Slow Cooker Beef Stew

The air has been getting crisper and the temps cooler. Fall is such a cozy season and I just love using the slow cooker during this time of year to make meals for my family! This recipe I kinda just threw together, it was one of those… Let’s see what we have around the house meals πŸ™‚ but it actually turned out super yummy Β and it’s pretty healthy too! I served thisΒ with rice and homemade kale chips, but there’s plenty of ways to eat this dish!

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Slow Cooker Beef Stew

1 1/2 lbs beef stew meat

5 medium russet potatoes

3 medium carrots

Two 14 oz can low sodium chicken broth

1 tbsp herbs de Provence

1/2 Β tsp Chopped fresh Rosemary

1/2 tsp garlic powder

2 bay leaves



olive oil


1 . Peel potatoes and carrots and roughly chop into medium sized pieces

2 . Drizzle olive oil on the bottom on your slow cook pan and set on high.

3 . Add potatoes and carrots

4. Sprinkle potato carrot mixture generously with salt and pepper.

5. Add beef and sprinkle additional salt and pepper.

6. Toss ingredients around in the olive oil with a wooden spoon.

7. Add chicken broth, herbs de Provence Β , fresh rosemary,bay leaves, garlic powder, salt and pepper.

8. Mix well with wooden spoon.

9. Add splash of red wine and mix well.

10. Cook on high for about 6 hours or until meat is fully cooked and tender and the potatoes and carrots are soft.


Pumpkin Chocolate Chip Bread

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It is officially October, the month of pumpkin everything! So I thought what better time to share this recipe for pumpkin chocolate chip bread? I love to bake on chilly fall days and this bread goes wonderfully with a hot cup of coffee or tea.


1 1/2 cup Sugar
1/2 cup Vegetable Oil
2 Eggs
2 cup Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup Water
1 cup Pumpkin Puree
1 cup Chocolate Chips

Preheat oven to 350.
Butter or grease loaf pan and set aside.
In one bowl whisk together flour, baking soda, salt and spices. Set aside.
In a different bowl mix together sugar, oil and eggs.
Slowly add dry ingredients to egg sugar mixture, mixing well. Periodically add the water and continue mixing. Add pumpkin and mix to mix well.
Gently stir in chocolate chips.
Pour batter into the prepared pan.
Bake for 60 minutes, or until a toothpick inserted in the middle comes out clean.


Homemade Frozen Yogurt Popsicles

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There has been a massive heatwave the past few days with the heat index in the 100s! The kids have been loving to run through the sprinklers to cool off and when I saw Stephanie’s post on frozen yogurt Popsicles I knew we needed some in our house ASAP. They looked so refreshing and healthy too! I use vanilla Greek yogurt to give the kids an easy way to get a little extra protein in their diet, but vanilla is key as I’ve tried these before with plain Greek yogurt and found them too sour. You could also add a little vanilla to plain Greek yogurt if that’s what you have around the house!

I checked out a couple other bloggers recipes as well, added my own little quirks and voila! These are so easy and a great healthy snack for the kids and for yourself! Β  They’re also a great way to use up fruit you may not get to in time πŸ™‚

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Kid approved!

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Blueberry Peach Frozen Yogurt Popsicles

  • 15Β ozs Vanilla Greek yogurt ( I used Chobani)
  • 1/2 cup unsweetened organic applesauce
  • 1/2 cup blueberries
  • 1/2 of one peach cut in small pieces
  • pinch of sugar ( optional)
  • Popsicle molds ( I used these)

1. Combine yogurt and applesauce in a bowl

2. Add sprinkle of sugar and mix lightly

3. Mix in fruit

4. Pour mixture into molds and freeze for about 7 hours

When you’re ready to serve, hold the mold under warm water for about 20 seconds. After that, you should be able easily remove it from the mold.