All Things Creative!!

Black Beans & Rice

Posted by on 12:32 pm in Delicious & Easy Healthy Recipes, The Scoop | 0 comments



  • 3 (15oz.) cans of black beans
  • 1C. brown minute rice
  • 1C. Chicken or vegetable broth
  • 1 medium onion
  • 1t. olive oil
  • 1t. cumin
  • 1/4T. chili powder


  1. Open the black beans, put in the strainer and rinse with cool water.
  2. Cut the onion in small pieces.
  3. Heat the oil in a saucepan on medium heat (about 6-7 o’clock) and add the chopped onion.
  4. Sautee for about 3-4 minutes or until the onion is soft and translucent.
  5. Add the rice , broth and spices and mix well. Bring to a boil.
  6. Turn the heat to low and put a lid on the pan and continue to cook for about 2-3 minutes.
  7. Turn off the stove and let the rice sit for another 2-3 minutes.
  8. Stir in the beans.


  • Knife
  • Cutting board
  • Saucepan
  • Can opener
  • Strainer


Adding a can of drained tuna or some cooked chicken on top makes this a great MEAL!

You can also add in a can of green chilies or some jalapeno’s (you can get them in a jar) if you want to spice it up a bit. Just stir them in at the same time as the back beans.



Oatmeal Blueberry Muffins

Posted by on 12:23 pm in Delicious & Easy Healthy Recipes, The Scoop | 0 comments

Oatmeal Blueberry Muffins




  • 2 1/2C. old fashioned oatmeal (you can use quick oats in a pinch)
  • 1 1/2C. skimmed milk, 2% or almond milk (I use vanilla almond)


  • 1 egg
  • 1/3 C. pure maple syrup
  • 2T. olive oil
  • 1t. vanilla
  • 1t. baking powder
  • 1t. cinnamon
  • 1/4t. salt
  • 3/4-1C. Blueberries


  1. Combine the oats and milk in a medium bowl and mix thoroughly. Cover and refrigerate for at least an hour or overnight.
  2. Preheat oven to 375?
  3. Remove the oats from the fridge and give them a good stirring.
  4. Add in the eggs, syrup, oil, vanilla, baking powder, cinnamon and salt and mix well.
  5. Using a 1/4 cup measuring cup, scoop oatmeal batter into the muffin tins.
  6. Top each one with a tablespoon or so of blueberries.
  7. Bake for 25 minutes, remove from oven and let cool.


  • Medium size bowl
  • Muffin tin
  • Measuring cups
  • Measuring spoons
  • Spatula


You can top with any other kind of berries (strawberries, blackberries) or chopped apples. If you decide to use apples follow the directions below.


  1. Chop the 2 –3 medium sized apples into small pieces.
  2. Add about 1/4” of water to a small saucepan, add the apples, and sprinkle with 1t. cinnamon.
  3. Put on the stove on medium-low (about 2-3 o’clock) and bring to a simmer.
  4. Let simmer for about 5 –7 minutes. Remove from the heat and let cool.
  5. Top the muffins with 1-2 tablespoons of the apples before cooking.


Another Great Idea!

Posted by on 12:19 pm in Delicious & Easy Healthy Recipes, The Basics and Tips, The Scoop | 0 comments

Another Great Idea!

Substitute Avocado for Mayonnaise!!

Substitute an avocado for mayonnaise on sandwiches or in your chicken salad recipes!


SNAP! A Great Idea!

Posted by on 12:13 pm in Delicious & Easy Healthy Recipes, The Basics and Tips, The Scoop | 0 comments

SNAP! A Great Idea!

A GREAT Tip; Cook a bunch of chicken breasts or thighs (grill, stove top or oven), let them cool. Cut or shred them into portion sizes, put them in sandwich bags then put those bags in a large freezer re-sealable bag.

You can whip out a meal in 5-10 minutes or use them for no-hassle-already-prepped-chicken recipes. SNAAAAAPPP!!


Fast, Easy & Delicious; Gluten-Free Breakfast Cookies

Posted by on 4:18 pm in Delicious & Easy Healthy Recipes, The Scoop | 0 comments

Fast, Easy & Delicious; Gluten-Free Breakfast Cookies

Gluten-Free Healthy Breakfast Oatmeal Cookies with a GREAT SONG & DANCE!!


Dry ingredients

  • 1 C. Pamela’s Gluten-Free Baking Mix
  • 1 ½ C. of old fashioned rolled oats (quick cooking is ok too- do not use instant)
  • ½ t. baking soda
  • ½  t. baking powder
  • ½  t. salt
  • 2 t. cinnamon

Wet ingredients

  • ½ C. honey
  • ½ C. oil
  • ½ C. peanut butter
  • 1 large egg (beat with 1 tablespoon water)
  • 2 t. vanilla


  • ½ C. Dark chocolate chips


  1. In a medium bowl, mix all the dry ingredients together.
  2. In a large bowl, beat egg with water.
  3. Add the remaining wet ingredients to bowl and mix together. Tip: When measuring out the honey, measure the oil first then use the same cup for the honey. Your honey won’t stick to the cup. Or spray the measuring cup with cooking oil spray if you’re not using oil.
  4. Mix the dry ingredients into the wet ingredients.
  5. Add chocolate chips.
  6. Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
  7. Line a baking sheet with parchment paper. Drop by rounded teaspoonfuls onto the baking sheet.
  8. Bake for about 10-12 minutes or until golden on the bottom of the cookie.

Shrimp Quesadilla

Posted by on 8:09 pm in Delicious & Easy Healthy Recipes, The Scoop | 0 comments

Shrimp Quesadilla
Awesome, healthy, easy and YUUMMMYYY!!!

Awesome, healthy, easy and YUUMMMYYY!!!












Shrimp Quesadilla-cause I am SOOOO sick of chicken!


  • 2t. olive oil
  • 1lb.shrimp; raw, deveined (thawed if frozen)
  • 1 red pepper-diced
  • 1 green pepper-diced
  • 1 onion- diced
  • 1t. cumin
  • 1t. oregano
  • 1t. garlic salt
  • 1T. chili powder
  • Shredded cheese (2oz. per quesadilla)
  • Low carb tortillas

Extry’s: Salsa, avocado & low-fat sour cream


  1. Put the oil and the peppers and onion in a skillet on medium heat for about 8-10 minutes.
  2. Stir in the cumin, oregano, garlic salt and chili powder. Continue to cook for another minute.
  3. Add the shrimp, cook until it turns a light color, usually it’s pink but you won’t be able to tell that it’s pink with all the spices, it’ll just be lighter in color.
  4. Spray another skillet with cooking spray and turn on medium high heat.
  5. Put the tortilla in the skillet, on half of it add 2oz.of cheese and spoon some of the veggie and shrimp mixture on top.
  6. Cook for about two minutes or so, then fold the other half over.
  7. Serve with avocado & salsa.


Cheesecake Dip Parfaits

Posted by on 12:17 pm in Anytime Treats & Holiday Delights, The Scoop | 0 comments

Cheesecake Dip Parfaits

Cheesecake Dip Parfaits








There is always room in every healthy eating plan for a DEEE-LLIIOUSSS treat! Or if you’d like to stay on track use yogurt!!

Cheesecake Dip

1 (7oz.) jar of marshmallow fluff

1 pkg. cream cheese-softened

Combine the cream cheese and the marshmallow fluff in a medium bowl and mix well.

Cheesecake Dip Parfaits

  1. Put a small handful of blueberries in the bottom of a parfait cup.
  2. Add a spoonful of cheesecake dip or your favorite yogurt.
  3. Add some cut up strawberries
  4. Add another spoonful of cheesecake dip or your favorite yogurt.
  5. Top with smashed graham crackers.

** Make as many layers as your parfait glass will allow.


Peanut Butter Popcorn

Posted by on 12:13 pm in Delicious & Easy Healthy Recipes, The Scoop | 0 comments

Peanut Butter Popcorn

Homemade Peanut Butter Popcorn

  • ½ C. un-popped popcorn
  • 1 C. nuts
  • 1/3 C. honey
  • ¼ t. salt
  • 2/3 C. peanut butter
  1. Pop the popcorn (it will be about 10 cups) and put in a large bowl.
  2. Smash the nuts into small pieces.
  3. Combine the honey, salt and peanut butter in a saucepan and heat until bubbly.
  4. Pour the peanut butter mixture over the popcorn, mix a bit, then add the chopped nuts and mix well.

Cranberry-Almond Granola

Posted by on 11:42 am in Delicious & Easy Healthy Recipes, The Scoop | 0 comments

Cranberry-Almond Granola

Homemade Almond-Cranberry Granola

  • 4C. old fashioned oats
  • 1t. cinnamon
  • ½ t. salt
  • 1 C. dried fruit
  • 1 C. nuts
  • 5 T. coconut oil
  • 1 t. vanilla
  • ½ C. pure maple syrup
  • 2 egg whites


  1. Preheat the oven to 300°.
  2. Mix the oats, salt, cinnamon, fruit & nuts in a bowl.
  3. In a separate bowl, whisk together coconut oil, vanilla, maple syrup and egg whites.
  4. Pour the wet ingredients in with dry ingredients and mix thoroughly..
  5. Put on parchment lined baking sheets in the shape of a wreath.
  6. Bake 25-30 minutes, let cool 15 minutes.

Oh Nuts! It’s Homemade Almond Milk!

Posted by on 8:45 pm in Delicious & Easy Healthy Recipes, The Scoop | 0 comments


Homemade Almond Milk

1 C. raw almonds

3-4 C. water


Cheesecloth or a nut bag (not to be confused with your least favorite co-worker…)

Optional: Pure maple syrup, vanilla or honey

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