I have a major sweet tooth! Despite the fact that I have been trying to eat more healthy lately, when it comes to M&M’sChocolate Chip Cookies I cannot resist them! They are one of my very favorites. Here is one of my favorite recipes
Chocolate Chip M&M’s Cookies
Ingredients
1 cup (2 sticks) butter
2/3 cup brown sugar
2/3 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
2 cup flour
1 1/4 teaspoon baking soda
1 teaspoon salt
1 cup
1 3/4 cups M&M’S Milk Chocolate Candies
Directions
Preheat oven to 350 degrees F degrees.
In a large bowl, cream butter and both sugars until well blended. Add the egg and vanilla extract and mix to combine.
In a separate bowl, sift the flour, baking soda and salt together. Slowly add these ingredients into the butter mixture and stir until combined.Fold in the Chocolate Chips and M&M’s and chill the dough for 1 hour, or overnight.
Drop dough by rounded tablespoons onto a lightly greased tray, about 2 inches apart.
Bake for 8- 10 minutes for chewy cookies or 12-14 for crispy cookies.
While recently out with one of my friends, we were discussing the pros and cons of healthy eating. While I love the way eating right makes me feel, I said that one of the things I don’t like about eating healthy is all the chewing involved. Some times I just want to get the nutrition without having to graze on the veggies all day long.
One of the things that I love about using smoothies as a way of getting in all my veggies is that you can throw all kinds of great things in there from kale and spinach or beans and chia seeds. It is a great way to get in all the fiber, protein, and healhty fats you need for the day. And with a bit of prep work smoothies can be so fast to make! Put it into a portable cup and you’ve got a quick healthy meal on the go.
Blueberries are one of my favorite things to add to my smoothies!
All you need is 20 minutes of prep time once a week, and instead of 5 to 10 minutes to make a smoothie each morning, all you’ll need is about 60 seconds! Smoothie freezer packs are also such a great way to use up fruit that’s almost too ripe to eat. (I love to wait to use my bananas until they are super ripe and sweet!)
These packs are made with just five ingredients: kale, bananas, blueberries, mango, and avocado. They add up to 243 calories, which means that you can add any extra ingredients like protein powder or almond milk. Of course, you can always make your own creative combinations as well. I personally love to make smoothies with strawberries, pineapple, peaches, cucumbers, and carrots.
I originally found this recipe by Jenny Sugar on POPSUGAR.
10 cups spinach or baby kale (or a mixture of both)
2 1/2 bananas
2 1/2 cups blueberries (fresh or frozen)
2 1/2 cups mango (I used frozen)
1 1/4 ripe avocados
NUTRITION
Calories per serving 243
DIRECTIONS
Grab five freezer-safe sealable plastic bags and divide the ingredients between them. Add: 2 cups of greens, 1/2 a banana (sliced), 1/4 cup blueberries, 1/4 cupmango, and 1/4 avocado.
Close them up and feel free to write any notes on the bag such as the date or ingredients you want to add later, then place them in the freezer.
When you’re ready to make your smoothie, empty the contents of the freezer pack into your blender, add the extra ingredients like water or coconut water, almond or soy milk, protein powder, flaxmeal, chia seeds, cinnamon, beans, tofu, or whatever you please. Blend it up and enjoy!
Why Reese’s Easter PB eggs do you have to be so temptingly delicious?! The holiday edition of Reese’s peanut butter cups tastes even more awesome than the already awesome regular Pb cups.
So while I really want to be eating Reese’s Peanut Butter Eggs, instead I will be good and snack on some of this healthier option of an Energy bite.
I find that just one or two of these little bites will be just enough to fill me up and stave off unwanted afternoon snacking.
INGREDIENTS
2 cup oats (dry)
1/4 cup natural peanut butter (I love crunchy, but smooth is fine of course too.)
1/4 cup almond butter (if you don’t have any almond butter just use 1/2 cup of peanut butter.)
4 Tbsp honey (use local raw honey for an added immune boost.)
4 Tbsp mini chocolate chips
1/2 tsp pure vanilla extractAdditional ingredients for added flavor and nutrition…
1 Tbs chia seeds
1/2 tsp cinnamon
1 scoop vanilla flavored protein powder of your choice.
DIRECTIONS
Mix all ingredients in a large mixing bowl using a spatula
Place mixing bowl in refrigerator for 30 minutes to 1 hour
Roll mixture into equal size bites (I use my 2 tsp scoop to make them all uniform)
Store in refrigerator until ready to eat
Makes 8 servings, Each serving is quite a few of the 2 teaspoon sized balls. You won’t be able to eat too many without feeling sick to your stomach, so the chances of eating an entire serving is not likely.
Macros (per serving): If the above recipe is followed without the additional ingredients…
Calories – 338
Protein – 10 g
Carbs – 37 g
Fat – 18 g
Let me know if you make them and how you like them!
If you know me in person, you know that I am in LOVE with Cadbury Mini Eggs. They are my all time favorite candy in the history of forever! I cannot resist their sweet perfect yummy goodness! Easter is my favorite season for candy! One of my friends recently shared this delicious looking recipe with me, and I wanted to share it with all of you.
This picture is from A Pumpkin & A Princess website.
Ingredients
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 tablespoons brown sugar
3/4 cup confectioner’s sugar
1 teaspoon vanilla extract
1/2 cup Cadbury Mini Eggs candies, crushed
Instructions
In a stand mixer or medium bowl beat cream cheese and butter together.
Add brown sugar, confectioner’s sugar, and vanilla until well combined.
Stir in Cadbury Mini Eggs candies with a spatula.
Serve with graham crackers or cookies of your choice.
If you aren’t a fan of Cabdury Mini Eggs (maybe you should go get checked out by your doctor because there may be something wrong with you!) you can substitute any of your favorite Easter candy for the mini eggs. I bet Reese’s pieces eggs or Reese’s peanut butter cup eggs would be wonderful as well, or even M&M’s! The candy combinations are pretty much endless!
1 unbaked 9-inch (4-cup volume) deep-dish pie shell *
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional) Directions
PREHEAT oven to 325° F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream, if desired.
* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.
You know I love me some makeup! But there is so much more to “looking (and feeling) Joli good” than just what we put on our faces every day.
What is a diet? Whether you are consciously on a “weight loss diet”or not, you still have a diet. A diet can easily be explained as the “set of food rules that you follow for yourself.” Most of us seem to want weight loss at one point or another in our lives. Is there a magic food formula? Unfortunately, still NO! We are not all genetically the same, so what is right for one person is not necessarily best for someone else.
While obesity is a major factor in a lot of diseases, it is better to focus on health at every size. Health should not just be a weight goal, but a lifestyle: lots of physical activity, regular meals, good social support. Instead of just focusing on weight loss, focusing on healthy outcomes such as less cancer, heart disease, and longer life with better quality.
Active obese people tend to live longer than skinny sedentary people.
Losing weight, while it is not easy, isn’t actually the hardest part. Maintaining that weight loss is trickier. Overly restrictive diets are hard to maintain. I am not saying that you have to change everything about your current diet, but sometimes just making small changes here and there make big differenced in the long run.
Studies have shown that something as simple as keeping track of your weight on a consistent basis helps with weight loss. As well, keeping a food journal can actually double your overall weight loss! I write down everything I eat, whether good or bad to keep myself accountable and aware of what I am actually eating. I think this is the #1 thing that has helped me to lose weight and I am hoping it will help me to maintain this weight loss in the future.
Think more about what is healthy to eat instead of all of what you should not be eating.
Most of us don’t overeat because we are hungry, we over eat because we are in the habit of overeating. Some times simple changes like putting the cookies and snacks away in the closet and instead having fruit and veggies easily accessible can make healthy dietary choices easier without being overly conscious of the change.
Moderation: less meat, more veggies, having fruit for dessert and skipping processed foods.
Also, leave room for flexibility! Make good choices 80% of the time and let yourself have a bit of indulge every once in a while. Healthy is a longterm lifestyle, not a short term quick fix.
Consistency is more important than perfection!
The first time I watched this video by Dr Mike Evens I started taking notes! I love the way that the vastness and confusion of “healthy eating” and “diets” is broken down into smaller bites (pun totally intended. :-))
Please take 15 minutes out of your busy day to watch this video!
“Dr. Mike Evans is a staff physician at St. Michael’s Hospital and an Associate Professor of Family Medicine. He is a Scientist at the Li Ka Shing Knowledge Institute and has an endowed Chair in Patient Engagement and Childhood Nutrition at the University of Toronto.
Written, Narrated and Produced by Dr. Mike Evans Illustrations by Liisa Sorsa Directed, Photographed and Produced by Nick de Pencier Editor, David Schmidt Story/Graphic Facilitator, Disa Kauk Production Assistant, Chris Niesing Director of Operations, Mike Heinrich”
You can also check out the other interesting health information he has on his website by clicking HERE.
I know I personally feel so much better overall when I eat healthier, not just physically but mentally as well. What do you think about overall health over weight?
If you would like to read more about my journey from flab to fab click HERE.
Preheat the oven to 350ºF. Line a 9×9 pan with parchment paper or spray with non-stick cooking spray. Set aside.
Combine the flour and sugar in a medium size bowl. Then cut the butter in with a pastry cutter or two forks, until it forms a crumb mixture. Then press down into the pan and bake for 20 minutes. Remove from oven and allow to cool.
For the caramel add the butter to a medium saucepan and melt over medium heat. Stir in the brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat and stir an additional 2 minutes, or until it starts to thicken. Pour over cooled shortbread bars. Allow to cool.
Once the caramel has become firm, mix the chocolate and oil in a microwave safe bowl. Cook on high for 1 minute. Stir and cook in 15 second intervals, until the chocolate is melted. Then pour over the caramel layer and allow to set. May place in the fridge to help set faster.
Once the chocolate has hardened, cut into squares with a warm knife.
Go check out all the other awesome recipes at I Heart Naptime!
I used to only bake cookies, now I bake (roast) vegetables. Both are absolutely delicious. My most recent favorites are cauliflower, eggplant, and sweet potatoes.
It is so simple! Here is how I make the sweet potatoes…
Preheat oven to 425
I slice a sweet potato thinly
Sprinkle with salt, pepper, paprika, and garlic powder.
Spray a baking sheet with coconut oil
Bake at 425 until crispy for about 20-30 min flipping (and sampling) every 10 min.
I like mine to be extra crispy.
Another way to make them is to sprinkle with cinnamon and sugar, it is so super delicious both ways!
I LOVE tacos! They are one of my absolute favorite meals. This casserole tastes like a taco and is so easy to make! I love how the crushed tortilla chips on the bottom make a nice crust. The refried beans and meat mix together with the cheese to make each bite taste like heaven.
TOTAL TIME: Prep: 25 min. Bake: 15 min.YIELD:4 servings
Ingredients:
1 pound ground beef (use ground turkey for a healthier option.)
1/4 cup chopped onion
1/4 cup chopped green pepper (personally I hate peppers, but if you like them, go ahead and add them!)
1 envelope taco seasoning (I prefer the lower sodium one)
1/2 cup water
1 cup crushed tortilla chips
1 can (16 ounces) refried beans
1 cup (4 ounces) shredded cheddar cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce
Directions:
1.In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside.
2.Place chips in a greased 8-in. square baking dish.
3.In a small bowl, stir refried beans; spread over chips.
4.Top with beef mixture and cheese.
5.Bake, uncovered, at 375° for 15-20 minutes or until heated through.
6.Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Yield: 4 servings.
Way back when Pinterest was brand new and there weren’t too many people that used it yet, I pinned this easy crockpot potato soup from Pearls Handcuffs and Happy Hour. As we all know, Pinterest has really taken off and it has been a huge blessing to bloggers of all kinds.
I have made this soup so many times, and ever time I make it I love it just as much! Very simple, very delicious. Perfect for dinner on cold winter days!
Photo credit goes to Pearls Handcuffs and Happy Hour
In a crockpot, combine everything EXCEPT for the cream cheese.
Cook for 6-8 hours on low heat.
About 1 hour before serving, add cream cheese and keep heated until thoroughly melted.
Serve with cheese, sour cream, bacon bits, green onions (Sometimes if I have leftover ham I will cut it up and add it into the soup, ham is my favorite!)
If you would like to read the original posted recipe on Pearls-Handcuffs-Happyhour click HERE
Makes 8 servings, Each serving is quite a few of the 2 teaspoon sized balls. You won’t be able to eat too many without feeling sick to your stomach, so the chances of eating an entire serving is not likely.
Looking Joli Good 