Tried It, Loved It: June and July Edition
Since I’ve been preggers, I haven’t really wanted to cook very much because my food aversions and cravings are so all over the place. So I had to combine June and July because I didn’t have many recipes to give you. But all of them are from my Pinterest boards in case you want to keep up with any in the future! I usually comment on my pins after I make them to keep up with the changes I made to the recipes.
Not surprisingly, I have found that I can always eat Mexican food, so that’s what a lot of these recipes consist of. Also, just reading about the almond butter bars right now makes me nauseous. When I made them, they were pretty good.
- Smitten Kitchen:Essential Raised Waffles
I was really wanting Ego waffles for some reason, but then I remembered this recipe I had pinned earlier and of course decided to make it late at night. All my best baking happens late at night.
- Offbeat + Inspired:Clean Eating Gluten-Free Sweet Potato Pancakes
Would definitely make these again. I just used all-purpose gluten-free flour for all of the flours and ground flax seed for the psyllium husk. Also used two whole eggs instead of the egg whites and flax egg.
- Oh She Glows: Super Power Chia Bread (Gluten-Free)
Really easy to make. Not exactly like bread, but a really good snack!
- Powercakes: Carrot Cake PowerBalls
I made these for our hikes and camping trip this past weekend, and everyone loved them! They definitely got smushed in my bag, but you could still pinch off a piece and eat however much carrot cake energy you needed!
- Oatmeal With A Fork: Chewy No-Bake Almond Butter Bars
So good and easy, but pretty high calorie. More like a dessert!
- Chocolate Covered Katie:Chocolate Chip Everything Bars
Also made these for our camping/hiking trip. Ate them for breakfast, snacks, and dessert! So versatile. Also vegan-friendly for my vegan friends!
- How Sweet It Is: Caramelized Pineapple Quesadillas
This is one of those “strange but so friggin’ good” recipes. The sweetness of the caramelized pineapple mixed with the savory cheese and peppers really hits the spot with a little dollop of greek yogurt and side of refried beans. Because that’s exactly what we had. Best dinner in a long time.
- Mom Foodie: Ranch Black Bean & Veggie Tortilla Casserole
I have been hating leftovers, but I really loved these. I added some jalapeños, used a bit less cheese, and next time I won’t add the tomatoes. I didn’t really like them baked in big slices like that.
- Little Leopard Book:Deconstructed Mexican Street Corn
So good! I didn’t add the sour cream, but the lime made it very flavorful enough. I also don’t have a grill, but did have a skillet grill pan which worked fine!
- Culinary Couture: Homemade Crunchwrap Supreme
Mattox loves Taco Bell, and I love any kind of Mexican food. This was a fun food to make for company paired with the mexican street corn, beans and rice. Just make sure to put less filling than you would need so you can actually wrap it up. The first one ended up being a taco salad because I couldn’t wrap it!
I made this for Neenah’s birthday, and it was pretty easy, I had most of the ingredients already, and of course really good! It is also a smart option to have a gluten-free and vegan dessert for those at parties who can’t have either. Especially if it tastes good too!
- Avery Cooks: Chocolate Chip and Chunk Cookies
My friend Paige texted me a picture of these cookies she made, and as soon as I got home from a cardio class I went right to baking. The recipe says to chill the dough for at least 2 hours, but I didn’t chill it at all and they still tasted amazing! I cooked mine for 8 minutes and they were a little under-baked, just how I like them! I just ate them warm with a fork and a glass of vanilla almond milk. “Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling?” Hmm, thanks but no thanks. Heaven.
What have been your favorite recipes lately?
How do you save the recipes you love?