Saturday, August 31, 2013

Coffee Ice Cubes in Almond Milk

I love coffee. 

I'm not an every morning, can't-function-without-it, 
get-headaches-if-I-dont-drink-it kind of person.

But I love coffee. 

I've also started drinking almond milk. 
So coffee ice cubes in almond milk?! Yummmmmmy!

Coffee Ice Cubes in Almond Milk

Shopping List:

Almond Milk
(I use Silk Pure Almond - and I have to 
have the vanilla flavoring!)

2 C Black Coffee
(I made mine in my Keurig - no cream, no sugar)


1. Brew 2 cups of black coffee.
2. Pour into ice cube trays. Freeze.
3. Add 5-6 coffee ice cubes to a glass of almond milk. Enjoy!

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Friday, August 30, 2013

Cinnamon Sugar Nutella Pockets

You had me at Nutella!

Right?! Scrolling through Pinterest and all I have to see is 
the word "Nutella" (or "pumpkin" for that matter) and its an automatic repin.

This post is dedicated to the Nutella Queen herself... sister Hannah (Face).

Most of us are addicted to the creamy chocolate-y hazel-nutty goodness, but this woman takes it to a whole new level. She even has her own cookbook full of recipes all made with Nutella! I'm seeing some guest posts and maybe even a guest series in the not-so-distant future!

So onto the good stuff!

Cinnamon Sugar Nutella Pockets

Shopping List:

8 Tbsp Nutella



I found this awesome stuff by McCormick! Sugar and Cinnamon in ONE!


1. Preheat oven to 375.
2. Open can of dough, unroll dough, and separate crescent triangles - there should be 8.
3. Take one triangle, use your hands to stretch it out a little bit. Place the triangle upright, so that the right angle is on your left.
4. Spread one Tbsp of Nutella on the dough. Leave some space around the edges of the dough (like you're making a pizza and leaving room for the crust). See picture.

5. Take the top corner of the triangle and fold it down to meet the bottom right corner of the triangle. See picture.

6. Pinch the edges closed all the way around. Then using a fork, score the edges all the way around and on both sides of the pocket.

7. Coat your Nutella pocket in cinnamon sugar and place on baking sheet (lightly greased).

8. Bake for 10-12 mins. Do not over-bake!
9. Enjoy! These awesome things are good anytime, but they are simply the best served right out of the oven and with a cold glass of milk!

For other great Nutella recipes (or recipes in general)...

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Or Instagram @LMcClain20

 This weekend marks the end of summer...

...but the start of my favorite season of all. Fall!

Tomorrow I'll be posting a short little recipe that'll go perfectly with your breakfast.

Happy Labor Day Weekend!

We are partying this weekend at the 
blog link party of Serenity Now

Weekend Bloggy Reading

Check it out!

Wednesday, August 28, 2013

Zesty Lime Shrimp & Avocado Salad

I saw this recipe on Pinterest the other day and I had to try it!
Shrimp and avocado (two of my favorite foods) in one delicious dish?! 
I'll take seconds! I changed up a few things and found this to be a 
light meal loaded with flavor. Not only that, but without the heavy mayo that 
these salads usually contain, it is healthy as well!
Thanks Skinny Taste!

Zesty Lime Shrimp & Avocado Salad

Shopping List:

1 lb  Shrimp
(I used frozen, peeled and deveined from the frozen seafood 
section of the grocery store).

1 tbsp Coconut Oil

1 med Tomato, diced

1 Avocado, diced

1/4 C chopped Red Onion

Juice of 2 Limes

1 tsp Extra Virgin Olive Oil (EVOO)

Salt & Pepper to taste

1/2 English Muffin, toasted


1. Saute shrimp  over medium heat in coconut oil until shrimp appear pink (approx 5 mins). Drain. Chill in refrigerator for 10 mins.
2. In a medium mixing bowl, combine tomato, avocado, red onion, lime juice, and EVOO. Allow to sit 15 mins to allow juices to mix.
3. Add shrimp to avocado mixture. Toss until shrimp are coated.
4. Serve open-faced on a toasted English Muffin. Enjoy!

Make sure to check back Friday for a deeee-licious dessert that will have all of your 
Labor Day Party guests coming back for seconds... and thirds.
Hint: Key ingredient is Nutella.

Need I say more?!

Monday, August 26, 2013

Breakfast Fruit Smoothie

Breakfast is always a challenge for me. I don't get up in time to make it. I'm not hungry when I first wake up, so I have to pack it to go. I never know what to make. I really just want sugar cereal, but "supposedly" that's not good for you. But as I was cleaning out our freezer this weekend, I found lots of ingredients that would make the perfect fruit smoothie. Quick, easy, healthful, tasty. 
(Not much different than my Pesto Salmon on Quinoa from a few days ago).

Breakfast Fruit Smoothie

Shopping List:

1/3 C frozen Strawberries

1/4 C frozen Blueberries

1/3 12oz can frozen 100% Orange Juice Concentrate

1/2 C Pomegranate juice like "POM"

3 Ice Cubes

Note: For this recipe I used my amazing and wonderful Vitamix blender. I would highly, highly recommend it. It is one of the most versatile appliances in my kitchen. Check it out, but I'm warning you that you may experience some sticker shock! I think it's well worth the money, (easy for me to say. Mine was a gift!) but a regular blender for this recipe works great too!

Combine all ingredients in the Vitamix (blender). 

Blend until consistency is smooth. 

Serve chilled with breakfast or as a breakfast substitute. 


Just wanted to share this goofy pic from my weekend! 
A group of women I work with went to The Farm at Walnut Creek for a "Funday." 
I would highly recommend it!

I still look at it and can't believe I was that close to a giraffe!

Saturday, August 24, 2013

Pesto Salmon on Quinoa

BOY has it been awhile! I mean AWHILE! I have missed blogging, and am glad to be back in the game. I am not planning on blogging every day like I did before, but have made a goal to share 3-4 recipes per week. So keep checking back to see what is cooking in the kitchen!

Let's jump right in! Tonight was one of those nights where you're long overdue for a trip to the grocery store and have not plan whatsoever for dinner. So looking at what I had in the pantry, this is what I whipped up! And I must say for winging it, it was pretty darn good! Quick, easy, and HEALTHFUL (That one's for you Dr. Dave 'Bud" Evans)! I really can't think of a better combination!

Pesto Salmon on Quinoa

Shopping List:

2 3oz Salmon Filets
(I used the frozen ones from the freezer aisles 
in the grocery store)

2 tbsp Pesto Sauce

1 Roma Tomato

A Pinch of Kosher Salt

2 tbsp EVOO

1 Box Quinoa
(I  used Rosemary and Olive Oil)

  1. If frozen, thaw salmon filets.
  2. Preheat oven to 350.
  3. Arrange salmon filets in glass baking dish. Season with a pinch of kosher salt and EVOO.
  4. Spread 1 tbsp of pesto sauce on each salmon filet.
  5. Slice roma tomato and arrange tomato slices on top of salmon and pesto sauce.
  6. Bake for approx 20 mins or until fully cooked.
  7. Meanwhile, prepare quinoa according to box instructions.
  8. Arrange cooked salmon on a bed of quinoa. Enjoy!

I know its still August, but it really feels like fall has begun! School has started, tonight was our first Friday night football game, my husband who coaches high school cross country has his 3rd meet of the season tomorrow...

...AND this morning I stopped at Starbucks and discovered...


You better believe I ordered Venti!