Honey Granola Emergency Cookies Recipe


The vote for the next TCL recipe was close, but based on comments, the cookies seemed to be the winner. The Facebook vote winner was the mystery muffins, so those will be coming next!

You guys are familiar with my emergency cookies, right? I created the original recipe (click to view) when I wanted to have almost-instant cookies without relying on the prepackaged goop. Hubby and I used to have those ready-to-bake cookies in the fridge almost at all times. But, since I’ve gotten more and more into clean eating, I’ve been working on avoiding pre-packaged food-stuffs as much as possible. So, they got kicked to the curb.

One night, when I was really feeling cookies but didn’t feel like putting the effort into the whole batch, I wondered if I could make something from scratch that didn’t take too long. Something that could be almost as fast as the processed ready-made stuff. I mixed up a couple things using ingredients that were clean and relatively quick, and the emergency cookies were born.

In my opinion, these emergency cookies aren’t quite as good as a full batch. Some short cuts were taken, like using oil which is ready to pour rather than measuring butter (or Earth Balance) and having to melt it and dirty up another bowl, etc. But, those short cuts plus the fact that the recipe only makes 4 cookies total = quicker cookies. And these cookies are all about speed. Oh, and speed and the fact that you’re still making them from scratch so you get to control the quality of your ingredients, too.

As for this version of the recipe, I was experimenting with two things:

  1. How would honey work in a cookie recipe?
  2. Could I put leftover granola into some cookies?

Turns out both work, and they work well! So, if you’re looking for a new flavor, try using honey as your sweetener (the cookies will be really sweet!). Have extra granola? Throw them into some cookie batter. I added chocolate chips to my cookies, but I also think these cookies would be great with nuts in place of the chocolate chips. Yeaaa Honey Granola Pecan Cookies sounds pretty awesome. Maybe next time?




Honey Granola Emergency Cookies

This recipe is perfect for when you want cookies and you want them fast. That is…when you want cookies for two. If you want cookies for a lot of people fast, I suggest prepping and ahead, making a double batch of these dough balls (or any flavor), and keeping them in the freezer for when you need a quick fix. Actually, that works for any number of people. But, if you didn’t prep ahead and you’re craving cookies NOW, try this clean eats version that is almost as fast pulling out a processed, ready-to-bake ball of dough from the fridge.

Prep time: 5 minutes
Bake time: 14-16 minutes
Total time: 19-24 minutes
Yields: 4 cookies


  • 1/4 cup flour, plus 1 tablespoon (I’ve used unbleached all purpose and spelt with good results) (sub coconut flakes for the 1 tablespoon flour for a fun variation)
  • 1/4 cup leftover granola (a less chunky kind will work best)
  • 1/4 teaspoon baking powder
  • pinch salt
  • 2 tablespoons oil (I used canola – feel free to sub softened butter or Earth Balance/vegan sub)
  • 2 tablespoons honey (or maple syrup for vegan option)
  • 1/8 teaspoon molasses
  • 1/8 teaspoon vanilla extract
  • 2 tablespoons chocolate chip (or sub nut of choice for a different flavor)


  1. Pre-heat oven to 350 degrees F. Prepare a baking sheet with parchment paper.
  2. In a medium bowl combine flour, granola, baking powder, and salt. Whisk to combine (or use a fork to stir).
  3. In another medium bowl combine oil, maple syrup, honey, and vanilla extract. Whisk till evenly combined (or use a fork).
  4. Add wet mixture to dry mixture and gently stir until all flour absorbed, careful to not overmix. If you’re feeling particularly lazy (like I was the first time I made this), go ahead and your chocolate chips with the wet mixture and skip the next step.
  5. Gently stir in chocolate chips.
  6. Evenly distribute to 4 mounds. Bake 12-14 minutes or until edges are just browning or to your texture liking. Allow to cool till they’re safe to touch and enjoy!


Did you like the recipe? Please consider clicking the Like button on this post or sharing this post with your friends using one of the buttons at the end of this post.

Thanks for reading!

Reader question: What emergency cookie flavor would you like to see next?

Guglhupf + Quick Tomato Lentil Soup


I hope everyone had a wonderful weekend!


I have a new soup recipe to share with you guys, but first…


Hubby and I are now home, but I have some more photos from my weekend away to share.


Including this pretty plant at hubby’s mom’s house.


We lucked out with more bright blue skies today.


The weather was perfect for brunch with bloggie friends – Sarah, Josh, and Anne!


We headed out to one of my fave places in Durham – Guglhupf.

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I love the funky-chic interior there – especially those glowing orbs of light.

Guglhupf has a casual brunch on the weekends with self-seating and ordering at the counter, which I really liked. More places should do this.


I got a cappuccino to drink.


I love how so many places in Durham do such pretty coffee art. I don’t know of anywhere back home that does this.


I thought I was just going to miss this chick due to traveling schedules, but we juuust had enough time to meet up. :)


Hubby even had a guy friend to chit chat with. Boy power!

Us girls had a totally different conversation going on at our end of the table, and it was so great to catch up with Sarah and Anne.


Hubby got the Eggs Arnold – from the menu – “spinach, artichoke, and tomato topped with poached eggs & hollandaise served on brioche with seasonal fruit


I tried the Farmer’s Omelette – “with house made country sausage, emmenthaler cheese & caramelized onions, served with seasonal fruit and sliced baguette

I don’t normally like sausage, but I seem to be on a bit of a kick with it lately. I blame the delicious sausage at The Flying Biscuit. lol. Anywho, the omelette was very tasty – especially with the gooey cheese and sweet onions. I wish I would have ordered a little extra veg or something, though. I don’t think I’ve been getting enough this weekend.


Girl photo – Anne, moi, and Sarah. Hope to see these fab girls again soon!


Hubby and I swung by the bakery on our way home to pick up goodies to take home, including a loaf of ciabatta to go with soup for dinner. We didn’t have any soup prepared, but I really wanted to bring some bread home and I just love soup with good, crusty bread. So, I figured I’d whip some up later.

I also picked up an almond croissant, which didn’t make it past the car ride home.


I enjoyed the croissant with some Zen tea we picked up from Starbucks.


The traffic was pretty busy, but I was thankful to not see any accidents. Maybe the slow-driving kept people safer?


As we neared home, the sky opened up with the most gorgeous lighting.


I took a ton of photos.


And I even caught a couple planes landing.


Bailey was pretty tuckered out and ready to be home.


Once home, I got started in the kitchen. I started some soup and some new granola – maple cinnamon.


I was really excited about the bread going with the soup. We ended up toasting the yummy ciabatta slices and adding a wee bit of real butter.


As for the soup, I made up a tomato-lentil soup. I like making big batches of soup so I can freeze leftovers for quick meals later. I like how lentil soups are generally pretty filling, and I also prefer doing vegetarian soups because I think they freeze better (though Giada does have a bad-a$$ beef lentil soup).


Quick Tomato Lentil Soup

Vegetarian/Vegan if you use the appropriate broth/soup

Most lentil soups seem to have directions requiring hours of cook-time. This affordable soup can be done in under 45 minutes (or less if you’re quick). The soup also doesn’t use fancy ingredients or even that many, making it an easy go-to soup for even busy weeknights.

Also, you can use the leftover broth/soup from this pot roast recipe to make this one…at least that’s what I did. ;) You may have more than 2 cups of broth/soup left, but you can just add it to the soup as long as you don’t mind if it’s a little more brothy.


  • 2 cups beef broth (or vegan/vegetarian broth)
  • 2 cups french onion soup (broth version in carton, not can) (use vegan/vegetarian version if you prefer)
  • 1 large can diced tomatoes
  • 1 cup french lentils, rinsed
  • 1 medium onion, chopped
  • 10 baby carrots, chopped
  • 2 celery stalks, washed, chopped
  • 2-3 cloves garlic
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp extra virgin olive oil (EVOO)


  1. Pre-heat a medium/large pot over medium heat. Add EVOO. When oil is warm enough, add onion, celery, and carrots. Cook till onions turn translucent, about 4-5 minutes. Add garlic and cook 60 seconds.
  2. Add broth, soup, tomatoes, and lentils to the pot. Add basil, oregano, salt, and pepper to the pot. Bring to a boil. Cover and reduce heat to simmer. Cook 25-40 minutes depending on how pressed for time you are or how tender you like your lentils. Taste the soup frequently past the 25 minute mark to check the texture. Add extra salt/pepper to taste.
  3. Serve with nice, hearty bread and enjoy!

Tip: Freeze leftovers for easy meals when you’re pressed for time later


After the soup, I was eyeing my homemade granola.


I enjoyed a mini parfait over some vanilla Oikos (*).


The granola is not bad, but it needs work. I’m going to tweak the recipe before sharing with you guys.


Oh and lookie at what Sarah gave me – an adorable note pad.


I love the note – “For CHIC recipe ideas!” Yes…this will be perfect for new recipe development…thank you Sarah!


By the way, I updated my Recipe page (click to view)! Be sure to take a looksie!


I don’t know about you, but I’m not quite ready for my vacation to end. Luckily, I have more holiday vacation time ahead! How many days off work are you taking for December holidays? I think I’m going to have 7 hard-earned and carefully saved up days this year.

Homemade-Better Oats + Toffee Chocolate Chip Cookie Dough Balls


Two work days down…only one to go before I get to enjoy some vacation time! Yay!


Breakfast this morning was extra yummy thanks to two homemade ingredients.


homemade almond butter


and homemade granola.

I know it seems like a lot for so many homemade things to be in my eats, and two years ago I would have scoffed at myself like…really…WHO makes their own almond butter. But, I do. And it’s easy. You could do it too…promise.


The almond butter and granola made the oats over the top.


By the way, the chic-turquoise spoon really helped breakfast taste better, too. hehe

In today’s bowl of oatmeal:

  • extra-thick oats
  • milk
  • water
  • chia seeds
  • cocoa powder
  • banana
  • chocolate chips
  • coconut flakes
  • homemade granola
  • homemade almond butter



In other news, Bailey has figured out a new trick.


He has mastered the art of finding the coziest, plushest, and most comfortable spot on any resting area. Note his body stretched across two pillows and one blanket. Nice, dog…nice.


Hubby picked up Which Wich for lunch for us, but I added some cooked veg to complete our meal – steamed cabbage and baby carrots.




Plus a WW chicken sandwich, BBQ sandwich, lettuce, pepperoncini.

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The boys are liking the new couch.


Oh and I have a new dough ball flavor for you!

Toffee Chocolate Chip Cookie Dough Balls

Inspired by Annie the Baker

*Be sure to check out the original – chocolate chip dough balls – click for recipe*

*Update – I’ve made a new variation – Butterscotch Oatmeal Dough Balls! Click for the recipe*


  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 cup brown sugar
  • 3/4 stick butter, softened/room-temp
  • 1 tbsp sugar
  • 1 egg (or flaxseed-egg)
  • 1/2 tsp vanilla
  • 1/4 cup toffee chips (I used Heath)
  • 1/3 cup semi-sweet chocolate chips


  1. Pre-heat oven to 350 degrees F. Prepare baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda.
  3. In a medium bowl, mix sugars and butter till creamy. (I used a handheld mixer, but you could probably just use a whisk). Add egg and vanilla and mix till combined.
  4. Mix wet into the dry. Note: it will appear there is not enough liquid for the amount of dry ingredients, but continue mixing. It will form into a dough, it will just be a firm dough. See tips above for combining. Careful to not overmix.
  5. Gently fold toffee and chocolate chips into the dough, without overmixing.
  6. Refrigerate dough for at least 20 minutes before using a small sorbet scoop to scoop out dough into small mounds. Roll each mound into a ball and spread evenly on a baking sheet, leaving roughly 2-3 inches between each ball.
  7. Bake balls for 10-14 minutes, depending on how set you want your centers. If you use egg, and you’re paranoid like me, you can use a meat thermometer to ensure the centers of the balls are at least 160 degrees F, which many web sites say is the safe temp to eat eggs.
  8. Let your dough balls rest on the baking sheet to cool at least 5-10 minutes.
  9. Enjoy!


Oh yes! Another tasty dough ball flavor comin atcha! Booyah!


I brought a couple dough balls to Zumba tonight. Gina and Jane thoroughly enjoyed them. :)

Btw, zumba class was awesome! I’m now on 3 days in a row! I’m not teaching this week, but I do still go to classes of other instructors. I helped lead Aaja Soniye and Alright. Alright is one of my new faves. It’s a hot Pitbull track and I highly recommend downloading it because it’s F-U-N!!! I just wish I could show you our dance to the song.


On my way home from class, I swung by Pasta & Provisions to get some fresh spaghetti.


Oh and some of their famous rosemary foccacia.


Hubby and I did a simple spaghetti dinner tonight.


Is anything better than fresh pasta?


Maybe dough balls? ;)

One more work day and it’s turkey time! I’m also looking forward to spending some time with family and hopefully picking up some of my unfinished crochet and knitting projects. I’m oh-so-good at starting them and not-so-good at finishing them. lol

Are you traveling for Thanksgiving? Where are you going or how far away from home?

Chai Tea Fun + Butterscotch Oatmeal Dough Balls Recipe


By 3pm today, I had completed several kitchen projects:

  • eggs + biscuits for breakfast
  • chai tea infused caramels
  • pot roast (prepped and in the slow cooker)
  • butterscotch oatmeal dough balls
  • chai tea infused granola

Phew! It was a busy Sunday! As a 9-to-5 working woman, most of my kitchen projects get squeezed into the weekend, so I have to make the most of my free time.


Most of my goodies were centered around this – chai tea, but there was a lot going on in the kitchen in general today.


I had Ball Jars cleaned and drying out.

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Mom’s pot roast (click for recipe) prepped and in the slow cooker.


A new dough ball flavor chilling and waiting to be baked.


Baking sheets waiting for those dough balls to be ready to bake.

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Chai tea infused caramels cooking stove top. (I found out later the caramel was hard! Boo…guess I’ll have to try the recipe again and cook for less time?) Does any one know what causes hard caramel?

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Chai tea infused granola slowly turning golden in the oven. (The recipe needs tweaking before I share it here on the blog)


As I’ve mentioned many times before here on The Chic Life, I am trying to move away from using plastics.


I’ve been trying to move towards using glass.


I wanted to get some of those glass containers with the flip-open top and silver lever that you press down to seal. However, those aren’t nearly as cost-effective.


So, I got some quart-sized Ball jars a la Emily and will be moving some of my grains and dried beans around. So far, so good!


But here’s what I’m guessing you really wanted…


oh yes…a new dough ball flavor! I actually have two to share with you, but first…


Butterscotch Oatmeal Dough Balls! I actually had one failed batch before I found success with this flavor. Substituting oats for flour is not an easy thing when you’re going for a particular texture. My first attempt turned out like regular (delicious, but flatter) cookies. But, today I found success! Hooray!

Butterscotch Oatmeal Dough Balls

Inspired by Annie the Baker

Makes 14-18 (depending on how you size them)

Be sure to check out my chocolate chip dough balls (click for recipe)!


  • 1 cups unbleached all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 tsp salt
  • 1/3 cup brown sugar
  • 3/4 stick butter, softened/room-temp
  • 1 tbsp sugar
  • 1 egg (or flaxseed-egg)
  • 1/2 tsp vanilla
  • 1/2 cup butterscotch chips


  1. Pre-heat oven to 350 degrees F. Prepare baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, oats, and salt.
  3. In a medium bowl, mix sugars and butter till creamy. (I used a handheld mixer, but you could probably just use a whisk). Add egg and vanilla and mix till combined.
  4. Mix wet into the dry. Note: it will appear there is not enough liquid for the amount of dry ingredients, but continue mixing. It will form into a dough, it will just be a firm dough. Careful to not overmix.
  5. Gently fold butterscotch chips into the dough, without overmixing.
  6. Refrigerate dough for at least 30 minutes (yes, more than the chocolate chip dough balls) before using a small sorbet scoop to scoop out dough into small mounds. Roll each mound into a ball and spread evenly on a baking sheet, leaving roughly 2-3 inches between each ball.
  7. Bake balls for 10-14 minutes, depending on how set you want your centers. If you use egg, and you’re paranoid like me, you can use a meat thermometer to ensure the centers of the balls are at least 160 degrees F, which many web sites say is the safe temp to eat eggs.
  8. Let your dough balls rest on the baking sheet to cool at least 5-10 minutes.
  9. Enjoy!


These may be more irresistible than the chocolate chip version. I can’t tell. Can you?


Anywho, after my kitchen fun, I headed out for an afternoon session of Zumba! I was late for class (I was just attending…not teaching) but still had an awesome time. I left with such a great Zumba-high. You may have seen the following Facebook update on my TCL FB Page or on Twitter:

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I came home, twittered with some friends, took a shower, and made mashed potatoes to go with the delish pot roast.


By the way,I’ve been working on an “Artistic Alcatraz” set of photos to share with you guys, which I’ve created using photos I took when I visited Alcatraz a couple weeks ago. The photos are looking really cool, and I can’t wait to share them. Here’s a sneak peek. ;)

I’m off to watch some football with hubby and cuddle with Bailey before bed. I have a short work week ahead, so I’m excited! Hopefully a lot of people will be out of the office, too, so things will be nice and quiet. I am ready for some easier work days…and holidays!

DIY Zumba Top + Goji Berry Banana Smoothie


Nothing like dancing in the morning to put you in a happy mood for the rest of the day, right?


I have some new songs I’d like to learn how to lead, so I try to practice them every once in awhile when I have a free moment. I thought going over one this morning to wake up and get my blood flowing was a good idea. I think it was! I’m doing Break Your Heart by Taio Cruz. ;)


We need to do some serious grocery shopping, produce-wise. With a shortage of fruits in the house, I decided to make some energy bite oatmeal using an Energy Bite I had stowed away in the freezer.


Coffee + oatmeal



Other ingredients: 1/2 milk, 1/2 water, chia seeds, sliced almonds, flaxseed meal and Galaxy Granola (*).


So cozy, so perfect in the morning!

I got to WFH today, which means better than normal eats.




I made me and hubby Goji Berry Banana smoothies (2 frozen bananas, small handful dried goji berries, milk till consistency was to liking).


His was prettier because I added some green-colored Vega Health Optimizer in vanilla chai to mine.

Mine tasted darn good, though! I thought it tasted like frosting!!!!


I cooked up some tofu for lunch. Nasoya cubed – so you don’t have to press it.


I chopped up my marinated kale from yesterday (still too much marinade!) and set it on a paper towel to soak up some of that extra marinade.


I topped it with some steamed broccoli.


And I hoped the bland broccoli would help balance the overly flavored kale. It worked out pretty good, but I still prefer my broccoli with just some melted butter.



Lunch was pretty fab, though it was on the light side.


I carbed up with a couple handfuls of pretzels…


…a piece of orange marmalade toast…


…and a piece of Barney Butter toast with chia seeds. Yea…I like toast. A lot! :) It helps when you’re short on time and need groceries. :lol:


I also got to finish my Honest Tea today – this stuff is yum-o!




I got a cool sample in the mail today: Lighter Living Probiotic Bars (*). Neat-o! I like how these seem to be a non-dairy source of probiotics. I mean, Id need to look at the ingredient list again (I think they have a yogurt topping), because they might contain some dairy, but it’s not like you have to eat a cup of yogurt for the beneficial probiotics. The ingredient list is almost (if not) all organic and looks to have some good stuff, including dates as the first ingredient. I love dates!


I got 3 different flavors: Chocolate, Lemon Poppyseed, Apricot Coconut. They all sound amazing – I can’t wait to dig in!

DIY De-Constructed Zumba Top

I took a cue from my Z Life Magazine and decided to go a la Tanya and cut up a tank top. Since this would be my first cutting experiment, I decided to test out something on the cheaper side. Unfortunately, the cheapest thing I could find was an $8 tank top from Target…too much money to throw away in the event my cutting experiment failed, but it turned out okay. Woohoo!


I gathered my materials – tank top, scissors, rotary cutter, chalk pencil, mat, guide.

I actually put on my tank top so I could see how far up the side to start making cuts and where in the front to do the diagonal cuts. I eyeballed some marks with my chalk and figured I’d clean them up once I could use a straight line.


First, I cut some slits down the side. I made 5 cuts, each measured 1 inch apart.



I decided to convert the tank top to a halter top. You can check out this tutorial (click) to see how I did this. I basically went straight along the top of the back.


I did the diagonal cuts – drawing the lines, then making the cuts. I spaced these by an inch also. It seemed to be good spacing for the cut lines.

I did 2 rows of the diagonal cuts – a lower section of 3 and an upper section of 3.



Guess I should have gotten some photos in class, eh? Oh well, these will have to do.

Vega Sport Pre-Workout Drink Mix


I tested out my other Vega Sport Natural Plant-Based Performance Optimizer today. This one was the same as the other, but a different flavor – Acai Berry.

I actually have a really fun experiment/case study/test planned with this stuff…details soon!

Here are some photos of the packaging for the curious:




I swear this stuff really works! I think I need to buy a jug! Can’t wait to see how my experiment with this product works out.

Oh and I definitely prefer the Acai Berry flavor to the Lemon Lime. The Acai was less grassy and more berry-licious!



Hubby and I went out after my workout to see my friend Dana. I wore too-tall heels when I should have worn flip flops or something. I have more fun when I can walk easier. :lol: Though we didn’t stay out long, it was good to get out and see our friends!

Hmm…now…what to eat for tomorrow morning? Is it sad that I’m already thinking about what yummy things I can eat for breakfast? I think not! ;)

Reader Question: Are you more concerned with how you look or how comfortable you are when you go out (with friends, for dinner, etc)? Which is more important – fashion or comfort?

Bonus reader question: Do you have any de-constructed DIY tops like my cut-up zumba top? Send me your photos! thechiclife at gmail dot com. The cutting bug has caught me and I’m itching to snip up another top soon…I need inspiration!

Juicy Monday


Though I had a blast this weekend with fitness training and visiting my fam, I didn’t make it to the grocery store! No groceries means no food in the house!! Ok, no fresh fruits and veggies. Lucky for me my pantry is well-stocked.



So, though I was out of oatmeal (can you believe it!?), I was able to throw together this mixed berry (but mostly blueberries) smoothie with a 5/8 full scoop of Vanilla Chai Vega health optimizer, topped with some Galaxy Granola (*). I also had a mug of coffee, not pictured.

I normally don’t like smoothies in the mornings because I prefer hot stuff, but I really enjoyed my smoothie this AM. It was very filling, too!

I made sure to celebrate Starbucks Monday today with a grande vanilla soy latte. Yummers!


One of my meetings was cancelled today, so I was able to do an impromptu lunch with my friends Megan and Alex. So adult-y! :)

We met up at Capital Grille. I haven’t been here in years!


Interesting bread basket. There were rolls under the napkin.


I had a couple bites of calamari to start.



I got the citrus glazed salmon with the veggie of the day – a mixture of different veggies and mushrooms. Though it was quite tasty, I only managed to finish half my plate. That was a HUGE piece of fish!


Megan even had an impromptu gift for me – a juicing book!!! Aww…she knows me so well! I’ve been wanting a juicing book! I can’t wait to scope out the recipes so I know better things to order at the juice bar. And the pictures inside of gorgeous and so colorful! The book is called Super Juicer and it’s by Christine France.

Thanks Megan!!! xoxo :)


I had a Cherry Pie Larabar for a pre-workout snack. I read in Thrive that dates are a good pre-workout snack, and dates are also typically the primary ingredient in Larabars. Guess that makes Larabars a pretty good snack! I thought so today at least.

I had a fabulous hour long workout tonight and even got to lead the first song in class – Hips Don’t Lie (Bambo version) by Shakira. I was so nervous, though! I hadn’t led that song since instructor auditions. You’d think you wouldn’t be nervous doing a song you’ve done countless times before and practiced relentlessly, but…I was! :lol: Luckily, it went just fine. Phew!


I grabbed a quick dinner on my way home – Chipotle.


I got the barbacoa beef burrito bowl (with lots of veggies) with a tortilla on the side (I like to break up small pieces and eat bites of tortilla/meat/veggies with a fork), plus chips and guac. Remember all that cheese dip I used to eat? I knew it was terrible for me, but it just tasted so darn good! Well, I’ve transitioned to a better dip – guacamole! I know some people avoid guac because of the fatty avocados, but they have a good kind of fat! Anywho, I’m sure I’ll still get cheese dip once in awhile, but it’s nice to enjoy healthier options.

I only managed to eat about half of my dinner, but luckily hubby helped me finish the burrito part.

I had a little piece of Theo Orange Dark Chocolate for dessert. I didn’t want a lot – just a touch of sweetness. ;)

What are your favorite burrito fillings?

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