Holy Moly!

It's been 3.5 years since updating this blog! It's been a crazy few years. November 2021 we had triplets. Yes, 3 babies at one time. They are 2 years old already. The saying of the days are long but the years go by fast is absolutely true for us.

Here are some food pics. We have 6 mouths to feed now. We still love baking, especially banana muffins.

Testing out the new waffle iron!

Banana oat muffins

Chicken & black beans verde enchiladas 

A yummy looking sandwich for lunch

The boys love watching the
kitchenaide mixer shredding cheese

Pork & veggies stir fry

I'm proud of the #5 cake I made!

Pasta with roasted butternut squash & acorn squash puree for the sauce (with some almond milk & Parmesan cheese)

Delicious holiday fudge

Gingerbread bundt cake

Banana bread muffins

More banana bread muffins, Addison loves these as much as Tyler


Berry swirl muffins

Cute triplets!

Tyler loves bubbles!

One pan sausage & veggie bake

Egg bites for B & C

Pumpkin & chocolate chip muffins

Halloween cake

Chocolate muffins

Oatmeal raisin bars

Thanksgiving Turkey

Gingerbread oatmeal cookies 

Tyler loves the Polar Express so naturally the theme for his 4th bday in 2022

Addison was very careful
with her #1 smash cake. It was fun decorating with sprinkles! They each have an assigned color so that was the bday theme.

Caleb wanted nothing to do with first birthday celebrations

'Hey bro, you gonna finish that cake?'

 

More banana bread muffins! Our go to recipe is Giada's banana bread blueberry bread recipe. We usually omit the blueberry. 

Egg Roll Bowl

I was very excited to come across this recipe. It definitely filled the void of cravings since we have not really eaten out since March. (With the exception of In-N-Out drive thru. And yes, you can get a burger that is keto friendly there! But that's another post.)

Egg Roll Bowl by Keto A to Z
Ingredients:

• 1 lb. Ground pork (Or any ground meat. I'm sure I'll try this with ground turkey at some point.)
• 1/2 lb. Coleslaw mix (Or as much as you desire. We kept it to half a pound to keep it keto friendly for our serving size.)
• 1 tbsp. Sesame oil (We used avocado oil as that's what we have.)
• 1/4 cup diced onion (You can add as much onion as you want. We kept it to 1/4 cup to keep it keto friendly.)
• 1 tbsp of minced garlic (which came out to about 2 large cloves)
• 5 large mushrooms, diced
• 1/2 a red bell pepper, diced
• 1/4 cup Chicken broth or bone broth
• 1/3 cup Soy sauce (We used reduced sodium from Trader Joe's.)
• Salt and pepper to taste (I didn't use a lot of salt as the soy sauce was salty enough for me.)
• Red chili flakes to taste (optional)
• 3 Green onion stalks chopped (optional)
• 2 tsp of toasted sesame seeds

Instructions:

1. Heat 1 tablespoon of avocado or sesame oil in a skillet over medium high heat. Once the skillet has come to temperature, add the diced onion. Saute the onion for 2-3 minutes until it begins to brown.

1. Add in the minced garlic, and stir constantly, cooking for 30 seconds.

1. Add the ground pork in the skillet and cook until browned. Add black pepper to the pork. Mix often to incorporate the onions and garlic.

1. Once the pork has browned, add the mushrooms and bell pepper.

1. Once the bell peppers start to get tender, add the half bag of coleslaw mix to the skillet. Stir well to mix the pork in with the cabbage. Add salt and pepper and chili flakes at this time if using.

1. Add the ¼ cup of chicken broth next into the skillet to help tenderize the cabbage. 

1. Once most the liquid has cooked off, add ⅓ cup of soy sauce to the skillet.

1. At this point I turned up the heat a little as to create a glaze with the soy sauce. Mix all of the ingredients and cook for an additional 1-2 minutes, stirring often.

1. Serve with fresh chopped green onions on top if you'd like.

We sprinkled on sesame seeds at the end for a little texture. So good!