Happy Valentines Day! I hope your Valentines Day was lovely and filled with chocolate.

If you were missing childhood Valentines cards or the 90’s today, this post from Buzzfeed has you covered. Both merged together in hilarious harmony.


I’m mildly obsessed with the song “Let it Go” from Frozen. It started out just another song to add to my collection of Idina Menzel’s songs (…in my top 3 favorite singers…) but it’s insanely  catchy and I actually really like it. If you haven’t seen the movie, GO. It’s cute. I will watch it again. While Idina’s voice makes the song, all of the covers on YouTube are actually really great. Like this one (found via College Prepster) and this one.


Have you been watching the Olympics? I pretty much only watch the ice skating portion. I was in love with the pairs this year! Such talent! While watching, I couldn’t help but think about whether each pair dates each other or whether they just have ice chemistry. Luckily, Shape was wondering the same thing.

I’ve been baking and experimenting with a lot of different breads but none of them have turned out right unfortunately. Instead of coming up with my own new recipe tomorrow, I might just have to make this Peanut Butter Banana and Honey Bread. I can’t think of any bread combo that sounds more delicious.



Have a nice night!


Detoxing Mocktail

I don’t think I’ve ever posted a drink as a recipe and didn’t think I ever would. Maybe a smoothie, but that’s more a snack or meal rather than simply a drink. 

The one I mixed up today though needed to be posted.


I call it a Detoxing Mocktail but it’s really a “I Better Not Get the Flu Preventative Drink.” I’m very afraid of contracting the flu this season since I’ve heard it’s really bad and I spend a lot of time touching things many hands have touched (aka, the gym). While I got a flu shot, I’m not entirely trusting. I also seem to usually get sick in the winter time and I’m in general, susceptible to things I shouldn’t get (…last year at this time I got mono..for the 3rd time). 

This drink has a ton of benefits..and it tastes good. 

Apple Cider Vinegar: helps with digestion, has potassium, helps sore throats, balances pH levels (from here and more on apple cider vinegar)
Green tea: controls blood sugar, may prevent cancer, speeds up metabolism, may help prevent illness (more on green tea)
Ginger: Can aid in helping nausea, coughing, sore throats, digestion (for more on ginger, see this link)

You’ll Need:
Pre-brewed and chilled green tea 
Lemon sparkling water
Fresh ginger
Apple cider vinegar
Stevia (optional)

To Make:

Fill a shaker bottle/cocktail shaker with ice. 

Mix one part green tea with two parts water. 

Add a splash of vinegar (less than a teaspoon) and finely grate in about 1/4 teaspoon of fresh ginger.

If using stevia, add in one to two drops of liquid stevia or a pinch of granulated. 

Shake well for 30 seconds and pour into a glass. Drink while chilled. 

Friday Finds and Faves

Buzzfeed kills me. I can’t even go on everyday because I spend too much time sifting through hilarious articles. I saw this “What Emoji Are You” quiz posted on The College Prepster and just had to take it. I got the sarcastic side eye which is pretty spot on.

I found a new food blog yesterday called Foodie Crush where I spent a good 20 minutes gawking over her beautiful photos and recipes. Such as this pink spicy chocolate bark. Yum.

Apparently the conditions in Sochi aren’t as similar to those American journalists are used to. Check out #SochiProblems on Twitter or see some of the tweets in this article. At least they get to watch the Olympics, right?

I missed the John Stamos/Full House men reunion during the Super Bowl last week so I had to watch the commercial the other day. HILARIOUS. Definitely one of my favorites.

I’m making this DIY face mask tonight.

What are you up to this weekend?

Spicy Sweet Stir-Fry

As I sit to write this, it’s 4:54 p.m. and I’m eating my dinner. For anyone who says eating early dinner is wrong, well, I don’t want to be right. I’d be willing to say there’s lots of us hungry people that sit from 4:30-5:30 or even 6:00 waiting until it’s appropriate to eat something and call it a meal. Those people can join me on the quest to make anytime dinner time. Maybe not anytime, but anytime after 4:30 or when it’s close enough to 5.

I’ve actually eaten the same dinner for the last week and a half. This almost never happens because I generally get insanely bored eating the same thing over and over. Case and point: different flavors of oats every day make it seem like something fresh and new.

I’m usually not even a stir-fry person but jeez, this one has knocked my socks off. There’s so many flavors and it’s warm and comforting with a little kick of spice. It’s also incredibly versatile. Like any stir-fry, add what you have. Except the sweet potato. Keep that–trust me. Putting the sweet potato at the bottom allows it to absorb all the sauce and warm up and makes every bite a little better.

There’s no photo because I do not for the life of me know how to take a good picture of something messy in a bowl but when I do (maybe when I make this again..tomorrow) I’ll add one.

Spicy Sweet Stir-Fry

1/2 cup frozen (or fresh) broccoli
6 frozen asparagus spears, broken in half
1/4 cup shredded carrots
1 cup chopped kale
1/2 cup baby spinach
1 baked sweet potato, skin on (put this in the fridge before hand or make it the night before so it’s cold)
1 piece cooked chicken/serving of any kind of meat you desire, or have it vegetarian style
1-2 tablespoons sriacha
1-2 tablespoons liquid aminos
1 tablespoon peanut flour (optional but encouraged +1 teaspoon peanut butter)
1/2-3/4 cups water
Chili powder, paprika, salt, pepper, cinnamon

Add the spinach, kale, asparagus, broccoli and carrots to a deep pan and turn onto medium heat. Pour the water over the vegetables. There should be enough water to cover the bottom of the pan.

Cover with a lid and steam for 3 minutes.

Cut up meat if adding and add it to the pan. Put lid on for another minute.

Drizzle sriacha and aminos over vegetables, and sprinkle with peanut flour and spices except cinnamon. If using peanut butter, add to the middle of the pan. Stir everything up.

Allow mixture to cook for another 3 minutes or so.

Cut cold sweet potato in half and put in the bottom of a bowl. Mash and sprinkle with cinnamon. Remove pan from heat and pour over sweet potato.

Let it rest for 1 minute, then dig in.

Sharing Saturday

I’ve got a ton of work this weekend and in order to stay on track with studying, I often take little breaks to keep me focused. Some things I’ve found and liked:

This website is really interesting! 

I keep seeing breads, cupcakes, etc, with sweet potatoes. This sweet potato cinnamon bread looks deliiicious! 
and this sweet potato cake? gimme.

I’ve never been a big tea fan but lately, I’m enjoying it. I walked by a Davids Tea the other day without going in and I am so tempted to go back after eying these seasonal flavors. Coffee cake? Chocolate? I might have to take my first trip there soon.

Want a protein packed cookie dough? Quick recipe:
One container plain greek yogurt
1 tablespoon peanut butter
1.5 tablespoons coconut flour
1 tsp. vanilla
sprinkle of stevia
Chocolate chips
Mix and dig in! 


Cauliflower Protein Pancakes

Sorry for the absence.

This week has been my first crazy one in grad school that was filled with a very long and tedious first draft of an article as well as a big presentation.  At least both are over, but I of course still have the final draft to finish and a midterm early next week to study for! All the big assignments always come at once. So stressful.

When I’m stressed is actually when I do the most cooking. Going to the grocery store and making food to enjoy for a few minutes definitely relaxes me for a bit.

Last week I bought a cauliflower solely for the reason that I was craving cauliflower pizza so I ended up having a TON left. After including some florets in a few meals, I decided to rice the whole thing up to have on hand for some cauliflower fried rice, a cauliflower and zucchini pancake and real pancakes.

Yes, I put cauliflower into pancakes and I will do it again, and ask you to do the same. So fluffy, moist and definitely filling. This picture shows two but it actually made three–I snuck one before taking a picture to taste test.


Cauliflower Protein Pancakes (Makes 3 pancakes)
You’ll Need:

1/3 cup riced cauliflower (put it in your food processor until it’s in tiny pieces)
1/2 Tablespoon coconut flour
1/2 scoop protein powder
1 egg
1 tsp. baking soda
1 tsp. stevia (or sweetener of choice)
Approx. 2 Tablespoons water/milk of choice
Oil/Spray for cooking

In a bowl, mix everything but the liquid.
Slowly add water or milk until the batter smooths out a little but is still thick. It should be a little thicker than regular pancake batter.

Heat a pan over low heat and spray with cooking spray or swirl oil around.

Put a dollop of pancake batter into the hot pan and spread out a little into desired size. Cook as you would a regular pancake, about 3 minutes, when bubbles start to form, flip and cook for another 2-3 minutes until done.

Keep pancakes on a warm plate in the oven while you make the rest. Top with your desired pancake toppings.

Crazy Creamy Oat Bran

A few years ago, I would have never considered myself an oatmeal person. I wasn’t a fan at.all. My mom always makes them with water which makes them a little sticker and a bit flatter than making them with milk. Now that I like oats, this is okay, but I definitely still love a creamy texture and I’m all about volume. 

I recently discovered oat bran as a breakfast alternative to oatmeal and I am smitten. Not only is it a perfect breakfast because of the slow digesting carbs and a ton of fiber, it’s pretty versatile like oatmeal and is definitely fluffy.

If you haven’t noticed, I’m also a fan of throwing all my foods together in a bowl or on a plate. I don’t know why–I just love everything mixed. So, I’ve been making this breakfast every day for the last two weeks now. It incorporates the carbohydrate (oat bran) with the protein (eggs) and a vegetable (zucchini/pumpkin), a bit of fat (peanut butter) and some dairy (cottage cheese). All the layers of the food pyramid right there (essentially). 


Crazy Creamy Oat Bran:

You’ll Need:

1 cup water
1/3 cup oat bran
1/3 of a small zucchini peeled and shredded
1 tbsp. pumpkin puree
2 egg whites 
Cinnamon and pumpkin pie spice 
1 tbsp. cottage cheese 
1 tbsp. PB2/regular peanut butter/almond butter

To Make: 
Add water, sprinkle of cinnamon and a sprinkle of pumpkin pie spice to a small pot and boil over medium heat.

Add oat bran and stir until no clumps remain. Add in zucchini and pumpkin and stir to incorporate. 

Stir every few seconds while the mixture cooks.
When the whole thing begins to boil and there is no visible water, stir while pouring in the egg whites. Continue stirring while the egg tries to set and until there is no visible raw egg. 

Cook for another 2-3 minutes, stirring often. 

Remove from heat and stir in cottage cheese. 

Pour into a bowl and top with peanut butter and extra cinnamon if desired.