Bacon Wrapped Cheesy Egg Biscuit Cups

I love breakfast.  It’s a meal that I could definitely eat three times a day and never get sick of.  The possibilities are just endless and breakfast foods are the best.  Simply put.  Lately, I’ve been getting sucked into those fast-paced videos on Facebook that show you how to make a recipe really quickly.  You know the ones.  Particularly from Buzzfeed’s Tasty are what impress me most, so I started following their Facebook page.  Well, one Sunday morning I watched one, and William and I headed to the grocery store.  At 6:00 a.m.  Seriously.

The videos always make recipes look so easy.  This one really was.  And then I had breakfast all week.  I made Bacon Wrapped Cheesy Egg Biscuit Cups and was pretty proud of it.  After Instagramming my masterpiece, I group texted my family who was instantly jealous.

bacon wrapped cheesy egg biscuit cups

So while I call them Bacon Wrapped Cheesy Egg Biscuit Cups, Buzzfeed called them “Bacon Egg Cups.”  (My name is much more descriptive. lol)  Original recipe can be found here.  Buzzfeed definitely photographed them better than I did, but I’ve never claimed to be a food blogger, so that’s alright.  Now I’m noticing they added chives and a dash of pepper.  Definitely prettier.  Noted for next time.  Anyway, here’s what I did:

Bacon Wrapped Cheesy Egg Biscuit Cups


  • 6 mini refrigerated biscuits
  • 12 pieces of bacon
  • 12 eggs
  • cheddar cheese


  1. Spray muffin tin and preheat oven to 400 degrees.
  2. Place HALF of one biscuit in each muffin cup.
  3. Line the muffin cup with bacon.
  4. Sprinkle cheese inside.
  5. Crack an egg in each cup.
  6. Bake for 25-30 minutes (or until bacon and eggs are fully cooked).

These Bacon Wrapped Cheesy Egg Biscuit Cups are so unbelievably filling.  After eating them for a couple days in a row, I decided I needed to be a liiiiittle healthier with what I’m eating most of the time.  Haha, I love splurging, but there’s nothing healthy about these.  Just being honest.  It doesn’t mean you shouldn’t make them though!  Give them a try for brunch when you have other people coming over to help you consume them…

linking up with peas & crayons for what i ate wednesday ‘

Last weekend, I went to check out Revel Kitchen with one of my foodie friends.  The St. Louis Cardinal’s nutritionist is the owner.  There are two locations in St. Louis, and we were excited to check it out.  We shared:


  • Coconut Curry Butternut Squash Bisque: This was the BEST and definitely the hit of the meal.  It was so incredibly flavorful.  It makes me want to try to recreate it at home. (Anyone have a recipe for something similar?!)
  • Cali Club: This was your typical chicken, bacon, avocado sandwich.  Honestly, it didn’t do much for us.
  • Gotta Thai Try: We added shredded beef to it.  This bowl had a lot of potential as it was a mix of cabbage, edamame, carrots, bell peppers, scallions, toasted sesame seeds, but the Thai dressing was a little too salty for our liking.

Honestly, we weren’t quite impressed with Revel Kitchen as we’d hoped.  However, the soup was so good, that we’d definitely give it another shot and order different items.

The dinner I’m highlighting is sushi because I can’t ever have enough sushi.  Though I’ve never tried / don’t have an interest in making it, I could eat it all day long everyday.  Along with breakfast, of course. 😉  And in case you missed my Cucumber Crab Bites Recipe, those are perfect for sushi lovers who don’t want to make their own sushi!  Sushi for dinner from a couple of weeks ago:


All sushi is good, but especially if it contains cream cheese and / or tempura anything.

Soooo, these definitely weren’t the healthiest meals I highlighted today, but just a glimpse of some fun meals I’ve been eating lately.  Now to get back on track with eating a little healthier…

But before I do, I’ve got to finish my Spring Jelly Bean Trail Mix I still have left!

What’s the best not-healthy thing you’ve eaten lately? (Hey! It’s all about moderation, like I always say…)

Honey Ginger Quinoa Fruit Salad Recipe

This Honey Ginger Quinoa Fruit Salad Recipe is absolutely perfect to make at the beginning of the week to have on hand for a healthy breakfast or snack. It’s sure to be a crowd-pleaser for brunch with family and friends.  The flavors are unique and provide a new twist on a traditional fruit salad.  It will satisfy a sweet tooth and keep you full as it’s packed with protein.

Fruit salad.  Good stuff.  Quinoa fruit salad.  Alright, that sounds healthy.  That’s what you’re thinking, right?  Quinoa is very healthy for you as it contains all nine essential amino acids making it a complete protein.  But let’s be real.  It’s pretty bland.  You’ve really got to spruce up quinoa or add it to a flavorful dish.  I’ve heard people say time and time again that they don’t like quinoa.  Friends, you’re doing it wrong!  The sauce for this honey ginger quinoa fruit salad will completely change your minds about quinoa.  And if you’re already a fan of quinoa, this will be your new favorite way to eat it.

honey ginger quinoa fruit salad recipe

You can make this over the weekend when you have time to wash and cut all the fruit and eat it throughout the week.  Or you can make it the morning when you are hosting brunch.  I’m telling you, this honey ginger quinoa fruit salad is awesome!  It’s not just any fruit salad, and it’s not like any quinoa fruit salad you’ve ever had.  It makes a large amount, so it’s definitely worth the prep time.

Honey Ginger Quinoa Fruit Salad Recipe

adapted from Fresh Thyme


  • 1 1/2 cups quinoa
  • 3 cups sliced strawberries
  • 3 cups cubed pineapple
  • 1 1/2 cups blueberries
  • 1 1/2 cups blackberries
  • 1 cup slivered almonds
  • 1/2 cup dried coconut flakes
  • 1/3 cup honey + 1/4 cup honey (separated)
  • 3 tsp orange zest
  • juice of 2 oranges
  • 3 in piece ginger, grated
  • 2 cups plain Greek yogurt
  • 4 tsp vanilla extract


  1. Bring 3 cups water to a boil.  Add quinoa.  Reduce heat, cover, and simmer over medium-low until quinoa is tender and water has absorbed (about 15 minutes).
  2. In a small saucepan, heat 1/3 cup honey, orange zest, orange juice, and ginger over medium-low heat until honey has liquefied.
  3. Transfer cooked quinoa to large bowl.  Pour honey ginger mixture over quinoa and toss to coat.
  4. Add strawberries, pineapple, blueberries, blackberries, almonds, and dried coconut flakes to quinoa and gently toss.
  5. In a small bowl, stir together yogurt, vanilla, and 1/4 cup of honey.
  6. Place quinoa salad in serving bowls and top with dollops of yogurt mixture.

I garnished with additional almond slivers and dried coconut flakes.  Other options for garnish include chopped fresh mint or cacao nibs.

honey ginger quinoa fruit salad

I received an email on Monday morning asking if I could be available to do a cooking demonstration the following morning on a local news station.  I was able to take a half personal day from school, and I was excited for my first tv appearance.  After William was asleep, I went to Fresh Thyme for the first time.  Fresh Thyme reminds me of a local farmer’s market that got turned into a grocery store.  They had lots of great deals on their produce and had a large selection of organic products, as well as an extensive bulk section. I purchased the ingredients I needed for my honey ginger quinoa fruit salad, and I got to work washing, cutting, and prepping all the ingredients.

Bright and early, I went to get my hair and makeup done.  (Hey, for my first tv appearance, you better believe I was going to make sure everything was on point!)  I took my haul to the news station and was welcomed by one of the producers.  Immediately, I went to work setting up the counter.

great day stl itzlinz

I was on Great Day St. Louis with host Laura Hettiger.  Check out my cooking demonstration of the honey ginger quinoa fruit salad segment below.

I had so much fun sharing the recipe!  My parents were watching William, and they snapped this adorable photo of him watching his momma do her thing on tv!


Have you ever made or tried a quinoa fruit salad before?  Another great thing about the recipe is that it can easily be tweaked based on what you have in your kitchen.  Feel free to play around with different fruits, nuts, and seeds!

still not cooking, but eating well

I enjoyed sharing my meals with you last week so much that I thought I’d do it again this week!  My goal lately is to meal prep and cook larger batches, so I have more easy food to grab and go or make meals from.  However, this week I have parent / teacher conferences, so my time is even more limited than normal. This would have been the ideal time to meal prep and batch cook, but that just didn’t happen.  Hey, sometimes life gets in the way of our goals, and that’s ok.  Please realize that the meals I’m posting and aren’t necessarily reflective of my everyday meals, just a snapshot of some of my better meals as of lately!  Though I’d have no problem eating sushi every night! 😉

To introduce you to today’s WIAW post (over at Sprint 2 the Table), I thought I’d show you a picture of William in his kitchen.  Yaya and Pops got William this Melissa & Doug kitchen for Chanukah, and he LOVES LOVES LOVES it!


We have a few different Melissa & Doug kitchen sets (grill, pizza, and fruit).  I love Melissa & Doug since the toys are all wood.  William loves bringing “real” kitchen tools into his kitchen.  He loves baking and cooking and having me eat his food.  “Yummy in my tummy!” is what he often says when playing!


lgf hot oats

Love Grown Foods hot oats have saved me this week!  I love oatmeal and never get sick of it.  I think oatmeal is a quick and easy meal to make and there are a million mix-in options, so you never get sick of it.  LGF hot oats make mornings a no brainer since you literally just have to add water or milk and stick in the microwave!


daveandtonys salad

Dave and Tony’s salad that my team at school ordered for lunch during conference week.  It was a nice mid-week treat among the business of conferences!  Dave and Tony’s is our favorite place that delivers to order from.  The build your own salad with the veggie burger (the best!) and corn, black beans, cucumbers, carmelized onions, and balsamic is faaaaantastic!

This picture is from a couple of weeks ago, but look how happy William is when Pops was reading to him during his lunch!

pops reading



SUSHI!!! I love sushi so much and could literally probably eat it every night.

As a Nuby Parent Blogger, I was sent the iMonster Feeding Set to review.

nuby monster set

Nuby really has the best products, and they’re all so affordable, too.  This monster set is adorable and makes eating even more fun.

nuby monster plate

William was eating his goldfish before the monster did!  Do you see Zoey scavenging in the background?  While William does use the iMonster set to actually eat, whenever they’re clean, he brings them to his play kitchen; they’re always being used!

Note: I just proofread this post and realized I used the word “love” close to one hundred times (in a 500 word post).  Slight exaggeration, but just goes to show I share things I really do love enjoy. Or maybe I just need a thesaurus.

Have you been cooking or eating out lately?

a day late

A day late… or two or three.  I started this post on Monday with the intention of publishing it on Tuesday.  Clearly that never happened. I figure a day late (or three) of sharing some Valentine related activities is better than none at all.  I’m trying to get my act together.  I did make a Valentine’s Day breakfast a day late on Monday when I was off work.

valentine pancakes

I intended on making it for Valentine’s Day, but that just didn’t happen.  I followed this recipe, but added chia seeds to the yogurt topping, as well.  Clearly, I’m no food photographer.  This was the best of the several I took, and obviously nobody’s writing home about this one, ha!  They did taste good, too! William LOVED the pancakes!  And I doubled the recipe, so I’ll have pancakes to send with William for school this week.  Usually I make him French toast everyday to take for breakfast, but this will be one less thing I have to do in the morning.

For the second year in a row, Love Grown Foods sent my students individual boxes of Power O’s!  Instead of giving them cheapo candy for our Valentine’s Day exchange, I let them choose which flavor of Power O’s they want – chocolate, strawberry, or honey.

LGF poweros

Before I begin teaching them about LGF, I let them try a couple Power O’s of each flavor.  Then I shock them with the news: this cereal is made from BEANS!  They all start gasping, eyes wide, mouths open; they can’t believe it!  I show them the box and we talk about how eating healthy foods can taste really good!  (I also make sure to throw in that I love eating treats, cookies, ice creams, etc., just not all the time.)  Then they get to choose their box, take a coupon, and a pin that LGF so kindly sends.  This is how you get kiddos to eat beans for breakfast!

linking up with peas and crayons for wiaw 

I wasn’t quiiiite sure which direction this post was headed, but it has more food than I’ve showed lately, so I decided to turn it into a WIAW post.  The problem is, I don’t have a lunch to show you.  My lunch yesterday was leftover salad from the weekend and my lunch today is leftover dinner from last night… which I’m going to show you now.


This dinner was GOOD!  It was Greek salad, baked potato fries, and turkey burgers with sautéed mushrooms and onions.  And better yet is that I have leftovers for lunch for tomorrow!  When I do cook, I always try to make plenty for leftovers since cooking does take effort, especially with a toddler running around.  I have a playgroup moms dinner this evening, so I’m looking forward to that!

And I’ll end with a random photo.  Sometimes William plays in his crib for a few minutes in the morning while I’m getting dressed or doing my hair.  His latest game is throwing everything out of his crib, calling my name, and laughing hysterically when I walk in as he points to the ground saying, “Mess!  Mess!”

crib feb16

Check out that wild morning hair!  I love that dude and all his curls!

What have you been cooking for dinner lately?  I’m trying to get in the habit of cooking more than once a blue moon… Give me some ideas!

not cooking

So I’ve been doing a whole lot of not cooking lately.  I know, I know.  Just yesterday I posted the Chipotle Cheddar Burgers, but those were made a few times in the weeks leading up to Thanksgiving.  Once my long weekend began (last Wednesday), I’ve only done baking in my kitchen.  That means I’ve gone out to eat A LOT, way more than usual.  Sure, I’ll make eggs in the morning, but that hardly counts as cooking; you know what I mean?  I thought it would be fun to put together a WIAW post for today since it’s been awhile since I’ve done that.

First though, let’s start with the little man.  He’s totally been digging his new cup.

nuby cup

As a Nuby Parent Blogger, I receive some of their new products from time to time.  He’s drinking from the Insulated Stainless Steel No-Spill™ Flip-it™ with 360 Weighted Straw.  I love it for several reasons.  First of all, it’s stainless steel and I prefer William not to use plastic whenever possible for drinks or food.  Second of all, the 360 weighted straw allows him to drink from any angle and reaches the water even when there’s not a lot left.  There’s the “Clik-it™” where you actually hear the “click” to know it’s locked.  It keeps water cool up to ten hours and it’s BPA free.  William loves playing with the flip it lid and opening and closing it.  Oh, and it’s survived several throw downs when William is in his high chair and decides he’s finished.

So that’s what William’s been into lately.  Now let’s talk about all the food I’ve been eating and not cooking.

Yesterday morning we had a lovely baby shower before school for a sweet co-worker and breakfast was served.  I helped myself to a piece of egg casserole and a muffin.


With a cup of coffee on the side (and cake at lunch).

During Thanksgiving break, I had a nice girls lunch with one of my good friends.  We went to Crushed Red as they have phenomenal chopped salads.  I went with a large “Health Nut” salad and ate every last bite.

crushed red

It was good, but I should have added some more protein to it.  It included broccoli, edamame, carrots, almonds, cranberries, and chickpeas with spinach and romaine. Raspberry vinaigrette on the side.

The dinner I’ll highlight is from Crown Candy.  I mentioned it in Monday’s post, but it’s worth showing you for the dinner portion of today’s WIAW.  Crown Candy was featured on The Food Network for their BLT.

crown candy blt

Like a pound of bacon on it, for real.  BLT’s don’t do much for me, but if you’re into them then it’s worth ordering.  Crown Candy is a fun place to visit for the experience.  It’s old fashioned and has mini jute boxes on the table, a candy counter, and they’re also famous for their homemade shakes with real ice cream.  THAT did not disappoint.

crown candy milkshake

Chocolate marshmallow?  YES!  And they’re huge.  That large cup filled up three glasses.  We ordered a strawberry shake when we finished that, and William had his first milkshake experience.

crown candy

Slurps, smiles, and full bellies all around!

Have you been cooking a lot lately or going out to eat more?  I’ve got to get back in the kitchen!

Caprese Egg Bake Recipe

I mentioned on Monday that I didn’t workout over the weekend.  I planned to go on a run, but the cooler (cold!!!) temperatures scared me away, and it was way too easy to stay in my warm bed.  Well, that’s not going to fly all fall and winter.  I can’t just hibernate for half the year though some days it does sound appealing.  I’m a big believer in “every bit counts” and “do what you can when you can.”  So on Monday morning, I met my coworkers in the gym for a quick 15-minute workout before our students arrived.


Working out is a great way to start off the week no matter how long or short!  Moving your body everyday is essential and every little bit adds up.  No excuses!  If I can get 10,000 steps in as a full time working mom, you can too!

While fitness is one aspect of living a healthy life, fueling your body with nutritious foods is another.  It’s easy to get in the habit of “comfort food” in the cooler weather, but it’s essential to stay up on eating well as the days get shorter and cooler.  One of the major ways I accomplish this is by meal prepping and batch cooking.  This means cooking in advance large quantities of food that last for more than one meal.

I love eating eggs in the morning for breakfast.  Specifically, Eggland’s Best (they really are the best and most nutritious!).  However, sometimes cooking eggs in the morning just doesn’t happen with my little toddler running around.  It only takes a few minutes, but sometimes it feels like I don’t even have that.  Plus, having a dish already prepared in the refrigerator feels so good and means one less thing for me to do in the busy morning.  Recently I made a Caprese Egg Bake.

caprese egg bake

It’s warm and cheesy and filling and so unbelievably easy to make.  You ready for it?

Caprese Egg Bake Recipe


  • 8 eggs
  • 1/2 cup milk
  • 2 tomatoes, sliced
  • 8 oz mozzarella, sliced
  • 2 tablespoons basil
  • 2 handfuls fresh spinach
  • salt and pepper to taste


  1. Whisk eggs, milk, salt, and pepper in large bowl.
  2. Layer tomatoes and mozzarella in greased casserole dish.
  3. Spread spinach out on top.
  4. Pour in egg mixture.
  5. Sprinkle basil.
  6. Bake at 375 for 35 minutes or until cooked through.

Whenever I follow recipes at home, I usually alter them just a bit depending on my taste and what I have on hand.  Some options for this recipe include adding one cup of shredded mozzarella cheese to make it even cheesier.  Cherry or grape tomatoes also work.  I’ve used 2 cups of them and make sure they’re halved.  I’d like to add more vegetables such as zucchini or squash though really any vegetables would work.

caprese egg bake recipe

Did you know that compared to ordinary eggs, Eggland’s Best eggs stay fresher longer, have 10X more Vitamin E, 25% less saturated fat, have more than DOUBLE the Omega-3s, have 4X more Vitamin D, 3X more Vitamin B12, and 38% more Lutein. [source]

All Eggland’s Best eggs are produced by hens that are fed an unique, all-vegetarian diet of healthy grains, canola oil, and an all-natural supplement of rice bran, alfalfa, sea kelp and Vitamin E.  The feed contains no animal fat, no animal by-products, and no recycled or processed food.  Eggland’s Best never uses added hormones, steroids, or antibiotics of any kind.

Check out Eggland’s Best eCookbook!

caprese egg bake brunch

Whenever I eat regular caprese salads, I love a light drizzle of balsamic on top.  Well, I did that last night as I was photographing the bake.  William was watching me and I was worried that he was going to go for the plate, so I passed him the bottle of the balsamic to keep him occupied while I snapped away.  Unfortunately, I forgot to put the cap on before I gave it to him!  You know what happened… he wanted to be like his momma and pour some on the eggs!


Wah!  I was sad because this was the last of a really good bottle of balsamic I received for my birthday.  Silly baby.  Don’t worry though, I didn’t let the eggs go to waste! 😉

PS: The balsamic, even in this massive quantity, was a great addition!

Caprese salads – yay or nay?  Caprese egg bake? YAY!

This post is sponsored by FitFluential on behalf of Eggland’s Best.

cheesy egg biscuit bake

Are mornings hectic for anyone else besides me?  If you’re a mom, I’m sure you are nodding your head right now.  If not, you could still be agreeing with me since mornings tend to be rushed with getting yourself together and out the door.  And if you have leisurely mornings, then please tell me your secret!

Since being back at work since summer ended and actually having to follow a time schedule, mornings at my house are constantly rushed.  I’m running around trying to get myself ready, keep William entertained, and make him presentable for school.  In between all that, I’m also making sure to eat breakfast.  After all, it is the most important meal of the day!  And I wake up starving.  I don’t understand people who say they “can’t” eat breakfast too early in the morning.  Food is literally one of the first things I think about each day.

While I always make sure to eat breakfast, preparing something the morning of can be tricky.  I’ve written here recently how I’m really trying to get better at meal prepping; it makes the world of difference!  Even if I just make one thing over the weekend, it makes the week so much smoother and that much easier.  Eggs are probably my absolute favorite breakfast item.  Not only do they pack a killer nutritional punch, but there are a million ways to eat them (30 recipes right HERE!) and they keep me full which is important as an elementary teacher with few breaks and equally important as a breastfeeding momma.  My latest EGG-session?  Cheesy egg biscuit bake!

cheesy egg biscuit bake

This is so easy to throw together!  I make it on Sunday and cut pieces to eat throughout the week for breakfast.  It reheats really well, and it’s toddler approved!  William is a big fan!  This breakfast bake is a total crowd pleaser.  I made it for the first time last year for a school breakfast, and it was gone within minutes.  Then, I made it for a play date (literally, on three separate occasions with different play groups!) over the summer.  Now, I make it to help make mornings a little easier knowing breakfast is already made.

Cheesy Egg Biscuit Bake


  • 6 eggs
  • 3/4 cup milk
  • 1 cup mozzarella cheese
  • 1 cup cheddar cheese
  • 1 package of jr. biscuits (I use honey butter)
  • salt and pepper, to taste


  1. Line bottom of greased baking dish with biscuit dough.
  2. Sprinkle with cheese.
  3. Whisk together eggs, milk, salt, and pepper.
  4. Pour egg mixture over biscuits and cheese.
  5. Bake for 25 minutes at 425.

Each bite is cheesy, eggy, biscuity, and delicious.  When I make this, I eat it for several days in a row until it’s gone without ever once getting sick of it.  And I don’t have to spend time in the morning preparing breakfast!  Double win!

biscuit egg cheese casserole recipe

This is the base recipe that I use.  However, often times I add vegetables and / or meat to this casserole.  My favorite is spinach and seasoned turkey meat.  Sausage crumbles work, as do mixed vegetables.  Really, you can add anything you want; just add your chosen mix-ins on top of the biscuits and before the cheese.

Since I eat eggs on an almost daily basis, I am very choosy about what kind of eggs I buy and, especially, feed to William.  Always, always, always, it’s Eggland’s Best.  Why?  They’re more nutritious, simply put.  To be exact, compared to ordinary eggs, Eggland’s Best eggs stay fresher longer, have 10X more Vitamin E, 25% less saturated fat, have more than DOUBLE the Omega-3s, have 4X more Vitamin D, 3X more Vitamin B12, and 38% more Lutein. [source]  Of course I’m going to choose EB!

egglands best

Check out Eggland’s Best eCookbook!

What would you add to this breakfast casserole?  I want some new ideas!

This post is sponsored by FitFluential on behalf of Eggland’s Best.

Apple Cinnamon Oat Muffins Recipe

I’ve been so much better at food / meal prepping and cooking lately.  Even if I make just one thing over the weekend, it makes the busy work week a little bit easier.  Last weekend I made apple cinnamon oat bread, and then it went so fast that I didn’t even get a chance to properly photograph it.  So I made it again, took pictures, and decided I must share the recipe with you.  I actually like it a lot better as muffins rather than bread.  Muffins are easier to grab and go and help with portion control.  With loaves of bread (or brownies or cakes), I’m one of those people who always has to “even it out.”  You know what I’m talking about.  Slicing a small sliver here and there to make a straight line across, and then before you know it, half the pan is gone.  Sorry not sorry.

apple cinnamon oat bread

Anyway, even if I (with William’s help) did eat the whole loaf way too quickly, it’s fine because they are very healthy with no refined sugar.  There’s just a small amount of honey in it, but besides that, everything is good for you.

The first time I made it, I wasn’t sure how much it would rise, so I poured a small amount in a small loaf tin, as well.  The second time I made it, I tweaked a couple things, and it made a dozen muffins – the perfect amount.  I tried to photograph it almost straight from the oven, but some sticky fingers, impatient hands, and rumbling bellies got a hold of the tray before me.

apple cinnamon oat muffin

There are many add-in options for these apple cinnamon muffins.  I kept half plain and added raisins to six of them.  I think I like it better with raisins, but William doesn’t eat raisins yet.  Other fun options include nuts, chocolate chips, or even peanut butter.  These muffins are flavorful and super moist.

William is a big fan of apple cinnamon muffins.  They’re so convenient to take out and add to his lunch box for school. So these are baby (toddler) approved, kid (Audrey) approved, and momma approved.  Make them for a healthy snack or enjoy as a sweet treat.  Oatmeal is a healthy food for a variety of reasons.  It was William’s first food, but he doesn’t eat it on a regular basis anymore.  Now that he eats breakfast at school, it needs to be foods that he can feed himself.  He can feed himself liquids (like yogurt), but he makes a big mess, so we stick to more solids if he’s on his own.

apple cinnamon oat muffins recipe

I use Coach’s Oats which are perfect for these muffins.  Coach’s Oats are toasted to bring the natural sugars to the surface of the oat, then cracked into small pieces.  Some oat muffin recipes require you to grind the oats to a flour.  No, no.  Ain’t nobody got time for that.  Coach’s Oats are perfect since they are already in small pieces.

Apple Cinnamon Oat Muffins Recipe

~makes 12 muffins


  • 1 egg
  • 1 large, ripe banana, mashed
  • 1 cup milk
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 2 cups Coach’s Oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 apple, diced
  • optional: 1/2 cup raisins, nuts, chocolate chips, etc.


  1. In a large bowl, mix egg, banana, milk, honey, and vanilla.
  2. Stir in Coach’s Oats, baking powder, cinnamon, and apple.
  3. Pour batter into greased muffin tins.
  4. Bake for 30 minutes (or until done) at 375 degrees.

apple cinnamon oat muffins

Not only are these muffins delicious, healthy, easy to make, and perfect to grab and go for anyone who is busy, but they also make your house smell amazing when they’re baking.  Most likely, you already have the ingredients on hand, so go ahead and try out this recipe over the weekend.  Let me know how much you love them! 🙂

What’s your favorite flavor of muffins to bake?

Cleveland Heath

It’s Yom Kippur today for us Jewish folk, which means it’s the Day of Atonement.  It’s typical to fast on this day, but since I’m still breastfeeding, I get a pass… for the third year in a row.  William and I are going to temple today, so I will repent for my sins that way.  It is Wednesday, so I thought I would do a WIAW post since it’s been awhile, just kind of funny that it happens to be on a day where my tribe isn’t eating.

The theme of today’s What I Ate Wednesday is “weekend eats.”  After scrolling through my photos, I saw a few stand-out meals that I wanted to share, particularly my dinner from this past weekend at Cleveland Heath.  But let’s go in order and start with breakfast first, shall we?


I love breakfast.  I could literally eat it every meal every day.  The possibilities are just endless.  And the seldom times I buy a bottle of whipped cream means that every breakfast gets a dollop (or more).  This breakfast was a banana oat pancake with a side of peaches cooked in coconut oil on the side.  Fruit cooked in coconut oil is another thing I’ve really been into lately.  Amazing.

One lunch over the weekend happened at Chipotle.  It was after my marvelous run, the weather was amazing, and Chipotle seemed like the most logical choice as I was starving.  It was inhaled eaten on their patio which made it even better.


Can’t ever go wrong with Chipotle.  My go-to is a bowl with chicken, black beans, brown rice, corn salsa, cheese, and lettuce.  People who are trying to eat healthy often times shy away from rice because OMG CARBS, but really, brown rice and beans combined equal a complete protein.  Together, the protein content is “on par with that of meat.”  Further explanation and many complete protein vegetarian recipes can be found HERE.

The food highlight of the weekend was Cleveland Heath.  It’s located in Edwardsville, Illinois which is about 45 minutes outside of St. Louis.  Why’d I go that far just for food?  Well, you see, here’s what happened.  So around seven o’clock in the evening, we decided to go to the Old Chain of Rocks Bridge to take photos for a campaign I’m working on.  However, by the time we arrived, it was dark.  At this point, we were in Illinois and just 15 minutes away from the restaurant, so we decided to check it out as it has been written up multiple times in various publications.

Long story short, we ordered a good sampling of the menu including three appetizers, three entrees, and a dessert.  Nobody left hungry. 😉  Check it out:

cleveland heath

I’m no food critic, so please excuse my repetitive, “It was so good!” remarks.  I’ll try to give you a little more than that.  From top left to bottom right:

  • Crispy Pork Belly: Rensing’s pork belly, watermelon, jalapeno, mint, Vietnamese vinaigrette – awesome and definitely worth ordering!  The combination of the pork, watermelon, jalapeno, and mint was killer.  It was a must, per the recommendation of our server, to make sure you got a little bit of each flavor in every bite.
  • Japanese Pancake (Okonomiyaki): royal red shrimp, bacon, cabbage, Kewpie mayo, HM bbq – I loved this.  The shrimp were huge and the “pancake” was unique.
  • Deviled Eggs: Frank’s hot sauce, parmesan, paprika – mehhhhhh, not awesome.  Too salty for both of our likings and less flavorful than it sounded.
  • Chirashi Bowl: fresh assortment of seafood, sushi rice, ginger, pickles, spicy mayo – AMAZING!  This was so good and I’d definitely recommend it.
  • Pork Porterhouse: Rensing’s Porterhouse pork chop, cheddar jalapeno bread pudding, green beans, sunny side up egg – this actually got sent back as we found it way too salty.  I was a fan of the cheddar jalapeno bread pudding though!
  • Gringo Tacos: roasted chicken breast, red and green cabbage, spicy aioli, flour tortilla, with a side of regular and sweet potato French fries – I ended up taking half of these for lunch on Monday.  There was a huge portion of fries, which of course I loved.  The tacos were good, but nothing to write home about.
  • Sweet Potato Gooey Butter Cake: topped with homemade butter pecan ice cream – this was out of this world and a “must get!”  I couldn’t even really taste the sweet potato very much in it, but it was like a healthy dessert since it included a vegetable… right?  Haha yeah right.  It tasted heavenly though and so rich!  Only complaint?  It disappeared way too fast!

Their menu changes every couple of months, but some of their most popular items stay year-round.  All in all, I was glad we went, and I’d say it’s worth the drive to check it out once.  I’m not a huge fan of long car rides, so I’m not quite sure I’d venture out there again.  It was definitely good. <– my famous “food review” words 😉

What’s the best meal you’ve eaten recently?

To my Jewish friends and family: May you have a meaningful fast and Gmar Chatimah Tovah! xo

Coach’s Oats GIVEAWAY

Oatmeal.  What a fantastic food.  There are a million different toppings you can add, it’s crazy healthy, and it’s a fast breakfast to make.  William’s first food was oatmeal, my niece Audrey loves oatmeal, and I eat oatmeal multiple times a week.  Everyone loves oatmeal.  Today I want to tell you about Coach’s Oats.  Stay tuned, because at the end of this post there is a great giveaway for THREE lucky readers!


Coach’s Oats has reinvented oatmeal.  Most of you have probably heard of steel cut oats and rolled oats.  (Click HERE to learn the difference.)  Coach’s Oats are prepared in an entirely new way. The groats are toasted to bring the natural sugars to the surface of the oat, then cracked into small pieces. This patented Cracked n’ Toasted™ process means that Coach’s Oats are never mushy, always naturally delicious and cook in just 3 to 5 minutes on a stovetop or in the microwave.  Winning.

You know that breakfast is the most important meal of the day.  You must eat breakfast.  Making breakfast doesn’t need to be time consuming or difficult.  A daily bowl of Coach’s Oats oatmeal provides many benefits.  It can help lower total cholesterol – including bad LDL cholesterol that can build up in arteries leading to your heart and brain.  Coach’s Oats has very low sodium, so they also help maintain a healthy normal blood pressure.

coaches oats

How can you eat Coach’s Oats?  A million different ways, seriously.  My all time favorite combination is oatmeal, banana, peanut butter, cinnamon, raisins, and honey.  Don’t measure, just add a bit of everything (being extra generous with the peanut butter).  Other fun toppings include any and all fruit (fresh, frozen, or dried), coconut, nuts, seeds, chocolate chips, or nut butters.  While oatmeal is healthy all on its own, it’s easy to add additional nutrition, too.  Flax seed, chia seed, hemp seed, wheat germ are other options you can add.

I know mornings are busy.  Trust me, I know.  I have a wild 16-month old who adds a lot of fun to my morning routine.  However, it literally takes two seconds to pour in oatmeal, add water or milk, and pop the bowl in the microwave for three minutes to cook.  So easy; there’s literally no reason not to eat breakfast.

And if you want to do some meal prep to make mornings even easier, use Coach’s Oats to make oatmeal cookies or oatmeal pancakes (both these recipes are listed on the back of the bag) or check out the many recipes they have on their website.  I may have to make the Caramel Chocolate Oat Bars; how good do those sound?!

linking up with healthy diva for mimm!

September is Better Breakfast Month, so what better way to celebrate than with me, Coach’s Oats, and a deliciously healthy bowl of oatmeal?  Those of you who usually skimp on breakfast for whatever reason, I’d like to encourage you to take part of the Better Breakfast Month and create a healthy habit of eating breakfast.  Coach’s Oats is an easy way to do this and now you have your chance to win!

Alright, are you ready for the giveaway?  THREE readers will win a massive three pound bag of Coach’s Oats! That’s more than a month’s supply of oatmeal!

coach's oats

To enter, leave a comment on this blog post with your favorite oatmeal toppings! (I always love hearing about new combinations!)  For an additional optional entry, follow Itz Linz and Coach’s Oats on Twitter and tweet the following, “September is Better Breakfast Month! I want to celebrate with @ItzLinz & @coachsoats! #FitFluential”  Be sure to leave an extra comment to get credit for your follow and tweet!  This giveaway will be open until Thursday, September 3, 2015 at 8:00 pm CST.  Three winners will be randomly selected and announced on Friday morning.  CLOSED!

Congratulations to #19 Jessica, #51 Ellen @ My Uncommon Everyday, and #15 Jill!

Use promo code FitBBM to save 20% on one or two bags of Coach’s Oats! (valid through 10/02/15)