Monday, January 16, 2017

Strawberries and Cream Chex Mix

This Chex Mix is so delicious and easy to make! Perfect treat to share with the ones you love on Valentines or any day of the year!! 

5 oz white chocolate or white vanilla candy melts 
5 oz red candy melts
5 cups rice Chex cereal, divided in 2 parts
1/2 cup strawberry cake mix 
1/2 cup powdered sugar 
Valentines sprinkles and candies 

1. Put 1/2 cups rice Chex cereal into a medium sized bowl. 
2. Slowly melt white chocolate in the microwave, stirring every 30 seconds to make sure it doesn't burn. 
3. Add melted white chocolate to Chex cereal and lightly stir to coat evenly 
4. Add powdered sugar to a gallon size ziplock bag and shake until all the cereal is coated evenly. 
5. Repeat the same process with the red candy melts and strawberry cake mix (instead of the powdered sugar)
6. Allow to dry completely and combine the 2 cereals together and sprinkle with candies. 

Friday, July 15, 2016

Pretzel Pizza Pockets with Homemade Pizza Sauce

Soft Pretzel Dough
2 ¼ tsp yeast
1 ¼ cups warm water
Pinch of sugar
¼ cup packed brown sugar
3-4 cups flour
1 cup water
1 tbsp baking soda
Course salt (optional)
2 tbsp butter, melted (optional)

In small bowl combine yeast & warm water w/a pinch of sugar
Let stand for about 5 min while you prepare next step
In a large bowl, mix brown sugar, 1 cup flour, and yeast mixture. (when its ready)
Then stir in enough flour to make a soft dough
Turn dough onto a well floured surface and knead for about 3 min
Cover and let rest for 20 min
Cut dough into 8-10 pieces
Roll each piece into a 5-6 in circle. On one side of the circle add your choice of pizza fillings... mozzarella cheese, pepperoni, olives, ect. Carefully fold over the other half of the circle and pinch the edges to seal.
In shallow bowl mix 1 tbsp baking soda w/1 cup water
Dip each finished pretzel pocket in water quickly, shaking off excess
Place on greased baking sheet. Sprinkle w/ salt if desired
Bake at 425 degrees for 8 min or till golden brown
Brush melted butter on top or serve with pizza sauce. 
Pizza Sauce

1 8oz can tomato sauce
1 tbsp olive oil
1 half of an onion minced
1 garlic clove minced
Dash of sugar
1 tsp dried basil
1 tsp dried oregano
1 tbsp parmesean cheese
Salt & pepper to taste

  1. In a medium saucepan sauté onion and garlic in olive oil for about 2 minutes
  2. Add tomato sauce, sugar, basil, oregano, Parmesan cheese, salt & pepper
  3. Simmer on low for about 10 minutes
Pizza toppings for filling-
Mozzarella Cheese
olives- black or green
Whatever you like!!


Wednesday, June 15, 2016

Acai Smoothie Bowl

If you're looking for the perfect breakfast that is super delish, will give you energy, fill you up but not weigh you down... then look no further! These are healthy and filled with all kinds of yummy goodness...
 Win win! 

1-2 frozen Acai Berry Packets (depending on how many servings you want)
1/2- 1 whole banana
1/2 cup frozen berries, any kind you like
1/2 cup plain or vanilla yogurt
coconut or almond milk (amount varies depending on the consistency you like)


Fresh berries & bananas

coconut shavings


chia seeds


Use your imagination!

Combine all ingredients except toppings into a blender and blend until thick but smooth. Pour into bowl and top with your selection of toppings. Eat and enjoy!! 

Monday, March 7, 2016

Caprese Calzones with Homemade Pizza Sauce

Caprese Calzones

1 tube refrigerated pizza crust ...or make your own!
2 Roma tomatoes, halved and sliced
4 ounces mozzarella cheese, cubed
1/2 cup fresh basil chopped or torn
Your favorite pizza sauce for dipping
    Preheat oven to 425º F.
    Roll out pizza dough onto a non-stick or lightly floured surface and cut it into 4 equal squares. Layer each square with tomatoes, mozzarella and basil. Fold in the 2 long sides of each square, pinching at the seams and the edges to seal the calzones. Place the calzones seam-side down onto a cookie sheet and bake 9-11 minutes or until golden brown.
    Serve hot with dipping sauce. 
    Pizza Sauce
1 8 oz. Can tomato sauce
1/3 cup minced onion
1 clove minced garlic
1 tbsp olive oil
½ tsp dried oregano
½ tsp dried basil
½ tsp Italian seasoning
1 tsp sugar
pinch of salt and pepper to taste
1 tbsp Parmesan cheese
Saute onion and garlic in olive oil in a medium saucepan for about 2 minutes. Add oregano, basil, and Italian seasoning. Cook for 1 minute then add tomato sauce, sugar, salt and pepper. Simmer for about 3 minutes on low. Add Parmesan cheese and remove from heat. Serve warm with calzones. Yummy!!!

Tuesday, January 19, 2016

Red Quinoa Sweet Potato Bowls

    This recipe is a golden find from Pinterest....
    Trust me, it's a winner in all its healthy goodness!!! 

    Roasted Sweet Potato:
  • 1 large sweet potato, peel and diced
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt
  • Quinoa:
  • 3/4 cup red quinoa 
  • 1 3/4 cups water
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Juice of half a lime
  • 2 tablespoon cilantro, chopped
  • Cilantro Cream Drizzle:
  • 1/4 cup plain non fat Greek yogurt
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon agave nectar or honey 
  • Juice of half a lime
  • Pinch of salt, garlic powder, and chili powder
  • Other Ingredients:
  • 1 cup black beans, rinsed and drained
  • Cilantro for garnishing
    Roasted Sweet Potato:
  1. Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
  2. Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet.
  3. Roast the sweet potato for 12-15 minutes or until it is fork tender.
  4. Quinoa:
  5. Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt.
  6. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
  7. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
  8. Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
  9. Cilantro Cream Drizzle:
  10. In a blender add all of the ingredients and blend until smooth.
  11. Assembling the Bowls:
  12. In 2 or 3 serving bowls divide the quinoa mixture.
  13. Top the quinoa with the black beans and roasted sweet potato.
  14. Drizzle the cilantro cream on top with a spoon.
  15. Top with more cilantro if desired.

Tuesday, December 29, 2015

Hot Chocolate Cookies

Oh my hot chocolatey-GOODNESS!!


1/2 cup butter, softened
1- 12 oz bag semi-sweet chocolate chips
1 1/4 cups brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 ounces dark chocolate, diced into 1/2-inch pieces
about 12 large marshmallows, cut in half

  1. To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat 30 seconds more, stir until chocolate has melted and smooth. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
  2. To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a. electric mixer on medium speed just until blended, about 1 minute.
  3. Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
  4. Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with  plasticwrap and refrigerate for 2 hours, or until dough has firmed up significantly.
  5. Preheat oven to 325F. Spray nonstick spray on a cookie sheet or line with foil. Scoop 2 tbsp scoops of dough and place them on the baking sheet, spaced at least 2 inches apart (I only did 8 cookies per sheet). Bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
  6. Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
  7. Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow sticks.
  8. Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don't let them brown and don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.

Thursday, August 20, 2015

Homemade Nut Butter

I am going nuts for this delicious nut butter! If you know how to turn on a food processor, you can make this. Seriously, it's that easy. 

So you can use any combination of nuts or seeds you like; Almonds, cashews, peanuts, sunflower seeds... Pick your favorite. You can make this with raw nuts or you can roast them first, this step is entirely up to you. I prefer mine roasted; it brings out the nutty flavor AND the butter preserves a little longer this way too. 

1 cup nuts 
1-2 tbsp honey; sweeten to your preference
1-2 tbsp coconut oil
Pinch of salt or to taste

Add all ingredients in food processor and let it rip! It takes about 12-15 minutes before you will get a creamy consistency.... Be patient. Every minute or so you will need to scrape down the sides to keep it moving. Taste and adjust flavor as needed. Cinnamon, vanilla, or maple syrup would make great flavor add ins too! Store in a plastic or glass container in the fridge. Use within 2 months. ENJOY!!!