White Chocolate Wonderful Bars

Today I am sharing a delicious sweet, springtime treat just in time for easter! These bars are oh so simple to make featuring only 5 ingredients. The flavors are inspired by the amazingly indulgent whit chocolate peanut butter by Peanut Butter and Co. Once you have a bite, they are addicting and will leave you in a sugar filled trance. I have already made these 3 times this month and everyone has raved about them! Make these as an easter treat and they are guaranteed to be a hit!

Ingredients
2 cups white chocolate chips
1/2 cup white chocolate wonderful peanut butter or regular creamy peanut butter
3 cups rice cereal
1 1/2 cups mini marshmallows
1/3 cup M&M's
9x9 pan

Place white chocolate chips in a bowl and melt in the microwave on 30 second intervals. Stirring until melted. Combine the peanut butter with the melted chips then add the cereal and marshmallows. Sprinkle in M&M's and stir gently to combine. Pour mix into a parchment lined pan and spread evenly. After the bars are completely cooled, use parchment paper to lift out of the pan, cut into squares and enjoy!

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Toddler Approved Muffins

Somewhere between 8 months and turning one year old Caroline has become quite adverse to vegetables. The only way I am getting her to eat anything green is pureeing veggies with something sweet like apples. On a whim, I decided to use up extra produce from the week into muffins in hopes that she would enjoy them. Surprise, surprise, they were a hit!

These muffins were so easy to make and my favorite part was I had all the ingredients in my pantry already!

Ingredients
1/2 cup unsweetened applesauce
1 large egg
2 cups fresh spinach
1 cup shredded zucchini
1 1/2 ripe bananas
1/3 cup honey
2 tablespoons coconut oil (can substitute vegetable oil)
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Place the first seven ingredients (apple sauce, egg, spinach, zucchini, bananas, honey, coconut oil) in a food processor and blend. Combine the dry ingredients (flour, baking powder, baking soda and salt in a small bowl. Slowly add the wet mixture into the dry ingredients stirring until combined. Add in the vanilla extract. The batter will be dense. Add a bit of water to loosen if needed. Scoop the batter into lined muffin tins. Bake at 350 degrees for 15- 17 minutes.

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Simple Egg White Salad

These days I am all about healthy, simple and quick recipes. I have been trying to incorporate more protein into my snacks to help ward off the 3pm or late night munchies. Egg salad has always been a recipe that I enjoy eating but never made myself. I have never been successful with hard boiling or peeling eggs. That is until I found out you could bake them in the oven! This trick takes the guesswork out of hard boiling eggs and makes peeling the shells off much more easier.

Here is my trick for the best hard boiled eggs in the oven. Preheat the oven to 350 degrees. Place one egg in each slot of a cupcake tin. Bake in the oven for 30 minutes. Place cooked eggs in a bowl of ice water to cool for 10 minutes. Drain the water and peel away.

Now that you have the easiest hard boiled eggs, it's time to make the egg salad. I used a dozen eggs which I removed the yolk. Then added 4 tablespoons of Miracle Whip Lite, 4 tablespoons sweet salad cube pickles and a dash of mustard powder, onion powder, salt and pepper and paprika. Chop everything together in a large bowl. This makes three hearty strings perfect for a quick snack or on a sandwich or wrap all under 200 calories.

Simple Egg White Salad
12 Hard boiled eggs, yolks removed
4 Tbls Miracle Whip Lite
4 Tbls Sweet salad cube pickles
2 Tsp Mustard powder
1 Tsp Onion powder
1 Tsp Paprika
Salt & Pepper

Add all ingredients into a large bowl. Combine together using a hand chopper. Enjoy!

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Keeping Busy | Freezer Meals

Last weekend into the beginning of this week I was stuck inside with no where to go. Winter Storm Jonas left the Triangle with inches of ice and very little snow. Playing it safe, Joe and I hunkered down for a few days at the house. We had plenty of food and TV to watch to keep us entertained for a day or two. I have never been the sit at home type for long and found myself getting restless on Saturday. I decided it was the perfect time to cook up some freezer meals in preparation for baby. I already had a Pinterest board dedicated to a few delicious recipes and decided it was time give it a try.

I did a mix of casseroles and crockpot meals. I considered doubling the ingredients to make extra batches but decided to cut each recipe in half instead. With just the two of us, we never eat a full casserole. I always end up packing it for lunch or freezing it.

Creamy Chicken and Rice

The chicken and rice is a dish I made months ago and was a big hit with Joe. I substituted chicken breasts for thighs to make it a bit healthier. It makes a ton of rice so it is perfect for cooking up and freezing for later. The flavors really hold their own when frozen. 

Slow Cooker Balsamic Pot Roast

This one was so easy and all I needed to buy was the roast. I liked that the recipe included ingredients already in my pantry. I froze the meat and potatoes with the glaze in a gallon size bag. I will add the beef stock in when it goes in the slow cooker.

Chicken Broccoli Rice Casserole

This recipe is a homemade favorite for me. The directions are easy and simple to follow. I love it served with a bowl of soup and cornbread on cold nights. 

Freezer Mashed Potatoes

I had never heard of freezer mashed potatoes until I stumbled upon some a Trader Joe's last year. I hate boxed potatoes and was curious about being able to enjoy instant mashed potatoes without making a huge batch. It is so simple, I can't believe that I waited this long to try it myself. After cooking the potatoes, I let them cool and then froze individual scoops on a baking sheet overnight. Then I transferred them to a gallon size freezer bag the next day. You can thaw overnight or heat directly in the oven or microwave. 

After all that cooking, I have a freezer full of un-processed ready to eat foods. I hope to cook a few more meals before baby arrives. Have you ever made freezer meals before? I would love to hear your favorite recipes!

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Fruit & Yogurt Parfait

Today I am sharing one of my favorite recipe hacks. I feel like calling it a recipe is cheating since there are only two ingredients. This recipe came from my long love for McDonald's Fruit 'N Yogurt Parfait. I have been eating these McDonald's treats for breakfast or a snack since high school. Recently, I found myself grabbing one from the drive through 1-2x a week. Because of my frequent visits, I decided that it was time to recreate the treats at home. With just a bit of trial and error, I was able to recreate the Fruit 'N Yogurt Parfait at home!

The ingredient list is simple. Dannon vanilla yogurt and frozen mixed berries. The secret is using frozen berries. As the berries thaw, juices are released creating a natural syrup that flavors the yogurt.

Fruit & Yogurt Parfait

*McDonalds Copycat Recipe

- 1 Cup Dannon Vanilla Yogurt 

- 1 Cup Frozen Strawberries and Blueberries 

Layer 1/2 cup of yogurt in the bottom of a mason jar or any portable container. Top with 1/2 cup frozen berries. Layer remaining yogurt and frozen berries overtop. Enjoy immediately or place in refrigerator of a quick on the go breakfast or snack! 

The mason jars make it perfect to grab while running out the door. I have been making 4-5 of these on Sunday night for an easy breakfast I can enjoy at work. Hope you enjoy!! 

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Weekly Meal Plan

Summer break means more time to plan and create delicious weeknight dinners. I am looking forward to branching out and trying new-to-me recipes. The shrimp tortilla soup sounds interesting and I can't wait to try it!

Monday: Lemon Chicken Teriyaki Rice Bowl 

Tuesday: Date Night

Wednesday: Shrimp and Broccoli Stir- Fry

Thursday: Spicy Tortilla Soup

Friday: Pizza Night 

What's on your menu this week? 

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Honey Quinoa Shrimp Bowl

I hope you all are having a great Thursday morning. I apologize for the lack of posts lately as I have been swamped at work and often heading to bed soon after dinner which leaves little time for blog posts.  I did take a few minutes yesterday after work to whip up this delicious dinner for Joe and myself. Unfortunately, by the time we sat down we were both starving and did not pause to take pictures! It was devoured quickly. Believe me this recipe will be repeated and photos will be coming soon. Until then I urge to to try out this recipe photos or not!

Ingredients
3 cups Cooked Quinoa (3/4 cup dried)
1 lb Peeled Shrimp
2 cups Snow Peas
1 Red Pepper, julienned
1 cup Bean Sprouts
2 tbsp Raw Honey
2 tbsp Hot Sauce (optional)
1 1/2 tsp Soy Sauce
1 tbsp Extra Virgin Olive Oil
2 Cloves Garlic, minced
2 tsp Fresh Ginger, minced
Green Onion, chopped thinly
Sesame Seeds

Instructions
Cook your quinoa based on package directions. Make sure the shrimp is fully thawed and remove all the tails. In a large skillet, add shrimp, snow peas and red pepper and sauté for 3-4 minutes.  Add bean sprouts and cook for an additional minute. In a separate bowl, whisk together honey, hot sauce, soy sauce, olive oil, garlic, and ginger. Add your cooked quinoa into the skillet and toss together with veggies and shrimp. Pour sauce over and mix thoroughly. Before serving, garnish with green onion and sesame seeds.

Notes
This can be stored in an air-tight container for up to 3 days. I actually preferred it chilled on the second day.

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Healthy On The Go Snacks

The end of the school year from April - June is considered the busy season for my job. That means grabbing a small snack between meetings and assessments and planning a lunch that is simple and can be enjoyed on the go. When work gets busy and stressful it is easy for mt to let my healthy eating slip and instead grab something sweet from the vending machine or a pack of cookies I keep in my office for students. Being prepared with delicious snacks I love is the only way to prevent that! Recently I have found myself in a rotation of a few favorites which I wanted to share with y'all today. 

100 Calorie Pack Almonds- I buy these for pure convenience as I am sure that I could make my own but  honestly don't want to spend the time doing it. My favorite are the sea salt and dark chocolate. 

Chobani Greek Yogurt- I always switch it up depending what brand is on sale but Chobani is my tried and true favorite. 

Dates with Peanut Butter- When I need a little extra fuel for evening workouts or just craving something sweet this treat is amazing. I can't believe I just discovered how good it was until this month! I top two dates with a tablespoon of peanut butter and enjoy. It tastes super sweet almost like a caramel candy. If I am feeling extra indulgent I'll add a few chocolate chips. 

Larabar Uber- These bars skirt the fine line between healthy treat and candy bar. I will enjoy one when am craving something really sweet in the afternoon after hitting that 2-3pm slump.  I'll reach for one of these instead of the M&M's.

What are your favorite on the go snacks? Have you ever tried dates and pb? or do you think it's a crazy combination. 

Linking Up with Michelle, Shanna, Diatta and Heather

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Tropical Energy Bites

Morning y'all! Today I have a super simple and delicious recipe to share. On top of that, these bites are healthy and makes the perfect pre-workout snack. These energy bites were inspired by one of my favorite bars- Lara Bars. I love that the recipe only requires three ingredients dates, macadamia nuts and coconut. The combo of fruit and nuts makes great fuel to help provide energy before a workout or as a mid morning snack.

Ingredients
- 1/2 cup pitted dates
-1/4 cup macadamia nuts
-1/4 cup shredded raw coconut

Directions
Pulse together dates and macadamia nuts together in a food processor until combined. Macadamia nuts are very soft and will crush and combine easily with the dates. Once the mixture forms a soft paste, roll the mixture into small bite sized balls. Roll each ball into the shredded coconut. Store in a Tupperware container in the fridge. Bites will keep for up to 2 weeks in the fridge. Makes 10-12 bite size balls.

Nutritional Value: Calories- 81, Fat- 4g, Carbs- 12g, Protein- 1g

Linking Up with Michelle, Shanna, Diatta and Heather
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Blueberry Macadamia Muffins

Today I have a delicious and healthy recipe to share with y'all, Blueberry Macadamia Muffins. One of my goals for March was to get in the kitchen and try new recipes. I whipped up these muffins with a healthy spin which ended up being perfect for breakfast or an afternoon snack. The macadamias and coconut on top give it a sweet, tropical twist. 

 

I know these look like typical muffins but are packed with nutritional value. Instead of oil the recipe uses banana to keep the batter moist. Also, here is only 1/2 cup sugar in the entire batch! So these babies are not as sweet and sugar laden as store-bought muffins. What truly makes these muffins are the macadamia nuts which add a savory tropical twist. They taste indulgent but are the perfect treat when your craving something sweet. Add a smear of peanut butter or fruit spread for extra deliciousness. 

Ingredients    

1 banana 

1 large egg

1 large egg white

3/4 cup nonfat buttermilk, (see Tip)1 and 3/4 cup whole-wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup brown sugar, divided

1/2 teaspoon vanilla extract

1 1/2 cups fresh or frozen (not thawed) blueberries

5 tablespoons chopped macadamia nuts, divided

1/4 cup unsweetened coconut

Directions

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with paper liners or cooking spray.

2.  Mash banana and combine with eggs and buttermilk. Set aside.

3. Whisk together brown sugar, flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add vanilla, nuts and blueberries; stir just to combine. 

4. Divide the batter among the prepared muffin cups. Sprinkle with coconut and gently press into the batter.

5. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

Tips

Buttermilk: If you don’t have buttermilk on hand you can combine milk with  1 tablespoon milk and let stand for 10 minutes before using. 

Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. I freeze them and then grab a muffin out the night before and let it thaw in the fridge overnight before enjoying for breakfast. 

Recipe inspired by Eating Well

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Linking Up with Thoughts for Thursday

Weekly Meal Plan

I'm popping in quickly to share my meal plan for the week. I am thrilled to have already knocked out grocery shopping as well as meal prep for the week. Having lunches prepared for the week always makes the weeknight go smoother. As I mentioned in my March goals, I am completing the 21 day fix this month. For me that means less carbs and more protein with each meal.  I tried to focus on simple, protein packed dinners. The one unknown is Wednesday night when Joe offered to make dinner! I have a packed schedule this week and appreciate the extra help. 

Sunday: Omelets with Sweet Potato Hash Browns

Monday: Turkey and Bean Chili 

Tuesday: Skinny Chicken Cordon Bleu

Wednesday: Husband's Choice 

Thursday: Mediterranean Stuffed Chicken Breast 

Friday: Build your own tacos w/ homemade seasoning 

Chili has become a staple in our house this year. I was never a huge fan of chili until I started making it myself. What is your go to weeknight recipe?

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Buffalo Chicken Bites

Today I wanted to share a simple and healthy buffalo recipe. My favorite part was that it did not require going out and purchasing any additional ingredients. Everything you need for this recipe can (hopefully) be found right in your pantry!! Thanks to baking them on a cookie rack the bites were crispy and I did not miss the fried batter at all! These are perfect for an easy homemade appetizer. I also think they could be a great tossed with a bit of sweet and sour sauce and thrown into stir fry! 

Buffalo Chicken Bites 

Ingredients 

1/3 cup all-purpose flour

Coarse salt and freshly ground pepper

1 large egg

1 cup panko breadcrumbs

1 tablespoon extra-virgin olive oil

Pinch of cayenne pepper

2 large boneless, skinless chicken breast halves, cut into 1-inch cubes

1 cup buffalo sauce

1/4 cup ranch dressing 

Preheat oven to 375 degrees. Fit a baking sheet with a wire rack. Spray the rack with cooking spray. 

Place flour in a large bowl and season very generously with salt and pepper. In another bowl, whisk egg  with 1 tablespoon water until well combined. Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir cayenne pepper and mix well.

Place chicken pieces in the seasoned flour and toss to coat. Working in small batches of 3-4 pieces, shake off any excess flour from chicken pieces and transfer to egg mixture; stir to combine. Transfer coated chicken pieces to the breadcrumb mixture and toss until chicken is completely coated. Place the pieces on the baking rack evenly apart. Bake until golden brown and chicken is cooked through, 20- 25 minutes.

In a small bowl, pour the buffalo sauce and toss chicken to coat. Serve immediately with ranch dressing for dipping. 

Recipe adapted from Martha Stewart. 

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