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    5 ingredient Yogurt Bark

    The struggle is so real in my world when it comes to breakfast!  Anyone else?  We typically have breakfast on the go since the twins like to sleep in most days.  <that’ll be tough when we start Kinder in August>

    So I finally decided that the waffles, pancakes, and granola bars we always ate, were enough.  We all needed to eat something delicious yet easy to make ahead of time and just a tad bit healthier.  Cue this amazing Yogurt Bark!   It’s 5 ingredients (more if you want to add in different fruits, flax seed oil, or chia seeds) and only took 10 minutes to prep.  

    We stuck with the basics the first time around since I didn’t know how everyone would react to it.  Insert eye roll here, because yes – my kids are very picky eaters.  Anything that works, stays around here!   You can substitute basically any of this for items you know your family will love.  The main goal is to get the maple syrup and yogurt mixed well together and laid onto a baking sheet.  Once you have that base, you can easily add fruits, granola, chia seeds, you name it!

    Once you have everything laid out onto the baking sheet, pop it in the freezer for 2 hours (or more).  Remove from the parchment paper and break it up into pieces.  I tried to do them in mickey shapes but with all the different textured and sized toppings it wasn’t easy.  Just go ahead and break them into uneven pieces.  

    As a note, if you aren’t going to be able to eat all of it in one sitting, pack it up in an air tight container and keep it in the freezer.  Bring it out as you need it and be sure to eat soon after since it can melt!  Happy Eating!

    5 Ingredient Yogurt Bark
    Quick and healthy breakfast for everyone!
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    Prep Time
    10 min
    Cook Time
    2 hr
    Total Time
    2 hr 10 min
    Prep Time
    10 min
    Cook Time
    2 hr
    Total Time
    2 hr 10 min
    Ingredients
    1. 1.5 cups of Greek Yogurt (I used vanilla but you can also use plain)
    2. 3 tbsp Maple Syrup
    3. 1/2 cup of Granola (any flavor is fine)
    4. 1/2 cup of any fruit
    Instructions
    1. Prep baking sheet with parchment paper
    2. In a bowl - Mix 1.5 cups of Greek Yogurt with 3 tbsp of maple syrup & pour onto baking sheet, spreading it as evenly as possible.
    3. Top with granola and your favorite fruits
    4. Pop in the freezer for 2 hours
    5. Cut or Break it into pieces & ENJOY!
    Sincerely, Sweta http://www.sincerelysweta.com/

    The Most Amazing 3 Ingredient Pumpkin Muffins!

    Its that time of year again!  When the weather gets cooler, leaves start changing colors, and Starbucks brings back the Pumpkin Spice Latte!  Yum-O!  This is usually my cue to start using pumpkins in everything.  More so because now we can buy canned pumpkin puree whenever we want! How amazing does that sound?  

    One of my favorite things to make with pumpkin puree are these amazing pumpkin muffins.  They have quickly become a fan favorite for so many of our friends and family in the past few years.  Every year we send them to school as a treat for the twins’ classrooms, we’ve made them for neighbors, friends, and of course, to have around the house as a quick snack.  

    You’re going to be amazed at how easy this is!  There are 3 ingredients, it takes 13 minutes to bake and everyone that has ever had them, has loved them!  Try it out for yourself and let me know what you think!

    3 Ingredient Pumpkin Muffins
    The most amazing pumpkin muffins you'll ever have!
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    Prep Time
    5 min
    Cook Time
    13 min
    Total Time
    18 min
    Prep Time
    5 min
    Cook Time
    13 min
    Total Time
    18 min
    Ingredients
    1. 1 can Pumpkin Puree (Trader Joe's is where I get mine)
    2. 1 box Vanilla Cake mix (Trader Joe's again)
    3. 1 cup Hershey's Cinnamon Morsels
    Instructions
    1. Preheat oven to 325 degrees
    2. Combine cake mix, pumpkin puree, and cinnamon morsels in a large bowl until smooth
    3. Scoop batter into a greased muffin pan
    4. Bake in oven for 13-14 mins depending on your oven
    5. Enjoy!
    Sincerely, Sweta http://www.sincerelysweta.com/
    I usually use a mini muffin pan but you can always use whatever you prefer or already have on hand.  

    Fun Tip:  If you love pumpkin as much as I do, you’re going to want to buy a few extra cans of pumpkin puree and store them in the back of the pantry for a little fall fun throughout the year!

    If you try these out, I would love to hear how they turned out!  

    Enjoy!

    Instant Pot – Saag Paneer

    All my life I have been obsessed with Saag (some call it Palak) Paneer.  A tasty Indian dish made with spinach and paneer (indian cheese). My mom used to make it to absolute perfection and like any of my mom’s dishes, it is practically impossible to recreate.   I’m thinking its because her recipes are measured out as such: “just a handful” or “just a tiny bit” or my favorite “however much you think you need”.   Really mom?! Ha!

    After several attempts of recreating my mom’s recipe, it was time to try something myself.  I had recently bought an Instant Pot (IP)– don’t know what that is??  It’s a miracle machine that makes my life SO SO much easier!  Check it out when you get a second.   I have the 6 quart 7-in-1 Duo and it is way more than enough for my family of 4.  I’ve even made a meal for 8 people in it at once!

    Errr…maybe i’ll save the IP post for later.  Lets get back on track, shall we?

    So, I got this amazing machine and one of the first recipes I stumbled upon was this one!  It is so incredibly easy, everyone loves it – even my picky 4 year old twins!   Give it a try and let me know what you think!

    Saag Paneer - Instant Pot
    A classic Indian dish made with cooked spinach and paneer. Thickened with cream making it a hearty and filling vegetarian meal.
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    Ingredients
    1. 1 cup - Chopped red onion
    2. 2 large - Garlic cloves
    3. 1 bag - Baby Spinach
    4. 1 box - Frozen Spinach
    5. 1 tsp - Methi (Fenugreek) leaves
    6. 1 tsp - Haldi (Turmeric)
    7. 1 tsp - Jeera (Cumin)
    8. 1 tsp - Red Chili Powder (adjust to your spice level, I do less for my kids)
    9. 2 tbsp - Curry Powder
    10. 3/4 tsp - Salt (adjust to taste)
    11. 8oz - Tomato Sauce (one small can)
    12. 1/2 cup - Half & Half
    13. Paneer (to your liking)
    Instructions
    1. 1. Turn IP on saute mode and allow it to warm up. Add in 1 tbsp butter or cooking oil of your choice. Once hot enough, add in cumin, garlic, and red onions. Saute for 2-3 mins.
    2. 2. Frozen spinach should be added at this point and allowed to break up into pieces. Incorporate fresh spinach with frozen spinach and allow to wilt.
    3. 3. At this point, add in the turmeric, red chili powder, curry powder, fenugreek leaves, salt and tomato sauce. Stir and put the IP lid on. Make sure the valve is set to "Sealing", select Manual mode and set for 12 mins.
    4. 4. Once the timer completes, the IP will beep at you. At this point, change the valve to venting and let is self vent.
    5. 5. Allow all pressure to release and open the IP. Stir the saag paneer and add in the Half & Half and Paneer. This is a great time to check for salt and spice level.
    6. 6. Put the IP lid back on, set the valve to "Sealing", set a manual timer for 5 mins and allow to complete.
    7. 7. Once again, when the timer is complete, let the valve self vent.
    Sincerely, Sweta http://www.sincerelysweta.com/