stove tops, boiled cookies, no-bakes….i won’t give up on you

September 17, 2014 in Blog, Dessert, Food, Recipe by lindsaymwright






These cookies are my very favorite in all the world.  I think I like them for their simplicity and the fact that I almost always have all the ingredients on hand.  I.e. “on a whim” cookies.  This can be a good and a bad thing, as there’s really nothing stopping you from making these bad boys every single week.  Except your thighs.  Your thighs might scream in protest.

I’ve had a problem lately though.

For the past 5 (ok maybe 10 years), I haven’t been able to make these cookies set up.

I’ve quadruple-checked the recipe.  I’ve measured once, twice, three times.  I’ve used less milk, more milk, less boiling time, more.  And before you tell me not to make them on rainy days, I already know that tip.  We wait until the sun is blazing at high noon before I even dare pull the pot out.  Sometimes I’ll get a fluke batch that sets up, but I believe my failure rate is 90 percent.

They just do not work for me.

But that doesn’t stop me from making them.  Because they taste even BETTER on a spoon.  Because Clara “yoves” them.

And because I’m not a quitter.

Stove Top Cookies

(my mama’s recipe)


  • 1 stick butter
  • 1/2 cup milk (whole)
  • 2 cups sugar
  • 3 tbsp. dark cocoa
  • 2 1/4-2 1/2 cups quick oats
  • 1/2 cup peanut butter
  • 1 tsp. vanilla extract

Combine first four ingredients in a pot.  Heat until boiling.  Allow to boil for 2 minutes.  Stir in last three ingredients.  Drop by spoonfuls onto wax paper.  Allow 15-30 minutes to set up.  (or just eat them with a spoon)


QUESTION:  Do you have a recipe that just will NOT work for you??  I’m afraid to ask…but what are you tips on these cookies?


crunchy chocolate chip cookie protein balls

August 1, 2014 in Blog, Breakfast, Recipe, Snack by lindsaymwright

**Full disclosure:  I feature some products in this post, some were gifted and some I bought.  All opinions are my own.**

(warning. I say “balls” a lot today.)

Promise you this – I’ll never claim to be good at cooking.  Baking.  Grilling.  Chef-ing. (?)  But I make these balls every week and my kids (and hubby…well, and I) gobble them up.  If you want some REALLY good protein balls, go check out this girl.  She’s legit and awesome and pretty and my friend and I’m in love with her Spring Sprinkle balls.  In fact, they were the one sweet thing that I could eat during my pregnancy with Porter.  I’d order two dozen at a time and tuck them away in the very back of my freezer where nary a child or husband could find them.

Anyway, I’ve found that I can throw ingredients in a bowl, mix them up, form them into circles and they taste pretty good.  Perfect for a pre or post-workout snack (depending on what type of protein powder you use) or just anytime you’re passing by the freezer and remember that you want to eat a ball.  Which for me happens to be multiple times a day.  I even made a huge batch of these to take to the beach to help fuel our long days in the sun!


There are a few star players here.  We’ve got the two protein powders:   ON Casein (the “slow digester”) and Plant Fusion (the “quick digester”).  The “crunch” comes from the oatmeal and Crunchy NuttZo.  Another must for the successful protein ball are, of course, chocolate chips.  I mean…you’ve freaking worked out.  You deserve a little chocolate.  Am I right??  I am.  Lily’s Sweets (who was one of our Blend sponsors) just sent me some goodies, one of which was their STEVIA-sweetened dark chocolate baking chips!!


These chips are pretty amazing – with 25% fewer calories when compared to traditional baking chips.  I’m thinking that means you can skip the workout and move right on to the balls.


(balls. balls. balls.

Told ya.)

crunchy chocolate chip protein balls via @lindsays_list
(hover over the image to “pin”)

Crunchy Chocolate Chip Protein Balls

Yields 3 dozen balls


  • 1 scoop Optimum Nutrition Natural Casein – French Vanilla
  • 1 scoop Plant Fusion – Chocolate
  • 1/2 cup quick oats
  • 1/2 cup Crunchy Power Fuel Nuttzo
  • 1/3 cup honey (can sub maple syrup or agave)
  • 1 tsp vanilla extract
  • 1/3 cup Lily’s dark chocolate baking chips

Combine dry ingredients in a large bowl.  Add in nut butter, honey and vanilla.  Mix together with hands.  If needed, add liquid (milk, almond milk, egg whites, even water) to make balls moist.  Mix in chocolate chips.  Form into teaspoon size balls and place on wax paper.  Store in an airtight container in the freezer.


QUESTION:  Protein balls?  Love/hate?  What do you put in yours??


blue diamond blueberry-coconut almond butter

July 1, 2014 in Blog, Blue Diamond, Food, Recipe, Review by lindsaymwright

As part of my ambassadorship with Blue Diamond Almonds*, I was sent some of their Blueberry and Toasted Coconut almonds to test out.  First let me tell you that we’ve been buying BD almonds for …forever.  I’m a big fan of the Low Sodium Roasted Salted and Travis loves the natural ones.  I’d never tried either of these new flavored ones and wanted to do something special with them.  Think, Lindsay, think!


A muffin??  <-baking required.  plus it’s summer and you have to heat up the oven.  bleck.

Some sort of protein ball??  <-I’d eat the whole batch before the camera made its way into the kitchen.

Arrange the almonds in some sort of cool pattern on a plate (maybe like an American flag??) and call it a kid’s snack??  <-tempting…really tempting..but too lazy even for me. 

What about…..

Almond butter!

We eat nut butters every day.  Why not try my hand at a homemade version (something I’d never done before).

Apparently you need three things for homemade nut butter:  A high speed blender (or food processor), almonds and patience.

I have a Blendtec that rarely gets used.

I have these delightful almonds.

I have no patience.



Reason #57 why I could never be a food blogger.  You have to have patience.  (Reason #1 would be that I suck at cooking….)

I searched and searched but couldn’t find a recipe that included prepackaged, dry roasted almonds like the ones I’d been sent.  I wanted to see a recipe where you just open a canister of almonds, dump them in, grind and VOILA – nut butter!!  Every single one required RAW almonds and sometimes you had to soak them before grinding.  What if my Blendtec caught on fire?!?!  I even texted my foodie friend Tina and asked.  She didn’t know if it could be done.

Turns out it can!

And with no soaking required!


This blueberry-coconut almond butter is crunchy, not drippy – just the way I like it!




The add-ins of coconut oil and fresh blueberries pair nicely with the flavored almonds and also provide “liquid” so your blender can handle the mixing.  You can spoon this onto crackers, pancakes, yogurt …or in our case, dunk your Teddy Grahams.  Feet first.  (it’s a little nicer that way)


Blueberry-Coconut Almond Butter

Yields 1 cup

  • 1 canister (6oz) Blue Diamond Almond Toasted Coconut flavor
  • 1 canister (6oz) Blue Diamond Almond Blueberry flavor
  • 1-2 T organic coconut oil
  • 1/4 cup fresh blueberries

Combine almonds and coconut oil in a high speed blender or food processor.  Blend for 10-12 minutes, stopping often to scrape the sides and bottom.  When the almonds turn into butter, pulse in blueberries.  Store in a glass jar.  Enjoy often!


QUESTION:  Ever tried your hand at homemade nut butter?


*This post is sponsored by Blue Diamond.  All opinions expressed are my own.

NO-junk chocolate pudding (vegan/paleo)

January 10, 2014 in Blog, Dessert, Food, Pinterest, Recipe, Snack by lindsaymwright

Ya’ll.  Please, oh please, don’t judge me for the ONE photo I took for this recipe. With my iPhone.  Unstaged.  And in not-so-great lighting.  With a kid yanking on my arm.

Hey!  I never claimed to be a food blogger.

(I’m actually not sure WHAT kind of blogger I’m claiming to be.  A lazy one?  Pssst….I even had the audacity to add a “Pin It” option to that hideous picture.)

The only real reason I’m sharing this recipe is because I’ve NEEDED access to it for the past four Januarys.  And I suspect that there are a few of you out there that are in need of something sweet right now.

You see, the past few years, my church family and I have participated in the Daniel Fast.  It’s basically 21 days of VEGAN, NO SUGAR.  The only sweetener that’s allowed is honey (and even then, some people think that’s “cheating.”  <-hate that word, especially when it seems legalistic in the religious-fasting sense.)  I’m not participating in the fast this year because, well, I’m with child and I didn’t think it wise.  BUT, I know that there are some readers that might be fasting (or dieting refined sugars – this recipe will suit you too!) and so I thought I’d share.

It *might* just get you through the next 21 days!

Or you might try it and hate it.

Hey!  I never claimed to be a food blogger.


NO-JUNK Chocolate Pudding (Vegan & Paleo)

Adapted from this recipe

10 dates, pitted and cut into quarters
10 dried figs, cut into quarters (stems removed)
2 tablespoons unsweetened dark cocoa powder
3-4 tablespoons raw nut butter (almond, cashew, or peanut)
1 teaspoon pure vanilla extract
1 to 1 1/2 cups water

In a blender or food processor, place the dates, figs, cocoa, nut butter, vanilla, and 1 cup of water and pulse until just beginning to blend.  Slowly add water as you continue to pulse, until the mixture is creamy, smooth, and the desired consistency.  Store in the refrigerator or freezer for up to 5 days.


QUESTION:  Are you watching your refined sugars this month?  Made any goals that involve limiting unwanted sugars??


what i ate wednesday….the dairy free edition

January 30, 2013 in Blog, Body, Breakfast, Diet, Dinner, Food, Lunch, Recipe, Snack, WIAW by lindsaymwright

As I discussed in this previous poop post, I’m exploring a low sugar, dairy free diet right now.  Today marks Day 30 with this diet change that I’m trying out and I must say, it has VASTLY improved my digestion problems.  I really think taking out a lot of the excess DAIRY has been good for not only my poo problems, but it’s helped clear up my skin and I just feel less bloated.  I should tell you – I’m not reading every single label to see if it contains dairy, but I am focusing on eating REAL FOODS and not PRODUCTS so that I don’t have to read any label.  The foods that I’ve been eating don’t have labels (they have stickers and I very nearly ate one on an apple the other day – you hear that the average person consumes like 10 spiders in their lifetime – I wonder how many fruit stickers we eat???  Hmm..)

I’m eating less sugar because, well, it’s really not healthy for you.  Like at all.  My acupuncturist said to cut out white starches to help heal my gut – so by eliminating “white foods”, I’ve drastically reduced my sugar intake.  Drastically because I used to eat sugar with nearly every meal.  (I’ve also been known to have open bags of Ghirardelli milk chocolate chips in my pantry just for snacking.  Anybody else?!?)  I’ll share a recipe below for one of the ways I’m dealing with my sweet tooth.  I’m still eating NATURALLY occurring sugars (such as fruits, agave nectar and honey), but cutting out the refined stuff.

The difference in how I feel now versus back in December is HUGE.  I’m not sure how long I’ll be dairy free (it could be a couple of months or it could be forever), but I know I’ll do whatever works.  This works for me!

Without further ado, here’s everything I ate yesterday!

Breakfast  (Pre-Workout)

Two whole eggs + two extra egg whites + diced sweet potato + salsa


Snack  (Post-Workout)

Trail Mix, minus the M&M’s.  Ok…I had 2.



Broiled Tofu Squares + Brussels Sprouts + Broccoli + Carrots + Hummus + Annie’s Roasted Red Pepper Dressing



Whole Juice = 1 Beet, 1 Carrot, 1 Apple, 2 cups Spinach, Ginger & Lemon


Dinner  (Post-Rehearsal)

Stuffed Red Pepper = Red Pepper + Quinoa + Black Beans + Mushrooms


Snack  (Dessert!)

Vegan Chocolate Pudding


Ingredients = 1 cup water + 10 diced dates + 8 diced figs + 2 tbsp. natural peanut butter + 2 tbsp. dark cocoa

Place ingredients in a Blendtec (or other high speed blender or food processor).  Blend until smooth.


Oh man!  This stuff is good! You can also sub out the peanut butter for any other nut butter.  I like to freeze it just a bit so that it resembles soft serve.

Let me know if you try it!


QUESTION:  Tell me the BEST THING you ate yesterday (or today)!  Have you experimented with a dairy free diet before?


my “GO TO” meal

December 20, 2012 in Blog, Dinner, Food, Lunch, Recipe, Review by lindsaymwright

Water is my “go to” beverage.

Dove is my “go to” deodorant.  (Clinical Strength….because who am I kidding.)

Travis is my “go to” guy.

Toyota is my “go to” car company.  (Even though all I’ve ever owned is Honda.)

And this is my “go to” meal.


I don’t know what you’d call it.  Vegetable mish mash??  Hummus-flavored vegetable “spaghetti”??

I have no clue.

I just call it GOOD!  And it’s so easy that I couldn’t NOT share it.  Five ingredients, 20 minutes from start to finish.


Easy peazy.

…Because who am I kidding.

Actually, The Laughing Cow made it even easier for me this time around.  The company sent me a Mystery Box with a package of their Mini Babybel cheese and asked me to come up with a healthy, holiday dish**!


You’ll see below how I incorporated it, but it was the perfect (easy) addition to this dish. Plus, adding the cheese also provided some extra protein (6 grams for only 50 calories), which I know from experience FILLS ME UP.  Thank you, Laughing Cow!



  • 1 large spaghetti squash
  • 1 cup brussel sprouts
  • 2-3 cups spinach
  • 1 container of hummus (I used Sabra’s Spinach & Artichoke)
  • 1 LC Mini Babybel Cheese

Step-by-step Directions (highlighting my laziness):

Halve spaghetti squash and scoop out all the junk (Lazy Lindsay doesn’t save the seeds.)  Place the spaghetti squash face down in a large microwaveable dish – add about an inch of water.  Cover in plastic wrap.  Microwave squash for approximately 10 minutes (Lazy Lindsay calls microwaving “cooking”.)


Lazy Lindsay does not remove stickers.

While spaghetti squash is baking cooking microwaving, cap and quarter brussel sprouts (Lazy Lindsay uses the baking sheet as a cutting board to avoid doing more dishes).  Spray sprouts with olive oil and season with salt.


BROIL (Lazy Lindsay has no time for slow roasting) brussel sprouts for 7-10 minutes, flipping once or twice.


Once the spaghetti squash has cooked, drain water from dish.  Use a fork to get out the squash “meat”.  Once you’ve done this to half of the spaghetti squash, add spinach and fork out remaining squash on top (Lazy Lindsay uses steam to her advantage, wilting the spinach for free.)



Lazy Lindsay is so freaking lazy that she burns her hands every single time using the “free steam” method.

Add one tub of your favorite hummus and stir everything together.  Plate each serving and top with one Mini Babybel cheese.



So easy, a caveman Lazy Lindsay can do it.

QUESTION:  What’s your “GO-TO” meal??


**The Laughing Cow® provided me with product for this review.  All opinions are my own.