Monthly Archives: May 2014

Two-Ingredient Microwave Fudge

Absolutely making this fudge in the near future! Mmm


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Seriously, if this isn’t the simplest fudge you have ever encountered, I don’t know how I can help you. 

This one recipe inspired me to think about starting up a new section of this blog, called Kitchen Easy. 

Ha. Ha. Ha. It rhymes and it sounds like Kitchen Cici! Heehee. Oh come on, don’t be stingy with your applause.

Anyway, fudge: the characteristic aroma, the silky smoothness, and the perfect 50-50 balance of sugar and guilt. It’s one of my favorite chocolate delectables.

My other favorites include all of the other chocolate delectables.

But see, the problem is that fudge is often overcomplicated: you’ll find various recipes calling for magical ingredients such as marshmallow creme, this thing called evaporated milk, a probably illegal dose of corn syrup, and a significant and scary amount of butter, leading you to wonder how this will affect your heart, your health, and your life…

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Bean Sprout Stir Fry!


This quick and simple Asian recipe is healthy and grain free! I’ve substituted noodles and or rice for bean sprouts.

Bean sprouts take half the time to make as grains, and are very filling. If you’re on the go, this is the perfect dish for meal preps or the whole family.

Serves 3-4 large portions

What you’ll need:

•Bag of bean sprouts
•Bag of baby bok choy
•1 red pepper
•Bag of sugar snap peas
•1/2 cup of edamame beans per serving
•1/2 cup soy sauce
•1/4 cup Renee’s Asian sesame sauce
•Olive oil


•Rinse bean sprouts, put aside in a large bowl
•Bring a kettle full of water to a boil
•Pour water on top of bean sprouts – let sit for 5 minutes, drain
•Cook edamame as directed on package – set aside
•In a large frying pan, heat olive oil
•Add bok choy (leaves cut off) red pepper and snap peas to pan + any additional seasonings (I use basil & pepper)
•Cook covered for 10 minutes, stirring often
•Add bean sprouts and soy sauce to vegetables and cook for an additional 5-7 minutes
•Remove from heat, add edamame and Asian sesame sauce to taste


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Apple & Cheddar Grilled Cheese!


This weeks post is another featured recipe by my coworker, fitness guru & yoga teacher: Tina Fenninger! She keeps me so motivated with her healthy lifestyle and clean eating ideas. This meal is delicious, healthy and so easy to make!

“This apple and cheddar grilled cheese takes the popular comfort food favorite and gives it a healthy twist by using sweet, juicy apple slices. If you use with low-fat spread and reduced amount of cheese, it’s perfect for active people trying to eat well.”

•Easy to make, less than 15 mins



•2 slices whole wheat bread

•2 teaspoons low-fat butter substitute

•2 thin slices sharp cheddar cheese

•½ green apple


•Heat a frying pan over a medium-high heat and spread ½ teaspoon low-fat butter substitute on each side of the bread slices, covering all four sides.

•Place one thin slice of cheddar cheese on each slice of bread.

•Slice the apple into 4 thick slices and lay them all on top of one slice of cheese.

•Sandwich the two slices of bread together, making sure all the cheese and apple slices are kept tucked inside and place the sandwich into the hot frying pan.

•Press down on the sandwich with a spatula for a few seconds and leave to cook for around 5 minutes or until golden.

•Flip the sandwich over and press down on the top with a spatula for a couple of seconds again. Leave to cook for a further 5 minutes, or until the outsides are golden and the cheese is melted.


Recipe by: Tina Fenninger

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Warm Pecan, Date & Goat Cheese Salad!


A lovely friend from work, Tina, shared her delicious salad recipe with me last week! It’s easy to make, warm, perfect for summer nights or in the fall.

This is a dish guests are sure to remember, and it only takes 25-30 mins to make!

*Vegetarian option: substitute chicken with edamame, black beans or chickpeas
*Serves four small sides or two dinner portions

What you’ll need:

•Red Leaf & Romaine Lettuce (or a bag of mixed baby greens)
•Pitted Dates (approx. 12 pcs) cut into bite size pieces.
•Goat Cheese
•2 teaspoons of low fat butter
•2 teaspoons of Olive Oil (if desired)
•Boneless Skinless Chicken Thighs (approx. 4 pcs.)
•Sunflower seeds per serving
•Pumpkin seeds per serving
•Raw pecans per serving
•Organic honey (or favorite brand of honey)
•Raw cinnamon
•Strawberries (or raspberries) cut into half
•Raisins (optional)
•Dried Cranberries (optional)
•Cracked Pepper & Sea Salt to taste


•Wash lettuce, cut into bite size pieces and put aside to dry. Cut up strawberries and dates. Put aside.

•In a sauce pan on low heat, melt butter. Add pecans, dates, raisins and add a generous amount of honey. Toss all ingredients around so that everything is coated evenly with honey.

•Be careful not to have heat too high or honey will burn. Let simmer on low for about two minutes. Then take off burner and put aside.

***if adding chicken*** in another sauce pan, on medium heat with olive oil, add chicken thighs, cook thoroughly (until no longer pink inside). Add pepper & salt to taste. Put aside.

•Put the lettuce in bowls. Add sunflower seeds, pumpkin seeds, strawberries, dried cranberries (and chicken thighs if desired).

•Take warm pecan mixture and add to top of salad. Crumble goat cheese on top.

•You may add salad dressing (Tina suggests raspberry or a fruit based oil) to taste.


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