About jacky grace

I grew up in an Italian house with big meals, big flavors and big voices. My husband comes from an even bigger Greek and Armenian house with even bigger food and voices. Here in our tiny city kitchen, we adapt our family recipes for our small space without sacrificing any of the flavors, traditions or love.

BKTE

Posted on June 16, 2013 by jacky grace

Let me start off with an apology. The photos in this post are a bit fuzzy.

You see, I was cooking and, hazards of food blogging I guess, burned myself. I pulled my hand away, and, in doing so, knocked my camera off the counter.

Yup. It broke.

There was lot of cursing. And almost some crying. It’s a brand new camera.

But I eventually pulled myself together (there may have been a few milano cookies involved) and got in with the day.

I didn’t hurt myself or break anything irreplaceable.

Perspective. And milanos.

So back to the post.

Yesterday I took my dad out to his favorite place for Father’s Day.

I was torn between my usual order and something else on the menu that caught my eye. For dad, it was a no brainer. It was all about the burger.

I ended up with my usual, but couldn’t help but think about the other menu item. I bet I could make that at home.

What was it that almost had me? A BLT with a fried egg. It sounded so simple, but so intriguing. The simple part was what had me ordering my usual. I knew with a little thought I could easily make my own itty bitty city kitchen version of the BLTE.

For a period of time, I hated bacon. The smell of it made me nauseous and the taste just didn’t do it for me. It was not a health thing. It was purely a taste thing. A few weeks ago when my boyfriend and I went out for burgers, I forgot to tell the waiter no bacon on mine. So when it came with bacon, I shrugged and figured I’d give it a go.

I was surprised that I liked it. But hey, taste buds change. Unfortunately, mine will always crave breads and fried stuff. Why can’t they change to crave only fruits and vegetables and grains? At least until bikini season is over.

So bacon. I like it again. Which is probably why I was eying that BLTE.

It’s Sunday. My boyfriend’s home with his dad. And I’m home alone. I can make a big messy BLT with a gooey fried egg on top and no one will ever know. Well except for you. But you won’t tell, right?

I decided to jazz this up a little bit and switch out the lettuce for some baby kale. Kale’s having a moment. It’s a superfood, packed with vitamins and good stuff. So it will balance out the bacon.

So here’s my BKTE

You will need

1 whole wheat English muffin, toasted
2 thick slices of tomato
a handful of baby kale
2 eggs, fried
3 pieces of bacon, cooked
1 tablespoon Greek yogurt with a squeeze of lemon juice (in place of mayo)

Start by cooking the bacon. Instead of making a mess frying it, I put the bacon strips on a foil-lined cookie sheet and baked in a 400 degree oven for about 15 minutes. You can fry it. Or microwave it. Whatever you prefer.

Meanwhile, crack two eggs in a frying pan and cook over medium low heat. You want them cooked but with the yolk still runny.

While the eggs cook, mix the Greek yogurt and lemon juice and apply to each half of the English muffin. You can use mayo, but I like the tang of the yogurt and the lemon, plus it’s a healthy alternative.

Pile a handful of kale and a tomato slice on each English muffin half.

Top each tomato with a fried egg.

Lay the strips of bacon on top of the eggs.

And that, my friends, is a knife and fork and empty apartment kind of sandwich.

Run your knife through, let the yolk spill over the kale and the tomato, the bacon grease running through it all.

Excuse me.

I need to be alone for this bite.

Dad’s Favorite – The Cheesecake Thing

Posted on June 15, 2013 by jacky grace

I need to preface this recipe with a warning.

This is not, I repeat, not an itty bitty city kitchen friendly dessert.

It is delicious and addictive and 200% worth the time and mess and effort.

But it’s not my usual easy peasy throw it together recipe.

This cheesecake requires 2 large mixing bowls, more ingredients than I usually throw in, a 9×13 baking pan and a two-step baking process.

You don’t need anything fancy that cheesecake generally requires like a spring form pan or bain-marie, so thumbs up there.

Here’s the thing though, every year I ask my dad what he wants me to make him for Father’s Day and every year he always says The Cheesecake Thing.

I’m sure there’s a name for it. I’m sure I could come up with something better than that, but even if I did, dad would still call it The Cheesecake Thing.

So that’s what it is.

The origins of the cheesecake thing?

My dad’s sister Mary Jane’s best friend Debbie.

Debbie made it for a family party, dad went crazy for it, got the recipe, and asked me to learn how to make it.

A bit of back story, too, on my dad’s sister. Mary Jane is one year older than my dad, the oldest of the six. It is because of her that I am here. Really.

My parents met because Mary Jane was my mom’s roommate in college.

Mom always jokes that she won my dad in a lottery, because, ya know, she drew Mary Jane as her roommate in the housing lottery.

So anyway, Aunt Mary Jane has been friends with Debbie since forever. She may as well be another aunt. And she’s crazy enough to be part of my family.

But back to the task at hand.

I would not, under normal circumstances, make this dessert. I’m not even sure if I would make it for my boyfriend if he asked. But for my dad, my dad who bought me two rocket pops and always let me get away with way more than mom ever did, for my dad I’ll do anything.

(PS sorry honey!)

Ready?

For the crust you will need:

2/3 cup butter, softened
3/4 cup packed light brown sugar
2 cups flour
1/2 cup chopped pecans

Preheat the oven to 350.

Cream together the butter and the brown sugar until the mix is light and fluffy. You can use a mixer, but I didn’t hit the gym today, so I’m getting in my workout with the wooden spoon.

When the butter and sugar are combined, stir in the flour, one cup at a time, combining completely.

Fold in the chopped pecans.

Turn out the mixture into a greased 9×13 baking dish, pressing down to form the crust. Reserve a handful of the mixture for later.

Bake the crust for about 15 minutes, until lightly browned.

Butter, brown sugar and pecans is a highly underrated smell.

I could totally forget about the filling part and just break up the crust into cookie bars and be very happy.

But this isn’t about me. This is about dad.

While the crust bakes, time for the filling.

You will need:

2 8oz packages of cream cheese, softened
3/4 cup sugar
2 eggs
1 tbsp lemon juice
2 tsp vanilla

Hope you arm isn’t tired because it’s time to get to beating again. Cream together the cream cheese and the sugar.

Stir in the eggs, one at a time and then add the vanilla and the lemon.

Now, you’re looking at the lemon and you’re thinking, I don’t really need lemon, do I? Well make sure you put it on your list because yes, you really do need it. This is the secret to a really good cheesecake. Without that squeeze of lemon juice, the cheesecake is just kind of one note. You need the brightness of the lemon so your palate can really appreciate the richness and creamyness of the cheesecake.

Stir until the mix is smooth.

When the crust is done, pull from the oven and pour the filling over the hot crust. The crust and the filling will start to melt together.

Sprinkle the top with the reserved crust mixture and bake at 350 for 25 minutes.

Here’s the part that turns this from cheesecake to The Cheesecake Thing.

While it’s baking, break up a Heath Bar or a Skor bar. You want a chocolate toffee candy mixture. They sell heath bar bits in the baking section usually – little pieces of toffee and milk chocolate – but it’s more fun to break up a candy bar yourself.

You could totally sub in chopped up Reese’s or maybe M & Ms. But again, this is for my dad. And my dad is a very particular man. He likes things a certain way. (I can’t talk about him though, because as my mother loves to remind me, I’m just like him.)

When you pull the cheesecake out of the oven, I mean as soon as you pull it out and it’s still a million degrees, sprinkle the candy bits over the hot filling.

This is key.

You want the heat of the filling to melt the candy bits. You don’t want the candy bits to just sit on top.

You want the topping melted into the filling melted into the crust.

The second key to this, refrigerate it overnight. At least 8 hours.

This needs to be icy cold.

So if you want to make this for a special occasion, keep that in mind. Plan ahead.

It’s worth the effort to make daddy happy.

When the Boyfriend’s Away… We Eat Peaches and Cream French Toast for Dinner

Posted on June 14, 2013 by jacky grace

My boyfriend’s away tonight.

Know what that means?

Yup, we’re going to be a little naughty.

PJs. Couch. Bad TV and a decadent breakfast for dinner.

Girls, you know you could easily have cereal or a salad or a grilled cheese sandwich for dinner some nights. You had a long day or you’re tired, or you’re bloated, or you just want to sit on the couch and not think about dinner.

But when you live with your guy, that little guilty feeling in your stomach, that feeling that you’re being a bad girlfriend if you tell him you don’t want to cook and make him fend for himself, kicks in. And you stop at the store and you whip up something you know he likes that you haven’t made in a while because he had a bad day at work too.

Well all that can go out the window tonight.

I love my boyfriend. And I love Friday nights cuddling with him after a long week.

But this week sucked. And all I want is some Audrey Hepburn.

And a plate of warm, eggy, cinnamon covered French toast.

You will need:

Bread – you want something substantial. I have baguette leftover, so I’m cutting thick slices of that to cook up.
egg
heavy cream
cinnamon
butter

Instead of syrup, I’m topping mine with some peaches. Feel free to use syrup, or another fruit, or whatever you usually top your French toast with.

Melt a nub of butter in a frying pan. You just want enough to coat the whole pan.

Whisk together an egg, a touch of heavy cream and a whole mess of cinnamon. I can’t get enough cinnamon. It’s so warming and comforting, the spicy heat so soothing.

And it’s good for you! It can help lower cholesterol, regulate blood sugar and can even help with menstrual cramps! Score. Check out this article in Women’s Health for more info and some ideas on how to incorporate cinnamon in your diet.

Okay, back to the French Toast.

Dunk your bread slices in the egg mixture, soaking all sides.

Place the eggy bread in the pool of melted butter on your frying pan and cook over medium, flipping half way through, until both sides are golden brown. The cinnamon will mix with the melted butter and will waft through your kitchen and down the hall, making the neighbors in 15 B jealous.

If you like crispier French Toast, cook longer. I like mine kind of dough in the middle, so I don’t cook mine as long.

Pile the pieces up on a plate and top with fruit or syrup.

I spooned out peaches that have been soaking in honey in the fridge for a few days.

I felt less guilty about eating French Toast for dinner because I added in some fruit.

But then, because I was home alone and because no one would know but you and me, I added a heaping spoonful of fresh whipped cream.

Peaches and cream French Toast and Funny Face.

A perfect, self-indulgent, Friday night in.

Summer Carbonara

Posted on June 13, 2013 by jacky grace

I know I seem like a broken record going on and on about summer and summer fruits and how much I love summer foods, but it was a long winter.

And here in the city, we don’t get much of summer.

So I embrace every moment of it.

Outside right now, it’s pouring.

It feels like all it has been doing lately is rain. Yes, yesterday was the perfect blend of summer heat and spring breezes, but I can’t shake the feeling that it has just been raining forever.

Looking outside and seeing the rain falling makes me feel cold. It could be the most humid and sticky rainforest-like rain, but just seeing the droplets fall gives me a chill.

I want something warm and comforting for dinner, but I still want to embrace the bounty of summer.

A bowl of pasta. That’s what rainy days call for. Carbonara. That’s my go to comfort food dish in the winter. But it’s too warm for that. And bathing suit season is around the corner, somewhere, I swear.

So how about taking out the pancetta and using some summer tomatoes to keep things light and fresh?

It won’t be the same smoky taste as traditional carbonara, but the richness and the texture will still be there.

For this dish you will need

angel hair pasta
tomatoes, diced (if tomatoes aren’t fresh and ripe and juicy, you can use a can of diced tomatoes)
garlic
heavy cream
black pepper
parmesan cheese
2 eggs

This is a one pot and one pan dish. You’ll boil the pasta in a pot, make the sauce in a pan, and then add the pasta to the pan to combine and coat with the eggy, tomatoey sauce.

Traditional carbonara starts with frying up some bacon or pancetta. We’re going to get our flavor from the juicy tomatoes and from some browned garlic.

Drizzle some olive oil in a pan and add the diced tomatoes and a clove or two of garlic. I used two tomatoes for two people, so adjust accordingly depending upon the number of people you will be serving.

Meanwhile, bring a pot of water to a boil.

Cook the garlic and the tomatoes down until the tomatoes release their juices and the garlic starts to brown.

When the water comes to a boil, toss in the angel hair.

You’re going to want to time this so the pasta will be done at the same time that the tomatoes are cooked. Angel hair cooks really fast, so don’t go anywhere.

Grab 2 eggs, a splash of heavy cream, a few grinds of black pepper and a few tablespoons of parmesan cheese.

Oh my god. I just realized something.

Whenever I ask my grandma or my boyfriend’s meme how to make something, they always give ingredients as first you add a little bit of this and then a few scoops of that and then a little bit of this. And I always laugh and say they do that on purpose so I will never make it exactly the same as theirs, because really, what’s a little bit?

I’m not doing that to you!

I promise!

Cooking is such a personal thing. If you like a lot of spice, you add more pepper. If you want more of a salty bite, bring on the parmesan cheese.

I hate recipes. I prefer guidelines.

So thank you grandma and meme for always giving me guidelines.

Okay, back to the eggs.

Beat the eggs, cream, pepper and parmesan cheese and set to the side.

Now, here’s where you have to work quickly.

As soon as your pasta is cooked, drain it and add it to the tomato sauce. Lower the heat and toss, coating the pasta with the mix.

Remove the pan from the heat and pour the egg mixture over the pasta, tossing constantly.

The heat from the pasta will cook the eggs, but if you leave the mixture for too long in one spot, the eggs will scramble and seize up. You want this to be a smooth, silky, creamy sauce, so keep those pasta noodles moving.

When the eggs coat the strands of pasta and the tomato juices have turned the cream a pale pink, plate up heaping bowls of pasta.

Top with an extra sprinkle of parmesan if you want some more cheese.

Twirl your fork and let the creamy strands coat your tongue and the tomato bits punctuate the richness with juicy bursts.

Bushberry Cake – Slightly Modified

Posted on June 12, 2013 by jacky grace

Earlier today I was extolling the virtues of summer berries. And then, as if they read my mind, Chatelaine posted this amazing recipe.

Bushberry Cake

You may scratch your head when you read the name, but when you read the ingredients and how easy it is, you will just say oh my gosh I need that.

Now, admittedly, I changed up this recipe a bit. The original calls for cranberries and I used dried cherries. It also calls for a whiskey butter sauce. Now, I love me a good boozy sauce as much as the next gal, but remember that over-indulgent weekend we had? Yea, we’re still working it off. So I ditched the sauce and turned the Bushberry Cake from dessert to breakfast pastry.

I hope you don’t mind my creative license, Chatelaine.

If you want to make it the real way, here’s the recipe.

I pretty much followed the cake part of the recipe as listed.

1.5 cups flour
2 tsp baking powder
.5 tsp salt
2 tbsp unsalted butter
.5 cup sugar
2 tsp vanilla
3/4 cup milk
raspberries
dried cherries (the recipe calls for cranberries, but the grocery store didn’t have them. dried cherries give the same tart notes, plus I already had them)

Preheat the oven to 400.

In a large bowl cream together the butter (room temperature) and the sugar and the vanilla.

Measure out the flour and baking powder in a small bowl. (I just used my measuring cup to save bowls)

Pour the milk out into another small bowl.

Alternate adding the flour mix and the milk to the butter and sugar, stirring well with each addition, until all of the ingredients are combined.

Gently stir in the raspberries and the cherries.

Pour the mix into a 9×9 greased baking dish.

Bake for 25-30 minutes, until the cake is golden brown.

My kitchen smelled like butter and sugar and fresh raspberries.

Who needs scented candles when you have warm, summery baked goods in the oven?

The beauty of a glass dish is seeing the little punctuation marks of berries scattered in the batter.

Summer Berries

Posted on June 12, 2013 by jacky grace

My other summer obsession?

The explosion of bright, tangy, sweet, tart berries!

Really does anything say summer more than a bowl full of berries?

Sweet juicy strawberries sliced in half, bright pops of a blueberry exploding in your mouth, bright tart raspberries.

My new favorite addition to the mix, dried tart cherries.

They really punctuate the brightness of the berries with their chewiness.

Instead of yogurt, try cottage cheese.

Yummm.

Healthy Breakfast Alternative – Ice Pops!

Posted on June 12, 2013 by jacky grace

I have many food obsessions.

These change seasonally. In the winter, it’s anything topped with warm melted cheese, in the fall, it’s anything with butternut squash or cinnamon, in the spring, it’s fresh grassy greens. In the summer? Ice pops.

I already told you about how my dad bought me two rocket pops as a kid – that’s probably the root of my obsession.

But, really, just think about it for a second.

Think about being a kid and eating an ice pop out in the backyard, or sitting on your front steps, or poolside as the sun beats down and melts the pop down your hands.

Bliss.

That right there, the icy cold pop hitting your tongue, the sticky melted liquid running down your arm, the sun beating down as you run your bare feet through the grass.

That’s happiness right there.

Yet, as adults, we forget all about the humble ice pop.

Now, I love the ones in the box in the freezer section as much as I did as a kid – fudgcicles, fruit bars, creamsicles – but I know that these are loaded with sugar and preservatives (though there are a ton of all natural options on the market.) Edy’s, Ciao Bella and Whole Foods’ 365 brand are all pretty decent options.

But nothing will be as good or as fresh as what you make at home.

Let me ask you something, do you like smoothies?

Do you make them at home?

Have you ever considered freezing your smoothie and putting it on a stick?

Why not?!?

Everyone knows food on a stick is so much better!

Scientifically proven fact!

Okay, well maybe not, but think about all the times you’ve eaten foods on a stick and now try and think about all the times you were unhappy while eating foods on a stick.

See?

So instead of just making a smoothie and sipping it on my way to work, I’m embracing my inner child!

Toss some of your favorite fruits in the blender with some ice and some water. Instead of pouring into a cup and sticking in a straw, pour into ice pop molds, or into paper cups and stick in a Popsicle stick.

Or, you can get a little fancy and alternate layers of fruit and Greek yogurt for a protein and fruit packed way to start your day. It will feel like you’re eating dessert for breakfast. These are great afternoon pick me ups, too.

I don’t know about where your office is, but at mine, this guys shows up outside at 3 pm every day. Right when I’m having a sweets craving.

Say no to the vanilla cone and yes to the vanilla yogurt pop you stashed in the freezer.

I found a ton of great ideas at Woman’s Day.

Another great idea is to mix a little Nutella into your yogurt. It feels a little naughty to have chocolate in the morning, but you’re giving yourself calcium and protein and Vitamin D. Need a morning jolt? How about pouring some coffee into vanilla yogurt, stirring and freezing for a creamy does of caffeine.

I walked to work with an ice pop this morning and admittedly got some stares.

They’re all just jealous.

I mean, come on, if your day starts out with an ice pop, there’s no way it can be a bad day.

Sushi Cravings – Avocado, Asparagus Crab Salad

Posted on June 11, 2013 by jacky grace

I had a sushi craving today.

This happens fairly often.

But I’m being good. I had yogurt and berries and homemade granola for lunch. I went to the gym after work.

I will not ruin this with sushi out. (I’d much rather ruin it with some of those funfetti cookies that are, surprisingly, still left).

I started thinking about the deconstructed spicy tuna roll salad we made recently and then I started thinking about the rolls we always order at Tenzan (our favorite sushi place that’s right in our neighborhood). There are two we always always get: avocado asparagus cucumber roll and spicy crunchy crab roll. This is the only sushi place I’ve had asparagus in a maki roll. It’s amazing. And unexpected and pairs so well with the cool crunchy cucumber and the soft, creamy avocado. And spicy crunchy crab? Crab meat, spicy mayo and crunch? In. All in.

I thought about the flavors and textures of the rolls and broke them down to their parts.

I started with the spicy dressing from the tuna roll salad. (Recipe here)

For the salad part you will need:

baby spinach
avocado
shredded cabbage
scallions
baby bok choy
asparagus
cucumber
crab meat

We decided to eliminate the rice from the salad this time to keep the meal cleaner and as plant based as possible (minus, ya know, the crab. But crab’s super good for you- packed with protein!)

So I decided to add another dimension to the salad by roasting the asparagus and the baby bok choy so that there’s a mix of temperatures and textures.

Preheat the oven to 400.

This meal gets made in a large bowl and on a foil-lined baking sheet. So there’s only one pot to clean. There’s minimal cooking here, too, as we’re only roasting up some veggies.

Chop up the asparagus into bite size chunks, trimming and discarding the woody ends.

Dump on the foil-lined cookie sheet, spreading the pieces out. Drizzle with olive oil, some salt and some pepper.

This is where most Food Network chefs tell you to put the vegetables in a bowl and toss them with the oil and the seasoning. Who has that many bowls? Who wants to clean that many bowls? Who has enough counter space for a bowl AND a cookie sheet?

So drizzle with olive oil, give the asparagus spears a little toss and pop them in the oven for about ten minutes.

Meanwhile make the dressing in a big bowl.

When the dressing is blended, add the baby spinach, the diced avocado, the shredded cabbage and the chopped cucumber to the bowl.

At this point, the asparagus should be almost completely roasted. They should be brown but still a little bit crisp, not completely cooked through. Pull the pan from the oven, push the asparagus over to one side of the pan and add the baby bok choy, ripped into pieces to the other side of the pan. Drizzle with olive oil and pop back in the oven. The bok choy will roast quickly, maybe 5-7 minutes.

When the bok choy is wilted down, remove the pan from the oven and add the asparagus and bok choy to the salad bowl.

Mix it all up so the dressing coats all the veggies.

Plate up the salads on nice big dishes. Top the greens with the crab meat.

My grocery store always has jumbo lump crab meat, cooked, picked over and ready to eat. If it’s not readily available by you, you can change the crab for shrimp, or you can use your favorite fish and cook it simply by broiling it with a touch of oil.

But you can’t beat spicy dressing, avocado and crab. You just can’t.

Sprinkle with some chopped scallions and you are good to go.

Another deconstructed sushi night at home.

And, you don’t have to feel guilty about going for seconds.

Or about eating two cookies for dessert.

Mexican Meatless Monday

Posted on June 10, 2013 by jacky grace

I am still full from the weekend.

I ate light today, fruit and yogurt and granola, so the fullness has to be residual from the weekend.

Tonight requires light, but not sacrificing on flavors.

I don’t want to eat a salad and call it a night. That seems so … defeatist.

So let’s pack some big flavors and not a lot of fat and calories in.

Let’s lighten up some of our favorite Mexican food.

How about some super flavorful veggies tacos for a Mexican Meatless Monday!

Mexican food is really a great option when you want a light and flavorful meal. All of those bold spices make you feel like you aren’t being deprived of flavor and delisciousness. Because after a Monday back at the office, who would ever want to feel deprived at dinner?

I really love Mexican food. I love burritos and tacos and quesadillas and guacamole. The heat, the freshness, the citrus, the spice. The crunchy chips. The melted cheese.

Mmm.

I love me a good beef taco or some carne asada, but my tummy could use a a serious break after this weekend, so I’m replacing the meat with some portabella mushrooms. Mexican food is naturally veggie packed – the peppers and the onions and the beans – so it’s a great option for Meatless Monday.

You will need

flour tortillas
portabella mushrooms
peppers (I used green, yellow and red because that’s what looked good at the store)
1/2 white onion
seasonings (you can use your favorite taco seasoning or make your own blend. I’m using some garlic salt, paprika, the Armenian hot pepper and black pepper)

In addition, you will need for toppings (okay, you don’t NEED, but here’s what I used):

refried beans
avocado
Greek yogurt
taco cheese
salsa
shredded cabbage

Chop up the onion and the peppers. I go for small, bite-size pieces so everything doesn’t fall out of your taco when you bite into it. What matters more is cutting things the same size so they cook evenly.

Add the peppers and onion and a drizzle of olive oil to a pan. Check out that pretty pot of food. While the blue and green frosted under the sea birthday cake yesterday was a colorful treat, I think this is what nutritionists have in mind when they tell us to eat the rainbow.

Cook over medium heat until the onions are translucent and the peppers have softened.

Clean and chop up the protabella into bite size chunks and add to the pan.

Cook until the mushrooms are browned.

Add your seasonings and stir.

If you are using them, heat the refried beans in a small pot, or put them in a microwave safe bowl and zap ’em.

While the pepper mixture cooks and the beans warm up, slice up an avocado and mash together with some Greek yogurt, for the avocado sauce we’ve made a few times together now (yup. I’m obsessed with it).

Lay out all of your toppings in bowls and set up a taco making station.

Tortilla, refried beans, pepper-onion-mushroom mix, some cabbage for some crunch, a sprinkling of cheese and a dollop of avocado sauce.

Mexican Meatless Monday.

Your tummy will thank you.

Peanut Butter Rice Crispie Oatmeal Bars

Posted on June 9, 2013 by jacky grace

Holy family parties over indulging weekend, batman!

That’s what Robin would be saying in the batcave right now as he tried to strip off his spandex suit and give his tummy some room to breathe.

Whew. A Barbecue with three rounds of delicious homemade food on Saturday (burgers, hot dogs, potato salad, cake, perogies, kielbasa, more cake) followed by a surprise Birthday brunch today (bacon, eggs, pancakes, sausage, french toast, pizza, sushi, cake, brownies, and yes I said pizza and sushi. Who doesn’t like sushi with their pancakes?)

I’m laying in bed in sweatpants right now wondering how I am ever going to find something in my closet for work that I can actually zip tomorrow.

So with this gluttony in mind, I prepped for a healthy week.

I did my usual food shop of fresh fruit and came home and washed it and chopped it all up. It’s stacked in the fridge and ready to go. There’s Greek yogurt, too. So we’re good.

But here’s my downfall.

I always need something crunchy.

Yes, fruit is crunchy.

But it’s not the same crunch factor.

I love granola in my yogurt and granola bars are a great grab and go, but they’re so… processed.

After all the stuff I put in me this weekend, I’m feeling like I want all pure, natural, fresh foods.

And as few chemicals as possible.

When I’m in my holistic, granola earthy-crunchy moods, my first thought is always Trader Joe’s. I know I can trust what’s in the store, but at the same time, not break the bank like I would at Whole Foods.

Remember, this itty bitty city kitchen doesn’t come cheap.

So off we went to Trader Joe’s for a few more things to set us up for a healthy week. We got some dried fruits and some nuts for munching.

Then I saw this.

Puffed rice cereal. No artificial colors or flavors and no preservatives. We’re talking my language.

There’s a recipe on the box for a sort of peanut butter rice crispie treat, but it had way too much sugar going on.

So I got home and came up with this less sweet, but salty and satisfyingly crunchy, and healthy!, snack bar.

Pour 2 cups of the cereal and 1 cup of quick cook oats into a bowl.

Mix.

Add 5 tablespoons chunky peanut butter. I like the extra crunch factor of chunky peanut butter.

Drizzle over about a tablespoon of honey.

Stir.

Line a baking dish with plastic wrap, leaving enough extra to be able to fold over and cover the top.

Turn the mixture out into the plastic-lined dish and press down.

Pull the plastic wrap over the top, pulling tight and pressing down to bring the mix together.

Pop in the fridge for a few hours so it firms up.

Cut, grab and go!

This satisfies my salty and crunchy cravings so I stay out of the peanut M&Ms at work.

At least for one day.

Itty Bitty City Kitchen

tiny kitchen, BIG CULINARY ASPIRATIONS

Author Archives: jacky grace

About jacky grace

BKTE

Dad’s Favorite – The Cheesecake Thing

When the Boyfriend’s Away… We Eat Peaches and Cream French Toast for Dinner

Summer Carbonara

Bushberry Cake – Slightly Modified

Summer Berries

Healthy Breakfast Alternative – Ice Pops!

Sushi Cravings – Avocado, Asparagus Crab Salad

Mexican Meatless Monday

Peanut Butter Rice Crispie Oatmeal Bars