Baked Eggs

Another Pinterest find: baked eggs! I’ve seen recipes like this all over Pinterest and I thought it was time I gave it a try. I’ve already said how I’m all about convenience in the morning so this works out perfectly! The possibilities are really endless for what you can do with baking eggs but I decided to keep it rather simple. I used a muffin tin and cracked an egg in each cup.

The basic directions are to bake the eggs at 350 degrees for 10-15 minutes. Before putting them in the oven I added in broccoli and spinach and mixed it all together. Cheese or any meat like bacon, turkey, or ham would be great additions. These are great to freeze for later use.

So delicious and so easy! Definitely a win win!


Banana Muffins

What to do when trapped inside from a winter storm with two feet if snow? Bake!
I scrounged up some reserves if baking products and bananas that were on one their last days and made banana muffins. This recipe is super easy and takes about 10 minutes prep. This recipe came from and goes as follows:
1.5 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas (I used 4 small)
3/4 cups white sugar
1 egg
1/3 butter (I used about 1/2 cup applesauce)

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Makes about 12 large muffins or 48 mini muffins.

Now all I’m missing is hot cocoa 🙂
Stay safe and warm

Cinnamon Chia Seed Granola

My thought process at Trader Joes: “that huge bag of rolled oats is such a deal compared to the smaller boxes!” Days later I’m annoyed that these rolled oats can’t be cooked well in the microwave to make for a quick and easy breakfast and I embarrassingly had to clean out the mess I made from my oatmeal boiling over in the microwave at work…not to mention I was left hungry and opted to get a bagel instead. So in order to justify my purchase of the oats now that I have gone and bought the 30 serving container if quick oats I starting looking for recipes using rolled oats. I came across a few granola recipes and mixed and matched until I came up with the one below. It’s super quick an easy and will make plenty of servings to last through the week (approx. 4)

Cinnamon Chia Seed Granola
1 C rolled/old fashion oats
2 tbs chia seeds
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tbs honey
2 tbs canola oil
Add ins like crasins or other dried fruit

Preheat the oven to 300 degrees and line a cookie sheet with parchment paper.
Combine all dry ingredients through nutmeg in a bowl.
Stir in honey and oil until well coated.
Spread out evenly over cookie sheet.
Bake for 15 minutes until golden brown, stirring occasionally.
Once cooled, add any additional dried fruit of your choice!


So easy and much healthier than the store bought versions.

Smoked Salmon Bites

Goodbye 2012, hello 2013!
New Year’s Eve is all about the appetizers, champagne and party hats. Oh, and sequins of course. This year I am keeping it low key and going over a friend’s place for appetizers and drinks. Obviously I took this as my chance to make something new! I am also bringing the Goat Cheese Stuffed Dates that I made for Thanksgiving but I didn’t want to be a boring repeat offender so here’s a new recipe!

Smoked Salmon Bites
This is definitely one of the easiest appetizers to make and it’s slightly embarrassing to even consider it a recipe but I made it up myself so whatever.

4oz Smoked Salmon
4oz (one half package) cream cheese, softened
1 large cucumber, sliced
Chopped chives (for garnish, dill will also worked well)

Mix cream cheese with chives. Spread about 1 tsp of cream cheese on each cucumber slice and top with a small piece of salmon. Done!



Butternut Squash Fries

So I’ve had a butternut squash sitting in my kitchen for well over a month. I’ve been debating over what to make with it but mostly just haven’t wanted to deal with peeling and cutting it myself. I know you can buy peeled or even peeled and cut squash at any grocery store but buying a whole one is a lot cheaper! A huge tip I read somewhere said to peel it with a Y-shaped peeler instead of a knife: huge help. Considering I’ve broken knives before in squash encounters I was so happy that this actually worked.

Today I made a Hungry Girl recipe: Butternut Squash Fries from her new cookbook!

The recipe is super easy and honestly the worst part is cutting up the squash!
Here is a picture if the recipe:



All ready for the oven!
20 minutes and one flip later:

Delicious! Such a good swap for potatoes. I had experimented with making sweet potato fries at home (so good) but never tried butternut squash. I know HG does some other fry swaps that I would definitely be willing to try.

Now I have to figure out what to do with the left over squash. Hmm

Strawberry Yogurt Bread

I’m real quick getting ready in the morning. I’m talking like alarm goes off at 6:46 (random I know) and I’m out the door by 6:58. I am also one of those people that can’t really function without breakfast so I love having things I can grab and go.

I came across this recipe by Peanut butter and Peppers for Strawberry Yogurt Bread and thought it would be perfect for those grab and go breakfasts! It’s not a very sweet bread, which I like. It tastes great with a tablespoon of peanut butter or even almond butter! Here’s a copy of the recipe below:

Strawberry Yogurt Bread
Prep Time: 7 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Yield: 15 slices

Serving Size: 1 slice

A moist, light yogurt bread full of fresh strawberries.


1 Cup Greek Non Fat Plain Yogurt
1/2 cup of granulated sugar
2 eggs or egg substitute
1 Tbsp vanilla extract
1 Cup of Whole Wheat Pastry Flour
1 Cup all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Cup strawberries, chopped
1 Tbsp. Turbinado Sugar or Brown Sugar

Preheat oven to 350°
In a medium bowl, mix yogurt,sugar, eggs and vanilla extract until blended.
In a separate bowl add flours, baking powder, baking soda and salt. Mix together.
Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, becareful not to over mix.
Fold in strawberries
Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loafs. The batter will be thick.
Sprinkle with Turbinado sugar topping
Bake for 50 minutes to 1 hour for 1 large loaf or 30 – 35 minutes for 3 mini loafs, or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

Calories per slice: 103.9, Fat: .03, Cholesterol: 0, Sodium: 202, Potassium: 57, Carbs: 21, Fiber: 1.5, Sugar: 8, Protein: 4

I made this in one loaf instead of 3 minis and even though my cuteness factor was missing, it still came out great!
I love recipes with substitutions to make the nutritional content a bit better and yogurt is a great substitute for fat like oils and butter and still keeps the bread moist!



Noms away!

Fish Tacos

I am a huge fan of Mexican. When I studied abroad in Australia there was a chain called Wahoos that had the BEST fish tacos. I’m told they’ve migrated and now have locations in NYC and I am just dying for them to expand more. Since my love for fish tacos started I was always scared to try recipes for fish tacos because it could never live up to the tastes I remember from Wahoos.

This recipe is no replica but when I get that craving it definitely fills a void! It comes from one of my favorite blogs , Skinny Mommy and I’ve copied her recipe below:

Here’s What You Need: (For 4)
4 small tilapia fillets (defrosted if applicable)
3-4 limes
Paprika & Cumin
Extra virgin olive oil
Purple cabbage
6oz FF plain yogurt*
2/3 cup of salsa
Mexican cheese (Like part-skim cotija or queso fresco)
*Note: Greek yogurt is very tangy, so if you don’t like that flavor go with lf or ff sour cream or plain yogurt that is not Greek.
Here’s What You Do:
Preheat a capful of extra virgin olive oil in a pan over medium high. Season the fish on both sides with paprika and cumin to coat. Heat for about 3-4 minutes per side or until cooked through. Squeeze lime over the top. Meanwhile, mix the yogurt with the salsa to create a sauce, chop the cilantro and the cabbage. Heat the tortillas (I just heated them up in the same pan I made the fish.) Layer the sauce, the fish, the cabbage, the cilantro and more sauce. Give an extra squeeze of lime and then sprinkle with the Mexican cheese.

I loved the mix of salsa and yogurt to create a sauce, it’s so easy! Also the cabbage gives a much needed crunch. I’m not the biggest the cilantro fan so I skipped that but it was delicious without it!


Easy peasy and until Wahoos expands more this will hold me over!