1 lb Russet potatoes (about 3 medium)*

  • 1 3/4 cups refried beans, homemade or store bought**
  • 8 oz bacon, cooked and chopped and 2 1/2 Tbsp drippings reserved
  • 6 large eggs
  • 1/3 cup milk
  • Salt and freshly ground black pepper
  • 1 1/4 cups shredded cheddar or Monterey Jack cheese (I use a blend of both)
  • Fire Roasted Tomato Salsa, recipe follows
  • 8 taco size flour tortillas, warmed

Fire Roasted Tomato Salsa

Recipe & Photos Courtesy of Cooking Classy
Be sure to check out her IG page fulled with amazing recipes!

Skinny Fried Egg and Avocado Toast

Photo Courtesy of Simple Green Moms

  • 2 eggs (fried sunny side up)
  • 2 slices of bread (toasted)
  • 1 small avocado
  • 1 teaspoon lime juice
  • sea salt + black pepper
  • parsley (optional for topping)


  1. Prepare toast and fried eggs to personal preference.
  2. Peel and mash avocado with the lime juice, salt and pepper.
  3. Spread avocado evenly on each slice of toast then top each with a fried eggs and additional seasonings you prefer. Serve immediately.


Photos and Recipe by Skinny Green Moms

Make sure to check out her website filled with other amazing recipes

Let’s Brunch >> Tart Style! >> Yum!



Blueberry Banana Greek Yogurt Pancakes by Running With Spoons

Photos Courtesy of Running with Spoons
Photos Courtesy of Running with Spoons


Author: Amanda @ Running with Spoons Yields: 1 serving, about 6­/7 pancakes


1/4 cup (60 g) plain Greek yogurt

1/2 medium, ripe banana (50 g or 1/4 cup [60 ml] mashed)

1/2 cup (40 g) rolled oats*

2 large egg whites OR 1 large egg

1­/2 Tbsp (15­30 ml) unsweetened almond milk*

* 1/2 tsp baking powder

1/2 tsp vanilla extract

1/4 cup (35 g) blueberries, fresh or frozen



1. Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes. 2. Add all the ingredients except for blueberries to a blender in the order listed and blend on high until the oats are fully broken down and the batter is smooth and frothy, about 1­2 minutes. Fold in the blueberries by hand and allow batter to sit for a few minutes so that it thickens up. 3. Pour batter straight from blender onto skillet until desired size of pancakes is reached and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch. Top with desired toppings and enjoy!


* make sure to use certified gluten-free oats if you need these to be gluten-free.
** start with 1 Tbsp (15 ml) of almond milk and only add a second if you feel the batter is too thick.
Be sure to check out Running With Spoons

High Protein Vanilla Chia Pudding by Alyssa Rimmer

vanilla-chia-seed-pudding by High Protein Vanilla Chia Pudding by Alyssa Rimmer

Photo Courtesy of  Alyssa Rimmer / Author of Simply Quinoa
Photos Courtesy of Alyssa Rimmer / Author of Simply Quinoa


  • ¼ cup cooked quinoa
  • 2 tablespoos chia seeds
  • 2 tablespoons hemp hearts
  • ¼ teaspoon vanilla powder
  • Dash of stevia (or use 2 tablespoons maple syrup)
  • Pinch of cinnamon
  • ¾ cup cashew milk (or milk of choice)


1. Add all ingredients to a jar and stir together. Tighten lid and place chia pudding in the fridge to set, about 2 hours (or more).

2. Remove and top with desired toppings. Enjoy!


Make sure to head over to Simply Quinoa to check out all of her amazing Quinoa recipes! or follow her on IG @simplequinoa

Recipe by Simply Quinoa at­protein­vanilla­chia­pudding/

Coconut Mango Green Smoothie by Georgie From In It 4 The Long Run

This green smoothie is the perfect balance of creamy coconut and tropical mango. Top with toasted coconut chips and you have a breakfast (or snack) bursting with flavor and great texture

Photo courtesy of Georgie from In It 4 The Long Run

Coconut Mango Green Smoothie Georgie from In It 4 The Long Run

Coconut Mango Green Smoothie Georgie from In It 4 The Long Run

Photo courtesy of Georgie from In It 4 The Long Run

Coconut Mango Green Smoothie Georgie from In It 4 The Long Run

  • 1 large frozen banana
  • 1 cup of spinach
  • 1 cup of frozen mango
  • 4-8oz of coconut milk
  • 1 scoop of plant based protein powder
  • Optional:
  • Coconut chips for topping
  1. Place all ingredients into blender and blend until smooth.
  2. Top with coconut chips and enjoy.


I may be a fashionista but a girl has to eat…..which is why I treated myself recently to a trip to Tuscany.  Ok, you called my bluff , I didn’t cash in my frequent flyer miles for a one-way ticket to Italy but I did strap on my finest pair of designer Italian heels and saunter down Las Olas Boulevard to the Tuscan Grill.  This charming and authentic Italian eatery offers a unique waterfront al fresco dining experience for all to enjoy!

I would quickly add this gem to your lust list for a future girl’s night out or a romantic date night with your Mr. Big as the restaurant’s cozy ambiance lends itself to long, intimate conversations over even longer tendrils of delicious, homemade pasta.

For starters, try the grilled artichokes, which were perfectly cooked and full of garden flavor. I complemented this dish with an elegant glass of Pinot Noir from their diverse selection of wines. Note: their signature cocktails were also recipients of Wine Spectator Magazine’s Award of Excellence.


Next, I enjoyed a deliciously healthy yet hearty grilled salmon accompanied by a crisp and bountiful salad, which paired perfectly with the wine.  From the prime aged steaks and veal chops to fresh local seafood, it was really hard to choose exactly what to order and the menu and the waiter’s recitation of daily specials, created by the exceptionally talented Chef Josh Welch, read like a food porn diary. So my suggestion is to bring lots of friends and divide and conquer for an impromptu tasting journey through Tuscany.

What does one wear for such a journey you may ask.  I draped myself in a floral maxi dress by Yumi Kim of course to compliment the al fresco dining experience.  As I mentioned in previous posts about our spring trends shoot for FOX’s Deco Drive show, floral is one of this season’s must have trends. I accessorized with another  current obsession – a Vanessa Mooney choker. It adds a slight edge to my feminine florals. Stack delicate bracelets up one arm and run a curling iron through your hair for effortless, beachy waves and you’re ready for a delightful evening out on the town.

Grapefruit and Sage Mimosa by Bakeaholic Mama

Bakeaholic Mama

Ruby Red Grapefruit Juice (Fresh squeezed if you can)
A sweet sparkling wine ( I used Rose, something like Asti Spumante would also be great!)
A few fresh sage leaves
A wedge of grapefruit for garnish


Place a couple sage leaves (torn in half)  at the bottom of each serving glass, fill with ice.

Add about 2 ounces of grapefruit juice, and top off with sparkling wine.

Serve with additional sage leaves and grapefruit wedge

Make sure to head over to for more recipes!

Nutella Stuffed Pancakes by Nagi from RecipeTin Eats!

This is not just two pancakes sandwiched with Nutella. This is a pancake STUFFED with Nutella. Find out how!! (It’s super easy!)

Nutella Stuffed Pancakes by Nagi from RecipeTin Eat

Nutella Stuffed Pancakes by Nagi from RecipeTin Eat

Photos courtesy of RecipeTin Eats
Photos courtesy of RecipeTin Eats


Pancakes stuffed with Nutella! Best eaten warm but still fabulous at room temperature. Great treat for special occasions! Makes 6 to 7 pancakes.
Author: Nagi | RecipeTin Eats
Recipe type: Breakfast, Brunch
Serves: 6 – 7
  • 10 – 14 tbsp Nutella
Dry Ingredients
  • 1½ cups plain flour
  • 3 tsp baking powder
  • 4 tbsp sugar
  • Pinch of salt
Wet Ingredients
  • 1 egg
  • 1 cup + 2 tbsp milk (I used low fat)
  • 1 tsp vanilla essence (optional)
  • 1 tsp butter, separated (2 x ½ tsp)
  • Sliced strawberries (optional)
Frozen Nutella Disc
  1. Line a baking tray with baking paper (parchment paper).
  2. Dollop 1½ to 2 tbsp of Nutella onto the baking tray and spread into a disc around 2½” / 6cm in diameter and ⅕” / ½ cm thick. (Note 1) Repeat to make 7 discs.
  3. Place the tray in the freezer until firm (around 1 to 1½ hours).
  4. Peel off the parchment paper. Keep the Nutella discs in the freezer until required (they soften quickly).
  1. Place the Dry Ingredients in a bowl and whisk to combine.
  2. Make a well in the centre and place the Wet Ingredients in the well. Whisk until combined and lump free (stop whisking as soon as it is smooth, don’t over whisk).
  3. Melt ½ tsp butter in a non stick fry pan over medium heat. Once melted, wipe most of the butter off with a paper towel. (Note 2)
  4. Take 3 Frozen Nutella Discs out of the freezer just before you start cooking. (Note 3)
  5. Dollop ¼ cup of batter into the fry pan. Working quickly, place 1 Frozen Nutella Disc in the middle of the batter, then top with batter to cover the Nutella disc (Note 4).
  6. When bubbles start appearing around the edges (around 2 minutes), lift up the edge and make sure the underside is golden. Then flip and cook until the other side is golden.
  7. Repeat with remaining batter. Melt more butter in the pan after the 3rd or 4th pancake. You should be able to make 7 in total, but sometimes it makes 6 – depends on how much batter you use on top of the Nutella.
  8. Serve warm with sliced strawberries, if using. You could also serve with cream but I find that it’s not necessary!

1. Don’t make the Nutella discs too thin otherwise they may break when you handle them. But on the other hand, don’t be too greedy and make them too big otherwise they will ooze out everywhere when you’re making the pancake!

2. Wiping most of the butter off is the secret to getting the first pancake an even golden brown rather than splotchy which is what usually happens!

3. The Nutella discs soften quickly. They need to stay firm in order to handle them. I work in 2 batches – take 3 Nutella discs out of the freezer, cook 3 pancakes, then repeat. I found that by the time I got to the 4th pancake, the Nutella discs were starting to soften.

4. I use a ¼ cup measure and fill it about ⅔ of the way up then dollop that on top of the Nutella. You don’t need a full ¼ cup of batter to cover the Nutella, the pancake becomes too big and thick. Use the edge of the cup to spread the batter to cover the Nutella. You have to work quickly because once the Nutella disc is on the batter, it melts quickly and it is almost impossible to spread batter on top of melted Nutella.

5. If you get a pancake that “bursts” and Nutella spills onto the fry pan, scrape the Nutella off before making the next one. Otherwise you’ll get burnt bits of Nutella on your next pancake!

Healthy No Bake Carrot Cake Protein Bars by TheBigMansWorld

These healthy no bake carrot cake protein bars taste exactly like a soft and fluffy carrot cake but in a healthy snack bar form! Packed full of protein, fiber and with no added sugar, it’s the perfect snack recipe to have on hand! Naturally gluten-free and vegan, there’s a tested paleo option for my paleo friends!

Photo courtesy of TheBigManWorld


Photo courtesy of TheBigManWorld


Photo courtesy of TheBigManWorld


Photo courtesy of TheBigManWorld
Photos courtesy of TheBigManWorld


For the bars
  1. 2 cups gluten free oat flour (For the paleo option, use 1 cup coconut flour and omit extra coconut flour)
  2. ½ cup coconut flour, sifted (Can sub for almond or more oat flour)
  3. ½ cup vanilla vegan, paleo or casein protein powder
  4. 2 T granulated sweetener of choice (optional)*
  5. 1 T cinnamon
  6. 1 tsp mixed spice
  7. 1/4 cup almond butter (can sub for any nut butter)
  8. ½ cup brown rice syrup (sub for maple syrup in the paleo version)
  9. 1/2 cup mashed carrots
  10. 1 T + dairy free milk of choice**
For the frosting (non paleo)
  1. 1 scoop vanilla protein powder (Can sub for 1/4 cup granulated sweetener of choice)
  2. 1/4 cup cream cheese (I used a vegan brand to keep it dairy free)
  3. 2 T + dairy free milk of choice
For the bars
  1. Line a large baking dish with greased paper and set aside.
  2. In large mixing bowl, combine the flour, protein powder, granulated sweetener, cinnamon, mixed spice and mix well.
  3. In a microwave-safe bowl, combine the nut butter and liquid sweetener and heat until melted. Pour the wet mixture into the dry and mix well. Add the mashed carrots and mix until combined- The batter should be crumbly.
  4. Using a spoon, add the dairy free milk of choice one spoonful at a time until a thick, firm batter is formed.
  5. Transfer to lined baking dish and press firmly. Refrigerate for at least 30 minutes. Once firm, frost with frosting, if desired.
For the frosting
  1. In a small mixing bowl, add the vanilla protein powder and softened cream cheese and mix well. Using a tablespoon, add dairy free milk of choice until a thick batter is formed. Spread on protein powders and refrigerate until firm.
  1. * I omitted the sweetener as my vegan protein powder was sweetened
  2. ** Depending on the flour/protein powder combination, you may need more or less. I used up to 3/4 cup with the paleo version.
  3. Non-frosted bars can be kept at room temperature but I recommend them to eaten from the fridge.
By Arman @ thebigmansworld