Category Archives: Quick

Sausage+Cheddar+Summer Squash Waffles

These. Waffles.
Omg. There are just no words.

Sausage+Cheddar+Summer Squash Waffles..the ultimate breakfast! Make ahead of time for a grab and go breakfast! #glutenfree www.maebells.com

Cornmeal+flour+cheddar+sausage+squash+black pepper, a pretty impressive line up if you ask me!

I made these as part of my meal prep for the week. I needed a breakfast dish that could be made ahead of time and reheated quickly for a great grab and go breakfast. I wanted to try to incoporate everything you would want in a full breakfast like protein, veggies, and carbs. These totally fit the bill!

Sausage+Cheddar+Summer Squash Waffles..the ultimate breakfast! Make ahead of time for a grab and go breakfast! #glutenfree www.maebells.com

I have kind of mentioned the prep work I do on the weekends before, but in case you are interested in getting a little more done on the weekends to help during the week I usually divide the work into three categories, breakfast, lunch, and dinner prep. Sometimes I do all of them, and sometimes I don’t. This week in particular I only prepped our breakfast and lunch for the week because our evenings won’t be too busy.

Sausage+Cheddar+Summer Squash Waffles..the ultimate breakfast! Make ahead of time for a grab and go breakfast! #glutenfree www.maebells.com

For breakfast I made these waffles, these Strawberry Muffins, and chopped a big bowl of fruit. For lunch I made these Pizza Puffs, then washed and chopped a bunch of vegetables for easy salads. It just makes life so much easier. Breakfast is ready and lunch just needs to be packed. I generally feel more on top of things when I do a little extra work on the weekends. In my opinion it is a small amount of work that goes a long way.

Sausage+Cheddar+Summer Squash Waffles..the ultimate breakfast! Make ahead of time for a grab and go breakfast! #glutenfree www.maebells.com

Anyway, these waffles. Do it my friend! They are delicious!

Sausage+Cheddar+Summer Squash Waffles
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • ¾ cup gluten free Bisquick
  • ¼ cup cornmeal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup cooked sausage, crumbled and drained
  • ½ cup shredded squash, as much water removed as possible
  • ½ cup shredded cheddar
  • 2 eggs, beaten
  • 1¼ cup milk
Instructions
  1. Shred the squash (2 small) and place in a small mesh strainer. Using your hands, push as much water as possible from the squash. When you have removed as much water as you can it should measure about half a cup.
  2. In a mixing bowl combine the flour, cornmeal, baking powder, salt and pepper.
  3. Add the cooked sausage, shredded squash, and cheddar cheese. Stir so it is evenly distributed.
  4. Add the beaten eggs and milk.
  5. Stir very well. Mixture will be thick and lumpy.
  6. Heat a waffle iron according to manufactures directions.
  7. Place batter in the middle of each waffle iron, close and cook according to your waffle makers directions.
  8. My waffles were perfect in about 2 minutes.
  9. Let cook on a wire rack.
  10. To reheat you can microwave for 20 seconds or put in a toaster on medium low setting.

 

Salted Caramel Mocha Granola

 Salted Caramel Mocha Granola has all of the flavor of a Starbucks favorite! Just a few simple ingredients for this delicious sweet and salty snack!

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

I am kind of the queen of granola in case you haven’t noticed. It is quickly becoming my favorite thing to play around with in the kitchen. I love how quickly it comes together and the endless variations of add ins and flavor combinations, but most of all I like having easy, delicious snacks around the house.

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

My Mocha Granola recipe is our go to, but I decided to try putting a new spin on it. Last year around the Holidays I tried a Salted Caramel Mocha from Starbucks and was totally hooked. I rarely go for a super rich, chocolatey coffee drink, but this was basically heaven in a cup. All of my Starbucks gift cards from Christmas were gone in like a week, and my skinny jeans were feeling a little too tight. Luckily, it is not offered year round!

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

Once the idea for Salted Caramel Mocha Granola got in my head it was pretty much all I could think about. I thought of a couple different ways to approach it like adding a caramel sauce or making granola clusters with caramel in the center, but eventually simplicity won out and I settled on adding chunks of caramel in the granola and topping it with course sea salt.

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

Yum. Just yum.

This is the perfect afternoon pick me up or great over ice cream and yogurt! Give this a try, you won’t be sorry!

Salted Caramel Mocha Granola
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • ½ cup honey
  • ½ cup coconut oil
  • 1 tablespoon instant espresso powder
  • 3 tablespoons dark chocolate cocoa powder
  • 2½ cups old fashioned oats (I used gluten free)
  • ½ cup caramel squares, chopped
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 350
  2. Combine coconut oil and honey in a medium size mixing bowl. Microwave 45 seconds or until coconut oil is melted. Add cocoa powder and espresso powder, stir mixture until well dissolved.
  3. Add oats and stir mixture until all oats are completely covered in the chocolate coffee mixture.
  4. Grab a large baking sheet and spray with cooking spray.
  5. Spread oats mixture thinly and evenly across the baking sheet.
  6. Bake 10 minutes, stir mixture, and add half of the chopped caramel squares, bake 10 more minutes.
  7. Remove oats from oven, let them cool about 10 minutes, and while still warm sprinkle the rest of the caramel over the granola mixture.
  8. When the granola is completely cool add the sea salt over the top
  9. Store in an air tight container

 

Pan Seared Sriracha Lemon Pork Chops

 Pork Chops are tossed in a zesty marinade made of lemon juice, sriracha, chili garlic sauce, sesame seed oil, and soy sauce then pan seared to perfection! This easy meal comes together in mere minutes! 

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

The Asian kick continues!

When I shared these fabulous Salmon and Broccoli Bowls I told you that we had enjoyed Asian inspired dishes for a whole week. These pork chops were without a doubt one of our favorites from that week. They are full of flavor and a cinch to make!

It is amazing to me that the same set of ingredients can make such different dishes. If you have made the Kung Pao, Lo Mien, Salmon and Broccoli Bowls, or the fried rice you likely have the ingredients for this dish on hand.

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

You start by making a really simple marinade for the pork chops. The marinade has just five simple ingredients, the juice of one lemon, chili garlic sauce, sriracha, sesame seed oil, and a little soy sauce. I mixed my marinade in a small bowl to make sure everything was well combined first. Then throw your meat and marinade in a bag for a couple hours. I let mine marinate for about 2 hours.

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

Heat a large skillet to medium heat with about a tablespoon of olive oil. Toss the pork chops in the skillet and let them get nice and brown, that took about 3 minutes on each side for me. Depending on the thickness of your chops you might need to adjust the cooking time slightly.

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

I served my pork chops over vegetable fried rice for a complete meal. If you don’t have a handy fried rice recipe try this Kale and Red Pepper Fried Rice. So good, you will love the combination!

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

Pan Seared Sriracha Lemon Pork Chops
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound boneless pork chops
  • 1 lemon, juiced
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons sesame seed oil
  • 1 tablespoon soy sauce (lachoy is gluten free)
  • 1½ teaspoons sriracha
  • 2 tablespoons oil for cooking
Instructions
  1. Mix the lemon juice, garlic sauce, sesame seed oil, soy sauce and sriracha in a small bowl, mix well.
  2. Place marinade in a plastic bag and pour marinade over top.
  3. Place pork chops in fridge to marinate, you can do this anywhere from 8 hours to 30 minutes.
  4. When ready to cook heat a large skillet to medium heat. Pour 1 tablespoon of the olive oil in the skillet and when it is hot place 2-3 of the pork chops in the skillet. Be careful not to crowd them.
  5. Cook for about 3 minutes, flip and cook another 3 minutes.
  6. Remove cooked pork chops and keep warm.
  7. Add the last tablespoon of oil and cook the rest 3 minutes on each side.
  8. This is great served over brown rice or vegetable fried rice.
  9. **Depending on the thickness of your pork chops you may need to adjust your cooking time. I used medium thickness boneless pork chops for reference.

 

 

 

Double Chocolate Protein Bars with Coconut and Pecans

These no bake Double Chocolate Protein Bars with Coconut and Pecans are packed with oats, puffed rice, fruit, nuts, protein powder and chocolate! They are a cinch to make and give you a boost to get through the day!

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

I go through fazes.

I can go from ninety to nothing in a day. I can be so totally all into one thing, then totally uninterested the next day. Urgh. I really hate that about myself. I am trying very hard to change. To be a finish what you start-always do what you say you will do-make it happen kind of person. I feel like I am about 75% of the way there, but not quite where I want to be.

Two years ago we started revamping our house. Yes, two years. We tackled the floors, tiling, painting the walls and cabinets, new furniture, and new lighting, and then I hit a wall. I didn’t want to look at paint colors, carpets, cabinets, tile, light fixtures…no, just no. I was over it.

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

So our little remodel never made it past the front rooms of our house. Leaving the bedrooms and bathrooms untouched. You know what? I didn’t care. Not one bit. I just kind of thought..okay if we have house guest I will just close the doors or something. For two years my I don’t care attitude stayed. We had bedrooms with bare white walls and all was right with the world.

Until last week.

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

I woke up and on my way to the kitchen glanced into one of the guest rooms. Urgh…I hate you, I thought. White walls, plain carpet, cheap blinds. I walked to the front of the house, made a cup of coffee and looked at my pretty kitchen. Everything was in its place. Everything was exactly how I wanted because I had done it. Then I remembered I had once hated this kitchen. The cheap, stained laminate flooring, the ugly cabinets, the plain light fixtures. I peeked around the corner into the living room. My nice living room with pretty barnwood floors and lovely drapes. The living room that once had dingy carpets and an Ikea coffee table. It was a nice living room because I had made it nice.

A seed had been planted.

I stood in the door way of the plain, untouched guest room, coffee in hand and the wheels started turning. Suddenly, paint colors and light fixtures seemed interesting again! The humble little room in front of me had so much more potential than I had ever thought!

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

So, as I mentioned on Monday, I spent an entire weekend covered in paint. The room is far from finished. There is still a lot I want to do, but this morning I woke up, walked to the front of the house and glanced into the guest room. The pretty, freshly painted room with new furniture, new curtains, and new picture frames and I smiled.

It is pretty because I made it pretty. It is just how I want it, because I did it.

Sometimes we need to be reminded the only thing standing in our way is ourselves. Sometimes you just need to make it happen.

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

Of course a little help is never a bad thing! I made these Double Chocolate Protein Bars with Coconut and Pecans to give me something to snack on during the weekend. They take all of five minutes to make and require no baking. They are the perfect little pick me up that is totally guilt free!

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

Double Chocolate Protein Bars with Coconut and Pecans
Recipe type: Breakfast, Snack
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ cup coconut oil, measured solid
  • ½ cup honey
  • 3 tablespoons protein powder
  • 2 tablespoons dark chocolate cocoa powder
  • 1 cup oats (I used gluten free)
  • 1 cup Rice Krispies (I used gluten free)
  • ½ cup shredded coconut
  • ⅓ cup pecans
  • ⅓ cup chocolate chips
Instructions
  1. In a medium size mixing bowl combine the honey and coconut oil. Microwave for 45 seconds until the oil has melted.
  2. Add the protein powder and cocoa, stir well.
  3. Add the oats, rice, coconut, pecans, and chocolate chips until well combined.
  4. Line an 8x8 pan with foil, spray with cooking oil.
  5. Add the granola mixture to the pan and spread it evenly. Using your spatula press the mixture down into the pan. (the tighter the mixture is the less likely your bars are to fall apart)
  6. Place bars in the freezer to set, 15-20 minutes.
  7. Turn bars out onto cutting board, carefully removing foil, and slice into bars.
  8. Keep cold.

 

 

 

Pina Colada Soft Serve

It is hot.
Like hot hot hot.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

Sunday afternoon I went to run a few errands and ended up cutting the day short because it was totally miserable outside. Make up was melting right off my face, and my car felt like it was a million degrees every time I turned it on. No thank you. I would rather do all my shopping online than deal with a heat index of 104!
I walked right into the house ready to make a smoothie but ended up making this Pina Colada Soft Serve by mistake.
Talk about a happy accident.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

This has the perfect soft serve consistency and it was loaded with pineapple and coconut flavor. Just the refreshing mid afternoon pick me up I needed! I topped the soft serve with toasted coconut which added a whole lot of flavor and a little bit of crunch.

Piña Colada Soft Serve...no ice cream maker needed! Just 30 seconds and five simple ingredients!

This makes the perfect snack size for two people or one super hungry person who needs to cool off! (um, yeah I ate both bowls)

What are you waiting for? You’re only five ingredients and 30 seconds away from tropical bliss!

5.0 from 1 reviews
Pina Colada Soft Serve
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup frozen pineapple
  • ½ cup frozen cool whip (I used fat free)
  • ½ cup milk
  • 2 tablespoons coconut
  • 2 teaspoons honey
  • ½ teaspoon coconut extract (optional)
Instructions
  1. Place all ingredients in blender and blend for 20-30 seconds. You may enjoy it immediately or put it back in freezer to firm up to a harder ice cream consistency.
  2. If you wish to add toasted coconut just set your broiler to low and sprinkle about ⅛-1/4 cup of shredded coconut on a baking sheet. Let it set under the broiler for 30 seconds-1 minute or until lightly toasted. Watch closely! Let it cool before adding to soft serve