Sunday, March 9, 2014


WOW! I must say I have not updated this blog since April 2013 and I came on today to view my blog stats. Thank you for still coming to my blog and visiting. Who would of thought my post on stuffed dates or chicken sorrentino bake would be some of my top posts. You guys are freaken awesome!

I must say A LOT has changed since last year. I started dating an amazing man, we are celebrating our first year together and we also picked up the cutest puppy ever. I'm extremely busy with work and finding a balance to spend time with my boyfriend, family and friends. Weekends are a constant blur. Do I cook as much as I use too? Nope. Luckily I met a guy who cooks!!!! Yes!!!!! He actually works as a cook in a casino here in Las Vegas. It is so nice to cook meals together and drink good wine. Usually he does most of the cooking and I'll help out. Since we are both busy during the week we eat very light and fuss free. I'm serious, we are so busy we don't even have time to cook. Tons of protein shakes, eggs and bacon or leftovers. Oh and baking? Yeah I try to stay away from baking. I definitely miss trying new recipes and getting to try everything. My boyfriend loves brownies and I've made him a few kinds which he has loved. I'm still a work out maniac. My favorite right now is HOT YOGA! I joined a really nice studio and have found something new. Not only is it relaxing and feels so good on my body but it is also like getting a facial at the same time. Oh and I've lost 4 lbs since I started it. Yeah totally loving it!

I'm branching off onto new things. Cooking and baking are not my priority like it once was when I had blogged about almost everything. I'm finally going to get back into hobbies I miss. The main reason why I had this blog was to take photos. I loved taking pictures. I've met a wonderful guy, finally found a happiness in myself and I invested in such a nice camera (Nikon D3000) several years ago, it is time to put it to good use. I'm currectly brushing up on my photography skills and will be an apprentice for my friend Erin Orozco. She is an aspiring photographer in Las Vegas and approached me to help her out on future shoots. It kind of made me realize I miss taking photos and she believes in me. If you are in Las Vegas or plan on coming, you should definitely check out Erin's website Erin Lea Photography. Eventually I hope to have my own brand and site to be an aspiring photographer as well. When that happens I will most definitely let you know! Here are a bunch of photos. Thanks again :) Fallon

Meet Emma. She was 8 weeks when we got her January 10th, 2014

A photo by Erin Lea Photograpy.

Vacation time in 2013.

Meal by Jeremy, buffalo rib eyes!
Another favorite meal by Jeremy, chicken marsala.

Yeah, Jeremy made dark chocolate covered bacon. It was DELICIOUS!


Only a few months dating and Erin took photos of us in Nelson, NV. 

Freedom! Another photo by Erin.

Tuesday, April 16, 2013

Grilled Eggplant Parmesan

Had some time on my lunch break and decided I could blog about my dinner last night! I've been on Weight Watchers the last few months and have had great success. One of my favorite dishes to make is Eggplant Parmesan. To make my dish less points on Weight Watchers I grilled slices of eggplant. Make sure to sprinkle salt on them and let sit in a colander. This break down the bitterness and makes the eggplant softer. Dry the slices by patting dry with paper towels and on a well lit grill, cook them up.

I swapped the ricotta cheese for fat free cottage cheese. First time I ever did this and it was delicious!

By: Fallon Foale

Grilled eggplant slices (2 medium eggplants)
1 cup fat free cottage cheese
1/2 cup shredded mozzarella cheese (save 1/4 cup for the top)
2-3 tablespoons Parmesan cheese (save 1 tablespoon for the top)
1 large egg
Dried basil, oregano, thyme, salt and pepper
Your favorite tomato sauce ( I love White Linen Marinara)

Preheat oven to 400 degrees. In a bowl combine cottage cheese, 1/4 cup mozzarella cheese, 2 tbsp parmesan cheese, egg and seasonings. Set aside.

In a medium sizes baking dish, layer sliced eggplant. Top with cheese mixture and sauce. Repeat till eggplant is gone. On the top add rest of shredded mozzarella and Parmesan cheese. Sprinkle more basil and oregano on top! Place in oven till everything is heated through and cheese browns on top.

For fun we had extra whole wheat penne cooked and in the fridge. I sprinkled it in between the layers. Served with steamed brocolini. This made 6-7 large slices and I counted it as 6 points!


Monday, January 14, 2013

The Secret Recipe Club: Reese’s Peanut Butter Cookies

The Secret Recipe Club

January is here, group B’s reveal date is here, and The Secret Recipe Club is back! We took a little break in December for the holidays and decided to start off fresh again in 2013!

PB 2

This time around I was given Erin’s fun blog Dinner’s, Dishes, and Desserts. With a name like that, I instantly knew I’d be baking up something sweet. I like when The Secret Recipe Club comes around the same time a UFC event is being played at my best’s friends home. I don’t like to come empty handed and a couple dozen cookies will make them all very happy. These cookies in fact were very popular.You have a peanut butter cookie, with chocolate chips and then topped with a chopped up miniature Reese’s peanut butter cup. You could only imagine how good these smelled baking up.

PB 4
I can’t believe I found VALENTINE’S DAY candy ALREADY!!!

I thought 1 cookie would be enough because they are quite large but I realized I went back for seconds and thirds. I love chocolate and peanut butter and I had a good workout that day, so I deserved it! Oh and I’d recommend a glass of ice cold milk to wash it all down!

PB 1

Please head on over to Dinner’s, Dishes, and Desserts for the recipe to Reese’s Peanut Butter Cookies. She has a cute blog and you will find many other great recipes there as well.

PB 3

Happy baking!

Sunday, December 23, 2012

Saturday, December 22, 2012

Gluten Free Apple Crisp in the Slow Cooker

I think the last time I posted I mentioned this recipe be up within the week. Yeah right!!! And that last post was Thanksgiving. It is almost the end of December and just a few days till Christmas. I hope everyone been enjoying their holiday. Spending as much time with family and being around your favorite friends. In Las Vegas, November and December are pretty slow months when your job revolves around travel (IE. I work for a rental car company). Let me tell you, December has been so busy preparing for what is coming in 2013. I can’t wait for 2013 to get here because it is going to be a good year for Las Vegas! I can see it now.

In the meantime, I made the following apple crisp twice. I’ll probably make it again for Christmas. It makes your entire house smell like cinnamon apples and it is so delicious cold with plain Greek yogurt on top. The best thing about making your apple crisp in the slow cooker, no messes and you just dump everything in all at once and cook on high for 3-4 hours. I’d recommend cutting your apples into thick slices, that way they soften up and don’t fall apart easily. The first time around I went with thinly sliced apples and it was more like a chunky applesauce. If you need to make a larger batch, just double this recipe.


Gluten Free Slow Cooker Apple Crisp
By Fallon

3 large apples (granny, fiji, pink lady, honeycrisp etc)
1 tablespoon lemon juice
1/2 tablespoon corn starch
1/2 tablespoon pumpkin pie spice
2 tablespoons stevia
2 tablespoons walnuts, chopped
2 tablespoons blanched almond flour
1 tablespoon coconut flour
1/4 cup gluten free rolled oats
3 tablespoons light brown sugar
1/2 tablespoon cinnamon
Dash of salt
2 tablespoons unsalted butter, chilled

Peel and slice apples into thick slices, then place into the slow cooker. If you’d prefer a more chunky applesauce texture, slice thinner.


Combine lemon juice,corn starch, pumpkin spice and stevia and mix into apples. In a small bowl combine walnuts, almond/coconut flour, rolled oats, brown sugar, cinnamon, salt and cubed butter. With hands or fork, mush everything together until you get a course sandy texture. Place crisp on top of apples in the slow cooker. If you’d like, add some more walnuts to the top.


Place lid on top of slow cooker, set on high and cook 3-4 hours. It may cook faster so I’d recommend checking it out after 2 hours. Serve up with vanilla bean ice cream and call it a night!

I will try to check back in around Christmas, if not.. maybe before 2013.

Happy Holiday’s from Fallon’s Cucina!

Thursday, November 22, 2012

Happy Thanksgiving for TWO!

Hey Y’all! I am still around and thought it be nice to pop in and wish everyone (well if I still have any readers) a Happy Thanksgiving! This year I didn’t want to go anywhere. While I’m very thankful for our friends always offering my mama and I to come over, it just seemed right to enjoy this day with my mama. We worked out this morning, hit up Old Navy and Wholefoods (YES we had to do a little shopping!) and made our dinner together. We took a very easy approach to Thanksgiving and one I like because it is SIMPLE and you don’t have to feel guilty about gaining any extra weight.



We only eat white meat, the dark meat usually goes to my father or in the trash. This year we opted to buy a turkey breast on the bone, rather then a whole turkey. We stuffed it with fresh herbs and drizzled with olive oil, salt and pepper. Instead of roasting the turkey in the oven, we did the slow cooker approach instead. It was DELICIOUS! Super juicy, very flavorful and easy clean up. We followed this approach when making our turkey.



I roasted the sweet potatoes, sliced in circles, olive oil, salt and pepper. My mom handled the green beans (steamed) and homemade cranberry sauce. We added 2 tablespoons white sugar, 2 tablespoons stevia, 1 tablespoon maple syrup, splash of orange juice and a dash of cinnamon.


For dessert, we used the slow cooker and I prepared a homemade apple crisp. It was gluten free and I made sure to just make enough (3 large apples), so we wouldn’t have a ton of leftovers. The house smelled amazing and this is something I’ll be making more often going forward. I will share the recipe with you next week.