’s Whole Grain Bread

For the longest time I wondered what neutral breads (like sandwich breads) would be like if a non-yeast version of it was made…like how banana bread is made. Now I know why there’s not very many recipes of it around– it just doesn’t really work. Yeast is magical, and there’s really nothing in this world that can do the things yeast can do in baking or even beer making. Although this bread bakes very aromatically and is truly wholesome, it just didn’t do anything else. I’d be better off eating Sunflower’s Multi-Grain & Oats, Alpine Valley’s Honey Whole Wheat, or a Toufayan Whole Wheat Bagel Thin. I love my carbs, and those always do the job for me…cure my carb-tooth. Bread-making really is not my swag. I love it and wish I truly understood it, but as of this moment I’m lacking the knowledge.

Macros per Slice: 6.7 g Fat (unsaturated); 24 g. Carbohydrates (honey-sugar); 6 g. Protein

Whole Grain Bread via (makes a 10 slice loaf)

  • 1 c. whole wheat flour
  • 1/2 c. ground flax seeds
  • 1/2 c. ground rolled oats
  • 1/2 t. salt
  • 1/2 t. baking soda
  • 1 egg
  • 4 egg whites
  • 1 c. fat-free milk
  • 1/2 c. honey
  • 1/2 t. stevia
  • 2 T. olive oil

Bake at 325F for 40 minutes.


The Best EVER Sweet Potato French Fries

I have never eaten a sweet potato french fry that I have ever enjoyed, whether fried or baked. These were so dangerously addicting, I think he, my Mr. Potato, agreed as well. He didn’t say anything really, but actions speak louder than words sometimes :)

I did a little experiment with olive oil vs. egg whites and foil vs. parchment paper. The olive oil browned the potato, but it really did not make it crispy. The foil did the same thing with both the olive oil and egg whites– not so crispy. The egg white coated sweet potatoes baked on parchment paper turned out the best (shown above on the right). Parchment paper is AMAZING for everything! It works well with baking french fries because it doesn’t stick, and it takes care of the extra moisture from the sweet potatoes. More moisture circulating in the oven would result in a steaming effect and in turn create a softer “fry.”

Crispy Baked Sweet Potato Fries via Natural Noshing

  • 2 small-medium sized white sweet potatoes
  • 1 egg white, whisked ’til foamy
  • sea salt
  1. Preheat oven to 400F.
  2. Thoroughly wash and scrub the potatoes. Cut the potatoes into thin strips (~1cm) with the skin on.
  3. Soak the potatoes in cold water for 30 minutes. Drain out the water and pat the potatoes dry.
  4. Toss the potatoes in the foamy egg white and generously salt & pepper.
  5. On a baking sheet lined with PARCHMENT PAPER, scatter ~20 potato sticks. Make sure that there is plenty of room, no crowding!!
  6. Bake for 6-8 minutes then flip. Bake for another 6-8 minutes, and enjoy :)!!

CC & PB Banana Bread

I’ve been in the kitchen quite a bit, at all the hours of the day. Sometimes as early as 7am or even as late as 1am. As much as I love every second of it, it is way more time than I should be spending there. Maybe it’s A) Because there are just that many things I’m trying to keep my mind off of, B) Because I honestly don’t have much else to do, C) I just simply love it, or I suppose D) All of the above is true.
Today, I officially declare that I hate peanuts. Love peanut butter, but the actual nut just doesn’t impress me. I cannot judge this recipe w/o being bias, but I’ll leave it here because the combination is ideally amazing…

CC & PB Banana Bread adapted via Joy the Baker

  • 2 c. mashed ripe bananas
  • 1/3 c. plain fat-free greek yogurt
  • 1/3 c. creamy peanut butter
  • 3 T. butter, melted
  • 2 eggs
  • 1/2 c. dark brown sugar, packed
  • 1 c. whole wheat flour
  • 1/2 c. all-purpose flour
  • 3/4 t. baking soda
  • 1/2 t. salt
  • 1/2 t. ground cinnamon
  • 1/8 t. ground all spice
  • 1 1/2 T. mini chocolate chips, floured
  • 1/4 c. roasted peanuts, chopped & floured

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Filipino Adobo Chicken

Years ago when we went to Seattle I experienced some of the most delicious foods. It was the first time our cousin introduced me to Bailey’s Irish Cream Ice Cream. I was so in love. Then we had the most delicious crab cake of my life…although since then I have been on a roller-coaster ride of crab cakes. At one point I was sure that I would never again find a crab cake so perfect, but I have actually had some equally satisfying ones. Not to forget, I also had this amazing pain au chocolate– oh it was to die for. On our last day we had some Adobo Chicken at this fast Filipino joint inside Pike’s, it was the first time I tasted anything like it. It was sooooo good that I don’t know why, and I have continuously been thinking about the darn thing since.

This is the second time I attempted Filipino Adobo at home. The first time I failed horribly enough to where I can’t even remember how it turned out. This time, I didn’t quite follow directions (purposely) nor did I made the necessary adjustments. It turned out quite salty, but that’s what Filipino food is…really SALTY. It turned out alright. It wasn’t as good as I remember it being, there just was something missing. It’s okay though…this is a good start, the journey to perfect it will continue!

Filipino Adobo Chicken via Skinny Taste (3-4 servings)

  • 8 chicken legs, skin removed
  • 1/3 c. lowsalt* soy sauce
  • 1/3 c. apple cider vinegar
  • 1 head of garlic, smashed
  • 6 peppercorns, grounded
  • 4 bay leaves

Urban Peak

Run a background check on me. TB-test me. Get my fingerprints.
Urban Peak is a go-to place for the city of Denver’s homeless youth.

I’ve only cut a handful of black people’s hair in my life. I’ll be your sixth then.
Girl, are your sure you want me to shave all that hair on your head off? Yes.
I loooooove your pink hair, how’d you get it so pink!!! I’m a drag queen.
I volunteer to cut a volunteer’s hair– let me cut your hair. I’d love one!
Are you a professional? In the past we only got buzz-cuts. Really?! WTF. LOL

What interest people. Be back in a month :) !!!

Baked Potato Soup

The Hunger Games & Red-Sun Wildfires

I needed to do something with those potatoes that we bought for St. Patty’s day Beef & Guinness Pie a few weeks ago. I’d been wanting to make some sort of soup for a while. This was the perfect way to use some of those potatoes in a healthy way. It turned out really really yummy.

Baked Potato Soup via Skinny Taste (5 servings)

  • 2 1/2 yukon gold potatoes
  • 1 small head of cauliflower, cut into florets
  • 1 1/2 c. low sodium chicken broth
  • 1 c. fat-free milk + 1/2 c. 2% milk
  • 1/2 c. low fat sour cream
  • 1 t. ground black pepper
  • 1 1/2 – 2 t. kosher salt
  • 8-10 T. fat-free cheddar cheese
  • 2-3 strips of bacon, cooked & chopped
  1. Using a fork, pierce the clean potatoes a few times. Bake the potatoes in a preheated convection oven at 375F for an hour. Let the potatoes cool, and cut them into cubes with their skins on.
  2. Steam the cauliflower florets until they are extremely tender. Transfer the cauliflower to a food processor and puree until smooth.
  3. In a pot, bring chicken broth, and milk to a boil. Add the cauliflower puree and cubes of potato. Let the soup simmer for 15-30 minutes or until the soup has thickened up to a desired consistency. Stir occasionally!
  4. Fold in the sour cream. Salt and pepper accordingly. Let the soup come together for 5 or 10 more minutes.
  5. Ladle ~1 1/2 c. of soup into a bowl. Sprinkle over cheese and bacon. Enjoy. Mmm :)

White Chocolate & Pretzel Blondies

As much as I love chocolatey, fudgy brownies, blondies are ultimately the best things ever of their kind. I don’t recall ever even having a blondie before, but I’ve been dying to make them the past two years. The combination of white chocolate and pretzels have long been a favorite of mine, so this was so perfect. These white chocolate m&m bags were meant for Easter, according to the packaging , but I’m just going to pretend that the pretty pastel colors were actually meant for the spring. We are not Christian, so I’m not quite sure what Easter is even suppose to be all about other then the randomness of eggs and bunny rabbits. Thus, this is why this isn’t specifically for Easter…but I suppose it could be :) I halved the recipe because my sweet tooth is the devil & I must start taming it somehow.

 White Chocolate & Pretzel Blondies via Bake Your Day
(makes 10-12 squares)

  • 3/4 c. all purpose flour
  • 1/2 t. baking powder
  • 1/4 t. salt
  • 6 T. unsalted butter, browned
  • 1/2 c. light brown sugar, packed
  • 1 egg
  • 3/4 t. vanilla extract
  • 1/2 c. white chocolate m&ms
  • 1/2 c. halved high protein pretzels

Notes: Line loaf pan with foil + spray with BAKING spray!

Groupon Deals – Via Baci Italian Bistro

Booooooo!! My iPhone camera does not and did not want to take any pictures…I got this image (which is the pizza we ordered) from their website. The Adriatico Pizza w/ Chicken & Sausage was pretty delish, but the Chicken Cavatappi t’was quite unappetizing-ly creamy. Reminded me of Mici’s extremely creamy pastas as well. Very very casual, sorta expenso for what it is…I probably won’t go out of my way for it. It was meh good but not that good. In the brighter side, the service was’t bad.

Chocolate Chip Cookie Dough Cupcakes

happy birthday to my 5-year old cousin!

p.s. forgive me for sucking at frosting cupcakes, I could use plenty more practice

Chocolate Chip Cookie Dough Cupcakes via Annie’s Eats

Cake (25 cupcakes)

  • 1 1/2 c. unsalted butter, softened
  • 1 1/2 c. light brown sugar, packed
  • 4 eggs
  • 2 2/3 c. all purpose flour
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/4 t. salt
  • 1 c. 2% milk
  • 2 t. vanilla extract
  • 1 c. mini semisweet chocolate chips, floured

Filling (Made lots!! 50-1t. rounds)

  • 4 T. unsalted butter, softened
  • 6 T. light brown sugar, packed
  • 1 c. + 2 T. all purpose flour
  • 7 oz. condensed milk
  • 2 t. vanilla extract
  • 1/4 c. mini semisweet chocolate chips

Frosting (Perfect.)

  • 1 1/2 c. unsalted butter, softened
  • 3/4 c. light brown sugar, packed
  • 3 1/2 c. powdered sugar
  • 1 c. all purpose flour
  • 3 T. 2% milk
  • 2 1/2 t. vanilla extract
  • mini semisweet chocolate chips to garnish