It’s Monday. I’m not sure how the weekend is already gone, but it is and that means it is time for cookies. Cookies make every day better, don’t you think?
What is your perfect chocolate chip cookie? Do you like them thin and crispy or thick and chewy? I’m firmly team thick, soft, and chewy. Everybody needs a solid chocolate chip cookie recipe in their arsenal. It’s a must in life. And this is the perfect recipe for you!
So what makes this recipe so great? First, I use a higher ratio of brown sugar to granulated sugar. The extra brown sugar makes the cookies softer and chewier! My second tip for making amazing chocolate chip cookies is to chill your dough! Chilling the dough helps the dough firm up so when the cookies bake, the dough will spread less, which will give you a nice, thick cookie.
I’d take a batch of these cookies warm out the oven over any other dessert any day of the week. They are slightly crispy around the edges and so soft and gooey on the inside. They are so dreamy! This is the best and only chocolate chip cookie recipe you will ever need for you and your loved ones!
I cannot get enough vegetables lately. I am literally obsessed. I guess it makes sense since now in Arizona, we’ve reached the 90’s and are getting very close to the 100 degree mark. Ugghhhh. From this point on, you can find me hidden inside with the A/C blasting! When I was at the store the other day going through the produce section, I got the urge to make a simple flatbread pizza that was loaded with spring veggies!
Asparagus, peas, radish, and fresh greens are all in season right now and are just amazing so I threw them all on this flatbread along with some good mozzarella cheese and was in heaven. This flatbread would be perfect for a lunch for two or as an appetizer. You could easily double or triple it, if needed. It’s ridiculously easy to make too as it basically just requires some slicing of all the veggies, but that’s it! After it came out of the oven, I piled on loads of spinach and my most favorite green ever, arugula! I adore the different textures of this flatbread like the peas and the slight bit of heat and crunchiness you get from the radish. This is truly the best way to enjoy all of what spring has to offer!
I’m a big fan of granola bars. They are perfect for quick snacks when I am at work. Granola bars are a great way to pack in lots of healthy ingredients like oats and nuts. The big problem with store-bought granola bars though is that they are also often loaded with a lot of bad stuff like sugar and/or corn syrup! Yuck, do not want! Once you start looking at the ingredient list, you quickly realize that they aren’t very healthy.
So, I’ve been making my own granola bars! I discovered these homemade granola bars last year and have been making them on and off ever since. What I love about these bars is that they don’t require too many complicated ingredients! In addition, they do not contain any butter and are sweetened with dates instead of sugar. And best of all? They are no-bake! I’ve made some changes to the original recipe to tweak it to what I want and as you will see, there are lots of ways you can customize these bars to fit your needs!
I’ve been really trying to watch my carbs lately and it’s not always easy, especially for lunch when grabbing a quick sandwich is so simple. I eat a ton of salads for lunch, but sometimes I need a salad break! I’ve been trying to think of other ways to enjoy some of my favorite sandwich fillings without all the bread.
I love adding chopped apples to tuna and chicken salad so instead of chopping it up and adding it in with the tuna salad, why not just eat it on top of a slice of apple?! This barely qualifies as a real recipe, but I wanted to share it with you guys because I’ve really been loving this lately and it is so easy to do for a quick, lower-carb lunch. I made a very simple tuna salad, but you can dress it up with other add-ins if you would prefer. It works with tuna or chicken salad and you can really use any type of apple is your favorite!
We do burgers often on Saturday nights. I like to prep them in advance and freeze so all I have to do is pull out however many I need and let them defrost! Honestly though, I get sick of meat sometimes. I used to be a vegetarian when I was in high school and even though I’m not anymore, I still like to eat vegetarian about two days a week. I love making vegetarian burgers on our burger nights because I can easily pull out a veggie burger for me out the freezer and a regular burger for my husband and just toss them on the grill!
One of my favorite veggie burgers have been my spicy black bean burgers, but I wanted to tweak that recipe to pack in more veggies.
These veggie burgers are packed with SO much goodness like onions, spinach, black beans, carrots, and red bell pepper. I also added a good dose of cumin which really adds nice flavor. I used black beans since they tend to be my favorite, but you could also use white navy beans if you prefer!
Truthfully, I made these with my toddler in mind, but since aside from her father, she is one of the pickiest eaters on earth, she wouldn’t go for these. I’m convinced I’ll get her to like these eventually, but for now, more for me!
Ch-Ch-Chia! I’m sorry, I couldn’t resist…Today I’ve got a suuuuppppper easy, healthy, and low-carb dessert for you guys! It’s chocolatey and rich, but actually healthy because it is made with chia seeds which are packed with fiber, omega-3s,and protein. If you don’t have much experience with chia seeds, when mixed with a liquid, they absorb the liquid and then form a gel-like pudding!
This pudding is sweetened with healthier alternatives like agave nectar or maple syrup, or even dates! It’s your pick really! This pudding only takes 5 ingredients to make and requires FAR less preparation than traditional pudding recipes and best of all, you can make it the day before to set overnight.
Now let’s talk about chia seeds and texture for a minute. I don’t HATE the texture of the chia seeds, but I can’t say I absolutely love it either. So when making this pudding, I decided to blend it up a bit to break some of it up, but there was still some texture to the pudding. Now, if you have a really heavy-duty blender, you may be able to get a smoother texture. If not, then you may still have some seeds, but I don’t mind it. If you are #teamchiaseedtexture then don’t worry about blending at all!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!