Coffee Cake in a Mug!

Due to popular demand… I made another mug cake! This time it’s… coffee cake! With a delicious topping 🙂

Cake:
1 tbls butter
1 tbls sugar
1 egg
drop vanilla extract
1/4 cup flour
pinch baking powder
pinch salt

Topping:
1 tbls butter
2 tbls flour
1 tbls brown sugar
1/2 tsp cinnamon

1. Soften the butter in the mug and mix in the sugar using a fork. Beat in the egg. Add the vanilla, flour, baking powder and salt. Combine and set aside.

2. In a small bowl, using your fingers, pinch together the butter, flour, sugar and cinnamon to make a faux crumble.

3. Microwave for about 60-70 seconds. And enjoy!

 

Healthy, Quick Breakfast (or snack!)

This is SO yummy and quick. Will be ready in less than 5 minutes and you will feel SO satisfied afterwards! Since I have meal replacement protein shakes with the best nutrition in the world for breakfast, I use this for my midday snack! Especially on days that I go to the gym. EAT! It’s good for you 🙂

All you’ll need:

Some eggs

Piece of (healthy) toast

1 cup spinach

2 slices tomato

Homemade hummus (scrap the butter!)

To make the homemade hummus: 
In a small blender, add
1 can chickpeas
1 tbls olive oil
1/2 tsp salt and pepper
2 cloves garlic
1 tbls lemon juice
From there, experiment by adding different flavors such as artichokes, olives, roasted red peppers, various herbs and spices. If too thick, add more liquid, like the chickpea liquid, olive oil or lemon!

In a small pan, add a bit of olive oil and saute the spinach until wilted. Push to the side. Crack in an egg. (Or two or three!) Add a dash of salt and pepper to the egg and the spinach. Add a slice of bread to the toaster. Flip over the egg when it’s ready. When the toast comes out, spread that delicious homemade hummus! Then, top the toast and hummus with the spinach, slices or tomato and the egg! ENJOY!

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Chocolate Mug Cake (<500 cals!)

Single serving dessert (AKA portion control). Less than 500 calories. Probably costs less than $1. How can you resist this?!

Ingredients:

1/4 cup flour
3 tbls sugar
2 tbls cocoa powder
pinch of salt
1/4 cup + 1 tbls water
1 tbls vegetable oil
drop of vanilla extract
ice cream (optional)

1. In a mug, mix the dry ingredients with a fork.

2. Add the wet ingredients and again, mix with the fork until well combined. Should look like the same consistency as cake batter.

3. Microwave for about a minute and a half.

4. Spoon ice cream, or any sundae accoutrements you have in your cupboard!!

About 430 calories without the ice cream. So tasty, you won’t feel like it wasn’t enough.

Seriously, that’s IT! Enjoy, take a picture and send it to me!!!

Stephanie

 

Simple Chicken with Tomato Cream Sauce

This is such a simple recipe that will cost you less that $3 a serving and be ready in 15 minutes!! Great for any night of the week, or that special night coming up on February 14th… 😉 Guys, this is so easy, even YOU can make this for your sweetheart!

You’ll need:

2-4 chicken cutlets
2 tbls olive oil
3 cloves garlic
2 tbls rosemary
2 large tomatoes
3 tbls heavy cream
1 tbl parmesan cheese (optional)

 

In a large skillet, heat the olive oil and saute the garlic and rosemary. Once fragrant, add the chicken cutlets. (About 1-2 per person depending on the size.) Sprinkle with some salt and pepper. Cook on a medium low flame. When the edges begin to turn white, flip over. Should be about 3-4 minutes. Cook for another 3 minutes on this side.

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Either push to one side of the pan, or if you have a smaller pan, take out and place on a plate. Cover to keep warm. Add the tomatoes, heavy cream, cheese and another little sprinkle of salt and pepper. Stir and cook until it looks saucy. You can even mash the tomatoes a little bit if you’d like! Once it boils, you can turn the flame off and serve! Voila!

Not sure what to make as a side? Check out Hani’s video for roasted potatoes that are shaped like hearts! So cute!! Instead of white potatoes, feel free to use sweet potatoes! Add a side salad, and BOOM! Done.

Enjoy! And send us pictures if you make it 🙂

Stephanie

 

 

 

Nutella Peanut Butter Cups

3 ingredients.

2 are in the title.

Seriously, the most ridiculously easy dessert to make. Warning: It will be tempting, but don’t eat the entire batch. I advise not to make these when alone.

I wouldn’t even call this a “recipe”… watch to find out why!

Here is all you’ll need:

-a roll of prepared sugar cookie dough (or you can make your own sugar cookie recipe, but that would take longer and then it wouldn’t be only 3 ingredients!) 😉

-Nutella (approx 1 cup)

-Peanut Butter (approx 1/2 cup)

1. Grease a mini muffin pan. Preheat your oven to 350º.

2. Roll the dough into small balls and then place in each of the cavities. Using your fingers, mold the dough into a small cup, pressing up the sides of the cavity. Careful not to make the bottom too thin! Bake in your oven for 7-9 minutes, until they look light golden brown.

3. When finished baking, take out and let them cool in the tray for 2 minutes. Add a dab of nutella and a dab of peanut butter to each cup. I would suggest the ratio to be higher in nutella, but that’s my own preference 🙂

4. Using a toothpick, swirl the two together. They will start to slightly melt in the hot cups, making it easy to mix together.

5. DO NOT attempt to take out of the tray until the cookies are completely cool. If you try to take one out and it’s breaking apart, that means you need to wait for it to cool down more. Or, if a bunch are easy to take out, but one is stuck, that just means you didn’t grease it well enough. In order to fix said problem, dig it out and quickly shove in mouth. Problem solved.

Here are some other ideas/options:

1. Skip the peanut butter and only fill with nutella!

2. Add sea salt.

3. Place a piece of banana or strawberry on top!

Wow, this was much harder to type out than it was to show in a video! Please watch the 2 minute video if any of this didn’t make sense, haha!

If you weren’t tempted to try them yet… here you go 😉

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Happy baking!! Take pictures of your creations and send them!!

Stephanie

Oh and in case you missed this one from a few months ago…

One Pot Quinoa Chickpea Salad ($2/serving!)

One pot. Healthy. Quick. Delicious. Vegetarian. Inexpensive.

I mean really, what else could you want?!

Ingredients:
1 cup uncooked quinoa
2 cups water
1/2 tsp salt
1/2 tsp pepper
6 oz tomato paste
1/2 cup cilantro
2 tbl lemon juice
1 tbl lemon zest
1 1/2 cup diced bell pepper
2 cups chickpeas

There aren’t even enough directions to label them as “steps”!

Add all ingredients into a pot. Bring to a boil. Once boiling, reduce to a simmer and cook about 15 minutes until the liquid is absorbed.

BAM! Done!!

If you like spicy food, add in some red pepper flakes and jalepenos!!

Garnish with a slice of lemon and cracked pepper.

Not a vegetarian? Make this as a side dish instead of a main to accompany any meal! Trying to figure out how to pair it? Place on top of a bed of lettuce or arugula with some chicken or fish!

Can it get ANY easier?!

Nope.

From this:

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To this:

Chickpea

 

Enjoy!!!

Stephanie

 

Creamy Cheesecake with Cherry Topping

This is an incredibly impressive looking, yet super easy and ridiculously delicious dessert! A must try! Not only is the cheesecake creamy and amazing, but the cherries cooked in red wine make this unforgettable.

You’ll need:

Crust:
1 1/2 cups graham cracker crumbs
1/2 cup sugar
4 tbl melted butter
2 tbl water

Cake:
5 (8 oz) blocks cream cheese
1 cup sugar
3 tbl flour
1/4 tsp salt
8 oz sour cream
4 eggs
2 tsp vanilla extract

Cherry Topping:
2/3 cup sweet red wine
1/2 cup sugar
24 oz pitted frozen cherries
2 tbl lemon juice
4 tsp cornstarch
4 tsp water

1. To make the crust – Set your oven to 400 degrees. In a small bowl, combine the graham cracker crumbs, sugar, butter and water. Mix with a fork. Grease the bottom of your springform pan with cooking spray or some butter! Place the crumb mixture in the pan and press out into a crust. Bake for 5 minutes, then place on a wire rack to cool.

2. To make the filling – In a large bowl, beat the cream cheese. Then mix in the sugar, flour and salt. Once well combined, mix in the sour cream. Next are the eggs. Finally, stir in the vanilla extract. Pour this mixture over your crust. There was actually a lot of the cream cheese mixture, so I took some out and baked in a smaller pan! Just a few spoonfuls. Bake at 325 degrees for 1 hour and 15 minutes. When it’s done, leave out to cool. Once cooled, cover and place in your fridge for 6-8 hours.

3. To make the cherry topping – In a saucepan add the wine, sugar and cherries. Stir and bring to a boil. Once boiling, turn down the heat and cook for another five minutes. In the meantime, in a small bowl, whisk together the lemon juice, cornstarch and water. When the five minutes are up, stir in the cornstarch mixture and bring back up to a boil. Finally, once boiling, turn the heat down again and simmer for 3 minutes. You’ll see it will turn shiny. Turn off the heat and when it has cooled off, cover and place in your fridge.

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4. Place your cherry mixture on top of your cheesecake and make them drip down the sides for extra #foodporn goodness!

Come on guys, there’s no way you can mess this one up. I have faith in you!!!! And when you try it, take a pic and send it to me 🙂

Happy baking!!!!

Stephanie