To all of you who followed along with me as I got my start in the blogging world, I’ve just now realized that none of you can tell that I am, in fact, still blogging. I switched my platform over to Squarespace about a year ago. I thought it was strange that I never saw your comments any more, and that my readership tanked. Well, I clearly knew nothing and didn’t realize the impact switching from the WordPress community would have. I miss you all and the community very deeply. I do, however, love the ease and look of Squarespace and have been told by several developer/code friends to stay there.

I’m still at burgersinmycakehole.com chugging along with my weight loss goals. (I’m getting married in a year!!!) I also just bought a house! Crazy stuff and none of my WordPress friends have even noticed my posts because I’M A DERP. This is my apology. It sucks, I know. I miss you all. I’m going to go through my followers and be sure to subscribe to each of you so I don’t miss anything!


2015, so far….

Buckle up.

It started in September. I just wanted to simply establish myself as a patient at a primary care doctor. Because I was told I can’t keep using my obgyn as my primary everywhere I went. I’ve never been one to go to the doctor for much other than a yearly and when I was feverish and sick as hell. The new doctor I met in September was super nice. We just chatted about my general health and she ordered blood work just to get an idea of where I was at. Standard procedure. I got a phone call that my white blood cell count was through the roof. And they said I had to be sick. I wasn’t. I reported back in a month to get more blood work to make sure it was just a fluke. Again, my white blood cell count was high. Not as high as before, but still too high to be normal. Again, I was told come back in 4-6 weeks for a re-check. Ugh, fine. So I did what I was told. Again, they were high. They said I probably need to go to an oncologist who specializes in blood disorders and cancers, but let’s just check ONE LAST TIME before we do that. At this point it was comical to me. Check check check check. $20 $20 $20 $20. I started to lose the desire to see a doctor at all. I just thought these people are nuts, I am fine. I have terrible allergies, that has to be why my blood work is showing abnormalities. LEAVE ME ALONE. I didn’t care about going anymore.


Some people close to me said I was being stubborn and silly and I needed to see this through, so I did. So. It’s a few weeks before my appointment at a local cancer institute. I was getting big pamphlets in the mail from the cancer institute about cancer, how they will do everything to make the transition comfortable, etc. I was pissed. I mean, no one has ever even remotely mentioned anything that serious, as a matter of fact I was told this wasn’t a big deal, but somehow the cancer institute felt the need to scare the shit out of me, Mike and my close family. Not cool, cancer institute. Also, the week before my appointment, I noticed some blood in my bra. Again, me being the way I am, I brushed it off and chocked it up to dry skin. A few days later, it happened again. I half assedly mentioned it to the oncologist at my appointment as she was wrapping up with a plan to see what’s wrong with my blood. She flipped out. Made an immediate appointment 2 days later for me to see a breast specialist.


To truly end your suffering of reading the most boring post of your life, I’ll try to give it to you in a nutshell. 500 appointments, 2 ultrasounds, 2 mammograms, 40 vials of blood, and 4 different women squeezing their damn hardest on my boob later, I still know absolutely not a lot. The only thing I am for certain of is that I am severely anemic, severely vitamin b12 deficient, my body is in a constant state of inflammation (with no idea why) and I’m wearing a really weird, clear plastic film over my right boob until a week from now when I have a terrifying procedure known as a ductogram, so they can find the growth responsible for my boob problems. Once located, they will surgically remove it and it will be biopsied. *Long, deep breath.*


Needless to say, I haven’t been giving 2 craps about my diet. I haven’t been giving a crap about much of anything. I only see a few friends as of late. I truly just want to sleep most of the time. And I’ve been the worst person to be around because I’m a grumpy gus about everything that is going on. I haven’t told anyone about what is going on really. Only those who need to know. And I know I don’t have a ton of readers but I want to be as honest with myself and you as possible. I’m sick of being bogged down and letting it all get to me. So I’m trying to be proactive in getting back to normal.


I’m going to talk to a therapist who my doctor recommends to people in these types of situations. Which I believe is witch craft. But she is very persistent so I’ll try it. I’m also going to be proactive in eating right. I eat pretty great most of the time, but I put weight loss on hold. And it can’t be on hold anymore. I have to put it first. I worry more about letting my friends down for not being around and worry about missing work for appointments more than I actually worry about my health and I know it’s not healthy.


So, I guess I’m just writing this all out as a first step to coming clean. Getting it all out there. And starting over with what I was setting out to do in the first place. I’ll update you all on the rest of the appointments and procedures. I’m not worried that it is anything serious. I’m more worried about the annoyances and pain from all of the procedures than the actual outcome. I’m a huge sissy baby. I said it. Did all of the photos of food I’ve been eating lately help you through this terribly boring post? I sure hope so!


Shout out to this guy for being my rock through everything.

Time to get back to it! A few new recipes coming your way his week!


Sweet Potato Chorizo Hash

Hash, man.

I’m devouring this as we speak. I’m speechless. Never, in a million years, could you convince me ANYTHING tastes better at home. I’m a “go out” kind of girl. But this. My hash at home > hip brunch places. And brunch for dinner? Let’s pretend it’s Saturday morning. Always. Why the hell not.


Also, Mike isn’t a fan of eggs. I KNOW, RIGHT!? And he INHALED two servings of this bad boy. Dreeeeeamy.

Hash, mannnnn.

You will need:
3 small sweet potatoes (or 2 large)
1/2 pound chorizo
3-4 eggs
1/2 yellow onion, diced
1 tsp minced garlic
2 tablespoons olive oil, divided
1 pinch salt
Pico, hot sauce and avocado for toppings

Pre-heat oven to 400 degrees.

Roughly chop sweet potatoes until they’re whatever size you prefer. Put them in a big bowl, or a large ziploc bag. Add one tablespoon of olive oil to and a pinch of salt and shake up, coating all of the sweet potato pieces in olive oil.

Place sweet potatoes on a baking sheet, spread as evenly as possible. Bake for 30 minutes.

When the potatoes have about 5 minutes left, take your oven proof skillet (cast iron) and put it over medium-high (6-7 on dial) heat with the other tablespoon of olive oil. Add your teaspoon of minced garlic. Add chopped onion and chorizo. Cook until chorizo is all nice and browned. About 5-7 minutes. Stir in potatoes. LEAVE OVEN ON. Once all mixed, scoot some of the mix around with a large wooden spoon to make little holes for your eggs. Crack your eggs directly into the holes in the pan. Pull off of the heat and place skillet in the oven. Bake until eggs are set, or about 5-7 minutes.

Take it out. Freak out. Be proud. You are a cooking God. Aw yeah.


Top with pico, avocado and hot sauce. Nom. Now. For real. Stop. Wasting. Time. Oh, and $15 a weekend at that cool hipster brunch spot.

*Side note: these can be made vegetarian with soyrizo or whatever it’s called. This is also insanely healthy. I’m not an expert but I feel like this meets the requirements of primal, paleo and several other diets. So, eat without guilt, yall.


Coconut Chicken

Look at me being all healthy.

But seriously, this is probably the healthiest thing I’ve eaten in weeks.

To say I love coconut shrimp is the perfect definition of an understatement. I could live on it. And who doesn’t love chicken? Oh, why not cross over the coconut shrimp idea to chicken? Okay. I will. And I did. And it is magnificent. And not only is it delicious, it is also paleo, primal, caveman, gluten free, clean eating, voodoo, witch doctor approved! My eyebrow is already growing together as one…

This is an easy weeknight dinner that I assure you, everyone will approve of. And your gut will thank you for not feeding it complete crap.

I’m back bitches.

You will need:
6 thawed chicken tenderloins (or equivalent to a pound)
2 eggs
1/2 cup of unsweetened almond milk
1/2 cup of almond flour
1 cup of unsweetened coconut
Coconut (or your favorite) cooking spray

Pre-heat oven to 400 degrees.

Gather two bowls. Put your sprayed baking sheet next to them. In one bowl, add your eggs and almond milk. Whisk well. In the other bowl, combine the almond flour and coconut, mix it up well.

One tenderloin at a time, dip it in the egg wash. Let it drip off a few times. Lay chicken tender in the dry mix. Flip it over a few times to get it nice and coated. Lay tender on greased baking sheet. Repeat until all tenders are ready to go!

Bake for about 15 minutes. (Ours took exactly 15.)

Turn broiler on low and let them sit under it for about 2 minutes. Watch carefully so they don’t burn.


Aren’t they beautiful? My love for chicken tenders is real and deep. I’m that kid who got chicken fingers at Mexican and Japanese restaurants until my buds matured. You could say I’m a chicken finger connoisseur. While trying to lose weight, it’s kind of impossible to eat traditional tenders and see results. So, I am beside myself happy at how delicious and crispy these babies are. Cheat clean? Isn’t that a thing? Oh yes. I’m obsessed with ketchup but please, get creative with your dipping sauce. I’m boring. Enjoy!


Rosemary Chicken and Dumplins

I once met someone who told me they had never had chicken and dumplins. That person is no longer with us. They died from lack of joy in their life. WHOA. It got dark in here. But that’s how serious chicken and dumplins are to me. And it’s not dumplings. It’s dumplins. This is Kentucky. Ing doesn’t exist on MOST words.

Not everybody is a “homemaker” like grandma, so this recipe calls for pre-made biscuit dough. Grandma, my dumplins will never touch yours, but even you said they were amazing. So sue me for not slaving away at dough and using frozen veggies.


These dumplins come without cream of mystery soup. And there’s not a lot of work involved. I wouldn’t call this the healthiest dish. But, I once ate this for a week straight and lost a few pounds. Just sayin.

The rosemary in this dish is KILLER. And aside from the DUMPLINS, it is the star of this dish. Like, please do not try any other kind of seasoning in place of it. Just trust me. Let’s get it on.

You will need:

-1 whole rotisserie chicken (because this was meant to be a quick dinner. 4 cooked and shredded chicken breasts will do, if you’re wanting to be a hero)
-1 bag frozen chopped carrots
-1 bag frozen peas
-one chopped yellow onion
-1.5 boxes of chicken broth
-1 cup of milk (your choice!)
-1 can of flaky biscuits
-1 tablespoon of salt
-1 teaspoon of black pepper
-1 teaspoon of thyme
-1 entire sprig of fresh rosemary, chopped

Pour all of the chicken broth and milk into a big pot. Heat it on high until boiling. Add in frozen veggies and chopped onion. Then add all spices. Turn heat down to medium. (6-7 on dial)

While veggies are cooking, shred rotisserie chicken, adding in as you go. Cook for about 10 minutes. It should be lightly boiling at this point.

While chicken and veggies cook in the stock, cut biscuits one at a time in 6 pieces.

After about 10-15 minutes of the veggies and chicken cooking in the stock, add in biscuit balls all at once. Cook all together for about 20 minutes or until dumplins are finished! Stir every 5 minutes or so.


From start to finish, you have a delicious, hearty, home cooked meal in about 30 minutes! You truly can not beat that. I make this often and it always gets rave reviews. It’s perfect for just about everything, including leftover lunches! The rosemary gives it a perfect flavor.

With all do respect grandma, I win at the chicken and dumplins game. BAM. Love youuuu.

Enjoy guys!


Brown Rice Mexi-Bake

My friends.

I swear I’m useless from the week of Thanksgiving until Christmas. I just want to eat all of the foods and cookies. But hey, I’m just trying to add a few layers of fat to keep me warm this winter. Oh, I already have a few layers of fat? Cue cricket sounds.

Quick side note. Today, my building had a false alarm fire. So we had a fire drill. No big deal, right? Well, it is. It’s a huge deal. We are on the 36th floor. (Which is actually more like 40th if you count the double floor utility areas.) And we have to walk down the stairs. MILLIONS OF STAIRS. Now, anyone who knows me knows going up stairs is my arch nemesis. But I thought, hell, I’m just walking down them, who cares. I put on my heavy peacoat and trotted happily on down the stairs. After a bit, my thighs started to burn. Then a little longer and my head started to spin. I started to sweat badly. I thought, oh my god, we have to be almost there. I looked up. 28 floors to go. Long story short, had this been a real situation, I would have died. It has been a huge wake up call for me. I stopped and gave up with 16 floors left.

ANYWAYS. Enough with that.

This is the first week in a month that we actually had somewhat of a plan for meals. And I couldn’t wait to make this to share with you.


I’m not going to call this healthy. But I’m also going to say there are a million worse things for you. It has a good amount of carbs, but it also has A LOT of good for you fiber, veggies, protein and no sugar! You win some, you lose some. But. But but but. It’s DELICIOUS. So, I mean, yeah. That mixed with all of the other great things I listed above, make this a no brainier decision to make for dinner RIGHT NOW. Jeez, it’s so easy too!

You will need:
1 tablespoon of olive oil
1 clove of garlic, minced
1 yellow onion
2 cups of cooked brown rice
2 cups shredded cooked chicken*
1 can black beans, drained
1 can fire roasted tomatoes, drained
1 small can of green chilies
1 packet of taco seasoning
1 cup light shredded mexican cheese
1/2 cup cheddar cheese, shredded
Cilantro, avocado and greek yogurt for toppings!

*I cooked two chicken breasts a few nights ago and shredded them with a fork for this dish. You can also use a rotisserie chicken, which I would have done if I had one!

Preheat oven to 350 degrees.

In a small skillet, heat up a tablespoon of olive oil. Add in chopped yellow onion and garlic. Cook until soft. About 5 minutes.

When that is complete, take a cast iron skillet, or a baking dish of sorts, add in your cooked onions. Add all ingredients (except the cup of mexican cheese) in the skillet, stirring carefully so that they are all mixed together.

Take your cup of mexican cheese, and spread on top of your well mixed mixture.

Stick cast iron skillet of awesomeness into the oven for 12-15 minutes. Once the cheese is all melty and gooey looking, turn on low broil. Let it sit under the broiler for about 3 minutes to make the cheese look PERFECT.


Isn’t it a masterpiece? I knowwww! I tried to tell you!


I was craving a quesadilla because, well because they’re the damn perfect food, okay. So I served little easy cheese quesadillas with it. Not that we needed it. At. All. We were both in a food coma. Just how I like it. (Well, when it isn’t completely terrible for you food!) and this is good for you! COMATIZATION COMMENCE.


Healthy Breakfast Cookies

My relationship with oatmeal has been a rocky one. I was a cream of wheat kid. Just like a kid can either prefer N*SYNC or Backstreet Boys. You either liked cream of wheat or oatmeal. I loooooved cinnamon cream of wheat and Backstreet Boys. (Particularly A.J. and Kevin. I know, I’m so punk.) For reasons unbeknownst to me, people basically tried to force feed me oatmeal all of my life. Okay, they didn’t like hold me down and force me. But our house in the morning, EVERY morning, was a lot like the scene at the beginning of Home Alone, but we weren’t going on a fun family trip. We were going to school. Ick. So, because of the craziness, mom either brought a pack of pop-tarts in the car, or brushed her teeth while not even remotely cautiously mixing instant oatmeal and water. Ick. Literally, every day I’d take a bite, make a funny face, do a weird lip movement tossing it around in my mouth like a 90 year old person does, and would then throw it away. Every. Day. And every day I’d say “I HAAAAAATE oatmeal mom.” And she’d say “Well, eat it. It’s good for you.”

I promise my childhood was a happy one. Lively and never a dull moment, yes. Unhappy? No. I was just fed slop in the morning, NBD.

Slop. That’s how I referred to instant oatmeal until about a year ago. Nothing crazy about the oatmeal changed. No one added magic fairy “Morgan Likey” dust to their oatmeal packs a year ago. I think my taste buds just had a talk and were like “it’s time to grow the eff up.” 26 years late.


I constantly saw variations of this witchcraft where you combine fruits and oatmeal and bake them in cookie form and it was supposed to be good. Nothing will ever taste as good as Subway’s oatmeal cookie. So, I’m being very honest here, because that is what you come here for. I think? Eh. But it does NOT taste like a Subway oatmeal cookie. But is it yummy? Yes. It is very yummy. Imagine a granola bar that is warm, HOT AND FRESH OUT THE KITCHEN. That’s what these cookies mean to me.


You will need:

2 cups of whole grain oats
2 very ripe bananas
1 teaspoon vanilla
1/2 cup applesauce
1/2 cup peanut butter
1/2 cup chocolate chips
1 teaspoon of ground cinnamon
A literal pinch of baking powder
2 packets of Truvia (or a few drops of liquid stevia)

Pre-heat oven to 350 degrees.

Now here is the fun part. Keep in mind I am kind of weird. You mash all of this stuff together with your hands. Or you can be civil and use a fancy Kitchenaid mixer of sorts. But, I think it’s fun to use your hands and it’s almost somewhat of an arm workout. (If you’re out of shape like me. Hah) Mix until VERY well blended. You can get intense and COMPLETELY mix it down to a dough in a mixer, I’m sure.

Spoon one little bit at a time, roll it around in your hand to create some shape, and flatten it out like a cookie. Place one by one on a greased baking sheet. Bake on 350 for 16-20 minutes.


My batch made 14 small cookies. They last about a week in an airtight container, so Mike and I ate two small cookies each morning.

These will definitely become a regular in our house. And I am SO glad oatmeal and I put our differences behind us so I can eat it ALL OF THE WAYS.


*Cool Hint: You can add WHATEVER you want to these. I think next time I would add some nuts of some kind. Or berries. Or both. MMMMM. Endless. Cookie. Possibilities.


Enjoy guys!