Game Night Crispy Potato Bruschetta

Do you ever feel like you’re on the verge of a breakthrough, but you’re not quite sure how you’ll do it? This has been my mindset lately. I’ve been so inspired in different areas of my life to create meaningful change with things like personal growth, career dreams, family life, etc. You could say that a little self-help inspo has struck me! I’ve felt stuck with indecision and fear for a while now, and the motivation finally hit me to actively do something about getting unstuck. It’s easy to just go through the motions each day.

For most of my life, I’ve always been trying to “fix myself”…this can be a positive thing (such as when I’m trying to be the best version of myself I can be), but it can also turn into a very toxic mindset. It’s easy for me to veer to the dark side of self-improvement and lose sight of my qualities and self-worth. Anyone who suffers from this tendency knows that it’s not a particularly fun way to live. You never feel “ready” because there’s always something to fix or a goal to achieve before being worthy of your and others acceptance. I’m working to make progress in this area. It’s kind of hard to explain, but maybe you can relate?  

I have Dr. Brené Brown to thank for my recent bout of inspiration. I first became enamoured with Brené after watching her TED talk on vulnerability years ago and listening to her on Oprah’s SuperSoul Conversations podcast. I’ve read The Gifts of Imperfection twice, and plan on reading it a third time soon (it’s a quick read and easy to devour in a couple evenings). There’s so much wisdom to soak up, and I learn things each time I read it. Currently, I’m reading Daring Greatly (which I’m finding slower, but still learning from it), and hope to read this one and this one next. I’ve been carving out some reading time in the evenings lately, and it feels so good to get back into it! I’m also (late to the party) using my Kindle reader on my phone and love how I can read a few pages here and there while I’m waiting for an appointment or when I have time to kill. I’d love to hear if you’re reading anything inspiring lately too!

“As children we found ways to protect ourselves from vulnerability, from being hurt, diminished, and disappointed. We put on armor; we used our thoughts, emotions, and behaviors as weapons, and we learned how to make ourselves scarce, even to disappear. Now as adults we realize that to live with courage, purpose, and connectionto be the person whom we long to bewe must again be vulnerable. We must take off the armor, put down the weapons, show up, and let ourselves be seen.”

~ Daring Greatly, p. 112.

  

5 from 7 reviews

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Game Night Crispy Potato Bruschetta

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

The first time I made this healthy comfort food recipe, Eric and I had the song Ave Maria playing (Michael Bublé version…so hypnotizing!), and we fell into a trance as we ate crispy round after crispy round of potato bruschetta. Needless to say, we heard the angels singing and I think you will, too! This recipe serves two hungry people as a main or five as an appetizer. The best tip I can give you when making these is to serve it directly on the baking sheet (if you can!) as it keeps the rounds a bit warmer compared to transferring to a platter, and also to top the rounds and serve them right away. If they sit for longer than 10 minutes, they’ll start to lose their fantastic crispiness and soften considerably. This recipe is inspired by the Taco Fiesta Potato Crisps in The Oh She Glows Cookbook (also a delicious appetizer option!) and Potatoes USA.

Yield
30 potato rounds
Prep time
15 Minutes
Cook time
30 Minutes

Ingredients:

For the potatoes:
  • 2 large (500 g total) Russet potatoes (unpeeled)
  • 1 tablespoon (15 mL) grapeseed oil or virgin olive oil
  • Fine sea salt
For the Avocado-Tomato topping:
  • 2 medium (7 g) garlic cloves
  • 1/2 cup (15 g) lightly packed fresh basil leaves
  • 2 cups (344 g/12-ounces) grape tomatoes
  • 1 tablespoon (15 mL) fresh lemon juice
  • 1 tablespoon (15 mL) balsamic vinegar
  • 1/4 to 1/2 teaspoon fine sea salt, to taste
  • 1 large (240 g) ripe avocado

Directions:

  1. Preheat the oven to 425°F (220ºC) and line an extra-large (or 2 medium) baking sheet(s) with parchment paper.
  2. With a sharp knife, slice the potatoes into 1/4-inch thick rounds. Make sure they’re not any thinner than that, or they might not be sturdy enough to pick up with your hands and the edges will burn more easily while cooking.
  3. Place the rounds into the centre of one baking sheet in a mound. Toss with the oil until all sides of the rounds are fully coated. Spread into a single layer, spacing them a 1/2-inch apart. Sprinkle liberally with salt.
  4. Roast the potatoes for 25 to 35 minutes (I do 30), flipping once halfway through baking, until tender and golden brown in some spots. I prefer these slightly overcooked so they’ll crisp up a bit around the edges.
  5. Meanwhile, prepare the topping. In a large food processor, mince the garlic and basil until finely chopped. Add the tomatoes and pulseonly 10 to 14 timesuntil the tomatoes are chopped into almond- and pea-sized pieces. Remove the bowl, take out the blade and set aside, and stir in the lemon juice, balsamic vinegar, and salt. Set aside to marinate.
  6. Five minutes before the potatoes are ready, dice the avocado very small into almond-sized pieces. Fold the diced avocado into the tomato mixture. Taste and stir in more salt if desired. The mixture will look quite juicy/watery, but this is normal!
  7. After removing the potatoes from the oven, add another generous sprinkle of salt on top. Add 1/2 to 1 tablespoon avocado-tomato mixture onto a fork and strain out the juices by tapping the inside of the bowl. Place the strained mixture onto the centre of a potato round and repeat this process for the rest of the rounds.
  8. Serve immediately, directly from the baking sheet(s)I find serving from the baking sheet keeps them warmer, but if you prefer you can transfer the rounds to a platter before adding the topping. If the potatoes sit they will soften and lose their crispness, so I don’t recommend letting them sit around for longer than 10 minutes (usually not a problem in this house!). If you have any avocado-tomato mixture leftover feel free to polish it off with some tortilla chips!

Tips:

Up the glow factor: Sprinkle my Vegan Parmesan Cheese on top.

 

Should your potatoes become soft from sitting for too long, these reheat well on a sauté pan, preheated over medium heat, for 1 to 2 minutes. This results in slightly browned bottoms and revives the firm texture without affecting the toppings.

Oh Eric, what a sport for being my food photography model, hah. There were some heavy sighs when his arms got tired…no one said being a model was easy! Okay, maybe they did say that…but just ask Eric about the struggles!

In case you’re wondering – these “photoshoot” potato bruschettas were SO COLD by the time we finally got to eat them. Sniff, sniff. But they were still worth eating! And we’ve enjoyed them many times piping hot out of the oven which is simply the best. If you try them out, I’d love to hear what you think and see your photos, so don’t forget to tag them with #ohsheglows on social media! 

Raspberry Almond Baked Oatmeal

Start your morning off with this delicious Raspberry Almond Baked Oatmeal that is filling, wholesome and naturally sweetened for a perfect healthy breakfast!

Start your morning off with this delicious Raspberry Almond Baked Oatmeal that is filling, wholesome and naturally sweetened for a perfect healthy breakfast!

There is nothing better than starting your morning off with delicious baked oatmeal loaded with your favorite berries and crunchy almonds!  Not only does this recipe make your whole kitchen smell absolutely amazing, but this my friends is comfort food at its finest!

I love baked oatmeal for breakfast because it’s such a great source of fiber and definitely keeps me full well into lunch time which is important while I’m pregnant haha.  I’m constantly hungry guys!  This recipe is also perfect during these cold months too because everything about this dish screams warm, cozy and comforting.

Start your morning off with this delicious Raspberry Almond Baked Oatmeal that is filling, wholesome and naturally sweetened for a perfect healthy breakfast!

Another reason I love baked oatmeal for breakfast is because it’s the perfect make-ahead dish that even tastes better the next day!  It’s also a great recipe to add to your meal prep rotation because you can easily re-heat leftovers and I usually like to add a splash of milk just to keep the oatmeal from drying out.  Feel free to top your oatmeal with even more berries, chopped almonds and a drizzle of honey or maple syrup!

Helpful Tips and Tricks:

  • To prep this recipe ahead of time, simply mix all of your ingredients together and place in a prepared 8×8 (or 9×9) baking dish, cover and refrigerate overnight.  Then just pop it in the oven and let it bake for 30 to 40 minutes while you get ready for work!
  • This recipe uses no eggs which makes it a great vegan option, simply use maple syrup instead of honey.  This can also be easily made gluten-free by substituting with gluten-free oats.
  • Feel free to make this a seasonal dish by swapping the berries and almonds with fresh chopped apples, pecans and some cinnamon or you can add a mashed banana which will make this oatmeal even more moist!
  • This recipe will keep in your fridge for 3 to 4 days, just reheat in the microwave with a splash of milk for about 50 to 60 seconds.

Start your morning off with this delicious Raspberry Almond Baked Oatmeal that is filling, wholesome and naturally sweetened for a perfect healthy breakfast!

Hope you all enjoy this recipe as much my family does!  It really is super simple to throw together and everyone will feel like they’re enjoying dessert for breakfast, which is NEVER a bad thing!  Am I right??

Raspberry Almond Baked Oatmeal
 
Serves: 6 Servings

Ingredients
  • 1½ cups rolled oats
  • 1 tsp. ground ginger
  • ½ tsp. salt
  • ¼ cup dry-roasted almonds, coarsely chopped
  • 2 cups of unsweetened almond milk (or milk of choice)
  • ¼ cup honey (or maple syrup)
  • 2 Tbsp olive oil
  • 1 tsp. vanilla
  • 1 cup fresh raspberries + more for topping

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine oats, ginger, salt, and chopped almonds.
  3. In a separate bowl, whisk together milk, honey (or maple syrup), oil and vanilla then add to oat mixture, stirring until just combined. Fold in fresh raspberries or berries of choice.
  4. Spread oat mixture into a prepared 8×8 (or 9×9) baking dish and bake for 30 to 35 minutes until oats have set.
  5. Remove oatmeal from oven and let stand for 10 minutes. Top with additional fruit and drizzle with a little honey or maple syrup if desired. Enjoy!

Nutritional Information
Serving Size: ⅙th of recipe • Calories: 211 • Fat: 8.7 g • Saturated Fat: 1.1 g • Carbs: 31.9 g • Fiber: 4.7 g • Protein: 4.4 g • Sugar: 12.6 g • WW Freestyle Points: 7

Start your morning off with this delicious Raspberry Almond Baked Oatmeal that is filling, wholesome and naturally sweetened for a perfect healthy breakfast!

 

The post Raspberry Almond Baked Oatmeal appeared first on Eat Yourself Skinny.

Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

How is 2019 treating you so far? Scrolling through Instagram would have me believe that we’re all killin’ this New Year thing, but something tells me I’m probably not seeing the less than stellar starts to the year. I know ours was nothing like we expected. Emotionally draining to say the least, and I had to give myself a break from the shiny social media highlight reels for a bit. Half-way into January, I’m now feeling ready to turn this year around and I’m hopeful it will be a really great year. 

Maybe you, like me, were more than ready to leave 2018 in your dust, but the start to the year hasn’t gone as you hopedplease know that you aren’t alone! Life challenges don’t adhere to a calendar format and they certainly don’t pause for holidays. All that we can do is put those lessons in our back pocket and carry them with us going forward. Progress, not perfection…am I right?! 

My passion for chickpea pancakes has reignited lately. I forgot just how quick and easy these savory cakes are to whip up for a light lunch or dinner. While I don’t see myself burning out on soup and toast anytime soon, these are a pleasant change from the usual winter fare. I’ve also been really into the bright and tangy combo of lemon-dill lately (must be that drab winter weather!) so I decided to make those the standout flavours in this recipe. Served with a rich Lemon-Garlic Aioli, crunchy chopped dill pickles, green onion, and fresh dill…this dish brightens up any day. Even though my brain can’t quite comprehend it, I know not everyone is a big dill pickle fan. If that’s the case, I’d recommend trying my reader-fave Jumbo Chickpea Pancake recipe instead! 

4.8 from 10 reviews

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Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Calling all dill pickle fans! Chickpea flour, which forms the base of these easy-to-throw-together savory pancakes, is an earthy-tasting flour, so I like to brighten it up with fresh lemon and dill. Chopped dill pickle gives these pancakes a delightful tangy crunch, and grated carrot lends a touch of sweetness as well as an extra boost of nutrition. Topping them with my 3-ingredient Lemon-Garlic Aioli is a must for mega flavour and richness, so don’t skip it. (Uh oh, I’m getting bossy again!) Ready in 30 minutes or less, these pancakes make a light breakfast, lunch, or dinner. This recipe is adapted from my Jumbo Chickpea Pancake.

Yield
7 (3-inch) pancakes
Prep time
16 Minutes
Cook time
14 Minutes

Ingredients:

For the Lemon-Garlic Aioli:
  • 1/2 cup (125 mL) soy-free vegan mayo
  • 1 large or 2 medium garlic cloves, grated on microplane
  • 1 to 2 teaspoons (5 to 10 mL) fresh lemon juice, to taste (I use 2)
For the pancakes:
  • 1 tablespoon (15 mL) coconut oil or extra-virgin olive oil
  • 3 large garlic cloves, minced (1 heaping tablespoon)
  • 1/2 cup (42 g) grated peeled carrot (1/2 medium)*
  • 1/3 cup (47 g) finely chopped dill pickle (2 small)**
  • 1/2 cup (63 g) chickpea flour
  • 2 tablespoons (10 g) nutritional yeast
  • 1/2 cup (125 mL) water
  • Fine sea salt and pepper, to taste (I use 1/4 teaspoon)
For serving:
  • Sliced green onion, chopped dill pickle and fresh dill, aioli

Directions:

  1. For the Lemon-Garlic Aioli: In a small bowl, stir together the vegan mayo, minced garlic, and lemon juice (to taste). Set aside.
  2. For the pancakes: To a large skillet, add the oil and sauté the garlic for a couple minutes over low-medium heat, stirring frequently, and being careful not to burn. Add the grated carrot and finely chopped dill pickle and sauté another minute or two until the carrot has softened a bit.
  3. Preheat another large non-stick skillet (I use a flat pancake skillet) over medium heat. Or, simply use the same skillet as before if that works for you! 
  4. In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sautéed veggies. Whisk until combined and let the batter sit for 1 minute.
  5. When a drop of water sizzles after hitting the pancake skillet, it’s preheated and ready to use. Spray the skillet with oil.
  6. To the skillet, add 2 tablespoons of batter for each pancake. Use the tablespoon to spread the batter out until it’s about 3 inches in diameter. Space the pancakes an inch or two apart on the skillet. Cook for 3 to 4 minutes over medium heat, until a golden brown crust forms on the bottom. Flip and cook for another 2 to 3 minutes until golden brown. I prepare the toppings while the pancakes cook.
  7. Place the pancakes on a cooling rack, grease the skillet again, and cook the remaining pancake batter using the steps above.
  8. Serve the pancakes warm with a big dollop of Lemon-Garlic Aioli and generous sprinkling of minced fresh dill, chopped dill pickle, and sliced green onion if you’re feeling fancy! We haven’t found these to freeze or reheat very well, so I recommend making and serving the pancakes fresh.

Tips:

* I use the standard-sized grate hole on the box grater.

** It’s important to finely chop the dill pickle as larger chunks feel a bit too chewy in these pancakes.

Want to increase the garlic flavour even more? Use garlic-flavoured dill pickles for a fun twist!

If you’re using fresh dill as a garnish, feel free to also add a bit of minced dill to the batter.

Grandma’s Easy Banana Bread

You will love my Grandma’s tried and true (and EASY!) banana bread recipe that is a classic favorite!  Perfectly sweet, moist and full of delicious banana flavor! 
You will love my Grandma's tried and true banana bread recipe that is a classic favorite!  Perfectly sweet, moist and full of delicious banana flavor! 

What a beautiful SNOWY weekend we had up here in Northern Virginia!  I don’t know about you, but a lazy snowy Sunday always puts me in the mood to bake and since my bananas we perfectly ripened I thought it’d be the perfect time to make this banana bread.

This has been one of my favorite recipes since I can remember and I have to give my Grandma ALL the credit.  She literally makes the best banana bread (among her many talents) and it was always a staple in her home when I was growing up.  This recipe is literally SO easy to make and the bread comes out incredibly moist which is why I love it so much!  Now for the disclaimer.  This of course isn’t the healthiest recipe, but hey all things should be eaten in moderation anyway, right??  I’ve tried modifying this recipe several times to make it a bit healthier, but it just never comes out the same so I wanted you all to have the original recipe 🙂

You will love my Grandma's tried and true banana bread recipe that is a classic favorite!  Perfectly sweet, moist and full of delicious banana flavor! 

Plus isn’t good to just have a staple bread recipe in your arsenal that you can whip out when you want to impress friends and family??  Trust me this is definitely it.  Now there are plenty of healthier options on my blog, like this zucchini bread or even this pumpkin bread, so if you’re sitting there frustrated that this recipe contains butter and sugar, you are MORE than welcome to move on to my other recipes.  This classic favorite is just too good not to share with you all!

The great thing is this batter makes one large loaf or three mini loaves, depending on what you prefer.  I ended up doubling this recipe so we’d have one loaf for our home and made three mini ones to give to our neighbors since all of us seem to be stuck inside on this snow day.  It’s the perfect little indulgence that is much-appreciated on cozy weekends and feel free to make this recipe all your own by adding chopped walnuts, pecans or even chocolate chips!

You will love my Grandma's tried and true banana bread recipe that is a classic favorite!  Perfectly sweet, moist and full of delicious banana flavor! 

Let me know below if you end up making this banana bread recipe and please tell me what you think!  I’ve had this recipe on the blog for over 7 years (wow has it really been almost 8 years already?!), but I wanted to update it with better, more drool-worthy photos 😉  Enjoy everyone!

Grandma’s Easy Banana Bread
 
Serves: 12 servings

Ingredients
  • ½ cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • ½ cup sour cream (or plain Greek yogurt)
  • 1 cup mashed bananas (about 2 bananas)
  • 1½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt

Instructions
  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, or hand held, mix together softened butter and sugar until well combined. Then add in eggs and mix well. Next add in vanilla, sour cream (or Greek yogurt) and mashed bananas then, while the mixer is on, slowly add the flour, baking soda and salt and mix slowly until completely combined, scraping the sides and the bottom.
  3. Pour batter into prepared loaf pan (or pans). If using one 9×5 loaf pan, bake bread for about one hour. If using three mini loaf pans, bake bread for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the bread sit for 10 minutes then remove from pan and let cool completely on a wire rack. Serve and enjoy!

Nutritional Information
Serving Size: 1 slice • Calories: 218 • Fat: 8.5 g • Saturated Fat: 5.1 g • Carbs: 32.7 g • Fiber: 1 g • Protein: 3.7 g • Sugar: 19.4 g • WW Freestyle Points: 9

You will love my Grandma's tried and true banana bread recipe that is a classic favorite!  Perfectly sweet, moist and full of delicious banana flavor! 

The post Grandma’s Easy Banana Bread appeared first on Eat Yourself Skinny.

Baked Asparagus with Mustard Dill Sauce

Baked Asparagus with delicious Mustard Dill Sauce makes the perfect healthy side dish for any meal with just a few simple ingredients!  Top with parmesan cheese for even more flavor!

Baked Asparagus with delicious Mustard Dill Sauce makes the perfect healthy side dish for any meal with just a few simple ingredients!

Hope everyone had a great New Year! 

Definitely glad to be back working on the blog again after a small break that was much-needed and I apologize for the lack of recipes in that time!  Just some life updates, if you follow me on Instagram then you know I’m officially pregnant with our first child and it is literally the most exciting thing ever!  I’m currently 22 weeks as of today and couldn’t be happier to be at the halfway point haha.  It has been such an incredible experience with so many new things happening each month.  It really has been a pretty easy pregnancy this far so I feel truly blessed, but I’ll be sure to update you once I hit the third trimester to see if that changes haha!

Baked Asparagus with delicious Mustard Dill Sauce makes the perfect healthy side dish for any meal with just a few simple ingredients!

So since finding out I was pregnant, I’ve really made sure to up my veggie intake, not only because veggies are of course super important for the growth and development of the baby, but I’ve had SO many aversions to all things chicken and meat that I’ve practically become a vegetarian!  Literally.  I’ve really tried to get creative with my veggie dishes so that I’m not eating the same thing day in and day out which is why I LOVE this simple asparagus recipe!  You only need a few simple ingredients and about 20 minutes in the kitchen to throw this delicious side dish together and the mustard dill sauce is super flavorful!

You simply just trim your asparagus, arrange them in a baking dish and pour over a mixture of chicken (or veggie) broth, Dijon mustard and a little fresh lemon juice.  Once your asparagus is done baking, just season with salt and pepper and top with fresh dill!  That’s it!  My hubby likes to top his with Parmesan cheese and that tastes delicious too!  

Baked Asparagus with delicious Mustard Dill Sauce makes the perfect healthy side dish for any meal with just a few simple ingredients!

Hope you all enjoy this easy super recipe and I promise to have lots more new dishes coming your way in the New Year! 

Don’t forget I also have my annual KitchenAid Mixer giveaway going on this whole week so make sure to enter to win a mixer in the color of YOUR choice!  I’ll be announcing the winner this Friday so you still have a few days to enter if you haven’t already.  Good luck!  

Baked Asparagus with Mustard Dill Sauce
 
Serves: 4 Servings

Ingredients
  • 2 lb. asparagus, trimmed
  • ½ cup chicken broth (or vegetable broth)
  • 4 Tbsp Dijon mustard
  • 1 Tbsp lemon juice
  • Salt and pepper, to taste
  • 1 Tbsp fresh dill weed

Instructions
  1. Preheat oven to 425 degrees F.
  2. Arrange asparagus in a small baking dish coated with cooking spray. In a small bowl, whisk together broth, Dijon mustard and lemon juice and pour over top of the asparagus.
  3. Bake for 15 to 20 minutes until tender, depending on the thickness, then season with salt and pepper and top with fresh dill. Serve and enjoy!

Nutritional Information
Serving Size: ¼ of recipe • Calories: 67 • Fat: 0.5 g • Saturated Fat: 0.1 g • Carbs: 9.6 g • Fiber: 5 g • Protein: 5.5 g • Sugars: 3.1 g • WW Freestyle Points: 0

Baked Asparagus with delicious Mustard Dill Sauce makes the perfect healthy side dish for any meal with just a few simple ingredients!  #vegan #glutenfree

The post Baked Asparagus with Mustard Dill Sauce appeared first on Eat Yourself Skinny.

New Years KitchenAid Stand Mixer Giveaway!

Happy New Year!!

As you may have already noticed, the blog has been on a bit of a hiatus since the summer, but I wanted to come back with a BANG and kick off my annual New Years giveaway!  You guys if you don’t own a KitchenAid 5-Quart Stand Mixer yet then you MUST enter this giveaway immediately because it is literally one of my favorite kitchen items I have ever owned.  This is my personal THANK YOU for all your sweet and thoughtful comments each day, for your patience while our family traveled and celebrated the excitement of finding out we are expecting our FIRST child, and for your honest feedback on all of my recipes.  They truly mean the world to me and I wish I could give you ALL a mixer!

Here are just a few of the creative ways you can use your mixer and don’t forget all the fun attachments you can add:

  • Shreds chicken (this might be my favorite!)
  • Mashes potatoes
  • Makes perfect pizza dough
  • Bread/muffins/cookies
  • Fresh pasta
  • Delicious meatloaf
  • Ice cream

Oh and you want to know the best part??  You get to pick the color of YOUR choice!  There are over 50 colors to choose from so have fun browsing!  I personally own a white mixer, but have definitely had my eye on that gorgeous mint color which would look perfect in my kitchen.

Here’s How to Enter

1. Make sure to check out all the colors the KitchenAid 5-Quart Stand Mixer has to offer and comment below on which color is your favorite!

2. Click here to sign up for my newsletter (if you haven’t already) to receive updates on future giveaways and lots of new delicious recipes coming your way!

3. Use the Rafflecopter widget below to enter the giveaway with multiple entries.  Good luck!

a Rafflecopter giveaway

Giveaway Details

This giveaway is open to EVERYONE in the world and ends Friday, January 11, 2019 at 12:00 AM EST so make sure to get your entries in!  The winner will be chosen at random and notified by email as soon as the giveaway closes.

Sorry again for being gone from the blog so long, but I DO have some fun recipes coming your way this year and I’m also really looking forward to hearing from all of you!  Have fun and thank you for entering!

Let’s make 2019 our year!

 

The post New Years KitchenAid Stand Mixer Giveaway! appeared first on Eat Yourself Skinny.

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