June 26, 2015

Bacon Horseradish Ranch Dip + Giveaway!

This post is sponsored by Hidden Valley®.  Bacon Horseradish Ranch Dip is packed with flavor and features creamy greek yogurt, tons of crumbled bacon, and zippy horseradish for a bold kick!

Bacon Horseradish Ranch Dip | thetwobiteclub.com | #HiddenValleyFlavor #LoveYourVeggies #ad

Over the years, my tastes have evolved considerably.  I grew up wanting everything plain jane.  I ate my salads sans salad dressing, I preferred plain vanilla ice cream with no toppings, and I never ate adventurous foods like horseradish.  Not that horseradish is particularly "out there" when it comes to being exotic, but you have to admit, it packs a zesty punch!

It was around the time that I started having kids that I feel like my taste buds changed a bit.
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June 16, 2015

Carrot Cake Oatmeal Bites

Carrot Cake Oatmeal Bites are no-bake, high protein, low sugar energy balls that feature fresh shredded carrots, raisins, pecans, and all of the flavors of carrot cake.

Carrot Cake Oatmeal Bites are no-bake, high protein, low sugar, energy balls that feature fresh shredded carrots, raisins, pecans, and all of the flavors of carrot cake.

While I'm not overly enthusiastic about dessert, I occasionally get a craving for something sweet.  I never eat a ton of sweets in one sitting, but usually only a few bites and my craving is satisfied.

That's why these little babies are perfect for me.  Each ball is just a few bites of sweetness...the perfect size!  Not to mention the fact that they are low in sugar, high in protein, and they boast the flavors of carrot cake!  Yes, carrot cake!

These energy bites are packed with fresh shredded carrots, crunchy chopped pecans, and plump raisins.  Throw in some cinnamon and nutmeg and they are little bites of guilt-free carrot cake deliciousness!
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June 12, 2015

Homemade Soft Pretzels

Homemade Soft Pretzels are golden, chewy, and buttery and best served fresh and hot right out of the oven.

Homemade Soft Pretzels | thetwobiteclub.com

I worked in the mall when I was in college.  I actually worked at a few different mall establishments: one that sold FSU memorabilia, one that sold custom Christmas ornaments, and I also was a Dippin' Dots girl.

It didn't matter which one I was working for, the only thing on my mind while I was at the mall was those darn mall soft pretzels.  The smell was intoxicating.  I swear, there is nothing like the smell of a fresh, hot, delicious soft pretzel.  Are you with me on this one?  Intoxicating, I tell ya.

They should make a soft pretzel scented candle.  I'd buy it.
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June 9, 2015

Greek Salad Dressing

Homemade Greek Salad Dressing is bold, zippy, and flavorful, made with simple ingredients you probably already have in your pantry!

Greek Salad Dressing | thetwobiteclub.com


My very favorite thing to eat for lunch is a salad.  I always keep romaine lettuce, tomatoes, and onions on hand and then throw in whatever else I've got in the fridge.  I'll usually add some kind of cheese, some lunchmeat, or leftover chicken or steak.

It really doesn't matter what you put in your salad though.  Everyone knows it's all about the dressing.

If I'm going creamy, I'm reaching for the Homemade Creamy Caesar.  So cheesy and garlicky and amazing.  If the mood strikes me to go for an oil and vinegar based dressing, I love a good Greek!

This Greek dressing recipe has the perfect combination of herbs and spices and is super easy to make.  You'll love it!
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May 16, 2015

Crispy Skin Salmon Piccata

Crispy Skin Salmon Piccata is made by pan-frying fresh salmon until the flesh is tender and the skin is perfectly crispy, then topping it with a bright, lemony, buttery piccata sauce.

Crispy Skin Salmon Piccata | thetwobiteclub.com

I started really liking fish after I graduated from Florida State.  I started working at a cafe right on the beach and ate lunch there most days.  Of course, being at the beach and all, there was a ton of fish on the menu.  I'd have tuna, mahi mahi, and tilapia all the time, but for some reason, I never ordered salmon.

Not sure why, because salmon is super yummy.
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May 6, 2015

Buffalo Cauliflower

Buffalo Cauliflower is a healthy play on buffalo wings made by oven-roasting cauliflower florets and tossing them in a spicy buffalo wing sauce.


Lately, I've had a slight obsession with all things buffalo flavored.  Which surprises me about myself, because I used to dislike hate buffalo anything.

I don't know what was wrong with me.  Buffalo sauce rocks.

While I do love chicken wings, the traditional vessel for tangy spicy buffalo sauce, I'm rather picky about them, in general.  They have to be crispy.  Rubbery chicken skin is just gross.
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May 5, 2015

UrthBox Subscription Box Review

UrthBox is a monthly subscription box company that offers over 20 different box options including Classic, Gluten Free, Vegan and Diet.  I was sent an UrthBox to review for this post.  All thoughts and opinions are my own.


When I was contacted by the folks at UrthBox to see if I'd like to do a review of their snack box, of course, I said yes!  Food, as you know, is my thing and I was excited to try out their monthly subscription box service.

I have to admit that I am a kid at heart when it comes to mail.  I love getting packages, so the subscription box idea really appeals to me.
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April 27, 2015

Chicken Fajita Couscous Bowls

This post is sponsored by Sargento®.  Chicken Fajita Couscous Bowls are made by topping cheesy salsa couscous with marinated chicken, onions, bell peppers, shredded cheese, and all of your favorite fajita toppings.

Chicken Fajita Couscous Bowls | thetwobiteclub.com | #ChoppedAtHome #contest #ad

I love, love, love watching foodie shows on TV.  I could seriously watch instructional cooking, cooking competitions, and restaurant makeovers all day long.  If the show has food involved, I'm in.  One of my favorite competition shows is Chopped!  Have you ever seen it?  Such a good show.  Let me give you the rundown on what it's all about.

In each episode, four chefs compete. Their challenge is to take a mystery basket of ingredients and turn them into a dish that is judged on their creativity, presentation, and taste with minimal time to plan and execute.  I'm always in awe of how incredibly quick thinking and creative the chefs are!  I totally think I would freak out under the pressure.  Do you think you could handle it?
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