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As a consumer, mom, and teacher I am so excited to promote Elder Farms organic elderberry immune support products. The best part about their products is they are farmed organically in America, and bring economic support to our local farmers in the USA. I didn't realize that most commercial elderberry products are imported from Europe. I am happy to support American farmers through this company. My favorite products so far are the elderberry syrup, the elderberry tea, and Elderberry honey. It tastes delicious and my children are loving it. I am giving the syrup to my whole family (husband and kids), especially in this cold an flu season. We certainly need the vitamin C and antioxidants! The tea and honey are additional support and are actually so comforting to enjoy in this cool weather. I am excited to try their facial soap, lotion, and serum soon. Use code Jade5 for 5% off your order! Elder Farms website link: https://elderfarms.com/

This is THE healthiest soup I have ever enjoyed! It's main ingredients are: a butternut squash, a granny smith apple, a carrot, an onion, garlic cloves, coconut milk, vegetable broth, and household spices (s&p, cayenne, nutmeg, and cinnamon). WOW, this is so satisfying! It goes down warm and makes you all cozy inside. Plus, your body will thank you for the nutrition boost. The link to this great recipe is found here: https://www.gimmesomeoven.com/slow-cooker-butternut-squash-soup-recipe/ There are options for stovetop or slow cooker. You will need a blender to make this the correct consistency. We use an emersion blender.

If you saw my Instagram post, then you know this is so much more than a recipe. It's a chance to spend quality time with someone....cooking, eating, cleaning. Being married with two children, Kyle and I can find ourselves in a pattern of focusing on our kids way more than each other. We decided to make the effort to connect daily.... whether it be for 15 minutes in the kitchen, date night, folding laundry together.... anything! This recipe brought us together on a Wednesday afternoon. We let the kids play and watch TV in the living room, while he and I cooked together. Our time there was special even though it was short. Making those moments happen more often are high on my priority list. I'm sure our kids watching us be truly happy was something special too. I hope you try this recipe out.... if not for it's delicious flavor, then to create a special time with a special someone! Also, I have linked our favorite large cookware that was perfect for this saucy dish: Tuscan Chicken Chicken 6 Chicken Breasts 1 Tbsp - Olive Oil 1 Tbsp - Butter 1 tsp - Onion Powder 1 tsp - Garlic Powder 1 tsp - Paprika 1 tsp - Oregano 1 tsp - Thyme ½ cup - All Purpose Flour Salt and Pepper to Taste Dredge chicken in egg wash (2 eggs, beaten and mixed with ½ cup milk) then in seasoned flour (combine all seasonings in flour and mix). Fry in oil and butter over medium heat for 3-4 minutes on each side. Remove from pan and place on a wire baking sheet. Finish cooking in 350 degree oven for 10 minutes or until internal temp reaches 140 degrees. Tuscan Sauce 1 Tbsp Butter 1 Yellow Onion, Diced 1 Red Bell Pepper, Roughly Chopped 2 Tbsp Minced Garlic Paste 1 Tbsp Tomato Paste ½ Cup Sun-Dried Tomatoes, Roughly Chopped 1 Tbsp Dried Oregano 1 tsp Paprika ½ Cup White Wine 14 oz Chicken Stock 2 Cups Heavy Cream ½ Cup Parmesan Cheese, Freshly Grated ½ Cup Basil, Roughly Chopped 2 Cup Baby Spinach Seasoning To Taste In same pan chicken was cooked in, add butter and saute onions and bell pepper until softened. Add sun dried tomato and cook for another couple minutes. Add garlic paste and tomato paste, cook for another couple minutes. Add white wine to deglaze pan. Once wine is reduced by half, add chicken stock. Allow that to cook for a few minutes then add heavy cream. Once sauce begins to thicken, add basil and spinach. Add salt and pepper as needed. Return chicken to pan. Serve by itself or over pasta. I can earn commision from qualifying purchases from Amazon.

As seasons change, I always like to change out my front door wreath to match my seasonal mood. This fall, I was really admiring the beautiful magnolia leaves in the trees all around my neighborhood. After looking at prices online, I figured it would be pretty easy just to make my own (and much cheaper too!) I popped off the faux lemons on my old, weathered summer wreath. I was left with the backbone of the wreath and a few faux leaves. I easily glued in some fresh magnolia leaves, and tied in a beautiful bow with some floral wire. This was so easy and very cheap! I didn't preserve my leaves so I am hoping it lasts a few months. If you wanted to preserve the leaves, I have read that you can paint the leaves with Mod Podge. You can also use hot glue instead of Gorilla Glue like I did. If you try it let me know how it goes! Follow me on Instagram @lifeofateacherwife and send me your picture!

This is definitely a quick dinner, not exactly gourmet, but will be a great choice to feed your family on a busy night! I recommend using the following ingredients: 1 jar of Sal and Judy's Creole Sicilian sauce 2 lbs fresh or frozen shrimp Jasmine Rice Butter Creole Seasoning Mix (the trinity- onion, bell pepper, celery) Bread for garlic bread Directions: Cook rice as directed. In a sauce pan, melt a pad of butter and add 1/2 cup trinity, saute a few minutes. Add jar of Sal and Judy's Creole Sicilian sauce and add uncooked shrimp. Simmer for about 15 minutes until shrimp are cooked. In the meantime, make garlic toast. YUM!

If you're looking for a fun and healthy twist on traditional nachos, look no further than zucchini nachos! This recipe is easy to make, customizable to your taste preferences, and a great way to sneak in some extra vegetables. Ingredients: 8-10 small/medium zucchini, sliced into rounds 2 tablespoons olive oil 1 packet taco seasoning 2 lbs ground turkey 4 oz tomato sauce 1 bag shredded cheese (cheddar, pepper jack, or a blend) Toppings of your choice (I used greek yogurt instead of sour cream, guacamole/avocado, black beans, corn, jalapeños, sliced cherry tomatoes, cilantro, salsa, and sliced red onion) Instructions: Preheat your oven to 350°F. In a bowl, toss the sliced zucchini rounds with olive oil and 1/3 the packet of taco seasoning. Make sure the zucchini slices are evenly coated. Arrange the zucchini slices in a single layer on the baking sheet. Bake them for about 10 minutes to soften. While the zucchini bakes, brown your ground turkey with the remaining taco seasoning. Add the tomato sauce to make it less dry. Stir and cook until the meat is finished. I usually add black beans and corn to this meat mixture. Take out the zucchini, top with the cooked ground turkey, cheese, and other preferred toppings (tomato, onion, cilantro, jalapeno, etc). Place back into the oven until the cheese is melted and bubbly (about 5-10 min). Remove from the oven and top with your favorite refrigerated toppings (greek yogurt, guac/avocado, and salsa). Serve immediately and enjoy! Recipe variations: Use different types of cheese, such as monterey jack or queso fresco. Make it vegetarian. For a gluten-free option, use gluten-free breadcrumbs instead of cheese. Zucchini nachos are a great appetizer or snack for parties, or a fun dinner option for the family. Give them a try and see how you like them!

As a mother of two, a wife, and a 14-year elementary school teacher I am excited to start this blog on teaching tips and sharing my experiences on balancing family life. With so many responsibilities, life gets messy, and I hope to provide tips and insights on how to persevere and have fun along the way. In this article, I'll introduce myself and give you a glimpse of what you can expect from this blog. Who Am I? My name is Jade, and I'm a proud Christian, happy wife, and dedicated mother of two amazing boys, GT and Duke. As a current teacher, I have a passion for education and helping children learn and grow. But as a mother, I understand that it can be challenging to balance family life and work. That's why I've decided to start this blog, where I can share my day-to-day experiences and offer tips and insights on how to enjoy life. The Importance of Teaching Children Teaching children is crucial because it helps them learn and develop important skills that they will use throughout their lives. As a teacher, I've seen firsthand the positive impact that effective teaching can have on children. By teaching children, we are not only helping them learn essential skills, but we are also helping them become independent, confident, and self-sufficient individuals. Balancing Family Life Balancing family life can be a challenge, especially when you have young children. As a mother of two, I understand how difficult it can be to juggle everything, from work to household chores to spending quality time with your family. I'll offer tips and advice on how to balance family life effectively, so that you can enjoy a healthy and happy relationship with your spouse and children. Conclusion In conclusion, I'm excited to start this blog. I hope to provide a peek into my real world, the wild whirlwind that I'm in. Life is not always fun and easy, but if you look for the blessings you will find them. With the right attitude, I believe that anything is possible. FAQs How often will you be posting on your blog? I plan to post at least once a week, but I may post more or less frequently depending on my schedule. Will you be covering specific topics related to teaching children? Yes, I'll be covering elementary math and the strategies I've learned to help children. Do you have it all figured out? No, but I am happy and learning each day as I go.

I am grateful for my husband, the one who CAN cook, and the delicious dinners he prepares for our family. If it were up to me I would eat bagged salads and rotisserie chicken every day, but he goes above and beyond to show me that cooking can be fun and worth it. This is his recipe for a weeknight meal that can provide a lot of left overs if you cook enough of it! The servings in the recipe are enough for 4-6 adult meals. We cook this a lot, and though it has a lot of ingredients, it's nutrition and flavor packed. We use the spices regularly since we cook this a lot, so it's worth it to us to invest in quality ingredients. Let me know if you try it, and what you think! Chicken Power Grain Bowl Ingredients for chicken marinade: 4 large chicken breasts Juice of 2 satsumas or 1 orange Juice of 1 lime EVOO Pinch of salt and pepper 1 tbsp of each of the following: chili powder, paprika, garlic powder, onion powder, cumin Ingredients for bowl: 1 cup jasmine rice uncooked 1 cup quinoa uncooked 2 colored bell peppers (we used yellow and red) sliced 1 onion quartered and sliced 1 sweet potato chopped into 1/2 inch cubes Optional sliced carrots 1 bag frozen edamame (microwaved to warm) Half a bunch of chopped cilantro Optional (but we love) a dollop of sour cream on top Ingredients for pineapple chutney sauce: DO NOT SKIP THIS STEP, IT IS WORTH IT! 1 cup (ish) diced onion 2 cups chopped fresh pineapple 1 cup (ish) white wine vinegar 1 cup (ish) honey 4 tsp curry powder 1 tsp ground ginger Pinch of salt and pepper 1 tsp red pepper flakes Instructions: You'll need to marinate your chicken in the refrigerator for up to 4 hours before (or overnight). Marinate raw chicken breasts in a gallon size ziploc bag. Put chicken in the bag and all marinade ingredients. Shake the bag around to cover chicken with marinade. Refrigerate for desired time. Cook rice and quinoa as directed (Kyle did this in one pot to save on dishes). Heat oven to 400 degrees and bake chicken on a greased pan for 20 minutes or until the chicken is cooked thoroughly. To make the pineapple chutney topping, put all ingredients in a sauce pan. Bring to a boil, then turn the heat down to a simmer and it should saucify after about 20 minutes or so. Most of the liquid should cook out, leaving a soft brown colored pineapple chutney. Put your sliced onions, bell peppers, and carrots in a skillet with a little EVOO and salt/pepper. Lightly saute them to soften but not squish, you want them to have a bit of bite left in them. Air fry (or bake) your cubed sweet potatoes. We prefer the air fryer because we like a very crispy cubed sweet potato for this dish, it adds texture. Once the rice/quinoa is done, add your chopped cilantro and edamame to the hot grains to let all the flavors meld. Stir together. Once everything is ready, you can build your bowl! We put the rice/quinoa on the bottom. Top with sliced chicken, sauteed veggies, crispy sweet potatoes, pineapple chutney, and a dollop of sour cream if desired! ENJOY the fruits of your labor! The flavors will amaze you!

Are you dreaming of a vacation filled with sun-soaked beaches, crystal-clear waters, and unforgettable moments? The Red Carter Macramé Swimsuit is the epitome of style, elegance, and versatility. Whether you're jetting off to an exotic island or exploring a local beach destination, the Red Carter Macramé Swimsuit is a must-have addition to your vacation wardrobe. So, get ready to turn heads and make a splash in this mesmerizing swimsuit! As an Amazon Associate I earn from qualifying purchases. Link to purchase through Amazon:

This recipe right here made me look like a pro in the kitchen (which I am not). If you know me then you know I can confidently cook taco salad and lasagna, and that's about it. I loved making this recipe because it's full of color and vegetables. It's SO easy and quick, and husband approved. Pasta Primavera is perfect for a light, summer dinner. We added grilled chicken for more protein, and served with our favorite summer wine. Try it out and let me know what you think! Ingredients: one package of pasta (penne, bowtie, or any other pasta of your choice) 2 tablespoons of olive oil 4 cloves of garlic, minced 1 red onion, sliced 1 head of broccoli florets 2 sliced bell peppers (assorted colors) 4 regular sized sliced carrots (purple carrots are colorful and delicious) 2 sliced zucchini 2 sliced yellow summer squash 1 container of cherry tomatoes, whole (they will blister and get really soft) Salt and black pepper to taste Italian seasoning 1/2 lemon, juiced butter to flavor cooked pasta 1/2 cup or more of grated Parmesan cheese (optional) Fresh parsley for garnish Instructions: Preheat your oven to 450 and put cooking spray on two large sheet pans. Cook the pasta according to the package instructions until al dente. Drain and set aside. Add butter to hot pasta for flavor. Cut all your veggies and place on two large sheet pans. Mince the garlic and add over the veggies. Drizzle with olive oil and season with Italian seasoning, salt, and pepper. Bake the veggies for about 10 minutes, then give them a flip/stir and bake for another 10-15 minutes, or until they are soft, but not mushy. Add the cooked veggies to the pasta and toss well. Add the lemon juice and parsley to the pasta and vegetables. If desired, sprinkle grated Parmesan cheese over the pasta and mix until melted and well combined. Your Pasta Primavera is now ready to be served! Enjoy this vibrant and flavorful dish as a main course or as a side dish.

Calla lilies are one of the most beautiful and elegant flowers around. In this post, we'll take a closer look at calla lilies and explore what makes them so special. Make Your Own Calla Lily Bouquet A beautiful bouquet of calla lilies is a classic and elegant way to brighten up any room. Choose a variety of colors and arrange them in a vase or wrap them with a ribbon to give as a gift. You can also mix and match calla lilies with other flowers to create a unique and stunning arrangement. At Home Calla lilies are relatively easy to care for and can provide beautiful blooms with minimal effort. With proper soil, water, sunlight, fertilization, and pest control, calla lilies can thrive and add beauty to any garden or home. Personally, I like to plant full grown calla lily plants in my yard and watch them bloom again each spring. Symbolism and Meaning Calla lilies have a rich history of symbolism and meaning, which has evolved over time. In ancient Greece, they were associated with the goddess Hera and were used in weddings to symbolize purity and innocence. In Christianity, calla lilies have been associated with the resurrection of Jesus and are often used during Easter celebrations. Today, calla lilies are often used to symbolize elegance, grace, and beauty. Appearance and Varieties Calla lilies are known for their distinctive trumpet-shaped blooms, which can range in size from 2 to 6 inches in length. They come in a range of colors, including white, yellow, pink, purple, orange, and red. Some popular varieties include the classic white calla lily, the black calla lily, and the bi-colored calla lily. In addition to their blooms, calla lilies are also known for their striking foliage. The leaves are often a dark green shade and have a glossy, waxy texture. Enjoy a simple, fresh spring bouquet with calla lilies!

Today, I'm going to show you how to make a delicious and super easy dump cake dessert using just a few ingredients from Trader Joe's. It's called a "dump cake" because you literally just dump everything into a baking dish and bake it. Here's what you'll need: 1 box of Trader Joe's yellow cake mix 1 bag of frozen berries from Trader Joe's A good pour of Trader Joe's pink lemonade 4 small pads of salted butter Now, let's get started! Preheat your oven to 350°F and grab an 8x8 inch baking dish. First, pour the frozen berries evenly on the bottom of the dish. Then, pour most of the yellow cake mix on top evenly. Next, pour some pink lemonade, or a flavored carbonated water, on top enough to add moisture (about 2 cups...I just eyeballed it). Finally, place a few pads of butter over the cake mix layer. I have learned that if you use too many berries it will become too liquidy! Pop the dish into the oven and bake for 30-45 minutes, or until the top is golden brown and the fruit is bubbling around the edges. And that's it! Let the cake cool for a bit before slicing and serving. It's perfect with a scoop of vanilla ice cream on top. Thanks for watching and don't forget to like for more ideas!