so precise its ridic. Think like, “14 grapes; 1.34 lbs chicken, etc”). But, today I just hit up the store all willy-nilly. I was able to meal plan on the fly for all dinners, lunches and snacks, but upon getting home realized I forgot the most important meal! Luckily, I had a house full of groceries, a pantry with a few staples, and creativity to get wild in the kitchen (OH, and my new KitchenAid Mixer <3).