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recipes

For those who say I never post….. sorry heh.
Here’s an update for you guys filled with photos of what I’ve been making, just for kicks. Subscribe/comment and I’ll be more motivated to actually write real posts!

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Coffee cream macarons brushed with dark cocoa. The shells are coffee flavored. The filling is mostly a buttercream filling with a hit of strong coffee. These were soooooo. goooood. I’ve been really into macarons lately, and I’m planning on experimenting with different flavors this month 😀

 

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Mint brownie cookies. If you’ve known me for awhile now, you’ve probably had these at least once or twice. Definitely a staple of mine. Posted this pic on reddit a couple of days ago, and it conjured up a lot of traffic, so I thought I’d share with you guys. BTW, if yall HAVEN’T had these cookies before… ask me to make some for you!!! They are seriously so divine.

 

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Baked cinnamon donuts with a vanilla cream cheese glaze. I got a donut pan awhile back, and went through a phase where I was really into baked donuts. Coupled with a good glaze, this was definitely a hit.

 

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Browned butter nutmeg donuts w/ a dark cocoa glaze. I love using browned butter in my baking, and it just goes so well with nutmeg. When I was thinking of a glaze for these donuts, I basically just worked with what I had at hand at the moment, which conveniently, happened to be dark cocoa powder. Whipped up a glaze and these donuts were delishuus.

 

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Blueberry cheesecake cupcakes. I made these for a work party back in June when blueberries were on sale. Thought to myself – “blueberries…and cheesecake! Cuz who DOESN’T like cheesecake?!?!” and came up with this recipe. Success.

 

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Strawberry lemonade cheesecake cupcakes. I don’t know why I never thought of this combination before. These were also made for the work party mentioned above. The cupcakes were so lemony and perfect for the summertime. Made a glaze to accentuate the strawberry and the lemon flavors.

 

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Kale & italian sausage soup. I’m a huge fan of soup, and an even bigger fan of one-pot dinners. This was so spicy, hearty, filling, and healthy. And the best part? LEFTOVERS FOR THE REST OF THE WEEK! 😀

 

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Mediterranean-inspired pasta salad. Basically just threw together some leftover greek pasta I had made with some mixed greens, feta cheese, balsamic, and sun-dried tomatoes. The result was a huuuuge success. Probably one of my tastier creations yet.

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Well that’s about it for now. Til next time~

xoxo JO

For my life-cycle nutrition class, we had the option of bringing a food item that would be considered a “healthy” meal for a specific age group. The item I chose to make was banana bread, targeted mostly towards kids who enjoy a bit of sweetness in their breakfast. I modified the banana bread that I always make to implement additional nutrients in. This recipe uses whole-wheat flour, but you can certainly use all-purpose flour, or half AP and half whole-wheat if you’re not accustomed to the texture of whole-wheat flour. I also added some ground flax seeds for fiber and greek yogurt for protein and calcium. I used unsweetened applesauce in replacement of fat as well. I had some moderately ripe bananas, but ripened them further in the oven until they were black, so that I could reduce the sugar by half. Creating your own recipes is fun! I recommend that you guys experiment with food whenever you have time 🙂

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Teehee. TEEHEE. It’s been awhile, guys. Truth is… I’ve honestly been cooking and baking a lot… I’ve just been so busy with school/work/life that I haven’t found the motivation or the energy to write blog posts.. :/ But you guys can check out (most) of what I make on my Instagram and follow me on there! And also, let me know what kind of posts yall are more interested in. Recipes? Nutrition education? Etc? Here’s some stuff I’ve been making recently:

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Apple Cider Glazed Donut Holes

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Turkey & Beef Chili

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Pumpkin Bread!! (Of course…)

 

Anyways, back to this post. Anybody who knows me can probably vouch for me when I say that my favorite kind of food is breakfast food. I’m totally one of those weirdos who can eat cereal or oatmeal or scrambled eggs at any time of the day and be satisfied. Tonight I randomly had a craving for waffles (which I definitely prefer over pancakes), so I decided to make a batch that I could store in the freezer and pop into the toaster during the week. Since I’ve been into this whole pumpkin craze cuz of the fall season, I decided to make pumpkin waffles with whole wheat flour, for a “healthier” alternative. As for the brown butter… it’s just something that goes so perfectly this time of the year with anything baked or… in this case, even not baked. When you brown butter, it really kind of gives it a different flavor and aroma, making it more nutty than buttery. To get this recipe, keep on reading.

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One of my favorite breakfast foods is oatmeal. I know that sounds weird to hear, since most people dislike oatmeal due to the “yucky” texture, but personally, I love oatmeal! With that being said, I always love a good oatmeal raisin cookie. Don’t get me wrong, there’s absolutely nothing wrong with the classic chocolate chip cookie… but when given the option between the two, I will more often than not opt for the oatmeal raisin cookie. There’s just something about oatmeal and dried fruits that complement each other so well.

Earlier this week, I made a trip back home to Dallas and got to shop at one of my favorite grocery stores again (Sprout’s). I saw that their bulk supply of cranberries were on sale, so I thought to myself – why not? Cranberries are well-known for being a superfood and is the second leading antioxidant source, ranking higher than other fruits and vegetables such as strawberries, spinach, oranges, carrots, and broccoli. Research has proven cranberries to be especially effective in preventing urinary tract infections, cancer, and inflammation, as well as promoting cardiovascular and digestive tract benefits. 

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Today was my day off from work, so I decided to do some experimentation with my baking again. Since I love oatmeal and I had cranberries on hand, I decided to go for an oatmeal cranberry cookie while using whole wheat flour (keep in mind that you can substitute the wheat flour for all-purpose flour; I’m just weird like that and so… yeah). The oatmeal I used is the Mom’s Choice natural old-fashioned oats (my favorite brand), and I used King Arthur flour.

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Keep reading for the recipe:
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Man, this week has been crazy…… I’ve seriously been so swamped with school that I feel so strangled with no room to breathe, and it’s not even finals week yet! This week pretty much consisted of:

  • 2 presentations
  • 1 research paper
  • 2 lab practicals
  • 2 final exams
  • 2 other exams
  • 5 quizzes
  • 17 hours of work

More “real” posts to come once I’m done with finals, but for now, here’s a glimpse of what I’ve been making (all of these pictures are taken from my instagram)

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This has been my favorite breakfast lately…whole grain toast with three scrambled egg whites (seasoned with bragg’s, pepper, & mrs. dash seasoning), a 1/4th of an avocado, and of course…sriracha! With a cup of tea or coffee on the side and fruit of choice. I’ve only been getting ~3 hours of sleep lately (sleeping at 1 and waking up at 4am to study), and this is what helps me get through the mornings 🙂

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Of course I still gotta keep up with my meal planning even when I’m busy!!!!!! For the week, I made 7 packaged meals on Sunday. Basically it consisted of brown rice, fresh green beans, serving of sweet potato, half an avocado, and either a serving of boiled, shredded chicken breast or half a tilapia fillet. Simple and clean is the way to go, y’all. And gotta stay nutritionally prepared even when you’re busy. Making a week’s worth of meals literally only took 2 hours! No excuses

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What lunch or a snack typically looks like. Whole grain toast with tuna salad (I made the tuna salad using canned tuna, greek yogurt in place of mayo, and various seasonings. Mix together and store in a tupperware for about a week or so), half an avoacdo, and cherry tomatoes. I seriously love tomatoes……I bought a huuge box of cherry tomatoes from Sam’s club this past week and it was gone in like…3 days… -_- And I know it looks like I’ve been eating a lot of avocados lately, but they’re actually all only 1/2 or a 1/4th of an avocado. Gotta get in those essential omega fats!


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LOVE when my man makes me food! ^_^ Sometimes I’m just too tired to cook and wanna get treated too! This is spaghetti aglio e olio (basically spaghetti with olive oil and garlic.. simple but classic) with parmesan cheese and chicken breast. ‘Twas delicious, I say 🙂


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I made some cookie dough a couple of weeks ago, and had them stored in the freezer for awhile. Well you know me, I love to take study breaks by baking!! So one day I decided to whip these out of the freezer and bake a batch…tastes like those chessmen cookies from milano

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This is actually an old picture of my famous mint-brownie cookies that I reposted just recently. I am obsessed with anything that is mint chocolate!!!! And these cookies that I use to make all of the time were ALWAYS a crowd pleaser with everyone who had them!

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In my food delivery systems class, the past three weeks consisted of lab practicals that count as exam grades. Basically, in a nutshell, we are to plan and coordinate a meal that meets a third of all the nutrients for various age groups. This is a picture of the first round of practicals, which was designed to fit a low-income family with the nutrition requirements of a 20 year old woman. And this whole meal costed about $1.10 per serving, I believe! Something to think about next time you think about how “expensive” it is to eat healthy…it is actually much, much, MUCH more expensive to eat out all the time, rather than prepare your own food at home!

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More study breaks by baking cookies.. hehe

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Gotta have my muffins :’) Hey…at least they’re healthy!