Fluffy homemade Strawberry Pancakes are filled with fresh, juicy strawberries & drizzled with sweet cream cheese syrup. This easy breakfast recipe is made in under 30 minutes and great for kids and adults!
Breakfast is one of my favorite meals of the day! It can be sweet or savory.
Sweet treats for breakfast are one of my guilty pleasures. And these Strawberry Pancakes with Cream Cheese Syrup are at the top of my guilty pleasure list!
Cream Cheese Syrup, yes that is an actual thing. And if not, I just made it happen! You’re welcome! 😉
I’ve been making these homemade pancakes for years and I guarantee they’ll be the best, most fluffy pancakes you’ve ever had. You can even substitute other ingredients for the strawberries, such as blueberries, chocolate chips or sliced bananas.
Adding the cream cheese syrup is totally optionally. But I would be doing you a disservice if I didn’t highly encourage you to make the cream cheese syrup!
This protein shake is so delicious, you’ll think you’re drinking a milkshake! Luckily for you, this milkshake is vegan, gluten free and packed with essential nutrients, protein, vitamins and potassium!
Check out these 30 easy Whole30 recipes that will make it simple to create healthy Whole30 meals, that also taste delicious! Plus, use the handy Whole30 shopping guide to grab everything you need to make these tasty recipes at home!
I’m wrapping up “Whole30 March” today with a list of 30 Easy Whole30 Recipes + a convenient Whole30 shopping list that will make it simple to purchase ingredients for the Whole30 diet that you might not already have in your kitchen pantry.
Grilled Cranberry Goat Cheese Stuffed Chicken is a quick and simple weeknight meal that is filled with flavor, gluten free and healthy!
There’s basically nothing I love more than grilling. When I was notified that I must remove the grill from my balcony last year by my buildings HOA I almost cried. (Actually I might have cried… a little!)
I may or may not have snuck it back out there for the last 6 months, but luckily if that ever happens again I’m covered! I am now the proud owner of an indoor T-fal OptiGrill!
This rich walnut blue cheese pesto combines arugula with blue cheese and walnuts for a bold, creamy sauce, perfect for serving on top of grilled steak!
I needed the perfect sauce to top my Walnut Crusted Grilled Tri Tip, so I thought why not incorporate more walnuts, add some fresh arugula and green onions, then throw in some blue cheese. Because what is better on a freshly grilled steak, than flavorful blue cheese!
The perfect vegetarian summer dinner, this grilled peach flatbread topped with goat cheese and balsamic reduction is sweet, salty and super scrumptious!
Instead of ingredients or recipes, some days I simply head to the grocery store with a list of ideas like “balsamic peaches, chocolate bacon donuts, pizza with goat cheese, creamy avocado dressing and grilled flatbread.”
Sometimes each item in the list becomes its own dish, sometimes they go together!
I decided that “chocolate bacon donuts” could pretty much stand on their own and “creamy avocado dressing” would go on a delicious new salad, but I thought the “balsamic peaches, pizza with goat cheese and grilled flatbread” could all be combined into a sweet, salty and scrumptious new recipe. That is when this dish was born!
Toss this easy, homemade Tomato Mango Salsa recipe together in 5 minutes to serve on top of fresh fish, tacos or with chips for dipping! It’s gluten free, vegetarian & vegan!
Last night was “Taco Tuesday” so I decided to toss together healthy, grilled Chipotle Honey Glazed Salmon Tacos for the occasion! These tacos are sweet, spicy and oh-so-delicious.
I couldn’t top such an amazingly flavorful taco with just any old salsa, so I whipped up this fresh mango salsa!
This mango salsa is so easy to make and not only is it perfect on salmon tacos, it’s also delicious on top of grilled chicken, steamed fish or served with chips for dipping!
Mango Salsa Ingredients
1 mango (diced)
3 roma tomatoes (diced)
1/4 cup red onion (minced)
1 jalapeño (de-seeded and minced)
1 tbsp fresh cilantro (minced)
1 lime (juiced)
Mango Salsa Instructions
Add the diced mango and diced tomato to a small bowl.
Add the minced red onion, minced jalapeño and minced cilantro.
Squeeze the lime juice over the salsa and mix everything together.
Easy as that, you’ve got a healthy, scrumptious mango salsa ready to go! This salsa has only 57 calories per cup, making it the perfect choice for a flavorful side that you can feel good about digging in to!
All of these recipes were born out of a combination of ingredients which I had in my refrigerator that needed to be used!
This weekend was my roommate Ryan’s last in the house. He moved to LA yesterday to pursue a new career. We threw a “BYOM” BBQ… which stands for “Bring Your Own Meat”. Basically, myself, Ryan and his girlfriend made the sides, sangria and dessert, while everyone else brought something to throw on the BBQ!
The moral of this story is, we told everyone that we’d have the sides to go with burgers, hot dogs, etc. including ketchup, mustard, buns and so on.
Needless to say, this memo got lost somewhere and we ended up with 4 packages of unopened hot dog and hamburger buns after the party! Point being, the hot dog buns were turned into this delicious new recipe!
Tomato Herb Cheddar Bread Pudding Ingredients
3 cups leftover bread or buns (cubed)
3 eggs (whisked)
1 cup milk
½ tsp black pepper
1 tbsp fresh basil (minced)
1 tbsp fresh rosemary (minced)
1 tbsp fresh Italian parsley (minced)
1 tbsp green onions (minced)
4 cloves garlic (crushed)
1 cup grape tomatoes
1 cup cheddar cheese
Tomato Herb Cheddar Bread Pudding Instructions
Preheat the oven to 375°F.
Whisk the eggs, milk, pepper, basil, rosemary, parsley, green onions and garlic together in a small bowl.
Place the bread in a large skillet or baking dish and pour the mixture over the bread.
Toss lightly until all of the bread is coated then top with the tomatoes.
Sprinkle the cheddar cheese evenly across the top.
Place in the oven and bake for 30 minutes. Cover with foil and bake for an additional 15-20 minutes. This step prevents the cheese on top from burning (because nobody likes burnt cheese!)
While I enjoyed this recipe thoroughly yesterday, I can’t wait to serve it in the fall with warm soups and chilies. It will also make a beautiful and scrumptious side dish at the holidays!
Zesty, creamy, cherry lime filling is added to gluten free tart crusts & topped with maraschino cherries in this recipe for Mini Cherry Limeade Tarts!
Inspired by Summer Desserts and my favorite Sonic drink from childhood, I created these delicious Mini Cherry Limeade Tarts filled with zesty, creamy cherry lime filling and topped with fresh lime zest and maraschino cherries!
I made this dessert gluten free by creating a gluten free tart dough made with Premium Gold Gluten Free Flour blend.
The result was a super cute, super delicious treat, perfect for the summer BBQ I took them to yesterday!
Over the past week I’ve become completely obsessed with Roasted Bell Pepper and Chipotle Spread! Everything from putting it in wraps to spreading it on bagels to simply tossing it on a plain tortilla and digging in!
With the overwhelming popularity of my Chipotle Lime Chicken Skewers, I felt like a Chipotle Chicken Sandwich with the delicious chipotle spread would be a perfect match!
2 limes (juiced)
1 tbsp jalapeño liquid
1 tsp crushed garlic
1 tsp chipotle powder
1/2 tsp ground cumin
2 chicken breasts (boneless, skinless)
3 slices cooked bacon
2 hamburger buns
2 tbsp Roasted Red Bell Pepper and Chipotle Spread
1/2 cup iceberg lettuce
1 small tomato (sliced)
1/4 cup deli sliced jalapeños
Whisk the lime juice, liquid from the jar of jalapeños, crushed garlic, chipotle powder and cumin together in a small bowl.
Pour the marinade over the chicken breasts.
Coat the chicken well, then place in the refrigerator to marinate for 15 minutes.
Turn the grill on to medium and place the chicken on the grill for 10 minutes per side.
The last 3-4 minutes of grill time, add the hamburger buns to the grill to toast.
Remove the chicken and buns from the grill. Spread 1/2 tbsp of the Red Pepper Chipotle Spread on each bun.
Next, top the bottom buns with the lettuce and tomato.
Add a piece of chicken (whole or sliced, your preference!) on top of the tomatoes, then place one and a half slices of bacon on to the chicken.
On the top bun, add the jalapeños.
Place the top bun on the sandwich and dig in!
Tons of flavor in this sandwich, great crunch from the bacon and a slight heat from the chipotle chicken and spread! Overall, a winning combination!
This Shrimp Mango Arugula Salad combines mango, papaya, avocado & lemon pepper grilled shrimp for a fresh, flavorful salad that is perfect for summer!
My most recent summer salad creation was inspired by my favorite dish at Queenstown, San Diego. If you live in the area and haven’t visited this fine establishment, you are seriously missing out!
The food is amazing, service is delightful and drinks are delicious! To say that I’m a regular here would be an understatement!
While I’ve grown fond of a number of dishes on their menu, this salad is my go to for weekend afternoons when I’m craving something light and refreshing, yet still filling.
I created my own version of the salad on Friday with a little extra shrimp I had lying around.
The result was a light and refreshing salad that was packed with flavor!
Lemon Pepper Grilled Shrimp Ingredients
1/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic (crushed)
1 tsp black pepper
8 shrimp (peeled & deveined)
Mango Arugula Salad Ingredients
2 cups arugula
1/4 cup mango (diced)
1/4 cup papaya (diced)
1 avocado (diced)
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh mint
Prepare the marinade for the shrimp by combining the olive oil, lemon juice, garlic and black pepper.
Add the shrimp to the marinade.
Place in the refrigerator for 15 minutes then fire up the grill to medium heat. Grill the shrimp for 2-3 minutes per side, then prepare the salad by adding the arugula, mango, papaya and avocado to a large bowl.
Next, squeeze the tbsp of lemon juice and olive oil over the salad. Add the shrimp and toss well. Top with the fresh mint.
This metabolism boosting breakfast smoothie is packed with superfood protein and fruit for a healthy, slimming drink filled with vitamins!
When the booking producer over at the San Diego 6 Morning News Show asked me to come on this week to talk about juicing and smoothies, I couldn’t wait to share some of the drinks I’ve been mixing up over in my kitchen every morning!