Top It Tuesday: Homemade Pistachio, Coconut & Chia Seed Muesli Parfait

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I wish I liked breakfast foods as much as I like chunks of blue cheese, gooey s’mores and extra buttery garlic bread – but I don’t. Honestly, it’s a chore trying to get me to eat anything in the morning, especially anything healthy. Now, this is not to say I don’t love a nice stack of buttermilk pancakes or double-dipped French toast every now and then, but that’s not exactly food you can indulge in every single day. So lately, I’ve been trying to choke down yogurts and it’s seeming to be much harder than I thought.

parfait with berries

However, I have found something that seems to work – something that’s tasty, healthy and completely dairy-free. Something that I don’t have to force myself to eat and, dare I say, something I look forward to eating in the mornings.


No, it’s not bacon wrapped pancakes or fried eggs, it’s this homemade pistachio, coconut & chia seed muesli parfait! I was first hooked on muesli (a mix of cereals, dried nuts & fruits) last year when the folks at Bob’s Red Mill sent me a bag to try. Ever since then, I’ve fallen in love with the sweet, salty and fiber-packed crunch of every bite. However, I ran out of that stuff long ago and knew the only way i’d have it again is if I made it myself.

Simple healthy parfait

Luckily the folks at Silk, who I’m working with to promote their dairy-free offerings, asked me to create the perfect topping for their dairy-free yogurt. Their #TopItTuesday campaign is not only promoting their dairy-free (and delicious) yogurts, but giving a little extra love to Tuesday, a day that isn’t really paid much attention to. Before I could even say “YES” to the campaign I knew I was going to make my own muesli with a bunch of tasty add ins.


Making your own is so easy I’m shocked more people don’t do it. You simply mix, toss and stir into your favorite parfait – literally, that’s it. You can make it fancier with more gourmet ingredients, but I’m kind of a simple gal and I’d rather make something I know other people can make too. To make this parfait, all I did was stack the sweet yogurt, fresh berries and crunchy muesli into one perfect little jar. What’s easier than that?

simple parfait with muesli

So friends, like me, who hate breakfast food – give this muesli parfait a try. If you’re not converted, I owe you $50. Not really – but that’s just how sure I am you’ll love it.

Homemade Pistachio, Coconut & Chia Seed Muesli Parfait



Parfaits serve 2. Muesli serves 8 cups.
Prep time – for the muesli: 10 minutes – for the parfaits: 5 minutes
Total time: About 15 minutes


For the muesli:

  • 2 cups rolled oats
  • 1 1/2 cup quinoa flakes
  • 1 1/2 cup puffed rice crisps
  • 1 1/2 cup pistachios, chopped
  • 1 1/4 cup slivered almonds
  • 1  cup raisins
  • 1 1/2 cup dried cranberries
  • 1/2 cup sunflower seeds
  • 1/2 cup unsweetened coconut flakes
  • 1 cup dried apples
  • 1/2 cup chia seeds
  • 1 tablespoon cinnamon
  • 1 teaspoon pure vanilla extract
  • Dash of nutmeg

For the parfaits:

  • 2 containers Silk dairy-free strawberry yogurt
  • About 1/2 cup sliced strawberries


  1. For the muesli: Mix all of the ingredients together in a large bowl and stir until every ingredient is distributed in the mix. (You many need to mix more so the chia seeds don’t sink to the bottom).
  2. Pour the muesli into airtight mason jars and store until use.
  3. For the parfaits, layer the yogurt, fresh strawberries and about 1/3 – 1/2 cup muesli into mason jars and serve.

Best parfait

Nutritional information per serving (1 parfait):

Calories: 350
Fat: 9 grams
Carbohydrates: 55 grams
Fiber: 5 grams
Protein: 14 grams
Weight Watchers Points: 9

This conversation is sponsored by Silk. The opinions and text are all mine.

Weekend Brussel Sprout Hash

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The only redeeming quality for today is this weekend brussel sprout hash. If it’s okay with you guys, I’m going to close my eyes and pretend it’s Saturday morning.

fried egg

Why is it the weekends FLY BY SO QUICKLY? I swear it was just Friday. Why on earth is it Monday already? I know, these are questions none of you can answer, but I’m still posing them in hopes some all-knowing being reads this blog and provides me with some nerdy, yet effective, explanations.

brussel sprout hash

I’m not ready for another week of work, y’all, I’m just not. I had such an amazing weekend, but it was tiring. Having a social life is hard work guys! From date nights with the hubby to girls days with my bestie, by the end of it, I need a day just to recoup from my weekend. But no, I’m forced to put on real clothes (and SPANX), do my hair and act somewhat like a responsible adult all day.

amazing egg with hash

It just isn’t fair. I want to wake up in leisure with a cute puppy, enjoy a big cup of coffee with this brussel sprout hash and not have to worry about commuting on the highway to hell, i mean, metro. Is that too much to ask?


Now, this hash is something spectacular because it’s healthy, easy as heck and extremely low-carb. For those avoiding the glutens, you’ll be happy to know it’s completely gluten-free too. Now, I almost made it vegetarian but bacon. I just…can’t live without it. You could certainly omit it if you’d like. Just don’t yell at me if it’s not as good without the salty deliciousness of bacon.

Weekend Brussel Sprout Hash

Weekend Hash

Serves about 4. Adapted from Closet Cooking.
Prep time: 10 minutes
Cook time: About 25 – 30 minutes


  • 8 pieces bacon
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 pounds brussel sprouts, rinsed and shredded
  • Salt and pepper to taste
  • 1/4 cup parmesan cheese
  • 4 large eggs


  1. Heat a large dutch oven over medium heat. Add the bacon (3 slices at a time) and cook until crispy on both sides, about 4 – 6 minutes. Once cooked, remove and drain on a paper towel lined plate. Once slightly cooled, chop into bite size pieces.
  2. Once fully cooked, reserve 3 tablespoons of bacon grease (keeping two in the pan, reserving one for later). Add garlic and cook about 2 – 3 minutes. Add in onion and cook another 4 – 6 minutes or until translucent. Add the brussel sprouts and last tablespoon of bacon grease. Cook on medium-low heat for about 10 – 12 minutes, stirring often, until leaves are softened. Remove from pan and pour into a bowl. Toss with parmesan cheese, chopped bacon and salt and pepper.
  3. Spray another skillet with nonstick cooking spray. Cook the eggs (one at a time) until it reaches your level of doneness. (I fried mine so it had a runny yolk).
  4. Serve the hash in four bowls with fried eggs and salt and pepper.

Nutritional information per serving:

Calories: 316
Fat: 13.5 grams
Carbohydrates: 22 grams
Fiber: 8.2 grams
Protein: 19.5 grams
Weight Watchers Points: 7

Fresh Strawberry & Chocolate Bundt Cake

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I’m not ashamed to admit that I can’t say the word bundt cake without thinking of this scene from My Big Fat Greek Wedding.


I mean, right? I love this movie so much. It’s one of my all time favorites. At our lake house, we didn’t have cable for a while, so my cousin and I would just watch this movie on repeat when it was storming or too hot outside. Seriously, so many fond memories of this movie. Although I could talk about it for an entire post, I want to chat a bit about this cake, tho.

rich strawberry chocolate cake

I mean LOOK AT THOSE STRAWBERRIES. Do you see that chocolate glaze? I want to shrink myself and then make a home on that sticky sweet glaze. Like, I’d be perfectly content. I’ve wanted to make a fresh strawberry cake for ever (read: all summer) and finally got my lazy bits around to making one that tastes better than Duncan Hines.

Chocolate strawberry bundt

Seriously, I’m addicted to that cake mix. I know, it’s all processed crap, will kill me and my body is a temple. BLAH. It tastes good and when I’m sad, it makes me smile. That and a bottle of wine but that’s neither here nor there. However, I am trying to act somewhat like an adult and a real food blogger so I tried my hand at making it.

Fresh chocolate chip bundt cake

And holy freaking delicious batman – it came out SO amazing. Fluffy, moist and so flavorful – it tastes like the cake mix just 10000 times better. Add a drizzle of rich chocolate glaze and this thing is damn near orgasmic. With Labor Day around the corner, it’s such a great dessert to show off those plump summer berries. Or a good way to use up the rest of them before they get that fuzzy mold in your fridge.

Fresh strawberry and rich chocolate bundt cake

That’s for another post – but I’m declaring WAR on my vegetable crisper at the moment. You can take my lettuce and my lemons, but YOU CAN’T TAKE MY STRAWBERRIES. Oh and yes i added food coloring for a pop of pink. I’m sure that’ll outrage a lot of you, but it doesn’t bother me one bit.

Fresh Strawberry & Chocolate Bundt Cake

fresh chocolate strawberry cake


Serves about 12.
Prep time: 10 minutes
Cook time: About 1 hour


  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup unsweetened applesauce
  • 1 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 4 large eggs, room temperature
  • 3/4 cup low-fat Greek yogurt
  • 1/2 cup low-fat milk
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh strawberry jam
  • 3 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 drops red food coloring
  • 1/2 cups fresh strawberries, chopped
  • 1/2 cup chocolate chips

For the glaze:

  • 14 ounce can sweetened condensed milk
  • 1 cup semi-sweet or dark chocolate chips
  • 1 tablespoon vanilla extract
  • Fresh strawberries for garnish
  • + chocolate candies for garnish


  1. Preheat oven to 350 degrees F. Grease a bundt pan with nonstick cooking spray and set aside.
  2. In the bowl of a stand mixer, beat the butter, applesauce, white sugar and brown sugar until creamed. Add in eggs, one at a time, until fully mixed. Mix in the vanilla, Greek yogurt and jam until fully combined.
  3. In another bowl, whisk the flour, baking soda and baking powder together. Add the flour mixture to the butter mixture, alternating with milk, stirring until fully combined. Mix in the food coloring, chocolate chips and strawberries and mix until you get a nice pink (but careful not to smash the strawberries).
  4. Pour the cake mixture into the bundt pan and bake until a toothpick inserted in the middle comes out clean, about 55 minutes. Let cool in the pan for about 20 minutes then place on a wire rack to finish cooling.
  5. Meanwhile, heat the condensed milk in a saucepan over medium heat. Add the chocolate chips and vanilla. Reduce heat to low and whisk until melted and smooth.
  6. Remove from heat and drizzle over the cake. Garnish with fresh strawberries and serve!

Nutritional information per serving: 

Calories: 525
Fat: 11 grams
Carbohydrates: 62 grams
Fiber: 2 grams
Protein: 7.4 grams
Weight Watchers Points:  11

Radish & Broccoli Rabe Pasta

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Today is most definitely a double (or triple) Venti coffee kind of days. I don’t know why, but I can’t get my shit together this week. I’m tired, grumpy, fatigued and lazy. I’m sure it has to do with my job, the endless slew of foster pups we bring in and a major case of post-trip depression, but it’s really making everyday life a little difficult.

fresh pasta with proscuitto

That’s why you haven’t seen more of me around these parts. I’m still alive, don’t stress – but it’s hard finding the energy to write about food lately. Not that I don’t love it – food is still my number one passion. It’s just I can’t find the words or the energy to fill a blog post.

fresh easy pasta2

But you’re not here to read about that – you’re here for a recipe. Luckily I’ve got a really good one of those for you :) It’s filled with things I just can’t get enough of – like radishes, pasta and broccoli rabe. I could seriously eat these things everyday and never tire of them.

broccoli rabe

Which is strange given I used to HATE radishes. Honestly, it was the only vegetable I couldn’t stand for 25 years of my life. Then one day, i accidentally put them on a salad and freaking punched myself as soon as I crunched into their crisp, peppery shell. I was so in love, I bought some that very night and crunched them like an apple. My friend has also introduced me to the roasted radish dipped in butter and I’m never going back. It’s honestly the most amazing combination of flavors.


Just like this pasta. It’s so easy, you can whip up any day of the week. Plus, it’s perfect with a glass (or 10) of wine on a lazy summer night. Plus, it’s just so darn pretty right? It’s the dish to make for your friends when you want to impress them but don’t have a lot of time or money. (aka me every single day).

Radish & Broccoli Rabe Pasta

radish pasta


Serves about 4.
Prep time: 10 minutes
Cook time: About 15 minutes


  • 12 ounces ziti noodles
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound broccoli rabe, chopped
  • 4 ounces proscuitto
  • 1/4 cup Parmesan cheese, grated
  • 4 teaspoons pine nuts
  • About 4 fresh radishes, sliced
  • Salt and pepper


  1. Bring a large pot of water to a rapid boil. Add pasta and a dash of salt. Cook until al dente about 8-10 minutes. Rinse in cold water and set aside.
  2. In a large skillet, heat the olive oil. Add the onion and garlic; cook about 3 – 4 minutes. Add in chopped broccoli rabe. Cook on medium heat until broccoli rabe is wilted and softened, about 6-8 minutes. Add salt and pepper.
  3. Carefully chop the proscuitto. Toss the broccoli rabe with the pasta and mix with tongs. Add Parmesan cheese, proscuitto and additional salt and pepper.  Slice the turnips into thin slices.
  4. Serve pasta with a dash of pine nuts and thinly sliced turnips.

Best pasta

Nutritional information per serving: 

Calories: 425
Fat: 17 grams
Carbohydrates: 69 grams
Fiber: 6 grams
Protein: 20 grams
Weight Watchers Points: 12

Easy One Pot Sausage Macaroni

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I had this amazing blog post written to go with this easy one pot sausage macaroni.

Amazing one pot mac

And then it disappeared. I don’t know where it went, but it’s not here anymore and I don’t have the strength or energy to re-write it. So instead, I’m just sharing photos.

Amazing one pot pasta

Like this one.

Creamy easy one pot pasta

Recipe is below. Don’t let my stress keep you from making it. It’s honestly one of the best pasta dishes ever. It’s so easy to make, takes just ONE POT and may or may not be a rotating item on my weekly menu.

Trust me, just make it. Don’t let my ghost post be in vain.

Easy One Pot Sausage Macaroni

simply cheesy one pot pasta


Serves about 6.
Prep time: 10 minutes
Cook time: 15 – 20 minutes
Total time: 30 minutes


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 pound chicken sausage, sliced
  • 12 ounces pasta noodles
  • 30 ounces canned Italian seasoned diced tomatoes (with juices)
  • 2 cups chicken stock
  • 1/2 cup light cream
  • 2 tablespoons Italian seasoning
  • Salt and pepper
  • Fresh basil
  • Parmesan cheese for garnish


  1. Heat olive oil in a large pot over medium heat. Add the onions and cook for about 2 minutes. Add in the garlic and sausage. Cook another 4 – 6 minutes, or until browned.
  2. Place the tomatoes in a blender and blend until thick and smooth. Add to the pot with the onions and sausage. Add in the chicken stock, light cream, italian seasoning, salt and pepper. Toss in the pasta.
  3. Bring mixture to a boil and then reduce to a simmer. Simmer for about 15 – 20 minutes, or until pasta is tender and the sauce has thickened.
  4. Add fresh basil for garnish and top with parmesan.

Nutritional information per serving: 

Calories: 315.6
Fat: 15.5 grams
Carbohydrates: 26 grams
Fiber: 3 grams
Protein: 6.5 grams
Weight Watchers Points:  8

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