Saturday, May 31, 2014

Strawberry Balsamic Vinaigrette Dressing

One of my favorite things to do each spring is to make a trip to the strawberry fields and nearly pick my weight in fresh berries. It's something I've done with my mom very year since I was a small child. We always make some sort of a fresh and light dessert with our berries, and a huge batch of mom's famous strawberry jam, but this year I wanted to get creative with a few of the extra berries.

As soon as I made my Blueberry Balsamic Vinaigrette Dressing, I knew I wanted a strawberry version. This recipe is also inspired by Lindsay over at The Lean Green Bean.

Strawberry Balsamic Vinaigrette Dressing

Makes around 8 ounces


1/2 cup cold pressed olive oil
3/4 cup fresh strawberries, washed and hulled
1 1/2 tablespoons balsamic vinaigrette
1 teaspoon dijon mustard


Add the ingredients to a food processor and process until smooth and well incorporated. Refrigerate until ready to use.

What are your weekend plans? 

Wednesday, May 28, 2014

Lemon Pepper Rosemary Salt

My friend Jennifer gave me a jar of Lemon Pepper Rosemary Salt a while ago and it was so good! She and some friends got together and made different seasonings and this was one of the combinations they made. Now that it's officially grilling season, I thought I'd share the recipe with you. This is one you need to try!

This seasoning salt would taste great sprinkled on grilled meats, fish, streamed vegetables, and roasted chicken. I've used this seasoning on grilled chicken and roasted veggies and it tastes amazing. It has a great flavor that pairs perfectly with everything. I especially love the hint of lemon paired with the rosemary; it tastes so fresh. I'll definitely be making more of this seasoning when I get fresh fish this summer.

Lemon Pepper Rosemary Salt

Makes about 1 cup of seasoning


Grated zest of 2 lemons (about 2 tablespoons)
Fresh rosemary leaves from 2 (5-inch) branches (about 3 tablespoons)
1 tablespoon freshly ground black pepper
3/4 cup coarse sea salt


In a food processor, add the ingredients (minus the salt) and process until finely chopped, about 1 minute. Add the salt and pulse until the salt forms smaller crystals and the mixture is blended, about 30 seconds. Pack into a jar with a tight-fitting lid and store in a cool, dark place for up to 2 months for optimum flavor.

Lemon Pepper Rosemary Salt Grilled Chicken

Coat chicken in teriyaki sauce and sprinkle seasoning on the top of the chicken. Grill chicken (turning chicken over after about 5 minutes) until the internal temperature reaches 165*.

What is your favorite go-to seasoning?

Monday, May 26, 2014

Spring/Summer Workout Playlist

Happy Memorial Day! I hope this day finds you at the beach with beautiful weather. 

I'm so excited that summer is just around the corner. It's time for beach season, cookouts, and all sorts of warm-weather fun. Oh and sweaty workouts... can't forget those. To help get you motivated for your next sweat session, check out my Spring/Summer 2014 Workout Playlist below.

What type of music motivates your workouts?

Saturday, May 24, 2014

Brownie Fruit Pie {Memorial Day Dessert}

Hello, hello! I'm so thrilled that it's finally the weekend. And what better way to start the weekend than with dessert???

Memorial Day is just a few days away and if you don't already have a dessert planned for your family, you should definitely consider making this Brownie Fruit Pie

It's easy, delicious, and serves a crowd. And it looks festive; you can't beat that!

This dessert starts with a boxed brownie mixed, prepared according to the directions on the package. Preheat the oven to 350* and lightly spray a pie dish with nonstick spray. Pour the batter into the pie dish until it's 1/2-3/4 full. 

Pour the remaining batter into a small loaf pan. Extra brownies = brownie sundaes for later. 

Bake the brownie pie for about 20 minutes, or until a toothpick comes out clean.

Now for the fun part! The frosting is really simple and is not at all overly sweet. It's a cream cheese frosting and it pairs perfectly with the brownie and the strawberries. 

In a small bowl, combine 8 ounces of low-fat cream cheese (or regular) with 1/4 cup powdered sugar and 1 teaspoon vanilla. Mix until smooth and creamy. If it's not sweet enough for your liking, add additional powdered sugar as needed. Spread the frosting over the brownie pie and garnish with sliced berries. Feel free to cover the entire brownie pie with fruit and use a variety of fruit. 

Refrigerate the brownie pie until ready to serve and store left-overs in the refrigerator.

I hope you all have a wonderful weekend and a safe and happy holiday.