"Cheesecake"

{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}

So I'm not sure if you have noticed or not, but my blog posts are started getting posted later and later... Because I procrastinate. With this new job, my time is a little more limited during the week, so I say to myself, "Hey, you'll have time to do your blog stuff this weekend."

Then the weekend gets here and I get super busy and then it's Sunday afternoon and I realize that I have nothing to post.

Today, my excuse was that I had to work/be-on-call. When we were driving back from B'ham this afternoon because I was in my beautiful friend's wedding yesterday, I started scrolling through my Recipes notebook on Evernote trying to find something to post. And I ran across a Healthy Cheesecake recipe that Chobani had put out on Pinterest.

I was nervous about it setting well enough with just greek yogurt, so I changed a few ingredients. Then I realized that the recipe was made for a 4 inch pie pan.... And I only have a 16 inch pie pan.

Dang it, I have to make 12 more inches of "Cheesecake."

So after doubling the filling called for in the original recipe and a little trial and error with the crust, it came out perfect! And it tastes delicious.

The selling points of this "Cheesecake": 
{Side note: when referring to this "Cheesecake", air quotes must be used at all times. Period.}
~ There's a bunch of fiber in the crust, because it's made with bran cereal. Hello healthy gut!
~ Nutella. 'Nuff said.
~There's 24 grams of protein in this "Cheesecake"... I have nothing comical to say about protein.
~It's stupid simple to make. Is that mean?
~Lastly, and most importantly, it's absolutely delicious.

Get the recipe HERE!

Soooo try it out, maybe even sneak it by some friends and family and not tell them that it's healthier than typical cheesecake. They probably won't even know the difference.

Much love,

Cheesy Chicken Chili

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{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}

So this Cheesy Chicken Chili is so filling and heart-warming. 

It's got some veggies (red bell pepper, onion, corn), some protein (chicken), and some deliciousness (almost a whole block of cheese!). I found this recipe on Pinterest probably about a year ago. 

I went to look for it again when I made this post so that I could give proper credit to the original blogger, but it seriously has disappeared. [So just FYI: this is not my recipe originally.] 

The original name of the recipe was cream cheese chicken chili. But, um, since there isn't a stitch of cream cheese in it, I renamed it Cheesy Chicken Chili. It's a little more fitting. 

This week the weather has been arctic and this chili will warm you inside and out!

So you cook this a little.... And then you dump in a whole block of cheese. 

Um, hello beautiful. 

Try this delicious soup and let me know what you think! 

Much Love, 

KG, RD

Cheesy Chicken Chili

by Kelli Gilbert

Prep Time: 5-10 minutes

Cook Time: 40-45 minutes

Keywords: saute soup/stew entree chicken fall winter

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Ingredients (Serves 6-8)

• 1 TBSP vegetable oil
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 TSP ground cumin
• 1/2 TSP dried oregano leaves
• 1/2 TSP salt
• 1/2 TSP pepper
• 1 large (1 cup) onion, chopped
• 1 medium (3/4 cup) red bell pepper, chopped
• 2 TSP finely chopped fresh garlic (or minced garlic)
• 4 cups reduced sodium chicken broth
• 3 (15 oz) cans cannellini or great Northern beans, drained
• 1 (11 oz) can whole kernel corn with red and green peppers
• 8 oz extra sharp white cheddar cheese, quartered

Instructions

Heat oil in 6-quart saucepan over medium heat. Add chicken, cumin, oregano, salt and pepper Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink. Remove from pan; set aside.

Add onion, bell pepper and garlic to pan. Cook over medium heat 3-4 minutes or until softened. Return chicken to pan.

Stir in chicken broth, beans and corn. Cook until mixture comes to a boil. Cover; cook over low heat 15 minutes. Add cheese; stir until melted.

Garnish each serving with cilantro and lime wedge.

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Crustless Mini Quiche

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{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}

Happy New Year!!

2014! It makes me feel old, but I'm not.

So usually at the new year people make what are called resolutions, I'm not sure if you've heard of them or not. They are goals that they are going to complete within the next year.  Most are about money and weight loss.

Annnnnnd they usually last for a month and then everybody gives up on trying to complete them.
The end.

Well this year, I decided the only resolution I was going to make was this:
To live simply. Enjoy the little moments. To act in the now instead of trying to rush to the next big thing I need to do or complete. 

I decided this was my resolution back in the beginning of December. And I didn't realize how necessary it was until I got my new job {YAY!} and I realized that I hadn't been able to enjoy my break between graduation and getting my first real job because I was SO concerned with finding a job that I missed it.
I missed relaxing. I missed spending time with my new friends. I missed enjoying being a newlywed. Because I was so worried about what was next. What I could complete in the future.

So this year, I am going to live simply and not rush through everything. 

One way I'm going to alleviate my rush is by planning more in advance. With this new job, I leave fairly early and return right at dinner time. And I mean I'm really good at planning food in advance for dinner, but with breakfast, I struggle to plan a wholesome, nutritious breakfast in advance. Which leads to the food for this post.

This little guys are packed with veggies and protein. I make them on the weekend, and then eat on them all week long.

If I eat one of these and a greek yogurt, I am full until lunch. And this might not be a big deal to you, but when I would do my rotations during college, I would be starving at 10 AM and I would still have 2 hours to go until lunch. I would be miserable. I wish I had these back then.

These are SUPER easy to make. The most difficult part of this is dividing the mixture evenly among the cups.

Easy to make. Easy to clean up. Easy to eat.

The recipe is HERE and at the bottom of this post.

Pop these in the microwave for 30-60 seconds until they are hot all the way through and you are good to go. Add some grapes or a banana for some extra nutrients. Voila, a wholesome breakfast that will keep you full.

So if you made a new year's resolution to lose weight, these are a great way to start off your day. Starting off your day with a nutritious breakfast will help you make good choices later in the day. 

Many people skip breakfast because they say they are just too busy. Take 30 minutes on the weekend to make these and that will no longer be a valid excuse. You're welcome.

Here's to starting off the new year right with a nutritious breakfast!

Crustless Mini Quiche

by Kelli Gilbert

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake breakfast low-carb veggie

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Ingredients (makes 12)

• 5 oz frozen spinach, drained
• 1 1/4 cup of Egg Beaters ( I used southwestern style)
• 1/4 cup bacon pieces
• 1/4 cup finely chopped bell pepper
• 1/4 cup diced fresh mushrooms
• 3/4 cup reduced fat shredded cheddar cheese (optional)

Instructions

Preheat oven to 350. Line a 12 muffin pan with foil baking cup. Spray cooking spray inside them liberally.

Combine all ingredients. Stir until well blended.

Divide evenly among the 12 cups. (I started with one scoop in each and then divide what was left evenly after that.)

Bake for 20 minutes, or until a knife comes out of the middle cleanly.

Cool completely on a wire rack. Either place in an air-tight container in fridge or freezer.

To eat: Remove foil and paper wrapping. Reheat quiche in microwave on microwave safe plate for 30-60 seconds until hot.

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