Day In The Life of A Stay At Home Mom!

Use My CODE 25JD for 25% off your purchase, now through the end of the month!

Visit their website here

Sunset Maternity Photoshoot

Last pregnancy I had preeclampsia and put on about 65 pounds. Needless to say I was not feeling that pregnancy "glow" everyone was talking about...and there was no way I wanted to sit through a maternity photoshoot to remember myself at 200 pounds!

This Pregnancy I am happy to say is 100% different! (Most people think this means I am having a girl). I am feeling great and the weight is going on slowly and only a healthy amount! My talented photographer friend Hannah took these pictures. The evening was perfect and the pictures turned out magical. Safe to say this time around I am feeling the "glow".

One last thing, I am in love with this dress!

DIY Gourmet Caramel Apples!

Nothing screams fall to me like a caramel apple! So grab some friends and some fresh apple cider and celebrate the season by making some DELICIOUS gourmet-looking caramel apples! The most amazing thing (besides the taste!) is that these are soon easy to do yourself! Happy Fall Ya'll!

Peter's Caramel

What you will need:
Peter's Caramel (link above)
Apples (Granny Smith is best but any kind will do)
Candy Melts, White or Chocolate, depending on toppings. More info below. (Michael's)
Caramel Apple Sticks (Michael's)
Treat Bags and Cups (optional, Michael's)
Ribbon (optional, Michael's or Dollar Tree)
Toppings of your choice, here are some fun ideas!

To roll in white candy melts:
Butterfingers Candy Bars
Cinnamon Sugar (1 cup sugar to 2 TBS Cinnamon, Tastes like Apple Pie!)
Oreos
Sweetened Shredded Coconut

To roll in chocolate candy melts:
Any kind of nut
Mini chocolate chips
Pretzels (my Fave!)
Any kind of candy bar
Mini M&M's
Mini Reese's Pieces
Peanut butter chips
Toffee Bits (Such as Heath found in baking section)

Directions:
1. Wash Apples and Dry thoroughly.
2. Push Sticks into apples (not all the way, but far enough to be secure) straight up and down.
3. Melt caramel in microwave safe container for 1 minute intervals stirring each time you take it out. until melted and like a thick sauce.
4.  Dip apples into caramel, about 1/2 inch from the stick rolling around to coat, reheating caramel if necessary for next apples. Place on a parchment lined baking sheet for 10-15 minutes until set (no more to prevent condensation).
5. Crush your toppings in a food processor or in a large zip lock bag with a mallet or can of food.
6. Melt Candy Melts in a microwave safe bowl in 30 second intervals, stirring between each one until melted and sauce like. Save a few for drizzling on top, melt in a small ziplock bag.
7. Dip Caramel coated apples into melted candy melts and roll around about 1/4 inch from beginning of caramel. Immediately dip into toppings, pat on bottom and roll sides. Repeat. Let set up in fridge until hardened. Once set you can pull them out and drizzle candy melts on top. going back and forth across all four sides of the caramel stick to make a checkered pattern. Let drizzle set and enjoy!

3 Healthy & Easy Holiday Sides!

I can hardly believe that Christmas is around the corner...but it is! Hopefully these holiday food ideas will help you feel a little more prepared for the season ahead and a lot more in the mood to celebrate! Enjoy! Justine

Hazelnut-Cranberry Brussel Sprouts

serves 4

1 lb. Organic Brussel Sprouts, washed and cut in half length-wise

1 TBS Olive Oil

1-2 Tsp. Pink Himalayan Sea Salt

1/4 Cup Hazelnuts, Toasted & Chopped

1/4 Cup Dried Raspberries (with no added sugar)

Preheat oven to 350 degrees. Spread out on small baking sheet lined with parchment. Drizzle on olive oil and salt. With your hands, mix Brussel sprouts until they are all coated with oil and spread out evenly. Bake for 30 min or until roasted around the edges. Pour into serving dish and with nuts and cranberries. Add more salt to taste if needed.

 Maple-Cinnamon Roasted Sweet Potatoes

serves 4

4 Medium Organic Sweet Potatoes, Peeled & Diced into 1 inch cubes

1 TBS Olive Oil

1/2 tsp Pink Himalayan Sea Salt

1 Tsp. Cinnamon

1 TBS Organic Pure Maple Syrup

Preheat oven to 350 degrees. Arrange Sweet Potatoes on small cookie sheet lined with parchment paper. Drizzle with olive oil, salt and cinnamon. Mix with your hands until all sweet potato cubes are coated with oil, and spread out evenly. Bake for 15 minutes or until soft when poked with a fork. Pour into serving dish and drizzle on maple syrup, mix gently. Sprinkle with more cinnamon to garnish.

Sage & Thyme Quinoa "Stuffing"

serves 6

1 Cup Red Quinoa, Rinsed

2 Cups Organic Vegetable Stock

1 Bay Leaf

1/4 Tsp Sage

1/4 Tsp Thyme

1 Tsp. Dried Parsley

1/2 Cup Finely Diced Celery

1 Medium Onion, Diced

2 Cloves Garlic, Diced

1 TBS Olive Oil

Salt & Pepper to taste

Add quinoa, vegetable stock, bay leaf, sage, thyme and 1/4 tsp salt to a medium sauce pan and bring to a boil over medium heat. Once boiling reduce heat to low, cover with a lid and let cook for 15 min. Meanwhile, add olive oil to a frying pan and place over med heat. Chop veggies and add to heated frying pan. and salt and pepper to taste along with dried parsley, cook stirring frequently until onions are translucent. Remove bay leaf from quinoa and stir in veggies. Garnish with some chopped fresh parsley if desired.

Today's Fall Recipes!

Here are 3 fall inspired meals that are quick, easy and delicious! The cool fall weather has me wanting warm, comforting meals and here is what I had this Saturday!

BREAKFAST

Banana Walnut Steel Cut Oats

serves 2

1 1/13 Cups Oats

 3 Cups Water

Pinch of Salt

1 Banana

a Handful of Walnuts

1-2 TBS Maple Syrup

1-2 TBS Almond Milk

Trader Joe's Golden Berry Mix to sprinkle on top (Optional)

Soak the oats in the water in a medium saucepan, cover and let sit out on counter over night (this reduces the cooking time from 20 min to 5!). In the morning add salt, stir and partially cover with the lid. Bring to a boil over med heat. Once it has reached a full boil, cook for 5 minutes, stirring frequently. After 5 min or it has reached a thick, creamy (but not chewy) consistency, remove from heat. This makes enough for 6 servings, so I like to store the rest in my fridge and reheat it in the microwave throughout the week and just add more toppings! Which is great for breakfast on the go!

Sprinkle on the desired amount of toppings and enjoy while its hot!

LUNCH

Red Pepper Egg-in-a-Whole Toast

serves 2

2 Slices Whole Grain Toast (or your choice)

Smart Balance (dairy-free) Butter

1 Red Pepper, Sliced into rings length-wise

2 Eggs

Salt and Pepper to taste

Parmesan Cheese to sprinkle on top (Optional)

In a medium frying pan, cook 2 red pepper rings in about 1 tsp coconut oil for about a minute on each side. Crack an egg in the center of each red pepper and cook as desired. Season with salt and pepper to taste, after flipping add shredded parmesan cheese on top (optional). Toast the bread in a toaster and spread with butter, add a red pepper ring on top of each slice, serve hot!

DINNER

Sweet Potato Quinoa Burrito Bowls

serves 2-4

2 large or 4 small Sweet Potatoes, peeled and cut into small cubes

1 tsp. Olive Oil

1 tsp Chili Powder (divided)

3/4 tsp Ground Cumin (divided)

3/4 tsp. Salt (divided)

1 15 oz. can Black Beans, rinsed and drained

 1 Lime

3/4 cup Red Quinoa

1 3/4 cup Water

1/4 tsp Garlic Powder

Cilantro

Avocado

Preheat oven to 425 degrees. Line a baking sheet with parchment and spread with sweet potato cubes. drizzle with olive oil, 1/2 tsp chili powder, 1/4 tsp cumin, and 1/4 tsp salt. Toss with your fingers to coat sweet potatoes and spread out. Roast for 12-15 min or until fork tender. Rinse quinoa and add to a small saucepan with water and 1/4 tsp salt, bring to a boil over a medium high heat. Place lid on and turn to medium low, cooking for 15 min, until liquid is absorbed. Fluff with fork and stir in juice of 1/2 the lime, saving the other half for the dressing) 1/2 tsp chili powder, 1/2 tsp cumin, and 1/4 tsp garlic powder. Heat beans up in a small sauce pan over med heat.

Cilantro-Lime Dressing:

In a food processor or blender combine and blend:

1/4 cup Cilantro

1/4 cup Greek Yogurt

1 Tbs Agave or honey

Juice of half a lime

1/4 tsp salt

To Assemble Burrito Bowls:

Layer Quinoa, Beans and Roasted Sweet Potato and top with cubed Avocado, chopped Cilantro and drizzle on dressing, enjoy!



Benefit's the POREfessional Review

Today's beauty review is going to be on the POREfessional by benefit.