July 30, 2014

Coconut Mango Curry Rice

Bring on the heat with this meal.  I paired my roasted blackened salmon (seasoning recipe here) with this spicy curried rice which was exactly what I was hoping for.  The coconut almond milk and sweet, fresh mango chunks add a sweet touch to this spicy side dish.

Coconut Mango Curry Rice
Serves 2
  • 1/2 cup brown rice
  • 1/4 cup onion; chopped
  • 1/3 cup unsweetened coconut almond milk
  • 1/4 cup water (or more almond milk)
  • 1/4 t turmeric
  • 1/4 t ginger
  • 1/4-1/2 t curry powder (adjust based on preference)
  • 1/3 cup mango; cubed
  1. Saute the onions on medium/high heat until lightly brown; 2 minutes
  2. Add the milk and water and bring to a boil
  3. Once boiling, add the rice and cook until the liquid is absorbed
  4. Once the rice is cooked, add the remaining ingredients and mix until fully incorporated

July 29, 2014

Single Serving Marshmallow Vanilla Protein Cake

I haven't made a mug cake in quite some time and I was craving one so I decided to throw this together.  I love using casein for my base protein in my baked goods because it results in a fudger texture which I prefer over a drier, cakey batter.  I added a little bit of everything that I had in the cabinet to create the s'mores themed cake!

Single Serving Marshmallow Vanilla Protein Cake
  •  1 scoop vanilla Optimum Nutrition casein
  • 2 T oat flour
  • 2 T egg white
  • 2 T unsweetened vanilla almond milk
  • 1/4 cup plain Greek yogurt
  • 1/4 cup mini marshmallows
  1. Spray a ramekin with healthy cooking spray
  2. Combine all ingredients (except the marshmallows) until fully incorporated
  3. Transfer half of the batter to the ramekin then add the marshmallows and then the remaining batter
  4. Microwave for 1 to 1 1/2 minutes
  5. Remove from the ramekin and top with desired toppings ( I used chocolate sauce, multi-grain cheerios, sprinkles, and mini marshmallows)

July 19, 2014

S'mores Trifle

Nothing says summer more than s'mores!  I made this heavenly dessert for a family reunion.  It was such a hit so here's the recipe for you all to enjoy!

S'mores Trifle


  • 1 box brownie mix (9x13 size)
  • 1 large box or 2 small of sugar free chocolate pudding (4 cups)
  • 1 ½ sleeves of graham crackers, broken (about 14 crackers)
  • 1 tub of fat free Cool Whip topping
  • 1 small jar of Marshmallow Crème
  • 1 cup mini marshmallows
  • 1 Hershey’s Bar; roughly chopped


  1. Bake the brownies according to the package directions
  2. While the brownies are baking, make the pudding according to the package directions
  3. Crush the graham crackers into finely broken pieces
  4. Mix together the Cool Whip and the marshmallow crème
  5. Allow the brownies to cool completely before crumbling up into pieces
  6. To assemble the trifle, layer a little less than half of the brownie pan on the bottom
  7. On top of the brownies spread half of the pudding mix
  8. Then add a layer of graham crackers; making sure the graham crackers fully cover the pudding
  9. Spread half of the Cool Whip/marshmallow mixture over the graham crackers
  10. Repeat the layers: brownie, pudding, graham crackers, and then marshmallow
  11. For the marshmallow topping, spread the mini marshmallows on a piece of foil and broil on high watching until they start to brown (anywhere between 30 seconds to 1 minute)
  12. Allow the marshmallows to cool slightly on the foil before transferring them to the top of the trifle dish
  13. Sprinkle with additional graham crackers and shaved/chopped chocolate
  14. Refrigerate for several hours before serving