Category Archives: Eat, Drink, Be Merry!

Leprachaun Trash

I know….that title is so appealing, right? Sometimes you shouldn’t change up a good thing and just need to call it what it is.

I shared earlier in the week on my Instagram that I had made (and eaten) leprechaun trash, and immediately I was bombarded by private messages for the recipe. I don’t blame you…it looks pretty and is super tasty, and both kids and adults alike love it.

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Here’s the easiest recipe in the world:

Katie’s Leprechaun Trash

-4 tablespoons butter
-5 cups Lucky Charms cereal
-1 10.5oz bag of mini marshmallows + 2 additional cups
-Rainbow Sprinkles

Melt butter on low heat in a large pan, adding in bag of marshmallows until completed melted. Add in remaining marshmallows, allowing them to melt partially, then mix in cereal and stir until completely coated in the marshmallow mixture. Pour into prepared 9×13 pan and press into pan evenly. Sprinkle immediately, then allow trash to sit for about 2 hours before cutting.

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Easy, right? And very similar to a Rice Krispie treat!

I hope the leprechauns in your life love them!

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Let them eat pie.

Sorry Marie Antoinette….you may have wanted everyone to eat cake, but I’m over here pushing pie!

And not just any pie…delicious mini pies that are healthy and fit a vegan meal plan! Say whhhaaaaaaaattt??!!!

Since today was a refeed day (for those not doing the same program as me, this is a specific day where the carbs I eat change a little and I can have some white flour/sugar options that fall into the meal plan). When I knew this day was coming, I started to research what treats I wanted to have. I knew for sure I wanted to make chickpea brownies (they are delicious….I’ll have to share that recipe) and a few other recipes, but I kept coming back to one that sounded really tasty: no bake blueberry pies. Sure, I love pie! Let’s add that to today’s meal plan!


Let me share with you this easy recipe so you can make these delicious (and healthy) pies!


Crust Ingredients:
-2 2/3 cups gluten free graham crackers (I use Smoreables)
-1 Tbl pure maple syrup
-1/4 cup + 2 tbsp coconut oil

Filling ingredients:
-3 1/2 cups blueberries
-1/2 cup coconut sugar
-3 Tbl cornstarch+3 Tbl water
-1 cup water
-2 Tbl lemon juice
-1 dash sea salt

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Here’s what you need!

Pulse graham crackers in a food processor (or blender if you have one that is higher powered) until ground finely. Add syrup and coconut oil to mixture and pulse to combine.

Line a muffin tin with 12 muffin liners. Place 2 Tbl into each cup, then press with fingers to mold into a mini pie shell. Place in freezer to set.

In a saucepot, add 2 cups blueberries, coconut sugar, water, and salt. Bring to a boil, then reduce to a simmer, cooking until the blueberries burst (about 7 minutes). Mix cornstarch plus tablespoons of water into a mixture, then mix into the blueberries until mixture thickens. Turn heat off, then stir in blueberries and lemon juice. Chill mixture in refrigerator until it reaches room temperature (about an hour). After chilled, fill each muffin cup with 1/4 cup of blueberry mixture, then refrigerate for 2 hours to allow pies to set. Enjoy!
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Those on a Fix inspired meal plan, one pie counts as 1/2 purple, 1 tsp, and 1 1/2 yellow.


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Bidi Bidi Bom Bom

I’m a huge Selena fan, so when I first heard of the dish that I’m about to share with you, I instantly thought of this song and gave it a new name. I’m just weird like that! This song had one of the most iconic looks (fun fact: I’m considering this outfit for Halloween this year), and has such a fun, catchy beat!

Watch the video here!

Now that Selena’s song is stuck in your head (your welcome), here’s the recipe I had to share with you…..Bibimbap! It’s a dish my brother got my hooked on, and this particular recipe was in one of my Hello Fresh boxes awhile back. It fits in great with my current meal plan, and I hope you love it as much as I do!

Ingredients for 4 servings:

-8 oz Button Mushrooms
-2 large carrots
-4 Scallions
-Ginger (about a 2tsps…I love ginger so I use a bit more)
-4 cloves of garlic
-1 1/2 cups jasmine rice (you can sub cauliflower rice or brown rice if you prefer)
-2 Tbl sesame oil
-4 tsp sriracha
-6 TBL soy sauce (I use half that amount)
-20 oz ground beef

Wash and dry all produce. Bring 1 3/4 cups water to a boil. Halve zucchini lengthwise and slice into thin half-moons (I use a vegetable peelers to make zucchini ribbons). Thinly slice mushrooms and scallions, keeping scallion greens and white separate. Peel carrot, then use vegetable peeler to shave into ribbons. Peel and mince ginger and garlic.

Once water is boiling, add rice. Cover and reduce to a gentle simmer, cooking for about 15-20 minutes. Meanwhile, pickle scallions by tossing the scallion whites with vinegar in a small bowl. Set aside and let marinate. In another bowl, stir together sesame oil, 1 1/2 TBL sugar (I skip the sugar), half the sriracha, and 1 1/2 TBL soy sauce.

Heat drizzle of olive oil in a large pan. Add carrots, cooking until tender but still crisp, about 3-4 minutes. Add a little more oil and add zucchini. Once those have been cooked, add the mushrooms and cook until tender. Remove from pan and set aside. In the same pan, add a little olive oil as well as ginger and garlic, tossing until fragrant (about 30 seconds). Add beef, cooking until no longer pink. Pour in remaining soy sauce.

Divide rice between bowls, then arrange beef, zucchini, mushrooms, scallion white mixture, and carrots on top. Garnish with the green scallions and drizzle with the remaining sriracha.

The awesome thing about Bibimbap is that there are several variations. Some have an egg, some have other veggies….it just depends! I love this recipe but encourage you to use the veggies you like so you really enjoy it!

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Recipe courtesy of Hello Fresh

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Sushi for Dessert? Yes, please!

A few weeks ago I ran across an article for an easy dessert sushi recipe that I absolutely had to try. It took all of a minute to make, and was delicious! Try it….especially if you have kids!

Here’s how I made my version of dessert sushi, but you could honestly customize it however you (or your kids) like!

Katie’s Dessert Sushi

-Peanut Butter
-Graham Cracker
-Dark Chocolate Chips

Roll peeled banana in graham crackers, then slice lengthwise. You can also roll banana in coconut or rice krispies depending on what you like. Drizzle with melted peanut butter, then top with chopped up strawberries and dark chocolate chips. I use the brand Good Life for chocolate chips, which are great if you are looking for a dairy free, nut free, and soy free option, and I also used Smoreables in place of graham crackers!

Serve with chopsticks for a fun dessert experience!

The finished product! I didn’t roll the banana completely in graham crackers, but you can. 

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Katie Carbonara!

When you have Italian heritage in your blood, you tend to be all about that pasta life. This girl…..she sure loves her pasta, lasagna, stuffed shells, manicotti…you get the picture.  I love a lllllllllllllll the pasta and don’t discriminate.

However….there’s this little thing called gluten intolerance, and I have it. Several years back I went completely gluten free because I was misdiagnosed as having Celiac disease, only to find out that I didn’t, just the intolerance. Still inconvenient, but whatever. I deal with it. Sometimes I really want something that is full of gluten, and it is worth the suffering and appearance of being 9 months pregnant after consumption to enjoy the carby heaven in that moment.

Besides the fact that gluten hates me, I know it isn’t the best option on my meal plan. As I’ve learned more and more about nutrition and how to fuel my body, I’ve found amazing substitutes that are much friendlier on my stomach. One of those: Banza pasta!

For those that haven’t tried Banza yet, it is a pasta made of chick peas and pea protein….and it also has about 25 grams of protein in a serving. Best part: it tastes like regular pasta. I am obsessed with it.

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Don’t worry…it comes in other pasta forms, not just shells!

It came in handy tonight when I started craving Carbonara like a crazy person! Since I am on a specific meal plan, I knew that legit Carbonara would not work. But…..I could make Katie Carbonara and still enjoy this dish while sticking to my meal plan!

Here’s how you make this easy and tasty dish:

Katie’s Carbonara

-One box of Banza
-1 egg
-Olive Oil
-Italian Seasoning
-Cherry Tomatoes
_Meat (optional)

To make:

Cook Banza pasta in a salted water until cooked to your desired taste. Drain. In a saucepan, sautee tomatoes in olive oil, then mix in the pasta, a small bit of ghee, an egg, and a little more olive oil if needed. I like to get a little heavy-handed with the Italian seasoning, and sometimes I mix in a meat (cooked, drained lean ground beef or sausage). The egg makes it a little creamier, and it ends up being a satisfying meal. You can even mix in some spinach if you need to sneak some veggies in!

I love this recipe, and I hope you do, too!

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Look at this beauty!


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WTF is Mochi????

I heard this question about a billion and five times over the weekend once I shared on my IG story that I was enjoying a few flavors before starting a new workout program and meal plan on Monday. I was shocked how few people knew what it was!!! Let me educate you, my fellow ice cream lovers, because you deserve to have some Mochi in your life.


Vanilla Bean, Kona Coffee, and Green Tea Mochi


Mochi is a Japanese treat that is basically a sweet rice dough ball with an ice cream center…..sounds delicious yet odd, right? In Japan, mochi is a symbol of good fortune while also representing sustenance for those who may be in need due to the fact it is incredibly filling. While it has become popular around the world and available for purchase year round, mochi has been an integral part of the Japanese New Year celebration, a celebration going on since the late 700s. No one can confirm the exact origin of this treat, but  it is known that mochi was eaten exclusively by emperors and the aristocracy since the beginning of the Japanese New Year celebration, being nicknamed “the food of the gods.”

The main ingredient in mochi is Mochiko or Shiratamako rice (both variations of Japanese sweet short grain rice) that is used to create a dough to wrap around a ball of ice cream. The flavors are endless…..vanilla, coffee, strawberry, peanut butter, sesame, green tea….I could go on and on! And the best part…..each little ball is only about 100 calories! Yahtzeeeeeee!


Why are these so tasty?!?!?!


I discovered this treat several years back while shopping at a Whole Foods Market and instantly fell in love. There are several ways you can enjoy it; I usually just cut into it with a fork and knife, but I have used a toaster oven to change it up from time to time. If you choose to do this, you only need to put it in the toaster oven for about 8 minutes or so (you want the dough to puff up a bit and turn a golden brown) and can top with a mixture of soy sauce and sugar for a more traditional taste. If all else fails and you find yourself without an eating utensil, you can just eat them whole!


The perfect treat for those with a sweet tooth or ice cream addiction!


One thing I’ve learned about mochi: many people have never heard of it, but once they try it they can’t imagine how they lived life without it. If you are into ice cream, go get yourself some! They are traditionally about $1-$1.50 per ball and located in the freezer section of stores. Not all stores carry them, so do some research in your area if you are on the hunt. I presently buy mine at a local Whole Foods 365!

Go get some and tell me what you think!

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Halloween in Doughnut Form

I am as basic as they come when it comes for my love for all things pumpkin, and I’m okay with that!

When I think of pumpkin+a sugary exterior, I always think of the Halloween parties we had at school when I was younger….you know the ones with apple cider and those pumpkin sugary doughnuts???? I loved them! And where I am from, the doughnuts usually came from the greatest fall doughnut place ever, Whitehouse Fruit Farm. Seriously, if you have some time, make the drive there and grab some doughnuts and fruit from the orchard. It’s worth it, I promise.

Recently my kickboxing studio had a Halloween themed dj night for two of our classes, so the instructors made Halloween themed treats for the class. I kept thinking of those doughnuts from when I was little, and since I was going as a giant doughnut, I figured I needed to make a doughnut of some sort. I ended up making my delicious and always popular pumpkin spice doughnut muffins. Everyone loved them and asked for the recipe….here it is!


-2 tsp baking powder
-1 3/4 cups flour
-1/2 tsp salt
-1 tsp pumpkin pie spice
-1 tsp cinnamon
-1/2 cup canola oil
-1/2 cup brown sugar
-6 oz pumpkin puree
-1 egg
-1/2 cup milk
-1 tsp vanilla extract

For the topping:
-1 cup sugar
-2 tsp cinnamon
-1 tsp pumpkin spice
-1/2 stick of butter, melted

Grease mini muffin pans and preheat oven to 350. Combine baking power, salt, flour, cinnamon, and pumpkin pie spice. In another bowl, mix together brown sugar, oil, pumpkin, egg, and milk until well combined. Slowly mix the wet ingredients into the dry mixture and blend until smooth. I use a Pampered Chef baking scoop (medium) to scoop mixture into muffin tins. Bake between 10-12 minutes.

As muffins bake, melt butter, then mix in a separate bowl the remaining topping ingredients. Once muffins have completed baked and have cooled for a few minutes, dip in butter then spoon the sugar topping mixture over the doughnut muffin.

I love to keep these chilled, but you don’t have to. Be careful though….you’ll want to eat the whole batch! Enjoy!

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I don’t normally do back to back recipes, but since it’s been awhile AND Halloween is just around the corner, I wanted to share a fun twist to one of my go to recipes: the stuffed pepper!

A few years ago I shared my recipe (you can access it here), and it has remained a constant on my meal plan over and over again. Stuffed peppers are so much fun because you can change up how you make them based on your likes. Sometimes I use rice, other times I use quinoa. Sometimes I use black beans, sometimes I don’t. Sometimes I season with taco seasoning, other times I don’t. Be creative with them!

I wanted to turn the pepper into a little jack-o-lantern to be festive, and it was surprisingly easier than I thought. All you need is a sharp paring knife (I use one from Pampered Chef that was the perfect size), and sub in orange peppers in place of the green peppers!

If you are the kind of person who usually tosses the “hat” or top of the pepper, don’t this time. Make sure when you make the cut you do so relatively close to the top so there is plenty of room to fill with your stuffing AND so it resembles the top of a pumpkin. Remove the innards (I call it the pepper brain).

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Using your knife, “carve” your pepper pumpkin.

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Prepare your stuffing mixture, then fill your pepper pumpkin.

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Place pepper pumpkins in a 9×9 pan (or larger if you are making a larger batch). Place top on each pumpkin and bake for about 40 minutes at 300! Your family will love them, and you’ll be hooking them up with a healthy and festive dish! Enjoy!

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Are muffins just naked cupcakes???

I used to think so, but then I started to find delicious recipes that made me love muffins as much as their cousin cupcake….and this recipe is one of them!

Since it is October, I can completely embrace my status as a Pumpkin-a-holic! I know I’m not alone with this….and my fellow basic bitches will agree. All pumpkin everything errrryyyyyddayyyyyyyy.

Lately I’ve been baking like a maniac, and everything seems to incorporate pumpkin in some way. It’s a great way to make (some) dishes healthier, but the recipe I’m going to sure isn’t one of those, but it is a tasty one!

Whether you want a nice pumpkin snack or a pumpkin muffin to pair with your morning coffee, this is the recipe to make!

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These are super easy and great for Fall!

                                    Katie’s Pumpkin and Cream Cheese Muffins

For muffins:
-2 large eggs
-1 3/4 cups flour (I use whole wheat but you can use all purpose)
-1 tsp baking soda
-1 tbl pumpkin pie spice
-1/2 tsp baking soda
-15 oz can of pumpkin (make sure it is pure  pumpkin puree)
-1/2 tsp salt
-1/2 packed brown sugar
-1 cup sugar
-1/2 cup vegetable oil
-1 tbl vanilla extract

For cream cheese mixture:
-1/4 cup sugar
-2 tsp vanilla extract
-8 oz cream cheese
-1 large egg yolk

Line muffin tin with liners as oven preheats to 375 degrees. Combine pumpkin spice, baking soda, flour, and salt using a whisk. Set aside after well combined. In a separate bowl, beat vegetable oil, vanilla extract, and eggs, then whisk in the flour mixture until smooth. Fill muffin tin with mixture until each cup is about 3/4 cup full.

Beat the cream cheese in a separate bowl until smooth, then add in egg yolk, vanilla, and sugar until well combined.

To swirl the cream cheese in the muffins: top each muffin with about one tablespoon of the cream cheese mixture. Using a toothpick or knife, swirl the mixture into the batter.Don’t worry if it looks a little strange; once it bakes it will have a nice swirled look.

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Bake muffins for 20 minutes (keep an eye on them; every oven is different, and you don’t want them to burn). Store in the fridge in an airtight container after baking.


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Give me S’more S’mores!

Last week I was in complete Fall mode and was craving S’mores like nobody’s business. Since I have yet to buy a fire pit for my backyard, I decided on a different solution to making S’mores: an easy, yet fabulous cookie recipe that I loved.

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The best S’mores cookie ever!

I shared a picture on Instagram and instantly was bombarded with people asking for the recipe. I have to preface this by stating these should be eaten in moderation because they will NOT fit into any meal plan, regardless of how hard you try.

                                                 Katie’s S’mores Cookie Recipe

-Chocolate Chip Cookies
-1 package mini marshmallows
-10 oz melting chocolate
-1 sleeve of graham crackers, crushed

If you have a specific chocolate chip recipe you love, I encourage you to use it. I use my family’s recipe (which I keep secret because some things should be). Obviously, you want to make the cookies first and let them cool completely.

Crush the graham crackers completely as you turn the oven on to BROIL. This is extremely important…you don’t want to have the BAKE setting on!

Place 7-10 marshmallows on each cookie (depending on the size of the cookie), pressing into cookie slightly before putting cookie sheet into oven and broiling until the marshmallows are golden brown. This happens FAST, so keep an eye on them or you will be really sad when you have burnt marshies!

Remove from oven and allow the cookie to cool completely. Once cooled, melt the chocolate, dipping each cookie in halfway and then sprinkling with crushed graham crackers. Transfer to cooling rack to allow the chocolate to harden completely.

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Sorry, Murphy. No cookies for you!

These are so easy to make and are always a huge hit, especially with kids! Enjoy!

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