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  • Welcome! My name is Kelly, and I am a picky eater. On this blog I share recipes, new (to me) foods, restaurants, and products that I try in an effort to expand my tastes. You might also find me talking about my pug Olive, Miss Kitty, Project Life, my journey with running, and more! Feel free to contact me: [email protected]

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New Foods I’m Loving: Nut Thins

Full Disclosure: This post is sponsored by Blue Diamond Nut Thins. I was given Nut Thins to try as part of the Blue Diamond Almond tastemakers program. I am not being compensated for this post, and the opinions are completely my own.

Being at home for most meals most days is good in many ways, but can also get a bit monotonous.  Lunches especially I almost always eat at home right now, since I am home with the baby most days.  Enter: Blue Diamond Nut Thins. I have wanted to try these for a while, so I was glad that I got a chance through their Tastemakers program.


I first tried them plain, just to see what they tasted like.  I didn’t love how they tasted plain, but they were not bad.  They tasted pretty plain, kind of like rice cakes, so I knew I needed something to spread on them or dip them in.  Enter: snack plates.  My friend Heather, is a big fan of snack plates as meals (and snacks), so I thought I would try the idea as well.


I am now a big fan of snack plates.  My plates are probably lacking some protein, but overall they are still more protein than I normally have in a snack.  My current snack plates usually consist of Nut Thins, fruit, and a spreadable cheese.


The Nut Thins that I was sent were the original flavor, but I noticed when I was at the grocery store last weekend that there are a lot of other flavors! I want to try the Hint of Salt, Cheddar Cheese, and Asiago Cheese varieties as well.

Anyone have any ideas for fun ways of snacking with these crackers?  Dips for them, or things to eat them with?

Light Lacy Pancakes

I am a big proponent of breakfast for dinner.  I could eat egg sandwiches and bagels and pancakes and french toast for every meal and be happy about it.  In fact, I more often have typical breakfast foods (egg sandwiches and pancakes for example) for lunch or dinner instead of breakfast.  I think it has to do with the fact that in the morning I’m often pretty hungry and don’t really have time to make an elaborate dish – especially if I’m the only one eating it. (Its not that the husband doesn’t like these foods, he just usually sleeps later than me so breakfast is really more like lunch.)


This particular pancake recipe came from the April Food Network Magazine.  (you can also find it online here.)  The issue is all about breakfast foods and was calling my name from across the checkout lane at Target a few weeks ago.  This recipe is one of several in the magazine that looked like something I would eat.

These super thin pancakes caught my eye because they looked similar to 49er flapjacks that they serve at The Original Pancake House.  Thin and crepe-like, and a little bit sweet and chewy.  These didn’t turn out quite the same as those, but still delicious.  They cook up quickly, and the recipe makes plenty for two people.

The only issue that we ran into is the size of the skillet.  The recipe says to use a “medium” skillet.  The first time we made these, I think the skillet we used was probably considered “large.” This made the pancakes really thin, so we experimented with adding more than the suggested 1/4 cup of batter, which made them a little thicker and much tastier – more like crepes instead of just paper thin pancakes.  The second time we made them, we made them in what would probably be considered a “small” skillet.  We used the suggested 1/4 cup of batter, and the thickness of the pancake was perfect.  Chewy middle with slightly crispy edges.

Ease: A+, these are quick and easy and use everyday ingredients.
Taste: A+, these are my new favorite pancakes.  Not the traditional style, but a nice change of pace.

Would I make them again? Yes, I have and I will again.

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