True Life: I’m Addicted to Goat Cheese

There, I said it.


I eat goat cheese everyday. Often more than once a day. I wish I could eat it all day everyday, but sadly, it is still cheese and my poor future 50-year-old-self wouldn’t appreciate that kind of artery-neglect. Says the girl who’s favorite food is french fries.

And no they don’t make “low-fat” goat cheese. Who would think of such a thing?

But when compared ounce by ounce to other cheeses, goat cheese actually reigns supreme in its nutrition stats. An ounce is typically 70-80 calories, and only 5 grams of fat, where as some of it’s competitors are over 100 calories per ounce and 10 grams of fat.

Other close seconds to goat cheese? Neufchatel, feta and part-skim fresh mozzarella.

My favorite way to eat goat cheese is on toast, topped with sliced tomatoes and cracked pepper. Plain is fine, but the other day I looked out to find my basil plant exploding on my balcony and it beckoned for me to use it in something quick and easy.

Enter: garlic basil goat cheese.


What you’ll need to have…

  • 1 log goat cheese (4 oz)
  • 1 clove garlic
  • 5-10 basil leaves (taste preference, I like it herb-y)

What you’ll need to do…

  1. Let goat cheese come to room temperature, or zap in the microwave for 15 seconds
  2. Finely chop basil and garlic
  3. Stir into goat cheese
  4. Feast

Yes it’s that easy, and yes it’s delicious. And yes this recipe should serve 3-4 people, depending on your ability to share.

Tell me, what food are you in love with right now?


Roasted Fig Oatmeal

Since my most recent loss of routine, I’ve adapted quite a lackadaisical approach to cooking as well. By that, I don’t mean that I eat boxed macaroni and cheese everyday. No, quite the opposite actually. I’m having more fun in the kitchen.

For a while now I have had the same routine of going to Publix every weekend with my grocery list and most of my meals planned out for the week. Lots of things were on an automatic cycle as I rotated through my go-to recipes. It was just easier for me since I was so busy, and not to mention on a strict budget which I was adamant about sticking to. The budget is still intact, however I’m a little more lenient.

But now that I’m not so busy, I stopped worrying so much about planning when it came to meals. Now I’m trying to really just go with what sounds good. My favorite thing to do now is to stock up on the essentials, like eggs, basic veggies and fruit, chicken, ground turkey, oatmeal, rice, etc. and then while at the store, I stick a few fun items in my cart if they are on special. I say “fun items” because half of the time I don’t have any idea of how I’ll use them. And if you’re anywhere near as cool as I am (sarcasm, if you didn’t catch it), then you find joy in figuring it out along the way.

This past week, my favorite impulse buy was two cartons of fresh figs.

Figs – if you can get over the awkward tentacle-esque interior, they are one of the most decadent fruits you will ever eat. It’s just a bonus that they’re so high in fiber. California figs are in season from late June to September, meaning right now they are trying to get rid of all the early season crop. And wouldn’t you know it, Publix had them on sale this week.


Roasted fig oatmeal

figgiesWhat you’ll need to have

  • 3-4 small figs, halved
  • 1-2 tbsp honey
  • 1/2 cup old-fashioned oats, dry
  • 1 cup vanilla soymilk (or almond)
  • 1 Tbsp chia seeds
  • Hefty dash of cinnamon
  • Dash of salt
  • 1 Tbsp brown sugar

What you’ll need to do

  1. Wash figs and remove stems. Discard any that are too squishy.
  2. Cut figs in half and place cut-side-up in a glass baking dish and drizzle with honey (I just did a quick sweep across each row of figs)
  3. Bake at 400 degrees for 15-20 minutes
  4. For oatmeal: in a small pan, combine oatmeal, soy milk, chia seeds, cinnamon and salt
  5. Bring to boil over medium heat and reduce to simmer until cooked
  6. Serve in bowl, topped with brown sugar and roasted figs

figoatsFigs will keep in an airtight container in refrigerator for 3-4 days. I actually roasted a big batch of figs the night before and topped the oatmeal with cold figs, which cooled down the hot oats nicely. And they are delish eaten straight from the container too!


Nutrition   |   Calories: 400   |   Fat: 7g   |   Protein: 14g   |   Fiber: 10g



What’s been your most favorite impulse purchase lately?

Monday Munchies: Banana Breakfast Cookies

If you’re anything like me, you may have a bad habit of letting your bananas go brown…


What can I say, I either buy too many, or that particular week I’m more keen on other fruits. Regardless, bananas are always on my grocery list because luckily they are just as versatile when they’re brown and spotted.

bananas frozen

I often freeze bananas in small chunks so that I can throw them into smoothies, but sometimes baking with them is more fun. The very first recipe I posted on this little blog of mine was for banana bread, and I often fallback on that recipe, but sometimes when I’m feeling adventurous, I like to try out new things.

This lead to the birth of my “breakfast cookie”. Inspired by the lovely Fitnessista, I decided to try my hand at creating something quick and easy for my way-too-early mornings.


Banana Breakfast Cookies

banana cookie

3 cups old-fashioned oats
3 scoops vanilla protein powder (~1 cup)
3 bananas
1 egg
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
2 packets stevia powder

  1. Combine all ingredients in a large bowl
  2. Plop 1/4-1/3 cup of the batter onto two cookie sheets. These will look huge and yes they should be, which is why you’re using two cookie sheets (don’t forget to spray with cooking spray)
  3. You should come up with 10 cookies. That’s 5 per cookie sheet. I told you, they’re big!
  4. Bake at 350* for 10-15 minutes or until tops are just beginning to brown
  5. Store in airtight container in the fridge for best quality
  6. Best when smeared with peanut butter and enjoyed with a cup of jo

Per cookie: 130 kcal, 1.5 g fat, 4 g protein, 3.5 g fiber

What’s your favorite way to use up mushy bananas?