Category Archives: Breakfast

Strawberry Cheesecake Crepes

Strawberry Cheesecake Crepes


Homemade, thin vanilla crepes oozing with delicious strawberry cheesecake filling, and topped with fresh strawberries and powdered sugar. These strawberry cheesecake crepes aren’t gluten free. They aren’t low calorie. And they sure as heck aren’t organic. But they ARE so unbelievably good. Agree that these are worth the calories? Read on for the recipe for these delicious, and easy-to-make treats that will make any brunch twenty times better.

-2 cups all-purpose flour
-1 cup milk
-1/2 tablespoon vanilla extract
-1/2 teaspoon salt
-1 cup water
-4 tablespoons butter

-5 oz. vanilla Greek yogurt
-1/2 cup whipped cream cheese
-1 cup strawberries, diced
-1/8 cup brown sugar

-1 strawberry, sliced
-Powdered sugar to taste

You’ll also need…
-Non-stick pan
-Non-stick spatula
-Butter (for grease)
-Large mixing bowl
-Cutting board for berries
-Mixing bowl for filling
Note: I initially considered using my KitchenAid mixer, but decided against it. There’s no heavy duty mixing required, and clean-up is easier without it.



-Whisk milk, melted butter, water, vanilla, and eggs in large bowl. Whisk until yolks are completely broken.
-Slowly sift in flour and salt. Stir until no clumps are visible.
-Cover mixing bowl and place in fridge for thirty minutes. While the batter is chilling, you can work on the filling.

-Mix cream cheese, Greek yogurt, and sliced strawberries. If you want the filling to be more “liquidy”, add more yogurt. If you’d like it to be fluffier, add more cream cheese. Add brown sugar when mixed.
-Cover bowl and chill in fridge while dough is being cooked.

-Heat non-stick pan at medium heat. Add butter to grease.
-Pour dough on pan. Cook each side for approximately 30 seconds, or until fully cooked.
**Remember, crepes are different than pancakes because they are thin! It took me a couple tries to find my desired thickness and diameter, so don’t be afraid to play around. Also, don’t make the mistake of forgoing the butter on the pan. No matter how great your non-stick pan is, it needs butter! I poured dough in a small cup before putting it on the pan to make sure I had the right size/thickness each time. Pour it in a circular motion from the inside out to “fill in” gaps.**

-Take filling out from fridge. Stuff cooled crepes with desired amount and roll. Top with strawberries and powdered sugar and enjoy!

Looking for a spin on this recipe? You could also substitute blueberries for the filling or omit the berries inside and top with bananas, peaches, strawberries, etc. The possibilities are endless. Happy cooking!

Tropical Oats Bowl


I’ve recently gotten quite into rolled oats; not only are they great to soak with milk and make overnight oats, but they’re also great to add into yogurts in the morning. I decided to make a bowl this morning because I wanted something tasty, filling, and, of course, healthy.

-1/2 cup Bob’s Red Mill Rolled Oats
-4 oz. Sprouts Organic Milk
-4 oz. Tillamook Vanilla Yogurt
-1.5 tablespoons Hawaiian Spirulina Powder
-1.5 tablespoons Sprouts Shreddded Coconut
-6 strawberries, sliced
-Mango chunks

The color was quite funky, but spirulina has that effect! You could add different fruits like bananas, blueberries, or peaches, since spirulina doesn’t have a distinct taste. You could also add in agave nectar, honey, plain Greek yogurt, or peanut butter. Talk about endless possibilities! Have you ever made an oats bowl?

Birthday Baked French Toast

Baked French Toast

The only thing better than cooking up a new recipe for brunch is cooking it up with your best friend! Gina and I made Baked French Toast to celebrate Eric’s birthday, as well as mine, since we were born exactly one week apart. Eric and J were extra stuffed after eating it, so this may be an indication that Gina and I were successful! We made a few tweaks to this recipe, and it turned out great!


French Toast:
* 1 loaf of French Bread
* Cooking spray
* 7 medium eggs
* 2 cups whole milk
* 2 tablespoons vanilla extract
* 1/4 cup heavy whipping cream
* 1/2 cup white sugar
* 1/2 cup brown sugar

* 1/2 cup all purpose flour
* 1/2 cup brown sugar
* 1/4 teaspoon salt
* 1 stick butter (do not melt)
* 1 1/2 teaspoon cinnamon

Serves: 6


Tear bread into small pieces. Add to lightly greased baking pan.


Beat eggs together. Mix vanilla, sugar, milk, and cream in to eggs.

Pour mixture over torn bread slices.

Let bread soak for at least two hours. The longer, the better. If you want to prepare this the night before your meal, you can cover the dish and place it in the fridge overnight.
Right before you place pan in oven, prepare topping. Slice butter into thin rectangles. Mix in sugar, flour, cinnamon, and salt. Use your hands or back of a spoon to combine. It should be fairly smooth, with just a little bit of chunks.


Top soaked bread mixture with topping.
Bake at 350 degrees for one hour. Slice bananas, strawberries, peaches, etc for topping.

Enjoy with juice, turkey bacon, and great company.


Keeping It Healthy on Road Trips

I absolutely love traveling, and road trips are no different for me. There’s something so exhilirating about filling your car to the brim with essentially everything you own! No baggage requirement? No need to keep fluids under 3 ounces? You’ve got me sold. Plus, you are often saving money on airfare, and you’re able to schedule your trip around our own time and make stops whenever you need them. If you’ve ever been cooped up on a 16 hour airplane flight, you know how great real life stretching is.

The only issue about road trips is food. Where should you eat? What restaurant is right off the freeway? What’s on the dollar menu? Since few people have time to sit down at a healthy restaurant or scout out a venue with good food, people often fall into the trap of scarfing down Big Macs and a Diet Coke in the car. Nothing ruins your fitness goals like eating a fatty burger every few hours.

However, it’s actually a lot easier to pack healthy foods than you think. Not only will you save money and time, you’ll be able to keep it clean and stay focused on your fitness goals. Remember to pack perishables with ice so they don’t spoil! Buy the ice the night before you leave and stash it in your freezer overnight if you are worried about time. It’s also worth investing in some good plastic containers and Tupperware for packing items that won’t fit in Zip-Loc bags.

I can’t tell you how easy it is to turn to sodas and sugary juices because they’re so easily accessible in drive-thrus. Instead, juice your favorite produce the morning of and throw it in an air-tight mason jar. I love Odwalla juice, individual Silk boxes, and Trader Joe’s “Green Plant” juice. It’s also so important to bring cases of water! They’re only $3 or $4 a case, which is the price of just two bottles in a normal drive thru.

Here’s what I brought on my 4 hour trip to Las Vegas:


Perfect Bars are just that: perfect! Peanut butter & almond butter are my favorite. They don’t need to be kept in the fridge, but taste great cold. I can’t explain to you how incredible these are. They taste like cookies, but are filled with super foods, nutrients, and vitamins. I buy mine at Sprouts and Mother’s Market for about $2.39 a bar.

My favorite fruits to snack on are apples and bananas because they’re easy to hold. I slice up my apples so that they’re easy to grab out of the Tupperware container while driving. Bananas are easy to grip, but if you happen to drop it, please don’t slip on the peel!





Slice cucumbers into pieces about 1/2 inch wide. They can be dipped in dressing or hummus, which is less messy. Fill the container with baby carrots, which are plenty sweet even by themselves.

If you’re craving something sweet, healthy ginger snaps are delicious! Steer clear of sweets with refined sugar or too much fat.


Other snack ideas include:
-frozen grapes
-Boom Chicka Pop popcorn
-cubed cheese
-frozen watermelon
-Jojo’s Chocolate Bark with protein powder
-whole wheat pita bread with spinach
-sliced sweet bell peppers
-crispy snap peas
-individual soy milk cartons
-avocado cubes (be sure that you don’t cut them too early or they will brown. You can lightly sprinkle them with lime juice to help delay the browning)
-hummus snack packs

What are your favorite snacks to bring on road trips?