As you may, or may not know, my husband and I work full time creating food videos for other bloggers and brands (you can see some of my work HERE). There are a few recipes that pretty much every single one of my clients has and has wanted a video of. Recipes such as energy/ date balls, overnight oats, AND carrot cake. I’ve done videos for SO many versions of carrot cake/ bread/ muffins. Trust me, I’m not complaining!
Needless to say, I’ve had carrot cake on the brain and thought it would be fun to do what I do best: turn the recipe into a smoothie! Did you know that I have a FREE ebook filled with healthy smoothies!? You can get it HERE.
There’s one thing you need to know about my smoothies though- they almost always have bananas in them. First of all, I just really love bananas. They’re cheap and so I always have them on hand. They freeze super easy which makes them nice to buy in big batches and throw in the freezer. Also, I love the creaminess that a frozen banana adds to a smoothie.
I was very shocked to find out that there are people who exist in the world that aren’t as into bananas as I am. I got a handful of people messaging me asking for smoothies WITHOUT bananas in them 😬 🙄 Don’t worry, there are a couple in the ebook that I linked above. (more…)
This Moroccan Chickpea Soup is healthy, heart, and very filling! It’s easy to throw together and is great for vegetarian meal prep!
I made a Moroccan dish for a client not too long ago and since then I’ve been VERY MUCH into Moroccan and other Mediterranean flavors. Conveniently for me, I was gifted a magazine a few months ago that is full of healthy Mediterranean recipes and I want to try ALL of them!
This Moroccan Chickpea Soup is my adaption of one of those recipes and I’m super excited to be sharing it with you because it’s SO GOOD!
I’m one of those people that can (and WILL) eat soup ALL year no matter how hot it is outside. I fall into that category of people who, more often than not, want my meal to be warm and cozy. If it’s really hot out, I’ll just pair my bowl of soup with a nice big glass of chilled wine :) 🍷 🍲
All of that is irrelevant today though because it snowed here in Nashville this morning. I’m rambling. POINT IS- soup= yum ALL YEAR! You can’t tell me otherwise.
This particular Moroccan Chickpea Soup is a new favorite of mine. It’s kind of light (as soups typically go) BUT it’s still super filling and doesn’t result in a grumbling belly just 2 hours after you’ve eaten.
I can tell you from some experience that this soup is also GREAT for leftovers and meal prep (are you a meal prepper!??? It’s the hot thing right now but I’m not sure how I feel about it). (more…)
I almost didn’t post today. We’ve had so much going on the past week and last night as I opened up a blank blog post, I almost just gave up. BUT, I’m determined to stick to my T/TH posting schedule even if there are only a few hours left in this Tuesday. Plus, I had these delicious little Bell Pepper Mini Meatloaf that I’m excited to share with you. So, this is happening today!
I’f you’ve been around for a while, you’ll know that I stopped eating meat for quite some time. THEN I got pregnant and started having the most intense cravings for meat. Since then, I’ve taken a “flexetarian” approach to my diet (do you hate me for using that term!?). I wanted my blog to reflect that as well. So you’ll be seeing a few meat recipes around here again.
How fun are these Bell Pepper Mini Meatloaf!? I’ve always been a big fan of bell pepper stuffed meals but more often than not, a WHOLE bell pepper is just too much. Right? I ned up eating about half of it and then waste the rest. This recipe is my attempt to avoid that.
The meatloaf itself is a simple turkey meatloaf with a few extra veggies in there and the glaze is a minor adaption from my favorite meatless meatloaf from Ambitious Kitchen.
I was able to get 3 good rings out of each bell pepper and then I chopped up the tops and bottoms to mix into the meatloaf itself (waste not, want not as my father always said)!). (more…)
oh hey! HI! Welcome to my bright and shiny new blog!! How about a few more exclamation points!!!!!
It has been a long time in the making and I’m excited to finally have it up and running. My plan is to post a new recipe every Tuesday and Thursday and a new recipe video at some point each week.
We’re celebrating the NEW site, with a new recipe (finally!) for these Sweet Potato & Black Bean Tostadas. I’m using the same black bean mixture that we used in THESE Black Bean Stuffed Sweet Potatoes. It’s simple and I’m really into the flavor.
Most recipes for tostadas have you toast your own corn tortillas. I found them pre-made at the store and since it was cheaper than buying a big bag of corn tortillas, I went with it. Saved some money, saved some time! (more…)
It’s been over FOUR years since I wrote my first blog post. I have SO much to thank this little blog for and am so grateful for how far it has brought me and the opportunities that it has opened up.
What you may or may not know is that when I started B. Britnell over 4 years ago, my intention was never to leave the name as “B. Britnell” for very long. It was simply a placeholder for the blog while I came up with something better; Something more ME. (although, I suppose, what could be more “me” than my name….I digress). I like my name but don’t love it as the title of this space.
It might have taken me FOUR whole years but I finally came up with a new name for this here blog: Food with Feeling! Over the past few months, as I’ve been telling family and friends about the new name, I’ve gotten very mixed reviews. Some like it, some hate it, and a few rare people love it as much as I do. But I love it and I think that’s what matters, right? Right!?
Either way, the new blog will be launching NEXT FRIDAY, February 23!! (!!!)
So, where did the new name come from? What does it mean?
I kind of randomly came up with it one day while racking my brain for a name that struck a chord. I won’t pretend that it’s the first thing I came up with BUT it was the first name I came up with that wasn’t already taken.
My idea behind it is simple. I want to produce and share recipes that make you feel something. Not necessarily healthy recipes that make you physically feel good (although I hope to post a lot of those) but make you want to share the recipe(s) with everyone that you know. I want you to love the food so much that you want to have friends and family over just so you can make the recipe again and share it over the dinner table (OR BRUNCH TABLE!).
Food has always been more to my family than simply nourishment and I know that this is the case for many people. It’s an experience, and often a feeling. I want my recipes to be that for you!
What can we expect from the new blog?
The name might be changing and the look will be a bit different but not too much is going to change around here. I still plan to post the recipes that I’ve been enjoying creating in my kitchen.
With the new launch, I plan to get back on a regular posting schedule. My current plan is to post a new recipe every Tuesday and Thursday.
And don’t worry! If you’re following me on any social media channel or are subscribed to my newsletter, no need to do anything! It will all switch over with the new name. So, expect to be seeing lots of new posts from Food with Feeling on social and in your inbox!
Something else I wanted to mention- it’s my plan to start introducing a few meat recipes to the blog again after a year of B. Britnell being completely meat-free. Truth is, I eat meat IRL and I want my blog to reflect that. I stopped eating meat for quite a while about 18 months ago. But, then I got pregnant and had THE most intense cravings for meat throughout my entire pregnancy and as I’ve been breastfeeding.
I recently heard someone use the term “flexatarian” to describe a person that follows a flexible diet and eats meat sparingly. I’d say that’s kind of where I am right now. I’ll talk more about that later. (more…)
Facebook reminded me a few days ago (I seriously love those “1 year ago today” flashbacks!) that it has been over a year now since I quit my job and went full time doing this crazy online food thing. Half of my family still doesn’t understand exactly what it is that I’m doing and I too often get the question “wait, so people pay you for that!?”.
If you don’t know my background, I worked in state politics before this year. I had wanted to work in politics since I was about 12 and went to college in Washington, DC to get myself on the right track. I loved the excitement of working (interning) in the US Capitol, but at the end of the day, I hated it all. That’s all I’m really going to say about it. I hated it and wanted out. But working in politics was all I had ever done.
Out of boredom and desperation, I started this little food blog. I quickly fell in love and knew that I wanted to find a way to make food media my full time gig. It took me a couple years to figure it out. I had originally hoped to grow my blog big enough to become my full time income. While I had no doubt that I could eventually do that, it was taking a bit longer than I originally hoped.
And then I discovered VIDEO. I went to a food conference in Cancun (take me back PLEASE!) where one of the sessions was all about food videos. I was HOOKED and knew instantly that I wanted to get into the video game early. At the time, only a few blogs were really creating recipe videos on a regular basis. It was all new and I wanted IN. But I was also terrified of getting started. I set aside a WHOLE DAY to shoot my first video and I picked a super easy recipe.
As with many things, getting started was the biggest battle for me. And boy am I glad that I got started when I did!
Here’s that first video:
Almond Coconut Date Rolls Recipe - YouTube
I had no anticipation that I would make a full time job out of creating food recipe videos. It wasn’t really a thing 2 years ago unless you were working in a big studio making food videos for large corporate companies. I was simply hoping that it would jump start my own blogs growth. (more…)
Thanks to Three Bridges for sponsoring this post! You can learn more about their easy, wholesome, and delicious pastas HERE!
For my very last post of 2017, I thought we’d go out in style with a super easy and ridiculously delicious recipe: Crispy Baked Ravioli in partnership with Three Bridges.
I’m using their Butternut Squash Ravioli and their Kale and Cheese Ravioli for this recipe but they have a full line of premium refrigerated pastas (including SO MANY amazing ravioli options that would all work great for this recipe) and sauces made with simple, honest and better-for-you ingredients. Their pastas are on my shopping list pretty much every single week because inevitably, there’s at least one night each week where we need dinner in a pinch. “In a pinch” for us means that neither Mr. Britnell nor I feel like making dinner but we’re both starving. In this situation (which- again- is weekly), I boil the water for the Three Bridges ravioli and Mr. B throws together a quick salad (typically Caesar because I’m obsessed). The pasta is topped with a simple sauce and a bit of cheese and we always feel like we’re eating a gourmet meal that took us an hour to cook.
Needless to say, I’m a pretty big fan :)
While I love their raviolis served traditionally with a bit of sauce, I thought we’d try something a bit different today with these Crispy Baked Ravioli. I wanted a fun way to serve the raviolis as a finger food for parties and most importantly at TAILGATES! I’ve been really into football this year (cheering simultaneously for the Titans AND the Packers) and am therefore planning a rather large Super Bowl party. Really, I just want an excuse to have a bunch of friends over and serve them lots of yummy food.
Making these Easy Baked Ravioli is super simple since Three Bridges has done the hard work for us. First the ravioli is dipped in a bowl of flour. Next dip the ravioli in an egg wash bowl, and then finally in a yummy mix of breadcrumbs and spices. They’re then lined up on a baking sheet and popped in the oven for about 15-20 minutes. AND that’s it! Easy enough, right? (more…)
Thanks to PlantFusion for partnering with me and sponsoring this post. I’ve used their plant based protein powders for the past year and truly love them!
Have you recovered from Christmas yet!? I think for the first year ever, I’m genuinely ready to put aside cakes, and chocolate, and alcohol, and eat some good, wholesome foods again. All of the celebrating was truly wonderful but MAN is my body feeling it. Then again, maybe I’m just getting old.
I’m also recovering from the stress of the past week. While attempting to relax on Christmas eve (I’m not very good at relaxing), our carbon monoxide detector went off and we spent a few hours sitting at our neighbors house (thank goodness for amazing neighbors!) waiting to figure out what was going on. Long story short- we needed a new HVAC unit. That was unfortunate– and expensive. Then we got home that night and all of the electrical units in the kitchen were mysteriously not working (including the one powering the fridge). Mr. Britnell ran a power cord into the kitchen so all our food didn’t go to waste and then we managed to get it figured out the next day.
Needless to say— my relaxing holiday break has been far from relaxing. I’ve been stress eating ALL of the chocolate that santa left in my stocking (and it was a LOT!).
So, I’m starting out my new year healthy eating habits early with these protein pancakes featuring PlantFusion protein powder!
I first tried PlantFusion protein powder last year after getting a few samples from them at a health food expo that I attended (you can see all my vlogs from that trip HERE!!). Then I saw the protein powder for sale at my local Whole Foods and picked some up. So when they reached out about partnering together, I was super excited!
I’ve found it difficult to get enough healthy protein in my diet lately. Between breastfeeding and just generally be busy, I’ve found it more important than ever to eat a good, balanced diet. And for me, protein is always something that I struggle getting enough of.
Enter: HEALTHY PROTEIN PANCAKES!!
I’ve been making several versions of these pancakes for years. It was one of the first recipes I ever shared on my blog. But since then, I’ve experimented quite a bit with the recipe and found new, delicious ways to making these pancakes. AND, that’s what we have here today! THREE different ways to make these Healthy Protein Pancakes. (more…)
Thanks to Three Bridges for sponsoring this post! You can learn more about their easy, wholesome, and delicious pastas HERE!
Have you made your Christmas menu yet!? Yeah, we’re still working on it too. What we do know- this OMG SO DELICIOUS Baked Gnocchi Casserole is definitely on the menu! With the help of Three Bridges, this meal comes together in no time!
If you’ve been around here for a while then you know that I’m a big fan of gnocchi. I love making it fresh at home when I have the time. BUT running my own business and having a baby means that right now in my life, I rarely if ever have time for such things. SO, today we’re using Three Bridges’ Parmesan Gnocchi for this dish.
Three Bridges has a full line of easy-to-prepare pastas and sauces found in the refrigerated aisle. It’s my go-to for quick and easy family dinners that I also can trust to be made with fresh, simple, and honest ingredients (which is very important to me). They use only premium, high-quality ingredients that contain no artificial ingredients, flavors, and colors, and no preservatives, fillers or hormones. LOVE!!
Plus- THEY’RE SO GOOD (and so incredibly easy)! We’ve had the gnocchi and raviolis for dinner at least one night a week for the past month and it’s made meal planning so much easier.
First, cook the gnocchi which only takes a few minutes. Next you’ll saute the sweet potato and kale for a few minutes and throw together a creamy cheesy sauce. Finally you combine it all into one casserole dish and top with a bit more cheese because—-well, it’s the holidays and you should indulge a little, right? (more…)