Food, Health and Wellness, Organic

OMG! These are so F*$^nG Delicious.

Pardon my French, the cookbook we used is titled Thug Kitchen, eat like you give a fuck.  So, naturally, I thought it was an appropriate and catchy title.  And, two!  They really are that good!  Hope you make them, because…YOU WILL LOVE THEM!

You’ll want to plan ahead a bit.  Once you make the dough, you’ll have to chill it for at least an hour and for up to two days.

1 1/2 cups of whole wheat pastry flour (We used organic all-purpose flour – from Walmart – cheap.)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup chilled almond butter (from Walmart)

1/3 cup brown sugar

1/3 cut white sugar

2 tablespoons ground flaxseed (from Walmart – big sized container)

3/4 cup almond milk (from Walmart)

1 1/2 teaspoons vanilla extract

1/2 to 2/3 cup semisweet chocolate chips (ideally, organic; Publix has BOGO right now on the regular)

When you’re ready to use your dough, preheat your oven to 350 degrees Fahrenheit.

Line your baking sheet with parchment paper.

Make spoonfuls of dough and, off you go!

Bake for 15 – 18 minutes.  I like somewhere around 16 minutes and 23 seconds.  Give or take.  ;P

Let cool for ten minutes.

And, then, oh, boy…so happy for you!  🙂

Congratulations!  lol



Don’t cha think they’re light and fluffy, but, not too?


Plikaitis, K. (2014). Thug Kitchen – eat like you give a fuck. New York, New York: Macmillan; Rodale.






This Sounds Delicious! ~ Frittata Muffins!

Did you know that we should be eating between 2 1/2 to 6 1/2 cups of vegetables per day?  I don’t know about you, but, for me, that can sometimes be hard to do.  I’m thinking I’ll give these a whirl to help with my “needed” consumption.  🙂

  • 6 eggs
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 oz. shredded fontina cheese  *I will probably use veggie cheese in mine.  😉
  • 1 cup loosely packed chopped chard
  • 1 small leek, thinly sliced crosswise
  • 1 cup mushrooms, thinly sliced
  • 1 cup sliced asparagus
  • 4 oil-packed sundried tomatoes, finely chopped
  1. Preheat oven to 350 degrees.
  2. Whisk together eggs, salt, and pepper in medium bowl.
  3. Stir in cheese, chard, leek, mushrooms, asparagus, and tomatoes.
  4. Spoon mixture into 12 lightly greased muffin cups.  Bake 20 – 22 minutes, until just set.  Let cool 5 minutes, remove from tins, and serve immediately, or cool completely and refrigerate or freeze.

Don’t these sound great?!


Lisa xoxo

Better Nutrition, May 2018


Family Favorite Recipe: Rachel Ray’s Veggie Chili – So Deelish!

We make this quite often!  Do try!

  • 2 tablespoons (2 turns around the pan) olive or vegetable oil
  • 1 medium yellow skinned onion, chopped
  • 1 large red pepper, seeded and chopped
  • 1 large green pepper, seeded and chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 4 cloves garlic, crushed and chopped
  • 1 cup pale beer or vegetable stock/broth (we use broth)
  • 1 (32oz.) can crushed tomatoes
  • 1 (14oz.) can black beans
  • 1 (14 oz.) can dark red kidney beans
  • 1 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon cayenne hot pepper sauce, several drops
  • 1 teaspoon coarse salt
  • 1 cup spicy vegetarian refried beans

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic.  Saute for 3 to 5 minutes to soften vegetables.  Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt.  Thicken chili by stirring in refried beans.  Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions and tomatoes.  Serve with tortilla chips.

Enjoy waking up lots of your taste buds!

Your friend,


Food, Organic

Blueberry Muffins, Vegan Style!

Hi, friends!  Just made these and, they are yummeeee!…light, fluffy, a little bit of crunch, yet smooth…all at the same time.  🙂
Vegan Blueberry Muffins
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings: 12
Calories: 160 kcal
  • 1 cup plant-based milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour
  •  teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons granulated sugar
  • ¼ cup + 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1½ – 2 cups fresh blueberries
  1. Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
  2. In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.
  3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
  4. Mix together sugar, canola oil, lemon zest, and vanilla extract. Add soymilk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix – a few lumps are okay. Fold in blueberries.
  5. Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
  6. Remove from heat and allow muffins to cool before removing from pan.



Food, Organic

These are Delicious! Peanut Butter-Oat Energy Balls

And, they’re so simpleJust my style!  (most of the time ;P)  Yours?

  • 3/4 cup chopped Medjool dates (we get an organic bulk bag at B.J’s)
  • 1/2 cup organic rolled oats (Walmart and Publix are affordable)
  • 1/4 cup natural peanut butter
  • Chia seeds for garnish (we leave these out…probably should include ’em!)

-Soak dates in a small bowl of hot water for 5 to 10 minutes.  Drain.

-Combine the soaked dates, oats and peanut butter in a food processor and process until   very finely chopped.  Roll into 12 balls.  Garnish with chia seeds, if desired.  Refrigerate   for at least 15 minutes and up to 1 week.

To make ahead: Refrigerate airtight for up to 1 week.

Hope you find they’re worth your time making.  You just may repeat often.  😉