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Bananas gone bad… what do you do?


We just got bananas and they went bad so fast.. so we knew we had to use them up. We decided to make banana bread but then banana bread is too boring so we decided to add one of our favorite things….. dark chocolate!! And we also don’t have a loaf pan so we decided to make muffins instead. But this way they are easy to take on the go and we can grab one on our way to class for breakfast or just a snack 🙂 (although we should probably start stocking up on the kitchen necessities… Christmas list: loaf pan!)



  • 2 cups whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar, normally we would substitute this with stevia, but we didnt have enough left! 😦
  • 1/4 cup butter, softened
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/2 cup egg substitute
  • 1/3 cup plain low-fat greek yogurt $
  • 1/2 cup dark chocolate chips
  • Cooking spray


  • Preheat oven to 350°.
  • Combine the flour, baking soda, and salt.
  • Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist. (We don’t actually have a mixer so we just used good old elbow grease)
  • Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into  each individual cupcake papers coated with cooking spray. Swirl batters together using a knife. Bake at 350° for about 35 to 40 minutes or until you insert a fork and it comes out clean.         (we got this recipe from cooking light magazine but we tweaked it a little bit with substituting the plain yogurt for greek yogurt, semi sweet chocolate chips with dark chocolate chips and all purpose flour with whole wheat flour)




What is one to do with eight tomatoes? Bruschetta!!!


We got these tomatoes over the weekend and kept thinking about what we wanted to do with them. We have been so busy but we kept saying Bruschetta and then finally today my (caitlin) night class got canceled!!! So I decided to start dicing up some tomatoes and make some Bruschetta to surprise Gretch!  This recipe is so simple, healthy, and a great appetizer. 🙂


3 tbs extra virgin olive oil

2 tbs balsamic vinegar

3 tbs chopped basil

2 minced garlic cloves (this would be 1 tsp if you are using canned minced garlic)

3 large tomatoes chopped

salt and pepper to taste

feta cheese

1 loaf of baguette bread


Chop up your tomatoes into tiny pieces then mix together your tomatoes, evoo, balsamic, basil, minced garlic, salt and pepper into the same bowl. Chill in the fridge for at least 20 minutes. Cut your loaf of baguette into thing to medium sized slices and line them on a ungreased cookie sheet. Bake for about 10 minutes or until golden brown and crispy. Top each slice with a spoon full of the tomato mixture then top it off with a little feta. Pop them back into the oven for about 5 minutes until cheese gets a little melty!

So here is another little taste of Italy to go with the pasta! 🙂

Have a great and safe Halloween weekend everyone!!! we will be posting some halloween recipes this weekend!

C & G


Who would have thought a S’more could be a cheesecake?! Dynamic Duo


This recipe is pretty legit. The combination of s’more and cheesecake is epic; people will write songs about. It’s quick, easy and delicious! What more could you want in a dessert? You’re going to love it, you’re friends are going to love just make it and let us know how MUCH you love it =) even our roommate Becky loves it and she may be the pickiest eater ever! (her diet consists of: poptarts; chicken and popcorn) so it must be good.


S’more Cheesecake Bars (Source: Tracey’s Culinary Adventures)


1 cup graham cracker crumbs (about 6 or 7 graham crackers)

1 tablespoon sugar

Pinch of salt

4 tablespoons butter, melted


4 oz. bittersweet or semisweet chocolate, chopped

8 oz. cream cheese, at room temperature

1/4 cup sour cream, at room temperature

1/2 cup marshmallow cream

2 teaspoons cocoa powder

3/4 teaspoon vanilla extract

2 large eggs, at room temperature


1 1/2 cups mini marshmallows

milk chocolate chips, melted (optional)

To make the crust: Preheat oven to 350 F. Line an 8×8-inch baking pan with aluminum foil leaving an overhang on opposite sides to lift the bars out. Spray the lined pan with cooking spray. Stir the graham cracker crumbs, sugar, salt and melted butter together in a small bowl with a fork until the crumbs are evenly moistened. Press the mixture in an even layer into the bottom of the prepared baking pan. Bake for 10 minutes, or until golden and fragrant. Transfer the pan to a wire rack while you prepare the filling. Reduce oven temperature to 325 F.

To make the filling: Put the chocolate in a microwave-safe bowl and heat in 30 second bursts on 50% powder, stirring in between, until the chocolate is melted and smooth. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sour cream and marshmallow cream on medium-high speed until smooth, 1-2 minutes. Add the cocoa powder, vanilla extract and eggs to the bowl and beat until incorporated. Finally, beat in the melted chocolate. Give the batter a final stir with a rubber spatula to ensure everything is evenly combined. Pour the filling over the graham cracker crust and smooth the top with a spatula.

Bake for 25-30 minutes, or until the center is just set (does not jiggle when shaken gently). Transfer the pan to a wire rack and spread the mini marshmallows evenly over the cheesecake layer. Return the pan to the oven for about 2-3 minutes, or until the marshmallows just begin to melt into one another. Let the cheesecake cool to room temperature then drizzle with melted chocolate, if desired. Refrigerate for at least 2-3 hours before cutting into squares and serving. 

Its not the best picture in the world but it will have to do.

C & G

Happy National Pasta Day; This day was made for runners!


Buongiorno  Bloggers!

First we were going to make pasta anyways because we didn’t want our onion to go bad (the onion is for the sauce) and then we found out it was National Pasta Day so it worked out perfectly! Obviously we’re runners so we love our carbs! We’re actually making pasta from Italia thanks to Kasey (best friend) for bringing us back a bag!

Caitlin has this awesome recipe for a sauce with a kick in it! I basically eat it straight from the pot with a spoon…don’t judge me! Tomatoes fight cancer =) soo eat up this sauce!


1 large onion

3 tbs extra virgin olive oil

1 tablespoon of minced garlic

1/4 cup tomato paste

1 1/2 tsp of salt

1/4 tsp italian seasoning

1/4 tsp cayenne pepper

1 tsp of balsamic vinegar

2 (28 oz) cans of crushed tomatoes (i like Hunt’s fire roasted crushed tomatoes)

3-5 fresh basil leaves


Dice up your onion

Heat olive oil in a large sauce pan

Saute your onions in the oil until  until soft and slightly golden (about 4-6 minutes)

Put your garlic in with the onions and stir for about a minute

Next you are going to add in your salt, cayenne pepper, balsamic vinegar, tomato paste, and Italian seasoning

Saute this for about another minute

Next you are going to add in your cans of Crushed tomatoes

Bring of all this to a boil and then reduce the heat to a simmer and cook for about another 20-25 minutes

In the last few minutes of the simmering add in your basil leaves


C & G

Make your pizza and eat it too!


So sorry we have been m.i.a and havent had a chance to blog but this weekend was crazyyy! Gretch had a kickball tournament for breast cancer on saturday and I (Caitlin) had PSACS! Then Sunday we had Special Olympics but dont worry we still made time to eat this weekend!

Sooo.. on Friday Gretch made some awesome Greek pizza! She sent me a picture on my way to PSACS and I was drooling in the van. It legit made me want to go to Greece hah


whole wheat pitas

1 cup of reduced- fat ricotta cheese

1/2 tsp galric powder (we add a little minced garlic as well for a kick!)

1 package of chopped spinach (1o oz) make sure it’s thawed and the extra water is drained

3 medium sized tomatoes

3/4 cup of feta

3/4 tsp of dried basil


1. Preheat oven to 350 degrees

2. Mix together the ricotta, garlic powder and minced garlic (this is your sauce!)

3. Spread onto the the pita

4. Place the spinach on the pita

5. Cut the tomato and place slices on top

6. Sprinkle feta! ( we put more than necessary; but hey we love it)

7. Bake in over for 10-12 minutes (slightly brown)

**YOU’RE DONE! so easy and so good

Try it out! Let us know how it goes


Tonight actually, our roommate Becky (Beck-a-boodle) made us chicken tacos! This will be the one time this year she cooks for us and we LOVE her dearly!! It was nice to not have to cook for one night because I had to train my client tonight til 8 and boy was I hungry. We’ll post that recipe tomorrow with our…dun dun dunnnnn


S’MORE CHEESECAKE BARS!!! ballin’!! check back tomorrow for the recipe!

C & G


Salsa, Guacamole, and our XC team.. what more could you ask for?


So tonight was a great night not only because we made bangin salsa and guacamole but we had amazing night with our cross country team. Here they are below… we love them 🙂


But lets talk about our salsa and guacamole because it was I am going to eat 100 chips of this stuff amazing.



3 Tomatoes seeded and diced

Juice from one lime

1/2 of a diced red onion

3 tbs of coarsely chopped cilantro

1 tsp of minced garlic

salt and pepper to taste


This step is pretty simply just  mix all of the ingredients in a bowl and chill in a fridge until cold and ready to eat!



3 avocados skinned and mashed

Juice from one lime

1/2 of a diced red onion

1/2 tsp cayenne pepper

1 tomato seeded and diced

1/2 tsp salt


Again this step is just as easy as the salsa just mix all of your ingredients in a bowl and you got yourself some guacamole

Not only are these two dips delicious but they are nutricious and good for you but like everything good for you in moderation! We paired them with some multigrain tortilla chips!


I (Caitlin) wont be blogging tomorrow because I am leaving for our conference race (GO ROCK!!!) but Gretch is making a surprise dinner for you guys and I am so sad I’m missing it 😦  So check back tomorrow for another great recipe!


C & G


Oops.. we forgot about dinner because we got too excited about breakfast!


We totally forgot about what we had for dinner tonight! But first we wanted to share a few snapshots of some of the things we have been using in our oatmeal. We have had a lot of people ask us what Stevia is so here ya go..

You can find this in pretty much every grocery store.. Giant Eagle, Wal-Mart, etc. Like we said before this is an all natural zero calorie sweetener made from a plant! Crazy huh?

And because we are so obsessed with peanut butter of course we would go with the healthiest option and that is Smuckers All Natural Peanut Butter. We love this peanut butter because the only ingredients are peanuts and less than 1% of salt.

Its almost race day so we had to have some carbs! Tonight for dinner we made roasted garlic chicken sausage over whole wheat pasta in a extra virgin olive oil garlic sauce.


2 cups of whole wheat pasta

2 roasted garlic chicken sausages (we found these at Sam’s club, they are so good!)

1/4 cup extra virgin olive oil

3 tsp minced garlic (we just buy the jars of minced garlic. It is quick, cheap, and easy.)

Salt and pepper to taste


1. Boil water in a medium sized sauce pan

2. While your waiting for your water to boil cook your chicken sausages (or any source of protein for that matter) on medium heat in a frying pan until cooked all the way through

2. Put your pasta into your boiling water

3. In a separate frying pan add your oil and garlic and simmer on medium low heat until you can start to smell the garlic

4. Strain your pasta and mix with the oil and garlic in the frying pan until evenly coated.

5. Slice your chicken sausages and toss on top of pasta

There you have it!

If you haven’t noticed we are obsessed with oatmeal so tonight we are trying out yet another recipe for oatmeal! Stay tuned.. 🙂