Being Greek, Tahini is a flavor I grew up with. It’s an ingredient I know well and makes me reminisce about baking with my yiayia (grandma). If you’re new to Tahini, it is a paste made from sesame seeds. It looks a lot like peanut butter (the natural kind that separates), and it has a nutty flavor. Grocery stores carry it, as does Target and Walmart (it’s easy to find).
Because it is made of seeds, not nuts, it is also great for sharing with others where nuts can be risky or not allowed due to allergies (bake sales, holiday cookie swaps, school or church functions, etc.). Below is a very simple recipe for these yummy Tahini cookies. They are perfect with tea or coffee, not too sweet, and so simple that they are great to bake with little ones (my Sofia helped with measuring and pouring for this recipe).
Keep scrolling for the recipe and please let me know how they turn out in the comments below! Enjoy!
Ingredients
- 3/4 Cups Tahini (room temp)
- 2 Cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 Cup unsalted butter
- 3/4 Cup honey
- 1/4 Cup toasted sesame seeds
Instructions
Preheat oven to 350 degrees F.
Mix flour, baking powder and salt together in a bowl (your dry mixture). Use a fork or whisk to mix well.
Use a mixer (stand or hand) to combine your butter and honey for about 3 minutes. It should be light and fluffy when done.
Gently add in the tahini and mix for about 30 seconds before you add half of your dry mixture. Let the mixer completely combine the first half of the flour mix before adding in the rest. Once it is all combined thoroughly, your dough is ready!
Put your toasted sesame seeds into a small bowl (enough room to roll a cookie ball in and not get sesame seeds all over the place).
Each cookie needs about 1 full tbsp of dough. Scoop the dough and roll into balls. Dip one side of each ball into the sesame seeds and place them sesame side up on your baking sheet. They will flatten while they bake, so give them about 2 inches between each cookie.
Bake for 13-15 minutes or until golden brown.
Let cookies cool before removing them from your baking sheet.
Enjoy and share with others! Keep scrolling for some of my favorite tools (including a fantastic hand mixer that is super budget friendly), a personalized cookie jar that is currently in my cart, what to package these cookies in (if you intend to share), and more! Happy Holidays! xo
Tools
Homemade applesauce is my new Fall favorite! I NEVER thought I would make my own applesauce. EVER! Why would I bother when I can get organic unsweetened applesauce for under $3 at the store? If you’re asking yourself the same question…I’ll tell you why! Because it is so flippin’ good! It tastes NOTHING like the jarred stuff!
Let’s be real, I always have a jar of applesauce on hand. The kids love it, it’s a healthy snack in a pinch, works great when they have a tummy ache…the list goes on. That being said, making my own has become a total favorite because it tastes like apple pie filling, the house smells amazing, it’s super healthy and delicious, and the kids actually get to SEE what goes into the applesauce that they love so much! So many wins! Did I mention that it makes your entire house smell like FALL!?! Keep scrolling for my recipe, lots of photos, and tools that I love to use for recipes like this. Comment with questions or comments – let me know what you think – and happy cooking!
Ingredients
- 8 Organic apples (I used 4 fuji and 4 gala)
- 1 Cup water
- 1/2 Lemon – juiced and seeded
- 1/2 Tsp apple pie (or pumpkin pie) spice
Instructions
- Wash your apples! Yes, you are peeling them, but if you or your kids like to snack on the peel, wash them before you get started. My kids sit and wait for the peels to munch on while they watch me peel all the apples. Yummy and so cute!
- Peel your apples. Do this in any way you like. I use a small knife to peel, though I have friends who have apple peelers, veggie peelers, or other preferred methods. Have at it and peel all 8 apples!
- Core and slice your apples. I tend to slice them into the same size I would if I was going to eat apple slices. Not too big and not too small. They are about to cook down anyways!
- Put all of your apple slices into the Instant Pot. Add water, lemon juice and spices.
- Use a large spoon to mix the apples until everything is pretty evenly coated with the water and spices (only takes a few seconds).
- Close the lid and ensure the valve is closed. Pressure cook for 8 minutes on manual.
- When the timer goes off, turn the pot off and let the pressure slow release for about 5 minutes. If there is any pressure left, manually release it and open the lid.
- The apples will look like they are in tact, but they are VERY mushy! Use your big spoon to mush up the apples a bit. It has wonderful texture and almost tastes like pie filling without any added sugar!
- That’s it! Time to eat!
Let it cool a little bit and enjoy warm (my favorite) or cool it off in the fridge and enjoy cold! It keeps well for a couple of days in an airtight container in the fridge. This is a favorite treat in our house so it doesn’t tend to last long! 😉
Iools
Happy Fall! I love a good cocktail – and a crowd pleaser that works well for parties is Sangria! I call this my “Fall” for Me Sangria – and it is so yummy! All the flavors of Fall in a pitcher – ready for your next gathering! This works well for brunch with friends, a Friendsgiving cocktail to share, or a Fall BBQ with the fam. Pouring this easy drink over ice and into mason jars is so perfect for Fall – and everyone will love it! So easy and you can even add different Fall flavors to make it your own! Enjoy and let me know what you think!
Ingredients
- 1 Bottle white wine
- 2 Bottles ginger beer
- 2 Cups unfiltered apple cider (not apple juice)
- 2 Ripe lemons
- 1 Ripe orange
- 1 Pear
- 3 Apples (granny smith and honey crisp are best for sangria. Pick a variety for the colors and taste)
- 1 cinnamon stick
Instructions
- Prepare your fruit. Dice your apples and pear into small bites. Slice your orange and 1 of the lemons into thin slices and then cut them in half.
- Fill your large pitcher with all of the fruit.
- Top the fruit with the wine, ginger beer, apple cider, and juice of your other lemon (make sure to take out the seeds).
- Add the cinnamon stick and give the pitcher a good stir.
- Pour in glasses over ice (skip ice in the pitcher – it melts and waters it down).
- Enjoy!
It’s no secret that I’m obsessed with my Instant Pot. That being said – if you’re new to cooking in one – or have been thinking about getting one – Fall is the perfect time! Make warm, hearty, healthy and family friendly food in a flash! Trust me – you’ll love it!
Sofia had a tummy bug last week which meant bland food for a few days. When she was off crackers and apple sauce, I decided to make her something warm and comforting – chicken noodle soup. I knew the chicken and noodles would be good for her tummy – and I knew Gabe and Dan would love it too.
This recipe is quick and easy – and it makes an amazing batch of soup that smells, looks and tastes like you slaved over it all day! It made the whole house feel so cozy – perfect for a Fall (or Winter) day.
Please note that I used a mirepoix mix (onion, carrot, celery) because Trader Joes had it ready for me! Such a big win and total kitchen hack! You can totally chop your own veggies – which is why I included the amounts below. That being said – if you find fresh mirepoix mix – grab it and use it! Such a fantastic shortcut! I love a good time saver – and this will cut your prep time to basically zero!
Let me know if you give this a try and how it turns out! Enjoy and happy cooking!
Side Note:
I’m working on a vegetarian version (since I don’t eat meat) – that will satisfy the whole family! It’ll have a very similar base, with noodles, veggies, and most likely some kind of white bean for protein without the chicken. Keep an eye out – it should be a good one!
Ingredients
Instructions
- Gather your ingredients. I used mirepoix mix from Trader Joes (whole foods, Safeway and most major grocery stores have it now) – but you can dice your own veggies. I’ve included the measurements in the list of ingredients just in case. I didn’t put the chicken and noodles in the image above – but those ingredients are in the title so I figure it is assumed they are included. 😉
- Add olive oil and chicken thighs to the instant pot. Lock lid (making sure to close the valve).
- Pressure cook the chicken on manual for 10 minutes and then quick release. Make sure to pull down your sleeves and use a kitchen towel or other cloth to protect your hand/arm from the steam. It’s hot and comes out fast!
- Turn off your Instant Pot so your chicken doesn’t burn. Add the broth, veggies, spices and uncooked noodles to your Instant Pot.
- Close the lid (making sure to close the valve) and pressure cook on manual for 4 minutes. Let the pressure naturally release after the 4 minutes is done. That will ensure everything in your soup has enough time to cook.
- After the pressure has naturally released, open the lid and scoop out the chicken thighs. Cut into your desired size (I did a small dice) and add back into the soup.
- Enjoy!
Tools
Photos
I should point out that I give soup to my kiddos cooled off to just a touch warmer than room temp (they don’t like it hot). It can be hard for them to scoop the broth, so I give them a straw so they can drink the broth and scoop all the yummy soup goodies out with their spoons (noodles and chicken and such). It’s so great because they make less of a mess, have fun eating it, and feel like big kids who don’t need as much help. Mommy win! 🙂 That is why you see spoons in the soup that they are eating. It looks strange but it’s a huge help! Give it a try!
Ingredients
- Eggs
- Water
Instructions
- Put your metal trivet into your Instant Pot.
- Put your steaming basket on top of the trivet.
- Add 1 cup of water to your Instant Pot.
- Put your desired number of eggs into the steaming basket. I usually do a full dozen eggs at once for meal prep, though you can do less and the Instant Pot will simply take less time to pressurize.
- Secure the lid and make sure the steam valve is in the Sealing position (not venting).
- Press EGG and make sure it is set to 5 minutes. I don’t like the egg yolk to be overcooked and “chalky” so I try not to over steam them.
- After the 5 minutes is up, quick release the pressure. If you don’t like the steam to go straight up, look below at the tools I’ve linked so you can redirect the steam and protect your cabinets. Use a dishtowel, cloth or oven mitt to protect your hand/arm from the steam.
- Turn off the Instant Pot or unplug it (it’ll stay on warm if you don’t).
- Let the eggs cool for a few minutes (5-10) until you can easily handle them with your bare hands.
- Peel the eggs and store in an air tight container in the fridge for easy breakfast or high protein snacks. I was able to peel 12 eggs in about 4 minutes, which is amazing! In case you’re wondering, steaming the eggs makes the membrane of the egg stick to the shell, so peeling them is WAY easier! Perfect for those of you who want to meal prep, make egg salad, or even deviled eggs as we get closer to the holiday season!
- Enjoy!
Tools
Photos
Egg bites are one of my all time favorite things to make in my Instant Pot. They are super easy, I make a couple of batches in a row (while the mess is out), and in the end I’m all set with a healthy and delicious breakfast for my family for a couple of days! Woohoo! #mommywin
Keep scrolling for my veggie sausage egg bite recipe. They are delicious, and you should look at this recipe as simple guidelines that allow you to swap out veggies and cheeses for flavorful fun! You can also skip the veggie sausage and leave the other ingredients/measurements the same. Add some red pepper in place of the sausage for some extra yumminess!
I also got a ton of questions about my Instant Pot and the egg bite molds, so I’ve included those below so you can snag your own.
Enjoy and please let me know what you think! xo
Ingredients
- 4 eggs
- 1 chopped scallion
- 1/4 cup fresh baby spinach
- 1/2 cup shredded cheese (mozzarella and jack both work well)
- 1/2 cup ricotta cheese (cottage cheese works as well)
- 1 vegetarian sausage (the pre-cooked kind) cut into pieces
- Please note: if you want to use real raw meat sausage, you’ll need to cook it in a pan and let it cool before adding it to your egg mixture in the blender. I don’t eat meat, but I also love that fully cooked veggie sausage doesn’t need to be cooked before adding it to the blender. It’s a big win, adds lots of veggies and flavor to my eggs, and my meat eating hubby can’t tell the difference. Just saying! 🙂
Instructions
- Add 1 cup water to your Instant Pot and put the trivet on top (that metal wire thing that came with your instant pot). Put the silicone egg mold on top of the trivet.
- Add eggs, shredded cheese, and ricotta cheese to a blender. Turn on and blend for about 30 seconds (doesn’t take long to make it smooth and combined).
- Add the chopped green onion and spinach and quickly pulse to combine but not pulverize.
- Add the diced veggie sausage and pulse a couple of times, again to combine but to keep chunky.
- Pour the egg mixture into silicone egg molds, making sure to divide as equally as you can. It comes with a cover, which you can use, though I skipped it.
- Close the Instant Pot lid and check the vent to make sure it’s in the right position to pressurize (not release).
- Push the STEAM button and set timer for 10 minutes.
- After the cooking timer on your Instant Pot goes off, allow the pressure to release naturally for about 10 minutes. Once that is complete, release the remaining pressure (there shouldn’t be much, if any at all) and open the lid of your Instant Pot.
- Use the silicone handles to remove the silicone egg mold from the Instant Pot. Allow the eggs to cool for about 5 minutes before you dive in!
- Repeat the process to make one or two more batches (if you would like) and store in an airtight container in your fridge.
- Enjoy your easy and already prepared breakfast by reheating for about 60-90 minutes in your microwave (depending on how hot you like them).
- Get creative, try new veggie combinations, add spices, and enjoy this new family friendly breakfast! Yay!
Tools
Photos
Ingredients
Ingredients
- 2.5 lbs Organic Chicken Drummies (10 – 12 chicken legs)
- 1/2 Cup Water
- 1 Cup Low Sodium Soy Sauce (coconut aminos can be subbed)
- 4 Tbsp Rice Vinegar
- 4 Tbsp Honey
- 4 Tbsp Organic Cane sugar (coconut sugar can be subbed)
- 4 Tsp Minced Garlic (or 4 cloves minced garlic cloves)
- 2 Tsp Ginger concentrate (or 2 tsp minced fresh ginger) – image below shows my fave Ginger Juice by the Ginger People (thank you Whole Foods)
- 1.5 cups Mirepoix (fresh or frozen – found at most grocery stores including Trader Joes). If you don’t have this on hand, sub 1 cup diced onion
Instructions
Instructions
- In a mixing bowl, whisk together the water, soy sauce, vinegar, honey, sugar, garlic and ginger concentrate until it’s a well mixed sauce.
- Put the mirepoix mix into the Instant Pot and pour the sauce on top.
- Put all of the chicken drummies into the Instant Pot and push down into the sauce. They do not need to be completely submerged but should be partially covered. I used chicken with the skin on, but I would recommend using skinless because the bones provide enough flavor.
- Seal the top of the Instant Pot and cook on high for 10 minutes.
- Let the pressure release naturally for 5-10 minutes and then release the remaining steam (there shouldn’t be much).
- Remove the drummies and put into a serving dish (something with sides to keep the sauce in).
- You can pour the sauce as is on top of the chicken and eat with white rice. If you want a thicker sauce, sauté
the sauce in your Instant Pot (after you take out the chicken) until it reduces a bit. - ENJOY! Top with scallions and/or sesame seeds for a little extra something! Keep scrolling for more photos and some ideas of what to serve as a side dish for this meal! XOXO
What to serve with it?
What to serve with it?
- Steamed white rice
- Fried rice
- Steamed broccoli
- Wok tossed mixed veggies
- Chinese broccoli with mushrooms
- Egg drop soup
- Pot stickers
- Garlic bok choy
Summer means dresses, BBQs, the beach, bike riding, and of course…ice cream! I personally love ice cream (and yummy sweets of all kinds), so I try to make good choices so I can enjoy them without feeling overly guilty.
While in Amsterdam, Dan (the hubby) and I found a place with the BEST strawberry milkshake ever (see image above)! We did indulge, but now that I’m home I’m trying to feel bikini ready and need to hit the reset button on my food intake! Ha!
If you want a MUCH healthier sweet treat, try this Strawberry Banana “Nicecream” – all the yumminess and a lot less guilt! Keep scrolling for recipe! xo
Ingredients
- 1/2 Cup Coconut or Almond Milk (more if needed based on consistency)
- 2 1/2 Cups Organic Strawberries (sliced is best – look in grocery store freezer section)
- 3 Frozen Bananas (Peel, slice and freeze 3 bananas prior to making this recipe)
- 2 tbs Coconut Nectar, agave or maple syrup (for desired sweetness)
Instructions
- Put the coconut milk, fruit and then sweetener of choice into the blender. You can also choose to skip adding the sweetener until the end so you can slowly add in your desired amount based on taste.
- Blend the ingredients on medium/high until smooth. You may need to stop the blender and mix with a spoon a couple of times to ensure the frozen banana and strawberry pieces don’t get stuck. You can add a little more coconut milk if it is too thick and isn’t blending into a smooth consistency. If you do add more, start with a tablespoon of liquid at a time so you don’t add too much right off the bat.
- Eat and enjoy! Yay! Save leftovers in an airtight tupperware container and store in freezer for later…although you may not have any left to store due to yuminess… 🙂
It’s almost Spring and I am SO ready for lighter and more refreshing foods! This recipe is great to make ahead, chill, and even sneak in a little veggie love. You can see my giant bowl in the photo below, ready to toss and chill. It has been great having this in my fridge for snacks, easy after dinner treat for the kids, on the side on their eggs for breakfast, and more. This batch is almost gone, and it was HUGE! Give it a try as we transition into Spring – and enjoy! Muah!
Ingredients
- 2 Cups Watermelon
- 2 Cups Cantaloupe
- 1 Container Blueberries
- 3-4 mini cucumbers
- 1 Cup Pomegranate seeds
- 1 Lemon or lime (ripe)
- 1/2 Cup fresh orange juice (optional)
Instructions
- Chop the watermelon and cantaloupe into easy one bite chunks. Put into a large bowl, preferably with a lid.
- Wash the blueberries and add the entire container to the melon in the bowl.
- Wash the mini cucumbers and cut to desired size. You can leave them in rounds or slice the cucumbers in half before chopping them for a smaller bite.
- Add the pomegranate seeds to the bowl. I purchased a container from the grocery store that was ready to go, so I was able to toss them right in!
- Wash and slice the lemon (or lime) in half. Take out the seeds and then squeeze the juice over the bowl of fruit. Toss with a spoon to evenly coat the fruit.
- If you decide to add the orange juice (adds a little more citrus flavor and sweetness), add it to the bowl and gently mix to evenly coat.
- Enjoy!
Other Things to Add
Try adding some of these other yummy foods to this fruit salad!
- Cherry or grape tomatoes
- Mint
- Feta cheese
- Citrus segments (orange or grapefruit)
- Grapes
- Jicama
- The zest from your citrus (lemon, lime, etc.)
Kitchen Tools
If you’re catching Spring fever a little early this year (I sure am) – this recipe is for you! It’s fresh, easy, healthy, and perfect to eat alone or share with others! Did I mention how yummy it is..? Keep scrolling down for the full recipe. You can see me above dipping a cracker into this delicious dip! The color is a gorgeous yellow/orange because of the carrots mixed with the yogurt – brightening up any table it happens to be sitting on. 🙂
Ingredients
- 1 cup of shredded carrots packed tight – you can find them in the salad section of the grocery store. You can also use 1 cup of baby carrots if you have them on hand or that’s all you can find. Either works really well.
- 2.5 Tbsp extra virgin olive oil
- 1/2 Tsp Caraway seeds
- 1 Cup Greek yogurt – 2% works well for thickness or Full Fat Greek Yogurt a richer taste and texture.
- Sea Salt & Black Pepper to taste
Instructions
- Heat a small pan on medium-low heat and toast the caraway seeds. Do not add any oil – the pan should be dry. Keep an eye on them to ensure they don’t burn. You want to shake the pan often and toast for 1-2 minutes until they are fragrant. Once they are toasted, take them off the heat and set them aside so they can cool to room temperature.
- Place the carrots into a blender or food processor. I use a Vitamix (blender) which does a great job and is easier to clean than a food processor.
- Add the yogurt, cooled caraway seeds and olive oil to the blender.
- Blend until smooth. You may need to stop the blender and scrape the sides with a spoon or spatula to get everything off the sides of the blender.
- Add salt and pepper to taste and stir well to combine.
- Enjoy!!!
