The Everyday Life Of A Mother, Teacher & Wife

#Repost @scarymommy with @repostapp. ・・・ Do you need to wear real pants today? #scarymommy

Say hello to Zelda, worlds ugliest cat. At least she's sweet, because that's all she has going for her😂😂😂

Meet our new kitty!! She has a mustache!!!

Received my first @mrsjonessoapbox #softcleaningscrub and sample #toiletbomb today!!! Can't wait to try them on cleaning day!!!!

#Repost @truvibeorganics with @repostapp. ・・・ 7-ingredient granola bars that taste just like a raw brownie - via minimalistbaker.com​! 🔅🔅🔅 Serves: 12 1.5 cups rolled oats (GF for gluten free eaters) 1 cup raw nuts, roughly chopped ( I used 1/2 cup almonds, 1/2 cup pecans) 1 cup raw walnuts 2 cups pitted dates, soaked for 10 minutes in warm water, then drained 3/4 cup 🌀cacao powder🌀 1/4 cup natural salted almond butter (or peanut butter) 1/4 cup agave nectar, maple syrup, or honey if not vegan 🔅🔅🔅 Optional step: Toast your oats and pecans in a 350 degree oven for 15 minutes or until slightly golden brown. Otherwise, leave them raw – I prefer the toasted flavor. Process walnuts in a food processor until a loose meal is reached. Remove from bowl and set aside. Add dates and process until small bits remain (about 1 minute). It should form a “dough” like consistency. (Mine rolled into a ball.) Add walnut meal and cocoa or cacao powder back in with the dates and process to combine. Transfer mixture to a large mixing bowl and add the (toasted) oats and nuts and stir to combine. You may have to use your hands to really incorporate the mixture well. Next, warm honey and almond butter in a small skillet over medium heat for 2-3 minutes until combined and pourable. Pour over brownie mixture and then thoroughly using a wooden spoon. (I opted to put plastic bags on my hands and mix that way to better incorporate the mixture.) Once thoroughly mixed, transfer to a 9×13 dish (or similar size pan) lined with plastic wrap or parchment paper so they lift out easily. If using a 9×13, ONLY USE 3/4 of the pan so they have the proper thickness. Otherwise they’ll be too thin. Cover with parchment or plastic wrap and press down firmly to even out the top. Freeze for 15-20 minutes to harden. Lift bars from pan and chop into 12 even bars (or more if you prefer). Store in an airtight container in the freezer or fridge to keep them extra fresh. They will get a little sticky when left out at room temp.

#Repost @drinktoyourhealth with @repostapp. ・・・ Happy Mothers Day to all the wonderful moms!

#Repost @hungryhappens with @repostapp# now this is funny!!!!

My furry boy🐾

My two birthday boys!!!🎉🎁 Cian is 11 and Fionn is 8.

#Repost @scarymommy with @repostapp.

#Repost @igrecipe with @repostapp.
・・・
- 🍗Chicken Lettuce Wraps🍗 - 💢INGREDIENTS💢 - ✔️3 tablespoons oil ✔️2 boneless skinless chicken breasts ✔️1 cup water chestnut ✔️2/3 cup mushroom ✔️3 tablespoons chopped onions ✔️1 teaspoon minced garlic ✔️4 -5 leaves iceberg lettuce ✔️Special Sauce ✔️1/4 cup sugar ✔️1/2 cup water ✔️2 tablespoons soy sauce ✔️2 tablespoons rice wine vinegar ✔️2 tablespoons ketchup ✔️1 tablespoon lemon juice ✔️1/8 teaspoon sesame oil ✔️1 tablespoon hot mustard ✔️2 teaspoons water ✔️1 -2 teaspoon garlic and red chile paste ✔️Stir Fry Sauce ✔️2 tablespoons soy sauce ✔️2 tablespoons brown sugar ✔️1/2 teaspoon rice wine vinegar - 💢INSTRUCTIONS💢 - 1⃣Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. 2⃣Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. 3⃣Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. 4⃣Add chicken, garlic, onions, water chestnuts and mushrooms to pan. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves. -

My peanut butter princess!! #messybaby #Hopeybaby

This beauty is amazing!!! Love her & her growing family!!! #Repost @jlgarvin with @repostapp.
・・・
I sometimes can't believe these little beauties are mine. I love them so much it hurts & maybe I'm crazy, but I kinda want like five more. 👯

After shower cuteness!! #Hopeybaby

#Repost @1minuterecipes with @repostapp.
・・・
Lemon Chicken Romano 🍋🍋🍋 by @cookingclassy 🍋Ingredients 2 boneless, skinless chicken breasts, trimmed, halved and pounded to 1/2" shredded Mozzarella cheese (1/2 cup) shredded Provolone cheese (1/2 cup) 1 egg 1 Tbsp all-purpose flour 1/2 cup Panko bread crumbs finely shredded Romano cheese (1/2 cup) 1 Tbsp chopped fresh oregano Zest of 1 lemon 1/2 tsp garlic powder Salt and freshly ground black pepper 2 1/2 Tbsp vegetable oil 2 1/2 Tbsp extra virgin olive oil Lemon slices or wedges for serving 🍋Directions Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt. let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside. In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken. Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralle cheese mixture and transfer to oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Garnish with lemon. Enjoy!

#Repost @civilizedcaveman with @repostapp.
・・・
This recipe is one of those weeknight classics that can be made in huge batches and snack on through out the week. . Maple Pecan Butternut Squash . ➡️ Prep time: 10 minutes ➡️ Cook time: 40 minutes ➡️ Serves: 4 people . Ingredients: ✅2 pounds butternut squash, peeled and cubed ✅1/4 cup maple syrup ✅2 tablespoons coconut oil, melted ✅sea salt to taste ✅1 cup crushed pecans ✅1 cup dates, pitted and diced . Instructions: 1⃣Preheat your oven to 400 2⃣Place your butternut squash in a large bowl with your maple syrup and coconut oil and mix well to coat the squash 3⃣Place your squash on an aluminum foil lined baking sheet and then sprinkle liberally with sea salt 4⃣Place in the oven for 30 minutes 5⃣Remove your squash from the oven, place back into your large bowl and add your pecans and dates and toss to combine 6⃣Place your squash back on your baking sheet and cook for another 10 minutes 7⃣Remove from the oven and serve immediately or let cool and enjoy cold . 👉Follow link in bio for over 300 delicious Paleo recipes👈 . #civilizedcaveman #hugsandbacon #cavemangrub #paleo #glutenfree #spaghettisquash

#Repost @scarymommy with @repostapp.
・・・
Shit will get real.