Coconut Chocolate Chip Cookies

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These coconut chocolate chip cookies are loaded with both white and dark chocolate, in addition to a good amount of coconut. They are delicious warm from the oven and every bit as fantastic two days later.

cookie broken in half to show chocolate and coconut inside

Chewy Coconut Cookies

These are chewy cookies with crunchy edges, filled to the max with almost all of my favorite cookie flavors. I’ve made them three times in the past month! It clearly takes very little excuse for me to stir together a batch of these cookies.

There’s a little bit of oatmeal tucked inside as well, adding to that terrific texture and chewiness.

White and Dark Chocolate Chip Cookies

If you don’t happen to be a fan of white chocolate, feel free to replace it with semi-sweet, milk, or dark chocolate. While I am very rarely a fan of white chocolate myself, I do enjoy it in these cookies.

The white chocolate chips add creamy sweetness, while the darker chocolate chips contribute rich, bitter notes. Their contrasting flavors create a great balance in these cookies.

Chocolate Chip Cookies with oatmeal and coconut stacked on plate

Chocolate Chip Coconut Cookies

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

how and why I started eating red meat again

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Sharing some of the details on why I decided to add red meat back into my diet.

Hi friends! How are you? I hope you’re having a wonderful week! This morning, I have some 1:1 calls and then am going to take a short hike before getting the crew from school. Hope you have a wonderful day!

For today’s post, I wanted to do a reader’s request. After some of the DMs I’ve received on IG about the benefits of red meat, I got a couple of questions about when/why I decided to add it back into my life. OG readers (YAY thank you!) will probably remember that for a while I was a pescatarian, the vegetarian,  I also toyed with veganism for a while, and I didn’t eat red meat for many years. I actually stopped eating red meat when I was seven or eight years old, started having it very occasionally during college, and then stopped again for quite a while.

After a hiatus from red meat, I found myself being drawn back for a multitude of reasons. Our bodies are wonderfully unique, and what suits one might not fit another. Red meat, often vilified, is a nutrient-rich powerhouse that, when approached mindfully, can offer remarkable advantages, particularly for women.

how and why I started eating red meat again

When I was pregnant with P, I found myself constantly craving red meat. I told me acupuncturist about it, and he said I needed the nutrients. He recommends ALL of his female patients to eat red meat. So, I went home and asked the Pilot to grill me a steak. You should have seen the joy on his face haha. He went to Whole Foods, got some amazing quality steaks, and I devoured the entire thing. It was kind of a short decision process for me: I knew I was craving it for a reason, so I decided to listen to my body. I haven’t looked back, and it’s now a consistent part of our routine. (Just a little note here: I don’t eat pork or lamb and have zero desire to have either of these things. Just not for me.)

Why Red Meat?

Red meat has numerous nutritional benefits, and I think it’s so tasty. Also, for a while, I was eating Beyond Burgers with a thousand ingredients that hurt my stomach (and gallbladder), and now, I eat burgers with three ingredients: grass-fed beef, salt, and pepper… maybe a little Worcestershire sauce.

Nutrient Benefits:

Iron: Red meat contains heme iron, the form of iron most readily absorbed by the body. This is critical for maintaining robust energy levels, supporting cognitive function, and preventing iron-deficiency anemia, which disproportionately affects women. During menstruation, women lose blood, and with it, they lose iron. The iron lost through menstrual blood needs to be replenished to maintain healthy iron levels in the body. If this iron is not replaced through dietary intake, it can lead to iron deficiency, and in more severe cases, iron-deficiency anemia.

Protein Powers: As active women, protein is our ally for muscle health and repair. Red meat delivers high-quality protein, complete w

Roasted Tomato Basil Soup with Mini Grilled Cheese “Croutons” [+ Video]

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Roasted Tomato Basil Soup with Mini Grilled Cheese “Croutons” [+ Video]

a photo of a bowl of tomato basil soup with three grilled cheese bites sitting on top and a spoon in the bowl

This Roasted Tomato Basil Soup is easy to make, and we topped it with grilled cheese croutons just for fun! A simple dinner that kids will love!

I know that I can’t be the only one that still has tomato coming out her ears. Right? I was wracking my brain about what to do with our huge colander stacked high with tomatoes, when I suddenly thought, what if I use those flavors, but make a soup to help move us into fall?

DING DING DING! Creamy tomato basil soup with mini grilled cheese croutons was born.

I love those little grilled cheese bites that act like little croutons in the soup. I’m not even kidding, it’s so delicious together.

Ingredients in Roasted Tomato Basil Soup

To make this easy fresh tomato soup recipe, you’ll need the following:

  • Fresh tomatoes
  • Garlic
  • Olive oil
  • Onion
  • Salt and pepper
  • Dark brown sugar
  • Chicken broth
    • PRO TIP: If you want to make this recipe vegetarian, swap the chicken broth for vegetable broth.
  • Heavy cream
  • Fresh basil leaves
  • Baguette
  • Fresh mozzarella cheese
  • Butter

The measurements for all the ingredients are listed in the recipe card at the end of the post. I actually love to make several batches of this recipe so I can freeze a bunch to eat throughout the whole winter. There is just nothing more comforting than a warm bowl of tomato basil soup with a little fresh parmesan cheese sprinkled on top and a grilled cheese sandwich on the side for dipping! Yes please!

What Are the Best Tomatoes for Tomato Soup?

We recommend using Roma tomatoes or vine ripened tomatoes for this creamy tomato basil soup. Avoid using beefsteak tomatoes, as we find they lack the bold flavor this soup needs. Larger tomatoes also hold a lot of water which thins out a soup.

Should the Tomatoes Be Peeled?

Peeling the tomatoes is optional but I haven’t ever felt like it was necessary. Roasting the tomatoes softens the tomato skin and blending them breaks them down until you would never know the skins were on. If you do want to peel them, the skins should slide off easily right after roasting the tomatoes.

How to Make Roasted Tomato Basil Soup

Making tomato basil soup with fresh tomatoes is easier than you might think! Here’s an overview of the recipe:

  1. Roast tomatoes: Roast the tomatoes until soft and then let them cool a little.
  2. Blend: Add the tomatoes to a blender and blend until pureed.
    • PRO TIP: If you have an immersion blender, you can use that instead. Move the tomatoes to a large bowl or sauce pan and blend the tomatoes there. Then they are easily measured to make sure you have enough.
  3. Sauté: Heat up some olive oil in a large sauce pot then add the garlic and onions and sauté until fragrant.<

This week’s fashion faves 10.16

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Hi friends! How are ya? I hope you’re enjoying the day so far! We’re back to the routine after fall break. It was filled with fun friend time, adventures, hiking, and we also had our family photos taken. Today, I’m looking forward to a hot yoga class in between client calls. Hope you have a lovely day, too!

For today’s post, I wanted to share some more fashion faves from lately. There’s so much great stuff right now, and while I’m not *fully* embracing all of the 90s trends that are back, I’m leaning into a couple of them. It makes me laugh because when I was little, I told my stepmom I was going to save my clothes for my future children. She said by now, kids would be wearing spacesuits. Turns out they’re all wearing the exact same things I was wearing when I was a kid, down to the Nirvana shirt and spaghetti strap dress over a T-shirt. It’s funny to see trends come back around!

Here are some of the things I’m loving this week!

This week’s fashion faves 10.16

Cutwork Somerset Dress

My love for Somerset dresses continues. I’ve had so many over the years, including short, vegan leather, maxi velvet, and floral, and they’re all perfect. The cut and fit is super flattering and they have so many print and color options.

This white bodysuit – I also have it in black

Bodysuits are easy to wear with jeans and skirts, pop a blazer on with it or a sweater tied over your shoulders, and boom. Perfect outfit. I like the mock neck cut of this one and the fabric is light and stretchy. 

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Slow Cooker Mexican Street Corn Dip

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Slow Cooker Mexican Street Corn Dip

a photo of a large bowl of creamy mexican street corn dip.

This Mexican street corn dip is the perfect blend of spicy, tangy and savory flavors. It so fun and easy to make at home!

Recommended Equipment

Before You Begin…

If you’re roasting your own corn, then get those cobs out on the grill and get those tasty grill marks on the corn!

What is in Mexican Street Corn Dip?

I can’t stop eating this hot street corn dip! It’s so tasty and it comes together so quickly. Here is what you will need:

  • Base: Plain Yogurt, Mayo, Lime Juice, White Vinegar
  • Cheeses: Cotija Cheese and Mexican Shredded Cheese
  • Add-ins: Diced Green Chiles, Fire Roasted Corn, Green Onions, Chorizo
  • Seasonings: Chili Powder, Cayenne, Salt, Onion Powder, Garlic Powder, Smoked Paprika

The measurements for all the ingredients can be found in the recipe card at the end of the post.

Can I Use Frozen or Canned Corn?

Yes, either one will work, but nothing will have the fresh delicious flavor of corn on the cob. If you need to use frozen corn, make sure to let it thaw and dry any excess water. Canned corn needs to be drained thoroughly. You can roast canned or frozen corn to get that charred smoky flavor in the oven or on the stove top in a cast iron skillet.

Why is it Called Street Corn?

Elote, or Mexican street corn, is a common street food that you can find in Mexico. It is grilled corn on the cob that is then lathered in mayo, sour cream, lime juice, chili powder and cotija cheese.

Variations for Street Corn Dip

There are all sorts of things you could do to change things up on this dip recipe depending on your favorite flavors.

Additions: diced jalapenos, chopped cilantro, black beans (drained and rinsed), bacon crumbles, avocado, tajin seasoning

Substitutions: swap sour cream for the plain yogurt, or add pepper jack cheese instead of the Mexican shredded cheese (either all or part of it)

Removals: you can totally eliminate the chorizo

You can also go totally crazy and eat this dip cold. Just mix everything together and let it sit in the fridge for an hour or so to let the flavors meld.

How to Eat Mexican Corn Dip

You all know that I am obsessed with dips of all shapes, sizes and flavors! I’m honestly not picky when it comes to what vessel is going to transport this dip to my mouth, but here are some ideas:

  • Tortilla chips
  • Baguette slic
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