Going Cocoa Bananas

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I honestly can’t get enough chocolate in my life.  I sometimes think it’s a goal in my life to figure out how I can incorporate chocolate into every meal I eat.  There are definitely multiple restaurants out there that have become successful at this concept which I really need to go to. I’lll add that one to the food bucket list…

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I’m really trying to clean out my pantry because I will be in Phoenix, AZ all next week- Hallelujah for warm weather! Anyways, breakfast food is hard to come by when cleaning everything out, but I managed to find all the way back in my cupboard some quick oats.  I bet you can’t guess what I decided to make for breakfast with this……….kidding, obviously I made myself some OATMEAL!

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With the lack of other ingredients I had, I managed to scrounge up enough to make a delicious Chocolate Banana Oatmeal.  I freeze bananas every once in a while and was able to thaw one of those to use, utilize my leftover milk from a recipe earlier in the week, and of course I had to use some unsweetened cocoa powder cause that stuff can make any recipe delicious.  Add some vanilla, sweetener, and salt to that combo and you have yourself one helluva easy, chocolaty, homemade oatmeal. Oh and did I mention it’s one serving too!? Great for those cooking for one, but recipe can always be multiplied for more! Check out the recipe below:

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Chocolate Banana Oatmeal: [1 serving]

  • 1/2 Cup Quick Oats
  • 3/4 Cup Skim Milk
  • 1 Ripened Banana
  • 1 1/2 Tbsp. Unsweetened Cocoa Powder
  • 1/8 Tsp. Salt
  • 1/4 Tsp. Vanilla
  • 1 Packet Truvia
  • Extra milk to serve

Directions:

Mix together all ingredients in a sauce pan over medium-high heat.  Cook, continuously stirring, for about 5-6 minutes or until mixture becomes thick and ready to serve.  Pour into a bowl and top with extra milk if desired.

Adapted from: Chocolate Covered Katie

Have a sweet day!

-Kelcie

Weekly Crème De La Crumb 10-9 (Pumpkin Edition)

pumpkin

«…….or a pumpkin food for that matter»

Check out some of these awesome PUMPKIN recipes I found this week from these food bloggers around the web!

Oh babay- a pumpkin crème brulee!? Pumpkin Creme Brulee

The love I would have for someone if they woke me up with this dish on a fall morning- Pumpkin Spice French Toast Casserole 

Smaller portion size pumpkin dessert- great for bigger crowds!- Pumpkin Cream Pie Cookie Cups

Bored of pumpkin pie? Try this lustrous pumpkin lust cake- Pumpkin Lust Cake

Pumpkin hummus for a twist on your favorite afternoon snack-Pumpkin Hummus

Nutella+pumpkin streusel cake+ chai spice glaze… this exists folks- Nutella Pumpkin Struesel Cake with Chai Spice Glaze

Pumpkin beer isn’t just for drinkin’, this recipe uses it in their tasty chicken tacos- Pumpkin Beer Chicken Tacos

Blondies filled with cream cheese, chocolate, AND caramel.  They weren’t kidding when they called them loaded blondies- Loaded Pumpkin Blondie Muffins

We’ve all seen the pumpkin ravioli recipes, but this pumpkin pasta dish may just be even tastier- Tortellini with Pumpkin Alfredo Sauce

Having friends over?  This is a great pumpkin recipe recipe for sharing- Pumpkin Pie Dip

Have a sweet day!

-Kelcie

Rolling in the Cheese

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There are so many puns I could have used for today’s recipe using the words roll, cheese, etc. because I decided to make these amazing Cheesy Spinach Lasagna Rollups.  Trending in the lasagna world is rolling up all the lasagna ingredients in noodles and then putting them in a baking dish- no more boring old lasagna here!

Reasons I chose to make this recipe:

  1. I took it from this awesome Skinny Taste blog- and I have been wanting to try them for a while
  2. I had almost a whole container of ricotta that was going to expire by the 14th– definitely needed to use that up
  3. AND all of the ingredients used in this recipe are simple and don’t add up to major spending for one meal

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This recipe for Cheesy Spinach Lasagna Rollups is extra neat because of the fact that it’s pretty versatile.  You can add more ingredients other than spinach (like veggies) into the ricotta mix.  You can make it skinny by using a fat free (or less calorie) ricotta, use less mozzarella on top, and also make it better for you by using whole wheat lasagna instead of regular. My favorite part about making pasta dishes is that you can basically use any kind of tomato sauce you want- regular, tomato basil, spicy, vodka sauce, and any brand you prefer.  So many different options for these fine little rollups.

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I always get really excited when my dinners turn out good- sometimes I don’t have patience and try to rush things without them being fully done.  This one, I had patience and waited the whole cook time and everything turned out just right.  The total preparation and cooking time may be a little long but it is worth it. You can multi task by putting together the filling while the noodles cook.  Once the dish is in the oven, you can do other things like- laundry, shower, watch tv, or anything else to keep you preoccupied without eating your hand off.

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Anyways, check out this simple and delicious recipe for these fun lasagna roll ups below:

Cheesy Spinach Lasagna Rollups:

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  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and completely drained
  • 15 oz. Ricotta Cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and pepper
  • 32 oz Pasta Sauce (whichever kind you’d like, I used a good tomato basil)
  • Shredded mozzarella to top

Directions:

Boil water and cook lasagna noodles.

While noodles are cooking, preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a bowl. Put about 1-1.5 cups of sauce spread onto the bottom of a 9×12 baking dish.

When noodles are done cooking, place onto paper towels/towel and pat dry.  Place a piece of wax paper on the counter and lay out lasagna noodles. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Pour desired amount of remaining sauce over the noodles in the baking dish and top each one with mozzarella cheese. Put foil over baking dish and bake for 30-40 minutes, or until cheese melts.

To serve, place a little sauce on the plate and top with lasagna roll.

Adapted from: Skinny Taste

Have a sweet day!

-Kelcie

A Dairy Good Snack

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I keep seeing a lot of posts online about “great 100 calorie snacks!!!” or “50 great 100 calorie snacks!”….who actually is ever satisfied by 100 calories!?!?!?! Well, I’m not, and I like sweeter snacks sooooo 100 calories may not be in my snacking realm. That being said, one of my favorite snacks is yogurt.  I am not sure that I can live in a world without yogurt.. or chocolate… or ice cream for that matter.

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I came about this amazing recipe a while ago when roaming around on food blogs that made a plain vanilla yogurt into the greatest sweet dessert or snack that I have tried in a while.  It’s a salted caramel & mixed berry yogurt dip.  Although the title basically says it all, it calls for warm salted caramel topping poured over vanilla yogurt all topped with mixed berries and scooped up to eat with a salty Triscuit.  Tell me that doesn’t sound delicious.

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I made this into my own single serving recipe, but it can be used as a dip for parties or multiplied to serve more people.  Check out the berry & dairy good snack recipe below:

Salted Caramel & Mixed Berry Yogurt Dip:

  • 1- 5.3 oz vanilla yogurt
  • 2 Tbsp. Warm Salted Caramel Topping
  • 1/2 Cup Mixed Berries
  • 1 Serving Triscuits
  • Sea Salt to Top

Place yogurt in bowl, top with caramel, berries, and sprinkle with sea salt.  Serve with Triscuits.

Adapted From: Reluctant Entertainer

Have a sweet day!

-Kelcie

Weekly Crème De La Crumb 10-2

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«…….and good alcohol»

Check out some of these awesome recipes I found this week from these food bloggers around the web!

This’ll give you a real excuse to open that bottle of wine on a Tuesday night- Red Wine, Grape, & Brie Grilled Cheese

Tortellini is good, but fried tortellini has got to be even better- Parmesan Tortellini Bites

Blue cheese, hot sauce, mushrooms… say no more- Blue Cheese Stuffed Mushrooms in a Creamy Hot Sauce

With a name like crack pie, I could definitely see myself getting addicted to this dessert-Crack Pie

Fancy up your brunch with this dish- Sunday Brunch Croque Madame

Healthier, but still tasty, version of spaghetti carbonara- Spaghetti Squash Carbonara

It wouldn’t be fall without featuring a pumpkin recipe- Pumpkin Cinnamon Rolls

As if the name ultimate didn’t sell these enough for me, the combo of mint and chocolate looks delish- Ultimate Grasshopper Cookies

Tasty take on a classic chicken dish- Chicken Parmesan Wraps

Have a sweet day!

-Kelcie

Mexi-Can I?

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What is it that makes Mexican food so addicting, or rather, what is it that makes Chipotle so addicting??? Easy- control of what goes into your meal, variety of choices, speed and convenience, and not to mention the amazing food that you get when you go there.  Chipotle is one of those places where when I get a meal from there, I really go all out; chips, guac, burrito bowl, hot sauce, and an ice cold D Coke.

Almost every Thursday at home, my mom makes a Mexican type meal for her and my dad.  One of my favorite ideas of hers is when she puts a bunch of Mexican style ingredients out and lets us build our own burrito bowls.  It’s like having your own version of Chipotle at home without the weird music and stainless steel/plywood chairs & tables. Clever idea, right?? It’s definitely cheaper per person to make at home and control is all yours when it comes to what goes into your burrito bowl.

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Since I’ve been craving Mexican food lately and checking what ingredients I had around the house, I decided to make my version of homemade Chipotle burrito bowls.  When I am at Chipotle, I usually get a vegetarian bowl with rice, black beans, salsas, sour cream, lettuce, and cheese.  I figured out which of these toppings I could make at home/put my own twist on and my bowl came together as a healthier, smaller version of what I normally get at Chipotle.

The cool thing with homemade burrito bowls is that you can make or add any ingredients that your heart may desire.  Here are some other options you could add to your bowls:

  • Protein: Chicken, Steak, Tofu, Other Beans
  • Grains: White rice, brown rice, grains mix
  • Toppings: Different Salsas, Guacamole, Lettuce, Cheese (shredded or queso), hot sauce

Check out the recipes below that I used to make my Homemade Chipotle Burrito Bowls:

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Cilantro Lime Quinoa:

  • ½ cup uncooked quinoa
  • 1 cup water
  • 1 lime
  • ¼ Cup Cilantro, chopped [or desired amount]

Directions:

Place ½ cup quinoa and 1 cup water in a sauce pan.  Turn heat to high and bring to a boil.  Once boiling, turn heat to low and cover until quinoa has soaked up all of the water (about 15 mins)

Fluff quinoa with a fork.  Squeeze in the juice of one lime and mix in the chopped cilantro.


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Copycat Chipotle Corn Salsa:

  • 1 12-ounce bag of frozen sweet yellow corn, defrosted and drained
  • 2 medium-sized jalapenos, seeded and chopped
  • 1/3 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

Drain corn once thawed.  Mix together all of the ingredients & serve.

Adapted from: How Sweet Eats


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Chipotle Style Black Beans: [7 servings]

  • 2 Cans Black Beans
  • 1 Tsp. Chili Powder
  • ½ Tsp. Cumin
  • 1 Garlic Clove, Minced
  • ½ Tsp. Salt
  • ¼ Tsp. Sugar

Directions:

Pour the full can of beans and drained beans into a small saucepan.  Add to the beans each of the other ingredients.  Heat over medium until hot.

Adapted from: Savings Lifestyle

Have a sweet day!

-Kelcie

Great Eggspectations

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Eggs– the go-to, cheap and easy ingredient that can be made into something beautiful- like a frittata, quiche, omelet, OR baked eggs like I decided to make this week. Making baked eggs is just a fancier way to cook regular old eggs- you figure out ingredients to mix with the eggs, put them in a baking dish, and wait until the egg whites sit.  You don’t have to be Bobby Flay to cook this dish.

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I really like like to cook eggs for meals because they are easy for 1 serving dishes.  I’m all about the one serving dishes…mostly because I don’t enjoy eating leftovers and I also really only cook for myself.  If I haven’t mentioned before, I also have portion control problem- so the less servings I make, the better off I am.

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Back to this week’s dish- I made Baked Ricotta Eggs.  Doesn’t sound appealing yet? Well I first mixed together the ricotta with garlic, olive oil, lemon zest, parsley, & power greens (kale, spinach, and swiss chard).  After placing that mixture in a ramekin, I nuzzled on top two eggs and drizzled with a little olive oil.  After they baked I sprinkled with salt and pepper and dunked strips of toast into the egg and ricotta mixture.  The way I know this was good is because I did not feel the need to even put one ounce of hot sauce on my eggs- that literally never happens.

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Check out this easy recipe to satisfy your eggspectations:

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Baked Ricotta Eggs: [1 serving]

  • 1 tablespoons olive oil (+ more for greasing, drizzling)
  • 1/4 cup ricotta
  • 1 garlic cloves, minced
  • 1/2 teaspoon lemon zest
  • 1/4 cup chopped raw spinach, kale, or a mix of both
  • 1/2 teaspoon chopped parsley
  • 2 eggs
  • Salt and pepper
  • 1-2 pieces of toast, cut into slices for serving

Directions:

Preheat oven to 350 degrees.  Mix first six ingredients in a small mixing bowl and place mixture into a greased ramekin or baking dish.

Carefully, crack in two eggs into the dish, pushing aside ingredients to make room. Then drizzle with olive oil, and season with sea salt and freshly ground pepper.

Bake for 15 minutes or until whites have set, but yokes are still soft (check every so often… all depends on the size of the ramekin being used).  Serve immediately with toast.

Adapted from: Camille Styles

Have a sweet day!

-Kelcie