January 28, 2017

Shrimp Fried Rice

Shrimp Fried Rice
Makes 1 large skillet or wok's worth

4 tablespoons soy sauce
1.5 tablespoons sesame oil
1 teaspoon ginger powder
1/2 teaspoon white pepper
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 package frozen Trader Joe's stir fry veggie mix (or any veggie medley of your choice)
1 medium zucchini, sliced
1/2 bag of sliced mushrooms
2-3 cups cooked rice (I used Trader Joe's frozen brown rice)


1. Whisk together soy sauce, sesame oil, ginger powder and white pepper. Set aside.
2. Defrost shrimp (or cook if using fresh) while chopping and preparing veggies.
3. Heat olive oil in large wok or skillet. Once heated, saute onions until translucent. Then saute garlic for 1 minute.
4. Add zucchini, mushrooms and frozen stir fry veggies to skillet and saute for 6-7 minutes until heated through and tender crisp.
5. While veggies are cooking, microwave rice.
6. Add shrimp and rice. Pour sauce over mixture and gently stir to combine all ingredients.

November 18, 2016

10 Minute Copycat Reese's Peanut Butter Bars {no bake}


I've made these amazing peanut butter bars a few times now and finally decided to post the recipe. My father-in-law loves them, so I make them for him from time to time. They are just so darn good and so darn easy to make, so I had to share. They're also extremely rich so you don't even need to eat much... unless you want to. ;-) This recipe makes plenty, so you can keep some for yourself and give away the rest.

No Bake Peanut Butter Bars
Makes 1 9x13" pan

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup peanut butter + 4 Tbsp
1 1/2 cups semisweet chocolate chips

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.


October 12, 2016

One Pot Cashew Chicken

Are you ever intimidated to make meals with some sort of sauce? Do you fear you'll need 20 exotic ingredients? I used to be that same way! But I almost never post anything on here that's ridiculously inconvenient to make. I don't care to be inconvenienced either. ;-)

So, here we have a very easy, very delicious recipe for Cashew Chicken with Brown Rice.

One Pot Cashew Chicken

Makes 4-5 servings

For the sauce:
4 tablespoons soy sauce
2 tablespoons apple cider OR rice vinegar
2 tablespoons ketchup
2 tablespoons honey
3 teaspoons cornstarch
1/2 teaspoon sesame oil

For the cashew chicken and veggies:
2 tablespoons olive oil
1 pound boneless, skinless chicken breast cut into small chunks
1 large red bell pepper, sliced
1 medium zucchini, sliced
1 cup raw cashews
3 to 4 ounces spinach or Swiss chard
2 cups cooked white or brown rice

1. In a medium bowl, whisk together all of the ingredients for the sauce; set aside.
2. In a large nonstick skillet, heat olive oil over medium-high heat. Add the chicken to the skillet and cook for 5 to 7 minutes. Add the peppers and cook for 5 additional minutes, or until the chicken is cooked through. Add the cashews, greens and sauce and cook for 2 or 3 minutes until the sauce thickens and the greens are wilted. Serve immediately over white or brown rice.
3. Store leftovers in an airtight container for 2-3 days in fridge.

October 4, 2016

Single Serving Blender Pumpkin Pancakes {gluten and refined sugar free}

Ah, pumpkin season. Probably my favorite season of all.

I've already made several batches of pumpkin pancakes in the last month. These are my staple pancakes, but I opted for an easy recipe for one just to try something quick.

All you do is add all the ingredients to your blender, blend until smooth, add 3 dollops of batter on your griddle, and you'll have pancakes in about 10 minutes.

The oats kept me feeling full and satisfied for several hours and powered me through an intense workout.

I'm actually starting a "Six Weeks Challenge" at my local fitness studio. The goal is to workout at least 4 times per week at the studio and record your diet. My personal goal is to work out at least 5 days per week. I really notice a difference in my body and fitness level if I go less than 5 times per week for an extended time. But everyone is different and the key is to do what works for you. I also recommend using the free app Lose It to record your food. It really helps when you hold yourself accountable and see what you're actually eating each day. I have made a lot of progress in the last few weeks by recording my meals. The Six Weeks Challenge is just a more fun, group oriented way to kick start a goal.

That's just some lifestyle advice based on my experience, but here's the recipe!

Single Serving Blender Pumpkin Pancakes {gluten and refined sugar free}

1/2 cup old fashioned oats (quick oats are fine too)
1/3 cup pumpkin puree
1 egg
1/4 tsp pumpkin pie spice
1/4 tsp baking powder
1 Tbsp Greek yogurt

Blend all ingredients until smooth.
Scoop 3 even sized dollops of batter onto a preheated griddle.
Cook for 2-3 minutes on one side until golden, then flip and cook an additional 1-2 minutes.
Top with pure maple syrup, nut butter, or jam and enjoy!

September 27, 2016

Overnight Oats + Raspberry Chia Jam

Good morning, guys!

Have you ever tried overnight oats? You can buy them everywhere now, but honestly, it's much cheaper and super easy to make them at home.

The base for any recipe is pretty much the same. You add 2 parts of a liquid to 1 part oats. So for example, you would do 1 cup of old fashioned oats to 2 cups almond milk. Some variations are adding in Greek yogurt for a protein packed recipe or applesauce for an apple spice fall recipe. But I'm going to share my basic recipe for overnight oats with my favorite chia jam as a topping.

Overnight Oats + Raspberry Chia Jam

Makes 2-4 servings

1 cup old fashioned oats
2 cups almond milk (or milk of choice)
1 Tbsp chia seeds
2 Tbsp slivered almonds
1 Tbsp agave nectar or to taste
1 tsp vanilla extract

Chia Jam

2 cups raspberry (if using frozen, defrost first)
2 Tbsp chia seeds
2 Tbsp warm water
2-4 Tbsp honey

Directions for Chia Jam

1. Add all ingredients (start with 2 tablespoons of the honey) to a blender or food processor, and pulse until the it is the texture you prefer.
2. Taste and add more honey if you would like a sweeter jam.
3. Transfer the mixture to a container with a lid (I used a mason jar) and allow to set in the fridge, about an hour or overnight.

Directions for Overnight Oats
1. Add all ingredients to a medium container with a lid and stir to combine. Mixture will look watery, but will thicken up after sitting overnight in the fridge.
2. When ready to eat, stir oats around. Top with chia jam, nut butter, fruit, or toppings of choice.
*This recipe is very versatile, so add in whatever extras you'd like... goji berries, cacao powder, protein powder, nuts or seeds of choice. I personally like chia seeds because they help to thicken up the oat mixture and add texture.


September 13, 2016

I'm Back! + Chewy Brown Butter Caramel Chocolate Chip Cookies

Did you miss me??

I can't believe I haven't blogged in so long! Whew - my summer was jam packed! I was also not cooking very much. But now that my wedding is over (and I have memories to last a lifetime), I can get back into my routine.

First up, how about some cookies?!

I wasn't going to blog these originally because I wasn't sure how they'd taste. This is the only photo I snapped, so bear with me! They taste better than this picture looks.

These Chewy Caramel Chocolate Chip Cookies were unbelievably good. Like, some of the best cookies I've ever made. I made them for my husband (omg, crazy to say that!) to take on his last day of work at his former employer. He started up his own business as a real estate broker this summer, but I used to send extra treats with him to his previous place of work and they loved me up there.

I got rave reviews about these cookies. In particular, the crunchiness of the caramel, the meltiness of the chocolate, the unique flavor of the cookie (that'd be the browned butter).

Check out the recipe and do yourself a favor: make these cookies! ;-)

Chewy Brown Butter Caramel Chocolate Chip Cookies
Makes 2-3 dozen cookies

1 cup butter, browned
1 1/4 cup light or dark brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 tsp vanilla extract
2 cups all purpose flour
1 cup quick or old fashioned oats (I used quick)
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp cinnamon
1 1/2 cups semi-sweet chocolate chips
1 cup caramel baking bits

1. In a medium saucepan, melt the butter over medium heat and whisk constantly until it just starts to brown and has a nutty scent (takes 5-10 minutes, but very worth it). Pour butter into a cool mixing bowl immediately after it starts to brown. Let cool.
2. Add the brown sugar and granulated sugar and stir until sugars are incorporated and smooth.
3. Stir in the egg, egg yolk, and vanilla.
4. Add the flour, oats, baking soda, ½ teaspoon salt, and cinnamon and mix together until just incorporated.
5. Fold in the chocolate chips and caramel bits until just incorporated.
6. Chill mixture for 1 hour.
7. Roll by hand into medium-size balls or use a scoop, and place on sheet pans. If desired, push in extra chips and bits over tops of dough mounds for a pretty appearance.
8. Preheat the oven to 325˚F, line baking sheet with Silpat or parchment paper* and bake for 14-18 minutes, or until edges just start to turn golden brown. Allow to cool for several minutes on pan, then transfer to cooling rack.

*Note: caramel bits become a gooey, stuck on mess, so make sure you use parchment paper or Silpat baking mats!



June 8, 2016

My FAVORITE Banana Bread (chocolate chips, vegan + gluten free options)

Happy summer!!

I apologize for the gap in posts. I was finishing up my first year as a school counselor and the end of the year got a little crazy. Plus, I'm finishing up final wedding details and our social calendar has been going steady almost every weekend for the past couple of months.

Don't get me wrong, it's been an exciting time, but I haven't found the time to create new recipes, photograph them, and write posts. I am happy to report that I am now on summer break!! My first ever paid summer off. Such an amazing feeling! And even though my wedding is just a few days before I start back to work again next school year, I still hope to be able to post new recipes more frequently.

Today, I am posting my very favorite banana bread! I've made it probably 10 times and I'm surprised I haven't posted it before now. It's the most moist, flavorful banana bread I've ever had. Although I love traditional banana bread with walnuts, this chocolate chip version is out of this world. You could always sub out nuts for chocolate if you want to. You can also use gluten free flour and the recipe is vegan if using milk free chocolate or nuts.

As the temperature warms up, bananas seem to ripen quicker on my counter. I had three tired bananas that I was able to use up in this recipe. I also keep a bag of frozen bananas in my freezer. Check out these vegan banana ice cream bites and stay tuned for new ice cream recipes I want to try out this summer with my ice cream maker.

Jessica's Favorite Banana Bread

Makes 1 9x4" loaf or 1 9x4" and 1 mini loaf


2 cups All-Purpose Flour (gluten free if desired)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup canola oil
2/3 cup real maple syrup
2/3 cup cashew milk (almond, cow or milk of choice)
1 teaspoon pure vanilla extract
1 1/2 cups mashed tired bananas (about 3 large)
1 cup chocolate chips (or leave out or sub nuts)


1. Preheat oven to 325ºF and lightly grease a 9x4" loaf pan. (I used a loaf pan and a mini loaf pan because this recipe makes a lot of batter)
2. Whisk flour, baking soda, salt, and cinnamon in a medium bowl. Add 1/3 cup oil, maple syrup, milk, and vanilla to the dry ingredients. Stir until smooth.
3. Using a rubber spatula, gently fold in the mashed bananas and chocolate chips.
4. Fill the prepared pan(s) halfway with batter.
5. Bake in the center of the oven for 25 minutes if using a mini loaf pan. Larger loaf will take 40-50 minutes. Cook until a toothpick inserted into the middle of the pan comes out clean.
6. Let the bread sit for 20 minutes before removing it from the pan. This is an especially moist bread, so it may not look completely done when you remove it. It firms up as it cools, but center may sink in a bit.


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