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No Bake Dark Chocolate Cherry Energy Bars

So in my Sugarless Blueberry Pumpkin Seed Chia Jam post last week I talked about my new workout schedule and healthy lifestyle. So far it’s going great! Like I said, we started running. Just a few minutes to start and we’ll work our way up. My mom […]

Sugarless Blueberry Pumpkin Seed Chia Jam (& Life Update!)

So this week I did a little thinking, and I’m going to start posting once a week instead of twice! Basically, for the last few months I haven’t exactly been keeping up with my good habits. I haven’t been eating as well, exercising, and I […]

Cheesy Mushroom & Kale Stuffed Peppers

Hi! Maybe you’ve been wondering where I’ve been! So maybe I’ll start by explaining why I haven’t posted in a while. Last week I began to work on my post for tuesday and my computer just wouldn’t cooperate. It wouldn’t let me upload my pictures and wouldn’t load anything without freezing every 5 minutes. My laptop has been acting up lately but it was just one of it’s very bad days and I wasn’t having it. I was getting frustrated and I realized I didn’t want making blog posts to be a bad experience. I always want blogging to be a good experience and never have it feel like work. So I basically took that week off. Things like that can trigger my anxiety, and I did NOT want my blogging to be associated with my anxiety whatsoever, so I’m sure that’s completely understandable and relatable to most of you. And, I have ordered a new-to-me laptop so I won’t have to deal with those frustrations soon (it hasn’t arrived yet). Today seems to be a good day for my laptop, though. So here I am to tell you all about these delicious stuffed peppers! And what I’ve been up to during my hiatus.

I also didn’t post tuesday of this week. It was pretty much for the same reasons, but also to do with the fact I was busy from 7am right up until late in the evening. Once it was my free time to relax and make my post, It just felt so late and my laptop was acting up a little again and I just said screw it. I’ll start up again fresh on thursday. I new I’d have all kinds of free time today so I was up for it even if my laptop didn’t want to have a good day. I knew I’d have more time and patience anyway. But the reason I was so busy on tuesday was I had a super fun day planned out with my mom and my friend Emma! First I worked 7:00am-12:00pm. Then at 1 we headed out to do some strawberry picking! We came right back home and made some scrumptious strawberry rhubarb pies, and mom made jam, too! Here’s a few snapchats we took:

Incase you’re wondering, that’s me on the far left, and Emma is in the plum colored shirt! My pie is the main one in the photo on the right, and Emma’s is the one above it and to the left. It was such a fun day! Actually, while we were making the pies, I was heating up one of my leftover stuffed peppers to eat cause I was starving after all the picking we did! So, I can totally vouch for the fact that the stuffed peppers are also great leftover. Just make sure you heat them up in the oven and not the microwave! And I suggest actually adding a bit more shredded cheese on top if you do heat one up leftover 🙂

This recipe could also be great for a BBQ! Just cook them in the BBQ instead of the oven – maybe wrap them in tinfoil as well. Speaking of BBQ’s, I’m having a tropical BBQ tomorrow with a few of my friends from college. Well 2 of them are friends of my friends who I’ve come to know through them. But everything is going to be flamingos and pineapples and tropical florals and I’m super excited. I’ll have to tell you all about it in my post on tuesday! Until then, I hope you try out and enjoy these stuffed peppers! And I hope you have a great week with beautiful weather!

Cheesy Mushroom & Kale Stuffed Peppers

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Serves: 3
  • Yield: 3 peppers


  • 3 bell peppers (yellow red or orange)
  • 1/2 c uncooked quinoa
  • 1 1/2 c shredded marble cheese
  • 1 c chopped mini bella mushrooms
  • 3 stems of kale
  • 1 clove garlic / minced


  1. Remove the leaves of the kale from the stem, and rip up the leaves into smaller pieces
  2. Put 1 cup water on high til boiling. Add the quinoa, reduce heat to medium-low, cover and let cook 8-10 minutes.
  3. Preheat oven to 450.
  4. Heat olive oil in a pan over medium heat
  5. Add mushrooms and sauté until pretty much cooked. Add the kale and garlic.
  6. Sauté about 2 minutes, until the kale is wilted.
  7. Stir the shredded cheese, kale and mushrooms in with the quinoa.
  8. Cut the tops off the peppers.
  9. Add the quinoa mixture in each pepper until full.
  10. Place in the oven on a baking sheet with parchment paper (including the tops of the peppers).
  11. Bake for 20 minutes. Remove from oven and let cool 5-10 minutes. Enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


Beet, Feta & Quinoa Stuffed Mushrooms

If you’re like me, you sunburn easily. I probably should have put on more sunscreen the last time I went to the beach. In my last post I talked about our fun beach day, but also about our horrible sunburns we got. I googled things […]

Peaches & Cream Chia Parfait

Brett and I and our friends Josh and Taylor spent all day at the beach yesterday and I had such a great time! We went to Basin Head beach and it was only my 2nd time being there. There was a man who had a […]

Avocado Cocoa “Fudgsicle” Pops

This actually wasn’t the recipe I was planning on sharing with you today. But I got so excited when I tried them that I just had to post it asap! I don’t even like fudgsicles, but these were delicious! It’s another beautiful day out, and perfect for a healthy frozen treat on the porch swing! It doesn’t even matter if my pop melts (if I have a bowl), because it turns into a tasty chocolate pudding. I don’t even like chocolate pudding either! But I like this kind!

Canada day is coming up! In 2 days to be exact. And it’s Canada’s 150th birthday, so I’m sure the fireworks will be incredible! I plan on making some fancy canada-colored alcoholic beverages (such as this beautiful raspberry pomegranate cocktail) and some fun jello shots, and of course since I’m all about popsicles lately, I might make some of these lovely berry champagne popsicles! Both those linked recipes have a lot of similar ingredients, so I’ll be able to save money if I use the same champagne and berries for each one! My boyfriend works, but he doesn’t much care for champagne and berries anyways. I plan to enjoy them with my bff Emma! And us, along with my mom and my brother will probably all cram in the car and find a little spot to enjoy the fireworks away from all the crazy teenage drunks (although we’ll probably be a bit tipsy ourselves with all this champagne, minus my mother who will drive). What are your Canada Day plans?

Enough about Canada Day, and back to these fudgsicles. My recipe only made 3 popsicles (as shown), Feel free to double or triple the recipe to make more! I always make small recipes because I’m usually the only one who eats the end product, so I don’t want to make large amounts and have any go to waste. But my recipes are easily multiplied, or you can make the same amount I do if you’re just making them for yourself like me! I hope you enjoy these fudgsicle pops, and I also hope you have a fantastic Canada Day! Happy 150th, Canada!

Avocado Cocoa “Fudgsicles”

  • Prep Time: 5m
  • Serves: 3
  • Yield: 3 popsicles


  • 1 ripe avocado // diced
  • 1/3 c plain greek yogurt
  • 3 tbsp. cocoa powder
  • 1 tsp. vanilla
  • 1/3 c chocolate almond milk
  • 1/2 of a dark chocolate bar (I usually like 80%-85%, but here I used 72%)
  • 2 packets of stevia
  • pinch of salt


  1. Blend together the avocado, yogurt, cocoa, vanilla and almond milk.
  2. Fill your popsicle molds.
  3. If you want wooden popsicle sticks like mine, place a piece of plastic wrap large enough to cover all the molds over top of them. Pull tightly and secure with an elastic band. Cut little slits where your sticks will go. Slide your sticks down through the slits and into the popsicles.
  4. Place in the freezer overnight.
  5. Melt your dark chocolate in the microwave, starting with 30 seconds and then in 10-second increments, stirring in between.
  6. Remove your popsicles from their molds (they should slide out quite easily after a quick run under a hot tap).
  7. Lay out on a piece of parchment paper and drizzle on your dark chocolate.
  8. Place in the freezer on a piece of parchment for 5 minutes.
  9. Remove and repeat on other side.
  10. Return to the freezer for another 5 minutes before consuming.
  11. If not eating right away, wrap each popsicle in plastic wrap to avoid freezer-burn (they won't fit back in their molds after drizzling in chocolate) and store in the freezer until ready to eat.
  12. Enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


Fried Egg & Cucumber Feta Salad Wraps

This week we’re having the best weather and I’m so excited about it! I’ve been down to the beach across from my house 3 times recently. I’m starting to realize how incredibly lucky I am to live across the street from it. I just walk […]

Israeli Couscous Breakfast Salad with Spinach Cucumber Dressing

I’m incredibly lucky because I live across from the beach. I can see the water out my dining room window and back door. Yesterday Brett, our friend Emma and I all walked over for a swim! It was gorgeous out and it was just windy […]

Kiwi Mint Coconut Popsicles

It’s so nice and hot out lately that I’m only inspired to make delicious, refreshing popsicles! It’s hard to come up with hot, baked meals when you don’t even want to turn on your oven. I’m so ready for beach days, camping and spending all day outside! Speaking of camping, my mom and I have gone crazy planning for our late september camping trip. We’ve already went on a little road trip scouting a location for it! I think we may have found a spot, too! We just have to make sure there’s fish in the water. We couldn’t really see any when we were there, but that doesn’t mean there isn’t any! It’s about a 40-minute drive away from where I live, and its a beautiful, wooded, secluded area.

We both went online yesterday and purchased ourselves some nice hunting knives. Don’t worry, it’s not actually for hunting. Well, we will be using it on the fish we catch, but it’s mostly for cutting things like tall grass, thin pieces of wood for kindling, plants and food, and anything else we need to cut! If you’re at all curious, this is the knife mom ordered and this is the knife I ordered. We’ve been obsessively watching YouTube videos of wilderness survival and different people’s techniques of catching and cooking fish! I think we’re having more fun planning our trip than we’ll have when we’re actually there (haha, just kidding).

I bought a few camping and wilderness survival books at the thrift store. One had a chapter on edible plants and flowers, which I’m excited to experiment with! It’ll be fun to find natural herbs or edible flowers and use them in our cooking! It’ll be a challenge because of the limited things around us, unlike when I’m at home and I have access to all kinds of stuff to make things like these kiwi popsicles! Which by the way, are delicious. I’m totally eating on one as I write this! I love the mint and kiwi paired together, and then the flavor of the coconut milk totally smooths it out and makes it creamy and delicious! You can probably tell by now I’m obsessed with coconut milk!

With this recipe I made 4 popsicles. Depending on your size of popsicle mold you may be able to make more or less. I also had coconut milk remaining, so you may as well. You could make coconut milk ice cubes with the remaining milk for things like iced coffee or adding to smoothies, so you’re not wasting! And I hope you enjoy these popsicles as  much as I do!

Kiwi Mint Coconut Popsicles

  • Prep Time: 5m
  • Total Time: 4h
  • Yield: 4+ popsicles


  • 1 can coconut milk
  • 1 tsp. vanilla
  • 2 kiwis // peeled & chopped
  • 2 mint leaves


  1. Open the can of coconut milk, add the vanilla to it and mix until the cream has blended completely with the liquid.
  2. Add 1/4 cup of the coconut milk to a blender with the kiwi and mint. Blend until no clumps.
  3. Fill the popsicle molds about 2/3 full with the kiwi mixture, then fill the rest with the remaining coconut milk.
  4. Place in freezer for at least 4 hours or overnight. You may need to run hot water over the plastic molds to loosen them from the sides and remove them. Enjoy!

If you make this recipe, I’d love to hear about it! Leave a comment below, or take a photo and tag it on instagram or twitter with #itscrunchthyme


Cranberry-Lime Pistachio Energy Bites

How have I not posted an energy ball recipe before? I’m surprised with myself. I love whipping these up because anything grab-and-go is my favorite thing. As much as I love spending tons of time in the kitchen and making elaborate, delicious and beautiful plates […]

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