WIAW #57

Posted by Jennifer (the student) on June 26, 2013

Hello Everyone. I am sharing my meals from Tuesday, a day working around the house mostly. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:30am)

I started the day with coffee from Starbucks and a bowl of No Oats Oats.



Lunch (11:30am)

Soy tacos from Healthy Junk. 🙂


Dinner (5:00pm)

Spinach Pasta with Tomatoes, Roasted Peppers, Arugula and Cheese.


Dessert (7:00pm)

A low-cal, low-fat chocolate mousse. 🙂


Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

New and Exciting Doggie Treats

Posted by Jennifer (the RD) on June 24, 2013

We often get excited about trying out different cuisine when we travel.  However, it’s also exciting to see what kind of interesting treats we can find for our pets on our travels.  My parents recently visited family in Hawaii.  They were taken to some really fun pet stores that carried treats that are very specific to Hawaii. Pictured above is a bone made with coconut, treats that are like arare (Japanese rice crackers), and purple Okinawan sweet potatoes.  My dog Kasper loved them.  So next time you travel, don’t forget about your pets!  🙂

 ♥ ♥

Surprise Recipe Swap: The Texan New Yorker

Posted by Jennifer (the student) on June 20, 2013

This is my forth time participating in Surprise Recipe Swap and each time I always have a great time learning about other blogs. Each month Jutta from Hungry Little Girl  hosts a Surprise Recipe Swap, participants are assigned a blog and they then choose a recipe to make and write about in a blog post. This month I was assigned the Texan New Yorker blog. Julie of the Texan New Yorker  grew up in Texas and has been living in New York for the past 8 years.  This blog is Julie’s culinary journey, someone who loves food and cooking. She strives for a healthy balance and that is right up my alley. :-). After studying all the recipes I narrowed it down to three recipes Greek Salad with Chickpeas , Three Cheese Beer Bread  and Blueberry Scones with Lemon Glaze and they all looked good but in the end I choose the scones because I have never made scones before and I love them so much. This recipe is so easy and very tasty, everyone in my family loved them and they can’t wait until I make them again. Be sure to stop by Julie’s lovely blog and explore her recipe collection.


 Blueberry Scones with Lemon Glaze

From  The Texan New Yorker

Ingredients (Scones):

  • 2 cups flour, plus more for dusting the blueberries
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 2 tbs sugar
  • 5 tbs cold, unsalted butter, cut in chunks
  • 1 cup heavy cream
  • 1 cup fresh blueberries

Ingredients (Lemon Glaze):

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • Zest of 1 lemon
  • 1 tbs unsalted butter

Preheat the oven to 400 F. Sift together the flour, baking powder, salt and sugar. Using 2 forks or a pastry cutter, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; be sure not to overwork the dough. Toss the blueberries in some flour to help prevent them from sinking to the bottom of the scones when baked; then fold them into the batter. Take care not to mash or bruise the blueberries.
Press the dough out onto a floured surface into a rectangle 12 by 3 by 1 1/4 inches. Cut the rectangle in half; then cut the pieces in half again, giving you four 3″ squares. Cut the squares in half to give you a classic triangle shape. Place on a greased cookie sheet and bake 15 to 20 minutes, until lightly browned. Let them cool a bit before applying the glaze.

Lemon Glaze:
Mix the lemon juice and sugar in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke on high for 30 seconds. Whisk the glaze to smooth out any lumps and then drizzle over top the scones. Let it set a minute before serving.

* I only made a small change to the recipe, I did not have lemons and I replaced them with limes. In addition, I add the zest of one lime to the scone batter. It was great this way but I am sure the original would be just as good.

Participating in the Surprise Recipe Swap is a fun experience and I look forward to joining in each month. Check out the other recipes in the Surprise Recipe Swap! If you are interested in participating, head over to Hungry Little Girl.

Thanks for stopping by!

♥ ♥

Chef In Training

WIAW #56

Posted by Jennifer (the student) on June 19, 2013

Hello Everyone. It was so nice to hear from old friends last week. I am sharing my meals from Monday, a day a ran errands all over Orange County. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:30am)

I started the day with several homemade Apple, Peanut Butter and Oatmeal Cookies. 🙂



AM Snacks (9:30pm)

A House Special Iced Coffee with Sea Cream from 7 Leaves Cafe. My new favorite treat!!!



Lunch (11:30am)

A sandwich box from Cream Pan Bakery, each small sandwich is different. The box includes a ham, turkey, tuna salad and egg salad.



Dinner (5:00pm)

A bowl of strawberries with milk and my first apricot of the season.



Dessert (7:00pm)

A Milk Cream Stick picked up from the Cream Pan Bakery early. It is a french baguette filled with sweet cream. 🙂



Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

Watermelon Refresher

Posted by Jennifer (the RD) on June 19, 2013

I really love watermelon and thought I would love the pure watermelon juice when I bought it, but it tasted a little one dimensional to me.  I sorta fixed up this watermelon juice, made out of a watermelon that was kinda mushy (not that it has to be mushy but I really didn’t want to eat it) by deciding to test the waters with this juice.


  • 3 cups watermelon chunks
  • zest of one lemon
  • 3 cups lemon lime soda

Put the watermelon chunks and lemon zest in a blender and blend completely.

Pour the liquid mixture into a strainer and reserve the juice.

Combine watermelon juice and lemon lime soda (50/50).  Makes 3 cups total

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Chef In Training

Healthy Banana Blueberry Pancakes

Posted by Jennifer (the student) on June 19, 2013


I have seen many recipes like this but I never thought they would taste like real pancakes. So I tried a recipe from the Undressed Skeleton and I was so surprised how tasty and easy they were.

 Ingredients (for one serving)

  • 1 large banana (sliced)
  • 1 large egg
  • a handful of blueberries


  1. Mash banana, then add the egg and incorporate.
  2. Over medium heat, in a skillet or griddle lightly coat with cooking spray.
  3.  Ladle 1/4 cup of batter into pan for each pancake and then drop a few blueberries into each pancake.
  4. Cook until lightly golden and then gently flip.
  5. Once cooked remove from heat and top with what ever you like.
  6. Enjoy!

I topped my pancakes with Earth Balance, fresh blueberries and Larchwood Farms “Wild” Montana Huckleberry Syrup. YUM!

♥ ♥

Chef In Training

My Dog is a Fruit and Veggie Lover!

Posted by Jennifer (the RD) on June 14, 2013

(pictured above is Kasper, salivating over a baby carrot)

Dinner preparation time is one of Kasper’s favorite times of the day.  He sits and waits for a handout as soon as the cutting board comes out.  He loves all food in general, but especially crispy fruits and vegetables!  I often wondered how veggies fit into a dog’s diet. According to an article by Sarah Winkler, published on the Animal Planet website, very well.  The article lists 10 fruits and veggies that aid in dogs’ nutrition:

  1. carrots
  2. broccoli
  3. cantaloupe
  4. celery
  5. green beans
  6. spinach
  7. apples
  8. pears
  9. oranges
  10. pumpkin

Kasper says yahoo!!!!  I can keep eating fruits and veggies!!!

 ♥ ♥

WIAW #55

Posted by Jennifer (the student) on June 12, 2013

Hello Everyone. I have missed What I Ate Wednesdays for the last couple of months and I am so happy to be back.  I am sharing my meals from Tuesday. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:30am)

I started the day with a coffee, banana-blueberry pancakes and a hard-boiled egg. (Link to pancake recipe) 🙂




Lunch (1:30pm)

Lunch a tasty Asian Salad from Healthy Junk.


Dinner (6:00pm)

I honor of the Pretty Little Liars season premiere , we ordered pizza from Fuoco Pizzaria Napletana in downtown Fullerton. Fuoco is a new restaurant and this is our first time trying them and we loved our pizza. We ordered the Margherita and the Bianca, both were so tasty. I included a photo of the pizza box because it was cute.




Dessert (8:00pm)

Cupcakes and Pretty Little Liars, the perfect combination. 🙂




Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

What’s Wrong With Store Bought Tomatoes?

Posted by Jennifer (the RD) on June 10th, 2013


Have you ever noticed that store bought tomatoes have almost no taste at all?  They also have a very “cardboard” texture.  According to an article in the LA Times, most store bought tomatoes are genetically mutated to make them look better and make them easier to harvest.  However, is it worth the lack of flavor and juiciness?  I don’t think so.  And furthermore, homegrown tomatoes can look just as good.  Take a look at the beauties I got from my friends’ garden.  They tasted so good!!!!  Thanks Jennifer and Fred!!!!  🙂

 ♥ ♥

Mexican Corn on the Cob

Posted by Jennifer (the student) on June 6, 2013


At my local farmers market, there is a corn on the cob vendor that it seems to be very popular. I have never tried the corn but I have heard it is very good. We had a few friends over for dinner recently, they are big fans of that corn on the cob and I thought I would try to recreate it at home for them. I looked a many recipes and then I sort put my own twist on it, not knowing what it was supposed to taste like. Well my experiment was a success and I heard that it was better than the corn on the cob vendors. 🙂


  • 4 ears of corn
  • 2 TBSP butter, at room temperature
  • 4 TBSP mayonnaise
  • 3-4 limes
  • ½ cup cotija cheese, crumbled
  • taco seasoning, to taste


  1. A few hours before cooking the corn, blend butter, mayonnaise and lime zest from 2-3 limes, then refrigerate.
  2. Cook corn in the oven or on the grill.
  3. Once corn is cooked, brush the corn with the butter/mayonnaise mixture.
  4. Then rolled the corn in the cotija cheese and sprinkle with taco seasoning.
  5. Serve with lime wedges.
  6. Enjoy!

* I used Savory Taco Seasoning.

♥ ♥