Protein-Packed Apple Sandwich

I personally hate eating breakfast and then an hour later hearing my stomach start grumbling for lunch.  With this in mind, I created the Protein-Packed Apple Sandwich.  This recipe is a great way to start the day and make sure you aren't starving by 11 AM.


~Protein-Packed Apple Sandwich
1 Apple, cold
1.5 T Peanut Butter (or another nut butter)
1 tsp. dark chocolate chips
2 tsp. golden raisins
Peanuts (optional)


Core the apple and slice the apple into several horizontal slices.  Take two of the slices and spread with peanut butter.  Drop the chocolate chips and raisins on top of the peanut butter.  Squish the two slices together and eat up!

Poppin' Peppers

~Delicious Stuffed Peppers

2 large sweet peppers 

3/4 lb ground turkey, lean 

1 jar pimentos

1/2 cup water 

1/3 cup long grain brown rice (uncooked) 

1 tbsp worcestershire sauce 

1/2 cup shredded reduced fat cheddar cheese

salt and pepper, to taste

Preheat oven to 375*F.
Cut the tops off peppers and remove seeds.
Immerse peppers in boiling water for 3 minutes and drain on a paper towel.
Meanwhile in a large skillet, cook pimentos and turkey until browned. Drain off any excess fat.
Stir in water, rice, Worcestershire sauce, salt ant pepper.
Bring to a boil, then reduce heat and cover. Simmer 15 minutes or until rice is tender. Stir in 1/4 cup of cheese.
Fill peppers with turkey mixture and place in baking dish. Arrange extra turkey mixture around peppers.
Bake 15 minutes.
Sprinkle with remaining 1/4 cup of cheese and let stand until cheese is melted.

Number of Servings: 4

Watermelon Popsicles

Since the official end of summer is quickly approaching (though it will most likely be in the 90's here until the end of October) I decided to make a batch of watermelon popsicles to celebrate!  There is nothing quite as refreshing as watermelon popsicles!

• Watermelon Popsicles
• 2 1/2 cups seeded diced watermelon
• 6 tablespoons sugar
• 1 tablespoon plus 2 teaspoons fresh lemon juice

Combine all ingredients in blender; puree until smooth.  Pour puree into Popsicle molds, dividing equally. Freeze overnight.

Chickpea Poppers

Chickpea Poppers

1 Can (about 2 cups) chickpeas (Garbanzo Beans) - Drained 2 Tablespoons Olive Oil 1 Tablespoon of Coarse/Sea Salt

Preheat your oven to 425*.  Pour your chickpeas into a plastic bag.
Add oil, seal bag and shake it up.  Add seasoning mixtures and shake bag until evenly covered.
Line baking sheet with aluminum foil.  Spread chickpeas out in a single layer.
Cook for 45 minutes, shaking the pan occasionally. 

A Cake Full of Blooms

My favorite flower is a Hydrangea.  I love the fact that the pH of the soil affects the color (white, pink, green, blue, and purple) of the petals, leaving you with tie-dyed arrangements.  Most of all, these flowers are just gorgeous.  These beauties and roses are what inspired Mom's birthday cake a few months ago.  Well, that and the fact that I was determined to make an icing rose.  Here are great tutorials on how to make both flowers:

• Roses:  http://candy.about.com/od/candybasics/ss/frosting_rose.htm
• Hydrangeas:  http://www.youtube.com/watch?v=l0mN9r6jS1Y

It is best for the icing to be a thick consistency and cooled before starting to make the flowers, or else you will have a melting bouquet on your cake or cupcake.  That is what started happening with my roses, but they still turned out alright for my first try!