I’m on Instagram!

Hey readers!!  Looks like I just hit my two year anniversary of this little blog o’ mine so I decided to expand into Instagram! 


I’ve had a personal Instagram account for a number of years now, but I keep that private. 

Now I can share my foodie creations with whoever wants to see them! I’m really excited about this, you guys.

Right now I’m sort of playing catch up and posting old (and new) pictures from this blog at random. So, if you do Instagram, check it out!

❤️

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Chocolate, Banana, Coconut Greek Yogurt 

I’m a big snack person. When I first heard that it is actually recommended that you eat 6 small meals throughout the day instead of just 3 main meals, I was pretty ecstatic. Of course it took me awhile to get it down so I was doing it right (cookies and chips are not what they are talking about here, unfortunately), but still. Dieticians are saying to eat more often? You got it. I’m so there.
 It’s also good to have one of these snacks after a workout. A good post-workout snack has a both a good source of carbs and a protein because you need to replenish the energy you just expended and you need to help repair and recover the muscles you just worked. Plus, your body is still burning calories for a while after you work out, so you won’t be “undoing” anything you just burned. 

This snack was inspired by a picture I saw online, but I don’t remember where (sorry! I’m not trying to steal ideas here!), but it was actually really delicious. Like, you could make this a post-workout snack or a post-breakfast snack or a Tuesday-afternoon snack or a trick-your-kids-into-eating something-healthy snack or an anytime-you-damn-well-feel-like-it snack. It’s healthy and delicious and you will likely want to add it to your routine, whether you work out or not. 

This is for one person, so you can adjust accordingly. This is only about 175 calories (you could do less nut butter if you want to lower this number, since that’s where most of the calories in this snack come from). You use so few of the coconut chips and the nibs, you don’t even have to worry about what they add. 

¼ cup plain, nonfat Greek yogurt

½ banana, sliced

1 tablespoon peanut butter (or nut butter of your choice)

A few Coconut chips*

A small amount of Cacao nibs*

*I know, I know; the technical measurements here are really on-point.

Let’s pretend I didn’t forget to put the peanut butter in this picture…


In a bowl, mix together the Greek yogurt and the peanut butter (or nut butter of your choice). You may notice in the picture below that I didn’t do this. It just makes it easier to mix together before all the other stuff goes in. Then add the sliced bananas and sprinkle a few coconut chips crumbled up and some cacao nibs over the top.

Done! 

**Notes:

1. I found these coconut chips at Trader Joe’s. I’m pretty sure you can get them or a similar product at most grocery stores. Coconut is sort of the It Girl of the food world right now so you can find products everywhere. 

2. Cacao nibs are a raw, pure form of chocolate, made from the crushed dried cocoa bean. Pretty much, they are nature’s chocolate chip. They have a deep chocolate flavor and a little goes a long way. Texture-wise, they sort of remind me of Buncha Crunch (remember those? Do they even still make those anymore?)

Steak Quesadilla 

Steak Quesadillas? But, Abby, aren’t you eating healthy now?

Why yes, yes I am. However, sometimes your body just wants something super tasty that maybe isn’t so good for you and you just give in. I mean, I’m not made of stone, people. 

I figure if you eat healthy the majority of the time and work out, then its ok to have a cheeseburger or a steak quesadilla when the mood strikes, right? I’m not about elimination diets. Eat well rounded from the good parts of the food pyramid and when you feel like dipping into the top of the pyramid every now and then, do so with glee. And moderation. You’ll be fine and don’t let anyone tell you otherwise.


Anyway, back to this delicious cheesy goodness. The other day I was at Target getting some last minute stuff for our trip. I was really hungry and I got a text from my hubby telling me he was also really hungry. That’s when it hit me. I really wanted a steak quesadilla. I worked and then went to Target, so I was tired and I didn’t really want to go anywhere else. I figured it would be easy enough to make my own quesadillas, so I headed over to the grocery section and got what I needed.

You guys, these were really delicious and totally hit the spot. You could probably even add more veggies like peppers if you wanted to, but I just wanted to keep them simple. I made two quesadillas (well, a whole one for the hubby and a half one for me). They were pretty filling. My husband said he could have gone with just a half and been fine.

All you need…

Steak (you can use whatever cut you like. I used Top Sirloin because it was on sale. The package came with two pieces of steak and I had meat leftover.)

Your favorite taco seasoning (either packaged or homemade)

Vegetable oil

½ yellow onion, sliced thin

1 package of shredded Mexican cheese blend

Butter

Salt

Burrito-size tortillas

In a medium skillet, add a couple tablespoons of butter and your onion. Sprinkle with a little salt. Cook over medium heat, stirring every so often, until the onions start to brown and caramelize. This can take a little while, but just be patient. It’ll be worth it.

Meanwhile, sprinkle some the taco seasoning on both sides of the steak and let it sit for a few minutes while you bring a separate skillet up to temperature over medium heat. Add some vegetable oil and the steaks. Cook for about 4-5 minutes on each side, or more or less depending on how done you like it. Remove from the skillet and let it rest.
When the onions are done, remove them from the heat. Slice the steak and assemble the quesadillas.

Put some cheese on the bottom, then some of the caramelized onions, then some steak. Top with more cheese and the other tortilla. (if making half a quesadilla, just put the filling on half the tortilla and fold it over.)

 Add some butter to a skillet over medium heat and let it melt. Add the assembled quesadilla and cook for a couple minutes on each side, until the tortilla is crispy and golden brown and the cheese is melted and gooey inside.

Serve with avocado or whatever you like with your quesadillas.