Tasty Tuesday – new foodie finds!


It’s Tasty Tuesday!


Don’t forget to head over to Lena’s blog and she what she’s got cooking – um, hello Turkey Breakfast Sausages! – and all the links in the linkup party. 🙂

Today, I want to share some new food finds with you!

Well, technically, it’s one”sort of” new find and two for real new ones.

It’s no secret that I love honey.

It put it in my oatmeal (hot AND cold), in my tea, in baked goods, in marinades, on a spoon…… 🙂

Well, I found some at my local farmer’s market!

I didn’t even know there was an apiary in my town!!!

(apiary =  totally awesome place where beehives of honey bees are kept)

So, I’m able to get LOCAL raw honey.



Raw honey is honey that hasn’t been heated, pasteurized, or processed in any way and it has many awesome health benefits.

Besides being delicious and a natural sweetener, raw honey “promotes body and digestive health, is a powerful antioxidant, strengthens the immune system, eliminates allergies, and is an excellent remedy for skin wounds and all types of infections. Raw honey’s benefits don’t stop there. Raw honey can also stabilize blood pressure, balance sugar levels, relieve pain, calm nerves, and it has been used to treat ulcers. Raw honey is also an expectorant and anti-inflammatory and has been known to effectively treat respiratory conditions such as bronchitis and asthma.” (source)

Plus, if you are able to find local honey in your area, it might even help you with seasonal allergies! #winning

So, I was browsing Amazon the other day and I stumbled across this amazingness.


Okay, fine, I actually searched for cashew butter – I didn’t just stumble across it. But, I’d never seen it before and I was definitely intrigued!

So, I ordered some!

Have you ever tried cashew butter? OMG. This stuff, though? HOLY. OMG.

I may or may not have eaten half the bottle with a spoon. #dontjudgeme

It’s been lightly sweetened with coconut sugar (doesn’t taste like coconut AT ALL) and the jar suggests swirling on your favorite pancakes or waffles.

I swirled some on a banana and just about nearly died and went to heaven.

Here’s the link to find it on Amazon. I’m just sharing – I’m not in partnership at all with Amazon nor will I get anything if you buy a jar. 🙂

Finally, my sailor and I stumbled across these at the Harris Teeter this past weekend.


Have you ever tried a red banana?

Neither had we!

But, we decided why not?!

The only thing is, because we’ve never tried them before, we’re not sure how to tell when they’re ripe. Because they definitely weren’t ripe on Saturday.

My sailor took one for the team. Then, washed his mouth out afterwards. haha

Seriously, I’ve googled red bananas and here’s what I’ve learned:

“Red bananas have a distinctive red to purple skin, rather than the more conventional yellow bananas and are usually smaller than regular yellow bananas. This fruit has soft and creamy texture in cream to slightly pink color. The color comes from the beta-carotene red bananas contain, and the aroma reminds of sweet strawberries.

Red bananas can be consumed when their skin starts getting dark chestnut-red color and few brown spots. It is better not to consume the fruit if it is too soft and has intense flavor, because of the fermentation process which causes loss of enzymes and development of some dangerous bacteria.” (source)

And, apparently, they taste like crap when they’re not ripe.

So, now I’m waiting (and I’m a little nervous) until I think they’re ripe.

And then, I’m having one!

Talk to me: Have you ever tried a new fruit on a whim? Do you bake with bananas (besides banana bread)? What about in main dishes?

– jennifer

Sunday food prep & hot cocoa brownies

Hello, hello!

Happy Tuesday!

So, I started my new job yesterday and if first impressions mean anything, it’s pretty safe to quote Little Orphan Annie and say, “I think I’m gonna like it here.”

So, I have an UH-MAY-ZING view from my desk.


Pretty fabulous, huh? 🙂

Anyway, heading into this week, I was unsure what my schedule was going to be. So, to make things easier on all of us, I decided to food prep on Sunday for the week. This way, I wouldn’t have to worry about what I was going to make for dinner or they it might take too long.

Who knew I was such a planner?!

Oh wait. Me. I knew it. 🙂

I got the food prep inspiration from Lindsay over at The Lean Green Bean.

She’s amazing and a master food prepper. Seriously. She prepares a TON each week. Blows my mind.

So, here’s what I did


I baked and sliced bread for sandwiches, made chickpea, cherry and ginger salad for lunches (4 of them), prepped the turkey & spices for crockpot turkey taco meat, chopped bell peppers and onions for crockpot Mexican chicken, made 2 peanut butter & banana overnight oats in a jar, and made some brownies. Phew!

What you don’t see is the chili on the stove and the extra chicken thighs I cooked on Saturday night.

I was a busy, busy bee!


I was absolutely exhausted after I was finished but it was a good kind of wiped out. I’m glad I got all of that done – it will help out so much! And, we’ll stick to the menu I planned and shopped for so less food wasted! Saving money FTW!

So. Let’s talk about those brownies.


I finally got the recipe right! They are dense and chewy and fudgey and chocolatey! All the best things about brownies!

I was drinking a cup of hot chocolate one day (hey, snow and cold makes you want to do that!) and I thought it would be amazing as a brownie. I mean, really. Yum! So, I set out to create my own recipe!

I use Swiss Miss hot cocoa. I cannot guarantee what other hot cocoa mixes will taste like.


The best thing about this recipe? There’s not a ton of sugar so there’s not a ton of guilt! You can have your brownie and eat it too! Or two. Whichever makes you happier. ; )


Hot Cocoa Brownies
makes as many brownies as you cut

1/2 cup plain, nonfat Greek yogurt (I used Chobani)
1/2 cup raw honey
1/2 cup hot cocoa mix
1/4 cup dark cocoa powder
2 eggs
1 tablespoon vanilla extract
1 cup white whole wheat flour
2 tablespoons toasted wheat germ
1/2 – 3/4 cup chocolate chips (I used a combination of dark, milk, & bittersweet because I didn’t have enough of one kind)
1/2 cup chopped nuts, if desired

1. Preheat oven to 32057 degrees.

2. Spray an 8×8 pan with nonstick spray.

3. Whisk yogurt and honey in a medium bowl. Add remaining ingredients, except chips and nuts, and mix well.

4. Fold in chocolate chips and nuts, if desired.

5. Pour into prepared pan and bake for 20-25 minutes.

6. Remove from oven and cool before slicing.

7. Don’t eat them all at once. Om nom nom!


Talk to me: Did you watch the Super (boring) Bowl? What was your favorite commercial?

– jennifer

Me and my bright ideas…..

Hello, hello!

Happy Monday!



Did you watch any of the football games yesterday?

We did! They were pretty good!

Well, to be honest, I fell asleep and missed the ending of the San Francisco/Seattle game.

I was a little tired.

I tuckered myself out during the New England/Denver game.

You see, I got the bright idea to alternate 10 pushups and 10 squats every time Peyton Manning yelled “Omaha.”

Did you know that he yelled “Omaha” 31 times yesterday?

Thirty. One.



It is safe to assume that I am really sore today.

Me and my bright ideas. :/

*sidebar* Did you also know that he raised $24,800 for charity yesterday by yelling “Omaha?”  I think that’s pretty badass. Read about it here: Manning’s Charity to get $24,800

Anywhoooo, I didn’t spend the day sitting on my couch mindlessly munching on chips, etc. #brightside

I really debated about heading out for a run this morning because I AM a little sore and I have speed work (800 repeats) on the schedule for tomorrow.


Thank goodness the runner in me beat the lazy me in that arm wrestling match!


It was definitely a beautiful morning for a run. 🙂

said no one ever

Talk to me: Do you think this jar of honey that I bought is too big? 😉


– jennifer