Sentences with phrase «eating everything we make»

He's not gluten - free, I am, but he loves the fact that I make more homemade items and he eats everything I make (even when I don't think it's that good).

Our boys eat everything I make and don't have any issues.

I eat everything he makes, and eat a lot of it.

The only problem, not eating everything we make LOL!

Anyone who tells me they eat everything makes me suspicious.

Not exact matches

Making the point that everything a user sees in his or her feed is there because another user shared it, Stamos wrote that Facebook is «like a pot luck... where everybody brings their own food from the outside, and the host decides how to arrange the buffet table based upon a model of what people like to eat.»

This makes for an easy way to earn points if you eat out a lot since travel encompasses everything from flights to taxi rides.

After showering I'll usually grab a bite to eat, then I'll call my child and make sure everything is going ok with them.

To eat it is to acquire a taste and an affinity for that which in everything is above everything — a taste and an affinity which will henceforward make impossible for me all the joys by which my life has been warmed.

If you don't want to eat there, don't but geesh stop making such a big deal out of everything

We use science in our daily lives and actual scientific proof for almost everything we do in life, but we accept an imaginary friend such as God as the absolute truth and want to make everyone eat that junk like it's the universal truth.

If there was any other book claiming to be the authority on everything that you kept having to make excuses for like «Well, that part is ment as an allegory» or «God years are different than man years» or «Well, its says to not eat shelfish or pork in the hebrew scriptures, but apparently God changed his mind later, but that part about ga y's stays» I don't think anyone would have given it a second look had it not been at the point of a sword.

Foodland Farms sees three different kinds of shoppers in its stores: those looking for fully prepared, ready - to - eat food; customers who buy prepped product that they can cook at home; and those who want to make everything themselves from scratch.

By now I am almost fully pledged vegetarian (I still eat fish sometimes though, but that need decreases) As a former meat eater I enjoyed Golabki, Flaki and Pierogies, both are polish cuisines because even though I was born in Germany, half my heritage (specific: my mother) comes from Poland and I grew up with traditional polish cuisine, which still counts as comfort food to me (Omg I need to mention I tried so often to make Bigos Vegetarian without sacraficing the taste, but it's still a challange) Bu talso my other half of heritage come from Hungary, I also enjoy traditional Hungarian food like Langos and Palacsinta (so good) Basically I've been brought up with no fear from anything new, I have no prejudices, try everything I can and enjoy home cooked meals made with local basic ingridients the most!

If I ever come to St.Louis I'm not even going to eat out... I'm just going to knock on your door and beg you to feed me because everything you make seems to pique my interest:) See ya soon, lady!

My son «hates» chicken but loves the nuggets I make him haha When he asks me about it I just change the subject I'm only on day five and although I didn't eat much sugar before, I found everything with natural sugar in it (ex: sweet potatoes and butternut squash) way sweeter than I used too.

Even though I only made one batch, we've definitely been eating our fair share of this dip with everything from veggies, to sweet potatoes (sweet potato «toast» is pictured), to burgers, chicken, even a breakfast hash.

When everything can be eaten together it makes cooking and packing up way easier.

No, these potatoes don't make themselves, and they do take a bit of pre-planning (I baked the potatoes before mixing with other ingredients (which means I had to remember that everyone's going to want to eat before they want to eat) and, since I wanted these to be weight - loss - friendly, I used this Creamy Italian Dressing (which takes about 5 minutes longer than opening a bottle of store - bought (but really didn't take any extra time because I had some on hand in my frig (which, thankfully, is the norm — we almost always have some in our frig because we eat it on nearly everything (salad, broccoli, rice, cabbage, bread, potatoes, and more) and it gets used in lots of recipes (like Garbanzo Pesto Salad and Chickpea Salad Sandwich)-RRB--RRB--RRB--RRB-.

Even people that can / do eat everything and can have a «traditional» cheesecake love it which makes me smile.

Make one big awesome pot and eat it for awesome lunches the rest of the week — it only gets better with time as everything sits and marinates and soaks up each other's awesomeness (thank you, Janis Ian, for your brilliance).

And if you don't feel like eating it this way, or you have a lots of leftover, as I had, just put everything in your blender after they got cold and make an old - fashioned cream of it.

You have to decide what you're eating, make your list, buy the ingredients, and then prepare everything.

I menu plan, we never eat out (our daughter has food allergies), we buy mostly organic, I make our own cookies, etc, and cook almost everything from scratch.

But I have been making a ton of new recipes using the fresh herbs and also just pinching off a few leaves to throw on anything and everything I eat!

I magically start eating more vegetables, I put better things on my skin, and I make my own EVERYTHING.

I eat it with everything... It's my go to for pasta, I mix it with olive oil for a salad dressing, I even spread it on my bread when I'm making a sandwich!

I want to make and eat everything that she suggests.

Between sriracha and it's awesome cousin, sambal oelek, I add a bit of spice to pretty much everything I eat, including stir - fry, curry chicken noodle soup, and bizarro hashes I make up for breakfast.

I have an immersion (stick) blender for pureeing big batches of soup right in the pot, but since dear Hubby doesn't eat the same way I do, the Tribest makes just the right amount of everything else for me without a ton of leftovers, which means I am eating FRESH everything all the time.

I think the colors of these Caramelized Onion, Fig, and Goat Cheese Flatbreads are just beautiful — roasting the red onion and figs gives everything a gorgeous purple color, and that makes these flatbreads even more fun to eat.

Please tell me I'm not the only person in the world that just realized you could melt chocolate and add everything you love most to it, then eat it like a custom made candy bar.

Everything we eat and drink — the food and beverage choices we make day to day and over our lifetime — matters.

I have to say that since I cook dinner, the family eats Paleo, and everything I have made from your site gets rave reviews from my hubby & kids.

Like everything else, store - bought peanut butter can be full of chemicals and things you wouldn't want to eat, so here's how to make peanut butter at home — easily and under your control.

We ate as many meals as we could outdoors, it makes everything taste better.

Oh but in your home, I totally agree with your husband: you make everything so good, def no need to eat out.

Because I've made this recipe and it's AH - Mazing... and I did eat it with almost everything I ate for a week!!!

Even if it is a simple chocolate cake or vanilla sponge cake, the effect on the person who is eating it is unimaginable It must be because the maker knows what all goes into it and the interest with which it is made sets everything apart.This is a very humble attempt to demonstrate how you can make cake without an oven.

Sometimes I think I'm crazy when I make everything homemade (time consuming), but at least I know what's in them and what she's eating — plus these really are the best gluten free «sugar» cookies.

honestly I could eat either steamed or roast cauliflower — though I know what you mean about roasting making everything taste better!

Sometimes I make appetizers so that I can add them to everything else I eat all week.

You'll love making (and eating) everything from Vintage Amish Cinnamon Bread (p. 18) to Amish Mini Loaves (p. 16).

I have always loved feeding my body real food, but over the past few years, as my health was up and down, it didn't matter what I ate as everything made me feel awful.

I've really enjoyed making (and eating) everything on your site and you book.

And I agree that it is great to see more and more REAL food products in stores these days, it makes it more accessible for people to eat good, healthy, food without having to prepare everything.

And if all that isn't enough to make you want to start putting cinnamon on everything you eat, did you know cinnamon can even boost the appearance of your skin and help protect against premature sun damage?

And when the lady in kindergarten makes you eat it by taking a tablespoonful of the cold veggies left in your plate, forcing your mouth open with her fingers and shoving everything inside, making you choke on the way, well, it is hard to like those particular veggies for a long time after that.

My husband now asks for them, and my «roll his eyes at everything vegan» 17 year old son has even taken to eating breakfast when I make these.

It makes everything scrumptious, plus you know you're eating something good for you