Apr 21, 2020 | Food, Quick Snacks
Classic s’mores, one of our kids’ favorite snacks. And it doesn’t require lighting a fire outside! Even more than not being outdoors to enjoy it, I love that I can make lots for the house all at once using a very large cookie sheet in the oven. Here’s an extra tip If you want a little more than classic: Add an oreo in the middle. It makes this quick treat more tempting!
Let’s dive in:
Ingredients
- 4 graham crackers (broken in half)
- 4 large marshmallows
- 1 Hershey’s bar (broken into 4 equal parts)
Instructions
- Place the graham crackers on a clean cookie sheet.
- On half of the graham crackers, place a marshmallow.
- On the other half of the graham crackers, place a portion of chocolate.
- Repeat with remaining graham crackers.
- Broil in the oven for 1-2 minutes. Keep an eye on them! The marshmallows will brown quickly.
- After removing them from the oven, match a marshmallow top to a chocolate bottom to create the s’more sandwich.
Enjoy while warm! Let me know how your kids love this snack while at home.
Feb 19, 2020 | Dessert, Food
Dairy, like cow’s milk or yogurt, has been known to cause inflammation, gas and a myriad of other uncomfortable symptoms. Adjusting your diet doesn’t mean you have to compromise on flavor. With some planning and a little creativity, making the swap to dairy-free can be effortless.
Here are six alternatives (and a surprising treat!) that you can incorporate into your everyday life with your next trip to the grocery store!
- Earth Balance butter:
I use this to cook pretty much everything — from breakfast to dessert! This butter substitute is a great alternative and super yummy! You can find it in a spread or sticks. We leave a stick out to soften for bread for the week and everyone enjoys it!
- Daiya cheese slices and shredded cheese:
Like most kids, my kids love cheese! However, it typically does not end well for any of us when they indulge. I love using Daiya cheese to make grilled cheese sandwiches, mac & cheese, and with crackers for a snack. It’s made with pea protein, which is full of iron, and is easily digestible. I really like this cheese because it melts nicely and my kids love it, which is a win for me!
- Almond milk:
We use almond milk for our cereal, baking and any recipes I use that require milk. I love the smooth taste, and it’s the only milk I’ve drank and not gagged since childhood! It’s especially delicious for dipping cookies into!
- Vanilla oat milk creamer:
Several brands make their own variation of this creamer. So Delicious has one made with pea protein and cane sugar. It’s flavorful and smooth! I use it for coffee and in the mix for my French Toast (recipe coming soon).
- So Delicious ice cream and ice cream sandwiches:
These are a great anytime treat. I even use the ice cream to make my homemade ice cream cake (recipe coming soon). I love that I can get the satisfaction of ice cream without the guilt, gas and eczema outbreak later!
And …
- Oreos:
Shocking, I know, but Daddy and the kids love these cookies, and I was surprised to learn that Oreos are vegan! We use them as a snack, good behavior incentives, baking, and of course, with ice cream!
Making healthy food swaps doesn’t mean sacrificing flavor! There are so many alternatives to try beyond this list that your family might love. Plus, new vegan snacks and foods are becoming more popular than ever, so the options are endless. Be on the lookout for recipes, like my delicious French Toast and my highly requested homemade ice cream cake, both of which incorporate some of these alternatives.
Jan 18, 2020 | Food, Main Menu
I have been free of red meat for 6.5 years! Between acid reflux and an unforgettable bad experience of eating an undercooked burger outside in the heat while pregnant — that day, I vowed to never touch beef again, and I’ve done just that!
Please note that turkey is leaner than beef. My Turkey Meatballs are extremely healthy and a good source of protein. They are packed with flavor and incredibly moist on the inside. Not to mention, the kids love them so that’s all I needed to keep these in weekly rotation.
For those who prefer red meat, as some of my family does, this turkey meatball recipe can still be made using beef. I’m happy to say that even with red-meat-lovers in the house, my ground turkey dishes are loved, finally!
The turkey meatballs can be made with a combination of fresh and dried herbs to balance the flavors. These meatballs also freeze beautifully, raw or cooked, and can be reheated in no time! They can be paired with several things to make them a complete meal. See what we usually pair them with below.
Disclaimer: My mouth just began to water thinking about them!
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Ingredients:
*Always remember you can double the recipe for larger dinners/parties!
- 2 pounds ground turkey
- 1 cup bread crumbs or panko (I use the seasoned bread crumbs from Costco)
- 2/3 cup onion minced (I prefer fresh vs dried)
- 1/2 cup fresh parsley minced (this gives them a beautiful look)
- 2 large eggs ( I often leave the eggs out)
- 3 cloves garlic minced
- 4 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons of Emeralds Burger Bam and/ or 1 pack of Lipton soup mix or Hidden valley ranch packet.
- Season Salt and freshly ground black pepper
- 1/4 cup olive oil
To prep the meatballs:
- In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, Burger Bam(or other options) and 1/2 teaspoon pepper.
- Using a strong spatula or your hands, mix well. (I typically wear food pep latex gloves, since I don’t like touching raw meat.)
- Shape the mixture into 1-inch. (I use a Shape & Store Master Meatball MakingTool I found on Amazon.)
To bake the meatballs:
- Preheat oven to 350 degrees.
- Line a rimmed baking sheet with foil or parchment paper for easy cleanup.
- Brown meatballs in skillet with olive oil on medium heat. (You can add ¼ cup of water to help with moisture.)
- Arrange meatballs on a baking sheet, brush with oil, and bake until no longer pink on the inside, for about 15 minutes. (An internal thermometer should read 155 degrees for 15 seconds.)
To fry the meatballs:
- Heat oil in a large skillet over medium-high heat.
- Fry the meatballs in batches until browned on all sides and the meatballs are cooked, for about 5 to 7 minutes per batch. (An internal thermometer should read 155 degrees for 15 seconds.)
- Add more oil between batches if the skillet looks dry.
And whatever you do, don’t forget to add the love! This is actually one of the most important ingredients in my dishes!
We like to serve our turkey meatballs with…
- Pasta and spaghetti sauce
- Green beans, quinoa (rice), and gravy
- Broccoli and garlic mashed potatoes
- BBQ sauce, as an appetizer
- Rice and baked sweet potatoes
Storing Tip: Freezing the turkey meatballs
- Arrange in a single layer on a baking sheet, not touching.
- Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month.
Dec 24, 2019 | Dessert, Food
Sweet potato casserole… When my family hears the name, their eyes light up!
Our first introduction to an amazing sweet potato casserole was a dinner we had at Ruth Chris Steakhouse. It was phenomenal, so I searched high and low for recipes that would give our hearts that same satisfaction that I could make in-house! I didn’t find one I loved right off, but then I got the idea to take my Godmother’s sweet potato pie recipe and tweak it with a few I found online, creating the perfect in-home dish recipe. It certainly took a few attempts for me to master it, but now, it’s a holiday staple in the Davis household.
I typically make three pans minimum, because our family and friends can’t decide if they’d like to have it with their meal, for dessert or both! Sometimes, I’ll surprise the family with this dish for a Sunday dinner, and boy, do they dig in! I’m later bombarded with hugs, kisses, kind words — and sugar-high, stinky-fingered kids running in circles!
My grandmother used to say certain dishes taste better when they are made with love! So, I can certainly tell a difference when I make my dishes with minimum distractions, lots of love, and a quick prayer over those who’ll consume it. I hope your family enjoys this dish just as much as mine does, and I’m sending some of that love your way to make it extra special.
Ingredients
Crust:
Brown sugar
⅓ flour
1 cup chopped pecans
⅓ cup Earth Balance butter (melted)
Sweet Potato mixture:
3 cups cooked, mashed sweet potatoes
1 cup and ⅓ cup of sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs
½ cup Earth Balance butter (melted)
Instructions
- Preheat oven to 375 degrees. Rub butter on the sides and bottom of the pan.
- For the crust: combine brown sugar, flour, nuts, and butter in a mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
- I boil my potatoes with the skin on and add a dash of salt and olive oil. This makes it easy for the potato to slide right out of its skin. Combine sweet potatoes sugar, salt, vanilla, eggs, and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture.
- Pour mixture into the baking dish and bake for 25 minutes.
- Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to the oven for 10-20 minutes or until the crumble has browned. Let it sit for at least 30 minutes before serving.
