Pumpkin Pie Smoothie

This morning before even getting out of bed I was on google reader. I found this smoothie recipe over at Kath Eats Real Food. I LOVE pumpkin. In fact fall might just be my favorite season because of all the flavored pumpkin stuff that starts to come out. And because Starbucks starts selling their pumpkin spice latte, which was the first coffee I ever bought from Starbucks (is it weird that I remember that morning still it was about 5-6 years ago?). I made mine a little different because I didn’t have any yogurt & I use almond milk. Here is my variation which was still super yummy:

1 + 1/4 frozen banana
1/2 canned pumpkin
1 cup vanilla almond milk
4 ice cubes
pinch of xanthan gum, all spice, cloves, and cinnamon

Topped with sliced almonds and another sprinkle of cinnamon.

I added the xanthan gum for some thickness since I didn’t have plain yogurt. I wanted to be able to eat it out of a bowl. It was really good, and I still have pumpkin for another one tomorrow!


I don’t know why I keep taking these awful pictures with my phone when I have a really good camera.


Chicken Fried Quinoa

I bought a box of quinoa a couple of weeks ago to try for the first time. I first attempted to make a sweet breakfast. It was not so great. But I was determined to give it another try. So when I found this recipe I thought it would be perfect. It reminds me of fried rice that you can get at the chinese restaurants.

I did not have all the ingredients so I adapted it a little. I did not have soy sauce so I used worcestershire sauce (the soy sauce would make it more chinese-esque), and I added chicken. It was so good, I couldn’t wait until I was done eating to start this post 🙂


1/2 c. dry quinoa

1 c. chicken broth

2 c. broccoli florets

2 c. mushroom

1 chicken breast

2 minced garlic cloves

2 tsp worcestershire sauce

salt & pepper to taste

a couple of tablespoons of cooking fat (I used olive oil)


1.After rinsing the quinoa combine it with the cup of chicken broth and bring to a boil. Add one clove of minced garlic. Reduce heat, cover, and let simmer for about 15 minutes or until broth is absorbed.

2. Cube the chicken breast and fry in the olive oil.

3. When the chicken is done add the two cups of broccoli and about an inch of water. Boil until the broccoli is tender.

4. Drain the broccoli and chicken, add the rest of the garlic, and the mushrooms stir while frying for a couple of minutes to cook mushrooms.

5. Add the worcestershire sauce and the cooked quinoa, fry for a few more minutes. Salt and pepper to taste.

A Little Piece of Heaven on Earth

I am convinced thats what Sopapilla Cheesecake is. It doesn’t exactly go with any diet plan at all, but it is definitely cheat meal worthy. When you have one of these around you just might have a cheat meal a few times a day until you run out 🙂 So here is how you make a Sopapilla Cheesecake:

Adapted from allrecipes.com.

Preheat the oven to 350 degrees fahrenheit.

Grease a 9X13 cake pan and set to the side.

First mix 3 softened 8oz packages of low fat cream cheese with 1 1/2 cup of white sugar and 1 1/2 teaspoon of vanilla extract until completely smooth.

In a separate bowl mix 1/2 cup sugar with 1 teaspoon of ground cinnamon.

In your pan spread out one 8oz can of low fat crescent rolls onto the bottom of your pan.

Evenly spread your cream cheese mixture on top of your first layer of crescent rolls and then top with a second 8oz can of crescent rolls. If you want, you can roll out the crescent rolls to make them a 9×13 size. But in my opinion, it taste just as great if you just lay them out on top of the cream cheese and let them naturally spread in the oven as they cook.

Melt 1/2 cup of butter and coat the top of the cheesecake. Then sprinkle all over with your cinnamon and sugar mixture.

Bake until the crescent rolls are golden brown about 40-45 minutes. Let cool completely and enjoy a piece or two!

Pasta Salad

I am obsessed with this pasta salad right now. I have a huge sweet tooth and the dressing is made with honey, which gives the pasta salad a hint of sweetness 🙂

Boil 2 cups of dry rotini noodles for about 10 minutes or until tender.

While your noodles are cooking, in a large bowl mix 2 tablespoons of honey, 1 tablespoon of olive oil, 1 tablespoon of red wine vinegar, 1 tablespoon of Dijon mustard, 1/2 teaspoon of sea salt, and 1/4 teaspoon of pepper.


Halve one cup of cherry tomatoes. I also de-seeded them because the seeds freak me out a little (I know, I’m a strange cookie sometimes).

Chop 1/4 cup of sweet peppers.

Mix the cooled rotini noodles, tomatoes, and peppers into the dressing and chill for at least 30 minutes to let the dressing soak in.

Then grab your special someone, your kids, a blanket, your pasta salad, and other foods of choice and go to the park and enjoy your day 🙂

Best recipe I ever half way made up!

This weekend I was trying to be good and make my lunches ahead for work. I also wanted to incorporate a lot of raw veggies. I really like the Three Bean Salad I made before so I used the sauce (since I still have ingredients left over) and just mixed in the vegetables I had on hand. I went ahead and made enough for all week and it tastes so good!



It has the dressing from the Three Bean Salad w/Gouda

plus cucumbers, cherry tomatoes, red onion, sweet peppers (red, orange, and yellow), and black beans! 

and I brought cubed gouda and cherries for snacks!

Three-Bean Salad w/Gouda


We had a salad soiree luncheon today at work so I took this salad to get some protein in. It was very good and I got lots of compliments for it!

2 tbs honey
1 tbs Dijon mustard
1 tbs red wine vinegar
1 tbs extra-virgin olive oil
1/2 tsp fine sea salt
1/4 tsp ground black pepper

1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1 1/2 cups steamed, cooled and chopped green beans
1 large tomato, seeded and diced
1 cup diced Smoked Gouda cheese
1/2 red onion, diced

Whisk the honey, Dijon mustard, red wine vinegar, olive oil, salt, & pepper in a large bowl. Add the rest of the ingredients and chill for at least 30 minutes. I made it the night before and kept it in the refrigerator (about 16 hrs) and the green beans were still crisp and the cheese was not soggy at all.

I loved it and will be making it again!