A lot of people have asked me what I eat for breakfast on a typical morning and my answer, for the past 3 or 4 years, has been pretty much the same. An egg sandwich on an english muffin with avocado and hot sauce. The base of this sandwich is homemade whole wheat english muffins. Which a) saves a ton of money and b) make this sandwich so delicious. We get our eggs from a coworker who has chickens (super jealous). And, of course, avocado and hot sauce make everything better.
I love when things are simple, especially packing my lunch for the week. Which is why I love making this greek yogurt berry power parfait. It has all my favorite things, and it keeps me full for the rest of the work day! This baby is packed with berries, greek yogurt, peanut butter, oatmeal, and chia seeds. AKA- it is full of protein, fiber, vitamins, and feel good vibes. (Okay, that last one might not be scientifically proven.) Also, it is easy to adapt to whatever you have on hand. I used strawberries and some mixed berries from my freezer, but it would be equally delicious with bananas, peaches, kiwis, etc. Trust me, you’ve gotta give this power parfait a try!
I really should take better advantage of my crock pot. I am trying out some new crock pot recipes after an awesome request from a reader. I am working on some more, I promise! I honestly got hooked on the crock pot after this recipe and it was one of those a-ha moments like “why have I never taken advantage of this before??” So, with that said, there will be more in the crock pot series coming up! Today’s recipe is for vegetarian fajita mix! It is bell peppers, onions, black and pinto beans, corn, and salsa. So good, so easy, and so adaptable! We made ours into quesadillas and they were delicious. But, you could easily turn these into burritos, put it over rice, and you guessed it … fajitas!
I love when things are easy. Especially when it comes to dinner during the week. Between working full time, entertaining the dogs, cleaning the house, working on the blog, and trying to keep up some kind of workout regime … there isn’t a lot of time left over for slaving over the stove for hours cooking dinner. I’m more of a half hour and under gal. Which is why I love making big pots of soups and bakes that you make one day and then have leftovers for the next few days. I love leftovers. But, when you run out of leftovers … you can whip up this super easy spicy tomato soup! Did I mention the best part? FOUR ingredients. That is IT! The other bonus? You probably have everything in your pantry already.
The hardest part of this post was deciding what to name this tasty concoction. It is like the filling of pot pie, minus the chicken, and instead of a fattening crust, I added whole wheat orzo pasta. So, it is sort of like a healthy alternative to the tasty goodness of pot pie. Deconstructed veggie pot pie sounded like the right thing to call it. You totally could add meat too, if you wanted to. I didn’t because we aren’t big meat eaters, and the veggies were plenty for us! The bonus to the “deconstructed” version? It all cooks in one pot!