Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars

I know that I am lacking somewhere in my life and I am sure that it has to do with my God or my ego… Normally I back-pave those holes with food. Yes, I eat my feelings. For those that know me well, you know that I have battled severe nausea for years now. So, for me, when I get a hankering for something, my brain just does not stop until I feed the need. This week it has been chocolate and pretzels. It has gotten so bad that I stopped at Caribou Coffee, looked at the Barista as if I was waiting for her to read my mind and up word vomitting on her about wanting a Snicker’s in a cup. Of course it did not come out as smoothly as, “May I please have something that tastes like a Snicker’s?” No, there were many more grunts of inaudible words as the thought tried to make it’s way out of my mouth. She for sure thought there was something wrong with me… well, something more than my norm.

All kidding and my grunts aside, I have been falling apart trying to find something that might spark my interest. I came across this beauty of a recipe over at BabyGizmo.com… Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars How’s that for a mouthful? I am trying to stay away from the fat content and ignore all the usual bells and whistles, this is purely for the pleasure of having beautiful Noms. Check it out and tell me what you think…

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Avocado Pineapple Smoothie

If you have been to my space here before you know, without hesitation, that I have a slight obsession with avocado and smoothies. They don’t necessarily have to be together, but when I can combine the two into yummy deliciousness? Life is good… This morning I ran across this little tidbit. I do hope it finds you well and can bring you some sunshine in a cup!
Avocado Pineapple Smoothie
  • Serves: 4 cups
Ingredients:
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced
1 20-ounce can pineapple chunks in juice
2 cups ice

Preparation:

In blender container, combine avocado, pineapple plus its juice and ice; whirl until smooth.

Add sweetener of choice if desired.

Basil Pesto Egg English Muffin

I get so tired of eating the same things meal after meal. A couple weeks ago I threw together something quick with what I had in the fridge and now I am addicted to it. Just threw an egg white in a pan and while that was cooking up I put an English muffin in the toaster oven. When the egg white was almost thoroughly cooked I put some feta cheese on one half of the muffin to melt up a bit.  Once all was done I added some basil pesto and a dash of red pepper flakes. Mmmm, so good.

Gluten-free Banana Bread Pancakes

(Photo courtesy of My New Roots)

I am having the hardest time adjusting to any type of shift in my normal daily food habits. I know it’s selfish and it may not be the best thing for me, but I just love food WAY too much! Shame on me that I use the fact that I am in shape to do as I please when it comes to eating. Though I have noticed lately that my skin is getting that “sag” to it. What the heck is that?! I am not even 40 yet! Maybe if I keep finding things this yummy looking to eat then the transition won’t be so hard on me? Please check out these Gluten-free Banana Bread Pancakes from My New Roots, they are just awesome over there!

Vanilla Bean Cheesecake with Chocolate Crust and Salted Caramel

I am a complete sucker for a cheesecake. It has got to be one of my favorite things in the whole world! That being said, when I came across a recipe for a Vanilla bean cheesecake with chocolate crust and salted caramel, I thought I had died and gone to heaven! Can you imagine? Well our friends over at Former Chef have sure figured it out!