Skinny Mini Pumpkin Blender Muffins {recipe, gluten free, dairy free}

I'm one that waits until October to start going full force pumpkin flavors.  It's hard to wait, but I feel apples and September need their glory moments too.  However, to be completely honest, I like to wait so I don't OD (overdose) on pumpkin before Thanksgiving.  Honestly, I'm not the only one who ODs on flavors or foods, right?   

Now that it's October I have already enjoyed the delicious Pumpkin Steamer at Starbucks (aka steamed milk with pumpkin), and made multiple batches of these Skinny Mini Pumpkin Blender Muffins. Mmmmm both are oh so delicious!  

These muffins are so yummy, gluten free, and has no processed sugars.  Add the fact that all you have to do is push a button on your blender to combine everything.  As my first grader and kindergartner would say, "Easy Peasy Lemon Squeezy." 
  

Skinny Mini Pumpkin Blender Muffins
Recipe: Alohamora adapted from instantloss.com
Active Time: 10 minutes
Inactive Time: 10 minutes
Servings: 2 dozen mini muffins with liners, 16 w/o liners. 

Ingredients: 
2 eggs, large
1/4 c.  maple syrup, grade A
1 tsp vanilla
3/4 c. oats (regular, quick, or steel cut)
1/3 c. canned pumpkin puree
1 1/2 tsp pumpkin pie spice (add up to 1/2 tsp more if you love it)
3/4 tsp baking soda
1/8 tsp salt

Directions: 

1. Preheat oven to 350 degrees and grease or line the mini-muffin tin. 
2. Add all of the ingredients, in the order listed, to your blender. 
3. Blend all of the ingredients until smooth. 
4. Fill each muffin approximately 2/3 full.  
5. Bake for 8-10 muffins or until a toothpick comes out clean. 
6. Store muffins in the refrigerator in an airtight container. 
7. Enjoy!

Happy Healthy Mini Pumpkin Muffin eating! 

Honey Balsamic Pork Chops {instant pot/pressure cooker, gluten free}

These are the best pork chops. Period.  

My husband claims cooking pork chops in the Instant Pot/Pressure Cooker is the only way to cook them.  After he tasted these pork chops the first time he fell in love.  After he tasted these Honey Balsamic Pork Chops the second time he declared them the best pork chops b/c they are not dry, full of flavor, and so easy to make even with frozen meat.  

These pork chops are perfect.  Do you know what isn't perfect though? Dropping your phone in the toilet b/c you had forgotten it was in your pocket.  Ugh, it is so not cool.  The phone is currently sitting in rice; I'm hoping the phone will survive.

My phone debacle may be anything but easy, but your dinner situation can be a cinch with this recipe, an instant pot, and some pork chops.  Enjoy! 

Instant Pot Honey Balsamic Pork Chops
Recipe: Alohamora slightly adapted from Predominatly Paleo
Active Time: 6 minutes
Inactive Time: 20 minutes
Servings: 4 

Ingredients: 
4 pork chops, boneless (frozen or thawed)
salt/pepper
2 Tbsp avocado oil/olive oil
1/2 onion, thinly sliced
1/2 c. honey
1/2 c. balsamic vinegar
1 Tbsp garlic, minced
1 tsp parsley, dried

Directions: 

1. Sprinkle your uncooked pork chops with a dash of salt and pepper.  I like to keep the pork chops in a Ziploc, add the salt and pepper, and then seal the bag to spread it around. 
2. Add the oil to the Instant Pot, and set the pressure cooker to saute.  
3. Saute the onions for a minute. 
4. Add the pork chops and sear the sides of the four pork chops with the onions still in the pot. 
5. Set your IP (Instant Pot) to Manual High Pressure and 15 minutes. 
6. Add the remaining four ingredients to the top of the pork chops and seal the pressure cooker. 
7. Be sure to close the pressure valve.
8. Allow the pressure cooker/IP to reach pressure and cook for 15 minutes.
9. After the time is up leave the IP/pressure cooker to naturally release, aka don't touch it, for 5 minutes. 
10. After a 5 minute Natural ReleaseQuick release the IP/pressure cooker, remove the lid, and serve the pork chops topped with onion slices and accompanied by any desired side dishes.  These roasted veggies are our favorite.
11. Store leftovers in the refrigerator. 
12. Enjoy!

Happy Deliciously Easy Honey Balsamic Pork Chops eating! 

  

The BEST Roasted Sweet Potatoes and Veggies {healthy, side dish, gluten free}

"Wow!  What is that?" "That smells amazing!" are just a couple phrases I hear each and every time I reheat a bowl of these at work.  The leftovers are amazing, but the fresh out of the oven is even better.  

These Roasted Sweet Potatoes are oven baked, gluten free, healthy, and hands down the BEST way to cook sweet potatoes and veggies.  Seriously, this recipe and the marinade for these veggies is delicious.

Enjoy!  

I, of course, wouldn't say no to any comment love after you taste how amazing these vegetables are. ;)

Roasted Sweet Potatoes and Veggies
Recipe: Alohamora adapted from Elavegan
Active Time: 15 minutes
Inactive Time: 50 minutes
Servings: 4-6 people, but you can add more vegetables to feed more

Ingredients:
3-4 sweet potatoes, washed and chopped
1-2 carrots, peeled and chopped
1/2 onion, chunked
2 Tbsp olive oil or avocado oil
2 Tbsp balsamic vinegar
2 Tbsp soy sauce or Tamari sauce
1 Tbsp Italian seasoning*
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika powder
dash smoked paprika
dash salt/pepper

*Check for Gluten Free

Directions: 

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper, aluminum foil, or a baking mat.  If you are using aluminum foil be sure to spray it with olive oil spray so the vegetables do not stick. 
2. Place all of your vegetables in a medium bowl.  You can add as many vegetables as you want, and any variety of veggies.  Many people will do russet potatoes, and those taste delicious, but I like to be a little bit healthier w sweet potatoes. 
3. In a mug or small bowl mix the remaining ingredients and seasonings together with a whisk or a fork.
4. Pour the sauce marinade over the vegetables in the bowl.  Use a large spoon to coat the vegetables in the yummy marinade. 
5. Pour the coated vegetables onto your prepared pan, and bake for 20-25 minutes at 400 degrees, flip them/stir them and then bake for another 20-25 minutes until slightly crispy and smelling amazing.  This second baking time is crucial. 
6. Remove from the oven and enjoy! 
7. Store leftovers in the refrigerator.  
8. Leftovers are delicious too!  Enjoy! 

Happy Healthy and Delicious Roasted Sweet Potatoes and Veggies eating! 

  

Protein Packed Vegetable Dip- 3 Ingredients {health, quick}

This dip. Is.  Magic. Absolutely magic.  

If you have a kiddo who refuses to eat veggies or makes that horrible gagging noise when forced to take a bit of a carrot then you need this dip.

This dip got all three of my kids to eat vegetables they had refused to eat in the past.  My 3 kids LOVE this dip, couldn't get enough of it, and probably had equal amounts dip to vegetable in every bite.  

I felt this dip is a definite mom win because my kids ate a TON of veggies!  

This Protein Packed Vegetable Dip is healthy, takes only 3 ingredients, and quick and easy to make.  You need this dip in your life! 

Protein Packed Vegetable Dip
Recipe: Alohamora slightly adapted from momsintofitness 
Active Time: 5 minutes
Inactive Time: 0 minutes
Servings: 2 1/2-3 cups

Ingredients
1 (16 oz) cottage cheese
1 (6 oz) plain Greek yogurt
1 (1 oz) dried ranch dressing seasoning

Vegetables to dip. 

Directions: 

1. In a small bowl combine the 3 dip ingredients. 
2. Using an immersion blender, or a blender if you don't have an immersion, blend the dip until it reaches your desired consistency.  
3. Enjoy with vegetables of your choice! 
4. Store leftovers in an air tight container in the refrigerator for up to a week. 
5. Healthy Tip: cut and wash all of your vegetables and place them near your dip in the refrigerator so they are easy to grab.  This will help you make a healthy snack choice. 

Happy Healthy Super Quick and Easy Protein Packed Veggie Dip eating!

Actually Delicious Apple Cider Vinegar Tea {healthy, allergy free}

I drank a shot of apple cider vinegar (ACV) with water and thought I was going to throw-up.  True story.  I will spare you the gross details, but just know that I am weak, and I just couldn't swallow the stuff.  I tried.  For several days I tried.  However, my body was clearly telling a big No Bueno to ACV.  

I have an autoimmune thyroid issue, and I had read so many things about the benefit of drinking apple cider vinegar for my general health as well as for my thyroid.

Here are a few benefits to apple cider vinegar that I quickly found: 

1. Helps with heart health and fighting heart disease including lowering cholesterol. 
2. Helps lower blood sugar and therefore helps Type 2 Diabetes. 
3. Helps you lose weight b/c you feel fuller longer. 
4. Helps detoxify the liver. 
5. Helps get rid of Candida overgrowth which causes many problems. 
6. Helps with digestion... this was big for me b/c I get nauseous so frequently. 
7. Helps slow aging.
8. Helps prevent osteoporosis.

That's a lot of reasons to drink ACV, plus there is more.  Basically, they say drinking apple cider vinegar is the bomb.com for your health.  I wanted to be cool, I mean healthy, so I jumped on the ACV bandwagon.  

However, I was thrown violently off that same bandwagon when I just couldn't stomach the stuff.  I even bought the Bragg's Apple Cider Vinegar b/c I read it was the best and that is what you needed to get the full health benefits.  I was hopeful it would taste better than the first shot of ACV that I tried with the store brand I had in my pantry.    

Oh boy was I wrong.  Bragg's or store brand, it was still gross.  I didn't understand how people drank this stuff.  I even added a ridiculous amount of honey, we're talking at least 4 tablespoons of honey for my 1 tablespoon of ACV.  However, nothing could touch the taste of ACV.  ACV is just gross.  There was no way around it, and I had decided I was never going to have the health benefits of drinking apple cider vinegar.  

However, if you never try ACV, which you most definitely should with this recipe, this story should teach you that you should never give up.  I mean, I had given up on ACV years ago, but then one day I had an idea.  This idea included apple cider vinegar and a combination of other flavors.  This idea has been about 2 1/2 months in the working, but I am extremely happy with the result.     

This idea involves drinking that awesome super healthy apple cider vinegar.  This idea also includes a few other benefits like cinnamon (which they say helps with weight loss and boosts your immune system), lemon juice (vitamin C boost, detox, and digestion aid), and honey (help prevent cancer, regulate blood sugar, and more).  

Basically, I started combining all of these oh so awesome and powerful ingredients to create an actually drinkable and Super Hero version of apple cider vinegar.  This recipe is defintely the bomb.com. 

This week I hosted book club at my house; we discussed My Lady Jane.  I felt a book set in England called for a Tea Party of sorts.  For the first time I pulled out the china tea cups my Grandma gave me.  It was fun to remember my Gma in that little way, and I got to serve the only tea that I love drinking. #win  

Yes, I have come far in the past few years.  I started with dry heaving every time I drank apple cider vinegar to loving drinking my Super Boost Tea. 

Delicious and Beneficial Apple Cider Vinegar Tea
Recipe: Alohamora 
Active Time: 5 minutes
Inactive Time: 0 minutes
Servings: 1 cup

Ingredients
1 c. warm/hot water
1 Tbsp Bragg's apple cider vinegar
1 Tbsp lemon juice
1/2-1 Tbsp honey
dash ( at most 1/16 tsp) cinnamon, ground

Directions: 

1. I stick a mug with 1 cup of water in the microwave for 1 minute. 
2. I add the Bragg's ACV, make sure it is Bragg's, lemon juice, honey, and cinnamon in the order listed and stir to combine everything.  You can add more honey if you like your tea a little sweeter; the amount of honey I use really depends on how much sleep I got the night before.  A rough night usually means I need more honey.  Apparently, I need to sweeten my day.  ;)
3. Enjoy your tea!

Happy Super Powerful Healthy Beneficial and Delicious Apple Cider Vinegar drinking! 

Instant Pot/Pressure Cooker Applesauce- No Sugar Added {healthy, allergy free}

I've really been trying really hard to eat healthier, but I can't get past that dang sweet craving.  The sugar is just too dang powerful.  
  
The good news this warm Homemade Applesauce that takes 5 minutes to cook is the best thing you'll ever eat, there's no added sugar but it is oh so sweet, and it is healthy. 

This applesauce recipe makes tired and exhausted mom's swoon and children shout for glee.  Add the fact that you make it in your Instant Pot/Pressure Cooker so it's ridiculously easy to make and it's a win win of a recipe. 

Pressure Cooker Applesauce

Recipe: Alohamora

Active Time: 10 minutes including peeling time

Inactive Time: 30 minutes

Ingredients:

8-12 apples depending on size

1/4 c. water

1 Tbsp lemon juice

1/8-1/4 tsp cinnamon, ground

Directions: 

1. Peel and core your apples.  I personally love this tool, but if you want to go old school that is fine as well.  As far as what kind of apples to use you can use any type you'd like.  I like to do a combination of a couple different types.  I did a combination of Braeburn and Pink Ladies and it was amazing.
2. As soon as you peel and core the apple throw it in the pressure cooker.  You can do as many apples as will reach the Max Line in your pressure cooker.
3. Add the remaining ingredients, seal your pressure cooker, and cook it at Manual setting for 5 minutes.  When time is complete do a natural release, aka don't force the steam out, for 10-25 minutes then quick release the remaining steam.  
4. When you've natural released it for 10-25 minutes (the timer on front is an easy way to see how long it's been natural releasing) do a quick release.
5. Then open up your pressure cooker and blend the cooked apples with an immersion blender (or put them in your blender) until the applesauce reaches your desired consistency. 
6. Enjoy your healthy treat warm or cold.  It's amazing either way. 
7. Store your applesauce in a sealed container in the refrigerator.  

Happy Healthy Sweet Applesauce eating! 

Cinnamon Ice Cream {Egg, Nut, and Gluten Free}

When I shared the oh so delicious Pumpkin Ice Cream recipe with you I shared how far ice cream makers have come.  I even included our ice cream maker on My Favorite Kitchen Toys, I mean Tools, of 2016. 

We have been exploring with many ice cream flavors, and today I am sharing another amazing one.  Cinnamon Ice Cream, I honestly never knew how delicious cinnamon ice cream could be until we made this one.  Before, if I had been at an ice cream parlor I would've never selected it, but now this ice cream is one of my favorites.  It's amazing. 

As a bonus, this ice cream is a little healthier than store bought ice cream b/c of the extra milk we added instead of heavy cream. Tho, we probably ruined our healthier aspect by adding some crunch in the ice cream through the Cinnamon Bun Oreos (Golden tastes delicious as well).  I guess you can't win them all.  ;) 

If you are wanting this to be gluten free be sure to leave out the cookies, or add GF cookies. 

Cinnamon Ice Cream
Recipe: Alohamora
Active Time: 5-10 minutes
Inactive Time: 2 1/2 hours + 8 hrs for firmness
Servings: About 5 cups

Ingredients: 
2 c. heavy whipping cream
1 c. milk (we use skim, but whatever you have)
3/4 c. sugar
1 1/2 tsp cinnamon
1/4 tsp vanilla

Optional Mix-Ins: 
10-15 crushed Golden Oreo or Cinnamon Bun Oreo cookies

Directions: 

1. In a small bowl mix all of the ingredients, except the mix-ins, together.
2. Cover and place it in the fridge for at least 2 hours the longer you leave it in the fridge the creamier the ice cream.  
3. Turn the ice cream maker on, and pour the cream mixture into the ice cream maker.  Let the ice cream maker do all of the work for 20-30 minutes. 
4. When the ice cream is just about done you can add any mix-ins you desire and let the machine stir it all.  You can also remove the ice cream to an airtight ice cream storage bowl and add the mix-ins then.  Stir your desired mix-ins with a spoon. 
5. Your ice cream will be soft serve at this point.  We enjoy a scoop now, and then place the rest in a airtight container in the freezer.  The hard ice cream will set in about 8 hours.
6. Enjoy! 
7. Store leftovers in the freezer in that airtight container. 

Pie Crust Cookies

My Grandma, who I share a name with, died just over 6 years ago.  I've missed her, but this past month I have been thinking a lot more about her.  My Grandma was an amazing cook.  Her simple peas and carrots were amazing. Her turkey sandwiches were the best ever.  I even loved her meat loaf sandwiches, and those normally sound not super appealing.  

My Gma was the best pie baker ever.  Her pumpkin pie and banana cream pie were my absolute favorite pies she made.  I am currently attempting to master her banana cream pie.  My Gma was a pie baker, not a cookie baker.  She didn't eat chocolate, it made her sick, so the only cookies she ever made were these Oatmeal Cookies and these Pie Crust Cookies.  

My Gma made a lot of pies, and with any and all pie dough leftovers she made these cookies.  I loved walking into Grandma's kitchen and sneaking a pie crust cookie.  

Now, I know some amazingly creative people cut their pie crust cookies into exotic shapes like pumpkins, trees, and leaves.  However, with my Gma nostalgia as of late I wanted to make and share these pie crust cookies just like Grandma made them.  Plus, we all don't need to go Pinterest extreme; these are probably more delicious b/c of how simple, light, and flaky they are.  

With Thanksgiving this week I wanted to make sure you had this recipe.  It's a big pie week, and this is the absolute best way to use any and all leftover pie crust dough. 

If you are making your own crust please make this one.  This pie crust is so simple and easy to make, and it makes such a delicious and flaky crust.  This pie crust is just as easy as buying a store bough crust, but it tastes a million times better.  So much yumminess!   

Pie Crust Cookies
Recipe: Alohamora inspired by Grandma
Active Time: 10 minutes
Inactive Time: 15 minutes
Servings: varies on your leftover amount. 

Ingredients: 
Pie crust dough
2 Tbsp sugar
1 tsp cinnamon or pumpkin pie spice

Directions:

1. Preheat your oven to 350 degrees. 
2. Make the pie crust dough.  This recipe is my absolute favorite for an easy, light, and flaky crust.
3. Roll out any leftover pie crust dough to the same level of thickness as you did for your pie into a circular or rectangular shape.  
4. Pick up the dough and place it in a 9 inch round cake pan (just like my Gma always did it), or any metal pie pan or cookie sheet.
5. In a small bowl or ramekin mix the sugar and cinnamon together.  If you are going for festive pumpkin flavors a mixture of sugar and pumpkin pie spice is delicious as well.   
6. Sprinkle the top of your pie crust cookies with your sugar and spice mixture.  Don't use all of it, but use as much as you want.  I usually use about 2/3rds.  
7. Use a knife or a pizza cutter and slice your cookies into small squares or whatever shapes you desire.
8. Bake your pie crust cookies at 350 degrees for 12-15 minutes until a light golden color.  Don't over cook the cookies.  
9. Remove the cookies from the oven and sprinkle the remaining sugar and spice mixture on top.  This extra sprinkling isn't necessary, but I feel it gives the cookies an extra level of deliciousness.  
10. Enjoy your cookies hot, warm, or cold.  
11. Store leftovers in an airtight container. 

Happy Simply Delicious Pie Crust Cookies Eating! 

Gma's Banana Muffins

My youngest child was my banana kid.  She loved bananas from when she was about 6 months to 18 months old.  However, these last 6 months of her life she just has not been downing them like she used to.  With her lack of banana consumption I have had a lot of bananas going nice and brown/black on the counter.

I've been using those ripe/overripe bananas for these Gma Banana Bread Muffins, and my kiddos have been happily eating them.  It's a win-win.  We use the otherwise no good bananas, and I have an extra treat to enjoy. 

Throughout the years, I've made a lot of banana bread recipes. My grandma has a really good recipe that I swore was the best, but this recipe comes from my Mother In-Law and it is my new favorite. Every time I make these muffins the kids call them "Grandma Muffins!"  They LOVE these banana muffins, and I do too!

Gma says these Banana Muffins are more like cupcakes, and I have to say the cake flour gives it a great smooth texture and the sugar gives it the sweetness of cupcakes.  Whether they are cupcakes or muffins, they are delicious! 

My MIL got the recipe from a friend who apparently got them from a restaurant called Queen's Surf in Hawaii.  I have made a few adaptations, and I think it makes them that much better, and a touch healthier aka I got rid of the trans-fats.  .

Enjoy using the black and brown bananas for something truly delicious, and enjoy having the very best banana bread muffins recipe ever. .  

Gma's Banana Muffins
Recipe: Alohamora adapted from Elaine/Queen's Surf
Active Time: 15 minutes 
Inactive Time: 20 minutes
Servings: 15-18 muffins

*A note about your bananas.  Use those ripe/overripe bananas that are black and brown.  You can even peel the bananas and freeze them in bags with 3 bananas each.  If you are using bananas frozen in your freezer make sure you thaw them before.  There will be thawed juice and soggy bananas in your bag, but that is okay, just mash them in the bag and dump the bananas right in your bowl. 

Ingredients: 
1 c. sugar
1/2 c. butter, softened
3 ripe bananas, mashed
2 eggs, large
1 c. flour
1/4 c. cake flour
1/4 tsp salt
1 tsp baking soda

Directions: 

1. Preheat oven to 350 degrees.  Either grease/flour 18 muffin cups or place cupcake liners/papers in your muffin/cupcake tin. 
2. In a medium bowl or a stand mixer cream the sugar and butter together until light and fluffy. 
3. Add the ripe bananas one at a time mixing between each addition. 
4. Add the eggs one at time mixing between additions. 
5. Add the remaining ingredients in the order listed.  Mix the batter together until everything is just combined.  Don't over mix the batter. 
6. Use a large cookie scoop, or pour approximately 3 tablespoons of batter into each muffin cup.  You don't want the muffins more than 3/4 full.   
7. Bake the muffins at 350 for 15-20 minutes or until a toothpick comes out clean.  17 minutes was my magic number. 
8. Remove pans from the oven and allow them to cool.
9. Enjoy banana muffins warm or cold. 
10. Store your completely cooled muffins in an airtight container on the counter or in the refrigerator.  You can freeze banana muffins in small freezer bags and take them out of the freezer as you desire. 

Happy Delicious Gma Banana Muffin eating! 

Pumpkin Ice Cream {Egg, Nut, and Gluten Free}

This Pumpkin Ice Cream is amazing. Seriously. 

Way back in the day, back in college, I bought an ice cream maker.  I thought homemade ice cream sounded so fun, ideal, and delicious.  Way back in those college days (18 years ago I started college, eek) I bought an ice cream maker that required lots of ice and rock salt.  Making the ice cream was difficult b/c I could never get the right ratio of ice and salt, and the ice cream never turned out great.  I gave that maker away... way back in those college days.  It was a bit of a disappointment. 

However, technology has come a long way in the homemade ice cream department.  I decided we didn't have enough kitchen appliances, and felt we needed to try out this new technology.  We got this Cuisinart one, and we are absolutely loving it.  No ice or salt involved; you only have to freeze the bowl before using it.  It's genius, awesome, and works like a charm. 

B/c it is still too hot here in AZ (last week it was 100 degrees still... ugh!) we eat ice cream year round to cool off.  However, in my Colorado, Utah, and North Carolina days we still enjoyed ice cream in the Fall and Winter b/c ice cream tastes delicious year round.

What better way to celebrate Halloween, Thanksgiving, or Fall in general than with Pumpkin Ice Cream!  Happy delicious eating season and ... Happy Halloween!

May November, and your life, be full of pumpkin ice cream and other delicious treats. 

Oh, I almost forgot, we stirred in a some of Sprouts Pumpkin Cheesecake cookies into the ice cream after it is was all made. These cookies are amazing, like hello really delicious, and when mixed in the ice cream adds some serious yumminess.  

You could also stir candied walnuts or pecans if you so desire, or nothing.  It's amazing on its own, and it hits the WOW factor with mix-ins.

Enjoy this simple easy recipe!  

Pumpkin Ice Cream
Recipe: Alohamora
Active Time: 5-10 minutes
Inactive Time: 2 1/2 hours + 8 hrs for firmness
Servings: About 5 cups

Ingredients: 
1 1/2 c. heavy whipping cream
3/4 c. milk (we use skim, but whatever you want)
3/4 c. pumpkin puree
1 c. brown sugar
2 tsp pumpkin pie spice
1/4 tsp vanilla
1/4 tsp salt

Optional Mix-Ins: 
5 crushed Pumpkin Cheesecake cookies
1/3 c. candied walnuts or pecans

Directions: 

1. In a small bowl mix all of the ingredients, except the mix-ins, together.
2. Cover and place it in the fridge for at least 2 hours.  
3. Turn the ice cream maker on, and pour the cream mixture into the ice cream maker.  Let the ice cream maker do all of the work for 20-30 minutes. 
4. When the ice cream is just about done you can add any mix-ins you desire and let the machine stir it all.  You can also remove the ice cream to an airtight ice cream storage bowl and add the mix-ins then.  Stir your desired mix-ins with a spoon. 
5. Your ice cream will be soft serve at this point.  We enjoy a scoop now, and then place the rest in a airtight container in the freezer.  The hard ice cream will set in about 8 hours.
6. Enjoy! 
7. Store leftovers in the freezer in that airtight container. 

Happy Halloween! and Happy Pumpkin Ice Cream eating!

Bacon Butternut Squash Spinach Frittata {Gluten and Dairy Free} {30 Minute Meal}

Now that I have a kid in school, and we have dance, swimming lessons, soccer practice, and doctor appointments after school life is busy.  I once thought that when my kids were all in school life would be a little easier, and I could go back to working full time.  However, now I am starting to realize that life with 3 young kiddos all at home with no extra activities may have been a tad easier than what is to come .

Though, maybe I'm just forgetting how crazy it is to have kiddos tugging at your feet plus one needing to be held all while trying to make dinner.  I could also be forgetting how working full time, training for a marathon, and trying to have a social life can be busy as well.   

Okay, so maybe life in general is crazy and busy.  We all, no matter what stage of life we are in, need to have quick, easy, and healthy meals.  That is where this Bacon Butternut Squash Spinach Frittata comes into play to save to the day, or at least healthy home cooked dinner, for us all to feel a little less hagrid and stressed. 

I also love that a frittata is a crust free, carb free, gluten free version of a quiche, and my family loves quiches.  It really is a dinner win.   

Bacon Butternut Squash Spinach Frittata
Recipe: Alohamora
Active Time: 15 minutes
Inactive Time: 15 minutes
Servings: 4-6

Ingredients: 

2 tsp olive oil
2 cloves garlic, minced
1/4 c. onion, diced
1 1/2 c. spinach, chopped
1/4 c. bacon, bits or cooked bacon diced
1 1/2 - 2 c. butternut squash, diced
7 eggs, large
1/4 c. water
Dash salt/pepper

Directions: 

1. Preheat oven to 400 degrees. 
2. Add the olive oil to a large, oven proof pan, over medium to low heat. 
3. Add the garlic, onion, spinach, bacon, and butternut squash to the pan and saute it all for 5-7 minutes, or until the squash is browned and softer.  You don't need it all the way cooked.  If you are using leftover roasted butternut squash, do not add the squash until just before adding the eggs.  If you are using cooked butternut squash you only need to saute the vegetables until the onions are transparent.
4. Add the eggs and water to a large bowl and mix until frothy.  Add a dash of salt and pepper to the eggs.  Don't add too much salt, unless you are omitting the bacon for vegetarian purposes.
5. Pour the eggs into the pan, stir until the ingredients are all evenly distributed, and cook in the pan for 5 minutes. 
6. Place the pan in the preheated oven for 10-15 minutes until the edges are browned slightly and the eggs are cooked and set.  
7. Pull the pan out of the oven, serve, and enjoy hot, warm, or cold. 
8. Store leftovers in the refrigerator. 

Happy Delicious, Quick, and Easy to Make Fall Frittata eating!