Hide and Seek Waffles

Hide and Seek Waffles

June 29 is National Waffle Iron Day!


Although it was not my intention, it has been the year of weird ingredients.  January started with oatmeal-coated chicken, and February progressed to chocolate hummus.  You were skeptical about my powdered-peanut-frosting, and now I bring you something even more unusual.

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Coconut Straw-nana Chia Pudding

Coconut Straw-nana Chia Pudding

May is National Strawberry Month


Here’s a little known fact about me (or maybe it is a well-known fact):  I love Veggie Tales.  I grew up on regular doses Esther, Jonah, and King George and the Rubber Ducky (on VHS of course).  I had the Madame Blueberry card game.  I often fell asleep while listening to the audio cassette tape of Daniel.  As time passed, my family had DVDs of Wizard of Ha’s, Lord of the Beans, and Sumo of the Opera.  We knew every lyric to every song on Veggie Rocks.  We even met Bob and Larry!

This day was the highlight of my childhood…okay, not really…but it was a great day!

To this day, I regularly quote Veggie Tales.  This is one of the scenes I have perfected:


You can’t eat strawberries without bananas!

So if we are celebrating National Strawberry Month, we need to have some bananas, too!


This chia pudding incorporates strawberries, bananas, and Coconut Macaroon Nut Butter!


If you have never made chia pudding, there is something you need to know.  The chia seeds absorb a lot of the liquid, making the pudding thicker as it sets.  When you make this pudding at night and let it sit until morning, you will get a thick, creamy pudding.  If you don’t wait, you will basically be drinking milk with raw chia seeds.


But trust me, this is worth the wait!



  • One overripe banana
  • One 5.3-oz container of coconut-flavored Greek yogurt
  • Four tablespoons coconut macaroon nut butter
  • One cup of milk (any milk will work.  I used 2%, but I am sure this would be amazing with coconut milk)
  • Eight or more strawberries
  • 1/4 cup chia seeds
  • Extra banana slices and strawberries for topping


  • Using a fork, mash the banana and mix it with the Greek yogurt.  Try to make this mixture as smooth as possible.   Stir in nut butter and milk.  You may have to stir for several minutes to incorporate everything.  Alternately, you could use a blender.
  • Dice at least eight strawberries and stir them into the mixture.
  • Add chia seeds and mix until everything is well-combined.
  • Cover and refrigerate at least two hours, preferably overnight.
  • Top with additional strawberries and banana slices, if desired.
  • Eat and enjoy!


P.S. – I am linking up with Angie and her cohost, Antonia @ Zoale.com, for Fiesta Friday.

Chocolate-Covered Banana Pops

Chocolate-Covered Banana Pops

If you give me a coupon, I am more likely to buy something. If you give me a coupon and put the item on sale, it’s a done deal.  The product is in my cart.


That’s how I found myself with a box of these chocolate-covered banana slices.  I became an immediate fan.  The packaged treat was just so convenient as a snack around the house.


…But I wasn’t about to buy another box without a coupon, especially since I knew I could make an enhanced, decorated version at home.


You really only need 2 ingredients for this recipe: bananas and chocolate.  If you are feeling festive or fancy, add some crushed nuts, shredded coconut, granola, candy pieces, sprinkles, butterscotch chips, or anything else that would taste good with bananas and chocolate.



  • 1 banana, cut into thirds
  • 2 tablespoons chocolate chips
  • toppings of your choice: crushed nuts, shredded coconut, granola, candy pieces, sprinkles, butterscotch chips, etc.  Out of the toppings I have tried, I think that coconut is the best.


  • Melt chocolate chips in the microwave.  Place them in a microwave-safe glass bowl, and microwave on high for 45 seconds.  Stir, and microwave for an additional 20 seconds.  Continue to microwave for 20 seconds and stir until the chocolate is smooth.
  • Pierce each section of banana with a popsicle stick.  Dip the banana in chocolate, using a spoon to spread the chocolate evenly.
  • Roll the banana in your toppings.
  • Place the banana pops on a sheet pan covered with wax paper.  Freeze for 6 hours or overnight.
  • Eat and enjoy!


Do you combine coupons and sales?


P.S. I am linking up with Angie and Abbey @ Three Cats and a Girl for Fiesta Friday!

Salted Peanut Butter Klondike Bar

Salted Peanut Butter Klondike Bar


What would you do-oo-oo-oo for a Klondike bar?

Image result for what would you do for a klondike bar

Now that you are considering all sorts of crazy feats, let’s switch gears and chat about the great month of March.  I love March for several reasons.

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Chocolate Quinoa

Chocolate Quinoa


Do y’all remember those word puzzles from childhood that were a series of pictures placed together to make words? I can’t remember what they were called, but they looked like this:


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Cranberry-Banana Gingerbread (with Blind Spot Nutbutters)

Cranberry-Banana Gingerbread (with Blind Spot Nutbutters)

December is national fruitcake month.


Depending completely on your personal opinion, my childhood was either blessed or deprived.  Why? Because, to my knowledge, I never tasted fruitcake.


This fact doesn’t disappoint me.  Cursory research says that fruitcake was originally created to last for a full 365 days.  A baked good that lasts more than a month is a little freaky.  What do they put in that stuff?


So here is my version of a fruitcake with bananas, cranberries, oatmeal, and (of course) nut butter.  I figure that any loaf with fruit in it can be called “fruitcake,” right?


Unlike real fruitcake, this bread will only last for about a week in the fridge (if you manage not to eat the whole loaf at once).


Makes 1 loaf, about 10 slices


  • 3 overripe bananas
  • 1 egg
  • 2 cups oatmeal
  • 1.2 oz (about 3.5 tablespoons) Gingerbread Cookie Blended Nut Butter
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 cup fresh cranberries, chopped


  • Preheat oven to 350 degrees Fahrenheit. Grease a 8X4 inch bread pan with nonstick spray.
  • In a blender, combine bananas, egg, oatmeal, nut butter, and baking soda.  Blend until smooth.
  • Stir in spices.
  • Fold in chopped cranberries.
  • Pour into greased baking pan. Top with sliced bananas, if desired.
  • Bake for 20-25 minutes until an inserted toothpick comes out clean.
  • Let cool completely.
  • Slice and top with anything you would like! Butter, jam, more nutbutter, etc.
  • Eat and enjoy!
Strawberry Shortcake Smoothie with Blind Spot “Fit and Nutty”

Strawberry Shortcake Smoothie with Blind Spot “Fit and Nutty”


I was originally going to save this recipe for July, and then I learned a few very important facts:

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