Mexican Shrimp Tostadas

The healthy eating is getting a bit easier, but I’ve still got a weakness to go out and buy 4 cookies that I don’t need. And because of that, my weight is holding pretty steady at just under 300 pounds.

I was able to go to jazzercise twice last week, and probably twice this week also. I know….I could have definitely gone 4 times this week since I get off work so much earlier now, but yesterday I went and baked cookies with my grandma after work and Wednesday is MY BIRTHDAY so I deserve a couple days off from exercise. I DID go today, so that’s all that matters. 🙂

Anyways, I’ve got a super simple “recipe” to share with you that I made for dinner last night. It’s so simple that I wouldn’t call it a recipe. It’s more like a “put these things together” and you’ll have a great meal, recipe.

Shrimp Tostadas

(Makes 1 serving)

-2 tostadas
-3 oz of peel and deveined raw shrimp
-1 teaspoon minced garlic
-1/2 teaspoon chili powder
-1/2 teaspoons Mexican spice mix of choice
-1/2 cup fat free refried beans
-1 individual 100 calorie guacamole cup
-1 and 1/2 cups shredded romaine lettuce
-1/3 of a large tomato, diced
-1 oz queso fresco, crumbled

Vinaigrette (optional)
-1 teaspoon olive oil
-1 teaspoon flavored vinegar (I used Serrano honey infused vinegar)
-juice of 1/2 a lime

Calories=600 (Which might seem high but it works for me to keep me feeling full after dinner)


Mix the shrimp with the garlic, chili powder, and Mexican spice mix. Sauté in a sauce pan until shrimp is done.



While shrimp is cooking, heat up the refried beans in the microwave. When beans are warm, spread the beans evenly onto the two tostadas. Next, spread the guacamole over the beans. Top each tostada with half of the shrimp.


Load the tostada with lots of shredded romaine lettuce and diced tomato.

Mix the olive oil, vinegar, and lime juice to make a vinaigrette. Pour over the tostada. Top with crumbled queso fresco. Eat and repeat until all the tostadas are gone.


The vinaigrette is optional, but I just really love a sauce any way I can get it. I used this new vinegar and olive oil my sister bought me for my birthday.


The Serrano honey infused vinegar was perfect to make this vinaigrette but any vinegar would work!

I have noticed that I tend to use a lot of Mexican flavors when I cook. Luckily, I have found out how to make Mexican food healthy instead of making Mexican food the way I used to it eat…..covered and smother in cheese.

I made a great Taco Twist Soup this week that I’ll have to share with you all next!

P.S. The shrimp tostadas are great to eat while watching The Biggest Loser. I’m so excited for this new season of the show! I remember watching TBL back in January when I first started my journey. Watching the show really helped motivate me. I’m hoping this season does the same so I can get back on the right track 100%!

“I tried every diet in the book. I tried some that weren’t in the book. I tried eating the book. It tasted better than most of the diets.” – Dolly Parton

I’m coming to you with another update on my weight loss journey and I wish I could say I have great results, but I don’t.

I’m definitely trying really hard, but with my work schedule, it’s tough! Let me explain…

I start my day at 9:00 am. I eat breakfast at around 9:30 or 10:00. I work some, then I eat lunch around 12:30 or 1:00. I work some more, then I eat my afternoon snack at around 4:00. I work some more and then I usually don’t get home until 7:30 or 8:30. Then I eat dinner at maybe 8:00 or 9:00. For some reason, it’s been hard for me to not keep snacking after my afternoon snack. My tummy just can’t last that long without food. Or it could be that I have no willpower right now. Either way, it’s a lose lose.

The GOOD news is that I changed my schedule at work and now the absolute latest I’ll work is maybe 5:00 or just after 5:00. Some days I might even be done working by 3:00!

THIS means I will have lots of extra free time to…..EXERCISE! I’m going back to jazzercise this week! This makes me so incredibly happy because I used to love going to jazzercise! It made me feel good. I loved the sweating, and the energy it gave me, and I loved the way it made my body feel.

So Thursday, it’s on!

As for my eating lately, well, today was pretty good. I had my usual cereal for breakfast, sandwich and tomato juice for lunch, and I made some delicious turkey taco chili soup for my afternoon snack (recipe and pics below…keep reading!), and dinner was a repeat of my BBQ chicken foil packets I’d made in the past. Yum yum!

I found the turkey taco chili soup recipe over at I LOVE this website because everything is tried and true good. I’ve made tons of the recipes from that site and everything has been healthy and delicious. My favorite thing about that site is that the calories are listed out on every recipe.

Here’s my adapted recipe for the soup!

Turkey Taco Chili Soup

1.25 pounds lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
10-oz can rotel
15-oz can corn, drained
15-oz can pinto beans, drained
8-oz tomato sauce
16-oz can refried beans
1 packet taco seasoning
3 cups chicken broth


First, brown the turkey over medium-high heat until cooked through. Be sure to salt and pepper the ground turkey while it’s cooking. Add the onion and bell pepper and cook about 3-4 minutes. Add the rotel, corn, pinto beans, tomato sauce, refried beans, taco seasoning, and chicken broth. Simmer for 13-15 minutes. Be sure to stir occasionally as it will stick because of the refried beans. Serve with a dollop of daisy sour cream and a sprinkling of reduced fat shredded cheddar cheese.






It’s 240 calories for 1 and 1/2 cups of the soup. I added 2 tablespoons of light sour cream and 1/4 cup reduced fat shredded cheese for a 355 calorie afternoon snack.


I say snack but it’s really a meal because I eat 4 small meals a day.

Well, that’s it for now! Can’t wait until my next check in because I’ll get to tell you all about my first class back to jazzercise!

Eat This, Not That

So I went to Sonic last weekend and I was going to order a tea to drink, but when I saw all of their shake flavors I instantly wanted their peanut butter and jelly shake. I mean, how good does that sound?! Trust me, it was heaven in a styrofoam cup.

When I got home from work last night, I was craving another peanut butter and jelly shake. Luckily, before I decided to go get one at Sonic, I looked up the nutritional info. The mini has 700 calories! That’s insane! The mini is soooo small. It was good, but geez, I don’t think it’s worth 700 calories.

I knew I had to come up with an alternative so that is why I came up with an “Eat This, Not That.”

Eat This

My PB&J Chia Seed Pudding-292 Calories


Not That

Sonics PB&J Milkshake-700 Calories


Of course, it’s nowhere near tasting like ice cream, but the chia seed pudding still has the same delicious flavor of peanut butter and jelly that I was looking for. And although it’s far from actual ice cream, the pudding is seriously delicious!

Peanut Butter And Jelly Chia Seed Pudding

1/2 cup unsweetened vanilla almond milk
1 tablespoon chia seeds
1 and 1/2 tablespoons almond butter
1 teaspoon pure maple syrup (not pictured)
Stevia (sweeten to taste)
1 and 1/2 tablespoons jelly or jam of choice


Mix the almond milk, chia seeds, peanut butter, maple syrup, and stevia together in a small bowl with a lid.



Cover and refrigerate for at least 3 hours, but preferably overnight. It may need to be stirred again after the first hour of refrigeration. When ready to eat, add jelly and stir. Then eat.



I used a local wine fruit spread, Toasted, which you can get here. It’s amazing because it’s got a great wine flavor with real chunks of fruit in it!

This pudding is awesome! It’s definitely something I’m going to make again. The flavor possibilities are endless, kind of like the milkshake combinations at Sonic. 🙂

You can easily cut out some calories by using PB2 instead of almond butter. I would have done that, but I’m out of PB2. You can also skip on the maple syrup and just use stevia to sweeten it. So this pudding could easily be dropped to only 180 calories depending on what ingredients you use.

I’m sure you’ll be seeing other chia seed pudding recipes in the future. I’m thinking about making a coconut mango pudding tomorrow. Yum yum!

Hope everyone has a great weekend! I’ve got some fun plans made so I’m excited for the weekend to get here! As always, I’m sure there will be some delicious, blog-able foods eaten over the weekend as well!

Pizza For Breakfast? Yes, Please!

First, I must say (as if you didn’t already know), I LOVE pizza.

You know those frozen pizzas at the grocery store? I used to easily eat a whole pizza by myself.

You know those fast food pizza restaurants? I used to order from them weekly.

You know those frozen breakfast pizzas?


Yeah, the ones pictured above. I used to eat those for breakfast all the time.

That frozen breakfast pizza came out of my freezer. I was eating those up until the day I started my healthy eating change. That frozen breakfast pizza is in the trash now.

I’ve replaced that unhealthy, processed, and fattening breakfast pizza with my own homemade breakfast pizza.

Just like any other pizza, the toppings for a breakfast pizza are your choice. I’ve made it with a variety of toppings, but today I chose turkey bacon, onion, and red bell pepper along with the typical breakfast pizza toppings.

Here’s how to make my giant breakfast pizza!

Giant Breakfast Pizza

1 Large Sprouted Grain Tortilla
1 Whole Egg + 2 Egg Whites, Scrambled
1/2 Cup Prepared Gravy, (I used the Great Value brand peppered gravy mix)
1/2 Red Bell Pepper, Chopped
1/4 Cup Yellow Onion, Chopped
1/2 Cup Part Skim Shredded Mozzarella Cheese
3 Slices Turkey Bacon, Cooked
Coconut Oil Spray, (Or oil spray of choice)

Preheat oven to 350 degrees. While oven is preheating, cook turkey bacon, scramble eggs, and sauté onions and peppers. Once oven is hot, use either a sheet pan or large sauté pan to toast the tortilla in the oven. Spray both sides of the tortilla with the coconut oil spray and then put in oven for about 6-9 minutes, or until it gets crispy, but not too crispy.


Take the tortilla out of the oven and spread the gravy on top.


Top with half of the cheese.


Top with the peppers and onions, then the eggs, and then the turkey bacon.




Top the pizza with the remaining cheese.


Put back in the oven until cheese is pretty melted and the pizza is hot, maybe 4-5 minutes.

Here’s what the end product should look like!


This pizza comes in at 637 calories. It could easily serve two people if served with a side of fresh fruit. I personally ate the whole pizza because it was my brunch and I had just gotten home from jazzercise and was hungry. This pizza could easily be adapted and made on a smaller tortilla with less cheese and toppings to be lower in calories.

Some great variations would be to use chicken sausages, or add different veggies such as broccoli, tomatoes, or spinach, or to use only egg whites instead of a whole egg. You could also mix it up and use different cheeses. It’s up to you how you want to make it! The possibilities are endless!

Jazzercise + What I’ve Been Eating This Week

The first time I went to a jazzercise class, I was probably around age 13 or 14. I can’t really remember exactly how old I was. But I DO remember that I really enjoyed going. My mom used to take me with her and we’d go a few times a week (maybe?) after school for me and after work for her.

Jazzercise was a lot of fun because although it definitely was exercise, it didn’t feel like it. They played current and good music that we’d jazzercise to and the hour long class would fly by.

I recently decided to try out a jazzercise class again. You see, my schedule during the week makes it hard to get to ANY exercise classes because my work days are so long and so late. So when I got off early one weekday, I hopped on the opportunity to go try out a jazzercise class again for the first time in a looonnggg time.

I asked the BFF, Megan, if she wanted to go (because we both share a love for jazzercise) and she said yes, so we went!

The class was a lot of fun and definitely a good workout. It’s an hour long class with about 10 minutes of warm up, about 30 minutes of cardio, and about 20 minutes of toning and cool down. They played good music such as Rihanna, Michael Bublé, One Direction, Lady Gaga, etc.

By the end of the hour, I was exhausted and very sweaty, so I know I burned a lot of calories.

This past Monday I was off work, so I again jumped on the opportunity to go to another class. The second class was similar to the first, but the instructor was different and we did a lot of different moves, so it was great to see the variety.

After class, I told the ladies at the check-in desk that I’d probably only be able to come once a week. They let the owner know and she emailed me with a special rate that I could have since I wouldn’t be coming often.

With that said, I’ve decided to join jazzercise! I’ll be going every Saturday morning at 9:20. I’ll also get to go on holidays that I’m off work, so if they’re open on Memorial day Monday, I’ll be there!

I’m really excited to have found an exercise that I love and can do somewhat regularly. By having a set time I exercise every week, I think I’ll be more apt to actually exercise and the class will also hold me accountable. 🙂

Along with my exercising, I’ve been eating really great this week! Here’s what I’ve been eating.

For breakfast, I’m still having a bowl of Cheerios with skim milk every morning. I cut out the berries in my cereal because I just prefer it without.

Lunch this week is an avocado chicken salad sandwich on paleo bread. I got the bread from my sister this past weekend. She got it from a bakery in Dallas called Unrefined. The bread is great, tastes great, and only has 2 grams of carbs per slice!

I got the chicken avocado salad recipe here.

Basically, I cut about 3 ounces of rotisserie chicken into small cubes. I added 1 stalk of sliced green onion, 2 tablespoons of minced yellow onion, 1/2 of an avocado (mashed), the juice of half a lime, maybe a tablespoon of chopped cilantro, and a nice pinch of sea salt. I mixed everything together in a bowl while mashing the avocado into chicken. It turned out great! Tastes like guacamole with chicken in it. Yum!

With my sandwich, I had a pre-made Caesar side salad. It’s a great lunch combo and keeps me full until snack time.

Snack is a Siggi’s non-fat yogurt (I like the orange ginger flavor) and a package of pre-sliced apples. Depending on how the day is going, I might also have some almonds or green beans with my snack.

Dinner this week has been super delicious. I made individual turkey meat-loafs and served them with cauliflower purée, roasted acorn squash, and steamed snow peas.





Putting this dinner together was incredibly simple. I like cooking everything ahead of time and then reheating it throughout the week for dinner.

This dinner comes in at about 420 calories total for one individual turkey loaf topped with reduced sugar ketchup, one cup steamed snow peas with 1 teaspoon of olive oil, 1/4 of an acorn squash, and 2 cups of frozen cauliflower that’s been roasted and puréed with skim milk. That’s a lot of filling food!

I’m still trying my best to cut out my evening snack choice of a bowl of Cheerios. Instead, last night, I had a couple tablespoons of some homemade chocolate chip cookie dough nut butter. Doesn’t that sound freaking delicious?! Well trust me, it is! And it’s healthy too because I don’t add any sugar to it (besides the chocolate chips which I don’t add that many). It’s crazy how you can make nuts taste like cookie dough!


This brings up something I’ve been thinking about lately. I want to start a business making my own unique flavored nut butters! It’s something I really enjoy doing! When I’m bored, I just go into the kitchen and see what flavor I can come up with. Who knows, maybe this business will come to life soon. Megan and I talked a little bit about it recently, so I’ll just have to keep you updated on the potential business progress! 🙂

How Sweet It Is To Be Loved By You

I’ve got a couple of super sweet things to share with you!

The first sweet thing is a brownie mug dessert. I have been craving chocolate lately, so last week, I decided to try out a healthy mug cake recipe. It turned out horrible, and that’s being nice…

I decided to tweak the recipe a little and see if it turned out any better. The answer? Nope. Still horrible.

I decided to scratch that recipe, and try another one out, because surely not all healthy mug cake recipes are terrible, right?

I came across this skinny mug-brownie recipe and I knew I had to try it out.

Here is the recipe I used.

Skinny Mug Brownie

1 Tbs Greek yogurt
2 Tbs honey
1 Tbs cocoa powder
2 Tbs coconut flour
1 egg white
1 Tbs chocolate chips
A little splash of vanilla
A generous pinch of salt
A small squirt of stevia

Mix all ingredients together in a bowl. Pour into a mug or small glass bowl. Microwave for about 30 seconds. Check to see if it’s done. If not, heat again in increments of 10 seconds. DON’T OVERCOOK! It will become hard and dry if overcooked. It should still look wet in the center, but “done” on the outside.






This brownie was delicious! It tastes similar in texture to a normal brownie, but not exact of course because it’s made in the microwave and it doesn’t have oil in it. I ate my brownie with a glass of this coconut milk.



I’ll be making this mug brownie again, especially next time I have a chocolate craving.

The second sweet thing I have to share with you is this little guy!


This is my nephew Ethan Montgomery and I’m so excited that I got to finally meet him! He was born May 15th at 4:09 PM. I got to go down and visit my sister and brother- in-law in Dallas over the weekend, and I had the best time. I got to hold sweet baby Ethan and just enjoy some family time. It was perfect.

I know everyone always says this, but he IS the cutest baby ever. AND, he’s just so sweet and just a really good baby.

Here’s the happy family leaving the hospital.


I already love that little boy sooo much! I cannot wait to go visit him again soon! 🙂

Lindsay’s Amazing Turkey Sandwich

I’ve got to tell you about this amazing sandwich I made for lunch today. I sadly don’t have a picture of the delicious sandwich though. I didn’t know how amazing it would be until I started eating it. Then, all I could think about was to keep eating it. A picture didn’t even cross my mind….until after, when I was left with just an empty plate. 😦

But I did come up with the brilliant idea to take a picture of all the ingredients together (together, but not made into a sandwich) so you could see what it took to create this amazing sandwich.


Lindsay’s Amazing Turkey Sandwich

2 slices Ezekiel 4:9 bread
1 tbs fat free mayo
1 Sabras hummus (individual)
Lettuce (I used iceberg)
1 slice of tomato
1/2 slice of red onion
4-oz Boars Head low sodium deli turkey

I used toasted Ezekiel 4:9 flax sprouted grain bread. Then I put 1 tablespoon of fat free mayo on one side. Then I spread a little of the hummus over the mayo. I then topped it with turkey, iceberg lettuce, and tomato. I spread more hummus on the other piece of bread and then put the sliced onion into the hummus. Fold together and then you have the perfect sandwich. Yum! I can’t wait to have another one tomorrow!

I like the hummus on the sandwich because the bread is hearty and needs moisture. The hummus and mayo combo was perfect! The red onion just made it even more delicious (in my opinion!).

I paired this sandwich with a side salad from Arby’s with light Italian dressing for a total of 548 calories. What a great lunch!

What did you have for lunch today?

The Veggie Burger’s New Dream: Be More Like Meat

Veggie burgers are quickly becoming one of my new favorite things. They’re fairly simple to make and can be customized to include ingredients you like or prefer.

The restaurant Mooyah has a great veggie burger which I love to eat as an iceburger (wrapped in iceberg lettuce instead of a bun). This “burger” is becoming one of my new favorite things to eat when I go out for lunch or dinner.

So last Sunday, I was excited when the BFF mentioned how she had a Greek black bean veggie burger recipe she’d been wanting to try. As you know, we cook together every other Sunday and we always try a new recipe or two that we’ve never made.

Last weekend, we chose to make the Greek veggie burgers and zucchini fritters.

I’ll start with the zucchini fritters because they’re just so easy to make and very tasty! Before I tell you how to make them, I must give credit to Anna. She made these a few weekends ago for my sisters baby shower and she told me the recipe, and I knew I’d be making them myself because they were yummy and easy! Thanks Anna!

Ok, here’s the recipe!

Zucchini Fritters

2 cups grated zucchini (2 zucchinis)
1/2 cup unseasoned breadcrumbs
1/2 cup grated Parmesan
1/2 cup chopped white onion
2 eggs

First, you grate the zucchini and then put it into a colander and salt it to release the liquid. Don’t salt it too much like I did or your fritters will be too salty. After about 10 minutes, ring out the liquid from the zucchini.

Put the zucchini into a bowl. Add the remaining ingredients and stir until well combined.

Use a tablespoon to scoop out the fritters and place onto a sheet pan that’s been covered with foil and sprayed with nonstick cooking spray.

I believe we baked them at 375 or 400 degrees for 18-20 minutes. You’ll know when they’re done because they’ll be firm and golden brown.




While I was making these fritters, Megan was hard at work making the Greek veggie burgers. Here’s the recipe!

Greek Black Bean Veggie Burgers

2 and 3/4 cup canned black beans, divided
1 and 1/4 cup cooked quinoa
1/4 cup hummus
2 garlic cloves, minced
1/2 cup feta cheese, crumbled
1/2 cup onion, diced
1/2 cup breadcrumbs
1/2 to 1 tsp Greek seasoning

Put 2 cups of the black beans in a food processor and process until pretty smooth. Scoop out the puréed black beans and put into a large mixing bowl. Add the quinoa, hummus, garlic, onion, breadcrumbs, and Greek seasoning and stir until combined.

Next, stir in the remaining black beans that you didn’t purée and the crumbled feta cheese. Form into burger patties (makes 6-8) and then bake in a 400 degree oven for 18 minutes, flipping once halfway through.

Megan opted to add in chopped up kalamata olives to hers, which made it even more Greek. I don’t like olives, so I had mine without.






I topped mine with Swiss cheese, lettuce, tomato, and just a smear of grey poupon. Sorry I don’t have an “after” picture. I was hungry and dug into my burger quickly. It sure was good though!

I thought this recipe was great. I loved how the burgers looked like meat in the bowl once everything was mixed together. My only suggestion is that next time I’d use more seasoning. I think I’d either increase the amount of the Greek seasoning or add in some fresh herbs such as oregano or cilantro to enhance the flavor.

I love our Sunday night get togethers! It’s so much fun trying out new recipes often. If any of you have a recipe to share that Megan and I could make, send it to me! We’re always looking for new ideas!

Hope you enjoyed!

Lemon Poppyseed Overnight Oats Recipe

I am not sure when my love for lemon poppyseed came about. I DO know that I remember when I was younger, my sister and I would get to pick out which flavor of muffin mix we wanted when we’d go to the grocery store. I think my sister almost always picked out the strawberry one. I of course didn’t want to get the same flavor, so I got either chocolate or lemon poppyseed.

I loved the lemon poppyseed muffins because..
1. They tasted like lemon without the sourness. And 2. I heard that if you ate a lot of them, they’d make you show up as positive on a drug test.

To a young middle school girl like myself, I thought that was pretty cool. 🙂

Now, I like the lemon poppyseed combo just for the fact that it’s delicious! I think just about anything can be flavored lemon poppyseed. I actually remember one of the first recipes I made off of Pinterest was lemon poppyseed pancakes. Seriously yum!

With all of that being said, I created lemon poppyseed overnight oats. I tend to find one thing I love, then eat it everyday for a few days, and then forget about it until I crave it again. That’s exactly what I did with this overnight oats recipe. I had it for a week straight for breakfast a couple months ago, then forgot about it. Now, I’m bringing it back and lucky for you, I’m sharing my recipe with you!

Lemon Poppyseed Overnight Oats

1/4 cup steel cut oats
1/2 cup unsweetened vanilla almond milk (or skim milk)
1 tbs chia seeds
1 tbs poppy-seeds (I like mine really poppy’d)
1 tbs PB2
1/2 tsp lemon extract (or more if needed)
2 squirts stevia extract (or use sweetener of choice to sweeten to your liking)

Mix everything together in a bowl or cup. Cover and refrigerate overnight. Stir well in the morning. Add more milk if it’s too thick for you. Then eat.

I think the secret ingredient in this recipe is the PB2. It doesn’t really give it a peanut butter flavor, but it ties everything together and I think gives it that “muffin-like” feel that I associate with lemon poppyseed.

This recipe comes in at 300 calories, or 320 if you use skim milk instead of almond milk. It’s a perfect breakfast for me, especially since its so easy to grab and go. I hope you’ll try this recipe out for yourself!

My Newest Obsessions

Liquid Stevia
It’s perfect to sweeten tea, overnight oats, or really anything. It’s simple because you just squeeze it out, so there’s no measuring needed.


I love flavoring healthy stuff to make it taste indulgent. With extracts, I can transform my peanut butter into something unique. Or, I can turn my overnight oats into banana bread. Uh huh, I made my oats taste like yummy banana bread. Keep on reading to get the recipe!


Thai Sweet Chili Pop-Chips
These things are addictive. If you HAVEN’T tried pop-chips, you should. And if you HAVE tried pop-chips but not this flavor, you should. It’s like Chinese food in a chip. A healthy chip at that. We all know Chinese food is generally not too healthy (depending on what you get) so these chips really hit the spot when I want some Chinese food.


My Grocery Shopping
I went grocery shopping today and I realized how different I shop now than how I used to grocery shop. I once heard that when you grocery shop, you should be shopping the perimeter of the store. I didn’t intentionally do that, but I just realized today that that’s how I shop. As I was checking out, I noticed I had fresh vegetables, multiple lettuces, frozen vegetables, milk, meat, yogurt, cheese, and cereal. All but a few items came from the perimeter of the store. I was pretty impressed with myself.

China Mist Tea
I went to lunch with a friend today and we went to Old School Bagel Cafe. They had some great flavored teas there. I had an unsweetened orange blossom black tea. I loved it! Later while out shopping, I came across the China Mist brand teas and of course had to buy some.


Lunch was a total success! Not only was the tea great but Old School Bagel Cafe has some good bagels and a surprisingly delicious salad too. I had the 1/2 bagel sandwich and 1/2 salad combo. I got the el fuego bagel, which has cayenne pepper in it. It was spicy and delicious. On my sandwich I had turkey, guacamole, cheddar cheese, lettuce, and tomato. For my 1/2 salad, I chose the Asian salad. It had shredded lettuce, green onions, mandarin oranges, sliced candied almonds, roasted chicken, and Asian vinaigrette dressing.

It was soooo good! I also saw on their website that you can make a bagel “skinny” by having them scoop out the inside of it for you. I wish I had known that when I went, but there’s always next time!

Ok, as promised, here is my recipe for Banana Bread Overnight Oats:

1/4 cup steel cut oats
2/3 cup unsweetened almond milk
1 Tbs chia seeds
1 and 1/2 Tbs PB2
1 or 2 squirts of liquid stevia (or more depending on how sweet you like it)
1/2 tsp banana cream extract (or more, depending on how strong you like the banana flavor)
1/3 of a banana cut into slices

Mix everything together in a cup or bowl really well. Cover and refrigerate overnight. Eat in the morning.

I absolutely loved this recipe. I am having a lot of fun experimenting with extracts and my overnight oats. I just bought 6 new extracts today so be watching out for new creations! 🙂