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14 Aug
Thank you to everyone who entered my first giveaway! 
After using, entry #51 was chosen!

Congratulations to shuttle5! 

Please contact me at to claim your prize!

Healthy Whole Wheat Waffles with Oats

7 Jun

Did you guys have a good weekend? I certainly did! On Saturday, I went on a very long run and completed a goal of mine which felt great AND I went fishing for the first time. I snagged one but the little rascal got away. I love the weekends so much! Now that our schedules are much busier during the week, it’s so nice to relax over the weekend and enjoy being together as a family. Usually, Gordon and I have enough time to make one big breakfast on Saturday or Sunday. This past week, it was on Sunday morning and we had waffles! I have a good waffles recipe after I did some experimenting but it was time for a change so I revamped it and made it a little healthier with whole wheat flour and oats. Add some fresh fruit and a little syrup and you’ve got a delicious healthy breakfast. Now, I’m going to get on my soap box for a minute and say that homemade waffles are SO much better than the skinny frozen store bought ones and even though they take a little more effort, it’s worth the extra 15 minutes. There. I said it.

If you do have extra time on the weekends or one evening during the week, you could make a few extras and freeze them so you have a stash that only needs reheating! (I do this with my pancakes as well)

About the waffles themselves: this recipe calls for whole wheat flour only. If your family is not used to the textures of whole wheat flour, then I’d recommend using half all purpose and half whole wheat to ease them into it. The all purpose flour gives a softer lighter texture while the whole wheat flour makes the waffles more dense. Also, the oats add a little extra kick of fiber which is good for your G.I. tract and keeps you full longer. If you’re following a low calorie diet, then these would be a great choice for a breakfast option because they really do keep you full until lunch–at least they did for me. If you have a waffle with a little fruit and a scrambled egg, then you have a healthy, balanced breakfast! You’re welcome. So, get your waffle on and make your family happy (and healthy!)

Healthy Whole Wheat Waffles with Oats
yield: about 7 large waffles

1 cup whole wheat flour (or half all purpose half whole wheat)
1/4 cup quick oats
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
3/4 teaspoon cinnamon (optional)
dash nutmeg (optional)
1/2 teaspoon vanilla
1 large egg
2 tablespoons canola oil
3/4 cup + 2 tablespoons milk

Mix all dry ingredients together in a bowl. Gently stir in all wet ingredients until just combined. Pour batter onto a preheated and greased waffle iron. Serve hot with syrup and fruit.

Recipe TIPS:
-I used a waffle iron similar to this one, however, this is the one I wish I had had because its bigger and it flips! How cool is that?

Guess what!

19 Apr

We’re in the middle of a move…..AGAIN! Right now we’re staying with some friends in Utah and tomorrow morning we’re driving the 12 hours to Oregon. I can’t believe its TWELVE hours… a car……with a one year old.

I hope we make it.

In other news, I ran my half marathon yesterday morning with my sister! We did great, but I’m still SO SORE. Anyone know how to get rid of the pain real quick?! PS- I’ve tried some hardcore drugs and stretches.
MORE RECIPES (and photos of this crazy excursion) TO COME!

Crispy Potato Cakes

23 Feb

Ladies and Gentlemen: I give you the best low fat, low calorie snack of all time!
Ok, maybe not, but man, are these babies good! I quickly whipped some up for my lunch today because I seemed to have fallen in to a ‘same ol’ lunch’ funk that I couldn’t get myself out of. It happens to the best of us, unfortunately. These are a take off of my grandma’s potato pancakes because…umm….maybe I didn’t happen to have all the ingredients.
There. I said it.
These really are some of the simplest things to make probably EVER. Its not much of a recipe either, but I will gladly take the credit…..and maybe share a little with my grandma!
No promises.
So, all this recipe entails is: potatoes, flour, salt, pepper and oil.
I bet you have all those ingredients in your kitchen right now! Hot diggity dog. Now, I like mine plain and if I’m feeling fancy, I get a little ketchup. BUT, my grandma sometimes adds a little sour cream, green onion and BACON to the tops of hers and they are pretty incredible. You could also melt a little cheese on one and add some black beans and salsa and its a southwestern crispy crunchy potato cake! Think of the possibilities! I get excited over this kind of stuff. Maybe at some point I’ll devote a post to variations of this sweet blessed potato dish. Keep an eye out for that.
Until then, get cooking! Hugs, kisses and happy dishes!
Crispy Potato Cakes
Yield: 4 potato cakes….which serves 1 very hungry lady
1 Idaho potato, washed, scrubbed and grated (I got 1 1/2 cups….and save yourself some time and keep the peel on!)
2 heaping tablespoons all purpose flour
canola oil (or any light oil meant for frying, such as vegetable or peanut oil)
Preheat skillet to medium-medium high heat with 1/4 inch of oil–my stove seems to get really hot on medium heat, so thats where I kept it, but yours will probably be closer to medium high heat. In small bowl, mix grated potato, flour, and a generous amount of salt and pepper. Mix until the liquid from the potato has absorbed all the flour. Once oil is hot, drop one fourth of the mixture into the hot oil and using the back of a spoon, spread it as thin as possible. Fry the potato cake until the edges become light to medium brown in color, about 2-3 minutes for me–and just FYI the darker the crispier. Flip potato cake and cook 1 more minute. Remove from pan and place on paper towels. Blot the surface with more paper towels, if desired. Sprinkle salt onto fresh potato cakes and serve warm with desired toppings.
Recipe TIPS:
-Potatoes oxidize and turn a weird pinkish brown color, so if you are making these for company or want them to be esthetically pretty, you might want to consider making smaller batches or adding a little lemon juice to the mix.
-Keeping the potato cakes crispy can be a challenge, but generally, they’ll keep for up to an hour in a 250 degree oven on a rack (on a baking sheet).
-The crispier the potato cakes become, the more they taste like potato chips. At least thats what my husband said. They are that crispy. And crispy is good.


8 Jan

Donna Kelly, a family friend and fellow food blogger is having a great giveaway for a beautiful Kitchenaid stand mixer. Check out her blog here to enter!

Great recipe to come tomorrow!


5 Oct

Welcome to my food blog!

My name is Lauren and I love creating new recipes with what I can find from the food in my fridge and pantry. I hope to help you use and re-use leftovers, pantry, and fridge items to save you time and money.

Do you have a bunch of random ingredients you don’t know what to do with?
Are you sick of your regular standby dinners?
Send me an email and I’ll respond and maybe blog about it! Drop me a line at !