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Fabulous Food Friday

Fabulous Food Friday #51

April 2, 2010
Fabulous Food Friday #50

March 26, 2010
Fabulous Food Friday #49

February 26, 2010
Fabulous Food Friday #48

February 19, 2010
Fabulous Food Friday #47

February 12, 2010
Armadillo Eggs {Fabulous Food Friday #46}

February 5, 2010

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mynameissnickerdoodle

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Jun 14

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This and some tortilla chips on repeat all summer long.

You’ve also looked at this chopper too long. Now might be the time to finally get it.

Comment CHOP and I’ll send you both the kitchen tool that will save you so much time and this recipe for Corn Avocada Salsa (or Cowboy Caviar).

mynameissnickerdoodle

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Jun 12

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Who else feels like they need a change, but either feel super overwhelmed with where to start or maybe you don’t even think you can do it?

Hello.
That was me.

I’ve quit so many times in my life over many things, but I fully committed to an entire week at @movarafitnessresort recently.

People go for a transformation or reset.

I went to find freedom.

Freedom from unhealthy habits I had created.
Freedom from the anxiety of finding clothes that fit.
Freedom from the mind trap I couldn’t seem to get out of.

I hiked over 22 miles, attended 20 45 minute fitness classes, learned about nutrition, goal setting, overall wellness and ate delicious meals (that were made for me!).

I made friends, enjoyed a massage and even some red light therapy.

Never in a million years did I ever think I’d immensely enjoy anything like this. Along with the staff, coaches, trainers and simply making up my mind, I DID IT!!!

Ask all the questions, because I know you have them.

And if this sounds like something you need, you can totally use my code AMY10 and you’ll get a discount when you sign up.

mynameissnickerdoodle

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May 20

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Comment PEACH and I’ll share this Peaches and Cream Bread recipe!

You might be surprised by one of the ingredients.

mynameissnickerdoodle

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May 14

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A little throwback to the same time last year! If you think Senior year goes fast, wait until Freshman year of college.

mynameissnickerdoodle

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May 4

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This is one quiche that all of my boys love. Full of ham, cheese and plenty of eggs for a higher protien breakfast.

I’ll actually make a few at a time and once they’ve cooled, I will cut them into slices and freeze them for a weekday breakfasts.

Comment QUICHE and you’ll get my recipe sent to you.

mynameissnickerdoodle

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May 1

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What else should I wish for you?

have you ever had homemade pesto? It’s pretty incredible. My friend Maddy shared her recipe with me over a year ago and I make a fresh batch almost monthly.

If you’d like the recipe comment PESTO I’ll send it.

mynameissnickerdoodle

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Apr 25

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It’s actually the look on peoples faces when

they taste this strawberry basil jam for the very first time that makes me want to make it for everyone.

You just need two ingredients and I’ll message you all the details when you comment JAM on this reel.

mynameissnickerdoodle

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Apr 21

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My love for @smartiessquashies runs deep and I now have the badge to prove it.

Raspberry and Cream are still my favorite, but I cannot stop chomping on the new Sour Cherry and Apple.

Are you a fan of sour or more sweet?

mynameissnickerdoodle

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Apr 2

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Feelings on Deviled Eggs?

I’ve been doing this for over a decade and I’ll never go back.

Comment GENIUS for my classic egg recipe!

mynameissnickerdoodle

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Apr 2

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The biggest question of the week is exactly how many deviled eggs is one allowed to consume this weekend?

I really like slicing my eggs this way because I feel the bite ratio of white to filling is just better.

And I think they just look prettier. Plus they don’t roll round on your platter!

Comment EASTER and I’ll send you my classic recipe. And because I know you’re dying to know what that yellow/green liquid is that I poured in. It’s what makes all the difference!

mynameissnickerdoodle

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Apr 1

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If you already got this recipe from me and were confused by the additional instructions. Here’s what you’re gonna do.

The addition to my already perfect chocolate chip cookie recipe is now made even more perfect by 1/2 cup of toasted whole milk powder.

Start off with the milk powder in a cold pan and turn the heat to medium low. You’re going to stir constantly for about 3-5 minutes until the milk powder starts to turn a golden color. Don’t be worried when it starts to clump up. Just keep store and break up those bits.

Immediately pour into a bowl and let it cool before adding to the flour mixture in the recipe. You may need to take a whisk and break up those clumps even more.

I’ll send you the recipe and the info for the milk powder I use. Just comment ADD and I’ll send you the details.

mynameissnickerdoodle

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Mar 29

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