Banana Nut Scones


After tons of hours spent studying, a pick me up was needed. I found a few recipes online for scones, and I’d made them before, but I wanted something new. Here’s what you’ll need:

2 mashed bananas
1.5 cups white flour
2/3 cup of whole wheat flour
6 packets of Truvia
6 tablespoons of white sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons of butter
1 egg
¼ cup heavy whipping cream
¼ cup almond milk
(or you can just do ½ cup of your favorite milk instead of the two above)
1 1/2 teaspoons vanilla
1/4 cup chopped almonds
1 egg white
½ a packet of stevia or sugar

Preheat your oven to 425 degrees.

Mix up the flour, truvia, sugar, baking powder, and salt.

Add in the butter cut up into small pieces. Use your hands to mix the butter and flour combination.

Now, add in the mashed bananas, egg, heavy cream, milk, and vanilla.

Mix it up well; it’s going to be very sticky.

Spray a cookie sheet with nonstick spray.

Make two loaves with the dough and place on the cookie sheet (pictured below).

Take the chopped almonds and sprinkle on top of the 2 loaves.

Now, using a pizza cutter or butter knife, cut small triangles from the 2 loaves. Mine made between 5 and 6 scones per loaf.

Now, take the egg white and either using a spoon or a brush, brush the tops of the scones with the egg white.

Finally, sprinkle the scones with the sugar/stevia lightly.

Place in the oven for about 15 minutes, until the sides are brown.


Enjoy hot or cold. These turned out yummy! Definitely satisfies a sweet tooth without overwhelming the calorie in take. These will be good leftovers with coffee in the morning. Noms!






Veggie Stir Fry


Okay, this is easily my favorite recipe I’ve ever created. I was super craving Chinese but needed a healthier version. I had just gotten a TON of veggies so I decided to make this stir fry, it was incredible. Tasted JUST like the stir fry you order! Here’s what you’ll need:

1 cup of rice, 2 cups cooked
1/3 cup of frozen peas
1/3 cup of chopped up mushrooms
½ cup of cut up kale
1.5 tablespoons of soy sauce
1 tablespoon of bbq sauce

Ok first, make your rice. Make sure it’s nice and fluffy.

Chop up your veggies if you haven’t already while you wait.

In a big pan heat up a tablespoon of olive oil on medium heat.

Put the mushrooms, peas, and kale in there and cover so they sweat.

Let them in there for about 5-7 minutes stirring once or twice.

Put in the soy sauce and bbq sauce and mix it up, lowering the heat to low.

Add in the rice at this point and stir everything together well. Let it sit on the heat for a minute or two, stirring often.

Done! This was honestly one of my favorite meals I’ve made in a long long time. You will not be disappointed by this. Next time, I may add in an egg to really make it a true copy cat!



Home Popped Popcorn

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One of my FAVORITE snacks is popcorn. I recently read an article about how bad it is for you from the package/from a microwavable bag, so I decided to make my own. It is SO DARN EASY. Here’s what you’ll need:

3 tablespoons of popping corn = 3 cups of popped popcorn so you figure it out!
olive oil

I just made enough for 3 tablespoons worth so here’s what I used…

First, get out a pan that is large and has a lid.

Coat the bottom with the olive oil. I placed a couple tablespoons then used a paper towel to remove excess and coat the rest. Sprinkle some salt on the oil.

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Put in your popping corn and make sure they are well rolled in the oil. I sprinkled a little more salt on this.

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Then I set the pan on high and added in about half a tablespoon of butter then take the lid on and shook it all up.

I then left it with the lid on to get hot. They pop rather fast. Watch the pot (if its see-through it’ll be easy). Listen to the pops, when they slow down, shake it up a bit and remove. Don’t take off the lid yet, let it sit for a few minutes. I like burnt popcorn (so, sue me!) so I left mine on for a minute longer- yum.

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Put in a bowl and ENJOY! These turned out delicious, and savory. Take out the butter if you want a healthier version. Much more guilt free than the from a bag kind J



Greek Yogurt Chicken


After needing a very intense study break, I decided to create something with what I had in the fridge. So I decided on this fun new recipe! Here’s what you’ll need:

1 pound of chicken thighs
1 russet potato cut up
½ a yellow onion
2 cloves of garlic
Italian seasoning
1 of the 100 calorie 0% fat Greek yogurts (they’re usually 8 oz.)

Preheat your oven to 375 degrees.

Cube the chicken thighs – you can make them as big/small as you want.

Place the cubed chicken into a baking dish. Sprinkle with turmeric, parsley, Italian seasoning, basil, salt and pepper. Put as much or as little as you want. Use a spoon and mix it all up.

Finely chop the onions and garlic and mix in with the chicken.


Cut up the potato very thin, as thin as you can get it and whatever shape you’d like it. Mix it in with the chicken. Use a spoon to mix it all up.


Dump the container of Greek yogurt into the chicken mixture and use a spoon to mix it all up well. Add in a little bit more of all of the seasonings and mix again.




Place in the oven for an hour. Take out and enjoy!

Enjoy while hot! This was really good and very well seasoned! The chicken practically melts in your  mouth. Easy dinner and lots of left overs.



Chicken & Mushroom Vodka Sauce Pasta


After some intense working out, I needed a very carby dinner. So here is what I came up with based on what I had in my kitchen. Here’s what you’ll need:

¾ of a yellow onion cut up
2 cloves of garlic, diced up
1 pound of cubed chicken breast
1 package of cut up mushrooms
1 package of pasta (I used rotini)
2.5 cups of red sauce (use your favorite)
4 tablespoons of Greek yogurt
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of basil
2 tablespoons of diced up parsley

First, dice up your chicken, onion, garlic, and parsley.




Set a large pot to boil for the pasta. Put pasta in when it comes to a boil (probably while the onions/garlic are cooking).

In a separate pan, add a splash of olive oil and leave on medium heat for about 3-5 minutes. Put in the onions and garlic and let it sweat for about 7 minutes.


Then add in the chicken, pepper, salt, and basil; cover it. Mix it 2 or 3 times over 10 minutes. Add in the mushrooms and continue to let this sweat and combine.



I had to split this up into two bowls, but put in one cup of the red sauce and 2 tablespoons of Greek yogurt and mix it up. Add the rest of the red sauce and yogurt in the other bowl and mix.


Drain the pasta when it is done and put it back into the pot.

When the chicken is done, remove the excess liquid – I did this by using a spoon which had holes in it and adding the chicken/mushrooms one spoonful at a time to the pasta.

As stated above, combine the chicken/mushrooms with the pasta. Leave the combination on the stove on low. Then add in the pasta/Greek yogurt mix. Use a large spoon and mix it well. Finally add in the diced up fresh parsley and mix.

Let the pot sit on the stove on low for about 5 minutes mixing once or twice.


Serve and enjoy-HOT. It is sucha delicious combination of spices and textures. You will enjoy and so will your friends and family!



Power Breakfast- Baked Egg in Avocado


I had been looking to change up my breakfast for a while and my good friend, Chelsea, gave me this idea. Disclaimer: This was my first time making it so it got a little messy! Here’s what you’ll need:

½ avocado
1 egg
cayenne pepper

Preheat your oven to 400 degrees.

Cup the avocado in half long ways, take out the seed, and use a spoon to take out a little bit more of the avocado so the egg can fit.


Crack your egg into a bowl.

Make a little doughnut from foil and place on a cookie sheet or something to bake the avocado in.


Use a spoon to spoon in the egg into the avocado. This is where I got messy. In retrospect I should have separated the egg from the yolk, put the yolk into the avocado first, then spoon in as much egg white as can fit. Finally, sprinkle some cayenne pepper; I added a sprinkle of salt too.


Place the avocado into the hole of the doughnut.

Bake it at 400 degrees for 15 minutes.


When done, let it cool for a few minutes then enjoy!

This is REALLY a power breakfast. It’ll keep you going for hours. Add a piece of toast and coffee and you’re good for a long time. Needless to say, for avocado lovers- this is a dream breakfast.



Baked Broccoli


It’s pretty clear how much I love broccoli. It’s so healthy, full of fiber, and delicious. I make this pretty often when I need a quick veggie side. It’s a GREAT recipe to get kids to start liking veggies, for busy grad students, and for anyone who likes broccoli! Here’s what you’ll need:

2 stocks of broccoli (cut it up so that the florets are still pretty big)
2 egg whites
1/3 cup of bread crumbs

Preheat your oven to 375 degrees.

Cut up the broccoli.

In a bowl, crack your eggs and leave just the egg whites.

Put the broccoli in the bowl and mix well with the egg whites.


Add in a sprinkle of parsley, pepper, and salt. Then add in the bread crumbs. Mix everything well- add in more bread crumbs if you want it more breaded.

Lightly spray a cookie sheet with nonstick spray. Pour the broccoli onto the cookie sheet. Flip the florets so that they are facing stem up.


Put in the oven for 15-20 minutes.

After about 7 minutes take a spatula and unstick them from the bottom of the pan and then bake the rest of the time.


When done, enjoy with some chicken or use it as a healthy snack!

I really like this recipe because it’s easy and the broccoli turns out so crispy and delicious. If you’re feeling bold, add a spicy dipping sauce- yum.