Monthly Archives: February 2012

Just Can’t Get Enough

I heard this song, Emmylou by First Aid Kit the other day and I swear, I haven’t stopped listening to it since!  I just love it!  So here it is for you to enjoy.

I’ve also been really diggin’ “Flaws” by Bastille.   I think they have potential to  be an upcoming favorite band of mine.

Oh!  Jon made a really kick ass video this week as well.  We are big fans of the show Breaking Bad in our house but the show intro needs some serious work!  Living with designers, editors and the sort will really make you see television differently… I now know what edit breaks looks like in shows like the Bachelor.  It’s a real eye opener.

Even if you don’t watch Breaking Bad check out his alternate intro, it’s well worth it! (And no, I’m not just saying that because he’s my boyfriend and it will make him love me more… but he is, and it might 🙂 )

One more… this SNL skit is one of the funniest I’ve seen in awhile.  Watch Beyonce and JayZ’s new baby, Blue Ivy, welcome celebrity guests of all types.  Hilarious!  My personal favorite is Bon Iver.

Have a wonderful weekend, thank goodness Friday finally decided to show up, right!?


Guilt… In the Name of Love

The intent of this blog is to share loads upon loads of healthy, delicious meals that make your body smile.  Of this I am aware… but, sigh… she won… she pounded on my stomach walls and she won.  Inner Fattie took over for Valentine’s Day.  I have to say… I’m guiltily glad it happened!

I peruse pictures of decadent, chocolatly, masterpieces daily on pinterest but generaly I minimize the window and let my will power kick in.  Not so on the big day of hearts.  I was scrolling through, eyes half glazed over and then… Chocolate Chip Cookie Lava Cakes… get out!  I held no power against these little nuggets!    How could I not run home, make and scarf them down?  Exaclty, I couldn’t.

See… !

Chocolate Chip Cookie Lava Cakes (of Love)


Serves 8

1 roll Tollhouse Chocolate Chip Cookie dough

20-30 Pretzels, crunched into 1/2 inch pieces

8 teaspoons Cocao Almond Spread (Nutella or dark chocolate chips work equally well)

Vanilla Ice Cream (for topping)

Steps to Take

  1. Open cookie dough.  🙂  If you are more ambitious than me… or your Inner Fattie allows you to healthy up this dessert, whip up your favorite chocolate chip cookie recipe.  I personally think oatmeal Chocolate Chip would be divine!
  2. Break off half of the dough and smash it flat on cutting board.
  3. Fold half of the crunches pretzels into the flattened dough.  (This gets messy but it was the best method I could find.)
4.  Break off spoon size chunks of dough, flatten and place in a greased cupcake pan.  (I used Olive Oil Cooking Spray).  Press dough down to conform to pan.
5.  Place a teaspoon dollop of Cocoa Almond Butter in the center of each cookie filled cupcake tin.
6.  Repeat steps 2-4 to form the cookie tops.
7.  Cook on 350 for 13-15 min or until cookie tops are golden brown.
Let these babies cool for 3-5 min (you want the inside to stay gooey).  I will tell you… don’t lay the pan upside down… they will start to fall out and apart… not good.
When they are cooled, plate ’em and put a scoop of ice cream on top.  Sit down… I know, it’s hard not to eat them immediately, dig your spoon in and smile with delight!
They are best when shared… that way your Ooh’s and Ahh’s are accompained by others.  I shared mine with Jon and my beloved roomies…  Inner Fattie is a pig but she’s not stingy.  🙂

So are you already grabbing your keys, purse on arm, heading to the store?  If you’re not, good for you.  Keep that Inner Fattie at bay.  But, do make these for some occasion… they are worth it and everyone deserves a sweet dessert from time to time!

Oh Lookie Lookie, Hearts!

Happy Valentine’s Day!



Also, I’m not renigging on my earlier post and overal sentiment towards smartphones….

BUT, for all you iPhone owner I have one request.  Please send this to someone you love today!


You should all be happy that I don’t have one or you would all be asked “whale you be my valentine”.  Well, whale you?

Orangey, Creamy Goodness!

I actually cooked something last night!  Like really stood in the kitchen, concocted and… get this, took a picture!  I had seen “Heatlthy Sweet Potato Skins” on pinterest a few weeks ago and have slowly been gathering the fixin’s.  It was just a matter of time before I put them in the oven and when I did, oh man, they did not disappoint!


These are delicious!


Twice Baked Sweet Taters*

Serves 4


  • 2 medium or large sweet potatoes
  • 4 cloves garlic, minced
  • 1 bag fresh baby spinach (subject to preference)
  • 1/3 cup plain Greek Yogurt
  • 2 ounces light cream cheese
  • 1 cup chickpeas
  • 1/4 cup shredded mozzarella cheese
  • salt and pepper to taste







Steps to Take

  1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender. (I did mine in the micro… either way works just get those babies cooked through.)
  2. Cut sweet potatoes in half and let cool for 5-10 minutes. While they cool saute the garlic with a drizzle of olive oil or cooking spray over medium heat until fragrant. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
  3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own.
  4. Place empty skins on a baking sheet and bake for about 5 minutes to get a crisper outside.
  5. While skins crisp, mash the innards with cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
  6. Remove sweet potatoes from oven and fill each skin with the mixture. Top each with shredded mozzarella cheese.
  7. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
  8. Plate, serve, enjoy!


Right out of the oven!


These make a perfect side dish for chicken, steak or fish but can also stand alone.  Last night I served them up with simple garlic sautéed chicken and steamed broccoli/cauliflower.  Today, had I not forgotten to grab it from the fridge, I would have eaten one for lunch.

One tip:  They are filling (because they’re loaded with greatness) so use medium taters if you are serving one per person.  If you want leftovers use largies and cut the halves in half… also a good way to double the recipe.

Happy Friday… Happy Eating!  🙂


*I changed the name from the original recipe due to the portion sized… potato skins are appetizers, these would be monster-izers!