Hi friends! Man, oh man, it’s been a while! I don’t know about all of you, but life has been CRAZY the last few months! I’m so sorry for being M.I.A for a so long, I was going through my 200-hour Power Yoga Teacher Training! It was 3 months of basically nothing but yoga (and work). I finished my training 2 weeks before Christmas, and then was fully immersed in the holidays, and then launched back into an additional 5 week extensions teaching program that just wrapped up! It was one of the most amazing experiences I’ve had in my life, and I learned more about myself than I ever thought possible. However, I have missed you all dearly, and am excited to get back into fulfilling my duties as the Pinterest Wife! I have lots of exciting and yummy things in the cue for you guy, so stay tuned!
I’m trying to get back into the swing of actually making dinner, meal prepping for lunches, and of course, making breakfast on the weekends, now that I have a little bit of time back! Now, we’re huge fans of sleeping in on weekends and making breakfast, no matter what time we roll out of bed. I always want to try something new, but I have a bad habit of spending too much time contemplating what to make, that I end up starving before I actually decide what to make! I had been wanting to try these bacon and egg avocado cups, and they seemed like they’d be quick and easy! They were stupid easy to make and were way better than any normal bacon and egg breakfast.
- 1 avocado
- 2 eggs
- 1 slice of bacon, chopped into small pieces
- Shredded Parmesan cheese (or any other cheese of your choice)
- Salt and pepper to taste
- Preheat oven to 425
- Slice your avocado in half and remove the pit
- Scoop out a little bit of the avocado to make room for the egg
- Crack one egg into a bowl and then slowly pour into the center of one of your avocado halves. (Start by putting the yolk in and then pour your egg whites in–you may have leftover egg whites, depending on how big of a cavity you made in the avocado) repeat for the second egg.
- Top with salt & pepper, cheese and chopped up bacon
- Bake for 12-15 minutes or until the yolk is cooked to your liking.
Bacon & Egg Avocado Cups
- 1 avocado
- 2 eggs
- 1 slice of bacon, chopped up
- Shredded parmesan cheese (or any other cheese of your choice)
- Salt & Pepper to taste
- Preheat oven to 425
- Slice your avocado in half and remove the pit
- Scoop out a little bit of the avocado to make room for the egg
- Crack one egg into a bowl and slowly pour into the center of one avocado half (start by pouring the yolk in and then slowly add the egg whites--you may have leftover egg whites, depending on how big of a cavity you made in the avocado)
- repeat for the second egg
- Top with salt & pepper, cheese & chopped up bacon
- Bake for 12-15 minutes or until the yolk is cooked to your liking
The Pinterest Wife http://www.thepinterestwife.com/
Hi friends! Can you guys believe how fast summer is going?! I sure can’t… I don’t know about you guys, but I know that I work really hard all spring and the first part of he summer to eat healthy, but when this time of year rolls around, I have a tendency to stop paying as much attention to my diet and it’s all downhill from there. This year I told myself I would be different and I’m happy to say that I’ve been succeeding. For those of you who know me well, you know that pizza is undoubtedly my favorite food. I could eat it everyday and be a very happy [but very round] camper. To avoid that, I’ve become a really big fan of cauliflower crust. It’s a great way to lower the carbs from traditional pizza crust and I promise it taste nothing like cauliflower. It’s unbelievably delicious… Even the mister, who is of the opinion that you shouldn’t try to take a tasty unhealthy thing and make it healthy because it’ll probably suck, enjoyed it! Now, it took me a looooong time to find the right recipe, so I’m really excited to FINALLY share it with you.
- 1 medium sized head of cauliflower
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1 egg (beaten)
- 1/2 tsp. Oregano
- 1 tsp. Italian Seasoning
- 1/4 tsp salt
- 1 tsp crushed garlic
- Preheat oven to 450 degrees
- Wash and pat dry your head of cauliflower
- Cut the florets off your head of cauliflower (you don’t need too much of the stem)
- Pulse cauliflower in a food processor until it resembles rice
- Transfer cauliflower into a microwave safe bowl and cook, covered for 4-5 minutes
- Remove from microwave and allow to cool for a few minutes so you don’t scald your hand on the next step
- When it’s cool transfer to a clean tea towel and gather all four corners up like a sack
- This is without a doubt the most important step: Twist the towel to wring out as much water as possible (make sure you do this over the sink, you’ll be amazed at how much water will come out!) Continue doing this until little to no water comes out when you twist the towel.
- Place your now dry, riced cauliflower in a mixing bowl and add egg, cheeses, and seasonings to the bowl
- Mix all ingredients until thoroughly combined
- If you have a pizza stone, spread the dough out on it. If not, line a baking sheet with parchment paper and spread the crust on there
- Bake for 15 minutes or until a golden brown
- Add sauce, cheese and toppings
- Bake for an additional 5-7 minutes or until cheese is golden and melted
- Remove from the oven and allow to cool for about 5 minutes (this is ABSOLUTELY necessary so the crust can firm up a bit and make it so you can actually pick it up like normal pizza)
- Cut and enjoy!
IHi friends, long time no see!! I hope you all have been having a wonderful summer, I know we have :). Today’s breakfast recipe is perfect for just about any occasion since it’s so quick and easy to take on the go. They’re a total crowd pleaser, because who doesn’t like bacon and pancakes? And in one bite? Win. Win. You could easily make a batch ahead of time, freeze them, and pop them in the toaster on a busy morning!
- Regular or Turkey bacon
- Pancake mix
- Lay your bacon on a foil lined baking sheet
- Bake at 400 for 12-17 minutes (cook time will vary based on the thickness of the bacon)
- While the bacon is baking, mix up your pancake batter and transfer to a batter bottle (if you don’t have one, no worries, it just makes it a little easier to pour
- When the bacon has reached your desired level of crispness, remove from the oven and place on paper towels to soak up the grease.
- Heat up your griddle (or pan you plan on making them in if you don’t have a griddle)
- When griddle is hot, draw an oval with pancake batter a little bigger than the piece of bacon and fill in with batter
- Place a piece of bacon on top of the pancake batter
- Make squiggle lines on top of the bacon with the batter to seal the bacon in
- When the sticks are golden brown and solid on the bottom, flip the pancake over to allow the other side to cook as well
- When the dippers are cooked to a golden brown, remove from the griddle and allow to cool for a few minutes.
- Serve with syrup for dipping!
Have a great rest of your week friends
Hi friends! I hope your week is off to a fantastic start. So, little fun fact about me, I’m a big dipper. “Like the constellation?!?!” No. I’m a big fan of dipping foods into sauces, condiments, juice, or any concoction I can get my hands on. Whether it’s pizza in ranch, hashbrowns in ketchup, grilled cheese in tomato soup, fruit in chocolate, fries in a frosty, chips in yogurt (don’t knock it till you try it)…you name it, I’ll dip it in whatever I can find. I’ve never really been a pour-the-sauce-on-top-of-the-food kinda gal, I much prefer dipping it into my condiment of choice. I like to snack on raw veggies because then I don’t feel so bad about myself. Most people’s veggie dip of choice is ranch, but not this girl. I only like my ranch with fries and pizza, but I do like to dip my veggies in hummus. I never knew how easy it was to make hummus, but it literally takes less than 10 minutes and it tastes way better than any of the store bought stuff. The thing I love most about it is you can totally tailor it to satisfy your tastebuds. Hummus can be really good for you since chickpeas are super high in fiber and have a good amount of protein to keep you full longer. However, like most things, homemade is definitely better than store bought since you control how much oil (aka fat) you put into it.
This recipe also gave me the boost I needed to learn to roast garlic! For someone who uses garlic as much as I do, you’d wouldn’t think I’d be afraid of using real garlic cloves, but I’ve always opted for the pre-minced stuff…Let me tell you, I will probably never buy the pre-minced stuff again, because it’s so beyond easy to mince/roast/mash it yourself! Also, the smell of the garlic roasting is beyond heavenly. It does take a little bit of time in the oven to roast, so if you’ll be in a rush to make the hummus, I’d recommend roasting your garlic before hand and putting it in your fridge so you can just add it to the hummus when you’re ready to make it.
- 1 medium head of garlic
- 3 Tbsp. + 1 tsp. Olive Oil
- 1 can chickpeas
- 3 Tbsp. lemon juice
- 3 Tbsp. Tahini
- 1/2 tsp. salt
- 1/4 tsp. ground cumin
- 3 Tbsp. water
- Optional: Red Pepper Flakes
How to Roast Garlic
- Preheat your oven to 400
- Remove the papery layer from the garlic
- Cut about 1/4″ from the top of the garlic to expose the cloves.
- Place on a piece of foil and drizzle with olive oil making sure you coat the whole thing evenly.
- Wrap the foil around the head of garlic and bake for 30-40 minutes or until it’s golden brown
- Remove from the oven and let cool a bit
- To remove the cloves, simply press the base of each clove and it’ll come right out!
- Combine chickpeas, lemon juice, Tahini, salt, and cumin to a food processor (the first time I made it I used my Vitamix and the second time I used my magic bullet. Both times turned out just fine) Pulse for 2 minutes
- Scrape down the sides and add remaining 1 1/2 Tbsp. olive oil and the roasted garlic (I added all the cloves, but if you don’t like garlic as much as I do, you can always start with less and add more until it’s right for you) and pulse for 1 minute
- Add water (3 Tbsp. will make it your typical consistency, but you can limit it to 2 if you like it thicker, or add an extra 1 Tbsp. if you like it a little runnier)
- Place in a dish and add an additional teaspoon of olive oil and red pepper flakes (optional)
Happy Thursday everyone! Today’s recipe is beyond yummy and a healthy option to one of the best comfort foods around. Chicken parmesean is one of the Misters favorite dishes, but the whole breadcrumb coating isn’t so low-carb friendly. When I stumbled upon this gem of a recipe, I knew I needed to try it, because who can argue with a low-carb, protein packed version of our fav Italian dish?! I won’t lie, I was a little skeptical of how crispy the quinoa crust would be, because let’s be honest, there is nothing worse than soggy chicken parmesean, but I tried it anyway and was very pleasantly surprised! The crust was nice and crunchy, the chicken stayed moist, and it didn’t take too long to whip up! I actually did all the prep in the time I had between work and yoga and just let Eric pop it in the oven when I left my class so it was all ready to eat when I got home! Our chicken breasts were really big so I cut them in half, leaving us with a LOT of chicken parm, so we froze it for dinner another night. We just popped it back in the oven and it was just as crispy and delicious as it was hot off the press.
- 1 cup Quinoa
- 1 1/2 cup chicken broth
- 1 tablespoon Italian Seasoning
- 2 boneless, skinless chicken breasts (cut in half lengthwise)
- 1/2 cup flour
- 2 eggs beaten
- 1/2 cup shredded Mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup- 1 cup marinara sauce
- Salt, pepper, and garlic powder to season
- Preheat oven to 400
- Add the chicken broth and Italian seasoning to a large saucepan and cook the quinoa in it according to the package directions.
- Season the chicken breasts with salt, pepper, and garlic powder
- When the quinoa is done, move to a shallow dish
- Dip into beaten egg
- Dredge each chicken breast in flour and shake off excess
- Coat with quinoa, making sure you press quinoa all over the chicken to get a good coat on it
- Place each coated chicken breast in a lightly greased baking dish
- Bake for 20-25 minutes or until the quinoa is golden brown
- Combine the Mozzarella and Parmesan cheeses
- Top each chicken breast with the cheeses and marinara and place back in the oven for ~5 minutes or until the cheeses have melted
- Sprinkle with basil (and more marinara if you’d like) and enjoy!
Hiya friends! It’s been a little while…I hope your 2015 is off to a great start! I can’t believe it’s already March!! Where the heck did the time go?!?! I don’t even have the slightest of clues. Like [pretty much] everyone else in the world, Eric and I resolved to eat, and just live healthier this year. I don’t know about you guys, butI’m a huge snacker…especially on salty things, which can cause a bit of a problem when trying to eat healthy. Now, I’ve never been one to just stop eating something that I like and is not good for me, but I will try and find ways to make things healthier so I can still enjoy it. Kale has been a hot topic the last year or so for its many health benefits. One cup of Kale has only 33 calories, it’s high in both fiber and protein, it’s a great source of Vitamins A, K, and C, and a whole slew of other good stuff. However, while it may be super good for you, it doesn’t taste very good plain. I throw it in my juicer with fruit and it’s really good, but you’re not necessarily getting all of the benefits it offers when you juice it, and it doesn’t satisfy my salty craving. Cue Kale Chips. These chips end up really thin and crunchy and there are seriously so many options to satisfy our individual taste buds. Some people say that there is no such thing as a good Kale chip, but I beg to differ. Whenever I make them, they barely even make it into a container because Eric and I often polish them off straight from the pan. I’ve tried a few different ways of making them, but our favorites are tossed in grated parmesan cheese, sprinkled with garlic salt, or a little bit of red pepper flakes. I have a coworker who sprinkles them in cinnamon sugar and says they are to die for, but I have yet to try that. There are so many options for how to make these healthy, delicious snacks so use your imagination and let me know what you like!
- 1 bunch of Kale
- 1 Tbsp. Olive Oil
- Sea Salt
- Optional: Garlic Powder/Salt, Parmesan Cheese, Red Pepper Flakes,
- Preheat oven to 350
- Wash and dry Kale
- Cut Kale off the stem into pieces 1″-2″ long (Kale shrinks when you bake it so you’ll want the pieces fairly large)
- Place the cut Kale into a mixing bowl and toss with Olive Oil using your hands to make sure each piece is coated well
- Spread the pieces on a foil lined baking sheet
- Sprinkle with your topping(s) of choice (sea salt, garlic powder/salt, parmesan cheese, red pepper flakes, etc.)
- Bake for 7-10 minutes or until the Kale is slightly darker and crispy
- Remove from the oven and enjoy!
Just a little note: If you are just using sea salt, go VERY easy on it because it coats a little too well, and your chips may end up too salty.
Day 10!!! We’re in the double digits, holy moly! Can you guys believe there is only 1 week until Christmas?! WHERE did the time go? Well if you still have folks on your shopping list, do not fear, The Pinterest Wife is here with a few more DIY gifts that you can whip up in no time at all! There are tons of pins on making your own photo canvases and different materials to mount them on, but I have been waiting for a while to make these Wood pictures. The process for mounting it on wood and canvas are the same, so feel free to experiment with other things as well. This is a super quick project that is very difficult to mess up and will definitely be loved by everyone. My best friend is getting married in September and recently had her engagement pictures taken, so naturally I jumped on this opportunity to make these wood pictures for their home. I bought the wood at Home Depot and just had them cut a long piece down to 8×10’s. NOTE: even if it says it is 8″ or 10″ wide, MAKE SURE you measure it before you cut. We learned the hard way that they aren’t always precise, so save yourself and the guy cutting it for you, some time and measure before!
- 8×10 1″ wood piece
- 8×10 photo
- Black Paint
- Foam Brush
- Mod Podge
- Exacto Knife
- Ribbon, Picture Hanging Bracket, Easel
- Paint the border of your wood piece and ~1″ perimeter of the side you’re going to mount the picture onto
- Apply an EVEN layer of Mod Podge to the wood piece with a foam brush
- Center your photo on the wood and smooth out any air bubbles
- Flip the wood piece over, picture side down, on a cutting mat [Note: make sure your mat is clean so you don’t get any icky stuff on your picture]
- Trim off any part of the picture hanging over the edges using an Exacto knife
- Optional: Using a pair of scissors or your Exacto knife, run along the blade along the edges of your picture to give it a distressed look.
- Apply 2, thin, even coats of Mod Podge over the top of the picture, allowing to dry in between coats
- Screw a picture hanging bracket onto the back of the picture or use a staple gun to attach a ribbon to the back (Tied with a bow on top) to hang the picture with. You could also omit this step and display your picture on an easel.
Like I said, this project is beyond easy and way cheaper than having the photo mounted onto wood or canvas professionally.
Sorry I’ve made you guys wait for day 9, it’s been a wacky few days! Anyways, today’s gift is another one great for coworkers or neighbors and will make your house smell amazing! You know those candied nuts they sell in a kiosk at the mall? Yeah these are them. They are so crunchy and sweet and delicious you may not want to give them all away! Originally I tried a recipe that was made in the crockpot but they didn’t turn out quite as crunchy as I had hoped, so I baked them just to get that crunchy coat and not have to start all over. The second batch I made I totally omitted the crockpot and just baked them right away, and THAT is certainly the way to go…and it went way quicker!
1 cup granulated sugar
1 cup brown sugar
2 Tbsp cinnamon
1 large egg white
2 tsp vanilla
3 cups raw almonds
1. Preheat oven to 300 degrees
2. Mix together granulated sugar, brown sugar, and cinnamon in a medium bowl
3. In a large bowl, whisk together egg white and vanilla until frothy
4. Add the almonds to the large bowl and mix until they are all coated with he egg/vanilla mixture
5. Sprinkle the cinnamon sugar mixture over the almonds and mix until all the almonds are evenly covered
6. Spread the almonds in a single layer onto a baking sheet covered in parchment paper [it may take 2 baking sheets to fit them all in a single layer]
7. Bake for 25-30 minutes, stirring half way through
8. Allow to cool 75% and then loosen from the on and separate as needed (you could certainly wait until they are completely cooled, but this just makes your life easier by separating them before they get too hard)
That’s all! Now I challenge you not to eat too many before giving them away as gifts 😉
Hi gems! So these “Sharpie Mugs” have been alllllll over pinterest for that last year or two and I just never quite got around to making them because I had heard a few people say that they don’t actually withstand the mighty dishwasher. So I set out to find the answer and think I found it! Craftaholics Anonymous posted 21 tips for making these mugs however some of the people had conflicting advice, so I combined a lot of it together, putting extra credence to the ones that were repeated by her sources. Here’s what I came up with:
- Cheap mugs are the best
- Don’t use sharpies, use oil based markers or even better, use markers made for glass/ceramic
- LET IT DRY FOR AT LEAST 24 HOURS
- Put it in a cool oven and then bake it and leave it in the oven until the oven is cool again. This apparently re-melts the glaze and allows it to set better The markers I used actually gave this as a direction, so I would imagine it to be accurate
SO, with that being said, I bought my mug at Target for $3 and I used DecoArt Glass Paint Markers which I got at Michaels. You certainly don’t need to use a white mug, you can use any color since the paint markers show up on anything. These mugs make a great gift for any coffee or tea drinker (so pretty much anyone…) and allows you to customize it for them. I made mine for my best friend who is getting married in September. Her and her hubby to be are confessed coffee-holics and these couldn’t be more perfect for them!
- Rubbing Alcohol
- Glass Marker
- Clean the surface with rubbing alcohol
- Optional: use transfer paper or a pencil to put your design or whatever on the mug
- Decorate your mug
- Place in a cool oven
- Heat your oven to 450 degrees and bake for 45 minutes
- Allow to cool in the oven until the oven is cool (30 minutes or so?)
This can most certainly be done with anything ceramic or porcelain that you want to decorate (bowls, plates, etc.) Use your imagination!
Hi friends! Well, we are officially over half way through our 12 days of DIY gifts. I hope you’ve had some good luck with the projects thus far and are knocking out gifts from your list. This braid scarf has been on my to do list for much longer than I care to admit to, and I’m so glad I finally got around to making it. Most of the crafts I post are really quick and easy, and this one is no exception to the rule. It took me between 30 and 45 minutes to make and wasn’t too difficult. However, if you don’t have a sewing machine and are stitching by hand, you most likely won’t agree with me. If it 100% DO ABLE by hand but will likely take a little longer. As you all know, I’m not a huge fan of following directions and putting my own spin on things so one of the braids I added 2 extra strands and made it a 5 strand braid. If you want to do this as well, I added the measurements or number changes in parentheses where I made the change. If you don’t want to mess around with that and just want normal braids, just pay attention to the numbers listed.
- 2 1/2 yards Jersey Knit fabric
- Sewing Machine or Needle & Thread
- Fabric Chalk
- Start by laying your fabric out flat on a table or the floor and cut it to 72″x50 (58)” (you may choose to change either of these measurements in order to make it the weight and length you want)
- Start measuring your sections out and drawing lines to cut as follows: 3 2″ sections, 3 (5) 4″ sections, 3 6″ sections, 1 14″ section
- Cut along your lines leaving 1″-2″ at the top of each section of three to make it easier to braid
- Braid each section [Note: I put the end in a drawer and closed it to hold it secure while I braided]
- Once you make it to the of the strand, sew it shut
- Bring the start of the braid around to form a braid and sew the ends together to form a loop
- Fold your 14″ section in half so it is 14″ x 31″
- Sew along the two 31″ sides leaving the 14″ side open
- Flip it right side out and sew the 14″ side shut. (It doesn’t matter that you can see this seam because it will be covered up in the end.
- Sew the two short sides together to form a loop
- Cut a piece of fabric that’s left over to 6″ x 6″
- Fold in half and sew along the long side and one of the short sides
- Flip it right side out
- Double each braided loop and lay them on top of the unbraided piece, aligning all seams
- Place your small rectangle over them
- Sew the small piece together as close to the braids gathered scarf as possible
- Cut off any excess fabric and flip it right side out and twist your seam 180 degrees to the underside of the scarf
And there you have it! I know I didn’t take pictures of every single step, so let me know if you have any questions or if I can clarify anything further!