what I ate wednesday

Today I’m joining up with a big group of bloggers for What I Ate Wednesday.

It’s my first time participating along!  I haven’t captured and shared a full day of eats in quite some time.  I think I should do this more often so I can look back and see how my meals change over time.  My focus lately (as in this last week) has been on making sure to eat more fruits and veggies.  Let’s see how I did!

Breakfast: LOTS of coffee + blueberry yogurt pancakes covered in applesauce + a banana


Morning snack while running errands: apple then a chopped up hard boiled egg when I got home

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Lunch: leftover enchilada chicken quinoa casserole + sour cream + leftover roasted veggies


Afternoon snack: more coffee + half a chocolate sweet potato muffin + a banana

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While making dinner… perk of not being pregnant anymore!


Dinner: cheesy curry chicken and rice casserole + steamed broccoli (I had another half plate of everything after this – I was super hungry!)


Evening snacking: plain yogurt + honey + peanut butter + the other half of the chocolate sweet potato muffin then an unpictured hard boiled egg shortly after


I’m normally starving all morning long and snack a ton more, but since I was out running errands and I didn’t bring much along it was lacking.  Happy with my fruit and veggie intake for the day!  It helps when I have leftovers and things ready to grab and eat.

My favorites of the day – roasted veggies, dinner casserole and evening yogurt snack

What was the best thing you ate today?



peanut butter sesame no bake bars

Last week Hunter and I joined our friends Megan and Mabel for a trip to the Oregon zoo.  It was such a gorgeous day for it.  Hunter had a blast seeing all the animals and stomping around the zoo with his bestie Mabel.


It was actually his first time going to the zoo.  Zoe’s too, but she slept through pretty much the whole thing.


I made a big batch of no bake oatmeal bars to take along.  We didn’t end up eating them while at the zoo, instead we had them as a snack on the drive home.  Food is always a good trick for keeping the kid awake when it’s getting close to nap time and we’re in the car.


We both loved these bars.  The little crunch from the sesame seeds is a great addition.  I have to admit, there may have been more than one time where I stood in front of the fridge eating ‘just one more bite’.  They’re quite addictive!

The recipe came from my Secret Recipe Club pick Mostly Food and Crafts, a fun little blog written by Danielle a SAHM to two girls.  She has such an extensive list of crafts that I can’t wait to search through!  I modified the recipe just a bit based on the ingredients I had on hand.  They are best straight out of the fridge, since they soften up when warm.


Peanut Butter Sesame No Bake Bars

adapted from here


  • 2 1/2 cups of rolled oats
  • 1 cup sesame seeds
  • 1/2 cup raisins
  • 2/3 cup peanut butter
  • 1/4 cup honey
  • 1/4 cup melted coconut oil
  • 1/8 teaspoon sea salt


  1. Mix the oats, raisins and sesame seeds together in a large bowl.  Next, whisk together the peanut butter, honey, coconut oil and salt in a small pan over medium heat.  Once warmed and combined, pour into the oat mixture and stir to combine (use a spoon or hands).
  2. Press this mixture into a shallow baking dish (lined with plastic wrap), muffin tins or roll into balls.  Refrigerate for about 4 hours.  Cut into shapes if needed and keep in the fridge.

What’s your favorite zoo animal to see?  I love watching the gorillas.  Sadly, there were none around for us to see during this trip.  Maybe next time.

Have an awesome day!


PS: Love no bakes?  Check out these peanut butter coconut no bake oat bars!



how to make thick greek yogurt

I’m continuing to go strong with my at-home yogurt making.  It’s seriously so easy you guys!  Crockpot yogurt making is where it’s at.  From my yogurt making post I’ve received questions about the thickness of the yogurt.  While it isn’t super thick (like greek yogurt) straight out of the crockpot, with just one simple step you can make that happen.


First, follow the steps on how to make yogurt in your crockpot.


Next, grab a large bowl, strainer and a cheese cloth.  Put the cheese cloth (folded up a couple times) over the strainer (with excess hanging over), then the strainer in the bowl.  Pour the yogurt into the cheese cloth-strainer and allow it to sit in the fridge overnight, or at least for 3-4 hours.  You’ll notice the liquid (whey) filling up the bowl, leaving you with super thick yogurt.


Scrape the greek yogurt out of the cheese cloth into another bowl and whisk it to smoothen it out (I skipped this step but recommend it).  Put into desired containers and enjoy!


The one downside is that the amount of yogurt you are left with is basically halved.  A big plus – it’s MUCH less messy when your toddler feeds it to himself.

I want to use the left over whey somehow to lessen the waste.  Any suggestions?

How thick do you like your yogurt to be?