We spent the day in Mexico yesterday with the huevos and today we’re going all the way to Parie Parie to enjoy these super fluffy fresh strawberry crepes! Whenever I think of crepes, I think of this, and DON’T TELL ME YOU DON’T EITHER.
“I had a whole mess of crepes this morning!” One of best movies of our generation, I’ll argue. Before I start quoting the entire movie to y’all, let’s quickly move back to the topic of crepes. I love them, so much. I love them ALMOST as much as I love buttermilk pancakes. It’s a tight tie. I mean, they are pancake’s fancy French cousin who sips champagne instead of beer and spends the weekend at the opera, not the bar. You know?
Looking at this light, beautiful stack of crepes makes my heart ACHE for Paris again. Have you ever been to a city that just completely and utterly stole your heart and soul? For me, that’s Paris. And besides eating onion soup everyday, I also frequented the creperie stands for Nutella banana crepes and let me tell you, MY LIFE IS CHANGED FOREVER. I’ve attempted my own version of that Paris favorite and they always end up tasting salty. Probably because I sob hysterically into them while I eat them because I miss Paris so much. They taste more like broken dreams than fresh nutella crepes.
So, in the meantime to satisfy my crepe craving, I made a simple stack with freshly whipped cream and strawberries.
These make the perfect companion to a big pitcher of mimosas for your mom this Mother’s Day. And you know what? Crepes are EASY to make! I feel like they get a bad rap, probably because people aren’t making them the right way. You have to whisk the batter so they are fluffy and use a container with a spout (like a small pitcher) to pour the batter into the skillet. Then it’s just all about timing.
So, who is coming over for crepes this morning? Because you better believe I’m making them. I promise I won’t cry into yours though, just mine.
Nutritional information per serving (2 crepes with 1 tablespoon whipped cream and 1/4 cup strawberries)
Fat: 10 grams
Carbohydrates: 29.5 grams
Fiber: 1.5 grams
Protein: 9 grams
Weight Watchers Points: 7
Despite spending quite a bit of time in the Southwest and some time in Mejico, I’ve still never had huevos rancheros. I know, right? What kind of life am I trying to lead? I love saying the world “HAAAAWAVVVVOOOSSS” when I’m out in public, but never really feel inspired enough to order it. I’m a very adventurous eater, but when it comes to breakfast, I’m kind of a “stick to the comfort zone” type of gal. But, Cinco de Mayo is coming up (on the 5th, who is coming over for margaritas?!) I thought I’d bust outta my comfort zone and finally try this tex-mex favorite. But it’s me, I couldn’t just eat a plate of it. So I stuffed it into wonton cups and made these bite size brunch huevos rancheros taco cups!
Try saying that 5 times fast. No really, try it. But you have to say it how I say it, like a 5 year old. “HAAAWAVVVOOOOS RANNCHERRRIOSSS.”
Okay I’m done. But dude, why haven’t I made this before? Or for Pete’s sake, just ordered it? The runny yolk, the spicy veggies, the cilantro. I could eat 6 of these in a row and still crave more. But that’s just anything I like since I have absolutely no penchant for self control. But guys, look at that yolk, would you have self control?
Besides cilantro, which y’all know I can’t get enough of, I’m also now in a tomatillo phase. Like those Frank’s Red Hot commercials, “I put that shizz in everything.” I mean, tomatillos are so cute to begin with. For those who aren’t sure, tomatillos are those smaller green tomatoes you see that are wrapped in husks. They taste much tarter than tomatoes and have almost a citrus quality too. They add such a fun, Latin/Mexican flavor to everything so they are absolutely perfect for huevos.
Not only are these perfect for a Cinco de Mayo breakfast paired with a big glass of Mexican coffee, they are fabulous for Mother’s Day brunch too! Plus, who doesn’t love tiny little taco cups? They are so darn cute!
Huevos Rancheros Taco Cups
Yields about 10.
Prep time: >10 minutes
Cook time: About 10 minutes
For the taco cups:
- 10 wonton wrappers
For the huevos rancheros:
- 1 tablespoon olive oil
- 1/4 medium red onion, chopped
- 1 clove garlic, minced
- 2 plum tomatoes, chopped
- 2 tomatillos, chopped
- 1 can chopped green chiles
- 2 tablespoons chopped cilantro
- Salt and pepper
- 1 teaspoon chili powder
- 1/4 cup Mexican cheese
- 10 eggs
- Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray. Place wonton wrappers into the muffin tins, scrunching them slightly. Bake for about 8 – 12 minutes, or until crispy and golden brown.
- Heat the olive oil in a skillet over medium heat. Add onions and cook until transluscent, about 2 minutes. Add garlic, tomatoes, tomatillos, green chiles, salt, pepper and chili powder. Reduce heat to medium and cook until most of the liquid is evaporated. Add cheese and cilantro and remove from heat.
- Scoop about one tablespoon or so of filling into each taco cup. Top with a sprinkle more cheese and cilantro.
- Fry eggs sunny side up. Using a sharp knife, cut most of the white off so the egg yolk fits perfectly over the cups. (Save egg whites for another use, like fried rice!)
- Top the filling with eggs and enjoy!
Nutritional information per cup:
Fat: 9 grams
Carbohydrates: 7.1 grams
Fiber: 3.5 grams
Protein: 8.2 grams
Weight Watchers Points: 8
For those of you who don’t follow along my fabulous life on social media (omg I can’t even say that with a straight face), I wanted to share just a small, teeny, tiny, smidge of news I have.
Yep, that’s a Kelly Clarkson song on the left side. No shame. And on the right side you’ll see just a small little title and date. Which….IS THE TITLE AND RELEASE DATE OF MY BOOK, B!
I’M WRITING A BOOK, Y’ALL!!
A cook schmook about skinny recipes under 300 calories. AKA, what this little blawg of mine is about! Can you believe it? I definitely can’t. At all. It’s going to be hard, a ton of work, probably no sleep and less healthy behavior (like talking to people other than my dog/knives and working out) but omg it’s going to be incredible. Because you know what?
THIS HAS BEEN MY DREAM SINCE I WAS 5. As soon as I could pick up a pen I was writing. My first book was a triology about an evil fire breathing dragon who captured a princess. I wrote it in colored pencils on that printer paper with the holes on it? Remember from the 90′s? After that I went on to write scary stories, like are you afraid of the dark but just a smidge darker (because I grew up watching Stephen King movies). I wrote a 5 page poem about Christmas and elves when I was in elementary school. I wrote it 5 times so I could give copies to my family. I’d spend HOURS in my room, creating story lines with paper dolls, daydreaming of my next book. And I never stopped. In high school I’d write to escape the misery I was feeling in the town I grew up in. In college I found solace in dark poems and short stories. And in 2009, I started this blog so I could fall in love with something again because I was so horribly depressed at my job. Writing never gave up on me, it never strayed my side, even those months I gave up on it. It’s always been in my blood and to sit here and say “I’m writing a book” is surreal. Because writing a book is my dream and who is lucky enough in this world to get to do what they’ve always dreamed of doing?
In fact, I have a story just about this. I got a message a month ago from a girl I went to high school and college with. And here’s what it said:
“Hey Claire, I have to say I have been following your blog and I am totally impressed with what you are doing!! Congrats on what you have accomplished and will continue to accomplish. I just remember sitting in the dorms watching sex and the city and you saying how you wanted a job like Carrie. Shoot now you have it just the food version and that is so cool!”
I mean, I bet you can’t tell which one is Carrie and which one is me, right? I mean, so identical. But really, I remember that. We’d sit in the dorms and I’d just gush about how I wanted her job. I wanted to be a writer and live in a fascinating city. I wanted to make a difference just by doing what I loved. Of course, when I was 18, that seemed like such a stretch. A far fetched dream. How was this seemingly ordinary girl from Noblesville, Indiana ever going to have such a fabulous life? That kind of stuff never happened to people like me. Well, after a few years of really, really tough times I realized something about myself. Those dreams were never going to happen to me if I kept thinking like that. So I stopped. I never gave up. And after years, and years of hard work, sleepless nights and determination, I’m here right now tell you I made those dreams come true.
(Hey look Ma! I’m on TV!)
So, thank you all for everything. This wouldn’t have happened if you weren’t here, reading my words, laughing at my absurd jokes, making my recipes. I’d never have a book if you weren’t here. So thank you. I’ll never be able to thank you enough, though. You guys are why my dreams came true.
I know I’m going to need recipe testers for all of my recipes, so please email me (email@example.com) if you’d be interested in making and trying some of my book recipes! In the meantime, I’ll definitely keep y’all updated on how I’m doing.
I still can’t believe it but I know how insanely blessed I am. Because some people wait a lifetime, for a moment like this.
Another salad, hurrah! I was going to share a photo essay of my trip to the Philippines today but my 2500 dollar computer decided it didn’t want to import any more photos. Oh and the ones it did? Turn black when I click on them. They are fine on the screen, but then black when I click them? I want to throw this out the window. Dear Apple, if you are going to make a computer cost as much as a mortgage, do me a faves and give it more than 2GB of disc space. Because the people that buy your computers are artsy fartsy types like me who take 15000 photos for a living. So, THANKS. I just ordered a 1TB hardrive that should hold me over until my next trip though. I kid, but then again, I did take 1500 photos in a week. So, there’s that. Since my gadgets are actin’ a fool, I’ll share a teaser photo to tomorrow’s post (HOPEFULLY).
These boys were playing in the rain for like an hour. It was POURING and they were laughing, jumping off the boat, paddling. I absolutely love this photo because I love the determination in the boys eyes. Looking at this makes me sad that my other photos aren’t uploading right now. So, let’s move onto something that will only make me smile, artichoke, spinach and bacon orzo salad!
Not quite as moody and dramatic as the boys above, but still totally worth sharing. Prior to this salad, I’d never actually had orzo. For those who aren’t sure of what it is, orzo is a type of pasta that is shaped like rice. Tastes like spaghetti, looks like white rice. I know, it’s a little trippy. But when it’s paired with bacon, spinach and artichokes, it’s hard to care. I mean, you add bacon to anything and it becomes 100000x better (sorry babe).
Not only does bacon make everything taste better, it makes everything better in general. I was having a CRAPTASTIC morning (thanks to said issue in the first paragraph) and after looking at this bacon filled salad, I felt less stressed. That, my friends, is why I’m so incredibly in love with food. It can change your entire outlook on life (or just your day) with one joyous bite. This salad, especially, has that power. The crispy, salty bacon, the cheese, the slight lemon zest. The fantastic flavors paired together make for one uplifting side dish.
Speaking of uplifting edibles, I need to go stick my face directly into the coffee pot. This whole jet lag sitch? Serious biz. I’m getting tired of it though. It’s a little hard to work, cook and write when you’re falling asleep every 4 seconds.
Nutritional information per serving (about 1 cup):
Fat: 8 grams
Carbohydrates: 34.5 grams
Fiber: 4.2 grams
Protein: 14 grams
Weight Watchers Points: 7
I started this post last week in the Philippines and got as far as three words before I gave up. Maybe it’s just me, but when I have a view like this, it’s pretty hard to focus on typing.
I can’t wait to write about this trip. It was one of the most life changing trips for a few reasons. But don’t worry, I’m sharing tomorrow. Today, we’re talking about quinoa. And not just boring quinoa, a perfect strawberry quinoa salad!
This is summer in a bowl. I’ve made it three times since it’s creation (three weeks ago) and I can NEVER get enough of it. The mix of the quinoa with the crispy greens, fresh juicy strawberries and tomatoes and roasted yellow beets. Then it’s topped with goat cheese and a tangy vinaigrette. It’s just a big bowl of happy.
Plus, I’m completely obsessed with brown tomatoes. Ever had them? OMG. They are like the juiciest, most delicious tomatoes ever in the entire world. Oh and yellow beets? I want to date them. Beets are my favorite food, but red beets always stain my hands, my cutting board, my life. Instead of looking like I killed the purple teletubby, I opted for yellow beets, which do not stain anything! Win Win! Plus, they are super pretty paired with the bright red strawberries, don’t you think?
I’m so tired so I apologize in advance if this doesn’t make any sense or is void of any personality. I’m still real jet lagged and exhausted. But, I hope to be back to fighting form tomorrow. So, until then. Salad! Do it.
Nutritional information per cup:
Fat: 15 grams
Carbohydrates: 20 grams
Fiber: 3.2 grams
Protein: 7 grams
Weight Watchers Points: 6
Bet you can’t say Muesli five times fast! (I’m trying to right now and it’s really awkward, so there’s that). I’ve actually never used Muesli before, nor did I really have any idea of what it was. That was until the amazing folks at Bob’s Red Mill contacted me and asked me if I wanted to partake in a little contest they have promoting their gluten-free Muesli. I said yes, because I love Bob’s Red Mill and I’m always up for a challenge. After some brainstorming, I decided to make a big loaf of strawberry, banana & blueberry muesli bread. Basically I just dumped all the fruit I had in my fridge into the batter and it turned out SO FREAKING DELICIOUS.
And you know what else I added on to it, because 45 ingredients wasn’t enough, I doused it in cinnamon roll icing! Because everything tastes so much better with cinnamon roll icing, am I right?
My husband didn’t love this bread, but not because it didn’t taste good. He was like “It’s squishy. It tastes like pie.” Which, clearly bread tastes like pie, right? He’s not a big fan of warm fruit though. Which is communist and ilegal to me, but to each their own I guess. At least he said “but the flavors are amazing!” So, that’s good right? See, I love the soft, slightly squishy middle that the fruit gives it. It’s almost like you’re eating batter, but it’s all cooked. I can’t explain it, just make it.
It’s almost like a fruity cobbler bread. That’s a good way to put it. The warm fruit literally melts in your mouth. And the Muesli offers the best contrast with a slight crunch. It’s bread so you can eat it for breakfast but it tastes like dessert. Which is the best kind of breakfast. Especially when one slice of bread only has 2.3 grams of fat.
Strawberry, Banana & Blueberry Muesli Bread
Yields one loaf (serves about 8).
Prep time: >10 minutes
Cook time: About 50 – 55 minutes
- 1 cup Bob’s Red Mill Muesli (I used Gluten-free)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 3/4 teaspoon pumpkin pie spice
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 cup skim milk
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
- 1 ripe banana, smashed
- About 3 tablespoons cinnamon roll icing (use this recipe)*
*Totally optional. Bread is just as delicious without it!
- Preheat oven to 350 degrees F. Grease a loaf pan (9 x 5) with nontsick cooking spray. Set aside.
- In a large bowl, whisk the muesli, flour, baking soda, baking powder and pumpkin pie spice together. In another bowl, mix the applesauce, sugars and egg together. Mix the egg mixture into the flour mixture and stir to combine. Stir in the milk. Carefully fold in the strawberries, blueberries and banana.
- Pour the batter into the prepared loaf pan. Bake for about 50 – 55 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
- Let bread cool for at least 10 – 15 minutes in the pan and then carefully remove the bread from the pan and place on a wire cooing rack. Once cooled (but still slightly warm), drizzle the bread with cinnamon roll icing.
Nutritional information per slice (without icing):
Fat: 2.3 grams
Carbohydrates: 54.5 grams
Fiber: 2.5 grams
Protein: 6.5 grams
Weight Watchers Points: 7
I’ve officially watched the entire series of Arrested Development again. In two days. And even though I’ve seen it four times already, I still laugh so hard I cry at most of the episodes. But, we’ve already dedicated a post to the genius that is AD, so let’s move onto something we’ve never dedicated a post to….chickpea & sweet potato sliders! (Like how I did that? I’m skilled at transitions).
Sometimes I make recipes that fail, sometimes I make recipes that are okay or good, and then sometimes I make recipes that SING. That jump up into your face, kiss you right on the lips and dance into your mouth. (That made sense somewhere in my brain). This is one of those opera singing recipes. Sweet potatoes and chickpeas? They work. They should do it more often. And when they are feeling freaky, which they should do a lot, they should always let arugula, pepper jack cheese and mayo join. Because what you get is the best orgy of flavors ever.
The patties are crispy on the outside, yet slightly soft on the inside, which make it almost melt in your mouth. I definitely had a few (read 4) of these as soon as they were done in the skillet. I just popped them right into my mouth. Poor E only got two. But, it’s his fault for not being here?
Wouldn’t these make perfect little snacks for a summer picnic or BBQ? I’m thinking these could even replace some of your burgers at your Memorial Day shindigs! Who needs beef when you can have something that’s vegetarian and so much better? I’m really leaning towards making these again today since it’s going to be 92 degrees here in DC. Okay, maybe not 92 but hot as b***s. It literally snowed last week, now I’m playing with a beach ball in the backyard. Whoever said global warming isn’t real needs a swift kick to the face.
Nutritional information per slider (with slice of cheese, bun and arugula)
Fat: 10 grams
Carbohydrates: 37 grams
Fiber: 4 grams
Protein: 13.86 grams
Weight Watchers Points: 7
We’re taking it back old school today friends, all the way back to 2011. I know, you can barely remember those days right? Times less complicated, when gas was only $3 a gallon, movie tickets just $9. Ah, the good ol’ days. The reason for this stroll down memory lane is to ressurect one of the top recipes on this blog and give it a bit of a face lift. Here’s the original recipe, for reference. Now, friends, meet the new and improved best low-fat chocolate chip cookies.
This is my go-to chocolate chip cookie recipe. In fact, I make them so frequently, I’ve memorized the recipe. Which, given how many random facts, unnecessary trivia answers and endless Arrested Development quotes in my brain, is not an easy feat. However, given that these first graced the blog BEFORE I had a real camera, I knew I needed to give them the photoshoot they deserved, with natural light, real props and not an iPhone.
This latest batch is my absolute favorite. I chilled the dough for about 30 hours, making the end result super fluffy, super chewy and just super perfect. I can’t stress this enough, the longer you chill a drop cookie dough, the better your end result will be. You know when you bake cookies right after you mix the dough and they fall flat and crispy and pathetic? Never go through that again by chilling the dough.
One more tip! When your dough is done chilling, roll it into a ball in your palm before placing on the cookie sheet. This will lead to a more round, thicker cookie.
Other than swapping out the chocolate used (I subbed in mini chocolate chips this time) and cutting some of the sugar, the recipe remains the same as the one I first made over two years ago. When you find a cookie that tastes better than Nestle with just 4 grams of fat per cookie, you don’t change it much.
You definitely need to make these. Just don’t keep them around or you’ll eat 15 in one sitting. That didn’t happen to me though, I just hear it can happen. From a friend.
Low-fat Chocolate Chip Cookies
Yields about 24 – 26 cookies. Original recipe here.
Prep time: 10 minutes
Chill time: 24 – 36 hours
Cook time: About 11 minutes
- 1/2 cup brown sugar
- 1/4 cup + 2 tablespoons white sugar
- 6 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 egg white
- 3 tablespoons water
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- Dash of salt
- 1/2 cup mini chocolate chips
- In a medium bowl, beat the butter and sugars with an electric mixer until fluffy and creamed. Stir in the vanilla, egg and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips.
- Cover the dough with saran wrap and chill for at least 24 hours.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Roll dough into small balls and place one inch away from each other on the prepared baking dish. Bake for about 11 minutes, or until cookies are slightly browned. Chill on a wire cooling rack.
Nutritional information per cookie:
Fat: 4 grams
Fiber: >1 gram
Protein: 1.29 grams
Weight Watchers Points: 3
I have two complete and utter obsessions lately that, no matter what, I can’t shake. One of them is rewatching all three seasons of Arrested Development (ILLUSIONS DAD! THEY ARE ILLUSIONS!) and the other is cilantro. I mean I’m SERIOUSLY addicted. But I guess having an addiction to a show and a spice is better than say, crack cocaine or meth right? I mean, that’s a plus side? Last week I satisfied both of my addictions by eating an entire family size helping of this spicy cilantro rice while watching (and quoting with a mouthful of food) season one of Arrested Development.
“His eyebrow just fell into the candy beans!” In addition to watching it all for the 15th time, I’m also speckling my everyday conversations with quotes, like the one I began this paragraph with. And most of the time they actually don’t make any sense to the context of the conversation. Like, Elliot asked me to help him yesterday and instead of a normal “YES!” or, more like me “Give me ten minutes” (which turn into hours), I said “I’m a scholar mother! I enjoy scholarly pursuits!” Then I threw in “A magician called Gob!” If you’ve never seen the show or just have a life that doesn’t involve watching it over and over, you probably have the same look on your face that he did yesterday. So…SPICY RICE!
I actually made this rice before I made the creamy cilantro pasta last week (but I mean, I can’t not share a creamy pasta, right)? Although honestly, this rice is JUST as good. I’m not even kidding. It’s like the rice you get when you order a burrito from Chipotle, but spicier. Those little orange bits in the rice? Chopped habaneros. They add the perfect kick without being too hot. Like the time I forgot to deseed the jalapeños and had to use an ice pack on my tongue.
You could eat this on its own like I did just straight from the serving platter with a fork, or you could serve it with fish, in burritos, alongside your favorite chicken. It’s so versatile And with Cinco de Mayo coming up, it’s the perfect side dish to your zesty fiesssstaaa. And while you are fiesting (it’s a word) why not invite me over? I’ll bring some margaritas!
“Even if it means taking a chubby, I’ll suck it up!”
Spicy Cilantro Rice
Makes 2 cups
Prep time: 10 minutes
Cook time: About 15 minutes
- 2 cups water
- 1 cup rice
- 2 teaspoons lime zest
- 2 tablespoons olive oil
- 1 cup chopped cilantro
- 2 jalapeños, deseeded and halved
- 2 habaneros, deseeded and halved
- 2 tablespoons lime juice
- 3 cloves garlic
- Salt and pepper
- Preheat oven to 400 degrees F. Line a glass baking dish with foil and cover with nonstick cooking spray. Place the jalapeños, habeneros and garlic cloves on the foil. Bake for about 10 – 15 minutes or until darkened and garlic is fragrant.
- In a medium sauce pan, bring the water to a boil. Add salt and rice and reduce heat to low. Simmer until the rice is soft and tender, about 15 – 20 minutes. Drain the water and place the rice in a large bowl.
- In a food processor, add the oil, cilantro, jalapeños, habaneros, garlic, lime zest, lime juice and salt and pepper. Pulse on low until slightly pureed. Mix the cilantro mixture to the rice and stir to combine. Serve immediately.
Nutritional information per 1/2 cup:
Fat: 6.5 grams
Carbohydrates: 12.25 grams
Fiber: 0 grams
Protein: 1 gram
Weight Watchers Points: 3