Recent Posts

Cheddar BBQ Meatloaf Muffins
October 16, 2021

Cheddar BBQ Meatloaf Muffins

These meatloaf muffins are freezer friendly and exploding with amazing flavor.  I would recommend making these in advance and thawing and warming up when needed as a tasty weeknight meal. Recipe adapted from Food Network Ingredients: 1 pound lean ground turkey ½ cup whole wheat …

Entrees
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by Ashley
Espresso Almond Energy Granola Bars
October 16, 2021

Espresso Almond Energy Granola Bars

Instead of energy balls I have been in the mood for homemade granola bars with whole nuts lately.  These espresso almond protein balls are sure to fill you up and energize you any time of day. Ingredients: 1 cup All Bran cereal 1 cup old …

Snacks
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by Ashley
Pumpkin Pecan Crunch
October 15, 2021

Pumpkin Pecan Crunch

These are fantastic if you love pumpkin and pecans.  This reminds me of pumpkin pie with a crunchy pecan topping.

Recipe adapted from Food Network

Ingredients-

1 15 ounce can pumpkin puree

1 cup heavy cream

4 large eggs

¼ cup Stevia or ½ cup granulated sugar

½ cup light brown sugar

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

1 teaspoon ground cinnamon divided

1/4 teaspoon salt divided

1 ½ cups pecans

¼ cup all purpose flour

2 tablespoons extra virgin coconut oil melted

Directions:

  1. Preheat the oven to 350 degrees.  Spray an 8×8 baking dish with nonstick spray.
  2. Combine the pumpkin, cream, eggs, sugar, ¼ cup brown sugar, ginger, nutmeg, ½ teaspoon cinnamon, and 1/8 teaspoon salt in a large bowl.  Whisk together until smooth.
  3. Add pecans, flour, brown sugar, ½ teaspoon cinnamon, and 1/8 teaspoon salt in a medium bowl.  Mix together.
  4. Add melted coconut oil and mix to moisten the mixture.
  5. Sprinkle the pecan mixture over the pumpkin filling.
  6. Bake 50-60 minutes until center is set.
  7. Let cool and then enjoy!
Desserts
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by Ashley
Tofu Enchilada Stuffed Acorn Squash
October 12, 2021

Tofu Enchilada Stuffed Acorn Squash

If you haven’t tried acorn squash I highly recommend it.  The original recipe used ground chicken and stuffed the acorn squash.  I decided to use tofu and a small glass baking dish so I had more room to mix the ingredients together.  This smelled so …

Entrees
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by Ashley
Pumpkin and Greek Yogurt Thumbprint Cookies
October 11, 2021

Pumpkin and Greek Yogurt Thumbprint Cookies

These cookies pack a punch of pumpkin with a tang in the center from Greek yogurt (or cream cheese).  Recipe adapted from Food Network Ingredients: 1 cup all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon plus some for sprinkling …

Desserts
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by Ashley
Steakhouse Pasta
October 11, 2021

Steakhouse Pasta

I certainly felt like I was eating out at a restaurant tonight as I enjoyed this dinner.  This combination isn’t something I would have come up with on my own, but it is definitely a dinner I would make again.

Recipe adapted from Food Network

Ingredients-

12 ounces barilla veggie rotini (or other pasta)

3 garlic cloves

28 ounces diced tomatoes with Italian seasoning

1 teaspoon salt

½ teaspoon lemon pepper

12 ounces skirt steak

½ cup grated fontina cheese

3 tablespoons crumbled blue cheese

1/3 cup half and half

1 tablespoon prepared horseradish

4 cups baby spinach

Fresh basil to garnish

Directions:

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions.  Drain and set aside.
  2. Preheat a grill to medium heat.
  3. Spray steak with olive oil spray or drizzle with olive oil and brush to coat.  Sprinkle salt and lemon pepper on both sides.
  4. Spray a large nonstick pan with olive oil spray.  Heat garlic on medium heat for 1 minute.
  5. Add drained tomatoes and heat on medium heat for 10 minutes.
  6. Grill the steak for 3-4 minutes per side.  Let rest before slicing.
  7. Reduce heat to low.  Add the fontina cheese, 1 tablespoon blue cheese, and 1 tablespoon horseradish.  Mix gently.
  8. Add the half and half.
  9. Cut the steak into strips or bite size pieces.
  10. Add the spinach and pasta to the sauce and mix everything together.
  11. Serve.  Top with additional blue cheese or fresh basil.
Entrees
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by Ashley
3 Ingredient Chocolate Hazelnut Brownies
October 11, 2021

3 Ingredient Chocolate Hazelnut Brownies

These brownies come together in a matter of minutes for a quick rich and decadent dessert. These are also keto friendly if that is your thing. Ingredients-  1/2 cup chocolate hazelnut spread (I used Pongo Chocolate Hazelnut Plus Protein) 1 large egg 2 tablespoons  superfine blanched almond flour Directions- …

Desserts
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by Ashley
Nuts and Oatmeal Peanut Butter Granola Bars
October 10, 2021

Nuts and Oatmeal Peanut Butter Granola Bars

Instead of energy balls I decided to try making granola bars with whole nuts this week.  These use a heated mixture of honey, peanut butter, and maple syrup to bind the nuts and oatmeal together to form granola bars. Ingredients: 1 cup old fashioned oat …

Breakfast, Snacks
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by Ashley
Spider Chocolate Chip Cookies
October 10, 2021

Spider Chocolate Chip Cookies

My kids love these cookies so we make these every year.  I normally use “canned” frosting, but this year I used a 2 ingredient chocolate pumpkin frosting.  Feel free to decorate these any way you want.

Ingredients-

Chocolate Chip Cookies-

2 ½ cups all purpose flour

2 scoops chocolate protein powder

1 teaspoon baking soda

1 teaspoon salt

1 cup brown sugar

½ cup sugar

1 ½ sticks unsalted butter

2 tablespoons vanilla extract

2 large eggs

3 cups chocolate chips (milk chocolate, semi-sweet, and dark chocolate)

Decorations-

Candy eyes

Mini M&Ms

Pretzel sticks 4 per cookie cut in half

Frosting-

1 15 ounce can pumpkin puree

10 ounces semi sweet chocolate chips

Directions-

Cookies-

  1. Preheat oven to 375 degrees.
  2. Cream butter and sugars by mixing on medium in a strand mixer with a paddle attachment.
  3. Add eggs and vanilla extract.
  4. Add flour, protein powder, baking soda, and salt to a medium bowl and whisk to combine.
  5. Add flour mixture to stand mixer one cup at a time scraping down the sides as needed.
  6. Add the chocolate chips and mix on low to just combine.
  7. Use a tablespoon size cookie scoop to form balls.  Use a spatula to slightly flatten/smush down the balls before baking.
  8. Bake 7-8 minutes.  Let cookies sit on cookie sheet at least 2 minutes before transferring to a cooling rack.

Chocolate Pumpkin Frosting

  1. Add pumpkin puree to a medium saucepan.  Cook on medium for 5-7 minutes stirring often until it begins to bubble and darkens slightly.
  2. Remove from heat.  Stir in chocolate chips.
  3. Let cool at least 10 minutes before using.

Assembly

  1. Flip over cookies so the flat side is up.  Spread a layer of frosting on the cookies. 
  2. Press the 4 pretzel legs down on each side. Press another cookie on top.
  3. Transfer some frosting to an icing bag or tool.  Use a round tip to make dots to place the candy eyes on each spider. 
  4. Use the frosting to pipe a mouth.  Then cover the mouth with mini M&Ms. 
  5. Enjoy!
Desserts
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by Ashley
Halloween Fruit Salad
October 10, 2021

Halloween Fruit Salad

This spooky and bloody fruit salad equals as a dessert it is so delicious.  Recipe adapted from Food Network Ingredients: 1 20 ounce can lychees drained; liquid reserved 2 pints blueberries 1 pint black berries 1 pint raspberries 2 tablespoons lime juice ¼ cup seedless …

Sides/Salads
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by Ashley