Author Archives: Christen Fengl

Now baking is my thing. To say I love it is an understatement. Cooking savory on the other hand is something I like but not my strong point. That being said, gosh darn it I will work on improving it. I was inspired by two pretty awesome ladies when creating this savory meal (Kat and Jeanette) This past Saturday I had the most fun making this savory meal. It sounded amazing. Simple, not too intimidating, a good place to start. And boy was it a success!! Indeed it was. Not much a recipe here just having fun in the kitchen trying new things and adventuring out of my comfort zone.

SMASED Tatorssss:

I used honey gold potatoes (which are amazing)

Simply boil till fork tender but not mushy. Put you broiler on high and prepare your baking pan with foil and spray/oil. Lay out the potatoes on the pan and with a fork, light press down until about a 1/3 inch thick. Sprinkle with salt and pepper at least. This time I added ranch seasoning (this one) but use whatever you like! Once you have smashed all of the potatoes, pop them in the oven. Keep a close eye on them since you are using the broiler. Mine turned golden brown and crispy after about 10 minutes. You could also just bake these at 375 but it will take longer.

STUFFED Burgerssss:

I used 93/7 ground beef for HIS and 93/7 ground turkey for HERS. Make them with whatever you fancy 🙂

Create the serving size you want your burgers. Then divide that serving into two patties and flatten them. I used blue cheese crumbles and sliced Monterrey jack cheese this time. Place the amount of cheese you want on one of the patties and then place the other patty on top. Press down the edges to make sure the cheese is nice a secured in the middle. If a little oozes while cooking….mmmhmm yum, that is a-okay. Season with what you want. Cook the burgers however you like and there you go! That. Easy.

Like I said, this meal was a success and I could not be more happy with how it turned out. In fact, Sunday night I mashed the smashed tators again and topped them with cheese. OH!

Version #2!

Got my hands on some golden grahams, success for a more s’mores version. Also test ran a batch of brownies, not what I was wanting but no food goes to waste! The taste is good but the texture is a bit off (I used whey so I should have known better) and I also forgot the baking powder, whoops. That is what I get for jamming out to music a bit to hard, I forget things. So why not throw that sucker in the middle and upgrade this s’mores pb cup edition even more. It was a hit 🙂 🙂

20g coconut oil
10g semi-sweet chocolate chips
3tbsp peanut butter (I used Peanut Butter & Co. Crunchy Time)
1 brownie tester
10g honey graham cereal (or you could use graham crackers)
10g mini pretzel sticks

Melt the first two ingredients together, roughly 1 minute in the microwave. This will be your first and last layer (chocolate shell is what we will call this mixture).
Melt the peanut butter so it is easier to spread.
Have you cereal and pretzel sticks on deck and ready to go.
First, add half of the chocolate shell in the silicone mold. Create 1 layer of pretzel sticks. Place in the freezer for a minutes to set.
Second, add brownie (or skip this layer).
Third, pour your melted peanut butter and sprinkle with the cereal. Pour the remaining chocolate shell and back in the freezer it goes for a more minutes to set and then keep it there until you are ready to eat.

Calores: 1,090
Fat: 62g
Carbohydrates: 50g
Protein: 83g

Remember I am making these for my someone who needs A LOT of food. This recipe can 100% be adjusted to your needs!!

I have always found what other people eat interesting to see. Couldn’t tell you why but on youtube, blogs, IG, it is one of the things I look at. Just observing people in general is fascinating to me so maybe that is why I like it, another aspect of someone. So I figured since I enjoy seeing what other people eat, why not share what I have during a “normal” day for me.

Wake up call: bright and early 5am

Best way to start the day: 6:00am coffee! Specifically vanilla hazelnut from Einsteins at the moment. And you are absolutely correct Einstein Bros, Jollyville in that cup indeed.

Breakfast Snackage: 6:50am (and yes I do eat all of my foods separately/”courses” ha)

apple pie apples (aka microwave an apple with sweetener, cinnamon, and water)

cinnamon oats topped with 2% greek yogurt

pecans and peanut butter powder that I mix with the apple pie apples cooking liquid

Post-workout Snackage: 10am

cream of rice or oatmeal base topped with a coconut oil and protein powder sauce, bananas, pecans, and today I crumbled up a Fit & D’lish double chocolate cookie (review in the future)

Dinner Snackage: aka 3pm early bird special 😉

basmati rice, mixed veggies, green beans, shredded chicken I made in the crockpot, coconut oil, and jalapeño salsa cream cheese (in love with this cream cheese!)

Was at work and in a rush so I missed a picture, next time!

Dessert Snackage:

crumbled up rice cakes in the bowl with kix, chocolate protein “milk”, more of the Fit & D’lish double chocolate cookie, and peanut butter!!!

Creature of habit so I’ll have pretty much the exact same thing throughout the week. Plus it easy, it works with my routine, and I know how it makes me feel. Weekends are when I have a bit more relax time and like to at least try something new for dinner or whatnot.


I created this recipe over a year ago when I was living with my grandmother down in South Carolina. I was working at a bakery at the time so you can only imagine all of the fun I had and the endless treats around me and my co-workers. My boss, Teri (miss her!), had a major sweet tooth, go figure 😉 She loves to train and is one of the hardest workers I know. When it came to her 3pm snackage time she always reached for one of her sweets. Why not?! Who wouldn’t?! However she was wanting something lighter but did not have the time to do some trial and error. Good thing I did! So in honor of her, my trial-and-error sessions created the base of one of my favorite “fudge muffins.” Flavor combos are endless so this will be the first of many that I will share. Hopefully you enjoy them just as much as Teri and I do.


55g almond flour (I used Bob’s Red Mills)
10g oat bran ( used Hodgson Mill)
20g protein powder (I have found the PEscience makes the best texture)
10g powder peanut butter (I used Betterbody)
1tsp baking powder
sprinkle cinnamon
splash vanilla extract
100g unsweetened applesauce
60g honey/syrup (I use a combo of honey and walden farms syrup )
1tbsp coconut oil, melted
2tbsp peanut butter (My favorite is Crazy Richards for an original flavor)
1 egg or 1 flax egg
1.5oz cream cheese (I used Einsteins vanilla cheesecake, strawberry, and blueberry flavors)

Preheat your oven to 350 degrees and spray your muffin tin.
In a bowl combine all of the above ingredients except for the cream cheese. The batter should be completely smooth.
Divide the batter evenly into the muffin tin then dollop the cream cheese evenly between the six muffins.
Bake for roughly 20 minutes or until the outside is lightly golden brown and your kitchen starts to smell delicious.
Store in an air tight container for 2-3 days and then keep in the fridge for up to a week.

Macros (based off using half honey half walden farms syrup) 6 muffins:
Calories: 200
Fat: 12g
Carbohydrates: 14g
Protein: 9g

I love making these and already have an arsenal of flavors of these so plenty more variety ahead.

Can’t stop wont stop with these PB cups. I really do think I have a bit to much fun putting them together. Does anyone have any flavor combos or layer additions? Would love to hear them! Take on a s’mores theme (thank you Mandi). Just a few changes based on the original….


20g coconut oil
30g semi-sweet chocolate chips
12g powdered peanut butter (I used Betterbody)
8g coconut oil
4tbsp peanut butter (I used Peanut Butter & Co. Crunchy Time)
30g vanilla protein powder (I used Optimum Nutrition)
8g rice krispy cereal
5g mini marshmallow bits

Melt the first two ingredients together, roughly 1 minute in the microwave. This will be your first and last layer (chocolate shell is what we will call this mixture).
Melt the powdered peanut butter and the remaining coconut oil together and add a splash of water.
Melt the peanut butter so it is easier to spread.
In a bowl, SLOWLY add water to the protein powder until you reach a sticky almost thick glaze like texture.
Have you cereal and your marshmallow bits on deck and ready to go.
First, add half of the chocolate shell in the silicone mold. Place in the freezer for a minutes to set.
Second, add your protein “pudding” and then sprinkle the cereal on top. Place in freeze for a minutes to set.
Third, pour your melted peanut butter and back in the freezer it goes for a more minutes to set.
Fourth step, add your powdered pb sauce on top, pour the remaining chocolate shell on top and sprinkle with your marshmallows.
I promise this will be the last time you place it back in the freezer to set and then keep it there until you are ready to enjoy.

Macros (entire recipe):
Calores: 1,018
Fat: 70g
Carbohydrates: 54g
Protein: 43g

Remember I am making these for my someone who need A LOT of food. This recipe can 100% be adjusted to your needs!!

Soooo remember when I said that first peanut butter cup had my mind going on flavors and combos…well here is one! A certain someone loves all things crunchy. Sure I had a touch of crunch on the last one with those few pretzel pieces but I wanted more. More pretzels would have done the trick but lets be honest, that isn’t as fun. I was in the mood for more, something a bit different. Look in the pantry, what is crunchy, mmhmm, cereal. Done. Perfect. Rice krispie cereal is the winner. Same techniques as the previous pb cup made just a few more layers and ingredients. 




  • Melt the coconut oil and chocolate chips together. Pour half of the sauce into the silicon mold. Place in the freezer and let set.
  • In a small bowl add water to the protein powder to create a thick pudding/icing texture.
  • Pour the protein mix onto the set chocolate layer and then top with the rice krispies cereal. Back in the freezer it goes for a few minutes.
  • In a small bowl add water to the powdered peanut butter. Pour this on top of the rice krispies layer.
  • Next, spread the peanut butter layer on. I highly recommend that if you have a very thick peanut butter or a crunchy style to heat it up. Spreading will be MUCH easier, lesson learned!
  • You can then top off the cup with the remaining chocolate sauce and sprinkle some white chocolate chips on top for a bit of color. You could make a drizzle but I was being lazy so I dumped those chips right on.
  • Back in the freezer for a finally set and then you can devour!


  • Calories: 1,131
  • Fat: 75g
  • Carbohydrates: 58g
  • Protein: 56g

Remember you can make this as big or as little as you like. The amount of each ingredient may vary depending on how you much/how much you like. Make it your own and have fun.

Hello, hello!!

Where to begin? I honestly could not even tell you. So in that case, what better way to decide than to scroll through my pictures and randomly stop on one. That shall be my first post. Easy peasy decision making right there.

A sweet and salty, chocolate and peanut butter, homemade from scratch creation…….. YES PLEASE!




  • Melt the chocolate chips and coconut oil together. In a silicon mold, pour half of the sauce and place in freezer until the chocolate has set.
  • In a bowl, add about 1tbsp of water to the powdered peanut butter and mix. Then add the peanut butter and stir until combined.
  • Take the mold out of the freezer and top with the peanut butter mixture. be sure to spread almost or all the way to the side of the mold. Pour on the remaining chocolate sauce and top with your crumbled up pretzel.
  • Back in the freezer it goes to set and then it is ready to be devoured.


  • Calories: 506
  • Fat: 30g
  • Carbohydrates: 28g
  • Protein: 31g

Needless to say this recipe has had my mind on a roll of flavor combos. A lot more fun to be had with these homemade pb cup creations!!