Happy Sunday! Tomorrow my kids go back to school after 9 days off so we’re living it up with Cinnamon Toast Crunch Cupcakes! And probably a trip to the park to fly some kites that I found in the back of my closet while packing. 

My kids are total cereal connoisseurs so they were pretty impressed by these cupcakes. They were, however, more impressed with the Skylanders Skystones game that came in the box of Cinnamon Toast Crunch.

Do you remember being a kid and being SO EXCITED when there was a toy in the box? I can remember standing in the cereal aisle and asking my mom for a specific kind just because it had a toy. And lucky me, I was an only child so I didn’t even have to fight anyone for the toy!

But anyway, the Skylanders Skystones games are hidden inside specially marked Big G cereals. You get the box of cards and then the gameboard is on the back of the box. 

My oldest got his first Skylanders Playstation game for his birthday last month and since then all 3 of my boys have become obsessed with Skylanders. They Skystones game that comes in the cereal is so fun and I love that it fuels development through imaginative and cognitive play. And each Skystones game comes with a downloadable code to unlock characters in the popular mobile game. 

Participating Big G Cereals include: Honey Nut Cheerios, Frosted Cheerios, Fruity Cheerios, Reese’s Puffs, Cookie Crisp, Lucky Charms, Trix and Cinnamon Toast Crunch. 

Basically all my favorites. 

Also, be sure to look out for special offers and free prizes inside Big G cereals all year long!

About the cupcakes?!

The cake part tastes like French toast except better because, well, cake. And then for the frosting, I used crushed Cinnamon Toast Crunch instead of sugar. 

It. is. amazing.

Click for the full recipe

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Today is day 4 of Spring Break and I have slept past 7 am exactly zero days.

What is wrong with me?!

I did take 2 naps yesterday, though, which was pretty awesome. Also, it snowed yesterday and that is SO not okay. 

Anyway, we’re continuing to clean out the freezer and things are getting desperate. I’ve finally made it through the mountains of salmon I had in there and now I’ve got a tiny mountain of tilapia to deal with.

I will never eat fish again after this.

Buuuut, I’ve finally figured out how I like salmon. I always thought I didn’t like it but it turns out that I just don’t like it hot. So I’ve been cooking it, letting it cool to room temp, an then loving it.

This Maple Pecan Salmon is my current favorite way to have it. It’s really easy and the best thing about fish is how fast it cooks. This is ready in about 20  minutes! And, like I mentioned, I’ve been letting it cool and then I put it over spinach with some veggies and my beloved Newman’s Own Lite Honey Mustard Dressing – so good! 

Click for the full recipe

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Hot Cross Buns - my favorite Easter tradition! So delicious!

I think Easter’s my favorite holiday.

And yes, I realize that I say that for literally every holiday but I’m serious this time. I think Easter’s my fave.

I mean, Easter candy is most definitely the best candy. Plus you get to decorate with fun, bright colors and dye eggs. And you get to watch Hop as many times as you want and no one can judge you for it.

That’s what the kids and I do. We watch it over and over and over again. It’s our fave.

And finally, Easter food! I love the ham and the salads and, most important, the Hot Cross Buns!

I’ve teamed up with In The Raw this year ot bring you a series of awesome recipes and the first one I’m sharing is… yep, Hot Cross Buns. Because I am obsessed.

I used the Sugar In The Raw Organic White® to make these buns. Sugar In The Raw Organic White® is from the maker of Sugar In The Raw® and is part of the In The Raw® family of sweeteners, which also includes zero-calorie Stevia In The Raw® and Monk Fruit In The Raw®, and Agave In The Raw®.

I couldn’t be more thrilled with how the Sugar In The Raw Organic White® worked in these Hot Cross Buns. It is perfect for baking! And I love how eco-friendly the brand is. Sugar In The Raw Organic White is eco-social certified, Non-GMO certified, USDA Organic and comes in recyclable packaging.​

So Hot Cross Buns! They are sweet rolls studded with raisins and the topped with icing in the shape of a cross. I love making these every year because I think they’re so pretty and my kids love that I make them every year because they are delicious!

If you are interested in the Sugar In The Raw Organic White®, click here to find a retailer near you.

Hot Cross Buns - my favorite Easter tradition! So delicious!

Click for the full recipe

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Sesame Chicken - better than takeout! And so easy!

Happy Tuesday! 

Moving day is fast approaching. We have less than a week left in our current house which is exciting and terrifying. Exciting because, well, moving is exciting. Terrifying because we’re less than a week out and we still don’t have movers scheduled. Like, we have carpet cleaners scheduled and all our stuff has to be out by that day but the dang Army is totally dragging you-know-what on their part in this.

Also, yesterday my husband was randomly all, “Maybe we should live on post” after YEARS of complaining about living on post here in Colorado. 

So we have no movers and are currently undecided on where to live. 

But the kids have been withdrawn from school (they’ll still be going until the day we leave though), the house has been purged of all crap, and we’re almost out of here. For real. 

I’ve been trying to work my way through the food in the freezer and pantry but it’s sooo hard. There’s only so much you can do with a container of oats, some frozen salmon, and a 3 bags of Cheetos. But I’m trying. 

I did have all the ingredients for my favorite Chinese takeout: Sesame Chicken! This recipe is a favorite of all 3 of the kids and we never have even a single bite of chicken left over. And it’s really easy! There’s no batter, no deep frying, just a simple chicken recipe! 

Sesame Chicken - better than takeout! And so easy!

Click for the full recipe

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I not-so-secretly really love Paleo baked goods. There are times when I would actually choose a Paleo cookie over a regular one. I will pretty much always choose my Paleo coconut flour waffles over a regular waffle.  And most days I’d choose a Paleo muffin over a normal muffin.

Paleo treats are pretty dang good!

These Paleo Banana Muffins are the current favorite in our house. My husband and I are both obsessed with bananas and sunflower butter and those are the main flavors in these guys. Sometimes Paleo muffins can be way too egg-y, but these aren’t like that at all. The coconut flour gives them enough texture so you don’t feel like you just baked some egg with banana in it. Plus, they have pecans and chocolate chips, which are two of my faves!

The best part is that the sunflower butter can be difficult to completely mix in so every once in a while, you’ll find a big pocket of sunflower butter in a muffin and it’s the best surprise ever.

I have made them several times over the past couple months and it seems like as soon as one batch is gone, my husband is asking me to make another one! Most weeks I make a batch on Sunday and then we have them for breakfast or snacks throughout the week. Even my 3 year old is a fan!

One thing: store these muffins in the refrigerator or they will turn black on you. There’s not enough sugar (just a tiny bit of maple syrup) to preserve them like a normal banana muffin, so just store them in the fridge and eat them within a few days. Trust me, it is not fun to be excited for breakfast and then realize all your muffins have turned black. But these are so good, I don’t think you’ll have them around longer than a few days anyway!

I’m the Paleo Fanatic over at Food Fanatic! This Paleo Banana Muffins recipe is one of many I’m sharing over there so make sure you check back!

Click for the full recipe

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