Birthday Butter Tarts

I love my birthday!

Birthday Butter TartsI even started a silly tradition back in high school where I would start counting down on September 1st. I’m sure over the years this has annoyed many people. Although there have been a few people who cheered me on and appreciated my child like approach to my special day… I mean come on people, IT’S YOUR DAY!

Birthday Butter Tarts-3It’s like your 5 years old, and your heading to Chuckie Cheese or some equally super exciting kid filled birthday destination… with a van full of your friends for an afternoon of bad pizza, horrible video games, overly sugary birthday cake and some creepy mascot character lurking around, smelling like grandma’s house….  sorry grandma.

Birthday Butter Tarts-5Even though birthdays ROCK, there are 2 things that I do not enjoy about them. Number one; the inevitable and embarrassing birthday song.  You know the one. Someone starts it off in a loud and off key note, and then everyone else awkwardly joins in. It’s not even a good song. So please STOP this awful tradition. I don’t want to hear it and I’m pretty sure you don’t want to sing it.   And now that I have stated this, everyone I know will be singing.

Birthday Butter Tarts-7The second one is a little childish and kind of selfish. The shared birthday.  I hate when I find out I share a birthday with someone. I try and ignore them, but sure enough, when my birthday comes around, there they are stealing my birthday spotlight. As far as I’m concerned, these birthday glory stealing individuals can have my piece of way sugary grocery store cake, my awkward happy birthday song and be on their way.

Birthday Butter Tarts-8There is of course only ever been one exception to this, My dear friend Trina…. I could give you some sappy explanation as to why she is bestest friend ever, cause she really is… But I won’t bore you…. Instead make these super yummy butter tarts, which I made her for HER birthday.

Birthday Butter Tarts-9Happy birthday Trina, thanks for always supporting me, for knowing everything, and never singing happy birthday to me.

Birthday Butter Tarts-10Butter Tarts

[Adapted from


1 1/2 Cups of Flour
1/4 Teaspoon of Salt
1/4 Cup of Butter, Cold and Cut into Cubes
1/4 Cup of Lard, Cold and Cut into Cubes
1 Egg Yolk
1 Teaspoon of Vinegar
Cold Water


1/2 Cup of Brown Sugar
1/2 Cup of Corn Syrup
1 Egg
2 Tablespoons of Butter, Softened
1 Teaspoon of Vanilla
1/4 Teaspoon of Salt
1/4 Cup of Raisins

For the pastry

In a large bowl, whisk flour and salt together.  using a pastry blender (or 2 knives, but seriously, get a pastry blender) cut the butter and lard in the flour, until it looks like a bunch of uneven crumbs.  In a glass measuring cup, whisk the egg yolk and vinegar, and add as much ice water so you have 1/3 of a cup of liquid.  Pour over the flour/butter crumbs, and fluff with a fork, until it comes together.  Now get your hands in there and form in into a ball, and then flatten it into a disk.  I always had trouble with pastry being dry.  add extra water if you need it, and if it gets to wet, throw some flour on it.  Wrap in plastic wrap and refrigerate for at least an hour.  you want that butter to harden.

Prepare the filling

In a small bowl, whisk all the filling ingredients, (except the raisins), until blended.  that’s it, seriously.

Putting it all together (seriously, I must love you Trina)

Take the pastry disc out of the fridge ( I usually let mine sit for 2-5 mins), roll out dough on a lightly floured surface until its about a1/8 inch thick. Cut into 4 inch round pieces ( I have fancy cookie cutters, but you can use a glass. I had to re-roll my dough to get 12.

Place them in a lightly greased muffin tin. It doesn’t have to be pretty, just get them in there. Place a few (or a lot as per Trina’s request) into the bottom of each pastry. Pour the filling in to about half way up (or make a double batch and fill each on ¾ full, as per Trina’s request)

Bake in the oven for 12 mins. Place on a wire rack for 5 mins, then remove them from the muffin tin and allow to cool completely on the wire rack.

The DON’T eat one, and send them off to your bestest friend ( seriously, I didn’t eat one).

Grilled Corn Slathered in Chili Lime Butter

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I love to be scared!

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Like “heart pounding out of your chest, you feel like your going to puke, omg my legs won’t move” kind of scared.

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When I was younger.. or maybe even last week…. I would watch one of those heart ponding type thrillers, you know the ones…. they always leave you worried the killer is actually after you! And you end up hiding under your sheets (cause everyone knows bed sheets are the best defense against deranged psycho killers, right!?!) Funny enough even though I was scared to death.. it always gave me a little thrill.

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I remember this one year I went to a haunted maze with some friends. The maze itself was a series of chain link fences that twisted and turned, it was also covered in a green mess, so you couldn’t see through it or what was coming around the corner. As we entered the maze, all we could hear were the screams of other “victims” and the screeching hum of a chain saw.  It always felt like it was right around the corner,,,, and then it Was!

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I have never been more terrified. None of us could move fast enough. Unfortunately we didn’t get far before there was a 3 person pile up in a corner. Most of us were able to escape before the psycho killer with the chain saw approached… we did however end up leaving someone curled up in a corner as the scary masked man with the chain saw laughed…. Every man for himself.”.. Right?

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Turns out there was no chain on the saw, and the guy felt bad and let our friend go…. But the rush people, the rush!….there is nothing like it.

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This entire post was inspired by the insane amount of Halloween crap already invading our stores… so I guess we’ll be talking Christmas next week?

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Pretend it’s still summer and grill your corn, and slather it in chili lime butter.

Grilled Corn with Chili Lime Butter

1to 50 Ears of Corn, Husk Removed (cause sometimes you need 50 ears of corn)
Olive Oil (I used my sage butter flavored olive oil, but you don’t have to)

Chili Lime Butter

1-2 Teaspoon of Chili Powder
Juice of One Lime
1 Cup of Butter, Softened

To make the chili lime butter. Mix the softened butter, lime and chili powder, until well blended. I used a fork. Cover and set aside at room temperature.

Heat up your grill to medium high heat. Brush the corn with olive oil (you could use butter too). Place corn on the grill. Grill until the corn is tender and browned. This will vary depending on your grill. I checked and turned mine every 6 mins.

Serve and slather with chili lime butter (seriously people, drown it in the butter)

Peach and Basil Quesadillas

Holy September, Batman! Seriously, WTF happened to summer?

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I am usually a diehard autumn fan, but this year, it’s been all about the summa. From the food (oh the yummy summer fruits and veggies) to the fitness (currently drinking the crossfit kool-aid), to downing countless bottles of great wine, with good friends (or is it good wine with great friends? ). It really has been an awesome summer.

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But unfortunately all the signs of the end of summer are upon us. The kids are heading back to school, and even though I haven’t been in school for like…. A few years…;) it still somehow signifies the end of summer. Along with the Starbucks PSL, and the annoying endless displays of Halloween candy popping up…( seriously Walmart, cut it out)

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Time is something we just can’t stop or slow down, all we can do is live in the moment, and enjoy it. Whoa, things just got all deep up in here.

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In an attempt to savor and lap up every single last drop of summer, I have been consuming copious amounts of all things summer. Corn, zucchini, tomato, blueberries, and you guessed it, peaches!

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The only thing missing from these peach quesadillas is a balsamic glaze. Do it! Save Summer!

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Peach and Basil Quesadillas (oh and some yummy cheese)

1-2 Peaches, Sliced

Handful of Fresh (yup, fresh, not dried) (seriously)

2-4 Slices Havarti (or whatever you want, mozzarella is nice)

4 (6 if you’re a quesadilla monster like me) 8 inch Tortillas

Balsamic Glaze , Optional (but do it)

First, head over to Ashley’s site on a how to make balsamic glaze, she rocks at it.

In the microwave, place the tortillas on a plate and cover with plastic wrap, heat for 30-60 secs. They should be all flexible and warm.

Lay the warm, flexible tortillas out ( I use a baking sheet), lay a slice of cheese on one half of the tortilla, I cut mine in half. Next lay out the sliced peaches onto the cheese, and top with a few basil leaves. Fold the tortilla shell in half.

Heat a non-stick skillet on medium heat (I still spray it, or melt a little butter, ya do that!), place as many of the quesadillas that will fit. Allow to cook for 5 min, flip and cook for 2-3 mins. Make sure to check it, it’s like grilled cheese, they burn easy… oh that’s just me… ok.

Serve with a drizzle of balsamic glaze and sour cream.

Yay summer!

Plum Cake

Plum Cake-6I made us cake!   Not just any cake, THIS plum cake.   If you haven’t heard of this cake, you are living under a rock… which is probably located beside my rock. I tend to be a little slow with the trends. I mean I just got into skinny jeans, and I’m sure they are out now.

Plum Cake-2I may have an alternative motive for presenting you with this cake. If you are one of my 3 followers, you may have noticed ALL I post is salad.  I figured if I’m gonna make you read my ramblings, perhaps I should make you cake.

Plum Cake-3I actually need some advice. Here’s the big question on my mind lately. Am I too old for my nose ring? I know what you’re thinking.. “Tracy there are so many other important world topics to discuss, like hunger, poverty, and even world peace.”

Plum Cake-4Not that I don’t sit around pretentious coffee shops contemplating these world issues with all my incredible cool and hip bohemian friends (these people don’t actually exist)….but this is MY blog, and here we discuss MY insanely self-absorbed issues. Things like social media stealing my soul and me learning how to properly text with my teenage step daughter.

Plum Cake-5I always said I wouldn’t be one of those women that didn’t know when it was time to put away the tight jeans, low cut shirts, and I would know when to take out my piercings, and start listening to age appropriate music.

Plum Cake-7Um… fail, fail, fail and FAIL.

Plum Cake-8I have realized that as I get older the age “appropriate” line is getting blurred. So you know what, screw it… I’ll be one of those women, in fact I’ll even step it up. New tattoos, more piercings, turn up the RAP, hell I’ll even sing along. Seriously people… life is too short, to wonder if you’re too old.

Plum Cake-9Oh and eat cake! The sweetness of this cake mixed with the tart of the plums, is to DIE for. You may want to remove your lip and/or tongue ring while you stuff your face with this…. Or not.

Plum Cake

[Adapted from]

1 Cup of Flour
1 Teaspoon of Baking Powder
¼ Teaspoon of Salt
1 Cup of Sugar
½ Cup of Butter, Softened
2 Eggs
6 Large Plums (or 12 small)
2 Teaspoons of Lemon Juice
1 Teaspoon of Cinnamon

Pre-heat your oven to 350 degrees.

In a medium bowl, whisk flour, baking powder and salt, set aside. In a large bowl, cream together sugar and butter, until smooth. Add eggs, until combined. Slowly added flour mixture, I did this in 3 batches, until it’s all blended and smooth looking.

Pour into UN-greased spring form pan. Spread evenly, I used the back of a spoon dipped in water, so it wouldn’t stick.

Cut plums in half and gently remove the pits. Press halves into the batter.

Bake for 50 – 60 minutes, or until tooth pick comes clean. Allow to cool completely before removing the spring form pan.

Arugula, Goat Cheese and Beet Salad

Social media owns my soul! beet arugala goat cheese salad-3

Seriously people what other outlet in your life takes up what feels like YOUR WHOLE DAY. Have you ever left your cell phone at home while you ran to the grocery store… DON’T DO IT… pure torture. I felt so disconnected. I’m like that child who refuses to go pee in fear that they might miss something.

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And I totally did miss stuff. It’s like I took a week off work and had to sift through 10,000 emails. Ok maybe I’m not that popular… but there was stuff to go through. Important stuff, like Lynn from California, she re-pinned my pin, or the fact that I received one new like on my last Twitter post… I kid, I kid…. Sort of. I do get a small thrill when some people like my stuff

beet arugala goat cheese salad
Sometimes it just feels like social media has taken over our lives. It’s not that I think social media is bad, it just seems like there are a gabagillion (that’s not a word) different outlets to choose from. And when I say choose from, I mean use all of them… why miss out on something?!?

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Where have the simple days of Facebook gone?!  Where everybody, without their inhibitions, posted out awkward feelings and way embarrassing photos of themselves drunk with friends. Nowadays, it’s just us old people on there… I think I even accepted a friend request from my mom’s friend…ugh!

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Now apparently I need, Tumblr…seriously WTF, it’s not enough I have Facebook, Twitter, Pinterest, Instagram, and Snapchat… I say snapchat, but my step daughter hasn’t finished teaching me how to use it. “My Story” consists of a picture of my knee. I do think it’s important to learn how to use these forms of social media, even if it’s just to protect your privacy… I mean can you imagine if those super sexy Pic…… Never mind.

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Kk (no dry texting here!!!) I got to go before this post gets more out of hand… that and, I have to update my Twitter, and Facebook, as well as send out my nightly Snapchat (which will inevitably consist of more pictures of my knee).  Oh and post a blog reference back to this on Tumblr and naturally upload these pictures to Instagram.

beet arugala goat cheese salad-5Here is a recipe for the easiest beet, goat cheese salad EVAH, that’s for getting to the end of this post… you deserve it. I probably should have made you cookies… next time.


2 Medium Roasted Beets
1-2 Cups of Arugula (3?, I LOOOOVE arugula)
2 Tablespoons of Crumbled Goat Cheese (OK 3 tablespoons, Loove the goat cheese too)
2 Tablespoons of Roasted Pecans (Seriously, if you love everything in this salad like me, just double everything)


¼ Cup of Walnut Oil (or Olive Oil)
2 Tablespoons of Balsamic Vinegar
2 Cloves of Garlic, Minced
1 Tablespoon of Maple Syrup
½ Teaspoon of Salt and Pepper


Mix all the dressing ingredients in a re-sealable container and shake. Place in the fridge until you need it. This last me about 3 days in the fridge.


Roast your beets, or skip this part if you have mastered roasting beets in the microwave; Pre-Heat the oven to 400 degrees. Cut off any leaves or that long tail like thing on the end of the beet.   Wrap in tin foil and roast for an hour (Check after 40 mins, if using small beets). After 60 mins, poke with a fork or tooth pick, if it slides right in, it’s perfect.  Peel the outer skin off, and cut into pieces. This is a long process, but it works perfect for me every time. I usually do a few beets at a time and freeze the rest.

Spread the pecans on a baking sheet and pop in the already warm oven, and toast for 10 mins. Shake half way through.

Put the arugula in a bowl, sprinkle the beets, goat cheese and toasted pecans. Pour as much dressing as you like.

Summer Orzo Salad

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So it’s happened, I am no longer kool (that k is supposed to be there, keep reading). orzo summer salad-4It really started a few years ago on a camping trip, when my then 11 year old step daughter pointed to a group of people and refered to them as “The Adults”, and I was standing in that group. I choose to believe it was just a coincidence that I just happened to be standing near a bunch of “Adults”… even though those “Adults” weren’t that much older than me.

orzo summer saladThe deal was sealed about 2 weeks ago as my fabulously kool (again it’s supposed to be a K…) step daughter was texting a friend for me (cause we don’t text and drive) .   We got to talking about text etiquette.  Apparently I have been DRY texting.  I know, I know, you thought “Tracy’s not a dry texter”, but I am, and if your older than 30, you probably are too. Here are the ground rules; Never text the following words, ok, k, np, lol. Basically anything 3 letters and under is considered DRY,,,, except kk, which replaces just k.  Have I lost you yet.  Okay is used instead of ok…. Sheesh. orzo summer salad-3

So what the heck is dry… I seriously had no idea! It means you’re un-interested or bored… and its considered rude…I was schooled.  As a side note, she has also showed me how to snapchat… cause I need more social media in my life.
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I’m not saying I’m going to change my whole way of texting, I mean I’m not a teenager… besides half of my friends would think I was rolled for my cell phone by a 15 year old. (how many of you knew what I meant by rolled?)  I did however get props for a recent text I sent my SD, I used a “K” in cool… told you I’d explain.  That’s not even one she pointed out.  All on my own people!   Look at me texting like a 14 year old. orzo summer salad-8By the way, this entire post has nothing to do with the fact that I’m trying to distract you from noticing I just posted another salad…. It’s not my fault. It was a special a request from friends who recently attended a BBQ here and loved this salad. It really was awesome.

 Summer Orzo Salad

[Adapted from Aimee super awesome book Brown Eggs and Jam Jars]

1 ½ Cups of Cherry Tomatoes
½ Teaspoon of Salt and Pepper
4 Tablespoons of Olive Oil
1 Cup of Sugar Snap Peas
1 Cup of Orzo Pasta
1 Lemon
10 -12 Fresh Basil Leaves
1 Small Garlic Clove
½ Teaspoon Salt and Pepper
¼ Cup of Fresh Grated Parmesan Cheese
¼ Cup of Pine Nuts

Pre-Heat the oven to 300 degrees, line a baking sheet with parchment paper or spray with a non-stick spray. Set aside.

Cut cherry tomatos in half and toss with 2 tablespoons of olive oil, salt and pepper. Spread out on the prepared baking sheet. Bake for 30 mins, tossing a couple times.

Cut the ends off the snap peas and cut them into ½ inch pieces.

Meanwhile, cook the orzo in a medium pot of boiling salted water, for 7 minutes. Add the snap peas and cook for 1 more minute. Drain well and spread out onto parchments paper (do not user paper towel, it’ll stick, seriously.. what a pain)

Turn up the oven to 400 degrees, spread pine nuts onto a baking sheet. Bake for 10 minutes, shaking the baking sheet a couple of times.

In a large bowl, zest lemon, then juice it.   Chop the basil and stir into the lemon mixture. Grate the garlic in and add, salt, pepper and 3 tablespoons of olive oil.

Add tomato and the orzo/pea mixtures, until well coated. Add the Parmesan cheese and toasted pine nuts.

Monthly Things : July Edition

July; Monthly Things

I am truly enjoying the summer!  You can tell because I have been behind a couple of time with the blog, I even missed an entire week!  I totally made it up to you by making you popsicles… which you actually had to make yourself… ya I’m a jerk!


July was full of more boot camps, and I started to get into crossfit.  Apparently people who do crossfit are kind of annoying, cause they can’t stop talking about it… opps,  I may have mentioned it a few times. I will say this; It’s an ever changing ever challenging way to work out, and people who do it, generally look amazing… ok that was 2 things, so before I get annoyi…. Too late?

Moving on….

I did the Spartan race with my new fitness friend Lori.   It was… dirty and it hurt.   I’m not sure who had more bruises. We got through some of the obstacles, but I’m pretty sure we are burpee specialist now… (You had to do 30 burpees if you could get past an event) LOVE/HATEBURPEES


So I’m pretty sure my garden is on steroids. I think the basil convinced the tomato and green bean plants and they are having it smuggled in.  LOOK at it! I do nothing..   It just is… ya for me!

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I found these beauties, and I payed NOTHING.  That’s right, FREE.  protien

I finally understand what all the fuss over protein is all about.  When you work out you need to feed your muscles,  it’s really that simple.  The not so simple part is finding clean ways to get it IN you.  So, I made some protein bars!  I haven’t posted them yet, I’m still tweaking them.  Any taste testers?

Not watching a whole lot of TV lately.  I did finish up Rookie Blue.  I love this show, mainly because its Canadian and it doesn’t look like someone shot it out of their parents basement with a 30 year old camera.  I did however hear that Dr Who and Sherlock are coming back in the fall.  This is the only reason I want to press fast forward on the summer.


Get outside and enjoy the weather people… I know I am!  Check out my wicked weird calf… not sure what happened there.

IMG_4096#Ilovewine #amorone

Vanilla Lime and Watermelon Popsicles

watermelon lime vanilla popsHey hey hey! I took a week long blog break. Not really sure if all 5 of my followers noticed (Hi Mom!), but I’m back! I guess I’ve been enjoying the summer.

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I was going to post this killer orzo pasta salad I served at a recent BBQ, but in light of the fact that it’s like 50000 degrees out, I figured popsicles were in order.

watermelon lime vanilla pops-3I’m not even kidding about the heat here. I think I lost 5 lbs walking from my car to the front door at work. Which probably ,means I lost 10 lbs at bootcamp last night. Ya I went to boot camp last night, cause I’m crazy! My biceps are in great shape….. from lifting my water bottle to my mouth a million times.

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I have been craving something sweet on top of all the sweating, so this was perfect.

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I do need to give porps to my sista, as she bought me the incredible flavor bible, which inspired these super yummy combination of flavors.

Vanilla Lime and Watermelon Popsicles

[Inspired by a sad looking watermelon and 50000 degrees of heat]

4 Cups of Cut up Watermelon
½ Vanilla Bean
2 Limes

Dump your watermelon into your blender.   Split the vanilla bean in half, and scrap out the seeds into the blender. Squeeze both limes into the blender. Puree, until well blended

Pour into popsicles molds, and freeze for 3-4 hours.

** note: I find that the watermelon can separate, so I gave them a stir after 1 hour and then again after 2 hours. Either way they taste awesome.

Strawberry Cream Cake

There is a constant temperature battle in my house.

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I know we are not alone in this gender battle.   I call it a gender battle because I truly believe men and women have different ( and by that I mean completely opposite) internal temperature gauges.

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In the winter I like to be able to sit in my house, with long pants and a long sleeve shirt… ITS WINTER.  And in the summer, I’m completely ok with sitting in my house, in my shorts and a t-shirt… BECAUSE ITS SUMMER.

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The only thing that seems to have settle this battle is agreeing on a specific temperature (reluctantly)and setting the schedule.

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There has also been a few other temperature compromise.  I have the WORST allergies, so even on those beautiful rare and cool summer nights, the windows have to stay closed, so the compromise is to have a hurricane in our bedroom.

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I kid, I kid… sort of.  Quick quo pro about me… I HATE blowing air.  Like no car windows down, got a cruise and to my horror realized I was in for 7 days of constant wind.

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Sometimes, when Mr.PBandO comes to bed and turns on his hurricane machine fan, I pretend to roll off the bed.  I think it’s funny… he doesn’t.

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But that is the price of relationships, you agree on temperatures you don’t like and you endure wind storms in your bedroom…. LOVE you babe.

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Oh ya… I have been craving cake lately…. And this one’s a doozy, (said the 85 year old lady inside me..;)

Strawberry Cream Cake

[adapted from]


1 ½ cups of flour
2 teaspoons of baking powder
½ teaspoon of salt
½ cup unsalted butter, softened
½  cup of sugar
2 eggs, 2 egg yolks
½ teaspoon of vanilla
½ cup of milk

Strawberry Filling

¼ cup of sugar
2 cups of strawberries, cut and hulled
1 teaspoon of unflavored gelatin

Whip Cream Filling

1 ½ cups of whipping cream
¼ cup of sugar

Pre-Heat the oven to 350 degrees.  Line an 8 inch round cake pan with parchment paper, and spray or butter the sides of the pan, set aside.

In a large bowl, whisk flour, baking powder and salt, set aside.

Using an electric mixer, or stand mixer with paddle attachment, beat butter and ½ cup of sugar, until light and fluffy.  Add the eggs and egg yolks, one at a time, making sure each is blended until you add the next.  Add the vanilla.  Add 1/3 of the flour, until blended, now add ½ of the milk.  Continue this patter until all is blended, finishing with the flour.

Pour the batter into the prepared pan, using a flat spatula to spread.  Bake for 30-35 minutes, or until a tooth pick comes clean.  Allow to cook on a wire rack.


In a large bowl, mix strawberries and sugar, set aside in the fridge.

In a small sauce pan, heat 2 tablespoons of water, add gelatin, remove from hear, you just want the gelatin to dissolve, allow to cool slightly.

Using an electric mixer or a stand mixer with the whisk attachment, blend sugar and whipping cream, until soft peaks form.  Slowly add the gelatin mixture, while the whisk is still going.    Just for 30 seconds, you don’t want stiff peaks.

Assemble the Cake

Cut the cooled cake in half with a serrated knife. ( I totally googled this technique)

Arrange half the strawberries on the bottom half of the cake, and top with half the whipping cream.  Place the top piece on.  Spread the rest of the whipping cream on the top piece, leave a inch border, I measured this.  Place in the fridge until ready to serve, then pour the rest of strawberries on top.

Blueberry and Peach Coffee Cake

Best Ever Blueberry Peach Coffee Cake-8 Let’s shut up about healthy, clean eating and getting into shape, and talk CAKE!

Best Ever Blueberry Peach Coffee Cake-2Let’s talk about this coffee cake! You guys, I’m not even kidding… BEST EVER COFFEE CAKE!

Best Ever Blueberry Peach Coffee CakeThat’s right, there will be no stories of my fitness, or my dogs, or the Mr…. No my friends, I simply want to ramble on about how absolutely amazing the coffee cake is. It all started with an over ripening basket of peaches last year , and a few almost turned blueberries ( I said almost). Mr.PBandO thinks I have questionable standards when it comes to due dates… that’s another story.

Best Ever Blueberry Peach Coffee Cake-3I thought… Coffee Cake, I need to make some coffee cake. Coffee cake automatically makes me feel relaxed… I can picture myself lounging on my couch, sipping coffee or tea, eating a warm piece of coffee cake. This coffee cake fulfills that day dream.

Best Ever Blueberry Peach Coffee Cake-4I’ll admit I was a little apprehensive when I started reading the steps to make the crumble topping, but it totally works, and I am so making all my crumble topping this way. As you can see below, if you mix it for the full 2-3 mins, it actually becomes like course sand. Best Ever Blueberry Peach Coffee Cake-7And the batter is quite thick, so I found it handy to pull out my flat spatula and smooth it out. The back of a spoon works too.

Best Ever Blueberry Peach Coffee Cake-8Serious folks, look no further for that perfect coffee cake, its right here. Honest!

[Adapted from]

Crumble Topping

1/2 Cup of Flour
1/2 Cup of Brown Sugar
2 Tablespoons Sugar
A Pinch of Salt and Cinnamon
¼ Cup of Unsalted Butter, Softened, Cut up into smaller pieces


1 ½ Cups of Flour
1 ½ Teaspoon of Baking Powder
10 Tablespoons of Unsalted Butter, Softened
2/3 Cup of Sugar
½ Teaspoon of Salt
1 ½ Teaspoons of Vanilla
2 Eggs
2 Cups of Blueberries
2 Cups of Peeled and Chopped Peaches

In a deep bowl, mix the first 5 ingredients until blended. Now the weird part.   Add the butter, with a hand mixer, mix on medium speed for 2 -3 minutes, or until it resembles coarse sand, set aside.

Pre-Heat the oven to 375, and place the rack on the lower shelf. Grease a 9 inch pan (square or round) and place a piece of parchment paper on the bottom. Set aside.

In a small bowl whisk flour and baking powder, set aside. In a stand mixer on medium, or a large bowl, cream together butter, sugar and salt. Do this for at least 3 minutes. On low speed, add the vanilla and eggs, one by one, until blended. Slowly add the flour mixture.   Fold in the blueberries and peaches by hand.

Spoon out the batter into the prepared pan. The batter is very thick, you can smooth it out with a cake spatula, or the back of a spoon.   Remember that crumble you made. Take a handful and squeeze it util it comes together, then crumble it over the cake. BEST CRUMBLE EVER!!

Bake for 1 hour , or until a tooth pick comes clean. Cool on a wire rack.

Note** I find coffee cakes, like muffins, keep for 2 days, after that, they lose that awesome flavor and go soggy.  Especially if you keep it wrapped up tight in plastic wrap or an air tight container. I don’t ever put it in the fridge. I simply eat it all at once… or cover loosely with tin foil. The second you seal it, the crumble and the cake, get soggy. I did freeze 2 pieces of this, and warmed in the oven at 350 degrees, for 20 minutes, keeping a close eye that it didn’t burn.

June; Monthly Things

Boot Camp and the insane summer of fitness…….  So I joined a bookcamp, for 4 weeks, twice a week.  I wasn’t sure it would be enough.. I somehow pictured a bunch of out of shape middle aged woman, dancing around with 2lb weights.  Ummm not so much.  This class is insane.  The warmup if half my regular workout.  Just when your glutes are on fire, and your shoulders are about fall off,  They start screaming about burpees!!! I’m not even joking!  There is a point in every torture session when we all kind of look at each other in disbelief?   Is she insane!  But we all fall in line when she starts counting down!  I thought about skipping class, but I’m terrified she would show up on my front lawn screaming about push-ups and burpees!

One cool thing came out of all this insanity, I’m calling a workout. I made a new friend..  it’s really nice to think there’s someone else out there crazy enough to join this boot camp….   She even convinced me to enter the Spartan race… she may just be crazier than me.

olives & wine

Something very exciting has happened to me since I have been back from Hawaii.  I can drink alcohol!  I know this doesn’t sound huge, but it has been 7 years since I have been able to drink any type of alcohol without sneezing.  It’s true!  Now granted I can only drink a glass, but it’s a start.  Let’s face it, after 7 years, 1 glass of wine is enough to have me feeling good!


Garden Update; Its growing like crazy… I can’t believe the size of some of my plants  I took this cool pic last week, not really sure what caused that cool pink streak of light, but….. love it!

TV Shows;  I really haven’t been watching a whole lot of TV, but I did get a chance to finish up the first season of Penny Dreadful, and  izombie.  Highly recommend both!

Father’s Day;  This is the 3rd Father’s day spent without my Father.   I miss you every day!  I am a better person because of you. Love you daddy.


Sweet Potato Chips

Sweet Potato Chips-9A friend said something interesting to me the other day. I believe the exact words were “ I would love to have more (muscle) definition, but I also want to enjoy life. I like chips!

Sweet Potato Chips

The first thing that came to mind was “Mmmm I like chips too, I should make some” then I contemplated what they had said about enjoying life.

Sweet Potato Chips-3As crazy as I have been about my eating and fitness, I too really just want to enjoy life. It’s all well and good to be healthy, but it’s so important to “enjoy life”, whether it’s eating the best pizza ever, or skipping that workout to hang with some friends.

Sweet Potato Chips-4For me, it’s enjoying a glass of wine. I have mentioned on the blog before, that it’s been 7 years since I was able to have a sip of alcohol. But lately I am able to enjoy a (just one) glass of wine. If I try and squeeze in a second, the sneezing starts, and doesn’t stop.

Sweet Potato Chips-5OK back to these chips. For some reason my mind will always gravitate to food in a conversation. I just could get the idea out of my head about making homemade chips. I still wanted the try and make then healthy, so I headed over to Ashley’s site, and sure enough, she had perfected the art of CRISPY sweet potato chips.

Sweet Potato Chips-6

I have listed the basic recipe and instructions below, but visit Ashley’s site for her version of the recipe and for some awesome tips to making these really crispy. She also has a super simple avocado dip.

Sweet Potato Chips-7So if you will excuse me, I’ll be over hear enjoying a glass of wine and some sweet potato fries.

Sweet Potato Chips

[Adapted from]

1 Medium Sweet Potato

Olive Oil

Sea Salt

Line a large baking sheet with tin foil, and brush it with olive oil, set aside. Preheat oven to 375 degrees.

Using a mandolin , or very sharp knife, cut the sweet potato to 1/8 of an inch. Toss in a large bowl with 2 tablespoons of olive oil, lay out on the prepared baking sheet, do not overlap.

Bake for 15 minutes, then flip, bake for 8-10 more minute, and lip again. At this point you will notice the potatoes, starting to curl at the edges and brown slightly. Place bake in the oven for 4 minutes. Remove and smaller chips that are brown and the edges are curled in, place them on a wire rack. Keep flipping and removing any that are done, in 4 minute intervals, until all the chips are finished cooking.

Sprinkle with salt. Allow to cool completely, they should turn out crispy and not soft in the centre.

Goat Cheese and Veggie Stuffed Chicken

Goat Cheese and Veggie Chicken (2)So I have declared this THE “super, crazy, insane, push myself physically until I want to cry” SUMMER.  I have not only joined a boot camp, but now I have signed up for a Spartan race?!?!

Goat Cheese and Veggie ChickenI have no idea what I have gotten myself into.  I think what scares me the most is when I tell people, most of the time I get “OMG you signed up for tha!t?”  Which tells me 2 things, its crazy hard, and I’m crazy stupid.
Which brings me to my next point,  apparently it’s in bad form to discuss your fitness.  Like its right up there with telling people how much you make.  Like you’re bragging or something.  I have a huge problem with this.
I too, before engaging in rigorous physical activity, and eating clean, thought fit people were either crazy, or thought they were better than me…. Guess what, they were (both).  And they had every right to show it off, they worked damn hard for it.

Goat Cheese and Veggie Chicken-2I get that there is a fine line between being dedicated and being obsessive,  but let’s face it folks, working out HARD and eating well requires a lot of focus and determination.  So I say, good for you for being fit.  I applaud that solo runner jogging after diner or when the sun first rises, and bravo to that person who munches on carrots, instead of that box of doughnuts.

Goat Cheese and Veggie Chicken-3I’m not saying you should never have a doughnut, or laze around on your couch in your underwear all day watching the new season of orange is the new black…. Too much info?  What I am saying is, we shouldn’t ridicule or call these healthy individuals crazy, we should praise them and aspire to be more like them.  So get out there and get fit, even if it means taking a walk after dinner, or choosing the stairs at work.  Maybe you just skip the pop with you’re happy mean and drink water instead.  What ever it is we should all want to live longer and live better.

Goat Cheese and Veggie Chicken-4

On that note, here is one of my favorite meals, lots of clean protein! Fills me up and keeps me going.

Goat Cheese Veggie Stuffed Chicken


2 Chicken Boneless Chicken Breast
1 Tablespoons of Olive Oil
Zucchini, Sliced
Red Pepper, Sliced
Carrot, I Peeled Mine into Strips
3-4 Small Mushrooms, Sliced
2 Tablespoons of Goat Cheese

Pre-Heat your oven to 350 degrees, and line a baking sheet with parchment or tin foil (spray with non-stick spray if using tin foil), set aside.

In a medium pan over medium heat, warm up the olive oil, add all the veggies and cook for 5-6 minutes, or until soft.

If you didn’t buy chicken breast that are already fillet, you can do it yourself. Spread the chicken breast out as flat as you can, between 2 pieces of parchment paper. Gentle pound (that’s an oxymoron if I ever read one) until its about ¼ inch thick. I say gentle, because if you start smashing it, you’ll just rip the chicken. I used a rolling pin before I got my kitchen Hammer.

Take about 2 tablespoons of the veggies and place into the centre of each flattened chicken breast. Spoon 1 tablespoon of goat cheese on top of veggies. Gently fold and secure with tooth picks.

Bake for 25-30 minutes. Serve over rice for your cabs.

Chickpea Salad (Is it Worth it?)

Chickpea Salad-8

Yup… another salad!

Chickpea Salad-4 I’m not even going to try and fool you by calling it a bowl, or a side dish, or whatever other name us food bloggers are trying to disguise salads as.

Chickpea Salad-5

I’m not even going to sugar coat this salad. It’s a lot of work! Like mind numbing, torturous, painfully monotonous kind of work. Or at least that’s the way I see it. What makes this such an involved process? Removing the skin from the chickpeas.
I HATE the skin of chickpeas. It just seems wrong to eat it.

Chickpea Salad-7 I’d like to say this salad was worth it, but as I said I HATE the chickpea skin! Argo I must painstakingly peel them. SERIOUSLY, they have a kitchen gadget for everything! From cherry pitters, to garlic peelers, to melon bawlers… who needs their melon’s balled! I know it’s cute and stuff, but really, what’s wrong with a square melon. Not the point… I would happy to ball all the melon, if someone would invent a chickpea peeler.

Chickpea Salad-9

But I digress, there is no such gadget, so if you’re like me and must have the skin off your chickpea, pull up a kitchen stool, peel those chickpeas, and make this salad.

Chickpea Salad

[Adapted from

1 15 oz Can of Chickpeas (Skin removed, if your into that mind numbing torture)
2 Tablespoons of Fresh Parsley
½ Cup of Red Pepper, Chopped
½ Cup of Tomatoes, Chopped
¼ Cup of Red Onion, Diced
2 Tablespoons of Crumbled Goat Cheese


½ Tablespoon of lemon Juice
½ Tablespoon of Red Wine Vinegar
2 Cloves of Garlic, Minced
1 Tablespoon Greek Yogurt
½ Cup of Cucumber, Diced


Peel of the outer skin of the chickpeas, or leave it on if you’re into that kina of time saving thang. Chop up all the veggies and toss all the ingredients in a bowl, except for the dressing.
Mix the dressing in a separate bowl. Mix into the salad, ¼ cup at first and add tablespoons at a time, until you have the right amount for you.

Overnight Steel Cut Oats – Pre Workout Snack

Steel Cut Oats-4

I have recently set some new fitness goals.  Number one, join and insane bootcamp and secretly plot to destroy the instructor as I drive away…. I thought about taking that back… but if you were in my bootcamp, you’d be plotting too.  At this point I’m afraid not to show up, in fear she will find me.

 Steel Cut Oats-2

Number 2, perform 1 chin-up and 1 pull up.  Yes there is a difference.  A chin up is waaaaay easier.  I recently performed my 1 chin up (still working on the pull up) so I have increased that to 5 chin-ups.

Steel Cut Oats-6

 Why am I torturing myself… not really sure.  I may need to get my head checked.  If I write to you guys and tell you I’m joining a crossfit box, then you guys can commit me.  Those people are insane.  Google crossfit games.

 Steel Cut Oats-5

While on this new fitness journey,   I have realized how important it Is to fuel my body.  I never understood the whole protein powder craze, or carbing up, until I stepped up my goals and found I was losing energy.  Did you know your body rebuilds muscle ALL day.   And in order to do that you need protein… like  A LOT of protein.   While I haven’t added any protein powder … yet.  I have started eating certain foods to fuel me before and after my workouts…. And it totally works.

 Steel Cut Oats

This is my go to pre-workout snack…. This has to be the easiest snack to prepare ahead of time

 Steel Cut Oats-5

The best part is topping them.   I added milk, maple syrup, blueberries and toasted pecans.  You can add anything thing you want, from soy milk, to brown sugar, and almonds, or even peaches… seriously you could add an old shoe… ok maybe not anything.

Overnight Steel Cut Oats – Pre Workout Snack!!!!

1 2/3 Cups of Steel Cut Oats
4 Cups Of Water
¼ Teaspoon of Salt
5 ½ Pint or 1 Pint Jars

Bring water to a boil, add salt and oats, and let boil for 3-4 minutes.    Remove from heat.

Using a soup ladle, stir the oats and divide equally into jars.  I did this in 2 passes, and I kept stiring the oats every time I took a new ladle full.  Allow them to cool to room temperature, close the lids and pop in the fridge.

When you want eat them , pop them in the microwave, with a little water.    And top with what ever you want.

Crazy Good Noodle Bowl(s)

Cold Asian Noodle Bowl-10

It’s no secret around here that I am in LOOOOVE with salad lately. So instead of calling this a salad, we’re calling it a bowl.

Cold Asian Noodle Bowl-2 I’m naming this a bowl for two reasons, one, because otherwise you might think I’m the crazy salad lady, and two, “Bowls” seem to be all the rage… like matcha powder.. Which by the way, I have finally tracked down and it didn’t cost me a billion dollars, but that’s another story.

Cold Asian Noodle Bowl-4

Back to this salad bowl. I was a little hesitant at first, I mean cold noodles… but um… seriously I could eat these cold all by themselves.  It’s probably a good idea to add all the other stuff though, cause otherwise you’re just some crazy person eating plain noodles. Unless that’s your thang.

Cold Asian Noodle Bowl-6

I do have to complain… I mean mention, this post was exceptionally hard to type.. I joined an insane boot camp and we did shoulders and arms… I’m barley able to lift my arms, I look like a penguin. My entire class is currently plotting the instructor’s demise.   Also it doesn’t help that I work with a bunch of 6 year olds, that insisted on squeezing my arms upon learning this info.

Cold Asian Noodle Bowl-7

I guess I’ll have to find someone to feed me this noodle bowl. Any takers?

Cold Asian Noodle Bowl

Crazy Good Noodle Bowl(s)

[Adapted from
Spicy Oil
2 Green Onions, Sliced Thinly
2 Garlic Cloves, Sliced Thinly
2 Star Anise Pods (yup the whole pod)
2 Teaspoons of Black Peppercorns
1 Tablespoon of Red Pepper Flakes (you can add more, I’m a wimp)
½ Cup of Olive Oil
Noodle Bowl
6 oz of Somen Noodles (mine came conveniently portion controlled)
2 Tablespoons of Reduced Sodium Soya Sauce
2 Tablespoons of Rice Vinegar
2 Teaspoons of Agave Nectar (or Honey)
1 Teaspoon of Toasted Sesame Oil
1-2 Cups of Cooked Chicken (I used shredded mine)
2 Green Onions, Sliced Thinly
½ Cup of Cucumber Slices
2 Asparagus, Shaved (I used a Y-Peeler)
2 Carrots, Shaved (I used a Y-Peeler)
Handful of Chopped Parsley

To Make the Spicy Oil
Combine all the ingredients in a sealable container and place in the fridge. The longer it sits, the better is tastes.
To Assemble the Bowl
Cook the noodles, as per the package, and strain and run cold water over them. Through some olive oil on them so they don’t stick.. maybe a teaspoon or 2.
In an small bowl whisk soya sauce, rice vinegar, agave nectar, and sesame oil.
Place the cold noodles in a bowl (one big one, if you’re super hungry), toss in chicken, green onions, cucumbers, asparagus, and parsley. Add the wet ingredients from the small bowl and toss.
Drizzle the spicy oil, and top with parsley.


May; Monthly Things

Soooo May was long. I think I say that cause half of April was spent in Hawaii… so you can see why May seem to drag on.


I feel like we are super behind on everything.   The pool seems to take forever to open. My brother-in-law came over and help start the process first week of May, and yesterday was the first swimmable day … and it was freezing! We like our pool at 80 degrees around here.


My Garden also is all ready to grow,…. See what I did there. But in all fairness we did have a late frost, and I NEVER plant anything, until the last weekend of May, and I did have most of my stuff bought, they was just hanging out in my dining room. Can you say greenhouse?

I found this really Cool link of 20 things to do in your 30’s to make you a better person at 50!  Click Here.

birthday doughnuts

What else did May bring… oh ya a 14 year old! That’s right, my favorite girl turned 14! I usually make some sort of tricked out cupcakes… but we ended up taking a trip over to this new doughnut place, and we bought some tricked out doughnuts… they were awesome.

How could we forget Mother’s Day! My mom lives 5 hours away, so I made sure to call her, and I send her some African violets, which she assures me she will kill shortly. It’s not that she doesn’t like them, apparently they are hard to care for. At least they looked pretty on the Day. We also had a lovely dinner with Mr.PBandO’s Mom. She’s awesome!


Fitness bootbcamp… I signed up ,and I’m already regretting…. we’ll talk more about it in June things.

I think the most exciting thing (for me) was that the marketing department for the Ricardo people, asked me to feature a recipe from their web site. I have always loooooved Ricardo. Check it out!


And to round out the month I thought it was a super awesome idea to sign up for a “kick my ass” boot camp. I am looking forward to NOT being able to walk on Wednesday!

Maggie says hi!


Oh and I think golf season has started, cause I haven’t seen much of Mr.PBandO… which may have something to do with the pool taking forever to open. ;)

Lemon Zucchini Cookies

I’m so bored with my workouts!

 Lemon Zucchini Cookies-6

I have been (more or less) doing the same workouts for about 2-3 years.  I run almost everyday, and I have about 5-6 different workouts I rotate around, and even though I have added a few additions and adjustments… I’m just BORED.

 Lemon Zucchini Cookies-2

I recently changed my eating habits and noticed fantastic results (check out my clean eating challenge) so changing up my workouts is really just the next step.

 Lemon Zucchini Cookies-3

I did look into this cross fit thing. They are supposed to be 30% more effective in a 20 minute time frame, compared to a regular a 30 minute workout. The catch…… they ARE INSANE.  Kudos to all you cross fitters.  While I’m not ready to jump head first into a cross fit, I did sign up for a 4 week 2X’s a week boot camp. It has some cross fit in it, so I’ll consider it an introduction.

Lemon Zucchini Cookies-4

Over the years I have thought, I couldn’t do that workout, or I would never be that weight, or have those muscles, or even eat that healthy. Each time I have proven myself wrong. The only thing I regret is not doing it sooner. I know how cliché am I?   You never know unless you try… you only fail when you stop fighting…. be all you can be… oh wait , that’s the army.

Lemon Zucchini Cookies-5

Being healthy and fit is a priority in my life, but so are cookies… like my Segway?  These light and citrusy cookies are not that bad and they hit the spot! Plus there is zucchini in them, so they are practically a vegetable, right?

Lemon Zucchini Cookies

[Adapted from]

1 Medium Zucchini, Grated
1 Cup of Whole Wheat Pastry Flour
½ Cup of FINE Cornmeal
½ Cup of Softened Unsalted Butter
1 Cup of Powdered Sugar
½ Teaspoon of Vanilla
2 Teaspoons of Lemon Zest
Pinch of Salt

Pre Heat oven to 325 degrees, an d line a cookie sheet with parchment paper, set aside.

Grate the zucchini and sit in a colander to allow the water to drip out. I squeezed mine to help it along, and patted it down with a paper towel.

In a small bowl, whisk flour and cornmeal, set aside.

In a large bowl, mix butter and sugar, until well blended. Stir in vanilla, lemon zest, and salt. Now add the flour and cornmeal. The mixture might be crumbly. Fold in the zucchini.

Drop tablespoons of the cookie dough on the parchment lines cookies sheet. Allow a bit of room for the cookies to spread. Bake for 25 minutes, or until the sides are slightly brown.

Allow to cool on a wire rack, on the cookie sheet for 10 minutes. Remove from cookie sheet and allow to cool completely directly on the wire rack.

Ricardo’s BBQ Curry Chicken Skewers

BBQ Curry Chicken-7

This is SO exciting!   A couple of weeks ago I was approached by the marketing department at Ricardo Cuisine, and they asked me if I would be interested in posting a recipe from Ricardo’s web site, for their Ricardo Cuisine’s Spring blogger campaign.

 BBQ Curry Chicken-2

Ummm… I had to think about that for 2 seconds. YES.

 BBQ Curry Chicken-5

I have loved Ricardo from the first day I saw him on the food network. I have been following him ever since. From his web site to his French magazine, to the launch of his English magazine.  Even Mr.PBandO makes an apple crisp from Ricardo’s site.  So you can see why I was so excited to accept.

 BBQ Curry Chicken-4

I was tasked to highlight something from the BBQ category section of the Ricardo site. My only problem with that, was choosing a recipe.  There are so many delicious recipes, and all of them are so easy to follow, one of my favorite things about his site!  Easy and delicious.

 BBQ Curry Chicken-6

I finally settled on this super simple, super delicious curry bbq chicken. I put it on top of some coconut brown rice, it paired perfect.

 BBQ Curry Chicken-8

Click HERE, and Head on over to the Ricardo site and check out this recipe along with so many other great recipes.

Bacon and Gruyere Cheese Pizza

Bacon, Gruyere and Parmesean Pizza-8

Thin Pizza Crust with Bacon, Gruyere and Parmesan on it!

Bacon, Gruyere and Parmesean Pizza-2 (2)

OK, I’m trying to stuff 2 recipes into one post. I have been meaning to post this super yummy thin crust pizza crust recipe I got from my sister for almost 6 month!

Bacon, Gruyere and Parmesean Pizza-3 (2)

 Honestly it’s the only pizza crust I use these days.  I’m a sucker for a thin crust, although I have been known to steel the odd thick crust off Mr.PBandO.

 Bacon, Gruyere and Parmesean Pizza-5 (2)

I thought posting a pizza crust was a little boring, but it is the foundation of any great pizza. Crappy pizza crust, crappy pizza.

 Bacon, Gruyere and Parmesean Pizza-5

And I was asked recently “Where’s the bacon?” not to be confused with “Where’s the beef?”…. did I just date myself… ummm moving on.

Bacon, Gruyere and Parmesean Pizza

So technically I’m killing 3 birds with one stone. Amazing thin crust; Check!,  Pizza; Check!, Bacon on Pizza; Check!

 Bacon, Gruyere and Parmesean Pizza-7

My Sisters Awesome Thin Crust Pizza Dough

5 1/3 Cup of Bread Flour
2 Teaspoons of Salt
1 Teaspoon of Instant Yeast
1 ½ Tablespoons of Honey
2 Cups, Plus 2 Tablespoon of Room Temperature Water
2 Tablespoons of Olive Oil

Pizza Toppings

1 Cup of Grated Gruyere Cheese
½ Cup of Parmesan Cheese
6-8 Slices of Cooked, Chopped Bacon
1 Tablespoon of Hummus
2 Tablespoons of Pizza Sauce

Put all ingredients into a stand mixer (or a big bowl) and mix with paddle attachment for 1 minute, or a large wooden spoon. Let rest for 5 minutes.

Switch to your dough hook and mix on medium-high speed for 2 – 3 minutes. Or kneed by hand on a lightly floured surface, for 5 minutes, or until the dough is smooth, and somewhere between tacky and sticky.

Form into a ball, and then flatten and shape into a log. Divide dough into 4-5 pieces. You can freeze in individual bags or put in the fridge overnight, or for at least 4 hours.

When you’re ready to bake, remove dough from fridge and let come to room temperature, about 1.5 hours.

Pre heat the oven to 500 degrees, and place your pizza stone in the oven to warm up.

Roll out your dough on a piece of lightly floured parchment paper

Pizza Assembly

Spread the hummus, and pizza sauce all over the rolled out dough.

Sprinkle both cheese, and top with bacon.

Slide your pizza onto your pizza stone (I use the back of a baking sheet), or place on a baking sheet. Bake for 10 – 12 minutes, or until the cheese is bubbly, and the crust is browned.

Potato, Leek and Spinach Soup

potato leek and spinach soup-6

I know what you’re thinking…. Its spring, what’s with the soup?

 potato leek and spinach soup-2

This is completely inspired by the fact that I was sick last weekend, and I had NO soup in the house.   Me, no soup! I always have a bunch on soup stashed in my freezer.   At least 3 varieties!

 potato leek and spinach soup-3

Of course I am all sick and achy and not at all feeling like making anything.  Honestly I think I ended up eating cookies. That and crackers.

potato leek and spinach soup-4

I was however feeling a little better on Sunday, so I mustered up enough strength to throw together a batch of this soup. It’s actually quite easy and it freezes really well.

 potato leek and spinach soup-5

Moral of the story, always have soup on hand, you never know when sickness… or laziness will hit.

Potato, Leek and Spinach Salad

[Adapted from Ricardo winter 2015 Magazine]

1 Leek, White Part Only, Sliced Thin
2 Tablespoons Of Butter
1 Tablespoon of Turmeric
8-10 Small White Potatoes, Cut into Quarters
½ Cup of White Wine
5 Cups of Chicken Broth, Low/No Sodium
1 Tablespoon of Honey
1 Cup of Corn
2 Cups of Fresh Baby Spinach
5-6 Slices of Bacon, Cook, and Crumbled
1 Green Onion, Chopped

In a large pot over medium heat, melt the butter, add the leeks, and cook until softened, about 5 minutes. Add the turmeric, and the cut up potatoes, cook for 1 minute. Add in the wine, and cook for 5 more minutes.

Pour in the Chicken broth, and bring to a simmer. Cover and cook for 25 minutes, or until potatoes are tender. Throw in the corn and spinach, salt and pepper to taste. Heat for 2 -3 more minutes.

Serve hot, and top with bacon and green onions.

Monthly Things; April/Hawaii Edition

April Things

HAWAII;  No big surprise, I’m blabbing about our trip to Hawaii.  “OMG that was horrible, hated it.” Said no one EVER, returning from Hawaii.  Honestly I’m surprised I got on the plane to come home. Of course it was beautiful every day, sunny, hot and stuff. It did rain for 5 minutes, and even then it was sunny.

I actually need a long nap after that trip.  From the sunset Easter dinner cruise, to snorkeling ( I saw reef a shark… for honest), to the luau (so my favorite part), the drive up the 10,000 foot dormant volcano to watch a sunrise, to shopping with the ladies, to watching the first hockey playoff game in a bar in Maui (the ladies may have popped out to shop around during that), to happy hour with our 8 person gang (OMG I can drink alcohol in Hawaii… I usually sneeze like crazy).   Other than the luau, where btw I ate like 5 desserts, my favorite part was sitting around playing cards against humanity with our gang of family and friends.  Let’s be honest folks, if you can’t share memories with your family and friends… then they just aren’t worth remembering.  We had a great gang of people with us.  Thanks guys, Hawaii would have sucked without you!  Derek & Helen (Condo mates & great friends) , Steph& Lisa (Tour guides extraordinaire), Sylvie & Rick (resident funny man and healing lady) and Suzanne & Craig (hockey fans, and drinking buddies)

Here some pics! And by some I mean a billion!




Hawaii - Flora and Fauna-16

Baby Pineapple

Hawaii - Flora and Fauna-15

Hawaii - Flora and Fauna-14

One of a Million Palm Tree Pictures

Hawaii - Flora and Fauna-13

Hawaii - Flora and Fauna-12

Hawaii - Flora and Fauna-11

Hawaii - Flora and Fauna-10

Hawaii - Flora and Fauna-9

Hawaii - Flora and Fauna-8

Hawaii - Flora and Fauna-7

Hawaii - Flora and Fauna-6

Hawaii - Flora and Fauna-5

Hawaii - Flora and Fauna-4

Hawaiian Christmas Tree

Hawaii - Flora and Fauna-3

Hawaii - Flora and Fauna-2

Hawaii - Flora and Fauna


Enjoying the Golf View



flaura and fauna



Instead of Stray Dogs, They Have Stray Chickens




Silver Sword… only grows 10,000 feet up!




Our View From Our Condo!






Black sand beach




Our everyday beach





Black Sand Beach!



Hawaiian Selfie!


I Ate All of Them!


Peanut Butter Banana Oatmeal Raisin Cookies

Peanut Butter Banana Oatmeal Raisins Cookies-6

Soooo I planned on whining and complaining to you guys about my 4 day stomach flu, but then I realized you might want to punch me in the face when I told you this was my first bout of sickness in nearly 3 years…. So change of plans.

 Peanut Butter Banana Oatmeal Raisins Cookies

Instead, I’ll just tell you how sorry I am for not getting my “Monthly Things; April edition” up on the blog over the weekend. Because I know you are all, and by all of you, I mean the 3 or so of you who actually follow me (hi Mom) are on the edge of your seats wondering where it is. For the rest of you who are wondering what Monthly things are, you can check them out via the menu up top.

 Peanut Butter Banana Oatmeal Raisins Cookies-2

I will post April’s version in a couple of days. It will mostly consist of copious amounts of Hawaii pictures, that will make you want to either plan your own Hawaiian holiday, or just punch me in face.

Peanut Butter Banana Oatmeal Raisins Cookies-3

Not really sure where my violent obsession with punching in the face is coming from…. I’ll just stop.

Peanut Butter Banana Oatmeal Raisins Cookies-5

You should just stay calm and make theses super healthy (and yummy) cookies. ;)

Peanut Butter Banana Oatmeal Raisins Cookies-7

Peanut Butter Banana Oatmeal Raisin Cookies

[Adapted from]

¼ Cup of Agave Nectar
¼ Cup of Honey
½ Cup of Natural Smooth Peanut Butter
1 Banana, Mashed
¼ Cup of Coconut Oil, Melted
1 Teaspoon of Vanilla
½ Baking Soda
½ Baking Powder
½ Teaspoon Cinnamon
½ Teaspoon of Salt
1 ½ Cup of Rolled Oats, Ground up in a blender
1 ½ Cup of Rolled Oats
1 Cup of Raisins

Pre Heat your oven to 325 degrees. Line a couple of baking sheets with parchment paper and set aside.

In a large bowl mix together the wet ingredients (the first six ingredients). In a medium bowl, whisk the baking soda, baking powder, cinnamon, salt and both rolled oats (grind up 1 ½ cups of oats in a blender). Pour the wet ingredients into the dry and mix until just combined. Fold in the raisins.

Using a tablespoon, scoop the cookies dough onto the prepared baking sheets. At this point you can flatten them with the back of a spoon, or your hand, I just left mine all round and stuff.

Bake in the oven for 13-16 minutes, or until golden brown. Allow to cool on a wire rack, or just shove them in your mouth all hot and soft.

Kitchen Sink Pizza

A friend recently asked me quite possibly THE most important question about my blog. Where is the BACON?!?

Kitchen Sink Pizza-6

They were right, I mean they ARE right. Where is the BACON on this blog! And can I use more exclamation marks… let’s find out!

Kitchen Sink Pizza-2
Despite the lack of bacon here , I really do love bacon! I mean really, who doesn’t love bacon, other than crazy people. I am however am not referring to people who choose to discount it from their diet do to religious beliefs. ( a girl has to be politically correct)

Kitchen Sink Pizza-3
I’ll let you in on a little crazy secret, and I do mean crazy! Years ago, I gave up all forms of pork! Even BACON, I know! Please don’t hate me. It wasn’t even for religion.

Kitchen Sink Pizza-4

I regained my sanity some years later and Bacon was the first pork related food back on my plate. I have never looked back. Even throughout this clean eating fiasco, bacon has stayed!

Kitchen Sink Pizza-5

Let’s face it people, bacon is awesome! It resolves conflicts, creates peace, and saves the world from….. ok maybe I’m stretching it. But I believe it has it place in the food world, and it goes on everything.

Kitchen Sink Pizza-7
You’re soufflé looking a little flat, but bacon on it! Your cookies taste like dirt, put bacon on them!, you’re cleaning out your fridge and making a pizza, and even though you have a million ingredients on said pizza, there is something missing…. Put BACON on it!

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I dedicate this kitchen sink pizza (with bacon on it) to my dear friend who pointed out I was neglecting the most important food group of all, BACON!

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Seriously, I’m pretty sure my kitchen sink is somewhere on this pizza… let me know if you spot it! And I managed to use 12 exclamation marks! 13…

Kitchen Sink Pizza
Your Favorite Pizza Dough (My sister sent me a great one, I’ll post it soon)

Pizza Sauce or Tomato Puree
¼ Cup of Corn
½ Cup of Arugula
½ Cup of shredded cheese ( I used a mixture of mozzarella and cheddar)
Shredded chicken
2 Tablespoons of pureed tomatoes
Half a zucchini, sliced thinly
3-4 thinly sliced pieces of red onion
2-4 tablespoons of Goat Cheese
3-4 thinly sliced tomato
As Much Bacon as you want

Pre-Heat your oven to 500 degrees (you heard me! 500!)  Place your pizza stone in the oven to get it nice hot. If you don’t have a pizza stone, then lower the oven heat to 450 degrees.

Roll out your pizza dough as thin or thick as you want on a parchment paper.  I like to start with the pizza sauce (or tomato paste), then I like to put 1/2 cup of cheese (you can use more), then I put all my toppings on, including the bacon.  I then like to crumble goat cheese and 1/4 cup more of shredded cheese.

If your using a pizza stone, place your parchment paper with the pizza on top on the back of a cookie sheet, and gently slide the pizza (parchment and all) onto the pizza stone.  Or just leave it on a cookie sheet.

Bake for 10 minutes, or until the top and bottom are brown.  If using a cookie sheet, and the oven is at 450, I’de bake it for 15 – 20 minutes.


Minestrone (All Cleaned Up)

Minestrone_-4So we’re back from Hawaii….. I don’t really have anything else to say about that. It would be way more exciting of a topic if I was telling you I was leaving for Hawaii… again, but alas, I am home and I have no plans to go back anytime soon.


Don’t get me wrong, it was amazing,!  Gorgeous weather, sandy beaches, cold drinks… but 12 hours on a plane… that’s not something you forget overnight, or in a a year… or 2.


I was sad to leave, but also very happy to get home and see my puppies, sleep in my bed, and cook in my own kitchen.  Mostly to COOK IN MY OWN kitchen.  Sorry to yell that at you.  I just really missed MY kitchen.


The first thing that I whipped up was this yummy minestrone.  The best part, not only is it yummy, but its clean. Yes I’m still on the clean wagon…. Opposed to the dirty wagon?   It’s a thing, the clean wagon, not the dirty wagon.  Although I’m sure there is such a thing as…… never mind.   If you feel like checking out the insanity that is my new “Clean” eating, check out the menu at the top.


In the mean time, make soup. Make this soup.  I say that in the most non-bossy was possible.  :)

Minestrone (Cleaned Up)

[Adapted From]

1-2 Tablespoon of Olive Oil
1 Medium Onion, Chopped
4-5 Medium Carrots, Sliced Thin
2 Teaspoons of Garlic Chopped
1 Tablespoon of Italian Seasoning
5 Cups of Chicken Broth
1 28 Ounce Can of Crushed Tomato (Sodium Free)
1 15 Ounce Can of Seasoned Diced Tomato (I Used Italian Seasoning)
1 15 Ounce Can of Chickpeas, peeled
2 Cups of Chopped Kale
¾ Cup of Brown Rice Macaroni
Pinch of Salt and Pepper

Heat oil in a medium pot over medium heat. Once oil is heated (about 1 minute), toss in onions with a pinch of salt, and sauté until translucent (about 5 minutes). Add carrots, and cook for 5-10 minutes, or until softened. Add garlic and Italian seasoning.

Add broth, tomato and a pinch of pepper. Bring to a boil. Cover and reduce to a simmer for 20 minutes.

While the soup simmers, drain and rinse the chickpeas. Now peel them. This will take the next 15 minutes. Seriously! If someone knows how to speed up this process, PLEASE TELL ME.

Toss in chickpeas, kale and macaroni. Cook for 15 more minutes, or until pasta is cooked.

Spoon into a bowl and throw some freshly grated Parmesan cheese on it.

Maple Coconut Oats

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As soon as I saw this, I wanted to make it. So much so, that I was so disappointed to realizethat I didn’t have any un-sweetened coconut flakes. You see we live just out of the city, so taking a 30 minutes drive into the city for coconut flakes, isn’t really logical….and I almost did it.

Coconut Maple Oats

So I waited until the next day, and on my lunch break I went to my local bulk place to look for un-sweetened coconut flakes…. But for some reason the flakes looked…. Small and inadequate. Who wants small and inadequate flakes…. NOT me.

Coconut Maple Oats-2

I ended up going to 3 separate stores, until I wandered into a health food store, and found them!!! Except they were called coconut chips.  So note to all you Canadians… we call coconut flakes, chips.

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Since it took me the better part of the week and almost all my lunch hours, I was determined to make this.

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Early on a Sunday morning, I went to work and made the most flavorful wonderful oatmeal I have every eaten. Seriously, if you’re and oatmeal lover, or even of your not.. you need to make this. Even if it takes you all week to find coconut flakes… or chips, or whatever you want to call them… just make sure they are big and adequate.

Coconut Maple Oats-3

I’m still in Hawaii….in case you’re wondering!

Maple Coconut Oatmeal

[Adapted from]

4 Tablespoons of Butter
2 Cups of large Flaked Oats
1/3 Cup of Coconut Flakes (or chips)
¼ Cup of Pure Maple Sugar
1 Teaspoon of Vanilla
Pinch of Salt
2 Cups of Milk

In a medium sauce pan, melt butter over medium heat, and allow to brown. This will be obvious, it will turn a rich brown color and smell like heaven, stir frequently. Add the oats, and cook oats until all the butter is absorbed, and the oats are starting to brown a bit. Add the coconut flakes.

Stir in the maple syrup, vanilla and salt. Cook for 1 minute, stirring the whole time. Slowly add the milk ¼ cup at a time, allowing the milk to absorb between each addition.

When you get the last ½ cup, you don’t need to let all of it absorb, you want it a little milky.

Server warm, with a little maple and toasted coconut.

Affogato – Coffee Covered Ice Dream


A couple of weeks ago, I hosted an authentic Irish dinner. Guinness stew, with Irish soda bread. My problem was, I couldn’t find an Irish dessert I wanted to serve.


I was trolling around chef John’s site for something different, but easy, when I stumbled onto his thing called affagato.


I had no idea what that was, but I watched his how to video, cause he’s so funny, and even though it was Italian, it looked and sounded delicious.


I was on the phone with my sister a couple of days before the dinner, and I had forgotten what the name of it was, so I just described it, and with her being a fancy foodie and stuff, she knew right away I was describing affagato. She encouraged me to make it, which in my books is a green light.


O M G, yup I used O M G.   It was better than delicious. I wanted to go back for seconds. It kind of tasted like a frappuccino. (I went back for seconds… maybe thirds)


[Adapted from

Cold Coffee Concentrate

3 Cups of Cold Water
2/3 Cup of Fresh Ground Coffee (like for French press)


Couple of Scoops of Vanilla Ice Cream
Cold Coffee Concentrate
Shaved Chocolate Pieces

12 Hours before you want to server the affogato, put the coffee in a large bowl, and pour cold water over top. Give it a stir, cover and let it sit for 12 hours.

When you’re ready to server, scoop ice cream into bowls, pour a couple tablespoons of coffee concentrate over the ice cream and sprinkle shaved chocolate over top… THAT’S IT.

A Birthday Cake – Chocolate

Birthday Cake - Chocolate-6

I first heard about this cake from my sister. She said it helped her get through a tough day. I mean what doesn’t, cake make better. Have a bad day… eat cake. The End.

 Birthday Cake - Chocolate-8

I introduced this cake to Mr.PBandO about 3 months ago. He’s been complaining for years that not enough (chocolate ) baking comes out of our kitchen for him. He’s been feeling, baking neglected, of sorts.

Birthday Cake - Chocolate-2

He is the ultimate chocoholic. If someone if offering up a dessert, my first question is “is it chocolate?” if the answer is no…. then he won’t eat it. Chocolate cheese cake is the only exception, apparently cheese doesn’t belong in dessert. (WHAT!)

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So when my sister passed this along to me, and mentioned it was super-fast to make, win, win, win!

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I may have created a monster, though…… I think I have made this 10 times in 3 months, I’m not even exaggerating, ….at all. He loves it so much, that this is what he requested for his birthday cake.

 Birthday Cake - Chocolate-5

One layer, chocolate frosting, that’s it… oh and the option to request a second cake later that week. Which he did, and he got.

Birthday Cake - Chocolate

So here it is…. The best quick fix cake….. or, is it a quick cake fix…. Or… forget it… just make it.

A Birthday Cake – Chocolate

[Adapted from]

1 ½ Cup of Flour
1 Cup of Sugar
3 Tablespoons of Cocoa Powder
1 Teaspoon of Baking Soda
½ Teaspoon of Salt
6 Tablespoons of Vegetable Oil
1 Teaspoon of Vanilla
1 Tablespoon of Vinegar
1 Cup of Cold Water


2/3 of Icing Sugar
6 Tablespoons of Cocoa Powder
3 Tablespoons of Butter
2-3 Tablespoon of Milk

Pre-heat oven to 350 degrees. Grease or line with parchment paper a 8X8 pan and set aside.

In a large bowl, whisk flour, sugar, cocoa powder, baking powder, and salt. In a medium bowl, mix together vegetable oil, vanilla, vinegar and cold water. Make a well in the flour mixture, and pour the liquid into the well. Mix with a spatula or a wooden spoon, until smooth.

Pour into prepared pan, and bake for 4o minutes, or until a tooth pick comes clean.   Remove from the oven, and place on a cooling rack for 10 minutes. Remove cake from pan, by lifting the parchment paper, or loosen the sides and flip over onto your hand, and flip back and place cake on rack, bottom side down.

Make frosting;

Sift icing sugar and cocoa powder into a small bowl. Cream in butter, until I starts to blend, Pour 2 of the 3 tablespoons of milk, and start to stir, it will create a really creamy frosting. Add milk as needed.

Spread on cake and enjoy

Monthly Things; March Edition

Monthly Things: March

I’m heading to Hawaii, tomorrow!! I can’t believe it’s finally here.

I soooo needed a vacation. I am finished with winter. Winter and I are not friends anymore!. I don’t usually mind winter, but seriously, enough already. I think my least favorite part of winter this year has been the salt. It’s everywhere and on everything.

But I’m not worrying about that right now, I’m soon heading out for 2 weeks of no work, no winter, no cold and NO SALT.

Enough rubbing it in.. I can do that in April things.

 before packing

I spent most of my month wrapping up work stuff and trying to decide what to pack. I hate not having my whole entire wardrobe with me at all times. In fact I’m pretty sure I brought it to our cruise a couple of years back. I know I was ridiculous, but at least there was no wining about how I wish I had packed that, or I forgot this. I think I struck good balance. I mean how can I go wrong with 5 pairs of shoes! I could have packed 10… trust me, its growth.


So March was a blur, but I made this awesome Affogato (I’d never even heard of “Affogato” until I stumble onto a recipe), and I made this delicious oatmeal. I need to buy THIS book. Both these recipes are coming soon…. and oh ya, My challenge is over… 3 long months of clean eating. And after all that, I have decided (with the exception of Hawaii), that I’m going to try and adapt this into my daily life. Read about it under the clean eating menu.

 Birthday Cake - Chocolate-6

Despite the clean eating thing, I still indulge; especially with someone has a birthday!!! This cake, you guys! My sister sent me the link, its Mr.PBandO’s favorite cake. I think I have made it like 10 times in 3 months, and he demanded it for his birthday! It too will be coming soon, like tomorrow!!!   I figured I starved you for 3 months, let everyone one eat CAKE!

I found myself some new sites this month, and I also want to highlight a few I’ve been fallowing recently. You have to check out Slim Palate! its run by an Joshua, he is only 18. His photo’s are stunning, and although I don’t really agree or follow the paleo lifestyle, I do enjoy his recipes. Also stumbled on this little gem, its where I found the sweet potato brownies I posted earlier this month.  I’d like to give a shout out to this lady. Since clean eating, I have frequented her site a few times, great recipes.

You know pinterest … right. Of course you do. I mentioned the other day to a friend that I use it to pick out my outfits. I’ll type in a piece of clothing (ie black poka dot blouse) and BOOM. I have 20, 000 new outfit ideas. She was really impressed…. Other than new recipes, its all I use it for… what do you use pinterst for?


 For Now… alaoha!!!!

Clean Eating Challenge; Week 11 and 12


A few thoughts on this being “clean”.  This has been a great journey so far, and with Hawaii around the corner (2 Days!)  it was worth it!  I jotted down a few things about my healthy lifestyle journey so far.  I can see a difference, but more importantly I FEEL a difference.

Avocado-Pear Salad with Italian Dressing-5

I have come a long way from grade 8 track team. Which was the only athletic thing I ever did as a kid. As I moved into high school, I traded in my one time running career for hanging with friends and eating whatever I wanted. There was this on 2 week stretch that I was working at the mall and I ate a whopper every day for 2 weeks, it got to the point where I would have exact change, and the employees would see me coming and hand over the burger, no line required (I would skip the line) Why I never dropped dead of a heart attach..I don’t know



I always wanted to be fit, but I never really felt like I had to , physically I was always thin.  I think it was somewhere in my early to mid 20’s  when I noticed a few things happening, that go along with aging.

  • Injured my back, and it wasn’t getting better
  • My stomach was in bad shape.  I felt like every second meal would actually cause me physical pain
  • Oh and all of a sudden I was fat, and no one told me

Like I said I really wanted to get healthy but I didn’t know where to start.  I had never been on any sports team, and I had never really had the need to “eat” healthy.  Like i said, I was always (until this point) naturally thin.  So i took a couple of running classes (yes they exist), I started some core training for my back  and I also went to a nutritionist.

lately, I have had a few epiphanies;

  • I can survive without sugar
  • I need to feed my body like an athlete, because apparently….. I am
  • I don’t need to be a perfectionist in my workouts (although I come pretty darn close)

And last but not least… my stepdaughter asked me recently “how long are you doing this for” I was just about to answer “3 months”, when I stopped and realized, I’m liking how I feel and look… so I answered. “forever”. Seriously guys, FOREVER.


I realize that I sound crazy to some of you.. for example, the other day I suggested to a friend she should give up sugar, she looked at me like I had 3 heads, called me crazy and walked away. Funny thing, I would have, and did say the same thing just a few months ago. This just seems to be working for me. I still like to indulge (hence my once a week cheat meal), and I still love to bake.  You don’t need to starve or deprive yourself.  Its,as they say, everything in moderation.


It took me several years and several different challenges to get to this point. My only regret, I wish I had done it sooner.

The BEST Granola Bars

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Right from the beginning of my clean eating challenge, I have been on the hunt for some tasty “clean” treats.

Best Granola Bars-3

One of the first things I attempted to make was granola bars. I mean how hard could it be, granola is already good for you and clean , right? Well…… I figured out very quickly it was not so easy.

 Best Granola Bars-5

Its true you are putting a lot of Clean and healthy things into it, but a good granola bar needs to stick together, and when your removing refined sugars from the mix, things tend to get , the opposite of sticky.

Best Granola Bars-6

I also realized that you must bake your granola! I mean you don’t HAVE to, but it sure makes this adhere together.

Best Granola Bars-7

I must have gone through a gazillion (like 4) different recipes before I found this one. You can totally change up the ingredients as you see fit, I even made a batch where I threw in ½ cup of puffed quinoa for ½ cup of the oatmeal. The important thing is to keep the ratios the same. If you want to use pecans instead of almonds, make sure you replace it with the same amount.

Best Granola Bars-9

If you’re not crazy and giving up refined sugars, you can even dip these in chocolate like the original recipe says to do.

Best Granola Bars

[Adapted from]

3 Cups of Oatmeal
¾ Cups of Dried Cranberries
¾ Cups of Dried Blueberries
¾ Cup of Shredded Un-Sweetened Coconut
½ Cup of Slivered Almond
1 Teaspoon of Cinnamon
½ Cup of Natural Smooth Peanut Butter
4 Tablespoons of ground Chia Seeds
½ Cup of Unsweetened Apple Sauce
1/3 Cup of Honey
3 Tablespoons of Orange Juice
½ Teaspoon of Vanilla

Line an 8X8 pan with parchment paper, make sure you use 2 pieces, and they drape over the sides of the pan, set aside. Pre Heat the oven to 350 degrees

In a large bowl, mix together oatmeal, dried cranberries, dried blueberries, coconut, almonds and cinnamon. In a small bowl, mix peanut butter, chia seeds, apple sauce, honey orange juice and vanilla together.

Pour the wet ingredients over the dry ingredients, and stir with a wooden spoon until combined.

Gently pout the granola into the pan, trying not to move the parchment paper around. Gently, press the granola into the pan, until even. Once it’s in place, press it down even further.

Bake for 30 minutes. Remove from the oven and allow to cool on a wire rack for 10 minutes. Gently lift (using the parchment paper) the granola bars out of the pan, and place directly on the cooling rack. Allow to cool completely, before cutting.

I cut mine into 16 square pieces, with a sharp paring knife. I did this gently. Some pieces will break off, that’s ok, that’s just more for you to eat.

French Bread (For Real)

French Bread-6

I’d like to take a quick break from clean eating, to share with you the one food group, (yes I consider it a food group) BREAD. Let’s be honest, no one can resist the smell of fresh from the oven bread. It intoxicating,

French Bread

When I was visiting my sister out west, I was treated to some of the most amazing bread. Seriously, she makes some pretty awesome bread.   Bagels, buns, and she even make French bread. You know the kind, crusty on the outside, until you cut into it, and it’s all soft and spongy.

French Bread-2

I was so inspired that when I arrived home I googled, “how to make French bread at home”. I came across what is now one of my favorite sites.

French Bread-3

His name is chef john, and he is hilarious! When I say hilarious, I mean he is very PUNNY. Huh? Huh? Get it? Or course you do, I’m lucky if your still reading, if you are, you can just skip to the recipe.

French Bread-5

His quick wit and easy instructions make some of the most difficult recipes a breeze.  I’m not even joking. He actually makes baked Alaska, with a butane BBQ lighter…. Did I mention he’s Punny? Sorry I did it again….

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Just ignore me and make the bread

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French Bread

[Adapted by ]

¼ Teaspoon of Active Dry Yeast
1 ½ Cups of Water
1 ¾ Teaspoons of Salt
4 Cups of Flour

**Note: These instructions are my rough version. You need to Chef Johns site and watch the video. It really helps.

***Note2: This recipe can take 12 -14 hours.

Spray a large bowl with non-stick spray, set aside.

In another large bowl add yeast and water, and stir until dissolved, add the salt, then mix in all the flour. Stirring with a wooden spoon until it comes together. It will be super thick and sticky.

Gather it into a ball and place in the greased bowl from earlier. Cover with plastic and let rise for 12-14 hours, or double in size.

Once its double in size, tip the bowl onto a floured surface, and cut into 2 or four (idid 2), and shape into long baguette shapes, by rolling the dough between your hands.

Place the newly shaped baguettes onto a baking sheet, and cover loosely with plastic wrap and a dish cloth. Let this sit for about an hour.

Now the magic! Heat your oven to 550 degrees. You read that right. Fill a deep pan with water and place it in the oven. This will create humidity, which gives the bread that crispy outside.

While the oven is heating up and creating a bit of humidity, take a pair of kitchen scissors and cut slits in the top of the bread, making sure to push down any peaks the scissors have created. Give the loafs a quick spray with water… lightly.

Now you can pop the bread in the oven for 15 minutes or until golden brown. Give the bread a quick spray with water every 5 minutes, until 15 minutes are up.

Clean Eating Challenge; Week 9 and 10

We are entering the home stretch people. The journey so far has been an eye opening and enlightening experience. I always thought you healthy clean eaters were crazy, now I’m one of you … so does that make me crazier?!


I chatted a bit about my workouts last week. So this week I thought I would chat to you about another really important part of working out. INJURY and RECOVERY.

I was lucky for the first 5-10 years of my running career.. (can I call it a career?)   I had absolutely not injuries or chronic pain of any type.   Heck, I didn’t even stretch. If anything my running and cross training helped me heal some cronic injuries. I actually started running an core training because of a chronic lower back injury. Now that I think of it, I started eating healthier because of a chronic stomach ailment…. But I digress

10 years rolled by without incident. Then when one day, while I was out for my daily 5 km run, it hit me!  This nagging pain in my left knee. So much so, that I had to stop running. For those of you who run on a regular basis, you know it had to hurt for me to STOP running.   I tried to ease off running a bit, I even started interval running (2 mins run, 1 min walk… ) but it just wasn’t getting better.   After a couple of weeks of complaining I must be to old to run, I sucked it up and visited 1 physio therapist, 1 message therapist and running coach. Yup, it took all 3 professionals to discover my hips are uneven! Oh, and I had a weak ass. Ya I said it.


It was suggested that I start stretching 5-10 mins after every workout and to increase my glute exercises in order to support my uneven hips. I also had to ease back into everything, really really slowly. It took almost 1 year to be back on track. Even to this day I still struggle with this injury and I imagine that I always will.

I guess the point I’m trying to make here, is know your pain limits. We are all guilty of running or working through pain, just so we can get that last mile in, of finish off our 30 min cross fit program. Its not worth it, especially if it means we have to take a long hiatus from exercise, or even worse, quit altogether.


I do not pretend to be at the level of some of the athletes I know, but even with the stuff I do, you can still sustain an injury. Working out is awesome, and can keep you healthy, just remember to listen to your body and give it rest when it needs it, know when to retire your running/cross fit shoes, get a massage, foam role and stretch! Be nice to your body and it will be nice to you.

Sweet Potato Brownies

Sweet Potato Brownies-5

I’m having one of those days, for the last couple of days. You know the ones? Right? At every turn something either goes wrong, or breaks, or spills, or… you get the picture

 Sweet Potato Brownies

Take yesterday; I’m prepping salad dressing for dinner. I have carefully added all the ingredients into my salad dressing bottle, I screw on the top and give it shake. Not a sissy, back and forth shake, I real vigorous shake. Dressing EVERYWHERE!!!, My trusty lid, has a pop top, it wasn’t closed.

 Sweet Potato Brownies-3

I clean that up, stroll out to the garage to let Mr.PBandO know its dinner, and grab an iced tea. I hit my head opening the door (yes I opened the door and hit MYSELF in the head), drop the can of iced tea, which when I pick it up, now has a small hole in it, and it sprays me right in the face.

 Sweet Potato Brownies-2

Then I woke up this morning with a huge charlie horse, or should I say flew out of bed with a charlie horse. I don’t have to tell you how much that hurts. Get to work, and 2 of the environments go down (shout out to my colleges who made it all better)

Sweet Potato Brownies-4

Get home, just about to start dinner, when I drop completely full jar of the LAST of my red pepper flakes on the floor and it shatters. I proceed to clean all of shattered glass up, find a new spice to cook with, and step in the only piece I didn’t clean up. Then I spent about 20 minutes, taking said piece of glass out of the bottom of my foot.

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At this point, all I can do is laugh… and eat brownies. These brownies!

Sweet Potato Brownies

[Adapted from

4 Cups of Cooked Mashed Potato
¼ Cup Coconut Oil, Melted Then Measured
2 Eggs
1 Teaspoon of Vanilla
1/3 Cup of Honey
3 Tablespoons of Coconut Flour
½ Cup of Cacao Powder
1 Teaspoon of Baking Powder
½ Cup Chopped 85% (or higher) Chocolate

Peel and cut up 3-4 medium sweet potatoes, and place in a pot filled with water. Bring water to a boil and turn down the heat medium and let simmer for 15 mins., or until the sweet potato is tender when poked with a fork. Drain the water out. Using a hand blender, whip the sweet potatoes for 20 seconds, don’t over whip. Set aside and allow to cool for 15 minutes.

While the sweet potato is cooling, pre-heat the oven to 350 degrees, and line an 8×8 pan with parchment paper, so it hangs over the edge.

Melt coconut oil (I did mine in the microwave) and measure out ¼ cup. Place the melted coconut oil, eggs and vanilla in a medium bowl and whisk until eggs are slightly beaten. Mix in the rest of the ingredients, along with the cooled sweet potato. Mix until just blended.

Pour into the prepared pan. Do this slowly and spread it out with the back of a spoon or a cake spatula.

Bake for 45 minutes.

Remove from oven and place on a cooling rack.

NOTE: I placed these in the fridge for an hour and they tasted so much better than at room temperature.

Salmon With Dill Sauce over Carrots and Rice

Salmon and Dill Sauce-8

I hated salmon growing up.  Actually I hated all fish; they just seem to taste fishy!?

Salmon and Dill Sauce

It’s funny how we hang on to old ideas of food from our childhood.  Even in my 20’s, I was all like “I don’t like fish”.  Then one day I was reading about how salmon had all these great properties, omega 3, low in fat, so I decided to give it another chance.

 Salmon and Dill Sauce-5

Guess what, turns out I don’t hate salmon, or fish for that matter.  I wasted all that time avoiding something my 8 year old self-proclaimed to hate, all those years ago.

 Salmon and Dill Sauce-3

Since then I have been re-trying things that I supposedly hate.  Even today I find I’m rediscovering foods that I “hate”.   Quite recently (like a month ago) we were sitting at our favorite Italian restaurant, starving!!!!  All they had on the table was bread (not clean) and these little black olives.  I “hate” olives.  Remember I was starving, so I ate one, 10 olives later… I don’t hate them.

 Salmon and Dill Sauce-2

SO the next time you catch yourself proclaiming you hate a certain food, stop and think why you’re saying that.  And unless the site or smell or a recent encounter has you gaging, try it again, you may actually love it.

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And if you’re not sure (like I was about salmon) put a yummy sauce all over it!

 Salmon and Dill Sauce-6

Rice and Carrots

1 Cup of Brown Basmati Rice
1 Cup of low (or no) Sodium Chicken Broth
2 Cups of Cut up Carrots


1/3 Cup of Sour Cream
2 Tablespoons of Agave Nectar (or Maple Syrup)
1 Tablespoon of Mustard
1 Tablespoon of Lemon Juice
1 Teaspoon of Lemon Zest
1 Teaspoon of Dill (dried)


4 6ounce Salmon Fillets
½ Teaspoon of Salt and Pepper


In a medium pot, bring to boil the chicken stock and ½ cup of water.  Add rice and carrots.  Cook for 40 minutes.

Meanwhile, in a small bowl whisk all the sauce ingredients together, and place in the fridge until salmon is dead.

When there is 15b minutes left on the rice, grease a baking sheet, set aside.  Pat dry the salmon, and sprinkle with the salt and pepper. Place on the prepared baking sheet.  Set the oven to broiler.  Place the salmon about 6 inches from the top of the oven and bake 8 minutes, flipping half way through.

Serve over rice and drizzle the sauce on top… or put a big blob on your fish like I did.

Monthly Things; February Edition

Monthly Things:  February


Lets start with Valentines.  I received this wonderful homemade valentine in the mail from my nephew.  BEST VELENTINE EVER!!  Love you William!  I also received some beautiful roses.  Thanks hun!


Holy Crap Its March!  You know what that means?!?!?  One month until Hawaii!  I. CAN’T. WAIT!  In true Ross Geller fashion, Could I USE any more exclamation points?

This trip has been 3 years in the making, and we haven’t really had any major vacations in that time.  I’ve visited my sister out west and Mr. PBandO had attended his annual fishing trip in northern Edmonton, but other than that, we have been staycationing it.  Working on the back yard and such.

I’m going to try my best to take some good pics, but honestly, over the past couple of years, I’ve been trying to actually enjoy the moment, not capture it.  Ever since I barley caught a glimpse of Prince William and his beautiful wife Kate, trying to take a picture of them.  I waited 2 hours in the heat pressed up against a barrier (almost got in  a fight over my spot) to just barely get a glimpse of them, cause I was too busy trying to take  a picture, which I never got.

So February, other than the fact that it was gone as soon as it came, we managed to enjoy it.


I got my annual skate on the canal in at the beginning of the month, and Mr.PBandO came with!  The winter got away from us last year, and I ended up doing a skate on my own, in the dark.  I had fun.  If your ever in capitol of Canada (Ottawa, not Toronto), in the winter, you need to soak up this wonderful winter tradition, and grab a beaver tail while you’re at it!

I also attended a baby shower for one of my oldest friends (since 5th grade, when she pulled my hair).  Our good friend Colleen put it together with her Sister Louisa, great job girls.  This is my friends 2nd baby, and it’s another boy.  I love buying little boy things Congrats Josie, good luck.

baby shower

Peanut Butter Oatmeal and Chocolate Chip Cookies


These are so not clean, but sometimes a girl needs a cookie, like a real honest to goodness, white flour, brown sugar, chocolate chip cookie!

Chocolate Chip Peanut Butter oatmeal

I also want to take a moment to remind anyone following me in my 3 month clean eating challenge, there is room for treats.  And in case you were worried Mr.PBandO has been suffering through this, he’s not.  I’ve been providing him with treats just like these… and a couple of chocolate cakes.  In fact, I’d say I’ve been feeling extra guilty with this challenge and he’s been seeing mare baking just for him.  I think what I like most about these cookies, is they are 3 cookies in one!  You have your peanut butter, oatmeal and chocolate chip cookies, all rolled in to one.


I mean really, if I’m going to indulge, I might as well squeeze as much yummy stuff into one cookie as I can.


To be honest, If you look closely these aren’t even that bad., and they are totally Mr.PBandO approved, which means he won’t share with anyone!  That’s saying a lot!


Peanut Butter, Oatmeal and Chocolate Chip Cookies

[Adapted from one of my favorite cookbooks Crazy Plates]

1 Cup of Flour
¼ Cup of Whole Wheat Pastry Flour
1 Cup of Quick Oats
½ Teaspoon of Baking Soda
½  Teaspoon of Salt
¾ Cup of Brown Sugar
1/3 Cup of Butter
1/3  Cup of Smooth Natural Peanut Butter
¼ Cup of 1 % Buttermilk
1/3 Cup of Chocolate Chips

Pre-Heat oven to 350 degrees, and spray a cookie sheet with non-stick spray.  Or you can use a silicon baking mat… I highly recommend it.

In a medium bowl mix the first 5 ingredients, until combined.

In a Large bowl, cream together, brown sugar, butter and peanut butter.  Mix the buttermilk in.

Slowly add the flour mixture into the large bowl with the creamed butters and sugar.  Mix in chocolate chips.

Roll out the dough into 2 tablespoon size balls.  Place on the baking sheet, about 2 inches apart.   Flatten with a fork dipped in water.

Bake for 10-12 minutes.

Cool the baking sheet on a cooling rack for 5 minutes.  Transfer the cookies to the cooling rack tpo cool completely.

Roasted Garlic and Tomato Soup

 879roasted-garkic-tomato soup

OMG she is showing us another soup.  Contrary to this blog, I do eat other things… things like doughnuts.

799roasted-garkic-tomato soup

But this soup, seriously guys!  It’s awesome, like beyond your normal awesome, maybe even epic.  My pictures are so not doing it justice.

840roasted-garkic-tomato soup

My journey to this soup started while I was shopping on amazon for a couple of new cookbooks. You know once you select a few items, it starts to suggest items for you, the Thug Kitchen came up for me.

859roasted-garkic-tomato soup

So I goggled it, and came across their web site.  Let’s just say you’re not going to let you kids hang out on this site.  Their approach to recipe writing is…. Um…. Well if it was a movie it would be 18 +.

874roasted-garkic-tomato soup

So make this… really, and then make some doughnuts, cause it’s all I’m offering up!

Roasted Garlic and Tomato Soup

[Adapted from]

2 Tablespoons of Olive Oil
1 Can of No Sodium Whole Tomatoes (28 Ounces)
5 Garlic Cloves, Un-skinned
1 Potato, Peeled and Cut into 1 Inch Cubes
1 Small Head of Cauliflower, Cut into Small Chunks
1 Small Onion, Chopped
1 Teaspoon each of Dried Thyme and Rosemary
½ Teaspoon of Salt and Pepper
2 ½ Cups of No Sodium Chicken Broth

Pre-Heat oven to 325 degrees, and grease a baking pan with 1 tablespoon of the olive oil, and set aside.

Drain the can of tomatoes, and save the juice.  Transfer the tomatoes to one side of the prepared baking sheet and roast for 30 min.  In a large bowl add the potatoes, cauliflower and onions, with the remaining olive oil, thyme and rosemary.  Mix it up and add to the baking sheet.  Leave room for the garlic. Sprinkle the salt and pepper. Roast with the tomatoes for 40 mins, or until the cauliflower is slightly brown.

Remove from oven.  Squeeze the garlic from their skin. Add everything to a blender including the chicken broth and reserved tomato juice.  Blend it up really good, and warm up in a medium pot over medium heat.  EAT ALL THE SOUP, that way you don’t have to share.

Clean Eating Challenge: Week 5 and 6


Still going strong!……ish.  

I think I finally adjusted to the lack of sugar in my coffee.  You have to understand this is was a huge sacrifice.  I loved my 6 teaspoons of sugar in my coffee.  I will say this, I’m a little pickier with my coffee.  I heard, (and ignored in the past) that to truly enjoy a good coffee, you’re not supposed to add anything to it.  I’m half way there, I still enjoy a bit of milk/cream. 


How I’m feeling, and what I’ve learned.

I’m feeling pretty good.  I mentioned that in week 3and 4 that I was struggling a bit.  I chalked it up to not taking advantage of my cheat meals.  It helps a lot, but I’m missing the simplicity of my junk food.  That’s why planning is key.    I’m also noticing a difference in my abs.  Like I have them, or like I always did, but now I can see them.  And I like to say like… a lot.

Pre-minced garlic is not clean!  I guess this is not a shocking revelation, but I was using up until week 5.  I’ve been reading a lot of labels lately, but it never occurred to me to read my insanely large jar of minced garlic label.  I was making a batch of this salad dressing and it occurred to n=me, that a jar that big has to have something in it to make it fresh for so long.  YUP, one more thing I have to do by hand.


What do I eat.  If my blog is any indication, all I eat is soup and doughnuts


  • Red pepper
  • Cucumber
  • Celery with hummus
  • Pears with almond butter
  • Greek yogurt
  • Frozen fruit (fav blueberries)
  • Oatmeal (plain with fruit)
  • Oranges ( when Mr. PB and O peals them)
  • Apple slices (need to eat this more)
  • Almonds or pistachios you can eat 2X pistachios
  • Cottage Cheese


  • Granola bars (homemade)
  • Frozen Fruit with Greek yogurt
  • Plain Oatmeal with fruit
  • Hard Boiled eggs

Simple Lunches and Dinners

  • Avocado toast (ala Jessica’s cookbook)
  • Cocoanut brown basmati rice and mangos
  • Ricotta cheese on whole grain toast with roasted cherry tomatoes
  • Scrambled eggs with cheese, on whole grain toast with roasted asparagus and cherry tomatoes
  • Sweet Potato shepherd’s pie with ground turkey
  • Lots and lots of salads, usually topped with chicken, goat cheese, pecans, cucumber, and red peppers.

Going forward.

I’m feeling pretty good about my food choices, and my portions.  I have been concentrating on healthy replacements for my junk food.  This is a good thing, I mean when I girl needs a cookie, she needs a cookie, so having fresh baked “clean” cookies and no preservative chip options are a must.  But I need to remember that fruits and veggies and healthy fats and proteins, curb hunger as well.

Inside-Out Peanut Butter Cups

Inside-out Peanutbutter Cups-8

Here they are! I posted a picture of these little beauties on Facebook and Instagram, and have had a few requests for the recipe.

Inside-out Peanutbutter Cups

These have saved my life! Or someone else’s life. When I was on the brink of despair and jonesing (do people still say that) for something sweet, I just reached for one of these, and crisis averted.

Inside-out Peanutbutter Cups-3

Don’t get me wrong these are not as healthy as an orange but sometimes an orange just doesn’t cut it. Besides, I would have to find someone to peel the orange for me (I HATE the smell of orange peels ). MR.PBandO isn’t always around, and with the dogs not having opposable thumbs and all, they are kind of useless in that department.

Inside-out Peanutbutter Cups-2

This made 10 peanut butter cups, and I cut them into quarters and put them in a container in the freezer (as per Ashley’s suggestion). That’s 40 pieces of deliciousness!

Inside-out Peanutbutter Cups-6

Side note; I gave one to Mr.PBandO, and you’d think I fed him rotten dirt. Don’t take his word for it though, they are awesome. They are actually really sweet (hello dates, natures sugar!), so I don’t find I want more that ½ of one at a time. They hit the spot and cure my sweet tooth.

Inside-Out Peanut Butter Cups

[Adapted from

1 Cup of Creamy Natural Peanut Butter
½ of Coconut Oil
3 Tablespoons of Palm Sugar, Sifted (Coconut Sugar)
10 Medjool Dates, Soaked, Pitted and Chopped
2 Tablespoons Cocoa Powder

Line 10 -12 muffin tins with large paper liners, set aside. In a medium bowl, soak dates for 15-20 minutes. This helps to not break you food processor, or mini chopper, unless you have invested in a kick ass food processor.

While the dates are a soakin, heat the peanut butter and coconut oil in a small sauce pan.   Once heated through, remove from the heat.   Spoon the melted peanut butter into the lined muffin tins, to about ¼ of the way. Place in the freezer for 10-15 minutes, or until its pretty solid.

While the peanut butter is in the freezer,drain your dates, and pit and chop them. Place them in a chopper, or food processor, along with the cocoa powder, and pulse, until it forms a paste.   I had to scrap down the sides a few times.

Remove the muffin tins from the freezer.   Take about a teaspoon of the date mixture, and flatten it into a disc shape, place on top of the hardened peanut butter (this part was messy). There should be about a 1/8-1/4 of an inch of peanut butter still showing. Spoon the heated peanut butter ( I hate to re-heat mine a bit) over top the dates, until its just covered. Pop back into the freezer for about 20 mins.

Ashley suggested cutting them into ¼ pieces and keeping them in a container in the freezer. I did this, and they have been an awesome sweet treat to pop I my mouth, when I have a craving. You should keep them in the freezer regardless, or they will melt.

Avocado and Pear Salad with Italian Dressing

Avocado-Pear Salad with Italian Dressing-4

I just had one of those amazing winter wonderland walks. You know the ones. The temperature is just below freezing, the snow is falling really slow, and you have this incredible urge to jump in the snow and make a snow angel.

Avocado-Pear Salad with Italian Dressing

I haven’t had one of those walks at all this year.   It’s been too darn cold. I know , I know, I live in Ottawa and it is Winter. But sometimes a girl needs some good winter walking weather.

Avocado-Pear Salad with Italian Dressing-3

It totally reminded me when I would go out for a walk with my dog Earnie, and I’d bring my magic carpet, just in case there was no one on the local sled hill. If I was lucky and there was no one around, I would jump on my crazy carpet and fly down the hill, with Earnie in tow, barking and hopping around me the whole way down. It’s no wonder I didn’t run him over.

Avocado-Pear Salad with Italian Dressing-2

Then I’d see the neighborhood kids approaching, and I’d continue on my walk. You might be wondering why I was “hiding” my sledding adventures. It might have something to do with the fact that I was 25.

Avocado-Pear Salad with Italian Dressing-5

Alas there are no good sledding hills around me these days, so I’ll have to settle for a few snow angels.

Avocado-Pear Salad with Italian Dressing-6

Oh ya, and here is the most amazing salad I’ve been devouring lately. I actually don’t like salad, but this one I can’t get enough of. This dressing is now my favorite. I had to make my own since the store bought isn’t “Clean” and I was surprised how easy it was to throw together.


Italian Dressing

6 Tablespoons of olive Oil
4 Tablespoons of Red Wine Vinegar
1 teaspoon of Minced Garlic
2 Teaspoons of Mustard
2 Teaspoons of Honey
1 Teaspoon of Italian Seasoning ( I used Club House)
¼ Teaspoon of Crushed Red Pepper Flakes
½ Teaspoons Each of Salt and Pepper

In a re-sealable container, add all the ingredients and shake before using. That’s it! Put in an air tight container in the fridge, for 5 days.

Avocado Pear Salad

1 Ripe Avocado
1 Ripe Pear
6 Cups of Mixed Greens
¼ Cup of Dried Cranberries
¼ Cup of Chopped Pecans
2-4 Tablespoons of Goat Cheese, Crumbled

Add mixed greens into a large salad bowl. Cut up the avocado and pear into bite size pieces, and sprinkle over mixed greens. Top with pecans, cranberries, and goat cheese. Drizzle homemade Italian dressing on top, mix and server!

Clean Eating: Week 3 and 4

I decided to combine 2 weeks of updates at a time. I mean there’s only so much updating and wining you can listen to.   Just to keep up, I am mid-week 5 currently; this is a recap of Week 3 and 4:


How I was feeling and what I discovered:

I actually found week 4 to be a bit of a struggle. I was really hungry. I managed to stay on track, but I really understand the importance of a cheat meal. For me and I’m sure others starting out, it really helps you keep on track. It’s when you deprive yourself of things, that you start to binge.

I actually skipped my cheat meal week 3, not really a good choice and probably the reason I struggled so much. Don’t worry I made up for it in week 4. We went out on the Sat (start of week 4) to our most favorite wood oven pizza restaurant. I had the special which was a chicken avocado, mango salsa and parsley pizza with brie. The flavor combo was awesome, and to be honest, if it wasn’t for the wheat crust, it was pretty clean, so I ordered dessert.

peanutbutter cups

I have been (as always) been experimenting with baking. Ashley has been my go to blogger for recipes lately.

Things to work on:

Keeping up with the healthy snacks. I need to keep on top of the fruits and veggies for snacks. I have a tendency to lean on my sweet treats. Even though they are super yummy and clean, I cannot forget all the good things that fruit and veggies give you. I also want to make sure I’m elating a protein and good carbs at every meal.


BTW my clothes are fitting better, already!


Monthly Things: January

If you follow me, or dropped by in the last 31 days, my month has been consumed with my new clean eating challenge. When I say all consuming, I mean ALL CONSUMING! There is a link to the deets at the top menu…. Did I just say deets? Is that a word? Never mind.


Do you recycle your toilet paper rolls? We re-use them… as dog toys. Maggie will take a toilet paper roll over a squeaky toy any day….. weirdo.

Here a few things I saw or heard or smelt… scratch the last one. Let’s all watch this video. It’s an extreme view on how texts can be miss-read. These guys are hilarious!

Mid-month I was listening to the radio and they were talking about a show of sorts at our local theater. It’s was a showing of Singing in the rain, except the entire score was played by a live orchestra. Can you imagine the complexity? I’m really sad I missed out.

SO happy to have my regularly scheduled programming back. Madame Secretary is still not disappointing me. I’m glad to have my Sherlock fix, with the return of Elementary.   Still upset I have to wait FOREVER for the British version to come back. What are you watching?

This is a little sad guys. I have actually suggested to my step-daughter to read a book…. Wait for it…. To help her fall asleep. I obviously have not read anything good in so long, I’m starting to recommend books as a sleep aid. Help me!

cherrios buddy

I have the biggest mooching dogs ever. If I have food, they are lurking… exhibit A above.

A few sites that I’ve been obsessed with: ** Amy’s cook book comes out on Feb 10th, excited! ** Ashley’s book is a must buy!

Next time you see a skinny person, remember skinny people have feeling too. I know my sisters and I could relate to this when we were younger, especially number 7 and 9.  I don’t have that problem anymore!


This is what I have been eating lately… I know .. I hate salad, but this one doesn’t totally suck… on the blog soon.

Maple Doughnuts – Gluten Free

Maple Doughnuts-7

I’ve decided to skip my weekly update of my clean eating challenge this week. I mean really, how much can you really listen to me go on and on about my super crazy, healthy eating challenge. I figured I’d combine week 3 and 4 updates next week.

Maple Doughnuts-3

It’s not that I don’t have anything to tell you, It’s just my motivation has hit a wall. I was totally anticipating this. If I’m anything its self-aware, and when I decided to “eat clean”, I knew myself well enough to know I’d start getting cranky around week 3-4. Years ago I saw a nutritionist about my IBS. I was so excited to try out every piece of advice she had for me. She asked me to give up Dairy, wheat and sugar. So I did, ALL AT ONCE. By the end of week 3, I found myself standing in the grocery store wondering what the hell to buy, and wanting to cry.

Maple Doughnuts-2

Motivation is a powerful thing, but perseverance is what gets us through. I learned a few valuable lessons that day melting down in the middle of the grocery store.

Maple Doughnuts-6

Here are a few simple things I do to keep me going

  • Allow yourself a cheat meal, once a week. Even if you don’t think you need it! Trust me all of sudden you’re in the drive through at McDonalds ordering 10 happy meals. I find if you allow yourself to indulge, you tend not to overdo it.
  • Plan the hell out of your food. Seriously! I prep all my snacks and some meals on the weekend. It helps me get past those days I just want to eat cookies for dinner. If I have a few already prepared meals, all I have to do is pop them in the oven. Also if all my snacks are portioned out, it’s less work. DON’T give yourself excuses to give up.
  • This goes with point 2. When you’re planning your meals and snacks, have options. One day have a pear with almond butter, the next day, red pepper slices with cottage cheese. Have fun with it, seriously! Try something you’ve never tried. The internet is your friend in this department.
  • Warn tell your friends and family what you’re doing. People tend to be a little more understanding when you bite their head off, when they know you’ve been starving eating healthier. They want you to succeed (or at least they should).
  • You will see results. When I first started eating healthy a few years back, it was tough to stay motivated, and push past those days you just want to give up.   But I finally got there, and guess what, I looked and felt better.
  • You can make almost anything into a habit. For me it takes 6 weeks, you may be different. I replaced sugar with fruit in my oatmeal. After 6 weeks it didn’t taste so much like warm cardboard anymore, and I have never looked back.

Maple Doughnuts-4

I am no Jillian Michaels, and eating healthy can be challenging. I have fallen off the wagon/horse a thousand times. The important thing is, I keep getting on. It doesn’t make me a failure, it makes me human. Funny thing is….. it gets easier every time I climb back up.

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Enough of my motivational blabber, make these! These are another wonderful recipe from Ashley’s Book, “Baked Doughnuts for Everyone” Its technically a cheat meal, but only if you put the glaze on them… totally worth it.

Maple Doughnuts-9

[Adapted from Ashley’s Awesome book!!!]

Maple Doughnuts – Gluten Free

½ Cup of Oat Flour
½ Cup of Sweet Rice Flour
3 Tablespoons of Ground Almond
2 Tablespoons of Cane Sugar
1 Teaspoon of Baking Powder
½ Teaspoon of Salt
¼ Teaspoon of Cinnamon
2 Eggs
1/3 Cup of Milk
1/3 Cup of Unsweetened Apple Sauce
3 ½ Tablespoons of Maple Syrup
2 Tablespoons of Olive Oil
2 Teaspoons of Vanilla

Maple Glaze

1 Cup of Powdered Sugar
¼ Cup of Maple Syrup
2 Tablespoons of Milk (maybe 1 more tablespoon)

Pre-Heat the oven to 350 degrees, and grease your doughnut pan, set aside.

In a large bowl, whisk the oat and sweet rice flour with the ground almond, cane sugar, baking powder, salt and cinnamon. Set aside.

In a medium bowl, whisk eggs, milk, apple sauce, maple syrup, olive oil, and vanilla. Fold the wet ingredients into the dry ingredients. Be careful not to over mix the batter. It’s just like muffin mix, if you over mix it, they will be tough.

Spoon batter until there is ¼ inch of space at the top of the doughnut mold. Bake for 22 minutes, or until golden brown. Allow to cool in the doughnut pan on a wire rack for 10 minutes. Carefully remove the doughnuts from the pan with a soft spatula, and allow to cool completely.


Sift powdered sugar, into a medium bowl. Drizzle the maple syrup, and mix until combined. Add the milk 1 tablespoon at a time until you reach the right consistency.

Slow Cooker Indian Carrot Soup

Indian Carrot Soup-3

I was never a soup person growing up. Sure I ate the odd chicken noodle when I was sick, or the classic tomato soup (with grilled cheese). This one time I fell in love with pea (green pea) soup and I asked my mom, no I begged my mom to make it ALL the time and she did. Then after 2 weeks of constant pea soup, I never ate another bowl for 20 years. She killed pea soup, like that song you download to your phone or iPod, and you play it until the words have no meaning and is the most boring song in the world, killed it.

Indian Carrot Soup-2

In her defense, her child was asking for a vegetable, even if it was in soup form.  So other than the 2 weeks back in 1980 something when I gorged myself with pea soup, I wasn’t too excited for soup.

Indian Carrot Soup

Then a few years back, I had this friend whose grandmother was famous for her soup. I was all like “ who’s famous for soup? Except for that Seinfeld guy. “  Well let me tell you! I was a soup convert. I couldn’t believe that much flavor could be packed into a hot bowl of liquid. I have forever been trying to re-create that kind of flavor punch into all my homemade soup.

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I have had some failures, and successes, this is definitely one of them. Its packed full of flavor and it’s a stick to your ribs kinda of winter soup.   Make it! Eat it! And warm up!

Slow-Cooker Indian Carrot Soup

[Adapted from]

4 Cups of Diced Carrots
2 Onions, Chopped
2 Celery, Chopped
1 Cup of Lentils (I had Orange on hand)
1 Tablespoon of chopped garlic, about 2 Cloves
1 Teaspoon each of Cumin, Turmeric, and Chili Powder
½ Teaspoon each of Salt and Pepper
¼ Teaspoon of All Spice
2 ½ Cups of low-sodium Chicken Broth
2 ½ Cups of Water

Plug in your slow cooker, and dump all the ingredients in and give it a stir. Put you cooker on low (8 hours).

You can speed it up, by setting your slow cooker to 4-5 hours, but longer is bester…. I mean bestest, I mean… you know what I mean.

After it done cooking, puree in a blender, and server!

Clean Eating: Week Two

Week two
So week 2 started off pretty good. I’m actually finding this change not so bad. It’s totally making me wonder if this is the calm before the storm. I remember in the summer thinking I didn’t know if I could give up sugar, never mind clean eating for 3 months. We’ll see if in a couple weeks if I’m hiding in a closet with a box of doughnuts. Below are a few things I discovered or learned and how I was feeling

– Greek yogurt isn’t so bad, as long as I put equal parts fruit in it. It still tastes like sour cream to me.
– Organization is key! I’m already pretty organized, I’m a big meal planner. Now I also pre-package snacks, for on-the-go
– Big discovery this week. When you cut out all the processed foods in your life, you cut out a wack of sodium. I’ve been feeling really tired lately, so a friend suggested this app, call myfitnesspal. It allows you to track all your food intake and breaks it down, so you can see what you’re missing or what you need to cut back on. Apparently I’m taking in 500 – 600 mg of sodium a day. Ummm pretty sure I need even more than the recommended 2000mg a day. I do 30 min of weight training, then a 5km run, and then a 30 min dog walk… 5 days a week.
– Avocado toast: Yes I am the last person to discover this. I AM ADDICTED.


What to work on:
– More sodium. Funny when you google how to increase your sodium, you don’t find a lot. Everyone is cutting back these days. So I tried how to replenish electrolytes, found a ton more suggestions. I’ll be increasing my cottage cheese, and looking for some after workout smoothies.
– The one part of clean eating I haven’t been concentrating on is the including protein/carb/fat into every meal. This and sodium will be my focus.
Remember people, this is a journey, I’m learning. If you see something I’m missing of something, I’m doing wrong, please feel free to correct me.

Here is one of the members of my support team.


Baked Steel-Cut Oats (with peaches!)

Baked Steel-Cut Oats - With Peaches-5

I meant to post this yesterday as penance for the insanely  wordy post I posted Tuesday, but I thought I would let that post digest with you guys for an extra day.

Baked Steel-Cut Oats - With Peaches-2

So today we forget about clean eating, but still keep it in the back of our minds.  I know it’s like that line in 40Days and 40 nights with Josh Hartnett (wear did he go!)  When his date says “ It’s like If someone told you not to think of the color red, then all you can think of is the color RED!”

Baked Steel-Cut Oats - With Peaches

But seriously, I’m always conscious of it, I’m just not consumed by it.  I’m also surprised how many “Clean Eating” meals out there I already eat.  Like this one, or the one I posted 2 Christmas’s ago (enter link to overnight oats) While this one is slightly altered to fit in with clean eating, it wasn’t much of a stretch.

Baked Steel-Cut Oats - With Peaches-3

Steel-Cut Oats is one of the good whole grains, and while it takes a while to make, sometimes slowing down, isn’t a bad thing.

Baked Steel-Cut Oats - With Peaches-4

Whether or not you’ve jumped on the healthy band wagon or not, you could easily get into this oatmeal, on a chilly Sunday morning.  I know I will.

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Baked Steel-cut Oats with Peaches

2 Cups of Boiling Water
½ Tablespoon of Butter
1 Cup of Steel-Cut Oats
½ Teaspoon of Salt
1 ½ Cups of 2% milk
1 Teaspoon of Cinnamon
2 Cups of Peeled and Cut Peaches (or your choice of fruit)

Toppings (Optional)

More Cut up Peaches (or your choice of fruit)
1 Teaspoon of Maple Syrup, Cocoanut Sugar, or your choice of un-refined sugar
Sprinkle of Cinnamon (don’t use too much, maybe ¼ teaspoon), or chia seeds
Splash of Milk or Dollop of Greek Yogurt for protein
A few pecans….  This list could go on and on and on

Pre-Heat Oven to 375 degrees, grease a 9X12 baking dish, and set aside

Boil water, make sure you start with more that 2 cups, you will lose some of it to evaporations.  While water is boiling, melt butter in a skillet over medium heat, add oats and stir until brown, about 3-4 minutes.   Measure 2 cups of the boiling water and add it to the skillet.  Now add salt, cinnamon, milk and peaches. Give it a stir, until its combined.

Pour mixture into the prepared baking dish, bake for 1 hour.  Take a peak at 45 minutes to see where its at.

Remove from oven.  Allow it to cool for a couple of minutes, then spoon into a bowls.  Top with more fruit, some unrefined sugar, cause ya miss the real thing, and sprinkle with cinnamon and pecans, and some milk… or whatever!

Clean Eating

My clean eating journey, I mean challenge, I mean journey… I mean that time I went crazy and cut out all the delicious food.

lets do this!

What I’m doing…. Or what I think I’m doing

As of Jan 1st, I set out to “eat clean”, or as close as I could get to it.  I was determined to stick to a pretty strict way of eating.  Notice I didn’t call it a diet?  It’s supposed to be a way of life, not a diet.  Right from the beginning I knew I was not going to go completely clean.  I didn’t want to overwhelm myself with such a huge change all at once, and I knew I would end up eating things I wasn’t supposed to, and cutting out things I didn’t need to.  This is going to be a learning experience as I go.  I am allowing myself one cheat meal a week, for sanity sake, It’s either that or tackling my co-workers as they leave the lunch room.

Why the heck would I torture myself this way? And how long will it last?

Like I said above, this is not a diet, it’s a way of life, but I’m going to commit to 3 whole months.  After that, we’ll see.  Let’s be honest, I run a food blog, one that frequents cookies, cupcakes, muffins, and all sorts of baked goods.  THE EXACT OPPOSITE OF CLEAN EATING.  So why, why, why!   For one, I’m constantly looking for ways to challenge myself.   In the summer, I went gluten free for a month, and I restricted eating after 7pm in Sept.. my snacking time!!  Then I saw that Lindsay and Bjork gave up sugar for 2 months.  I thought, I can do that, and it will be a great challenge.  I didn’t want to kick off the challenge around national baking season (Christmas), so I decided to start Jan 1st…. I know, what a cliché!  And the second reason, we are heading to Hawaii in a couple of months and I want to look my best.

Sunset Beach Hawaii

About me

A little bit about me before the challenge;  I’m 37 years old, about 5’7” and I’m guessing I weigh about 130lbs. I say guess because I do not weigh myself.  I haven’t in years, like 15 years!  I figure I’m not over- weight, so I see no reason to obsess over a number.  Wow, that was a lot of personal information!  But, we’re like best friends, right?

My Nutrition knowledge going into this… I ain’t no dummy

It’s true, I know stuff, like white bread is not good and whole wheat bread better, but whole grain bread is best.  What I didn’t know is what whole grain meant (CLEAN EATING).  Essentially, it’s a grain that has not been altered.  It’s in its whole state.  Where did I pick up some of my knowledge?   The internet, for one, and I used to go to a nutritionist in an attempt to correct a digestive issue I have (IBS).

What clean eating meant for me when I started

There is about a million different takes on clean eating.  You have to decide what works best for you!   For me, I started off trying to eat food as close to its natural state.  Here are a couple of rules I followed.  Be warned!  I made a few mistakes here, and I figured it out in my first week:

  • Fresh veggies and fruits
  • Lean cuts of meats:  Mostly chicken and turkey, no red meats, or very little
  • Nuts (almonds, pecans, pistachios…)
  • Cottage Cheese (no other cheeses)
  • Greek Yogurt, not regular
  • If buying packaged foods, they must be whole foods, and the ingredients list must be 5-10 at most, I must also be able to pronounce and identify all ingredients in the list
  • No Sugar, like none, not even Honey.
  • No potatoes, white rice, white bread, or any bread for that matter.

I know what you’re thinking; there are a few things wrong on my list… I know, I get there in week one.

Week one (how I felt, and some discoveries)

NOTE: I promise I’ll post a recipe tomorrow for making you read a million and one words and it won’t suck!

Going into week one, I was excited!  You always are when you start a challenge.  I was riding high on a wave of confidence, determination and motivation.  The only thing I missed this week was sugar in my coffee!  I really had to plan ahead, but meal planning is my thing, clean eating is not. Still, I managed to muddle through ok.  I also pre-packaged some snacks.  So if I knew I was going to be out and about for more than 3 hours, I had a few clean snacks to munch on… not a cheese burger!

Here we go…. The mistakes, discoveries, wins and fails:

  • Potatoes are in.  There is more potassium in a skin on potato than a banana, they’re in!
  • I took a sip of sugar filled coffee – not my fault, I asked for 2 milk, I got 2 milk and 2 sugars, I also threw it out after that sip, so I’m calling this a win, not a fail!
  • I ate 4 slices of sliced turkey breast for lunch one day.  Seriously didn’t even think of the fact that it was processed.  Mr. PBandO pointed it out… I googled it, he was right… as usual   **MrPBandO edits my blog, I wonder who put that in?!?!?
  • I omitted all sugars, even the unrefined, like honey, agave nectar and coconut sugar.  Turns out, unrefined sugars are in, THANK GOD!  My list of sweet snacks has tripled!
  • Left over processed foods:  for 2 days I was still eating my Kashi bars.  I made some homemade granola bars to replace them, also I was still drinking chocolate milk after a workout, read the label, lots of sugar, OUT!
  • I ate some cheese, and then looked it up and its fine.  But it has to be full fat cheese…. I’m not crying of this one.
  • I switched from regular yogurt to greek, except, it had sugar, no wonder it tasted good.  I added some fruit, I’m choking it back with my sugar free coffee.

granola bars

How am I feeling?

  • Tired, pretty sure that’s me coming off 2 weeks of holidays, but someone suggested I might be low on sodium.  That makes me think that maybe I should track my food, and make sure I’m not cutting out something I need.
  • Over all I’m still motivated, especially because my desserts are about to triple!  Joke… maybe.

Doughnuts (Gluten Free)

I’m such a cliché!

Doughnuts (Gluten Free)-9I swear I didn’t intend on being a cliché. You know in the summer how I challenged myself to go gluten free for one month? Well I did….. It was in an effort to broaden my culinary horizons at home and while eating out.

Doughnuts (Gluten Free)13It totally worked. I learned so much about gluten free baking, and was so surprised at how many restaurants cater to gluten free eating, or at least gluten friendly eating. After that I wanted to give up something even more difficult.   I considered sugar, but then the holidays showed up, and come on….. no sugar, means no Christmas… at least in my world. So I shelved the new challenge idea.

Doughnuts (Gluten Free)-3Like everyone else in the entire world, I indulged over the holidays, not overly, but just enough to make me want to take that challenge off the shelf and add a few extras. So for someone who never makes New Year’s resolutions, I am now not only sugar free, but also gluten free, process food free, ad white rice and potato free. In case you’re thinking I’m completely crazy (cause I am), I have decided to do a clean eating challenge.

Doughnuts (Gluten Free)-6I am really excited, and scared to death. In a couple of weeks, you may see me tackling people outside the local doughnut shop for their chocolate glaze.

Doughnuts (Gluten Free)12

In an attempt to avoid those situations and having a complete melt down, I will be allowing myself a cheat meal once a week. You can be sure I’ll be cracking open Ashley’s cookbook “Baked Doughnuts for everyone”.

Doughnuts (Gluten Free)-7Ashley is truly a genius at gluten free baking, you can’t even tell these doughnuts are gluten free. There is a little sugar in these, but I’ll feel like a super star eating these for my cheat meal.

Doughnuts (Gluten Free)-8Even if you’re not crazy, you should totally get her book, and bake a million doughnuts.

Doughnuts (Gluten-Free)

[Adapted from Ashley’s totally awesome book “Baked Doughnuts for Everyone“]

½ Cup of Oat Flour
½ Cup of Sweet Rice Flour (NOT Rice Flour)
1/3 Cup of Sugar
¼ Cup of Ground Almonds (aka almond flour or almond meal)
1 Teaspoon of Baking Powder
Pinch of Salt
2 Eggs
¼ Cup + 3 Tablespoons of Buttermilk (*or make your own)
3 Tablespoons of Unsweetened Applesauce
2 Tablespoons of Oil (I used Grape Seed Oil, but EVOO works)
2 Teaspoons of Vanilla

Chocolate Frosting

2/3 Cup of Powdered Sugar
¼ Cup of Cocoa Powder
1-3 Tablespoons of Milk

Pre heat your oven to 350 degrees, grease up your doughnut pan (or muffin tin), set aside.

In a large bowl, whisk oat flour, sweet rice flour (NOT rice flour), sugar, ground almonds, baking powder and salt, set aside.

In a medium bowl, whisk together, eggs, buttermilk (* or make your own), applesauce, oil and vanilla. Pour the wet ingredients into the dry. Fold until just combined. Just like quick bread of muffins, you don’t want to over mix this.

Spoon the batter into your doughnut pan (or muffin tin). It should reach almost to the top, leave about 1/8 of an inch.

Bake for 20 -22 minutes. If you are using a muffin tin, check the doneness, with a tooth pick and leave in for a few more minutes if not done yet.

Allow to cool on a wire rack in the tin for about 5 minutes, remove from the tin and allow to cool completely before frosting


In a small bowl, sift together the powdered sugar and the cocoa powder. Add the milk 1 tablespoon at a time until you reach the right consistency. I only used a tablespoon and a half.

When the doughnuts are cooled, frost them up and sprinkle the hell out of them!

*to make your own buttermilk, add 1 tablespoon of white vinegar to a one cup measuring cup and then top off with milk. Allow to site for 10 minutes… …voila! Buttermilk!

Monthly Things: December

Merry Christmas, and Happy New Year.

christmas 2014

WTF happened to December!

Christmas came and went, in a whirl wind, like it does every year. Every year I get a little better at everything. We were all done Christmas shopping by Dec 1st, even Mr.PBandO was finished early. This year I followed Amiee’s steps to a perfect turkey … she is a genius! Mr.PBandO kept saying how moist it was. My table settings are kicking ass, although I have managed to get myself banned from buying Christmas crackers, I am a Christmas cracker whore… see below

cracker whoreI also baked… and baked and baked….


Show alert!!! The Newsroom. It’s like House and The West Wing had a baby… watch it, it’s AWESOME.   I also got Ashley’s booked, baked doughnuts for everyone, and I baked my first batch… they were awesome!


I finished up the Christmas holiday with the Doctor Who and Downton Abby Christmas Special’s, I forgot how much I missed these shows!

Would be complete without dressing up the doggies, they love it!






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