Meet The Author

Contributing Writer

Dorothy is a #fitover40 mom who loves spending time with her hubs and Mini-me as much as possible! She also loves all things Tony Horton, weightlifting, and most recently, boxing! She has successfully completed 10 Beachbody programs and believes in the success of the products so strongly, she became a health and fitness life coach in February 2015 to help others on their journey. Dorothy is an exceptional #MOMpreneur, in that she owns a second business as well! Dorothy Buchanan Photography

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Cream Cheese Monkey Bread: Recipe of the Week


Cream Cheese Monkey Bread


With Easter just around the corner, I thought it would be a perfect time to share one of my fave sweet treats that could be served for breakfast or late brunch … because there isn’t enough CANDY hanging around the house, right? HAHA

Monkey bread with a gooey surprise hidden inside? Yes, please. And by taking a shortcut with refrigerated dough, you’ll be hoppin’ through this delish recipe in no time, so you can enjoy this yummy goodness that will have your entire kitchen smelling amazeballs!

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Easy Breakfast Casserole: Recipe of the Week


Easy Breakfast Casserole with Sausage, Hash Browns, and Eggs


How is it mid-March already? Seriously. St. Patrick’s Day is just around the corner. I love Irish fare, but it’s often labor intensive to prepare so I let someone else {my mom or a fave restaurant} prepare it for me! HAHA My first thought for this post was “Bangers and Colcannon” {sausage and mashed potatoes} … but with a twist! How many of us overindulge with our food choices and adult beverage intake? “You gotta have green beer on St. Pat’s Day!” I don’t know about you, but I love a comforting breakfast after a night of imbibing. This easy sausage, egg and hash brown casserole is simple to make, and always a crowd-pleaser! It can be made the night before and baked the next day for breakfast.

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Salted Caramel Sundae with Peanuts: Recipe of the Week


Salted Caramel Sundae with Peanuts {Michael Symon}

Love is in the air and Valentine’s Day is just around the corner. If you’re a procrastinator like me, you didn’t think ahead to make those special dinner reservations 2 – 3 weeks ago at the newest trendy spot. No worries! I’ve got a simple, elegant dessert that’s sure to satisfy the greatest flavor combination there is – sweet and salty! The roasted nuts in this recipe add yet another salty, crunchy layer to an already addictive flavor combo.


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Pork Two Ways: Recipe of the Week


Recipe of the Week: Pork Two Ways – Pulled Pork and Posole


Anyone else just take their Christmas tree down? Guilty here. #sorrynotsorry I’m still adjusting from December’s work commitments, extra social events, and attempting weekly to keep up with having at least ONE bin of clean, folded, and put away load of laundry! And, trying to stay on budget after the extra holiday spending is a plus, too! Our family tries to eat healthy “most” of the time. One of the biggest complaints I hear from my fitness clients is, “It’s too expensive to eat healthy.” I wanted to give you a helpful tip to save on time and cost when meal planning – try to use the same ingredients in multiple ways to keep it economical AND interesting throughout the week.

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Melting Moments: Recipe of the Week


Fave Cookie for the Holidays – Melting Moments 

When I think of the holidays I have fond memories of baking cookies with my Mom. We would take over the kitchen counters every Christmas with pounds of butter, sugar, eggs, and flour --- baking a huge assortment of our favorite cookies. Being in a family with six children, everyone had a different “favorite” cookie. Mine were Melting Moments. These cookies are very delicate and “melt” in your mouth as the name implies. The secret to the melting, delicate flavor is in sifting your ingredients to achieve a silky texture. 

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Watergate Cake: Recipe of the Week


Favorite Holiday Dessert, Watergate Cake

Have you ever heard of Watergate cake? To those who were baking (or eating) age in the 1970s, this pistachio-pudding-mix-packed cake may sound familiar. Why call it Watergate? Turns out, it was the product of fortuitous timing. The late 1960s and early 70s was an era during which cakes made with pudding mix reigned. Who knew? Not me, until I did a little research. Try googling “Better than Sex Cake” or “Sock It to Me Cake”; they’re not as dramatic as they sound, but are known to be quite tasty.

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Dorothy's Thanksgiving: Recipe of the Week




It's November. Halloween has come and gone. The “busyness” of the holiday season has officially begun. Retail stores are boldly displaying Christmas decorations and Black Friday Deals; people have tagged their trees for pick-up in December; and everyone’s family calendars are sure to be overbooked with holiday social events, but FIRST … Thanksgiving! Personally, I love Thanksgiving --- not because I allow myself to indulge a little bit on my nutrition, but because it’s a time that I get to share with those I love the most, without any expectations. It's simply a time to just be truly THANKFUL. Who's excited? Anyone anxious about how they are going to avoid putting on the “Freshman 15” (or more!?!) over the next few months? We can all relate, right?!

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Freeze Ahead Meals-Chicken 4 Ways: Recipe of the Week



Recipe of the Week: Freeze-Ahead Meals – Chicken 4 Ways

It’s officially Fall! The leaves are changing, the cooler weather is on its way, and we are all in the thick of our daily school year routines with the kiddos. If you’re anything like me, it’s hard to keep your head above water while simultaneously trying to get the household chores done, pay the bills, help our littles with their homework, and remember where to be on what day for which activity. So, if you can simplify just one thing --- why not let it be dinner? The time when all of you {hopefully} can come together as a family and share a warm, home-cooked meal with minimal stress. 

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Egg Muffins: Recipe of the Week



 Recipe of the Week: Egg Muffins: {adapted from}

Now that school is back in full swing, I'm seeing a lot of peeps asking about meal planning, prepping, etc. So, I've got a great healthy option for brekkies on-the-go {and it's not my beloved Shakeology®} that you can make ahead of time! As they say, breakfast IS the most important meal of the day, right? Also, I’ve made a YouTube tutorial video link with the recipe included. 

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S'Mores Graham Cracker Toffee: Recipe of the Week



Recipe of the Week: S’mores “Crack” Graham Cracker Toffee: {}

The most popular campfire treat is celebrated each year on August 10th as it is National S’mores Day.  This delicious, sticky and gooey treat is loved by millions across the United States. A typical S’mores consists of a roasted marshmallow with a layer of chocolate bar sandwiched between two pieces of graham cracker. This recipe is a fun summertime variation using graham crackers soaked in a caramel mixture, baked to toffee perfection! I recently made this for my “Christmas in July” Bunco party and it was a huge hit!


Yield: 20-30 pieces

Cook Time: 10 minutes

Total Time: 40 minutes (including chill time)



Approximately 1 sleeve graham crackers (enough to cover the pan in one layer)

1 cup butter

1 cup brown sugar

2 cups milk chocolate candy bar pieces (chopped)

1 cup marshmallow bits for topping

Graham cracker crumbs for topping




Preheat oven to 400°. Prepare a 10.5 x 15.5 jelly roll pan by lining it with parchment paper. Be sure to crease the edges, so that it's easier to lay the crackers in a single layer. Place the crackers in a flat, single layer on the jelly roll pan. Don't worry about any gaps in-between the crackers.

Melt the butter in a medium saucepan over medium-high heat. Mix in the brown sugar. Bring to a boil (should be bubbling definitively around the edge --- you shouldn't wonder if it's boiling or not) and set a timer for 3 minutes.


Allow to boil without stirring. After 3 minutes, remove from heat immediately. Pour the mixture over the crackers, and use a spatula to gently spread the toffee over the crackers (it's ok if the crackers get displaced a little, but try to keep them as flat as possible).

Bake toffee-crackers for 6 minutes. Remove and sprinkle the chocolate pieces on top. Return to oven for 1 minute.


Spread the melted chocolate chips evenly across the toffee with a spatula. Sprinkle marshmallow bits and graham crackers over top. Let the pan cool at room temperature for a few minutes before placing it in the refrigerator to chill for about 30 minutes, until hardened. Break apart to serve. Store chilled.


Tip: For easier cutting/breaking, remove toffee from the refrigerator after 10 minutes (it should be partially cooled-- the chocolate should be hardened enough that it won't be disturbed by cutting, and soft enough that it's easy to cut) and cut the toffee into small squares. Return to the refrigerator to finish cooling and harden completely.

Store in the refrigerator for best taste and texture.


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