Easy Enchiladas


My sister swears it’s not hard to cook.

I’m not sure I believe her.

It’s not that I think it’ll be hard, really, I just don’t enjoy cooking. Or grocery shopping. I am famous for eating microwaved quesadillas for every dinner at home – I just want to eat, I don’t care enough to make something.

But my sister has been so helpful in giving me recipes when I entertain the idea of cooking at home for once and not heading back to Jersey Mike’s for dinner. She actually shares my disdain for cooking, but has come around by necessity – she is, after all, a mom of two hungry babies.

Here is one of her recipes that only requires a Stephanie-level of expertise to pull off:


Mary’s Enchiladas

1lb ground turkey (or anything or nothing)

1 can sweet corn

1 can refried beans

Small can sliced olives

Taco sized flour tortillas

Lots of grated cheese

Small 10 oz can of red enchilada sauce

Pour sauce into the bottom of a 9×13 baking dish and brown turkey. Add taco/burrito seasoning to turkey if desired. Mix turkey, beans, and corn together. Lay out as many tortillas as you can squeeze in there (4?6?8? I was able to fit 7) and coat them in the sauce. I find stacking them taco style is helpful while I coat each one. Then spoon in filling (about two big scoops with a tablespoon each) add grated cheese on top of the filling (I used tongs to take the cheese out of the bag without getting it dirty) and roll loosely, turning them seam side down. Don’t try to fold the ends.

Put grated cheese on top and olives over that. Cover with foil and bake at 350 for 15-20 min or until heated through. I sometimes broil for a few minutes if the cheese on top isn’t melted or I just want to crisp them a bit on top.

Delicious and easy!


Thanks sister!


What’s your favorite easy dinner solution?




I had been seeing recipes for chocolate pudding made with avocados for awhile on Pinterest, but I never got that excited about them. Sure it’s healthier than the classic version, but the combo of cocoa and avocados just didn’t sound very appealing. Plus if I’m going to use a beautiful avocado that I spend $25 on, I might as well enjoy it in all it’s natural glory. Then… I was told by several doctors to try going vegan. I actually really love it so far, but I had a sweet tooth the other day and I wasn’t willing to cheat. Chocomole to the rescue!

This chocolate pudding is delicious, you guys. I swear. And if you sprinkle flaked sea salt on top? Game over. Even the weird and elusive avocado hater (ahem, Stephanie) would like this because the avo just makes it rich and creamy; you would never guess it was in there!

This recipe is by Kris Carr, whom I love. You can feel good about yourself when eating it, even though it tastes like such an indulgence. Give it a try and let me know what you think!


1 ripe avocado, pitted
6-10 pitted dates (depending on size, we average 8), soaked if necessary to soften a bit
1/2 t. vanilla
4 heaping T. unsweetened cocoa
1/2 c. filtered water or almond milk

Place the first four ingredients in a food processor or high speed blender (like a Vitamix) and begin blending. Drizzle in the water or almond milk, stopping to scrape the sides of the bowl if needed, until the mixture resembles a thick chocolate pudding. Let it continue mixing until smooth and creamy.

Chill and serve with fresh berries, sea salt, flaked coconut or anything that sounds tasty!

Homemade Acai Bowls

I guess I have writer’s block this morning because I can’t think of much to say for this post. The best thing I can think of at the moment is something along the lines of “Acai bowls: they’re totally awesome…amiright?” Anyway, Kirby and I love acai bowls but during the week we don’t always have the time (or the money) to go buy them. I tried making them a couple times and didn’t like the results, but then I finally landed on this version and now I’m addicted. I love it because you can mix it up and add whatever toppings you want that day. Most places we go usually just do granola (which unless it’s gluten-free we can’t eat anymore), banana, and strawberries. It’s nice to be able to make it as fancy (or simple) as you would like, so I encourage you to get creative with it. DSC02896 Ingredients:

serves 2

For the Acai

1 Cup frozen strawberries

1 Cup frozen cherries

1/2 Cup almond milk (or more depending on how thick you like it)

1 1/2 Tablespoons Acai Powder (Find at any healthy food store)

For the toppings:

Like I said you can do anything! Here are some that we like…

Chopped nuts (almonds, cashews, walnuts)

shredded coconut

raw organic honey

fruit (peaches, bananas, kiwi, etc.)


chia seeds


peanut butter or almond butter (sounds strange but it’s delicious!)



In a high-powered blender, add frozen berries, almond milk, and acai powder. Blend until smooth and add small amounts of almond milk until it reaches desired consistency.

Place mixture in bowl and add toppings. You’re done!

DSC02906 DSC02908 I hope you guys enjoy this! You should definitely try making it sometime soon :) Now I’m off to the dog park/yoga/library. I hope you have an awesome day!




Delicious Oat-less Oatmeal

Hello hello! I’m up in Santa Cruz right now to throw my sister-in-law a baby shower, so this is just a quick post. First of all, another thank you to Kate from The Kate Keeper for her amazing post on life in San Fran! We can’t wait to collaborate more with her. Check out her amazing blog for more amazing posts :) ALSO, I’m so excited for my bestie, Steph, for getting an amazing job in her dream city! I’m so proud of my friend, and I couldn’t think of anyone who’s more deserving than her. I’m not gonna lie, I’m friends with some pretty smart and talented women :)

SO, today I have an awesome little breakfast recipe for you to try. We’ve been eating gluten-free for awhile now and we really like it. However, it’s never fun to feel like you’re missing out on your favorite foods even if the health benefits are worth it. Cue my new favorite Oat-less Oatmeal. It’s warm, filling, full of flavor and super healthy! You should all definitely give it a try. We topped ours with fresh berries, shredded coconut, seeds and a drizzle of honey, but feel free to get creative and add whatever tickles your fancy (yeah, I just said that).
Oat-less Oatmeal
(Originally found in Grain Brain)

Serves 2

1/4 cup raw unsalted almonds
1/4 cup raw unsalted walnuts
1 teaspoon ground allspice
3 eggs
1/4 cup unsweetened almond milk
1/2 banana, mashed
1 tablespoon almond butter
2 teaspoons pumpkin seeds (optional)
1 handful Berries (optional)

Combine the almonds, walnuts and allspice in a food processor or blender and blend until the consistency is like a course grain but not a powder. Set aside.

Whisk together eggs and almond milk until it’s thick like a custard. Blend together banana with the egg and almond milk mixture. Stir in the course nut mixture.

Warm the mixture in a saucepan over low heat, mixing frequently, until the batter reaches desired consistency. Serve with pumpkin seeds and berries on top, and add more almond milk if you would like. You can get creative with what you top it with :)

Please let me know if you guys try it and tell me what you think! It’s just good and healthy even if you’re not gluten-free, so don’t shy away from it just because of that!

Have a great week you guys, I can’t wait to share photos of the baby shower!



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