My mom’s favorite part of the Christmas festivities is our classic “Cookies for Santa” picture….
Each Christmas Eve night, my siblings and I line up along the counter and take a picture with the goodies we leave for good ol’ St. Nick…even now that we are all old and boring!
Through the years we have left carrots (for the reindeer!!), leftover neighbor gifts, muffins, almond milk (maybe Santa is lactose intolerant??), and a host of other treats. But since this year marks 10 years of the tradition, we actually made some cookies for the occasion. Tonight’s picture will be splendid.
Fall is SQUASH SEASON. So forgive me if there seems to be an overload of squash in my posts as of late. One of my favorite squash to prepare is the spaghetti squash. It’s a super simple way to incorporate more vegetables into your diet. Make it the main focus of your meal. In this dish, the squash acts as a noodle-like base to be served with pasta sauce and toppings. You could add anything you want to the top: chicken, spinach, cheese, tomatoes, the list goes on.
Be it gardens, farmers markets, or even grocery stores….we are in full-on squash season right now! One of my all time favorite ways to prepare squash is to make seasoned crisps out of them. These veggies are simple, fast, and can fit into just about any meal as a delicious side…OR the main centerpiece of the meal. They are THAT good.
Overnight oats are all the craze and I can easily understand why…they are delicious! And adorable when they’re in those little mason jars. But let’s be honest. I’m not always that on top of my life and my breakfast can’t be perfectly planned out. To solve this solution, I’ve learned to find the JOYS of being IMPATIENT.
Say hello to your new best friend, Impatient Overnight Oats.