Coming up with good breakfast options is always a chore for me, sometimes it can be hard to have the time to eat a good healthy breakfast. But, it is still the most important meal of the day, so I continue to try.
I love savory things for breakfast, so this whole wheat bagel with egg whites, mushrooms, and spinach is a perfect filling breakfast, and it could also be a great lunch too!
{Egg white, mushroom, and spinach breakfast bagel}
I can hardly believe that we are well on our way into fall, and Thanksgiving will be here before we know it.
I am excited to share with you some fun “fall leaves” I created using airheads candy. It was asked earlier this year to come up with a fun fall craft with airheads candy, and I thought making some colorful marbled fall leaves would be perfect!
They really are simple to make, and are perfect to have for a festive snack, or as a cake or cupcake topper! Just follow these few easy steps.
You will need:
-10-15 Airheads candy in assorted fall colors
-Leaf cookie cutters
-Parchment paper
-Rolling pin
-Pairing knife
Step 1
Un-wrap your air heads and place them on a sheet of parchment paper close together in a pattern of colors.
Carefully place the airheads on the parchment paper in the microwave, and heat up the air heads for 5-8 seconds*. (*Do not heat for more that 8 seconds at a time, if the airheads get too hot and start to bubble that will make them very hard when they cool down again making it impossible to cut them out with a cookie cutter.)
Place in the microwave at 5-8 seconds intervals at a time until soft.
Step 2
Remove the parchment lined airheads from the microwave and place another sheet of parchment paper on the top. Take your rolling pin and roll out the warm airheads until flat and the edges connect with each other making it one large marbled airhead piece. You may need to heat them again in small increments to keep them warm enough to roll out.
Step 3
Using your fall leaf cookie cutters, cut out several leaves out of the marbled airheads.
Step 4
Using a pairing knife. Carefully score lines into the airheads leaf to make detailing on the leaves.
Step 5
Place the airheads leaves onto cupcakes or a cake as a topper, or enjoy them as a festive treat!
Happy Fall!
*Disclosure: In partnering with airheads candy, I was compensated for me time for this post. All opinions are my own.
I looks like the winter is going to be a long one. We already had our first snow fall this past week. I seems like I haven’t been able to warm myself up this week, so I decided to make some soup for dinner. I love this soup because you could almost just throw in any vegetables you have on hand! Almost anything goes!
{Vegetable soup with white beans and chicken}
Serves 4-6
1 tablespoon olive oil 1 medium onion, diced 2 cups diced carrots 2 cups diced celery 1 1/2 cups diced zucchini 1 14 oz can of white cannelli beans, washed and drained 1 14 oz can diced tomatoes, drained 2-3 cups cooked shredded chicken 2 cups fresh spinach, chopped 1 tsp dried thyme 1 tsp sea salt 1/2 tsp freshly ground pepper 1 bay leaf 2 32 oz containers of chicken broth
In a large stock pot heat the olive oil over medium heat. Add onions, carrots, and celery and sauté until tender, about 5-10 minutes. Add the diced zucchini and sauté a few more minutes. Add thyme, salt, pepper, bay leaf and stir. Add broth, and all of the remaining ingredients except for the shredded chicken. Bring to a boil on high, then reduce heat to medium low and allow it to simmer for about 25-30 minutes until the vegetables are soft.
