Chocolate Crinkle Cookies (Betty Crocker recipie)

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Crinkle Cookies (From Betty Crocker) 1/2 cup vegetable oil 4 oz unsweetened baking chocolate, melted, cooled 2 cups granulated sugar 2 teaspoons vanilla 4 eggs 2 cups Gold Medal® all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup powdered sugar 1 In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in … Continue reading

Chicken Curry Quinoa

I was introduced to quinoa a year ago but I am just now starting to eat it at regular intervals. Quinoa is a seed but cooks like rice. Plus, it’s a complete protein.


Protein Packed!

Chicken Curry Quinoa
(Recipe for 1)

  • One chicken breast
  • 1/4 cup quinoa
  • Stir fry veggies
  • Curry seasoning
  1. Cook the quinoa.
  2. Meanwhile stir fry the chicken, veggies, and curry together.
  3. When all is done serve together on your favorite plate!

Even though I spiced well with curry I felt it could use something else to give it an extra kick. Does anyone know other seasonings or sauces that go well with curry?

Overall this made a filling, yummy dinner – and is great for leftovers! Enjoy!

Apple Cinnamon Oatmeal Pancakes

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These made about for large pancakes. If you’re making these for one I’d suggest using 1/4 cup of oats and flour. I put some natural peanut butter and homemade jam on for toppings 🙂 Apple Cinnamon Oatmeal Pancakes Makes 4 1/2 cup oats (ground in a food processor or blender) 1/2 peeled, slice apple 1/2 … Continue reading

Homemade Bite Size Energy Bars

These are really quick and easy energy bars. They’re good for an after-workout snack and are better work munchies then the candy bowl.

Homemade Bite Size Energy Bars

What you’ll need:

  • 1/2 cup cashews
  • 2/3 cup pitted dates
  • Handful of chocolate chips
  1. In a blender or food processor, grind up the cashews until they’re fine. Place them in a bowl
  2. Process the dates until they become smooth. I added a tablespoon of water to help.
  3. Mix the cashews together with the chocolate chips.
  4. Enjoy!

What it looks like mashed together.


Form into mini bars and you’ve got delicious treats!

What have I done!?

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I know this blog is supposed to focus on healthy alternatives and overall good food but every one and a while you have to jump of the other side and make something so sugary and so chocolaty that it doesn’t even have a name. A friend of mine told me of a treat a co-worker … Continue reading

Black Bean Burgers

Happy Memorial Day Weekend!

I hope everyone had a good time. Memorial day weekend is a classic for outdoor grilling. This year I decided to make black bean burgers. It was a relatively simple recipe that tasted great.


Grilled up and ready for eating!

Black Bean Burgers
(View the original recipe here)

What you’ll need:
1/2 medium yellow onion, roughly chopped
1 tablespoon chopped garlic 2 (15-ounce) cans black beans, rinsed and drained, divided
2 tablespoons freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1 egg (I was at my parents who have chickens so I was lucky enough to get a fresh laid egg!)
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs
Salt and fresh ground black

In a food processor, blend the onion and garlic together.

Next add one can of black beans and spices, blend until smooth.

Then, in a bowl, stir the mixture, the second can of black beans, and the bread crumbs together.

Finally, make patties and grill on medium heat for about 6 minutes per side!

For condiments, try BBQ sauce 🙂


Homemade egg sandwich

I’m never hungry first thing in the morning so I usually take something to eat at work. In the past it was something like a bagel and cream cheese or pop-tarts (I convinced myself they were ok because I ate Nature’s Path Organic “Toaster Pastries”).
I decided to find a better breakfast that I could quickly make in the morning.
In my quest I discovered the homemade egg sandwich (seen below).

Homemade Egg Sandwich

Especially good after a morning run!

An Awesome Breakfast in 5 min. or Less

You’ll need:

  • 1 egg
  • Cheese of choice (I used slices of sharp cheddar)
  • Broccoli/Spinach/Veggie of choice (optional)
  • 2 slices of bread (or bagel, pita wrap, English muffin)


  1. Crack the egg into a ceramic bowl, stab the yolk, and  cover with a plate. Cook it on 50% power for approx. 2 minutes. (If you can’t figure out how to adjust your microwaves power you might explode your first egg, like me).
  2. While the egg is microwaving toast the bread.
  3. When the egg is done use the same bowl to steam the broccoli. Place the broccoli in the bowl and cover with a little water. Cook in the microwave for aprox. 2 minutes.
  4. Layer everything to make a great, quick out-the-door sandwich!

It goes really well with chocolate milk.

Pseudo Chocolate Banana Ice Cream

This recipe sounded awesome. How can frozen banana and some cocoa powder make an ice cream-like dessert?

I’m glad I tried it because this recipe hit the sweet tooth spot!

Sudo Chocolate Banana Ice Cream


Sudo Chocolate Banana Ice Cream

(Click Here to view the original recipe)

  • 1 frozen banana peeled and chopped (I missed the chopped part, it would have been helpful)
  • 1tbsp cocoa powder
  • 1tbsp vegetable oil

Blend everything together until smooth. You can eat it by itself or serve over fruit or cake. I added chocolate chips and some more cut up banana!

What’s your variation?

PB Raisin Cookie Balls

Today I had a craving for peanut butter raisin cookie balls.

They’re peanut butter, raisins, and some cocoa powder all blended together to make chewy, chocolaty deliciousness.

The recipe calls for nuts but I didn’t have any so this batch is without them.

PB Raisin Cookie Balls


PB Raisin Cookie Balls

(Adapted from Chocolate Covered Katie’s Fudge Baby recipe)

  • 1/4 + some Raisins
  • 1/4 Natural Peanut Butter
  • Almonds (or your nut of choice)
  • 1-2 teaspoons of Cocoa (sometimes I prefer a scoop of chocolate protein powder)
  • Some Vanilla Extract
  • Chocolate Chips

Blend everything together until smooth. Add in chocolate chips and roll into balls. Enjoy!

This makes about 9 balls, depending on how large you roll them.

If you happen to have any left keep them in the fridge.

Oatmeal Pancakes

I love oatmeal. I like mixing it with egg whites, putting it in smoothies, or making it with sliced apple and cinnamon.

That’s my I became so excited when I came across Smitten Kitchen’s oatmeal pancake recipe.

I didn’t have any molasses or honey so I didn’t use them but it tasted just fine.

Instead of mapel syrup on top I dolloped some of my mom’s homemade strawberry rhubarb jam. Delicious!


Oatmeal Pancakes
From Smitten Kitchen

Adapted and just tweaked a little from Good to the Grain

Makes about 18 pancakes

3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs

Whisk the dry ingredients together then add the wet ones.

Cook on a hot skillet until it looks like a pancake.