Energy Snack Bites {x 2}

It’s going to be a crazy week, I think!


We are recovering from sinus infections AND post wedding fun!  Sunday was nice and calm…perhaps the calm before the storm.  This is my last week at my job, so I anticipate some emotion.  Plus, I am prepping for my new job and had to go into the city for an all day class on Monday (my usual day off).  Ugh!  So I dragged myself to the grocery store on Sunday, which was a mess because I wore my Px sunglasses and forgot my regular glasses and then spent my time alternating between being the girl indoors with sunglasses and not being able to see so good.  And then I got charged for 122 lemons : )  All ended well and I came home with some options for food this week although I am way more unorganized than usual.


Oh I’m sorry Cooper…am I boring you?!  I guess he’s tired too…LOL!


In between napping and folding laundry, I whipped up a few batches of energy balls on Sunday.  I went totally lazy and busted out the food processor even though that’s not how the recipes were written.

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Interestingly, this recipe used almond milk to pull everything together.  I’ve never used that before in a raw no bake recipe, but I liked it so much that I did it again with recipe number 2!


The texture of these bites was spot on (if I do say so myself) and even the BOY was raving about their flavor.


This recipe didn’t make as many as I thought we would both need to survive the week, so I found another recipe, similar but different, cleaned out my food processor and stated adding in the healthy stuff.


It worked out well that I had the perfect Dutch chocolate powder to use from The Spice House!


Like the recipe before, I blended with my food processor (instead of my hands) and because everything looked a bit dry, I even added in some almond milk.


Another tasty treat complete and we were all set for the week.  Even if we don’t have meals planned out, we won’t starve!


Mmm! Love having homemade snacks to eat!  I’m sure I will be living on these all summer long!


What is your favorite snack bite recipe?


Protein Peanut Butter Energy Bites

From The Healthy Maven (but modified a bit)


  • 1 1/2 cups rolled oats
  • 1/2 cup vanilla whey protein powder (about 2 scoops)
  • 1 tsp cinnamon
  • 2 T chia seeds
  • 1/2 cup smooth natural peanut butter
  • 3 T natural honey
  • 1 tsp vanilla extract
  • 2-4 T liquid (almond milk)


  1. Add oats, protein powder, cinnamon and chia seeds to food processor and pulse to combine.
  2. Add in peanut butter, honey and vanilla extract. Combine again in processor.  Mixture should be slightly sticky but still crumbly.
  3. Slowly add in liquid 1 tablespoon at a time (I did this while processing).  Combine until it comes together in a sticky ball that holds together. If mixture is too dry, add in more liquid but not so much that it won’t hold shape.
  4. Roll into balls using hands.
  5. Place in a container to set in the fridge for at least 30 minutes.
  6. Store in fridge until ready to eat.


Chocolate Peanut Butter Energy Bites

From Chef Savvy


  • ½ cup creamy peanut butter
  • ½ cup semi-sweet chocolate chips
  • 1 cup old fashioned oats
  • ½ cup ground flax seeds
  • 1 tablespoon honey
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon chocolate protein powder (I only had vanilla so that’s what I used)
  • 2 tablespoons water (or almond milk)


  1. Combine all of the ingredients in food processor. Mix to combine. If mixture looks too try add a bit more water (or almond milk).
  2. Place in the refrigerator for 15-30 minutes so they are easier to roll.
  3. Roll into 8 bites and store in the fridge for up to a week.

Savasana Then Easter Bunny



Meant to have this post to you last night, but after two non stop days, I crashed Sunday night with a mild tension headache.  Would have much rather been watching basketball and blogging, but had to get ready for the day ahead (I worked today!) which included a 6am yoga class and then I taught a 90 minute spring break yoga workshop for kids.


Had a super busy weekend. Spent Saturday running from here to there putting on a good 100 miles on my car, but all totally worth it for a facial, refreshing new haircut, lunch with my P’s, and dinner with two of my favorite girls!


Sunday morning, I was up before my alarm and the BOY made us a tasty Easter breakfast.  I met my mom for a hot yoga class (realizing that short hair means creative yoga hair).  The class was inspiring, one of my favorite teachers talked about shedding our winter self, the past, and pieces no longer needed and opening to the beautiful opportunities ahead.  It was also REALLY tough and REALLY hot!  Hence our pink, pink cheeks!


Afterwards, we definitely deserved a Starbucks, so we scooped up the BOY and made our way to the new store by our house.  I had a free drink which meant a ginormous drink…Mmm!  Afterwards the 3 of us did our weekly grocery store run.  My mom dropped us off at home where we made lunch and spent the afternoon cleaning and getting organized.


For me, this meant a weeknight dinner in the crockpot and busting out the rice cooker.  I planned to also do another crockpot recipe but didn’t get my timing right before we had to run out the door for dinner with the BOY’s family.  Instead, I put all the ingredients into a ziploc and figured one of us could get it into the crockpot when we get home this week.


Which is exactly what we did today!  The pictures aren’t anything glamorous, but the recipe is so amazing that it is worth sharing!  I didn’t eat a huge dinner because I had BIG DQ blizzard instead…more to come about that…but the BOY dug right in and said that it might be the best peanut chicken I’ve made!


Everything this week is turning up yoga…This morning, I did a 6am class before work and then taught an enthusiastic group of kids a spring break workshop.  And later this week, I am attending a yoga event in the city!


How was your Easter?

Whatcha eating this week?

Meal Planning 3/28/16

Monday: Slow Cooker Thai Chicken with Peanut Sauce

Tuesday: Buffalo Chicken Bowls

Wednesday: Tilapia and Veggies

Thursday: Dinner in the City (for me!)


Slow Cooker Thai Chicken with Peanut Sauce

From Five Heart Home


  • 1 1/2 pounds chicken breasts
  • 1 cup canned coconut milk
  • 3/4 cup chunky natural peanut butter
  • 4 cloves garlic, minced
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon crushed red pepper flakes (more or less, to taste)
  • 1/3 cup chopped peanuts, for garnish
  • Fresh cilantro, chopped, for garnish
  • Rice, rice noodles, or lettuce leaves, for serving


  1. Arrange chicken breasts in the bottom of a large slow cooker. In a medium bowl, stir together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes; mix until (mostly) smooth. Pour over chicken.
  2. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours (or until chicken is tender but not overcooked, depending on the strength of your slow cooker). Reduce slow cooker temperature to WARM. Remove chicken from slow cooker, cut into chunks, and shred. Return shredded chicken to slow cooker to allow it to absorb sauce and heat through.
  3. Serve chicken and sauce over cooked white or brown rice, cooked rice noodles, or stuffed inside large lettuce leaves, as wraps. Garnish with chopped peanuts, fresh cilantro, and additional red pepper flakes, if desired.

NOTE: You can mix chicken and sauce ahead of time in a bag to place in your crockpot at a later time.

I Cheated {But Only a Little!}

So…since I got that confession out of the way, I can dive right into this recipe!

A dessert recipe on Monday…what a treat!

Along with my weekly meal plan, I was in the mood to do a bit of baking today.  However, I had a super busy day of car maintenance (no my sideview mirror is still not attached) and phone calls (still finishing off that name change).  After an incredible 5 mile run along the path this morning, of course!


I did an afternoon run to the grocery store and returned home to get ready for the week ahead.  I feel like I need a new hashtag…meal planning Monday!  And as my Insta friends saw…this week included a glass of spring inspired white wine.


So back to the cheating part, I wanted to make these amazing brownies, but I didn’t have the time to make the brownies from scratch, so I just bought a box of rich and delicious brownies. 


I followed the instructions on the box and with the brownie batter done (and sampled), I got to work on the peanut butter cookies.


There was way more peanut butter dough than I expected, so I tried to use as much as possible knowing that I would devour anything left over.  Which is exactly what I did!


Sadly, my oven seems to be a bit sluggish, so I had to bake the brownies longer than written.  I am hoping the middle is set, but if not, I do still love some gooey, under cooked, brownie dough!


This brownie is a guilty pleasure, which I devoured while catching up on my other guilty pleasure, Scandal.


The BOY is working late tonight, and I’m confident that he will be thrilled to return home to one of his favorite (and truly everybody’s favorite) combos…chocolate and peanut butter!


I probably don’t even need to tell him that I cheated…right?!  Shh…you won’t tell!


What is your favorite box mix recipe?


Meal Planning 3/21/16

Monday: Island Pork Tenderloin

Tuesday: Asian Chicken Lettuce Wraps

Wednesday: Turkey Tacos

Thursday: Leftovers

Friday: Out to Eat


Peanut Butter Cookie Brownies

From Lovely Little Kitchen


FOR THE BROWNIES (if you don’t want to use a box)

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder


  • 1/4 cup vegetable oil
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup creamy peanut butter
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees.
  2. Prepare a 9 by 9 inch baking pan by lining it with parchment paper, leaving excess hanging over the sides for easy removal later.


  1. In a small pan over medium heat, melt butter and stir in sugar.
  2. Remove from heat and stir in eggs and vanilla extract. Set aside.
  3. In a medium bowl, mix flour, cocoa powder, salt and baking powder. Stir the butter, sugar and eggs into the dry ingredients until just mixed. A few lumps are okay.
  4. Pour the brownie batter into the pan and set aside.


  1. In a medium bowl, whisk together vegetable oil and sugar. Then add the egg, vanilla extract, and peanut butter and mix well.
  2. In a separate bowl, mix the flour, baking soda and salt and then add to the wet ingredients to form a dough.
  3. Drop tablespoon sized scoops of peanut butter cookie dough onto the brownie batter.
  4. Bake for 27-30 minutes, then cool completely before cutting into bars.

Too Tired to Come Up with a Title

I seriously had a difficult time getting myself out of my warm cozy bed this morning!  And I think the BOY was struggling as well.  We had a really fun weekend!  Saturday morning, I was back on my mat with my last session of kids yoga this year.  It is a unique group because my younger class is all at the top end of the age range and have been doing yoga with me for a bit, so we were able to try some new stuff.  They stuck with it all and did great!


My older class is a mix of abilities and new and experienced kids.  It is a huge learning experience for me to try to teach to everybody while making sure all of the kids feel successful and comfortable.  The morning flew by, and I left work feeling grateful to have the opportunity to share my passion for yoga with this amazing group of kids.


I spent the rest of Saturday running around and luckily had some downtime on Sunday.  Then we went to my parents house to celebrate the first night of Hanukkah. 


After dinner, the BOY and I went to Bed Bath for our registry completion event.  We bought a few big things for the kitchen including a gorgeous knife set and this…


I am still drooling over it!

After the weekend, it’s no wonder when our alarm went off this morning, we were more than happy to stay in bed.   And Cooper was more than happy to join us!  While the BOY drove off to the train, I met my trainer for a strength session.


Then stopped by the grocery store on the way home.  When I was in NY I had the simplest and tastiest Maple latte so I decided to recreate one while I unpacked groceries and took a little downtime to catch up on emails and make my list for the day ahead.  Big things on today’s list included an oil change, holiday cards, and setting up our Hanukkah décor.


On top of that, I baked two loaves of Cinnamon Delight Bread and two dozen 3 Ingredient Peanut Butter Cookies.


Since I was making Thai Peanut Butter Chicken, I figured it would be easy to use my extra homemade peanut butter for cookies.  And I love that I always have ingredients to make this recipe in my pantry.


Do you love my Hanukkah spatula???

After running around ALL day, I was absolutely exhausted!  And stuffed with leftover potato pancakes and cookies.  I made an easy dinner of turkey burgers before cleaning everything up and sinking into my couch.  Good Night!



Meal Planning 12/07/15

Monday: Spinach Feta Turkey Burgers

Tuesday: Clean Peanutty Thai Chicken

Wednesday: Tilapia

Thursday: TBD


3 Ingredient Peanut Butter Cookies

From Gimme Some Oven


    • 1 cup peanut butter (crunchy or creamy…I used homemade)

    • 1 cup sugar (plus extra for dipping if desired)

    • 1 egg


        Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

        Using an electric mixer or a strong spoon, mix together the peanut butter, white sugar and egg until smooth.

        Form dough into round tablespoon-fulls. Then roll in an extra bowl of sugar, if desired, to coat the outside of the dough ball. Place on the baking sheet at least 2 inches apart, and then use a fork to flatten and form a cross pattern.

        Bake for 6 to 8 minutes, until the cookies are just slightly browned on the bottom, being careful not to over-bake. Remove and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

        Make, Bake, Share!

        OMG! Where did this weekend go?

        It was a fun one but a fast one.  Thank goodness for Mondays or I’d get nothing done!


        The weekend started early Saturday morning with a couples workout…followed by our weekly trip to Target (in the same shopping center as the gym).  When we got home, I made another amazing Apple Pie Protein Shake.  This time I added in fresh cider which made it even better.  Before I left for the gym, I set out some butter (hidden on top of the fridge from Cooper who loves the stuff).


        Last week, I was sad not to have the right ingredients to make these mouth watering bars, hence the morning trip to Target.


        While the BOY rested, I got to work in the kitchen!  After our workout, my arms were a bit sore, so I probably should have used my big mixer instead of my hand mixer : )


        I followed the recipe as written except that I added in a few peanut butter chips (because I had them in the pantry).  These bars looked and smelled incredible, and it was tough to let them cool before diving in.  I kept myself busy cleaning bowls and reusing them for a batch of soft oatmeal raisin cookies (recipe to come).  I have to say, it is SO fun to use all my new kitchen tools and gadgets.  Even the measuring cups make me smile!


        The BOY and I had noon Spectre tickets and no set plan for lunch.  Last minute, we decided to swing by one of our favorite restaurants (Coppers Hawk)which is in the same mall as the fancy movie theater.  We had a fantastic lunch and of course a glass of wine.  We raced over the the theater only to discover our movie was at 12:15.  This gave us plenty of time to get cozy in the reclining chairs and order another glass of wine.  We love this theater!


        The movie was good, but no Skyfall!  We decided that a nap was in order and came home and climbed into bed. We woke up 2 hours later with Cooper curled up between the two of us, happy as can be.  We had Saturday night plans at my sister in laws and got home just before midnight crashing back into bed. 

        As for the rest of the weekend…to be continued!


        I have a few new and different recipes to share and plan to spread them out a bit.  But I can tell that this one is already a favorite!  It makes a huge batch which is perfect for sharing with enough to freeze for later, so I have been sharing it with everyone this weekend!


        No Flour Monster Cookie Bars

        From Together As Family


        • 1 cup packed brown sugar
        • 1 cup granulated sugar
        • 1/2 cup (1 stick) salted butter, softened
        • 1 1/2 cups creamy peanut butter
        • 3 large eggs
        • 1 tablespoon vanilla extract
        • 1 1/2 cups quick oats
        • 3 cups old-fashioned oats
        • 1 teaspoon baking soda
        • 1-2 cups mini m&m’s
        • 1 cup mini chocolate chips (or 1/2 cup PB chips and 1/2 cup chocolate chips)


        1. Heat oven to 350 degrees. Prepare a cookie sheet by lining it with parchment paper.
        2. In large bowl, combine brown sugar, granulated sugar, peanut butter, and butter. With a hand-held blender, mix until pale in color and combined.
        3. Add the eggs and vanilla extract. Blend together.
        4. Add in the oats and baking soda. With a rubber spatula or wooden spoon, mix by hand until combined.
        5. Add in the m&m’s and chocolate chips (reserve some for top of bars if wanted). Stir together well until combined.
        6. Dump onto your parchment lined cookie sheet and spread out. I recommend spraying your hands with cooking spray to work the dough into the pan. Sprinkle the reserved m&m’s and chocolate chips on top (if wanted). Press down slightly into dough.
        7. Bake for 18-20 minutes. The edges will be lightly browned and the middle will still look pale and underdone, but it will finish baking as it cools. Let cool for at least an hour so the bars can firm up and come together. You do not want to over-bake these.

        The List

        For as long as I can remember, I’ve used lists to keep track of my life.

        Currently, I am working through a never ending to do list of work, wedding, and home stuff.  Including that darn oil change I keep putting off!  Sometimes it feels like my Monday is a chaotic mix of doing the stuff I didn’t do all weekend and prepping for the week ahead.

        Yesterday was supposed to be a ‘To Do List’ kind of day but instead it was a spend a fun day shopping with your mom kind of day.  As we were trying on outfits in the Loft dressing room, we decided that shopping was a much better way to spend the afternoon than wedding planning.


        Shopping with post yoga hair : )

        Sunday morning, my mom came by to grab me and play with Cooper before heading out for an amazing and sweaty yoga class.  After yoga, she had a quick return at Crate and Barrel which is right next door to Whole Foods.  We chatted, sampled, and shopped before sitting down with a hodge podge picnic style lunch of WF goodies.


        We came back to my house for a quick shower and a little more Cooper love.  Plus, we brought lunch to the BOY.  Then we headed back out for more shopping.  I found some adorable dresses at the Loft and some hot new shoes to go with them.  By the time we arrived back at my house, we were both tired.  But had enough energy for me to give a little fashion show of newly purchased dresses (and the above modeled romper).  We decided that making a list of things that need to get done for the wedding was good enough planning for this weekend.  The BOY ordered pizza for dinner, and I made a colorful salad with smoked salmon.


        I slept 10 hours through the first set of huge storms that rolled in and then met my trainer for a super tough and sweaty workout Monday morning.  On my way home, I stopped by Target and struggled to lift my arms to reach the top shelves : )  I also went to the grocery store to fill our fridge.  When I got back home, I ate lunch and got going with dinner in the crockpot.


        First step…homemade peanut butter!  I couldn’t remember if I shared this recipe with you guys, so this may be a repeat, but I have learned that any Thai peanut dinners are better with the homemade stuff!


        Once my crockpot was up and running, I was back out the door for more errands (yes, I finally got my oil changed) and a bit more shopping.  Time flew by so quickly that at 5pm, I realized my stomach was growling and grabbed a snack from one of my fave places!


        I arrived back home, preheated the oven and started to pull together lunch for the week before the Hawks game. I also wanted to make some cookies with my leftover peanut butter.  My oven didn’t heat up real quick, and I tried to make the cookies anyways. 


        Needless to say, it took forever and I’m now convinced that my oven is broken…bummer!  Just another thing to add to my list.  Luckily, this week’s meal plan involves a lot of grilling.  I stuck with the cookies and they eventually got baked enough to eat…soft and tasty…the perfect kind of cookie!


        Dinner also turned out amazing and was a huge success!  And I realized that I did share the recipe with ya’ll…it’s HERE


        Last night ended with excitement watching the Blackhawks bring home the Stanley Cup in Chicago!  Note: add find awesome Stanley Cup shirt to To Do list!


        Meal Planning 6/15/15

        Monday: Crockpot Thai Peanut Chicken

        Tuesday: Sausages with Pasta/Zoodles

        Wednesday: Ribs and Veggies

        Thursday: Pork and Veggies


        3 Ingredient Peanut Butter Cookies

        From Gimme Some Oven

        • 1 cup peanut butter (crunchy or creamy), preferable homemade
        • 1 cup sugar
        • 1 egg

        Preheat oven to 350 degrees F (and cross your fingers that it actually heats up). Line a baking sheet with parchment paper or Silpat.

        Using an electric mixer, mix together the peanut butter, white sugar and egg until smooth.

        Form dough into round tablespoons. Then roll in an extra bowl of sugar, if desired, to coat the outside of the dough ball. Place on the baking sheet at least 2 inches apart, and then use a fork to flatten and form a cross pattern.

        Bake for 6 to 8 minutes, until the cookies are just slightly browned on the bottom, being careful not to over-bake. Remove and let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

        Eat immediately or freeze!

        Salty and Sweet

        Everyone needs a little pampering now and again! Right?!

        This weekend I scheduled a post test spring facial on Saturday (plus tea with my mom).


        And then Sunday morning, I met two friends from work for brunch before we cashed in our Groupons at the Salt Spa.  I’ve never been to a salt cave before, but I thought it would be fun to try.  We got a tour of the spa which has some interesting saunas and float pods.  Intrigued?  You can read all about the benefits of sitting/floating in salt HERE




        Then, we entered the salt cave for 45 minutes of quiet meditation.  Luckily, we knew in advance that were going to have to be quiet, which is why we scheduled brunch beforehand.

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        There are a few different types of salt in the room plus the salt you inhale through the air.  The room is a bit chilly and as your blood pressure drops, your body gets cold.  I laid back in my chair and cuddled up with a blanket. I didn’t know what to expect of the quiet room, so I took some deep yoga breathes and tried to relax.  It was surprisingly easy and our 45 minutes flew by.  Afterwards, we had tea and chatted about food, supplements, and exercise.  I’m guessing that the spa is relatively new, and we were the only people there. The staff was friendly and it sounds like they have plans to make this an incredible and holistic wellness center.


        From Salty—>Sweet!  Can you tell what I made today?

        After my girls morning out, I came home for lunch and grocery shopping with the BOY.  It’s been a long time since I’ve ‘baked’ dessert.  The BOY requested pumpkin pie with a crust from scratch.  Ummm No! 

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        He settled for peanut butter magic cookie bars, which are similar to the original with a little PB mixed into the milk.


        My bars cooked while I did a little meal planning and spring cleaning around the house (while watching basketball of course).  What’s interesting is that I am extremely thirsty and every time I breath through my nose, it feels like I spent my morning at the ocean.  Except that it is super cold here (like we might get snow tonight), so it’s an odd feeling…a bit of a brain/body conundrum if you will.


        Other than that I chalk the salt cave up to a fun way to relax and enjoy some quiet time and even better when you do it with friends followed by tea in the meditation room : )

        Have a SWEET night!


        Meal Planning 3/22/15

        Sunday: Slow Cooker Island Pulled Chicken

        Monday: Apple Cinnamon Pork

        Tuesday: Burger Night

        Wednesday: Baked Teriyaki Chicken

        Thursday: Ribs from Costco

        Have you been to a salt spa?  Do you think you could do the floatation pod?


        Peanut Butter Magic Cookie Bars

        Adapted from Renee’s Kitchen Adventures


        • 2 cups graham cracker crumbs
        • 1/2 cup unsalted butter, melted
        • 1/2 cup smooth peanut butter
        • 1-14oz. can of sweetened condensed milk
        • 1 cup semi sweet chocolate chips
        • 1 cup peanut butter flavored chips
        • 1/2 cup sweetened, flaked coconut
        • 1 cup chopped walnuts
        • 2 oz. milk chocolate, melted, (optional)


        1. Preheat oven to 350 degrees F. Spray a 9×13” glass baking dish with cooking spray.
        2. In a small bowl, combine the graham crackers and melted butter. Pour into the prepared baking dish and press down firmly.
        3. In the same bowl you used to mix the base, combine the sweetened condensed milk with the peanut butter.  Pour evenly over the crust.
        4. Sprinkle the chocolate chips, peanut butter chips, coconut and chopped nuts over the milk/peanut butter layer.
        5. Bake at 350 degrees F for 30 minutes or until set. Remove from oven and cool completely. Drizzle with melted chocolate, if desired.  Place in refrigerator for a couple of hours to chill to help with cutting. Once chilled, remove from refrigerator and cut into bars.  Store in air tight container or freezer.

        Not into peanut butter…the original Magic Cookie Bars are still and always will be amazing!