Golden Milk Overnight Oats with Turmeric

Delicious Golden Milk Turmeric Overnight Oats

Golden milk or turmeric milk are becoming increasingly popular. Why? Because of the anti-inflammatory properties of turmeric for your body. So, why not start the day with a tasty bowl of Golden Milk Turmeric Overnight Oats? It’s the perfect way to kick bloat, and inflammation in the ass before it really gets you.

This recipe is full of healthy fats, carbs that won’t leave you feeling guilty, protein, fiber, and tons of wholesome goodness. Plus it’s vegan. Don’t worry if you’re not vegan, it doesn’t taste like hey as you may think. It’s full of gut healing goodness that anyone will enjoy.

Why turmeric?

If you’ve been on Pinterest, or food blogs lately, you’ve been hearing about its benefits. If you haven’t let me fill you in.

Turmeric is an amazing spice that helps rid your body of inflammation, bloating, and more. If you’re experiencing pain, bloating, inflammation or just want something super healthy to try, this fragrant spice is wonderful. Now, when you’re cooking with turmeric, be sure to always add a little pinch of black pepper. Why? Because black pepper aids the absorption of turmeric in your body. In this recipe you won’t taste the pepper in your breakfast oats, I promise.

Now, one thing I do have to say. As incredible as this spice is, it can leave its mark, on you, clothes, containers and more. So, with that in mind, here are a few tips to use when cooking with turmeric: Use glass containers for storing, be careful of your bowl drips on furniture or clothing, also be mindful of the tea towel you may use to sop up any spills. In case you are wondering, yes, I am that clumsy, and I’m infamous for putting my plates/bowls on the arm of the couch as I eat. Another good tip, check your teeth in a mirror before you leave the house, it may leave a tinge.

Warnings aside of staining, you’re ready to make this oh so tasty recipe now. So on to the Golden Milk Turmeric Overnight Oats!

Golden Milk Turmeric Overnight Oats Recipe

Golden Milk recipe:

  • 1 cup nut milk (coconut, almond, cashew, etc.)
  • ½ tsp turmeric, or more to taste
  • ¼ tsp cinnamon
  • ¼ tsp cardamom *optional-ish
  • ¼ tsp ginger
  • Pinch of black pepper
  • ½ tbsp melted coconut oil
  • Liquid sweetener to taste (I used 1 tbsp honey)

Oats:

  • ½ c steel cut oats (I used 3-minute steel cut, you can use regular if you wish)
  • 1 ½ tbsp chia seeds

Toppings:

  • Coconut flakes
  • Mixed berries
  • Cacao nibs
  • Protein powder
  • Collagen peptides
  1. In a small pot, on low-medium heat, whisk nut milk and spices. Let the mixture warm, add in honey and coconut oil. Whisk until honey is fully dissolved but don’t let the mixture come to a boil. Take the pot off of the heat and let cool for about 10 or so minutes.
  2. In a mason jar, add oats, and chia seeds. Pour in golden milk once cooled. Cover the jar with a lid and shake it like a mad woman/man. Store in the fridge until you’re ready to enjoy, but for a minimum of 6 hours.
  3. Serve with the toppings of your choice either warm or cold, it’s up to you!

What is your favorite overnight oat recipe? Leave it in the comments below!

Creamy Crock-Pot Rice Pudding

Crock-Pot Rice Pudding – creamy and dreamy

Call me a grandma, but I love me some rice pudding, let me tell you. Maybe it’s the Greek in me… Regardless, my Crock-Pot rice pudding is perfect according to even my Dad who’s actually a cook, and is super Greek. This man is super picky, and scary to cook for. So if he likes it, I know it’s a hit.

There’s something so comforting about a warm bowl of rice pudding, I don’t know what it is. Give me some bulletproof coffee, and rice pudding, and my day is going to go awesome. Also, chia pudding is pretty darn close on the love scale, but rice pudding is the OG. Also, you should really try my chocolate avocado pudding.

Crock-Pot Rice Pudding

  • 3/4c rinsed long grain white rice*
  • 1 400ml can full fat coconut milk
  • 2.5c almond milk
  • 2tbsp butter
  • 1/3c raw sugar
  • 1tsp cinnamon
  • 1/2tsp nutmeg

*It’s important to rinse your rice well before putting it in the crockpot, this releases all of the starchiness, preventing it from getting sludgy. I put my rice in a fine mesh strainer, and let it soak in a bowl of cold water. Give it a good stir around a few times with your fingers to release as much starch as possible.

  1. Add all ingredients to Crock-Pot while rice is rinsing. Add rice last and stir everything together with a whisk.
  2. Cook on high for roughly 2 hours. Be sure to check it often after about an hour. I find that it usually needs to be stirred after 1, then 30 mins. Watch carefully the last 30min.

Top it off with anything that floats your boat!

Toppings I use are:

  • Golden raisins
  • Cacao nibs
  • Dollop of peanut butter
  • Maple syrup
  • Honey
  • Chopped nuts

Did you try this recipe? I’d love to know what you think!

Baked Acorn Squash Toad in a Hole

Baked Acorn Squash Toad-in-a-hole

Oh my gourd, I love fall. See what I did there? Local acorn squash is back in season and I’m so excited! What’s more, I’m really excited to share my baked acorn squash toad-in-a-hole recipe with y’all!

You’re probably used to toad-in-a-hole being made by pulling the middle out of a slice of bread and frying an egg in the hole, in a pan. Well, this recipe is a nice, seasonal, and healthier way to do just that. Want to know what’s even better about this recipe though? It’s baked! That means no frying, which is much healthier, not to mention, you’re not confined to your kitchen on your precious weekend morning.

Baked Acorn Squash Toad-in-a-hole

  • Acorn squash
  • 4-6 Eggs
  • Olive oil
  • Smoked paprika
  • Turmeric *optional
  • Pink Himalayan sea salt
  • Cracked black pepper
  1. Preheat oven to 425.
  2. Cut ends off squash, you can either deseed it now or after you’ve cut it into slices. Cut into ½ slices.
  3. Line baking sheet with parchment paper. Brush slices with olive oil, sprinkle with spices, flip and repeat. Bake for 15 minutes.
  4. Remove cookie sheet from oven. Crack an egg in each center, add a bit more salt. Bake at 375 for 10-15 minutes, or until eggs are baked to your liking. Cooking times may vary.

Once done, sprinkle with any of the following to amp up the flavor:

  • Nutritional yeast flakes
  • Smoked paprika
  • Hot sauce
  • Ground flax seeds
  • Hemp hearts
  • Grated parmesan

What are your favorite squash breakfast recipes? Leave them below in the comments!

 

Healthy Chocolate Chip Pumpkin Muffins

Healthy Pumpkin Muffins – egg & guilt free

We love muffins in my home. These healthy pumpkin muffins with chocolate chips are no exception!

If you tried my banana avocado muffins, which were a massive hit at my place, then you’ll be just as successful with these! For more hubby, and toddler approved muffin recipes, be sure to check out this post here.

When fall comes on with its beautiful colors, I can’t help but start putting pumpkin into as many recipes as I can. Even if you’re not a huge muffin fan, I promise you’ll love these. They’re scrumptious, egg free, super easy to make, and nice and moist (sorry if that word makes you cringe, but they are!)

Healthy Pumpkin Muffins

  • 1 ½ c whole wheat flour
  • ½ c raw sugar
  • 4 tsp pumpkin spice blend
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp melted coconut oil
  • ½ c almond milk
  • 1 c pure pumpkin puree
  • ½ c honey
  • *Optional, ¾ c dark chocolate chips
  • *Optional pumpkin seeds for garnish
  1. Preheat oven to 400 and line muffin tin or lightly grease.
  2. In a large bowl, mix all of the dry ingredients thoroughly. If you are adding chocolate chips toss them in the dry mix well before the next step.
  3. Mix all wet ingredients together in a medium bowl.
  4. Combine wet ingredients into dry, the batter should be sticky and thick. Equally distribute with a spoon, or ice cream scoop into muffin tin.
  5. To get a perfect, smooth muffin top, wet the back of a spoon and glide over the top of each muffin. Sprinkle with pumpkin seeds.
  6. Bake for 15-22 minutes. Note that cooking times and temperatures may vary depending on your oven.

Do you have a pumpkin muffin recipe you’d love to share? Leave it below in the comments!

 

The Perfect Pumpkin Spice Recipe

DIY Pumpkin Spice Blend Recipe

What is the key to great fall baking and cooking? The perfect DIY Pumpkin Spice blend recipe.

Some of my favorite recipes are fall and winter ones, without a doubt. Root veggies, casseroles, bread puddings, muffins, gourds and all sorts of tasty creations.

Fall has some amazing colors, even when it comes down to the common spices of the season! Now, don’t get me wrong, those seasonal lattes are great, however, warm bevies aren’t the only place for that tasty spice blend.

I’ve recently started making my own DIY pumpkin spice blend recipe. Mainly because it’s kind of hard to find it pre-blended on the east coast of Canada. It seems to be readily available in the USA, but here, not so much. So, I make my own, and you can too!

DIY Pumpkin Spice Blend Recipe:

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • ½ tsp ground nutmeg
  1. Mix all of the spices together thoroughly and store in an airtight jar or container.

Use in things like:

What do you use your pumpkin spice mix in? Is there anything you would add to my recipe? Leave your suggestions in the comments below!

DIY Bulletproof Coffee Pods

DIY Bulletproof Coffee Pods

Have you been seeing something called bulletproof coffee bouncing around your social media feeds? I have been, and also a few coworkers talking about it at work! So, I’m bringing you a recipe! For bulletproof coffee pods!

Now, these aren’t like Keurig or Tassimo pods. However, they are still pods, or bombs if you will!

Bulletproof coffee is basically a ketogenic way to start your day. It loads your system up with full fats rather than artificial, processed fats. You can read more about the ketogenic way of life here.

I know what you’re thinking. Why the hell would I be wanting to add fat to my daily routine, isn’t the point of being healthy being low fat? Actually no. It’s no. Usually “low fat” or “fat-free” has more sugar or additives. Or, it leaves you hungry and craving and then reaching for bad things.

If you’d rather have some cold brew coffee, this post may be just what you need! Related Post: DIY Cold Brew Coffee at Home

Don’t you love this mug? You can get it in my shop!

A balanced diet consists of healthy fats and your other food groups.

Bulletproof coffee pods are like little fat bombs that you’re going to blend into your coffee to make it a filling, frothy, delicious situation.

By no means do I follow the ketogenic diet, mainly because I don’t believe in the word diet. But, I’ve really been loving how these little gems are helping keep me fuller longer in the morning before heading off to work.

My usual morning routine consists of bulletproof coffee and a nice dense smoothie chalk full of spinach, berries, banana, spirulina and other tasty things. The two of these, starting my day set me up right Related Post: Lactation Smoothies

Aside from the ingredients in the recipe, you need a blender or food processor to blend the ingredients really well. Trust me when I say that you can’t get the same effect from a whisk in hand. You could also try an immersion hand blender as well!

Also, ice cube, or chocolate mold trays, I purchased chocolate molds on Amazon but I found them too small so I opted for ice cube trays. Whichever works better for you, go for it!

My first bulletproof coffee attempt, before making pods.

You can see a bit of the coconut oil inside the rim, and it’s not super frothy, however, it was still pretty tasty!

Tools you will need:

  • Blender, immersion hand blender or food processor
  • Microwave safe mixing bowl
  • Chocolate molds or ice cube trays
  • Handheld milk frother
  • Sealable container
  • Whisk

Ingredients for bulletproof coffee pods:

  • ¾ cup of grass-fed unsalted butter
  • 1 ½ cups of organic coconut oil
  • 1 ½ tsp vanilla extract
  • 15-20 drops of natural liquid sweetener

Instructions

  1. Melt butter and coconut oil in the microwave in 10-second intervals until nearly fully melted
  2. Put all ingredients in your blender and blend on high
  3. Pour into molds or ice cube trays *tip* if you are using silicone trays, put them on a cookie sheet first
  4. Put trays in the fridge until solid 30 minutes to an hour
  5. When the pods are set, pop them into a sealable container and store in your fridge.

Making bulletproof coffee with pods:

  1. Microwave your coffee pod for about 30-45 seconds to coax it to start melting (if you are using ice cube tray pods, use 1, chocolate molds use 2)
  2. Brew your coffee over the pod(s), if you’re using drip coffee, pour over your pod(s) use your frothier to give it a good mix
  3. Warm your milk in the microwave in a mug larger than your coffee making mug and froth the milk
  4. Pour the coffee mix into your frothed milk
  5. Froth the coffee and milk together

Some people do this whole process in a blender but let’s be honest, I want to drink my coffee in peace and quiet as I’m getting ready. I don’t need to be waking up the house before I need to, and neither do you, so that’s why I use a handheld milk frother!

This is how a typical bulletproof coffee pod outcome is for me! Frothy, tasty, creamy, delicious!

Have you tried this recipe? I’d love to know what you think of it in the comments below!

Be sure to share with your parent friends, after all, coffee helps us do the things! You can Tweet, Pin, or share on Facebook!

DIY Bulletproof Coffee Pods

Avocado Banana Muffins with Chocolate Chips

Avocado Banana Muffins with Chocolate Chips

Avocado Banana Muffins with Chocolate Chips

I’ve been kind of obsessed with these avocado banana muffins lately! Scratch that, totally obsessed. As are my husband and toddler.

We have this bad habit of grocery shopping, then losing track of time and the freshness of our avocados and bananas, so I had to find a way to repurpose. This is probably my favorite creation yet.

While I don’t have the time, or patience, to make bread. Buddha knows I want to. It just isn’t there. So, muffins!

Do you remember my post about toddler muffins? Well aside from my son loving these muffins, my husband and I can’t keep our paws off of them either. I’ve made them three times in the past week, and I’m not even in the least bit sorry about it.

My mom was over the other day and she suggested I freeze some. The response “woman, you’re crazy, you ate three today, I had two, and Peyton had one”. She blinked at me and started laughing because she knows I’m right.

Granted, I have to go back out of town on Sunday, so I will freeze a few. So I still have some when I get home because I’m sneaky like that.

If only my son looked at me the way he looks at Paw Patrol while eating these muffins.

Great for road trips!

However, I also made sure to make a batch because I’m going to bring some with me. I have a 6-hour road trip ahead of me, by myself, so yeah, I’ll need something. And frankly, these are much better than what I’m going to pick up in a gas station.

Speaking of gas station food, why is it so crappy? I feel like there’s just one particular “bakery” or place, called Crap-food-topia, or something, that they all order from. Like come on, can we get something half decent? Maybe even a quarter decent? Why not some chia pudding?

Also, what about us pescatarians, and vegetarians of the world? We’re pretty much left to eat chips, candy, chocolate bars and questionable baked goods. Because that’s good for you. Not!

You may also like: Chocolate avocado pudding

Between not being able to cook for myself, and then being subject to whatever the local folks are shoveling out, at least I can control what’s coming in the car with me. Muffins. Avocado banana muffins. With chocolate chips, because well, I live a little.

One thing I have to say about this recipe is that it is a bit hard to gauge your wet ingredients. Mainly because they’re subject to the size of the avocado, and bananas you have on hand. So, if you’re good with knowing your muffin consistencies, you will be able to work this one out. If you’re not, the batter should be sticky and seem a bit tough to stir.

How do you know these bad, or rather good boys, are done? They should be springy. Now, they don’t need to be totally browned on top because well, your batter is slightly green, so off the bat, they’re going to look a bit different, but that’s okay!

So, they should be springy to the touch, and keep in mind, they will leave some moisture on your testing item, be it a knife, or a toothpick. Mainly because bananas and avocados are pretty damn smushy.

The worst part of the whole process, waiting for them to cool!

Avocado Banana Muffins Recipe

Ingredients:

  • 1 large, ripe avocado
  • 2 medium, overripe bananas (the riper they are, the sweeter they will be)
  • ½ cup of almond milk (you may use whatever milk you like)
  • 2 large eggs
  • 2 cups whole wheat, or all-purpose flour (I use whole wheat)
  • 1 tsp baking soda
  • ½ cup of chocolate chips (optional, I guess)

Directions:

  1. Preheat oven to 350
  2. Spray a 12 portion muffin tray with cooking spray, I used coconut oil spray.
  3. In one large bowl, mash your bananas and avocados. Then add eggs, mix well. Lastly, add milk, mix well also.
  4. In a medium mixing bowl, mix flour and baking soda with a whisk.
  5. Add dry to wet, mixing as you go.
  6. Once all dry is mixed in with wet, fold in chocolate chips.
  7. Fill muffin cups ¾ of the way full and bake for 15-18 minutes, depending on your oven. Cooking times may vary depending on your wet ingredients. Tops of muffins should be springy, and not sink when touched.

Do you have your own version of the avocado banana muffin? Share with us in the comments below!

If you need to save this for later, feel free to use my social buttons to Tweet, Pin or share on Facebook! Your friends will appreciate it as well I’m sure!

Our One Week Vegetarian HelloFresh Review

Our Vegetarian HelloFresh Review

This post contains affiliate links. That means if you make a purchase after following an ad this blog will receive a commission, at no extra cost to you! Things like this keep Wine and Mommy Time up and running. I was not asked to do this review or compensated for my opinion. This purchase was made by myself and I am sharing honest, and real thoughts on this program. The choice to become an affiliate was after trying HelloFresh.

Last week we did a glorious thing. A wonderful, time saving, delicious, glorious thing. We ordered from HelloFresh for the first time.

Being a mom, and wife, and working full time doesn’t leave much time for anything. Especially when it comes to meals through the week for hubs and I. So I took a chance on this program.

Program overview

First off, I’ve done food order in the past. However, it was from a personal trainer and was pretty damn pricey, and not all too filling. Tasty as heck, but not super filling.

I’ve heard of a few other companies like HelloFresh and I love the no waste concept. If you’re not familiar, let me break it down for you. For the sake of this review, I’m going to talk about how HelloFresh works.

There are three options when you’re signing up for your first box. Pronto Plan, Family Plan, and Veggie Plan. I’m pescatarian, and hubby eats meat from time to time, but since I don’t eat poultry or red meat, we opted for the Veggie Plan. Once you choose your plan, you pick how many nights you want meals for, and how many people you’re feeding, it really is that easy! Check out the plan descriptions below.

Image courtesy of HelloFresh.ca

Everything in the box is pre-portioned, all you need to have on hand from time to time is olive oil or table salt, that’s it. Even down to a mini bottle of sherry vinegar if the recipe calls for it. Right down to fresh herbs, spices, if you need one tomato. The concept is to have little to no waste, and I’m totally down with that because frankly, the amount of waste you will have from some fancy recipe you find online is going to be insane. Especially if it calls for fresh herbs, I find you only end up using a couple of pieces and the rest end up in the trash, awful.

Each item is packed individually, into a bag, and then each of the bags is put into the meal bag.

Upon unboxing, you’ll find the recipe sheets, and in your first order, info books on their company values!

Really great to know they strive for sustainability and support local business.

How it all works

Every order comes in an insulated box with freezer packs to keep everything great for when you can get it from your front door.

Frankly, I love the packaging, it’s super cute! I just pop my whole box in the fridge for when I’m ready to break it down.

In my case, I actually have it delivered to my parents since my mom comes over to look after my son through the week. We’re in a condo which doesn’t have concierge like our last one so this is the best way for us.

While this is technically a reoccurring plan, meaning that it auto-ships each week with new recipes. You can easily skip a week. Maybe you won’t be in town, or maybe you have other plans, or, maybe the recipes that week don’t tickle your fancy. No worries, just skip and no harm done.

Veggie HelloFresh unboxing review

Well hello, my pretties!

Meal 1

The first dish was a great intro. It was an open-faced roasted portobello mushroom melt. A ciabatta sandwich, with buffalo mozzarella and sweet potato fries and tomato onion jam.

My apologies for how dark this picture came out but I was starving, and it looked delicious.

And by the way, it totally was!

Yes, I made jam. In under 30 minutes.

Actually, the whole dish, start to finish, took under 30 minutes! Well, if you take out the whole picture taking part…

Being someone who hates onions, I was a little, scratch that, a lot worried. Luckily, I didn’t need to be because it turned out delicious! If I hadn’t been given all of the ingredients and was kind of forced to make this, I would have skipped the jam. But, I’m so glad I stuck to the recipe and made it because honestly, it really tied it all together.

My husband didn’t eat it when he got home late from work, so my mom actually ate it for lunch the next day. She said that it actually kept really well considering it was jam on a bun, in a fridge, overnight!

Meal 2

My second meal was dukkah roasted cauliflower with bulgar wheat, sweet potatoes, and a lemon yogurt sauce.

Truth be told, this plate doesn’t even show what a true, half portion of this recipe made. But my cute plate is small.

Trust me, this was a feast and a half of roasted veggie goodness!

I had never heard of dukkah before but the scent of those herbs and spices was incredible. I loved how it added a great crunch to the bulgar wheat and really set for an interesting flavor profile. Kind of smokey, kind of nutty, a little bit of a spicy kick.

This particular dish took me around 30 minutes as well, honestly, I think it may have been less even!

My husband got to have this dish and he was really impressed. We both couldn’t get over how large the serving was, we were absolutely stuffed, and then some, from this recipe. Now, all I need to do is find out what exactly the mix of spices for dukkah is, and I can make it again!

Meal 3

The final dish of the week was halloumi with charred vegetables.

Halloumi and charred veggies from HelloFresh

Seriously, how gorgeous is this? I could really go for this right now…

Let me just say, it was the perfect way to end the week. I love halloumi. If you’ve never had it, it’s like the texture of super firm tofu that’s been pressed, but the saltiness of feta or the cheese used to make saganaki. It has an interesting mouthfeel to it as well, an oddly gratifying squeaky chew. Which I know sounds super weird but you really just have to try it. Halloumi can be grilled, baked or if you’re fancy, flambeed!

Charred veggies are great, especially if you do them on the BBQ. In my case, since I don’t have one at our condo, I opted to switch out the suggested non-stick pan for a cast iron skillet. The outcome was awesome.

Unlike myself, this was the first time hubby had halloumi. This dish, he actually brought to work the next day and I received a text saying “what is this cheese stuff and why haven’t I had it before?” I think that speaks for itself.

My overall vegetarian HelloFresh review

All of these wonderful recipes came with lovely recipe cards that I will certainly be keeping and making in the future. Actually… I’ve already made the halloumi dish again. And I plan on making the other’s again soon. 

One thing I have to say about my time this week with HelloFresh is that I actually enjoyed cooking dinner. Usually, it’s “oh gosh, what am I going to whip up tonight to sustain us.” This week was really fun. It was like a little culinary adventure in a box, and frankly, it made me enjoy cooking after I got home from work.

Veggie HelloFresh pre-portioned ingredients

How gratifying is that, for everything to be portioned, prepped and ready to go?

What it did for our family

My mom and I talked about it and she made a really good point. How often do I go from work to the grocery store, then shop for the items, then come home, then give up on making the dinner I wanted to because it was getting too late. Like all the time. And I’m sure I’m not alone in that.

Making dinner on a work night usually turns into, making lunch for the next day, because I’m starving, and am now eating cereal while I cook. Yeah. working mom/wife life, she sure is glamorous.

This whole week, I’ve felt like I’ve been winning at mom-ing, and wife-ing, because I’ve had more time at home, doing things I actually want to be doing. Spending time with my husband, and son. Rather than inside a grocery store.

The cost, when you break it down to what you would pay for each ingredient, per recipe, is really good. And the fact that there is nearly zero food waste, is a huge plus in my book.

HelloFresh was easy because it was all ready to go in my fridge. With recipe cards that were very, very easy to follow. They also have an app which will bring you through voice prompts, I haven’t tried that yet, but I will! Truth be told… Our next box just arrived, and I can’t wait to open it!

Share your personal experience with HelloFresh in the comments below for others to read!

Did this post make you salivate? Thinking of subscribing to HelloFresh yourself but need to do it later? Share on Facebook, Tweet, or Pin using my social buttons!

Baked French Toast Sticks

Super Simple Baked French Toast Sticks

Y’all, I love french toast! It’s pretty much the best. I’m going to share my recipe for super simple baked french toast sticks today!

Hopefully, I’m not the only one who references 40-Year-Old Virgin. You know, the scene in the car when Steve Carell brings home that drunk girl whos screaming about french toast. If you don’t know that reference, go watch the movie, and I won’t apologize if you only say french toast like that from now on! I’m pretty sure it’s on Netflix…

Baked French Toast Sticks

Related posts:

Weekends are for making breakfasts that the weekday Libby doesn’t have time to make. Is that you too? Luckily this breakfast won’t take up your entire morning to make.

Are you ever in the process of making breakfast and your husband gets one ready for himself and your kid because he can’t wait like 30 minutes? That’s my life. But oh well, his loss. More for me!

Lat,ely the weekends have been flying away in the blink of an eye. I don’t know if it’s because life has been crazy, or if it’s because this is just what life is now. Toddlers are no joke people, no friggin joke.

I love our little guy to pieces, don’t get me wrong, but seriously, toddlers are next level energy suckers! However, Peyton is such a happy little guy which makes things much easier. I think that making a schedule and keeping firm with it has worked wonders for us with him.

Avocado Banana Chocolate Chip Muffins

Aside from being full of energy, he’s a great eater which is awesome! From my avocado banana muffins, to my salmon frittata. There isn’t much that this kid won’t eat!

Related post: 14 Toddler Muffin Recipes

Now, if you don’t eat all of the sticks, they can be frozen and reheated at your own will! I’ve been successful with just popping them into a freezer bag once they were cooled off. I suggest using a toaster oven to warm them back up!

The make-ahead factor of this recipe really excited me too, because our son will gobble these up no problem. Well, these and my avocado banana muffins, the kid can’t get enough, seriously.

Baked French Toast Sticks

Super Simple Baked French Toast Sticks

Ingredients

  • 6 pcs bread
  • 3 eggs
  • 3/4c almond milk
  • 1/4c melted butter
  • 1 tsp vanilla
  • Pinch of salt
  • 2-3 tbsp raw sugar
  • 1 tbsp ground cinnamon

Directions

  1. Preheat to 350
  2. Line a 13×8 baking dish with parchment paper
  3. Beat eggs well. Add milk, vanilla and salt, mix well.
  4. In a small bowl combine cinnamon and sugar.
  5. Slice pieces of bread into 1/3’s. (You can layer the slices of bread to get this done quicker!)
  6. Dip pieces of bread in egg mix, place pieces in baking dish. Pieces will be close together. Brush tops of pieces with butter then sprinkle half of the sugar mix over top. Bake for 13-15 minutes. Flip pieces, butter and sprinkle again, bake for another 13-18 minutes.

The toppings are up to you! Drizzle with your choice of syrup, or microwave peanut butter and honey for a less sugary (but super tasty) option. Top with nuts or berries of your choice and a dusting of powdered sugar.

Do you have a version of this recipe on your blog that you’d like to share? Drop your link below in the comments!

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Baked French Toast Sticks

Vegetarian Charcuterie Boards - Wine Wednesday

Vegetarian Charcuterie Boards – Wine Wednesday

Are you struggling to find vegetarian charcuterie boards? Just because you don’t eat meat, doesn’t mean you have to be left out! By the way, this is the perfect inspiration for a wine Wednesday post, because well, food!

I’ve been a pescatarian for nearly a year now. And frankly, so far so good! After I had our son, I started having an aversion to meat so I decided to listen to my body and cut out meat. With the exception of seafood because it’s the only fleshy protein that doesn’t make me feel ill. What is a pescatarian? Basically, someone who eats fish, but no other meat.

One thing I’ve missed however is a good charcuterie board. I use to love those. The cured, shaved meats, cheese, dips, veggies, and fruit. However, those tasty, salty meats were so high and sodium and I could almost feel my arteries screaming for h2o.

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Lately, I’ve been thinking about it, and what about vegetarian charcuterie boards? Sure, we could pick up a crappy veggie tray from the local grocer. However, they’re kind of lame and lacking.

Mezze platters, and crudité platters! They are the answer.

One thing I love about the idea of a vegetarian charcuterie board is that our toddler can pick at it too. He loves dips, hummus, salsa, guacamole, and pretty much anything like it. The fact that it’s something the whole family can enjoy makes it a great option for a family movie night, or picnic! There’s something so sexy about fresh, colorful, beautiful veggies. I can’t get enough.

Fresh, juicy berries, and crisp veggies. Creamy and dreamy hummus’ and dips. With wine. One million times yes. Give me the goodies! It’s time for some inspiration. Just because you’re lacking in the meat department, doesn’t mean you need to lack in taste. This curated list will prove that to you, and them.

Vegan Charcuterie Boards - Wine Wednesday

Vegan Platters

Purple Spring Vegan Party Platter // from Brooke Lark

DIY Vegan Charcuterie Board // from The Plant Philosophy

Epic Vegan Charcuterie Board // from Emilie Eats

A Big, Sexy, Messy Veggie Board // from Always Order Dessert

5 Minute Macadamia Nut Cheese and Vegan Crudite // from Minimalist Baker

Ultimate Vegan Appetizer Platter // from Heather Christo

Crispy, Chewy Vegan Crackers // from It Doesn’t Taste Like Chicken

Mezze Platters - Veggie Platters - Crudite Trays

Mezze & Crudite Platters

How to Build A Better Veggie Tray // from Garnish With Lemon

Vegetarian Mezze Platter // from Whats Gabby Cooking

The Perfect, Easy Mezze Platter // from Damn Delicious

Mezze: How to Build The Perfect Mediterranean Party Platter // from The Mediterranean Dish

Crudite Platter With Hummus, Olives, Cheese Spread, and Crackers // from The Feed Feed

Grilled Mezze Platter // from Honestly Yum

How to Assemble a World Class Mezze Platter // from Popsugar

Roasted Red Pepper Mezze Platter // from Half Baked Harvest

Ultimate Crudite Platter // from The Feed Feed

The New Crudite Platter // from Half Baked Harvest

Dips & Hummus for Veggie Trays - Wine Wednesday

Dips, Sauces and Hummus’

13 Different Ways to Make Hummus // from Shape

The Ultimate Hummus Plate // from The Sweetest Occasion

Mushroom Pate // from Hungry Bruno

Vegan Beet Hummus // from Lazy Cat Kitchen

Labneh Dip With Zaatar Pistachio Mint Olive Topping // from Two Purple Figs

Avocado Tzatziki Sauce // from Closet Cooking

Feta Dill Dip // from A Dish of Daily Life

Amazon suggested items:

Do you have a food or wine blog and want to share your favorite meat-free platter ideas? Do so in the comments below!

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Vegetarian Charcuterie Boards - Wine Wednesday