Blueberry Greek Yogurt Pancakes

How have we survived this long without blue pancakes?

These are delicious and healthy. And the best part is that there are only FIVE ingredients here! So simple.

I am the type of person who has to eat ASAP in the morning. So, I don’t love the idea of a complicated breakfast – I usually stick with my peanut butter toast. But, these are a sweet way to mix it up! They take just minutes to make, and the greek yogurt adds a boost of protein. They’re a great way to get kids a little more nutrition in the mornings as well! My younger sisters are picky eaters, but I know they’ll love these.

Blueberry Pancakes with Greek Yogurt


Blueberry Greek Yogurt PancakesBlueberry Greek Yogurt Pancakes 

Serves 2-3 


  • 2 containers nonfat blueberry Greek yogurt (I used Chobani)
  • 1 whole egg, 1 egg white
  • 1 cup flour
  • 2 teaspoons baking soda
  • fresh blueberries


Mix the yogurt and eggs together, then add the flour and baking soda. Spoon the batter into the pan, and drop fresh blueberries on top to cook!



Confetti Veggie Salad

I have a secret to confess: I’m taking a photography class.

Hopefully, you can tell!

As a writer and editor, words have always been easier for me. Even when I was younger, I thrived in English class – but was terrified of art! So later, I just kind of lumped photography into that category of “beyond my creative scope.” But to be honest, I never really tried it! Now I’m having a ton of fun learning how to use a camera other than the one on my iPhone. And, of course, this blog benefits as well.

I struggle to make certain meals, like soups or meat, look visually appetizing. But, I LOVE taking pictures of any baked goods or sweets! And I can add fruits and veggies to that favorites list now, too. I mean, how could you not want these vibrant green beans, enrobed in hot pink? So perfect.

Green Beans

All of these veggies make me so ready for farmers markets! I can’t wait for warmer weather and fresh produce. Plus, I want a reason to make this yummy green smoothie every day.

Confetti Veggie Salad

I’m seriously counting down the days until fresh corn. You just can’t beat it. I hesitantly admit that I wanted to make this Confetti Vegetable Salad so badly, I used frozen corn. And, you could tell (… ok, I could, but no one else!).  It’s still really good either way – the perfect healthy side for any meal, or a tasty lunch on its own!

Confetti Veggie Salad

Adapted from Epicurious

  • 6 C corn
  • 1 C edamame beans (shelled)
  • 2 C skinny green beans, blanched and cut into pieces*
  •  1 C grape tomatoes, halved lengthwise
  • 1 avocado, cubed
  • 1/2 C extra-virgin olive oil
  • 1/4 C red wine vinegar
  • 1 t honey
  • 1 t kosher salt
  • 1/2 t ground black pepper

In a bowl, toss together corn, edamame, green beans, tomatoes and avocado. In a second bowl, whisk together oil, vinegar, honey, salt and pepper. Add vinaigrette to salad and toss to coat. Refrigerate for an hour before serving to let it marinate.

*To blanch the green beans, first boil a pot of water. Then, when it’s bubbling, throw in the green beans for about 30 seconds. Immediately drain and rinse them under cold water. This softens them a little, while still keeping the crispness!

Spicy Shrimp & Veggie Skillet

If I had my way, we’d eat cupcakes for dinner EVERY night.

I mean, isn’t that what being an adult is all about? Doing whatever you want and staying up all night and never eating vegetables?

Riiiight. Unfortunately for my ten-year-old self, I actually love going to bed early and eating asparagus. But, I also really love cupcakes. So, there’s that. I’ll have to rethink my ideas on being a “grown up,” and get back to you. (I’ll make sure this vision includes sugar and wine, with a splash of responsibility!)

But sometimes, meals like this spicy shrimp and veggie skillet are necessary. It’s filling and healthy, with just the right amount of heat*.

*Now, it should be noted that I happen to cook for someone who is lacking a spice-o-meter. As in, nothing is ever too spicy for him. Whereas my eyes are watering when I eat chicken from Chipotle – I love spicy food, I just can’t always handle it! So, when I say the right amount of heat, I mean for those like me. If you want this to be a little spicier, just double the amount of red pepper flakes.

This is the perfect home-late-from-work weeknight meal. Plus, the shrimp gets us out of the traditional “Quick Chicken Dinner” rut. I will definitely be making this again soon! …And hopefully updating this post with a much better picture ; )

Shrimp Veggies Skillet

Spicy Shrimp & Veggie Skillet

Via How Sweet Eats

  • 2/3 lb raw peeled and deveined shrimp
  • 1/3 cup olive oil
  • 1/2 cup parmesan cheese
  • 3 garlic cloves, minced
  • 2 teaspoons brown sugar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1/2 lb pasta of your choice (I used thin spaghetti)
  • Veggies of your choice: broccoli, carrots, sugar snap peas

In a bowl, whisk olive oil, parmesan, brown sugar, soy sauce, garlic and red pepper flakes together. Add shrimp to a large ziplock bag, pour marinade over top, then seal bag and shake to coat. Place in the fridge to marinate (for anywhere from 30 minutes to several hours).

First, put a little olive oil in a large skillet and add the veggies of your choice over medium heat (I always sprinkled a little Lawry’s on them here!). Meanwhile, bring water to boil in a large pot and cook pasta according to directions. Before the veggies are softened (5-10 minutes), take them off the heat and place them on a plate. Then, dump the shrimp and marinade into the same large skillet, and cook until the shrimp is pink (about 2 minutes each side). As soon as that’s ready, add the veggies back into the skillet with the shrimp, and mix. Add the pasta and additional cheese right before serving. Enjoy!


Strawberry Ice Cream Cake

I’ve always liked other peoples birthdays better than my own. I revel in the planning and gifting and baking.

Strawberry Birthday Cake 2

It probably has something to do with the fact that my birthday is at the end of the summer, which was always right when we’d moved somewhere new. I’d have a fun birthday with my family, but I never liked making a big deal out of it. But anyone else’s birthday? I’m all about the festivities and over-the-top sparkle.

So, for Ryan’s birthday last week, I went into all-out cake research mode. I narrowed it down to three options: strawberry cake, blue moon cupcakes, or a cookie cake. I chose strawberry cake (ok, not so much my decision – he hinted at it), but I threw in ice cream for a twist.

I had just experienced one of the coldest weeks of my life, so that addition had me testing my sanity. As in, did I dare pretend it’s spring and eat ice cream and wear flats even while a blizzard raged on outside my thin walls? Save me, Mr. Groundhog.

Strawberry Ice Cream Cake

I have to admit, I was a little bit afraid of ice cream cake. I’d made it before, years ago, and didn’t exactly have great results. BUT this time it was way easy!

I made the two round cakes, then froze them. After about an hour, I took out the ice cream and let it thaw for maybe 10-15 minutes, then took out the cake and spread the softer ice cream on top of one cake in the pan, until I reached the desired thickness. Then, I put the other cake layer on top and stuck it all back in the freezer until I wanted to frost it. And voila!

And, because of the extra additions that went into it, I didn’t even let myself feel guilty for using a cake mix. Homemade whipped cream frosting cancels that out, right?

Strawberry Ice Cream Cake 2

Strawberry Ice Cream Cake


via Taste and Tell

  • 1 box (15.25 oz) white cake mix
  • 1 (3 oz) box strawberry jello
  • 1 (15-oz) container frozen strawberries in syrup, thawed and pureed
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water

Ice Cream

1 carton strawberry ice cream (or flavor of your choice!)

Whipped Cream Frosting

Via Joy The Baker

  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar


Preheat oven to 350°F. Grease 2 9-inch cake pans.

In a large bowl or the bowl of a stand mixer, combine the cake mix and the strawberry jello powder. Add in the pureed strawberries, eggs, vegetable oil and water and mix until thoroughly combined. Divide the mixture evenly between the two prepared pans and bake until a tester inserted in the center comes out clean, about 20 minutes. Take out of the pans to cool, then put the cake rounds back in the pans and stick in the freezer.

After about an hour, take your ice cream out of the freezer to thaw for 10-15 minutes. Then, take out the cake pans and spread the ice cream on top of one, for desired layer thickness. Place the second cake layer on top of that, then wrap in plastic wrap and put back in the freezer.

Next, make the whipped cream frosting. Mix the whipping cream and vanilla extract together, then slowly add in the powdered sugar. I did this with just a whisk, but I would highly recommend a mixer – it’s a slow process! The frosting is ready once the whipped cream once you see stiff peaks.

Frost and decorate the cake, then place back in the freezer until closer to serving time. Enjoy!