Caramel Apple Cupcakes

I've mentioned before that I just love dessert for breakfast. While my intention was not to create a super sweet treat to kick start my morning, these cupcakes put a little extra twinkle in my toes as a whistled on my way to work (okay maybe I'm being a little over the top, but it was gloomy this morning and these made it a little better...)! I found this recipe last week and decided to make these for my manager's birthday. Beth and a couple others from my office really enjoyed them. Apple is such a great baking ingredient- it provides lots of flavor and always produces a nice, moist baked good. I was a little skeptical of this recipe because there aren't many ingredients, but there was no lacking in the taste department! Next time, I will add some pumpkin pie spice (I was so mad I didn't think of that before!), but these are definitely good without any changes!

Caramel Apple Cupcakes

• 1 1/4 cups flour
• 2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 eggs, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup canola oil (the recipe called for vegetable oil, but I always replace with canola)
• 2 tsp. pure vanilla extract
• 2 rome apples (about 1 pound), peeled and grated/shredded
• 1 1/2 cups chewy caramel candies
• 1 tablespoon milk (the recipe called for heavy cream, but I didn't have any, milk worked just fine!) 

1. Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners, or spray with PAM.
2. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
3. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; grate/shred in the apples and mix. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
4. In a small, microwavable bowl, combine the caramels and milk. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.

Tip- The easiest way to frost anything if you don't have a pastry bag is to scoop all of the frosting, once mixed, into a ziploc bag. Cut a small piece off of one of the corners, and you have your own home-made pastry bag, so easy! 

Banana Bread Oatmeal

My love for oatmeal runs deep. I eat it in the summer, winter, for dinner, dessert... My sister, Katie, gave me the idea for this concoction and I think I got the amounts right this morning. Getting in the habit of taking a few extra minutes to make something substantial and satisfying for breakfast has numerous benefits, such as fending off morning hunger, which can leave you susceptible to troll for treats and raid the vending machine at work. This oatmeal takes about 4 minutes to make, and it was so good that I ate it in about 4 seconds. I figured the bowl was around 270 calories, not bad! It's very satisfying, who doesn't like chocolate for breakfast? The fiber and protein provided by the oatmeal and milk are filling, and banana is brain food, so this is a perfect morning meal!

 

Banana Bread Oatmeal

• 1/3 cup quick-cooking oats
• 2/3 cup Silk Vanilla Light Soy Milk
• 1/2 banana, mashed
• 1 tbsp chocolate chips
• 1/2 tsp vanilla
• 1/4 tsp splenda
• 2-3 dashes of cinnamon

1. Combine the oatmeal and milk in a bowl. Heat for 1 minute 30 seconds - 2 minutes.
2. Add banana through splenda and mix.
3. Sprinkle with cinnamon.

You can definitely play with this recipe depending on how sweet you like your oatmeal, how hungry you are, etc. I like my oatmeal sweet, but not super sweet, so I added just a little bit of Splenda (which I try not to use but just can't help it!). Silk's Vanilla Light Soy Milk is like candy in your mouth and is what I drink, but you could use any kind. Adjust the amounts of oatmeal/milk and banana depending on your hunger level.

Fall Veggie Soup with Croutons

After over-indulging just a bit on Ann Sather's cinnamon rolls and Mia Francesca's pumpkin ravioli this past weekend, I needed a simple, healthy Sunday night dinner to compensate. I've had this Rachel Ray recipe for Zucchini Stoup with Herb Breadcrumbs for awhile and finally decided to give it a whirl. My version is slightly different, adjusted to include some turkey sausage for meat-lovers and my secret weapon- homemade croutons. This is really a quick recipe, and makes for great lunches throughout the week. I really enjoyed the flavor, especially with the croutons and parmesan cheese on top. This wasn't Mark's favorite, "too many vegetables." Oh well, more for me! I actually just had some…

Fall Veggie Soup with Croutons

• 5 tbsp olive oil, divided
• ¾ pound shiitake mushrooms, sliced
• 3 small - medium zucchini, cubed
• 2 large carrots, sliced
• 4 shallots, chopped
• 2 cloves garlic, chopped
• 1 tsp sage
• Salt and pepper
• 1 pint grape tomatoes
• 1 32-ounce container vegetable stock
• 1 tsp hot sauce
• 8 Jennie-O turkey breakfast sausage links
• ¼ cup chopped tarragon leaves
• ¼ cup chopped flat-leaf parsley
• 3 slices sour dough, cubed
• 1 tsp oregano
• 1 tsp garlic salt
• 2 tbsp parmesan cheese
• Grated parmesan cheese, for topping

1. In a large pot, heat 3 tbsp olive oil over medium heat. Add mushrooms and cook until browned, about 5 minutes. Stir in the zucchini, carrots, shallots, garlic and sage. Season with salt and pepper.
2. Add the tomatoes and cover the pot. Cook 5-7 minutes, or until tomatoes burst. With the back of a wooden spoon, squash the tomatoes even more.
3. Stir in vegetable stock and hot sauce. Bring to a boil, and cook until slightly reduced, about 2 minutes.
4. Meanwhile, heat 1 tbsp olive oil in a small pan over medium heat. Squeeze and crumble the sausage out the its casing, and brown.
5. Add the cooked sausage to the soup. Stir in the tarragon and parsley.
6. Finally, heat the remaining tbsp of olive oil in a large nonstick pan over medium-low heat. Add the sour dough and toss. Sprinkle with oregano and garlic salt. Toss every couple minutes, for about 10 minutes. Sprinkle with 2 tbsp parmesan cheese.
7. Ladle the soup into bowls, and top with croutons and extra parmesan cheese.

When your pants are feeling a little tight, this might be a good fix. Adding just a small amount of sausage, croutons and cheese makes it quite flavorful, and the volume with definitely make you feel full. Sage wasn't included in the original recipe, but I threw it in there- wow did it smell good! Make this for your vegetable-loving loved ones for a quick, healthy and comforting meal!

Apple Butter Spice Muffins

Making muffins on Sunday is my new thing. It’s great to have pre-made breakfast for the week, and if no one else is sharing, freeze the remaining for the following week. These muffins from Eating Well caught my eye because apple butter and molasses were in the ingredient list. I knew that using these flavorful elements would result in a satisfying morning treat. Additionally, there’s no butter in these muffins, but they are so moist because of these sensible solutions. Diced apple also adds to the perfect consistency of these baked goods.

I’ve never used wheat bran before, but have wanted to try it for quite some time. To my surprise, I stayed full for a couple of hours with just a muffin and some yogurt, unlike after eating a store-bought muffin that spikes your blood-sugar level and makes you hungry an hour later. Wheat-bran adds an element of nutrition, without adding practically any calories. From now on, I will ALWAYS add it to my muffins! Take advantage of apple season and try something new for breakfast!

Apple Butter Spice Muffins

1/2 cup craisins or raisins

3/4 cup whole-wheat flour

3/4 cup all-purpose flour

2 1/2 tsp baking powder

1/4 tsp salt

1/2 tsp ground cinnamon

3/4 cup unprocessed wheat bran, or oat bran

1 large egg, lightly beaten

1/2 cup low-fat milk

1/2 cup spiced apple butter

1/2 cup packed light brown sugar

1/4 cup canola oil

3 tbsp molasses

1 cup finely diced peeled apple

1. Preheat oven to 375°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
2. Place craisins or raisins in a small bowl and cover with hot water. Set aside.
3. Whisk whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a large bowl. Stir in bran.
4. Whisk egg, milk, apple butter, brown sugar, oil and molasses in a large bowl until blended. Make a well in the dry ingredients and pour in the wet ingredients. Drain the craisins or raisins; add them and the diced apple to the bowl. Stir until just combined. Scoop the batter into the cups.
5. Bake the muffins until the tops spring back when touched lightly, 18 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Tips- There are three ingredients in this list that most people don’t have on hand: wheat bran, apple butter and molasses. All three of these components can be easily used again, so don’t be afraid to go out on a limb to try the muffins! Wheat bran can be added to most baked goods, just do a little research to see how much to include (or just add a few tablespoons). It’s an easy way to make your baked goods keep you full and focused a little longer!

Apple butter is very versatile and can be used on toast or mixed into oatmeal. Add it to cottage cheese, or eat it out of the jar….

Who doesn’t love ginger snaps? Christmas is coming up and molasses will keep for while, so you’re safe to buy a jar and use it much later. Make a batch of cookies that uses molasses, or, you might love the muffins so much that it could be gone next month! 

Artichoke, spinach and feta stuffed shells

When I got home from the gym at 7:45 p.m. on Wednesday night and had no desire to put any effort into making myself dinner, I was quickly reminded of how much I looooveeee artichoke, spinach and feta stuffed shells! I made these one Sunday night when I had some time on my hands, and was very thankful, three lovely frozen meals later! The artichokes just weren't doing it for Mark, so I portioned out what was leftover and froze them for myself. So much better than a pre-package, sodium-filled, store-bought frozen meal! Next time, I will prepare the mixture without the artichoke and stuff half of them for Mark, then add the artichokes into the mixture and stuff the remaining shells (you can never have too much artichoke, right!?!). I'm always looking for simple solutions to accommodate different palates. Making two meals is out of the question, but thinking of easy steps like this make it virtually effortless to accommodate someone else's preferences.

 

Artichoke, spinach and feta stuffed shells

• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp died basil
• 1/4 cup chopped pepperoncini peppers
• 1 28-ounce can fire-roasted crushed tomatoes with added puree (such as Progresso)
• 1 8-ounce can no-salt-added tomato sauce
• 1  cup shredded provolone cheese, divided (I couldn't find shredded in a package and probably should have bought a block at the deli, but instead I just bought sliced cheese and diced it)
• 1 cup crumbled feta cheese
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1/4 tsp freshly ground black pepper
• 1 can artichoke hearts, chopped
• 1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 garlic cloves, minced
• 20 cooked jumbo shell pasta (about 8 ounces uncooked pasta or approximately half of a package)
• Cooking spray

1. Preheat oven to 375°.

2. Combine first 6 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.

3. Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone.

4. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.

 

You could substitute the provolone for mozzarella cheese if you had it, but other than that, these are pretty basic ingredients. A little effort is required here, since you have to individually stuff the shells, but I was pleasantly surprised by how quickly I was able to get the dish together. If you have room in your freezer, you could easily double the recipe and use the entire box of shell pasta. Just freeze the uncooked pan for enjoyment another time!

 

This is based on Cooking Light's recipe, and it's really pretty healthy! The flavor from the artichoke really cuts down on the amount of cheese you need to use, and spinach adds good volume to the mixture. Feta has so much flavor, so I wouldn't recommend substituting, or you'll miss out on some savoriness. Didn't feel a bit guilty after indulging in this dish!

Chop til you drop salad

This past weekend, I had three girls coming over for an early dinner. I couldn't figure out what to make- this was my opportunity to make something girly (aka meatless and different...)! Chicken just didn't sound right for 5:00 p.m., and I wasn't up for making five different mini-appetizers because of the time commitment. I started searching the Internet for entree salad ideas and hit the jackpot! Based on Guy Fieri's recipe, I chopped up this masterpiece. Not only did it taste amazing (excuse my absence of modesty here...), it looked so pretty. Two days later, I packed it for lunch and had an even better experience since the bread had more time to absorb the dressing (although the veggies weren't as crisp, but that didn't bother me). I really can't wait to make this again!

Chop til you drop salad

1 can chickpeas, drained and rinsed

1/2 cup grape tomatoes, halved

1 red bell pepper, diced 
1/2 English cucumber, peeled, seeds removed (cut in half and scoop them out with spoon), and diced 

1 large carrot, peeled

1 tbsp garlic, minced

1 tbsp capers

2 tsp freshly chopped Italian parsley leaves

3 tbsp freshly chopped basil leaves
1 1/2 tbsp balsamic vinegar

1 tbsp white wine vinegar

1/2 tbsp cider vinegar

3 (1-inch thick) slices sourdough bread

2 tsp oregano

2 tbsp parmesan cheese
4 tbsp olive oil (divided)

1/4 cup feta cheese, crumbled

1 avocado, cut in half, pitted and flesh diced

1. In a large bowl, toss together chickpeas, tomatoes, pepper, cucumber, carrot, garlic, capers, parsley and basil. Drizzle in the vinegars, 1 tbsp of oil and season with salt and pepper. Toss and let sit for at least 20 minutes (or a couple hours) in the refrigerator.
2. Just before you are ready to serve, cut the bread into 1-inch cubes. Toss with remaining 3 tbsp oil. Toast lightly in a non-stick pan on the stove, adding in the oregano and parmesan cheese when almost toasted.
3. Add the toasted bread, avocado and feta to the salad, toss, and serve!

Tip- Use your imagination in terms of the vegetables, vinegars and cheese used in this salad. Don't be deterred if you are missing something from the ingredient list, just leave it out, I promise it will still rock your world. The original recipe called for goat cheese, which I didn't have. I also adjusted the vinegars to use what was in my pantry, but would still recommend using 3 tbsp- half balsamic and thee other half any type of light-colored vinegar.

Little something extra special- After peeling the cucumber, I didn't want to waste the cute curled peel. Since cucumber is delicious in water, add it to a pitcher and it will make a great presentation!

MMMMexicali Salad

When I'm in the mood for mexican, but want something on the fresh and healthy side, I opt for MMMMexical Salad because mmmm, it is delicious! It's a great one-dish meal where you get your veggies and protein, and even some saltiness to top it off.

 

MMMMexicali Salad

 

1 large boneless, skinless chicken breast

1 tbsp fajita or taco seasoning, divided

2 tbsp olive oil

1 - 2 limes, juiced

2 - 3 cups lettuce

1 large tomato, diced, or 1/2 c cherry tomatoes, halved

1/4 c sliced olives

1/3 cup black beans, drained and rinsed

1/4 queso fresco cheese

2 tbsp scallions

1/4 crushed tortilla chips

1 tbsp fresh, chopped cilantro

 

1. Cube chicken breast. Toss with fajita or taco seasoning and 1 tbsp olive oil and saute apx. 5 minutes, or until cooked through.

2. Meanwhile, whisk remaining tbsp of olive oil with lime juice. Season with salt.

2. Divide lettuce into two salad bowls. Top evenly with chicken, tomatoes, and remaining ingredients.

You can really style this salad to your liking. Sometimes, if I have bell peppers, I'll dice or slice them, along with onions, and saute. Jalapenos would be a good addition as well, just make sure to remove the seeds! Kidney or garbanzo beans would also work here. As for the cheese, I LOVE queso fresco (you can find it in the deli section by the cheeses), but cheddar or a mexican blend is great, too! Lime juice and olive oil make the perfect salad dressing, but you could also use a pre-made cilantro lime dressing. Finally, I've also used ground turkey, browned in taco seasoning, in place of chicken. Steak is another option, or if you are trying to cut down on meat, just increase the amount of veggies. I guarantee you'll be mmmm mmmming your way through dinner! Serve with chips and salsa, and a corona if you really want to get into the spirit!

Broccoli for Beginners

Want to know a secret? You can easily turn a bag of frozen broccoli into an appetizing side dish with just a little extra effort. I always have frozen broccoli on hand (the kind that you can steam in the bag in the microwave). When I'm out of lettuce or don't feel like making a salad, this is a great alternative. Broccoli is my favorite vegetable, so Mark and I share a bag just between the two of us (you can never have too many greens right!?!?), but this could easily serve four. Try this next time you're scrambling for a side dish and need to add some veggies to your meal, or even if you are having a dinner party and have enough on your plate (figuratively...) and need something easy to compliment your main dish!

 

Broccoli for Beginners

 

1 bag frozen broccoli (the kind you can steam in the bag in the microwave)

1 lemon, juice and zest

1/4 tsp Garlic salt

1/8 tsp Pepper

Cheese for topping (cheddar or mozzarella is great)

 

1. Steam broccoli according to package directions.

2. In a bowl, add the juice and zest of 1 lemon, garlic salt and pepper to the broccoli. Toss to combine.

3. Top broccoli with cheese, if desired.

 

Voila! Looks more enticing than plain broccoli, but no fancy steamer or much time required!

Chicken Tortellini Soup

I loooove tortellini and have an obsession with soup in the fall, so this is one of my favorite weeknight pots to prepare. It is a quick, fool-proof recipe that is great for lunch the next two days. The lemon and mint give this a great flavor. Add some crusty bread and you are set!


Chicken Tortellini Soup



6 cups chicken broth
1/2 pound skinless, boneless chicken breasts
Salt and pepper
One 9-ounce bag tortellini pasta
Grated peel and juice of 2 lemons
1 bunch scallions, thinly sliced
1/3 cup chopped fresh mint
Parmesan cheese for topping

• 
  

1. Bring chicken broth to a boil. Season water with salt and pepper. Add chicken and cook 8-12 minutes, or until chicken is cooked through. Remove chicken and set aside. Do not drain chicken broth!
2. In the same pot, add the tortellini to the boiling water and cook according to package instructions.
3. Meanwhile, shred the chicken with two forks.
4. Once tortellini is cooked, add the frozen peas, mint, lemon juice and zest, scallions and chicken.
5. Top with Parmesan cheese.


I like this recipe because the only thing that really needs to be fresh is the mint (and from my experience, I can wait about 5 days after I've bought it to use it). The chicken can be pulled from the freezer (just make sure to defrost), along with the peas. You should have everything else on hand, or can purchase it early in the week for a late weeknight meal. I'm always trying to think about what I need to use first so that nothing spoils- and this is one that can wait until Thursday, if you grocery shop over the weekend and think through the week ahead!

Grown-Up Grilled Cheese

I don't always have the time or energy to prepare an exciting new dish for dinner, and sometimes, have to rely on the basics. One thing I've learned from articles and books written by fellow foodies is that even when you're short on inspiration and are just dying to quickly fix something up, its important to try to make whatever you're preparing special. That can sound overwhelming, but when you think about it, sprucing up a boring turkey sandwich can really be rewarding and leave you physically and mentally satisfied.

Here is my rendition of a grilled cheese. I add turkey and honey mustard, but you could use any type of deli meat or variation of mustard (or any other condiment, really).

Grown-Up Grilled Cheese

2 slices San Francisco sour dough bread
3-4 ounces maple glazed turkey, thinly sliced
1 slice pepper jack cheese
1 tbsp spreadable butter
1 tbsp honey mustard
PAM

1. Spray a fry pan with PAM. Heat the pan at medium-low.
2. Butter one side of each piece of bread.
3. Place one piece of bread, butter side down, on the fry pan. Top with honey mustard, cheese and turkey. Place the other piece of bread on top, butter side up.
4. Turn the sandwich over ever three minutes or so (about four times), until the cheese is melted and bread is toasted. Sometimes I cover the pan to keep the heat in and melt the cheese faster.

Tip- What's important to take away from this "recipe" is not really the ingredients, but the idea that adding a couple more "grown-up" elements can really change your sandwich. Instead of buying boring white bread, spring for a fresh baked loaf and ask the baker to slice it for you. After a couple of days, throw what you haven't used in the freezer (in a freezer-safe bag), it defrosts in just a few minutes and is so tasty! Buy a block of pepper jack, hot pepper, or white cheddar cheese, instead of slices of American. A good cheese can add a great deal of flavor to a dish. Finally, having a good jar of mustard is never a bad idea! There is quite a variety out there- I love Boars Head! Be pickier about what you buy; buying higher quality ingredients goes a long way! You'll end up eating less because you will feel fulfilled and as if you ate something gourmet!

Spinach, pear and cranberry salad

Salad for lunch can be tricky if you pack it the night before to take to work, but this one works because spinach is a pretty hearty. The combination of flavors in this salad makes for a satisfying meal.

Spinach, pear and cranberry salad

2 cup spinach, trimmed and torn
1 pear, diced
1 - 2 tbsp crumbled feta
1 - 2 tbsp dried cranberries
1 - 2 ounce torn deli turkey or prosciutto
1 tbsp honey mustard dressing

1. Place pear through prosciutto in the bottom of salad container. Top with spinach.
2. Once ready to eat, add salad dressing and toss or shake.

You can play with this recipe by using different fruits, such as strawberries or dried cherries. Adding chopped nuts would also be good. I love prosciutto in this salad because it adds a nice salty flavor. My favorite dressing is Maple Grove Farms Fat Free Honey Dijon, it is so good!

Firecracker enchiladas

Mexican food is my absolute favorite. It is so versatile, flavorful and makes great leftovers. This recipe, slightly changed from Rachel Ray's, is one of our favorite dinners. The sauce is so delicious, that you will NEVER buy store-bought sauce again! These go well with cornbread, chips and salsa or guacamole. It's not one of the fastest meals to prepare and it is a little messy, but it's a great weekend dish and most definitely worth the effort. You won't believe how tasty they are!

Firecracker enchiladas

3 tbsp oil (vegetable or canola)
1 large onion, finely chopped
3 tbsp flour
1 29-ounce can tomato sauce
1 tbsp chili powder
2-1/2 tsp ground cumin
1-1/2 tsp salt
1-1/2 lb boneless skinless chicken breast
1 lb munster cheese, grated
3 chipotle chiles in adobo sauce, SEEDED and finely chopped
12 6 inch corn tortillas

1. Bring a large pot of water to a boil. Season water with chili powder, cumin, cilantro, paprika, salt and pepper (or any type of chicken seasoning), so that you have about 2 tbsp of seasoning in the pot (this seasoning is in addition to what is included in the ingredient list). Add chicken to boiling water and cook 7 minutes, covered, or until cooked through.
2. Remove chicken and allow to cool. Shred chicken (this is easy to do with two forks).
3. Meanwhile, in a medium - large saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook 2-3 minutes. Stir in the flour and cook 2 minutes. Whisk in 1-1/2 cups water and the tomato sauce, chili powder, cumin and salt and bring to a boil. Simmer for 5 minutes and set aside.
3. Preheat the broiler. In a large bowl, mix the shredded chicken, two-thirds of the cheese and chiles.
4. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides. Fill with a small handful of the chicken mixture, roll up, and transfer seam side down to large casserole dish. Repeat with remaining tortillas.
5. Top with remaining onion, sauce and cheese. Broil until golden, about 5-8 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.

Tip- I usually make this recipe in two medium baking dishes and freeze one. Then, a couple of weeks later, just take the dish out and defrost overnight, heat in the oven, and you have a homemade dish with virtually no effort at all!

Variations- Where to begin... there is so much you can do with this recipe, just don't change the sauce! To make this easier, you could buy a 2 lb. rotisserie chicken and shred it, rather than cooking chicken as in step 1 and 2. Queso fresco or shredded mexican cheese would also work, but I definitely recommend using at least some munster, as it melts well and has a great flavor. To make a healthier version, you could use 1/2 - 3/4 lb cheese. Use two different cheeses to mix it up! Topping the enchiladas with scallions is another possibility.

The chiles in adobo sauce really make the sauce exceptional. If you've never bought these, you can find them in the mexican foods section at nearly any grocery store (they're usually in a blue can). Make sure to remove the seeds, as they are extremely spicy (and I really love heat!). Increase or decrease the amount of chiles and their sauce to adjust to your liking.

Chocolate banana smoothie

Sweets are my favorite food group, by far. I could eat cake, muffins, milkshakes, pies, etc. (this list could go on for awhile...brownies, cupcakes....) for breakfast, lunch and dinner. Scanning through Fitness Magazine, I found this recipe. I was a little skeptical, not having been a huge fan of greek yogurt, but I found that like most things I don't initially care for, it's definitely a taste that can be acquired. Greek yogurt is always proclaimed to be such a great food to include in your diet, so I decided to give it a try. After just a couple times, I really came to enjoy it more than regular yogurt. It has a much more tart flavor, but you can really adjust it to your liking with more natural sugars, such as honey. I buy a tub of the 0% fat, plain greek yogurt, and find a couple of different ways to enjoy it throughout the week. This is by far, my favorite!

Chocolate banana smoothie

1 ripe banana
1/2 - 1 cup 0% fat, plain greek yogurt
1/2 - 1 cup light vanilla soy milk
2 tbsp unsweetened cocoa powder
2 tbsp honey
couple dashes of cinnamon
1 cup crushed ice (optional)

Blend all ingredients together. Use more or less yogurt, milk and ice to achieve desired consistency. This is usually a thinner smoothie.

Tip- Whenever I make this for breakfast, I slice up the banana and stick it in the freezer while I'm getting ready for work (or the night before, if I'm really thinking ahead). This helps to make the smoothie a little thicker, which I prefer. Since our freezer (which is so small and crappy that it doesn't even deserve that name) doesn't make crushed ice, I usually skip it. This morning, I tried adding the yogurt to the banana and freezing both for about an hour before blending, and that worked too! You can play with the amounts here to change the sweetness as well. Regular milk would work, but I just LOVE Silk Vanilla Light soy milk. No measuring necessary, this is a great trial and error recipe where you can't go wrong! Just taste and adjust, if needed!