Almond Butter Energy Bites

Granola Bar BitesQuick post about a great quick snack! I love these granola bites to pop in for breakfast, or to take with me when I’m runnin around. They are so easy to make up and last a while. You can even throw them in the freezer to store them longer. Almond Butter RecipeI actually pressed them into this heart shaped ice-cube tray instead of rolling them into balls. It was much easier. Sometimes when I’m making cookies I get so bored rolling them…I should get a scoop. Do those work?Granola Bites

These are a perfect way to satisfy your sweet tooth without having to turn on the oven and bake a whole batch of cookies. This recipe makes about 14 Tablespoon size bites. You can use a different kind of nut butter or omit the chocolate chips. I find they work best with no-sugar added natural nut butters. I love making my own, but Once Again Nut butters are also amazing. Their cashew butter would make amazing granola bites!GranolaBites

And that’s it! Happy Wednesday! I have a big announcement to share with you all soon…
Make sure you’re following me on Twitter, Instagram, and like my Facebook page for some stellar giveaways coming up!

My Herbs are Taking Over!

Herb Cubes

So, I have to tell you all about My new favorite kitchen accessory was a gift from my soon-to-be mother-in-law. These ball jar freeze cubes are ahhh-amazing!!!

620035_e1You can buy them here, or on Amazon I’m sure.

I love the abundance of fresh herbs in my garden during the summer, but they are so hard to store throughout the winter/I’m just really bad at it. I’ve tried to dry herbs by putting them in my dehydrator, hanging them upside down, and laying them out to dry on screens. Let’s just say none of those tactics have worked for me..but now! With these freeze cubes I can chop up my fresh herbs, blend them together, and then just freeze them with a liquid. Summer herbs all year long! I’ve had fun experimenting with different combinations. I’ve come up with a great lemonade basil ice cubes to add to drinks to give them a summery kick.Basil Water

Look at that plain water just waiting to be flavored! (The strawberry was in the fridge and just felt necessary…totally unrelated.) I actually used up the cube versions I made of these and made some more in these awesome silicon heart trays, both work great. This recipe is super easy and makes staying hydrated so much more enjoyable.Herb waterI also mixed some savory herbs with olive oil so when we have guests over, or just feel like a fancy bread dip we just have to thaw the cube, top it with Parmesan cheese and we have a delicious oil dip for bread. The possibilities with these are endless! I also want to try a pesto with our garlic scapes. 
Olive Oil  Herb Cubes It is such a time saver when you’re cooking dinner to just pop one of these out of the freezer and into the pan. Then you can sautee up chicken, pork, fish, vegetables, mushrooms…you get the picture. It would also be great for grilling. Make an aluminum foil packet for whatever you are grilling and pop one of these in it before you throw it on the grill. Bada-bing-bada-boom (who says that) you don’t have to worry about seasoning it mid-cooking. Rosemary Garlic Herb

I’m sure there are a million other things to mix up too. Any blend of you favorite herbs can be chopped up and crammed into the cubes. If you don’t have these silicon trays you can use regular ice cube trays. But really these are so worth purchasing because of their silicon design the frozen cubes are easy to pop out, and it has a nice lid to keep people like me from spilling everything all over their freezer.

As soon as the cubes are frozen you can put them into a ziploc bag in the freezer and reuse the trays to make more. That way you can have a constant supply throughout the fall and winter!

Here are the recipes I used!Frozen Herb Cube Recipes

Ball also has some other great recipes! You can find them here.

Do you have a favorite herb blend? I need to try some other combinations!

How To Make Tofu: So that it doesn’t taste like rubbery nothing

Tofu! I actually enjoy eating tofu, but to many people it is really creepy, blobbery stuff that they would rather avoid. If made correctly, tofu can be a delicious source of protein for vegetarians and meat eaters alike. I did get my boyfriend hooked on the stuff (so much so that when I was away for a weekend it was all he ate…even I think that’s disgusting). This recipe is a simple, quick way to make a base tofu that can them be used in all sorts of dishes, on top of salads, or as a dish itself. Now everyone always says that tofu just tastes like whatever you season it with, which is true! But I think the texture also sends some people scurrying away. Of course, you can deep fry the cubes and it will taste good, because anything deep fried tastes good. We’re trying to keep it healthy, so this recipe still gives you a crisp exterior and delicious tasting tofu without submerging it in an inch of boiling oil. Gross tofu
Tofu might be the most attractive thing to photograph, ever.

Step 1:

Buy the tofu. Select organic and extra-firm varieties.tofu

I like Wegmans brand. Make sure you choose organic when buying soy products. Soy beans are one of the top genetically-modified organisms (GMO) in the United States. In fact it might be up to 85% of the soybean crop in the United States is GMO. Buying organic is the only way to ensure you are not buying anything genetically modified, since there are no labeling requirements in most of the U.S.

Step 2:

Drain very well and pat with a paper towel or clean dish towel.

Step 3:

Microwave for 2-3 minutes. Take the tofu out of the microwave, careful it will be scalding hot! Wait until it cools a bit and pat again with the towel. There might be some liquid on the plate or bowl, so be careful not to spill it down your arm and burn yourself, that’s not so fun.

Step 4: Chop it into bite size chunks.
Building blocksFood or weird, chalk-like, children’s building blocks??

Step 4:

Heat a frying pan. Pour 2 Tablespoons of olive oil into the heated pan. Pan fry 1 Tablespoon of very thinly chopped onions, or a Tablespoon of dried onions. Add the tofu carefully and swoosh it around in the pan for 20 minutes. Yea I know, 20 minutes is kind of a long time. You don’t have to be swooshing that whole time, just make sure that the tofu bits don’t burn on any side and cook semi-evenly.Yummy Tofu

Step 5:

After the tofu looks browned and a bit crispy turn the heat off. Add a dash of garlic powder, salt, pepper, and any fresh herbs you would like. I usually add 2-3 Tablespoons of chives.

That’s it! Let it cool and your ready to add it to any dish. I love it in fried rice, on top of salads, or dipped in my favorite condiment-aka buffalo sauce.Tofu salad

Happy Friday, Have a fantastic weekend! What is one food you just can’t stand the texture of, even if the flavor isn’t all that bad?

Cauliflower Crust Pizza (Easy version)

Keeping with the weekly menu, last night was Cauliflower Crust Pizza. One of my personal favorites. I love that I can get the flavor and feel of pizza without the greasy feel and guilt of most take out pizzas. Also, this is delicious as leftovers!Cauliflower CrustEveryone loves pizza, and most people know pizza is usually not the healthiest meal option out there. This might be the healthiest version out there! The cauliflower crust pizza craze has been all over the internet and pinterest. Some of the recipes I have discovered seem a little too time consuming, or down right difficult. This is the most simplified, yet delicious cauliflower crust pizza recipe out there! And it is gluten-free, vegetarian, and much healthier than most other pizza-y options.


1. Cut up the cauliflower into chunks, taking off most of the stems. Place in food processor or blender, whirl until it its in 1/4 inch chunks, you want it to still be a little bit chunky, not fully pureed!

2. Place cauliflower into microwave safe bowl and microwave for 5 minutes, no need to add extra water! Careful it will be hot!!

3. While the cauliflower is cooking I quickly stir fry the mushrooms on medium heat until they are darker brown and soft.

4. To the warm cauliflower, add eggs, 1 cup mozzarella cheese, parmesan cheese, and garlic salt. Stir mixture together until fully combined.

5. Pat out mixture onto sprayed pizza stone or cookie sheet.

6. Bake in preheated oven (400 degrees) for 15 minutes, or until slightly golden, and it will have an elastic-like feel to it.


7. Add sauce, extra cheese, and chosen toppings, put back in the hot oven just until the cheese melts and the toppings are crispy.

8. Let cool for a bit and set up, then enjoy!


 Slice and Enjoy! 🙂


You can make this pizza paleo by omitting the cheese and experimenting with other vegetable/meat toppings. [Updated 6/12/14]

Decadent Fudge Brownies

I think baking brownies can be somewhat intimidating to people. Cookies? No problem. Cupcakes? Yea we got that….but brownies? Don’t you have to melt chocolate and stuff for that? Yea…not for these ones! These brownies are almost as easy as making them from the box. And they taste a million times better, have real ingredients, and nothing questionable. They are so chocolately and delicious. Perfect will a cold glass of milk for dessert…

Fudge Brownies
 According to my menu I posted yesterday, stir fry was up next on the list, but that is boring, and I wanted to share our dessert with you guys instead! These are so simple and delicious, I can’t wait for you to try them! For the milk I used almond milk, but you can use any type you want. I believe you can easily make them gluten-free by substituting Bob’s gf flour or maybe even almond flour? (no promises with that one!) They can be made vegan by using almond milk and flax seeds instead of an egg. fudge-brownie-recipe.jpg

If you want a thicker brownie they can be made in an 8×8 baking dish, but they will need to be baked for 10-15 minutes longer.  They are so rich and delicious that you only need a small bite to satisfy your chocolate craving. And they are SO much healthier than most brownie recipes.IMG_6991

These brownies are easy to make, and a much better option compared to the boxed versions. For instance, Duncan Hines Chewy Fudge Brownie Box contains:

Sugar, Enriched Bleached Wheat Flour (Wheat Flour [Enriched With Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Powdered Sugar (Sugar, Corn Starch), Cocoa Powder Processed With Alkali, Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil). Contains 2% Or Less Of: Wheat Starch, Dextrose, Salt, Cornstarch, Artificial Flavor, Carrageenan, Leavening (Sodium Bicarbonate).chewy-fudge-brownie-recipe


The first ingredient is sugar, meaning that is the most abundant ingredient. These (and many other boxed brownies) contain hydrogenated oil. Which is a trans fat- meaning linked to causing heart disease, cardiovascular problems due to an increase in cholesterol. And the FDA has banned them in our foods…and they will (eventually) be taken out. Hopefully. At least the government is recognizing trans fats are not safe, I guess it’s one step in the right direction. A small one. The brownie mix also contains artifical flavor…read, anything we want to add. And the algae extracted carrageenan. Yea, totally a normal ingredient. I talk more about hydrogenated oils here, in my post about peanut butters. And natural and artificial flavors here, What is in my protein bar?!

So…Just make them yourself! It’s easy! And then they don’t taste like chocolate flavored oil, they don’t leave a big oily stain on your napkin, and they don’t give you high cholesterol….but most importantly of all, you know EXACTLY what is going into them. And I’m pretty sure most of us don’t have a bottle of carrageenan sitting in our cupboard…because if anyone did, it would probably be me.

So next time you want to whip up a batch of brownies, try this recipe instead of reaching for the box. You probably have most of the ingredients in your cupboard, if not they are available at most grocery stores! Boyfriend .jpg

But be careful! My boyfriend is such a sneak that he eats only the chocolate chip parts! Even though I told him there were chocolate chips throughout them, he thought it was necessary to cut out the parts with extra chocolate chips. Jeepers, worse than a little kid!


Banana Bread Bars

BananaBreadBarMmm Peanut Butter Banana Bread Bars. Yikes! Sounds dangerously good. Don’t worry they are healthy and delicious! And they are a great way to use up those old bananas rotting away on your counter…

RottenBananasYea those…actually they aren’t even too rotten, but I just really wanted to make something with them. This is what I came up with! These are kind of like chewy granola bars- much lighter than regular banana bread, but still realllly good.

These are great for breakfast or after a workout. They go wonderfully with coffee. If you don’t have natural peanut butter, I’m (pretty) sure that regular peanut butter would work. I used dark chocolate chunks on top, but any sort of chocolate chips would work, or peanut butter chips might be a great idea too. These can be made vegan by omitting the chocolate chips or using non-dairy chocolate chips.

BananaBreadBarsThey were eaten up pretty quickly! Happy Monday! What is your favorite way to start the morning?!


Healthy Blueberry Muffins

Healthy Blueberry Muffin RecipeMore blueberry recipes!! So since I got a bag of blueberries out of the freezer (picked and frozen last summer) I had to use it up! I made some pancakes, but that wasn’t enough. I wanted something healthy to be able to grab for breakfast before a workout or work! Blueberry muffins it is! There are easy ways to make muffins healthy. I chose to swap quite a few ingredients, but you can just replace one or two to make a slightly healthier version without changing the flavor too much. These muffins are delicious, they aren’t overly sweet and taste so blueberry-y. Hmm..not a word. I love em!Blueberry


1 cup whole wheat flour
1/2 cup almond flour
1/4 cup unsweetened shredded coconut
1.5 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
Dash of nutmeg
1/2 cup unsweetened applesauce
1.5 cup plain greek yogurt
1 egg
1 tsp vanilla extract
2 cups blueberries- Fresh or thawed frozen ones

Preheat oven to 350 degrees. Wash and drain the blueberries. Combine all dry ingredients. In a separate bowl mix together the wet ingredients except for the blueberries. Add the wet ingredients to the dry ingredients and mix just to combine. Fold in the blueberries. Spray a baking dish with olive oil, or use cupcake tins. Bake for 12-14 minutes. Makes 12 muffins.Healthy blueberry Muffins

Enjoy them over this long weekend! Have a great Memorial Day! I’m off to DC to help my sister with wedding things! Yay I can not wait!!


Chocolate-Covered Blueberry Smoothie

ImageThis is an awesome post workout smoothie to whip up. It is about 200 calories and 24 grams of protein, depending on what time of protein powder and greek yogurt you use. But most importantly, it tastes delicious! So let’s get to it…

The goods!Image

Super easy, super delicious, and your muscles will thank you too.


Peanut Butter Meltaway Cookies

…but it’s totally worth it. These cookies are amazing. Seriously, if you are looking for the perfect peanut butter and chocolate combination, look no further! (These are even better than Reese’s Peanut butter eggs on sale after Easter!) I made a batch of these and gave them away to everyone that came to visit. I then immediately made another batch as soon as they were gone. They are that good. There are two secret weapons that make these cookies chewy, gooey, and melt-in-your mouth all at the same time.  The original recipe is from the WinsomeGirl, I didn’t change very much, because they were already pretty much perfect.

Melty Peanut Butter CookiesSo about those secret weapons…


Cold, Cubed, Unsalted butter. Using cold butter instead of the usual room temperature variety makes cookies tends to create a fluffier, plumper cookie. They will hold their shape better and not spread out on the baking sheet. By being thicker these cookies taste even chewier and feel softer longer.


Cornstarch. I don’t know why it took me so long to discover this, but using cornstarch in peanut butter cookies (And other recipes?) makes them melt in your mouth and taste spectacular. The cornstarch gives the cookie a pillowy texture and fluffs it right up. YUM.

Maybe I will try incorporating these secret weapons in other recipes. But I think I might just have to make another batch of these…they are that. good. So go make them right now.

Peanut Butter

Orrr if you don’t feel like making cookies, I just realized I have wayy too many peanut butter recipes on here…I might be addicted.
Peanut Butter Buckeyes
Peanut Butter Chocolate Chunk Scones
Peanut Butter Fro-Yo
Chocolate Peanut Butter Protein bars

Have a peanut-buttery Monday!


Buffalo Cauliflower

I’m back in the U.S. and I’m going to try to keep up with more posts now that I am back! First on my list is these little babies. Buffalo Cauliflower… before you go judging this dish give it a chance! I think it is absolutely delicious. It satisfies my weird cravings for buffalo chicken wings even though I have been a vegetarian for years. My boyfriend also loves them even though he has been known to scarf down plates of buffalo wings. These are delicious, and much healthier than the deep fried chicken wings slathered in oil. The original recipe is from Persnickety Plates. I wanted to make these gluten-free, so I actually replaced the regular flour in the original recipe with chickpea flour. The chickpea flour gave the batter a wonderful, smooth, consistency and they tasted delicious. You can find chickpea flour at most health food stores and in the baking aisle of some grocery stores (Wegmans!) I have also made them with regular flour and they were just as delicious! Enjoy your Friday night by popping some of these in the oven, they are fantastic with beer!

BuffaloCauliflowerSorry the pictures do not do this recipe justice. I will just have to make it again and retake them. But these are seriously so good that they get scarfed up too quickly to take any decent pictures. Eh, whatever. Here we go!Buffalo

This is a fantastic dish to serve as an appetizer. It is a much healthier version of the popular chicken wing. And although you won’t be fooling anyone…no it doesn’t taste like chicken. These are still surprisingly delicious! Even cauliflower skeptics will enjoy them!
CauliflowerI did a poor job at coating these evenly. When I took this picture I used the dip tactic instead of the..throw-it-all-in-a-bowl-and-toss-it tactic. So they didn’t come out to even. Still tasted great, there was just some cauliflower stem exposed. Either way they still turn out great. Enjoy!