The Sweetest Thing.

" I feel there is nothing more truly artistic than to love people" ~Van Gogh

Snacks. June 11, 2015

Filed under: Snacks — Jessica @ 7:00 am
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Recently, I have talked about my usual breakfast and lunch choices so you could get a clearer picture of my overall eating habits, instead of just the dinner plan I post each week. Snacks are the last piece of that puzzle. Most of the time, I try to keep snacks pretty healthy and use them to fill in nutritional gaps in my other meals, but occasionally I have a “treat” instead.

Many of these are things I also eat for other meals, but I keep portions smaller for snacks. I try to choose from the first column 95% of the time.


What is your favorite snack?


Whole Wheat Cherry & Dark Chocolate Muffins October 4, 2014

Woah. I came up with something seriously delicious right here. Sadly, this was right before I learned I had to give up gluten, so I can’t use this recipe anymore, but you can! Somebody has to enjoy these delicious muffins. We can even call them healthy because they involve whole wheat,cherries, dark chocolate and minimal sugar. These muffins are a great Sunday brunch treat or something a little different to share with coworkers. They were so good that I actually didn’t get a picture of them once they were baked. We seriously just ate them all before I even thought about it. No joke.

Please do not substitute skim milk in the recipe. The fat in the milk helps keep them moist without adding a ton of butter or oil.

Here’s the one and only before picture-

chocolate cherry muffins

Whole Wheat Cherry & Dark Chocolate Muffins

makes 6 large muffins or 12 standard muffins


1 3/4  cup white whole wheat flour

1/3 cup sugar

2 tsp baking powder

1 tsp cinnamon

1/4 tsp salt

1 egg (beaten)

3/4 c whole milk

1/4 c butter (melted and cooled slightly)

1 tsp vanilla

1 c coarsely chopped cherries (fresh or frozen will work)

3/4 cup dark chocolate chips

Preheat oven to 400 degrees. Butter muffin tins (or use paper muffin liners)

1. Mix flour, sugar, baking powder, cinnamon and salt in large bowl. Set aside.

2. Beat egg in small bowl. Add milk.

3. Add to flour mixture and stir until mostly moist.

4.Add melted butter and vanilla. Stir just until combined. Do not overmix!

5. Fold in cherries and dark chocolate chips.

6. Divide batter evenly into muffin tin.

7. Bake in 400 degree oven. 28-30 minutes for large muffins. 20-22 for standard size muffins.

8. Remove from oven and let cool at least 15 minutes.

9. Enjoy!


Lemon Dill Hummus. March 15, 2013

Filed under: Appetizer,Snacks,Uncategorized — Jessica @ 6:00 am
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This is my favorite DIY hummus recipe. The fact that it contains less fat and calories than many store bought brands is just a bonus. Hummus is great with veggies or crackers, spread in a wrap with sprouts and cucumbers or served on a salad. I don’t use tahini in this recipe because I really don’t care for it. With fresh garlic, dill, real lemon juice and lemon zest- it is bursting with flavor without the traditional ingredient. I promise. I reduce the fat & calories by using just a small amount of olive oil and letting the lemon juice and “bean juice” work to replace the rest of the oil. This recipe is super simple but you will need a food processor.


Lemon Dill Hummus

1 can garbanzo beans- drained, juices reserved
1 Tbls olive oil
2 Tbsp reserved bean juice
2 cloves garlic -skins removed
Juice of 1 lemon
Zest from 1/2 a lemon
Fresh dill- I just use a handful
Salt- to taste

1. Toss everything in food processor & process until smooth (add more bean juice is necessary)
2. Enjoy!