Yet Another Overnight Oats Recipe

I LOVE overnight oats. They’re healthy. They’re easy. They’re delicious! The whole mini mason jar is a cute idea, but to me that adds to the clean up. So, I made a bulk recipe that will feed Turner, myself and Stew in a glass Tupperware container. Mix it, put a lid on it, and BOOM! Breakfast is served.

Serve it up in the morning with your favorite toppings, and you’re set!


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Ginger Granola

I adore granola. I love trying all different kinds. Recently, I bought a ginger granola from Whole Foods. It was so delicious that I thought I’d try to create my own version. It tastes just like it, maybe even better! This would even be a great basic granola recipe if you left the ginger out too! Hope you like it!

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Tropical Crunch Oatmeal

My neighbor is an amazing photographer. He came over Sunday morning to give me some photography tips, so I had to throw a quick meal together! Coincidentally, my stepdad texted me a picture of the oatmeal my mom had made him. It looked delicious! So I called her to see what she put in it. I added a few twists of my own, and voila! My version of a tropical crunch oatmeal! It is SUPER easy and packed with tons of flavor. The perfect way to dress up your oatmeal! And take a load of this photo! I feel like a professional now 😮

Tropical Crunch Oatmeal
Serves 1

1 serving oatmeal of your choice
1/4 cup raw walnut pieces
1/4 cup frozen pineapple chunks
1 tsp coconut oil
1 tsp brown sugar
1/2 tsp chia seeds
1 tsp coconut flakes
1 tsp honey

Cook oatmeal (I used quick cooking oats) according to the package instructions. Pour oatmeal into serving bowl and set aside. Meanwhile, heat a nonstick skillet (I used my trusty cast iron skillet) to medium heat. Toast the walnuts for about 4-5 minutes, stirring occasionally, until crunchy. Remove and set aside.
In the same skillet, add oil, brown sugar, and pineapple. Stir until sauce thickens and coats the pineapple, about 3 minutes.
Sprinkle oatmeal with chia seeds, coconut flakes, walnuts, and pineapple. Drizzle the top with honey. Enjoy!

Breakfast Burrito

Wow…this is delicious. The best part about having a food blog is that I get to eat the creations after I finish shooting them! I’m always looking for more exciting breakfast ideas. Usually, I’ll just have a bowl of cereal with some fruit, because it’s quick! But, when I have a few extra minutes, I like to make a wholesome breakfast. This wrap is bursting with flavor. It has the salty prosciutto, the tangy goat cheese, and the sweet and spicy pepper relish. The textures are amazing too! There’s a little crunch from the prosciutto mixed with the creaminess of the goat cheese and avocado. It truly is mouthwatering!

Breakfast Burrito
Makes 1 Sandwich

1 spinach wrap
1 slice prosciutto
1 Tbsp pepper relish
1 Tbsp goat cheese
1/2 avocado, sliced
1 egg, beaten
1/8 tsp salt
1/8 tsp pepper
1/4 cup spinach

Heat nonstick skillet to medium heat. Cook the prosciutto on both sides until crisp (just like bacon). Meanwhile, spread the pepper relish and goat cheese onto the center of your wrap. Place the avocado down the center of the wrap. Once, the prosciutto is crisp, place on top of the goat cheese.
In a separate bowl, beat the egg with the salt and pepper. Stir in the spinach. In the same skillet, cook the egg on both sides until no longer runny. Place the egg on the center of the wrap.
Fold the top and bottom of the wrap over the eggs, and start rolling from the long end until you have a burrito.

Protein Breakfast Cookie

I call these cookies, because they’re just as good. But there’s really nothing “cookie-like” about these, other than their shape. They don’t have butter, sugar, flour, or anything “cookie-like” in them! They ARE, however, full of protein and flavor. They’re the perfect option for a quick snack or a breakfast on the go.

Having a small baby and a full time job makes it difficult to get a good meal in. Turner is getting much better with age. I can sit him in his high-chair while I cook, and he just watches me. But I definitely still have a million things to do in a day! So this is my go-to breakfast or snack! 


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The Ultimate Breakfast Sandwich

I’m back! I know it’s been FOREVER since I’ve posted anything. For those of you who don’t know, I had a baby 3 months ago! He’s been keeping me very occupied along with the blog I have for him!

In other exciting news, I got a new camera for my birthday! It’s the Canon Rebel which I’m so obsessed with! I’ve been doing a lot of research, and this seems to have the most bang for my buck.

Now, back to the food! As you may know, having a newborn is a LOT of work. Those first few weeks are a blur. I don’t even remember what I ate half the time. I would just grab the closest thing with the most protein  (usually a spoonful of almond butter or a handful of nuts) and be on my way.

Stew was home with me in the mornings for the first few weeks, so I was actually able to eat a good breakfast. My go-to-meal was some variation of an egg sandwich. I figured it had protein and would keep me full until the next time I was able to eat! I finally had time to take a decent picture of it, so I can actually share it with you!!

This particular sandwich has turkey bacon, brie, egg, and lettuce on it. My plan ahead trick is to cook all the turkey bacon in the beginning of the week and keep it in a ziplock bag so it’s ready for me! All I really have to do is cook the egg. I also like to switch it up and put spinach, mozzarella or cheddar, and avocado on there. The sky is the limit when it comes to sandwiches!! I hope you enjoy!IMG_0291

The Ultimate Breakfast Sandwich

cooking spray

2 slices whole grain bread

1 egg

1 slice turkey bacon, halved

1 slice brie cheese


salt and pepper

Coat the bottom of a nonstick skillet with cooking spray. Cook the egg to your liking (mine was over medium). Sprinkle with salt and pepper.

To assemble the sandwich, place some lettuce, the two halves of bacon, brie, and egg on the bottom slice of bread. Top with the other slice of bread.

Spray the same skillet with cooking spray and put the sandwich in the pan (much like a grilled cheese). Cook until the bottom piece of bread is golden brown, about 2 minutes. Spray the top piece of bread with cooking spray and flip. Cook until the cheese is melted and the bottom piece of bread is golden brown, about another minute. Feel free to switch out ingredients! You can always use a different kind of cheese, spinach, and pork bacon instead. Enjoy!

Brioche Cinnamon Buns and Loaf

Stew and I were wanting cinnamon buns for so long! The weekends would go by and we just didn’t plan on making any. Finally, I was watching Food Network one day and The Barefoot Contessa was on. Ina made these little brioche dinner rolls that looked fluffy and delicious. So I thought, I can turn THOSE into cinnamon buns! Turns out the recipe is HUGE so I actually had to turn it into 2 separate breads. I made one cinnamon loaf and one batch of cinnamon buns. That was perfect because I actually sliced and froze the bread. The bread is great for toasting with a little coconut butter or jam on top! It’s the perfect afternoon snack! The buns actually didn’t last that long. Since it was only two of us, we couldn’t eat the whole batch. So in the future I would actually make those for a brunch where there were more than 2 people! We made a good dent though. They are definitely a lot of work but worth it. It was a labor of love, but there’s nothing like a warm homemade cinnamon bun for breakfast!

Brioche Cinnamon Buns and Loaf

Adapted from The Barefoot Contessa’s Mini Brioche Rolls


  • 1/2 cup warm water (110 to 120 degrees F)
  • 1 package dried yeast
  • 3 tablespoons sugar
  • 6 extra-large eggs, at room temperature
  • 4 1/2 cups unbleached flour
  • 2 1/2 teaspoons kosher salt
  • 12 tablespoons unsalted butter, at room temperature
  • 2 Tbsp butter, at room temperature
  • 1 cup brown sugar (divided)
  • 2 Tbsp cinnamon (divided)
  • 1/2 cup raisins (optional)
  • 1 egg mixed with 1 tablespoon milk, for egg wash


Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it’s at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.

The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.

Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour (about 1 cup) as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough in half.

For the Cinnamon Buns:

Working with one half, roll out to about 11×15 inch rectangle and about 1/4 inch thick. Spread 1 Tbsp softened butter over the surface of the rectangle. Sprinkle 1/2 cup brown sugar and 1 Tbsp cinnamon evenly across the surface. Sprinkle raisins on top. Starting with the long end, roll into a log, seam side down. Cut the ends off (add them to the other half of dough). Then cut into 8 even buns (starting at the halfway point). Place in a buttered round cake pan and cover with a damp towel. Set aside to rise at room temperature until doubled in volume, about 2 hours.

For the Cinnamon Loaf:

Working with the other half, roll out to about a 9×9 inch square. Spread 1 Tbsp softened butter over the surface of the square. Sprinkle 1/2 cup brown sugar and 1 Tbsp cinnamon evenly across the surface. Starting with one end, roll into a log, seam side down. Tuck the ends under and place into a buttered loaf pan. Cover with a damp towel. Set aside to rise at room temperature until doubled in volume, about 2 hours.

Preheat the oven to 350 degrees F. When the dough has risen, brush the top of each with the egg wash and bake cinnamon buns and loaf for 35-40 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Let them stand for 10 minutes and turn the buns and loaf out onto a wire rack to cool.

Pumpkin Spice and Chocolate Chip Granola

I’ve been in total baking mode lately. I’m pretending it’s Fall, even though it’s still 90 degrees during the day. The only problem with baking is that I end up with all of these empty calorie laden treats calling my name case in point, the chocolate chip cookies sitting on my kitchen counter that I’m hoping the hubs will eat before I do! I was all ready to make a pumpkin spice cake filled with WHITE flour and ZERO nutritional value. Then I thought, let me see if I can create a semi-healthy recipe that will satisfy my empty calorie-pumpkin-spice craving! Well, let me tell you, I DID IT! When I bit into this granola, I felt like I was in pumpkin pie heaven! I opted to put in just enough chocolate chips for a sweet bite, but not too many where I’d feel guilty after eating it. You can definitely leave the chocolate chips out and replace them with nuts or dried cranberries, which would be delicious too! I wish you could have been here while this was baking. It literally smelled like Thanksgiving in my house (minus all the calories)! I hope you enjoy this little Fall treat! 
Pumpkin Spice & Chocolate Chip Granola
3 cup rolled oats
1 teaspoon of cinnamon
1/4 teaspoon of ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon of ground nutmeg
1/4 teaspoon salt
1/4 cup brown sugar
1/2 cup pumpkin puree
 1/4 cup coconut oil (or vegetable oil)
1/4 cup honey
1 tsp vanilla
1/2 cup chocolate chips
Preheat oven to 350 degrees F. Combine all ingredients in your standing mixer and, using the paddle attachment, stir on low until well combined. Spread the granola onto a baking sheet and bake for 15 minutes. GENTLY toss the outer granola into the center so the edges don’t burn. Keep in mind, the chocolate chips are melted and will spread throughout the granola a bit. That’s ok! Continue to bake for another 20 minutes. Let cool COMPLETELY on the baking sheet. Once cooled, store in an airtight container.  Enjoy!

Blueberry Lemon Ricotta Muffins

I have been loving muffins these days. Last week I made morning glory muffins (that recipe is to come). This week I had some lovely blueberries that I wanted to use, hence my lemon blueberry ricotta muffins. Ricotta cheese makes these muffins so moist and fluffy! They’re so refreshing.

Start by combining the lemon zest and lemon juice. Let that sit and get nice and lemonie while you get the rest of the ingredients together. Sift together the flour, sugar, baking powder, baking soda and salt. Wash and dry the blueberries. In a standing mixture, beat the ricotta cheese until it’s smooth. Then add in the eggs, one at a time, beating well after each addition. Next, beat in the buttermilk and the extract.

Mix in the dry ingredients, about 1/3 at a time, followed by the lemon juice/zest mixture. Then fold in the blueberries. Use about ½ cup ice cream scoop to fill muffin tins.

I’ll be honest, I don’t usually let muffins cool before eating them. These were no exception. There’s nothing like a warm muffin right out of the oven! 

Blueberry Lemon & Ricotta Muffins

zest of 1 lemon

1 lemon, juiced

1 C ricotta cheese

2 large eggs

1 C buttermilk

1/2 tsp vanilla extract

1 C all purpose flour

1 C Oat flour

3/4 C sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup fresh blueberries washed and dried.

Preheat your oven to 350 degrees and line 15 muffin tins with paper liners.

Combine the lemon zest and lemon juice. Let that sit and get nice and lemonie while you get the rest of the ingredients together.

Sift together the flour, sugar, baking powder, baking soda and salt.

Beat the ricotta cheese until it’s smooth. Then add in the eggs, one at a time, beating well after each addition.

Next, beat in the buttermilk and the extract.

Mix in the dry ingredients, about 1/3 at a time, along with the lemon juice/zest mixture. Fold in the blueberries. Use about ½ cup ice cream scoop to fill muffin tins.

Bake for 20 to 25 minutes, or until a toothpick is inserted and comes out clean.

Cool for 5 minutes before removing and cooling completely on a wire rack. Store in an airtight container in the fridge. You can also freeze in a ziplock bag and they thaw out nicely!

Peanut Butter Chocolate Chip Granola

This is for all you chocolate and peanut butter lovers out there! I am obsessed with that flavor combination. To me, there are no two things that go better together, not even peanut butter and jelly! In fact, my favorite dessert is chocolate ice cream with a scoop of peanut butter mixed in. YUM!

Which brings me to my granola recipe. I’ve seen tons of variations for granola out there. So I decided, why not make a chocolate and peanut butter version?! This granola is more of a “snack”. I tried it with Greek yogurt, but the tang in the yogurt did not go well with chocolate. So, I either have it with milk or alone. It tastes like you should feel guilty after eating it; but honestly, there are so few chocolate chips in the whole recipe that it’s really not bad for you! Make sure to let the granola cool almost completely before adding the chocolate chips. That way they don’t melt and form a clump. A little warmth from the granola will melt the chocolate just enough to spread it out evenly and coat some of the granola. I hope you love it! 

Peanut Butter Chocolate Chip Granola

2 cups quick cooking oats

1 cup peanuts

¼ cup coconut oil, warmed to liquid

¼ cup honey

¼ cup peanut butter

¼ cup unsweetened shredded coconut

¼ tsp salt

1 Tbsp instant coffee powder

½ cup semi-sweet chocolate chips

Preheat oven to 350°F. Combine all ingredients, except for the chocolate chips, into the bowl of a standing mixer. Mix on low until well combined. Spread mixture onto a baking sheet. Bake for 25 minutes. Move granola around halfway through the cooking time to keep edges from burning. Let granola cool almost completely. Transfer into a bowl and stir in chocolate chips.  A little warmth from the granola will melt the chocolate just enough to spread it out evenly and coat some of the granola. Store in an airtight container.