New Year, New You… or Me?

Ok… so it’s been a while. Gotta be honest, we’ve had a LOT going on in our home! I am still cooking, almost every night. I just can’t always find the time to write down every ingredient amount and the recipe while I cook, and then take pictures. Horrible, right?! I’m a food blogger! I LOVE to cook! Sometimes when I just feel down… I just want to cook. I go to my mom’s house, I want to cook… I go visit my sister, I want to cook… it’s bad! HA!

Any way… my family went to Disney for a week… with a meal plan… and then came Christmas and New Years. Let’s just say I gained a bit of weight. Yeah.

So… back to the normal… home cooked, healthy meals for me!

I’ve been up at my sister’s house and reading a lot of Dietitian Cassie and getting some GREAT ideas! I can’t cut out all carbs/bread… but I like how she talks about food!!!!

Here’s her pinterest boards:

Here’s her website:

So, my sister and I did our blogilates:

and then we decided we needed a night time snack…so we checked out Dietitian Cassie’s suggestions under pinterest and found something DELICIOUS!

I had to change a few things because she recommended Almond Butter and due to a food allergy in my home, we only had sunflower seed butter… but man… what an awesome nighttime snack!

Here ya go!


This is called Apple Nachos.

Now, I didn’t follow the original recipe completely… so this is my adapted version.

The original version is here:

Apple Nachos

2 large Fuji Apples
1/4 cup Sunflower Seed Butter
1/4 cup Milk Chocolate Chips (or semisweet)
2 pieces of caramel
3 TB Half&Half
1/4 cup Shredded raw coconut
Nuts of your choice (I did not put nuts on mine)
Slice apples and place on a plate or tray. Place sunflower seed butter, chocolate chips, caramel and half&half in a glass bowl in the microwave. Microwave for 30 seconds at a time and stir. When smooth, remove from microwave and drizzle over sliced and plated apples. Then, sprinkle coconut
and nuts on top.

DELICIOUS and filling!



Thanksgiving Dinner (OR Turkey Dinner) continued….

Ok… so we’ve got 3 more dishes from Thanksgiving that I am going to put on here…. there are 2 additional dishes that I don’t have the recipes for at the moment… and I’ll have to get and add to the blog at a later time. Those are 1: Sweet Potatoes and 2: Homemade Rolls.

I personally LOVE to cook. I also LOVE to cook for people who enjoy to eat! 🙂 Thanksgiving is one of those days where you get guests that you love (YAY!) and people that will enjoy every bite that you put in front of them! (Double YAY!)

So, moving on… here’s some more Thanksgiving themed dishes… good for anytime of the year, but especially Thanksgiving!


This cornbread is for the cornbread stuffing that will soon follow.

1 cup cornmeal
1/2 cup white whole wheat flour
3/4 tsp kosher sea salt
1 TB baking powder
1/2 tsp baking soda
2 large cage free eggs
1 cup buttermilk
1/2 cup PLAIN greek yogurt
1 TB honey
3 TB butter

Preheat the oven to 400 degrees. Take a round cake pan and use the butter to grease the cake pan. Mix all of the other ingredients together in a large bowl. Pour into cake pan and bake for 35 to 40 minutes until a toothpick comes out clean.

Once done, let cool and then cut into large cubes and let dry-out for at least overnight if not 24 hours.

Cornbread Stuffing:

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Cornbread cubes (from recipe above)
French bread cubed and dried out overnight
4 carrots diced
3/4 lb brussel sprouts shaved
1/2 onion diced
3 stalks of celery
1/2 medium cooked butternut squash cubed
1 TB minced fresh rosemary
1/2 tsp dried basil
1/2 cup minced fresh parsley
1/2 tsp. dried thyme
salt and pepper to taste
1/4 cup dried cranberries (craisins)
5 cups low sodium free range chicken broth


Preheat the oven to 425 degrees F.

Drizzle the Brussels sprouts and butternut squash with olive oil in a roasting pan and roast for 30 to 35 minutes.
Meanwhile, warm up a large skillet over medium heat and add the butter. When the butter has melted, add the celery, carrots and onions and cook until soft, 4 to 5 minutes. Pour in the chicken broth, then add the parsley, rosemary, basil, thyme, and some salt and pepper and stir until combined. Cook for a couple of minutes.

Get the cooked sprouts and squash out of the oven and reduce the temperature to 375 degrees F.

Place the dried bread cubes into a large bowl and mix them up a bit. Add the roasted Brussels sprouts, squash and dried cranberries and mix.

Gradually ladle the broth mixture into the bread, tossing lightly as you go. Add a little more salt and pepper, then toss around and taste to check the seasoning. If you like it more moist, splash in more broth until it reaches the consistency that you like.

Pile the dressing into a large casserole dish and bake until golden brown on top, 20 to 25 minutes.


I adapted my recipe from here:

Apple Raspberry Pie with Crumb Topping:


Pie Filling:

4 large honey crisp apples
~peeled, cored and diced large
zest and juice of 1 lemon
juice of 1/2 an orange
1/2 cup organic sugar
1/4 cup all purpose flour
1 tsp kosher sea salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp all spice
2 tsp vanilla extract
12 oz. package fresh rinsed and dried raspberries
1 pre-made pie crust in a pie tin thawed and pricked with a fork.


Crumb topping:

1 cup smart balance (non-dairy) COLD
1 tsp vanilla extract
1/2 tsp. cinnamon
1 1/2 cup light brown sugar
2 1/4 cup all purpose flour

Mix all filling ingredients together and place into pre-made pie crust. Then, in a separate bowl, mix together the crumb topping ingredients and use pastry tool to mix until in little “peas”. Spread over top of pie and bake @ 350 for 30-40 minutes until bubbly and golden brown on top.

(I used 2 SMALL pie crusts, so this recipe made 2 smaller pies… if you use a larger pie tin and crust, this would make 1 large pie.)

Apple Thyme Lemon Chicken


This one has FLAVOR! I’m saying… like, chicken can be very void of flavor. Seriously. You’ve gotta try really hard to pack flavor into chicken. This one… SO flavorful and just bright! I used chicken thighs, and I think that helped keep the chicken moist also. I used skinless, but you can also use skin-on for extra moisture in the chicken.

I served this over mashed potatoes and with green beans. I am going to be trying mashed cauliflower soon… I’ll have to see how it compares!! Maybe mashed cauliflower and a salad next time… hmmm… this chicken was good… I’d definitely make this again. Two thumbs up from both my father-in-law and my huband!!


  • 1/2 stick of butter
  • 2 apples, cored and chopped into slices
  • 1/4 onion cut into thin, large pieces
  • 2 fresh bay leaves
  • 1 tbsp fresh thyme
  • 1.74- 2 lbs chicken (I used 5 pieces chicken thighs skinless)… you can use skin-on or skin off
  • 1/4 cup white wine
  • 11/2 cup chicken broth (low sodium)
  • 1/2 cup low fat greek yogurt (or crème fraîche)
  • Juice of ½ lemon and zest of 1 whole lemon
  • 1/4 tsp minced garlic
  • 2 tbsp finely chopped flat-leaf parsley



01 Melt half the butter in a saucepan over high heat, add apples and sauté, stirring carefully with a wooden spoon, until golden brown and tender. Transfer to a bowl.
02 Melt the remaining butter in the pan over medium heat and fry the onions, garlic, bay leaves and thyme for 2-3 minutes. Add chicken and cook for 5 minutes until golden brown. Turn over and cook for another 5 minutes. Season generously with sea salt and freshly ground black pepper. Add the white wine, turning the heat up high to burn off the alcohol, and cook for 3-5 minutes. Lower heat to medium, add chicken stock and when stock comes to boil, lower heat and simmer for 20-25 minutes, or until chicken is tender (Mine I only cooked for about 15 min since it was chicken thighs). Whisk in greek yogurt and add apples, raising the heat again to allow some of the cooking liquid to evaporate and the sauce to thicken. Add lemon juice and parsley then transfer the mixture to 4 plates, spooning sauce over the top and serve with boiled rice or buttery mashed potatoes.



And now, for the quote of the day: