I did that annoying thing I do a couple times a year even though I know it’s a bad idea.
Yep, I got bangs.
Whyyyy do I do this to myself?
It wasn’t even an impulsive decision. I spent HOURS on Pinterest convincing myself that bangs were a good idea. And then when I told my guy (who I love and don’t blame at all), he got excited and was all, “Like Heidi Klum bangs?!”
Yes! Make me look like Heidi Klum!
Guess what. I don’t look like Heidi Klum.
So I’ll be pushing my bangs to the side for the next 6 months. You know, until I decide to do it all over again. Because I’m an idiot.
Anyway. We got a ton of snow yesterday. The snow I’ve been waiting for! The boys and I sled until we couldn’t feel our hands and then we drank hot chocolate until we were warm enough to go back out.
It was awesome.
We also made smoothies because I’m trying to be healthier, you know. I used to drink a green smoothie every day of my life but when I started counting macros, I decided I’d rather use my carbs on Pop-Tarts.
But now, I’m back into smoothies. And this one is the current fave. It’s spinach, pineapple, and banana! And the thing that makes it extra delicious: matcha powder!
Matcha powder is green tea powder – it’s what those delicious green tea lattes and frappuccinos at Starbucks are made from. It’s delicious and perfect for green smoothies.
This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.
I thought after Halloween I was going to have those post-holiday blues but guess what guys! The promise of Thanksgiving food in the near future has me so excited! So excited that while I was at Walmart buying ingredients for this recipe, I also bought all kinds of fun turkey themed paper plates, a turkey tablecloth to color on, and some turkey napkins.
Then when the husky ate all the turkey napkins, I happily went back for more napkins and more turkey-themed stuff to put on my table. I’m officially really, really excited to #TasteTheSeason.
(Why does she eat napkins? Someone tell me.)
I figured it was time to start sharing some Thanksgiving appropriate food so I picked up some Philadelphia Cream Cheese, Kraft Mayo, and Kraft Parmesan shredded cheese to make my faaaaavorite Thanksgiving appetizer: stuffed mushrooms!
I don’t know that I’d ever even had a stuffed mushroom before I started crashing my husband’s family’s holiday celebrations where stuffed mushrooms are a staple and quite possibly the most important thing on the table. I’ve been obsessed since then and they are always the first thing I put on our holiday menu.
And currently, stuffed mushrooms are the only “for sure” thing on my Thanksgiving menu. Why is it so hard to plan these things?!
Anyway, these are Spinach and Artichoke Stuffed Mushrooms. If you are like me and have trouble deciding between the stuffed mushrooms and the spinach and artichoke dip when you’re standing in front of the appetizer table, these are perfect for you! They’re so delicious with so much texture and they may be one of my favorite things I’ve made all year.
I try not to take many chances in my cooking. And by that I mean that I don’t make “chick food”. Because my husband is not shy and will tell me when something is not manly enough. I’ve learned through the years that if it doesn’t include a large piece of meat or isn’t covered in cheddar, it’s going to be called girly.
But sometimes a recipe calls to me. Like this one. I pinned it forever ago and every time I go to plan a week of meals, I click through and stare at it. Because gnocchi with a fun sausage (I used sundried tomato) and spinach is the kind of thing my dreams are made of.
So I finally took a chance and made it. Verdict? My husband loved it! He said it was weird but he ate it and then ate leftovers the next day! I loved it, the kids loved it, it was an all around winner.
Another bonus? It took no time at all to come together! The gnocchi only requires a few minutes in boiling water and I used a fully-cooked chicken sausage so all I had to do was brown it. Seriously awesome.
Cook gnocchi according to package directions. Reserve ¼ cup cooking water before draining.
Heat 1 Tablespoon olive oil in a large skillet over medium heat. Saute onion until they begin to soften, about 3-4 minutes. Add chicken sausage. Allow the sausage to brown and heat through, stirring occasionally. Add in garlic and baby spinach, toss and continue to cook until spinach is wilted.
Add cooked gnocchi into the skillet with the sausage and spinach, top with the remaining Tablespoon of olive oil and the reserved cooking water. Mix together. Top with Parmesan.