Everything Bagel Seasoning

I LOOVEEE an everything bagel with cream cheese, but I usually try not to have a ton of carbs for breakfast, so I don’t get them very often.

Recently, I saw people posting about the “Everything but the Bagel” seasoning from Trader Joe’s, and I couldn’t find it while I was there, so I decided to make my own!

It didn’t take long at all and for what you are getting, it is more cost effective.

I used…

2 TBSP Poppy Seeds

2 TBSP Sesame Seeds

2 TBSP Dried Minced Garlic

1 TBSP Dried Minced Onion

1 TSP Himalayan Salt*

*I didn’t have any Kosher Salt, but that would have been way better. If you use Kosher Salt, I would use 1-2 TBSP

Just stir all ingredients together and you just made a TON of everything bagel seasoning!

I have used it on a few different things, my favorite being avocado toast! Avocado toast is so good already, but throw some red pepper flakes and everything bagel seasoning on it and it’s even better!

This is a mini bagel with a ton of the seasoning on it. I went a little overboard so I would suggest putting on a little less.

I also did a few unconventional things with it. I spread some laughing cow cheese on a low carb wrap and added some everything bagel seasoning on top.

I topped that with turkey.

Voila! An everything bagel turkey wrap!

If you don’t want to use the Laughing Cow cheese, you could also spread some avocado on a wrap, sprinkle the seasoning on that and then add some tomato and turkey. That has been a common lunch for me lately!

Okay, so this one is a little weird, but I thought I’d share it anyways. When I initially made the seasoning, I didn’t want to make a bagel just to try it, so I thought of using a pretzel instead. I dunked a pretzel in whipped cream cheese and then dunked that in the seasoning. It was actually really good.

There you have it! Everything bagel seasoning!

Game Day Chili

It’s Super Bowl week!! Not that I am at all excited about who is playing this year, but I will still watch and hope for a good game!

One of my favorite parts of watching football is the food. On most football Sunday’s, Anthony and I will make “game day food,” whether it be nachos, meatballs, Stromboli or chili!

Chili is hard to mess up, but I came up with a recipe that I absolutely love! It’s a family favorite for sure.

First, I brown 2 pounds of meat. I usually go with 1 pound of lean ground beef and 1 pound of ground turkey.

While the meat is cooking, I cut up the peppers and onions and sauté them until they are soft.

I also add some garlic and salt and pepper to the peppers and onions.

Then, I add the browned meat to the crockpot along with all the seasonings and the peppers and onions.

And last, I add all the tomato items and the beans to the crockpot and stir it all up. I use two cans of beans that are a mix of black, kidney and pinto beans.

Cook it on low for 4-6 hours, stirring occasionally and that’s it!

Top it with cheese, chips, avocado or sour cream and enjoy!

Game Day Chili


  • 1 lb lean ground beef
  • 1 lb ground turkey
  • 1 large onion
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 4 cloves garlic
  • 1 tsp dried mustard
  • 4 tbsp chili powder
  • 2 tbsp oregano
  • 2 tbsp parsely
  • 2 tbsp cumin
  • 1-2 tbsp red pepper flakes
  • salt and pepper to taste
  • 28 oz diced tomatoes
  • 6 oz tomato paste
  • 15 oz tomato sauce
  • 2 cans beans I use a mix of kidney, black and pinto beans


  1. Brown the meat

  2. Chop the peppers and onions and sauté them until soft with the garlic and some salt and pepper

  3. Transfer the meat, peppers and onions to a crockpot and add all the spices (dried mustard, cumin, chili powder, oregano, parsley, red pepper flakes, salt and pepper) 

  4. Add the diced tomatoes, tomato paste and tomato sauce to the crockpot

  5. Drain and beans and add then to the crockpot

  6. Stir all the ingredients together 

  7. Cook on low for 4-6 hours

  8. Top with desired toppings like cheese, chips, sour cream or avocado and enjoy! 


The Easiest 7 Minute Chicken Fajitas

Everyone has days that they are just so busy and dinner is an after thought. Right now, that seems to be the theme around here!

I usually don’t buy already cooked packaged chicken, but on a trip to Trader Joe’s, I came across some and decided to try it. It was so nice to have for salads for the week so I picked some up at Target and Harris Teeter since then. During that same trip to Trader Joe’s, I saw a frozen bag of fire roasted peppers and onions and picked those up too. I decided to combine the pre-cooked chicken and the peppers and onion and it made for the easiest and most flavorful dinner!

I sautéed the frozen peppers and onions until they were warm.

Then, I added the pre-cooked chicken until that was warm too.

That was literally it! So easy! I haven’t found the fire roasted peppers and onions at any other grocery store except for Trader Joe’s, but most other stores have plain peppers and onions that you can season yourself.

Aurora ate hers with chips, cheese and sour cream on the side, and Hailey used a soft taco shell with hers.

I did my version of deconstructed fajita nachos, and then when the chips were gone, I just ate the rest with a fork.

Another great thing about this was that I could make Anthony’s separate when he got home from work instead of having to warm up leftovers. He gave it two thumbs up too!

So, for those busy school and work nights filled with sports and extracurricular activities, this will definitely be one of my go-to meals!

Pesto Based Veggie Pizza with Goat Cheese Crumbles

We decided to do a “make your own pizza night” last week and I wanted to try something new. When I was a vegetarian at the end of my pregnancy with Aurora and the year after she was born, I ate a lot of veggie pizzas at restaurants if I wasn’t in the mood for a salad that day. I learned what I liked and didn’t like on my pizzas, so I decided to combine some of my favorite ingredients and it came out so good!!

First, I sautéed zucchini, white onion and whole cloves of garlic until tender.

*I used whole cloves of garlic, but you could chop them up if you’d rather have a little bit of garlic flavor all over the pizza.

While I was waiting on those to cook, I cut up a roma tomato.

I made a trip to Trader Joe’s last week and found these yummy flatbreads that I used for pizza crust.

The flatbread was pretty big and only 190 calories, which I thought was great for the size. You can use your flatbread or pizza crust of choice, but I like to find either a low carb or low calorie option.

Then, I spread the flatbread with a thin layer of basil pesto, topped it with a thin layer of mozzarella and added all the toppings: zucchini, onion, garlic, roma tomatoes, red pepper flakes and goat cheese crumbles.

I baked it at 400 degrees for 10-12 minutes.


Pesto based Veggie Pizza with Goat Cheese Crumbles


  • 1 flatbread
  • 1/4 cup zucchini
  • 1/4 cup white onion
  • 6 cloves garlic whole
  • 1 small roma tomato
  • 2-3 tablespoons basil pesto
  • 2/3 cup mozzarella
  • 2 tablespoons crumbled goat cheese
  • red pepper flakes to taste


  1. Preheat the oven to 400 degrees 

  2. Chop zucchini, onion and whole cloves of garlic small and sauté them until tender 

  3. Chop the roma tomato 

  4. Spread pesto on the flatbread and top with mozzarella cheese 

  5. Add zucchini, onion, garlic and tomato

  6. Sprinkle with goat cheese crumbles 

  7. Bake for 10-12 minutes

  8. Enjoy! 

Ricotta Cheese Dip

On Friday of last week, I knew I wanted to make something fun for a snack to celebrate the weekend, but couldn’t decide what. Harris Teeter, a local grocery store in NC, had ricotta cheese on sale that week, so I had a big container of it in my refrigerator. Ever since we had giant clumps of ricotta cheese on our pizza at Alino Pizzeria in Mooresville, the girls and I (and Anthony too) love having ricotta on hand to add to certain meals!

I started looking up recipes on Pinterest for bruschetta-like baguettes with ricotta cheese as the base, but instead, I came across a bunch of different ricotta cheese dip recipes and knew that was the way I wanted to go!

The recipe I followed for the most part was from This Happy Mommy. Next time I make ricotta cheese dip though, I think I am going to roast two heads of garlic in the oven instead of using minced garlic, and maybe add some parmesan cheese in as well! But, here is what I did this time and it was really good!

Mix together (just with a spoon) ricotta cheese, egg whites, salt, red pepper flakes, parsley, minced garlic and lemon juice.

Then, drizzle olive oil on top.

Bake at 375 degrees for 20 minutes and then broil it for 3-4 minutes.

I probably could have broiled mine longer, but since I used crunchy baguettes for dipping, less broiling was totally fine!

While the dip was cooking, I cut up my baguette, and then while I let the dip cool down, I put the baguette slices right into the oven on broil and they browned up in just a couple of minutes!

All four of us enjoyed this dip, so it is definitely kid friendly! I actually sprinkled extra red pepper flakes on my bites because I like it more spicy. If you are making it for just adults who don’t mind the spice, add a couple more tablespoons of red pepper flakes!

Ricotta Cheese Dip


  • 2 cups ricotta cheese
  • 1 tablespoon minced garlic
  • 2 egg whites
  • 2 tablespoons parsley
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 tablespoon olive oil


  1. Preheat oven to 375 degrees

  2. Mix (just with a spoon) ricotta cheese, garlic, egg whites, parsley, red pepper flakes and salt in oven safe dish

  3. Drizzle olive oil on top

  4. Bake for 20 minutes and then broil for an extra 3-4 minutes or until browned on top

  5. Serve with baguettes, crackers or veggies