Do You Ever Lay In Your Comfy Bed On Your Mac Book For Hours

Looking At Posts On Social Media And You End Up On Your Friends, Best Friends Instagram Page?

You Then Decide To Click On Her Blog & See All These Yummy *Healthy* Recipes


Well That Is My Current Situation & I Had To Share!

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Spicy Barbecue Chicken Wings

Perfect For Super Bowl Sunday!

New England Patriots vs Atlanta Falcons

February 5, 2017 @ 6:30 PM

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1/2 white onion, chopped
2 cloves, chopped
1 can tomato sauce
1/2 cup coconut sugar
1 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp crushed red pepper flakes
1 tbsp chipotle chilli powder
1/2 can beer (I used Bud Light)


about 18 wings and drumsticks


Place all of the spicy barbecue sauce ingredients EXCEPT the beer in a high speed blender. Blend for about 90 seconds until everything is completely smooth. Make sure there aren’t any chunks of onion or garlic in the sauce. Pour half of the sauce into a small bowl and set in the refrigerator. Add the 1/2 can of beer into the blender with the other half of the sauce and blend until the beer is incorporated.

In a cock pot (that holds at least 4 quarts), cover the bottom with a few spoons of the beer sauce. Place all of the wings and drumsticks into the crock pot and cover with the rest of the beer sauce. Stir, making sure all of the wings are completely coated in the sauce. Turn the crock pot on high for 2-3 hours.

When the wings are finished cooking, use tongs to remove the wings from a crock pot and place in a separate bowl. Turn off the crock pot, for now. Discard the left over sauce that was used to cook the wings. Rinse the crock pot out and wipe dry.

Optional: If you want to make the wings a little crispy before you coat in the remaining sauce, you have two options: For this batch I made, I heated a griddle to 325 degrees Fahrenheit, used tongs to place the wings down on the griddle, flipped after 2-3 minutes, and removed when both sides were browned. The other option is to place all the wings on a tin foil lined baking sheet and place in the oven at 400 degrees F for 15-25 min, until they start to brown.

Get your other half of the barbecue sauce from the fridge and heat in a sauce pan on medium until it starts to simmer. Remove from heat. If you are ready to serve the wings immediately, you can coat the wings in the sauce and serve! Or, you can place the wings back in the crock pot and coat with the rest of the barbecue sauce, making sure all of the wings are covered. Place the crock pot on the ‘warm’ setting to keep them warm before you serve!

Note: I currently (still) don’t have a working stove, so I wasn’t able to use the stove to heat the sauce. I put the remaining sauce that was in the refrigerator into the crock pot and let warm up in there. I left it on high, covered, for about 15 minutes and it did the trick. Then I added the wings and tossed them for the same result!

Pictures & Recipe Courtesy Of Katharine Agliata

Be Sure To Check Out Her Instagram & Website For More Of Her Amazing Recipes!


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Skinny Crunchy Stuffed French Toast by Nora from Savory Nothings

Photo Courtesy of Savory Nothings

Photo Courtesy of Savory Nothings

Photo Courtesy of Savory Nothings
Photos Courtesy of Savory Nothings
  • 4 tablespoons low fat cream cheese
  • 1 tablespoon honey
  • 2 eggs
  • ¼ cup milk
  • 4 tablespoons whole grain bread crumbs, divided
  • 1 tablespoon sugar, divided
  • 1 teaspoon cinnamon, divided
  • 8 strawberries, hulled and sliced
  • 8 slices whole wheat bread
  • 2 teaspoons oil, divided



  1. To make the filling mix the cream cheese with the honey and set aside.
  2. In a shallow dish whisk the eggs and milk together.
  3. On a large plate combine 2 tablespoons bread crumbs, ½ tablespoon sugar and ½ teaspoon cinnamon.
  4. Heat ½ teaspoon oil in a large non-stick frying pan. To assemble the French Toast, spread a slice of bread with ¼ of the cream cheese mixture. Top with two sliced strawberries and cover with a second slice of bread. Coat first with the egg mixture and then with bread crumbs. Fry over medium-high heat until golden brown and crunchy, gently pushing down on the edges of the bread to seal.
  5. Continue the same way with the other six bread slices. Halfway through wipe the plate with the coating mixture clean and mix the rest of the bread crumbs, sugar and cinnamon for making the other two French Toasts.
  6. Serve warm with additional strawberries.


Recipe & Photos Courtesy of Nora from Savory Nothings

Be sure to check out her Blog + Instagram for other amazing recipes!


Original recipe>>

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

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


An-easy-healthy-dinner-Kale-Feta-Eggs-Florentine-on-toast Go-to-healthy-dinner-idea-Sauteed-greens-on-toast-with-feta-and-eggs.-A-cheaters-version-of-eggs-Florentine Love-this-fast-and-healthy-dinner-Sauteed-kale-with-feta-and-runny-eggs-on-toast.-Like-eggs-Florentine-but-easier-and-good-for-you

Easy Kale Feta Egg Toast by Well Plated by Erin!


2 slices English Muffin Bread, sourdough bread, multi grain bread, or English muffin, for serving

3 teaspoons olive oil, divided

3 cups chopped kale, stems removed

1 teaspoon minced garlic (2 cloves)

1/8 teaspoon salt, plus additional for seasoning

1/8 teaspoon pepper, plus additional for seasoning

1/8 teaspoon red pepper flakes

2 large eggs

2 ounces feta cheese, crumbled


  1. Toast bread in a toaster, toaster oven, or beneath a broiler. Set aside.
  2. Heat 2 teaspoons olive oil in a large skillet over medium. Add the kale, stir to coat, then cook, stirring occasionally, until the kale begins to soften, about 5 minutes. Add the garlic, 1/8 teaspoon salt, 1/8 teaspoon pepper, and red pepper flakes. Stir and cook 1 additional minute. Remove from heat, stir in the feta cheese, then cover to keep warm.
  3. In a small skillet, heat the remaining teaspoon olive oil over medium. Gently crack eggs into skillet and sprinkle with a little extra salt and pepper. Cook until whites are nearly set, about 1 minute. Cover skillet, remove from heat, and let stand until whites are set but yolks are still soft, about 3 minutes.
  4. To serve: Place half of the kale on top of each toast, then top with a fried egg. Serve immediately.

Creamy-Chocolate-Overnight-Oatmeal-Smoothie4    Cocoa-Powder


Chocolate Overnight Oatmeal Smoothie by Running With Spoons!


1/2 cup (40 g) rolled oats

1 Tbsp (7 g) chia seeds

1 Tbsp (16 g) natural almond butter

2 Tbsp (10 g) unsweetened cocoa powder

1 cup (240 ml) unsweetened vanilla almond milk

1 Tbsp (15 ml) maple syrup

1/2 tsp vanilla extract

  • The night before, add all ingredients to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in fridge for at least 3 hours, preferably overnight.
  • The next morning, blend until a smooth and creamy consistency is reached, adding more milk if smoothie is too thick. Transfer back to a bowl or glass, add desired toppings, and enjoy!
Cook time refers to chilling time.  Be sure to use certified gluten-free oats if you need this to be gluten-free. You can also reduce the oats to ⅓ cup and add a scoop of your favorite protein powder. I used almond because it has a sweet and mild taste. Feel free to use your favourite nut/seed butter, but the flavor might shine through a little. If smoothie is too thick, add a few extra splashes of milk to the blender.


Healthy Shamrock Shake by Sarah Crowder


1 cup cubed pineapple

1 kiwi

5-6 mint leaves

1/2 cup coconut milk

3 ice cubes

Blend and ENJOY!

Chocolate-Chip-Greek-Yogurt-Pancakes-3 Chocolate-Chip-Greek-Yogurt-Pancakes-4

Chocolate Chip Greek Yogurt Pancakes by Live Well Bake Often

Prep time:10 mins
Cook time:20 mins
Total time:30 mins
2 cups white whole wheat flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup vanilla greek yogurt

1 cup milk

2 large eggs

2 tablespoons oil

3 tablespoons honey

1 teaspoon vanilla extract

½ cup mini chocolate chips



  1. Heat a large skillet or griddle to medium heat and spray well with non stick cooking spray.
  2. In a large bowl, mix together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, mix together the greek yogurt, milk, eggs, oil, honey, and vanilla.
  4. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Gently fold in the chocolate chips.
  5. Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and let cook for another 1-2 minutes.
  6. Serve with extra chocolate chips, fresh fruit, or pure maple syrup!


Granola Parfaits with Peaches & Blueberries by Home and Plate!

download (2) download (1)

Granola Parfaits with Peaches & Blueberries


  • 1 (5-ounce) container vanilla Greek yogurt
  • 1/3 cup granola with oats and dark chocolate pieces
  • 1 peach, sliced into thin wedges
  • 1/4 cup blueberries


Layer half the Greek yogurt on the bottom of a desert glass. Top with half the granola, half of the peach slices and half of the blueberries.  Create one more layer of yogurt, granola, peaches and blueberries.

Serves 1. Total time: 5 minutes