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Our Agrestic Life offers a personalized photography experience for busy moms who want to capture precious moments with their little ones. As a mom myself, I understand the importance of being in the picture too! With short, sweet, and stress-free shoots, you'll not only have fun but also have beautiful photos to cherish and share with your loved ones. Say goodbye to missing out on those special memories and hello to timeless keepsakes with Our Agrestic Life.

Our Agrestic Life offers a personalized photography experience for busy moms who want to capture precious moments with their little ones. As a mom myself, I understand the importance of being in the picture too! With short, sweet, and stress-free shoots, you'll not only have fun but also have beautiful photos to cherish and share with your loved ones. Say goodbye to missing out on those special memories and hello to timeless keepsakes with Our Agrestic Life.

Our Agrestic Life offers a personalized photography experience for busy moms who want to capture precious moments with their little ones. As a mom myself, I understand the importance of being in the picture too! With short, sweet, and stress-free shoots, you'll not only have fun but also have beautiful photos to cherish and share with your loved ones. Say goodbye to missing out on those special memories and hello to timeless keepsakes with Our Agrestic Life.

Yes! I know, can you believe it? You can make a gluten free tres leches cake at home! I made mine with Cajeta but the base of this cake is the hardest part, you always switch up the toppings or glaze #glutenfreerecipes #celiacfriendly #mexicandesserts #easyathome #recipes Tres Leches Cake Author: Lauren Cox Prep Time: 25 Minutes Total Time: 60 Minutes Yields: 1 Cake 9x13 Category: Dessert Method: By Hand Cuisine: Mexican Ingredients Cake 1 Cup Gluten Free Flour ( I used Pamela's) 1 1/2 Tsp Baking Powder 1/4 Tsp Kosher Salt 5 Large Eggs/ Separated 1 Cup Sugar 1/2 Cup Whole Milk 1 Tsp Vanilla Three Milks Mixture 1 12oz Can Evaporated Milk 1 14oz Can Sweetened Condensed Milk 1/3 Cup Heavy Whipping Cream Topping 1 13oz can of Dulce De Leche or 12 oz of homemade Cajeta 1 Tbs Dark Rum Preheat the oven to 350 degrees. Grease a 9x13 inch pan and set aside. In a large bowl or kitchen aid, add egg whites and beat until foamy, slowly add 1/4 cup of sugar, beating until stiff peaks. Transfer eggs whites to another bowl Using the same bowl or kitchen aid bowl, add your yolks, rest of sugar ( 3/4 cups) beat until thick. Add milk, vanilla on low speed until well combined. Carefully fold in eggs whites until no more white eggs streaks are visible. Sift flour, baking powder and salt over batter and fold into batter gently and completely. Pour into prepared pan and bake for 30-35 minutes, or until cake springs back when lightly touched, and a toothpick poked down the center comes out clean. Cool completely on a wire rack. Mix the Milk Mixture Using the blunt end of a wooden skewer, poke several holes into the cake In a medium bowl, whisk together the three milks. Pour the milk over the cake, cover and refrigerate for at least 12 hours( I also have the urge to eat the cake the same day, you can. Just know the cake tastes way better the next day and has had time to firm up) Topping Whisk together the dulce de leche or cajeta with the rum, if too thick microwave for 30 seconds. Once mixed together you can pour the glaze over the top and smoothing with a spatula. Slice and serve! Please let me know what you thought about this recipe in the comments down below! Also note that any substitution's to this recipe can alter the outcome of your cake as well as your elevation and freshness of your flour. I have not double this recipe before so I cannot guarantee the results of the cakes. Good luck and happy baking!

This amazing creamy salsa is perfect for breakfast tacos, nachos of for dipping! Enjoy the creaminess from the avocado and the extra smokey flavor from the green chiles and the tanginess from the tomatillos. #AvocadoSalsa #BreakfastSalsa #TomatilloSalsa #RoastedGreenChilis #HomemadeSalsa This recipe is vegan, gluten free & perfect for tacos, nachos and chips and dip! Creamy Avocado Green Chile Salsa Author: Lauren Cox Prep Time: 20 Minutes Total Time: 1 Hour Yields: 6 Cups Category: Salsa Method: By Hand Cuisine: Mexican INGREDIENTS: 6 Tomatillos 2 Ripe Avocados 1-1/2 Fresh Roasted Green Chiles 3 Jalapeños with the seeds ( Hack: if you only have pickled jalapenos, you can use those instead but add a few more than the recipe calls and add a little juice for some extra spice) 1 White Onion 1 Bunch Cilantro 2 Limes 1 tbs Minced Garlic ( I used minced garlic in a jar) Splash of White Vinegar (Acts as a preservative ) 1 tsp Cumin (to taste) 1 tsp Salt 1 tsp Cayenne 1 tsp Black Pepper 1 tsp Paprika Preheat oven to 425 degrees. Cut all your tomatillos in half face up on a cookie sheet, cover in oil and sprinkle with salt. Roast util edges are toasted and the tomatoes are soft. I prefer to use a food processor to cut/dice all my veggies but if you prefer to have larger chunks in your salsa, id recommend you dice all your ingredients by hand. I cut all my veggies in quarters and put into my food processor along with my garlic, lime, cilantro and vinegar then put into a large bowl. Add all your spices to taste. I also like to add jalapeno powder if I need a little more spice. Store in a air tight container, jar, chill and enjoy!

These tacos are a huge hit in my household! Super simple, one pan breakfast street tacos with corn tortillas. #breakfasttacos #glutenfreerecipes #streettacos Taco's for Breakfast? Count me in! This is a great way to switch up your breakfast routine and an easy way to use up some eggs. So what's in them? Fluffy eggs, hashbrowns, bacon and your favorite toppings! Try this Avocado Green Chili Salsa recipe, it is my favorite salsa on my breakfast tacos. Best of all, this healthy breakfast meal takes less than 30 minutes to whip up! So not only can you have a delicious breakfast, but it won't wreck any weekend plans you have that day. Plus these also make an awesome Dinner meal. Brinner anyone? Breakfast Tacos Author: Lauren Cox Prep Time: 10 Minutes Total Time: 30 Minutes Yields: 6 street tacos Category: Breakfast Method: By Hand Cuisine: American INGREDIENTS: 6 Corn Tortillas 2 Diced Russet Potatoes 4 Pieces of bacon diced up 4 Eggs Splash of Milk 1/2 Minced Yellow Onion 1/2 Diced Bell Pepper or 1 Jalepeno 1 tbs Minced Garlic ( I used minced garlic in a jar) 1 tsp chili powder 1 tsp Cumin (to taste) 1 tsp Salt 1 tsp Onion Powder 1 tsp Garlic Powder 1 tsp Black Pepper 1 tsp Paprika 1 tsp Mexican Oregano Cilantro (Optional) Heat a medium/large skillet with oil (My preference is Avocado Oil), once hot, add your diced potatoes, onions, peppers, minced garlic and bacon. Once potatoes are golden brown and your bacon is somewhat crispy season your potatoes and move everything to one side of the pan. Crack your eggs into a bowl, add milk and whisk together. Splash a little bit more of oil on the empty side of the pan and pour in your egg mixture. Trick to making really fluffy eggs, is to cook on medium heat and stir continuously while they cook, don't season your eggs until they are cooked otherwise they will turn brown, Stir all your ingredients together and set aside. Serve on warm or toasted tortillas and add your topping! Ways to serve your tacos! Top with cheese, mexican cheese like cojita is the best! Pico De Gallo Guacamole Salsa and Cilantro Sour Cream and Hot Sauce Let me know down below in the comments what you thought of this recipes and what you tweaked for your taste! Thank you for reading and Enjoy!