3-Ingredient Reese’s Fudge

I’m back! I cannot believe it has been over a year since I’ve written on my blog. Well that needs to change because I have once again started on my journey to become healthy and happy. This time my journey is a little different because I am actually now a BeachBody coach. This means I not only get to change my life but I could to help others change their lives too. This opportunity is such a blessing to me and I love my group of guys and girls already on my team. I finally get to use my degree in dietetics and business to do something that I truly love. My goal is to be clean 80% of the time, because let’s be realistic life happens and sometimes I just don’t have time to prepare a fresh meal. Not to mention I just really love some of those noddy recipes involving sugar and butter. Oh and let’s not forget chocolate! The first recipe that I’m going to start off with is definitely not considered a clean or healthy recipe but it is so delicious and so easy that I just couldn’t resist making it this morning!

After spending some time on Pinterest… Okay maybe like a couple of hours… I was inspired to make a simple fudge using just two ingredients chocolate chips and condensed milk. Then I thought to myself how can I take this to a whole other level… Well the answer was pretty obvious, my favorite candy: Reese’s.

1 (14oz) can sweetened condensed milk
3 cups milk chocolate chips
1 (12oz) bag mini Reese’s

1. Unwrap and roughly chop the 12 ounce bag of mini Reese’s. Set aside approximately one cup of roughly chopped Reese’s for topping.
2. Combine the milk chocolate chips with the sweetened condensed milk in a microwave safe bowl and microwave on high for one minute. Stir the chocolate chips and continue microwaving in 30 second increments until all of the chocolate chips are melted.


3. Stir the roughly chopped Reese’s into the melted chocolate chip mix and pour into a 9 x 9 baking dish. Spread out the mixture evenly and sprinkle with the one cup of remaining Reese’s.

4. Allow fudge to set up on the countertop or in the refrigerator. Once firm cut and enjoy.


I told you it was a simple easy recipe but I just had to make. I hope you enjoy it as much as me and my family do!


PS – if you would like more information about getting healthy this year feel free to leave a comment or contact me. I would love to chat with you


Washing Machine Ice Chest

The holiday season is upon us and that means parties and family gatherings. 

Maybe not all of us are blessed with an ice chest, or maybe we just don’t have a big enough one on hand. Well here is a clever little tip when it comes to serving cold drinks at your next party: Store them in your washing machine!

Just think about it, you pour the ice into the washing machine, you put a case of beer (or soda) in there and then slowly bring them out to replenish drinks in the party atmosphere. You could of course also let guests pick right out of the machine. They will think you are so clever and innovative. But not all of us are blessed with an easily accessible laundry room, so just invest $10-$20 in a cute tin bucket that will actually fit on your table or counter top! And no need to worry about lugging that heavy cooler off to drain, your washing machine drains itself as the ice melts! Easy Peezy Lemon Squeezy! 

Bye-bye ugly cooler, Hello washing machine!


Snickerdoodle Blondies

Okay, you might just gain a pound from reading this post, that is how deliciously naughty these blonde babes are!

Despite what the plate says in the picture, these are anything but tough! Try super soft and chewy to perfection!

This is a totally from scratch recipe, that can also be clean (depending on a few ingredients), but remember eating clean doesn’t mean dieting. This is a wonderful indulgence. Just make sure you cut them in to like 24 small pieces, because even those pieces are about 200 calories each.

I was searching for a from-scratch recipe for chocolate brownies when I came across the idea of snickerdoodle brownies (or blondies, if you prefer). I mean, that is probably my favorite super soft and chewy cookie!

Okay enough drooling, lets get right to the recipe and let your tastebuds do the talking!

Snickerdoodle Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min

2 and 2/3 cups White Whole Wheat Flour (King Arthur’s)
2 teaspoons baking powder
1 teaspoon sea salt
2 cups packed brown sugar**(see below for clean substitute)
1 cup organic, unsalted butter, room temp***
2 eggs, room temp
1 tablespoon vanilla
2 tablespoons coconut palm sugar (or granulated white sugar)
2 teaspoons ground cinnamon

**I used brown sugar, so I have not tested this, but my understanding is for brown sugar you can substitute 3/4 the amount with pure honey and 1/16 the amount with molasses. So that would be 1 and 1/2 cup pure honey and 1/8 cup molasses. If you try it out this way, let me know how it goes!

***I know there are plenty of butter substitutes like: applesauce, mashed avocado, greek yogurt, pureed prunes, etc. But I honestly haven’t started playing around with these much yet, so I am unsure what it would do to the texture and flavor. You can always use a brand like EarthBalance that is lower in saturated fats I believe.

1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and sea salt. Set aside.
3. In a large bowl (I used my blender because I really need to invest in a hand mixer) beat together the butter, brown sugar, eggs, and vanilla until creamed together. Add the flour mixture and blend until well combined.
4. Spread the batter in an even layer in your lightly greased pan.
5. In a small bowl combine your sugar and cinnamon. Sprinkle mixture evenly over prepared batter in baking pan.
6. Baking for 25 minutes or until blondies spring back with a light touch. Let cool slightly and cut while still warm.
7. Eat and fall in love!

These addictive little blondies are great for a special treat or a cool Fall day.

I even think they taste better and just as chewy the next day, and the day after that! (if they stick around that long!)


Homemade Cheesy Garlic Bread

So this is going to sound bad on my part, but this is the first thing in a while that my guy actually asked me to make again, every night. Haha.

I don’t take offense to that, because I know it’s just because he would rather have a greasy burger and fries rather than the things I make at home. Is there such a thing as having a healthier palate? Because I think I have one (with a sweet side now and then)

So the French baguette I received from my co-op the other week had just been sitting in my fridge, staring at me every time I would open the door. I started to feel bad, so I decided to make some garlic bread. I mean how hard could it be?

Answer: Easy Peasy. Why the heck have I been buying that frozen crap that never turns out good?!?

Step 1: Preheat the oven to 350 degrees.

Step 2: Cut the baguette in half horizontally. And set aside on baking sheet.

Step 3: In a small bowl mix 1/4 cup (1/2 a stick) of softened, unsalted butter, 2 cloves of fresh minced garlic, and chopped fresh parsley (I didn’t measure but maybe about 1 tbsp). Spread mixture over both halves of the loaf. you can use more or less butter, depending on your health concerns

Step 4: Bake in oven for 10 minutes. Remove from oven and grate fresh Parmesan cheese over both halves. Broil for about 1 minute, or until cheese is melted. Really check often because it can burn very quickly! I check every twenty seconds or so, no joke.


Let cool for about 5 minutes, cut and enjoy! I stored the leftovers in my fridge for a couple days and even reheated in the microwave they tasted great!

Happy Eating!

“Insert Corny Title Here”

I guess I have been living under a rock all of my life, because whenever I get ears of corn, I spend forever trying to peel off all of the silk and clean them. Then I do the typical boil in water.

So when I decided to finally cook up the ears of corn I purchased at the farmer’s market, something possessed me to look up how to oven bake corn. And holy moly! I will never go back to boiling corn, EVER!

It couldn’t be more simple.

1. Preheat your oven to 350 degrees.

2. Place ears of corn, husks and all, on a baking sheet (or directly on the rack, but I didn’t want to risk my silk catching fire!)

corn 1

3. Bake ears of corn for 30 minutes.

corn 2

Ignore that one corn, I had already shucked one corn before I decided to look up oven baked, so I just wrapped it up in tin foil with butter, salt, pepper, and paprika to compare. And honestly, I liked the plain better!)

4. Remove from oven, wait a few minutes until corn is cool enough to be handled. Cut the top of the husk (the part with the silk) off and peel down the husk.

corn 4

corn 5

The husk and silk just fell right off! We are strange and always eat corn off the cob. I just can’t stand it in my teeth!

corn 6
Yes, I use Christmas plates all year round, I also use Christmas bed sheets! Haha.

My favorite thing about this method (besides how easy it is) is the fact that I literally didn’t add anything to the corn. No butter, salt, pepper, etc. My guy didn’t even really noticed. After dinner, I asked how he liked the new cooking method and his response, “It was good, but could have used more salt.” I just started laughing because in my mind, he asked for more salt, which means he thought I seasoned it already, he just wanted to more.

But really you don’t need salt, I loved it plain. It was so sweet and bursting with flavor. Our taste buds in my opinion are still just adjusting because we are so used to putting junk in our bodies covered in salt to disguise the flavor!

What is your favorite way to prepare corn on the cob?Happy Eating