Rolled Up in Goodness

The other day I went to Target and sifted through their dollar section and found some fun new pieces to incorporate into my pictures.  I couldn’t wait to use them so this morning I got my creative juices flowing to make something delicious, low calorie, and beautiful. I think I did all that! These healthy stuffed French toasts are perfect addition to your Sunday brunch and won’t make you worried about being in a bathing suit next week!


  • 3 pieces whole wheat bread
  • 1 egg
  • 1 splash soy milk
  • 1 teaspoon espresso liquor
  • 1 pinch cinnamon

For the filling:

  • 1/2 cup pecans
  • 1/4 cup oats
  • 2 teaspoons coconut oil
  • 2 teaspoons shredded coconut
  • Pinch of cinnamon

How to:

  1. Begin by making the filling. In a food processor mix the oats, pecans, coconut, coconut oil, and cinnamon pulse for a few times until finely ground.
  2. Take a rolling pin and roll out the bread until thin.
  3. In a shallow long bowl mix the egg, milk, cinnamon, and espresso in a bowl until well mixed.
  4. Fill one side with the filling and then roll it up tightly.
  5. Let the rolls soak in the egg mixture for 3 minutes on each side.
  6. Cook like normal French toast but rolling it so each side gets cooked.
  7. I drizzled with syrup and cranberries and enjoyed!


Bite Me: Healthy Coconut Truffles

I have had an aggressive sweet tooth over the past couple of days, and with spring break being a week away, that really isn’t such a good thing.  But I these past few weeks have also been especially stressful and jam packed so I am not willing to cut out sugar and be an angry person through all of my meetings.  That is where this perfect bite sized treat comes into play.  It is like a almond joy, but elevated and free from all the additives.  Make these and bring on your busy weeks!


  • 1 cup shredded coconut
  • 2 tablespoons coconut oil
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon coffee grouds
  • 1 dash vanilla
  • 1/2 cup dark chocolate/ semi sweet chocolate chips
  • course or table salt

How to:

  1. In a food processor blend the coffee grounds and coconut until it turns into a finer powder.  About 10 pulses.
  2. Then add into a bowl, and add in the coconut oil, honey, and vanilla.
  3. Stir with a spatula into a paste. Roll/ form into balls (I made bite sized but they could be bigger) and place on a waxed paper lined tray and place in the fridge for 10 minutes.
  4. After 10 minutes these balls will be firm. In a microwave safe bowl, melt the chocolate chips in 30 second intervals stirring in between each one.
  5. Dip your balls into the chocolate and coat in chocolate. If you want less chocolate, just drizzle it on top. Sprinkle a bit of salt on top and place back into the fridge to set the chocolate. Store in the fridge and you are good to go!
  6. Better than a candy bar and you definitely don’t have to feel bad about these!

Ar-U-Gunna Have Pesto?

Silly title, but the recipe has silly origins.  When I went to Haymarket last weekend I was compelled to buy the giant bag of arugula (BECAUSE IT WAS $2, how could I resist?!).  Well, the problem is there isn’t really room for a giant bag of arugula in my fridge so I had to do something to use up some of that arugula. And who doesn’t love pesto?  This recipe is so flavorful and extremely versatile.  Make a big batch and freeze half of it!


  • 3 cups arugula (washed and brained)
  • 1/2 tablespoon dried garlic
  • 2 tablespoons Parmesan cheese
  • 1 squeeze lemon juice
  • 1/2 teaspoon pepper
  • 1/3 cup of olive oil

How to:

  1. Begin by wilting down the arugula in a pan with a little bit of water and oil and add the garlic in.
  2. Once the arugula is wilted, add to a food processor and begin to pulse until the arugula starts to break down. (a blender would be ideal)
  3. Then add in the cheese, lemon juice, pepper, and olive oil. Blend again until incorporated.
  4. I ate this with gnocchi, on a panini, the options are endless!

Pretzel Bites in Better than a Boyfriend Cheese Sauce

If you were in New England, yesterday was a great day for commercials and food.  Especially when the food is mainly eaten covered in cheese or hot sauce.  Well I wanted to elevate my Super Bowl game with a new recipe.  And let me tell you, I knocked it out of the park (that’s a football term right?) with this recipe.  If you are a beginner this recipe may be a little intimidating, but honestly it was very simple and easy to complete in a short amount of time. Also, this cheese sauce is everything and more.  It is happiness, it is  joy, it is WAY better than any boyfriend you could ever have.  It is a bold statement, but I stand by it, plus its controversial and maybe got you to check this recipe out so, no loss!


For the Pretzel Bites:

  • 1 1/2 cups lukewarm water
  • 1 package dry yeast
  • 1 teaspoon salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon butter
  • 3 3/4 – 4.5 cups flour
  • 1/2 cup baking soda
  • 1 egg
  • sea salt for serving

For the Wine and Cheese Sauce:

  • 2 tablespoons butter
  • 3 teaspoons flour
  • 1/2 cup milk
  • 1/2 cup (although I used more like 3/4 cup) white wine
  • 1 cup chopped cheese (I used provolone and colby jack cheese sticks)
  • 1 pinch salt, pepper, cayenne, nutmeg
  • 1/2 teaspoon garlic powder
  • 1 dash dijon mustard

How to:

  1. Begin by dissolving the yeast into the warm water in a large bowl.
  2. Add half of the sugar and let sit for a minute.
  3. Then stir in the rest of the sugar, the salt, and the melted butter (let it cool a bit first)
  4. Slowly start adding in the flour, cup at a time. Stirring with a wooden spoon, continue to add the flour until the dough is no longer sticky.
  5. If you poke the dough, and it rebounds back, it is ready to be kneaded.
  6. Lay onto a floured surface and knead for 3 minutes.  Then place back into a pan sprayed bowl and let sit for 10 minutes covered tightly.
  7. While this is getting ready cover 2 baking sheets with parchment paper and set your oven to 425
  8. And bring a sauce pot filled with water to a rolling boil.
  9. Once the 10 minutes are up, cut the dough ball into 6 sections.
  10. Roll each section into 20 inch ropes and then cut into 1.5 inch bite sized pieces.
  11. Once the water is at a rolling boil, add in the baking soda.
  12. Then drop in 8-10 pieces and let them boil for 20 seconds, use a slatted spatula to transfer them to the baking sheets.
  13. Once you have done this with all of the pieces, prepare an egg wash with 1 egg and a little splash of water beaten together.
  14. Using a brush or the back of a spoon, brush each of the bites with egg wash.  Then sprinkle on course sea salt.
  15. Once everything is brushed and ready, place in the oven for 15-20 minutes until golden brown.
  16. While these are baking, lets make the cheese sauce!


  1. Begin by melting the butter in a sauce pan. Once the butter is melted, add in the flour and stir until combined on low heat.
  2. Once combined add in the milk and stir until fully combined. Using a silicone spatula will be easiest.
  3. Let this cook for a few minutes and it will begin to thicken up.  Then add in the wine and turn the heat up to just a little lighter than medium.
  4. The milk and wine will separate, but keep stirring! Don’t worry!
  5. Now add in your spices and continue stirring.
  6. Time to add the cheese!  Stir it all in and once melted you are ready to go!
  7. I let it sit in a crock pot until I was ready to eat it!

And this is how you make friends, bring these along and everyone will be happy!


New and Improved: Beef Stew




  • 1-2 lbs beef stew meat
  • 2 onion
  • 2 large carrots
  • 2 bay leafs
  • 1/2 cup of red wine (I used sweet red, but what you have will do)
  • 1/2 teaspoon thyme
  • 2 pinches parsley
  • 1 pinch garlic powder
  • 2 beef bouillon cubes
  • 2 dashes Worcestershire sauce
  • salt and pepper to taste2
  • 2 tablespoons oil
  • flour (1/2 cup) with pepper, garlic powder, garlic salt, and seasoned salt if you have it
  • Mashed potatoes (quick recipe to follow)

How to:

  1. Dredge the beef in the seasoned flour and let sit for 5 minutes.
  2. Make sure all of your vegetables are cut and ready before you start cooking.
  3. Heat your oil and once hot, add in the meat, browning each side.  You may have to do this in two batches depending on your pan.  Once the meat is browned, add in your vegetables and cook for a few minutes.  Turn meat to medium
  4. Add bay leaves, then wine, thyme, and parsley.
  5. Let the wine cook down a minute then add your bouillon cubes and 3 1/2 cups of water, making sure everything is covered.
  6. Bring it to a boil, let cook for 3 minutes, and then reduce to medium low.  Just so it is at a simmer.
  7. Stir every 15 minutes and cook low for 2 hrs covered, until the stew is thick.
  8. Serve with mashed potatoes and enjoy!