Recent Posts

Pumpkin Pecan Bread Pudding
November 24, 2021

Pumpkin Pecan Bread Pudding

This was my first time making bread pudding and I have to say it was delicious! I could definitely eat this again. The pumpkin filling under the caramel topping made this a tasty dessert and breakfast this week. Ingredients: Bread Pudding- 4 cups bread crumbs …

Desserts
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by Ashley
Peach and Mustard Glazed Ham
November 21, 2021

Peach and Mustard Glazed Ham

My family and I love spiral hams.  In the past I used the glaze that came with the spiral ham from the store, but I have since learned better.  This glazed ham combines peach preserves with whole grain mustard and a few other ingredients to …

Entrees
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by Ashley
Egg Muffin Cups
November 21, 2021

Egg Muffin Cups

These are simple to make and prep in advance when cooking a large breakfast or breakfast for dinner.  You can easily customize these egg cups by adding to the mix.  My kids love sliced ham and shredded cheese in their muffin cups.  I always add vegetables, cheese, or a little bit of seasoning.

Directions:

  1. Preheat oven to 375 degrees.  Spray muffin tins with nonstick spray.
  2. Add eggs (or egg whites) to a medium bowl and whisk to combine.
  3. Add chopped vegetables, ham, or other fillings.
  4. Pour egg mixture into muffin tins or use a measuring cup to fill.
  5. Add shredded cheese to the top of each muffin if using cheese.
  6. Bake 20-25 minutes until muffins are puffed up and cooked through.
  7. Let cool at least 5 minutes before removing from muffin tins.
Breakfast
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by Ashley
Light Protein Packed Pumpkin French Toast
November 21, 2021

Light Protein Packed Pumpkin French Toast

I can’t even remember the last time I had French toast, but I’m sure it has been years.  I tried to lighten up French toast some by using egg whites and nonfat milk.  I also added a scoop of vanilla protein powder to add some …

Breakfast
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by Ashley
Paprika Rutabaga Fries
November 21, 2021

Paprika Rutabaga Fries

I discovered rutabaga fries earlier this year, but they take a really long time to bake when cooking in the oven.  I air fried them and then coated them with paprika, garlic powder, and onion powder for this recipe.  They were amazing! Ingredients: 1 rutabaga …

Sides/Salads
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by Ashley
Carrot and Pumpkin Muffins with Ginger Yogurt Glaze
November 21, 2021

Carrot and Pumpkin Muffins with Ginger Yogurt Glaze

These are a light and healthy flavorful way to start the day.  The muffins have grated carrots, pumpkin puree, and a ginger and yogurt glaze.

Ingredients:

Muffins-

1 cup whole wheat flour

1 cup almond flour

1 scoop vanilla protein powder

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon salt

½ cup pumpkin puree

2 grated carrots

½ cup packed light brown sugar

2 large eggs

½ cup almond milk

1 teaspoon vanilla extract

Glaze-

3 tablespoons nonfat vanilla Greek yogurt

3 tablespoons confectioners’ sugar

¼ teaspoon ground ginger

Directions:

  1. Preheat oven to 350 degrees.  Spray muffin tins with nonstick spray.
  2. Add flours, baking powder, protein powder, cinnamon, salt, and ginger to a large bowl.  Whisk to combine.
  3. Add grated carrots, brown sugar, pumpkin puree, almond milk, vanilla, and eggs and use a spatula to fold in.  Scrape down the sides of the bowl to ensure everything mixes together.
  4. Use a large cookie scooper to fill muffin tins.
  5. Bake 25-35 minutes until a toothpick inserted in the center comes out clean.
  6. Cool for at least 10 minutes before removing from pan.
  7. Cool on a wire rack.
  8. Mix yogurt, powdered sugar, and ginger in a small bowl.  Top each muffin with a spoonful of glaze.
  9. Store in the refrigerator.
  10. Enjoy!
Breakfast
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by Ashley
Pulled Turkey Sandwich/Wrap
November 20, 2021

Pulled Turkey Sandwich/Wrap

My family loves pulled pork BBQ sandwiches, so when I saw a recipe for pulled turkey sandwiches using turkey thighs I just had to try it.  This simple crock pot dish topped with spicy lime coleslaw was a simple and delectable weeknight meal.  Recipe adapted …

Entrees
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by Ashley
Italian Sausage and Kale Pasta Bake
November 20, 2021

Italian Sausage and Kale Pasta Bake

I love kale, but my kids usually shy away from it.  This cheesy pasta dish was so good my children asked for seconds and ate every bite.  I used a basil infused chicken Italian sausage, but any Italian sausage you like will work. Recipe adapted …

Entrees
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by Ashley
Pumpkin Pie Whoopie Pies
November 20, 2021

Pumpkin Pie Whoopie Pies

I hadn’t made whoopie pies in a few years, but a craving drew me to this recipe.  OMG! These whoopie pies are literally bursting with flavor.  They are so light, soft, and delicious. 

Recipe adapted from Food Network

Ingredients:

Cookies-

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoons ground cloves

2 cups packed dark brown sugar

1 cup unsweetened applesauce

3 cups chilled pumpkin puree

2 large eggs

½ teaspoon vanilla extract

Filling-

3 cups confectioners’ sugar

½ cup unsalted butter room temperature

8 ounces reduced fat cream cheese room temperature

1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees and line two large baking sheets with parchment paper.
  2. In a large bowl whisk the dry ingredients (flour, salt, baking soda, cinnamon, ginger, cloves, baking powder).
  3. Add brown sugar and applesauce to a stand mixer.  Mix on low to combine.  Add the pumpkin puree and scrape down the sides.  Mix to combine on low.  Add eggs and vanilla and mix to combine.
  4. Fold in the flour mixture on low.  Scrape down the sides to mix all the batter evenly.  Do not over mix.
  5. Use a medium cookie scooper to release the dough on the prepared baking sheets.  Cook for 12-14 minutes until cookies are starting to crack on the top and a toothpick inserted in the center comes out clean.
  6. Remove the cookies from the oven and remove parchment paper from baking sheets to allow cookies to cool.
  7. Add the cream cheese and butter to a stand mixer.  Mix on medium to combine.
  8. Add the confectioners’ sugar beating on low.  Add the vanilla extract and scrape down the sides to fold in all of the sugar.
  9. Assemble the whoopie pies.  Turn half of the cookies upside down.  Pipe filling on the cookie with an icing tool or place a dollop with a small cookie scooper.  Place another cookie on top and press down gently.
  10. Refrigerate for 30 minutes to firm up prior to serving.  Store in the refrigerator. 
  11. Enjoy!
Desserts
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by Ashley
Apple Pie with Cinnamon Roll Crust and Crumble Topping
November 20, 2021

Apple Pie with Cinnamon Roll Crust and Crumble Topping

I normally scrape pie off the crust, eat the filling, and throw the crust away.  The cinnamon roll crust from this apple pie was so good I ate every bite. Ingredients: Crust- 1 refrigerated pie crust 2 tablespoons melted extra virgin coconut oil ¼ cup …

Desserts
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by Ashley