Low carb peanut butter cheesecake fat bombs

Low carb is all the craze right now and I’m guilty of following the way of eating as well! Making sure you get your proper intake of fat is key to a successful low carb journey! It helps keep you full longer and helps aiding in the weight loss! Some days I don’t get enough fats and then cues the fat bombs! (Photo of my daughter stealing my fat bomb)I’ve had a few people ask me about my low carb peanut butter fat bombs, so I thought I’d share the recipe!These things have just the right amount of sweetness to kick that those cravings! They’re super yummy and super simple to make! So… let’s get started! Start with 4 oz of softened cream cheese.Put it in a mixing bowl and beat for a minute or so.Add 1/2 cup of peanut butter, 1 tsp of stevia or other sugar substitute, and 1/4 cup of melted coconut oil. Beat the mixture together for a few minutes until everything is incorporated, scraping down the sides of the bowl if needed. Add about 1/4 cup of heavy whipping cream and beat until the mixture is fluffy. Scoop into silicone cupcake liners or silicone molds and pop into the freezer until frozen. Keep in the freezer and sit one out for a minute or so before eating. Allowing the fat bombs to soften just a tad is key to yummy creamy-ness. I store mine in the cupcake liners in a freezer ziplock gallon bag. These are my favorite fat bombs! Chocolate coconut peanut butter fat bombs are a close 2nd! Stay tuned for the recipe to follow!

S’mores pockets

Hi hi everyone! My 7 year old seems to be obsessed with making desserts from crescent rolls. So here we are again!

Behold…. s’mores pockets!!!

He came up with this idea completely on his own! I just rolled with it and they turned out great!

First, start by preheating your oven to 350*

After that you’ll roll out your crescent rolls on a parchment paper lined baking sheet

Next, top each crescent roll with mini marshmallows and chocolate chips

My oldest must have a slight case of ocd bc he insisted on 4 marshmallows and 6 chocolate chips per crescent, and lined them up as pictured! After you get all of them filled you’ll roll them up bigger end to smaller end and fold the corners in to try to keep the insides from falling out! We then melted butter and brushed each roll with butter top and bottom. Sprinkle with a cinnamon sugar mixture and roll to coat. Make sure there is enough space between each roll bc they do expand. You will come to learn that I am terrible at measuring! I eyeball everything! I would say one teaspoon of cinnamon to 1/4 cup of sugar is good. Bake at 350* for 10-12 minutes until golden brown and firm to the touch.

Viola! Goooey melty chocolatey goodness!!

Let them cool before you devour them all though bc they’ll be extremely hot!

Thanks for stopping in!! Give me a like and drop of comment! I’d love to hear what you think!

Lunch box Love

Hi friends! I hope you’ve all been making it through the winter okay.

We are almost through the month of February!!

How crazy is that?! That means the school year is almost over!? What?!

Today I want to share with you a little of what I pack my kids for their school lunches!

I love taking pictures of their lunches and sharing them with everyone so maybe you can gain some inspiration from what I’ve found to be great lunch choices!

In my best effort to try to cut out unnecessary processed foods I try to make a lot of their foods homemade, and fresh.

I will make up a whole batch of banana chocolate chip muffins and freeze them for easy lunch fillers.

One of the boys’ favorite lunches are homemade personal pizzas. They don’t mind them not being warm, think, pizza lunchables aren’t warmed up. Big brother has told me he asks the lunch helper to warm his and he’s had no problem with that. Little bro just eats his as is. No patience for waiting with this one. 😂

I will make the pizza crust and separate it into personal sizes, make the entire batch of personal pizzas and precut them, wrap them in double foil and they’re good to go for easy packing.

Another tip I’d love to share, is to pack lunches the night before. We all know how crazy our mornings are. Who has time to pack the morning of school? I know I don’t!

In another post I will share my recipe for this amazing, chewy pizza crust! We are obsessed! Technically it’s flat bread crust but I’ve tried many many pizza crust recipes and this is by far our fave!

I love the reusable cupcake liners for dividers in the lunch boxes. You can find them on amazon for fairly cheap! We use them all the time! The boys both love salad and I’ve found that salad stays pretty well in their lunches. The dressing goes in the reusable baby food pouches that I found at Walmart a few years back. They’re so easy to fill and also super easy to clean.

I’ve also used the pouches for pizza sauce when I’ve made the homemade pizza lunchables. The boys enjoyed those but they mentioned it takes so long to assemble. 30 minute lunch goes by too fast, so we’ve eliminated those for now. Ready-made pizzas are where it’s at 😋.

Welll I guess that’s all for today. I’ll keep sharing my kids’ lunches, and you keep checking in for more yummy recipes and such!

Would love to hear what you’ve found to be good lunches for your kiddos!

Please drop a comment below!

Thanks so much for following along!

-Kaitlyn G. 💗

Flu fighting Instant pot chicken noodle soup

Hellloooo everyone!!

Thanks for stopping in. I’m sure you’ve all heard about that nasty flu bug that’s been going around. I’m sure you’ve also all underestimated the impact the flu can make on you or your household unless you’ve personally experienced it!

Well take it from someone who has been caring for 4 sicklings for a week now. It is NO FUN! Not one single bit.

I’ve been looking for something to help easy their sick stomachs and finally came up with a good recipe that has been tested and approved.

Today I’m making my second batch of homemade chicken noodle soup. The first round I used a pot on the oven and this time I got to thinking, I’m gonna use my instant pot and make this just a little bit easier on myself. And who doesn’t love a one pot cleanup!

Let me introduce to you…. instant pot chicken noodle soup!

Here comes the recipe!

I started with 4 frozen chicken breasts. Pop them in the instant pot with 1.5 cups of water for 15 minutes. After the 15 minutes I let it do a natural release for about 5 minutes then manually released the rest of the pressure.

While the chicken is cooking I chopped one onion up and gathered the rest of the ingredients.

Remove the chicken breast and water, set aside and let cool.

I then added a few tablespoons of olive oil to the instant pot and turned it on to sauté. Add one whole chopped onion to the pot.

Sauté until the onion is golden brown and cooked through.

Shut off the instant pot.

I then added 2 teaspoons of garlic powder, 1/2 a teaspoon of chili powder, 2 tablespoons of Italian seasoning, 1 teaspoon of fresh or dried dill, 2 tablespoons of lemon juice, and salt and pepper to taste.

Shred the chicken breasts and add to the pot with 8 cups of water, 4 chicken bouillon cubes and 1/2 a bag of mini carrots.

Because I didn’t have any egg noodles and didn’t feel like making any 😝 , and I did have spaghetti noodles on hand I decided I would take them and break them up small and add them into the pot.

Put the lid back on and make sure the pressure valve is set to close.

Turn the instant pot on to the rice setting which is 6 minutes. I’ve found that 6 minutes is the magic number for cooking pasta.

After the 6 minutes, turn the pressure valve to release pressure. When all the pressure is released, remove the lid and serve! Caution. The soup will be very hot!

Please drop me a comment below and let me know what you think! Would you add anything else? I would’ve added celery to but you know, don’t normally keep that on hand either 🙄.

I hope you enjoy this recipe!! 💗

– Kaitlyn G. 💗

Quick kid friendly apple turnovers

Welcome back! Thanks for stopping by! I am so excited to share this recipe with everyone!! Quick and easy apple turnovers. So easy, my 7 year old son can make them! 😳😬

This is dessert kid tested, and mommy approved!

Now…. I wouldn’t call this a healthy recipe, but sometimes that’s ok right?

Alrightyyyy…. let’s get started here!

I wanna take a second to apologize for not taking the best pictures. This whole thing will be a learning experience for us all! 🙂

Start with two can of crescent rolls and one can of apple pie filling. (You can also substitute the apple pie filling for a cherry pie or other pie filling of choice.)

Preheat the oven to 350 degrees. While your oven is preheating, line two cookie sheets with parchment paper and roll out the crescent roll dough and separate them onto the parchment paper lined pans.

Open the pie filling and put a dollop at the wider end of each crescent roll as pictured below

I found that one can of pie filling was the perfect amount for two cans of crescent rolls!

After you’ve filled each of your crescent rolls with the pie filling, gently roll the pointy end over the pie filling and tuck it under tightly without squeezing all the filling out, as pictured below.

I thought it would be great to add some cinnamon and sugar on the top before baking so I just mixed a teaspoon of cinnamon and a few teaspoons of sugar together and sprinkled it over the top of each crescent.

You will learn with my recipes, I tend to do things very rustic around here. Measuring doesn’t always happen, but I promise I will get as precise with the measurements as I can. Feel free to tweak these as you find necessary ☺️

After you’ve add the cinnamon sugar mixture, pop the pans in the oven for 8-12 minutes or until golden brown.

While the turnovers are baking I mixed together a quick glaze for the top. Here is my recipe for the glaze: 1.5 cups of powdered sugar, 1 teaspoon of extract of choice. I used vanilla but also think caramel would be great to use in the future. A few tablespoons of milk. Start with 1 and build up to the desired consistency. I like my glaze to be slightly thick, with the consistency of corn starch.

• As soon as the turnovers are finished baking, I pulled them out and drizzled the icing over the tops of them. The messier the better right?!?

Just LOOK at them!! 👀

Oh, did I mention, these are also husband approved?! 😜

Let me just tell you, these didn’t last long..

At all…..

😏

Drop me a comment below and let me know that you stopped by and what you think!

Follow me for more recipes and fun activities to come!

Not just another mom blog

Hi everyone! Thank you for stopping by! I’ve decided it’s time I start a blog. I have been stewing on creating a blog for a really long time and decided, what better time then now, right? I’d like to take a second to introduce myself! My name is Kaitlyn. I am wife to a wonderful, hard working husband, and a momma to 3 wild, crazy, fun loving children. I have 7 & 5 year old boys and a 3 year old daughter! Most of my time is spent tending to their needs, I’m sure all you mommas get me! I’m currently writing this with the daughter crawling all over my lap. You’ll get used to that. So, sorry if my writing isn’t perfectly proofread! I’m only human you know 😉. So what is it that I’ll be sharing on my blog you ask? Just about a little bit of everything! A few of my favorite things will be recipes, makeup tips, and frugality. I find great pleasure in saving my family money. Today I want to talk a little bit about myself and what I enjoy, and don’t so much enjoy. Well, to start, I don’t enjoy the FLU! Not one single bit! But, I know all of you can agree with me! My husband and I have been trying so hard to get our kids on board with handwashing and how it prevents the spread of germs, etc etc. Sometimes no matter how much hand washing goes on there is no stopping the awful dreaded flu virus! And that’s exactly how I bring you to the story of, 4 out of 5 of us contracted the flu! It was super aggressive and symptoms lingering for days!!Guess which one of us didn’t get the flu! Yep, you guessed it, mother dearest! Soooo, what have I gotten to do for 5 days now?! Take care of the sicklings every want and need. From running to get more Gatorade, to cleaning up vomit, to feeding and praying they can keep down the little bit of chicken noodle soup they consumed.

I wouldn’t trade these days for anything. This life is what I was created for. I knew I was going to marry my husband the day I laid eyes on him. I know, I’m sure everyone says that, but if you know me personally, and have heard the story of how we met, you’ll know it was meant to be. God had a plan for us. He had already planned out my life. Being a mommy to my children is something I’ve dreamed of long before they were even a glimmer in my eye.

Our days are long but our years are so so short! So even in the craziness of this flu season, I will enjoy each moment, I will embrace my children in all of their sickness and let them know that momma is right here and will always be.

Sooo, how bout we talk about a few things I really enjoy! I love baking!!! I also enjoy making children’s clothing and hair accessories! I am going to love sharing recipes and tutorials with all of you and getting your input on things!

Please stay tuned for some fun, kid friendly recipes to come. My oldest son is intrigued by cooking and I cannot wait to share with you what we’ve been enjoying making! Quick Apple pie turnovers (Sneak peak of our latest kid tested recipe, tutorial to come at a later date)

I’d love to hear from you about some of the things you’d like to see here on my blog and any questions you may have!! Ps- if you have a blog and would like to do a guest post swap please let me know! Much love 💗 -Kaitlyn G.