Peanut Butter “Popeyes”

Spinach Brownies

Spinach Brownies

Thanks to an instagram follower @finish_stronger I have a name for my spinach brownies. I like it because it kind of gives you an idea of what the secret ingredient is.

Ok if you don’t follow me on Instagram than you have no idea what I am talking about. I made a dessert yesterday and used a secret ingredient. I made the hubby try the dessert before I told him what was in it. These were so good and I love that they contain 5 – YES FIVE – Cups of spinach in the recipe.

I finally feel a little better and am going to attempt lifting weights tonight. I already got my morning cardio in and it’s now time to create. But before I do here is the Peanut Butter Popeyes Recipe.

Peanut Butter “Popeyes”


  • 5C spinach
  • 1/2C coconut sugar
  • 1/2C Stevia
  • 2T Melted Coconut Oil
  • 1/2C chocolate chips – melted
  • 2t vanilla extract
  • 1/2C cocoa powder
  • 1/2C Whole Wheat Pastry flour
  • 1/2t baking powder


  1. Preheat oven to 350 and spray 8×8 pan with nonstick spray.
  2. Take your spinach leaves and put them in the food processor with 1-2 tablespoons of water and pulse until it turns into a puree.
  3. Mix coconut oil, coconut sugar and stevia together in a bowl. Stir in melted chocolate chips, spinach puree and vanilla.
  4. In another bowl mix your flour, cocoa powder and baking powder together.
  5. A little at a time, add your dry flour mixture to your chocolate spinach mixture, stirring continuously until it’s all smooth.
  6. Pour batter in 8×8 pan and bake for 30-35 minutes or until your toothpick comes out clean.
  7. Let cool.

Peanut Butter Icing


  • 1/4C Coconut Oil
  • 1C peanut butter
  • 2T Peanut Flour


  1. Mix all ingredients together – I used a mixer
  2. Once brownies are cool pour Icing over top

Let sit in fridge at least 1 hour (this is VERY important to let the icing firm up)

Clean Hollandaise Sauce

Clean "Hollandaise" Sauce

Clean “Hollandaise” Sauce

Hello Friends! It’s been awhile. I’ve been lazy in updated the website but if you follow me on instagram/twitter @fitwithtaste or FaceBook you know that I have still been posting.

I’m going to warn you this post is going to be a massive ramble and probably big run on sentences. I have a sinus infection again and am on some meds that have my mind going in tons of different directions.

But today I wanted to share with you a pretty cool creation. I’ve been pretty obsessed with food lately. What I mean by that and how it is different than normal is I really want to eat gourmet foods and I really want to be “served” and catered to. I have to admit I haven’t been committed to lifting weights as I should be. It seems like I’m only doing it like once a week and each time I commit something comes up. Like today. Workout is written up and I had a plan of action and then this stupid infection got the best of me. I feel like my head is about to explode.

My weight has remained the same or even dropped a few pounds but I feel so damn fluffy. My muscle is turning to mush and I hate it. But I refuse to beat myself up and just continue on with my journey.

But this morning I did cardio and then knew I had to fuel my body. I wasn’t sure what to make but I knew I wanted something spectacular. So the hubby suggested I do some #yolkporn for Instagram. So I came up with this – Salmon Asparagus Eggs Benedict. But the kicker to the whole thing was the clean “Hollandaise Sauce” I made it with avocado and it contains no butter like the real hollandaise sauce does, and it was so good.


  • 1 Avocado
  • 2T Olive Oil
  • 2T Lemon Juice
  • 2T Greek Yogurt
  • pinch of salt and pepper


Mash and mix all ingredients together. That’s it. You can add a little bit of water if the mixture is too thick.

I’m in love with this creation. I feel like it is something that you really could order in a restaurant. But I’m totally guilt free. This really is awesome.

As for all the other “stuff” on the Benedict all I did was take turkey bacon, asparagus and salmon  - place them on a baking sheet and baked at 400 degrees for 15-18 minutes. Then poached some eggs and complied everything. The eggs are what took the longest. I suck at poaching eggs. It was kind of a sad scene as I did it. But hey I did it. Guess I just need to practice.

Sweet Potato Salad

Sweet Potato Salad

Sweet Potato Salad

Well I think that I am pretty adjusted to the new night schedule. But I also think it is because my hubby is so good and getting everything done around the house for me and helping out.

He’s been home during these last few weeks and it’s been great because we get to workout together and see each other. He’s adjusted to my schedule as well. That might change next week but I’m going to enjoy every moment of it while I can. Once he goes back to work I’m sure I’ll be complaining haha – No I’m trying hard to not complain these days and just enjoy life.

So I’ve been in the mood for “summer” food. Not sure why considering I love winter comfort foods and it’s been raining here. But I thought I would go ahead and get a little creative and come up with a summer dish. And then that way, I’m ready for summer too :)

Ok, I’m blabbing hu? Oops, I tend to do that when I’m in a hurry.  Anyway, here is a Potato Salad recipe for you all using sweet potatoes and no mayo.

Sweet Potato Salad – SERVES 8


  • 3-4 large sweet potatoes, peeled and diced
  • 2 hardboiled egg, peeled and diced (optional)
  • ¼C diced red onion
  • ¼C thinly sliced green onion
  • ¼C chopped celery
  • 6 ounces of plain non-fat Greek yogurt
  • ¼t thyme
  • 1t paprika
  • ¼ t garlic powder
  • ½t salt
  • ¼t pepper


  1. In a large pot on the stove, boil sweet potato dices until softened (approximately 20 minutes).
  2. Once the sweet potatoes are done cooking, drain and let cool completely.
  3. In a large bowl, add green onion, red onion, celery, thyme, paprika, garlic, salt, and pepper then toss together.
  4. Add greek yogurt then mix again until well combined.
  5. Add sweet potato dices and diced egg to the large bowl and mix together until well coated. Do NOT stir too much as the potatoes can become mushy.

Let chill for 2 hours before serving.

PS – Apologies in advance for any grammar or spelling errors. I’m human and I’m always in a hurry. Love ya all :)

Goat Cheese & Tomato Cauliflower Casserole

Goat Cheese Tomato Cauliflower Casserole

Goat Cheese Tomato Cauliflower Casserole

Sorry folks I’m running behind today but I really wanted to get a recipe up on the site. Not sure why? I’m sure no one is waiting around for it but it makes me feel so much better. And by the off chance that someone is – I love sharing.

So today I have a goat cheese and tomato cauliflower casserole. This was so good. But I really do need to come up with a better name for it. Anyone have any suggestions?

Goat Cheese, Tomato & Roasted Cauliflower Casserole


Serves 5

  • 1 medium-size head of cauliflower
  • 3T olive oil
  • 1t fine salt
  • ¼t black pepper
  • ½  onion, finely chopped
  • 1 garlic clove, minced
  • 1t thyme
  • 1 can fine diced tomatoes (14.5) oz.
  • 1/2t fine chopped cilantro
  • 1t red pepper flakes
  • 1 small pinch of ground cinnamon


  • 3 eggs
  • 1C goat cheese, crumbled
  • 1 oz chopped parsley (fresh or dried)


  1. Preheat oven to 450°F Line a baking sheet with foil.
  2. Trim cauliflower
  3. Rough Cut cauliflower into ⅓-I ½ inch pieces.
  4. Toss all of it with 2 tablespoons of olive oil, salt and pepper.
  5. Spread it on an even layer onto a the prepared baking sheet.
  6. Roast in the oven for 20 minutes, 10 min. each side.
  7. Remove from oven and transfer to a large bowl
  8. Heat remaining one tablespoon of olive oil in a large skillet over medium heat. Add onions, a generous pinch of salt and cook for about 2 minutes until onion are clear in color. Do NOT brown.
  9. Add garlic and thyme and cook until garlic is fragrant.

10.Add tomatoes, cilantro, red pepper flakes and cinnamon, salt and pepper and bring to a simmer.

11.Cover with a lid and cook over low heat for 15 minutes.

12.Add to bowl with the cauliflower and stir everything together.

13. Rub a medium-large baking dish with a bit of olive oil. Then add cauliflower mixture into baking dish.


1. Whip eggs and stir in goat cheese.

2. Pour over cauliflower mixture evenly.

3. .Bake in the oven for 30 minutes, 375 degrees or until top is beginning to brown

4. Remove, sprinkle with parsley.

5. Serve after 10 minutes.

Nutrition facts

170 calories, 13 fat, 10 carbs and 7protein

Alright off to work I go. 2 more days and I get a day off! YIPPEE!!

Chocolate Peanut Butter Banana Bread


Chocolate Peanut Butter Banana Bread

Chocolate Peanut Butter Banana Bread

Hi there! It”s been a crazy week. Actually I just realized it hasn’t even been a week yet. On Tuesday of last week so much changed. I got my business license. Took on my first client and then got a job working in the food industry (which has been my dream) It feels like it has been years since I made my own recipe or had a good workout in but looking back it’s only been a little less than a week.

My hours are so odd that I think that is the reason for me being disorganized and confused. But then again maybe it’s age haha – Anyhoo, here is a recipe I have for you. I’m eating a lot of my meals on the go now so I’m trying out “travel” foods. And this one is perfect.

Chocolate Peanut Butter Banana Bread (I guess technically bars)


  • 2 1/4 C oats
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1 t cinnamon
  • 3 medium ripe bananas
  • 2 t vanilla extract
  • 1/4 C unsweetened applesauce
  • 1/8 C Maple Syrup
  • 1/3 cup chocolate chips
  • For chocolate drizzle:
  • 2 tablespoons chocolate chips (vegan, if desired)
  • 1/2 teaspoon coconut oil


  1. Preheat oven to 350 degrees F. Spray 8×8 inch baking pan with nonstick cooking spray.
  2. To make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour.
  3. Transfer oat flour medium bowl; whisk in baking powder, baking soda, salt and cinnamon; set aside.
  4. Place bananas, vanilla, applesauce, and honey into blender; blend 1-2 minutes or until smooth and creamy.
  5. Add to oat flour mixture and mix until just combined.
  6. Gently fold in 1/3 cup of chocolate chips.
  7. Pour batter into prepared pan, spreading evenly with rubber spatula. Bake for 15 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
  8. Prepare drizzle by adding 2T of chocolate chips and coconut oil in microwave safe bowl. Microwave on high 30 seconds; stir well to combine then drizzle over the top of bars.
  9.  Prepare Peanut Butter Drizzle by mixing 2T Oat Flour (or PB2) with 2T Water. Stir well and then drizzle over the top of bars.

I think next time I will add more PB2 to the recipe. I really wanted something more peanut Buttery but I was trying to limit the fat macros.

Well I’m off to work. Hope everyone has an amazing day!

Hummus Crusted Chicken

Hummus Crusted Chicken

Hummus Crusted Chicken

Gee where have I been? It’s been a week since I posted. I really need to figure out how to keep this up the same as my Social Media.

Lots has happened in a week. Another week of school completed. I got my business license so now Fit with Taste LLC is now official and I can begin working on building up my business. Received my certification in Nutrition and I have a few trial clients out there right now working with closely. Meal prep plans and pricing are being developed, class schedules for cooking workshops are being made and an ebook is in the works. Oh and have I mentioned, I just started working for the coolest company in the world – Thomas Keller Restaurant Group. So now do you forgive me for not posting in a week?

Well this recipe you are going to love. For 2 simple reason. 1) It taste so darn fabulous and 2) it’s so darn easy. As you can see by what I have going on that I am going to be pressed for time so making quick, clean and delicious recipes is my goal.

Anyhoo, here is the recipe for Hummus Crusted Chicken


  • 1 LB Chicken Breast
  • Asparagus
  • Squash
  • 4T Hummus (I use Fresh & Easy Jalapeño Hummus)


  1. Preheat oven to 450 degrees
  2. Spray a baking dish with cooking spray
  3. Place asparagus and squash at bottom of dish and season with salt and pepper
  4. Lay chicken breast on top of veggies. Add 2T of hummus on each chicken breast
  5. Bake for 35 minutes until chicken is done.

Seriously that simple. I have a feeling until I adjust to my new schedule this might be for dinner a lot of nights.

Is there anyone out there 1) Reading this blog and 2) Has ever worked the swing shift? I’ve NEVER worked anything other than an 8-5 job and this is going to be an adjustment. Just wondered if others had suggestions.

Well Happy Wednesday. I am hoping to have at least 2 new recipe for you guys a week. For quick post with little details follow me on Instagram