Tag Archives: recipe

Freezer Breakfast Burritos

I used to be good about posting recipes, but I hadn’t really felt the creative urge lately. I know that’s going to change next week while in preparation for my meet–antelope cheeseburger soup anyone?–but here is a recipe that has changed my life. I’m not being hyperbolic at all. It has made my mornings a breeze, and has made my love affair with Aldi stronger.

Six reasons I shop at Aldi now:

  1. I only buy stuff I prioritize because of their small, thorough selection.
  2. There are no carts in hanging out in the parking lot threatening your car to dings because of the cart deposit.
  3. You bag your own groceries, which I prefer anyway.
  4. You have to buy bags (paper, plastic, or alternative) if you forget them. Or
  5. You can use one of their boxes (I used a Bugel’s box my first time).
  6. Most everything is offbrand/storebrand, but cheaper than anyone else’s store brand.

Here are their reasons, which are even more thorough than mine. 

For my freezer breakfast burritos, I bought breakfast sausage links, eggs, and tortillas for less than $6.00 at Aldi. You realize that’s probably the same as buying two of Amy’s freezer burritos, right? I know, I know, Aldi stuff isn’t organic. But my budget constraints demand that organic-ness of a product be a treat for me, rather than a constant lifestyle.

The recipe I got, from Iowa Girl Eats, is the basis for what I made. Some revisions to her process, though:

  1.  I decided to go sausage rather than bacon. This is a personal preference, as well as a cost one. They had a special on precooked chicken breakfast sausage links, with good macros, for only a couple dollars at Aldi. Considering you use almost an entire ration of bacon, this didn’t seem cost effective to me.
  2. I used Cholula hot sauce, versus Louisiana. I have both, but I figured I’d go for this flavor instead.
  3. A flavor difference is that I used no cheese, but substituted a half a pack of those guacamole snack packs from Walmart on the base of the tortilla. I already had those and I was trying to use them up before they expired.
  4. Also, I figured out too late that I was being overly generous with the egg–I only got seven burritos out of the recipe, as opposed to eight. Those extra large flour tortilla only come in packs of eight, but the breakfast sausage was a pack of seven. I figured one less burrito would be okay.
  5. I wrapped each burrito in a paper towel, versus saran wrap, and double bagged them because I have no freezer bags. When I microwave them, I leave them in the paper towel on the plate and let them cook for 2:30-3 minutes.

These burritos taste like a restaurant breakfast burrito. I can’t believe it, honestly. They don’t leak, they have great flavor, and are a great breakfast on the go.

I realized today I’m almost out of these bad boys. I’ll probably be cooking a batch today, and I’ll let you know if I make any neat changes to the recipe! Maybe I’ll add a picture or two.



Filed under Cooking, Food, Purchases, Recipe


I made these cookies at my friend’s house on Friday. I must say, impatience lead them to be slightly lackluster (also a lack of all the correct ingredients). Instead of maple syrup or maple sugar, we had white sugar and agave nectar. Instead of chocolate chip pieces, we had Cadbury Mini-Eggs (discounted Easter leftovers).
We still made them into the most fattie ice-cream sundaes ever (birthday cake flavored ice cream from Target, cookies crumbled on top, with Reese’s flavored magic shell) and probably was the best dessert I’ve ever had.

I still can’t believe it used an entire jar of almond butter though. Oh the humanity.

{love+cupcakes} Blog

Peanut butter cookies have always been a favorite of mine, something about them will always remind me of my childhood as they’re one of the first treats I can remember making with my mom as a young girl. This cookie uses almond butter as its base, but has the same nutty, chewy, not too sweet characteristics of my old favorite and best of all, it’s gluten-free. Dark chocolate chips give it a decadent and sophisticated flavor that begs to be paired with tea or coffee (or my favorite, a glass of ice-cold milk). Recipe after the jump. xoxo!

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Filed under Baking, Food, Uncategorized

Fit Dessert

I’ve got class in a few minutes, but I had to take time to share with you possibly the greatest (if not deadliest) fitness recipe ever.

Whey cake.

That’s right: cake made from whey protein powder. It gets better because it only requires one ingredient (an egg white), a microwave, and a glass.

If you have the time, do this. Do this right now. I made it with H and we first thought we were scammed because it kept on not turning out–because we were overcomplicating it.

Whey Cake




  • Scoop of whey protein powder
  • An egg white



  1. Add a scoop of whey into a tall microwavable glass.
  2. Put an eggwhite in the glass.
  3. Stir till well combined
  4. Microwave for one minute


We tried ours with our 10 lbs of protein powder. The stuff tastes amazing anyway, but eating it like this made it feel like a chocolate brownie.

Now its more like a brownie


Filed under Uncategorized

Recipe of the Week: Egg-cellent Chicken Salad

By this time, I think we’ve gotten to know each other well enough that you know how I am about eggs.

After the discovery this past week that making hardboiled eggs is not that hard, actually, I have a new lease on life.

I’ve been worried about the age of the eggs in my fridge. Since I don’t have a lot of time in the morning to make hot-eggy breakfasts, I’ve been scratching my head about how to eat all of these guys.

Enter can of chicken, stage left.

Yesterday, I tried making an egg-chicken salad for the first time and it was mighty tasty and ridiculously simple. So easy, a caveman could do it.

Well, as long as he knew how to make fire, that is.

I’ve also plugged all the information from the way I’ve made it into livestrong so you can get an approximate calorie, macro and micronutrient count. Neat, eh?

(Disclaimer: I apologize in advance if I have flubbed and have misrepresented the calorie count in some way shape or form. I am working from this net amount of calories in my own nutritional goals, and it is a good enough approximation.)

Seriously The Easiest Chicken Salad You Will Ever Make


  • 1/2 can of white chicken chunks (approx. 2 1/4 servings if one can has 4.5 servings. This is what I calculated the nutrition for.)
  • 2 hardboiled eggs, peeled
  • mustard
  • seasonings (salt, pepper, cayenne, garlic powder…anything!)
  • something to serve it with


  1. Open can of chicken and dole half into a container. Save the rest in Tupperware in the fridge.
  2. If your eggs are not already hardboiled, do this. Whenever finished, cool them and peel them according to your favorite method. Place whole in same container as chicken.
  3. Use a generous amount of mustard in the same container, as well as add your spices.
  4. Mush it together with a fork,  making sure there aren’t any overly chunky pieces of either ingredient.
  5. Eat on apples, lettuce, bread, toast, or crackers. Or just eat it with a fork because you’re really hungry.

Nutrition Facts: calories 315, fat 15, carbs 0, protein 44. Any additional nutrition information, just ask!

Since I currently possess five pounds of apples, I decided to serve it like miniature apple sandwiches. What an excellent choice, if I do say so myself.

I'm totally egg-static.

Hope you guys find use for a quick and protein-packed lunch.


Filed under Cooking, Food

Recipe of the Week: Smoothie Formulas

via Pinterest

As Steve Carrel playing Uncle Albert put it in the motive remake of Bewitched: “I just love to blend!” (Will Ferrel’s spit-take is quite amusing in that scene.)

Blending has just gotten so much easier since acquiring my own personal-size blender. Normally I steer clear of those “single serving” type appliances, however, this blender I bought from Walmart is a fifteen dollar investment in my happiness and livelihood.

My philosophy for smoothies are fundamentally simple. I use a dairy milk base for all my smoothies for the protein content, but soy, coconut, almond, and rice milk would all work as well.

As well as a liquid base, I pick a blendable fruit. Bananas are really great for this–although I haven’t had a banana in ages since I developed a slight allergic reaction earlier this year (apparently, bananas have pollen that one can develop an intolerance to. Who knew?) Strawberries, pineapple, mango, peaches and essentially soft fruits do extremely well for making your smoothie just nutritionally dense and creamy. I’ve sampled a smoothie made with an apple and it just tasted really strange, so I wouldn’t advise it.

Obviously, one can buy frozen fruit that can double as your ice to give your smoothie some creamy substance. This is highly ideal. I’m sure everyone by now has seen one ingredient ice-cream recipe that uses this principle.

I like my smoothies really thick, so this is usually when I add my protein powder (two scoops gives it the best texture) and/or nut butters. Of course, if you didn’t use a frozen fruit, you would also add ice. Ice can also be added even if you have frozen fruit, but it will make your liquid ratio higher.

Here’s the cumulation of all the principles outlined above into today’s brunch smoothie:

Choco-Peanut Butter Blitz Smoothie


  • Skim Milk
  • 2 tbsp. Maranatha Crunchy N0 Stir Peanut Butter
  • 2 scoops chocolate protein powder
  • Ice


  • I put milk first, then protein powder, then extra ingredients.
  • Blend. Shazam.

Despite the simplicity of that, you can get as complicated as you like! Despite the short ingredient list above, I didn’t even mention my other favorite ingredients such as: cinnamon, vanilla extract, pumpkin pie spice, cafe latte protein powder, Biscoff spread, Nutella, greek yogurt. Heck, I even saw a recipe on Pinterest that puts cottage cheese and chocolate in a smoothie. I’m going to try it sometime, and I’ll definitely record my thoughts about it.

Well, curses, I’m hungry now and there’s not a blender in sight.


Filed under Drinks, Health

Recipe of the Week: Fitcakes

Sorry, no pic for this go around. We didn't think to take pictures of them.

Via Pinterest

This is one I’ve been holding on to for the past couple weeks. First of all, this is definitely a bulking recipe. Do not be deceived by the title of “Fitcakes.” The title of “fitcakes” comes from the place of origin: 4chan. The directions are also a bit strange, as you will see.

Do not let this deter you, however.  If you are looking for a simple and nutritionally dense alternative to making traditional pancakes, this is for you!

A little backstory with this recipe comes along with my H. He told me about the recipe, brought up the infographic, and we decided to get crackin’ on some scrumptious breakfast-for-dinner, while we watched Walter White break some bad on Netflix. We’ve made this recipe twice now and I consider it to be a staple to my repertoire. Although this isn’t gluten free because of the oats, the fact that there are only a few whole ingredients make this good on the ol’ bod.



  • 1/2 cup oats
  • 1 cup cottage cheese
  • 4 eggs
  • 1 tsp vanilla
  • Any other spices you might want to include. Cinnamon, nutmeg, pumpkin pie spice, even.


  • Put all the above ingredients into a blender. Blend and pulse until smooth.
  • Oil or butter a non-stick skillet.
  • After the batter is smooth, pour into the skillet and cook like traditional pancakes.
  • Smother with butter, all-natural syrup, or fruit. Or all three.
  • Consume!


  • These seem to cook quicker than traditional pancakes. Be mindful to not burn them. The texture is a smidge thinner and not as fluffy as the buttermilk variety. I assume the egg content makes these more similar to crepes in nature, but I did not notice that much of a difference.
  • The original recipe said it yields three large pancakes. I would say this is pretty extreme (perhaps by /fit’s standards this is accurate). H and I made approximately 8ish medium pancakes that fed both of us. They fill your tummy up quickly, so easy does it.
  • Despite the intersection of all these ingredients sounds weird and nasty, you can’t discern specific tastes and textures.
  • You can add a little milk if you feel like it needs it, but it  shouldn’t.

Nutritional Information: “Three large pancakes” – 627 calories, 61 g protein, 36 carbs. This information does not account for any oil to cook them in or additional toppings.

Today I also get to go to the Apple store to pick up my computer. Blogging should be a bit easier now!

Have a happy Tuesday and enjoy your eats!


Filed under Adventures, Cooking, Dates, Food

Recipe of the Week: Cottage Cheese and Spinach Egg Scramble

I promise I eat things besides eggs.

No, really, I do.

It’s just they are so cheap, delicious, and laden with the protein that my body craves all the time, I eat an overabundance of them. Lately, though, I’ve been on a cottage cheese kick. I ate so much this week and I am not being hyperbolic either. The tub I bought from Sam’s says 3 lbs and it is now sitting washed and empty in my Tupperware cupboard.

Plus, I had to buy some more.

Therefore, when I found a recipe on Pinterest for a trifecta of all things protein laden and glorious, I had to try it out.

This is pre-hot sauce, obviously.

It sounds utterly bizarre to include cottage cheese and spinach in scrambled eggs, but it turned out fairly well. I crumbled some Cabot’s Sharp Vermont Cheddar Cheese, which is my favorite cheese on the planet, into the mix as well to give it an extra bite.

So, did this recipe get “egg” on its face? Did I count my chickens in thinking this would be a good, simple recipe to try?

This was delicious and simple, however, I realized I’m not a scrambled egg person. To me, there is only one person on this wobbling rock in space that can make good scrambled eggs and that’s my Nana. (I think her secret ingredient is a lot of bacon grease. But, hey, not complaining!) Overall, I like my eggs with ooey, gooey middles that you can mix in with your hash browns. The “egg juice” is really the best part of an egg.

However, if you like yours scrambled light and fluffy and in such a way that will remind you of the consistency of a quiche without the breading, you will lay an egg over this recipe.

If you’re interested in not chickening out and giving this recipe a go, saunter this way.



Filed under Cooking, Food

Recipe of the Week: Avocado Eggs

As much as I like food blogs, I would like to ease your mind by conveying that this will not become one. My life just happens to contain a lot of food right now, due to bulking, and its kind of hard to ignore it all.

That being said, this is obviously a food post, as well as a project announcement. My goal: replicate one new recipe a week.

This Sunday, after realizing I have a bag full of avocados that become increasingly more mushy by the day (one accidentally popped even before I got home and there was already one rotten one in the batch) I decided to give a recipe I saw on Reddit a whirl. Whenever I made this, I didn’t anticipate that it would go on my blog, but honestly, where is a better place to put it?

Especially since I took a picture.

Unfortunately, as impressive as it looks to cook an egge in avocado ala “toad-in-the-hole” style, the taste of the dish overall was decidedly lackluster. It was lackluster even after I smothered it in approximately a liter of hot sauce. It wasn’t bad, but awfully boring.

Here’s the original, if you were curious. Perhaps you all can find a way to spice it up more. I tried it because I’m tired of the alternating days of eggs/bacon and cottage cheese. All of which are delicious, but since breakfast is my favorite meal of the day, I wanted to invest more time in treating myself to a great meal. Unfortunately, this wasn’t it.

What’s your favorite meal of the day? Any suggestions for breakfast food that just takes the cake?



Filed under Cooking, Food