Cupcakes & Coffee Breaks

Migraines have been an unwelcome guest in my life since I was about seven years old. Back when I was a kid, you were allowed to play outside all day with the neighborhood kids (which I hear is frowned upon in the age of helicopter parenting), which is what I was doing when the headache set in. With all the resilience of a second grader who was on summer break, I ignored it as best as I could, until I went inside, not feeling well and needing to lie down. I don't remember much about the rest of the night. I do remember that the horrible headache would come back time and time again. The pain has always been on one side of my head, and would radiate from behind my eye, through half of my nose, half of my forehead, and the roof of my mouth or teeth, usually with the bonus of nausea and vomiting. As a child with parents who also suffered from migraines, the suggestions for ice packs, heating pads, dark rooms, etc., were readily available. To me, logic fol

Like the rest of the recipes I've posted lately, this one is an attempt to incorporate more vegetables into my diet. I used to think that eating well had to be all or nothing. You either threw away the entire day stuffing your face with bacon cheese fries, or you subsisted on veggies and broth. There was no in between! I spent a good portion of last year counting calories, and what I found out was that couldn't be farther from the truth. So during a time of year that we associate with indulgence, it's the perfect  time to try and balance things out with lots of vegetables, proteins, and good-for-you fats. That's where this crustless quiche has got you covered. It's cheesy. It has bacon. It's packed with vegetables and protein. And it's SO EASY to make. Crustless Savory Breakfast Quiche with Veggies and Bacon Ingredients 6 eggs 1/2 cup milk 1 cup shredded cheddar cheese 1 bell pepper 1/2-1 cup of s

One of the easiest, healthy dinners that I have found is homemade ramen. Is it authentic ramen? I have no clue. But is it tasty, easy to make gluten free, and a great way to pack a few servings of vegetables into the end of your day ? Absolutely! Taking that a step further, I decided to give it a try by using mostly spiralized zucchini. I've really been trying to get more veggies into my diet, and this seemed like the perfect way to incorporate them. I did add a small handful of pad thai rice noodles, just in case the squash zoodles were a flop, but I think it actually would have been fine with squash noodles only. They were really good, and really absorbed the flavor of the broth! Ramen Zoodles Ingredients 4 zucchini, spiralized 5-6 carrots, peeled and chopped 8 oz sliced mushrooms 6 cups of water 1 tbsp chicken or beef boullion 4 tbsp gluten free soy sauce Sriracha (optional) pad thai rice noodles (optional), soaked

Painted pumpkins may be past their prime, but it's still pumpkin season as far as I'm concerned. Today's recipe is brought to you by none other than the familiar orange gourd, and a small serving of swiss cheese. I had originally planned to make this parmesan pumpkin soup , which is a sure winner, but as it turns out, I was all out of parmesan cheese. Cheddar was an option, but it just didn't feel... right. I'm a little over adding cheddar cheese to everything right now, so I wanted to switch it up. I had a little bit of shredded swiss cheese, which is great because you only need a little to get that nice strong flavor. Here is my simple soup recipe. I hope you enjoy it! Black Pepper & Swiss Pumpkin Soup Ingredients 1 can of pumpkin puree 2 cups chicken stock (or water and chicken boullion) 1/2 cup of shredded swiss cheese, plus extra for garnish 1 tsp of thyme dash of smoked paprika b