WIAW: What I Ate Wednesday

I’ve been swamped with work and haven’t had much time to think about good stuff in the kitchen or shopping (but I wish)! I had a great labor day weekend at the beach and I’ve been eating some really delicious stuff lately, so I thought today would be the perfect day to share.


Cotton Candy Grapes: Holy moly! I’ve heard about these the past couple seasons, but haven’t found them in the store until this year! They taste just like Blue Cotton Candy! GUILT FREE!


Perfect Fit Protein Blueberry Pancakes: So if you take the new Perfect Fit Protein and use it in the traditional pancake recipe…IT TASTES LIKE A REAL, AMAZING PANCAKE. I’ve been obsessed. The new PFP concoction is just amazing.


My Go-To Healthy Dinner: Just quick cook up some chicken, asparagus, and quinoa. Nothing fancy, but delicious and healthy.


Oreo Donut: While at the beach my fiance was kind enough to make a donut and coffee run while I actually ran. I had this oreo donut, warm and fresh from the oven. DA BOMB! Except now I’ve been craving donuts all week…


Fruit Smoothie: I enjoy trying various mixtures of fruits in smoothies…I really enjoyed this mornings smoothie. 1 scoop PFP, 1 cup coconut water, 1 banana, 1/2 cup frozen pineapple, 1/2 cup frozen raspberries, and 5-6 ice cubes. Delicious!

Did you try any new recipes or foods this week? Let me know!

❤ L


Pineapple Coconut Mango Tequila Chicken

I have so cleverly entitled this dish after the sauce I used.

I was getting ready to make dinner last night. I had a couple of squash that my friend gave me from her garden, and I was going to roast it with some chicken and flavor everything with cinnamon and brown sugar.

That was until I decided that there wasn’t NEARLY enough squash to make a full meal for two.

I looked through my fridge and found that I had plenty of onion and green bell peppers from the Farmer’s market, so I pulled them out and added them to the baking dish. I didn’t feel that cinnamon and brown sugar were the appropriate seasonings any longer.


I bought this sauce at Giant (Stop & Shop, whatever it is near you) and we have been LOVING it as a marinade for grilled chicken. So I decided to use it as the sauce for baking. I seasoned the veggies with some pepper and Cayenne. Then I seasoned the chicken with salt  & pepper and poured this sauce on top.


I baked the entire dish together at 400 degrees for about 30 minutes, until the chicken was done.


It was spicy but it was very delicious! If I make it again I may have to actually marinate the chicken in some coconut tequila or something!

Full recipe below!

❤ L

Pineapple Coconut Mango Tequila Chicken


  • 2 Boneless, skinless chicken breasts, trimmed
  • 2 Bell Peppers
  • 1/2 Vidalia onion
  • 2 small squash (butternut or similar)
  • 1/2 tsp Cayenne pepper (optional)
  • 4-6 tbsp of Pineapple Coconut Mango Tequila sauce
  • Salt and pepper, to taste


Preheat oven to 400 degrees. Chop peppers, onion, and squash and place into baking dish. Sprinkle with pepper and Cayenne. Place chicken breasts in center of dish and season with salt and pepper. Top with Pineapple Coconut Mango Tequila sauce. Bake uncovered for 30-40 minutes until chicken is cooked through and squash is tender. Enjoy!