3 Ingredient Peanut Butter Cookies

This 3 ingredient Peanut Butter Cookie recipe just might be the easiest cookie you'll ever bake! Packed with protein, flourless and gluten-free you'll have no guilt and no regrets after baking this little treat! Grab your Peanut Butter, Brown Sugar and Egg and you'll have delicious peanut-buttery cookies in minutes! 

What you'll need:

• 1 cup peanut butter 
• 1/2 cup brown sugar (packed)
• 1 egg

Directions:

1. Preheat your oven to 350 degrees
2. In a medium sized bowl mix peanut butter, brown sugar and egg. Mix well. 
3. Roll dough into 1-1/2" balls and place 2" apart on an ungreased baking sheet. 
4. With a fork, gently press down on cookie criss-cross to form easy, yet attractive cookie design. 
5. Bake cookies for 8 minutes and let cool on baking sheet 5-7 minutes before transferring to racks. 

Also try: Dip cookies into melted chocolate and set to harden for an extra peanut-buttery chocolate treat!

 Enjoy!

Starbucks Discoveries Caramel Macchiato Review

The quest to find the perfect cup of coffee never ceases, especially a delicious and affordable one I can drink at home. Getting coffee out is one of the biggest treats of my day, but the coffee shop can put quite a dent in the Piggy over time. I do love visiting Starbucks on occasion, my Starbucks regular changes from a Caramel Frappuccino to a Carmel Macchiato depending on my calories for the day. ;) 

Last night while shopping at Target I was surprised to see that Starbucks has a ready to drink Iced Coffee called Starbucks Discoveries in Carmel Macchiato!

I know that Seattle's Best and Silk makes an iced Coffee drink but I had yet to see a ready to drink Starbucks in this size. Best of all they had my beloved Carmel Macciato and the ingredients were whole and simple, so I just had to try!

Starbucks Discoveries Carmel Macchiato Ingredients:

Unlike the other brands of ready to serve iced coffee, Starbucks has simple and easy to understand ingredients. No artificial colors or sweeteners  I am slightly concerned about what the 'Natural flavors' might contain as recently a law passed that allowed artificial sweeteners to be labeled under Natural Flavors. However most artificial sweeteners have a distinct taste and I didn't notice one and 17 grams of sugar per serving is quite high so I think we're safe there :) 

Taste: 

This Carmel Macciato is ready to serve, plain or over ice. The Starbucks Carmel Macciato has a thin consistency but packs good flavor. A mild espresso base with a rich and warm buttery carmel flavor. It is slightly creamy. It seems to water down quickly over ice and tastes better served alone. It's not quite as sweet as an Iced Carmel Macciato from Starbucks but definitely does the job and satisfies the craving for tasty iced coffee! A Tall, 8 ounce iced Carmel Macciato from Starbucks has 170 calories per serving while each serving of Starbucks Discoveries Carmel Macciato has only 120! a diet friendly treat :) 

Price: 

Target Price: $3.99, 

1.5 qt sized carton that holds six, 8oz servings bringing the total cost per 8 ounces to $.67 each! A tall sized (small, 8 ounce) Iced Carmel Macciato from Starbucks costs $2.80. A Carmel Macciato from Starbucks comes with real carmel drizzle but for $2.13 cents cheaper I will choose my ready to serve Iced Carmel Macciato and no carmel drizzle, anyday ;)

Overall: 

Starbucks Discoveries Iced Cafe Carmel Macciato is definitely tasty, readily available both in fridge and at the grocery store. It's far cheaper than an iced coffee of it's kind at Starbucks and lower in calories as well! A definite WIN and a 4 out of 5 star beverage! I will repurchase this again and look forward to trying the other flavors as well! :)

Thanks for reading! 

Organic Patio Garden in Bloom! : The Daily Scoop

Happy November friends! 

It's prime gardening season here in Arizona and we're delighted to share a few photos from our blooming winter patio garden! 

Because of Arizona's unique temperature & environment, a successful harvest planting starts late summer and successes through our mild chilly winter season into late spring. 

This year, we didn't start early enough to catch the Watermelon and Pumpkin growing season but we're looking forward to starting again in the Spring!

Our patio garden and raised beds consist of numerous potted herbs and vegetables and in a few recycled pallets lying flat. We really love to use the recycled wood pallets as raised garden beds, the slats are perfect for vegetable rows!

Our blooming garden so far:

Clockwise from Left: Sugar Snap Pea, French Lavender, Green Bean, Cherry Tomato, Our Garden Guest the Caterpillar (who's been munching all of our leaves!) and Parsley. 

We've also sowed cucumbers, radishes, and a variety of cooking herbs.

 While growing this small organic garden we've already had our share of leaf munching critters. Yesterday we found two very large Rustic Shpinx caterpillars inching their way from our vegetable pallet to the tomato pot. We know the caterpillars appreciate a good organic veggie too! :)

Above: Cilantro (Corriander) Seed Sprouts

As Mexican food lovers we love to keep a few pots of fresh Cilantro growing at all times to add to fresh salsa, soup, salads, tacos, burritos and our favorite, homemade guacamole!

It doesn't matter if you have a tiny balcony or even a small kitchen window, the greatness of growing in pots is that you can grow nearly anywhere and there are many varieties of  fruits and vegetables that can grow in unique environments!

The beauty of eating something you've grown yourself is an amazing feeling! 

We will keep you posted as the garden continues to grow. :)

To bountiful harvests, happy gardening!

Garlic Kale Naan Pizza

Looking for a new healthy and alternative to takeout Pizza? Try our delicious Garlic Kale Naan Pizza! Nutrient packed Kale and Garlic, tasty tomato sauce and perfectly spiced melty cheese on a crispy Naan crust. Mmm! 

Naan is an Indian bread traditionally cooked in a stone hearth like pit over an open fire, much like pita bread in texture, it's gets a nice crisp when cooked in the oven and it's so tasty  You'll only need a few ingredients to put together this delight.

What you'll need:

• naan bread in garlic
• 14 oz can pizza sauce 
• mozzarella cheese
• baby kale 
• spices or herbs to taste: basil, oregano, pepper, salt, garlic and red pepper flakes

Directions:

1. Preheat oven to 425 degrees
2. On a baking sheet, place pre-made Naan and spread a thin to medium layer of pizza sauce, spices, cheese, kale and extra spices on top to taste. 
3. Bake 10-12 minutes until cheese is melted and Naan is slightly crisp. (careful not to over bake Naan. It is quick to burn and toast. You want to your Naan to be still slightly bready, not completely crisp.)
4. Remove from oven and serve!

Also try this variation: the traditional way to cook a Naan pizza, spicy Arugula leaves and Goat cheese! Yum!

Or get it Ready to Cook:

Naan pizza frozen to perfection by Tandoor Chef. You can find this in your natural grocer's frozen food aisle. We highly recommend Cilantro Pesto and Roasted Eggplant! 

Enjoy!

Pumpkin Pie Cupcakes

We can feel it in the air! Our favorite time of the year is getting near! Cooler weather, Back to School, changing leaves and Halloween goodies at the market can only mean one thing! 

Fall is coming! 

&

Autumn to us means Pumpkin everything. 

With a recipe this simple, you won't ever have to wait until Thanksgiving to enjoy prized Pumpkin Pie.

 These tasty treats are mini replicas of our favorite Fall time dessert and this "cupcake" is so delicious, you won't even miss the crust. ;) These Pumpkin cupcakes have a consistency like a real Pumpkin Pie.

Let us know what you think!

Pumpkin Pie Cupcakes:

What you'll need:

• 1 -15 oz can pumpkin puree
• 1/2 c sugar 
• 1/4 c brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 c evaporated milk
• 2/3 c flour 
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 2 tsp pumpkin pie spice
• 8 oz whipped cream 
• non-stick cooking spray

Directions:

• Preheat oven to 350 degrees
• Mix pumpkin, sugar, brown sugar, eggs, vanilla, and milk in a large bowl. 
• Next add in the flour, pumpkin spice, salt, baking soda, baking soda and mix
• Divide batter into a non-stick sprayed cupcake baking sheet, filling each up about 3/4 each cup. Note: These cupcakes don't rise. 
• Bake for approx. 18 minutes. (Cupcakes won't appear fully baked, as they have a pie consistency.) 
• Remove from pan and chill in refrigerator for 30 minutes.
• When cupcakes are chilled, dollop a tablespoon of whipped cream on each cake. Top each cake with a sprinkle of pumpkin spice and serve.

Your family, friends, or co-workers will rave at this great dessert. Easy, fun, bite-sized and delicious! Enjoy!

Italian Eggplant Vegetable Casserole

As a family that likes to go meatless four or more times per week, we're always seeking healthy veggie dinner options that are simple, tasty and satisfying!

One great way to satisfy the tummy and clean out the fridge is with this great Italian Vegetable Casserole! It's so easy, affordable and tastes delicious! Serve it as a main course with a scrumptious glass of wine or as a side dish along side your favorite cut of meat.

What you'll need:

2 medium eggplants, sliced into disks

5-6 ripe tomatoes, sliced

large container of white mushrooms about 15, sliced

2 cloves garlic, minced

8 oz mozzarella cheese, shredded

juice of half a lemon

1/4 cup olive oil

3 fresh basil leaves, diced

3/4-1 cup italian breadcrumbs (panko is best!)

salt, pepper and dried oregano to taste

Directions:

1. Pre-heat oven to 400 degrees.
2. In two large baking dishes, divide olive oil and coat dish bottoms and sides. 
3. Layer eggplant disks to fill bottom of baking dishes, and spinkle olive oil to lightly coat eggplant pieces. 
4. Sprinkle juice of half lemon, garlic cloves, a pinch of salt, pepper, dried oregano, half breadcrumbs, a few pieces of diced basil leaves, and layer half cheese. 
5. Next layer tomato slices then mushroom slices.
6. Lastly, layer the remaining breadcrumbs, cheese, diced basil and seasons. 
7. Bake in the oven for about 30 minutes until eggplant is tender, tomatos are baked and cheese is melty and lightly toasted.

Serve immediately and enjoy! Serves 4 or 6 as a side. 

Vegetali Fantastico! ;)

Whole Foods Sweet Southwestern Quinoa Salad

This Quinoa salad is a perfect blend of Sweet and Southwestern featuring flavors from cumin to maple syrup. A popular Quinoa recipe served at the Whole Foods prepared food case. Delicious! 

What you'll need:

1. equal measures of tri-colored or white quinoa
2. green lentils
3. 1/4 red pepper, diced
4. 1/4 yellow pepper, diced
5. 1/4 green pepper, diced
6. 1/4 red onion, diced
7. 1/2 cup parsley, chopped
8. 1 cup dried cranberries
9. 2 stalks of celery, diced 
10. 2 cups of spinach (optional)

Dressing:

1. 1/3 cup fresh lemon juice
2. 2 tablespoons maple syrup
3. 1 tablespoon cumin
4. 2 gloves garlic, minced
5. 1/3 cup balsamic vinegar
6. fresh salt and pepper

Directions:

• Prepare quinoa and lentils as directed
• Mix dressing ingredients in a medium bowl, mixing well
• Combine quinoa, lentils and dressing in large bowl and toss
• Spoon onto a bed of fresh spinach

Dish can be served hot or cold. 

Enjoy!