Whole Wheat Coconut Chip Pancakes + a giveaway.

Hello, Monday.  You look so much better with pancakes on you.

Whole Wheat Coconut Chip Pancakes-4

I made these pancakes the Saturday morning before Andrew was shipped off to Brazil for 2 weeks.  That morning we went and worked out before eating and by the time we got back to the house we were just the hungriest.  There is still pancake batter stuck onto counter tops from me flinging batter coated utensils around while trying to whip up these pancakes ASAP.  We ate a bunch…all but 2 pancakes from the recipe.  And then we had tacos for lunch.  It was a good day.   

Oh and speaking of food I really want to go to THIS burger place.  Have you been? They’re all over the country.  They have a birthday cake milkshake.  ohmy.

Andrew gets back on Saturday.  I hope this week goes by faster than any week ever has.  I miss someone telling me I have a milk mustache (again).

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Back to pancakes.  I’ve mentioned I grew up hating pancakes.  It’s a long story.  Actually, not really.  My best friend’s family used to make some pancakes (with whole wheat) and I didn’t like them (because I was annoying and complainy but they still put up with me).  One day my little sister felt the need to tell them that I didn’t like their pancakes, which was totally embarrassing since I used to pretend to like them.  I grew up on a street with 30+ kids.  It was the best.  All the other kids liked the pancakes.  And I should’ve just ate the pancakes because 4+ hours of Barbie playing per day in summer can be quite exhausting.  They led dramatic lives.  The Barbies, that is.

Drama in my life is that I somehow managed to pull my left butt muscle.  I really think it was the yoga that did it.  I think I took that whole part where the instructor is like “pulling is the object of stretching” too far.  I think.  All I know is ouch and bring on the icyhot.

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I spent this past weekend in Dallas (or outside of Dallas, in McKinney) to celebrate Andrew’s cousin’s baby shower.  It was such a fun weekend.  Andrew’s mom and I headed up to Dallas from Houston on Friday afternoon.  We met Andrew’s sister, aunt and cousins there. 

We ate. And ate.  And ate.  And had so much girl time.  And did facials.  And laughed.  And watched Bridesmaids.  And shopped.  And gossiped.  And I bought new shoes (the luggage colored ones). And got new jewelry.  And I touched a pregnant baby belly for the first time.  I’d never really thought about it, but as far as I can remember, I never had touched a pregnant belly.  My mom was pregnant with my little sister when I was 6, but I was too busy playing with Barbies and complaining about how I didn’t really want another sister to actually remember feeling her belly. 

I’ve been around plenty of pregnant women, but never anyone who I’m comfortable enough with to be like, “Can I touch your belly?”  It was so neat.  I don’t know what other word to use.  It was just so neat.  And I started tearing up a bit.  So neat.

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Moving from baby belly’s to pancake belly’s.  I want to make another batch of these and put them in the freezer to pull out during busy mornings.  It’d be perfect to just defrost one or two and top with some nut butter and serve along with a breakfast smoothie.  The raspberry sauce makes them feel fancy, which I’m all about sometimes.  The coconut chips -which aren’t really chips because they aren’t hard but I didn’t know what else to call them- are so fun to happen upon while you’re eating fluffy bites of pancake.

The nice people at Welch’s sent my some coupons for their new Farmer’s Pick 100% Juices.  They also want to give FOUR readers a chance to win some free juice!  The juice is 100% fruit juice so all the sweetness comes from fruit, which provides antioxidants and sweetness instead of just providing sweetness like a straight sugar sweetener would (white sugar, high fructose corn syrup, etc.) 

If you’d like to win some free, refreshing fruit juice for summer, enter below!

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Whole Wheat Coconut Chip Pancakes
  1. 2 cups whole wheat pastry flour
  2. 2 teaspoons baking powder
  3. 1 1/2 cup milk
  4. 2/3 cup plain greek yogurt
  5. 1 tablespoon vanilla
  6. 1 teaspoon cinnamon
  7. 1/4 teaspoon salt
Coconut Chips
  1. 1/3 cup shredded coconut, unsweetened
  2. 2 teaspoons honey
Berry Topping
  1. 1 cup raspberries
  2. 1/3 cup Welch's Farmer's Pick 100% Blackberry Juice
  1. In a coffee grinder or small food processor, combine shredded coconut and honey until it holds it shape when rolled into small balls. Roll the coconut mixture into ~30 small balls/chips. Set aside.
  2. In a saucepan over medium heat, combine raspberries and blackberry juice. Bring to a boil and then reduce to a simmer, stirring constantly until thickened (~8 minutes).
  3. In a large bowl, combine flour, baking powder, cinnamon and salt. Whisk in milk, greek yogurt and vanilla. Heat a skillet/griddle over medium heat. Grease skillet/griddle with butter/coconut oil. Use a 1/3 cup scoop to pour the pancakes into the pan. Top uncooked pancake with 3-4 coconut chips. Cook until bubbles come through top of batter and the edges of the pancake dull. Flip to the other side and cook for 1-2 more minutes. Repeat with remaining batter. Serve topped with berry sauce and any extra coconut chips.
  4. Makes 9 medium-sized pancakes (serves 3-4);
Adapted from How Sweet It Is
Adapted from How Sweet It Is
Yeah...imma eat that http://immaeatthat.com/
Whole Wheat Coconut Chip Pancakes-8


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Pesto Mac n’ Cheese Pizza + Annie’s Homegrown Giveaway

#spon: I’m required to disclose a relationship between my blog and Annie’s Homegrown. This could include Annie’s providing me w/ content, product, access or other forms of payment.


Yes, it’s been done.  But I’d never had it.

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I still can’t decide if this pizza is classified as classy or trashy.  The one Italian born person in my life says this pizza is absolute blasphemy.  Apparently it’s frowned upon to put chicken or corn or pasta on a pizza.  All I know is that oven roasted tomatoes and creamy mac n’ cheese are meant to be together forever.  If you happen to find the two on a pizza, then you like hit the freaking jackpot.

A hard thing in life is when you have to edit pictures of food you have already eaten all of the food.  Because after you spend a good hour going through 70+ pictures of mac n’ cheese pizza, there is nothing you want more.

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Sometimes in life you just need comforting food because say you manage to slice both your index fingers with a serrated knife on two consecutive nights.  Then you go to the gym the next day and try to sign-in with the nifty fingerprint sign-in but both your fingers are all bandaged up and the receptionist looks at you like you’re crazy when you’re going into this long story about how you were slicing tomatoes and it didn’t go so well so now you can’t do the fingerprint sign-in thing.  And then you realize that she didn’t really need to know about the tomatoes.  I should have told her about this pizza instead.  Then she would’ve cared a smidgen more.

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And then the next day you lock yourself out of your house because you had a miscommunication with your little sister (who slept over the night before) about how she was supposed to lock the door.  And then you have to call a locksmith (because your husband is out of the country for work) and the locksmith charges you one hundred and sixty freaking dollars(!!!).  Goodbye hopes of new tennis shoes and a massage for that tension in your upper back that’s starting to be a wee-bit worrisome.

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It’s on those nights when they best thing is knowing that you have leftover macaroni & cheese pizza in the fridge.  I actually fed leftover pizza to guests I had over for dinner.  If you can feed a dinner guest leftover pizza with confidence…it must be a pizza with some rather perfect toppings.  Insert Annie’s Shells & White Cheddar.

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So the fun people at Annie’s sent me some products and other goodies so I could make a recipe.  I knew I was gonna use the macaroni and cheese…I mean, what is a more delicious food?!

I recently met this chef at a work function and I asked if he’d been to this mac n’ cheese restaurant in Houston and he went all mac n’ cheese snob on me.  I can handle food snobs.  I grew up with two margarita snobs for parents.  And there are some foods I get totally snobbish about.  But mac n’ cheese should be like yoga.  A no judgement zone. Whatever ingredients you add to your mac n’ cheese are the right ones.  So for me I went with pesto, roasted tomatoes, arugula, shredded chicken and corn.  And then I put it alllll on pizza dough, which just seemed like the right thing to do at the time.  And it was right, so right.

Pesto Mac n' Cheese Pizza-7

Thank you, Annie’s, for the opportunity.  Feel free to follow Annie’s on twitter, instagram and facebook.

Be sure to enter the giveaway below or leave a comment for your chance to win some Annie’s Goodies (#TeamAnnies)!

Pesto Mac n' Cheese Pizza-10

Pesto Mac n' Cheese Pizza
  1. 1 (6 oz) box Annie's Homegrown Shells & White Cheddar Macaroni & Cheese
  2. 1 large chicken breast, shredded
  3. 1 cup arugula, packed
  4. 3 medium on-the-vine tomatoes, sliced into 1/2 inch thick slices
  5. 1/2 cup frozen corn kernels
  6. 1/4 cup shredded asiago cheese
  7. 3 tablespoons pesto
  8. 1 whole wheat pizza dough
  9. 2 tablespoons olive oil
  10. balsamic reduction
  11. sea salt/pepper
  1. Preheat broiler. Drizzle sliced tomatoes with ~2 tablespoon olive oil and a sprinkle of sea salt/pepper. Broil for 6-8 minutes, or until tomatoes are just starting turn brown and bubbly.
  2. Prepare Annie's pasta according to package directions. Stir in frozen corn. Set aside.
  3. Preheat oven to 450ºF. Roll out pizza dough to make a thin crust. Top with pesto, half of arugula, half of roasted tomatoes and half of your chicken. Then add the prepared mac n' cheese in a layer. Top with remaining arugula, chicken, tomatoes and asiago cheese. Bake for 12-15 minutes, or until crust is golden brown and cheese is bubbly. Drizzle with balsamic reduction.
makes 1 large pizza (~9 slices); serves 3-4
Yeah...imma eat that http://immaeatthat.com/
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Pesto Mac n' Cheese Pizza-9

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What I Ate this Week

Hi all! I’ve been trying to get in big salads for lunches lately.  For me it’s a good way to be sure I at least get one veggie heavy meal in for the day.  Lately dinners tend to be more focused on delicious food rather than veggies.


Monday: King Ranch Chicken + salad.  Andrew’s mom makes the most delicious King Ranch Chicken.  Mine wasn’t exactly the most delicious, but there was cheese so it can’t really be bad.  I based mine off this Eating Well recipe. I used greek yogurt for the sour cream and left off the black olives.  Andrew and I both agreed it was a little too Mexican tasting for King Ranch Chicken.  Next time I’ll leave out the chili powder.

What I ate this week 7-14

Tuesday: Out to eat at Heights General Store for a Culinary Professionals Meeting.  The menu was already planned for us and it was delicious.  We started off with salads.  Then the main course was crispy fried chicken + delicious green beans + creamy mac n’ cheese.  I really loved this restaurant…food, atmosphere and owner.  Can’t wait to go back and try some of the other dishes.

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Wednesday: Cauliflower soup + crispy chickpeas.  It looks good, huh?  It was so gross.  I can’t even believe Andrew and I kept eating it.  We did serve it with this cornbread…it was the one redeeming factor in the meal.

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Thursday: Thick slices of cornbread topped with hummus, roasted tomatoes, soft scrambled eggs, arugula and feta. Super simple, but so good.

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Friday: Andrew’s parents came over for dinner and I made How Sweet Eats Thai Chicken Enchiladas (again…love those things).

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Saturday: After pancakes for breakfast and tacos for lunch, a big salad was in order for dinner.

Cornbread croutons, black beans, strawberries, feta over arugula.

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Sunday: Omelet-Quesadilla.  Still eating this meal so much…can’t get enough.

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Saturday taco lunch with Andrew at Tacos-a-go-go.  I got the barbacoa + a cup of black bean soup.  YUM.

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 Omelet + leftover foccacia.

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Sunday lunch at Logan’s with my family after church.

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A scramble of sorts.  Shredded chicken + black beans + cherry tomatoes + arugula + cheddar cheese + chunks of cornbread.  All cooked together in a pan over medium-high heat until everything was hot.

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Salad + leftover king ranch chicken.

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Again…salad + king ranch chicken.

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protein shake + leftover pancake with almond butter (unpictured).

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smoothie + cereal.

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chocolate protein powder smoothie + cereal (again).

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egg sandwich + banana

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cold banana oatmeal + chia seeds + blueberry.

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Pancakes!!!  Recipe will be posted Monday! Toppings were involved.

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these cookies that I can’t wait to tell you all about.

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this ridiculousness.

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coconut water after hot yoga.  not a fan of the coconut water taste, but electrolytes and whatnot are good to keep me from passing out after the sweat sesh.

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1000 rep workout via Peanut Butter Fingers.  Love this workout.  Always takes me just over an hour to finish it and my whole body is always shaky.

And a Maggie picture because I’m in love.  She’s thinking, “don’t leave us for Brazil, Dad.”  Andrew is out of the country for work.  I’ve been filling my schedule with time with friends and sisters to help from getting too lonely.  Right now my sisters are over and we’re watching She’s the Man (our movie)…on a work night.  It’s gonna be an early morning.  Totally worth it.

What I ate this week 7-14-30

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