Pupcakes for Cookie's first birthday! + VIDEOS

Over the weekend, I brought out the oven mitts and got down to business - I made pupcakes for Cookie's first birthday. He turns 1 year old today! I met Cookie for the first time when he was 8 weeks old and my heart completely melted. The fam and I brought him home last November and ever since then, he has made our lives a thousand times sweeter. He is just pure joy. It's crazy how quickly flies and this little cuddle-loving guy will be moving on to "adult things" (though I think the only change will be his diet). He will still go about his days stealing socks and not knowing how to share his toys. He will always be a pup to me.

As for the recipe, I was torn between two different versions: one healthy and the other not. Going for a happy medium, I used gluten-free flour and coconut oil while going for a cream cheese and peanut butter frosting. That should balance out the health scale, right? Read on for the complete deets.

 Note: Cookie, personally, had no stomach problems or general issues after digesting these pupcakes. He licked the entire frosting off a pupcake and I fed him about 1/2 of the actual cake. 

Note: I did a taste test and let's just say these pupcakes are catered to pups only. Cream cheese and peanut butter do not make a tasty combo for us humans.

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Makes 4 pupcakes

Ingredients: 

1/2 cup brown rice flour 

1 teaspoon baking powder

1 egg

1/2 banana

2 tablespoons honey 

1/3 cup coconut oil, melted 

1 teaspoon vanilla extract 

2/3 cream cheese 

5 tablespoons peanut butter 

Instructions:

1. Preheat oven to 350 degrees F.

2. In a medium-sized bowl, combine flour, baking powder, egg, honey, oil, and vanilla. Mix well. 
3. Insert cupcake liners into a cupcake or muffin pan. Scoop mixture into the liners, filling each halfway. Bake for 10-12 minutes. 

4. Cool to room temperature before frosting. 
5. To make the frosting, in a mixing bowl, stir cream cheese until fluffy. In a separate bowl, stir peanut butter well.
5. Combine cheese cheese and peanut butter in a piping bag and frost pupcakes.

6. Top with dog biscuits or any other edible or non-edible decoration. I used these cute toppers and wrappers. 

Recipe adapted from Zoella and Cool Treats for Dogs

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My Favorite Chocolate Chip Cookies (GF)

With a new month comes a fresh start. I feel it's only fitting for me to use this chance to refresh my blog with a baking post, as you know how much I love my baking adventures.

I can't believe my previous baking post was nearly a year ago when I introduced my signature butter-free banana bread. And soon after when the holidays rolled around, I ran away from reality traveling to Shanghai and Japan.
But let's get back to these cookies, shall we? A few months ago, I went on an experiment where I ate mostly gluten-free and stumbled upon a gluten free + vegan cookie recipe from Minimalist Baker. In my version, I simply made it gluten free. I quickly became obsessed with these cookies and actually prefer them over the regular kind. They are soft, chewy, and highly addictive. There's been several times where I found myself eating them for breakfast. They are the most delicious and healthiest chocolate chip cookies I've ever made. From the almond meal to the unsweetened shredded coconut - I love each and every ingredient that goes into this quick and easy recipe. The gluten-free label may look unappealing to some, but I assure you these cookies will not disappoint. They were life-changing for me, as that's basically the only thing I make nowadays. I can't look at other cookies the same way ever again. Read on for the full recipe and prepare yourself to indulge in some insanely good chocolate chip cookies!

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Makes 9 cookies

Ingredients:

1 1/4 cups almond meal

1/2 cup dark chocolate chips

1/2 cup unsweetened shredded coconut

1/2 tsp baking powder

1/4 tsp sea salt

1/3 cup loose brown sugar
1 egg

3 tbsp coconut oil, melted

1/2 tsp vanilla extract

Directions:

1. In a large mixing bowl, mix together almond meal, chocolate chips, coconut, baking powder, salt, and brown sugar.

2. In a separate bowl, combine the egg, melted coconut oil, and vanilla extract.

3. Add the wet ingredients into the dry ingredients and mix until just combined.

4. Loosely cover and chill in the fridge for at least 30 minutes or overnight.

5. Preheat over to 375 degrees F. Scoop 1 tablespoon amount of dough, form into a ball and slightly flatten into a circle.

6. Bake for 12-15 minutes or until the edges turn slightly brown. 

7. Allow the cookies to set for a few minutes and transfer to a cooling rack. 

8. Enjoy! Cookies last up to 5 days in an airtight container.

Recipe adapted from Minimalist Baker

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My Favorite Healthy Banana Bread Recipe | VLOG

My go-to recipe for healthy banana bread. 

I discovered this recipe when I was in college - wait did that just make me sound old? I only graduated last summer! Anyhoo, the recipe uses unsweetened applesauce and honey and I was absolutely won over that I haven't made banana bread any other way. Unsweetened applesauce is a great substitute for butter and the honey adds subtle sweetness to every bite. I love that the bread is super fluffy and moist while it's a healthier version of the standard banana bread. Who said you have to sacrifice taste for health?

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You will need:

9x5 loaf pan

nonstick spray

parchment paper (to line the bottom of baking pan)

foil (to cover the top)

Ingredients:

2 eggs

1/2 cups honey

3/4 cups unsweetened apple sauce
1 teaspoons vanilla extract

1 and1/2 cup whole wheat flour

1/2 teaspoons salt

3/4 teaspoons baking soda

1 teaspoons baking powder

1/4 teaspoons cinnamon

2-3 whole ripe bananas

1 cup walnuts

Directions:

Preheat oven to 350F.

Smash the bananas. Set aside.

In a large mixing bowl, add the eggs, honey, unsweetened apple sauce, vanilla extract, and stir until well combined. 

In a separate bowl, mix together whole wheat flour, salt, baking soda, baking powder, and cinnamon. Combine dry ingredients with wet ingredients. Do not overmix.

Mix in bananas and fold in the walnuts. 

Line bottom of baking pan with parchment paper for easy clean-up and lifting the bread out of the pan. Grease pan and pour in the batter. Top with walnuts for garnish. Finally, cover the top with foil to prevent bread from browning too quickly. Bake in the oven for 45-50 minutes. Cool before serving.

Recipe slightly adapted from Tasty Kitchen

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Watch me put the recipe to the test!

Double Cranberry Dark Chocolate Chip Cookies

Irresistibly soft & chewy cookies for the festive season!

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I've found my favorite holiday cookie recipe! It isn't the overly decorative sugar cookie kind, which personally I don't enjoy despite how cute they look. So when I stumbled upon this cranberry chocolate cookie recipe, I knew it would be perfect during this holiday season. The best part about the recipe is that there's DOUBLE the cranberry and when combined with the dark chocolate chips, you get an irresistibly tangy yet rich chocolate flavor in every bite. And major bonus for the fresh cranberries that give the cookies a festive and bright look. Cranberry and chocolate make a dream pair, as the cookies taste incredible. The combination also gives a nice sophisticated touch to the average holiday cookie. I normally don't eat the things I bake aside from having a bite or two to taste test, but I kept reaching for these and even had one for breakfast one morning. Actually, make that two mornings because I grabbed one on my way out the door on the second morning. (I'm always in a rush in the mornings). Cookies for breakfast? Guilty. The cookies were gone in less than a week, and I'm thinking of making another batch soon to give to my friends as Christmas treats! 

So got some leftover cranberries from Thanksgiving? Looking for a next-level cookie recipe to make for a holiday party? The name might be a mouthful, but these double cranberry dark chocolate chip cookies will totally up your holiday cookie game. 

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Makes about 19 cookies

Ingredients:

1 stick butter, browned and cooled to room temperature
3 tablespoons white sugar
2/3 cup light brown sugar
1 egg + egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup dark chocolate chips
1/2 cup dried cranberries
1/2 cup fresh cranberries
1/2 teaspoon sea salt

Directions:

Preheat oven to 350 F and line baking sheet with parchment paper or silicon mat.

In a medium skillet, melt butter over medium-low heat, stirring continuously. The butter will foam and begin to turn golden brown. As soon as the butter starts to turn brown, remove the pan from the heat, and continue stirring for about 1 minute. Transfer the browned butter to a small bowl, scrapping the sides of the pan to get all of the butter. Cover with plastic wrap and place in fridge for 30 minutes or until butter is mostly solidified.

Transfer the butter to a large mixing bowl. Add the sugars and cream until mixture is light and fluffy.

Continue mixing and add the egg, egg yolk, and vanilla. Scrape down the bowl with a spatula. In another bowl, whisk together the flour, baking soda, nutmeg, and salt. With a handheld or stand mixer on low, slowly pour in the flour mixture. Mix until just combined, do not over mix. With a spatula, fold in the dark chocolate chips and cranberries. Chill in the fridge for at least 1 hour.

Use an ice cream scooper to form the cookies into balls and place them two inches apart on the baking sheet. Bake for 10 minutes, or until slightly golden brown. Let the cookies cool on the baking sheet for 1 minute before transferring to the cooling rack.

Recipe slightly adapted from Bakerita

Thankful.

:: on my plate ::

Mashed Potatoes

Green Bean Casserole

Sweet Potato Casserole

Cheese Crescent Rolls

Cranberry Orange Sauce

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I had the perfect Thanksgiving day with my parents yesterday. We were very lucky to have the day off together as a family, as our schedules can be tricky to work around with. We started the day with an early lunch out of town at a hot pot place called Boiling Pot, and then stopped by the 85C Bakery in a nearby city to pick up a birthday cake (we were celebrating my birthday early). The bakery was bustling with people, and the cakes were disappearing from the displays like I've never seen before. I picked out the Mango Cream Brûlée, which is a vanilla sponge cake layered with vanilla brûlée and mango mouse. It was one of the best cakes I've ever had and it undoubtedly knocked out the store-bought pumpkin pie we had for dessert that night. As for the dinner, I started preparing for a small Thanksgiving meal around 4pm. It was my first time making Thanksgiving dinner. To be honest, I had no game plan or strategy planning out the dishes and the timing, I just dove right in with the prepping. The turkey was on my mind during the whole process, as I did not want the main course to burn. While I paid close attention to the turkey and it turned out just right, I can't say the same for the rest of the dishes, sadly. The side dishes were slightly burned, and as my mom was helping me save the dishes and picking out the burned pieces while my dad was carving the turkey, I couldn't be more thankful than in that moment. I am truly thankful for all that I have, and for my parents especially because if it isn't for their love and hard work, I wouldn't be where I am right now. Okay, mushiness over. Dinner was served at 7:30pm and it turned out to be a huge hit (despite the slightly burnt casseroles and the chunky mashed potatoes). For dessert, there was the cake and obligatory pumpkin pie, which I shared them both with my mom. This was one of the best Thanksgivings I've had and it'll surely be one of my favorite holiday memories to look back on. 

What was your favorite part of Thanksgiving this year?

Healthy Holiday Recipe: Green Bean Casserole

A classic green bean casserole with homemade mushroom sauce!

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In my previous Healthy Holiday Recipe, I shared something sweet and it was so good that it made me feel like I was cheating on dessert at the dinner table. This time I'll be bringing you a savory dish that is one of my favorites for Thanksgiving: green bean casserole.

I love to find ways of making recipes healthier without sacrificing for taste. This simple green bean casserole is an excellent example, as it trades in the canned stuff for a lighter mushroom sauce that will possibly make you reach for seconds. The Trader Joe's fried french onions might just be my new favorite thing. They're packed with flavor and the crunchy texture makes me feel like I'm having onion rings at the dinner table. I may have used more than what was really needed for the topping, but they were just too good to pass up. For the creamy mushroom sauce, I used cornstarch, milk, and vegetable stock. I prefer this simple sauce over cream of mushroom in a can, which has a high sodium content. The homemade sauce is also a great option if you want to shy away from using heavy cream, a key ingredient that makes the sauce thick and creamy and what is typically found in a green bean casserole recipe. Definitely give this recipe a try if you are looking for a healthier dish to make this Thanksgiving!

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Makes 2 servings

Ingredients:

 2 cups green beans, cooked and drained

1/2 tablespoon olive oil

3 cups thinly sliced white mushroom (about 5-6 whole mushrooms) 

1/4 cup diced shallots

1 tablespoon cornstarch

1/4 cup vegetable stock

1/2 cup milk

dash of salt

ground black paper 

1 cup Trader' Joe's Fried French Onions

Directions:

Preheat oven to 375 F. and set aside a a small casserole dish.

In a pot of boiling water, cook the green beans until they look green and tender. Drain and set aside. If you prefer them to be a little crispier, you can run them under cold water to stop them from cooking after draining them. 

To make the mushroom sauce, heat the olive oil in a skillet over medium-high heat. Add the diced shallots and stir for a minute. Add the sliced mushrooms and sauté for 5 minutes or until they are soft and turning slightly brown. Season with salt and pepper.  

Sprinkle the cornstarch over the mushrooms, stirring occasionally. Slowly pour the vegetable stock and milk. Bring mixture to a boil or until it thickens, about 3-5 minutes. If mixture is too thin, you can add parmesan cheese. If mixture is too thick, you can add more milk.

Add the green beans and mix well. Season with more salt and pepper if desired. Transfer mixture to the prepared baking dish.

Top the casserole with fried french onions and bake for 25 minutes. Serve immediately.

Healthy Holiday Recipe: Sweet Potato Casserole with Praline Topping

A warm & comforting dish that can double as dessert!

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Someone in the family volunteered me to be the host for this year's Thanksgiving dinner and at first I thought "this is going to be so fun!". But then I realized the loads of work that come with such a task. But since it's going to be for a small gathering and I do love spending time in the kitchen baking lovely and mouth-watering dishes, I can't complain and thought I might as well enjoy myself and knock everyone's socks off with my skills in the kitchen. (Jokes, I'm a novice when it comes to cooking). Since then, I've been searching the web (and by web, I mean pinterest) for simple and healthy dishes to make for a small holiday dinner. While the recipes I found all looked delicious and instagram-worthy, they were packed with heavy and processed ingredients. That made it not so appetizing for me. I was hunting for healthier versions of classic Thanksgiving dishes in all corners of the internet. Green bean casseroles and sweet potato casseroles were among the top hits that I found, as they are everyone's favorite at the dinner table. I will be sharing the recipe for the latter today!

This sweet potato casserole with praline topping is a different take on the traditional sweet potato casserole with marshmallows. The toasted pecans with sugar and flour add the perfect crunch to the light and fluffy mashed sweet potatoes. I used the measurements from a couple of different sources and adjusted them to my liking. I kept this a low-sugar dish, because I wanted to bring out the natural sweetness of the sweet potatoes. This is an easy recipe that you can whip up on the side, as most of the ingredients can already be found in the kitchen. The only thing to note is that there are a couple of ways to cook the sweet potatoes, you can bake them at 425 degree F. for 1 hour or cut them up and bring them to a boil on the stovetop. Whatever method you choose, getting the sweet potatoes ready will take the longest so I suggest baking them first thing in the morning on the day of Thanksgiving or even the night before as they can be stored in the fridge. 

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Makes 3 servings

Ingredients:

For the sweet potato casserole

2 large red sweet potatoes, baked

1/4 cup milk

1 teaspoon vanilla extract

For the topping

1/2 cup raw pecan pieces

1 tablespoon brown sugar

2 tablespoons flour

1/2 tablespoon coconut oil, in solid form

Directions:

Set oven to 375 F and set aside a small casserole dish.

Using a spoon, scoop out the meat from the baked sweet potatoes and transfer them to a large bowl. Mash the potatoes with a fork until it's fluffy. 

Combine milk and vanilla extract into the large bowl with the mashed sweet potatoes. Mix well. Pour the mixture into a small baking dish and smooth top with the back of a spoon or spatula.

To make the topping, toss together the pecans, brown sugar, and flour. Cut in bits of coconut oil with a fork or knife. The final mixture should look crumbly.

Layer the pecan topping into the baking dish and bake for 20 minutes.

Pumpkin Chocolate Muffins

I did some major fall baking for these past two weekends straight. The kitchen smelled like sugary pumpkin pie spice and warm cinnamon and made the whole house all cozy and wonderful. I basked in this sweet aroma last Saturday evening as I devoured one of these pumpkin chocolate muffins. They were fresh out of the oven and obviously I couldn't resist. The recipe makes 6 muffins, which I think is the perfect serving size for a family of three. Though the original recipe is the cupcake version and while I do agree that cupcakes are more fun, I still appreciate a hearty and gooey muffin every now and then. These pumpkin chocolate muffins are just that. They're incredibly soft and fluffy, and the chocolate swirls add a special touch to the sweet taste of fall. Definitely let me know if you will be making these this season!

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Makes 6 muffins

Ingredients 

For the chocolate batter

1/3 cup flour = (5 tbsp + 1tsp)

2 tablespoons unsweetened cocoa powder

1/4 teaspoon baking soda

4 teaspoons canola oil

1/2 teaspoon vanilla extract

1/4 cup packed light brown sugar

1/3 cup buttermilk*

1 egg yolk

For the pumpkin spice batter

7 tablespoons flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon pumpkin pie spice*

1 egg white

1/2 cup canned pumpkin puree

1/4 cup packed light brown sugar

3 tablespoons canola oil

1 tablespoon granulated sugar

*I used low fat milk with 1 tsp of fresh lemon juice as a sub

*You can sub in 1/2 tsp cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground ginger for the pumpkin pie spice

Directions

Preheat oven to 350 F and place 6 liners in the muffin pan

Make the chocolate batter first. In a medium sized bowl, combine the flour, cocoa powder, and baking soda. Set aside.

In a separate large bowl, whisk the oil, vanilla, brown sugar, buttermilk, and egg yolk. Set aside.

Now for the pumpkin spice batter; in another medium sized bowl, combine the flour, baking powder, baking soda, salt, and spices. Set aside.

In another large bowl, whisk the egg white, pumpkin puree, brown sugar, oil, and granulated sugar. Set aside.

For the chocolate batter, mix the dry ingredients into the large bowl that has its wet ingredients. Then for the pumpkin spice batter, mix the dry ingredients into the other large bowl that has its wet ingredients. 

Layer the batter in the liners. I layered the bottom with a scoop of chocolate first, then the pumpkin, and chocolate, and more pumpkin. Now the fun part! I used a toothpick and swirled the layers on top. You can actually swirl the batter as you pour in each layer for that swirls all around effect!

Bake the cupcakes for 17-19 minutes, or until a toothpick inserted comes out with only a few crumbs.

Since these are muffins (personally, I like to call them naked cupcakes), that means there's no need to wait for them to cool so biting into a fresh-out-of-the-oven muffin is a must! Okay, maybe wait a minute or two, don't want to risk burning yourself.

Recipe adapted from Dessert for Two

Candy Corn Chocolate Pretzels

These bite-sized chocolate pretzels are super easy to make and are perfect for last minute party favors! I wouldn't even call this a recipe, because there are so many possibilities you can come up with by simply using three main ingredients: 

 1. Pretzels (round, square, any standard shape will do)

2. Kisses or Hugs chocolate

3. Small, decorative candy for toppings, such as candy corn or sour patch kids 

Since I knew I had to work fast once the chocolate's melted, I didn't want to have a lot to work with at a time and used a small conventional oven to make these treats. 

 Instructions

Set oven to 300 degrees F.

Place the pretzels on a baking sheet

Put a Kiss chocolate on each pretzel

Bake for 3 minutes or when the chocolate starts to lose its shape

Gently press the topping, in my case, the candy corn, on each pretzel-chocolate, and let it set in the fridge for 10 minutes

Recipe adapted from Sally's Baking Addiction

Happy 2nd blogiversary + cupcakes to celebrate!

You have no idea how excited I am writing this post. I don't know if it's because of these amazing fudge brownie cupcakes with peanut butter frosting or that it's my blog's second anniversary! (It's both!). Truth is I'm actually a day late on the whole blogiversary front...but it's been exactly two years (and one day) since I wrote my first post. TWO YEARS! It's such a cliche to say this, but it feels like it was just yesterday when I decided to share bits and pieces of my lifestyle to the world. Back in 2013 was when I really got into watching Youtube videos on lifestyle and beauty, which exposed me to the blogging platform. I remember being immensely absorbed in what others had written especially when it comes to health, beauty, and food. I loved looking at the flawless visuals and aesthetics of each blog, as they are all very different and unique. The flawless photography reeled me in, and it's one of the reasons I started this blog. Through my own photos, I wanted to connect with others and bring them the same positive and bright feelings I get when looking at other peoples' blogs. Every post that I do is a learning step toward what I hope to accomplish on my blog: a visually appealing and genuine outlet that highlights the beauty and appreciation toward the things I adore and enjoy talking about. I have a lot of fun playing around with my blog and brainstorming ideas of what to share next. 

It's embarrassing to say, but it slipped my mind that yesterday marked the second blogiversary of the little thing and more, I even reminded myself that the special day was approaching earlier last month. I don't know how I can forgive myself, but these homemade cupcakes is a pretty good start. 

I made these fudge brownie cupcakes quite spontaenously today, and in the midst of all the mixing and whisking, it dawned upon me that I had missed my second blogiversary. Now comes in these yummy cupcakes to save the day and to celebrate the occasion! Initially, I wasn't too excited about the peanut butter frosting because I'm not a fan of chocolate with peanut butter. (Reese's pieces are the worst). But I decided to give it a try because they looked scrumptious on Sally's Baking Addiction, which is my favorite blog to go to for dessert recipes. I took my baking skills to the next level and bought my first set of piping tips! I used the 1M piping tip for these cupcakes, which made them look very pretty and dream-like almost. The swirls are everything. The cupcakes were simple and quick to make. I'm super happy with how they turned out and for someone who doesn't like the chocolate-and-peanut-butter combo, these were such a treat! The smooth peanut butter frosting complements the fudge brownie cupcake wonderfully! The cupcakes are incredibly delectable, and the warm, earthy colors remind me of the upcoming colder months. I'm going to exert some self-control here and not go off topic talking about everything that is great and joyous about the festive season. Instead, here's the recipe for making these cupcakes that may or may not make you excited for autumn. 

{ makes 12 brownie fudge cupcakes }

1/2 cup unsalted butter

1/2 packed light brown sugar

1/2 cup unsweetened cocoa powder

1 tablespoon vanilla extract

2 large eggs, room temperature

2/3 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

{ peanut butter frosting }

5 tablepoons unsalted butter, softened to room temperature

1 cup creamy peanut butter

3/4 cup confectioners' sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1/4 heavy cream

chocolate sprinkles (optional)

 >> Preheat oven to 375 F. degrees <<

1. For the { cupcakes } in a glass bowl, melt the butter in the microwave. Mix in the brown sugar until smooth and microwave for 1 minute. Stir the mixture until smooth. Add vanilla extract and eggs. 

2. In a large bowl, mix together flour, soda, and salt. Gradually add in the wet ingredients from previous step and stir until the dry ingredients are completely blended.

3. Fill the muffin tins 2/3 way full. bake for 8-10 minutes. let it cool for a few seconds before inserting a toothpick in the center. the toothpick should come out clean. 

4. For the { frosting } using a mixer, beat softened butter until smooth and fluffy. add the peanut butter and mix until combined. Add confectioners' sugar, vanilla extract, salt, and heavy cream. Beat from low to high for about 2 minutes. 

5. Frost cooled cupcakes, and top with chocolate sprinkles

For { storing } keep leftover cupcakes in an airtight container in the fridge or at room temperature for up to 3 days.

Adapted slightly from Sally's Baking Addiction

DIY Acai Bowl

Some may call it a health trend, but I love seeing and trying all the different health food creations that have been front and center in the the social media spotlight. From countless ways of using avocados to clean eating recipes, I'm all up for it. A super quick and fun way to eat healthier is by making these nutrient-packed acai fruit bowls! Acai refers to the small black-purplish berries that come from South American palm trees. They contain antioxidants, and are known as an energy booster. They have many health benefits, to name a few - they help with weight loss and digestion, promote skin health, and reduce inflammation that's often associated with many heart conditions. There are Acai smoothie packets sold in specialty grocery stores, such as Trader Joe's, but I decided to make my own version at home! 

The recipe below uses simple and healthy ingredients that can be easily substituted and recreated. The base doesn't have to be acai, it can be a green smoothie blend or anything to your liking. It's best to pick fruits that add thickness to the blend, such as bananas and avocados. Even without the acai mix, there are endless combinations that will sure be as delicious as they look!

Makes 1 serving

Smoothie Bowl

Half a banana, frozen 

1/2 cup blueberries

1/2 cup raspberries

1 cup greek yogurt

1/4 cup ice cubes

Topping

Half a banana

Strawberries
Granola

Unsweetened flaked coconut

Pasta Salad with Kale & Sweet Potatoes

How is summer almost over already? Even though I don't go back to school until the end of September, I'm still feeling a little sad because I know there are a lot of people who are returning to school this month. That summer vibe is slowly going away and next thing you know, it'll be fall time! Seriously, where has the time gone??
As summer comes to an end, I bring you a simple and colorful pasta salad that I like to put together for those nights when I don't want to bother with using the stove. Being the health fanatic that I sometimes am, I just want to mention that there's no added sugar or highly processed ingredients in this recipe. I think this is also great way to get all types of nutrients in one plate as experts suggest to include a wide variety of different colored foods in our diets.

Here's a very casual recipe - feel free to adjust it to your liking :)

Makes 3 servings

Ingredients: 

1 cup Penne pasta 

Handful of kale 

2 medium-sized sweet potatoes/yams

1/2 cup cherry Tomatoes

Vinegar or black pepper 

Instructions:

I started with the sweet potatoes because they take the longest to cook.
After preheating the oven to 400 degrees F., I washed the sweet potatoes under cold water, then stabbed them a couple of times with a fork and wrapped them loosely in foil. They were in the oven for about 50 minutes when the insides turned soft when poked with a knife.
For the kale, I bought washed, packaged ones from the store. In a pan set on high heat, I waited for the olive oil to warm up until I tossed in the kale. I cooked it for 10 minutes when the leaves shriveled up.
After cutting the sweet potatoes in cubes, I tossed it with the cooked pasta and kale. I sprinkled some black pepper or you could use vinegar to add more flavor. I let it cool and stored it in an airtight container in the fridge. They can be served right out of the fridge!

Let me know if you're going to give it a try!

DIY Summer Treats: Very Berry Smoothie

Of course I had to include a smoothie recipe for the DIY Summer Treats series!

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Serving: 1

1/2 cup frozen blueberries

1 banana, frozen

1/3 cup pineapples, cubed

2 tablespoons greek yogurt 

1 cup coconut water 

Flour-less Chocolate Chip Cookies

Easy recipe for chocolate chip cookies that are completely gluten-free!

I've been using up all the flour in the house for my baking lately that I decided to try out a flour-less recipe instead. I used Jif Creamy Almond Butter, which did wonders because of its consistency and made my cookies uber soft and chewy. They turned out such a success and I assure you that these cookies will not disappoint! With the $9 a jar almond butter and the Ghirardelli dark chocolate chips, I'd say that I made some pretty fancy cookies. Also, if you look closely at the picture, you can spot a few questionable red looking things. Don't worry, they're craisins. I added some in because they're currently my favorite thing to snack on and I think they bring out such a nice flavor in everything. Okay, I clearly get too carried away with food sometimes. That's a story for another day haha. Do let me know if you try making these and what you think of them! 

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Makes 12 cookies

Prep time: 10 minutes
Oven time: 8 minutes at 350º F

Ingredients:

1 large egg
Three hefty spoonfuls of Jif Creamy Almond Butter, at room temperature
1/2 cup light brown sugar, lightly packed
1 teaspoon baking soda
1 cup dark chocolate chips
1/3 cup craisins (optional)

Directions:

Preheat oven to 350 degrees F.

In a medium sized bowl, whisk the egg. Add the almond butter, baking soda,, and brown sugar. Mix until smooth. Fold in chocolate chips and craisins.

Scoop the dough onto the baking sheets. The dough balls will be oily-looking.

Bake for 8 minutes. If you want crispier cookies, leave it in the oven for another minute or two.

Adapted from Sally's Baking Addiction

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