15 days of sandwiches: Day 5 – Nutella raspberry and brie grilled cheese

For all you grilled cheese lovers out there – this one is for you.

Yes, I know. This is not the healthiest of sandwiches. Indulgent, yes. Cheesy, yes. Healthy it is not. But, you know what? It’s Friday and if I want a chocolate and cheese sandwich, I’m gonna have it. And you should too!

This is like having dessert and lunch all in one. It is melty, chocolatey, cheesy, crunchy, fruity. And it is so damn good that you should probably make two because you will NOT want to share this.

You’re welcome or I’m sorry.


1 Tbl Nutella (I used Trader Joe’s brand, obv.)
1 Tbl raspberry preserves (or any kind you like)
A few slices of brie cheese
2 (or more) slices of bread (I used a whole grain sourdough)

Heat and butter a grill pan or griddle to medium high heat.

Slather nutella and preserves on two slices of bread. Top one side with cheese. Fold non-cheese side over onto other slice of bread and place onto grill. Grill for a few minutes. The bread should get crispy and cheese should be oozing out every which way.

Eat immediately. Bravo to any of you who can use self control and not eat this right when it comes off the grill.


Blueberry orange muffins

I can’t tell you how many blueberry muffin recipes I have tried over the years. For some reason, I can never get them to be as tasty as the ones I buy from grocery store bakeries. Something about them just never turns out right and I can’t figure it out. They are either too dry, not sweet enough, bland, or they fall apart once they are baked. Maybe it’s human error, or maybe just all those recipes suck. This recipe – does not. It is amazing.

These muffins are the best blueberry muffins I have ever had. They are sweet, citrusy, crunchy, full of blueberries, moist, tender…everything I want in a muffin and more. I chose to use whole wheat flour and applesauce in place of some of the fat in order to make them a little healthier. If you want to make them even more healthful, you could omit the sugar topping (although, it tastes amazinggg) or use a sugar substitute in them. You could also sub out 1/4 cup of the flour for 1/4 cup of flax meal.

Adapted from The Little Kitchen
Makes 12 muffins

2 cup whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/8 tsp salt
3/4 cup brown sugar
2 eggs
2/3 cup milk (I used light vanilla soy but any kind of milk will work)
1/4 cup vegetable oil
1/4 cup applesauce
2 tsp orange zest
1 tsp vanilla extract
1 cup blueberries

Blueberry jam

1 cup blueberries
1 Tbl sugar

Orange sugar

1/4 cup sugar
1 Tbl orange zest

Preheat oven to 400 degrees and line a muffin tin with paper liners.

For the jam: In a small sauce pan, combine blueberries and sugar. Cook over medium heat for about 5 minutes or until the mixture has thickened. Remove from heat and allow to cool.

For the orange sugar: In a small bowl, combine sugar and zest. Mix with your fingertips, allowing the sugar and zest to blend together. Set aside.

For the muffins: In a bowl, combine flour, baking powder, brown sugar, cinnamon and salt. Whisk to combine.

In another bowl, wisk together milk, eggs, oil, applesauce, zest and vanilla. Mix wet ingredients into dry and stir until just combined. Fold in blueberries.

Spoon mixture into muffin tin and top with 1 tablespoon of the jam mixture. With a toothpick, swirl the jam into the muffin batter. Top with 1 tablespoon of the sugar mixture per muffin.

Bake for 15-20 minutes.


3 Ingredient peanut butter

Most of you who have been following this blog for a while know about my obsession with peanut butter. I literally eat it every single day, in a multitude of different applications. Needless to say, I go through a lot of peanut butter.

I have recently discovered PB2 and if you aren’t familiar with it, its a powdered form of peanut butter that has like 80% less fat in it than the regular stuff. All you have to do is add a small amount of water to it and it becomes the consistency of peanut butter and you can use it exactly the same way. I also just add the powder to protein or milk shakes to get the peanut butter flavor without all the fat and calories.

A few days back, I was at the grocery store and roasted unsalted peanuts were on sale. I decided to buy some and give making my own peanut butter a go.

This process was so easy. It took me less than ten minutes to make and I used nothing but peanuts, salt, and a small amount of coconut oil. You can omit the oil all together, but I really like the flavor that the coconut oil gave the butter. Peanuts and coconut oil are extremely high in fat – but this is all “good” fat which we should try to consume a small amount of each day.

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2 cups roasted unsalted peanuts
1 -2 tsp salt (depending on your taste)
3 Tbl coconut oil

In a food processor, add in all ingredients and blend until smooth. This took me about five minutes, but it could take you a little longer/shorter depending on your food processor.

The best cornbread

Cornbread is single handedly the best accompaniment to chili. Or at least I think it is. They are a perfect combination of flavors and textures and it’s a sad day when I have chili and don’t have cornbread to go along with it.

Today, I made some chili. Yes, I know. It is one-billion degrees outside and I am crazy for making a “cold weather comfort food” today. But I’ve been craving it and my siblings and I are home alone this weekend so we needed some “we want our mommy” comfort food.

Of course, I had to make some cornbread to go along with it. But, as most of you know by now I like to make my recipes as healthy as I can without sacrificing flavor.

Cornbread is generally a really fattening bread. It usually contains about a stick of butter and a good amount of white processed flour. This recipe is different. It has no butter or flour in it and is seriously so moist that you could eat it with a spoon if you really wanted to.


1 cup cornmeal
1/2 cup ground rolled oats (I just put mine in the food processor so they would be ground up)
1 egg
2/3 cup creamed corn
1 cup non-fat milk
2 Tbl honey
1/4 tsp salt
2 tsp baking powder
1/4 cup fresh or frozen corn

**You can also add some cheese or green chilies to this to add a little more flavor – although it is plenty flavorful on it’s own!

Preheat oven to 425 degrees.

Mix together all ingredients in a large bowl. Pour into an 8×8 prepared pan and bake for 20-25 minutes. The top should be golden brown and a tester inserted into the center should come out clean.


***This cornbread makes about nine servings. Each serving is less then 100 calories!

Whole wheat dark chocolate blueberry muffin bread

This is for all you people who only eat the muffin tops.

This tastes exactly like a blueberry muffin, only like ten times the size and minus the muffin bottom that you secretly never want to eat. My dad will be so proud. He only ever eats the muffin tops and has literally asked me multiple times to find a way to just make muffin tops. Well, now I have found a way.

If you’re big into baked goods like me, you will love this bread. It’s dense, it’s moist, it’s chocolatey, it’s got blueberries in it, it’s got a streusel, it’s whole wheat.

OK, I have given you every excuse to make and love this bread. Make it!! Eat it! Love it!

Adapted from How Sweet It Is

2 1/2 cups whole wheat flour
1 cup rolled oats
2 tsp. baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
2 eggs
2/3 cups brown sugar
1/4 cup granulated sugar
2 tsp vanilla
2/3 cup milk
1/2 cup butter, melted
1 cup blueberries tossed in a spoonful of cornstarch
1 cup dark chocolate chips


1/2 cup brown sugar
1/2 cup flour
1/4 cup butter
pinch of salt
1 Tbl. butter melted

Preheat your oven to 350 degrees and grease a loaf pan.

In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside

In another bowl, whisk together eggs and sugar until well combined. Add in vanilla and milk and mix thoroughly. Add wet ingredients into dry and mix to combine. Add in butter and mix.

Fold in blueberries and chocolate and pour into loaf pan.

Mix together all ingredients for streusel and crumble over top of batter.

Bake for 50-55 minutes.