Where to Go From Here

This post has been a few months in the making.

I’m taking an extended blog break starting after this post.

I’ve been putting it off as long as I could, but I am at a point where I don’t know where I want OM to go.  I LOVE creating & sharing recipes, but the time involved is just time I do not have.

When I started OM over 3 years ago, the quality of my blog may not have been great, but I felt it was more authentic than it is now.  I read those old posts and smile because I was sharing my whole life with you guys.

Now…not so much.  There are things I can’t share with you, and honestly, some things I just want to keep for myself.

So, what’s my plan? {you KNOW I always have a plan} –

  • This blog will be quiet until at least January. I am in no way deciding not to blog again…I just need a break.
  • During that time, I need to figure out how to juggle everything in my life, including OM. I know it can be done…it may just mean less blogging, but better quality.
  • I’ll still be on social media – how else will people know what I have just had for dinner or where I am wine tasting that weekend? ;-)
  • With the time I will have from not blogging {because all you bloggers know that a blog is a full-time job in itself} I want to figure out who I am.  I have changed so much in the 3 years OM has been around and I want to share my authentic self with you guys.
  • I also plan on cooking without figuring out how to make it into a blog post, only taking a few pictures of my food and not the 30 that I would edit for a single blog post, working out, reading, sleeping and watching the 20+ episodes of Cutthroat Kitchen I have on my DVR.

This blog has given me a voice in my small corner of the blogosphere and I am so appreciative that you come to read my ramblings.  I have met so many people through OM and made lifelong friends…I never knew that would happen and am so grateful for that opportunity!

Thank you for everything and I will see you back here in January. Until then, legally stalk me on Pinterest, Instagram and Twitter!

Quick and Easy Meals with Sunshine Burgers {Review & Giveaway}

***I need to disclose to you that I received free Sunshine Burger coupons for my own personal use and free coupons to hold a giveaway at the end of this post. As always, all thoughts are my own and I only share products with my readers that I truly believe in.***

 

Back in August, I posted this picture of Sunshine Burgers on Instagram with this caption: “Going to enjoy one of these @sunshineburgers on top of a kale salad for #dinner. This is the only veggie burger I have found that isn’t processed or full of bad ingredients.” 

Sunshine Burgers via Organically Mo

What are these ingredients I am so impressed with?

Sunshine Burgers via Organically Mo

5 healthy, simple ingredients that I feel comfortable eating. Oh, and double bonus, they are gluten-free and soy-free as well!

Could I take the time and create a recipe for my own meatless burgers? Possibly. But right now, with working full-time, going to school at night and having all sorts of other adult responsibilities, I would rather take that time for something else.

So these Sunshine Burgers have become a staple in my house.

How do I use them?

My absolute favorite way to eat them is with that kale salad I have been obsessing over the past few months.

Kale Salad with a Sunshine Burger

But they taste great with any salad –

If you’re looking for more of a cold weather meal, here’s one that will take less than 30 minutes.

Cook gluten free noodles per package directions. While the noodles are cooking, in a small, microwave safe bowl, heat up 6oz. of herbed goat cheese with about 1/3 cup almond milk {any milk will work} for 30 seconds.  Mix, then reheat for another 30-45 seconds until mixture is smooth. Next, you’ll need to heat up a package of frozen broccoli per package directions. Once broccoli is cooked, keep in package until noodles are ready. Last, you will need to heat up your Sunshine Burger. Wrap each patty with a wet {but not soaking} paper towel and heat in the microwave for 1 minute.

Drain noodles, mix with goat cheese mixture, add broccoli and top with your Sunshine Burger.

Sunshine Burgers via Organically Mo

If you have extra time, you can even saute some onions & mushrooms to bulk this meal up like I did for the bowl above.

Sunshine Burgers come in many flavors, but the 3 we eat the most are Garden Herb, Barbecue and South West {too spicy for me, but perfect for Gary}.

After raving on social media about my love of Sunshine Burgers, they reached out to me and asked if I would review their product.  I had already planned to because I love them and only share with you guys companies & products I truly believe in. I asked that in exchange for a review, they send me free product coupons that I can share with YOU!!

I am giving away one set of 5 free product coupons {up to $6 each} to a lucky blog reader!

This giveaway will be open until 11:59pm {PST} Monday, October 20th. I will announce the winner next Wednesday.  If you win, you will have to supply me with your mailing address within 48 hours so I can mail you the coupons, or I will pick another winner.

a Rafflecopter giveaway
   

Good luck!

Let’s Chat

Any other Sunshine Burger fans out there?

Favorite way to eat meatless/veggie burgers?

This Is Where I Grew Up

I grew up on these fields.

Back then they seemed so much bigger.

I learned how to dribble.

How to shoot.

I loved celebrating a goal.

But it was more than that.

I learned about teamwork.

I learned how to communicate with others.

I learned how to be a leader within a group of people, even though I was never the best on the field.

I learned that practice makes better….no one achieves perfection.

I learned that both winning and losing can teach the same lesson, just in different context.

All of this I learned from years on the soccer field.

They are memories that I treasure with friends that I have known for the majority of my life.

So while my godson enjoys a win for his team {which he had two assists in…one with his face} I know that a new generation will get to learn all the same lessons that come from playing on these fields.

Let’s Chat

Did you play soccer {or an organized sport} as a child?

What’s one lesson you took away from it?

Gluten Free Pumpkin Spice Waffles {Recipe}

I give in. I’m waving my white orange flag. It may still be in the low 90’s here in Turlock, but I may as well pretend that it’s fall. The two ways I am doing this? 1. Dying my hair a dark, rich fall color {no more teal streak for awhile} 2. Baking, eating, drinking & enjoying ALL THINGS PUMPKIN!!!! These pumpkin spice waffles are gluten free and full of flavor.  I added maple syrup to the mix, so there’s no need to pour on too much when they are ready. Unless you want to – no shame in being heavy handed with the syrup! You can also top with some almond butter or with a runny egg {now I’m dreaming about egg yolks}! However you eat them, you will most definitely enjoy how filling they are.

Gluten Free Pumpkin Spice Waffles

by Maureen McCann

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake breakfast brunch dairy-free gluten-free soy-free fall winter

Ingredients (12-16 waffles)

  • 3 cups Gluten Free baking mix {Pamela’s & Bob’s Red Mill are 2 of my favorites}
  • 3 TB pumpkin pie spice
  • 3 cups canned pure pumpkin
  • 6 eggs
  • 1 cup almond milk
  • 1/2 cup maple syrup
  • 2 TB vanilla

Instructions

Warm up your waffle iron

While it’s warming up, in a large bowl mix all ingredients together until smooth

Once iron is warmed up, spray with non-stick cooking spray {I like Trader Joe’s Coconut Oil spray}

Pour about 1 cup of batter into center of waffle iron

Cook for 4-5 minutes

Repeat until all batter is used

Top with syrup, nuts, powdered sugar…whatever you like!

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Let’s Chat Favorite waffle topping How hot is it where you live?

”Creative