Healthier Sweet Potato and Pumpkin Casserole

November 21, 2016 Arielle

There are a handful of reasons why there is no need to make anything healthy when it comes to Holiday dinners. For starters, its a Holiday. Splurge, go all out, pull a Joey and wear maternity pants! We all have that one dish we look forward to every Holiday dinner. Mine are the rolls and mashed potatoes. Two of the healthiest things on the menu. Wheat and vegetables as I like to call it.

HEALTHIER SWEET POTATO CASSEROLE VIA THE DIVA DISH

But you see, sometimes it's a good idea to balance out the indulgent recipes and healthier recipes...for me at least. For my husband, hecks no.

So let me tell you what happened the other day...

I was at the library with all three of my kids at 4:30 in the afternoon. I know. Anyways, I was doing my best to lasso them up so we could leave when a lady came up to me and said, "Excuse me..."

In my mind I had figured she was going to say one of two things, "Your kids are just so cute, I don't know how to do it raising three good little obedient girls!" Or...

"Girl, what the hell were you thinking! Get these kids in check!"

Instead she said...

"So, I'm not a lesbian or anything but girl you have a nice ass! You've got a big booty, I'm so jealous!"

I was so flattered and kind of embarrassed thinking those tight Lululemon leggings were a mistake, but I quickly replied, " Oh if I could, I would give my big booty to you!"

In a non sexual way. Like a plastic surgical kind of way. I need to leave. Immediately.

I'm not quite sure what it necessarily has to do with this Healthier Sweet Potato Casserole, but let's just assume for a second that sometimes when you've been blessed with extra junk in the trunk...I'm all for a healthier side dish at Thanksgiving!

Healthier Sweet Potato and Pumpkin Casserole

Ingredients

2-3 large sweet potatoes
1 c. pumpkin puree
1 TB. molasses
1 tsp. vanilla
1 c. milk of choice
1 tsp.pumpkin pie spice
sprinkle of salt and pepper
1/2 c. coconut sugar
(For the topping)
2 TB. softened/room temp coconut oil
3 TB. coconut sugar
1 heaping TB. flour
1/4 tsp. cinnamon
1/4 c. pecans, measured, then finely chopped
1/2 c. mini marshmallows

Instructions

Preheat the oven to 375.
Wash your sweet potatoes, stab them with a fork multiple times, and bake them in the oven for 20-30 minutes, or until soft. You can also skin, dice, and boil your sweet potatoes until soft as well!
Once they are cooked and cooled, remove the skin (if you roasted them), and place in a medium bowl. Mash them together. You want about 2 cups of puree.
Add in the rest of your ingredients, minus the toppings.
Mash together until smooth.
Preheat oven to 350 degrees
Grease a 8x8 baking dish, and add your sweet potato mixture to it. Gently smooth it on top.
In a separate bowl, add your toppings (minus marshmallows) and mash together with a fork.
Sprinkle toppings evenly on top of casserole.
Bake for 20, remove from the oven, then sprinkle marshmallows on top, and place back in the oven for 10 more minutes.
Once done, remove and let cool slightly! Then serve and enjoy!

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I hope everyone has a great Thanksgiving Holiday!!

Pumpkin Cream Sauce + Pumpkin Pizza

October 20, 2016 Arielle

I don't remember ever eating anything pumpkin flavored as a child. I remember pop tarts and lucky charms... But I don't think I ever even dared to try pumpkin pie at Thanksgiving, nor did I ever smell pumpkin bread baking in the oven. And I definitely don't remember pumpkin bagels with pumpkin cream cheese, pumpkin flavored hot chocolate and spiced pumpkin whipped cream.

Pumpkin Cream Sauce + Pumpkin Pizza via The Diva Dish

Oddly enough, I can't stop shoving pumpkin flavored shenanigans down my family's faces and throats. Pumpkin cookies? Pumpkin pasta? How about a pumpkin smoothie?

You know what would taste good with that? Let me just sprinkle a bit of pumpkin pie spice right on top of your dinner there!

It doesn't go over well and I don't understand...

Shockingly when I announced we would be having pumpkin pizza, I was expecting a full blown expression of love but instead I got SO.MUCH.HATE.

I promised they would love it, if they just trusted me. They didn't and my husband started to cry for Papa Johns...But I stood my ground because dang it! It's 2016!! EMBRACE THE PUMPKIN!

The star of the show is this Pumpkin Cream sauce which could be consumed alone! It's so easy and comes together in under 10 minutes, and you could put it on top of any pasta dish! Or on your face! Or on your husbands face! Get pumpkin freaky.

Too far.

Pumpkin Cream Sauce

Ingredients

2 TB. olive oil
1 TB. chopped garlic
2 TB. shallots
1 TB. chopped fresh sage
1/2 cream (can sub coconut milk for dairy free, or a non dairy milk for a lighter version)
1 c. pumpkin puree
1/4 c. parmesan cheese, opt. if you want to keep this dairy free
1/2 tsp. pepper
1/2-3/4 tsp. salt (or to taste)
1/4 tsp. nutmeg
1 tsp. coconut sugar, or brown sugar
1/4-1/2 veggie broth(Depending on how thick you want your sauce. The sauce will thicken once in the fridge, so you can add the broth later on if needed, or all at once.)

Instructions

In a sauce pan, heat your olive oil on med heat. Add garlic and shallots, toss and cook for 2-3 minutes.
Next add in fresh sage and stir. Cook for about 1 minute.
Slowly add in cream, while stirring. Then add in pumpkin puree, spices, sugar, and broth if needed.
Remove from heat.
Use for pastas, pizza, etc. The sauce will thicken in the fridge, so if you like the consistency, keep that in mind. To thin add, drizzle a little more broth or cream till desired consistency is reached. May need to adjust spices.

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And then we have this...

This pizza. You see that savory pumpkin cream sauce just oozing off the pizza with cheese?! I promise you, this will be a pizza to remember!

Also, we tried are darnedest to make this a 'Jack-O-Lantern' face...I blame my 5 year old.

Pumpkin Pizza w/ Butternut Squash, Tomatoes, and Herbs

Ingredients

1 recipe pizza crust, I use [url href="http://www.howsweeteats.com/2012/03/garlic-bread-pizza-crust/"]THIS[/url] recipe all the time!
1 recipe Pumpkin Cream Sauce
1 c. roasted butternut squash
1/2 c. baby tomatoes, cut in half
1 TB. fresh sage, chopped
1 TB. fresh basil, chopped
1/2 c. parmesan cheese
1-1 1/2 c. shredded mozzarella cheese

Instructions

Prepare pizza crust according to directions.
Preheat oven to 500 degrees.
Roll out your dough onto your baking sheet or pizza stone.
Add your pumpkin sauce and spread evenly throughout pizza.
Spinkle on cheese, then the rest of the toppings. (Herbs, tomatoes, and butternut squash)
(Toppings aren't necessary but do add a delicious touch!)
Cook for 10-20 minutes, or until crust is golden and cheese is nice and bubbly!
Serve and enjoy!

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Savory pumpkin recipes may be my new favorite thing! What are your favorite pumpkin recipes, and do you have links to share?

I have about 17 cans of pumpkin puree needing to be used so....

Lemon Chickpea Noodle Soup (Vegetarian/Vegan)

September 19, 2016 Arielle

*This Lemon Chickpea Noodle Soup is my vegetarian version of Chicken Noodle soup with a citrus touch. The lemon is SO perfect and pairs so well with all of the flavors, and gives it such a comforting and light taste! It's perfect to warm your soul on a cold day, with a kick of vitamin C to knock any cold!* ______________________________________________________________________

My husband LOVES soup! So much that he just gets so tickled when I tell him to hurry home from work because there is a nice warm bowl awaiting his hungry belly! Not before he makes a pit stop at Taco Bell (true story) because he actually hates soup and every other meal that I declare healthy and delish.

Lemon Chickpea Noodle Soup via The Diva Dish

I think he doesn't love soup because it doesn't satisfy his fast food taste bud. It doesn't come in a cardboard box, greasy paper bag, with a scent of regret.

It may clean your intestines some what the way a meal from any fast food joint may do, but it won't make you re think every life decision you've ever made at 3 in the morning from fast food hallucinations...

I kid....in a way.

Come fall, or the spirit of fall shall we say, I tend to throw all that's in my fridge in a pot with a cups of broth, grab a sweater and count down for Christmas! It's healthy. Despite it being 99 degrees all this week, I keep embracing the fact that I am over with summer and I'm ready for leggings!

I guess my delusions of Fall go hand in hand with my husbands acceptance and delusions of Fast Food...

And if that doesn't make us a strong, #GOALS type of couple, then I don't know what will!

Lemon Chickpea Noodle Soup

Ingredients

2 TB. olive oil
1/2 yellow onion, diced
4 large cloves, diced
3 large carrots, sliced semi thin
3 sticks celery, diced
8 cups vegetable broth, or chicken for a non vegan/veg soup
1 can drained and rinsed chickpeas OR one can of white beans for a softer bean
2 cups cooked pasta noodles of choice
juice of 2 lemons (Mine weren't super juicy, so start with one and add more lemon juice if desired)
1 TB. dried Italian seasonings
1/4 tsp. tumeric, optional for color
salt and pepper to taste

Instructions

Heat a large pot over the stove on medium heat. Add the olive oil, and heat. Add the onions and garlic. Cook for 3-5 minutes, or until the onions are translucent.
Add in the carrots and celery and toss.
Cook for an additional 3-5 minutes.
Next add in the broth and chickpeas, followed by the lemon juice and seasonings.
Once the vegetables have softened, add the cooked pasta. You can add un cooked pasta, but add 2 cups more broth for the pasta to soak.
Serve with lemon slices, fresh parsley, and parmesan cheese on top if desired! Enjoy!

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This soup is SO good! If you love chicken noodle soup, you will love this variation. The lemon is the perfect twist and adds an extra level of comfort! Let's not forget the vitamin C punch that would be perfect for any cold!

I'm determined to find a soup that my husband will love, even though the task might be impossible. I'm thinking a beefy baja chalupa soup might be right up his alley....

Pressure Cooker Spaghetti Squash+ Spaghetti Squash Pesto Dish

September 7, 2016 Arielle

Pressure Cooker Spaghetti Squash via The Diva Dish

I know everyone is getting so excited for Fall! I'm there with you friends, I promise. I walked into Hobby Lobby and almost maxed out a credit card just so I could decorate my house like Halloween at Disneyland. I want my house so badly to look like a Pinterest inspired Fall Board, but frankly it's more of a 'did someone ransack and rob this house?' vibe...

With Fall, comes squash. Mainly pumpkin if we are being honest. I'm definitely not the type of person who refuses to go there, but for today's recipe it's all about the Spaghetti Squash. I think this is a year round kind of veggie thank goodness because I just figured out THE BEST WAY to cook spaghetti squash!

If you have ever tried to roast spaghetti squash, it takes like an hour. I know this because I've been there done that multiple times. And honestly, every time I've made the squash, the spaghetti comes out a tad crunchy. So I've avoided making it for a while because my mom energy levels at this time in my life requires no longer than 20-30 minute recipes.

Thank goodness for my pressure cooker. I've fallen so hard in love with this thing! Just yesterday I made a bag of dry beans cooked and ready to go in 25 minutes. (No soaking!) I've also cooked sweet potatoes, frozen chicken, bean soups...etc. It's amazing!

So when my lunch time rolled around, and the kids leftover sandwiches weren't looking the best, I decided to treat myself to a yummy quick lunch! I cooked the squash while I got the kids lunch ready, and when they were done I was able to fix mine up and enjoy lunch all by myself...

That's right.

Alone.

No Kids.

Just me and Instagram/Facebook/Youtube and back again.

Pressure Cooker Spaghetti Squash + Pesto Spaghetti Squash Dish

It can take an hour to roast a spaghetti squash, but using a pressure cooker it can take 10-15 minutes in one pot!

Ingredients

1 spaghetti squash
2 cups water
(For the Pesto Dish)
6 oz jar of pesto-Use as much as preferred
1 c. chopped sun dried tomatoes
2-4 oz. crumbled goat cheese
2-4 TB. roasted pumpkin seeds

Instructions

Add your water to your pressure cooker.
Cut the ends off the squash, and then cut it in half. Remove the seeds.
Add the squash by placing it on the metal stand, or just place it on the bottom of the pot.
Set the manual timer to 10 minutes.
Allow it to cook.
Once it is done, let out the steam and remove the squash. (Careful, it's hot!)
Using two forks, scrape the squash so the strings come about and add them to a bowl.
You can add salt, pepper, and a little butter and eat as is. OR....
You can make this pesto dish:
Strain the spaghetti in a strainer to drain some of the liquid.
Add your pesto, sun dried tomatoes, goat cheese, and seeds. Mix and eat immediately.
If you want to make this later, add toppings in right before serving.

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This is the exact pressure cooker I use, and I love it! Click the picture below to find it on Amazon! (Affiliate link)

What is your favorite fall recipe?!

And what other recipes would you like to see cooked in a pressure cooker?

Almond Flour Coconut Chocolate Chip Cookies

September 1, 2016 Arielle

I can't tell you how much these cookies saved my sanity. I'm talking a serious Hallelujah moment. I was this close to throwing it all away and digging right into my jar of 'regular chocolate chip cookies' after the first day my oldest went back to school.

I never realized how much my oldest played a major part in the entertaining of my two youngest. They followed her everywhere, played what she played, and did what she did. The minute we got home from dropping her off, the two youngest both looked at me like, "Now what?"

The whole day was spent playing, reading, peek-a-boo-ing, songs, games, and then I told myself..."I'm out of ideas!" It was only lunch time and I still had 3 hours to go...

So we started round 2 of play dough and "Let it Go" on replay and I busted these cookies out in desperation. Usually when I do things like that, the recipe NEVER turns out. But I think the sanity Gods were on my side, because 5 cookies later I decided these were something that definitely needed to be shared...

Almond Flour Coconut Chocolate Chip Cookies

Ingredients

2 1/2 cups almond meal/flour
2 TB. coconut flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 c. almond butter**
1 TB. vanilla
1/2 c. pure maple syrup
1/4 c. melted coconut oil
3/4 c. chocolate chips
1/2 c. unsweetened shredded coconut
**I used stir natural almond butter, which contains more oil than a no stir almond butter. If your almond butter isn't a natural kind, or has a less oily base, just add 1-2 tsp. additional oil.**

Instructions

In a small bowl, whisk together flours, salt, and baking soda. Set aside.
In a larger bowl, whisk together almond butter and vanilla. Next whisk in maple syrup. Slowly whisk in coconut oil until incorporated. Add the dry to the wet, and using beaters, beat together on slow the ingredients.
Fold in the chocolate chips and coconut.
Preheat the oven to 350 degrees.
Using a small ice cream scoop, scoop batter onto cookie sheet. Using your fingers, flatten the tops of the cookies slightly.
Bake 8-9 minutes, let cook and eat!
Cookies will soften a little once stored in a container.

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And by shared I mean alone in your room sharing with you, yourself, and...you.

These cookies are soft and chewy on the inside, with a slight crunch on the outside! I couldn't believe how perfect they turned out, especially being made without regular flour and liquid sweetener!

Save the 'regular' chocolate cookies for when things start looking really bad...

Like when your daughter asks to play "Let It Go' for the 645 time. That's when you know it's bad.

Skillet Artichoke Chicken Marinara Dish

July 12, 2016 Arielle

*This dish comes together in under 30 minutes! It's a quick and easy dish, perfect to spoon over pasta, crunchy bread, or just plain if you are watching your carb intake. It's loaded with summer vegetables, but they can easily be changed to what you have on hand!* _________________________________________________________________________

I remember my first crush like it was yesterday. His name was Joshua, he had dark curly hair and for some reason, I knew I would marry him. (I didn't.)

I remember sitting in the back seat of my dad's car with my friends and shouting, "I LOVE JOSHUA!" My dad looked at my oddly, probably because I was only 5 and he didn't expect raging love hormones at such a young age...

Sadly, Joshua moved away when I was in 1st grade to a small town in Idaho and the dreams of our future together seemed nearly impossible. But then, when I was in high school my parents got a call that Joshua and his family were in town and wanted to stop by and say hi.

I remember running upstairs and putting on my best clothes, getting my makeup just right, and giving a few flirty smiles to myself in the mirror. The man I was going to marry was coming back to get me, and darn it, I was going to be ready!!

Skillet Chicken Marinara Dish via The Diva Dish

I'll never forget when we opened the door and standing right in front of me was Joshua...wearing overalls.

For some reason his curly hair wasn't so cute any more, he had a hick like accent and well...the sparks were just not flying! I was immediately crushed because I figured our story would be the most romantic one to tell our friends and future children. But I just couldn't get past...the overalls.

Odd because my husband wears overalls every weekend like it's his job! ;)

Things haven't changed much when it comes to young girls and raging love hormones in this house. Every time we sit down to dinner, my girls pull out their pretend cell phones and start talking to their imaginary boyfriends. They laugh as my husband "pretends" to get upset as they repeatedly say, "Oh Cruz, I just love you so much! Muah Muah Muah!"

Obviously family dinners will change in the next 15 years because my husband won't be pretending any more, and most likely we will lock them under out stairs till they are 25...

Don't worry, we will let them out to eat. That's it though.

Skillet Artichoke Chicken Marinara Dish

Ingredients

3 TB. extra virgin olive oil
10 ounces canned artichokes
1 large or two small yellow squash, cut into chunks
3 cloves garlic
1 28 ounce can whole peeled tomatoes
1/4 c. water
1 tsp. salt
1/2 tsp. ground pepper
3 cups shredded chicken
1/3 cup chopped basil, plus more for topping
2 slices seed whole wheat bread,I used Dave's Bread
4 ounces sliced mozzarella
1/3 c. freshly grated parmesan plus more for topping

Instructions

Preheat the broiler.
In a skillet, heat the olive oil to medium heat. Add in the garlic, artichokes, and squash. Cook until brown spots appear, about 5 minutes. Toss while cooking.
Add the tomatoes, water, salt, and pepper. Stir and bring the mixture to a boil then reduce to simmer. Allow the sauce to thicken, stirring occasionally. This should take about 10 minutes.
During this time, add the bread to a baking sheet and place under the broiler for a few minutes until the bread has toasted. Break up into crunchy breadcrumbs.
Add in the chicken and basil to the marinara sauce.
Then stir in the 1/3 c. grated parmesan. Sprinkle the top with the bread crumbs, lay the sliced mozzarella on top, plus a little more parmesan cheese.
Add the skillet to the broiler, and cook until the cheese begins to bubble, about 3-5 minutes.
Take out of the oven, top with more fresh basil.
Serve over pasta, crusty bread, or just eat as it!

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Literally as I am trying this my 3 year old just told my 5 year old, "No I like the guy with dark hair and white pants..."

Kids. Under the stairs. NOW!

Coconut Pineapple Berry Punch

June 7, 2016 Arielle

*If you are looking for a refreshing drink to satisfy that thirst during the hot summers, this one is perfect! It's made with fresh pineapple and blackberry juice, a hint of coconut and mint for a refreshing taste, and just the right amount of sweetness!* _________________________________________________________________________

Summer Break, Day 5.

Get me out of here.

Pineapple Coconut Berry Juice from The Diva Dish

Every year I count down the school days until summer break, hopelessly waiting for the lack of schedules and rushing out the door to be late for school once again. The papers start piling in from the past 6 months of school projects that weren't sent home. I quickly must black trash bag that crap before my daughter is convinced I don't love her and her 4 pages on writing words with a long U sound.

The last week of school is Hell Week because you have to be 3 places at once every day, and if you miss one well then you are like a horrible person. It's also the one week a year where I have to get dressed and do my hair every day.

So hard.

But it's exciting to know that freedom is near, schedules and homework is no more, and lunches don't have to be impressive...

That is until your a week into summer break and you are ready for school to start again. Then what do you do?

Establish a chore chart and become the meanest mom ever. Check.

Limit TV time so the kids can play with their toys instead and become the meanest mom ever. Check.

Have your kids do some type of learning activity at least a few time a week and become the meanest mom ever. Check.

Wish you didn't spend so much money at Target so you could book yourself a vacation and become the meanest mom ever for leaving them with daddy. Check.

Don't you just love summer?

If all else fails, make a delicious and refreshing pineapple punch drink and pretend you are on that vacation all by yourself, when really you are just standing behind a shower curtain trying to hide.

Check.

Coconut Pineapple Berry Punch

Ingredients

3/4 of a pineapple, cut into slices or chunks
6 oz blackckberries
1 c. light coconut milk mixed with 2 TB. honey
10-12 mint leaves

Instructions

Run 1/4 of the pineapple through a juicer. Next add the blackberries, 1/4 of the pineapple, then the mint leaves, the rest of the pineapple, and lastly the coconut milk.
Pour juice into glasses filled to the top with ice.
Drink and enjoy!
Makes 2 large juices, or 4 small.

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Lastly, go back to Target and buy $1 slime which will end up keeping your kids entertained for a miraculous amount of time.

AND THEN start saving for a vacation...

Broccoli Cauliflower Pizza Crust

May 12, 2016 Arielle

I wish you could be a fly on the wall in my house this afternoon...

I've talked about the craziness of motherhood, wifehood, and life in general. I embrace the crazy. I welcome the crazy. I've also talked about my crazy(but we love her) Grandma B, who now retired, comes into town for a few days on end to visit. Like I said, I welcome crazy.

Whenever she comes into town, more often than not, I am in the kitchen making something for the blog or other side jobs I have. She's always hovering closely to monitor what I'm doing, questioning the health of it all, and talking about Mcdonalds fish sandwiches.

This day was no different as I tried my best to put together this post about Broccoli Cauliflower Pizza Crust. I was editing, writing, etc. and my girls were sitting doing homework while the baby napped. I'd stop to help my daughter write or read something, or draw a necklace on a princess. Everything totally normal...

But in the typical fashion of someone who lives a crazy life, things increasingly changed. It started with my grandma, whose chair was pulled up close right in front of the TV as she watched The Americans. The volume was loud, and she happily ate a piece of chocolate cake that rested on her lap.

My oldest began to get frustrated because she picked out a 3rd grade reading level book for her Kindergarten homework, and she couldn't pronounce the word 'multipurpose'. Then the middle child, who was drawing princesses, started to stress because of the eyebrows she was drawing looked funny. Real issues friends.

All in one instance when this was going down, the baby woke up screaming from her 20 minute nap. I'm not sure if it was The Americans, Princess Eye Brow, or the freaking 'multipurpose' word...All I know is in that exact moment, my grandma had a very important question that needed to be answered...

How to rewind the Tv.

Broccoli Cauliflower Pizza Crust

Ingredients

1/2 head cauliflower
1 medium bunch broccoli
1 egg
1/4 c. freshly grated parmesan cheese
1/3 c. mozzarella cheese
dash of salt and pepper
1 1/2 tsp. italian seasoning
1/4 tsp. garlic
dad of red pepper flakes, optional
(For Toppings)
What ever your heart desires.

Instructions

Prepare a baking sheet by adding parchment paper. Preheat the oven to 425.
Cut the stems off the cauliflower and broccoli.
Add them to a food processor and process until fine crumbs appear.
Add the crumbs to a bowl and microwave for 7-8 minutes, until soft.
Using a fine mesh strainer or cheese cloth, drain out all of the excess liquid. This is important, make sure to drain it all out.
Next in a bowl mix the veggies with egg, cheese, and seasonings.
Form the dough into a ball and place on the baking sheet. Flatten into a pizza, about 1/4 inch thick.
Bake the pizza for about 15-20 minutes, or until it's golden brown. You don't want the middle of the pizza to be too soft.
Then top with your desired toppings, and put it back in the oven to melt and cook your toppings. The time varies on what you have as toppings, but if it's just sauce and cheese then you can cook it until the cheese melts.
Once it's cooked, let it cool 2-3 minutes, cut up, and serve.
Enjoy!

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All is well now, the pizza was delicious! The Americans is over, the princess has new brows, and mommy is going to read the word multipurpose from now on.

And my grandma now knows how to rewind tv.

Guacamole Black Bean Burritos

May 2, 2016 Arielle

I always said I wouldn't be the mom who didn't do A B C or D, but after I started having kids I soon realized not only was I doing A-D, I was going all the way to Z. Good analogy right?

One thing I always told myself was that I wasn't going to over schedule my kids. Heck no would I ever be the mom driving away from practice and thinking, "Frack, what are we having for dinner! No food at home, dangit...Drive through?"

Also, never thought I would say frack.

But alas. I'm that mom.

I talk a lot about being prepared, making smart choices, and all that good stuff. But there are days...daySSSSS where it seems like this that and the other were taking up my time (and brain) and I just couldn't get it together.

Being a healthy lifestyle blogger, I feel like I should be an example of how to live a perfect healthy life. But you guys, there is no such thing as perfect. And perfect is boring...I love when life is so chaotic I forget to put a bra on. For reals. Love it. #nursingboobsarenotpretty

So let me share this with you...

I have tried my best not to over schedule, and I feel like for the most part we are good, but my kids enjoy going to dance and having soccer games with all their besties! It's fun to meet at the park with all my mom friends and talk about how crazy life is. Don't forget homework, family time, play dates, and church stuff. Life is busy, and when those kids start school it gets even busier.

And eventually you will find your self at 6 o'clock driving home from soccer practice wondering what on earth will you have for dinner...

Some days I am prepared, crock pot meal is ready to go and I'm mom of the year. But a lot of days I'm not on top of it, and dinner needs to be fast. Obviously I won't judge if you pour a bowl of cereal, because cereal saves lives..

But in case you decide to either plan ahead for this or happen to have it all on hand, then this is a good, fast, and if needed on-the-go dinner!

Phew...That was a lot and it's only 10 a.m....

You know what else saves lives besides cereal? TV...

Haha! Really guys, mom of the year over here!

Guacamole Black Bean Burritos

These are the perfect for on-the go lunch/dinner if you are sitting curbside while watching your kids participate in any extra-curricular activity that happens to fall around meal times! They are even delicious heated up the next day, frozen for a quick grab, or packed in a lunch box!

Ingredients

8-10 spelt tortillas*
3 avocados
juice of 1 lime
salt/pepper
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 c. chopped cilantro
1 can black beans, drained and rinsed
salt/pepper
1/4 tsp. cumin
1 1/2 c. cooked quinoa, can be flavored with a little salt and pepper
1 c. cheese of choice. Cojita would be delicious!
*I like using spelt tortillas because they are white instead of brown, which can often turn picky kids
and husbands off ;)
**I also love adding taco sauce/hot sauce to mine!

Instructions

In a bowl, add your avocados, lime juice, a sprinkle of salt and pepper to taste, cumin, garlic, and cilantro. Mash together until creamy. Set aside.
In another bowl add your black beans, and season with a little salt and pepper to taste, plus cumin. Set aside.
Assemble the burritos by adding a little quinoa, black beans, cheese, and guacamole. Fold the burrito, and repeat until done.
Heat a large pan on the stove, and coat with a non stick spray. Add the burritos, and cook about 2-3 minutes on each side, medium heat, until golden brown and warmed through.
Serve immediately, or wrap up in foil for an on the go dinner!

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This recipe is similar to THIS Avocado Taquitos I posted a while back!

So share the details my friends, what are you go-to fast dinners?! I need them, want them, can't live without them.

My Favorite Vegetarian (naan bread) Pizza

April 27, 2016 Arielle

Have you ever tried to convince someone to do something, but they rejected you? Then later on someone else ask that person to do the same thing, and they are all on board...

My Favorite Vegetarian Pizza via The Diva Dish

So this past week I got so mad at my husband. I gave that man the best silent treatment known to man, followed by a few side eyes just to make sure he got the point I was pissed.

All over a vegetarian pizza. #wifegoals

I've always been a dramatic person, I won't deny that ok. I won't deny that maybe I shouldn't have gotten so upset. BUT you guys, my husband...Dog House.

You see, for YEARS I've been trying to convince my husband to try and challenge himself to eat vegan/vegetarian for a solid week. He loves his fast food/junk food, because we are polar opposites when it comes to our appetites. So i figured, if he gave it a solid week he would all of the sudden love healthy food and we would eat at vegan restaurants on date night...

Or something like that.

So fast forward to this week when I make this pizza, aka my FAVORITE vegetarian pizza, and my husband is taking picture of it. Wait what? He never does this, what's going on? I quickly asked him, expecting to hear him tell me he is posting it on social media to tell all his friends what a dang good cook I am...

But no. He is sending it to his co-workers because they are going to do a VEGETARIAN challenge at work coming up, and he wants to motivate them and tell them it's do-able.

Dead.

Immediately I'm mad wife status, feeling all the feels of betrayal. He doesn't notice as he scarfs down the deliciousness, but I subtly try and change that. A look there, shutting the cabinet door just a tad harder here...

My poor husband.

He is just so understand to my ways..He promised me that it was my idea all along and that his co-workers just gave him that extra motivation...I admitted to being a tad overdramaticitisthattimeofthemonth status, and all was well...

He told me maybe I should go run that night at the gym to have some time to myself and de-stress from the day. Obviously he was calling me fat right?

So about that pizza....

My Favorite Vegetarian Pizza

Not only is this pizza one of the best vegetarian pizzas that even meat lovers will crave, it's also the easiest to put together! No need to make a homemade crust, because naan bread is the perfect quick and easy substitute! You can use whole wheat naan bread for a healthier substitute too. As for the flavor combination, it's amazing! This pizza is based off of my favorite pizza called Jack Sprat from Gourmet Pizza Shoppe in Redlands, Ca.

Ingredients

2 pieces naan bread
1/2 cup - 1 c. marinara sauce
1/3 c. sliced black olive
1/3 c. sliced pimento olives
1 roma tomato, thinly sliced
2 TB. extra virgin olive oil
2 TB. chopped onion
2 TB. chopped garlic
heaping 1/2 cup broccoli, cut into small florets
1/3 of a green pepper, diced
dash of salt and pepper
1/3 cup salted and roasted halved cashews
1-2 TB. Italian seasoning
1/4 c. freshly grated parmesan cheese
1/2 c. (or more) mozzarella cheese, cheddar cheese, or a combination of both

Instructions

Preheat the oven to 475 degrees.
Place the naan bread on a baking sheet and set aside.
In a sauce pan, heat the olive oil. Then add in the onions and garlic, cooking about 2-3 minutes. Next add the green bell pepper and broccoli, tossing to cook about 4-5 minutes. Sprinkle a little salt and pepper on top.
While the mixture is cooking, spread the marinara sauce on both of the crusts, followed by the olives, and sliced tomato.
When the vegetables are done, and have cooled a little. Divide the mixture into two, and sprinkle on top of the pizza. Next add the cashews.
Sprinkle the Italian seasoning on both pizzas, followed by parmesan cheese, and the mozzarella cheese.
Bake in the oven for 15-20 minutes.
Enjoy!

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I actually did end up going to the gym that night because my friend text me she was going and asked me to join. Turned out to be a great way to destress and have time to myself! Who would have thought?!

;)

That time I had to find another juice bar.

April 19, 2016 Arielle

Have you ever felt out of place? Like you just didn't belong and everyone is staring at you? That was me today at a juice place.

You see, I once again caught one of my kids sickness, because us parents are basically vacuums to their germs right? So I needed a juice, and I needed something to kick this cold! I put on some black leggings with paint stains on the butt along and my husband's sweatshirt and threw the kids in the car. They were in their current state mind you, which was one being pant-less, and the other having bed head mess.

(Have you ever seen those Hot Mess Mom videos? Yea that's me.)

We walked into the juice bar, which I quickly noticed was filled with young beautiful people. Many were dressed in workout gear having healthy lunches with friends, as they laughed about their responsibilities. Others had butt cheeks and booty shorts with tan legs and dogs in their purses.

And in comes me. Hot Mess.

Now, if you haven't met my third child, weh heell hellllll. Let me tell you about her. She's kind of in this phase right now where she screams really loud. It sounds like Mariah Carey/dying cat/squeeling pig. It's SO LOUD and makes your ears ring. She does it when she wants something, so obviously since I can't figure out what "AHHHHEEEEEEEEE" means, it happens frequently.

Often times when we are in public I hear a lot of, "oh my gosh's" and "wows!" The lady at target even put her delicate fingers to her ear and squinted her eyes because it's so loud.

Immediately after arriving at the juice bar, the shrills began. I tried my best to distract her but, "Look at the dog! Look at her legs!" just wasn't enough...

Everyone kept looking at me like they never wanted my life. Meanwhile, the lady making my juice was taking FOR-EV-ER. People were turning around in the chairs, cranking their necks, and probably pulling out their iPhones. I'm sure I am on youtube, just google 'Hot Mess Mom at Juice Bar.'

Eventually the juice was ready, and as I tried to pay/wrestle the screaming baby in my arms, the cashier said, "Awe, she's so cute."

You guys. I didn't even make eye contact. Was she NUTS?! Cute?! Give me my dang juice, no tip for you! Obviously she was nice, obviously my patience was well, gone. Obviously, I'm never going back. hahah.

Later that day as I rocked her to sleep, she lifted her sweaty head and stared at me with her BIG blue eyes and babbled something right to me. I'm assuming it was her way of saying how much she loves me, or maybe it was about Mickey Mouse. Either way, it's not always easy. Yet so quickly I am reminded why I love them so garsh dang much. I may not have it all together, but I know raising these strong willed girls is the greatest gift. For them, and for me.

Even if I have to find another juice bar.

Croissant French Toast

April 6, 2016 Arielle

*If you are looking for the perfect 'tradition' breakfast, this Croissant French Toast is the perfect recipe!* I know how it is friends. You try and make one meal for the whole family, and all of the sudden everyone turns into food critics/has an opinion/all of the sudden hates their favorite food called mashed potatoes.

Croissant French Toast via The Diva Dish

Usually on the weekends we will make a more grand breakfast, like pancakes or waffles. Trust me...It's not all fancy cakes and smiley pants. One child doesn't want a pancake, they prefer a waffle. The other child enjoys the pancakes, but only takes two bites. The baby throws hers on the floor, and my husband doesn't care for the fact that they are whole wheat. He decides he would rather have toast and chocolate milk. Cool.

I'll just be here in the kitchen all day guys, DON'T WORRY!

Over the years I've obviously learned to tell my family how much I adore them, and if they don't like it well, that's too bad. But it still doesn't mean they turn in to the Leave It To Beaver family around meal times and say, "Gee Mom, this was delicious. You are the best cook." June had it so easy.

Sadly, I don't remember the last time I wore pearls and I rarely vacuum. I'll never be June Cleaver, but I would like to hire her once a week.

That being said, I like to share recipes that everyone enjoys, because WWJD? What would June do, right?

This Croissant French Toast was a tradition I started a few years back. If you read the list of ingredients, it's not the healthiest. In fact, it's not healthy food wise at all. But we eat this traditionally 2 times a year during LDS Conference, or when we have special guests in town. It brings everyone together, and it's something that EVERYONE enjoys! In my opinion, it's definitely a part of living a healthy lifestyle.

This didn't go down without a fight though, I might add. It all started when the family wanted french toast, but we had no bread. Only a box of croissants, because we are fancy and sophisticated. My husband, who apparently is a french toast connoisseur, said this was a mistake and would never work. Although my husband made me french toast in college one time when we were dating making him master french toast chef, I had to ignore his suggestion and go with my gut.

The rest is history, because we look forward to this breakfast every conference!

Croissant French Toast

Ingredients

10-12 mini croissants, halved
5 eggs
1/2 cup milk, half and half, or heavy cream (If you want it really rich!)
2 TB. vanilla
2 TB. brown sugar
Dash of salt
Butter for the pan/skillet

Instructions

In a shallow dish, wish together the eggs, milk, vanilla, brown sugar, and salt.
Heat griddle on low/medium heat, and coat with butter.
Dip halved croissants in egg mixture, coating and soaking both sides.
Place them on the griddle, and cook on each side a few minutes, or until golden brown on each side. Don't press on them with a spatula.
Serve immediately and top with butter, fruit, powdered sugar, and/or pure maple syrup.

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Here is the deal friends, I'll share something with you if you promise to share something with me...

1-If I find a meal that everyone enjoys, I will share it.

2-If you know where June Cleaver might be, would you give her my digits?

Thanks, you guys are the best!

Green (Spinach) Banana Peanut Butter Blender Muffins

March 16, 2016 Arielle

Green Peanut Butter Banana Muffins! KID approved! From The Diva Dish

Holidays have become a big deal in our household. Thanks to the outstanding moms everywhere, my kids expect elf on the shelf to basically buy them a car, and a leprechaun to leave them an actual real pot of gold. None of that chocolate covered crap. Real pirate gold. Thanks Pinterest.

All joking aside, I do have to admit that it is fun to make the holidays exciting for my kids. Granted my efforts are little, and who would have thought adding green food coloring into the toilet would have been something they would talk about for years!

I remember being younger and my brothers and I setting up a camera and leprechaun trap in order to catch the little guy. We were so excited to wake up and watch back the footage! As we sat there and watched, we saw a little stuffed leprechaun (the lucky charms guy) walk around in the video and set our trap off. My brothers and I FREAKED out! I still have that video clear as day in my head!

My parents always went the extra mile, and now they do it with my kids so I don't have to. Pretty sure that's what the circle of life is all about!!

When I had the idea to make green muffins from the leprechaun, I had a few things in mind but mainly, it has to taste good. If i'm going to get my kids to try them, they at least have to taste magically delicious! (Is that the lucky charms saying?) Then I thought about the first time I ever made a green smoothie. I was so nervous at the thought of drinking spinach! But with the right ingredients, it turned out to be one of the classic best green drinks of all time!

Bananas + Spinach + Peanut Butter

Magically Delicious!

Green (Spinach) Banana Peanut Butter Blender Muffins

Serves:

Have no fear! These muffins may be green, but the kids will love them! Whether they are green monster muffins or a trick from the leprechaun! They are moist, light, and fluffy!

Ingredients

2 cups old fashioned oats-can use GF oats
2 bananas (medium), ripe
2 eggs
1/4 cup pure cane sugar, or coconut sugar (coconut sugar will change the color slightly)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. vanilla
1/2 c. peanut butter
2 c. or 2 handfuls of fresh spinach
3/4 c. dark chocolate chips + more for toppings

Instructions

Preheat the oven to 375 degrees.
In a blender, add all of the ingredients except the chocolate chips. **Update: When blending all of the ingredients at one, the bater becomes quit thick. If you don't have a high powdered blender, this might be a little more difficult to blend. Start blending the dry ingredients first, then add the rest. If needed, use a few TB. of milk to help it blend. **Blend until creamy. Add the chocolate chips into the blender and stir with a spoon.
Line a muffin tin with cupcake liners and pour batter into muffin holders, about 3/4 full. Top with 2/4 additional chocolate chips.
Bake for 12-15 minutes, or until the tops bounce back when lightly pressed.

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I just asked my daughter what she thinks the Leprechaun is going to bring her tomorrow if we don't catch him and she replied, "An American Girl Doll."

Awesome.

Meatball and Spaghetti Soup

March 14, 2016 Arielle

*This is comfort food at it's finest. Meatball and Spaghetti Soup is the perfect combination of two comfort foods, soup and pasta, mixed into one! It's a quick and easy dish, and it's hearty and filling.* *******************************************************************************************

scroll down for recipe

Here's the deal. I know reading blogs is a thing of the past. So 2012. 2010? Either way, we are a visual world. I know that most of you might just scroll past this and not even read what I'm writing, look at a few of the pics, and go right down to the recipe. You will check the ingredients and then, "Hmmm that sounds doable...I'll have to remember that, Oh wait! I have a new Instagram notification!"

So basically, I could really say whatever the flying fargin bastage I want. I could tell you the most embarrassing story about my husband, and no one would know. Except my mom, because I think she still reads my blog? Maybe.

So for now, mom, and maybe some random person from France, thank you for getting to this point. I know it was painful, and excruciating. Have you ever typed out excruciating? It's excruciating.

I'm sorry there is no clever hilarious story, but I'm going to be honest. This day light savings thing has me screwed up and Real Housewives of Atlanta is on. I am not thinking straight.

Here is the recipe you've all been waiting for....The End.

This delicious Meatball & Spaghetti Soup is a quick weeknight meal that is all comfort! It can be made in under 25 minutes! There is also a vegan/vegetarian option if you use vegan meatballs and vegan parmesan cheese!

Meatball and Spaghetti Soup

Ingredients

1 onion diced
4-5 cloves garlic, diced
2 TB. olive oil
1 small can tomato paste
1 large can crushed tomatoes
4 c. marinara sauce (jarred or homemade)
8-10 c. vegetable broth**
2 TB. Italian seasoning
1 tsp. garlic powder
2 tsp. cane sugar
12 oz. dried pasta of choice
18-20 cooked meatballs, (Can sub vegetarian meatballs)
1 1/2 cups freshly grated parmesan cheese
1/2 cup freshly chopped Italian parsley
1/2 cup freshly chopped basil
salt and pepper to taste, I started with 1 tsp. of each.

Instructions

In a saucepan over medium heat, add the olive oil.
Then add in the onions and garlic. Stir and cook down the mixture until the onions are translucent.
Next add in your tomato paste. Mix it around for about 30 seconds, then add in your crushed tomatoes, marinara sauce, broth, and spices.
Cover and let the soup simmer on a low boil for 10 minutes.
Add in the cooked meatballs and dried pasta, 1 cup of the parmesan cheese, and 1/2 the amount of fresh herbs. Stir and continue to simmer for about 5 or so minutes, or until the pasta is al dente. Remove from heat so the pasta doesn’t overcook.
Serve with the extra parmesan cheese on top as well as fresh herbs and enjoy!
**Sometimes with a soup that has pasta, the liquid can keep absorbing into it, which causes the soup to thicken and while also giving you a very soft overcooked pasta. It is key to add the pasta into the last part of the cooking process, and If necessary add a little more liquid. (You will need to adjust the seasonings if doing so.)

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A little about this soup. It's the perfect combination of 2 comfort foods, soup and spaghetti. It makes a lot of leftovers if you have children who eat like birds, which makes for a perfect mommy/daddy lunch!

Don't forget a side salad to add some veggies to this heavier carb dish, because you also can't forget the garlic bread! If you make your own meatballs, I LOVE this recipe. It's my go-to every time. I will make the meatballs while the soup is cooking, and then throw them in at the end! It also has veggies in the meatballs, and if you include a side salad you are on track! It's the perfect Sunday dinnel or when you are having guests over. This is a really long paragraph, so hopefully you get my point :).

If you made it this far, go ahead and eat some chocolate. You deserve it! You unique one of a kind son of a gun! Bonjour! xo

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The Perfect (Mexican Style) Lunch Salad

February 17, 2016 Arielle

If I could describe the perfect lunch, it would be this salad. Well, I mean actually a lunch with my friends and no kids would be great too. Also Nordstrom's cafe, a day at the spa followed by a healthy lunch, and maybe a meal on the beach with Fernando or my husband applying sunscreen sounds fabulous as well... But other than that, this is my idea of the perfect lunch.

The Mom Salad, The Best salad to get you through a busy day!

Being a mom with 3 kids under 5, lunch time is kind of the "Ok, we are halfway through the day" period. We made it through the morning, I'm still awake, the kids are...well, ok the kids are still in their pajamas. BUT, we WILL get dressed after this. Unless I need a nap. Then, we will probably just wear our pajamas and...BE ONE STEP AHEAD OF BED TIME! #momwin

Usually by lunch time I am starving because I ate at 6 a.m. when my kids woke up and I need something that excites me. Obviously a cheesecake would do, but this is a healthy lifestyle blog and I need to portray that I never have cheesecake for lunch.

That's why I love HUGE LOADED salads with creamy dressing. I love kind of adding everything I am craving at the moment into one dish and eventually into one bite. I'm not obsessed with food or anything. Usually these salads will last me 2-3 lunches, and even be a late night snack when again I decide against cheesecake. Just reserve the avocado and salad dressing until each serving and you are good to go!

I have made homemade dressings before, but ever since my 3rd pregnancy I just love ranch. More than fernando on the beach. I've been using these Bolthouse Dressings for a while now and have become somewhat addicted. #notsponsored

Feel free to use the dressing of your choice!

For the roasted chickpeas, I always use THIS recipe!

The Perfect (Mexican Style) Lunch Salad

Ingredients

1 head of curly kale, washed and thinly sliced
1/2 bunch cilantro, chopped
3 green onions, sliced
1/2 cup sliced olives
1 c. halved baby tomatoes
1 c. roasted corn-recipe below
1 c.roasted chickpeas-recipe above
1-2 avocados
1-2 slices lime, juiced over salad
opt: crushed tortilla chips

Instructions

(Roast the corn)
Turn the oven broiler on low.
Add FROZEN corn to a baking sheet. Drive with 1 1/2 tsp. olive oil Sprinkle with salt and pepper.
Place in the oven and cook until the corn has roasted into a crunchy but still soft texture. Toss the corn every so often. (This will take any where between 5-10 minutes.)
Assemble the salad.
Add kale, cilantro, and green onions to a large bowl. Toss to mix.
Next add the rest of the toppings. (Reserve the avocado and lime juice until ready to serve)
Drizzle with salad dressing, avocado, and lime juice when you are ready to eat.
Enjoy!

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For the record, if my kids stay in their pajamas all day we change them into new ones before bed.

Usually.

The BEST Strawberry Cupcakes w/ Strawberry Buttercream!

February 12, 2016 Arielle

*These are hands down the yummiest, fluffiest, and most fresh tasting strawberry cupcakes ever!* Valentines Day is kind of a big deal at our household, and to top that off my little baby has a birthday a few days before! We've got pink thrown up all over the house, heart pictures and talks of boyfriends, valentine notes attached to sugar...

And cupcakes. The BEST Strawberry Cupcakes!

Now, before we get to the recipe, let's talk about my wonderful experience with Valentines during...High School.

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

When I was in High School, our school did this thing where we could purchase a Valentine Gram for a dollar, and then during one of the periods a bubbly student from student council would deliver you a personalized card to your class. I think there was candy attached or a balloon. Something obnoxious, in which I wanted so bad.

It was the most painful thing every year.

Each Valentines Day the same girls/guys would receive Valentines Grams as they laughed it off as kind of a, "who, me?!" mentality. Meanwhile I would sit there counting down the minutes until lunch time so I could purchase a BRC (bean, rice, cheese) burrito. Priorities right?

One year I received a Valentines Gram. I don't exactly remember it, but I'm pretty sure everyone in class looked at me like, "Do you even go here?"

And then one kid shouted, "Yes! She's the burrito girl!"

I remember sitting there with butterflies in my stomach thinking that maybe, just maybe it could be from so and so. Or maybe that other so and so...He was totally hot.

As I ripped in half that little heart sticker that held it together I began to feel flush in the face. Kind of like the same feeling I get just before that burrito hits my mouth. I had visions of my whole life changing and that maybe my life would turn out to be a Mary-Kate and Ashley Movie after all!

This is what the Candy Gram said,

" Roses are Red, Violets are Blue, Sugar is Sweet and So Are You! Happy Valentines Day! Love...."

...Nicole!"

Aka, my best friend. #soabouthoseburritos

Strawberry Cupcakes w/ Strawberry Buttercream Frosting

Serves:

Ingredients

For The Cupcakes
1 1/2 c. flour, unbleached white
1 tsp. baking powder
1/2 tsp. salt
1/2 c. buttermilk, or 1/2 c. milk + 1 tsp. vinegar mixed together
1/4 c. strawberry puree*
1 stick unsalted butter, melted
1 c. pure cane sugar
3 large eggs
1 TB. vanilla extract or 2 tsp. vanilla bean paste
Opt: 3-4 drops red food coloring
For The Frosting
2 sticks unsalted butter, softened, room temperature.
4 c. powdered sugar
4 TB. strawberry puree
1 TB. Vanilla extract, or 2 tsp. vanilla bean paste
(Opt: 2-3 drops red food coloring)
dash of salt

Instructions

(For the Cake)
Preheat the oven to 350 degrees.
In a bowl, sift together the flour, baking powder, and salt. Set aside.
In a mixer bowl add butter and sugar. mix together until fluffy on low speed for 30 seconds. Next add in eggs one at a time, followed by vanilla.
Add your strawberry puree to your buttermilk.
Add 1/3 of the flour mixture to the batter, followed by 1/3 of the buttermilk mixture. Continue doing this until the flour and buttermilk are gone. Do not over mix the batter.
Add in the food coloring if you prefer. You can mix it in, but not fully to give it a swirled look.
Add batter to prepared muffin tins, filling 2/3 of the way full. It will make about 12-14 cupcakes.
Bake for 15-20 minutes, or until done.
(For the Frosting)
While the cupcakes are cooling, make the frosting.
Beat the butter until fluffy. Add in the rest of the ingredients and beat until fluffy.
(opt:) You can tint half of the frosting mixture and pipe both frostings together in one piping bag. Just add one color to one side, and the other color to the other. Then pipe the frosting onto the cupcake! Top with sprinkles and enjoy!

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Moral of the story...Burritos before Bros.

Happy Birthday to my little baby! I can't believe you are one!!

Life with 3 Divas

February 10, 2016 Arielle

Did you know that putting Barbie's hair in a pony tail is harder than it seems? It can't be too high where her hair sticks out straight, and it can't be too low because then it just doesn't look right. And then what happens if you do it wrong? Tears... Followed by Barbie gettin' knocked upside the head and chucked across the room.

Damn bad hair days, especially when it happens to Barbie.

I get asked roughly 30 times a day to assist in wardrobe changes, help with hot pink lipstick application, and "Mom, come see this picture I made!" Putting on shoes sometimes requires a tranquilizer, and so does brushing through morning bed head. Don't brush the part wrong, and definitely don't brush all of the hair back! Learn from my mistakes.

But amid the emotional attachments my girls have to every piece of item in their room, like gum wrappers and 180 little princess figurines, I have to remind myself to well...take a break. It's hard not to settle down when Olaf's carrot nose poked you right in the center of your foot as you walk down the hall. Or when you find your make brushes thrown in the toilet, lipstick smashed in the container, and bronzer crumbled on the floor. There is work to be done, and i've got to soak my white bedding in bleach due to the blue nail polish spilled all over...

But I've got to stop and tell the messes to wait. Then tell my OCD to calm down, and just be there with my girls. We spent the afternoon putting together Valentines for friends, talked about class boyfriends (say wha?!), and I showed them how to eat a fun dip. We snuggled and loved on our sweet little baby, laughed about silly things, and read Pinkalicious 5 times.

Sometimes I feel like my life is a broadway show. Constant singing. Constant. Followed by a fight scene or 35, lot's of emotions and feelings being hurt, not really sure how much more intense the afternoon can get because 'so and so isn't my BFF anymore'...

But then there is a moment.

Not a moment of silence...But a moment of perfection. Moment's where I realize there's more to life that organized toy bins and neatly brushed hair. That no matter how clean my house is, the most important thing in my life is changing and growing right in front of me. And they need more more than my 'to-do-list'.

So what is life like with 3 little divas?

Exciting, edge of your seat, full of so much love, never want it to end!

Excpet olaf. He's in a better place.

Healthy Caramel Popcorn

February 8, 2016 Arielle

Due to the fact that Monday night's around our house are basically a national holiday, being Bachelor night and all...How about the perfect trash TV treat to go with it, eh? Eh?

I know it's ridiculous to how much I look forward to a scripted once in a lifetime romantic television, and I probably should end my night reading a book that will makes my brains all smarts n' stuff...But, like have you ever seen the Bachelor?! How could you not love it?! Everyone is emotional, drunk, bat shiz crazy, and after a day of messy kitchen's and back talking toddlers, it's just what I need.

Is that sad?

No, no It's not. Because today my 5 year old told me I was ruining her life because her pony tail was crooked.

BRING ON THE CRAZY!

The best way to watch the Bachelor in my opinion is with a group of girls. Everyone's dressed in yoga pants bringing forth delicious goodies, and we all pile together on a couch to judge other crazy women. I've tried watching it at home with my husband, but he just mocks me. Especially during the scenes where the girls are in bathing suits...OH he just can't leave the room because he HAS to tell me how ridiculous this show is!

He doesn't get it.

It's a once in a lifetime opportunity, and people are working on themselves and really finding out who they are! Pure gold.

And trust me, I'm pretty sure we would all find out who we really are as we traveled the world with our Boyfriend and his 16 other girlfriends. LIKE...Oh crap. I'm awesome.

Healthy Caramel Popcorn

Ingredients

1/2 c. popcorn kernals
2 TB. coconut oil
1/3 c. coconut sugar
salt

Instructions

Get a large baking sheet out and set aside. This will be used to pour the popcorn on once done.
Add coconut oil, coconut sugar, and popcorn kernels to a stove top popper. Turn the heat on medium/low and stir the popcorn mixture together continuously. (This allows the coconut sugar not to burn.)
As the popcorn begins to pop, continue to stir the mixture slowly until the popcorn begins to decrease to a slow pop.(If you open the lid, the popcorn will have made it's way to the top.)
Pour the popcorn on the baking sheet, and spread it out. Let it cool, then enjoy!
Store in an airtight container for 3-4 days.

This popcorn was amazing! The second It was ready to eat, I couldn't stop. I love the fact that it's made with a natural sugar, and there is a little bit of crunch and caramelization on there. I had this on the counter in a jar while family was in town and people could not get enough of it!

Now...Before we get to this weeks dinner menu and workout schedule, I thought I would leave with this...

Basically how we are when it's time to eat, right?

Monday: French Bread Pizza, using whole wheat french bread, veggies + fruit

Tuesday: Cilantro Lime Chicken Burgers w/ Roasted Corn, and fruit

Wednesday: Slow Cooker Chickpea Curry w/ Brown Rice or Quinoa, Naan Bread (Recipe to come!)

(Use THIS recipe as a substitute!)

Thursday: Whole Wheat Oatmeal Pancakes, and scrambled eggs +spinach

Friday: Turkey Meatballs (sans tomato sauce), Mashed Potatoes, Roasted Carrots

Saturday: Night off!

Monday: Run (I started a couch to 10k app!), 10 minute stretch

Tuesday: Walking kids to school, HIITilates Booty Workout, via Blogilates. Quick Leg & Butt Sculptor, via Blogilates, stretch

Wednesday: Run (Couch to 10k app.) 10 minute stretch

Thursday: Walking kids to school. Instense Ab Burn, Via Blogilates. Bikini Arms, via Tone It Up!

Friday: Bikini Yoga Flow, via Tone It Up

Saturday: Run, (Couch to 10k app), 10 minute stretch

Sunday: Rest

Enjoy your week! May it be the most romantic and exciting week of your life!!

Vegan Blueberry Lemon Muffins, Sweetened w/ Honey

February 5, 2016 Arielle

*These are the perfect breakfast or snack muffins, as they are made with whole grains and naturally sweetened with honey! Add a little butter and honey to a warm muffin, or top with honey peanut butter for breakfast!* My daughter LOVES muffins. Whenever I make them, she can easily eat 2-3 in one sitting, and then request them at her next meal.

Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dish

She's also my candy child, and some days I wonder if she will turn into a blueberry like Violet from Willy Wonka. I have a 'secret' stash of candy, and I usually have to find a new hiding spot for it each day. When I'm not looking, I'll find her climbed up onto the counter, almost on top of the fridge just so she can have a jelly bean.

Jelly bean?...Broken leg?...

Totally worth it.

Vegan Lemon Blueberry Muffins, Sweetened with Honey! Via The Diva Dis

She's also the first child awake, the most opinionated, wears her headbands on her forehead, and loves to wear bright red and pink lipstick every single day!

Life is never dull with her.

Which is why I dedicated these muffins to her. They are never dull, naturally sweet with burst of tartness, and perfect for very early early mornings :)!

Vegan Lemon Blueberry Muffins, Naturally Sweetened

Serves:

This is the perfect breakfast muffin, as it's made with whole grains and naturally sweetened with honey!

Ingredients

2 1/4 c. white whole wheat flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 c. melted coconut oil
2/3 c. honey
2/3 c. non dairy milk
zest of 1 lemon
juice of 1 lemon
1 tsp. vanilla
2/3 c. blueberries, plus more for topping

Instructions

Preheat the oven to 325 degrees.
In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In another bowl, whisk together lemon zest and juice, milk, vanilla, and honey. Once whisked together, slowly whisk in the coconut oil. Add wet to dry, and mix until combined. Don't overheat.
Fold in the blueberries.
In a prepared muffin tin, scoop batter into 12 regular sized muffins. Top the muffins with 1-2 blueberries.
Bake for 18-22 minutes, rotating the pan halfway though.

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They would also taste good at say...9:30 in the morning...in case you happen to start your morning then...

Homemade Whole Wheat Sandwich Bread

February 2, 2016 Arielle

**Homemade bread is probably one of my all time favorite things in this entire world, besides my family obvi! This Homemade Whole Wheat Sandwich Bread is hearty and filling, and best with butter:).** I'm the type of person where I have to have a really belly filling breakfast. I'll never understand people like my husband who are good with a class of milk and a granola bar. I'm just...I mean, like aren't you hungry 30 minutes later? Don't you feel shaky like you haven't eaten in 4 days and start to have a better understanding of those hungry snicker bar commercials?

Homemade Whole Wheat Sandwich Bread via The Diva Dish

My staple as of late has been toast and runny eggs. I could eat it everyday, unless the runny egg makes me gag. Let's talk about this for a second. When it comes to runny eggs, the only part I want runny is the yellow yoke. No joke.

But if there is white running on my toast, gag. Barf. I'm done. I can't look at a runny egg for at least a week out of being traumatized.

(Light Bulb Moment: Now I see where my kids get it...#diva)

Back to this bread. Due to the fact that bread is a staple in my life, I really try my best to make sure it's a healthier bread. Obviously I would LOVE a sourdough bread with the yellow yoke only runny egg breakfast...And I'm sure I'll make that sometime soon...But the majority of my days are spent with hearty whole wheat bread.

I find that it's more filling, and I'm not hungry again 9:30. (9:45, different story.)

Homemade bread is scary, especially when whole wheat is involved. There are chances the bread turns to brick, or simply doesn't rise. Getting that water temperature just right for the yeast was my biggest problem. Here are a few things I've learned:

-Get a candy thermometer.

I know that sounds weird, but if getting the yeast to rise is your problem, fill your glass cup with hot water, stick the thermometer in, and when it cools down to 110 degree, whisk in your yeast mixture. I've got it down to where I don't need one, but a thermometer helped so much in the beginning.

-Buy Vital Wheat Gluten.

I know a bag is expensive, but you only need a few TB. per recipe. It really helps when baking breads with Whole Wheat, that way you don't get that 'brick' texture!

Now, let's get to the recipe shall we. All this bread talk/pictures is making me hungry :).

Homemade Whole Wheat Sandwich Bread

This is a hearty and filling bread!

Ingredients

3 1/2 c. warm water
3 TB. honey
2 envelopes active dry yeast
5-6 c. 100% whole wheat flour
3 c. bread or white flour
1 c. wheat germ
2 TB. salt
4 TB. sugar, or coconut sugar (optional)
3 TB. vital wheat gluten
4 TB. plain greek yogurt
Oil for greasing the bowl
Butter for topping the bread

Instructions

Mix the honey and yeast with the warm water. Let sit until foamy, about 5 minutes.
In a bowl, mix together the wheat flour (start with 5 cups), bread flour, wheat germ, salt, sugar, and vital wheat gluten.
Using a stand mixture, add the yeast mixture and greek yogurt. Mix together, then gradually add in the flour mixture, 1/2 c. at a time.
Add enough flour until the dough isn't sticky to the touch. You might not use all of the flour mixture. If you need more, add the rest of the whole wheat flour gradually, using only the amount you need.
Remove the dough and form into a ball.
Rub olive oil on the dough as well as on the inside of the bowl.
Return the dough to the bowl, cover lightly with plastic wrap and let rise in a warm place until doubled.
Once doubled, punch down. Cut the dough in half, roll into a loaf. Add loaves to greased loaf pan, and set in a warm place until doubled.
Preheat oven to 400 degrees.
Bake bread for 20-40 minutes, or until golden brown.
Brush tops with melted butter.
Enjoy!

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