spicy sriracha breakfast quesadilla {gf}

I've been on a huge egg kick lately. I've been eating them in some form or another every day. The good news is there are a gazillion ways to cook eggs, so the likelihood of my food ADD kicking in is pretty slim. We're visiting Arik's parents this week up in Minnesota on their cute hobby farm...and I'm getting super excited to enjoy all the fresh eggs. There's just something about a fresh egg. Not much you can do to make it taste better...except slather it with cheese and sriracha. This was soooooo good. A little muenster, a little goat cheese, a few drops of sriracha and, in the words of Mariah Carey, #pow! 

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spicy sriracha breakfast quesadilla

{{{INGREDIENTS}}}
*2 eggs
*1 gluten free tortilla (rudi's are my fave)
*1 slice muenster cheese
*2 tbsp crumbled goat cheese
*1/2 cup spinach
*sriracha to taste
*salt & pepper to taste
*olive oil to coat pan

{{{DIRECTIONS}}}
1.Heat a skillet on medium high and add a few drops of olive oil.
2.Add the 2 eggs.
3.Heat a griddle or panini press and add the tortilla, muenster, goat cheese, and spinach.
4.Using a spatula, scramble the eggs and add sriracha to taste.
5.When the eggs are finished cooking, add to the tortilla on the griddle, fold over, and grill.
6.When the tortilla is browned, remove, and enjoy.

Serves 1

Whatcha havin' for breakfast today?

{95 calorie} dark chocolate almond butter cups {gf,v}

We can all agree that peanut butter and chocolate are amazing together. (I'm very skeptical of anyone not on board with this statement.) But if you haven't tried chocolate with peanut butter's cousin, almond butter, you're missing out. I love dark, dark chocolate...the darker the better. But I'm kind of a chocolate snob. I've done a fair amount of market research (aka: shoving my face with copious amounts of chocolate), and Endangered Species is my hands down favorite. So I used their 88% cocoa chocolate squares and paired it with Trader Joe's almond butter. The results are rich, creamy, and addicting. Don't let these tiny treats fool you...they are perfectly portioned and rich enough to satisfy the toughest chocolate craving. And since they have dark chocolate, I'd say they're pretty healthy. (If you're not on board with this statement either, the chances of us being best friends is pretty slim. But maybe we can still hang out around the holidays...unless you don't like puppies either...then I'm busy.)

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{95 calorie} dark chocolate almond butter cups
{gluten free, vegan}

{{{INGREDIENTS}}}
*3.5 oz dark chocolate (you can use milk chocolate if you're not a dark chocolate fan)
*almond butter

{{{DIRECTIONS}}}
1.Heat up a sauce pan on low heat and add in chocolate.
2.Pour 3/4 of melted chocolate evenly into 8 mini muffin liners.
3.Place 1 tsp of almond butter into the center of each cup.
4.Pour the remaining chocolate over each cup until the almond butter is covered.
5.Place the cups in the refrigerator for an hour or until set.
6.Store in airtight container in fridge for up to a week.

Makes 8 mini cups

nom.

linked to:

Simply sugar & gluten free HERE
melt in your mouth monday HERE
jam hands HERE
i should be mopping the floor HERE
couponing & cooking HERE
sew chatty HERE
skip to my lou HERE
this gal cooks HERE
say not sweet anne HERE
plaid & paisley kitchen HERE