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Moroccan Chickpea Soup

19 Dec

If you haven’t noticed yet, we love soup.

Both of our Pinterest accounts have their own board just for soup, to keep track of our favorite recipes and the ones we want to try ASAP.

Kayla’s board can be found here: soups, stews, and chili!

Devon’s board can be found here: soup, soup, and more soup!

With so many new recipes pinned on both of our boards, choosing the next soup recipe to make is always a challenge. After lots of discussion we finally chose a soup from one of our new favorite blogs, The First Mess.

This soup is super flavorful and a fun twist on the typical chickpea soup recipe. The spice combination of cinnamon, cumin, and coriander make for a mind blowing flavor explosion in your mouth.

If you’re looking for a new soup recipe to try, we promise you won’t be disappointed by this one. Head on over to her blog to check out this amazing soup recipe. While you’re there make sure to check out a couple of other recipes were just dying to make over the next few weeks.

The first, is this raw breakfast crumble. It’s a mix of almonds, dates, cinnamon, honey, and fruit that we think would make the perfect breakfast bowl.

Next up, is a stuffed sweet potato with almonds, brown rice, and roasted chickpeas. We love sweet potatoes, we love chickpeas, and we can’t wait to try this combination. It’s one of Laura’s favorite post-workout meals, with a mix of both carbs and protein.

The last, is this chia seed pudding recipe. We found two combinations on her blog, a vanilla raspberry and chocolate version. The raspberry chia pudding recipe, incorporates almonds, chia seeds, raspberries, vanilla, water, and agave to serve a whole bunch of people. The other, is a chocolate chia seed pudding with cacoa powder, maple syrup, and milk with a handful of wholesome granola. This version, perfect for Devon, and the other perfect for Kayla.

So who’s coming over to make a few recipes with us next week? Both chia seed recipes serve more than one!



Buckwheat Quinoa Granola

22 Oct

Life has kind of been all over the place lately. But that isn’t an excuse for our lack of blogging lately. For me, I feel I was going through a period of no motivation for blogging. It made me sad, but I thought to myself “why write if you do not feel it is going to be something you wish to share with others?” Therefore, I started and deleted a lot of blog posts before getting the inspiration to share again with you all.

My spark was during my trip to Utah for my best friend’s wedding. I realized just how much I enjoyed sharing my healthy life habits with others, and teaching them a little bit more about the perks of healthy choices. I brought along a batch of homemade granola I made the week prior to the trip, and everyone seems to love it! I was excited of course, and trying to tell others just how simple it was to make their own! As a result of so much inquiry on this easy process, I promised I would share my granola recipe as soon as I settled in back in Pennsylvania. So here it is, the wonderful cinnamon buckwheat and quinoa granola that has inspired me to start blogging again.

Quinoa and Buckwheat Granola
Makes about 14 ¼ cup servings


¼ cup quinoa
1 ½ cups quick oats
½ cup raw buckwheat groats *
2 tbsp ground flax
¼ cup raw pepitas (unsalted pumpkin seeds)
¼ cup raw almonds
¼ cup of honey **
1 tsp cinnamon
1 tsp pure vanilla extract


Preheat oven to 325 degrees. Spread oats and quinoa onto a pan that has been either covered with parchment paper or sprayed with some sort of cooking spray. Toast the combination for 10 minutes, stirring once.

Meanwhile, combine buckwheat groats, flax, pepitas, and almonds in one bowl. In another bowl, combine honey, cinnamon, and pure vanilla extract.

After the oats and quinoa are toasted, reduce the oven to 300 degrees. Mix the toasted combination into the other dry ingredients. Then slowly pour the wet mixture into the dry. Spread back onto the baking sheet and place into the oven for another 20-25 minutes, watching closely and occasionally mixing. After complete, take out of the oven to cool. Then store in an airtight container.

Just a few side notes! Refer to the stars above to see what I’m talking about.

* buckwheat groats can typically be found in the bulk bin sections of health food stores such as Whole Foods. If you are not near a Whole Foods, check around to see if there is a health store in your area. They can also be purchased online at vitacost. Buckwheat groats are actually from the seed of a flowering plant, and neither a grain nor a cereal. There are two types, raw and toasted, and are used in a variety of different recipes. For the above recipe, keep your eyes out for the raw type.  You do not have to use them to make this recipe, but I personally love the crunchy factor they add to the mix.

** you can easily substitute honey or an additional sweetener of choice if you wish

So there you have it, a simple yet flavorful granola perfect for topping all of those yogurt parfaits, oatmeal bowls, or whatever else your heart desires. If you plan on using this recipe to make your own batch of granola soon, please let me know. I hope I have not only inspired my friends from around the world to recreate this recipe, but you as well in your own kitchen. Cheers to fall weather, cheers to baking, cheers to friendship, and cheers to life.

Sister Chili

9 Aug

Over the course of the last few weeks Devon and I have come to the conclusion that cooking by ourselves just isn’t as much fun as cooking together.

The worse part about cooking by yourself is the fact that there’s nobody to help you wash the dishes after. Lets be honest, washing the dishes sucks. Life would really be perfect if we could all just buy robots who would clean up the kitchen after us, right?

That’s why we decided to “cook together” half way across the world style by making the same meal for dinner this week! Although it’s 95 degrees and sunny in Pennsylvania, it’s about 50 degrees in Australia which is where the dinner inspiration came from…chili!

Chili is awesome.

Chili is easy.

Chili is delicious.

[Although we do realized that we cannot actually “eat” this meal together unless one of us wants chili for breakfast]

Sister Chili (Serves 2; huge McKain sized servings)

1 can of Red Kidney beans, drained and rinsed
1 can of organic corn kernels (or fresh depending on the availability)
1 tsp. of chili powder
1/2 red onion, chopped.
1 can of diced tomatoes

1. Throw ingredients in a crock pot or low for 4-6 hours OR combine all ingredients in a sauce pan and bring to a boil, reduce heat and simmer for 10-15.
2. Serve with avocado and tortilla chips for dippin’

Devon added some summer squash to her’s because she had a bunch leftover that she did not want to go to waste. She also forgot to pick up some red kidney beans, so she subbed white ones instead!



Kayla followed the recipe posted above and topped her chili with leftover brown rice and avocado!





Although we’d much rather be eating together, this is definitely the next best thing.

Chicken, Kale, and Mozzarella Bake

25 Jun

We love quiche.
We love meal prepping.
And we love sharing our latest recipes with you.

This one came about via inspiration from Pinterest after we bought ground chicken for a really great price but had absolutely no idea what to do with it. We can never turn down a great deal, so we bought the ground chicken and decided we would figure out what to do with it later. Later turned into this: a chicken, kale, and mozzarella bake. We split ours into six servings, but you could probably make it into a lot more (8-9) if you would like!

16 oz of fresh ground chicken
2 cups of kale plus baby spinach mix
4 green onions, chopped
2 tsp olive oil
1 cup of shredded Daiya vegan mozzarella cheese (any would work, but this is what we used)
6 large eggs
2 egg whites

Preheat oven to 375 degrees. Spray a 9×12 glass pan with coconut oil spray.
Cook ground chicken according to package directions. After completed, spread chicken on the bottom of the pan.
Saute kale and spinach until slightly wilted. Add to pan on top of the chicken.
Chop green onions and add to the pan on top of the kale and spinach.
Spread mozzarella cheese on top of the other ingredients in the pan.
Crack six eggs, mix in the two egg whites, season with salt and pepper, and then pour the mixture into the pan. Be sure the eggs coat all of the ingredients.
Bake for 30-35 minutes.

We divided it into 6 huge pieces and made different variations of salads with it. We ended up giving the last 2 pieces to our mom because she loved it so much! She made a salad and sent us a picture! We were so proud!

Spinach, roasted sweet potatoes, and red beets!

Now go preheat your oven, grab some eggs, and whip up your own fabulous quiche.

Cashew Date Balls

20 Jun

Remember those Coconut Date Energy Bites we made a few weeks back?
They are absolutely perfect to grab before our 5:40 AM muscle pump class for a much needed burst of fuel in the morning.

Especially because at that hour we are not awake enough to grab anything else.

So after eating the last 2 bites we had in the freezer we knew we needed to make another batch ASAP.

So we grabbed our blender and threw in some ingredients inspired by one of our favorite Lara bar flavor, Cashew Cookie. We love mixing around different ingredients to see how the texture and taste is affected.

These date balls may be just as good, if not better, than our first batch.

Cashew Date Balls (Makes 18 tablespoon sized bites)

2 tablespoons of roasted, unsalted Cashews
1 cup of Rolled Oats
1 teaspoon of Vanilla Extract
3 tablespoons of Hemp Seeds
1/4 cup of Textured Vegetable Protein (optional)
1/4 teaspoon of sea salt
2 tablespoons of Natural Peanut Butter
10 Pitted Dates

1. Pit your dates and chop them into bite sized pieces.
2. Combine all ingredients in blender or food processor, excluding water. Allow the mixture to blend for a minute or so to break down the ingredients.
3. Once the mixture is slightly dry and crumbly slowly add in 1/4 cup of water and continue to mix or blend together until the mixture becomes sticky and wet.
4. Scoop out tablespoon sized portions and roll them into balls.
5. Store in refrigerator or freezer.

To thaw date balls remove from freezer and microwave on high for 10 seconds.


Must Make Now

11 Jun

Happy Tuesday!

Hope you are all having a wonderful week so far. Today we wanted to share with you a few recipes we are just dying to make.

This Sun-Dried Tomato Cilantro Hummus from A Beautiful Mess


This Blueberry Bulgur Wheat Salad from The Candid RD


These Collard Wraps stuffed with black beans, roasted sweet potatoes, and onions from Eating Bird Food


And finally this Peachy Green Smoothie from Skinnytaste


Does anyone else think these recipes look fabulous? Let us know if you have tried any of these recipes or if you just got inspired to drop what you’re doing and whip one of these amazing looking recipes up.

Coconut Date Energy Bites

17 May

As of this morning, we have successfully competed our first full week of Body Pump classes! There is no greater feeling than getting in an awesome work out before most people have even rolled out of bed.

Body pump is a barbell class that sculpts and tones your entire body! It focuses on low weight loads with high repetition movements to help you burn fat, gain strength, and quickly produce lean body muscles.

We are loving this class and if you think it seems like something you’d enjoy too, you should check out this website to see if there is a class taught in your area!

Although 5:30 am is a little too early for our typical big breakfast we still like to at least put something nutritious in our body before our workout. Late Sunday night we were brainstorming what we could make to grab quick in the morning before our first Body Pump class. With a container of dates that needed to be used and inspiration from our favorite food bloggers Kylie from immaeatthat and Emily from the Daily Garnish these were created.

Coconut Date Energy Bites (makes 23 tablespoon sized bites)


1/4 cup of almonds
1 cup of rolled oats
10 dates, pitted
1 tablespoon of hemp seeds
2 tablespoons of ground flax
1 teaspoon of vanilla extract
1/4 cup of textured vegetable protein (TVP)
8 tablespoons of unsweetened shredded coconut (reserve 2 tablespoons for rolling)
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/4 cup of water


1. Pit your dates and chop them into bite sized pieces.
2. Combine all ingredients in blender or food processor, excluding water and 2 tablespoons of shredded coconut. Allow the mixture to blend for a minute or so to break down the ingredients.
3. Once the mixture is slightly dry and crumbly slowly add in 1/4 cup of water and continue to mix or blend together until the mixture becomes sticky and wet.
4. Scoop out tablespoon sized portions and roll them into balls.
5. Roll balls in shredded coconut and place in refrigerator or freezer.

These bites are super easy to make and you can basically substitute any ingredients for ones you have on hand. Any type of nut, peanut butter, or dried fruit would be a great addition to these energy bites. These are perfect to grab on the go and average about 65 calories per bite with almost 2 grams of protein! We usually grab 2-3 bites before our work out! These are definitely a new staple in our house.

A close up shot of these babies, yum!

What is your go-to snack before you workout?