Wednesday, January 18, 2017

Sugar Free New Year

Happy New Year! After a month of Christmas cookies and a relaxing week at St. Kitts in the West Indies, I felt like I needed to get ahold of my diet. I did a Sugar Free diet for the past week and a half and have noticed a difference! I feel better, I look slimmer and have really enjoyed eating healthy! I will include what I ate below - I found a daily diet on Pinterest that I referenced. I really stuck to only a few of the meal recommendations and just repeated them. I really have enjoyed this way of eating and plan to stick to it for now.

Breakfast - Smoothies! Green juice (bought Naked "Green Machine") or made an 8 oz. almond milk (unsweetened), 1 tbsp. cocoa powder (unsweetened) and 1 banana blended in a blender.

Lunch - 1) 1 cup spinach with 2 scrambled eggs and half an avocado sliced on top with a drizzle of balsamic vinegar dressing. 2) 2 pieces of bacon, half an avocado, sliced tomato in a tortilla. 3) 2-3 cups of vegetables with 1/2 cup of hummus.

Dinner - 1) Cabbage Detox Soup, recipe here. 2) Burrito bowl: brown rice, avocado, 1 tbsp. cheese, tomato, black beans and a squirt of hot sauce. 3) Tuna salad on a bed of spinach. 4) Grilled salmon with roasted cauliflower.

Snacks - Larabars, nuts/seeds, raw veggies with hummus.

*Dessert - Sugar Free Mug Cake: 1 banana, 1 egg, 1 tbsp. cocoa powder blended. Bake at 350 in a mug for 15-20 minutes.

 Spinach, scrambled eggs, avocado

 Burrito Bowl

Mug Cake


Saturday, December 24, 2016

Gluhwein Gift

Merry Christmas Eve! If you are headed somewhere to celebrate and need to take a gift, this Gluhwein/mulled wine idea is great to take! Below is a gift idea I took to a close friend. Besides- you can't go wrong gifting someone alcohol around the holidays!


- 1 bottle of red wine
- 1 cinnamon stick
- 1 orange, peels only
- 1 lemon, peeks only 
- 1 tbsp brown sugar
- 6 whole cloves

Heat all ingredients on a simmer for 30 minutes and serve hot. 

Gluhwein ingredients!



Saturday, December 17, 2016

Make Gingerbread Pancakes

I am obsessed with the Christmas scent gingerbread has in my house. We made gingerbread cookies earlier this week and I thought I would find a good recipe for Gingerbread Pancakes, which happens to be kid-friendly. They turned out so well and do not taste super cake-like, but more like a regular pancake. They are delicious! It is ice raining out and there is snow on the ground, so staying inside eating pancakes and hot cocoa sounds good to me (and my kids)!

Gingerbread Pancakes

- 1 1/2 cups flour
- 1/3 cup brown sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 1 cup milk
- 2 tbsp. molasses
- 2 eggs
- 2 tbsp. butter, melted

1. In a medium bowl mix up your dry ingredients.
2. In another medium bowl whisk your wet ingredients together.
3. Add your dry ingredients to the wet and mix well together. Allow mixture to thicken for 5-10 minutes.
4. Heat up your griddle and use about 1/4 cup of batter to make your pancakes.

 Pancake batter on a hot griddle

 Gingerbread Pancakes

Pancakes are served!


Sunday, December 11, 2016

Gingerbread Cookie Bars

ARMY WON!!! So excited to have witnessed an Army win this weekend against Navy! What a wonderful end to a great week. We went to a tailgate and I made these amazing, taste of Christmas in your mouth, Gingerbread Cookie Bars. They were a big hit! They are also easy to make and make a great addition to any holiday party. Here is the recipe as promised!

Gingerbread Cookie Bars

- 1/2 cup butter, melted
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp. vanilla
- 1/3 cup molassses
- 1 egg
- 1 tsp. baking soda
- 2 cups flour
- 1 tbsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. nutmeg
- 1/2 tsp. salt

Cream Cheese Frosting

- 1 x 8 oz. cream cheese, softened
- 1/4 cup butter, softened
- 3 cups powdered sugar
- 1 tsp. vanilla

1. Preheat your oven to 350 degrees and grease an 8"x13" baking pan.
2. In a large mixing bowl, cream your butter, sugars, vanilla and molasses together.
3. Once incorporated thoroughly add your egg.
4. In a separate bowl mix your dry ingredients together: flour, baking soda, cinnamon, ginger, cloves, nutmeg, salt.
5. Slowly add your dry mixture to the wet mixture. Mix well.
6. Pour your gingerbread mixture into your baking pan and spread evenly. Bake for 15-20 min. Allow to cool completely.
7. Cream your ingredients together for your cream cheese frosting and spread evenly on your gingerbread bars. Add sprinkles if desired.

 Baked gingerbread bars before adding cream cheese frosting

 Finished bars!

Gingerbread Cookie Bars


Wednesday, December 7, 2016

Spiced Chocolate Crinkle Cookies

Happy Holidays! Wow! I can not believe how fast this year is flying by! I have been very busy with end of year events and hosting Mom's Night's Out and a kid Holiday Party. I have been making a lot of recipes out of the cookbook Run Fast Eat Slow by Shalane Flanagan and Elyse Kopecky. They are Olympic athletes and runners who made this amazing cookbook filled with nourishing recipes! You can purchase it here on Amazon, I strongly recommend it. *all opinions are my own*

I have started to make holiday cookies and tried a new one this year! Spiced Chocolate Crinkle Cookies are gooey and have a dash of cayenne pepper that add to it's festive flavor. I have been eying a Gingerbread Bar recipe that I hope to try out next week and share - so stay tuned!

Spiced Chocolate Crinkle Cookies

- 1 cup flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 4 oz. baking chocolate
- 4 tbsp. unsalted butter
- 1 tsp. vanilla
- 3 eggs
- 1 tsp. cinnamon
- dash of cayenne pepper (optional)
- 1 1/2 cup brown sugar
- 1/2 tsp. salt
- 1/2 cup baking cocoa

1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
2. Melt your butter and baking chocolate on low heat. Set aside to cool.
3. In a mixing bowl mix your flour, cinnamon, salt, baking powder, baking soda, and cayenne pepper.
4. In another bowl mix your eggs, brown sugar, and vanilla together. Add your chocolate mixture and mix well.
5. Add your flour mixture until fully incorporated.
6. Place dough in the freezer for 10 minutes to firm up if needed (my dough turned out very sticky).
7. Form 1-2 inch balls of dough and roll in powdered sugar.
8. Bake cookies for 8 minutes.

 Snickers the Elf approves of these Spiced Chocolate Crinkle Cookies!

Happy Holidays!


Tuesday, November 1, 2016

Halloween Boo Mix

Happy Halloween! Hopefully you are over your sugar coma by now... in time to make something yummy! I made this Halloween Chex Mix for my son's school snack and it was a big hit! I would even want to make it without drizzling the extra sugars on top since it has some pretty sweet candy in it.

Boo Mix

- 6 cups Golden Grahams
- 10 cups Chex
- 2 cup candy corn
- 2 cup mini marshmallows
- 2 cups chocolate chips
- 1 1/4 cup Karo syrup, light
- 1 cup sugar
- 1 cup butter

1. In two large bowls even out your cups of cereals (8 cups in each bowl) and toss together.
2. Line 3 baking sheets with foil or parchment paper so your mix doesn't stick.
3. In a medium sauce pan melt your butter. Add your Karo syrup and sugar and mix using a whisk.
4. Bring mixture to a boil and allow to boil for 2 minutes.
5. Pour sugar mixture evenly onto your cereal and mix together using a silicone spatula.
6. Place cereal on your baking sheets and sprinkle your chocolate chips, marshmallows, and candy cone on your mix.
7. Allow Chex mix to dry for a few hours before eating.

Boo Mix


Tuesday, October 25, 2016

Crockpot Apple Butter

Fall is in the air! The leaves are falling, everything pumpkin is out and we recently took a trip to a local farm to pick pumpkins and apples! Of course I made apple strudel and decided to try my hand at apple butter. It is so easy to make and your house smells amazing while the apples are cooking! Now if only I had remembered to buy cinnamon toast...

Crockpot Apple Butter

- 6 apples; 4 peeled, 2 keep skin on
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/4 tsp salt

1. Chop your apples into 1-2 inch pieces and place in your crockpot.
2. Sprinkle brown sugar, vanilla, cinnamon and salt on top of your apples.
3. Cook on low for 5-7 hours until apples have broken down and are mushy; stir every hour.
4. Puree apples in a food processor/blender until smooth.
5. Store in an air tight container in the fridge once cooled completely.

 Apples in crockpot

 Apples breaking down after 3 hours

 Pureed apples

Apple Butter on toast!