I am always looking for ways to spice up my summer grilling and this Chimichurri brings a bold and citrusy flavor that makes a great addition to any summer grilling! I love it with grilled flank steak or chicken breasts. It’s also super easy to make extra and keep it handy for a quick boost of flavor. It will keep for weeks and continue to infuse those delicious flavors into the olive oil!

Super easy, just mix all these ingredients together and enjoy over your flavor grilled meal!

- 1/2 bunch cilantro, chopped

- 1-2 garlic clove(s), minced

- juice & zest, 2 limes

- 1/2 - 1 TBS red pepper flakes

- 1/2 cup olive oil

- salt and/or black pepper to taste

Hope you are having a wonderful summer full of delicious grilling! Enjoy!

The more Sam starts eating the more I start thinking about exactly what I am feeding our family. So when David and I wanted to start our Sunday pancake tradition again with Sam I knew I wanted something that I felt would not only be delicious but would help fuel his little body through the morning.

Luckily we found this DELICIOUS recipe for Banana Oat Pancakes and to top it off it is super EASY! I hope you and your little one enjoy it as much as our family did ❤️

Ingredients

1 cup unsweetened almond milk
2 large eggs
1 large ripe banana
1 tsp pure vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
1 dash sea salt
2 cups old fashioned rolled oats
1/2 tsp extra virgin coconut oil (or EVOO)
3 cups fresh mixed berries

Directions

Place almond milk, eggs, banana, extract, baking powder, cinnamon, salt, and oats in blender. Cover and blend until smooth.
Heat oil in nonstick skillet over medium-low heat.
Pour 1/4 cup batter onto the skillet; cook 2-3 minutes or until bubbles form around the edges of the pnacakes. Flip and cook for an additional 90 seconds.
Continue with remaining batter.
Serve with fresh berries.

Tip

Leftover pancakes can be frozen and reheated throughout the week for your little one to have a fast healthy breakfast.