Check out our new digs on the Springpad blog!

If you are looking for any of the recipes, products or lists mentioned in the simple me, you can still find them on our Springpad.

Want to know more about Springpad? Check out our website. It’s a great tool to organize your life online!

Winter’s sneaking up on us, and with it: static cling. The enemy of a good hairdo, static will make your hair stick, pull and stand in ways you never wanted it to. But where there are fleece jackets and scarves, there is static. My quick and easy fix: dryer sheets! Run one through your hair and the static will be gone… and it’ll leave your hair smelling laundry fresh!

My favorite is Mrs. Meyer’s dryer sheets, they smell great! I keep one  in the pocket of my jacket so I’m prepared at all times.

What are your favorite winter tips?

Last week’s almond and coconut topped butternut squash soup was so delicious that I want to make more soups! I think I’m going to try making one different soup each week. Most of my recipes this week will keep me warm as it gets colder, but I did throw in a salad because I’m not quite ready for winter yet! Here are this week’s recipes:

Monday
Spicy vegan black bean burger Spring the recipe!

Tuesday
Tomato mozzarella basil salad Spring the recipe!

Wednesday
Beef and snowpeas with pan-fried noodles Spring the recipe!

Thursday
Hearty vegetable soup Spring the recipe!

Friday
Mushroom risotto Spring the recipe!

And for a special treat
Peanut butter blondies Spring the recipe!

Spring the whole meal plan!

My favorite part of any party is the food – more specifically, the hors d’oeuvres. They’re cute, easy to hold, and small enough that you can try a little bit of everything! So why not apply the concept to the rest of your meal and serve an array of finger food? Whether you’re hosting a potluck or a holiday party, they’re the perfect thing to dish out. Kids want to eat with their fingers anyway, and adults will be happy to try a variety of foods. Here are a few of my favorite finger food recipes:

Mama’s meatballs Spring the recipe!
Gingerbread mini-muffins Spring the recipe!
Vegan dosas Spring the recipe!
Toasted ravioli with a warm tomato dipping sauce Spring the recipe!
Sweet potato fries Spring the recipe!

Spring all the recipes!

What are your favorite entertaining tips?

Photo and Recipe Source: Back to the Cutting Board

This lasagna recipe sounds amazing. I’m always looking for variations on the all too typical pasta and tomato sauce dish, and this recipe is the perfect solution.

Ingredients
8 uncooked lasagna noodles
4 tsp. olive oil
1/3 cup finely chopped onion
1 (8 oz.) package sliced mushrooms (I left these out)
1 (6 oz.) package fresh baby spinach
3 garlic cloves, minced
1/2 cup mozzarella cheese, shredded
1/2 cup part-skim ricotta cheese
4 tbsp. fresh basil, minced
1/2 tsp. salt
1/4 tsp. crushed red pepper

Instructions
Cook lasagna noodles according to package directions. Drain and gently rinse with cold water.

While the noodles are cooking, prepare the sauce. Put all ingredients for the sauce in a blender and process until smooth. Set aside.

Heat olive oil in a large skillet over medium-high heat. Saute onion, mushrooms, spinach and garlic for 5 minutes.

Remove from heat and stir in cheeses, 2 tbsp. basil, salt and crushed red pepper.

Place the cooked noodles on a flat surface and spread 1/4 cup of the cheese mixture on top of each noodle. Roll up each noodle and place seam side down in a shallow 2 quart microwave-safe dish. Pour 1/4 sauce over each roll.

Cover dish with plastic wrap and microwave for 5 minutes or until thoroughly heated. Sprinkle with remaining 2 tbsp. of basil.

I can’t believe it’s already November! This year has gone by so fast. After enjoy the last few warm days, it’s really starting to feel like fall. Most of my recipes this week are fall-inspired – warm and delicious! (Speaking of warm and delicious, last week’s apple pie was phenomenal. I’ll definitely be making it again soon! Maybe for Thanksgiving…) Here are this week’s recipes:

Monday
Turkey with maple mashed sweet potatoes Spring the recipe!

Tuesday
Mango pork tacos Spring the recipe!

Wednesday
Last-minute lasagna Spring the recipe!

Thursday
Almond and coconut topped butternut squash soup
Spring the recipe!

Friday
Cornflake chicken Spring the recipe!

And for a special treat
Carrot cupcakes with cream cheese icing Spring the recipe!

Spring the whole meal plan!

Quick Tip: change vase water with a turkey baster from Real Simple.

“Use the baster to suction up the liquid without disturbing your arrangement. Then add fresh water directly from the tap.”

I don’t have a green thumb, but this tip seems simple enough for me! It’s a great way to get rid of the smelly water in your vase and easily replace it without making a mess. (And it gives your turkey baster a use outside of Thanksgiving!).

Spring the baster!

Do you have any other turkey baster tricks?

Image Source: Real Simple

Have no fear- we’ve compiled a list of 10 simple and creative costumes made from things you probably have lying around the house.  This way, you can make some fantastic looking costumes without spending a ton of money. Plus, many of these costumes are so simple that event the kids can help make them.

Check out the list we created- it’s got everything you need to make 10 great costumes you and your kids will love. Each costume is broken down into an individual supply list, to make it even easier for you. Check it out:

Spring the costume list!

10 Last Minute Halloween Costumes for Kids
- Super hero boy
- Witch
- Cat burglar
- Cotton candy
- Bunch of Grapes
- Pirate
- String bean
- House painter
- Fairy
- Crayon

Does making homemade Halloween costumes for the kids help simplify my life? You betcha

Photo and Recipe Source: Seasaltwithfood

These potato stacks are elegant and simple. They’d be perfect for a casual dinner party with friends.

Spring the recipe!

Ingredients
24 (1 kg) Small Mixed Color Potatoes, scrubbed
¼ Cup Olive Oil
1 Tbsp Chopped Rosemary
1 ½ Tbsp Lemon Juice, or to taste
Sea Salt
Freshly Ground Black Pepper

1 Regular-Size Muffin Pan

Instructions

Preheat the oven to 220C (425F).

Lightly oil the 12 molds in a regular-size muffin pan.

Peel the purple color potatoes, if using. Then slice the potatoes thinly with a Mandoline or a sharp knife. Wash the potatoes, drain well and pat dry with a paper towel.

In a large bowl, toss the potatoes with olive oil, rosemary, lemon juice and season with salt and pepper.

Stack the potatoes and lay them sideways in a muffin pan and bake for about 25 to 30 minutes or until the potatoes turn crispy on the outside and the flesh is soft.

Transfer the muffin pan to racks to cool for 2 to 3 minutes before carefully removing the potatoes. Serve warm.

I’m really excited about desserts this week – the blueberry fool I made last week was so good!  I’m trying out a new apple pie recipe and hoping for the best.

Monday
Baked shrimp in tomato feta sauce Spring the recipe!

Tuesday
Tortilla soup Spring the recipe!

Wednesday
Lentil sausage ragout Spring the recipe!

Thursday
Salmon with pineapple salsa Spring the recipe!

Friday
Mexi-licious egg scramble Spring the recipe!

And for a special treat
Apple pie Spring the recipe!

Spring the whole meal plan!

Does creating a weekly meal plan simplify my life? Absolutely!