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


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!


Oatrageously Chocolaty

imageNo, I did not spell outrageously wrong on accident- it’s that way because today I’m going to tell you about my new favorite breakfast: overnight oats. This concept is like the newer and cooler version of oatmeal. What are overnight oats you may be asking yourself.  Well, it’s this great combination of oats, liquid (milk or yogurt..or both), and any other ingredient your heart may desire all mixed together and put in the fridge all night (hence the name).  By the time morning rolls around, the oats become softened and have soaked up some of that liquid and all you have to do is eat!


I’m all about simple and quick breakfasts that I can also take to work. These fit that to a T, and they are also extremely versatile. I made three different versions this week all using about the same ratio. My basic recipe for these uses 1/2 cup old fashioned oats, 1/2 cup almond milk, 1/2 cup yogurt, and 1 tbsp. chia seeds. Above is what this combination looks like before it sits overnight…. I swear it’s actually good.


I made three different versions of these oats for the week: blueberry, peach, and chocolate strawberry. For the peach and blueberry, I added in cinnamon and maple syrup to sweeten it up. I chose to use vanilla yogurt and unsweetened almond milk making it a good, healthy combination overall.


My favorite of all three combinations I made this week was the strawberry chocolate overnight oats. Check you the recipe below…

imageChocolate Strawberry Overnight Oats: [1 serving]

  • 1/2 Cup Old Fashioned Oats
  • 1/2 Cup Almond Milk
  • 1/2 Cup Vanilla Yogurt
  • 1 Tbsp. Chia Seeds
  • 1 Tbsp. Unsweetened Cocoa Powder
  • Squeeze of Honey & Splash of Vanilla
  • 1/2 Cup Chopped Strawberries

Mix all ingredients except strawberries together in a jar, bowl, or Tupperware. Cover and put in fridge overnight. In the morning, stir oats and top with chopped strawberries.

This was a great way to start my morning- try out this recipe or make your own combo for a great breakfast.

Have a sweet day!



BBBBennie & The……

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Eggs? Nothing food-related rhymes with jets… other than kitchenette so maybe rhyming just isn’t my forte. More importantly, I just recently became a fan of the ever-popular breakfast dish, eggs benedict, after I tried an awesome version of it at First Watch.  First off, who would have known that after all these years I actually DO like egg yolks?!  Anyways, the summer special at first watch was BLT benedict on Ciabatta bread- heavenly.  After I had this, I immediately wanted to try and make this dish at home knowing that it would be a challenge…and it was.

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I can’t have eggs without hot sauce, so when I was trying to find a recipe for hollandaise sauce I used key words like “sriracha”,chipotle”, or anything that would spice it up a little.  What I found was that making a hollandaise sauce the original way is some tedious work, but there are a couple recipes out there for blender hollandaise that are a quicker and easier way to get the job done.

Not only did I have to look up a recipe for the sauce, but I also had to look up thorough directions as to how to poach an egg.  I ended up poaching my first egg as a “practice” run and my other two I actually used for the dish.  The second one came out perfectly.. probably the highlight of my day.  Below you can find the recipe for my version of an eggs benedict.

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Eggs benedict with Chipotle Hollandaise Sauce:

  • 2 Poached Eggs (use a little bit of vinegar in the water- supposedly helps to keep the egg whites together)- Alton Brown’s Directions
  • 1 English Muffin
  • Mixed Greens
  • Tomato
  • 2 Pieces of Cooked Bacon
  • Cilantro for garnish

For the Sauce: (my sauce was not as thick as I would have like.. I think it would have been better if I used the amounts of each of the ingredients below instead)

  • 3 Egg Yolks
  • 1 Tbsp Lemon Juice
  • Pinch of Salt
  • 10 Tbsp. Unsalted Butter, Melted
  • Either 1 Chipotle & 1 tsp. of Adobo Sauce or 1-3 Tbsp. Sriracha (all spiciness to personal preference)


Assemble each of the ingredients that go on the English muffin.  I first toasted the muffins.  On top of each muffin half, I added mixed greens, 1 piece of bacon broken in half, a tomato slice, and a poached egg.

To make the sauce, combine the egg yolks, lemon juice, salt, and chipotle or sriracha in a blender.  Reduce the speed and slowly drizzle in the melted butter while the blender is running (about 30 seconds) until the color turns lighter and the sauce becomes thicker.  Pour over the eggs and sprinkle with cilantro.

Adapted from: Yes to Yolks

I think after a couple more times poaching eggs and a couple tweaks to the hollandaise sauce, I eventually will have the art of making eggs benedict perfected.

Have a sweet day!



Going to the Eggstreme

photo 1 (2)I don’t know about you, but I usually find any excuse to eat massive unhealthy amounts of food on the weekends.  This puts me in a really bad cycle of: Eat semi-healthy during the week, eat & drink whatever I want on the weekends, feeling of guilt and gluttony, and then it restarts on Mondays with the attempt to eat healthy.  I don’t hate it….

Well, since it’s Monday, I thought I would share one of the breakfast recipes I made for this week: Quinoa Egg Muffins.  I don’t often have eggs during the week for breakfast, only because I always eat my breakfast at work. I tried to find a good egg recipe that would keep me full all morning, but that would also be easy to heat up and eat  at work.  I ended up making a version of Slender Kitchen’s recipe which mixes quinoa, egg whites, eggs, veggies and cheese and bake them in muffin tins.photo 2 (2)

The recipe goes as follows:

  • 1 Cup Cooked Quinoa
  • 4 Egg Whites
  • 2 Eggs
  • 1 Cup Chopped Peppers & Mushrooms (can use any veggies)
  • 1/2 Cup Reduced Fat Feta Cheese (I think shredded cheddar would be really good, too)
  • Many dashes of Franks Red Hot
  • Salt & pepper


  • Preheat the oven to 350 degrees and spray muffin tins (about 7-8 muffin wells) with non-stick spray.  [Her recipe called for lining and spraying pans… I would recommend opting out on the liners seeing as though some of my cupcake liners were a little difficult to peal off once the egg muffins were done]
  • Whisk together the eggs and egg whites.  Mix into that the veggies, cheese, hot sauce, and salt & pepper.
  • Pour into the muffin tins that have been sprayed with non-stick spray 
  • Bake for about 30 minutes or until top is golden colored

Adapted from Slender Kitchen

These are so easy, low in calorie, and packed with protein making them a great breakfast to have on hand during the week.

Have a sweet day!



Weekly Crème De La Crumb 8-21


«Life’s great- Cheese makes it better»

Check out this week’s mouthwatering recipes from all around the web all with a focus ingredient of: Cheese!

A man’s dream- putting cheese, bacon, and beer together in one dish- Beer & Bacon Mac and Cheese

Oh my gouda….- Smoked Gouda Mushroom Quesadilla

Great dip to pair with a Saturday afternoon football game (and shh… its healthy!)- Feta & Spinach Dip

Sweet dreams are made of cheese, so wake everyone up with this dish- Breakfast Casserole

Easy, cheesy side dish- Cheesy Accordion Potatoes

What’s the saddest cheese?…..- Balsamic Bleu Steak Alfredo

And… because powdered cheese is important too- Cheesy Taco Seasoned Hard Pretzels

Have a sweet day!