Intuitive Eating Update

I’m sorry for the lack of posts recently. I had been posting on my husbands nearly new laptop and of course it stopped working – it’s actually still not fixed – so it’s been harder to get on here these past couple of weeks.

Anyways… I am so loving this intuitive eating. I have managed to eat so many foods I love – like baked goods, the occasional lattes and ice cream- and I’ve managed to lose a few ounces shy of 10 pounds. I started this thing at 169 pounds and I’m down in the 159s now! Woo hoo!

Since I can and do eat whatever sounds good I have a yummy recipe I tried out last night….wait for it…


Maple Bacon Biscuits
Adapted from Wineimbiber

10 slices bacon into 1/2–inch pieces (I used the pre-cooked bacon from Costco)
1-3/4 cups flour
1 tablespoons sugar
1-1/2 tsp. baking powder
1/4 teaspoon baking soda
1/4 + 1/8 teaspoon salt
1 stick butter, cut into 1/2–inch cubes
3 Tbs. maple syrup
1/4 cup + 3 tbs. buttermilk
1 egg
1/2 tablespoon half and half or heavy cream
Additional maple syrup to drizzle over the tops

In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel–lined plate or pan, to remove excess fat. Or you can use pre-cooked Costco bacon and skip this step all together.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then 3 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
On a lightly floured surface, gently press or roll the dough to 1–inch thickness. Cut the biscuits using a 2–inch round cutter; you should have 12 biscuits. Place biscuits on a parchment–lined baking sheet, spaced 2 inches apart. Chill biscuits in freezer for 10 minutes (or fridge if you don’t have freezer space).

Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of salt.
Bake the biscuits until they just begin to brown, about 25 minutes. Remove the tray from the oven. Quickly drizzle about 1 tsp. of maple syrup over each of the biscuits, then place the tray back in the oven for 3 minutes more. Serve while still warm. You can reheat them in the microwave for 20 seconds too and they are delicious!



Creamy Garlic Parmesan Hashbrowns

photo 5

This was a new recipe I have been wanting to try for a while and finally got around to making… only I changed it up a bit since I only had hashbrowns on hand. It was delicious and a nice change from ketchup!

Creamy Garlic Parmesan Hashbrowns

(Adapted from Rock Recipes)

  • 3 Cups Hashbrowns
  • 1/8 cup olive oil
  • 2 garlic cloves
  • 1/8 cup butter (not margarine)
  • salt and pepper to season
  • 3-4 slices bacon ( I used turkey bacon)
  • 1/2 cup whipping cream
  • 1/4 cup fresh grated Parmesan cheese
  • Garnish with green onions (optional)


  1. Cut the bacon into small pieces, cook until crisp.
  2. Drain off all the fat and set aside.
  3. Press down on the garlic cloves with the side of a knife to break them up a little. Melt the olive oil, butter and garlic together over medium heat in a small pan for about 10 minutes so the garlic is infused into the oil butter mix.
  4. Add most of the oil to the skillet and leave the rest in the small pan.Add the hashbrowns to the skillet. Cook until browned and season with salt and pepper to taste. The potatoes should be fully cooked and a little crispy.
  5. While potatoes are cooking add whipping cream to the small pan with the reserved oil. Let simmer until reduced by about half. Add the Parmesan cheese and stir until melted. 
  6. Once hashbrowns are done cooking add the sauce and the bacon. Garnish with green onions if desired. 

Pear Coffee Cake

I have been trying to create weekly menus so I can get my grocery shopping done all once and be prepared since I typically don’t always have a car if I need something.

My mom and I came up with a schedule to help us to eat healthier as well a give us more variety. I don’t know about you but sometimes I just forget what I normally make and if I’ve not planned out a dinner then we are more likely to pick up pizza or go out for a burger.

Weekly Schedule:
Sundays: Potatoes
Mondays: Salad
Tuesdays: Pasta
Wednesdays: Rice
Thursdays: Squash
Fridays: Sandwiches
Saturdays: Beans

So for dinner on those days we incorporate these foods. They don’t have to be the main dish but at least need to be a part of the meal. Today is Sunday so I am making biscuits and gravy with hash browns (potato).

Since Mondays are salad days we figured we could have a sweeter breakfast. This is the day we may want to enjoy banana bread, coffee cake or donut as our morning meal since our dinner is on the lighter side (if not drenched in dressing…hehe).

Manly gets up early to commute to school… which is a 2 hour drive to get
there. I wanted to have a yummy breakfast all set and ready to go for him in the morning so I whipped up a Pear Coffee Cake. We can easily reheat it in the morning and enjoy a piece with our much loved coffee!

I may have already enjoyed a slice with coffee as my afternoon snack… I needed to see how it turned out 😉

I adapted this from

Pear Coffee Cake
1-1/2 Cup Whole Wheat Flour
1 Cup White Flour
2 Tsp. Baking Powder
1 Tsp. Baking Soda
3/4 Tsp. Salt
1 Tsp. Cinnamon
1/2 Tsp. Ground Ginger
1/2 Tsp. Ground Nutmeg
1/4 Cup + 2 Tbs. White Sugar
1/4 Cup + 2 Tbs. Brown Sugar
4 Tbs. Butter Melted
1/4 Cup Oil
2 Large Eggs
1 Cup Buttermilk (or 1 Cup Milk + 1 Tbs. Lemon Juice or Vinegar)
2 Tsp. Vanilla Extract
2 Pears Unpeeled, Cored and Sliced Into Cubes

1/4 Cup White Flour
1/4 Cup Old Fashioned Oats
3 Tbs. Brown Sugar
1/2 Tsp. Cinnamon
Pinch of Salt
2 Tbs. Cold Butter Cut into Small Pieces

Preheat oven to 350 degrees F. Grease an 8×8 square baking pan.

Combine dry ingredients together in medium size bowl, mix together and set aside. In small bowl add butter, eggs, buttermilk and vanilla. Whisk together and add to dry ingredients. Stir together and then add diced pears to the batter. Mix until just combined. Pour into greased pan.

For the crumb topping combine the dry ingredients. Add in the butter and cut together with pastry knife. Spread over the top of cake.

Bake in the oven for 35 to 45 minutes. Enjoy with a hot cup of coffee.


Healthy Chocolate Chip Banana Muffins


Once again I am trying to find my way back to eating healthy. I am working on increasing my fiber intake and decreasing how much sugar I eat. I recently read that a female should only have 24 grams of sugar a day, men should have 36 grams at most and children only 9 grams. When I think of all the sugary things I love, I am very aware of the massive quantity of sugar I must put into my body each day. Because I do like treats I don’t know if I will ever be able to cut back to 24 grams on a regular basis but I figure I can at least try to make healthy improvements.

Something I have discovered lately is refrigerated coconut milk. One cup is only 6 grams of sugar and it naturally has a sweet taste to it. I have been trying to incorporate this into my foods as a sugar replacement to see if it helps. I think it does! Thankfully the flavor is not so strong that it makes everything taste like coconut… If you are someone who doesn’t enjoy that flavor. I love coconut so it doesn’t bother me!

This morning I came up with a chocolate chip banana muffin. Normally I don’t really care too much for chocolate chips in my breakfast foods (even if it tastes good) because it doesn’t seem very healthy. I realized though, in making these muffins, that chocolate chips have a lot less sugar in them than sugar does. In a small quantity they add just enough sweetness to make a yummy muffin.

Healthy Chocolate Chip Banana Muffins
1 Cup Coconut Milk (from the refrigerator section)
1 Cup Oatmeal
2 Tbs. Whole Flax Seeds
1/2 Cup Whole wheat Flour
1/2 Tsp. Salt
1 Tsp. Cinnamon
1 Tsp. Baking Powder
2 Eggs
1/4 Cup Semi Sweet Chocolate Chips
2 Bananas (chopped into small pieces)
1 Tsp. Vanilla
1 Tbs. Oil

Preheat oven to 400 degrees F.
In a bowl combine coconut milk, oats and flax seeds and let sit for 10 minutes. In a separate bowl mix together flour, salt, cinnamon, baking powder and chocolate chips. Set aside.

After 10 minutes add the eggs, vanilla and oil to the oat mixture. Stir well and then add the flour mix to it. Once combined mix in the bananas.

Pour into greased muffin tins. Makes 12 muffins,
Each muffin has 4.5 grams of sugar and 2.6 grams of fiber. If I was magical I’d like to decrease the sugar even more but then I realized…If I add half a cup of brown sugar to this then I am adding 106 grams of sugar to the recipe. This would mean that each muffin had 13.3 grams of sugar. I think 4.5 grams doesn’t sound so bad.

Now these aren’t crazy sweet but I enjoyed their healthy taste for a good morning treat! I hope you enjoy!

Gluten Free Cream Cheese Pancakes

I was all ready to start posting some recipes and blogging again after my bread pudding and ended up with a stomach bug instead. So of course cooking and eating were the lasts things on my mind. I still even feel a bit off, plus I’m pregnant so heartburn doesn’t make me feel any better!

Anyways I did manage to feel well enough today to try out a new pancake recipe I had seen on Barefeet in the Kitchen. It’s literally just eggs and cream cheese. I did add a little vanilla and cinnamon an then topped it with powdered sugar and syrup. Yum!


Gluten Free Cream Cheese Pancakes

4 eggs
4 ounces cream cheese
1/2 tsp. Vanilla
1/8 tsp. Cinnamon
Powdered sugar

Add eggs, cream cheese, vanilla and cinnamon to blender and blend until smooth. Heat pan on medium, grease with butter and add 1/4 cup batter to pan. It only takes a minute or two on each side. Sprinkle with powdered sugar and syrup…or any other topping you enjoy 🙂

Raspberry Bread Pudding with Creamy Vanilla Sauce


Last night I tried my hand with some bread pudding and it was soooo good! Every recipe I found was for a big pan so I cut one down to a smaller size.
Raspberry Bread Pudding
Serves 4-6
1/3-1/2 loaf of bread or equivalent (I used leftover Costco rolls)
1 cup cream, half & half or whole milk
3/4 cup white sugar
1 egg white
1/4 tsp. vanilla

Raspberry Filling
1-3/4 cup fresh raspberries
1/4 cup white sugar
1/8 cup apple juice

Vanilla Sauce
1/3 cup unsalted butter
1-1/2 Tbsp flour
3/4 cup cream, half &half or whole milk
1/2 Tsp vanilla
1-1/2 Tbsp white sugar

Let bread get a little stale if it isn’t already.
Preheat oven to 375 F. Combine milk, sugar, egg white and vanilla in bowl. Pour over bread and make sure all pieces are coated. Let sit for about 30 minutes, stirring every few minutes to allow bread to soak up mixture.

Add sugar and juice to raspberries. Stir until sugar is dissolved. Set aside.

Lightly grease a 8×8 square pan, medium size cake pan or pie pan and spread out 3/4 of the bread mixture. Pour raspberries evenly across the top and finish with the rest of the bread mixture. Pop in the oven for 40 minutes.

While baking prepare cream sauce. On medium melt butter in small sauce pan and add flour. Stir constantly for about 7 minutes. Add milk and sugar. Bring to a boil (while still stirring) and wait for it to thicken. Remove from heat and add vanilla. Pour over cooked bread pudding and let cool for 10-15 minutes. Serve warm. Enjoy!