I participated in a mission with Smiley360 to write this post I received a free sample to facilitate this review. As always, all opinions remain my own and no compensation was received.
When the seasons change I find myself craving comfort foods like spicy soups and chili. In early Fall we are still gathering produce from our garden so I created a recipe to use up our late harvest. I made a Triple Bean Chunky Chili recipe.
2 cans each of kidney beans and black beans – drained and rinsed
1 can chickpeas – drained and rinsed
1 jar of salsa (any will work but I use Peach-Mango)
1 pound of ground beef (or chicken or turkey or leave out for a vegetarian chili)
5 small peppers
1 large tomatoe
5 cloves of garlic
1 red onion
1 large can of diced tomatoes
Pompeian Olive Oil
First you want to dice your peppers, garlic, onion and tomato. Add 2 tablespoons of Pompeian Olive Oil to a skillet and heat over medium heat.
Once the oil is warmed add in the peppers and onion and cook for 4-5 minutes. Then add in the tomato and garlic and cook for another 1-2 minutes.
In a large pot add in all the remaining ingredients and mix well. Cook til heated through and then enjoy! It is a lovely Fall chili and filled with colorful and flavorful ingredients.
If this sounds like a recipe you would enjoy, then click the following link and you can get a coupon for $1 off an Pompeian Olive Oil.
Pompeian Olive Oil is strictly monitored by the USDA to assure the highest quality possible.
I hope you will consider trying out this recipe and use the coupon to get your own Pompeian Olive Oil too!
I participated in a mission with Smiley360 to write this post I received a free sample to facilitate this review. As always, all opinions remain my own and no compensation was received.Kristen: Kristen is a wife, mom, blogger and Brand Ambassador. She has four children; 2 boys and 2 girls. Kristen enjoys her role as a stay-at-home mother. Her oldest children are home-schooled. Her interests include gardening, coffee, reading, cooking and finding new ways to be eco-friendly. You may contact Kristen at mudpiesandtiaras at gmail dot com. Click here to meet Kristen
Fall is a great season! I love the changing of the leaves, the fun Fall evenings gathered around our fire pit and of course the yummy food. I have this recipe for delicious at least a little healthy pumpkin bread recipe.
This bread is moist, lightly flavored and really fairly healthy.
What you need:
2 cups of pure pumpkin puree (you can use 1 can of pumpkin puree but NOT pie filling)
4 egg whites
2 cups of brown sugar (feel free to sub. with a healthier alternative)
2 heaping teaspoons of cinnamon
2 teaspoons vanilla
1/2 cup olive oil
2/3 cup Stonyfield yogurt
3 teaspoons baking powder
1 heaping teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups all purpose flour
2 cups whole wheat flour
Mix the egg whites, pumpkin, vanilla, yogurt and oil together. Add in remaining ingredients. Mix well. Pour into a greased pan or muffin tin. Bake at 350 for 25-40 minutes depending on size of the pan. Mine needed 40 minutes. Muffin tins need less time. Then grab a glass of milk and enjoy a slice of pumpkin bread fresh from your oven!Kristen is a wife, mom, blogger and Brand Ambassador. She has four children; 2 boys and 2 girls. Kristen enjoys her role as a stay-at-home mother. Her oldest children are home-schooled. Her interests include gardening, coffee, reading, cooking and finding new ways to be eco-friendly. You may contact Kristen at mudpiesandtiaras at gmail dot com. Click here to meet Kristen
Disclosure: I was not financially compensated for this post. I received a sample of the product for review purposes. The opinions are my own, based on my personal experience with the product.
I always try to cook extra so we have leftovers. They really come in handy on busy nights. When I learned about Charles Viancin products, I knew I’d like to try them. Charles Viancin carries a line of BPA free FDA Food Grade Silicone cooking products. I was excited to try the Lily pad Lid 11″ Silicone Suction Lid & Food Cover.
This neat cover creates an airtight, watertight seal for reheating and storing food. It can be used on any smooth rimmed container including stainless steel, glass, plastic, melamine. I couldn’t wait to try it out so I pulled it out the night I got to cover our dinner leftovers.
I simply placed it on the glass bowl and it created an airtight seal! I wanted to see if it was as tight of a seal as they claim so I did what it showed on the package and lifted the bowl by the lid handle.
It really worked! I was super impressed! It’s perfect for keeping food fresh and also keeps smells contained so they won’t transfer to other foods. I don’t have to worry about spills plus the lid is microwave, freezer and oven safe! It helps seals in juices so I don’t have to use butter or oil. I also don’t have to worry about covering bowls in the microwave to prevent splatters since I can leave this lid on. I made pasta salad for a pot luck last weekend and this lid was perfect! It kept flies away but was easy for people to peel back and scoop the food out. When they where done, they simply let go of the lid and it resealed. I also love that not only is it eco-friendly, but it also saves me money since it cuts down on my use of plastic wrap. I really love my Lily pad Lid and I plan on getting some as gifts for my family and friends.
One lucky reader will win a Lilypad Lid for themselves!
Belinda is a wife, mom, blogger, and Brand Ambassador. She has six children including 5 boys and 1 girl. Belinda enjoys reading, photography, crafts and DIY projects, and watching her boys play soccer. You may contact Belinda at mudpiesand tiaras at gmail dot com. Click here to meet Belinda
Since I am on a mission to eliminate most GMO items from our home, I have been looking for new recipes. I would call this a clean eating recipe but I am sure there are others with more stringent guidelines who would disagree. However, I do think this is a healthier version of veggie fried rice.
What you need:
Rice (either freshly cooked or leftover)
Oil of your choice
Veggies of your choice
1-2 scrambled eggs
Since eating healthier we have been making all our rice from dried rice. You can use any rice that you like. This time we used Jasmine Rice. You can use leftovers or make it fresh right then. You will want enough rice for your family/party but a good estimate is 1 cup per person plus a little extra. For my family I used 6 cups of freshly cooked rice.
Next add in veggies of your choice. I bought a bag or organic peas and carrots (16 oz). But really any veggies you like should work, just make sure they are diced into small even bites. Again, for the veggies choose how much you need for your family.
Add some oil to a deep skillet and saute the veggies. You only need a little oil. I used about 1 tablespoon for all the veggies.
While those are sauting, take two eggs and scramble them. Dice them into tiny little pieces. *If you have made eggs for breakfast just save the leftover eggs and use them here as a time saver and a money saver*
After the veggies are cooked through you will stir in your rice and add some soy sauce. I add just a bit at a time. I would estimate I used about 1/3 cup. You just need a little. Stir it until the rice is heated through and evenly coated. Stir in the egg and cook for another minute until everything is well mixed and heated.
And VOILA! Veggie Fried Rice!Kristen is a wife, mom, blogger and Brand Ambassador. She has four children; 2 boys and 2 girls. Kristen enjoys her role as a stay-at-home mother. Her oldest children are home-schooled. Her interests include gardening, coffee, reading, cooking and finding new ways to be eco-friendly. You may contact Kristen at mudpiesandtiaras at gmail dot com. Click here to meet Kristen