Healthy Potato Salad


We are officially deep into the holiday season. After a month (plus) of bad eating, I am ready to start eating cleaner.

So why not start with a classic dish like potato salad, but modified. I decided to replace the potato portion with cauliflower. It actually turned out great and was very easy. I feel like this could be a great spring/summer dish.


A head of cauliflower
1 cup of frozen peas
Small onion (I used half)
3 celery sticks
1 cup low fat mayo or 1/2 Greek yogurt & 1/2 mayo
1 tab of mustard
6 hard boiled eggs
Salt & pepper

Before you do anything hard boil your eggs and leave them in the fridge.
If for some reason you forget this step and you need the hard boiled eggs fast. Leave them in a boil with cold water and ice. Keep replacing the melted ice until the egg feels cold.

Boil the head of cauliflower for about 10-13 minutes on high. Stick a fork in the cauliflower and when it’s tender, it’s ready.

Rinse the cauliflower in cold water and chop up the head into small 1/2 inch pieces. Chop up the celery, onion and eggs. Place it in a large boil and add all other ingredients. Mix with a large spoon until all is the same consistency. Add salt and pepper to taste.

Leave in the fridge for at least a few hours. Make sure to mix it up again before serving or it might be a little watery.



Chocolate Peanut Butter Stuffed Cookies


It’s been awhile….a lot has been going on but hopefully I can start blogging more regularly now. After moving around a ridiculous amount of time, I finally have my own place (life update & house tour soon to come).

It’s Saturday night, which is usually my night in, mostly because 48 Hour Mystery is on at 10pm. That means I am going to whip out my baking skills because it’s been awhile and try a new receipt. I decided to make chocolate peanut butter stuffed cookies.

What you need:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup of brown sugar (packed)
1/2 cup of soften, unsalted butter
1 cup of creamy or chunky peanut butter
1 tsp vanilla extra
1 egg
3/4 cup powdered sugar


Preheat oven to 375 degrees

Grab a medium size mixing bowl (I bought a three set one from Pyrex)

Mix together flour, cocoa powder, salt and baking soda. You can place this to the side as we will be using it later.

Now it’s time to get out the large mixing bowl and a hand mixer. Beat together the butter, sugar and 1/4 of the peanut butter. When it’s smooth, it’s done.


You can now crack the egg into the mixture, and add the vanilla. Beat until smooth. Slowly stir in the flour mixture. Once all mix, set aside.

It’s finally time to make the filling. Cream together the rest of the peanut butter and the powered sugar until smooth.


Assembling the cookies are easy. I used an ice cream scooper but you can you a large spoon. Scoop up the chocolate cookie dough and flatten it in your hand. Spoon a small amount of the peanut butter filling and place it in the middle of the cookie dough.


Now wrap the chocolate around the peanut butter filling, pinching together to seal. Smooth out the cookie by rolling it in your hands into a ball. Roll the ball into a bowl of sugar and then place it onto the cookie sheet (I skipped this part). Slightly flatten.


*I didn’t do this, but to easily remove your cookies from the sheet after it’s baked, place parchment paper down before the cookies.

Bake cookies for 6-8 minutes. Do not over bake. Let cool. Enjoy!