The Little Things Newsletter #458 – Life, laughter, and lots of great food!

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Welcome to the weekend, my friends! I did a double take as I wrote today’s date – March 1st. I’m not entirely sure how that’s possible and yet, here we are. Time is certainly flying this year. 

March usually has me craving salads and lighter meals for spring, but I’m still very much in the hearty, comfort food zone over here. I’m thinking that a big pot of chili sounds just about right for this weekend, along with some oven burritos, and some meat lover’s pasta for this week. Admittedly, there will be salads too, but for the most part, just give me all the warm, cozy meals.

ON THE BLOGS THIS WEEK:  Flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce in this Puff Pastry Chicken Pot Pie.

Forget heating up the oven, use the air fryer for baked sweet potatoes. The first time I baked sweet potatoes in the air fryer it was a game-changer for me. Over the past few months, this has been my lunch at least once a week.

Rich and garlicky, you’ll have trouble believing this Creamy Cauliflower Potato Soup is made without a drop of cream or milk! I loved this soup from the very first bite.

Melting chocolate, chewy coconut, and crunchy nuts are layered over a buttery graham cracker crust to make these Hello Dolly Bars. My kids and husband devoured these lightning fast! Luckily, they’re very easy to make as I suspect they’re going to be popular in our home for a lot of years to come.

This three ingredient Hot Cocoa Mix is a tasty, simple, convenient, and economical way to get your hot chocolate fix. Whip up a batch to keep on hand for after school, cold weather, and cravings.

This chocolate ice cream is swirled with bite-size wafer cookies and also loaded with chocolate-covered chunks of Kit Kat candy bars. Kit Kat Ice Cream has everything you love about Kit Kat candy bars swirled into each scoop of this homemade ice cream.

What I’m CRAVING: A bowl of my friend Shawn’s Creamy Broccoli Cheese Soup along with some crusty warm bread for dipping? That sounds pretty much perfect right now. 

My FAVORITE THING this week is this journal. I almost always lean toward spiral bound journa

Authentic Charro Beans Recipe [+Video]

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Authentic Charro Beans Recipe [+Video]

a photo of a large bowl of charro beans topped with chopped cilantro

Discover the traditional flavors of Mexico with this authentic charro beans recipe. Made with slow-cooked pinto beans, bacon, and a blend of flavorful spices, this hearty dish is sure to be a crowd-pleaser.

I’ve never eaten so many beans in all my life! Testing and developing this recipe has filled my freezer with more beans that my family will eat in our lifetime😂. But I had to figure out the best charro beans recipe!

I’ve tried them with chorizo, without, with ham, without ham, spicy, way too mild and bland. And finally I’ve come up with what I believe are the best charro beans with fantastic flavor and best of all, the perfect method. The bay leaves are essentially though I could never describe the flavor they lend to the beans. Without the bay leaves it was a flatter dish. I also tested dried beans vs canned beans and have a whole section below on what I found there.

What are Charro Beans?

Charro beans or frijoles charros (cowboy beans) are a savory Mexican side dish consisting of pinto beans slowly cooked with different meats (ham, chorizo and bacon) in a rich flavorful broth with peppers, onions and tomatoes.

Ingredients for Charro Beans

You have the option in this recipe to use dried or canned pinto beans. The recipe card lists all the ingredients for the dried beans version so there are a few more ingredients since you need to cook the dried beans before making the charro beans. Here is everything you will need:

  • Dried Pinto Beans: see section below for using canned beans
  • Yellow Onion: a white onion would work great too
  • Garlic: adds flavor
  • Bay Leaves: adds flavor
  • Kosher Salt: adds flavor
  • Dried Mexican Oregano: an absolute must! It can be found at most grocery stores – Walmart, Kroger, Harmon’s etc.
  • Water: needed to soften and cook the beans

For the Charro Beans

  • Meat: Bacon, Ham and Chorizo
  • Yellow Onion: a white onion also works
  • Jalapeño: adds flavor and little bit of heat
  • Garlic: adds flavor
  • Better Than Bouillon: adds flavor, can be substitute with water and a bouillon cube
  • Roma Tomatoes: You could also used canned diced tomatoes if needed.
  • Chipotle Pepper in Adobo Sauce: You will find this in the Hispanic food section is in a can. Our favorite brand is La Costeña.
  • Smoked Paprika: adds smoky rich flavor
  • Ground Cumin: adds the signature Mexican food flavor
  • Kosher Salt: adds flavor
  • Fresh Cilantro: adds a pop of freshness that balances everything out

The measurements for each ingredient can be found in the recipe card down below. Keep scrolling for all the details.

Dried vs Canned Beans

The most authentic recipes use dried beans, but I have to tell you, I prefer canned. The

Kit Kat Ice Cream

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This chocolate ice cream is swirled with bite-size wafer cookies and also loaded with chocolate-covered chunks of Kit Kat candy bars. Kit Kat Ice Cream has everything you love about Kit Kat candy bars swirled into each scoop of this homemade ice cream.

chocolate ice cream with kit kat candy bars in white bowl on wooden table

I share a new ice cream recipe here every Friday – which might lead you to think we’d eventually get tired of ice cream. Well, that sure hasn’t happened yet.

Do chocolate ice creams call your name? Dark Chocolate Ice Cream delivers just the right amount of sweetness, it’s the perfect treat for chocolate lovers who enjoy a bittersweet twist. And for an unexpected and absolutely fantastic chocolate option, try Chocolate Orange Ice Cream. (If you’re skeptical of the chocolate and citrus combination, one taste will likely be all it takes to convince you.)

Are fruit ice creams more your style? With chunks of cinnamon crust and syrupy peaches in every bite, Peach Cobbler Ice Cream is a masterpiece. The vibrant flavor of sweet, ripe cherries fills every bite of this Black Cherry Ice Cream. And for a classic summer treat, just a few ingredients add up to the Fresh Strawberry Ice Cream that everyone loves.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

chocolate ice cream with kit kat candy bars in white bowl on wooden table with striped red napkin

Kit Kat Ice Cream

You’ll need the following ingredients to make this recipe:

What type of cardio to do after strength training

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Hey hey hey! How’s your day going?? It’s been a wild week over here but all is well.

For today’s post, I wanted to talk about cardio dilemmas, and what type of cardio to do after weight training sessions. I feel like there’s a lot of confusion about this, and one of the things that hinders people from doing solo cardio is the fact that they don’t know what to do. It’s SO MUCH EASIER to get it done if you have a plan in place.

Are you unsure of what type of cardio to do after strength training? How much cardio do you need? What types should you do? Fitnessista breaks it all down

What Types Of Cardio Strength Training To Do After Strength Training

Why do we need cardio? How much cardio should we get in each week??

Cardio (also known as cardiovascular exercise) is not only an effective method to burn fat, build endurance, and increase speed, but it’s also obviously important for heart health and helps build muscle mass. Cardio consists of anything that keeps our heart rate elevated for a sustained amount of time. From this website: “Building cardiorespiratory endurance through regular physical activity allows your heart and lungs to work more efficiently, thereby improving your physical capacity to deal with stress and lowering your risk factors for several chronic diseases. Regular physical activity helps control obesity, high blood pressure, and high cholesterol — with a net result of cutting your heart disease risk almost in half, according to the Centers for Disease Control and Prevention, or CDC. By providing weight control, regular exercise also cuts your risk factors for developing Type 2 diabetes and certain cancers. Additionally, building cardiorespiratory endurance benefits mental health by providing a buffer against anxiety and depression.”

There are so many cardio methods in the fitness ocean, but I like to break them down into 5 main categories:

-Steady-state

-Tempo work

-Hill/resistance work

-HIIT (High-Intensity Interval Training)

-Active recovery or NEAT (Non-exercise Activity Thermogenesis, or what I refer to as “unintentional exercise,” like gardening, vacuuming, walking the dogs, cleaning, etc.)

According to NASM, we need at least 150 minutes of moderate-intensity cardiorespiratory exercise, 75 minutes of vigorous-intensity, or a combination of moderate- and vigorous-intensity exercise per week. The weekly recommendation for resistance training is 2 or more times a week with exercises for all the major muscle groups (minimum of 1 set of 8-12 repetitions for each muscle group). Flexibility and neuromotor exercises (balance, agility, coordination) are also recommended at least twice per week.

Why we should alternate cardio intensities:

It is SO important to not only vary the mode of exercise you do but the intensity of the workload.

The body is a smart machine and gets used to the same demands over time. For example, if you hike a strenuous trail for the first time, chances are that your heart rate will be elevated, your legs will be sore, and you’ll burn a ton of calories. If you begin to hike that same trail, every day, for weeks on end, you may find that it starts to feel easy. Your heart rate isn’t as elevated, it doesn’t feel challenging to you, and you burn fewer calories. Also, maybe you begin to feel a nagging pain in the outer part of your knees from the slight tilt of the trail to one side.

When we

Peanut Butter Chocolate Chip Breakfast Cookies

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Peanut Butter Chocolate Chip Breakfast Cookies

a photo of a baked peanut butter chocolate chip breakfast cookie

Indulge in a guilt-free treat with these easy-to-make peanut butter chocolate chip breakfast cookies. Made with whole grain oats and creamy peanut butter, these cookies are both nutritious and delicious. Try out the recipe today!

We have an apple cinnamon breakfast cookie and a spiced white chocolate craisin breakfast cookie so I thought it was high time to get a peanut butter chocolate breakfast cookie out there!

We use ripe bananas, molasses and pure maple syrup for natural sweeteners and oats for heartiness that will keep you satisfied and fueled for your morning. Our family can’t get enough of these!

Ingredients for Peanut Butter Breakfast Cookies

Just 7 household ingredients is all you need to make this breakfast cookie recipe! Here is everything you’ll need:

  • Peanut Butter: we prefer creamy peanut butter like Jif or Skippy
  • Overripe Bananas: adds natural sweetness, you want bananas with lots of brown spots on them
  • Maple Syrup: adds more natural sweetness
  • Molasses: adds sweetness and rich flavor, substitute honey if desired
  • Old Fashioned Rolled Oats: provides the best structure and texture for the cookies
  • Milk Chocolate Chips: We like the flavor of milk chocolate in these cookies, but feel free to use whatever chocolate chips like love best.
  • Salt: enhances all the flavors

Keep scrolling down to the end of the post for all the measurements and details for this recipe.

How to Make Peanut Butter Breakfast Cookies

One of the most beautiful things about this peanut butter oatmeal cookie recipe is that it’s all made in one bowl! Grab a wooden spoon, a large mixing bowl and our measuring spoons/cups and let’s make these easy oatmeal breakfast cookies!

  1. Prep: Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
  2. Mix: Add the peanut butter to a large bowl along with the bananas, maple syrup, molasses and salt and mix mashing the bananas as you stir.
  3. Fold: Add the oats and chocolate chips and fold everything together until well incorporated.
  4. Scoop: Using a cookie scoop, scoop the cookie dough into balls on the prepared baking sheet. Press the tops gently to flatten them out as these will not spread at all.
  5. Bake: Bake at 350 degrees F for 10 minutes and serve warm.

The recipe card below contains these instructions and the recipe in full detail. You can also save or print the recipe there.

Alternatives and Variations

If you aren’t a peanut butter fan or want a different nutty f

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