Breakfast / Recipes

Nutella French Toast


Do you ever just wake up and want french toast? I woke up the other morning feeling like I needed french toast. I feel like all I’ve been seeing across the internet lately is pumpkin french toast. Of course my lovely Seattle CityTarget was out of pumpkin pie spice when I was looking for it, so pumpkin french toast was not an option for me.

I was laying in bed, lounging around, and because it was a Sunday I really wanted to make myself breakfast. Now, I easily could have made myself normal french toast… but that was not nearly as fun as the idea I had: Nutella french toast.

I originally became obsessed with Nutella when I was studying abroad in Italy. Honestly, Nutella and pretzels is, like, the best combination. Figuring out how to make Nutella cookies was probably my greatest accomplishment abroad, you know, since all the ingredients at the grocery store were in Italian and our “oven” was really a toaster oven.

However, it was this Sunday morning that I realized my obsession had reached new heights… in a good way, of course. I have to tell you, the Nutella really creates the perfect combination of chocolatey-hazelnut and cinnamon in this breakfast. I’m drooling over here in Oregon just thinking about it. Its definitely worth a try, especially if you’re out of pumpkin spice and can’t make pumpkin french toast!

As you can see in the pictures, I ate mine with maple syrup… but I just had a genius idea that might have me making this again when I’m back in Seattle… why not top it with… Nutella! Anyone? Hmm? I guess that might be too much Nutella, but can you ever really have too much? I’m voting for no on that one. Who’s with me?

Nutella French Toast

Yields: 3 Pieces or 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes


3 slices of sandwich bread
1 egg
1/4 cup milk1/4 teaspoon ground cinnamon
1 tablespoon Nutella
Nonstick cooking spray


Whisk together the egg, milk, and ground cinnamon. Add in the Nutella and whisk until the mixture is thoroughly mixed and turns a coco brown. Set the mixture aside.

Mist a frying pan or griddle with cooking spray and bring to medium heat.

Quickly dip each side of a piece of bread into the egg mixture and place on the frying pan. Repeat until the pan is full and allow the bread to cook for 1-2 minutes (or until the bottom starts to brown). Flip the bread and allow to cook for 1-2 minutes on the other side.

I ate mine with maple syrup, but you could eat it with whipped cream or ice cream! Let me know what toppings you try!

Appetizer / Dairy Free / Diet Specific / Pork / Poultry / Recipes

Hawaiian Grilled Chicken


So, one of my bosses went on vacation to Hawaii a couple weeks ago. I wish that had anything to do with the dish I’m about to share with you, but, aside from the name, it doesn’t (I just thought it would be a good transition).

Anyway, I was moseying my way around Pinterest the other night, while I was trying to meal plan, and I came across an image of chicken wrapped in bacon… BACON. *Side note: I just looked it up and “moseying” is an actual word with an actual definition… I thought for sure I was making that spelling up.* But, seriously? I’ll eat just about anything with bacon on it.

From that moment on, I was on a mission. I needed chicken with bacon. The recipe I had pinned looked DELISH; but, I really wasn’t feeling the whole brown sugar aspect for some reason. Then I had a moment. It was like one of those moments where everything in the world becomes clear to you, except with food. Boy, did I understand food at that moment.



You read that correctly: pineapple. Pineapple soaked chicken, wrapped in bacon… just kill me now. I don’t know who I thought I was at that moment, but I’m almost positive I decided the flavors would be acceptable together because of Hawaiian pizza. I mean it sort of makes sense, right? Hawaiian pizza has ham and pineapple together… bacon is close to ham. Whatever, in the end all that matters is: it worked. It really worked, as in, I could eat it every day for a year, kind of worked.

The nice thing about this recipe is that you could totally turn it into a bunch of different things. I ate mine plain for dinner and then for lunch the next day I cooked down some extra pineapple juice and put the chicken in a lettuce wrap with bean sprouts. I made mine with a baked lemon broccoli risotto and a side of broccoli on its own . Also, I cut my chicken into smaller, bite-size, pieces and let it marinade overnight; but I’m sure you could do it in a few hours too.

Hawaiian Grilled Chicken

Yields: 2 Servings Prep Time: 15 Minutes Cook Time: 20 Minutes


2 boneless chicken breasts
6-8 pieces of bacon
1 cup pineapple juice
1 tablespoon lemon juice
1 clove of garlic


Cut each chicken breast into thirds, or fourths if you prefer thinner chicken, and place in zip-lock bag with lemon and pineapple juice. Roughly mince the clove of garlic and add to the bag.

Allow chicken to marinade at least two hours (I let mine marinade overnight).

Remove chicken from bag and wrap a bacon slice around each piece.

Grill for approximately 15-20 minutes, until chicken is fully cooked and bacon is crispy.

Dessert / Recipes / Snacks

Frozen Blueberry Pudding Bites


Please, don’t run away from your computer, screaming, after reading the title of this post.  I am not crazy, well… that’s debatable.  I know that temperatures are just beginning to drop and all you want to do is curl up with a nice cup of hot apple cider.  Trust me; I pulled out my UGGs and knee-high socks today just because I could.  But, just hear me out, because these are good.  And I mean really good.

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