Sunday, May 29, 2016

Quick and easy chicken dinner

 A few of you (including my brother!) requested the recipe so enjoy! Honestly I didn't measure anything out but here is a rough guesstimate :) normally I would grill this but was too lazy to go around the building HA

Strawberry and honey glazed baked chicken:  

1 chicken breast ( or if cooking for more than how many ever you are using!) 
A cup of strawberries (sliced) 

Parsley leaves ( I used them from my plant so a bit difficult to give a measurement) I would say use to your liking 

1/4 cup honey ( I suppose you could sub in puremaple syrup but would be runnier and a tad different sweetness) 

2 tbs of cinnamon 

1. Preheat oven to 375 and line a baking dish with parchment paper. 
2. Place all ingredients except the strawberries in a freezer bag.
3. Mix around so chicken becomes evenly coated. 
4. Place chicken in dish. Top with strawberries and more parsley if you would like (another drizzle of honey doesn't hurt either :) ) 

5. Bake for 45-60 mins or until chicken is cooked throughly and there is no pink.
6. Let cool and enjoy! ( do not eat the strawberries...marinated with raw meat!!) 

Summer is coming :)

Summer is on it's way and what does tha t mean?! It is officially grilling season. I say officially because I grill all year long...yes even in the snow. Here are just a few ideas no real recipes but enjoy! 

Grilled peaches: 
Slice peaches and drizzle honey and some brown sugar if you really want them sweet.  Place on sides on the top rack and cook until the juices start flowing :) ( flip after about 2-3 mins) 

Grilled corn: 
  Keep in husk while grilling and remember to turn it while it is cooking. Depending on size and hear it will take 15-30 mins. 

Grilled chicken strips: 
I marinated these with crushed strawberries and grapefruit slices. I also added some cinnamon and a tad bit of honey would have been nice now that I am thinking of it. I was a bit hungry so cut the chicken into strips so it would cook faster :) can be done with whole chicken breast as well. Top meat with the fruit while grilling. Do not eat the fruit after ( been with the raw meat!) ! 

Raspberry bread

My naners have been browning real quick these days. I was in my kitchen and came across these
and figured I should probably make something with them. Luckily for me I stumbled across a tasty looking recipe for raspberry naner bread from (  Good thing raspberries were on sale at the store too :) enjoy! 

 Raspberry naner bread:

  • 2 cups almond flour 
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 1 egg (2 are pictured only ended up using one bc used more yogurt) 
  • 1 ½ tsp vanilla extract
  • 1/2 cup  raspberry Siggi's yogurt
  • 2 medium mashed naners
  • 2 tbsp pure maple syrup 
  • ¼ cup skim milk
  • 1 cup raspberries (plus more to top with) 
  • 1/4 cup chopped zucchini ( I used 3 mini loaf pans so only added this in one of them) 

  1. Preheat the oven to 350°F and line a loaf pan with parchment paper. (I used 3 mini pans) 
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. 
  3. In your mixer bowl add  the eggs and vanilla. Mix in the yogurt, until you have a smooth mixture. Add the mashed banana, syrup, and milk.
  4. add in the flour mixture and mixing  until just combined. 
  5. Gently add in the raspberries. (If using zucchini add now too-I filled two of the pans then added it in)

  6. Add the batter into the prepared pan.
  7. Bake at 350°F for 45-55 minutes (for a large loaf pan) or until a toothpick inserted into the center comes out clean. (Small loaf pans took about 48mins) 
  8. Cool in the pan for about 5-10 minutes before moving to a wire rack to cool completely.
  9. Enjoy warm with some nut butters, fruit and yogurt or freeze and have a easy to go snack! 

Saturday, May 28, 2016

I just need an excuse....well not really I'll bake anyways

I tried making a version of fig newtons for work a couple weeks ago but wasn't thrilled with them. Stumbled up a different recipe ( on Pinterest and figured I would try it out. I changed some measurements around and added some chocolate because why not? Enjoy! 
  • 10oz dried figs
  • juice of 1 lemon
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • Crust 
  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • A Pinch of salt
  • 1 teaspoons cinnamon
  • 1/2 cup unsweetened applesauce
  • Half a chocolate bar melted 

  1. Preheat oven to 325° and line a 8x8 pan with parchment paper. 
  2. Add figs, lemon juice, salt, and cinnamon to a blender and blend until combined. (Think Fig Newton filling)
  3. In a bowl, combine almond flour, coconut flour, salt, cinnamon, and applesauce. Mix  until fully combined (don't make the mistake I made and use a wisk....)

  4. Divide dough  in half and press one half into the bottom of the pan. 
  5. Top dough with fig mixture.
  6. Top with remaining dough. 
  7. Place pan in oven and bake for 30 minutes. 
  8. Drizzle the top with melted chocolate if you want! 
  9. Transfer to wire rack to cool
  10. Enjoy!  

Saturday, May 21, 2016

My family likes Rice Krispie treats and I like to switch things up

As I said in the previous post there are grad parties and if you have been following the blog you know my family has a thing for rice krispie  treats and you also know I can't just make a normal recipe. So the truth comes out. I hoard holiday candy when it is on sale....
This creation comes from that habit...... Some cookies n' cream Rice Krispie  treats. Enjoy! 

  • 3 tablespoons butter 
  • 1 package (10 oz.)!Marshmallows   
  • 4-5 cups of Rice Krisipies Cereal  
  • 1 package of Hershey's cookie n creme Easter eggs chopped and shaved 

1. Prepare candy, unwrap, chop up (my rant on this one....who the heck invented these stupid wrappers?! )

2. Place marshmallows and butter in a BIG microwave safe bowl. Cook for one minute. Take out and give a good stir. Place back in microwave and cook for another minute. (make sure you use a BIG bowl.)

3. Add cereal to  marshmallow  mix. Give a couple good stirs.

4. Add the chopped up candy. Mix around so the chocolate melts. 

5. Add to a wax paper lined baking dish or SPRAYED dish. Press down. 

6. Let cool and harden. Cut up and enjoy! 

I used dark chocolate that is healthy right?

There are a couple grad parties, it's the weekend and I had a request.....enough reasons? Maybe maybe not. Or simply I just like to bake. Keeping that thought in mind I do not find many recipes I don't like baking or trying out...only a handful come to mind when I think of it. Chocolate chip cookies are always one of those. I have been getting better with them lately but for some reason something is always messed up, under baked or over baked. Last time I baked them they were perfect this time .... I had a variety of a tad crisper and a tad in the middle...we can just say I am aiming to please all ( my family likes them burned anyways).  Oh well here is a new recipe I concocted (very similar to my favorite double tree cookies .....that I am now craving....I see a vacation in my future). Enjoy! 

 chocolate chip walnut cookies: 

  • Ingredients:
  • 2 Sticks unsalted butter, softened
  • 1 and 1/2 cup dark brown sugar 
  • 1 1/2 tsp. vanilla extract
  • 2 Eggs
  • 2 1/2 cups white wheat flour (or ap)
  • 1 1/2 tsp. baking soda
  • Pinch of  salt
  • 1/4 tsp. cinnamon
  • 1/3 cup old fashioned oats
  • 2 trader joes chocolate bars -shaved and chopped  (I used one dad and one caco)
  • Handful of chopped walnuts
  1. Directions: 
  2. (Make sure chocolate is shaved and chopped) 
  3. 1. Add the butter, sugar and vanilla im your mixing bowl. Mix together until  the  ingredients form airy and fluffy combination (about 3 mins).
  4. 2. Add the eggs in mix until just combined. 

  5. 3. Combine the flour, oats,baking soda, salt and cinnamon. Add in the mixture a bit at a time.
  6.  4. When all the flour mixture had been added mix until just combined. 
  7. 5. Add in the chocolate and walnuts 

  8. 6. Mix gently until just combined. Scrape down sides and bottom of bowl with a spatula and mix to ensure all ingredients are mixed. 

  9. 7. Scoop out ball of dough and place them on a plate. Cover plate with press and seal and chill for at least 30 mins ( mine stayed in the fridge overnight). 

  10. (Just enough left to eat :) ) 
  11. When ready to bake: 
  12. 1. Preheat oven to 350. 
  13. 2. Place dough  on a parchment-lined baking sheet. 

  14. 3. Bake for 12-15 minutes (center of the cookie is still a bit soft but edged will be browned). move to cooling rack once out of oven.

Sunday, May 15, 2016

Some meal prep ideas for us real world busy people

Like the title states this is just a snapshot of some of my Sunday....if you would like any recipes let me know. I also tried soybean pasta and it tastes just like regular with almost double the protein and iron!

A twist on the new naner  protein bread...added some raspberries and changed some ingredients.

Smoothies, smoothies, smoothies :) vanilla Cherry, blackberry pear snickerdoodle, and raspberry chocolate peanut buttercup. All using Siggis and PE select 😋😍

Goat cheese, parsley, onion, and pepper stuffed turkey meatballs 

Roasted veggies, spinach and parsnip dip, and some of the pasta. 

Because I wanted to....

No reason other than I like to bake on the weekends, saw this recipie online, had dates that needed to be used, and have a peanut butter addiction. Enjoy :)

Salted Caramel Peanut Butter Cup Tart

  • ¾ cup medjool pitted dates --  (soaked in hot water for 5 minutes)
  • ¾ cup roasted peanuts

  • ¾ cup nuts n more salted caramel peanut butter (or a bit more like a cup :))
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. Oat flour 

  • 3 Tbsp. Melted coconut oil
  • 6 Tbsp. cocoa powder 
  • 1 and ½ Tbsp. pure maple syrup
  • A nice pour of vanilla extract
  • (Optional for topping: peanuts and sea salt) 
  • 1 bar of trader joes dark chocolate melted 
For the crust: 
1. Get a round tart pan 
2. Soak the dates for 5 minutes in hot water. 
3. Drain the dates and add them to a food processor with the peanuts. Pulse until a sticky ball forms. Press into prepared cake pan. Place in the fridge while you make your filling.

For the filling: 
1. melt peanut butter in a small pan. 
2. Once melted remove from heat and add maple syrup and oat flour. 
3. Mix to combine well. ( mixture will be on the drier side but it should form a ball.

4. spread the filling onto the prepared crust. Press it flat with your fingers, then place it in the freezer to set (at least 30mins) 

For the topping:
1.  Add melted coconut oil, cocoa powder, maple syrup, and vanilla to a bowl.
2. Mix well until combined. 

To assemble: 
  1. Press topping over the filling, using a spatula to make sure the entire top is covered. ( I ran out of coconut oil so I think mine was a bit drier and coco powerish) ( I know there are some chocolate haters so I left some plain 😳 those people can't be trusted) 
  2. Top with chopped peanuts and drizzle with melted chocolate bar....because there is nut such a things as too much chocolate. 
  3.  Store in the fridge, tightly wrapped in press and seal 

Recipe adapted from: