Monthly Archives: November 2016

Christmas Kids Lunch/Love Notes: Freebie!!

lunch-notes_xmas img_6957Hi Everyone! I hope you all had a wonderful long weekend filled with loads of turkey, mashed potatoes, stuffing, family and holiday decorating! We certainly did and what an effort it is. Every year I tell myself it’s too much, but then throughout the year I forget and get excited to do it all over again…who’s with me?!

I digress…the point of this post is to offer you some free printable Christmas themed lunch notes for your kiddos lunches this season. Why not keep the lunches festive and the cheer going while they are away at school? I came up with these cuties yesterday and my girls are getting their first ones in their lunches today. I am especially fond of the santa jolly one 🙂 I hope you enjoy! There are more general themed ones for the rest of the year in my Etsy Shop (see tab on home page). Enjoy this magical time of year and I’ll see you soon with some more holiday posts. Oh, and click here for the free downloadable PDF.

Vegetarian Black Bean and Rice Enchiladas


Happy Monday everyone! I hope you all had a good weekend full of fun and relaxation. I got to do a little cooking since soccer season is over and I have to say, it’s been nice to slow down a tad. For some comfort food on a rainy evening last week, I made these enchiladas that I’ve made for years that are always a hit with a crowd, but I’ve never written the recipe down. I FINALLY did this time and am here to share it with you. They are pretty simple, but the various steps adds some time. But if you do a few prep steps throughout the day or ahead of time, they are not too bad and so worth it! You can even make the filling and sauce the day before. And they make a big batch so usually freeze the smaller pan I have left for a quick meal full of healthful goodness for later on.

Feel free to play with the filling ingredients to your liking. You could add corn, red pepper, hot jalapeños, more beans, etc. For the tortillas, the enchiladas are of course super yummy with fluffy white tortillas. I’ve tried using organic whole wheat tortillas, but they simply aren’t as yummy. I prefer to use 100% wholesome ingredients, but sometimes the flavor and texture isn’t worth the substitute. I know these have a few too many ingredients, but to compromise, I have used the Mission Carb Smart wheat tortillas and they work just as well as fluffy white ones. Whatever you choose, make sure they are soft and bendable so they don’t crack while assembling.

Here’s the recipe…

Vegetarian Black Bean and Rice Enchiladas:

Makes 12-13

Heat oven to 350 F. and cook brown rice according to package directions (usually 40 minutes). While rice is simmering, prepare the following.


  • 1 1/2 tablespoons vegetable oil or corn oil
  • 1 medium onion, chopped fine (about 1 cup)
  • 1.5-3 tablespoons chili powder (depending on your desired heat level)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon table salt
  • 2 teaspoons granulated sugar
  • 2 cans tomato sauce (8 ounces each) + 1 cup water

Heat oil in medium saucepan over medium, add onion and cook, stirring occasionally, until softened about 5 minutes. Add chili powder, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add tomato sauce and 1 cup water. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally until thickened about 8 minutes. Set aside.

*You can strain the sauce for a smoother texture, but I like it a little chunky and truthfully I don’t even notice the onions after it’s baked.



  • 1 cup uncooked rice (follow package cooking directions)
  • 1 tablespoon olive oil
  • 1 cup diced zucchini
  • 1 cup diced crimini mushrooms
  • 1/2 cup chopped fresh cilantro leaves
  • 1 8oz can black beans, drained
  • 1 – 4oz can diced mild jalapeños, drained
  • 8oz grated light sharp cheddar cheese or mexican blend (about 2 cups)
  • Salt (approx. 1.5-2 tsp) and pepper (approx. .5 tsp) to taste
  • 12 – 13 fajita size tortillas

Saute zucchini and mushrooms over medium heat until softened about 5-10 min. Add zucchini and mushroom mixture to a large bowl with all of the cooked rice, jalapeños, cilantro, beans, salt, pepper and 1.5 cup cheese cheese.




In a 9×13 lasagna pan, spread 3 ladles full of sauce to the bottom. Add a half cup of rice mixture in each tortilla. Place folded tortilla fold side down in pan. I can usually only get about 8 enchiladas in a pan so I add the remaining to a 8×8 square pan (with a bit of sauce on the bottom as well) and freeze for later if I don’t need them. Pour remaining sauce over the enchiladas and sprinkle remaining cheese (you can add more if you like) over the enchiladas. Bake for 30-40 minutes at 350 F. until the tortilla edges are lightly browned. Cool for approximately 10 minutes before serving. You can top enchiladas with sour cream, cilantro, avocado, etc.


Autumn Mood Board


This is my absolute favorite time of the year. I love crisp autumn weather, cozy layers of sweaters and boots, sipping coffee by the fire while under a fuzzy blanket and the anticipation of the holidays. If I could take a snap shot of what makes me happy, this mood board wraps it all in one little present for me. Some of these goodies I already have in my home and some of them I am hoping Santa will bring me 🙂 I hope you enjoy! Below are the links to the items as well as the recipe (one of my faves!) for the pumpkin donuts. Some of the items are no longer available, but the link will direct you to the site they were from for similar items.

  1. Mug
  2. Donut Recipe
  3. Porcelain & Gold Serving Spoons
  4. Wood/Gold 12″ Whisk
  5. White Horse Framed Print 
  6. Round Rough Edge Serve Platter
  7. Brass Candle Sticks
  8. Plaid Blanket
  9. Cable Knit Pillow
  10. Dried Rye Wreath