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Pumpkin Quinoa Cakes
Butternut Squash Mac and Cheese
Mini Chocolate Chip Scones
Chocolate Marshmallow Protein Dip
Reading Nutrition Labels

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I am finally home...but not for long. From the looks of it, I will be spending winter break with my grandma to keep her company and help her around the house while my grandpa is in the hospital. On a more positive note...I think last night was the first time in a REALLY long time that I didn’t fall asleep on the airplane (aka I didn’t miss the snacks). When did southwest start giving out pretzels instead of peanuts?!

Flying home tonight which means I am going to be eating GÜD for the next few weeks. No more stale bread! 🙌🏼 But honestly, I think we all know by now that I’m more excited for zoats and ice cream.

Butternut squash mac and cheese (aka my favorite Thanksgiving dish 😏) ☑️16-ounces elbow macaroni ☑️20-ounces frozen butternut squash purée ☑️2 cups milk ☑️1 1/3 cup (4 ounces) shredded extra sharp cheddar cheese ☑️2/3 cup (2 ounces) shredded Monterey Jack cheese ☑️1/2 cup part-skim ricotta cheese ☑️1 teaspoon salt ☑️1 teaspoon dry mustard ☑️1/8 teaspoon cayenne pepper ☑️2 tablespoons plain bread crumbs ☑️2 tablespoons grated Parmesan cheese ☑️1 teaspoon olive oil 1️⃣Preheat oven to 375 degrees Fahrenheit. Coat 9x13-inch baking pan with nonstick cooking spray 2️⃣Cook macaroni according to package, Drain and transfer to prepared baking dish 3️⃣Place frozen squash and milk in large saucepan and cook over low heat until squash is defrosted 4️⃣Turn heat to medium and cook until mixture is almost simmering; stir occasionally 5️⃣Remove from heat and add cheddar, Monterey Jack and ricotta cheeses, salt, mustard and cayenne 6️⃣Pour mixture over macaroni and stir 7️⃣Combine breadcrumbs, Parmesan and oil in a small bowl and sprinkle over top of mac and cheese 8️⃣Bake for 20 minutes or until cheese bubbles around edge 9️⃣Broil for 3 minutes until top is crisp and nicely browned SERVINGS: 8 #bliftsrecipes

Finals are officially done so that means time to embrace the holiday season. I haven’t made a gingerbread house since kindergarten and this year I’ve already made two! First round was a tag team effort with my little sister - I assembled the house and she decorated it and the second round was all me!

Lately I’ve been feeling a little off - like I am going through the motions. I can’t quite pin it down though. I have my last final today so finishing that will hopefully refresh my attitude. In the meantime, enjoy this lifting complication from the past month or so. . . . Throwing it back again to Camp Rock. 👌🏼

Celebrating the fact that I have one more final to go before I officially survived my first semester of college. 🎉 Also - I do not recommend this bar. I thought I would love it since I love red velvet but it was SO artificial tasting.

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Month: October 2017

Vanilla #Beltsanderbrownie

If you haven’t caught on already, I really like #beltsanderbrownies and playing around with different variations.

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October 28, 2017baileylifts baking, beltsanderbrownie, dessert, protein, proteinpowder, recipe, snack, vanilla Leave a comment

Cascadian Farms Soft Baked Squares

These Cascadian Farms soft baked squares have been my jam lately.

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October 21, 2017baileylifts blueberry, CascadianFarms, chocolate, chocolatechip, chocolatechunk, oatmeal, snack, snacks Leave a comment

Baked Pumpkin Oatmeal

Fall is in full swing, and it is about time I share another oatmeal recipe.

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October 14, 2017baileylifts breakfast, fall, oatmeal, oats, pumpkin, recipe, Recipes Leave a comment

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I am finally home...but not for long. From the looks of it, I will be spending winter break with my grandma to keep her company and help her around the house while my grandpa is in the hospital. On a more positive note...I think last night was the first time in a REALLY long time that I didn’t fall asleep on the airplane (aka I didn’t miss the snacks). When did southwest start giving out pretzels instead of peanuts?!

Flying home tonight which means I am going to be eating GÜD for the next few weeks. No more stale bread! 🙌🏼 But honestly, I think we all know by now that I’m more excited for zoats and ice cream.

Butternut squash mac and cheese (aka my favorite Thanksgiving dish 😏) ☑️16-ounces elbow macaroni ☑️20-ounces frozen butternut squash purée ☑️2 cups milk ☑️1 1/3 cup (4 ounces) shredded extra sharp cheddar cheese ☑️2/3 cup (2 ounces) shredded Monterey Jack cheese ☑️1/2 cup part-skim ricotta cheese ☑️1 teaspoon salt ☑️1 teaspoon dry mustard ☑️1/8 teaspoon cayenne pepper ☑️2 tablespoons plain bread crumbs ☑️2 tablespoons grated Parmesan cheese ☑️1 teaspoon olive oil 1️⃣Preheat oven to 375 degrees Fahrenheit. Coat 9x13-inch baking pan with nonstick cooking spray 2️⃣Cook macaroni according to package, Drain and transfer to prepared baking dish 3️⃣Place frozen squash and milk in large saucepan and cook over low heat until squash is defrosted 4️⃣Turn heat to medium and cook until mixture is almost simmering; stir occasionally 5️⃣Remove from heat and add cheddar, Monterey Jack and ricotta cheeses, salt, mustard and cayenne 6️⃣Pour mixture over macaroni and stir 7️⃣Combine breadcrumbs, Parmesan and oil in a small bowl and sprinkle over top of mac and cheese 8️⃣Bake for 20 minutes or until cheese bubbles around edge 9️⃣Broil for 3 minutes until top is crisp and nicely browned SERVINGS: 8 #bliftsrecipes

Finals are officially done so that means time to embrace the holiday season. I haven’t made a gingerbread house since kindergarten and this year I’ve already made two! First round was a tag team effort with my little sister - I assembled the house and she decorated it and the second round was all me!

Lately I’ve been feeling a little off - like I am going through the motions. I can’t quite pin it down though. I have my last final today so finishing that will hopefully refresh my attitude. In the meantime, enjoy this lifting complication from the past month or so. . . . Throwing it back again to Camp Rock. 👌🏼

Celebrating the fact that I have one more final to go before I officially survived my first semester of college. 🎉 Also - I do not recommend this bar. I thought I would love it since I love red velvet but it was SO artificial tasting.

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