Tag Archives: Healthy

What We Ate Week 19 and the Official Start to our Summer

8 May

Happy Wednesday!

Although our blogging pattern may change this summer, we wouldn’t dare miss a what we ate Wednesday post! We have a little too much fun making and photographing our meals for an entire day.

Breakfasts in the summer are just sooooo much more fun because we usually are not in a time crunch. Our
favorite part of summer vacation by far is being able to wake up and enjoy our coffee and breakfast while hanging on our back patio. It is so nice to be able to start our day on such a relaxing note.

Yesterday’s breakfast wasn’t too fancy, but still amazing nevertheless. We made a big greek yogurt parfait to
start off our day. We took plain Greek yogurt and mixed it with almond milk. Then we topped it with Nature’s Path Pumpkin Raisin Crunch, Banana slices, extra raisins, and peanut butter frosting (1 tablespoon of peanut butter mixed with 1 tablespoon of almond milk). Paired with some Folger’s coffee and peppermint creamer (so typical, we know).

Lunch was a slice of our homemade sweet potato crust quiche (recipe coming later this week) on top of a bed of spinach with extra slices of sweet potato, grape tomatoes, and yellow peppers. Of course we took advantage of the beautiful weather and enjoyed lunch outside on the patio.


A close up of this banging salad.


An Fuji apple was enjoyed on the side.


Look at how awesome this quiche looks cooking away in the oven. We cannot wait to share this recipe with you all!


It was a rainy afternoon yesterday so we stayed indoors and opted for an afternoon snack of mango green tea and life changing bread with sugar free apricot preserves spread on top. This bread is seriously LIFE CHANGING and we will have another post later this week to show you what exactly what makes it just so life changing 😉

Being officially done with spring semester means only one thing….celebration time in the form of yummy food and drinks. Yummy drinks include Barefoot Sweet Red.

Yummy dinner was enjoyed in the form of oat crust pizzas! We topped these with fresh chunks of pineapple, grape tomatoes, onion, zucchini, and spinach. Once cooked we crumbled grilled Boca burgers on top and drizzled them with a balsamic reduction.

Paired with a side of steamed asparagus!


The rest of our evening was spent watching a TV series we recently picked up on. It is called Downton Abbey! We came across it thanks to our cousin, Kate! She recommended it to us. It’s starting to get pretty juicy as the drama unfolds! We find ourselves watching episodes late into the night.

Before we went to bed we managed to find some time to whip up some homemade frozen yogurt. We simply mixed together strawberry yogurt, almond milk, and cinnamon and poured it into our frozen yogurt maker and 20 minutes later it was ready! We topped it with fresh strawberry and banana slices and granola. It is officially frozen yogurt season and we are not complaining 🙂



Now that you’ve seen our #WIAW don’t forget to head on over to Peas and Crayons to check out what Jenn and all the other bloggers are noming on this week. Is noming a word? If not…we just created it.

what i ate


What are your favorite frozen yogurt toppings? Our favorites are fresh fruit and granola!

Hemp Seeds

25 Apr

We’ve been hearing a lot about Hemp Seeds lately.

We’ve seen them all over pinterest in recipes like this mango banana hemp seed smoothie.

And we were curious, real curious, with rockin’ nutritional stats of 170 calories and 10 grams of protein for 3 tablespoons!

We were a little disappointed to find out that they were a tad bit pricey.

But then we were wondering through the aisles of Cosco the over day and discovered a HUGE 28 oz. bag for only $14, and we were sold.

Lately we’ve been using them in so many recipes to add extra protein. They are perfect the perfect topping for….

Yogurt Parfaits.



And Smoothies.

And we are in LOVE. We’ve also been sprinkling these on our daily salads to add extra protein. Next time you’re at Cosco keep your eyes peeled for these babies. You definitely won’t be disappointed in this purchase!

We’d love to know, what’s your favorite item to purchase in bulk at Cosco or Sam’s Club?

Cranberry Pecan Banana Breakfast Cookies

2 Apr

Having cookies for breakfast sounds rebellious.

Actually, it is rebellious.

But you can’t REALLY feel bad about being rebellious, at breakfast, eating cookies, when you take a closer look into the ingredient list.

So if anyone asks, you are having cookies for breakfast.

Who really knows what’s in your cookies anyways?

Secrets are just as fun as breakfast cookies.

So join in, be rebellious, and eat cookies for breakfast.

Cranberry Pecan Banana Breakfast Cookies
Makes 4 Large Cookies

Nonstick cooking spray
1 banana, mashed
3/4 cup rolled oats
1/2 cup unsweetened applesauce
1 tablespoon dried cranberries, chopped
9 walnut halves, chopped (any nut would substitute)
sprinkle of cinnamon, to taste


Preheat the oven to 350. Spray a baking sheet with nonstick cooking spray.
Mix all ingredients together in a bowl. Divide mixture evenly into four cookies (a little over 1/4 cup of mixture per cookie)
Bake for 25 minutes, or until brown around the edges.
Eat cookies plain, or take after us and break them over smoothies in a bowl (SIAB) and Greek yogurt!
Each cookie has about 123 calories and 2.5 grams of protein!

Just before going in the oven.

A close up. Just because they look heavenly.

So, what rebellious activities are you engaging in this week? Cookies for breakfast? Smoothies for dinner? We would love to know.

Peanut Butter Meets Banana

1 Mar

We are calling all peanut butter lovers to the forefront. You need to hear our newest finding. Follow these directions.

Mix together in a bowl:

1 tablespoon of peanut butter
1 teaspoon of honey
1/2 banana, mashed

And behold, you have the ultimate topping for oatmeal, Greek yogurt, cottage cheese, or to be eaten plain with your spoon.



Try this. Your life will be changed forever.

What is your favorite way to eat peanut butter? Do you have a favorite brand or have you ever tried other nut butters?

Pumpkin + Chicken + Spinach

21 Feb

Happy Thursday! I don’t know about you, but we are definitely glad it is already Thursday. This week has been crazy busy and we are so ready for the weekend. Tuesday night was one of the greatest nights since joining Phi Sigma Sigma. We recieved our bigs on Tuesday night. Those of you who are not familar with Greek life, a big is that one person you are guaranteed to have a life long relationship with. ALthough we have 24 other sisters, we have that one sister or our “big” who is just ours. Both of us could not be happier with who we were paired up with. We are definitely living on cloud 9 this week.

Today we want to share with you a recent salad combination we put together that was inspired by a picture we saw on Instagram. Social networking sites are a great place to get inspiration for healthy meal options. Recently we have been trying to have a salad at least once a day for either lunch or dinner. We have been having fun coming up with different combinations so that we do not get sick of eating the same thing over and over again. I am sure no one is surprised to find out this salad has pumpkin on it. Last time we went to the store we found ourselves placing three cans into our cart. We have come to the conclusion that pumpkin makes just about anything better. Who agrees with us? We need to unite with the other pumpkin obsessed bloggers in the world.

But if you aren’t quite convinced yet about pumpkin try this salad out. Let us know if this crazy good salad combination brings you over to the dark side.

Grilled Chicken
Dried Cranberries
Carrots, julienned
Multigrain Bread, toasted
Pumpkin Butter (1/4 cup pumpkin, 1 tbsp sugar free maple syrup, and a dash of salt)

1. Grab the biggest bowl you own and throw in 3 cups of spinach.
2. On top of the spinach add grilled chicken, feta crumbles, dried cranberries, and carrots.
3. Then toast a slice of multigrain bread and cut it into squares to resemble “crutons” and place them in the salad bowl.
4. Finally, in a small bowl combine 1/4 cup pumpkin, 1 tablespoon of sugar free maple syrup, and a dash of sea salt and heat in the microwave for about 30 seconds. Once heated through, place pumpkin butter on top of salad and enjoy!


If you’re planning on trying this combination let us know. If you have any salad combinations you cannot get enough of please share as well. We are always looking for new combinations to try. Whoever said salads are boring clearly never had this combination before.

Marvelous Meal Prep

11 Feb

Today we’re linking up with Katie’s blog and going along with her Monday theme of Marvelous in my Monday! #MIMM We would love to start this marvelous Monday with the details of our weekly meal prep and parts of our exciting weekend!


For our birthday we were each given a gift card to Hershey entertainment and we knew right away what we wanted to spend it on. Can you say Devon’s Seafood! So we took our mom and step dad out for lunch this Saturday to celebrate all of the wonderful things happening in our lives recently. Kay and I knew what we wanted before we even got there. Atlantic Salmon! Paired with a delicious hot roll straight from the oven, asparagus, and roasted cauliflower. It was our first time having purple cauliflower. Of course we loved it but we thought it would taste a little different! Our mom ordered one of their power lunch specials (a roasted red beet salad and 1/2 crab melt) and our Step Dad got their troeg’s beer battered fish. It was such a great lunch!

Isn’t it just beautiful?! Almost too good to eat. But no worries, our plates were completely cleared at the end.

Mid-day Saturday we needed some caffeine. We decided to hit up Dunkin Donuts for our favorite coffee. Hot blueberry coffee with Splenda and a splash of skim milk. If you haven’t tried it yet we recommend doing so! Let us know if you do or your favorite kind of flavored coffee!


Now onto our meal prep for the week. Fail to prep and you’re in trouble. That’s our motto. If you have been keeping up with our blog posts lately then you have probably realized we’re crazy busy with school this month. Our “new member” Phi Sigma pledge process is going great so far! We kinda love being this busy because there is always something to do even if we are exhausted by the time we get home late each night. Our sisters bring so much happiness into our lives. With required study hours in the evening we have more free time during the day since we might as well be studying during our time in the library. Although they are supposed to be M-TH and SUN, we got out of Sunday study hours because we’re commuters. (Woo-hoo for commuter status at moments like this) This gives us a full day to do whatever we wish instead of being tied up in the library from 3-5pm. For us, we used this time to meal prep for the upcoming week. We decided on both new recipes and old time favorites!

We chose to make enough food to get us throughout the week. We made two soups, sunbutter, roasted squash, bean burgers, taziki sauce, and falafel balls. We will list ingredients and directions below for the lentil soup and minestrone soup we made. We have a product review coming up later this week as well featuring baked falafel balls and a separate post for the sunbutter. It was a busy day in our kitchen!


Here’s how our falafel balls turned out! We are going to put them on top of a salad and make them into a wrap this week. We made homemade taziki sauce to go with them that is to die for (1 cup greek yogurt, 1/4 diced cucumber, 2 cloves of minced garlic, and salt & pepper to taste).


We put together bean burgers with leftover red kidney beans from our soup. Ours have 1/3 cup of beans, diced red onion, diced peppers, red pepper flakes, 1 tbsp whole wheat flour, 1 tbsp soy sauce, and chopped spinach. All you do is mush everything together and then cook them in a skillet over medium heat for 4 minutes on each side. They aren’t the prettiest but they make up for it in flavor.


For the lentil soup we remade a recipe we tried before and loved. We accidentally cooked the lentils too long and they soaked up all the broth but it turned out to be a yummy sort of mush. So we wanted to make it again to put over salads and take to school. If you want it to be more of a soup like consistency we would suggest adding more broth! Here’s a link to the origional recipe as well incase you would like to see how someone else makes it: http://www.kalynskitchen.com/2008/02/vegetarian-lentil-soup-recipe-with.html

But here are our ingredients and the recipe serves 4.

Lentil Soup’s Ingredients:

1 tsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable or chicken broth
1 medium sweet potato, diced
1.5 cups of dried brown lentils
1 cup diced canned tomatoes
1 tsp dried oregano
1 tsp dried basil
2 cups fresh kale


Heat olive oil in a pan over medium heat and saute onion and garlic until lightly brown (Around five minutes). Then add in chicken broth, cubed sweet potato, lentils, diced tomatoes, and spices. Bring to a boil and then reduce heat and simmer for twenty minutes. Then add in spinach and cook for an additional two minutes. Then remove from heat and enjoy.


Notice how it isn’t really like a soup at all and all the broth was soaked up by the lentils? This will be perfect on top of a salad or paired with rice for lunch or dinner this week.

The minestrone soup is based almost exactly off a recipe we found on Eat Yourself Skinny’s website. She has so many great recipes and everything we have made so far from her site has been quite successful. The worst part about finding a recipe online is when you try to make it yourself and it’s an epic fail. We modified the recipe to what we had in our pantry! You can compare our version and her’s at http://www.eat-yourself-skinny.com/

This recipe serves 8 so it makes 4 separate meals for us that is perfect to pair with 1/2 a sandwich, an apple with peanut butter, or some crunchy whole wheat bread.

Minestrone Soup’s Ingredients:

2 tbsp olive oil
1 small onion, chopped
1/4 cup zucchini, chopped
1/2 cup frozen green beans
2 cloves of garlic, minced
4 cups of chicken broth
3 1/2 cups red kidney beans
1/2 can (14 oz.) of diced tomatoes
1/2 cup carrots, julienned
2 tbsp dried parsley
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 tsp dried thyme
1 1/2 cups of hot water
2 cups fresh kale
1/3 cup small whole wheat pasta shells


1. Heat olive oil in a small pan and sauté onion, zucchini, garlic, and green beans for five minutes. Then add in vegetable broth, kidney beans, diced tomatoes, carrots, hot water, and all of the spices. Bring this to a boil, then lower heat and simmer for about twenty minutes.

2. Add in kale and pasta then cook for an additional twenty minutes.


In the middle of cooking our minestrone soup!


The finished result!

We noticed that when soup sits in the fridge for a few days the soup tastes way more flavorful then when it is first made. We are super excited to have this for dinner tonight and are hoping it tastes just as delicious as it looks.

Have a fabulous Monday! Don’t forget to think positive, only 4 days left until Friday!

Eating in a College Cafeteria

8 Feb

Happy Friday! We hope you have all have fun plans for this weekend! We’re crossing our fingers that the snow does not ruin them! We just hate when the snow ruins fun plans. This weekend is going to be pretty low-key. Saturday we have a lunch date at Devon’s Seafood with our parents to celebrate accepting our bid’s to Phi Sigma Sigma! Devon’s has the best seafood ever so we are definitely excited. On Sunday we decided to meal prep for the upcoming week since we are just so busy lately. Our meal prep for sunday includes making homemade sun butter, a big batch of minestrone soup, baked falafel, hard boiled eggs, and lentil vegetable burgers! If all goes well expect a couple of new recipes next week!

Lets face it, although cooking all our meals at home can sometimes be a pain, we’re beyond thankful we don’t live on a college campus. Why might that be? Well besides having the flexibility to choose when we’re on or off campus, we also don’t have to eat in the campus cafeteria. Compared to our last college (University of Scranton) LVC’s selection is slim. Their salad bar is kinda pathetic, and their steamed vegetables are either cold or nonexistent. When we eat on campus with our sorority sisters once a week we try to get creative to think of something to make in the cafe for dinner. Here’s some of our tips, recent eats to better navigate your way through your college cafeteria. and to hoping your college or work cafeteria has a better selection than ours. That’s why we choose to stick with no meal plan, pack and plan meals ahead of time, and rarely eat on campus. It saves so much money in the long run too. Meal plans are $$$$$.

Here is a list of our usual salad bar go-to’s depending on what is available that day. We’ve come to realize you cannot rely on the cafeteria to have anything!
1. Mixed Greens
2. Grape Tomatoes
3. Shredded Carrots
4. Cucumber Slices
5. Peppers
6. Cottage Cheese
7. Fresh Fruit (apple, orange, grapes, etc) cut up on top
8. Hummus
9. Sliced Turkey from the carving station or the deli line
10. Dressing on the side or fresh lemon squeezed on top
11. Raisins, Dried Cranberries
12. Beans

To make a healthy salad we usually start with mixed greens and top them with our favorite vegetables, some sort of protein, cottage cheese, hummus, and either dried cranberries or raisins. Adding hummus and cottage cheese to a salad means you do not really need a dressing. Most salad bars do not have lighter dressing options so this is a quick fix to give basic greens some flavor. If you absolutely must use dressing pour the dressing in a separate bowl and dip your fork in before you take a bite. This way you are not loading your salad with tons of dressing you don’t need but still getting the flavor in every bite!

Sometimes we just are not in the mood for a salad though. Some other ideas for healthy meals can be found at the deli station. Most cafeterias have some type of deli and if you make the right choices you can have a healthy sandwich. First, start with a multigrain bread any time you get a sandwich. Then ask for lettuce, tomato, onion, meat of choice (ask for only 2 slices), and cheese. You can also opt for no meat and then take it over to the salad bar and add hummus yourself.

It is always important to not forget about serving sizes. It is easy to become overwhelmed in the cafe and end up with more on your plate then you need. Here is a photo teaching you tips on how to use your hands for portion control. It’s pretty simple to understand and great to keep in the back of your mind to check how much food is actually on your plate.

The other helpful tip we learned last year at Scranton was that you can customize anything to your preference. Sandwich wise, the bacon ranch turkey avocado special at the deli can easily be made into an avocado and veggie sandwich or turkey and avocado sandwich. You do not have to get everything on your sandwich just because it is advertised that way.

Finally, the only good thing about most college cafeterias are that they are usually stocked with tons of fresh fruit. A piece of fresh fruit is the perfect addition to a sandwich to complete a meal. Also make sure to grab a couple bananas, oranges, and apples to keep in your room for the next time you need a healthy snack!

Honestly, the big thing we want to stress to you is that you shouldn’t be afraid to ask for exactly what you want. We use to feel bad asking for changes. Now we’ve realized that it’s their job to make you happy! You pay enough for it anyways!

Our recent cafeteria salad. For cafeteria food it wasn’t too bad!