Sweet Everythings

How would you like to show up to work to find these in your drawer? Yeah, me too!!!

And another thing... Why is the phrase coined as "sweet nothings"? Seriously dummer than dum if you ask me - all that love talk means "everything" to me... so ive officially changed the phrase. phew...cleaned my hands of that one. Anyway, I made these for loverbuns last week. He got one Mon/Wed/Fri. I know...I know...poor guy for not gettin' candy all 5 days of the work week - but c'mon surriusly - too much spoilage leads to bratiness and ooper cavities.

All you have to do is: choose 3 of his/her favorite candies, get cute cellophane baggies (any craft store carries them - i also use these to package homemade cookies stacked on top of each other), stamps, and 3X5 notecards.

Then get your creativity crankin' and come up with a cute saying that includes a hint to the candy wrapped inside. Shh, I also slipped more love notes behind the phrase. Tee hee {heart giggles}.

You're loverly will be blowing you distant kisses from his joberoo. Awww, tender.

Lemon Chicken & Roasted Veggies

Who's up for a sha-lawn-udge? Yes, my attempts at saying, "challenge" in a frenchie accent. This was one. Ms. Ina Garten showed me how. Normally I breeze through any recipe in any cookbook and know that I totally have it in the bank. But I've never birded errr... I think the correct term is butterflied (same difference) a cluckeroo before. I'm not into the whole bone crackin biz that's necessary for this poor foul to lay flat. But apparently it's necessary if you're gonna grill the whole kit n' kabirdie. For all ya'll's who've never did it neither - just pop some corn and watch the tutorial... You'll be a pro - promise. The end result is tasty!


Ingredients
1 whole organic chicken ~ 2-3lbs (butterflied)
1/3 cup olive oil
2 teaspoons grated lemon zest (~2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Salt n' pepper to taste
1 lemon, halved

Directions
Sprinkle the chicken with salt evenly. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 48 hours. Turn the chicken 2 or 3 times while marinating.

When ready to grill, turn a gas grill on medium-low heat. Place the chicken skin side up, and weigh it down with the dish you used for marinating (or a wide flat rock wrapped in foil). Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Juices should run clear and internal temp should be 160. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves and side of roasted veggies!

These veggers are so delightfully delicious that you'll want to make them as a side to any grilled meat. Haven't ever roasted before? Oooh, you're missin' out. There's not better time to try 'em - hands down they'll become a staple!!

Ingredients
-any veggie of choice (other than water based - cucs, lettuce-duh, celery, etc)
asparagus
cherry tomatoes
red, orange, & yellow peppers
yellow squash
zucchini
potatoes
mushrooms
carrots
onions
3-4 cloves diced garlic
juice from 1/2 of a lemon
swoosh of olive oil (~1/4 cup)
salt n' pepper liberally seasoned
2 T minced fresh rosemary

Directions
wash and cut all veggies approximately the same size. preheat oven too 375. toss all veggies with olive oil, garlic, s&p, and rosemary in 13X9 (or larger) baking dish. Veggies should be evenly distributed before putting into the oven to roast. bake for 30 minutes covered with tinfoil. halfway through (15 min), turn the veggies over with a spatula and finish cooking. Let cool for 5 minutes before serving.

Make Me Gorgeous, Green Smoothie!

Back on my throne ready to sip some greens! I deserve to enjoy a smoothie in silence. Bc I've totally got this whole motherhood thing in the bag. it's like so second nature that i can pretty much paint my face while painting my toes, cook a 5 course meal, and feed the babe all at the same time and barely remember doing it. i should clone myself to share with everyone. so back to being amazing while working on becoming gorge - it's all because of this seriously green goodness. a'hem - thanks mommita for sharing it with me and all of my food fans. i'm hooked on this garbage. husby and i pretty much have to have one almost every day. 1) bc it totally keeps you... hmm... "regular" and 2) because it wickedly fresh and good for your genes.

If you wanna be gorgeous - go green.

Ingredients
1/2 c H2o
2 T flaxseed (ground or whole) - packed with Omega 3's, fiber, cancer fighters, and lignans
1/2 c frozen pineapple
2 clementines peeled
1 banana
2 c fresh spinach

Directions
Blend all this perfect potion together until smooth. If it's not "icy" enough - just add ice. I was out of bananas one am and couldn't say, "i'll just make one tmrw" so i used up some cantaloopay and it was like tahiti in a glass.

Tip
Want to have your "go to" ready at any moment? Do what I did and buy a case of wide mouth pint sized canning jars and make it in bulk. All you do is freeze the whole mother-load and take one out the night before you want to enjoy it. You can even sip it straight from the jar! Oh and you can buy these reusable white plastic lids so that you're not having to deal with the metal parts. Super genius - yes, thank you again, madre.

You'll need: 16oz spinach (sam's has a big thing of it), 2 pineapples diced, 6 bananas, 12 clementines, and a almost a 1/2 bag of flaxseeds.

Mahi Mahi Fish Tacos & Pineapple Mango Salsa

Grilled Mahi Mahi
As a result of a rather life shattering shock to my innocent ego (refer to comments from cookie giveaway) - I am "toning my explanations" down a notch or five. Apparently they didn't want to win cookies. So maybe in order to cook funtabulously, I need to take the dry boring approach. So, I'll restrain from sharing why I like this new recipe and why it was a sheer genius inspiration. Moving on...

Here's my Bob Ross version to cooking. Who is Bob Ross you ask? The painter guy who sports the afro on PBS & talks about his brushstrokes in a whhhisper. The same man my mom made me watch if I had trouble napping as a kid. All in favor of no commentary and plain ole' food say, "Nay." All in favor of me staying me say, "Yay." Gotta love him - R.I.P Bob Ross.

Ingredients
1 lb. mahi mahi
1/2 cup olive oil
4 cloves minced garlic
1/4 cup lemon juice
1 1/2 T chopped parsley
1/2 t red chili flakes
salt and black pepper to taste
corn tortillas (check the ingredients label - less ingredients=better tasting)

Directions
Marinate the fish 2-4 hours or over night in the refridgerator. Grill on foil or sautee in a frying pan until fish is golden brown and slightly cripsy on the outside and flakes with a fork. Slice against the grain to create indivdiual strips. Place fish on warmed tortillas. Top with the salsa.

caution: these tacos do not need any more doctoring up (ie. sour cream, salsa, lettuce)...nada. Condiments will overpower the fish and salsa.

Pineapple Mango Salsa

Ingredients
1/2 of a mango (or frozen version that's been defrosted)
1/2 of an avacado
1/4 c diced red pepper
1/4 c cucumber
1/4 c pineapple
2 T chopped cilantro
1 t sugar
1/2 t cumin
Juice from 1 lime
salt to taste

Directions
Incorporate all ingredients making sure they are all relatively the same in size. Mix in seasonings and let rest in the fridge until plating.

Variations -omit the tortillas and serve the salsa as a topping to your favorite white fish.



PSST! The recipe which was stinkin' so delish - I pretty much cried tears of joy. That's all I'm going to say...

It's A Boy & A Giveaway!!!

My good friend Emma is having a baby boy in less than a month and I'm super stoked! Not because a bite-me-already-cute baby is coming... but because now my lil' prince will have a peasant to play with... err I mean another prince to play with. No really, she is a good friend, promise!

So yeah, back to the baby shower and why I wasn't totally doing the WHOLE thing. I know, such a waste of cutie creativity to not run the whole shabang-a-lang myself. Anyway, I've been gone on a major vacay in colorful Colorado and totally wanted to host the baby shower but another friendly beat me to the punch. So I totally demanded to be involved with at least some of the goodies (nevermind I can't eat any of them). But that's totally beside the point because just saying "no" just adds more confidence to my super skinny ego that I can reject gorgeously good looking goodies all in the name of saving my Son some ooper-traumatic allergic reaction.

So I show up to the party with these totally custom cookies which I slaved hours over. But didn't they turn out totally presh? I secretly snuggled with them - they're that darling. I'm not giving out the recipe for this one... shhh, I know - that's totally not sharing. But I've already had some demands that I make them for other friendlies.

All I'm saying is... I Feel SO Snotty for keep the recipe a Shhh-Secret... So here's A GIVEAWAY!

Do you have a baby shower coming up? Bridal? Birthday? Anniversary? Happy Friday? I Deserve Cute Cookies Day?

I'll totally make you a dozen! You can totally give me your favorite colors, ideas, phrases, pretty much everything that'll make these darlings completely custom!

HERE'S THE CATCH:
1) You have to post a comment explaining why you deserve these decadent dolled-up delights
2) Become a follower
3) Be catty and spread the word to 3 friendlies - if they become followers - tell me and you get put to the top of the "totally drawn at random" list. Yeah, I have my way of slippin' my extra spesh peeps to the top.
4) If you put a "shout-out" on your blog slash Facebook about it - you'll even score more cookie kudos.

CONTEST ENDS SOON! SO? Be creative, tell me sweet everythings, and Get on it!!

Don't want to jump in on the fun? I'll make A DOZEN $25 + shipping to wherever your snotty-hottie-heart desires. Just send me a lil' e-mail msg.

Check out how the goodies and gift totally match! Just a tip - Add a neutral flower to tie the whole ensemb together. Tee-hee {heart giggles} are filling my little darling dollhouse everywhere!

Strawberry Poppyseed Salad

Is anyone wondering if I'm still alive and kickin'? Well, in case you were wondering...and even if you're not - life's been...well, h to the ectic! Being a new mommy is hard enough. But being a new mommy on a new diet is even harder! C'mon, we all know I do flips for food but this is no longer the case. Don't get all teary-eyed on me just yet. I'm not shuttin' the pink pistach down. I just haven't been cooking as delish and decidante lately. My lil' newborn boytoy has allergies to dairy, soy, and wheat. So that totally puts royal restrictions on what I can eat (for the time being - say a few months). BOO with a ginormo frowny face!!! Yeah, tell me about it. So pretty much my life has consisted of meat, more meat, veggies - LOADS of veggies, and fruitybatooty up to the ceiling. I guess one positive is I've totally shed all the baby weight. Don't worry; I won't post pics so you don't hate me, already. I'll be courteous - you're welcome. So hmm...maybe I should post the recipes I've been creatin' lately for all you's who want to shed an el bee or two. Let me know your thoughts...

Even if you're not on a diet this salad is one I make every summer and crave it (yes, even though I have no legit excuse now that I'm no longer preggers). I still pull the, "But sweets, I'm craving it" card every now and again - and luverbuns totally gets weak in the knees anyway. Okay, the recipe already. Sorry. Seriously, sorry.

Ingredients:
Organic romaine hearts (I use one per person)
Organic sliced strawberries (so important to go 'ganic on strawberries - they're one of the dirty dozen)
Organic blueberries
Cubed granny smith apples
Chopped walnuts or pecans
-Normally, I also throw in cubed fresh pineapple and diced oranges but didn't have them tonight
One grilled organic chicken breast (per person) sliced thin. I grill it using herbs de provence as the seasoning

Poppy Seed Dressing: Mix Well in a Blender
3/4 cup light olive oil
3/4 tablespoon poppy seeds
3/4 teaspoon salt
1 green onion
1/3 teaspoon dry mustard
1/3 cup white vinegar
1/3 cup fructose or sugar

Brandi's Best Chocolate Bundt Cake

Last Sunday I was CRRRAVING a chocolate cake. I wanted a really fast and simple recipe that would do the trick and quick. One of my friendlies happened to be on Facebook at the same time my craving hit. She also happens to share in my LOVE for all things delish and likewise LOVES to cook. It's a good "go to" when you don't feel like baking from scratch and/or use up a boxed cake mix. She gave me the recipe but then decided to be a SAINT and actually bake it for me right then and there! Needless to say, after eating half the cake myself I brought some home to husby who has wanted me to make it ever since. Its super moist and oozing with chocolate! Make sure to have a pitcher of milk close by! You're the best B! :)

Ingredients
1 cup sour cream (can use fat free)
1/2 cup applesauce
1/3 cup water
4 eggs (or 1 egg and 3 egg whites)
1 pkg Duncan Heinz Devils Food Chocolate cake mix
1- 3 oz package instant chocolate pudding
12 oz semi sweet chocolate chips

Directions
Preheat oven to 350. Mix all ingredients until combined with an electric mixer on low speed. Stir in chocolate chips by hand. Pour into greased and floured bundt pan. Bake 40-45 min, or until toothpick comes out clean. Transfer cake to a wired rack to cool for at least 15 minutes.

Frosting
1/2 cup butter (1 stick)
3 T. milk
2 T. cocoa
2 cups powdered sugar (or more to consistency)

Combine first 3 in saucepan. heat, stirring until smooth. Remove from heat and pour in powdered sugar. pour over top of cake.

Dr.'d -Up [lemon cheese] Pancakes

Husby and I were enjoying a wonderful Sunday morning when I decided to make him a good breakfast. Being 8 mo. preggo isn't exactly condusive to whipping out the full-blown 9 yd breakfast. So I went to a basic pancake mix. I have to clarify that it wasn't the ordinary Bisquick.... although I'm sure you could still dr. Bisquick up too. I wanted quick and easy without sacrificing taste. So I added a variation...

Want the low-down?

For each 1 3/4 cup mix used stir in 1/2 cup cottage cheese and 1 tablespoon freshly grated lemon zest.

WHAAAT? Cottage cheese in pancakes? Yeah sounds ooper upchucking delicious right? EW!!! I know. But honestly, loverbuns was loving every bite of these flap jacks. What happens is, the heat from the griddle melts the cheese into the batter. The best way to describe 'em is like a lemon & cream cheese danish (minus the cals and guilt). We didn't even put syrup on them bc they didn't need it - just some butter and freshly sliced strawberries. Next time I'm going to make a homemade blueberry syrup to complement the lemon. SOOOO NUMMY!

Be brave and give 'em a try. Plus you're adding protein... c'mon now.

Donuts or Doughnuts?

Either way you spell it...these lil' guys are MONEY! They're not junky slash greasiness either bc they're totally BAKED! I know! Great huh? You can have your donut and your skinny ba-toot all at the same time. LOVE IT! Both your hubbykins and your pushin-cushion will thank you for goin' easy on the cals. This recipe makes 6. Here's how to make 'em n' bake 'em...

Ingredients
1 cup cake flour
1/4 unsweetened cocoa powder
1/2 t baking soda
1/2 cup low-fat buttermilk
1/2 cup packed dark-brown sugar
1 egg (room temp)
4 t melted butter
1 t good vanilla extract

Directions
Preheat oven to 325. Spray donut pan (I found mine at Sur La Table) with nonstick cooking spray. In a large bowl combine all dry ingredients and whisk them together. In a small bowl combine buttermilk, cooled melted butter, vanilla, and egg with a whisk until smooth. Add wet ingredients to the dry and whisk together just until blended and smooth. Spoon batter into a quart sized ziplock bag. Cut one corner and pipe the dough 2/3 full into each doughnut ring. Bake at 325 for 10-13 mins. until the doughnut spring back when lightly pressed. Cool in pan on a cooling rack for 3 minutes and then flip over to cool completely.

Chocolate Frosting
1 cup confectioners sugar
1 T unsweetened cocoa powder
2 T milk
salt to taste

Stir all ingredients together until smooth. Dip cooled doughnuts into the frosting and then let set on a cooling rack. Repeat dipping 1 time more but this time add toppings before letting set on the cooling rack. Top with sprinkles, chopped walnuts, toasted coconut, or mini chocolate chips. Hey let your creativity run wild!!

Blueberry Citrus Cake

Oh dear, it's kill me already good - if you're a tart n' sweet kinda treat person. And to top it off, I added a tangy citrus cream cheese frosting!We had it after a meal of fish. It was a great compliment.

Ingredients:
1 package Duncan Hines Lemon Supreme Cake Mix (umber! i know...i took the shortcut for this one)
1 tablespoon finely shredded orange peel
1/2 cup orange juice
1/2 cup water
1/3 cup vegetable oil
3 large eggs (at room temp)
1 1/2 cup fresh blueberries

Tangy Citrus Frosting:
2 tablespoons orange peel
1 1/2 tablespoons lemon peel
3 oz room temp cream cheese
1/4 cup room temp butter
3 cups confectioners sugar
1 tablespoon orange juice
1 tablespoon lemon juice
1 cup whipping cream
1 teaspoon vanilla extract

Directions for Cake:
Preheat oven to 350. Lightly grease and flout 2 8.5 or 9.5 round cake pans and set aside. In a large bowl, combine cake mix, orange juice, water and oil. Add eggs. Beat with an electric mixer just until combined. Gently fold in fresh blueberries, orange peel, and lemon peel. Pour into prepared pans. Bake according to box instructions and pan size or until a toothpick comes out clean. Let cake cool on cooling racks in the pan for 10 min. Remove from pans carefully and continue to cool until room temp. Fill and frost the cake and place in the refridgerator until ready to serve. Garnish with a lemon wedge and fresh blueberries.

Frosting Directions:
Beat cream cheese and butter until light and fluffy. Add the powdered sugar, orange juice, and lemon juice and beat until combined with an electric mixer. In a seperately chilled bowl (place a small metal bowl in freezer 10 min prior) beat the whipping cream and vanilla until soft peaks form. Add the whipped cream to the cream cheese mixture. Add the lemon and orange peel and beat on low speed until combined.

Freebies on Friday!!!

Here are 2 Fabby Freebies coming your way this Friday, the 26th! Ooo, what a fun way to kick off the weekend. Start it off with a FREE goodie from Starbucks (with drink purchase)...and end it with a FREE ice-cream cone from Ben n' Jerry's. Now that's what I call a FUN FRIDAY!!

Sweet n' Sour Chickfila Kickin' Chicken!!

WOWZA! This is a great stay at home date night meal that's quick & simple and better than any take-out you'd settle for instead. I'm telling yuh...it's delish!

Ingredients:
brown rice (however much feeds your fam)
1 green bell pepper diced chunky
1 orange bell pepper diced chunky
1 medium yellow onion diced chunky
1-1 1/2 cups diced fresh pineapple (not the canned stuff)
12 pack chickfila nuggets

Lucky Sweet n' Sour Sauce (awesome for dippin' egg rolls or potstickers too):
1/4 cup ketchup
1/4 cup sugar
1/4 cup vinegar
1 tablespoon soy sauce
1 1/2 tablespoons cornstarch
1/4 cup orange juice
1/2 cup pineapple juice
2 teaspoons sesame oil

Directions:
Saute all veggies in olive oil until desired doneness. I like mine to still have a crunch. Cook rice according to package directions.

For the sauce - mix juice and cornstarch together in a small bowl with a whisk. Heat oil in a small saucepan and add remaining ingredients and the cornstarch mixture. Cook over medium to medium-high heat, stirring constantly until sauce thickens.

Combine all ingredients, including nuggets and mix with desired amount of sauce!

Chicken Carbonara

Have you ever wondered how Johnny Carino's makes that oh so delish Carbonara dish? Um...the melt in your mouth in such a comforting kind of way? Well, I HAD TO KNOW how to make a "go" at it and I must admit it was just as good if not better. Hubbykins was all sorts of Mmmming about it. The pic doesn't do it justice. Not for the weight watcher...but great as a splurge or a "cheering up slash i deserve this" kind of dinner.

Ingredients:
2 teaspoons olive oil
1 tablespoon butter
6 slices cooked smokey bacon (the good kind...no cheap "precooked" junk) cut into 1 in pieces
6 ounces fettuccine or linguines
2 teaspoons minced garlic
1 small packaged pre-sliced mushrooms
2 1/2 cups whipping cream or half n' half
1 cup quality parmesan cheese
6 large egg yolks
1/4 cup fresh parsley
1/4 cup fresh basil
salt and pepper to taste
4 cups shredded rotisserie chicken
1 tablespoon finely grated lemon peel

Directions:
Cook bacon until crisp. Cook the pasta according to the package directions. While the pasta is cooking saute mushrooms with the garlic until cooked and set aside. In a small bowl combine egg yolks and cream and whisk. In a saucepan add oil and butter and turn onto medium heat. Cook and stir egg mixture over medium heat until egg mixture just coats the back of a spoon (6 minutes) making sure NOT to boil. Immediately pour sauce over pasta and stir. Add cooked bacon, parmesan cheese, parsley, basil, and lemon zest and stir. Add mushrooms and chicken and stir into pasta. Season with salt and pepper to taste.

Orange Angel Cake

This one is a quick and easy dessert that curbs your sweet tooth without the guilt. It's delightfully light.

Ingredients
1 package angel food cake mix
1 package sugar free orange jello
3/4 cup boiling water
1/2 cup cold water
whipped cream (make it from scratch)
1 orange for plating
1/2 pint raspberries for plating

Directions
Preheat oven to 350. Prepare cake mix according to the directions. Pour batter in an ungreased pan (see pan options on box). Spread batter evenly. Back for 35-40 minutes or until top is golden brown and cracks feel dry and not sticky. The cake should be firm to the touch - so don't underbake. Carefully turn the pan upside down onto a cooling rack. Let cool completely. Once cooled poke holes with a metal skewer about 1/2 inch apart. Make jello using the boiling water, mix until completely dissolved. Add the cold water and stir. Pour the jello over the cake. Refrigerate for 3 hours. Frost the cake with fresh whipped cream. Garnish with orange wedge and fresh raspberries.

(optional) try adding freshly graded orange zest to the angel food cake batter for an added kick!

Lemon Chicken Parmesan!!!

OH EMMM GOSHERS...this has got to be one of my newly found favies! Now hush, I'm not over exaggerating even a teensie-tinykins. Sometimes food doesn't taste as good when you're the one cookin' it. Not true with this hot lil' number. I was flippin' out over each and every bite! Quite frankly, my husband's jaw dropped at my reaction. No, not TMI.

So enough blabbin' start taking notes and put it on the menu for this week. It's delish!

Ingredients
4 to 6 boneless, skinless ORGANIC (it makes a different in taste and texture) chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated quality (no Kraft here ladies) Parmesan, plus extra for serving
2 T butter
2 T olive oil
Salad greens for 6
Lemon Vinaigrette (see below)

Directions
Pound the chicken breasts in a sealed baggie until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, making sure to get every last spot covered with goodness.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Place in a warm 200 degree oven to keep warm while you cook the other chicken breasts. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan. Mmm... SO NUMMY!!!

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Avocado Black Bean Salad

I'd say it's about time I switch from Fall food to a'hem...say fresh food? This reflects my life over the past few months. Have I been starving myself? Um...no - but haven't been eating well as I'm been going through my first tri of pregnancy. Nothing could've prepared this food fanatic to go on food strike! Everything has been BLEK! But I've bounced back and now I'm cookin' up a storm to make up for lost time. Here's one I had over the holidays! There's so many different ways to eat it.
1) As a salsa to your favorite tacos {not gonna lie, the best tacos I've tasted with this bad boy on top}
2) As a dip
3) As a light lunch item

You're going to be CRAVING IT! Oh wait...maybe that's just preggo bellay talking!

Ingredients
1 medium organic beef steak tomato - cut chunky
1 yellow bell pepper, seeded diced chunky
1 (15-ounce) can black beans, rinsed and drained
1 medium shallot minced
1 jalapeno seeded and diced finely [word of warning...wear gloves]
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup light extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic (~ 2 cloves)
1/4 teaspoon ground cayenne pepper
1-2 ripe Hass avocados, seeded, peeled, and diced chunky

Directions
Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Mix well.

Just before you're ready to serve, add the avocados into the salad. Serve at room temperature.

Punkin Muffies!!!

These AMAZING muffins have become a fall family tradition. It all started in college with a health nut roomie who tried to get loverbuns and I to fall in love while baking. Awww, it worked. To this day, we're still making muffins every fall. And get this! They're FAT FREE, no oil, nada - just apple sauce! This'll make a batch of 48 that can then be frozen for later use!

Ingredients
5 ¼ cups organic flour
1 T + ½ t. baking soda
2 T + 1 t. baking powder
1 T + ½ t. salt
2 1/3 cups brown sugar
1 T + ½ t. nutmeg
1 T + ½ t. cinnamon
7 eggs
3 ½ cups pumpkin puree (~2 cans)
3 ½ cups shredded carrots
1 ¾ cups apple sauce
12 oz bag semi-sweet chocolate chips
3-4 cups chopped walnuts

Directions
Mix the wet ingredients in a large bowl. Sift together all dry ingredients in another large bowl. Add and mix ¼ of dry mixture at a time to the wet ingredients until all of it is combined. Add the chocolate chips and walnuts last. Fill paper muffin liners almost to the very top. Bake in a (preheated) 350 oven for ~18 min. or until a toothpick comes out clean. Remaining muffins can be sealed in a ziplock and frozen for up to 3 months.

BOGO Quizno's Subs

Sometimes all ya want is a roasty toasty sub! Here's your chance to get you and your lil' loverbuns a free one when you buy another one and a drinkage. CLICK HERE to print your lil' coupie-pon! Expires 10/26

Baaa-nana Pancakes!

This is sooo obberly sad that I've neglected all my food fans. There's good x-z reasons that I've been MIA say a'hem for waaaay too long - but this is besides the point. Let's get to the good stuff - GRUB! I've been goin' crazznizzle for the past month making food up the wazoo. I do this whole "plan your meals to the T thang" for 3 months. It's saving my life... I should surriusly share how I do it bc it makes my grocery bill a whole whapping $30-50 a week! No lie!

But here are the goodies that said Good Morning to loverbuns and mwah yesterdee!

Ingredients
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
1 cup milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
butter for the pan
2 ripe bananas, diced, plus extra for serving
Pure maple syrup

*Want to switch it up a bit? Try blueberries next time...

Directions
Sift together all the dry ingredients: the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the wet ones: sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing just until combined (over mixing will make the pancakes dry and tough).

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle (1/4 cup) the pancake batter into the pan to make 3 or 4 pancakes. Distribute several sliced bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Heavenly Berry Muffins!!

I think must've died and gone to berry paradise. Seriously, if you're a fan of berries and/or muffins - these are hands down the best I've EVER made! Not to "root-eh-toot-toot" my lil' horn... but these are too delish to pass up.

Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 half-pint fresh blueberries (do not wash... i know sick... but choose organic)
1 half-pint fresh raspberries sliced in half (substitute 2 half-pints if you want to leave out the raspberries)

Directions
Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans. Spray the top of the pan with "non stick" cooking spray as the muffins will overflow (don't worry, they're supposed to).

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries and raspberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.