Good morning and Happy Friday. I’m going to make this quick so I can head out the door to for an early morning yoga class. Scottie came down with a terrible cold this week (yay school) and Wednesday morning we found ourselves at the doctors office after she woke up complaining of her ear hurting. Sure enough she has an ear infection and it made me grateful that these days she can tell me when something is hurting her. Not so long ago an ear infection would’ve lingered for days before we caught it and we most likely we would’ve endured a few rough days until we caught it. The good news is she is feeling better (besides still having a nasty cough) and we are excited for the weekend and having Jason back home with us after being gone all week with work.
I hope you all have a wonderful weekend.
I’m loving this easy one pan skillet dinner that’s perfect for fall.
This skillet white chicken chili dip is definitely happening at our next tailgating party.
I’m looking for a new snack bar recipe to pack in Scottie’s lunch box.I have my eye on this Superfood Cereal Squares or these pumpkin chocolate chip oat bars. I’m never good with decisions so I may just have to make both.
I can not stop making this Zucchini Banana Bread. I’ve made a loaf every week for the past few weeks so I’m thinking of switching things up with this Paleo Pumpkin Bread or this Chocolate Zucchini Bread this week. Again, decisions (See above).
I made this chia pudding for breakfast this week but used regular peanut butter in place of the powdered because that’s what I had on hand. It was so good and I loved having my breakfast ready and waiting for me the next morning.
Linking up with Heather at Life in Leggings