Cinnamon Brown Sugar Protein Bars

Since moving here to Colorado, I’ve changed to be healthier. I’m making more homemade seasoning, protein bars, energy drinks, etc…I am not gluten free but I do enjoy gluten free products once in a while so this is dedicated to the people who are gluten free, healthy people, and sports personal.

Ingredients: 1/2 cup + 2 Tbsp brown sugar, 1/2 cup oat flour (you can just grind oats up finely in a food processor), 1 and 1/2 cup oats, 3/4 cups almond flour, 1/4 cup roasted sunflower seeds, 3 Tbsp roasted pumpkin seeds, 1 Tbsp flax seeds, 1 tsp chia seeds, 3 Tbsp cinnamon, 1 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 2 Tbsp vanilla extract, 1 large egg, and 1/2 cup milk (or any type of lactose free milk or nut milk)

Heat oven to 350 degrees.

In a food processor grind together flax seeds, pumpkin seeds, sunflower seeds, and chia. (this is considered the seed mix)

In a large bowl combine oat flour, oats, almond flour, brown sugar, cinnamon, baking soda and powder, salt, and seed mix.

In a small bowl whisk together the egg, milk, and vanilla.

add the liquids to the dry ingredients and mix until just combined (DO NOT OVER MIX!)

Line an 8X8 pan with parchment paper and spray with non-stick spray. Spread and press the “dough” in the pan and bake for about 15-20 minutes or until a tooth pick comes out clean.



Taco Seasoning

Groceries now-a-days are just way too expensive. Even with coupons the price is a lot. I want to start doing homemade stuff to save money, grow some of my own vegetables, and freezing a lot of food for the future week to come. As we all know I’ve already started making my own products: chapstick, cakes, cookies, breads, and now taco seasoning. The thing I would love to do next is to pick out and buy my own cow or pig and have it butchered and to keep all the meat and freeze it since it would be cheaper in the long run. But for now I’m gonna stick to the simple homemade products and todays recipe is TACO SEASONING!

Ingredients: 3 Tbsp cumin powder, 2 Tbsp dried oregano, 1 tsp dried mustard powder, 2 Tbsp ground black pepper, 4 Tbsp salt, 2 Tbsp dried chili flake, 1 Tbsp garlic powder, 1 Tbsp onion powder, 1 tsp corriander, and 2 Tbsp paprika

Just put everything in a mason jar, cover the top with a lid and shake till everything is combined.

The good thing is you only need like 4 Tbsp of this powder for tacos or any sort. Although taco seasoning at the store is like 90 cents to $1.50 this is way cheaper and you make more for your buck! And if you make a mason jar full it should last you a couple months or maybe even a year.


Alfredo Couscous

My fiance and I love couscous! I always try to come up with homemade recipes to make my own. This one was a winner.

Ingredients: 2 cups milk, 1 tsp basil, 1 tsp oregano, 1/2 cup parmesan, 2 Tbsp butter, and 1 cup couscous

In a small sauce pan, bring the milk, basil, oregan, butter, and parm to a boil stirring constantly. Stir in the couscous and take off the heat and let sit for 5 minutes.

Everything Alfredo in my case tastes amazing! This recipe is so simple and easy it’s a fast, go to recipe and couscous is great in itself. Also couscous goes with absolutely any dish.


Buffalo Mac N Cheese

I know what you’re thinking….I’m not posting as often as I said I would, but I’ve been busy. I’m planning my wedding, holidays and restaurant week at the restaurant and I’ve been snowboarding. But that is no excuse, and I apologize.

Todays recipe is Buffalo Mac n Cheese. The sauce is from scratch, and it really does taste like buffalo chicken and mac n cheese.

Ingredients: 1 box pasta shells (or any other pasta you wanna use), 1 bottle of Franks Red Hot Buffalo Wing Sauce, 2 whole chicken breasts (diced and sauteed), 2 Tbsp butter, 1 small bottle of blue cheese dressing, 8 oz cream cheese, 8 oz shredded cheddar cheese mix, and 5 oz blue cheese crumble, and 2 cups cream

Boil the pasta and strain.

In a large sauce pan melt the butter and the cream cheese. Once melted add the dressing, cheddar mix, blue cheese crumble, and cream. Bring to a boil (while stirring constantly) and add the wing sauce, chicken, and pasta. Stir all together and serve hot!

This is an awesome dish! And if you love mac n cheese, you’ll love this recipe. You can even add your favorite vegetables to it if you wanted too. In my opinion, this is the only mac n cheese that I’ll eat the next day and I even think it’s better the next day.



Chicken Paprikash

Making family meals at work can be kinda stressful. I mean you have to figure out what you’re making and make sure that the kitchen has everything you need, and you have to be able to finish all your prep work while making the meal. We always get get the job done but all I have to say is that it takes a lot of braising to fit all this in our day.

Ingredients: 4 chicken thighs, 6 chicken legs, 1/8 cup oil, 4 cups chicken stock, 1/2 an onion minced, 3 garlic cloves minced, 3 Tbsp paprika, 2 Tbsp cayenne pepper, salt and pepper to taste.

Heat oven to 350 degrees.

In a large saute pan, heat up the oil. Sear off all the chicken and place in a casserole pan. In a medium sauce pan saute the onions till translucent. Add in the garlic and saute for 2 minutes more add in the paprika and cayenne. After about 1 minutes whisk in the chicken stock and bring to a boil. Once at a boil, pour over the chicken pieces.

Place in the oven covered with aluminum foil, and cook for about 2 hours. Once done, take the chicken out, pour the sauce in the same sauce pan you used and reduce a little more then half way to thicken the sauce. Season with salt and pepper. Once the sauce is where you want it, pour it over the chicken!

You can serve this dish with egg noodles, potatoes, or whatever you are feeling. I did egg noodles since it was easiest to do for family meal.

I have to say for my very first time making chicken paprikash, this dish turned out AMAZING! Full of flavor, and super tender chicken too.


Peppermint Chapstick

I know it’s been a while since I last posted but I’ve been in a rut with ideas. But today isn’t about food. I’ve been wanting to make homemade chapstick for a couple months now and I’m finally doing it (since ive finally finished my 2 chapsticks so I now have containers for them).

Make 3 EOS chapstick containers or 2 small glass containers.

Ingredients: 1 Tbsp coconut oil, 1 Tbsp beeswax, 1 tsp vitamin E oil, and a few drops peppermint oil (or whatever essence oil you prefer)

First, untwist the chapstick containers. Pop out the part that the chapstick is connected too. For a better understanding go to this youtube video and start at 1:23

(please use this video as a helper with making chapstick)

Or you can use a small container for the chapstick and use your finger to apply to your lips.

In a microwave safe container, melt together the coconut oil and beeswax. Once both are melted add the vitamine E oil and peppermint oil.

Twist the top of the chapstick onto the section that you popped out. Pour the oil mix into the top of the chapstick until it just covers the “grates”. Place into the fridge and let cool and harden.


Parsnip Cauliflower Soup

I’ve just realized that I haven’t made a soup this winter yet! Although it has been a warm winter this year, soup just sounds good on those cold snowy nights. I’ve decided to make Parsnip Cauliflower Soup because 1.) I loved mashed parsnips and cauliflower with any type of meat, and 2.) it is one of the healthier soups (although mine is kind of a cream soup, but still healthier than that store bought nasty stuff). Also I plan on freezing some of this soup so that I can have it later this winter!

Ingredients: 2 large parsnips (cut into medium size), 1 head of cauliflower (florets cut off), 4 Tbsp butter, 1/2 an onion, 3 garlic cloves (minced), 2 cup whole milk, 1 cup cream, 2 cup chicken stock, 1 Tbsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 3 Tbsp salt, 1 Tbsp white pepper, 1 Tbsp black pepper, 2 Bay leaves, 2 tsp ground thyme, 1/4 tsp rosemary, 1 tsp ground nutmeg, 1 tsp lemon juice, 3 tsp cayenne, 1 Tbsp cholula, and 2 Tbsp worcestershire sauce

In a stock pot, melt the butter and saute the onions until translucent (no color what so ever!). Add in the garlic and saute for about 2 minutes more. add in all the other ingredients and bring to a boil. Turn the heat down to medium and continue cooking until all the parsnips and cauliflower are soft (about half an hour).

Transfer to a blender and blend until completely smooth! Pour into a large bowl and let cool in your fridge.

Although it seems a little thick and more like a pure, it really is a soup. This is a true cream soup.

Since I’m freezing some of my soup, I’m separating it into portion sizes to eat later.

This soup tastes amazing! It’s super velvety and tastes amazing. If you concentrate you can taste all the spices that are in it and I love that about a soup! All I have to say about this soup is….HOT DAMN!