Sugar-Free Cookie Dough Bites

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Sugar-Free Cookie Dough Bites

OMGeeze. These are so good. So FRICKin good. Seriously. They even pass the “hubby” test even though they are a “healthier” sweet treat.  Seriously, even when I make a double batch, I can’t keep these in the house!

I have to give credit where credit is due. This recipe comes straight out of the 131 Method Fat Burning recipe collection, no “Erin tweaks” at all. (Well, let’s be honest. I don’t actually count the chocolate chips, I eyeball them). I’ve included notes on what I use in italics, but you don’t have to use the same brand… however, I know sometimes you want to know.

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Cookbooks

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Cookbooks

So here’s how I feel about cookbooks… I love them

Yes, I realize the internet has kinda become a big deal.  And yes, I realize that I can look up recipes on the internet.  However, there’s something about a book…

Maybe it’s because I love books so much.  Or maybe it’s because most blogs have waaaayyy too many words and pictures to scroll through before you can actually get to the recipe (I try not to do that since it annoys me so much).  Or maybe I’m just weird (I never said I wasn’t), but it’s true. I do love a good cookbook.

Note the word “good”. 

Yes, I have thoughts about what makes a good cookbook.  Big surprise, huh?

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NEW and IMPROVED Pumpkin Spice Latte

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NEW and IMPROVED Pumpkin Spice Latte

Omgeeze you guys.

I thought my original Homemade Pumpkin Spice Latte (henceforth PSL… whatever, I know I’m anything but basic) was fine. It calmed the craving of the season, and cut calories and sugar in half from Starbucks. In fact, I’ve been enjoying this version for at least the last four years. And it’s still good, don’t get me wrong… but I found something else.

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Avocado Oil Mayo

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Avocado Oil Mayo

The house renovation is happening and there is not a single room in the house where someone who likes things tidy and clutter-free can breathe easily.  So what do I do when the stress and overwhelm of the situation hits like a ton of bricks? I create.  Cook, bake, make  And today, we're almost out of mayo- so it seemed like an appropriate project. 

Yes, you could buy it at the store... but why?!?  

The first time I made homemade mayonnaise  I asked myself what I had been eating for three decades of my life.  Because seriously... the homemade stuff is SO good... and to top it off, it's ridiculously easy to make. 

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Quick and Easy Zoodles with Avocado Pesto

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Quick and Easy Zoodles with Avocado Pesto

This recipe is SO EASY, it's almost like cheating.  Seriously.  Not only that, but you can adjust amounts and add-ins to switch it up, or to your specific taste.  In our house, we like this pasta creamy, so I use a higher avocado pesto to zoodle ratio that you may like.  However, that's the great thing about this "recipe," you can easily adjust this to your preferences.

All you really have to do is combine two of super easy recipes together and BAM! Dinner is served.

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Zoodles (Zucchini Noodles)

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Zoodles (Zucchini Noodles)

Zucchini Noodles or zoodles have hit the mainstream and are here to stay.  Seriously, dried pasta out of a box just can’t compete (fresh pasta… well, that’s another blog entirely!).

However, the problem is because zoodles are so easy to make, they are also easy to mess up.  I’ve talked to several people who have told me that they don’t like zucchini noodles because they are too soggy.  Yikes!  Soggy noodles don’t sound very good to me either.  Hard pass.

The key when it comes to zucchini noodles is to not overdo it. 

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Pesto Three Ways

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Pesto Three Ways

Pesto. It’s delicious.  Honestly, I can’t even begin to tell you how much I enjoy pesto.  I mean honestly, it’s easy to make, it’s versatile, and oh… did I mention it’s delicious? 

So I decided to get a bit crazy, and mix things up on you and provide a few of my favorite pesto recipes, and what I like to do with them.  BONUS! These recipes also fall into some of your favorite nutritional lifestyle categories.  Two of them are vegan, one is nut-free and all of them are (did I mention this yet?) delicious! 

For each of these recipes, once they are made store them in a sealed container and refrigerate until ready to use or you can freeze in ziplocks bags to use at a later date. Or, you could just eat it all :)

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