Greek Yogurt Tangy Chicken Salad

Greek Yogurt Chicken Salad recipe, right here! What’s more comforting than a tangy chicken salad? Ok, don’t answer that. I didn’t grow up eating chicken salads. Come to think of it, I’m not sure I’ve ever had a chicken salad. But that didn’t stop me from making one! I told a friend I would bring her lunch one day and started looking in to healthy salads to bring. I’m a huge lunchtime salad fiend, it’s all I ever eat for lunch (mostly because it’s the least messy item to eat – I’m weary of juicy, saucy, crumbly foods due to my clumsiness).  I came up with a delicious healthy easy to eat chicken salad that is both a comforting classic and has an edge to it (thanks to the greek yogurt!) [Read more…]

What’s on the menu?

A few weeks ago, I posted my work birthday OOTD along with my day at work before I took off on my birthday Niagara Falls trip. Well, part of that post was about how my manager made me an incredible breakfast buffet for my birthday, so to return the favor, I made her some savory appetizers! So what’s on the menu?
Savory Party Snacks.jpg [Read more…]

Gluten Free Lemon Squares & Banana Bread Recipe

I have a habit of bring my co-workers baked goods on their birthdays and this is no exception. In fact, it’s more of a challenge because this particular co-worker happens to have a gluten-free diet! I picked up a few ingredients and kept myself busy in the kitchen, the end result: this Gluten Free Lemon Squares & Banana Bread Recipe! Both of which are Gluten-free! YAY! The best part is that they both taste DELICIOUS!

Gluten-Free Banana Bread – from Taste of Home
 photo d0b2ea8c-5a14-495a-86ef-2849fc9d3d6f_zpsebc26bfb.jpg
[Read more…]

Betty Crocker layer flag cake

I saw this online and thought it was suuuper festive and wanted to share it with all of you ESPECIALLY if you’re planning on having any sort of bbq or party 🙂 ENJOY! (found on: Betty Crocker’s site)
Prep Time: 1 Hour
Total Time: 2 Hours and 30 Minutes
Servings: 18
Red Cake Layers
1 box Betty Crocker® SuperMoist® white cake mix
1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups
1/3 cup vegetable oil
3 egg whites
1 teaspoon Betty Crocker® red gel paste food color
Blue Cake Layer
1/2 box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)
1/2 cup blueberries, pureed in blender or food processor
3 tablespoons vegetable oil
2 whole eggs
1/2 teaspoon Betty Crocker® blue gel paste food color
White Cake Layer
1/2 box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)
1/2 cup water
2 tablespoons vegetable oil
2 egg whites
Frosting and Sprinkles
3 containers Betty Crocker® Whipped fluffy white frosting
Betty Crocker® red, white and blue sprinkles, as desired
  • 1. To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
  • 2. To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat blue cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
  • 3. To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
  • 4. To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

Cuckoo for… Coconut Oil!

I have heard so many amazing things about coconut oil that it’s been on my list of things to buy for a while. I haven’t found it in normal grocery stores but I went to Trader Joe’s the other day and picked up a 16oz. jar of Organic Virgin Coconut Oil for $6. Coconut oil comes as a solid but melts to a clear liquid easily to the warmth of your skin. You can see in these photos the solid form of the coconut oil as well as the liquid form. It is almost ridiculous how many benefits of coconut oil there are!

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  • Cooking Oil – This is the most obvious use of coconut oil. You can use it as you would any other cooking oil (olive oil, canola oil, corn oil, vegetable oil). It is used in many tropical areas (South Pacific). It’s used in many desserts, fish and vegetarian dishes.
  • Moisturizer – Coconut oil can be use as a moisturizing oil like baby oil. Some people use this as a night-time (and for some, even day-time) moisturizers, it absorbs quickly and amazingly heals dry skin. It can also be used as an after shower/shave treatment to keep those legs silky smooth or a hand cream (which I love doing). Coconut oil is supposedly effective as a preventative treatment for wrinkles and sagging skin as well as other skin related problems such as eczema and psoriasis.
  • Hair treatment – I have a confession, I’ve used EVOO in my hair as a pre-shower treatment and it worked! My hair was not only shiny but smooth, less frizzy and more manageable. Coconut oil is supposed to be superior to olive oil and I can’t wait to see how it compares. The coconut scent is perfect as an extra incentive and it works beautifully as a flyaway tamer. Coconut oil is supposed to rejuvenate damaged hair (too bad I can’t test that one, I chopped off my long damaged hair almost 2 weeks ago).
  • Body Health (ingestion) – Coconut oil prevents heart disease and is effective in reducing weight (amazing, right?) by increasing metabolism. There have been many reviews for people confirming that they have lost significant weight with the help of coconut oil. Coconut oil has been known to also make life easier for those living with different types of arthritis and help with many stress related problems (I’m sure the smell of a relaxing tropical place helps!)
  • Teeth whitening – Yes, you read right, TEETH WHITENING! The technique is called Oil Pulling; it is taking 1 tablespoon of oil (most people use sunflower, sesame or in this case coconut oil) and swishing it around in your mouth as you would mouthwash but more gently. Continue this for 10-20 minutes, DO NOT SWALLOW. Spit out and rinse mouth. The oil is supposed to pull out all the toxins and bacteria in your mouth. Repeat 1-3 times per day BEFORE eating because oil pulling improves metabolism. If you google oil pulling there are some incredible results that can be seen. I tried it today and to me it seemed like the shade of my teeth had improved in one use but who knows, it could just be me seeing what I want to believe. I’ll continue everyday and let you know the update 🙂

If you know anymore ways to use coconut oil, please please share it with me! Like I said, I’ve become obsessed with coconut oil and am trying to find more ways to incorporate it in my life… Now how do I explain this to Toby without sounding absolutely crazy? Oh and recipes using coconut oil are also appreciated!!!


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