Wednesday, September 6, 2017

New Blog website!

I will leave all recipes up here but here is the link to my new blog!

Sunday, September 3, 2017

Dijon Mustard and Pear Ground Turkey Bites

Back to teaching mean back to lots of meal prep. I love finding easy, healthy, and QUICK recipes to put together that will last me a couple of days. I have a couple of go to bloggers that I follow for those recipes and usually adapt or change something around a bit. I love Sarah at Ingredients of a Fit Chick for these kinds of recipes! She uses minimal ingredients, all recipes are WHOLE foods and healthy for you, and usually very quick and easy to put together. My favorite that I have tried so far is a Shepherd's pie from her recipes! I changed a bit around but it was delish! I have it posted a while back but check out her site for more tasty recopies! I was at the store and bought ground turkey thinking that I would make turkey meatballs ( I have a recipe posted a bit back....but it is actually from Sarah as well!) but before I started making them I decided I wanted to try something new. The original recipe can be found here. All I did was double the ingredients and left out the ground flax ( I also did not measure the rosemary...just kept adding until it looked like a good enough amount to me). Enjoy! 

  • 8oz ground turkey breast
  • 4 tbs Trader Joe's whole grain Dijon mustard
  • 2 large egg whites
  • 1 small Bartlet pear, sliced and chopped.
  • rosemary flakes (I would say about 1 tbs---I just sprinkled and mixed and repeated until looked good!)
1. Pre-heat oven to 350 degrees and spray muffin tin with coconut oil spray.
2. In your mixing bowl, combine the turkey, mustard, egg whites, and rosemary.
3. When the above is combined, fold in the pear. 
5. add the mixture to the prepared muffin tins (my mix made about 9 medium/small bites)

6. Cook for 20-25 minutes
7. Enjoy! 
8. Freeze any to last for meals super easy to pop out and defrost! 

Wednesday, August 30, 2017

Never Have I ever......baked with avocado


  •  I just wanted to bake something and a blogger I follow has been teasing me posting these cookies a couple of times in the past few weeks. I have 5000000 other things I need to be doing for the start of teaching again but I had a ripe avocado so why not, right? I have never baked with an avocado but these are so good! I did not have coconut sugar, SO I became creative and subbed some chocolate protein powder to keep a solid and then added some pure maple syrup for the sweetness! The original recipe is linked at the bottom! So easy and quick to make as well! Even better they are full of healthy fats from the avocado, almond meal, and hemp hearts as well as protein from the hemp hearts and protein powder.....and full of chocolate.....a win win in my book.
  •  Ingredients:
  • 1 ripe avocado 
  • 1 egg
  • ¼ cup chocolate SLAP protein powder ( I used the old one)
  • heafty pour of vanilla extract
  • 2 tbs of pure maple syrup
  • ¼ cup Hershey's cacao powder
  • ¼ cup Trader Joe's hemp hearts
  • ¼ cup almond meal or flour
  • ½ teaspoon baking soda
  • 1 Trader Joe's dark chocolate bar chopped up

  1. Preheat oven to 350 degrees and line cookie sheet with parchment paper 
  2. In your mixer bowl add the avocado and mix until it is all mashed up.
  3. Add in the egg, vanilla, and maple syrup and mix until combined. 
  4. Slowly add  in the SLAP, cocoa powder , hemp hearts, almond flour, and baking soda
  5. Fold in the  chocolate bar  chunks
  6. Using your cookie scooper place on pan and bake 7-8 minutes! 
     let cool on wire rack and enjoy! 

recipe adapted from:

Saturday, August 26, 2017

Random meal ideas!

I have had a lot of time home this summer to experiment and have found my new favorite bread! Alvarado Street Bakery .....and have made many egg sandwiches and turkey melts with it! TIP----toast the bread in the frying pan with coconut oil! Most of these are not the full meals but hope it gives you some ideas! Ask if any questions! Making your own nut butters is so easy as well and I add Slap to mine! All yogurt is Siggis!  Most lunches also have a rxbar to go along with it too!


peach breakfast cookies gone slap happy.

Thursday, August 10, 2017

I don't even like lemon desserts....but here are some lemon and lemon raspberry cupcakes.

  • I have only been back from my world travels for about a day and a half but have love being back in my own kitchen! Did a bunch of meal prep ( I can post pictures for ideas but didn't measure anything!) and added in some baking today! I am not a huge lemon dessert fan but lemon was requested so lemon is what I made. I do not like lemon bars at all so did not really want to make those but did come up with a good idea for them so maybe next time! Was thinking of doing lemon raspberry or strawberry lemonade but just lemon was requested so I stuck with lemon on lemon....lemon cupcakes with lemon frosting. I will say the frosting might have swayed my lemon opinions.....
  • **also just because I wanted to I stuck a few raspberries in the end of the batch and YUM! Lemon raspberry and the smell of these cooking was delightful! Enjoy! 

  • Ingredients:
  • 1/2 cup unsalted butter softened
  • 1 cup white sugar
  • 2  eggs                                                                                     
  • hearty pour of pure vanilla extract
  • 1 cup of cake flour
  • 1/2 cup of AP flour 
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 pinches of ginger
  • 1/2 cup milk 
  • zest of two lemons
  • juice of two lemons

  • -favorite vanilla (or raspberry) butter cream recipe. I used my regular one and just added in the zest of half a lemon.

  • Directions:
  •  1. Preheat oven to 350 degrees and line cupcake tin with liners.
  • 2. add butter and sugar to you mixing bowl. 
  • 3. combine on medium speed until fluffy. 

  • 4. add the eggs, vanilla, lemon juice, and lemon zest. 

  • 5. mix until just combined. 
  • 6. In a separate bowl, combine the flours, baking powder, salt, and ginger. 
  • 7. add half of the flour mixture to the wet ingredients and mix until just combined. 
  • 8. add in the milk and mix until just combined. 
  • 9. add in the remaining flour mixture and stop mixing when combined! 

  • 10. add batter to prepared tin. 

  • **my batter made about 17 medium/smaller cupcakes so after the first 12 I added in a handful of fresh raspberries to the batter and folded them in!

  • 11. Bake for 16-20 minutes. Knife should come out clean but they will still be light in color! 
  • 12. let cool, frost and enjoy!

recipe adapted from:

Wednesday, July 19, 2017

 I was asked to bake something gluten free after seeing my cupcakes last week. I have baked some gluten free treats before but never cupcakes so this was a new adventure. Some came out better than others but that is expected! Hope you try/enjoy :)
Coconut Flour Cupcakes 
½ cup coconut flour
4 Eggs
1/2 cup honey
1/3 cup melted coconut oil
2 tablespoons skim milk
1 teaspoon pure vanilla extract
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon apple cider vinegar
a pinch of sea salt 
1.  Preheat oven to 350 and line cupcake tin with liners.
2. add eggs, honey, oil and flour to your mixing bowl and mix.
3. add the baking powder, soda, salt, vinegar, vanilla, vinegar, and milk to the bowl and mix until combined. 

4. bake 12-15 mins. until golden brown. Let cool and frost with your favorite frosting recipe! 

recipe adapted from:;postID=2491296499867895577