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How to Save $ Buying Food and Squash Pockets

25 Apr

I wouldn’t necessarily say I am thrifty.

In fact, I am the complete opposite…Unless of coarse Hubby is asking me, then I am very frugal, and always shop in the bargain/clearance section.

Ya right.

I wish I could say I could walk into a thrift store and find something worth buying, but..


And Probably the most thrify-ish shopping you will find me doing is at Ross or Marshalls.

But since I have been married, and Hubby has been in grad school, you can only imaging we are far from high-rollers. And even though Hubby would bet his life savings that I have it in my mind we are Bazillionaires, I am learning, key word, that I need to be better at how I spend my money.

Especially on groceries. Let’s just say, if one looked at my grocery bill, then you could assume I was feeding a family of 5. yikes. AND, one might also assume, since I am really only feeding a family of 2 1/2, that by the cost of my purchases, we must be hefty eaters.

Not true. Well, hefty eaters, I dunno, I really… food.

So where did it all go wrong? For some time now, I have really focused on my spending, and why I would end up spending so much on groceries. I thought, maybe I should share some tips on what not to do when buying groceries, because like I said, I am still learning on what to do.

The DEFINITELY DO NOTS of Grocery Shopping

1. Don’t buy EVERYTHING organic.-I assumed that because it was organic, it was better for you. And although this is definitely the case in some regards, it is not the case in others. Here is how it goes: When buying organic fruits and veggies, follow the rules of the Dirty Dozen. ONLY the items on the dirty dozen list is best to be purchased organic. Items like pineapples and avocados don’t. And trust me, the price of an organic avocado to a non organic one is a great difference. I also always buy dairy and meat for my Hubby organic. No questions asked. That will not change.

2. Don’t buy everything you see.-I am like this in the grocery store: “I’ll take that, and that, and that, and that. Oh wait, how much is it? OK here is my leg and my arm to cover the bill..”

I have learned that going with a list is crucial. At the beginning of the week I have written everything down that I want to make and want to have in the house. That way I go with a plan, instead of using my head/stomach to decide for me.

3. Don’t get sucked into labels. -I will buy something if it says “Buy me, I am Delicious!”, but for others, things like low fat, no sugar, healthy, brand new, yadda yadda can grab your attention. Research products out before spending a hefty penny on something they say is worth it.

4. Don’t Covet-Being a blogger, I read tons of other blogs and get SUCKED into wanting to make what they posted RIGHT.THAT.VERY.SECOND. Alot of ingredients are unheard of, have to be ordered on line, and are pretty darn expensive. RESEARCH! I am not even going to mention some of the ingredients I have in my household that I purchased that I have NO idea what to do with them. Research recipes, research what the ingredients are for and their benefits.

5. Don’t always shop at natural food stores. -There is this certain store by where I live that I call hell. If I walk in there, I am gonna get hell for it when I get home 🙂 kidding, but I really have a hard time not spending Baby Boo’s college fund in there. Certain things I agree are necessary, but not everything. AND a lot of times, the natural food grocers jack up their prices JUST because they can. Rude I know. Smart, but rude.

I hope some of these tips help you like they have been helping me…and my wallet.

And my relationship 🙂

But buying cheap only does so much for the Hubby. It’s the delicious dinners that really win him over..

What a sucker..

Squash Pockets



1/4 large onion diced


2 TB chopped garlic

1 cup spinach

1/2 cup chopped artichoke

2 cups diced butternut squash( i used precooked frozen butternut squash)-

1/4 cup diced walnuts

1/2 cup crumbled goat cheese

salt and pepper

Thawed Phyllo dough


1. In a heated pan, add EVOO, onion, and garlic and cook 4-5 minutes on med-low heat until they begin to caramelize. Stir Frequently. Then add spinach and stir every so often until spinach begins to wilt, about 3 minutes. Then add artichokes & squash and stir until combined. Sprinkle with salt and pepper and let cook about 6-7 minutes med heat. Stir frequently. Then add in walnuts. Season with more S & P to taste.

2. Prepare phyllo dough according to packages. I cut mine in half.

3. Place a couple spoon fulls of filling at the top of one side of the phyllo dough and add a few crumbles of goat cheese.

4. Fold Phyllo dough all the way down. I folded mine like you were folding up a flag.

5. Repeat steps until all the filling is used. I stuffed my pockets pretty full, so I only got about 5 or 6 pockets, so it all depends on the size. You can fold your pockets any way your want. There isn’t a right way. Maybe there is, I just don’t know about it 🙂

6. Bake in a preheated 350 degree oven for about 30-35 minutes, or until phyllo becomes golden brown.

I had never worked with phyllo dough until this. I have NO idea why I waited so long!?

Every crispy bite made me want to run out an buy more phyllo dough and make more!! hha

See what I mean. Impulse buyer anyone??

I hope Baby Boo doesn’t turn out like me with the whole spending regards thing,

Because I don’t know how many more arms and legs I can sell before I run out…

My Husband Ate Green Pancakes!

20 Apr


There are a lot of differences in our cute little family, maybe more than usual. Maybe not.

Differences in the way we sleep. Meaning, Hubby does, and I don’t…

Differences in the way we get ready. Hubby = 5 minutes.

Me = The amount of time I am supposed to get ready in + 20 minutes more.. I am always late.

Differences in what we think is funny.

Baby Boo laughs when I say ‘DUH.’

I laugh with Hubby that I finally took his advice and cleaned out my wallet, and that he was RIGHT! I was surprised at what I found..

and then,

Hubby cries when he see’s my Nordstrom’s Credit Card Bill in the Mail…(I thought it was funny that I found my old Nordy’s card). What I didn’t find funny is that Hubby cancelled it.

Major Differences in the way we eat.

Hubby’s favorite Mexican restaurant is Taco Bell.

His all time favorite American Food is a Double Bacon Western Cheeseburger.

And he thinks it is Genius that someone took two pieces of fried chicken melted cheese in the middle.

Which is why I can justify torturing him at dinner time with the food that I love.

Things like Green Pancakes

When I handed them to him, he asked me why they were green.

I told him…

What you don’t know, won’t hurt you.

One word Sweety Pie…


Now eat your Green Pancakes!

Green Pancakes


1 1/4 cup mutligrain baking mix

1/2 cup oats

1/2 coconut milk

1 banana

1 egg

3 TB maple syrup

1/2-1 tsp. Spirulina

1 TB Chia Seeds

1/4 cup pecans-chopped

1/4 black berries

1 tsp. vanilla


1. Combine all ingredients and mix until smooth. Add more liquid if you prefer a less dense pancake. Pour batter onto griddle pan greased and cook on medium-low heat 3-4 minutes on each side.

When it came time to dig in, Hubby was a little nervous.

There was no way these could be good.

That is unless of coarse…

Nothing like a pound of sugar to make something taste good.

He started to eat..

or shall I say, he started to inhale. He was going so fast, I couldn’t even take pictures.

Slow down turbo, Mama has to blog this moment…

Before I knew it, the pancakes were almost all gone. I asked him what he thought of them, and he said, “THESE.WERE.BOMB!”

I couldn’t help but smile thinking that maybe my ‘healthy’ eating ways were finally growing on him..

That was until he asked me if I would pass him more butter…

And then he finished off the rest of the syrup in the bottle.

Drool Worthy Recipes

18 Apr

Lat night my husband and I attended a wedding! And they had a photo booth.

Photo Booth’s at weddings are the best idea! 🙂

Now THAT is one hotty!

Being that we have had somewhat of a busy weekend, I thought it would be fun to share some of my favorite recipes from previous post back, as well as recipes I have spotted all through out the blog world that make my taste buds to crazy!

Let’s begin with some previous post!

1. Goat Cheese Stuffed Black Bean Burgers

(There is also an amazing Turkey Burger recipe on this post as well)

2. THE MOST AmAzInG pudding EVER!

3. Crispy Peanut Butter Bars

4. Peanut Butter Balls

5. Strong Green Drink

6. Salt & Vinegar Kale Chips

7. Black Bean, Quinoa, and Sweet Potato Boats

8. Sweet Potato Cupcakes with Maple Cream Cheese Frosting 

9. E.B.T.K.S. Banana Scramble


10. Double Chocolate Walnut Almond Butter

11. Healthy S’mores Milkshake (Along with a S’mores Green Drink & Schmall recipe too!)

12. Hearty Whole Grain Basil Bread

13. Peanut Butter Oatmeal and Strawberry Parfait

14. Cherry Chocolate Milk Shake

15. Chocolate Tarts

16. Grilled Lemony Dill Veggie Sammy

Check them all out!

And…here are some recipes through out the inter web that caught my eye:

1. Averi from Love Veggies and Yoga: Peanut Sauce Baked Tofu

2. Angela from Oh She Glows: Spring Chick Cupcakes

3. Jessica from How Sweet It Is: Dark Chocolate Blueberry Muffins  

4. Sarah from Peas and Thank You: Mmmm Sauce 

5. Peas and Crayons: What I ate Wednesday Link Party 

6. Helen from Helen Naturally: Berry Cherry Buckwheat Bake 

7. Katie from Chocolate Covered Katie: Breakfast Polenta 

8. Alaina Rose from Everyday Sweetness: Mega omega Granola 

9. Jenny from Fit Girl Foodie: Casein Pudding 

10. Of Plates and Palates: Spinach Turkey Sliders Stuffed with Pepper Jack Cheese 

11. Jess from Healthy Exposures: Blueberry Dressed Chickpeas and Grain

12. Maryea from Happy Healthy Mamma: Eat Yo’ Greens Soup 

Some of these might make you drool…

Just warning you 🙂


If there is a recipe you want me to link up here on ThE DiVa DiSh, send me an e-mail (, and I’ll gladly do so 🙂

Grilled Lemony Dill Veggie Sandwhich

14 Apr


Dear Brain-

Where are you?

How come you always seem to disappear, especially when I need you the most?

How come you can’t be there to remind me to turn off the hose on our sink…

Baby Boo’s face is a perfect target..

Oh, and I’m really sick of the Wet T-Shirt games.

(You don’t remind me about the hose, but you sure don’t have a problem reminding me wet t-shirt contest are NOT for me)

Oh, and brain, while I have your attention, can you please remind me why I am so clumsy?

Because each time I spill formula, I am slowly saying goodbye to Baby Boo’s college fund.

Bye Bye Harvard…

Hello Community College.

Oh, and one more question brain..

How come you never remind me to buy Dill?

Because Dill is delicious, and for some reason I always forget.

But not this time. I think I will clearly remember!


Grilled Lemony Dill Veggie Sandwhich


1 cup of assorted veggies in slices (I used eggplant, zucchini and tomato)

1 TB chopped fresh dill

zest of half a lemon

juice of half a lemon

1 TB Olive Oil

Salt and Pepper


1. Gather sliced veggies and put them in a medium bowl. Add the rest of the ingredients and toss until everything is coated. Let marinade for 10 minutes.

Then grill veggies, 3-5 minutes on both sides.

2. Prepare sand which.

Add some Hummus and Goat Cheese:

And then some avocado and spinach:

Then assemble your veggies.

Pile those babies high!

And then if you want, sprinkle with some parsley.

Then smoosh the sand which together, like they smoosh in Jersey Shore..

If you want a light and refreshing lunch that feels like summer..

Then grab your Lawn Chair, Pina Colada, and this Sammy…

OH Wait!

Hey Brain?

Can you remember to bring the sunscreen?

K thanks, your a doll!

Guest Post! Oatmeal Banana Muffins

1 Apr

Hey Guys!

So moving is progressing slowly..slowly…slowly..

I tend to “Go through things,” when we move, that way I can get rid of un-necessary crap that the Hubby I have.

I also realized I have a special connection, relationship, and love for of my things…

So, needless to say…I should be done packing by the time Baby Boo is in pre-school.

If i’m lucky.

Or by tomorrow..That’s what the hubby said anyways..

haha he is so silly.

So due to the fact that I can’t decide whether to keep my high school gym shirt or not (because it brings back SO many good memories..NOT), I am honored to introduce the FIRST EVER guest post here on DiVa DiSh!

I would like you to meet Ashley from The Thrifty Wife!

She is, in one word, amazing! She has a wonderful website where she shares deals, and coupons, tips on how to save money, and she even has yummy yummy recipes!

So without further ado…here’s Ashley!


Confession time: I have never been a good baker. Even now, my baking skills are questionable. Maybe it is because I am not good at science or have a hard time following a recipe (why follow a recipe when you can create your own?)


If you ask the my long time friends, they can tell you of the “play dough cookies” I made for the convalescent home or the time I brought odd-colored blueberry muffins to church. Well, the odd-colored blueberry muffins were not too bad, but people were unsure about them because of the color and my past experience. I decided to throw them away while no one was looking. The only problem was that  whole church hall of high schoolers saw and applauded loudly. I guess my lesson that day was humility.


Let me not even tell you about the vegan cake I tried to make with my husband reading me the ingredient list (Michael, Tsp. stands for teaspoon, not Tablespoon).


Anyways, even though I have had countless number of baking fails, I have learned one thing to be true and consistent. If the batter taste bad, then end product will suck too. I am sure that is probably common cents, but if I had followed that rule, instead of praying that the oven would magically fix my problems, I would have saved myself some time and humiliation.


Furthermore, here is a hearty muffin recipe that has a tasty batter and end result. It is like eating a complete breakfast in a tiny muffin shape.

Oatmeal Banana Mini Muffins



About 4 overly ripe bananas – mashed

1 1/2 Cup of Whole Wheat Pastry Flour

¾ cup of rolled oats

2 TBSP of Flaxseed Meal (or more if you desire)

2 Tsp. of Baking Soda

2 Tsp. of Baking Powder

2 Eggs

1 Package of Unsweetened Apple Sauce (I think it is ¼ to ½ a cup)

¼ Cup of Raw Sugar (You can substitute if you so desire)

Cinnamon, Nutmeg, and Vanilla to taste


Preheat the oven to 350 degrees and spray your mini or regular sized muffin pan.

Mix all of the dry ingredient, not including the sugar, cinnamon, and nutmeg in a medium sized bowl.

Now, if you are using raw sugar, you do not just want to add it in the recipe lest you want muffins with crunchy sweet rocks in them. Instead, measure out the raw sugar and add boiling hot water a few tablespoons at a time. The goal is to get the sugar to dissolve.

Once the sugar is dissolved, pour into a large mixing bowl followed by apple cause and 2 eggs. Add in mashed bananas.

Finally, pour the dry ingredients into the wet mixture. If you feel you need a bit more liquid, add a little bit of milk or almond/soy/coconut/rice milk.

Pour the batter into the tins and bake for 15 minutes. (Time may be longer for larger muffins).

These little fiber bombs have very little sugar but a lot of substance. You do not have to make mini muffins, but they are so much fun (not to mention one feels a whole lot less guilty eating four of these little guys).  Pair them with a glass of milk (almond for me please) or eat them alongside a smoothie. I keep mine in a bag on the counter for a quick snack.


**Thank you so much Ashley for doing this post for me! I can’t wait to try these muffins :)!!**





Hearty Whole Grain Basil Bread

24 Mar

I have always had a slight obsession with bread.

I think it stemmed from my early years…We would go to my grandmas and she would always have a fresh sour dough, or french loaf sitting on her counter.

It made me salivate every time I saw it.

And then I ate it. Alot of it.

I could pack a whole “loaf” or, shall we say yard stick, of that french bread sitting on the counter. Nothing could stop me.

You want to know what’s gross?

I would dip my bread in whole milk. White bread dipped in whole milk.

Doesn’t that make you hungry? No? Well then maybe this will..

You see, for birthdays, we always got to go to our favorite restaurants. I, every year, chose olive garden, and you can bet it wasn’t for the all you can eat salad..It was for the all you can eat breadsticks. And trust me, I ate all that I could eat.

Of coarse, NOW I have learned some self control, but I still drool when I walk past bakeries, and gaze at fresh baked breads through the window. Sure I could have a slice…But I want the whole loaf. Just me, my loaf, some Real Housewives of O.C., and a big glass of milk soy milk.

A girl can dream right.

But I can assure you that I definitely don’t deprive. It may not be a loaf, but it isn’t a slice fit for a Baby Boo either. And although sourdough bread will always have a special place in my heart, I have grown to love whole grains.

It makes me happy to know that I can enjoy one of my favorite foods while still getting a lot of nutrients for my body. Nothing over processed and nothing bleached, it’s just pure and natural grains.

And sure I can buy any kind of loaf like that at the grocery store, but there is something much tastier about fresh bread coming straight out of your oven. Your in control of what goes into it, including the bread and your body. Also not to mention, hot & steamy out of the oven…

Oh, sorry wrong picture,

Hot and steamy out of the oven…


Heart Whole Grain Basil Bread

adapted from MarthaStewart

Two 1/4 ounce envelopes active dry yeast

2 1/4 cups warm water (110 deg)

2 tsp. honey

3 TB. 100% pure maple syrup

4 TB unsalted butter (melted)

3 cups whole wheat pastry four

1 cup whole grain all purpose baking flour (or could sub more whole wheat pastry flour)

2 cups unbleached all purpose flour

4 tsp. coarse salt

1 cup fresh chopped basil (large chunks)

1/3 cup millit

1/2 cup rolled oats

1/4 cup flax seeds

1 TB chia seeds

1/4 cup sunflower seeds

1/4 cup sesame seeds

1 egg white


1. Soak millet in 1/2 cup warm water for 20 minutes, set aside. In a separate bowl add 1/2 cup warm water and sprinkle yeast in. Add 2 tsp. of honey and whisk together until combined. Set aside for 10 minutes, or until foamy/frothy. Yeast should look like so:

2. In a separate bowl add flours and salt and whisk together. Once yeast is ready, pour yeast into a mixing bowl fitted with dough hook. Add melted butter, 1 1/2 cups warm water, and 3 TB maple syrup. Mix until combined. Then add 3 cups of flour mix. Mix on low speed until smooth. Then add in millet (plus water in bowl), and the rest of the seeds/oats, and basil.

Mix at low speed until combined. Then add remaining flour until dough is combined and somewhat smooth.

3. On a floured surface kneed dough for about 5 minutes until a smooth ball forms,like so:

Place dough in greased bowl and cover with plastic wrap. Let rise for an hour or so. (I did about 1 1/2 hours)

4. When dough has risen, punch it in the face,

Show it whose boss, and then divide dough into about 6 or 7 balls. Form balls and place on cookie sheet fitted with a cooking mat.

5. Take your egg white, and add a little water, and brush the tops of the dough balls. Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours.

Let those bad boys rise!

6. Pre heat oven to 400 degrees, and when the dough is ready, bake for about 22-25 minutes, rotating pan halfway through.

7. Try not to pass out of excitement due to the most amazing smell that will fill your house!

Pull out of the oven…and smile!

(Don’t forget to brush with more butter straight out of the oven :})

I always get so nervous when it comes to baking bread. My first fear is that it wont rise, and my second is that it will be too hard…

Well my friends, it was perfect.

The first thing I did was cut it open. I didn’t even wait for it to cool, hence the third degree burns on my finger…and tongue.

But so worth it. I love the grains and seeds that I get in each bite, with a hint of sweet basil. It’s a beautiful combination.


It didn’t stop.

I wanted more, but I couldn’t just grab the loaf and eat away like it was an apple.

I mean I could have…But I’m raising a daughter..And I think she is too young to learn her MaMa is crazy.

So I just had to make a “meal” out of it.

Goat cheese, tomatoes, cucumbers, spinach, and Bitchin’ Sauce…

Have you ever wanted to make out with your food?

Sweet Baby Bread Loaves!

Good thing I have learned some self control..

Because if not..

There was about to be an all you can eat bread loaves…

Pass the milk!

Double Chocolate Walnut Almond Butter

17 Mar

3 years ago I would have never thought my life would consist of the “nutty-ness” that surrounds me.

It seems like every day is a whirl wind of trying to accomplish everything I need to do, while being the best wife and mamma there is. I try my best to remain calm, cool and perfect. Nicely made bed, laundry folded (neatly) and put away, Baby Boo’s room clean and sparkly, and well, mamma showered and wearing makeup and actual clothes..not sweats.

How can I be perfect and accomplish everything?!?

I can’t! Which is why I have learned to embrace the “nutty-ness.”

In stead of dressing Baby Boo in the latest Baby gap fashion with the brightest pink flower head band…

We play dress up with Dada’s hats.

What kind of hat is that Dada?

Instead of cleaning up toys off the floor, we grab those toys and throw them out side, embrace the sunshine, and tan our pearly white leggies!

Pass the baby oil Baby Boo!

And then we get crazy when it comes to lunch. No fresh pureed carrots and sweet potatoes Baby Boo, let’s embrace this crazy and eat oranges!


Because eating oranges means we can make all the funny faces we want, especially when that sour taste reaches those newly sensitive taste buds of ours.

Keep up those faces Baby Boo! I’m not gonna tell you that your face is gonna freeze no matter how long you hold it. Just lies..Lies from people trying to be perfect.

And while you eat your sour oranges, Mama’s going to embrace that “nutty-ness” even more! No I’m not going to make some boring soup, or a plain old salad.

I’m gonna eat Nut Butter..

Perfect for the occasion don’t you think?

Double Chocolate Walnut Almond Butter

Although it taste sinful, this nut butter has extremely good for you ingredients. Walnuts are one of the healthiest nuts you can have. Rich in omega 3’s as well as perfect for lowing cholesterol. They also aid in reducing the risk of heart disease and inflammation. Almonds, also rich in omega 3’s, have an abundance of vitamins, and are great for your heart. Dark chocolate can help lower blood pressure, as well as an amazing source of antioxidants.

adapted from edibleperspective


1 cup raw almonds

1 cup raw walnuts

2 tsp. organic pure cane sugar

1/4 tsp. salt

2 tsp. vanilla

2 TB dark cocoa powder

1/2 tsp. almond extract

3  large TB dark chocolate chips


1. Preheat oven to 325. Place almonds and walnuts on baking sheet and toast for about 10-15 minutes, rotating every 3-4 minutes. Careful not to burn!

2. Once nuts are done, let cool then throw into food processor. Process until creamy, like a nut butter. This takes a couple minutes, but be patient. Keep scraping sides during processing.

3. Then add in sugar, salt, vanilla, and almond extract. process until smooth.

4. Then add in cocoa powder. Process until smooth. Then add in chocolate chips and process until creamy. The heat from the processing will melt the chocolate! 🙂

5. Then take a large spoon and start eating! 😉

Seriously…prepare for a food-gasmic feeling!

Super creamy, super chocolatey! It felt like I was eating frosting!

I have thrown this on EvErYtHiNg!! Including my face. All over. It wasn’t pretty.No Joke.

It is especially amazing in green drinks, especially THIS ONE

I think I can come to terms with all this “nutty-ness” and accept that it is perfectly okay! If being “nutty” means we get to kick off our heals and crawl around in diapers, then I’m DOWN. And I’m talking Baby Boo wearing diapers…not me. If I get to that point please intervene.

Hopefully we won’t get to that point, but if so, you must know that being a little “nutty” makes me extremely happy!

Because being perfect is just to dang hard.

Pass the frosting!!

Coco-A-Nana Bread

6 Feb

I’ve got some competition in the blogging world.

I believe her website is as follows:

I don’t really know what it stands for…


Or what the blog is about…

But what I do know is that her desire to “blog” on the computer…is what taught Baby Boo how to crawl…

I guess this explains her obsession with the computer cords and plugs…

Your looking at the future generation “Bill Gates” people!

Maybe when Baby Boo becomes rich, she can afford a decent pedi for her Mama…

Unlike the crappy one I got today.

Excuse the nasty picture of feet, and the claw of a “toenail” on my pinky. I believe someone I know once called them talons.

Laughing out Loud… =]

You see, they may look nice from a far, but if you only knew what it took to get those talons to look somewhat presentable, you would understand my frustration. After my so called “5 minute foot massage” lasted a minute and 30 seconds, which wasn’t a “rub down” of lotion, but just splashed water on my legs, the lady then preceded to paint my toe nails faster than I’ve ever seen anyone do. And although that may seem like a “cool” trick, I could have done without the tops and the sides of my toes were stained with shiny pink.

Baby Boo could have done a much better job =]

But the day ended much better, since Hubby let me play “personal trainer” and kick his but in sprints and burpees…


And I was able to enjoy some Deeelicious Coco-A-Nana Bread =]

What Can I say…I like to eat my Feelings =]

Coco-A-Nana Bread

Recipe from:Whole Foods


1/2 cup cocoa powder

1 cup oat flour (just take oats and grind in processor or blender into flour)

1 cup whole wheat pastry flour (can use all pastry flour instead of oat flour)

1/4 tsp. salt

2 tsp. baking powder

4 very ripe bananas

8 large dates, pitted and chopped

1/2 cup coconut milk

2 TB water

2 tsp. Vanilla extract

1/4 cup finely shredded coconut


1. Preheat oven to 350. Whisk together thoroughly dry ingredients into a bowl, and set aside.

2. In a blender, add bananas, dates, coconut milk, water, and vanilla. Blend until mixture is thick, and dates are chopped very small. About 1 minute or more.

3. Form a well in the middle of the dry mixture, and add wet ingredients. Fold ingredients together, but careful not to over mix. Pour batter into prepared loaf pan (greased or covered in parchment) and smooth out top. Sprinkle with coconut.

4. Bake in oven for 40-45 minutes, or until center comes out clean.

5. Enjoy!

This bread is amazing! It’s a perfect breakfast/snack bread.

It is SOO moist, and that’s what I LOVE MOST about banana bread!

It’s actually not the sweetest bread since there isn’t “sugar”, BUT the sweetness it has comes from the bananas and dates. It’s perfect for breakfast so you don’t have to start the day with a sugar overload.

Of coarse, I can never eat bread alone…

I think I eat Peanut Butter every morning…

for Breakfast…

and maybe some at lunch…

I’ll stop there.

You know too much.

It’s probably best if I just end with that picture…


It’s Just A Phase

11 Jan

My husband goes through phases with food.

He will fall in love with a certain product, and for a couple weeks our house must always be stocked with his flavor of the month.

But a phase means that it doesn’t last forever.

Which is pretty frustrating because I will usually run to Costco to stock up on whatever he’s obsessing over, and when I come home he will say,

I don’t like those anymore.

Which means I, the lovely wife, am stuck eating 3 boxes of unwanted crap cereal.

Or cheese crackers.

Or a certain type of juice that taste like butt.

That! Is true love =]

Do you want to know what he’s crushing over this month?

Fiber One Peanut Butter Bars.

I myself must admit that they are amazingly delicious, and when I was pregnant, I ate a lot of them.

But I wasn’t about to run out and stock up our pantry full of fiber, because Hubby will probably be over them in a week, and then I am left eating Fiber bars for every meal…

And we all know that can cause more than one problem.. =]

So I decided to make some of my own, that way I didn’t buy 457 of them…and instead end up with 8.

I wasn’t really sure what was in Fiber One Bars so I looked up the ingredients to get some what of an idea.

(Source: Fiber One website)

To be honest, I know what all of those ingredients are.

Some are real, some are fake, and some are crap.

That’s why I was all the more intrigued to make my own version.

For the better of my wallet, my pantry, and my husbands body… =]

And I have to admit…

They were quite delicious!

Peanut Butter Bars

2 Cups oatmeal

2 Cups puffed brown rice cereal(i used honey flavored)

2 TB Chia Seeds or Flax Seeds

1/2 Cup whole wheat pastry flour

1/2 tsp. Baking soda

1 cup Brown Rice Syrup

2 TB peanut Butter

2 TB margarine or butter

1/4 Cup organic sugar

1 tsp. Vanilla

Dash of salt

2 TB mini Chocolate chips

Recipe adapted from: PeasandThankyou


1. Combine oats, cereal, seeds, and flour, and soda in bowl.

2. Then add syrup, butter, vanilla, peanut butter, and salt into a saucepan and melt on low heat, mixing constantly.

3. Let the mixture come to a boil as you continue to stir. Let it thicken, and then remove from heat and let cool a little bit.

5. Once it has cooled slightly, add wet mixture to the dry mixture and stir until combined.

6. Then Press into a GREASED 9×9 pan and smash chocolate chips on top.

7. Then bake at 325 for about 15 minutes.

8. Let Cool COMPLETELY before cutting into the bars. I know it’s hard =]

These are so chewy and yummy!

Once they were cooled I wrapped them individually so they would stay fresh.

And I also made two matches and wrapped and froze the other half so when hubby is going through one of his “Phases…”

…I’m prepared.

Let’s hope Baby Boo doesn’t get that trait. She’s already drooling over them…

Pumpkin Banaynay Bread

29 Nov
Probably one of the biggest questions after thanksgiving is,
“How much weight did you gain?”
“What Do I do with all these left overs?”
As we contemplated what we should make, none of us could agree on the same thing.
Therefore, we all did something different.
We are kinda a complicated family.
I kept it simple. I just heated the leftovers and grubbed.
One of my brothers got a little more creative.
Turkey, cheese, mashed potatoes, and gravy panini.
That’s not even that weird compared to what my older brother made.
Turkey, cheese, goat cheese, and pineapple pizza.
I’m guessing that it’s an acquired taste.
Moving on.
This morning I had chocolate for breakfast. I’ve said this before, It’s the ONLY way to start the day.
No, that’s not melted chocolate on top of a banana.
Although I could be kidding just cuz I don’t want to be judged.
Actually it’s dark chocolate peanut butter.
WAY better for you =]
Normally I make a bread at the beginning of the week so the hubby and I can enjoy it for breakfast.
And considering that I bough 56 cans of pumpkin puree, afraid that they would run out due to the season, I made pumpkin banana bread.
It was super moist, which is really the only way I like my bread.
And I used alot of natural ingredients, so I felt better when I ate half the loaf in one sitting.
I felt really guilty
Pumpkin Banaynay Bread
adapted from: Peas & Thank you
1 3/4 Cups Whole Weat Pastry Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Cinnamon
1 tsp. Nutmeg
1/2 tsp. Ginger
3/4 Cup Sucanat (or brown sugar)
1/4 Cup Vegan Butter, or canola oil
1/2 Cup Non Dairy Milk (Or regular Milk)
2 over ripe Bananas
1 tsp. Vanilla
1 Cup (Heaping) Pumpkin Puree
Pumpkin Butter (Optional)
1. Combine flours, baking powder, baking soda, salt, and spices in medium bowl.
2. In a separate bowl combine butter and (sucanat) sugar, and beat until combined. Add milk, vanilla, & pumpkin and mix until incorporated.
3. Add wet ingredients to dry ingredients.
4. Now, if you want to, you can add pumpkin butter, which I made a few weeks back. Just take about a 1/3 cup of Pumpkin Butter, and using a mixing spatula, swirl it in the batter. You don’t have to fully incorporate it, but just enough. If you don’t want to do this, you can skip this step.
5. Pour batter into greased bread pan, and bake at 350 for 45-55 minutes.
Now go suck your thumb, lay on the couch, and wish you didn’t eat 5 servings of grandmas sweet potato casserole.