Paleo Cowboy Quiche

This past weekend was the perfect spring weekend. We grilled out, spent time with friends, celebrated Easter, saw family, and shared Easter brunch with some of our community. There is nothing better than good food, friends, and spending time outside. It made me so thankful to live in North Carolina during the spring. For brunch, I decided to make a paleo crustless quiche based on The Pioneer Woman’s Cowboy Quiche. Usually I would make a quiche with broccoli, red peppers, asparagus, or some other veggie. However, I knew several veggies would already be represented at the brunch, so I went
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Applesauce Baby Food Recipe

Martin is 6 months old, and we’ve been doing baby food for a little over a month now. We decided to wait to feed him solids somewhere between 5 and 6 months for a couple of reasons. With E, I fed him right at 4 months, December 23. It was his Christmas present. But with Martin, we wanted to put it off a little longer. One of the reasons is because once you start solids, there is no returning. So selfishly, we decided to wait out of convenience sake for our dinner/night-time schedule. We also waited because our doctor said
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Our Kitchen Table

We’ve almost made it through our first week cutting out sugar, fructose, and added/artificial sweeteners. I snapped a few pictures of some of the new recipes we tried and enjoyed. Ethan even liked the Carrot Soup. 1. Egg and Avocado Spread on Toast – A few times this week we had sugar-free bread (try whole wheat bread from Trader Joe’s or Ezekiel 4:9 Bread), goat cheese and avocado mash, with an egg on top. 2. Coconutty Granola and Plain Yogurt – I used Sarah Wilson’s I Quit Sugar Coco-Nutty Granola with plain yogurt. 3. Almond Butter Yogurt with Blackberries – You can either
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Let’s Be Honest – Sugar Addict

I’m addicted to sugar. We don’t regularly keep cookies or ice cream in our house. I’ve been known to throw away a mostly good box of Oreos, and we regularly throw out Halloween, Easter, and Christmas candy because we never finish it all. We even have tried to cut back on sugar by only have dessert one night a week. Yet, we’re still addicted. I get that crash and burn feeling later in the afternoon and I typically feel like I need something a little sweet after each meal. Tyler and I will hide sweets and than pull them out
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Your Grandma’s Banana Pudding Recipe

One of my favorite summer treats is banana pudding. It’s light, fluffy, cold, and delicious. I first had this banana pudding recipe almost 10 years ago when E was born. My cousin brought it to me. Later, I discovered it’s the same recipe Tyler’s Grandma Dean uses, hence the name Your Grandma’s Banana Pudding. The secret but essential ingredient in this recipe is the sour cream. I know that sounds a little counter intuitive to the sweetness of banana pudding, but it’s definitely one of the most important ingredients. Sour cream and vanilla wafers. You can use the Nilla Wafers,
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Family Heirloom Macaroni and Cheese

As silly as it sounds, this macaroni and cheese is kind of a family heirloom in the Turner clan. My Dad’s mom made it and then taught my mother to make it after my parents got married. I love it. Seriously. The day after Thanksgiving, we had pizza for dinner. I only had one slice so I could have some macaroni and cheese on the side. My dad makes fun of how much I love it. Turner Macaroni and Cheese – 1 box large elbow macaroni (yes, size does matter) – 4 cups shredded sharp cheddar cheese (buying the block
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Breakfast Phyllo Dough Experiment

Last week, I attended a women’s brunch and wasn’t really sure what to make. I looked in the freezer to see what we had to work with. I found, what I forgot we had, phyllo dough. Then I had to scour the internet for a good breakfast recipe using phyllo dough. This Flaky Egg Bake seemed to fit the bill. I had almost everything for the recipe except the peppers and, of course, the meat. The recipe suggests freezing it before, but I wasn’t really interested in doing that. However, know the prep time for the bake was more than I
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Good for the Soul and Belly – White Bean Chili

It’s finally starting to feel like soup weather! Hooray. We celebrated soup weather this past week with a random rendition of white-bean chili. I doubled the recipe so Tyler and I had leftovers the next day for lunch, AND we had a whole extra container left for the freezer. On a tip from a friend, I’m doubling my recipes and freezing half for busy days later in the fall/winter. Great idea, Faith!  Tyler loved this soup. He ate two bowls, had a stomach ache later (from eating too much, not the soup), but still wanted more the next day for
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Breakfast of Champions

One of the new things in my life is a good breakfast. I’m not a breakfast eater. I’d rather just fast breakfast, have a cup of coffee, and eat an early lunch. However, when trying to run six miles in the morning before lunch, breakfast is essential and coffee is bad news. When my German friend was visiting, (see our fun times here) she introduced me to her typical breakfast. It’s a greek yogurt or plain yogurt base with lots of additions, including oats, nuts, and fruits. I was really excited to try something new, though the thought of adding
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Mushroom Pockets

An Apron What is a mushroom pocket, you ask? Delicious goodness for dinner.I got the idea from this dessert recipe. I fully intend on making the actual recipe one day. However, mushrooms did the trick. – Heat oven to 400– Thaw pastry sheet as directed– Saute 1/2 diced onion in EVOO.– Add 1/2 medium sized bell pepper, diced– Cook until tender– Add 2 cloves of finely chopped garlic– Spice with Oregano, Chili Powder, Salt, and Pepper– Add 1/4 c. graded fontina cheese– Cut pastry sheets into 6 even pieces– Create an egg wash of 2 tbsp. water and 1 egg white–
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