Home made Breakfast Tortilla! 

This past weekend I was in Strasburg, VA and we went to this cute little cafe called Christina’s. My mom’s best friend ordered this breakfast tortilla thing. It was a fried tortilla with mashed black beans, a fried egg, some avocado and pico de gallo. It looked SO good and so easy to make. 


  • 1 tortilla (white or wheat flour. Which ever you’d like)
  • Spray “I cant believe it’s not butter” (optional)
  • Black beans
  • 1 large egg
  • Shredded cheese
  • Salsa

So I made a healthier version. Instead of frying a tortilla, simply toast it (I sprayed i cant believe it’s not butter on each side). Mash some black beans and spread on top of the toasted tortila. Sprinkle only a pinch of shredded cheese. Cook an egg over medium, place on top and garnish with a spoonful of salsa. And you’re good to go! 

Laura :) 

(Source: thefooodbaby)


Blueberry Smoothie (Thanks to our follower Briannebot for the idea)

-3/4 cup Greek yogurt (plain)
-3/4 cup Almond milk
-2 tbsp Honey
-1 cup Blueberries
-2 truvia packets 

340 clean calories for 14oz! 

I’m not a huge fan of blueberries but this is SO good. I’m shocked at how yummy this is. 

Laura :) 

(via thefooodbaby)


Since my previous post of my salad for lunch that had me full til 8pm, I still wasn’t like hungry hungry but my stomach needed something. My salad earlier was SUPER savory and was one of those “oh yeah, that hit the spot” meals. And now my taste buds were craving something SWEET. 

So I just cut up some pineapple, strawberries, apples and blueberries and to indulge my greedy sweet tooth I added 1 packet of Truvia (0 calorie natural sweetener) 

Seriously, SO good. And perfect after a high calorie lunch. I did have breakfast! I just didn’t think it’d be super exciting to post my apple ;) All in all I still came in under my calorie goal of 1240 (goal with no cardio). 

Overall calories is about 150 for all of this fruit. This is about 2 cups of fruit :) 

Laura :) 

(via thefooodbaby)


My AMAZING salad I made today to curb my craving for mexican food. This is about 2.5-3 cups of lettuce with 1/2c black beans, pico de gallo, and homemade croutons (toasted whole wheat with I can’t believe it’s not butter spray), 2 pinches of Shredded Sharp Cheddar & home made fajita turkey (Not deli turkey or pre cooked turkey. My mom bought the bird from the store then baked it)

The dressing I made with a little sour cream, our secret hot sauce, honey, salt & pepper. It was SOO yummy. (Mom gave me a great idea to substitute the sour cream for greek yogurt. Which I didn’t even know we had!)

Total I believe my salad was around 600 calories. BUT don’t freak out. There is SO much protein in here. The high calorie items are the pure honey that is in the dressing, cheese and the croutons. But for the most part these are all really good calories and a perfect way to curb mexican cravings! I had this salad around 10am and was stuffed until 8pm. I didn’t plan it, it just happened that way. 

Laura :) 

(via thefooodbaby)


Greek Yogurt Pancakes! So what I’ve recently discovered on my own, (and I’m not sure why it took me this long, I guess something in my brain clicked) is how to curb my cravings for unhealthy food in to “super yummy I dont wanna ever go back that hit the spot” healthier alternatives that satisfy those cravings. This morning I was thinking about what I wanted for breakfast. And it’s no secret that I LOVE Pancakes & Waffles. Well, we have a butt load of pancake mixes in our pantry.. but they aren’t as healthy as what I discovered how to make yesterday morning. 

Just FYI these are in no way to mimic the light fluffiness of IHOP. These are dense and incredibly filling. I could only manage to eat two and they were about medium sized. These are seriously sooo good. And “hit the spot” on my craving for some thick pancakes.

-6oz greek yogurt of your choice. I used plain but I would recommend a vanilla or honey flavored greek yogurt. 
-1/2 cup flour. Scant. 
-1 egg
-1 tsp baking powder
-1 tsp vanilla flavoring. optional
Cinnamon. optional
Oil. I used Canola

1. Mix the flour, cinnamon & baking powder in 1 bowl.
2. Mix the greek yogurt & egg in a separate bowl. There will be a few lumps and if your greek yogurt is white the whole mixture will be a light yellow.
Add Vanilla flavoring to yogurt & egg mixture.
4.Pour in mixture into the bowl with the flour & baking powder. Stir really well. Batter will be very thick.
5. Heat oil in a skillet on medium heat. You want the oil to move easily. If your pan is too hot the pancakes will cook to quickly on one side, not all the way through and burn. 
6. When pan is ready, make your pancakes! You can make them as big or little as you want. I separated the batter evenly and it made 4 medium sized pancakes. 

Makes 4 servings. 350 calories total or 87.5 calories per serving. 

Drizzle pure maple syrup (a serving has up to 54 anti-oxidants, but can be very high calorie) or Honey a top your pancakes :) 

Laura :) 

(via thefooodbaby)

Making a large pot of Gumbo today (: Happy Fall Everyone!

Baking Mocha Cupcakes with a Coffee Cream Cheese Filling and drizzle.. Recipe and pictures to come soon :)

Potato/Corn Chowder with Chicken

Ok so I know the picture isn’t that great. I’ve lost my camera so I’ll I have right now is my cell phone. Ugh. Anyway. This wasn’t a previous recipe. I just added things I knew would taste good together. So I’ll list the ingredients. When you decide to make it just use your eyes and your taste buds!

Ingredients (Roughly) :

3 boneless, skinless, chicken breasts
Can of White corn with chipotle
Chicken Broth (At least a box and a half?)
Some fresh yellow bell pepper
1 celery stock
1/2-1 purple onion
Sliced Carrots
3 Medium-Large Potatoes
Half a bag roughly of pasta Egg noodles
All purpose seasoning
Garlic powder with parsley
Cayenne Pepper
About 2 tbsp. Butter

Shredded Cheddar and Saltines to garnish :)


Add all vegetables, noodles and Chicken stock into a crock-pot. Begin seasoning with all the spices, salt & pepper.

Cook the chicken separately in a pan. Use olive oil or butter to coat the bottom of the pan. Add Cooked chicken to the crock-pot.

Dice up the potatoes and add the to a pot of boiling water or you can use some of the chicken stock. Once the potatoes are cooked. Smash them as much as you can. This will give lots of creamy texture to your soup. Once you’ve smashed them all up. Add to the crock-pot. Let simmer on low for about 20 minutes and serve with a little bit of shredded cheddar and some Saltines :)

Pasketti with an Evoo and Orange Juice Reduction

I eyeball everything and taste as I go along.

Angel Hair Pasta
Evoo (extra virgin olive oil)
Tropicana OJ (no pulp)
1 fresh tomato (diced)
Spicy Spaghetti Seasoning (I bought mine at Sams)
Garlic Powder with Parsley
Saltine Crackers
Fresh Grated Parmesan Cheese

Remember it all depends on how much you want to make. Use your eyes and taste buds as a judge.

Saltine Cracker “Bread Crumbs”: Crush up (finely) about 6-7 Saltine crackers. I used the bottom of a cup.

Boil some water in a pan. Add the Pasta once it comes to a boil.

In a separate pan add EVOO (roughly 3ish Table spoons) and roughly 2 table spoons of OJ. Turn to low-medium heat. Add the Garlic powder with parsley, spicy spaghetti seasoning and diced tomatoes. Once you see the liquid start to pop or bubble, turn heat to low. Keep on heat until you’re ready to serve pasta.

Once pasta is done (takes roughly 5 min tops), drain and add it back to the empty pan. Pour in EVOO and OJ reduction with spices and tomatoes to the pasta. Stir well. Then add the Saltine Cracker “bread crumbs”. Add a little salt to tie everything together.

Serve and sprinkle with Parmesan Cheese.

Homemade Cinnamon AppleSauce

A mixture of your favorite sweet apples (I used Jazz, Honey crisp, and Fuji)
Cinnamon (to taste)
Sugar (to taste)
1 cup water

Use an apple slicer to slice the apples. Leave the peels on.

Once you’ve sliced all the apples you wish to use, place them in a pot, pour in 1-2 cups of water. and sprinkle with Cinnamon. Place on the stove at high heat for 5-10 minutes covered. Uncover, stir and recover. Lower to medium heat for last 10-15 minutes.

After you’ve cooked the apples for about 20-25 minutes, take them off the stove and begin to smush them. The peels should fall right off. You can also pour the apples into a strainer and smush them there over a bowl. After you’ve smashed them, make sure to remove all the peels.

Place it back on the stove at low-medium heat and add more cinnamon and a little bit of real organic sugar.

Let it chill in the refrigerator and then serve!

I just love cinnamon applesauce! It’s super healthy if you don’t add too much sugar or any at all!


Ammu’s Chicken Salad

1 red bell pepper
2 cups chopped celery
1 chopped green bell pepper
1 large white onion -chopped
1.5 lbs cooked and diced boneless chicken breast
1 bottle ranch dressing

using Ranch dressing instead of Mayo cuts down calories and fat a lot. And you still get that great chicken salad taste!

Thanks to my grandma (Ammu) who forgot to get mayo and used ranch dressing instead. Props to her creativity :)

"Never go through life saying “you should have.” If you wanna do it… DO IT."

9/11 Boatlift Documentary

Spaghetti & Meat Sauce

-Bertolli’s Tomato & Basil pasta sauce              -Angel Hair Pasta
-1 lb ground beef (I used Laura’s brand beef)    -1/2 white onion
-1 cup mushrooms (optional)                          -Garlic with parsley powder


1. Take a big sauce pan and fill almost half way with fresh cold water. Place on the stove at high heat and season the water with salt.
2. Next pour Bertolli’s Tomato & Basil sauce into a medium size sauce pan. Turn heat on low.
3. As your water is heating to boil and your sauce is heating, you will need to add 3 table spoons of olive oil to a skillet set on medium-high heat. Then, dice half of a white onion. Once you’ve done this, and the skillet is hot, add the pound ground beef to the skillet with the onions.
4. Cook them together…cutting the meat as it is cooking so it’s about the same size as the onions.
5. Sprinkle the Garlic with parsley powder all over the meat and stir it in… continuing to cook the meat.
6. Now, the water should be starting to bubble up and boil. Once it’s doing this, add the angel hair pasta.
7. While the pasta is cooking, which doesn’t take too long, add the cooked meat and the sauce together.
- You may add mushrooms if you’d like.
8. Your pasta should be done cooking by now. Strain the water out and place the pasta back into the same pot it was cooked in.
You can add the meat sauce to the pasta if you’d like. Here I’ve made two sauces (above) Some people like mushrooms and some don’t. So tonight I did not add the sauce to the pasta until it was plated.
9. Plate the pasta!
10. Pour the meat sauce on top and Enjoy! :)

*I learned how to make spaghetti from my Dad. I love all pasta and all versions of spaghetti, but in the end.. my Dad’s is the best.

**You can always sprinkle Parmesan cheese on top :)



1.5-3 lbs of cooked boneless, skinless, chicken.
1.5 lbs cased Italian sausage, diced or rolled into little balls
1.5 lbs kielbasa sausage sliced
1.5-2 lbs of peeled shrimp
4 cups chopped onions (roughly 1.5 large white onions)
2 cups chopped celery
3-5 cups of fresh okra
1/2 cup sliced baby carrots
2 cups chopped green peppers (2 peppers)
1/2 yellow pepper chopped
1/2 red pepper chopped
2 Tbsp chopped garlic
1 cup whole wheat flour
1 cup olive oil (I use Bertolli)
7.5-8 cups chicken stock
All purpose seasoning blend (to taste)
Cayenne pepper (to taste)
Chili Powder (to taste) I roughly used 2-3 tbsp.
2 cups chopped green onions
white rice


Sautee the white onions, peppers, carrots, celery, garlic, and okra in a large pot until they are tender. You will need a separate little pot to make your roux. Here you will need to put your equal amounts of Olive oil and whole wheat flour. Stir continuously (on no higher than medium heat) til thick and a dark chocolaty burnt brown color (about 5-7 minutes). Add the chicken stock to the vegetables in the large pot. Once the roux is done add it to the pot also. Next add the cooked chicken, kielbasa sausage, and cased sausage. (Do not add the shrimp yet). After you’ve added the meat add the spices (cayenne, seasoning blend, salt, pepper, chili powder). After you’ve added the spices and your roux is done, go ahead and add the roux to the large pot with everything else. Make sure to boil the gumbo, as soon as it boils, turn heat down to low, cover and simmer for an hour.

After an hour has passed, move the gumbo into a slow cooker/crock-pot and use the lowest setting possible. Do NOT add the shrimp yet. Cook over night and serve the next day (I started cooking roughly around 4-5pm). This allows all the flavors to blend together and make the gumbo incredibly delicious.

Next Day: Cook the white rice (how ever much you want). I seasoned the water for the rice with salt and all purpose seasoning blend.This recipe makes A LOT of Gumbo. A few minutes before serving you will want to add the shrimp to the crock-pot. You can’t cook shrimp any longer than 2-3 minutes or they will be overcooked and will not taste that great.

Serve on a bed of rice.




1 large onion
3 medium tomatoes (or 2 cans rotel-1 mild, 1 hot with habanero)
1 tablespoon olive oil
1/2 cup chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
2 lbs cooked chicken breast
6 white corn tortillas
2 cups sharp cheddar cheese


Add olive oil to the dutch oven on medium-high heat.
Dice one large onion, add the the dutch oven and cook until tender.
Add the tomatoes. Or in this case I used 1 can of mild rotel with green chilies, and 1 can of rotel with habaneros.
Next you’ll want to add the cooked chicken to the pot, along with the chicken broth, cumin, salt, dried oregano, and chili powder.
Lightly grease a 7x11x2 inch pan/dish.
Add the chicken mixture to the bottom of the dish.
Add the white corn tortillas.
Add the cheese.
Repeat the layers until the dish is full. Then Cover with foil and bake in the oven for 25-30 minutes at 350 degrees.

Enjoy :)

yields 8-10 servings