I've Tried These Recipes...You Should Too!

I've Tried These Recipes...You Should Too!

I've Tried These Recipes...You Should Too!
We all love eating, right? I am constantly searching the web and Pinterest for different recipes to try. (I'm one of those people that needs variety in their life). I love these recipes so much I have made them multiple times. My mouth will water just thinking of them. They're not all healthy and they're not all easy, but they are all definitely delicious. Look below for breakfast, lunch, dinner, and a snack recipe! Comment below after you've tried them to tell us what you think! 

Fruit and Cream Cheese Breakfast Pastries  

Recipe courtesy of justataste.com

  • 6 ounces cream cheese, at room temp
  • 2 tablespoons sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 package frozen puff pastry (2 sheets), thawed
  • 1 1/2 cups fruit (any fruit you want!)
  • 1 large egg
  • Sanding sugar (optional)

Preheat the oven to 400°F and line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.

Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry.

Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit.

In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they’re golden and puffed.

Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.

Vegetable Chive Open-Faced Sandwich


  • Whole grain bread, toasted
  • Chive and onion cream cheese
  • 1-2 tomatoes, diced
  • 1 Cucumber, diced
  • Cilantro, chopped
  • Alfalfa sprouts
  • Pepper

Spread the cream cheese onto the toasted bread and top with alfalfa, tomatoes, cucumbers, cilantro, and pepper. Voila! An easy and fresh lunch.

No Bake Energy Bites

Recipe courtesy of gimmesomeoven.com


  • 1 cup (dry) oatmeal (I used old-fashioned oats)
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter
  • 1/2 cup ground flax seeds
  • 1/2 cup semisweet chocolate chips
  • 1/3 cup honey or agave nectar
  • 1 tablespoon chia seeds
  • 1 teaspoon vanilla extract

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.*

Once chilled, roll into balls of whatever size you would like.

Store in an airtight container and keep refrigerated for up to 1 week.

Smoked Gouda Mushroom Quesadillas

Recipe courtesy of pinchofyum.com


  • 1 yellow onion
  • 2 bell peppers (I used red and yellow)
  • 1 tablespoon olive oil
  • 4 tablespoons butter, divided
  • 16 ounces fresh sliced white mushrooms
  • 1 1/4 cup shredded cheese (obvi, smoked gouda is my fave)
  • 10 flour tortillas
  • sour cream and cilantro and anything else for topping

Prep the peppers: Slice the onion and peppers into thin strips. Heat the olive oil in a large nonstick skillet over medium high heat; add the onions and saute for 3-5 minutes or until soft. Add the peppers and saute for 5 minutes until soft and roasty-looking on the outside. Transfer to a bowl.

Prep the mushrooms: Wipe the skillet with a paper towel and return to the stove. Add 1 1/2 tablespoons butter and melt over medium low heat. Add the mushrooms and saute for 5-8 minutes or until golden brown. Toss in the bowl with the peppers and onions.

    Assemble and cook: Wipe the skillet with a paper towel (again) and return to the stove. For each quesadilla, melt 1/2 tablespoon butter in the skillet and layer these ingredients directly in the pan: 1 tortilla, 2 tablespoons cheese, 1/3 cup pepper mushroom mixture, 2 tablespoons cheese, 1 tortilla. By the time you’ve layered them, the bottom will probably be getting a little golden brown. Press the quesadilla together with the back of a spatula to help it stick and carefully flip it over in the skillet. I usually hold my hand on the top tortilla as I flip it to keep the filling from falling out. Let the quesadilla brown for another 2-3 minutes on the other side, just enough to turn golden brown and melt the cheese. Remove and cut into wedges (and repeat for the other quesadillas). Top with sour cream, cilantro or anything else you like!


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