Posted in   |   Food + Drinks

Neda Varbanova’s Baked Eggs With Feta And Veggies

11 / 16 / 15


Do I have any food lovers out there? Good, because I have definitely caught the cooking bug and can’t get enough of trying out new recipes (especially ones that are healthy!). Whenever I need a little foodie inspiration, I always turn to my good friend of over 10 years, Neda Varbanova. If the name sounds familiar, then you’ve probably come across her incredible food blog, Healthy With Nedi, at some point or another! Not only is Neda in great shape, but she also prides herself in making the best food and baked goods with healthy, organic ingredients, so I obviously had to share one of my favorite recipes with all of you!



This particular dish is a tasty, low-carb spin on baked eggs and is suitable for any meal — breakfast, lunch, or dinner — which I personally love because who doesn’t love having breakfast for dinner! So, get your appetite ready because this protein and fiber-filled dish will quickly become one of your new faves!


Neda’s Baked Eggs with Feta & Veggies
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready in: 40 Minutes
About 4 Servings

What You’ll Need:
4 Slices Feta Cheese
5 Free-Range, Organic Eggs
1 Cup Mixed Cherry Tomatoes, Sliced in Half
1 Red Pepper, Thinly Sliced
1 Red Onion, Thinly Sliced
1 Garlic Clove, Minced
1 Hot Green Pepper, Chopped
5-6 Kalamata Olives, Pitted and Chopped (Optional)
2 Tbsp Extra Virgin Olive Oil
1 Tsp Oregano
Salt and Pepper to Taste

What To Do:
1. Preheat oven to 400°F.
2. In a medium bowl, combine the peppers, onion, garlic, oregano, and olive oil.
3. Lightly grease a baking dish (I used a glass 8×8 pyrex pan) and place the sliced feta in the bottom of the dish.
4. On top of the feta, layer the cherry tomatoes and add the veggie mixture.
5. Bake at 400°F for 10 minutes.
6. Remove the dish from the oven and crack the eggs on top.
7. Back at 400°F for another 10 minutes.
8. Garnish with cayenne pepper or chili flakes!

Be sure to check out Healthy With Nedi for more recipes and follow her on Instagram!

Auntie Connie’s… delicious Pumpkin Bars!

11 / 11 / 15


Before I jump into my Aunt Connie’s delicious Pumpkin Bar recipe, I have a little secret I need to spill: When I was a little girl, I was NOT a fan of pumpkin-flavored anything! I know right?! I have no idea what I was thinking, but I am happy to admit that my taste buds have fully developed, and I have joined the ranks of all of you fellow fall-lovers in obsessing over pumpkin-flavored EVERYTHING.

Yup, it’s that time of year again — and no, I’m not talking about football, cold weather, or the holiday season — I’m talking about the time of year where everyone puts away their pumpkin carving tools and takes out their baking goods in preparation for the loads of pumpkin-flavored recipes! Pumpkin bread, pumpkin muffins, pumpkin lattes, pumpkin pancakes — you name it, and I’m sure there is a recipe out there that incorporates some type of pumpkin flavoring to create a mouth-watering treat.

Last weekend, my Aunt Connie and I baked some amazing Pumpkin Bars (and when I say amazing, I really mean it. The poor little guys were completely demolished by the very next morning!). They were so good that I’ve decided to spread the love and share Aunt Connie’s recipe with all of you! I hope you all enjoy them as much as I did, but I warn you to proceed with caution…They are seriously addictive!


Aunt Connie’s Delicious Pumpkin Bars
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
About 30 Servings

pumpkin_pie_audrina patridge



What You’ll Need:
4 Eggs
1 2/3 Cups Granulated Sugar
1 Cup Vegetable Oil
1 Can Pumpkin Puree (15 Ounces)
2 Cups Sifted All-Purpose Flour
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
1 Teaspoon Salt
1 Teaspoon Baking Soda


pumpkin bars



What to do:
1. Preheat the oven to 350° F.
2. Combine the eggs, sugar, oil, and pumpkin puree into a medium-sized bowl.
3. Using an electric mixer, bring the ingredients to a light, fluffy texture at a medium speed. If you do not have an electric mixer, whisk by hand until smooth.
4. In a separate bowl, combine the flour, baking powder, cinnamon, salt, and baking soda and stir until fully mixed.
5. Add the dry ingredients into the pumpkin mixture and mix at a low speed until the batter is at a smooth consistency.
6. Grease a 13 by 10-inch baking pan and pour the mixture into the pan.
7. Bake at 350°F for 30 minutes.
8. Let the bars cool before cutting and serving.

P.S. For this particular batch, we chose not to ice the bars, but I have provided the recipe below in case anyone has a major sweet tooth!

Pumpkin Bars Icing

What You’ll Need:
1 Package Cream Cheese, Softened (8 Ounces)
1/2 Cup Butter
2 Cups Sifter Confectioner’s Sugar
1 Teaspoon Vanilla Extract

What to do:
1. Combine the cream cheese and butter and mix until smooth.
2. Add the sugar and mix at a low speed until combined.
3. Add vanilla to the mixture and stir until fully mixed.
4. Spread on top of cooled pumpkin bars.