BLW: Recipes 

Alright I’ve been getting a bunch of messages asking what I feed Waylen so I’ve decided to step you through some of our go to dishes. Now Waylen seriously eats everything I offer him — he’s a pig– but these are his absolute favorites! 

Protein Waffles: 

  • 1 ripe banana 
  • 2 eggs
  • 1/8 t baking soda (optional) 
  • 2 heaping T nut butter 

While your waffle iron heats up, mash 1 banana then mix in 2 eggs, 1/8 t baking soda, and about two heaping spoonfuls of nut butter. We alternate between peanut and almond butter!

Coconut Nom Noms: 

  • 2 T full fat Greek yogurt 
  • 1/2 c quick Oats 
  • Hand full of chopped Strawberries (or any berry) 
  • 1 T Flaxseed 
  • 2 T Unsweetened coconut flakes for coating

These are the best! You literally just throw whatever you want in a bowl! Ha we change up the berries regularly and sometimes sub chai seeds for flaxseed or just throw in both! Mix everything together, roll into balls, and then toss in the coconut flakes. Keep them in the refrigerator overnight to let them set. 

Chicken Meatballs: 

  • 1/3 cup chopped onion
  • 1 garlic clove 
  • 1/2 T Basil
  • 1/2 T Black pepper 
  • 3/4 C Milked Soaked breadcrumbs
  • 1 egg 
  • 1/3 C shredded Italian blend cheese 
  • 1lb ground chicken 

Sooo the first time I made these I just winged it, no recipe or anything so the amounts are just estimates of what I used, and Chappy loved them. Yes, I did say Chappy, and no I didn’t actually make them for him. Ha The best part about this was that I had used breast milk to soak the breadcrumbs and Chappy knew that before he ate them 🤣(Waylen loved them too btw.) Soak the breadcrumbs, mix everything in a bowl, roll into balls, (tip: wet your hands with water to prevent sticking) bake at 350 for 15-20 minutes. 

Sweet Potatoes: 

  • Cinnamon 
  • Olive oil 
  • Sweet potato 

These are super easy!! All I do is peel, slice into strips (about the size of my pinky,) drizzle with olive oil, toss, then sprinkle with cinnamon. I cook them at 400 degrees for 20 minutes. 


  • Banza chickpea penne 
  • 1 can of no salt diced tomatoes
  • 1/4 c shallot 
  • 1 garlic clove 
  • 1 t black pepper 
  • 1 t dried basil 

Banza is a great, healthier alternative to pasta for your little babes so try it out if you haven’t! For the sauce I sauté the shallot and garlic in about a tablespoon of olive oil until the shallot is translucent and the garlic is fragrant. Add the tomatoes and can juice, pepper, and basil. Simmer about 5 minutes until thickened and then toss in pasta!

Blueberry Muffins: 

I used THIS is the recipe for Waylen’s blueberry muffins and they came out great. 

Black Bean Burgers: 

We use THIS recipe for southwestern style black bean burgers! These are packed full of flavor and great for the entire family! It’s also a great way to expose your babe to fun and yummy spices! 


Besides those foods Waylen also will eat tons of roasted veggies. I just cut them into finger size strips, drizzle with olive oil, sprinkle with pepper, and bake at 400 for 15 minutes. And eggs, I cannot forget eggs! He will eat a veggie omelette almost every morning! I will prep a bunch of veggies on Sunday so they’re diced and ready to use throughout the week. Our favorites are mushrooms and onions, green peppers and onions, spinach and tomatoes, or broccoli and cheese, but we seriously add whatever we have laying around! 

Waylen has become a pro at eating these days. He will scarf down anything I’m willing to give him. Although when we started Baby Led Weaning we focused mainly on veggies, now Waylen will eat whatever meal we are having. It makes feeding him so fun and easy! Now I must admit sometimes, (okay- a lot of times,) I’ll make Waylen healthy protein waffles and then make myself floury, sugar filled waffles ha. I should probably eat healthier too but… oh well!

What are your favorite recipes to feed your little babes? I would love to try out some new ones out on Waylen! 


Dripping Thighs

For Valentine’s Day yesterday, I knew it was time to get sexual! As a new mom who just happened to hit the 6 weeks postpartum mark on Valentine’s Day I decided to pull out the big guns. You know what that meant … 50 Shades of …


Ever heard of it?? It’s a hilarious cookbook that combines parody and yummy chicken recipes. You a check it out HERE for yourself.

As new parents we weren’t quite ready to venture out on the town without our little bean and since we’d been ordering in so often getting takeout didn’t really feel special either. Instead we decided whipping up something from 50 Shades of Chicken was the perfect solution! We made Dripping Thighs and it was delicious! 

The dish was the perfect combo of sweet and savory. The roasted thighs were juicy and cooked to perfection (good job Chappy!) and the onions added the perfect punch of salty sweetness. It was such as easy recipe to make and all the ingredients were kitchen staples we already had so we even got to avoid a grocery store trip!  We will definitely be adding this to our rotation.

I’ve pasted the recipe below for anyone who wants to give it a try! 

Serves: 2-4


  • 1 pound boneless, skinless chicken thighs, patted dry with paper towels 
  • 2 garlic cloves, finely chopped
  • 1 teaspoon plus a pinch of coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper 
  • 1 sweet onion, thinly sliced
  • 1 cup white wine
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter 


  1. Preheat the oven to 450 degrees Fahrenheit. In a large bowl, toss together the chicken, garlic, 1 teaspoon salt, and the pepper
  2.  In a small saucepan simmer together the onion, wine, bay leaf, cinnamon stick, and a pinch of salt until most of the liquid has evaporated, 15-20 minutes. Mix in the honey and butter 
  3. Spoon the mixture over the chicken and toss well. Spread the thighs, onion mixture, and any juices onto a rimmed baking sheet. Bake until the chicken is no longer pink and the onions are melting tender and caramelized, about 25 minutes. 

Stocking the Bar

Guys, I can finally have alcohol!!!!! Wahoo!! It’s been so long I’m sure I’ll have one sip and be wasted but I am so ready for a tasty adult treat. 

If you know anything about Chappy and I, you know we are really into craft cocktails. Chappy is the main mixologist and I am his more than willing taste tester. For the last few months I have had to stick to mocktails but with Waylen finally here I am ready to jump right back in to my official taster position and get our bar back in tip top shape.

For my first alcoholic beverage I want to have something special. One of my favorite special occasion cocktails is the Ramos Gin Fizz. If you are looking to impress your guests with a fancy cocktail, this is it! With egg whites, milk, and orange flower water it is super unique and even better tasting. 

When it comes to actually stocking your bar things can be tricky though. You need to have ingredients for party favorites as well as some unique show stoppers. Here are a few classic cocktails recipes we always have up our sleeve when entertaining guests (and more importantly when we are just drinking by ourselves ha)

Hemingway Daiquiri

  • 1 1/2 ounces white rum
  • 1/4 ounce maraschino liqueur
  • 1/2 ounce fresh grapefruit juice
  • 3/4 ounce simple syrup
  • 3/4 ounce fresh lime juice

Shake all ingredients with ice and strain into a chilled cocktail glass.


  • Splash of Ricard or Herbsaint
  • 2 ounces rye whiskey
  • 1/2 ounce simple syrup
  • 2 dashs of Peychaud’s bitters
  • 2 dashes of Angostura bitters
  • Lemon peel, for garnish

Chill one rocks glass while preparing the drink in another. Splash the Ricard into the second glass and swirl it, then pour it out. Add the Rye, Simple Syrup, and bitters, Stir with ice cubes to chill. Strain into the chilled rocks glass and garnish with lemon peel.


  • 1 ounce brandy
  • 1 ounce Cointreau
  • 3/4 ounce fresh lemon juice
  • Flamed orange peel, for garnish

Shake all the ingredients with ice and strain into an iced old- fashioned glass or if served “up” strain into a small cocktail glass with a sugared rim. Garnish with flamed orange peel.

Ramos Gin Fizz

  • 1 1/2 ounces gin
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce fresh lime juice
  • 1 1/4 ounces simple syrup
  • 2 ounces milk
  • 1 small egg white
  • 2 drops of orange-flower water
  • 3 ounces club soda

Shake all the ingredients except the soda with ice and strain into a highball glass without ice. Top with club soda.

Besides the ingredients list for our Show Stopper Cocktails, here is a list of some other staple items we always keep stocked in our bar:

  • Rum: We usually just go with Bacardi Silver
  • Gin: Tanqueray is our go-to thanks to my friend Ashley who is currently obsessed
  • Whiskey: Chappy has been really into Rye Whiskey these days so that’s what we’ve been buying lately. A great value option is Wild Turkey Rye but he is also known to pick up Jim Beam or Bulleit Bourbon
  • Vodka: We usually just get Smirnoff but we are not huge Vodka drinkers
  • Lemons
  • Limes
  • Oranges
  • Simple syrup: Please do not buy this, it is literally just sugar and water!
  • Selzer water or club soda

Besides the ingredients you also need to keep your bar stocked with the correct tools to actually make your cocktails! We buy most of our tools off because they are such a good price so I highly – HIGHLY-  recommend going there!

  • Jiggers: the most useful jigger size to get is the 1 oz with the 1/2 oz. so start with that one!
  • Boston Shakers
  • Bar Spoon
  • Strainer: You should at least have a Hawthorne Basic  Strainer but small ice and muddled herbs can slip through so ift that bothers you get a mesh strainer instead!

Now with all this you’re bar should be set! Of course you can continue to add stock over time to really round out your bar supply and customize it to your own needs. Some great things to add over time are different bitters, flavored honeys, infused simple syrups, and specialty liquors. Also if you are looking for a cocktail recipe book I highly recommend The Craft of the Cocktail by Dale Degroff. This book gives you an infinite amount of tasty treats while also telling you the history behind the cocktails and liquors. It is a must have for anyone looking to get into craft cocktails! Be sure to check it out and let me know what you guys think!


Pistachio Cupcakes

Pistachios are healthy so these cupcakes must be healthy too, right? Yup… that’s exactly what you tell yourself when you’ve devoured 3 in less than 5 minutes. Whoops, oh well! I am a strong believer in the fact that holiday calories don’t count and I’m not exclusive either so St. Patrick’s Day definitely fits right into that category. When deciding what overly unhealthy item I would chose to make for this holiday I figured my mom’s Pistachio Cupcakes would be the perfect fit. Okay so she’s actually never make cupcakes out of this recipe but she has made about 3 cakes each year for my entire childhood. My sister, dad and I would always insist she bake this cake for all of our Birthdays. My mom even overnighted my sister a cake once when she was living in Boston. (Can you guess who the favorite child is???) Ha. Joking… But kind of serious since I am still waiting for my cake after changing coasts back in 2009. Mom if you’re reading this, I love you but WHERE IS MY CAKE?? 

Anyways when I finally got my hands on this recipe I was shocked by how simple it was. You basically use a box cake mix with some pudding. It could not get any easier. So this year for St. Patrick’s Day I decided to whip up some cupcakes.  

Alright let me step you through how ridiculously simple it really is. Go to the grocery store and buy any boxed white cake mix. Try to look for one that uses whole eggs in the recipe instead of egg whites. Next be sure to buy all the ingredients needed to bake the cake according to the box instructions. So usually oil and eggs. Lastly grab a boxed pistachio pudding mix and some cool whip! My mom always topped the cakes with cool whip even though we literally never used it for anything else. To me it is the only way to top them but if you’re not a cool whip fan you can just grab your favorite icing flavor! I’ve actually been eating them plain lately. They’re literally that good!


When it’s time to bake the cake, just start mixing the cake ingredients according to the box instructions, add the pistachio pudding mix, and then add an additional 1/3 cup of oil. This is where you need to use your best judgement. Every cake mix is difference so you made need a little more or less oil. Just make sure it is a good cake consistency. 


Now bake according to the box instructions! It is THAT easy! 




Pumpkin Roasted Pumpkin Seeds

I can’t even remember the last time I ate Pumpkin Seeds. I know as a child my family used to roast and eat them every year but then somewhere along the way I stopped and now they seem a little gross to me. Why? I literally have no idea so this year after watching The Kitchen on Food Network a few weeks back I was inspired to try them again.

The episode had three different recipes for roasting pumpkins seeds so I figured I would do this the right way and actually follow one instead of just winging it. I decided to try The Pumpkin Spiced and Sugar Recipe. I’m obviously obsessed with anything pumpkin these days so it only made sense to pick the recipe which added pumpkin spice to my pumpkin seeds. DUH! Anyways this is what you will need:

  • 2 cups raw pumpkin seeds
  • 2 tablespoons melted butter
  • 1 tablespoon maple syrup
  • 1 tablespoon brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon hot Hungarian paprika


  1. First start by preheating your oven to 300 and lining a baking sheet with parchment paper.
  2. While that is heating up, it’s time to get messy! If you are using your Pumpkin for Halloween decorations, cut a lid out of the top and then scoop out seeds. (If not, it is much easier to just cut the pumpkin in half and scoop out the seeds!)
  3. Wash the seeds to remove the pumpkin’s flesh and strings then pat dry.
  4.  Add melted butter and maple syrup into a large bowl and toss in the pumpkin seeds  
  5. In a separate bowl stir together brown sugar, Pumpkin Pie spice, salt, and paprika.
  6. While mixing the pumpkin seeds, sprinkle dry mixture over to evenly coat.
  7. Spread the seeds onto the baking sheet making sure they are in a single layer. 
  8. Bake for 20 minutes, stirring and rotating the seeds halfway through.

The Verdict:

They were great! But then again I probably would eat anything coated with maple syrup and sugar. They were a little saltier then I expected so if you don’t like a lot of salt I would add less but I really enjoyed them! Would I make them again though? Yes! It was a quick and easy recipe to make and the result was a great balance of sweet, salty, pumpkin-y yumminess. I even caught Chappy sneaking a few handfuls.

Now I only wish I had tried more than one recipe! Maybe I’ll have to make another run to the Pumpkin Patch!

Pumpkin Season!!

It’s that time of year again where everything I eat, drink, smell, and do somehow revolves around pumpkins. I must admit I am a little pumpkin obsessed. Candles, coffee, creamer, breads, muffins, donuts, pasta, beer, and of course going to the pumpkin patch. Since moving from California to the East Coast my fall fixation has significantly grown. It is much more fun actually having a real excuse to pull out my boots and sweaters each year.

Now while of course I love to just enjoy all the yummy pumpkin-ness during fall, for me this also means stocking up on any and all things pumpkin. My ultimate goal is to have enough Dunkin Donuts Pumpkin Coffee and Coffee-Mate Pumpkin creamer to last me through winter. So far I am not even close to having enough. Especially since I single handily went through an entire K-cup box in the last 7 days. I seriously have no self-control!

Besides my sugary caffeine filled pumpkin addiction, my next favorite thing is to make my Pumpkin Cheesecake Mini Muffins. I came up with this recipe years ago when I decided to combine my Great Grandma Bruster’s Black Bottom Cupcakes and her Pumpkin Pie Recipes and they’ve been a hit ever since. Even my husband, who claims to hate cheesecake, has been caught shoveling down handfuls of these. I have learned to always make two batches if I want any to make it out of the house. No matter how many I make somehow there never seems to be enough!

What you will need:


  • 1 1/3 cup sugar
  • 1 1/4 cup flour
  • 2 t. cinnamon
  • 1 t. baking soda
  • 1/2 t. salt
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 cup canned pumpkin
  • 8 ounce package of cream cheese, softened

Crumble Topping:

  • 1/4 cup sugar
  • 1/3 t. cinnamon
  • 3 T. flour
  • 2 T. chilled butter


  1. Preheat your oven to 350 degrees.
  2. Combine 1 cup of sugar, flour, cinnamon, baking soda, salt, 2 eggs, oil, and pumpkin in a mixing bowl. Mix until smooth then set aside.
  3. Beat together cream cheese, remaining sugar (1/3 cup), and 1 egg.
  4. In a separate bowl mix together the dry Crumble topping ingredients.
  5. Slice butter into pieces and using your hands work in the pieces until clumps form.
  6. Line muffin tins. (should make about 48 mini muffins.)
  7. Fill each muffin cup about 2/3 of the way full with the pumpkin mixture. Add a small spoonful of the cream cheese mixture to each muffin. Top with crumble.
  8. Bake for 12-15 minutes.

And now just try to resist eating the entire batch in one sitting!


Mrs. Chappy