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What’s For Lunch?

School is starting very soon for the little hummingbird and I’ve been trying to come up with a little more variety with her lunches. Since she’s such a picky eater and usually eats very little, some of the food she likes is a lot to be desired.

Like lunchables. I would cave every now and then if she wanted one but soon, that’s all she would want for lunch.

I’m trying to help her adopt healthy eating habits but it can be hard since she’s tiny and needs whatever calories she can get (per her doctor). So, my 5 year-old and I compromised and now I’m making “homemade” lunchables.

The only meat that she’ll give a chance are hot dogs, pepperoni, and chicken nuggets. Even then, it’s iffy. And while she’s always loved fruit, I’ve been adding more veggies and for the most part, as long as she can drench it in ranch dressing, she’ll give vegetables a chance.

Here are some of the lunches so far:

l to r: cucumbers, grapes, crackers, sharp cheddar, ranch dressing in container.

l to r: grapes and blueberries, cucumbers, crackers, sharp cheddar, ranch dressing in container.


cashews and craisans, snap peas and cucumber, applesauce, cheese pizza,  ranch dressing for veggies.

cashews and craisans, snap peas and cucumbers, applesauce, cheese pizza, ranch dressing for veggies.


sweet pickles, apples and blueberries, goldfish, peanut butter and honey sandwich, caramel dipping sauce in container.

sweet pickles, apples and blueberries, goldfish, peanut butter and honey sandwich, caramel dipping sauce in container for apples.


pizza lunchable: pizza crust, marinara sauce in container, mozzarella cheese, pepperoni, strawberries.

homemade pizza lunchable: pizza crust, marinara sauce in container, mozzarella cheese, pepperoni, strawberries.


strawberries, craisans, colby jack cheese, pepperoni, graham cracker with peanut butter.

homemade lunchable: strawberries, craisans, colby jack cheese, pepperoni, graham cracker with peanut butter, and a somewhat hidden fruit roll up.





*What’s For Lunch? May 2012

*What’s For Lunch? June 2012

Comments { 8 }

Fast and Easy Korean Beef Over Rice

Photo Credit: The Girl Who Ate Everything

Photo Credit: The Girl Who Ate Everything

After years of throwing holy water on cooking like it was some vampire coming to kill me, a couple of years ago, I finally got into a cooking groove. I even *GASP* looked forward to it while also starting a food blog, which I’ve since abandoned.

I discovered two things about cooking. You’ve got to LOVE what your cooking to really love cooking. For me, I loved the challenge of cooking food I thought would be difficult.

My definition of “difficult” at the time was something beyond microwave nachos, frozen lasagna, and if I really went wild, making the exotic and way out there French toast. Adding bacon on the side made me feel like a goddamn gourmet. Pouring a glass of orange juice to go along with it and… BOOM, I’m a culinary genius.

So yeah, I had a lot to learn. But since we moved to Maine last summer, I haven’t cooked much and my old ways are back.

The little hummingbird is still a very picky eater and only likes a small list of foods so I’ve been on the lookout to try recipes I hope my hubby and I will like.

I really want to get back into cooking again. Maybe even start my food blog back up.

I came across this recipe a few days ago and we tried it. Fast and Easy Korean Beef. This was really very good… and truly fast and easy. From start to finish; getting everyone to the table and sitting down to eat, it took about 25 minutes. Hmmm, fast and easy. Just like I was in my late teens. Bada bing!

I tried many times to get a photo of this but all of my pictures turned out pretty bad. I blame the two beers I had while cooking this.

I hope you enjoy!

Korean Beef Over Rice


1 pound lean ground beef

1/4 cup brown sugar

1/4 cup soy sauce

1 tablespoon sesame oil

3 cloves garlic, minced

1/2 tsp fresh ginger, minced (I was actually going to leave this out but so glad I got it)

1 tsp red pepper flakes (or to desired taste)

1 bunch green onions, diced (adding this is what knocks it out of the park)



cooked rice


Start cooking rice according to directions.

In a large pan, add sesame oil and garlic over medium heat. Cook for 2 minutes and give it a stir. Brown the hamburger meat and drain when done.

Add brown sugar, soy sauce, salt and pepper, ginger, and red pepper flakes to the cooked hamburger. Simmer for a few minutes and stir.

Serve the Korean beef over rice. Add a generous amount of green onions and a few splashes of soy sauce, if desired.

*To check out more recipes, go here.

Comments { 5 }

Our little strawberry picker.



*Soul One

Comments { 2 }

10 Recipes To Satisfy Your Summer Sweet Tooth


Here are some sweet treat recipes that are great for summertime. The chocolate oreo truffles and easy ice cream are orgasmic! I hope you enjoy!

1. Creamy Margarita Popsicles

2. Fresh Berry Shortcake Skewers

3. No Machine Needed: Easy Ice Cream

4. Crunchy Peanut Butter Cups

5. Low Carb Coconut Bars

6. For The Kids: Dirt Pudding

7. Super Simple Chocolate Truffles

8. No Bake Nutella Cheesecake Mousse

9. Guiltless Strawberry Swirl Cheesecake

10. Chocolate Oreo Truffles

I’d love for you to share one of your fave dessert recipes in the comments… or link it!

Comments { 0 }

Guiltless Strawberry Swirl Cheesecake


I have to be honest. When I come across a recipe that says “guiltless” or “skinny”, I don’t really expect the results to be very good. I was pleasantly surprised by how good this turned out though.  My husband even had a piece and his only complaint was that there needed to be more butter. Butthead.

I reminded him that this was supposed to be a low cal/low fat cheesecake. He said “oh…okay” and finished the rest. So, while this cheesecake isn’t going to be like the fat ladden ones, it will hit the spot. A piece has approx. 165 calories and 8 grams of fat.



  • cooking spray
  • 1 cup crushed graham cracker crumbs (6 sheets)
  • 2 tbsp light butter, softened
  • 8 oz package reduced fat cream cheese, softened
  • 1/4 cup sugar
  • 6 oz fat-free vanilla Greek yogurt
  • 2 large egg whites
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 tbsp all purpose flour
  • 1/4 cup sugar free strawberry jam


Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. The mixture will be a little lumpy. Pour over graham cracker crust.

Stir jam in a small bowl until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator. Cut into 9 pieces and serve.

Comments { 2 }

Double Chocolate Peppermint Cookies


More cookies! I came across this recipe a few nights ago and had to make them right that second. They turned out really good and I hope you enjoy!

What you’ll need:

1/2 cup (1 stick) unsalted butter, softened

3/4 cup sugar

1 egg

1/4 tsp peppermint extract

1 1/4 cup unbleached all purpose flour

1/3 cup unsweetened cocoa powder

1/4 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

2 candy canes, finely crushed

1/2 cup semisweet chocolate chips


Preheat oven to 350 F. In a large bowl, cream the butter and sugar together. Add, peppermint extract and egg. Mix well until light and fluffy.

Sift in flour, salt, cocoa powder, baking soda, and baking powder over the wet ingredients. Mix until well combined. Add chocolate chips and stir or mix with your hands. Chill in the refrigerator for about 10 minutes.

Roll into balls (1 tablespoon) and place on ungreased cookie sheet or one lined with parchment paper 1 1/2 inches apart. Press the tops down and bake for 10-12 minutes.

Sprinkle the cookies with crushed candy cane immediately after removing from the oven. Transfer to a cooling rack until completely cooled. Store in an airtight container.

Comments { 0 }

Cranberry Shortbread Sugar Cookies

Well, slap my ass and call me Sue. These cookies are pretty freaking awesome. There my favorite cookies to make for the holidays and so good. They’re also very easy to make.


What you’ll need:

1 (15.6-oz.) package Cranberry Quick Bread & Muffin Mix

3/4 cup butter, softened

3 tablespoons of sugar


Preheat oven to 350 F. In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls.

Dip in sugar and flatten into balls with a fork. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 10 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets onto a wire rack to finish cooling. Store in an airtight container.



Comments { 0 }