Yesterday afternoon I met up with my friend, Jess, for a lunch date at Caffe Far Bella. It’s the cutest and coziest little hideaway cafe in St Clair Shores. Their menu was endless and they had all kinds of seasonal desserts and espresso drinks.
They have been voted number one for their soups in Detroit and I can vouch for them! I ordered the vegetable bean chili and Jess had the chicken noodle; both very good!
After our lunch we opened up our Christmas gifts to each other. Is anyone else obsessed with her hair color? I know I am…
I ordered the large portion of a Caesar salad. I don’t know what they do to get their lettuce so fresh, but I couldn’t get enough. It sounds silly, but I’ve never tasted lettuce so fresh. I also had an eggnog flavored tea packet. It actually tasted like a cinnamon roll! So good! I’m on the hunt to find them.
Oh and I need this cup. It fit’s me perfectly.
Later in the night Jeremy, my dad, and I went out to dinner at my favorite place, Terry’s Terrace in Harrison Township. My meal came with a starter salad and ranch on the side. Oh! You better believe those cherry tomatoes were flicked onto my dad’s plate. Gross!
Yesterday was a winning day for me. I won $60 on my mega millions ticket and then $58 playing Keno at the restaurant. So the dinner night was on me! Winner Winner Chicken Dinner! I think my gambling career has a future ;)
I ordered the Napa Valley chicken and shrimp over redskin potatoes. The chicken was crusted in Parmesan cheese and marinated in a white wine lemon sauce. The chicken was topped with cooked roma tomatoes, which I like so no flicken’ onto other peoples plates!
A welcoming home always has cookies on the counter.
Monday night, my dad made the trip to Detroit. He’s retired and has extra time. I love it because he can come visit us whenever he wants! He’s helping Jeremy out at the hospital for the week. While he was traveling up, he ran into the snow storm. I was a nervous wreck and needed something to keep my mind off of it. I decided to bake some cookies while watching the Lions game.
I wanted to make a cookie that could be eaten for breakfast, snack, and dessert, so I went out on the search for an oatmeal cookie. I scored big time with the recipe I found. I couldn’t be happier with the way these turned out. These are in the top for best cookies I have ever made. I made some healthier swaps, but left some unhealthier ingredients in there as well. I like to go 50% healthy and 50% unhealthy whenever I can. Swaps that don’t take away from the taste are the best ones.
The cookies were soft, chewy, and crisp on the edges; just as a cookie should be! Santa would be pleased!
*Ingredients: *16 Tbsp Unsalted Butter (At room temperature), *1 Cup Light Brown Sugar, *1/2 Cup Granulated Sugar (Or substitute with baking Stevia) *1 Large Egg & *1 Large Egg Yolk (At room temperature) *1 Tbsp Vanilla Extract, *2 Cups Whole Wheat Flour (or Unbleached All-Purpose Flour), *1 Cup Quick-Cooking or Old Fashioned Oats, *1 Tsp Baking Powder, *1 Tsp Baking Soda, *1 Tsp Sea Salt, *3 Cups Extra Dark Chocolate Chips
After reading some of the reviews, I learned that…
Beat together the butter, brown sugar, and sugar (Or Stevia)
Mix one of the eggs into the bowl. After the egg is combine, mix in the egg yolk. After the egg yolk is combined, mix in the vanilla.
The original recipe calls for all purposed unbleached flour, but I decided to use my whole wheat flour.
Preheat oven to 325 degrees.
Sift together the flour, oats, baking powder, baking soda, and salt. Add to the “wet” ingredients.
Mix all ingredients until perfectly blended.
My favorite part of baking? Licking the mixer! nom nom nom!
You can add whatever you want into the cookies! I added in 63% dark chocolate. I love dark chocolate; Plus it has antioxidants. If you are not a dark chocolate fan, try adding fillers such as: dried fruit, mixed nuts, m&ms, white chocolate, butterscotch, peanut butter chips, or blueberries!
Stir in the chocolate chips with a spoon. Make sure to mix them in well. No one wants a cookie with only one chocolate chip!
Take out the baking sheet.
The recipe tells you to line cookie sheets with parchment paper. I have never been a fan of baking parchment paper. I usually spray the sheet or use a nonstick sheet for baking.
Do what you wish!
I chose to make 1 tbsp sized cookies. That’s the average size of a cookie! But this recipe is customize-able. You could make them giant or itty bitty! You’ll just have to bake them longer or shorter.
Scoop the dough onto the prepared baking sheet leaving about 1 1/2’ space between the cookies.
Bake the cookies 12-16 minutes, until they’re a light golden brown with brown edges. Remember that all ovens cook differently, so keep an eye on them.
I took mine out before the middles were 100% cooked. They cook as they cool on the pan and that keeps the cookie extra soft!
After the cookies are firm, scoop off the baking sheet with a spatula and place them on a cooling rack or plate.
This recipe (1 tbsp sized) made 65 cookies!
Nutrition, Serving Size: 1 Cookie
83 Calories, 11 g Carbs, 4 g Fat, 1 g Protein, 1 g Fiber, 6 g Sugar!
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Everyone has their own way to cope with feelings. Some people pick up a bottle of wine, some grab the cigarettes, some take a drive, and some head to the drum set. I, however, like to go out and take photos.
I’m sure you can relate when it comes to having one of “those days.” The kind of day where you feel sluggish, annoyed, unhappy, or anxious. This morning, I was kind of feeling a little “off.”
I looked out the window and saw the opportunity to turn my day around. I leashed up my dog, grabbed my camera, bundled up, and went out for a long walk.
I don’t know why taking photos is so therapeutic. I guess it’s considered art therapy. I doesn’t even matter what you take a photo of. I could take a picture of a leaf and find relief from it.
It’s also a stress reliever to breath in the fresh air, exercise the legs, and shut myself off from the electronics, or the indoors. Nature has a way of healing.
After walking several miles this morning, taking photos, and relaxing, I felt so much better. When I wake up on the wrong side of the bed, I do something about it. You can control your feelings. You just have to find ways to do it.
Taking a photo of the simplest thing can bring out the beauty in it. I have walked by these trees almost every single day since living in Michigan. Never have I ever stopped to say how beautiful they were. But this photo makes me look at them in a new way. A photo can make you see things differently than the eyes portray.
Well I just wanted to share a little piece of my morning and hopefully inspire you to get out and try something new when you are having “one of those days.”
Granola and eggnog, the two things I can’t get enough of. Granola eggnog? Now that is what I’m talking about!
I love making my own granola to throw on top of my yogurt in the mornings. Store bought granola is usually loaded in sugar. I took my normal granola recipe and made some swaps to incorporate eggnog! I plan on making an extra batch to bring home for Christmas.
The recipe is extremely healthy! All kinds of healthy fats, protein, and fiber! I love feel good, taste good foods.
Ingredients: *2 Cups Trail Mix (Mine was the weight watchers blend) *2 Cups Quick Oats, *2 Tbsp Ground Cinnamon, *1 1/2 Cups Eggnog, *3 Tbsp Coconut Oil, *1 Cup Steel Cut Oats, *4 Tbsps Chia Seeds, *2 Packets Stevia (Or 3 Tbsp Honey), *1/4 Cup Almond Flour, *4 Tbsp Brown Sugar.
Add ground cinnamon and trail mix to a large mixing bowl.
Add the almond flour and chia seeds to the bowl.
Add the brown sugar. (unpacked)
Give the ingredients a good stir!
Melt the coconut oil. Stir the melted coconut oil and 1/2 cup of eggnog together.
Add the oil and eggnog to the bowl. (make sure you leave 1 cup of the eggnog aside)
Let the mixture soak up the eggnog and oil for about five minutes. Preheat the oven to 300 degrees.
Give the coated trail mix one last stir.
Add the oats to the bowl.
If you do not have steel cut oats, you can replace them with regular quick oats.
Mix the oats in with the trail mix until blended well.
Add the remaining eggnog to the mixing bowl and stir.
Add the Stevia or honey.
Add granola to a greased baking sheet.
Spread out with a spatula.
Bake on 300 for 30 minutes. Every 5-7 minutes, take the spatula and move the granola around. Let the granola continue to cook in to over for an hour at 220 degrees. Continue to stir the granola around.
Everyone’s oven cooks differently; so if your granola starts to harden, turn off the oven and let the granola sit for a while.
And learn from my mistake…use both hands when removing the granola from the oven.
Nutrition Per Serving (15 Servings) Serving Size 1/4 Cup.
Calories 160, 13 g Carbs, 10 g Fat, 5 g Protein, 3 g Fiber, 7 g Sugar
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I don’t make salads just because they are healthy. I make them because they are incredibly easy and fast. You can customize them however you want to take care of those cravings or to satisfy the picky eaters. I like to keep salad toppers, fresh vegetables, and protein in the fridge to make the “throwing-it-all-together” much easier.
A couple nights ago, I made Jeremy and I some salads for dinner. They were almost the same, but changing the dressing and chicken made them completely different salads.
My salad had chopped romaine lettuce tossed in a garlic vinaigrette dressing with Asian salad toppers, croutons, dried cranberries and garlic Teriyaki chicken.
Jeremy’s salad had chopped romaine lettuce tossed in a blue cheese vinaigrette dressing with Asian salad toppers, crispy jalapenos, croutons, dried cranberries and boneless buffalo chicken wings.
What is your favorite “throw-it-all-together” salad?