Happy Friday Everyone! My daughter was the first to come down the stairs this morning and after our morning hugs and kisses, I told her it was Friday and asked her what that meant. In this house there’s only two possible answers: trash man or pizza. Which answer do you think she gave? Well, youClick to Continue »
This post contains affiliate links. Almond milk seems to be the go-to drink for those who are lactose intolerant or have milk allergies. I personally don’t fall into either category, but after one sip of Silk PureAlmond Vanilla, my taste buds were in heaven, immediately demanding that I have another sip (which will inevitably turnClick to Continue »
This post contains affiliate links. I told you about the most-amazing-banana-chocolate-chip-muffins-ever-baked-on-the-face-of-the-earth right here, but in case you run out of bananas (or heaven forbid, chocolate!), I devised a back-up muffin that is just as award-winning to my family as the original. Cranberry Almond Muffins. Plus the variation in fruit gives me a thumbs-up in theClick to Continue »
This post contains affiliate links. When did oatmeal get so expensive?! Last time I checked the price of plain, old-fashioned oatmeal it was $2.50 for 8 servings at Walmart. That will last a family of 4 merely two days and at 150 calories per serving, you’ll need to add something to that meal in orderClick to Continue »
My kids adore muffins. We make zucchini muffins with apples and carrots in the summer and freeze the raw muffin batter with this method so we an enjoy them after zucchini season is over. When both fresh zucchini and frozen zucchini muffins are long gone, this recipe for banana chocolate chip muffins becomes our staple.