Shea Simply Living

WV grown & raised, with a bachelor of science degree in dietetics, blogging my life learned happiness of a healthy lifestyle. What is the secret? Go back to the basics... Live simply!

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Official goodbye to Tumblr blogging, and hello to the start of my own website. 

[shea-simplyliving]

Hey Y’all! Long time no post. 

I am back and A LOT has changed. I have finished my graduate school and dietetics internship (Hallelujah!), I have moved, married, am now an aunt of two kiddos, traveled to Colorado, AND now have my OWN kitchen to cook in and organize. I am about to start my career as a dietitian and want to better reach out to people who want to listen. Now that I am more free with my time (I am no longer a full-time graduate student and intern planning a wedding, moving, and decorating a house), I will be blogging more regularly. Promise :) 

Current obsessions: Labeling everything and The Pioneer Woman.

[shea-simplyliving]

Just Peachy cupcakes

For Mother’s Day and my (soon to be) sister-in-law’s birthday!

This recipe turned out great and with one bite I tasted sweet summer time.

The cake

1/2 C butter & 1/4 C canola oil 1 cup frozen peaches (de-frosted-- Want then warm and juicy!) 1 cup packed brown sugar ½ cup white sugar ½ tsp vanilla 2 large eggs, room temperature 2 cups all purpose flour 2 tsp baking powder ½ tsp salt ½ tsp cinnamon 2 cups finely diced peaches

--Melt the butter and canola oil together in a saucepan over medium heat, make sure to stir every once in awhile. Remove from the heat once butter is melted and starting to brown a little. Cool completely.

--Preheat oven to 325 F. 

--Whisk together the melted oil/butter, peach puree, brown sugar, white sugar and vanilla. With an electric mixer, beat in eggs and soft, defrosted peaches until immersed and peaches are in small pieces.

-- In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.

--Fill lined cupcake tins ¾ full. Bake for 20 minutes.

--To make the frosting, beat together butter and cream cheese until fluffy. Beat in peaches and vanilla. Add enough of the powdered sugar until an icing consistency

The Frosting 1 T butter, softened 4 oz Greek yogurt cream cheese, softened (or low-fat cream cheese) ½ cup frozen peaches (de-frosted like above) 1 tsp vanilla 2 cups powdered sugar

Ice them, eat them, and jump for joy because it is summer! :) 

[shea-simplyliving]

... So she did!

I graduated college with a Bachelors of Science in dietetics degree! THIS is what accomplishing endless literature reviews, lab reports, presentations, case studies, tests, chemistry labs, nutrient reports, meal plans, volunteer work, late nights, mental break downs, giving up social events, etc, etc. looks like. It was all worth it. Now, I am stress free for the summer and heading to grad school in August to start my internship and master’s degree. 

[shea-simplyliving]

Oatmeal Carrot (Cake) Cookies-- This is the gift you give to dietitians to say ‘Thanks’

I made these as a thank you gift to my professors. My dietetics department is very small and they go above and beyond for us students, so baking them some carrot cookies were honestly the least I could do. I found this recipe on Pinterest and copied it exactly- I don’t like to do this, but they were already adapted to how I wanted them. I did cut the sugar in half though if that counts.

Here is the recipe I used-- *Cut maple syrup in 1/2 to make like mine. I thought they were still a great level of sweet... Even my niece liked them. 

http://amyshealthybaking.com/blog/2014/10/10/carrot-cake-oatmeal-cookies/?utm_medium=viraltag-content-network&utm_source=viraltag-post&utm_campaign=Viraltag&crlt.pid=camp.JIGOKr5SE8Oy

[shea-simplyliving]

Tropical(pop)sicles: I love tropical fruits--mango, pineapple, and coconut! This homemade popsicle is easy to make & a healthy, frozen treat to enjoy in the sunshine! 

 What you need: 

 1 C milk 

 2 containers Chobani pineapple yogurt 

 1.5 C frozen tropical fruit 

 2T unsweetened coconut flakes 

 Popsicle molds 

 Throw it all in the blender & blend until smooth. Pour into popsicle molds & freeze for 5+ hours. Pop out and pop in your mouth! Enjoy!

[shea-simplyliving]

Maybe someone out there understands how excited I am to get my hands on Chrissy Teigen’s cookbook: Cravings?! 

Today was my last final of my undergraduate career and this is how I celebrated. (I think this confirms I chose the right career…) I have been waiting to just relax and open up this cookbook and whip up something good. It did not disappoint. 

I made the Margarita Chicken Fajitas– and paired it with a homemade margarita. Cheers to the summer!

[shea-simplyliving]

Roasted romaine, why have I never tried you before?

I love roasted vegetables from broccoli to sweet potatoes. Roasting just adds so much flavor and makes the vegetable more palatable and easier to digest. ”Keep reading” to recreate it for yourself! 

What you need: 1 romaine head, cut vertically in half 4T olive oil– I used butter infused Sea salt 3tsp apple cider vinegar 1T Honey mustard

2tsp freshly grated Parmesan cheese

What you do: Preheat oven to 375F, place romaine halves on baking sheet and drizzle 2T olive oil & 2tsp sea salt over them. When oven is heated, place on top rack. Set that time for 6 minutes! While cooking, stir together honey mustard, apple cider vinegar, and remaining 2T olive oil. When romaine is slightly browned on edges, take out & pour the prepared dressing over. Top with cheese.

Enjoy!

[shea-simplyliving]

Sweet tomato, basil olive oil, chickpeas... You know it tastes delicious! 

 In a food processor: -1 can of chick peas and blend -Add 1/4C hot water & 3 T olive oil (I used basil infused olive oil!) -Add 3 sundried tomatoes -Blend until smooth, may need to add more water if chunky. It's that simple and tastes so much better than store bought, and definitely cheaper! Enjoy with fresh veggies, pita chips, or toasted wheat bread.

[shea-simplyliving]

I attended the state conference for the dietetics academy this year. I spent two days talking about and doing what I love, and it was awesome! I am so happy to be in the profession I am and can't wait to change lives with my knowledge and passion for the field.

[shea-simplyliving]

Because we escaped school (for a 2 day state dietetics conference, but still) 🙌😄 #WVAND #DieteticsGals

[shea-simplyliving]

I don’t know about y’all, but I love a smoothie that is thick, full of flavor, packed with nutrients, and low in added sugar. That is just what I created today. 

Today I grabbed my blender and threw in:

1/2 C frozen strawberries

1/4 C frozen blueberries

1/4 frozen banana

1/8 fresh avocado

Handful of baby spinach

1 tsp Chia Seeds

1/2 C Milk

1/4 scoop plant-based, organic vanilla protein powder

Blended it up, and topped with a dash of coconut flakes, granola, and pumpkin seeds. Then ate it while enjoying this sunny April day on my porch! 

[shea-simplyliving]

Voilá. Breakfast bars.

I love preparing breakfast. It’s the commonly forgotten meal, but it honestly is so important to eat. I made this recipe that ensured having all nutrients needed to start the day, and they were ready in 25 minutes total.

2 C oats, ½ C oat flour, 1/2 C plain Cheerios, 1/3 C egg beaters, ¼ C milk, ¼ C dark chocolate chips, ¼ C unsweetened applesauce, 2 t vanilla extract, 1 T baking powder, ½ chopped apple, and a splash of pineapple juice. Stir it up, stir it up. Bake at 350F for 12 minutes!

[shea-simplyliving]

Oh, baby baby! 

My littlest love turned 1 this week! Being a babysitter for multiple kids, I love to make special treats for their birthdays. The infants and toddlers can be a little tricky because I really don't like to load them up on sugar. These Baby Banana 'n Pear Muffins are made with baby food, low in sugar, and high in nutrients for their little bodies to grow! Don’t have a baby? Well, pureed baby food is a great way to replace fats in a baked good. Check it out: 

Recipe:

1 1/3 C wheat flour 3/4 C oatmeal & banana baby cereal  2 T granulated sugar  2 tsp baking powder 1/4 tsp salt 1 whole egg 1/2 C 1% milk 2 - 4 oz jars baby food- Pear* 1/4 cup canola oil -- Place liners in mini muffin tin. Preheat oven to 400F. Mix dry ingredients and wet ingredients separately. Combine together, mixing just until wet. Scoop into liners. Bake for 10 minutes. Makes about 20 (Can use regular muffin pan, just bake for 15-20 minutes).

*Can use any baby food flavor, pear is just what I had available. Banana or sweet potato would be best in my opinion. 

*Can substitute flour (oat flour) and milk (soy, coconut, almond) if child has allergy.

[shea-simplyliving]

Valentine’s Day is right around the corner and today I made my goodies to give all of my loved ones! I donut care how old I am, I will always be excited for Valentine’s Day and use it as a day to spread even more love than usual. However, I am not a fan of buying a bunch of things to show love.

My fiancé for the last 7 years has gotten homemade cards and Valentine treats-- Don’t be thinkin’ “Poor guy!” lol. You don’t have to spend a lot of money to create a heart-felt card and sweet treat. To me that means much more. Read more to see what I did to make these!

Clearly, I am the queen of food puns. So, what better way to tie off the package than with a hand written card using good ole crayons and a black pen saying, “I donut know what I would do without you!” Putting these donut holes in a cardboard treat box, and lining the bottom with red and white striped wax paper spiced it up even more at a little cost. 

These donut holes were super easy to make and are cute without having to over-do it! Donuts tend to get a bad rap, but I believe no food is “bad” if enjoyed in moderation. Plus, every “bad” food can be made better if you make it from scratch at home with quality ingredients.

Happy Valentine’s Day, y'all! Xoxo

Recipe I used, linked below:

Easy Donut Holes, Pinterest

Treat boxes I used, linked below:

Spritz Treat Cups, Target

[shea-simplyliving]

Now you have no excuse to skip breakfast: Breakfast in a Cookie!

Preheat oven to 350F. Mix the dry, mix the wet, add the wet to dry, and stir in chocolate chips. Spoon out, press down, and bake for 10-12 minutes.

Yes it is that easy, delicious, and nutritious!

*Note: I used Sunflower Seed Butter (Maranartha brand) because I have a peanut allergy. However, I think PB would provide a better consistency for those of you who are not allergic! (Lucky ducks)

[shea-simplyliving]

I picked up the Taste of South Magazine, of course the Special Issue: Fall Baking one. I found some amazing recipes inside. This is their Apple-Spice Bundt Cake. I had to make them miniature bundt cakes, and I adapted the recipe to make them a little healthier. The smell of fall is an added bonus to this delicious recipe! 

The Recipe:

3 C White Whole Wheat Flour

1 T Apple Pie Spice

½ tsp Salt

½ tsp Baking Powder

½ tsp Baking Soda

1 C Canola Oil

½ C Butter @ room temperature

¾ C Sugar

3 Lg. Eggs

3 C Chopped Apple- I used Gala

2 tsp Orange Zest

1 T Vanilla Extract

 1. Preheat oven to 325F, spray pan with nonstick spray.

2. Whisk together dry ingredients in a large bowl.

3. Beat sugar and oil/butter in a separate bowel until fluffy. Then, add eggs 1 at a time. Beat until combined.

4. With mixer on low, gradually add wet to dry ingredients. After combined, add chopped apples, orange zest, and vanilla. Batter will be thick!

5. Bake for approx. 1 hour if in full-size bundt pan. If in mini-bundt pan or cupcake pan, bake for 20 minutes- or until a toothpick is inserted and comes out clean J

6. Let Cool & prepare Brown Sugar Glaze…

Brown Sugar Glaze:

½ C Brown Sugar, packed firmly

3 T Apple Cider

2 T Unsalted Butter

Pinch of Salt

1 C Confectioners’ Sugar

1. In a saucepan over medium-high, bring the first 4 ingredients to a boil... then reduce heat and cook for 1 minute and remove from heat!

2. Add confectioners’ sugar and whisk or beat until a light brown color.

3. Use the whisk to drizzle over cake and enjoy!

Link to the magazine: tasteofthesouthmagazine.com