Halloween Cookies

It is Halloween weekend, and you know what that means! Costumes and candy galore, of course! I want you to imagine the spooky holiday season from a different perspective for a minute…the candy’s perspective. Imagine being given to someone awash with excitement and wonder at the thought of you only to sit on a counter for months getting yuckier by the minute. Eventually you get thrown away and replaced by festive Christmas candy. What a sad life all our leftover candies live!

Well we can make these candies have a purpose again! After all the Halloween excitement has died down next week, these pumpkin cookies are a fantastic way to utilize leftover chocolate candies (I would not suggest mixing pumpkin spice with sour gummy worms…) and eliminate food waste. The cookies themselves are fantastic: thick and cakey with real pumpkin, the chewy texture of oat flour, all the fall spice flavors, and sweetened with maple syrup. Then you add some chocolate on top and wow! Halloween explosion in your mouth!

I tried three types of chocolate candies with these: plain dark chocolate, crushed up Heath bars, and Reese’s cups. I will say that the Reese’s ones did not look too attractive because the candy didn’t really hold its shape, but those were a family favorite based on taste alone. I kept thinking that Rolos would taste amazing with the caramel, peanut butter or plain M&Ms would be a fun pop of color, and probably almost any of the little snack-sized chocolates would go great on top. If you try these out with your kids’ leftover candy, please let me know which candies you used and how they turned out! If you’re like me, throwing out food makes you cringe, so I hope this recipe hits the spot while simultaneously creatively using leftovers. Happy Halloween!

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• Servings: 30
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Ingredients

• 15 ounce can of pumpkin puree
• 1/3 cup of melted butter, ghee, or coconut oil
• 1/2 cup of maple syrup
• 2 eggs
• 1.5 cups of oat flour (you can blend your own old-fashioned oats for this)
• 2 tbsp of ground flaxseed
• 3 tsp of ground cinnamon
• 1/2 tsp of ground ginger
• 1/2 tsp of ground cloves
• 1 tsp of baking soda
• 1 tsp of baking powder
• 1/4 tsp of salt
• 30 small chocolate candies/pieces of candies

Directions

1. Preheat oven to 350 degrees F.
2. Prepare baking sheet with parchment paper or silicone baking mat.
3. Combine all wet ingredients (pumpkin through eggs) in a medium mixing bowl.
4. Add dry ingredients (except candy) and stir to combine.
5. Using your hands or a cookie scoop (my favorite birthday gift from my husband!), place 1 tbsp balls of dough on baking sheet.
6. Press candies on top, slightly flattening the cookies – they are so cakey they don’t spread much.
7. Bake for 17-20 minutes until a toothpick inserted in the middle comes out clean
8. Store leftovers covered at room temperature for three days; after that, store covered in the fridge.

If you can’t get enough pumpkin this season, be sure to check out my Pumpkin Bread with Crumb Topping or Pumpkin Spice Cake, and for fall-inspired breakfasts, check out my Pumpkin Pecan Muffins and Pumpkin and Oat Blender Waffles. I hope that whatever you eat this weekend warms your tummy and your heart. Be safe, have a fun Halloween, enjoy family…and enjoy your Pinch of Crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

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Easy Instant Pot Carnitas

By now, y’all probably know that I just love bargain shopping! Saving money and eating healthier? That’s a literal win-win! If you read my weekly January meal plans this year, then you know I try and spend as little as possible at the store each week. Basically, I can’t pass up a good deal and/or coupon! There was recently a buy one, get one for a penny deal for pork shoulders at the store. So you already know I got two of those pork shoulders and we ate some delicious carnitas tacos/taco salads two weeks in a row!

After my first time making this succulent pork in the Instant Pot I knew I needed to write it down to share with you. It is flavorful (but not too spicy for kids), juicy, fall apart tender, and ready in less than an hour thanks to the pressure cooking powers of the Instant Pot! My suggestions for serving as a salad are to top with habanero ranch, crumbled plantain chips, guacamole, fresh cilantro, and a hefty squeeze of lime juice. My suggestions for serving as a taco are on a fresh, warm tortilla topped with salsa, cilantro, and, again, a hefty squeeze of lime juice. I hope you can enjoy this delicious, healthy pork recipe for a Taco Tuesday real soon!

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• Servings: 6-8
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Ingredients

• 2-3 pound pork shoulder
• 3 tsp of chili powder
• 2 tsp of salt
• 2 tsp of ground cumin
• 1 tsp of paprika
• 1 tsp of black pepper
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• Cayenne to taste
• 1 and 1/4 cup of chicken stock
• 1/3 cup of salsa
• Juice of half a lime

Directions

1. Season pork shoulder with all seasonings chili powder through cayenne
2. Turn Instant Pot to sauté feature (or sauté on the stove in a pot if yours does not have this feature)
3. Cook for two minutes on each side, until brown. Your Instant Pot might give you the “hot” signal (mine did), but it is okay – it won’t burn!
4. Remove pork shoulder and set aside.
5. Add chicken stock, salsa, and lime juice, scraping up brown bits.
6. Put pork shoulder back in with the liquids, close lid and set to “pressure cook” feature.
7. Cook for 15 minutes per pound (add 5 minutes per pound extra if your shoulder is frozen) and allow for a 20 minute natural pressure release.
8. Shred meat and serve with desired fixings!
9. Store leftovers covered in fridge for up to a week.

The Instant Pot is a quick and easy way to get a flavorFULL meal on the table in no time! For more Instant Pot recipes check out my Instant Pot Black Beans and my Instant Pot Mushroom Pot Roast. It took me a long time to actually utilize my Instant Pot so if you would rather use a slow cooker check out some of my slow cooker recipes like Slow Cooker Chicken Tacos or Slow Cooker Potato and Kale Soup. I hope whatever you decide to cook that you love both the process and the outcome, have a family meal…and enjoy your Pinch of Crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Green Pancakes

It was Halloween morning and my second attempt at my Green Pancakes. The first attempt did not go well, but I thought I would try again (with a touch more almond flour) because green goblin pancakes sure would be fun for Halloween breakfast! As if the excitement of dressing up like a unicorn (cute Halloween pics below) and wearing sparkly makeup wasn’t enough to send shrieks through the house, let’s add some syrup!

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In my recently posted waffle recipe, I admitted to my morning hanger problem… oops. So like those waffles, this batter is made in a blender just to simplify everything and get some food in my, uh… I mean my kids… belly faster.

Speaking of kids, these pancakes are perfect for all the kiddos in your family, even your baby! These are perfect if you are doing baby led feeding. My seven-month-old absolutely loved them, and because breastfed babies iron stores are depleted around six months, I was glad to give her something so high in iron. Thanks, spinach!

Now I know you might be thinking ‘spinach pancakes sound like my kid’s personal torture’, but don’t worry: they won’t even be able to tell there is spinach in them. Now, I don’t recommend lying to your kids by trying to hide the fact that there is spinach, but this is just spinach dressed up, so to speak. The spinach has such a mild flavor, gives the pancakes their fun green color, but they taste just like a bananas!

So what do we do for toppings? Arguably the most important part of a pancake breakfast, don’t skimp on the toppings. Because these taste so strongly of banana, peanut butter and/or chocolate chips are delicious options, chopped walnuts would be great, and you can’t go wrong with a hefty glug of maple syrup.

Whether you really deck these out with toppings, keep it classic, serve them up for a holiday breakfast (perfect for Christmas, St Patrick’s Day, or Halloween) or just a fun Saturday morning surprise, these Green Pancakes are sure to please!

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• Servings: 16-20 mini pancakes
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Ingredients

• 4 small, ripe bananas – the more freckled, the better
• 2 eggs
• 2 cups of almond flour
• 1 tsp of baking powder
• 1 cup of loosely packed spinach
• 1/2 tsp of cinnamon
• Desired oil for coating skillet (I used coconut)

Directions

1. Heat large pan (I used my cast iron) over medium-low heat and coat generously with oil
2. Blend all ingredients in blender or food processor until smooth
3. Pour small rounds on pre-heated skillet
4. Once bubbles around the edges have formed and popped, flip pancakes over (these are quite delicate so be gentle)
5. After about two minutes on the other side, take off pan
6. Serve pancakes warm with desired toppings

For more breakfast recipes with leafy greens, check out my Berries and Greens Smoothie, Turkey Sausage Breakfast Bake, or Whole30 Breakfast Hash. For a heartier, less green (actually not green at all hehe) pancake, check out my Flax and Oat Pancakes. Have a little fun with breakfast, don’t skip the most important meal of the day…and enjoy your Pinch of Crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Pumpkin and Oat Blender Waffles

As a new mom for the second time (still unreal?!) I get attacked often by hanger. Feeling “hangry” is feeling so hungry that you get angry, and unfortunately, this happens to me fairly frequently. It goes a little something like this: I wake in the 6 o’clock range to chubby fingers pulling my eyelids open and giggling morning breath in my face. After some persuasion, I get out of bed and am greeted by Coffee, my morning buddy. After having a semi-rough night of sleep either comforting a preschooler with a bad dream and/or nursing a hungry baby, the hanger strikes.

All of a sudden my hands are shaking, my stomach is growling, and my patience is thin. And something like cereal will not cure the hanger; at this point I need something substantial, and I need it fast! At this time of year, pumpkin flavored everything abounds, and I am not ashamed to say I love pumpkin flavored goodies (still haven’t tried a PSL, though), and even more so if I can have healthy pumpkin goodies!

How can this breakfast live up to all of my demands: fast, pumpkin flavored, healthy, and filling?! Blender waffles! It does not get much easier than blending all your ingredients then pouring them into a waffle iron! Have your kiddos help you blend it up while you sip your coffee: healthy, fun, and delicious for the whole family!

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• Servings: 12 mini waffles
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Ingredients

• 1 cup of old fashioned oats
• 1 tsp of baking powder
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1/4 tsp of ground cloves
• 1/4 tsp of ground ginger
• 1 egg
• 1/2 cup pumpkin puree
• 1 tbsp of melted coconut oil
• 3 tsp of maple syrup
• 1/2 tsp of vanilla
• 3/4 cup of unsweetened almond milk
• Optional mix-ins: chocolate chips, pecans, or collagen peptides

Directions

1. Plug in waffle iron to begin heating. (My husband got me this mini waffle iron for our anniversary)
2. Place all ingredients in blender or food processor. Blend until smooth.
3. Oil your waffle iron, then pour in desired amount of batter. Have a little fun and stud your waffles with chocolate chips or pecans!
4. Cook waffles according to your waffle maker directions.
5. Top with butter, honey, syrup, cinnamon, peanut butter, whatever your heart desires!
6. Store leftovers in an airtight container at room temperature.

These waffles will be sure to hit the spot! For more quick breakfasts to beat the hanger, check out my Berries and Greens Smoothie or Peanut Butter and Chocolate Overnight Oats, and for another pumpkin treat, check out my Pumpkin Spice Cake.

Beat the “hanger”, have fun with your family, eat waffles…and enjoy your Pinch of Crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, but a small commission for me. Thank you for supporting A Pinch of Crazy!

Chocolate Nut Clusters

Hello! It’s Molly; it’s been a while, but I’m still here! I’m currently sitting here looking at pumpkin decor, smelling fall-scented candles, and really wishing I had a warm slice of pumpkin bread. It’s starting to *kind of* cool down, fall decorations are coming out, and the holiday season is in sight. All of this can only mean one thing: aside from eating all the goodies, of course, it’s time to bake the goodies! However, if you’re like me, you still get a little sweaty turning the oven on; I’m also still slightly sleep deprived from having my second baby only five months ago, so any extra energy I have is usually devoted to tidying up. I would love to be able to bake more, but right now most dessert recipes are a little too time intensive for me. So what’s a sweaty, tired mama to do when Fall comes a-knocking asking for goodies? Make this recipe! It is super simple, delicious, sweet, crunchy, and salty; these two ingredient Chocolate Nut Clusters satisfied my third trimester cravings, and are the perfect go-to in this busy season if you’re craving a treat but short on time. Hope you enjoy!

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• Servings: 12
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Ingredients

• 6 ounces of dark chocolate, chopped
• 1/3 cup of nuts of your choice, chopped (I used pecans and almonds)
• Flaky sea salt (optional)

Directions

1. Toast nuts for about 2 minutes on a dry skillet on medium heat, just until aromatic. Set aside
2. Melt chocolate in a microwave safe bowl, stirring well after 30 second increments.
3. Stir nuts into melted chocolate
4. Drop spoonfuls of chocolate covered nuts on a parchment lined (or my favorite silicone mats)
5. Sprinkle with sea salt, if desired
6. Refrigerate until firm
7. Store covered in the fridge for a week, but they’ll be gone long before that hehe

For more fall goodness, check out my Pumpkin Pecan Muffins, Apple Pie Parfaits, or my No Bake Pumpkin Pie. I hope everyone has been healthy and well during this post-apocalyptic movie of a year we’ve had. You will find plenty of comfort food on this site, and feel free to reach out to chat if needed. Stay healthy, hug your family, eat fall goodies…and enjoy your Pinch of Crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small commission for me. Thank you for supporting A Pinch of crazy!

A Cornucopia of Ideas

See what I did there? Thanksgiving. Cornucopia. But instead of fruit and gourds, my cornucopia is full of ideas for your Thanksgiving menu! To be honest, I only have one extra recipe photographed right now, it has nothing to do with Thanksgiving or the holidays (it’s a make-ahead breakfast cup), and all my creative juices are going towards stopping temper tantrums, lessons, and reorganizing to get Zemirah’s big girl room and the baby’s room ready. So that being said, my cornucopia of ideas is all pulled from recipes past, but all linked in this handy dandy notebook post! Hope you can glean some ideas for your turkey day!

Drinks:

• Slow Cooker Apple Cider – This would be perfect to have simmering in the slow cooker when guests arrive. For adults, add a splash of spiced rum!
• Death by Hot Chocolate – Perfect to serve alongside desserts; you could even have a fun hot chocolate bar set up by the dessert table. My favorite kind of bar 😉
• Pumpkin Pie Coffee Creamer – Another one of my favorite bars is a coffee bar, and if you have creamer options out by the coffee, this is a must!

Slow Cooker Apple Cider

Appetizers:

• Spicy Deviled Eggs – Everyone loves a deviled egg appetizer, and these have just the right amount of spice thanks to tangy pickled jalapenos.
• Slow Cooker Meatballs – These tender meatballs are swimming in a flavorful tomato sauce and ready for your appetizer table.
• Pumpkin Bread with Crumb Topping – A sweeter appetizer, but this pumpkin bread is delicious, and would be so perfectly adorable sliced on a little wooden cutting board. Next to the butter dish of course!
• Classic Garlic Hummus – The perfect dip to add to your charcuterie board – goes great with crackers, breads, or veggies!

Spicy Deviled Eggs

Main Dish:

• Ghee, Garlic, and Herb Turkey with Gravy – If you’re going for a classic main dish at your Thanksgiving dinner, turkey it is. This turkey has a garlic, herb compound ghee (you could also use butter) rubbed under the skin for moistness (gag. I said it.), with a squeeze of grapefruit juice for acidity. With great flavors, perfectly crispy skin, and tender meat, this is a crowd pleaser, and it comes complete with a simple gravy recipe.
• Roasted Chicken with Carrots – This is a perfect main dish for a smaller crowd. It’s still a whole bird, just smaller, but with bright flavors, crispy skin, and a side dish built right in!

Ghee, Garlic, and Herb Turkey

Side Dishes:

• Maple Dijon Roasted Carrots – Nothing says fall more than carrots roasted in a maple syrup glaze. These are tender, sweet and salty, and perfect to go alongside your Thanksgiving dinner.
• Sweet and Sour Broccoli – The name says it all. A little sweet, a little sour, and a little spicy. Change up your steamed broccoli game!
• Roasted Potatoes – Easy, “cheesy”, crispy potatoes are delicious with any meal, so why not make it easy on yourself and toss these in the oven alongside your turkey?
• ABC Brussels Sprouts – A is for almond, B for balsamic, C for cranberries; this sweet and tart veggie side is sure to please the taste buds and the eye with it’s festive colors.
• Creamy Whole30 Mashed Potatoes – You gotta have mashed potatoes at Thanksgiving! Why not make them healthier by being dairy free?
• Crispy Brussels Sprouts – Delight your guests with a salty, crispy, roasted side.

Crispy Brussels Sprouts

Desserts:

• Pumpkin Pecan Muffins – For those with the not-so-big sweet tooth who want just a touch of dessert with their after-dinner coffee.
• Apple Pie Parfaits – Adorable single serve parfaits are full of all the flavors of apple pie.
• No Bake Cheesecake with Chocolate Crust – A classically plain “cheese”cake: sweet, mildly tart, with a nutty, chocolatey crust has endless topping possibilities! Guests can create their own with their favorite fruits or nuts.
• Microwave Molten Lava Cake – These personal chocolate cakes are decadent, easy, and perfect for a smaller crowd.
• No Bake Pumpkin Pie – A classic remade with a healthy twist!
• Molasses Cookies – You have to have a cookie jar on the dessert table, and these are the cookies to fill it with! Full of warm, spiced flavors, and sweetened with molasses.
• Pumpkin Spice Cake – All the flavors of fall in a gorgeous bundt cake, bathed in dark chocolate ganache and topped with candied pumpkin seeds. If this cake doesn’t say “fall”, I don’t know what does!
• Two Layer Paleo Fudge – It’s time to pull out the holiday favorites, like fudge! This fudge has a layer of almond butter topped with chocolate; add a sprinkle of sea salt on top, and it’s fudgy perfection!

Two Layer Paleo Fudge

 

Hopefully this list can give you some ideas for a healthier, yet delicious Thanksgiving. I hope everyone has a blessed holiday, enjoy your family, enjoy the food…and enjoy your Pinch of Crazy!

Spaghetti Bake with Balsamic Glaze

Spaghetti is the ultimate easy dinner; delicious, loved by all, and you can easily sneak in some extra vegetables for the littles. Sometimes you just need to jazz it up, though, and what better way to do that than to top it with mozzarella, bake until bubbly, then drizzle with sweet and tangy balsamic glaze? I made this recipe by default (as per usual), but it was so delicious I decided to document. I’m telling you, it is like the Italian comfort food love child of spaghetti and lasagna: cheesy, saucy, delicious! I hope you give it a try – I’m willing to bet it will be a family favorite!

• Servings: 12
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Ingredients

• 2 tbsp of olive oil
• 1 red onion, diced
• 8 oz of mushrooms, quartered
• 2 bay leaves
• 1 lb of lean ground beef or ground turkey
• 1 tsp of salt
• 2 tsp of dried parsley
• 1.5 tsp of dried basil
• 1 tsp of dried oregano
• 1/2 tsp of garlic powder
• 1 jar sugar free marinara
• 1/2 lb of whole wheat or gluten free spaghetti
• 2 cups (packed down) of fresh spinach
• 8 oz of fresh mozzarella, sliced
Balsamic Glaze:
• 1/3 cup of raw honey
• 1/2 cup of balsamic vinegar

Directions

1. Heat olive oil in a large pan over medium heat.
2. Add mushrooms, onion, and bay leaves – cooking until tender.
3. While cooking, boil salted water in a large pot – preparing to cook your spaghetti.
4. Add ground meat to vegetables, crumbling while it cooks.
5. Season with salt and spices, and continue to cook.
6. Drain excess fat if necessary, and remove bay leaves.
7. Once water is boiling, add your spaghetti noodles and cook according to package directions, using the minimum amount of time for cooking – the noodles will continue to cook in the oven.
8. While noodles cook, preheat your oven to 375 F.
9. Once noodles are cooked, drain and return to pot.
10. Add cooked meat and vegetables, pasta sauce, and fresh spinach to the noodles; stir to combine well.
11. Evenly spread spaghetti in a 9×13 pan, and top with mozzarella slices.
12. Bake for 15-20 minutes, until cheese is browning and sauce is bubbling.
13. While spaghetti is baking, make your balsamic glaze by combining honey and balsamic vinegar in a small pot, bring to a boil, then reduce heat and let it simmer until thickened.
14. Serve spaghetti bake hot with a generous drizzle of balsamic glaze.
15. Store leftovers covered in the fridge for up to a week.

For more pasta recipes, try my Zoodles with Meat Sauce or my Baked Ziti with Sausage. I hope this quick yet fancier version of spaghetti can become a family favorite for you! Indulge in some cheesy, saucy pasta…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Breakfast Bites

Ding! The toaster sends two pieces of toast bouncing up, ready to be slathered with butter and jelly – a welcome sound to your grumbling tummy. Mornings are usually fairly frantic for people (myself included); trying to get yourself plus a child or two (or three or four) ready to get out the door on time for school/work/morning activities, and breakfast is usually a sad afterthought. It may be quick and easy to grab a yogurt or some toast, but your hunger will return with a vengeance for a nice mid-morning slump, and leave you scourging the office for snacks. I have a great solution for both the harried mornings and the pre-lunch slump: Breakfast Bites!

With just a little before hand prep, you can have a quick, healthy breakfast on hand to grab and go out the door. This is such a versatile recipe – you can use your favorite breakfast meat(s) and vegetables, cheese or no cheese – whatever you have on hand. They reheat great, and are delicious served with Spicy Garlic Salsa or hot sauce. I sent two (with salsa) plus some fruit for my husband’s breakfast, and Zemirah and I each ate one with a small glass of Berries and Greens Smoothie, and we were full until lunch! Do yourself (and your office’s snack supply) a favor, and make a batch or two of these Breakfast Bites!

• Servings: 12
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Ingredients

• 1 cup of chopped breakfast meat (I used sausage)
• 1 tbsp of olive oil
• 1.5 cups of desired vegetables (I used spinach and onions)
• 9 eggs, beaten well
• 1/3 cup of cheese, chopped or shredded
• 1/2 tsp of salt
• 1/2 tsp of pepper

Directions

1. Preheat oven to 350 F.
2. In a large skillet, cook your breakfast meat over medium heat.
3. Remove cooked meat and set aside.
4. In the same pan, add olive oil and vegetables.
5. Lightly sautee vegetables – for about 3-5 minutes.
6. Remove vegetables from pan and set aside.
7. Grease a 12 count muffin tin with coconut oil.
8. In a large bowl, beat your eggs until whites and yolks are combined.
9. Add salt, pepper, cooked meat and veggies, and cheese to scrambled eggs.
10. Pour egg mixture into muffin tins, filling each cup about 3/4 full.
11. Bake for 15-18 minutes, until risen with the edges slightly browned.
12. Store leftovers covered in the fridge for up to a week.

For more breakfast prep ideas, check out my Turkey Sausage Breakfast Bake, Fruit and Nut Granola, Peanut Butter and Chocolate Overnight Oats, and Chocolate Covered Strawberry Chia Pudding. Get your mornings off to a good start, ditch that mid-morning slump…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using these links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Vegetable Fried Rice

Do you have a staple, go-to, easy dish you frequently fix for your family? Vegetable fried rice is one of ours! It’s a quick, simple, and delicious way to eat plenty of veggies while taking a break from meat. Plus it’s healthier than any take-out you can get! We typically try to eat 1-2 vegetarian/plant based meals per week because it’s good for the tummy and the budget! You can eat it as a side dish – it would go great paired with my Sweet and Sour Broccoli – or solo for a light, vegetarian dinner. If you want to take a break from eating too much meat, but find yourself scratching your head for ideas, I hope you try out this delicious and veggie-heavy dish!

• Servings: 4-6
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Ingredients

• 2 cups of cooked brown rice (cooked according to package)
• 1 lb of frozen stir fry vegetables
• 1 tbsp of sesame oil
• 1 small yellow onion, diced
• 2 cloves of garlic, minced
• 2 knobs of fresh ginger, peeled and minced
• 2 tsp of sesame seeds
• 1/2 tsp salt
• 1/2 tsp ground mustard
• 1/2 tsp crushed red pepper flakes
• 2 tbsp of coconut aminos (or soy sauce)
• 3 eggs, beaten

Directions

1. In a large pot, heat sesame oil over medium-low heat.
2. Add onions and garlic, cooking until tender and fragrant (about 3-5 minutes).
3. Add in ginger and sesame seeds, cooking for an additional 2 minutes.
4. Turn heat to medium-high and add frozen stir fry vegetables.
5. Cover and let cook for about 5 minutes, stirring occasionally.
6. Once vegetables are tender (but still vibrant in color, not mushy!), add cooked rice.
7. Add in seasonings and coconut aminos, stirring to coat everything.
8. Create a hole in middle of the pot and add beaten eggs.
9. As the eggs start to cook, slowly scramble them, then mix into the rice.
10. Serve hot topped with chopped scallions and extra coconut aminos.
11. Store leftovers covered in fridge for 7-10 days.

I hope you give this easy vegetarian dish a try! For more plant based dinner ideas, check out my Baked Falafel and my Slow Cooker Potato and Kale Soup. Eat your vegetables…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Berry Watermelon Jigglers

Okay so I admit, I don’t know if “jigglers” is a word, but that’s what my mom always called the Jell-o squares she made us, and it’s just fun to say! We are still hanging out in the triple digits here in Texas, and I basically wish I could live in the refrigerator next to these refreshingly cool jigglers. These tasty little gelatin squares are made from fresh fruit, water, honey, and unflavored gelatin. That’s it! They are cool, fresh, and healthy! You get plenty of hydration from the fruit juice, antioxidants from the berries, and collagen from the gelatin. Not to mention, your kids will love them, and you can offer dessert without dripping sweat into a bowl of brownie batter. I hope these yummy fruit treats hit the spot for your family and keep you nice and cool!

• Servings: 16 squares
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Ingredients

• 1 cup of fresh berries of your choice, or thawed from frozen.
• 1 cup of chopped fresh watermelon
• 4 cups of water
• 2 tbsp of honey
• 1 oz of unflavored gelatin

Directions

1. In a blender or food processor, combine fruit, water, and honey.
2. Blend until smooth.
3. Strain juice through a nut milk bag
4. Follow the directions for your gelatin on how much juice to boil, but for the Knox brand (linked above), I boiled 3 cups of juice and sprinkled the gelatin over 1 cup of cold juice.
5. Pour boiling water over soft gelatin, and stir until all gelatin is dissolved.
6. Pour gelatin into a 9×9 pan or these cute silicone molds
7. Refrigerate for 2+ hours, until firm.
8. Slice (or use cookie cutters for fun!) into individual jigglers!
9. Keep leftovers refrigerated.

If you, like me, are not a fan of unnecessary sweating, check out some of my other no bake treats like Dairy Free Chocolate Milkshakes, No Bake Chocolate Date Cake, and Dark Chocolate Peanut Butter Cups. And for more berry treats, try my Berry Lemonade or No Bake Cheesecake with Chocolate Crust – which is divine topped with fresh strawberries. Whatever you end up making, I hope you enjoy! Stay cool…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; it is just a small commission for me. Thank you for supporting A Pinch of Crazy!