Yummy Breaky


Oatmeal with a teaspoon of peanut butter and blueberries–yummy breakfast filled with tons and tons of protein!



Tzatziki Sauce

2 cups plain Greek yogurt (I used Chobani, but feel free to use your favorite!)

1 cup diced seedless cucumber

2 tablespoons fresh lemon juice

2 garlic cloves, minced (I used garlic powder so your fresh garlic cloves will probably make this even tastier!)

2 tablespoons finely chopped fresh dill

Salt and pepper, to taste

Mix everything all together and your all done–in only about 5 minutes!

P.S. I found this to taste a little bitter at first, but it definitely ended up growing on me! Such a fresh taste, but not necessarily for everyone. You can moderate each ingredient to your liking if you please.

*Thanks for the recipe!*


Vegetable Chili

This Vegetable Chili is perfect for all you vegetarians and you meat-lovers, too! I promise you won’t miss the meat–all of the veggies are so delicious and fresh that you won’t mind one bit.


1 tablespoon olive oil

1 large onion, chopped

1 (28-ounce) can crushed tomatoes, undrained

2/3 cup picante sauce

1-1/2 teaspoons chili powder

1-1/2 teaspoons ground cumin

3/4 teaspoon salt

2 (15- to 16-ounce) cans red kidney beans, rinsed and drained

1 large red bell pepper, chopped

1 large zucchini, cut into 1/2-inch chunks

1 medium-sized yellow squash, cut into 1/2-inch chunks


  1. In a large saucepan or deep skillet, heat oil over medium heat. Saute onion for 2 to 3 minutes.
  2. Add tomatoes, picante sauce, chili powder, cumin, and salt; mix well. (I also added canned corn and some black beans–you can add in whatever else you’d like as well!) Reduce heat to low, cover, and simmer 10 minutes.
  3. Add remaining ingredients, cover, and simmer 10 more minutes, or until vegetables are tender. (I let it sit for about half hour on a low heat instead, but cook it until it’s the way you like it!)
**I give full credit to Mr. Food for this recipe.**
P.S. This is a great recipe to make up at school and share with a large group!

Yummy In My Tummy

Red velvet anything is my favorite! Red velvet cake. Red velvet cupcakes. Red velvet pancakes. Love! Love! Love! So my sister, Beth, and I decided to make some for some company we were having over for dinner. These were the perfect dessert! I will admit that the cake came from a box mix, but I made the cream cheese frosting all by myself. Completely homemade! Enjoying these babies with our fabulous guests was the “icing on the cake.”

Check out my post on the Mr. Food blog!


How to Make a Chocolate Chip Cheesecake


3 (8-ounce) packages cream cheese, softened

3 eggs

3/4 cups sugar

1 teaspoon vanilla Extract

2 (20-ounce) rolls chocolate chip cookie dough

Preheat the oven to 350 degrees.

In a large bowl, beat together the cream cheese, eggs, sugar, and vanilla until well mixed; set aside. 

Slice cookie dough rolls into 1/2-inch slices.

Arrange slices from one roll over the bottom of a greased 9″x13″ baking dish; press together so there are no holes in the dough.

Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.

Bake for 45 to 50 minutes or until golden and center is slightly firm.

Remove from over, let cool, then refrigerate. Cut into slices when well chilled.

*This recipe came from a Mr. Food cookbook. View the Mr. Food blog and website.*