Peanut Butter & Chocolate Banana Smoothie

This smoothie is sooo frickin good!

So yesterday my day started pretty good, I biked for 8miles, ran 3miles on the eliptical, 30more mins on the stair master and then did some more leg workout. I was feeling good so I had a light lunch, but then later on I was starved at work so I ordered a mini-meal and cherry pie from McDs…yeah I know…. So today to make up for it I decided to have something light for breakfast. So I figured a smoothie it is! It’s filling so I won’t be hungry until lunch and it’s soo easy it will take me no time to make it. I know what you are thinking “It’s just a smoothie, how good can it be”? It’s delightful! Sooo creamy, banany, chocolatety and everything else that ends with a ‘y’. But seriously it’s really good! Great for breakfast on the go and your family especially the kids will love it!  I gulped it down in less than 5 mins 🙂 It has 390(est) calories which is perfect for a filling breakfast 🙂 I bet you are just getting sick of all the fruit recipes, but no worries my hubby aka Mr. Picky is coming back on Friday so I have something indulgent in mind for then 🙂 But for now let’s hit the gym. And on that note, Matthew McConaughey totally goes to my gym, ok maybe not but his long-lost twin does! Seriously that guy looks just like him, same wavy hair and eyes and all! Weird…

Anyway here’s the oh-so-easy-breezy “recipe” 🙂

Stars: 5

Level: Easy

Comments: Super simple and you can totally change it up to your taste. You can sub the pb for almond butter, add some berries, cocoa powder you name it! Easy breakfast on the go that will keep you full for hours.

Negatives: None. 

Will I make it again? Yep. I’ve made it a bunch of times soo good!

Peanut Butter & Chocolate Banana Smoothie

Makes 1 smoothie


  • 8 ice cubes
  • 1/2 cup nonfat plain yogurt (or greek yogurt will be great too)
  • 1 1/2 tbsp creamy peanut butter
  • 1 tbsp Hershey’s chocolate syrup
  • 1/2 tbsp honey
  • 1 banana

Directions: Combine all ingredients in a blender and blend until creamy. Pour in a glass and garnish with a banana slice and a straw. Enjoy 🙂


Ahhmazing! Tres Leches Cupcakes with Dolce de Leche Buttercream

These are soo awesome!

I’m writing this post from heaven. Currently, I’m enjoying the sunshine on a cloud made out of these cupcakes. They are to.die.for! Soo light, fluffy and moist and just sooo ahhmazing! You have to make them, like right now- and then go run 3miles on the elliptical! You have to! You have to make sure you refrigerate these puppies and they are even better overnight 🙂 Yum-o!

Here’s the recipe:

Tres Leches Cupcakes with Dolce de Leche Buttercream

Makes 12 cupcakes


  • 2 eggs (separate the yolks and whites)
  • 1/2 cup of sugar (divided use)
  • 8 tsp milk (or 2tbsp + 2tsp)
  • 1/2 tsp vanilla extract
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 8 tsp milk (2tbsp + 2tsp)
  • 1/2 can evaporated milk
  • 1/2 can sweetened condensed milk
  • Buttercream:
  • 1 stick butter (softened)
  • 1/2 can dolce de leche
  • 2 to 3 cups powdered sugar


Preheat oven to 350F.

In the bowl of a stand mixer, beat the yolks with 1/4 cup of sugar until pale yellow. Add in 8 tsp milk and vanilla. With the mixer on low, slowly start adding the flour, baking powder and salt and continue beating until the mixture is just combined. In a separate bowl, beat the egg whites with 1/4 cup of sugar until the egg whites are stiff but not dry. Fold in the egg whites in the flour batter.  Fill 12 cupcake liners and bake for 16-18 mins or until a toothpick inserted in the middle comes out clean.

In a bowl combine the 8 tsp milk, evaporated milk and sweetened condensed milk. When the cupcakes have completely cooled, coat each cupcake with some of the milk mixture. The cupcake will slowly start absorbing the milk mixture. Repeat the process 3 times per cupcake, you want them to be really moist! Store in the fridge for 30mins before frosting.

Buttercream: In the bowl of electric mixer, beat the butter until creamy add the dolce de leche and beat to combine. Slowly start adding 1 cup at a time the powdered sugar and beat until soft peaks form and the buttercream comes together(about 3 mins) This is not a very stiff buttercream so you want to top each cupcake with a little bit of the buttercream starting in the middle of the cupcake (once it sets the buttercream will spread out a bit to cover the cupcake) top with some colorful sugar 🙂 Make sure to store your cupcakes in the fridge and they get even better with time!

I can just eat the milk mixture with a spoon soo good!

Just had one for breakfast, yum 🙂

Tropical Salmon

So today we are talking about salmon!

This recipe is definitely for citrus-lovers!

Now, I personally don’t love fish. I mean it’s ok if I need a day to detox after eating bad the day before or after sugar coma and I’m feeling in the mood for something light, but normally I would never choose fish over steak. NEVER! But this salmon is actually really good!

Stars: 4

Comments: Nice tropical take on salmon. Sweet, sweet, sweet! Not big on salmon but this was pretty darn good.

Negatives: I would add more cayenne for a bigger hit to balance out the sweetness.

Will I try it again? Maybe…



Here’s the recipe:

Tropical Salmon with Orange-Pineapple-Mango Garnish

Serves 4


  • 4 (6oz) salmon fillets, skinned
  • 1 lemon
  • 1 lime
  • 1 mango
  • 1 (8oz) can pineapple chunks (in natural juices)
  • 1 orange
  • 1 tbsp honey
  • 2 tsp chilli powder
  • 1/4 tsp ground red pepper (divided use)
  • salt to taste

To make fruit garnish:

Start by zesting the lemon, lime and orange and set aside. Cut up mango in bite-size pieces and orange into wedges. Drain pineapple, but save juices. In a bowl, combine mango, orange and pineapple chunks. Add 3 tbsp of pineapple juice, 1 tbsp lime juice, 1 tbsp lemon juice, 1/8 tsp red pepper and a little salt. Top with 1 tsp orange zest, 1 tsp lemon zest and 1 tsp lime zest. Set aside.

For sauce: Combine remaining pineapple juice, chilli powder, 1/8 tsp ground red pepper, a dash of salt, 2 tbsp lemon juice, 1 tbsp lime juice, 1 tbsp honey, and any remaining lime, orange and lemon zest. Brush both sides of salmon with sauce and bake in a pre-greased pan at 400F for 15 mins (flip once half-way through cooking time) Pour any remaining sauce into a saucepan and bring to boil over medium-high heat. Once boiling, turn heat to low and simmer for 15mins (stirring occasionally)

To serve: Place fish on a plate and top with sauce. In each plate, put about 2 tbsp of garnish and serve with lemon slices.

Hope you enjoy 🙂

Marshmallow Creme and Baileys Cookies

These are fabulous!

So yesterday, I decided to go the healthy route and made some tropical salmon which was really good, but I was not satisfied. I craved chocolate, Big time! So to finish off my healthy meal, I decided to bake some cookies, these cookies, and oh my they were Ahhmazing! They were very rich and a little crisp, yet gooye, super chocolaty and sooo good! Perfect with milk 🙂 Speaking of milk, why are we always out? Maybe because my husband drinks a gallon in like 2days…yes he has a problem! Anyways, you have to make these cookies- You are going to love them!

Stars: 4.5

Level: Easy

Comments: Cookies. Love them! If you don’t have baileys you can just omit it. I think it brings out the chocolate flavor in the cookies but if you don’t want to buy a bottle just for these you can add some instant coffee to the vanilla. Super yum!

Negatives: Having to wait for the dough to chill. Too tempting.

Will I make it again? Yes, but not rushing to the kitchen. 

Here’s the recipe:

Marshmallow Creme Baileys Chocolate Cookies

Makes about 20 cookies


  • 1 stick of butter
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup flour
  • 1/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 tbsp Baileys (I used coffee flavor)
  • 1/3 cup marshmallow creme
  • 1/4 cup butterscotch chips
  • 1/2 cup dark chocolate chips


In the bowl of electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla, combine. On low, slowly start adding the flour, cocoa powder, baking soda and salt and mix until the batter starts coming together. Add Baileys and mix in with a spatula. Mix in the marshmallow creme and then fold in the butterscotch and chocolate chips.

Refrigerate cookie dough for 2-4 hours then drop by rounded tablespoons on a baking sheet(covered in parchment paper) and bake at 350F for 10-12mins.

About to have one for breakfast, you should too! 🙂

These are soooo good!

Let’s make things cheesy 🙂

Meet the lasagna rolls!

I hate leftovers, I really do. Once we put any kind of food in our fridge, even if it was absolutely the most delicious meal ever, we most of the time forget about it and never finish it. A week later, I go through my fridge and find a bunch of containers filled with ‘food’ I can no longer identify, and then because I am soo busy(not) and don’t have time to deal with them right now(aka I just wanna lay on the couch with ice cream and watch like 15 episodes of One Tree Hill in a row) and I will totally wash them out later, I put them back in the fridge and a week later – we meet again. It’s an ongoing battle. So a lot of times, I customize our meals to smaller or even individual portions which my love-handles definitely appreciate. So these lasagna rolls definitely fit the bill! They are super cheesy with a delicious beefy-tomato sauce all baked to perfection and they are also really simple and fast to make. But not just that, I can proudly say that whenever I have a lasagna craving, this is my go to recipe, restaurant lasagnas can’t compete, they always disappoint me. It’s THAT good! Here’s what you need:

And some parmesan cheese(not pictured)

Stars: 5

Level: Easy

Comments: Cheesy, hearty dinner that will satisfy even the pickiest eater! And if you are concerned about the cottage cheese, don’t be. Baked cottage cheese is fa-bu-lous! 

Negatives: It is a little tricky rolling up the lasagna rolls, just don’t overfill them and you should be fine! 

Will I make it again? Yep. Made it dozens of times and I’ve never met anyone that doesn’t love them. The bomb.

The Best Lasagna Rolls

Serves 2 or 4 with soup or salad (easily multiplied)


  • 1/2 lb ground beef
  • 1 garlic clove, minced
  • 3/4 cup water
  • 1 (8 oz) can tomato sauce
  • 3 oz tomato paste
  • 1/2 envelope onion soup mix
  • 1/8 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp italian seasoning
  • 1/2 tsp dried basil
  • salt and pepper to taste
  • 4 lasagna noodles (cooked and drained)
  • 4 oz cottage cheese (small curd)
  • 1 cup mozzarella cheese (shredded)
  • 1/2 cup parmesan cheese


In a large saucepan over medium heat, cook the beef with garlic until evenly browned, drain. Stir in the next 10 ingredients and bring back to boil. Reduce heat to low, cover and simmer for 25mins.

Pre-grease a baking dish and spoon in about 1/4 cup of meat sauce.

To assemble: Lay out the noodles and fill with a layer of cottage cheese, parmesan cheese, meat sauce and mozzarella. (picture below) Starting at one end, roll the lasagna noodle and don’t worry if some of the filling comes out. Put all your rolls in the baking dish and top with any remaining meat sauce and mozzarella. Cover and bake in 350F for 25mins. Then uncover and bake for 5 more mins. Let stand for 5mins before serving.

Now you can relax knowing you just made the best lasagna rolls 🙂


Adapted from: All Recipes


So let’s talk dessert!

The perfect way to finish a meal is always with chocolate. This delicious pot de crème is creamy, dreamy, gooye, chocolaty, it also has plenty of kahlua and a little red chilli pepper for a kick. Now let me tell you a little about what pot de crème actually is- the ‘pot’ refers to the custard cups or ramekins that is made in and crème is basically a fancy French word for custard. So basically this is a grown-up pudding and who doesn’t like pudding!? But don’t let the simplicity of this dessert fool, the flavors, ohh the flavors are soo there! Someone needs to make it and bring it over right now, please! 🙂

So here’s what you need very simple ingredients and you probably already have everything in your pantry.

Stars: 4.5

Level: Moderate

Comments: This is really, really good! It’s a creamy custard that will impress your guests!

Negatives: Quite a lot of work for a pudding. Is it worth it? Yes. But I hate doing dishes and this dessert has one too many bowls I’m willing to clean.

Will I make it again? Yes, but only for a special occasion or guests.

And here’s the recipe:

Kahlua Pots de  Crème

Serves 4


  • 1 1/2 cups + 6 tbsp heavy cream
  • 10 tbsp brown sugar (divided use)
  • 1/4 tsp salt
  • 6 tbsp water
  • 4 egg yolks
  • 1/2 tsp vanilla
  • 3 tbsp kahlua (divided use)
  • 1/4 tsp red chilli pepper
  • 1/2 tsp cinnamon
  • 5 oz dark chocolate chips


Preheat over to 300.

In a small saucepan over medium heat, combine 1 1/2 cups of heavy cream with 8 tbsp of brown sugar and salt and whisk until sugar dissolves. Then turn heat to low and let it keep warm.

In another saucepan, combine water and remaining 2 tbsp brown sugar, stir until sugar dissolves and then continue to cook stirring occasionally until the mixtures is brown and bubbling. Turn off the heat and add slowly to the heavy cream mixture.

In a separate bowl, whisk egg yolk and vanilla and slowly pour into the brown sugar/cream mixture. Stir to combine and add 2 tbsp kahlua, red chilli powder and cinnamon(stirring after each addition). Pour into 4 custard cups and bake in water-bath in preheated over for about 40 mins. You want the edges to be set but the inside jiggly. Once cooked, remove from oven and water bath and let cool to room temperature(they will set more while they cool)

Now it’s time to prepare your ganache. In a double broiler (if you don’t have one just fill a bigger pot with water and place a smaller saucepan on top and that will work just fine)over medium heat, combine 6 tbsp of heavy cream, chocolate chips and 1 tbsp kahlua and stir until chocolate is melted. Then pour over your custards and wait about 10mins so they cool to room temp before you enjoy them. If you are not serving them right away, just cover them and store them in the fridge, they will taste even better!

Sooo good!!!

Adapted from: Miss-Delish

Hi Everyone :)

What you are about to see is just the best chicken ever! And no, I’m not exaggerating! It really is Ahhmazing!

I mean it’s everything a chicken should be it’s tender, juicy, crunchy, baconie, cheese and a little spicy – What can be better? Nothing..well maybe the dessert that followed it, but more about that tomorrow. It’s magnificent and you just have to give it a try, your husband will love you more for it, I promise- just ask mine 🙂 This meal is super easy and quick so it’s perfect for a busy weeknight, but it’s also impressive enough to serve for company.

So here’s what you’ll need:

Stars: 5

Level: Easy

Comments: Super simple and delicious! Pretty easy recipe to follow and it takes no time at all. Served it to guests and they flipped out! To date they still say they are dreaming about this chicken.

Negatives: None. 

Will I make it again? Oh yes!!!

And here comes the recipe:

Garlic-Lemon Stuffed Chicken

Serves 4

For the lemon sauce:

  • 4 tbsp butter
  • 2-3 tbsp lemon juice
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/4 tsp lemon pepper

For the chicken:

  • 4 boneless chicken breasts
  • 2 slices of cheddar (broken in half so you have 4pieces)
  • 4 pieces of fully cooked bacon(nice and easy)
  • 4 oz cream cheese (cut in 1/2in slices)
  • 1/2 cup italian bread crumbs
  • 1/4 cup shredded parmesan
  • 1/4 cup shredded mozzarella


Preheat over to 350F.

In a small saucepan, melt butter over medium heat. Add lemon juice and spices, stir and set aside.

Using a sharp knife, butterfly each chicken breast(slice the chicken horizontally through the middle, but make sure you don’t cut all the way through.) Stuff each chicken breast with a slice of cream cheese, a slice of bacon and 1(half a slice) of cheddar. In a small bowl, combine bread crumbs and parmesan. Dip both sides of chicken in butter sauce and then cover well in bread crumbs. Place the chicken in a pre-greased baking dish and top with mozzarella. Bake for 30mins.  Serve with salad or over pasta.

Enjoy 🙂

Adapted from: All Recipes

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