#savoringtheflavoring

MOST RECENT

My child dropped trou + peed in the front yard in broad daylight today as cars rolled past on the walk home from the school bus. 😶 So yeah, if anyone’s looking for a life coach, I’m available. #savoringtheflavoring P.S. I’m also available to receive suggestions for good TV shows I must start watching immediately. 📺

I was super pumped to drink my tea this morning. 😃 So excited I didn’t even forget about it while it was steeping + leave it sitting on the counter for five hours per the yoozh. 😎 I removed the little tea saucer I always put on top of the mug to keep the heat in, all 😁 as I prepared to squeeze in my lemon + stir in my honey. Then I looked down + my face turned to 🧐☹️ as I spotted a dead fly floating next to my tea bag. 🤢 I immediately tossed the whole mug, repulsed by the thought of a fly corpse + all its bodily fluids marinating in my tea. But I’m curious: what would y’all have done? 🤔 Tossed it or drank it anyway? I promise I won’t judge you to your face. Oh well. At least I have a fresh batch of my homemade coconut fluff yogurt. Have y’all made it yet? 🙋🏼‍♀️ Recipe is on the blog. #savoringtheflavoring

My 7-year-old, Ford + 6-year-old, Luke have been begging me to take a bubble bath with them. And tonight was the night. 😃 The three of us relaxed in the tub singing songs + chattering excitedly about how our days went. #idyllic ☺️ Then, inexplicably, Luke cupped his little hand in the water + bent down to take a slurp. 🤢 His gaze darted over to Ford as he asked “Ford, did you poop in this water?” 😳 The chill of pure horror ran down my spine. Ford laughed + responded that he certainly had not. 🙂 Phew, I thought. “Toot?” Luke asked. Ford dissolved into a fit of giggles as he confirmed Luker’s suspicions that not all the bubbles in the tub were soap-based. 😐 At which point, bathtime was officially O-V-E-R for mama. Luckily, memories of tonight’s veggie + flank steak fajitas got me through the light trauma. How I did it👇🏼 #savoringtheflavoring


1. I marinated a 1 1/2 lb flank steak in a few tbsp olive oil + the juice of a couple limes + a few glugs of Worcestershire + 4 minced garlic cloves + about a tbsp each of chili powder + cumin + a tsp or so each of smoked paprika + onion powder + dried oregano + a couple good pinches of sea salt all day in the fridge.
2. At dinner time, I pan-fried the steak in a cast-iron skillet over med-high heat for about 2-3 minutes per side, until cooked to juuuuuust before medium. Removed to a plate to rest for a few min.
3. Turned the heat down to medium + added 2 sliced bell peppers + 1/2 a sliced red onion + 1 large sliced zucchini + cooked in the meat drippings.
4. Sliced the meat thinly + slapped some on top of a @sietefoods grain-free tortilla with some veggies + avocado + a little @nancysyogurt probiotic sour cream + cilantro.👌🏼🤤

Wanna see a 36-year-old woman rage-cry? 🤬 Watch me try to make a caramel apple. I’m convinced caramel apples are the work of the devil himself, designed to be nothing more than a sticky reminder of my inadequacy each + every autumn. 🤨 And even if I could manage to make that damn caramel stick, do I even want to subject myself to eating it afterward, with the awkward angles + the lock-jaw + the candy-coated teeth + face that are inevitable when you attempt to gnaw on a caramel-enveloped orb?? NOT today, Satan. 🙅🏼‍♀️ So when I saw @greatist do apple nachos (which are basically a deconstructed caramel apple) yesterday on Monday Munchies + realized I had allllll the ingredients + then some, it was ON like Donkey Kong. 🤤 How I did it👇🏼 #savoringtheflavoring


1. I cut up a Rosalynn apple (new variety I found at @wholefoods - a definite fave now) into thin slices + drizzled with a little @kweenandco pumpkin spice granola butter + @wholefoods caramel sauce (which, impressively enough, is made exactly how I’d make it at home, with all organic ingredients anyone would have in their kitchen, so this was a great shortcut) + sprinkled with unsweetened shredded coconut + some chopped chocolate.👌🏼🤤

Episode # 4,782 of things kids say that would make adults sound like total d*cks: *The scene* My 6-year-old Luke sniffs his 7-year-old brother, Ford’s shirt, a look of disapproval spreads across his face.
Luke: “I don’t like the smell of your shirt.”
Ford: “Why?”
Luke: “It smells like a million farts.” 🤦🏼‍♀️ #surroundedbyboys #savoringtheflavoring

Today, as I was helping my 6-year-old, Luke, make the bunk beds in the room he shares with his 7-year-old brother, Ford, he tossed one of their comforters down to me + said “Ew, this one is Ford’s. I know because it has his snot on it, see?”. I responded that, in that case, I’d go ahead + wash it. Luker replied “You don’t need to wash mine. The only thing on mine is hoodle.” 😳 “Hoodle?” I asked. He replied quickly, “Because I sleep naked. 😃” In other non-hoodle-related news, this crunchy cucumber + jicama + avocado salad topped with pan-fried bread cheese was perhaps the most incredible lunch I’ve had in a while. How I did it👇🏼 #savoringtheflavoring


1. I tossed diced jicama + cucumber + avocado + a handful each of minced cilantro + red onion + a little finely grated jalapeño together, then drizzled it with olive oil + fresh lime juice + seasoned it with a little sea salt + cumin.
2. Cut a couple slices of bread cheese into cubes + pan-fried in a skillet for a couple min, then served atop the salad. SO ridiculously goooood. 👌🏼🤤

Eating one ricekrispie at a time.
Making it last.
#dessertisthebest #ricekrispytreats #savoringtheflavoring

Every corner I turn since we got the boys their Halloween costumes last weekend, I find my 6-year-old, Luke, doing a different mundane thing whilst dressed as a werewolf. 🐺 Watching a football game, playing with Legos, emptying the dishwasher. He did, however, remove his werewolf mask to snag a few bites of my apple French toast this morning. We’ll see if he wears it to QB his flag football game later. Might give him an extra edge. 🤔 How I did this plate o’ goodness👇🏼 #savoringtheflavoring


(Recipe is from @thewholesmiths cookbook - highly recommended, every single recipe is incredible!!)
1. In a shallow bowl, I whisked together 1 @vitalfarms egg + 1 tbsp homemade vanilla-bean cashew milk + a splash of vanilla extract + 1 tsp maple syrup + a couple shakes of cinnamon + 1/4 cup almond flour.
2. I sliced a cored apple into 1/2” rings, then coated each ring in the egg mixture on both sides.
3. Cooked in ghee in a skillet over med heat, a couple min per side, until golden on both sides.
4. Ate drizzled with a little more ghee + maple syrup.👌🏼🤤

Would it be wrong to revenge-tackle a 6-year-old as retribution for an illegal sack at a PeeWee league flag football game? 🤨 Asking for a friend. 🤫 I’d pretty much tackle anyone to touchdown on this salad, just sayin’. How I did it👇🏼 #savoringtheflavoring


1. For the turkey: (From the True Roots cookbook) I browned 2 boneless, skinless turkey tenderloins seasoned on both sides with @beautifulbrinysea French Picnic sea salt in olive oil in a skillet for a couple min per side, until golden on each side. Set them in a small baking dish drizzled with olive oil, then rubbed smoked paprika all over. Baked at 400 for 5 min, then drizzled maple syrup over them + sprinkled dried thyme on top + baked another 12 min, until cooked through. I let it rest, then sliced thinly + tossed back in the baking dish with all the juices to soak ‘em up - this makes the meat super juicy, obv.
2. For the salad, I tossed some kale that I’d finely chopped in the food processor with a dressing of 3 parts olive oil to 1 part fresh lemon juice, a little teeny drizzle of raw honey, a little grated jalapeño + a pinch of sea salt, then tossed in some pine nuts + a few raisins + some freshly grated parm-regg. Topped with some maple roasted turkey + jalapeño slices.👌🏼🤤

Pizza zucchini bites, from @savoringtheflavoring. How I did ‘em👇🏼 Thank you for your deliciously yummy posts
#savoringtheflavoring


1. I sliced a large zucchini into about 1/2”-thick rounds, then laid out on a parchment-lined baking sheet.
2. I seasoned with sea salt + pepper, then spooned a little @raoshomemade pizza sauce on top of each round, then topped all of them with a little shredded mozzarella, then topped half the rounds with a slice of turkey pepperoni (one of my boys prefers just cheese).
3. Baked at 425 for about 10 min, until the cheese was golden + bubbly + the zucchini was cooked through, then shaved a little parm on top.👌🏼🤤
#cleaneating #healthyeating #nutrition #cleaneats #mealprep #foodprep #fitfood #protein #weightloss #mealplan #paleo #healthychoices #mealprepsunday #healthyfood #mealprepping #macros #mealprepmonday #flexibledieting #iifym #instahealth #glutenfree #getfit #gains #meals #healthyliving #determination #healthylifestyle #active

If I were the host of a spelling bee + the speller asked me to use the word “sexy” in a sentence (clearly this imaginary spelling bee is for adults only), I would respond with just two words: “Onion goggles.” Because the sexy is implied. I wouldn’t even have to say the actual word. 🤫 Because there’s absolutely nothing sexier than cuttin’ into a reallllll sassy onion + bein’ all “BOOM, onion! 😎 I AM IMPERVIOUS TO YOUR PUNGENT FUMES!!!” And I’ve tried all the tricks, y’all. Amazon it + thank me later. #savoringtheflavoring

These look amazing. Thanks for the idea @savoringtheflavoring .
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#Repost @savoringtheflavoring with @get_repost
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My 10-year-old, Jack, is what I like to call a “rule follower,” so when his teacher named him the class monitor last week, I had no doubt whatsoever that he’d take his snitch duty seriously. And per the yoozh, I was right. How do I know? Because his teacher sent home his most recent daily, handwritten class-monitor report for us to peruse for our own amusement. And I quote, from the pencil of my first-born: “This list includes all the people who made intentional noises with their mouth. I did not include laughter, talking to lunch monitors or medical reasons* (*coughing). Jayden - made lots of humming. Josh - straight up talking. Steve - intentionally held up his pinky finger (he knows this is Chinese for the “f-word”)” Even better than learning crude Chinese hand gestures from your 4th grader: these super easy pizza zucchini bites, served with leftovers tonight. How I did ‘em👇🏼 #savoringtheflavoring


1. I sliced a large zucchini into about 1/2”-thick rounds, then laid out on a parchment-lined baking sheet.
2. I seasoned with sea salt + pepper, then spooned a little @raoshomemade pizza sauce on top of each round, then topped all of them with a little shredded mozzarella, then topped half the rounds with a slice of turkey pepperoni (one of my boys prefers just cheese).
3. Baked at 425 for about 10 min, until the cheese was golden + bubbly + the zucchini was cooked through, then shaved a little parm on top.👌🏼🤤

My 10-year-old, Jack, is what I like to call a “rule follower,” so when his teacher named him the class monitor last week, I had no doubt whatsoever that he’d take his snitch duty seriously. And per the yoozh, I was right. How do I know? Because his teacher sent home his most recent daily, handwritten class-monitor report for us to peruse for our own amusement. And I quote, from the pencil of my first-born: “This list includes all the people who made intentional noises with their mouth. I did not include laughter, talking to lunch monitors or medical reasons* (*coughing). Jayden - made lots of humming. Josh - straight up talking. Steve - intentionally held up his pinky finger (he knows this is Chinese for the “f-word”)” Even better than learning crude Chinese hand gestures from your 4th grader: these super easy pizza zucchini bites, served with leftovers tonight. How I did ‘em👇🏼 #savoringtheflavoring


1. I sliced a large zucchini into about 1/2”-thick rounds, then laid out on a parchment-lined baking sheet.
2. I seasoned with sea salt + pepper, then spooned a little @raoshomemade pizza sauce on top of each round, then topped all of them with a little shredded mozzarella, then topped half the rounds with a slice of turkey pepperoni (one of my boys prefers just cheese).
3. Baked at 425 for about 10 min, until the cheese was golden + bubbly + the zucchini was cooked through, then shaved a little parm on top.👌🏼🤤

My 6-year-old, Luke, walked up to me today as I cooked, put his hand on my boob + asked “Can I shake these?”. 😐 Luckily for him, there were some breasts up for grabs tonight after all - albeit of the chicken variety. How I did this Garlicky Sage Roasted Chicken Breast, Cinnamon Sweet Potato Mash + Garlic Spinach, aka one of the boys’ fave meals of all time👇🏼 #savoringtheflavoring


1. Chicken: (From True Roots cookbook) Preheated oven to convection 425 degrees. Drizzled a little olive oil into a large baking dish + stuck 3 bone-in, skin-on chicken breasts in there. Mixed up 8 minced garlic cloves + 4 tbsp minced fresh sage in a small bowl + poured enough olive oil in to cover. Stirred it all up + rubbed all over chicken. Seasoned with sea salt. Baked 10 min to crisp skin, then lowered temp to 375 + baked another 40 min. When finished, I let cool a few min, then sliced + put back in the baking dish with all the cooking juices for a few min before serving. <— (My secret chicken weapon, makes it so moist + yummy)
2. Sweet Potatoes: Cooked 3 rinsed sweet potatoes in the crockpot for 4 hours on high. Let cool + peeled off the skins, mashed + stirred in 1/4 cup browned @vitalfarms butter + a splash of vanilla + a few good shakes of cinnamon.
3. Spinach: Sautéed several huge handfuls of baby spinach in olive oil, then stirred in the juice of 1/2 a lemon + seasoned with garlic powder + some basil sea salt I got in France. (I don’t even care about how douchey that just sounded. 😎) 🤤👌🏼

No school tomorrow, so the boys got to choose a movie to watch after dinner. I was all 😐 when they chose Peewee’s Big Holiday. Then I realized Joe Manganiello was in it + all was right with the world. 🤤 Almost as sexy as mah boy Joe (He doesn’t know it yet, but we’re on a first-name basis 👀): this pork panko dusted cod + Spanish-style roasted veggies. How I did it👇🏼 #savoringtheflavoring


1. Preheated the oven to 425 degrees.
2. Diced 4 small russet potatoes + an onion, minced 3 cloves of garlic + tossed in a large baking dish with a couple good drizzles of olive oil. Seasoned with sea salt + pepper. Baked 20 min, stirring halfway through.
3. Stirred in 1 small, diced eggplant + 1 large, diced zucchini + 1 (28 oz) can @muirglen fire-roasted diced tomatoes, liquid drained + about 1 tbsp each of minced fresh basil + minced fresh oregano. Seasoned with about 1 tsp smoked paprika + more sea salt, then baked another 20-25 min.
4. Fish: Sprinkled a few pieces of cod with sea salt + @baconsheir pork panko + garlic powder, then drizzled with olive oil. Baked at 425 for 14 min.
5. Served fish w/veggies + a few olives. 🤤👌🏼

It was 90 degrees today. In October. 🤨 The silver lining to this sweater-weather delay: one more pool day with the boys...the girls came too. 😬😎 #savoringtheflavoring (Glasses + suit are tagged. 😃)

#Repost @savoringtheflavoring
• • •
Apparently 10 vacation-days away from your children is a sufficient amount of time to erode your patience for hyperactivity back to pre-parenthood levels. 😐 That, or they’re purposely screwing with my head as punishment for not taking them with us. 🤔 Either way, they must’ve sniffed glue while we were gone if they think they’re getting a bite of my single-serving (maybe two - depends on how scandalous you are) deep-dish chocolate chip cookie. 🙅🏼‍♀️ How I did it👇🏼 #savoringtheflavoring


1. With a fork, I whisked 2 tbsp softened @vitalfarms butter + 2 tbsp brown sugar together until fully incorporated, then mixed in 1 @vitalfarms egg yolk + a splash vanilla extract + a pinch of sea salt + 4 tbsp oat flour + 1/4 tsp baking soda until it was a dough. Mixed in a handful of dark chocolate chips + scooped it into a little ramekin in two layers, adding a few extra chips in between the layers.
2. Baked at convection 360 for 16ish minutes. Mama likes it molten in the middle. If you don’t, maybe cook a couple min longer. 🤤👌🏼
#chocolate #yummy #cook #cookie #delicious #foodie #love #food #desserts

Apparently 10 vacation-days away from your children is a sufficient amount of time to erode your patience for hyperactivity back to pre-parenthood levels. 😐 That, or they’re purposely screwing with my head as punishment for not taking them with us. 🤔 Either way, they must’ve sniffed glue while we were gone if they think they’re getting a bite of my single-serving (maybe two - depends on how scandalous you are) deep-dish chocolate chip cookie. 🙅🏼‍♀️ How I did it👇🏼 #savoringtheflavoring


1. With a fork, I whisked 2 tbsp softened @vitalfarms butter + 2 tbsp brown sugar together until fully incorporated, then mixed in 1 @vitalfarms egg yolk + a splash vanilla extract + a pinch of sea salt + 4 tbsp oat flour + 1/4 tsp baking soda until it was a dough. Mixed in a handful of dark chocolate chips + scooped it into a little ramekin in two layers, adding a few extra chips in between the layers.
2. Baked at convection 360 for 16ish minutes. Mama likes it molten in the middle. If you don’t, maybe cook a couple min longer. 🤤👌🏼

We started off the day in Barcelona + ended it at Luker’s flag football game, which means I’m back home with my babies - both human + appliance. (Oh, like you don’t refer to your blender + toaster oven as your babies?? Pshhhh.) Pretty sure it was the worst idea I’ve ever had to book a morning spin/HIIT class tomorrow on my first day back from a somewhat workout-devoid vacay...🤔😬 But this golden turmeric bone broth was a freaking fantastic idea, so it effectively cancels out the aforementioned bad one. How I did it👇🏼 #savoringtheflavoring


1. I heated up about 1 1/2 cups @bonafideprovisions chicken bone broth + added in several shakes of turmeric + 1 huge minced garlic clove + a pinch of sea salt, then when it was simmering, I stirred in about 1/4 cup full-fat coconut milk. Y’all, this is so dang comforting. 🤤👌🏼

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