This is a great low calorie smoothie to get your day going It’s tasty, easy and fast to make!
And by the way, I don’t know what to make for dinner tonight… What are you having? Inspire me! I don’t know what I am craving, all I know is it has to be semi-healthy lol. And we reeally have to move- living right next to Cane’s Chicken is a torture! A torture I can’t resist! Someone needs to come workout with me, I’ve been lazy… like yesterday I had every intention of going to the gym, I even started walking towards my car all ready to go when I realized I forgot my waterbottle and had to come back… I never left again…oops!
Verry Berry Banana Smoothie
- 1 banana
- 4-5 strawberries
- 20 blueberries
- 1 tbsp honey
- 1/2 cup greek yogurt (or regular will work fine too)
- 8 ice cubes
Directions: Combine all ingredients in a blender and pulse until smooth. Serve with a straw
Tofu? Spinach? And it was actually really good! I’m not gonna lie I was a little afraid of the tofu. Who am I kidding, I was a lot afraid. I knew it doesn’t really have a taste, it just absorbs all the flavors you cook it with, but what scared me was the texture of it. Although tasty in the soup, the texture did throw me off just a little, but it’s definitely worth eating! It’s high in protein, low on calories and great source of calcium! And spinach…well I never liked spinach growing up, or any other veggies for that matter, but especially spinach. But in this soup I actually liked it, noo I loved it!!! It absorbed the light tomato-beef broth, the spices and with the beans it was a great dinner!!! When Mr. Picky realized we were having soup for dinner, he said “Wait is this the actual main course?” so he was a little negative going in, but he finished his bowl in no time and said “Well that was actually really good and filling and I would definitely eat it again” So there is your reassurance! I’m definitely going to embrace tofu and spinach from here on And by the way this soup is sooo easy to make! You have to give it a try
Healthy Spicy Tofu, Spinach and Beans Soup
- a handful of spinach (rinsed, stems trimmed and chopped)
- 15 oz can diced tomatoes (with juice)
- 2 cups beef broth (you can also use chicken or veggie if you prefer)
- 15 oz can cannellini beans
- 6 oz (1/2 package) tofu medium in water (drained and cubed)
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/8 tsp red chilli pepper
- 1/8 tsp cayenne pepper
- Salt and pepper to taste
Directions: Combine all ingredients in a pod and bring to boil over medium high heat. Bring the heat down to low, cover with lid and simmer for 15mins. Serve!
My favorite frosting is cream cheese. I know you are probably shocked and totally expected me to say chocolate, but nope that’s not the case. And I’m very particular about my cream cheese frosting, the stuff from the can does nothing for me! I like my cream cheese frosting tasting well like cream cheese! I hate when it’s overpowering sweet and all I can taste is the sugar, yuck! So this frosting is fricking wonderful! I could eat an entire bowl of it, and well I did… But really, it’s mind-blowing! And I’m sorry I’ve been giving you wayy to many dessert recipes lately, but truth be told I’ve been in chocolate craving mode all weekend. But no worries in the next couple of days you will actually get some dinner recipes, I promise. And tomorrows post will be soo healthy that it will blow your mind!!! And by the way I went to Olive Garden on Friday and I had the best drink ever!!! It was called Toasted Marshmallow Martini or something like that and it had Disarrono amaretoo, Kahlua, Baileys, marshmallow syrup and ice cream! To.Die.For! I want one of those for breakfast, please! Limited time only so hurry up and get one!I use this awesome frosting gun to frost my cupcakes. It’s soo quick and easy!Display your beautiful cupcakes on a fabulous tray
But anyhow, here’s the recipe
Chocolate Cupcakes with White Chocolate Cream Cheese Frosting
Makes 12 cupcakes
For the cupcakes:
- 1 1/2 cup flour
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder (dark if possible)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 2 oz dark chocolate chips (melted)
- 1 tsp vanilla extract
Directions: Preheat oven to 325F. In the bowl of electric mixer, combine all ingredients and mix on medium low speed until batter comes together and there are no lumps (scrape the sides every now and then). Pour batter in cupcake tins. Bake for 20-25 mins or until a toothpick inserted in the middle comes out clean. Cool for 15 mins before frosting.
For the frosting:
- 4 oz white chocolate chips (melted)
- 8 oz cream cheese, softened
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 1/2 stick butter, softened
Directions: In the bowl of electric mixer, beat cream cheese and butter until nice and fluffy. Add vanilla extract and 1 cup of powdered sugar. Continue to beat on medium for 2 more mins. Add in the white chocolate chips and beat to combine. With the mixer on low, add in the remaining 1/2 cup of powdered sugar.
And now frost your cupcakes and devour
Recipe adapted from my
Dessert for dinner? Oh yeah!
So me and Mr. Picky decided last night to skip dinner and go straight for dessert so I decided to make something absolutely ridiculously delicious and this totally fit the bill, it was beyond that! And it’s pretty easy to make, and unlike any other mousse out there this won’t have you whip the chocolate for twenty minutes lol! All you need is a couple of simple ingredients that you probably already have laying around the house and you can have this dessert in front of you like right now Dessert for breakfast, anyone? Yes, Please!
Here’s how to make it!
White & Dark Chocolate Mousse
- 4 oz. fat-free cream cheese
- 1/4 cup sugar
- 1/2 cup marshmallow creme (divided use)
- 2 oz whipping topping (I divided my tub of whipping topping into 4 equal parts and used only 1/4 of it) (divided use)
- 1/8 cup white chocolate chips
- 1/8 cup dark chocolate chips
- 1.5 tbsp unsweetened dark cocoa powder ( I ran out so I used semi-sweet, but it would have been better with dark)
Directions: Separate the white and dark chocolate chips into two bowls and microwave each on HIGH for 30 seconds. Stir with a rubber spatula or spoon to completely melt them until smooth. To each bowl of chocolate chips fold in 1/4 cup of marshmallow creme. Set aside.
In the bowl of electric mixer, medium speed, combine the cream cheese and sugar and beat until smooth and fluffy. Divide the mixture into 2 equal parts and add each to your marshmallow chocolate. Add 1 oz of whipping topping to each bowl. Return the white chocolate mixture to the electric mixer and cream on medium until nice and smooth. Return to its original bowl. Repeat with the dark chocolate except while the mixer is running add in 1.5 tbsp cocoa powder. In a martini or wine glass, layer the dark and white chocolate mousse. Chill for 1hr. Serve with a strawberry.
These cookies are awesome!
I used to not like peanut butter. Yes, I know shocking! But ever since I met Mr. Picky and because he adores anything peanut butter and chocolate, I had to give it a chance and although I didn’t want to admit it I started to like it and now I’m like in love. So yesterday before work instead of working out I baked these cookies and they were fantastic! So gooye, peanuty, with a ton of chocolate chips- just ahhmazing! And I only ate 3! Aren’t you proud of me lol! A lot of times in cookies the peanut butter flavor (to me) is often lost, but in these cookies is sooo there, yet it’s not overpowering. You should totally give these a chance, they are a breeze to make!
Peanut Butter Chocolate Chip Cookies
- 1 stick butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 5 tbsp creamy peanut butter
- 1 cup flour
- 1/2 tsp baking soda
- 1/8 tsp salt
- 3/4 cup dark chocolate chips
Directions: In bowl of a stand mixer, cream butter and sugar. Add egg, vanilla and peanut butter and mix to combine. On low, slowly start adding the flour, baking soda, and salt and mix until the mixture just starts to come together. With a spatula, fold in the chocolate chips. Refrigerate for 1+ hours. When ready to bake, pre heat oven 350F. Drop the dough by rounded tablespoons on a baking sheet (covered in parchment paper). Bake for 10-12 mins.
This is my dream lunch. Someone needs to come make this for me right now, please
I made this for lunch yesterday and I was in heaven, it was magnificent. I found the recipe on foodqawker and new I had to try it. I used to hate anything onions, but ever since I discovered French Onion Soup and the super cheesy onion soup from Outback, I have been hooked and now it’s all about the onions Soo good! This takes a little bit of time to prepare but trust me it’s worth every second! In the original recipe it was made with Brie but since I didn’t have any and didn’t feel like going to the store (for the second time that day), I decided to use what I had which was a bag of shredded mozzarella and parmesan and it still turned out fab! For me this sandwich is not about the chees, it’s all about the delicious caramelized onions and mushrooms, the beefy flavor from the broth and the crunchy buttery French bread, it’s just absolutely divine!!!
Here’s how to make it:
Caramelized Onion & Mushroom Grilled Sandwich
- 1 sweet onion, sliced into thin strips
- 5 mushrooms, sliced
- 1 clove garlic, minced
- a pinch of flour
- up to 1/2 a cup of beef broth (I used about 1/3)
- 2 slices French bread
- some shredded mozzarella and parmesan
Directions: In a saucepan, medium high heat, melt about 2tbsp butter. Once it bubbles, add the sliced onions. Continue to cook until the onions turn golden brown (stirring occasionally) then turn the heat down to medium low and cook for 20 mins. Add in the mushrooms and cook additional 5 mins. Add in a pinch of flour, let it cook for a couple of seconds and then stir it. Slowly add in the broth little at a time, you want the onions and mushrooms to absorb the broth. Taste as you go and stop when the flavor is beefy enough for you. Butter both sides of your bread put some cheesy on the bottom, then a nice high layer of your onions and mushrooms and then top with a little more cheesy. Grill in the same saucepan for 3 mins on each side (the bread will absorb some of the yummy leftovers from the saucepan). Devour!
Slightly Adapted from: BsInTheKitchen
I’m soo excited to share this with you! It’s probably the easiest chicken recipe ever! And you only need 5 ingredients -that’s it. Just put everything in your crockpot and forget about it And speaking of the crockpot it’s the best invention ever, if you don’t have one you really don’t know what you are missing. I dumped all the ingredients in it, went to work and when I came home I had this awesome chicken waiting for me! Amazing!
This chicken is soo tender, packed with flavor, ridiculously easy and cheap to make. I want it right now for breakfast and I will definitely be making it a lot in the future. It’s great in enchiladas, tacos, quesadillas even sandwiches! Or you can just eat it by itself, I would totally do this. It’s the best pulled chicken I’ve ever had! And pretty much the best chicken ever! Completely blown away by it! And it’s sort of well healthy Even your pickiest eater will fall in love, I promise!
So here’s how to make it:
Absolutely Ahhmazing Chicken Tacos (Crockpot)
- 2lb chicken breasts
- 2 cups salsa
- a couple dashes of Worchestire sauce
- 1/4 tsp garlic powder
- 1 envelope taco seasoning
For tacos you will need tortillas and any kind of toppings you desire (tomatoes, guacamole, sour cream, lettuce, cheese, the possibilities are endless)
Directions: In your crockpot, mix all ingredients together and cook on Low for 6 to 8 hours or until the chicken can be shredded easily with a fork. Shred the chicken and mix well with the sauce in your pod. Serve with tortillas and toppings! Enjoy
Let’s make burgers! These are fricking awesome So juicy and flavorful and so easy to make! I made these last night since it was my last cheat day and I will be dieting/eating healthier from today on for 2 weeks.
And by the way I really want to be organized. I really do. Like organize my dresser instead of having a giant pile of clothes next to it, or make weekly menus so I can do all my grocery shopping all at once rather than visiting the grocery store every day for only a couple of items, but that’s impossible! I’ve tried making menus before but I can never stick to them since I don’t know what I will be craving 5 days from now so that will probably never work. So anyways let’s return to these super yummy turkey burgers Here’s how to make them:
Better-than-Beef Turkey Burgers with Spicy-Garlic Mayonnaise
- 10 oz ground turkey
- 2 tsp bread crumbs
- 1/8 tsp cayenne pepper
- 1/4 tsp paprika
- 1/8 tsp garlic powder
- 1/4 tsp savory spice
- a few dashes Worchestire Sauce
- salt and pepper
- 1/2 tsp Grill Mates steak rub, divided use (or your favorite grill rub)
- 2 slices of sharp cheddar cheese
- Hamburger Buns
- 5 tsp mayonnaise
- 1 tsp ketchup
- 1/8 tsp cayenne pepper
- 1/8 tsp Garlic
Topping of choice: Lettuce, bacon, tomatoes, pickles, avocado or anything else your heart desires
For burgers: In a bowl, combine the first 8 ingredients together. Form into 2 burger patties. Top each pattie with 1/8 tsp steak rub on each side. Grill each side for a couple of minutes until cooked through. When the burgers are about done melt the cheese on top.(I used my George Forman’s Grill- cold outside)
For sauce: Combine all ingredients together.
To assemble: Spread the mayonnaise among the hamburger buns. Top the buns with the grilled burgers and any toppings of choice
Mayo adapted from:
5 random things
- So I am officially having the laziest weekend ever! I haven’t done anything all weekend! The highlight of my day today is that I went to the grocery store to buy some chickpeas to make this and no it’s not because I have nothing going on in my life lol, it’s just that I don’t feel very motivated, that’s all. For example, I was supposed to take my sister shopping today but I’d rather stay at home and watch One Tree Hill and eat Cane’s. Yes I know I am lazy. But tomorrow is Monday and I am starting my diet and I will workout, and I will even drink water blah!
- Did you know I hate water? And yes I am being serious! And no I am not crazy! But seriously, to me water has a taste, or after-taste or maybe both and it’s not good so I just try to avoid it all together. Now you are probably wondering how I am still alive, well I drink a lot of Crystal Light and love it! The strawberry energy one is amazing! Totally worth the few calories
- I love the Brazilian Butt Lift DVDs - has anyone tried them? They are great! Yes, they do really work but they are pretty hard to keep with in the beginning. I just wish I “found” more time to do them because they are great! And the instructor, can’t remember his name, is kinda cute and says the funniest things! “Now shake that boom boom” LOL! It’s weird but when I am at the gym and doing some exercises I can totally hear his voice in my head “Do one more, don’t settle for less”, weird right!?
- I am obsessed with the Voice because well Adam Levine is in it and he is irresistable!
- I really wanted to make a chocolate zucchini cake today but there was no zucchini at the grocery store! I know it’s currently not in season and all, but we usually have it in stores year-round. The one time I decided to be a little healthy and make a healthy dessert and I can’t find what I need…. so I ended up making these quick and easy chickpeas and they were great -very addictive
So here is a step by step how to make them
You will only need 5 ingredients: Canola oil, garbanzo beans, sugar, cinnamon and honey Rinse well the beans with cold water until all the starch comes off (it will take just a couple of mins)Transfer to a paper towel to dry. If you want you can remove the skins, but you don’t have to. It does take a couple of minutes so since I am a bit lazy not to remove them and it turned out just fine To make sure they are dried I covered them with a second paper towel to remove any excess moisture.In a bowl mix together the canola oil, sugar and cinnamon.Add in the chickpeas and make sure they are all evenly coated.Now transfer to a baking sheet and cook until they are nice and crunchy. About 35mins. At this point your kitchen smells absolutely heavenly!Then transfer to a bowl and smother with honey and a little more cinnamon :) Transfer back to the baking sheet to dry And now just put them in a pretty bowl and serve Wasn’t that easy! They are a great snack while watching a movie
Honey Cinnamon Roasted Chickpeas
Makes about 2 cups of roasted chickpeas
- 15 oz chickpeas (garbanzo beans)
- 2 tsp canola oil
- 1 tsp ground cinnamon + a little extra
- 1 tbsp sugar
- 1 1/2 tbsp honey
Directions: Preheat oven to 375F. Drain and rinse well the chickpeas under cold water to get rid of the starch. Dry on papertowels.You can remove the skins if you want. In a small bowl, mix together the canola oil, cinnamon and sugar. Add in the chickpeas and make sure they are all evenly coated. Spread out the beans on a baking sheet and bake for about 35mins until crunchy and no longer soft in the middle. Once cooked, transfer the chickpeas in a bowl and cover with honey and a couple of dashes of cinnamon. Transfer back to the baking sheet to cool and dry. Enjoy this easy snack
Very Slightly Adapted from:
Hi. Yes, I know I’ve been neglecting you and I’m sorry. But in my defense I’ve been going out to eat a lot and making sandwiches after work so I haven’t had much time to cook, but don’t worry in the upcoming week expect a lot new posts starting with this
This turkey sloppy joe (sloppy toms I know clever right) is a great healthier alternative and I promise you won’t miss the beef even for a second! Even Mr. Picky said the meat tastes just like beef so with his approval this is a total winner! It has the perfect balance of sweet and spicy, it’s totally simple and fast to make and it’s soo affordable! You gotta make this, it’s delicious!
And by the way I know I must be crazy, but I am considering become a vegetarian and Mr. Picky is totally against it. Although I adore steak, I feel like my body needs to detox from all the meat and I also love animals so it just feels like the right thing for me but the only thing is it will be very difficult to stick to especially with the biggest carnivore for a husband sooo we’ll see…. But as of now, we are eating meat lol!
And by the way, I’m totally starting to eat healthy and workout on Monday, no excuses! Who’s with me?
Serves 2 (easily multiplied)
- 5 oz mushrooms (cleaned and cut thin )
- 1/2 medium yellow onion (diced)
- 1/2 lb ground turkey
- 1/4 cup ketchup
- 1/2 tbsp mustard (I used spicy brown)
- 1 1/2 tbsp BBQ sauce (used Jack Daniels brown sugar)
- 1/4 tsp apple cider vinegar
- about 1/2 tsp Worcestershire sauce (didn’t measure)
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- salt and pepper to taste
- 2 buns ( I used Sara Lee’s Sesame Seeds Buns)
Directions: In a saucepan (greased with about 1-2 tbsp veg oil), over medium low heat, saute the mushrooms covered for about 9 mins until golden brown (stirring occasionally). Transfer to a food processor and pulse until finely ground.
In the same saucepan (add a little more oil), over medium low heat, combine the mushrooms and onions. Saute until onions are nice and soft and then add the ground turkey. As it cooks, break up the turkey. Now add in the next 9 ingredients. Continue to cook until the turkey is browned and no longer pink. Spoon mixture in buns and top with shredded cheddar cheese, if desired. Enjoy