Tag Archives: recipe

Tuesday Things [11.12.13]

Hello & Happy Tuesday!

I’m really liking the baby updates every two weeks, because really from week to week not much is happening. So we are going to skip it this week, but I’ll be back next week with a baby update!

I think my favorite posts are random ones like Friday Five or Thursday Thoughts…so today its Tuesday Things!

1- Bump Comparison! Well you can’t expect me NOT talk about the baby at all, can you? I took a baby bump picture this morning before I decided there was nothing good to talk about.

PicMonkey CollageIt’s apparent my shirt is getting a little bit smaller! Or rather the baby is getting bigger! Her kicks are getting harder and harder.

2- Sleep Schedule. Over the last few weeks, I’ve been having trouble waking up in the mornings. I started thinking about it, and I think I’m actually sleeping too much…. I tend to go to bed around 8:30-9 and then wake up at 7-7:20 am. That’s like 10 hours of sleep….every night. On the weekends I wake up naturally about 8 hour after I go to bed. My new plan is going to try going to bed at 10 pm with my alarm set for 6:30 am. I started last night and well…..tonight I feel pretty stinkin’ tired! We’ll see how this works.

3- Wonderful Weekend! This weekend, my friend and I headed south to Oregon to visit our very best friends! Their little girls were having a birthday party. It was so awesome to visit and hangout. Plus these two girls are so adorable!

girls4- Pumpkin Pie Rolled Oats. This morning I whipped up a surprisingly, delicious breakfast. Super easy and so tasty & that’s coming from someone who doesn’t really love oatmeal.

This oatmeal is packed with Omega-3s and full of flavor!

Pumpkin Pie Rolled OatsPumpkin Pie Rolled Oats Recipe from

3/4cup water
1/4 cup pumpkin pie coffee creamer
1/2 cup rolled oats
1/2 tbsp chia seeds
1/8 tsp pumpkin pie spice
1-2 tbsp of chopped walnuts
a hefty dash of cinnamon

Boil the water and coffee creamer in a small pot, once it starts to boil add the oats, chia seeds, and pumpkin pie spices. Stir well and reduce heat to medium-low, let the oats cook for about 5 minutes. Top with walnuts and cinnamon & enjoy!

I hope you give it a try. The creamer is just sweet enough that you don’t need any extra sugar plus it makes more creamy than milk.

5- Cooking Mood. I’m finally in the mood to cook! Its really been a while since I really wanted to cook, I even bough a new cookbook and magazine in the last few weeks and barely opened them, but now I’m ready. I have a little list of things to make, homemade bread, my grandma’s snickerdoodle cookies, and chili to start but there’s no stopping me….

Welp, that’s all I have for tonight. I need to go fold a few loads of laundry.


Guest Post: Healthy Scones

Hi everyone! I’m so happy to be posting my very first guest post today! My friend Alicia from Losing With Cooper wrote this healthy recipe just for us!


Hello all!

Fotor0919123054I am so excited and honored to have the opportunity to write a guest post for Erin’s blog here at Living Made Healthy! She is one of the first people to start following my blog, and we have a similar backstory, (both young newlyweds and both have similar weights) so we quickly became blogger friends! I love reading her blog and was more than surprised when she asked me to write for her! It’s a dream.

So I wanted to write a recipe that I can utilize on a day where all I want to do is cuddle up on the couch with a cup of tea, so I put the thinking cap on, and here it is!

Everyone craves a treat everyone once and again. We are only human. Often when I am craving something that doesn’t align with my healthy habits I try to come up with an alternative that is a bit healthier (and to be honest sometimes it comes out awful, and others are great!).

This is where my idea to “healthify” scones came about. I love scones. I am a die hard coffee drinker, and having a little something to go with it can really just be the icing on the cake. Sometimes the calorie count can also be just that, as much as cake with the icing on. No joke. Scones from Starbucks can run you about 400 calories, and even worse, the scones from Panera Bread can be almost 800 calories. So I set out on a quest to make some healthy scones as I have decided that every once in a while I NEED a scone in my life.

Here is the Recipe for my Cranberry Almond Scones that taste so sinful, and yet are about ¼ the calories of normal scones, coming in at 171 calories per scone.

photo 2Ingredients:

  • 1 cup Whole Wheat Flour
  • 1 cup Oat flour (Either can be substituted to be a gluten-free pastry, but the calories will be slightly different)
  • 4 tsp. Baking Powder
  • 1/8 tsp. salt (can be omitted)
  • 2 Packets Stevia or other alternative sugar. You can also use honey or agave.
  • 5 tbsp. butter
  • ¼ cup chobani (any flavor. I used vanilla)
  • 1 egg
  • ¾ cup nonfat milk or almond milk
  • ¼ cup cranberries
  • 1/3 cup sliced almonds
  • Coconut oil

You will also need a baking sheet and a cooling rack!


Preheat oven to 375

Place all dry ingredients in mixing bowl and stir to combine. Add butter and Chobani and use your hands to crush the butter throughout the dry ingredients. Do this until it becomes the texture of sand. In a small bowl combine egg and milk, and then add to the mixing bowl. Sprinkle in cranberries and almonds. You can add more or less cranberries/almonds, but I think this ratio worked out really well. This batter will look a little wet, but trust me; these will be some flaky scones. Coat a baking sheet lightly with coconut oil. Use an ice cream scoop (I have the kind with
a lever that works perfectly. You can use a ½ cup measure as well) and coop batter onto baking sheet.

photo 1This SHOULD make 12 scones, although I ended up with 11. Go figure :P The 171 calories is for the 11 I made. SO they will be just under that if you manage to make 12!

Place in the oven for 15 minutes or until slightly browning on the bottom. 15 minutes was perfect for me, but it will depend on your oven.

Once golden brown, remove from oven and transfer to baking sheet to avoid over baking. Let cool for a few minutes and enjoy!

I had mine with a little bit of sugar free apricot preserves and a cup of nonfat milk!

The breakdown for nutrition is as follows:
8g fat
21g carbs
5 g protein

Lastly, let me just say that Erin is one of the most patient people I have ever worked with. I was asked to write this post a long time ago (like before Erin made her pregnancy public long time ago! Whoops). And despite the fact that it took me FOREVER, I really enjoyed coming up with a recipe to share with you all on Erin’s blog! This has definitely been an experience, and I hope to have the chance to return the favor and have Erin write for me!

The Best Soup I’ve Ever Made

Hi there! (I meant to post this on Wednsday! Sorry)

Today I have a super yummy and delicious soup for you! Last week, I ordered a salad at restaurant and it taste like dirt. Seriously. For a few days the thought of veggies made my tummy churn. I found myself eating tons of fruit and zero vegetables. Not good.

Luckily, soup sounded pretty good…I know I’m weird…eating soup in the hot summer. But trust me this soup is seriously good. I came up with it totally randomly and it works. Its cheesy, creamy and full of vitamins.


Cheesy Cauliflower, Carrot and Corn Soup

1 tbsp butter
1 head of caulflower, roughly chopped
2 cups baby carrots, chopped
4 oz of delicious cheese, chopped or grated( I used gouda)
1 can corn Heavy cream (could use milk just as well)
Chicken stock (I used bullion because its cheaper and easier to keep)

Melt butter in the bottom of large stock pot.

Toss in the carrots and let them get a little roasty, then add the cauliflower and chicken stock. Cover the pot and let sit until veggies are soft but not over cooked 20-30 mins.

Pour entire mixture into blender and blend until almost smooth. Or less depends on preference!

Empty a can of corn into the stock pot and let it get a roasty too. But really it just needs to get warm. Then add the carrot and cauliflower puree back to the pot and stir really good. Add water if it seems to be thicker than you like.

Add the cheesy and stir until completely melted, then add just a splash or two of heavy cream and DONE!

Perfectly delish! Served with cracked pepper and a side of pita chips.



Food Log In Pictures Including A New Recipe

For a little extra accountability I decided to post all my meals and snack on Instagram and on the Living Made Healthy Facebook page! Please follow me!

Breakfast was overnight oats, with black cherry Chobani and unsweetened almond milk and quick oats. For a little something crunchy I added 1/8 cup of Bear Paw Protein Granola. Plus coffee! We bought Cinnabon creamer, its pretty good.


And a side of inspiration! Works better than wheaties!

For a morning snack I had Almond Butter Banana Protein Cookies but made with chocolate almond butter. To be honest, I can’t really taste the chocolate. I’m mostly sad that I used such a huge amount of my beloved chocolate almond butter in one dish.  Forgot to photograph!

Lunch was the bomb.com! Rice and Bean Skillet. Super easy and vegetarian friendly! See the recipe at the end of this post.


I ended up eating lunch in my car while waiting for someone to come rescue me because I’m the ding dong who looked my keys in the house. I didn’t know how long it would take so I ended up taking the afternoon off.

Luckily, we found out today that Blake will be getting his old job back! Thanks to his union. I’m so thankful! And I’m excited to take a full day off on Sunday. I haven’t had an actual day off in while but I feel super blessed that I was able to provide for our family of two during these last months.

After lunch I snacked on some cocoa roasted almonds! My new favorite snack. A little bit of sweet with a super healthy food. My phone ate the picture.

Having the afternoon off gave me the chance to go for a run! It was beautiful sunny day, still a little cold at 46 degrees, but warm enough for a run. This is the second run this week, which feels amazing, but that’s for another post! I also did a little extra cardio and some ab work at home.


Kia loved our run, but she’s out of shape! She should have done more workout DVDs this winter. She slowed me down for sure, but its good for her to run more.

Tonight’s dinner was a repeat of last night.


Jeanie O Turkey Jalapeno Turkey Burger on a whole wheat bun with ketchup, green beans, and sweet potatoes. I bought these sweet potatoes from the Schwan’s man today, which I now realized was silly because I have fresh ones in my pantry. I told you I’m a ding dong. In my defense, standing there deciding is so awkward! I also bought pretzels with cheese in the middle and some green bean fries. To be had only on occasion.

I ended the day eating 1669 calories and burned about 757 (my heart rate monitor isn’t working so that based off myfitnesspal).

I’m pretty impressed with how today went! I proudly exclaimed that today would be perfect day of eating on Facebook. And I did it. Even after buying pretzels. Oh and I sat through a super boring meeting where everyone else ate chili dogs, chips, and cookies. I was super hungry, and not even tempted.

Katy, shared this with me online today!

I made a lot of steps in the right direction today! Now to do all those things again tomorrow.

Thank you for your support!


Rice and Beans Skillet:Adapted and Healthified from this recipe from Ready, Set, Eat.
Makes four one cup servings

1 tsp vegetable oil
1 green pepper (diced)1 can diced tomatoes (do not drain)
1 can low sodium black beans (drained and rinsed)
2 cup cooked whole grain or brown rice
1/2 cup shredded cheese

Heat the oil in the skillet, then add the green pepper, cook until soft. Add everything but the cheese to skillet and heat until everything is nice and hot. Sprinkle with a 2 tbsp of cheese.

This was delicious. And easy. You know I only do easy recipes! I’m trying to incorporate beans more often, in my head I think they are gross but truthfully I really like beans. Right now I’m loving rice, I’ve had it like everyday this week. I packed up the other 3 servings to take with me to work the next few days.


Do you have Schwan’s where you live?
I’m looking forward to ordering more stuff! They have lots of healthy food, that looks tasty!

Don’t forget to like Living Made Healthy on Facebook and Instagram! Link at the top of the post!

New Recipe: Almond Butter Banana Oatmeal Protein Cookies

When I’m bored or avoiding housework I like to peruse Pinterest. Everyone does right?

Lately, I’ve really started to miss baking. I haven’t really made anything interesting because there is no one to eat them. Obviously I don’t want a ton of sweet treats sitting on the counters, and Blake sure as hell doesn’t need to eat a whole batch of anything, so I’ve just haven’t made anything. Poor KitchenAid mixer is getting dusty!

red kitchen aid

I’ve seen this recipe for Peanut Butter Breakfast cookie before and always passed it over, but today I deiced to take a look at the recipe. It’s actually not bad! There is no sugar, no flour, and no butter! Wow! Sounds way too good to be true!

I decided to try it out. Of course, in true Erin fashion with some adjustments. Seriously, I can’t follow recipe to save my life, even when I try I mess something up!

Now this isn’t your typically cookie. I already mentioned there is no sugar, flour, butter or even oil, so don’t expect you a so-sweet-it-hurts-your-teeth type of cookie. It get its sweetness from the banana and the applesauce.

Almond Butter Banana Oatmeal Protein Cookies
Adapted from Watching What I Eat

1 mashed banana
1/3 cup almond butter
2/3 cup unsweetened applesauce
1 scoop vanilla protein powder (I used Designer Whey French Vanilla)
2 tsp vanilla extract
1 and 1/2 cup old fashioned oats
1/4 cup chopped pecans
Optional: chocolate chips about 1/4 cup (I opted out to keep the sugar low.)

Preheat oven to 350 degrees.

In large bowl smash banana until really smashed up! You don’t want any big chunks. Then add everything else to the bowl and mix really well. You know how recipes say to mix the wet and dry ingredients separate and then combine….I never do that. Not purposely either, I just forget that they are supposed to be separate.

After you mix all the ingredients, let the dough sit for about 10 minutes. This is so the oats can absorb some of the wetness from the applesauce and banana.

If you want to make sure you get the calorie and portion size uniform in each cookie you need to measure the dough to get the same amount each time. I used a medium size ice cream scoop, two scoops per cookie. Put them on the cookie sheet lined with parchment paper or spay with nonstick spray. Flatten them out a little, they don’t spread. If you want a really crunchy cookie flatten them a lot.

Bake for 15-25 minutes. Depends on your preference, if you want them more chewy or more crunchy. I found 18-22 minutes to be about perfect with crunchy edges but chewy center.


Stats per cookie (recipe yields 10): 141 calories, 7.8 g fat, 14.8 g carbs, 4 g sugar, 5 g protein

These babies are good! They taste like almond butter banana bread, even just one banana packs a powerful punch! I was a little worried about the protein powder but you can’t taste it at all, not even a hint. I really want to emphasize they are not what you expect in a cookie, they are delicious but nothing like a regular peanut butter oatmeal cookie. And so versatile, you could use any type of nut butter and any type of nut or leave em out.

These will work in my Insanity Elite Nutrition Program for meal two there is a nutrition bar option. It says to pick one around 200 calories, less than 25 g of sugar, and at least 10 g of protein. So if I have two of these it will be just about right. A little over in the calories is ok because with 5 meals per day it easily balances outs.

Let me know if you try these!


Top 5 Food Groups & A Recipe

I’ve been joking about my Top Five Food Groups my whole life. You know the five categories of foods you love the most….in no particular order…

Gravy. All types of gravy. Brown, white, sausage…I love gravy. Should be on the list twice I love it so much.
Bread. Bread is my lifeline. I HAVE to keep my bread eating in check, if not I will eat a loaf of French Bread every chance I get. I can’t tell you the number of times I’ve picked up a load at the grocery store and finished half of it on the drive home.
Chocolate. Chocolate is of course its own food group. No one would dispute that.
Spaghetti and its close relatives. Spaghetti with marinara is my favorite food. OF ALL. I was once told that only poor people love spaghetti. After I punched that guy in the face (that part was dream, but I wish I could have) I decided that I have no problem with being poor as long as I get to eat tons of spagetti.
Breakfast. I love all aspects of breakfast, pancakes, eggs, biscuits and gravy (goes back to number one!)

The last one brings me to the recipe I have to share! I’m not sure where Overnight Oats started but I first saw them on Kath Eat Real Food but they are all over the internet now.

The Best Overnight Oats….EVER. Or that I’ve ever made.

IMG_2834 The Oats:
1/3 cup quick oats
1/3 cup milk
1/3 cup vanilla Greek yogurt (I used half of a Dannon Oikos container)1/2 banana
splash of pure vanilla extract

Mix all those ingredients together in a jar or bowl and put in the fridge overnight. I used a spoon to smash up the banana as mush as possible. I also have this weird obsession with saving all jars (I blame Pinterest for my hoarding) that come into my house so I made mine in small jar.

Topping:1/2 cup frozen wild blueberries thawed
1/4 cup vanilla granola

Put these the toppings on when ready to eat. I like to put half the granola on at time so I don’t get to the bottom and have no crunchies left.

Oh my goodness. Delish! The thing I love about oatmeal is that it can be whatever you want, use anything you have on hand. Versatility!



*Disclaimer: I am in no way an expert on anything except myself, my life, and my personal opinions.

Triple D: Dinner, Drinks, & Dessert

One of the perks of house sitting for my in laws was bowl after bowl of fresh tomatoes! Seriously last week I was eating tomatoes for breakfast, lunch, and dinner.

Blake and I also took a trip to our Farmer’s Market this weekend. I have a great idea for a post but that will have to wait until next weekend but here’s a sneak at what we picked up.


3 small eggplants, green beans, peaches, raspberries, and blueberries. (The pears actually came from a orchard near my in laws house.)

With a huge bucket of tomatoes and all this fresh produce, I set off to search for a new recipe to incorporate everything!

I found this recipe for Sun Dried Tomatoes and Chicken Sausage Ragu, all I needed to buy was the wine, red pepper, and sausage.

However, I don’t like sundried tomatoes so I omitted them! Here’s a shot of all the ingredients minus the oil.

20120904-132416.jpg When I started cooking I found out that the tomatoes in the bottom of my bowl had rotted, so I had to buy more.

Tomato, Eggplant, and Chicken Sausage Ragu (Adapted)

2 cups cherry tomatoes, cut in half
2 cups diced eggplants, 1/2 inch
1 cup diced white onion
1 diced red pepper
1 garlic clove, diced or minced
2 tbsp olive oil
Salt & pepper
1 package of chicken sausage, cut into 1/4 inch slices
1/2 cup wine
1 cup of tomato sauce
1/4 chicken stock
Fresh basil to garnish

Preheat oven to 400 degrees.
1. Prepare an oven pan with nonstick spray, mix the chopped veggies in the pan.

2. In a small bowl, mix the oil, garlic, salt, and pepper. Drizzle over veggies, stir to coat evenly. Roast veggies in oven for about 40 minutes.

3. Brown the chicken sausage in skillet on stove top. You could use a little oil here or more spray, I didn’t need to because I got a new non stick pan that doesn’t need spray! (even for eggs!)

4. After the chicken is browned, add the wine and allow to simmer for 1-2 minutes. Then add the chicken broth or stock and tomato sauce. Allow to simmer for several minutes so it can cook down a little.

5. When the veggies are done, pour the sauce over them and mix it up so everything is coated nicely.

6. Enjoy!

I ate this plain for dinner last night and then I realized it was probably supposed to be a sauce over pasta or something. So today I cooked up some whole wheat penne to have with the leftovers.


This is a really good way to get added veggies to a carb heavy dish like spaghetti. It had a lot of flavor, very tomatoey which I loved! Lately, I haven’t liked any of the jar sauces I buy, and I keep buying different ones in hopes of finding one we like. This time I bought the cheap kind because I knew I would be doctoring it up, I could have just bought plain tomato sauce.

Since I had wine I figured I better have sangria!

The V8 sparking juice was something new I bought this weekend because I had a coupon. I like to try new drinks like this because I don’t drink soda anymore. It’s really good! I will buy it again if I get more coupons.

I also made Vanilla Cupcakes with Raspberry frosting that I found on The Biggest Loser website. Which turned out to be harder than expected! Apparently when you need to fluff egg whites there can’t be even a drop of yolk in there!

We didn’t love these. They were spongy and beyond bland. Blake is convinced frosted cardboard would taste better, maybe I did something wrong, but we won’t be making them again. I did take a picture of the final product.


Hey, at least my wrappers were cute!