Full Belly Sisters


Friday, April 15, 2016

Mushroom Goat Cheese Baked Eggs

This rustic Mushroom Goat Cheese Baked Eggs is simple but incredibly delicious. Stunning enough for brunch, hearty enough for a Meatless Monday meal, healthy enough for a post-workout lunch—it's yummy any time of day!

Each time I participate in Freaky Friday, I have so much fun. In case you don't remember from my previous #FreakyFriday posts, this event is a "blog hop," in which a bunch of food bloggers are assigned to another's blog; we choose a recipe, recreate it, and share it on our own blog. Best of all, it's a secret, so we don't know who is assigned to each blog! I can't wait to find out who is making a Full Belly Sisters recipe this time around. And special thanks to Michaela, from the wonderful An Affair from the Heart, who organizes this fun foodie event.

I was lucky enough to be assigned to the fantastic A Kitchen Hoor's Adventure (um, is that the best food blog name EVER?!). Christie, the brain and palate behind the blog, loves healthy recipes that are simple and tasty. A girl after my own heart, that's for sure. Special bonus: Christie made her version of my Cannoli Ice Cream recipe for a previous Freaky Friday—so now it was my turn to make one of her recipes!

There were lots of recipes that were calling my name: the BBQ Pot Roast Sandwiches with Garlic Radish Slaw is a drool-worthy comfort food meal. And these divine Blue Cheese, Fig, and Caramelized Onion Palmiers combine some of my very favorite ingredients into one amazing appetizer.

But it was the Mushroom Cheddar Baked Eggs that truly called my name. I am am absolute mushroom and onion FIEND. When I was little and first learned to cook, I would come home from school every afternoon and I'd sauté mushrooms and onions and eat them on buttered toast. I was a weird kid, what can I say? Christie's recipe brought out the weird kid inside of me; I just had to make my own version of her dish. I made some changes—like swapping goat cheese for cheddar—but the spirit of the dish is the same: rustic, yummy, simple, and hearty!

You can make the mushroom/shallot mixture a day ahead and then just crack the eggs into it right before baking.

serves 2 to 4 
  • 4 large shallots, sliced
  • 16 ounces sliced mushrooms (I used half cremini and half white mushrooms)
  • 1 Tablespoon ghee or butter, divided
  • 2 ounces goat cheese, crumbled
  • 1 teaspoon herbes de Provence
  • 4 large eggs
  • salt and pepper, to taste
  • 4 slices of crusty bread (optional)
  • 1 garlic clove, cut in half (optional)

Preheat oven to 350 degrees. Place a large skillet over medium heat; add two teaspoons of ghee or butter and let it melt. Sauté the shallots until they begin to lightly caramelize. Stir in the mushrooms, as well as some salt and pepper, and sauté until the mushrooms release their juices and turn golden brown. 

Place a teaspoon of ghee in a pie plate or casserole dish; heat in the oven for about two minutes, or until the ghee is softened. Using a pastry brush, spread the melted ghee all around the inside of the baking dish. Add the mushroom and shallot mixture, then top with the crumbled goat cheese.

Using the back of a spoon, make four indentations in the mushroom mixture. Carefully crack an egg into each indentation. Top with salt, pepper, and herbes de Provence.

Bake for 18 to 23 minutes or until desired doneness. The whites should be cooked through but the yolks still soft. While the eggs are baking, toast the bread. Gently rub the toast with the cut side of the garlic clove until the bread is fragrant.

Remove the eggs from the oven. Top with fresh herbs or greens (I used baby arugula, but chopped chives would be fabulous, too) and serve with toast.

How amazing does that look?

Make sure you check out all the fantastic bloggers participating in Freaky Friday: An Affair from the Heart * A Dish of Daily Life * Aunt Bee’s Recipes * The Devilish Dish * Full Belly Sisters * Cooking on a Budget * A Kitchen Hoor’s Adventures * LeMoine Family Kitchen * Life Currents * The Flavor Blender * The Foodie Affair * Wildflours Cottage Kitchen * Take Two Tapas * Belle of the Kitchen * Who Needs a Cape? * Big Rigs ‘n lil Cookies * Pic Nic  

An InLinkz Link-up

This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running. Don't fret, I only recommend products I personally use and approve.

Thursday, April 14, 2016

Honey-Roasted Strawberry Cheesecake Smoothie

This protein-packed smoothie combines sweet, honey-roasted strawberries, Siggi's yogurt, and ricotta for a delicious post-workout meal—with no refined sugars!

It's been a while since I've blogged. I've been making yummy food, I've been taking pictures...I just couldn't quite make myself blog about it. I had the flu, my son had the flu, my father's health is still failing...there are a lot of reasons. I guess I needed something to get me out of my blogging hump. And Siggi's Yogurt did just that, when they notified me that I'd been selected as a fitness ambassador for their yummy yogurt!

Siggi's is an Icelandic-style yogurt, made from grass-fed cows and non-GMO verified. It's a strained yogurt, which means it's thick and creamy and provides lots of protein. I especially love their plain, whole milk yogurt. 

That 4% milkfat Siggi's yogurt is what I used for this rich and tasty smoothie. The yogurt (11 grams of protein), combined with the ricotta (9 grams) and milk (2 grams), and even strawberries (1 gram) mean that this smoothie provides 23 grams of protein. It's a fantastic breakfast or post-workout treat.

Roasting strawberries gives them an amazing depth of flavor—don't skip that step! It makes the berries taste like a not-too-sweet jam.


  • 8 ounces strawberries, hulled and quartered
  • 2 teaspoons honey
  • 1/2 cup plain yogurt
  • 1/3 cup ricotta (try my easy homemade version)
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon lemon zest
  • pinch of sea salt
  • 1/2 cup ice cubes
  • additional honey, to taste (optional) 

Preheat your oven to 400 degrees. Spread strawberries in a single layer on a parchment paper-covered baking sheet. Drizzle with honey and toss to coat. 

Roast strawberries for about 15 minutes until slightly caramelized and a bit shriveled. Let them cool.

Place cooled berries, yogurt, ricotta, milk, vanilla, lemon zest, and salt into your blender. Blend until creamy. Add ice and blend again until smooth and frothy. Taste and add honey, if desired.

You can top with additional lemon zest and a drizzle of honey, if you'd like. Then drink up!

And check out another recipe I created with Siggi's yogurt: my Peaches 'n' Creamsicle Smoothie!

Have you ever roasted strawberries before?

Friday, February 5, 2016

Sweet and Spicy Mango Jalapeno Jam #FreakyFriday

This sweet and spicy Mango Jalapeno Jam is simple to make and incredibly versatile: pour it over cream cheese as a dip for crackers; spread it onto a quesadilla; or spoon it over roasted pork or chicken. It's delicious any way you use it!

My blogger buddy—Michaela, from the wonderful An Affair from the Heartis the creator of Freaky Friday, a very fun food blogger event. On this special day, 16 bloggers do a recipe swap: we are each assigned someone else's blog and we select a recipe to try and then share. It's all a big secret who is assigned to which blog. Until now! Drum roll, please, for the big reveal... 

I was lucky to be assigned The Flavor Bender. The creative brain behind this fabulous food blog is Dini. Not only are her recipes often wildly inventive—fantastic combinations of flavors and ingredients—but her photos are just stunning. To be honest, I was a little intimidated to tackle one of her recipes! The funny thing is that, for a previous Freaky Friday, Dini was assigned to the Full Belly Sisters blog. She made a gorgeous vegan version of my Raspberry Cannoli Cream Crepe Cake; I felt honored by her beautiful post.

So, how to choose just one of Dini's amazing recipes to make and share here? I was overwhelmed by the abundance of tempting recipes: Easy Fruit Sorbets; Teriyaki Flank Steak Sushi Burgers; and Cranberry, Cheese, and Turkey Filo Rolls all looked amazing. 

But then I found her recipe for Mango Jalapeno Jam and I knew I'd found my recipe. Not only do I adore mangoes, I'm also a sucker for sweet and savory dishes. Plus, I thought it would be great for anyone looking for a last-minute Superbowl party appetizer! Yup, this recipe was calling my name.

Mango Jalapeno Jam

adapted slightly from The Flavor Bender
  • 10 oz. mango, chopped finely
  • 1/4 cup white vinegar
  • zest of 1/2 lime
  • juice of one lime  
  • 1 Tablespoon soy sauce
  • 1/2 cup sugar
  • 2 teaspoons fresh grated ginger
  • 1 or 2 jalapeno peppers, seeded and minced 
  • 2 Tablespoons boiling water
  • 1 1/2 teaspoons cornstarch

Put the mango, vinegar, lime, soy sauce, ginger, and sugar in a saucepan. Heat over medium heat and bring to a boil, stirring to dissolve the sugar. Lower the heat a bit and simmer the mixture for about 10 minutes, until it begins to thicken. Add the minced jalapeno and simmer for another 5 minutes.

In a small bowl, dissolve the cornstarch in the boiling water. Whisk into the mango jalapeno mixture and simmer, stirring frequently, until thickened. It should take about 10-15 minutes.

Once you've made your sweet and slightly-spicy Mango Jalapeno Jam, you can use it in a lot of different ways. Try spooning it over a log of plain, softened goat cheese or cream cheese, topped with some fresh, chopped scallion greens—served with crackers, it's an easy appetizer for any party.

Or use this luscious jam in an easy and tasty quesadilla. For my yummy lunch, I used a 10-inch tortilla; 1/2 cup of shredded, extremely sharp cheddar; 2 Tablespoons of the Mango Jalapeno Jam; and 1/4 avocado, diced. Place the fillings on half of the tortilla, fold it over and cook in a pan until the quesadilla is golden brown on both sides (2 or 3 minutes on each side should do it). Spoon some extra jam over the top of the hot quesadilla. How fab is that?

So, how will you use this Sweet and Spicy Mango Jalapeno Jam?

Check out all the fantastic bloggers participating in this Freaky Friday event: A Dish Of Daily Life || An Affair from the Heart || Cooking on a Budget || Full Belly Sisters || LeMoine Family Kitchen || Pic-Nic || The Foodie Affair || Who Needs A Cape || Wildflour’s Cottage Kitchen || Aunt Bee's Recipes || Honey & Birch || The Flavor Bender || A Kitchen Hoor || Belle of the Kitchen || The Magical Slow Cooker || Lisa's Dinnertime Dish ||


Monday, February 1, 2016

Coconut Chocolate Almond Football Snack Mix

This Coconut Chocolate Almond Football Snack Mix is salty, sweet, crunchy and so delicious—it's a tasty way to #BringTheBoom to your game day party!  

Thanks to BOOMCHICKAPOP for sponsoring today's post and inspiring this treat.

You all know that I love me some comfort food. The way I enjoy comfort food—without feeling guilty—is by making sure it's nutritious, balanced, and not too over-the-top. And that's how I approach food for our Superbowl party.  My Coconut Chocolate Almond Football Snack Mix is all about fun and delicious ingredients that are also nutritious. You don't have to sacrifice taste to make healthier versions of comfort food!


And that's why I teamed up with BOOMCHICKAPOP for this football snack mix: their popcorn is gluten-free, non-GMO, and contains nothing artificial. It's the perfect start to my easy game day snack mix. Just add in some coconut chips plus chocolate-covered almonds and we've got a crunchy, sweet and savory treat that appeals to kids and adults. This snack mix tastes like an Almond Joy but with a lot fewer calories—as well as a good amount of fiber, iron, and calcium.


Okay, now hold onto your helmets for this next part: how about if we turn this BOOMCHICKAPOP healthy tailgating treat up a notch? Let's transform those chocolate-covered almonds into Chocolate Almond Footballs! Oh, yeah. That's how I Bring The Boom to game day. Of course, you don't have to make these delicious little footballs to enjoy the snack mix, but they sure are fun...


How will you Bring the Boom to game day? Share your photo on Instagram, Facebook, Twitter, or Pinterest with the hashtag #BringTheBoom for a chance to win an awesome game day kit: a pink (how cool is that?!) Angie's grill, grilling utensils, and a pink travel chair. The contest ends 2/10; BOOMCHICKAPOP will randomly select five winners. So, enter today!

Ready to make your own Coconut Chocolate Almond Football Snack Mix? Of course you are


  • 6 to 8 cups BOOMCHICKAPOP Sea Salt Popcorn
  • 1 cup coconut chips
  • 1 cup chocolate-covered almonds
  • 1/4 cup white chocolate chips (optional)
If you are making the chocolate almond footballs: Melt the white chocolate in your microwave or double boiler. Put the melted white chocolate in a small zippered bag and cut a very small hole in the corner. Pipe the stitches onto the almonds to create footballs (you only have to decorate one side). It takes a little practicemy first ones were kind of a messbut then you'll get the hang of it. Place in the fridge until the chocolate hardens.

In a large bowl, mix together the BOOMCHICKAPOP popcorn, coconut chips, and chocolate almonds. Serve and enjoy!


My son is sooooo excited to serve this at our Superbowl party. That crunchy BOOMCHICKAPOP popcorn, those crispy strips of coconut, and the sweet chocolate almond footballs make this the perfect fun treat for your game day!


Of course, this Coconut Chocolate Almond Football Snack Mix doesn't just have to be for when you're watching football. It would also be great for a sports-themed birthday party, or just a regular ol' family movie night!

How do you celebrate game day?


Wednesday, January 20, 2016

Cinnamon Brie with Honey Drizzle

This Cinnamon Brie with Honey Drizzle is a wonderful way to celebrate #NationalCheeseLoversDay

Do you love cheese? Of course you do, you're not insane. (Full disclosure: my husband and son do not like cheese and are, therefore, insane). Well, today is National Cheese Lovers Day and I intend to celebrate my love of cheese!

And love it I do. You've probably noticed how darn many recipes I post that feature cheese. Packed with calcium and protein—and all that creamy, dreamy flavor—cheese makes me happy at breakfast, lunch, or dinner.

And that's why I love going to events at the French Cheese Board (FCB) in New York City. If you follow me on Instagram, you'll have seen some pictures I shared from some various parties there.

The FCB is a studio devoted to all things French cheese. The shop there offers a small, curated selection of cheeses at great prices—and there's always one cheese that's 50% off retail. They announce that promotional item via social media at the beginning of each month, so if you follow them you'll know just what's on sale. This month's featured cheese is: le brie.

That's perfect because I'm featuring a brie recipe today! I first tasted this at a
Président cheeses pop-up shop at the FCB. It's very simple—only three ingredients—but packed with delicious flavor. 

  • 1 wedge of brie (about 10-12 oz)
  • 1 teaspoon cinnamon
  • 1/4 cup honey 
*These ingredient amounts are approximate; feel free to change the ratio to suit your preferences.
Take the cheese out of the refrigerator at least 30 minutes before you intend to serve it. Place your brie on a cheese board or platter. Sprinkle generously with the cinnamon. You can leave the cinnamon sprinkled loosely, or you can pat it onto the rind of the cheese. Serve with honeyso that guests can drizzle it themselvesand crackers or apple slices.

This Cinnamon Brie with Honey Drizzle offers a wonderful combination of sweet and savory and earthy—especially perfect for entertaining in the winter or fall.

Looking for more recipes inspired by the cheeses of the FCB? Check these out:

Grilled Baked Brie with Shallots, Cranberries & Balsamic

Prasini Salata

What's your favorite kind of cheese?

Creative Commons License
Full Belly Sisters Blog by Full Belly Sisters is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License