Category Archives: Recipe

Olive Tapenade Chicken

Hi all! As mentioned in Sunday’s post, I have a fantastic and easy crock pot recipe for you. I was so happy with how this meal turned out and it will literally take you only twenty minutes to prep.

What you’ll need:

-Approximately 10 thinly sliced chicken breasts
-1 sweet potato, chopped
-1 stalk of a scallion, chopped
-1/2 package of mushrooms
-1 package of olive tapenade (you can basically get this at any grocery store or food market)
-1/4 cup olive oil
-1 tsp garlic powder
-1 tsp sea salt
-1 tsp pepper
-1 bay leaf

Directions: Make sure you wash your chicken thoroughly and cut off any of the fat. Chop the chicken into cubes and toss into the crock pot. Then put your sweet potato, mushrooms, scallions into the crock pot along with the sea salt, pepper, and garlic powder. Finally, pour the olive tapenade and olive oil into the crock pot and gently mix everything together. I let this cook on low for four and a half hours and it turned out delicious.

Last night I ate it over salad and I have leftovers for lunch today. I also have more leftovers for lunch tomorrow!

And last but not least, the Muir Glen give away winner is Molly! Molly please email me at so I can get your prize out to you 🙂

Have a great day everyone!


This Weekend I..

…Decorated the apartment for Halloween and finally put pictures on Britt and I’s fridge. We have been meaning to do this for a while and finally here we have it!

…Saw Argo. Go see it. It’s incredibly suspenseful and action-packed. I was legit on the edge of my seat. Yepp, I just said legit – if you haven’t noticed I like to abbreviate words. Hence, craycray. I digress.


..Went to my friend Rebecca’s birthday party

…Made an amazing crock pot meal. Recipe definitely to come soon 🙂

I was also able to take a yoga class, power strike class, clean, and get my flu shot! Feeling pretty accomplished over here 🙂

So tell me, how was your weekend?? Also, don’t forget to enter the Muir Glen give away HERE! Winner gets picked tomorrow night!


Happy WIAW everyone! I am going to be showing you what I ate yesterday — so this is technically a ‘What I Ate Tuesday’.. but I’m still showing it on Wednesday so there ya go! Thanks as always to Jenn for throwing this shin-dig together. Also, at the end of this post I have a great give away for all of you! Make sure to enter 🙂

For breakfast, which was eaten around 8:15-8:30, I whipped up some ‘Pumpkin Cheesecake Oats’ — these were amazing and I will definitely be making them more often.

It’s really simple to make these. What you’ll need:

-1/2 cup plain oats
-1 tbsp chia seeds
-about one cup unsweetened vanilla almond milk (or any milk you prefer)
-1 dash each of sea salt, cinnamon, and pumpkin spice
-2 tbsp lowfat plain cottage cheese
-2 tbsp pure pumpkin
-1 tbsp low sugar maple syrup

Directions: Stir oats, chia seeds, milk, and spices+sea salt over heat. Once thoroughly cooked, transfer to your bowland mix in the cottage cheese and pumpkin. Then drizzle the maple syrup on top if you choose!

This kept me full for a while. I didn’t eat lunch until 1:00. On Sunday night, I roasted some sweet potato, eggplant, and tempeh in the oven at 350 degrees for about twenty minutes. I simply chopped the eggplant and sweet potato and sprinkled olive oil and sea salt over them. For the tempeh, since I purchased it plain, I marinated it in an Asian ginger dressing for a little while before placing it into the oven. Both the vegetables and tempeh are delicious and together they create a healthy, filling lunch. I also throw in a 60 calorie string cheese for fun 🙂

(FYI, I picked at a granola bar throughout the day — I usually have about half before lunch and the other half after)

I also did something yesterday that I never do — I booked a last minute hour massage appointment for right after work. After a weekend of not working out, I worked out on Monday and my body was so stiff. I literally suffered through my workout and I know it’s because I’m just tight and sore–primarily in my back and legs. There’s plenty of reasons for this — running around the city, being busy, and working out–but I needed to fix it so I decided to skip the gym and get a massage instead! I booked my appointment through Lifebooker which is a discount beauty website that includes manicures, massages, hair treatments, you name it. Check it out!

Dinner was pretty simple:

And that was my day of food! Let’s get to the give away. Muir Glen is an amazing company that is committed to selling certified organic tomato’s. All of their tomato’s are canned without any preservatives or chemical additives. Muir Glen wants to give a StephSnacks reader the opportunity to win one of their ‘Reserve Kits’. The Reserve Kit includes:

The kit contains:

-One 14.5 oz can Reserve Harvest Sunset Organic Fire Roasted Diced Tomatoes
-One 14.5 oz can Reserve Harvest Sunset Organic Diced Tomatoes
-One 14.5 oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chilies
-One 14.5 oz can Muir Glen Organic No-Salt Added Diced Tomatoes
-A recipe booklet featuring a variety of recipes created by award-winning chefs from around the country made with the 2011 Reserve Tomatoes

To enter, simply comment here by telling me why eating organic is important to you! For additional entries, follow me on Twitter, @StephSnacks, and follow my blog by clicking on the “Sign Me Up!” tab to the right — leave me a comment for each of these. I will choose a winner on Sunday night, October 14th.

Good luck!

Cupcake Video!!

Please excuse my awkwardness but it will be worth it when you try the below recipes 🙂 hope you enjoy!

Apple Pie Parfait

Hello, everyone! Monday came and went pretty quickly and before I knew it I was making dinner. I love when that happens and we inch closer and closer to the weekend 😉 In last night’s post, my friend Lori had made a delicious, simple, and healthy dessert for a BBQ we attended on Saturday. The best part?–all it takes are three ingredients! I’ll call it an ‘Apple Pie Parfait’.

What you’ll need:
-Low Sugar Apple Sauce
-Whipped Cream
-Graham Crackers

To make this, simply crush two graham cracker sheets in a plastic baggie. Layer the parfait like so: graham cracker crumbles, apple sauce, whipped cream. Repeat once more! I topped mine with a few white chocolate chips, too 🙂

Thanks for such an awesome and easy recipe, Lori!

Before I sign out, please check out my guest post over at Nikki’s blog, Life After Swimming. It’s all about how I balance my blog, StephSnacks, and how I try to not compare myself to other healthy living bloggers.

Night, all 🙂

Seafood Salad

Hi, everyone! I know a little while ago on my very first vlog, I promised you some more recipes. And recipes you shall receive! Tonight I bring you a delicious seafood salad! Read on for an easy to prepare and delicious to eat recipe.

What you’ll need:
-1 bag of frozen shrimp or frozen calamari or both (I chose a bag of calamari, shrimp, and scallops)
-1 grapefruit
-1 orange
-1/2 cup peas
-1/2 cup corn
-sea salt

I purchased this bag of frozen seafood from Trader Joes for the recipe:

To begin, chop up your grapefruit and orange into small segments and set aside:

Make sure your seafood is de-frosted before cooking it. Once de-frosted, sautee over medium-high heat with a sprinkle of dill, pepper, and salt:

You’ll know when the seafood is close to finished when the shrimp turns a light pink shade and the calamari is becoming pretty white:

Let the seafood cool for a bit. Them, combine with the grapefruit and orange — and lastly, mix in the corn and peas.

This recipe couldn’t be more simple to make or more delicious to eat. Enjoy!

Banana Pumpkin Breakfast Cookies

A couple weekends ago, I wanted to make something that I could easily incorporate into my breakfasts’ that would be both delicious and calorie-friendly. After thinking for a little bit, breakfast cookies came to mind. Now I know that there are a lot of breakfast cookie recipes out there, but I have to say, the recipe I managed to pull together was seriously, seriously good. Best part? It didn’t take much work! Read on for my Banana Pumpkin Breakfast Cookies.

What You’ll Need:

2 large smashed bananas
1/4 cup whole wheat flour
1 1/2 c. rolled oats
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup egg beaters
1/4 cup black figs
1 15 oz can pure pumpkin
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda

First, heat your oven to 350 degrees. Then smash the two bananas in the bottom of a bowl, like so:

In one bowl, mix the smashed banana with the egg beaters, pumpkin, and vanilla (wet ingredients).

Then in another bowl, mix the whole wheat flour, oats, pumpkin pie spice, baking powder, and baking soda (dry ingredients). Finally, mix the wet and dry ingredients together along with the figs:

Finally, place the cookies on a greased baking sheet and pop ’em in the oven for twenty minutes:

Once the cookies are done cooking, you’ll have these!

These cookies were so perfect in yogurt bowls and they were also delicious when topped with a little low fat cream cheese and jam. I basically ate one every day ’til they were gone! And the figs were a fantastic addition–but you can use any type of dry fruit 🙂