Life, Pin-spiration, Recipes

5 Recipes That You Must Try ASAP

Bariatric Eating's No Sugar Pumpkin Spice Bread

No Sugar Pumpkin Spice Bread (via Bariatric Eating)

Foodie Crush's Cranberry White Chocolate Chip Macadamia Nut Cookies

Cranberry White Chocolate Macadamia Nut Cookies (via Foodie Crush)

Natasha's Kitchen Mushroom Rice Pilaf

Mushroom Rice Pilaf (via Natasha’s Kitchen)

The Novice Chef Gingerdoodle Recipe

Gingerdoodle Cookies (via The Novice Chef)

Well Plated's Slow Cooker Turkey Sweet Potato Quinoa Chili

Slow Cooker Turkey Quinoa Chili (via Well Plated)

Cooking and baking have always been hobbies of mine, and I love finding new recipes and trying them out. Trying out a new recipe is sort of like a science experiment to me, which is always so much fun with never knowing what the outcome will be (but hoping that it’s a good one! ha).

Also, I must say that I have tried just about all of the recipes listed above and know that you’ll love how they turn out as much as I did!


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Five Yummy Salads You Should Try Right Now

broccoli apple salad

Broccoli Apple Salad

honey mustard chicken chopped salad

Honey Mustard Chicken Chopped Salad

Rosemary Chicken Bacon and Avocado Salad

Rosemary Chicken, Bacon and Avocado Salad

Grilled Chicken Avocado Salad

Grilled Chicken Avocado Salad

Grilled Shrimp Watermelon Salad

Grilled Shrimp and Watermelon Chopped Salad 

For me, there’s nothing quite like a tasty salad once the temperatures have started to rise. To be honest, I am even eating a grilled chicken salad that I whipped up myself for dinner as I type this out.

I mean, not only are a lot of salads nowadays super satisfying (take that naysayers), but they can also be really refreshing, which is perfect for this time of year. So if you’re one of those who’ve never seen the appeal of a salad, I highly suggest you trying one of the above.


(click through links for the recipes are provided via the captions, located below each image)

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Five Rosemary Based Recipes to Try This Weekend


Rosemary Sea Salt Sweet Potato Rolls


Rosemary and Garlic Roast Beef


Lemon Rosemary Chicken


Rosemary Butter Cookies


Lemon Rosemary Salmon

Earlier this week I tried a recipe for some pork loin chops that I’ve had in the fridge for a couple of days that involved rosemary and was enthralled by the flavor it had. Now, I want anything and everything with rosemary. Truly.

And seeing as how I do have leftover rosemary, I am thinking that those rosemary butter cookies may just have to be baked this weekend so I can use my leftovers. Purely just so I can use those leftovers, of course. 😉

Happy Friday y’all! 



Holidays, Life, Pin-spiration, Recipes

Five Butternut Squash Recipes to Try


Roasted Butternut Squash Risotto


Skillet Butternut Squash and Sausage Penne Pasta 


Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries


Stuffed Butternut Squash 


Fall Quinoa Salad with Butternut Squash and Apples

Now that we are in the full first week of November, it is starting to look and feel like Fall here in Texas. I’m talking days where it doesn’t even reach 80+ degrees and where I can actually wear my booties. I know, it’s crazy talk but it’s happening guys.

So, in celebration of Fall finally showing its face, I have a butternut squash sitting in my kitchen ready to be either roasted, baked, or put in a skillet along with some other yummy things. Personally, I’m thinking of going the skillet butternut squash and sausage penne pasta route but who knows what I’ll do with it later this week.

What are you looking forward to cooking now that the temps are starting to dip again?



(Original recipes and their sources are available by clicking on the photo titles. More fall recipes can be found here

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Lemon Cheesecake Bars


If there is one cooking magazine out there that I always turn to, it’s Cooking Light. I have always been able to find such amazing recipes to try within its pages, and I love the added bonus of how the dishes are healthy for you as well. Foodies rejoice!

These lemon cheesecake bars were no exception, as they only contain roughly around 6g sugar. The recipe is also simple overall (perfect for beginners!), even with my tweaks, and easily satisfied my need for something citrusy.

I will warn y’all, though, that these babies go fast. I mean, one minute you’re cutting them up and the next there’s only half a pan left. So if you want some for yourself, put a few in a container right after you cut them. Otherwise, your chances of getting more than one or two are going to be slim to none.





Hands-on time: 25-30 min

Total time: 3-4 hr


1 cup pastry flour

1/3 cup sliced almonds, toasted (I used pecans as well as almonds)

1 tablespoon canola oil (I used olive oil for baking and cooking instead)

1/4 teaspoon kosher salt

1/4 cup cold butter, cut into small pieces


3/4 cup fat-free Greek Yogurt (I used two single cups of Dannon Plain Non Fat Greek Yogurt)

1/3 cup granulated sugar 

1 tablespoon lemon rind 

1/3 cup plus 1 tablespoon fresh lemon juice (I used 1 cup to make it more citrusy) 

1 teaspoon vanilla extract

1/4 teaspoon kosher salt 

1 8 oz package 1/3-less fat cream cheese

2 large eggs



  1. Preheat oven to 350℉. 
  2. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, almonds (/pecans), powdered sugar, oil, and salt in a food processor; pulse until nuts are finely ground. Add butter; pulse until mixture resembles coarse meal. Pour mixture into an 11 x 7 in glass baking pan coated with cooking spray. Pat mixture down into an even layer, patting firmly without compacting too tightly (which will make crust tough). Bake at 350 for 23 minutes or until lightly browned. (*Note that this time is variant upon your elevation). Remove from oven; cool completely. 
  3. Reduce oven temperature to 325
  4. To prepare the filling, rinse processor, and wipe dry. Place yogurt and next 6 ingredients (through cream cheese) in processor; process until smooth. Add eggs; process until smooth. Pour mixture over crust, spreading evenly. Bake at 325 for 30 minutes or until set. 
  5. Cool completely on a wire rack. Cover and refrigerate 3 hours or until chilled. 


Serves 18. Calories: 129; Fat: 7.7g (sat:3.5, mono:2.6, poly:O.8g) ; Protein: 4g; Carb: 12g; Fiber: 1g; Sugars 6g (est. added sugars 5g); Cholesterol: 37mg; Iron: Omg; Sodium: 130mg; Calcium: 34mg. 

(Recipe found in Cooking Light Jan/Feb 2016 issue)


Life, Pin-spiration, Recipes

Fall Chicken Apple Sausage Skillet


I recently found another version of this recipe on Pinterest here and just had to make it more of my own! With that being said, I’m glad I did because I love the flavors that go into this simple dish. They are also perfect for fall and cozy evenings in!




1 package of Aidell’s Chicken Apple Sausage

1 yellow onion (chopped)

1 sweet potato (chopped with the skin left on)

1 apple (specifics are up to personal preference–I used a fuji apple)

2 tbsp Caripelli Olive Oil

Cinnamon to taste



Chop up all in ingredients and put them in a simmering skillet that is set on medium.

Make sure to fully cook the chicken sausage to where it starts to brown.

Once the sausage is browned enough for your taste, you can remove the skillet from the stove to cool for a minute or two before serving.

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Lovin’ Right Now: Brunch Options

brunch options_1

brunch options_2

brunch options_3


Now that football season is getting underway, it’ll be time again for a mixture of late nights accompanied with either early or late mornings. Many times, I love to make the other half and I a great brunch so that we can handle the busy game days ahead.

Lately, I’ve been loving leftovers in general and I’d love to incorporate recipes that could yield leftovers into our brunch tradition.

Have a great weekend! 



(Recipes and their original sources can be found on my Food Coma Pinterest board)

Life, Recipes, Trending

Beef Barley Stew Veggie Soup



1 can of Beef Broth

1 pound of cubed steak, cut up

1 cup of water

1 chopped yellow onion

3 cut-up small red potatoes

Half a bag of organic carrots

1 1/2 cups of barley

Cayenne pepper/black pepper and salt to taste


1. Put your Crock Pot on high.

2.Cut up all of your veggies and set them aside.

3. Pour the broths and water into your crock pot. Then pour in your barley and put in your meat.

4. Let the meat cook for a while (until the sides are starting to brown) and then put in your veggies and seasoning.

5. As it’s cooking, continuously stir it a bit. It should take about 4-6 hours to cook.



Note: My crock pot is one of the smaller, one to two person ones so please take that into account if you’ll be using a larger slow cooker.

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Pumpkin Bread Recipe




Pumpkin bread has always been a classic Fall and Winter baked good for my family. Eat it for breakfast, for a snack, and/or for dessert. Pumpkin bread is good anytime.


3 1/2 cup sifted Flour (you can buy it pre-sifted in store)

3 Cups of Sugar

2 teaspoon Baking Soda

1 1/2 teaspoon Salt

1 teaspoon Cinnamon (I sometimes put more in than this)

1 teaspoon Nutmeg (I sometimes put more in this this)

1 Cup Salad Oil (I use Caripelli cooking and baking olive oil)

4 Eggs

5/8 Cup Water

2 Cups Pumpkin (one can Libbys pumpkin)

Sift dry ingredients into bowl.  (You can just measure and if you dont have a sifter just stir everything around in bowl once it is measured).  Once you have done this, make a well (dig a hole in center of dry ingredients) and put remaining ingredients into bowl.  Mix with mixer, scrape bowl and pour into greased (Pam spray) pans.

Bake at 350 deg for one hour.

You will have to check breads because altitude might cook them different.  Remember small loaf pans get done pretty quick.  Use a toothpick to test.




Life, Recipes, Trending

Momma’s Guacamole

No matter what time of the year it was , my momma would make guacamole if she or anyone else was craving it. Once the temperatures started to rise, though, guacamole  tended to have always made a daily appearance. I was so happy years ago when she finally taught me how to make it, and every since then I’ve been making it for myself, for friends, and for 4th of July BBQs too. What I honestly love so much to about the recipe itself is just how easy it is! 🙂






2-3 avocados

Lemon juice

Worcestershire Sauce ( I prefer Lea & Perrins)

Picante (I prefer Pace)


1. Slice each of your avocados in half. Spoon out the seed and then begin to spoon out the meat of the avocado into a medium sized bowl.

2.With a foley fork, start mashing the avocado a little bit. Don’t use a regular fork as it tends to make things too chunky and also takes a-lot more time.

3. Add however much lemon juice, worcestershire, and picante you like. (As a tip, try not to go too heavy on the lemon juice or the worcestershire as it makes the guacamole a bit too runny).

4. With all your ingredients in your bowl, mash them all together with your foley fork until you get it to where the mixture isn’t too chunky but also doesn’t look like baby food.

Hope y’all enjoy the recipe!