~ c u p c a k e s ~
Yesterday’s picnic cupcakes were a win with the whole family, including the teeny tiny ones I made for my 8 month old!
We often resort to our no-brainer of taking our toddler to a park at the weekend. So it was really nice to all sit on the grass by the beach & enjoy some family time together!
What did you do for family time this weekend? x TRN 🍋🥑
Squeezed in a healthy meal between dress rehearsal and the variety show today! Long day of getting kids on stage in time for me and signing for Asher! But I’m committed to eating well and not caving to the temptation of the Golden Arches 😜
Gord baked the spaghetti squash before I got home and then I whipped together this Pad Thai made with Spaghetti squash for our dinner! #YUM
10-15 Medium Sized #MushroomCaps
4 Oz Uncured #bacon , dices to 1/4”
1 Medium #organic#tomato
1/2 Cup raw #cashiew pieces
Handful of Spices (I used oregano)
2 Cloves Roasted #Garlic
2 Tb Olive Oil
1Tb #Balsamic Reduction
1 Tb Butter (optional)
Heat oven to 350. In a large #skillet , start by bringing the #fat out of the bacon at medium-high. Reduce heat and add cashews and garlic, cooking until nuts are golden brown. Drain excess fat and set aside.
Bring back to medium high heat and add diced tomato, cooking until tomato skins wither. Add balsamic reduction and cook another 60-90 seconds, set aside to cool.
Clean stems from mushroom caps and add a small amount of butter inside each cap (optional). Grease glass baking dish with olive oil.
Stuff caps with bacon-cashew mixture and bake 20-25 minutes.
Dreaming of a Smoky Date Banh Mi Burger - why haven't I made this lately? Pork patty glazed with Smoky Date Not Ketchup, topped with pickled veggies, jalapenos and fresh cilantro. Please please let this beauty be waiting for me when I get home. #burgeraddict