Avocado Egg Breakfast

I've been away for a few days while
the stomach flu has ravaged my house. Ugh! 

But now back from the dead and after lots of Pinterest time, 

I have a few recipes I can't wait to share this week!  

A few weeks ago I started a Fuel Your Body Pinterest page 

focused on filling your body with the right foods to help it operate at its finest. 

You can check it out HERE. 

This little Pin-spired recipe is easy to make and the perfect little breakfast 

loaded with healthy fats and omega-3s to jump start your metabolism. 

Oh, and did I mention it's super tasty?!

Avocado Egg Breakfast

Shopping List:

1 Avocado

2 Eggs

Salt and Pepper to taste

Method:

1. Preheat oven to 425.

2. Slice avocado in half and remove pit. Scoop out about another tbsp of avocado to make room for egg.

3. Crack egg into each half of avocado.

4. Place in a small baking dish. Bake for 15-20 mins or until egg white is set.

5. Top with a pinch of salt and pepper. Enjoy!

Your body will thank you!

In case you haven't seen our new Facebook page, 

click HERE to keep up with our latest recipes and happenings!

Orange Blueberry Smoothie

I have really been getting into using my juicer and my Vitamix blender lately. 

When trying to eat healthy, I try to think of it as adding the good things 

into my diet instead of refusing the bad things. 

I have a serious sweet tooth. Serious. 

So telling me not to eat sweets goes over like a lead balloon. 

But if I can think of it as trying to pack as many foods into my diet 

that fuel my body to operate at its best, I can get more excited about that. 

And two of the best small appliances to do this is... 

...my Breville Compact Juicer... 

...and my Vitamix Blender. 

You can pack so many fruits and vegetables into one little juice or smoothie! 

I whipped up this Orange Blueberry Smoothie this morning for breakfast.

 I was pleasantly surprised by how delicious it was! 

I'll definitely be making this more often!

Orange Blueberry Smoothie

Shopping List:

1 Orange, peeled and quartered

1/4 C Orange Juice

(I used Simply Orange, No Pulp)

1/4 C Frozen Blueberries

(When fruits are out of season, 

frozen fruits are a less-expensive alternative. 

Plus, it keeps the smoothie nice and cold.)

1 serving Blueberry Yogurt

(I used Dannon Light & Fit 

indiviual yogurt pack.)

1/4 C Frozen Strawberries

1 pinch Chia Seeds

1/2 C Ice Cubes

Method:

1. Combine all ingredients in a blender and blend until smooth. (If using a Vitamix, blend for 1 minute on high).

2. Enjoy!

In case you missed my other Smoothie recipe...

Click HERE.

1 Yr Blog Giveaway & Grilled Chicken Winter Salad

We are ONE WEEK away from the 
1st Anniversary of Teach Me How to Cookie! 

ONE YEAR!!

I feel so proud!!
It has been such a fun adventure.
I've learned about blogging and myself,
and we've collected a lot of fun recipes along the way!
I can't wait to continue this little hobby for years to come!

But this week we will celebrate!
And we are starting with a BIG GIVEWAY
to say "Thank You" to everyone who has supported this blog over the past year!

You all know I LOVE coffee.
Starbucks is always my go to,
but sometimes you just need a nice Cuppa Joe at home.
My parents bought me Keurig several Christmas' ago,
and I absolutely LOVE it!
It's so simple, and for someone who is not an everyday coffee drinker,
I need something I just make a single cup when I feel like it.

The Keurig Mini is PERFECT for that!
So over the next week we will be celebrating Valentine's Day a
nd Teach Me How to Cookie's ONE YEAR Anniversary
with some awesome recipes, some guest posts, anddd

drumroll......

A Keurig Mini Giveaway! 
Red of course for Valentine's Day!

You have one week to enter,
and on the official Anniversary of Teach Me How to Cookie,
we will award a winner!

a Rafflecopter giveaway

Now for the Recipe of the Day:

Grilled Chicken Winter Salad

Shopping List:

Baby Spinach

Feta

Grilled Chicken Strips

Pomegranate Arils

Craisins

Honey Roasted Walnuts

Raspberry Vinaigrette 

Method:

1. Assemble Salad - that's it! Enjoy!

Incase you missed my DIY Ice Candles, click HERE!

Chicken Gyros

I meant to get this up yesterday, 

but time always seems to get away from me. 

However, I am excited to share this recipe. 

My sister, while studying abroad in Europe 3 years ago, 

talked about how delicious gyros are. 

In fact, when she was in Greece, she didn't really like any of the other food, 

and lived on a diet of them. 

 I had to try one for myself. 

And immediately, I was hooked! 

And the tzatziki sauce in this recipe is perrrfect!!

Chicken Gyros

Shopping List:

2 Chicken Breasts

Cavender's Greek Seasoning

Red Onion, thinly sliced

Lettuce

Tomatos, diced

Pita Bread

Tzatziki Sauce:

1 C Cucumber, finely chopped

1/2 C Greek Yogurt

1/4 C Sour Cream

2 tbsp Pickle Relish

1 tbsp Lemon Juice

1 tbsp Minced Garlic

1/4 tsp Salt

Method:

1. Season chicken with Cavender's Greek Season and grill. Slice into strips.

2. To prepare tzatziki sauce, mix ingredients well.

3. Assemble gyro. Enjoy!

Slow Cooker Applesauce

Last weekend, as I was shopping at our local farmer's market 

and seeing the bushels and bushels of apples, 

it donned on me that I have never made applesauce before! 

I also have seen on Pinterest how 

you can make applesauce in a slow cooker! 

Good thing, because I don't think I have the patience to do it the hard way. 

This recipe ended up being a huge hit! 

In fact Matt had it completely gone before I even got to take a picture of it!! 

Super easy, very yummy! Oh and by the way, 

it makes your house smell WONDERFUL while it's cooking!

Slow Cooker Apple Sauce

Shopping List:

17 Medium Apples

(You can chose any kind you like. 

I used Golden Delicious. 

You can even mix and match if you want!)

Lemon Juice

4 Tbsp Brown Sugar

Cinnamon

Method:

1. Peel, core, and dice apples. Add to slow cooker.

2. As I was adding the apples to the slow cooker, spritz with lemon juice to keep apples from turning brown.

3. Add brown sugar. I added some cinnamon hear as well, some people might want to wait and add to the top of the applesauce as they serve it.

4. Cook on high for 4 hours or on low 6-8 hours stirring periodically.

5. A few recipes I read suggested running it through a blender at the end, but Matt likes his applesauce on the chunkier side, and I didn't mind the texture.  It's really up to your preference. Enjoy!

PS I hope you all watched Penn State beat Michigan in 

QUADRUPLE overtime last night!! It was an AWESOME game!

Avocado Chicken Salad

Well, I said Wednesday and now its Thursday...

Sorry about that! Got a little behind.

On Monday I shared my quick and yummy

  breakfast recipe for Egg Breakfast Cups.

Here is my easy, healthful lunch recipe 

for Avocado Chicken Salad. I make a batch the beginning of the week, 

and then have easy access to it throughout the week 

when I need to grab something on-the-go.

You'll love this yummy sandwich!

Avocado Chicken Salad

Shopping List:

2 C Canned Shredded Chicken

1 Avocado, mashed

1/2 tsp Garlic Powder

2 tsp Lime Juice

1 tsp Lemon Juice

1/4 C Green Onions, diced

1/4 C Mayo

(I use mayo made with olive oil).

1/4 C Plain Greek Yogurt

1/2 C Red Grapes, halved

1/4 C Almonds, sliced and toasted

Salt & Pepper to taste

Method:

Combine all ingredients. Serve on sandwich bread, 

or I like mine on Multigrain Sandwich Thins by Arnold.

Enjoy!

Egg Breakfast Cups

Most days I feel like I have an endless supply 

of dinner recipes I want to try, 

but when it comes to breakfast and lunch, 

I never know what to make. 

It needs to be quick and easy so I can get up (I am NOT an early riser) 

and out the door quickly, but I would also like it to be at least a little healthful. 

Well, I have finally found 2 recipes 

- one breakfast, one lunch - 

that I am extremely excited about. 

Today I will be sharing the breakfast recipe, 

and Wednesday I will be sharing the lunch recipe. 

These are so delicious, super easy to make, and good for you! 

And the best part, you can make a batch of them ahead of time, 

freeze them, and then pull one or two out each morning 

and zap it (Right Gram?) in the microwave. 

So so so good!

Egg Breakfast Cups

Shopping List:

1lb Ground Sausage
(Or whatever meat you choose)

64 oz Egg Beaters
(Or you can beat regular eggs)

2 C Red Onion, diced

1 C Green Onion, diced

2 C Tomato, diced

(you can use whatever veggies you want 

- broccoli, spinach, peppers, etc.)

2 C Shredded Cheese

(I used mozzarella and cheddar)

Salt & Pepper

Method:

1. Brown sausage (or meat of choice). I browned my sausage with 1 tbsp of coconut oil. Set aside.

2. Place cupcake papers in muffin tins.

3. Preheat oven to 350.

4. Add chopped veggies and 1 tsp browned sausage to each cup.

5. Pour egg into each cup until 3/4 full.

6. Top each cup with a pinch of shredded cheese, salt and pepper.

7. Bake for 25 mins. Cool for 5 mins. Enjoy warm, or freeze for use throughout the week. Enjoy!

Makes about 36 Breakfast Cups.

Margarita Pizza

This pizza hits the spot! 

Between the yummy tomatoes, 

the aroma of fresh basil (Mmmm my fridge smelled so good!), 

and the light fresh mozzarella, its just too good! 

 It's so easy to make much healthier than ordering a pizza 

on a night when all you have is 20 minutes to get food on the table. 

You'll love this recipe, and so will the whole family!

Margarita Pizza

Shopping List:

1 Pizza Crust

(I used Pillsbury Artisan Pizza Crust 

with Whole Grain)

3 tbsp Extra Virgin Olive Oil (EVOO)

1 tsp Minced Garlic

1 Tomato, thinly sliced

1 bunch Fresh Basil

(I got mine fresh from the 

Farmer's Market that morning!!)

1 C Fresh Mozzarella

Method:

1. Preheat oven to 400. Roll out dough on a greased cookie sheet.

2. Prebake dough for 8 minutes.

3. Mix EVOO and minced garlic. Brush EVOO onto dough leaving about an inch of space around the outer edges (crust).

4. Top with tomato slices, basil leaves, and fresh mozzarella.

5. Bake 8-10 minutes. Enjoy!

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

Method:

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?!