To Simply Inspire https://www.tosimplyinspire.com Simple Recipes - Easy DIY & Crafts Mon, 30 Mar 2020 15:29:13 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.2 Printable Easter Coloring Pages https://www.tosimplyinspire.com/printable-easter-coloring-pages.html https://www.tosimplyinspire.com/printable-easter-coloring-pages.html#respond Mon, 30 Mar 2020 15:05:04 +0000 https://www.tosimplyinspire.com/?p=60900 These adorable Easter coloring pages are perfect to print and celebrate all the memories that Easter brings for kids of all ages! From Easter baskets and eggs to bunnies and chicks, these coloring pages will bring hours of fun.   Easter Basket Coloring Page You can print these free Easter pictures over and over for […]

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These adorable Easter coloring pages are perfect to print and celebrate all the memories that Easter brings for kids of all ages! From Easter baskets and eggs to bunnies and chicks, these coloring pages will bring hours of fun.

 

Easter Basket coloring page

Easter Basket Coloring Page

You can print these free Easter pictures over and over for endless coloring entertainment for kids and adults! I love the time spent bonding over coloring with my kids. Grandkids will love you surprising them with new coloring pages to do together.

Click the blue link or the picture itself to print these as many times as you’d like!

Spring is in the air, the grass is getting greener, flowers are beginning to peak through and Easter is nearing. Nothing speaks Easter to children more than decorating colored eggs, baskets and the cutest little bunnies and chickens.

Easter Bunny Coloring Page

Print yours and enjoy!

If you’d like more Easter coloring pages to print, I have a coloring book available with 10 adorable Easter themed printables of all different styles. More eggs and bunnies and baskets and chicks for you to color away with your kids or grandkids!

Click below to buy your set of 10 reprintable coloring pages for just $1.97!

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Easy Homemade Guacamole Recipe https://www.tosimplyinspire.com/my-favorite-guacamole-recipe.html https://www.tosimplyinspire.com/my-favorite-guacamole-recipe.html#comments Tue, 24 Mar 2020 13:19:18 +0000 http://www.tosimplyinspire.com/?p=4271 This easy Homemade Guacamole recipe is made with just a few all-natural ingredients for the best guac ever!. Serve with your favorite chips or as the perfect topping on burrito bowls, chicken or fish. For years, I never made my own guacamole.   It was always one of those recipes that I thought was much harder to master than it […]

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This easy Homemade Guacamole recipe is made with just a few all-natural ingredients for the best guac ever!. Serve with your favorite chips or as the perfect topping on burrito bowls, chicken or fish.

For years, I never made my own guacamole.   It was always one of those recipes that I thought was much harder to master than it truly is.

Homemade Guacamole recipe in a white bowl

 

My sister-in-law introduced me to making my own guacamole a few summers ago while we were on vacation at the beach. It’s just a few simple ingredients mixed together for the best tasting guac I have ever had!

If you like your guacamole without cilantro, just leave it out. If you like your guacamole on the spicy side, feel free to add some finely chopped jalapeno peppers too!

You can also make it’s consistency to your liking, I like mine on the creamy side so I like to mash my avocado’s more. If you like a chunky version, just mash your avocado’s a little less.

Ingredients for Homemade Guacamole

Avocados

Tomato, finely diced

Red onion, finely diced

Minced garlic

Fresh cilantro, chopped

Lime

Salt and pepper to taste

Jalapeno peppers, optional

THomemade Guacamole recipe in a white bowl

How to Make Homemade Guacamole

Add all the ingredients to a bowl and press with a fork until desired consistency.

Serve with your favorite chips or atop chicken or fish.

ENJOY!!

Homemade Guacamole recipe in a white bowl

 

Guacamole Recipe in a white bowl

Want a few more delicious dip recipes to try?

Cowboy Caviar

Cucumber Avocado Salsa

Incredible Roasted Red Pepper Hummus

Avocado Hummus

Corn Salsa Recipe

Print

My Favorite Guacamole Recipe

This easy Homemade Guacamole recipe is made with just a few all natural ingredients. Serve with your favorite chips or as the perfect topping on burrito bowls, chicken or fish.
Course Appetizer
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 176kcal

Ingredients

  • 2-3 avocados
  • 1 to mato finely diced (approx. 1 cup)
  • 1/3 of a red onion finely diced (approx. 1/3 cup)
  • 3 cloves of garlic minced
  • 2 - 3 TBSP of fresh cilantro chopped
  • Juice of 1/2 a lime
  • Salt and pepper to taste

Instructions

  • Add all the ingredients to a bowl and press with a fork until desired consistency.
  • Serve with your favorite chips or atop chicken or fish.
  • ENJOY!!

Notes

Nutritional information includes 3 avocados

Nutrition

Calories: 176kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 588mg | Fiber: 7g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 18.2mg | Calcium: 22mg | Iron: 0.6mg

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How to Make Homemade Greek Yogurt https://www.tosimplyinspire.com/how-to-make-fat-free-greek-yogurt.html https://www.tosimplyinspire.com/how-to-make-fat-free-greek-yogurt.html#comments Wed, 18 Mar 2020 13:29:51 +0000 http://www.tosimplyinspire.com/?p=42215 I did it. I did it!  I finally made my own homemade Greek Yogurt.  It has been on my list of things to try for SO long.  Kind of like making my own laundry detergent.  I am thrilled with how easy it is and how wonderful it tastes!  Simply 2 ingredients to get you started. […]

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How-to-Make-Fat-Free-Greek-Yogurt

I did it. I did it!  I finally made my own homemade Greek Yogurt.  It has been on my list of things to try for SO long.  Kind of like making my own laundry detergent.  I am thrilled with how easy it is and how wonderful it tastes!  Simply 2 ingredients to get you started.

BONUS – It is so much cheaper.  And you know how much I like that.  The half of a gallon of milk I used cost me a whopping $1.25 and I made 1-1/2 quarts of Greek Yogurt.  I’m sure you have seen the prices of Greek yogurt.  At my local grocery, I pay anywhere between $3.99 – $5.99 for one quart.  We eat about 3 quarts of the week!  This is going to be a HUGE savings for us.

There are 2 ways you can actually make your own yogurt.  I chose to make it in my slow cooker the first time but I am going to try just heating the milk in the microwave next.

As I have said many times before….if I can do this…YOU can do this! 🙂  I will be making it at least twice a week for us now.

If you would like to sweeten your yogurt, just use honey, agave or maple syrup. You can even use a drop or so vanilla extract to flavor it as well.

Ingredients

1/2 gallon fat free milk OR 2 Quarts

1/2 cup of plain, unsweetened yogurt (with live cultures – I used FAGE 0%)

food thermometer

slow cooker

chinois strainer or a cheese cloth and colander

3 towels

ingredients for yogurt

How to Make Greek Yogurt

Pour milk into the slow cooker and cook on high for 2 – 2 1/2 hours.

milk in crockpot

Heat to 180 degrees. (Mine took 2 1/2 hours)

Turn off the slow cooker and allow milk to cool to 110 degrees (will take 1 1/2 – 2 1/2 hours.  Mine took exactly 2 hours)

Allow the 1/2 cup of plain, unsweetened yogurt to come to room temperature while the milk is cooling.

Once the milk has reached 110- 120 degrees, mix in the yogurt into the milk and wisk gently.  *Be sure milk is below 120 degrees or it will kill the live cultures.

add live cultured plain yogurt to cooled milk

Place the lid back on the slow cooker and wrap the slow cooker with several towels.   Let it sit somewhere undisturbed so it can ferment for about 6-8 hours or 12 hours. It needs to look jello-like.

Cover slow cooker with towels

Then, remove the towels from the slow cooker and place it in the refrigerator for about 2 hours to cool completely. Below is what mine looked like after 8 hours of fermenting.

after 8 hours of fermenting

Do not shake or stir.  It will set much better just left to cool.  Below is what mine looked like after being in the refrigerator over night. From 9 pm until  7 am.  You can see the whey that has risen to the top even more.

after standing in the refrierator overnight

It is ready to eat at this point if you like.  Just whisk until smooth and you are all set to add any fruit, honey, maple syrup, nuts and/or granola.

But, you can easily make it “Greek” yogurt by straining the whey from the yogurt in a very fine mesh strainer, like the chinois strainer I mentioned above, for about 30 minutes.  I found mine at Homegoods for $10.00 🙂

add yogurt to strainer

straining whey from yogurt

I strained 2 cups from my 2 quarts of milk.

whey from yogurt

whisking yogurt

I ended up with over 1-1/2 quarts of Greek Yogurt!  My daughter had already indulged in a bowlful by the time I got to taking this picture. 🙂

How to Make Fat Free Greek Yogurt1

OH….and don’t forget to save a 1/2 cup to use on your next batch as a starter.

 


Print

How to Make Fat Free Greek Yogurt

Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Resting Time 8 hours
Total Time 2 hours 35 minutes
Servings 8
Calories 89kcal

Ingredients

  • 1/2 gallon fat free milk 2 quarts
  • 1/2 cup plain unsweetened Greek yogurt with live cultures - (I used FAGE 0%)
  • food thermometer
  • slow cooker
  • chinois strainer or a cheese cloth and colander

Instructions

  • Pour milk into the slow cooker and cook on high for 2 - 2 1/2 hours.
  • Heat to 180 degrees. (Mine took 2 1/2 hours)
  • Turn off the slow cooker and allow milk to cool to 110 degrees (will take 1 1/2 - 2 1/2 hours. Mine took exactly 2 hours)
  • Allow the 1/2 cup of plain, unsweetened yogurt to come to room temperature while the milk is cooling.
  • Once the milk has reached 110- 120 degrees, mix in the yogurt into the milk and wisk gently. *Be sure milk is below 120 degrees or it will kill the live cultures.
  • Place the lid back on the slow cooker and wrap the slow cooker with several towels. Let it sit somewhere undisturbed so it can ferment for about 6-8 hours or 12 hours. It needs to look jello-like.
  • Then, remove the towels from the slow cooker and place it in the refrigerator for about 2 hours to cool completely. Below is what mine looked like after 8 hours of fermenting.
  • Do not shake or stir. It will set much better just left to cool. Below is what mine looked like after being in the refrigerator over night. From 9 pm until 7 am. You can see the whey that has risen to the top even more.
  • It is ready to eat at this point if you like. Just whisk until smooth and you are all set to add any fruit, honey, maple syrup, nuts and/or granola.
  • But, you can easily make it "Greek" yogurt by straining the whey from the yogurt in a very fine mesh strainer, like the chinois strainer I mentioned above, for about 30 minutes. I found mine at Homegoods for $10.00 🙂

Nutrition

Calories: 89kcal | Carbohydrates: 12g | Protein: 9g | Cholesterol: 5mg | Sodium: 104mg | Potassium: 389mg | Sugar: 12g | Vitamin A: 485IU | Calcium: 305mg | Iron: 0.1mg

 

 

 

 

 

 

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Banana Zucchini Oatmeal Muffins https://www.tosimplyinspire.com/zucchini-banana-oatmeal-muffins.html https://www.tosimplyinspire.com/zucchini-banana-oatmeal-muffins.html#comments Mon, 09 Mar 2020 15:50:52 +0000 http://www.tosimplyinspire.com/?p=48361 These Zucchini Banana Oatmeal Muffins are an incredible, healthy breakfast.  They are made with no refined sugar, oil or flour and are perfect for meal planning on the go. They are made with natural ingredients and are gluten-free too. Next time I make them I plan on adding a scoop of unflavored protein powder as […]

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These Zucchini Banana Oatmeal Muffins are an incredible, healthy breakfast.  They are made with no refined sugar, oil or flour and are perfect for meal planning on the go.

They are made with natural ingredients and are gluten-free too. Next time I make them I plan on adding a scoop of unflavored protein powder as well to have an even more balanced snack.  Or you can just have one alongside a cup of homemade Greek yogurt for some added protein.

Zucchini Banana Oatmeal Muffins

My husband and father-in-law headed out this morning to do some fishing on The Cape.  It is the perfect Summer day in New England today!  I tell everyone that Summers here are they only thing that gets me through the Winters.

I know hubs likes to have healthy snacks to munch on during the day, so I made these delicious zucchini banana oatmeal muffins for them to take along.

Having one of these muffins is like having a cup of oatmeal.  They are perfect for on-the-go without the added fat and sugar.

Zucchini Banana Oatmeal Muffins

Ingredients Needed for this Zucchini Banana Oatmeal Muffins Recipe

Almond butter (or other natural nut butter)

Maple syrup (optional for sweetness)

Over-ripe bananas

Zucchini, grated (don’t squeeze water out)

Almond milk (or other milk of choice)

Vanilla extract

Eggs

Old-fashioned oats

Baking powder

Cinnamon

Salt

Optional: chocolate chips and/or pecans

Zucchini Banana Oatmeal Muffins

How to Make these healthy Zucchini Banana Oatmeal Muffins

Preheat oven to 375F.

Spray a muffin tin with cooking spray, grease with oil or line with muffin liners.

Add almond butter and maple syrup to a small bowl. Microwave for 20-30 seconds and stir to mix well.

Place bananas in a large bowl and mash with a fork.

Add grated zucchini, almond milk, vanilla extract, maple syrup/almond butter mixture, and eggs.

Stir to combine.

Add oats, baking powder, cinnamon, salt, and other add-ins you’d like.

Stir until just combined.

Spoon mixture into muffin cups, filling to the top.

Bake for 22-25 minutes.

Cool and store in an air-tight container in the refrigerator. (They also freeze well)

ENJOY!!!

Zucchini Banana Oatmeal Muffins

Be sure to try these other healthy snack recipes too:

Carrot Cake Bites

Superfood energy bars

Blueberry Oatmeal Bread

Rhubarb Banana Muffins

Gingerbread Muffins

Print

ZUCCHINI BANANA OATMEAL CUPS

These Zucchini Banana Oatmeal Muffins are an incredible, healthy breakfast. Made with no refined sugar, oil or flour, they are wonderfully moist and perfect for on the go.
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 174kcal

Ingredients

  • 1/4 cup almond butter - 64 grams or other natural nut butter
  • 1/4 cup pure maple syrup - 60 ml optional for sweetness
  • 3 large over-ripe bananas
  • 2 small zucchini grated 288 grams (don't squeeze water out)
  • 1/2 cup almond milk or other milk of choice
  • 1 tsp vanilla extract
  • 2 eggs
  • 3 cups old-fashioned oats
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • Optional: 1/4 cup chocolate chips and/or pecans

Instructions

  • Preheat oven to 375 degrees F.
  • Spray a muffin tin with cooking spray, grease with oil or line with muffin liners.
  • Add almond butter and maple syrup to a small bowl. Microwave for 20-30 seconds and stir to mix well.
  • Place bananas in a large bowl and mash with a fork.
  • Add grated zucchini, almond milk, vanilla extract, maple syrup/almond butter mixture and eggs.
  • Stir to combine.
  • Add oats, baking powder, cinnamon, salt, and other add-in's you'd like.
  • Stir until just combined.
  • Spoon mixture into muffin cups, filling to the top.
  • Bake for 22-25 minutes.
  • Cool and store in an air-tight container in the refrigerator. (They also freeze well)
  • ENJOY!!

Notes

Nutritional information is without chocolate chips.

Nutrition

Calories: 174kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Cholesterol: 27mg | Sodium: 77mg | Potassium: 411mg | Fiber: 3g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 6.5mg | Calcium: 103mg | Iron: 1.4mg

Inspired by Hummusapien

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Thai Spaghetti Squash Recipe https://www.tosimplyinspire.com/thai-spaghetti-squash.html https://www.tosimplyinspire.com/thai-spaghetti-squash.html#comments Thu, 05 Mar 2020 12:42:41 +0000 http://www.tosimplyinspire.com/?p=48848 Healthy, low carb Thai Spaghetti Squash recipe is flavor-packed with a spectacular peanut sauce and topped with scallions. Perfect lunch or dinner to make ahead. Spaghetti squash is such a versatile vegetable and a great alternative to pasta since it has much lower calories. I often make this  Garlic Parmesan Spaghetti Squash and this Chicken […]

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Healthy, low carb Thai Spaghetti Squash recipe is flavor-packed with a spectacular peanut sauce and topped with scallions. Perfect lunch or dinner to make ahead.

Spaghetti squash is such a versatile vegetable and a great alternative to pasta since it has much lower calories. I often make this  Garlic Parmesan Spaghetti Squash and this Chicken Spinach Mushroom Spaghetti Squash.

Thai Spaghetti Squash recipe with red peppers.

I actually bought this spaghetti squash to make this Baked Margarita Spaghetti Squash but since I’ve been an obsessed Thai loving girl lately, I decided to go with that instead.

This Thai inspired recipe is just another simple side (or even low carb meal) that is so easy to whip up. Just bake the spaghetti squash for about 40 minutes. While it’s cooking saute the red bell peppers and mix the sauce. Then combine the squash noodles and sauce with the peppers. Voila! It’s a great meal prep idea too!

For a vegan option, substitute a tiny bit of stevia or sugar in place of the honey.

I did only use about 3/4 of the sauce. I added about 1/2 the batch I made and then added a little more from there.

I had this along with these easy grilled chicken tenders for an out of this world delicious dinner!

Ingredients for this Thai Spaghetti Squash Recipe

One whole Spaghetti squash

Red bell pepper, sliced thinly lengthwise

Chives, finely chopped

For the sauce:

Garlic cloves, minced

Peanut butter

Lime juice

Soy sauce (or Tamari if gluten-free)

Honey

Ground ginger

Sriracha sauce (optional)

Thai Spaghetti Squash

 

How to Make Thai Spaghetti Squash

Preheat oven to 375 degrees F.

Slice the squash half and scoop out the seeds and pulp.

spaghetti squash halves

Place on a baking sheet and bake for about 40-45 minutes or until the squash is tender.

Spaghetti Squash halves baked on a cookie sheet

While the squash is baking, saute red bell pepper in a teaspoon or so of coconut oil or olive oil until just tender.

While squash is cooling, mix soy sauce, sesame oil, lime juice, peanut butter, honey, garlic and ginger in a bowl.

Cool squash to touch and then scrape the “noodles” out with a fork.

Place the “noodles” into the pan with the cooked peppers.

Add about 1/2 the sauce to start and continue adding to taste, stirring to combine.

Thai Spaghetti Squash tossed with peanut sauce, roasted red peppers and scallions

Be sure to try these other Thai inspired recipes too:

Thai Chicken Zucchini Noodles

Bang Bang Shrimp and Pasta

Shrimp Zoodles in Thai Coconut Sauce

Thai Lettuce Wraps

Print

Thai Spaghetti Squash

Healthy, low carb Thai Spaghetti Squash is flavor packed with a spectacular peanut sauce and topped with scallions. Perfect lunch or dinner to make ahead.
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Calories 392kcal

Ingredients

  • 1 spaghetti squash
  • 1 red bell pepper sliced thin lengthwise
  • 1/4 cup chives finely chopped
  • For the sauce:
  • 1 garlic clove minced
  • 4 tablespoons of peanut butter
  • 2 tablespoon of lime juice
  • 2 tablespoons soy sauce or Tamari if gluten free
  • 1/2 tablespoon of honey
  • 1/2 teaspoon of ground ginger
  • 1/4 tsp siracha sauce if desired

Instructions

  • Preheat oven to 375 degree F.
  • Slice the squash half and scoop out the seeds and pulp.
  • Place on a baking sheet and bake for about 40-45 minutes or until squash is tender.
  • While squash is baking, saute red bell pepper in a teaspoon or so of coconut oil or olive oil until just tender.
  • While squash is cooling, mix soy sauce, sesame oil, lime juice, peanut butter, honey, garlic and ginger in a bowl.
  • Cool squash to touch and then scrape the "noodles" out with a fork.
  • Place the "noodles" into the pan with the cooked peppers.
  • Add about 1/2 the sauce to start and continue adding to taste, stirring to combine.
  • ENJOY!!

Notes

For a vegan option, substitute a tiny but of stevia or a little sugar in place of the honey.

Nutrition

Calories: 392kcal | Carbohydrates: 50g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Sodium: 1253mg | Potassium: 892mg | Fiber: 10g | Sugar: 23g | Vitamin A: 2660IU | Vitamin C: 94.5mg | Calcium: 125mg | Iron: 2.9mg

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