Vegetable Polenta Bake

Hi, friends. I hope all of you are having a great week.

Life of voluntary unemployment is fun so far. I've been spending the week in a Substitute Teacher training class (because it could be useful someday) and doing all sorts of things I never got around to doing, like visiting the gardens again, painting pottery, and spending afternoons taking pictures. Here's to bigger and better adventures!

A few weeks ago, I signed up for the "Casserole Club" at my local Whole Foods. I've been in a dinner rut lately and desperately needed some new ideas, so when I saw that I would be coming home with three meals I just had to sign up. The woman who led the class, Leilani, is the Demo Specialist at Whole Foods Wilmington. Along with the other ladies in the group, she was so welcoming and fun to work with. It was nice to spend the evening sipping on a glass of wine and playing with food!

The meal I'm sharing (with Leilani's permission) today is a super easy Vegetable Polenta Bake. I totally admit that I didn't know what the heck polenta was before this class. FYI: It's basically grits made from cornmeal.

If you're looking for something new to try for dinner, look no further. This dish is full of veggie goodness and hello, it's topped with cheese... my favorite food group :)

Vegetable Polenta Bake

Ingredients:

2 tablespoons extra virgin olive oil, divided
1 small yellow onion, chopped
1 bell pepper, chopped
1 zucchini, chopped
1 cup mushrooms, chopped
2 cloves garlic, minced, divided
26 ounces diced tomatoes in their juices
1/4 cup chopped parsley, plus more for garnish if desired
1 teaspoon dried oregano
Sea salt and freshly ground pepper to taste
1 bunch kale, center stems removed and roughly chopped
1 (18-ounce) roll precooked polenta
1/3 cup shredded Parmesan cheese

Directions:

Heat oven to 375 degrees F.

Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion, peppers, zucchini, and mushrooms and saute until softened, about 10 minutes. Add the garlic and saute another minute. Add the tomatoes, spices, and mushrooms. Season with salt and pepper, Simmer over low heat until thickened, about 20 minutes longer.

Meanwhile, heat the remaining oil and garlic in a large frying pan over medium-low heat. Add the chopped kale and a pinch of salt and saute until wilted and softened, about 5 minutes.

Cut the polenta into 10 rounds. Arrange 9 slices on the bottom of an 8" baking dish, cutting the remaining round to fill in gaps. Top with the kale mixture, then top with the tomato sauce mixture. Sprinkle the cheese on top and bake until the cheese has melted, about 20-30 minutes. Garnish with fresh parsley, if desired.




What are your plans for this weekend?
Do you like polenta?

Easy Oven Baked Frittata

Hello, hello. The weekend is here! My mom will be here late tonight to visit us; we're so excited to see her and show her our new place. We're trying to figure out how to show her all of the things we love about our new city in just a few short days. It will be challenging for sure!

Earlier in the week I tempted you all with a photo of an awesome oven baked frittata I made. You guys have to try it; it's delicious and so easy to make. I've always been afraid to make true frittatas-- something about cooking it on the stove, flipping it, then transferring it to the oven-- it was just intimidating. This frittata bakes in a pie pan, cake pan, or any baking dish and comes out perfect. It even reheats beautifully. Make this oven baked frittata for an easy breakfast for the week or for your next brunch!

And here's the recipe I promised...

Oven Baked Frittata

This recipe was inspired by Kate at Cookies and Kate

Ingredients:

6 eggs

Splash of skim milk

Handful of shredded cheese (I used Colby jack, but feel free to use your favorite)

1 small onion, finely chopped

1 package of sliced mushrooms

2 big handfuls of spinach

Handful of chopped deli ham (or any other protein)

Salt and pepper, to taste

Directions:

Preheat the oven to 400*F and spray a 9” baking pan with cooking spray (or line with parchment paper). I used a small ceramic baking dish.

Sautee the veggies in a medium-size pan in a little bit of olive oil or cooking spray. Once tender, set aside and let cool.

In a separate bowl, whisk together the eggs and milk. Add the cheese, deli meat, and salt and pepper. Add the sautéed veggies and combine well.

Pour the mixture into your prepared dish and bake for 25 minutes or until the eggs are set and the center feels firm and springy. My ceramic dish baked for about 30 minutes. 

Enjoy :) And have a fabulous weekend, friends!

The Famous 2-Ingredient Pancake

Hello, hello! I can hardly believe that it's Monday already. I hope you all had a great weekend and that you're rested and ready for the week ahead. I have a fun breakfast recipe to share with you today...

I've been seeing and hearing about 2-ingredient pancakes for a few years now. They are everywhere! I finally got around to trying them and after the first bite, I couldn't understand why it took me so long to try them. Now don't go make these and think that they're going to taste like regular ol' pancakes... you will be a little disappointed if you do. 

BUT they do taste great. They taste sweet (depending on how ripe your bananas are) and a bit eggy- like a crepe. You could top this pancake with syrup or even add a scoop of nut butter, which takes it to a whole new level of amazing! 

Make a 2-Ingredient Pancake:

In a small mixing bowl, lightly beat an egg. Add a small to medium ripened banana to the bowl and mash with a potato masher until the mixture is mostly smooth and well combined.

Spray a pan with nonstick cooking spray and turn on the heat to low-medium (my stove heat goes from 1 to 10, 1 being low, and mine was set at 3). Once the pan is heated, pour the mixture into the pan and cook for several minutes (at least two minutes or until the batter seems to be set and the pancake is golden brown).

Flip the pancake over and continue to cook for an additional minute or so, or until this side is set and golden brown. Serve the pancake immediately and enjoy with your favorite toppings.

And seriously, add some nut butter! Amazing!!

Have you tried these things yet? If so, what did you think?

They've found a place in my breakfast rotation for sure.

Skinny Broccoli Cheddar Soup

I'm a huge fan of broccoli and cheddar Soup. I've love the Broccoli Cheese Soup at Panera and I've even had my fair share of it at Subway. It became one of my favorite comfort foods last winter and I couldn't seem to get enough of it. However, I can honestly say that I had no idea how much fat was in my beloved soup, but I guess that's why it tastes so great!

If you're looking for a lighter version of broccoli and cheddar Soup for your dinner or to serve as an appetizer, you need to try this recipe! It's very easy to make, delicious, and you will have fresh hot soup on your table in less than 30 minutes.

Skinny Broccoli Cheddar Soup
Makes 4 servings

Ingredients:

3 cups unsalted vegetable stock
4 cups broccoli florets, coarsely chopped
1 cup diced yellow onion
1 chopped carrot
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1/4 + 1/8 cup fat free half-and-half
4 ounces shredded reduced fat cheddar cheese

Directions:

Combine the first seven ingredients in a large saucepan on high heat. Bring to a boil. Reduce the heat and simmer for about 10 minutes, until the broccoli is tender. Turn off the heat and with an immersion blender, blend the soup until it's creamy. If you don't have a hand blender, use a regular blender. Once the soup is blended, return it to the pan. Stir in the half-and-half and cheese. You will not need to turn the stove back on, as there will be enough residual heat to melt the cheese. Serve and enjoy!

Recipe from pickyeaterblog.com

What's your favorite soup?

Strawberry Pretzel Parfait {150 Calories}

Hello, hello! Hope you all had a great weekend. We had gorgeous weather yesterday-the perfect temperature with a nice breeze. I wish it was like that year-round!

I've said it before, but strawberries are my favorite fruit. I have fond childhood memories of sitting in strawberry fields, eating perfect vine-ripened strawberries when I was supposed to be helping my mom pick them so that she could make her famous strawberry jam. Even to this day, Smuckers is a total disappointment. 

Anyway, back to the strawberries... they're glorious. Strawberries are perfect on their own and even more perfect when added to treats. This Strawberry Pretzel Parfait is a refreshing and light snack that is sure to leave you satisfied. My version calls for Greek yogurt, which is packed with protein, and it's the perfect combination of salty and sweet. At 150 calories (more or less depending on which ingredients you use), you can't go wrong!

P.S. Mother's Day is Sunday. I bet she would love this!

Strawberry Pretzel Parfait

Serves 1

Ingredients:

1- 5.3oz cup of Dannon Light & Fit Vanilla Greek Yogurt
8-10 mini pretzels
4 medium strawberries

Directions:

Wash and slice the strawberries into small pieces. In a cup or bowl, layer 1/2 the cup of yogurt, followed by half of the strawberries, and then half of the pretzels. Repeat the layers. Serve immediately and enjoy!

What's your favorite fruit?

Jam: store-bought or homemade?

Healthy "Baked" Apple

I hope you all are having a fabulous week. It's a busy one for me... I'm heading out of town this weekend for a Tai Chi training. Tai Chi is very new to me and it's been very interesting to learn about this ancient practice. 

If you're like me, you've been indulging in a lot of treats and delicious food lately. I'm using Easter as an excuse. In times like this, I need healthy snack ideas to help get me back on track. So, to help combat overindulging, I'm sharing a guiltless, yet delicious recipe with you today.

Fruit is probably my favorite food group. I almost always get the recommended serving of fruit each day, but sometimes plain ol' fruit just doesn't seem to be satisfying... especially when I have dessert on my mind. With this easy recipe, a plain apple quickly transforms into a delicious treat- a Healthy "Baked" Apple. 

And the best part? It's totally guilt-free!

Ingredients:

1 apple (I used Golden Delicious for the sweetness)
1 tablespoon raisins
Dash of cinnamon

Directions:

Wash and core the apple. Cut the apple into 8 slices. On a microwave-safe plate, cook the apple for 2-3 minutes, or until you have reached your desired tenderness. Sprinkle on the cinnamon and add the raisins. Allow the apple to cool for a few minutes before enjoying.

What's your favorite healthy snack?

Cranberry Cashew Oat Bars

Happy Easter, everyone! I hope you all have a fabulous day spending time with those you love. 

I had the chance to dye some eggs with a few kids at work on Thursday and we had a ton of fun. I seemed to have forgotten that simple activities like dyeing eggs can make a child so happy.

I know you're probably loaded up with fun Easter candy and delicious food, but when you're ready to escape the sugar high you're bound to experience, give this tasty and wholesome snack a try!

I mentioned before that I'm trying to buy less of the store-bought processed snacks and snack bars to fuel my everyday life and workouts. It's sometimes tough finding a tasty, nutritious, and portable snack to take with me to work. These Cranberry Cashew Oat Bars are perfect for nutrition on-the-go. These bars are completely customizable: swap out your favorite dried fruit for the cranberries and your favorite nut for the cashews. Also, if your family likes a sweeter snack, add your favorite sweetener and make this bar as an afternoon treat! The possibilities are endless. 

Cranberry Cashew Oat Bars

Makes 8 generous bars, or 12 smaller bars

Ingredients:

1 1/2 cup old fashioned oats
1/2 cup chopped cashews
1/2 cup dried cranberries
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 cup skim milk
1 egg
1 teaspoon vanilla

Directions:

Preheat the oven to 350* and spray a 9" x 9" baking pan with nonstick spray. In a small mixing bowl, beat the egg. Add the milk and vanilla and mix well. In a medium mixing bowl, combine the remaining ingredients. Add the wet ingredients to the dry ingredients and mix well. Pour the mixture into the baking pan and bake for 35-40 minutes, or until golden brown along the edges.

*The only sweetener in these bars is the berries. Feel free to add 1/4-1/3 cup of your family's favorite sweetener.

Recipe inspired by Katheats.com



And if you're looking for more healthy snacks, check out these:

Peanut Butter Banana Oat Bars

Whole Wheat Banana Oat Muffins

Whole Wheat Applesauce Muffins

Black Bean and Sweet Potato Cakes

Hooray, it's the weekend! Does anyone else have today off from work? I'm so excited to have a long weekend... I've got a lot of catching up to do around the house.

I love sweet potatoes. They I mostly eat them as "fries" baked in the oven for a side dish, but sometimes I want something a little more filling and satisfying. This sweet potato cake is full of good stuff: black beans, oats, and sweet potato. You don't need to be a vegan to love these!

Black Bean and Sweet Potato Cakes

Ingredients:

1 large sweet potato, boiled until the skin easily comes off
3/4 cup black beans, if using canned beans drain and rinse them
1/4 cup onion, finely chopped
1/2 cup oats
1 teaspoon dried parsley
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika

Directions:

Preheat the oven to 350* and spray a baking sheet with nonstick spray. In a a small mixing bowl, mash the sweet potato. Add the beans and combine. In a separate bowl, combine the oats and remaining ingredients. Mix well. Add the oat mixture to the sweet potato mixture. Mix well. Divide the mixture into 5 black bean and sweet potato cakes and place them on the baking sheet. Cook for 15 minutes. Turn them over and cook for an additional 15-20 minutes. Switch your oven setting to broil for the last few minutes, if desired.

Serve these Black Bean and Sweet Potato Cakes as-is, serve on a bun, or eat it in a lettuce wrap.

Wishing you all a wonderful Easter  and beautiful spring weather... whether it's really beautiful out there or if it's just tropical in your mind :) 

Oven Roasted Balsamic Carrots

Side dishes are always tricky for me. I get tired of making the same salad, rice, or steamed veggies. Dinner can get quite boring sometimes! These Oven Roasted Balsamic Carrots are not boring and they're the perfect side for a weekday dinner or even your upcoming Easter meal. This side dish takes very little effort and I'm sure your entire family will love them. Try them out tonight!

Oven Roasted Balsamic Carrots

Makes 4 servings

Ingredients:

1 lb. carrots, peeled and cut into even sticks (about 3-4" long) OR baby carrots

1 tablespoon olive oil

1/8 teaspoon salt

1 tablespoon balsamic vinegar

Directions:

Preheat your oven to 375*. In a shallow roasting pan, toss the carrots with the olive oil and salt. Roast the carrots until tender, about 25-30 minutes, stirring occasionally. Drizzle the balsamic vinegar over the carrots and stir to coat. Continue to roast the carrots until most of the vinegar evaporates, about 2 minutes. 

Recipe from Food.com

What are your weekend plans?

Peanut Butter Banana Oat Bars

Hello, hello! I'm really excited to share my new favorite snack recipe with you today. I'm always looking for a portable, delicious, and healthy snack to eat between fitness classes or for those moments when I can feel my blood sugar drop. These Peanut Butter Banana Oat Bars are the perfect solution to any snack dilemma!

I had been buying lots of store bought granola bars, protein bars, and fiber bars, but most of them have an enormously long list of ingredients and some just taste like candy. Candy is great (don't get me wrong), but sometimes I just want a healthy satisfying snack that doesn't involve chocolate or caramel.

I searched the web for what seems like hours trying to find the perfect bar recipe, but never had all of the ingredients on hand to create my own. With several very different recipes in mind, I created my own snack bar recipe and couldn't be happier with the results!

Peanut Butter Banana Oat Bars

Makes 8 generous bars

Ingredients:

2 ripe bananas
1/4 cup skim milk (or your favorite milk)
1/4 cup chopped pitted dates
1/4 to 1/3 cup peanut butter (I used 1/4 cup)
2 cups old fashioned oats
1 teaspoon vanilla extract
1 teaspoon cinnamon

Directions:

Preheat the oven to 350* and spray a 9" x 9" pan with cooking spray. In a small mixing bowl, mash the bananas until there are no large chunks left. Add the milk, vanilla, and peanut butter and whisk until well combined. Add the dates, oats, and cinnamon and stir until well combined. Press the mixture into the pan and bake for 25-30 minutes, or until golden brown.

*If your family is used to really sweet snack bars, you might want to add 1/4-1/3 cup of your favorite sweetener (like agave, honey, or brown sugar).

Enjoy!

Whole Wheat Banana Oat Muffins (No Sugar Added)

Thank goodness it is Friday! It has been one heck of a week. I'm looking forward to a weekend of relaxation and fun... bring on the sunshine.

I gave up sweets, junk food, and really anything that tastes great for Lent, in hopes of losing some weight. I've put on a few pounds since last summer and I'm determined to shed it! It really hasn't been too hard, but I've had my moments. Sometimes, I just want a muffin. Or some ice cream. Or a brownie. Or a caramel macchiato. OK, so maybe it's been sort of hard. BUT, I can now have a muffin and not feel bad about it with this recipe! These Whole Wheat Banana Oat Muffins are a healthy alternative to the muffins at the bakery or grocery store. They're packed with good-for-you ingredients that you can actually pronounce and there's no added sugar. 

These muffins are the perfect breakfast, mid-day snack, or dessert. They're moist, delicious, and nutritious-- you can't go wrong. Try them today!

Whole Wheat Banana Oat Muffins

Makes 12 Muffins

Ingredients:

1 cup whole wheat flour (or half wheat and half all-purpose)
1/2 cup old fashioned oats
1/2 teaspoon baking soda
2 teaspoons cinnamon
3 ripe bananas, mashed (the riper the banana is, the sweeter the banana will be)
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon olive oil

*Optional: I didn't add any sweetener to my muffins, but if you want to add some sweetness add in 1/4 to 1/2 cup sweetener (brown sugar, sugar, honey, etc.)

Directions:

Preheat the oven to 350* and line a muffin pan with foil-lined baking cups (if you don't have foil-lined cups, spray paper cups with non-stick spray- otherwise these muffins will stick!). In a small mixing bowl, combine the dry ingredients. In a large mixing bowl, combine the wet ingredients. (I mash the bananas in the large bowl and beat the eggs in a small bowl, then transfer them to the bowl with the bananas.) Add the dry mixture to the wet mixture and mix until well combined. Pour the batter into the baking cups and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Enjoy!

Oh, and I need to mention that a slather of nut butter takes these muffins over the top. You won't even miss not having sugar. Promise!

Do you have any favorite "skinny" or "lightened up" dessert/snack recipes?

Dill Smashed Potatoes

Hello, hello! I hope everyone had a fabulous weekend and I hope your week is off to a great start. I was able to make the eight hour trip to my grandma's after work on Friday and it was so nice to be able to spend time with her and disconnect from Blog-world for a few days.

I'm still blown away every time I see these gorgeous lilies that my sweetie got me for Valentine's Day. They've taken their time opening up, so I've really been able to enjoy them. 

A few weeks back, I was inspired by Chung-Ah over at Damn Delicious. She posted a recipe for garlicky smashed potatoes that made my mouth water. I had never heard of smashed potatoes, so I knew I had to try them. They're so soft and delicious on the inside, but crisp and crunchy on the outside; the perfect combination!

My take on smashed potatoes is just a little more low-cal than the original, as I use cooking spray in place of olive oil. In lieu of garlic I added dill, so even if these are on the lighter side they don't lack flavor!

Dill Smashed Potatoes

Ingredients:

1 package small potatoes (2-bite size)
Cooking spray
Salt, pepper, and dill weed

Directions:

Boil the potatoes according to the directions on the package, about 12 minutes.

While the potatoes are boiling, preheat the oven to 350*F and grease a baking sheet with cooking spray.

Place the potatoes on the cookie sheet, spacing them evenly apart. With a drinking glass, smash each potato. Lightly spray the potatoes with cooking spray and sprinkle with salt, pepper, and dill weed, to taste.

Cook the potatoes for 15-20 minutes, or until golden and crispy.

Serve and enjoy these smashed potatoes with just about everything! These potatoes have just over 100 calories per serving (a serving is 5 small potatoes).

Have you ever heard of smashed potatoes? If so, have you ever made them?

Baked Cheddar Zucchini Spears

It's the weekend!!! I'm so excited; it's been a busy week. Check out this pretty sunset from a few days ago...

Are you’re looking for a healthy and tasty dinner side dish that will leave you feeling satisfied? If so, look no further! These Baked Cheddar Zucchini Spears make the perfect side dish or snack. They come together in no time at all and they’re really delicious.

Makes 1-2 servings

Ingredients:

1 medium to large zucchini

Salt and pepper, to taste

2-3 tablespoons shredded cheddar cheese

Cooking spray or olive oil (I used cooking spray to cut down on calories and fat)

Directions:

Preheat the oven or toaster oven to 350*F. Line a baking sheet with aluminum foil for easy clean-up and spray it with nonstick cooking spray.

Wash and dry the zucchini. Cut the zucchini in half, and then cut each half into 6 or 7 spears.

Sprinkle the spears with salt and pepper to taste. Then, sprinkle the cheese over the spears.

Cook for 7-10 minutes, depending on how tender you like your veggies.

Eat and enjoy!

Any big plans for the weekend? I'm thinking that it's a head to a coffee shop with a good book kind of Saturday for me!

Panfried Kale

Hello, hello! This week is flying by; I can hardly believe that it's Thursday. Today, in lieu of my regular workday, I'm heading to the closest YMCA {about 1.25 hours away} to observe some new fitness classes. I'm revamping our fitness schedule at work soon (we change it every three months) and I'm trying to get ideas for new classes that I can bring to our little community. In other words, we're trying to see how many fitness certifications I can get in one year! Just kidding :) 

Oh, and I finally got some answers about my foot. I tore my plantar fascia, but it seems to be healing well. I should be back to "normal" in 2-4 weeks, but was instructed to never teach so many fitness classes again. Sigh. I'm both relieved and disappointed by the news. It's good that I have to cut back- I know my body will be thankful, but I want to offer my center as much as I can and I don't want to disappoint people. 

Anyway... let's talk about kale.

I kind of have a love-hate relationship with kale. I love that is has so many vitamins. It's a super-food! But I'm not crazy about the taste. It's a bit bitter. And forget eating it plain and raw! At least give me some balsamic vinaigrette. 

But, when cooked, it's a different story. I actually kind of like it--- probably just because I know my body needs those nutrients! So, whether you have a love-love, a love-hate, or even a hate-hate relationship with the leafy unruly vegetable, you should give this side dish a try. This Panfried Kale will come together in a matter of minutes and will taste great paired with your next dinner. 

P.S.-  I was pleasantly surprised with how well this photo came out! Oh, and this kale, with a drizzle of lemon juice, pairs beautifully with steamed shrimp. Trust me, I know :)

Panfried Kale

Recipe by Pioneer Woman

Ingredients:

1 large bunch of kale, or 2 regular bunches

1-2 tablespoons olive oil

5 cloves garlic, finely minced

Salt and pepper, to taste

Directions:

Thoroughly rinse the kale in cold water and tear it into chunks. In a large pan over medium-high heat, heat the olive oil. Add the garlic and quickly stir it around to avoid burning. Add the kale to the pan and use tongs to toss it while it cooks. Add the salt and pepper and continue cooking for 1-2 more minutes, until it has wilted, but still crisp.

How would you describe your relationship with kale?

:-)

Mini Spinach and Mushroom Frittatas

Hope you all had a fabulous weekend! I've been fairly busy over the last week, but I'm back again to share a super easy breakfast/brunch recipe with you.

I may just be a complete weirdo, but does anyone else out there despise pie crust? I really don't care for it, whether it's in a sweet apple pie, a savory chicken pot pie, or in a quiche. I just don't like it. And I look at my pie crust disgust as a good thing- skipping out on the pie crust cuts calories and fat. Win.

Frittatas are the crustless quiche. They rock my world. Oh, and did I mention that they're a great portable breakfast option?

The possibilities are endless here. Just toss together your favorite breakfast ingredients and you have a winner! 

Mini Spinach and Mushroom Frittatas

(Makes 12)

Ingredients:

1 large white or yellow onion

1 cup fresh mushrooms, diced

1 cup fresh spinach, trimmed and chopped

8 whole eggs

1/2 cup soy milk (any milk will work)

2 heaping tablespoons cheese (or nutritional yeast)

3/4 teaspoon sea salt

Directions:

Preheat the oven to 375 degrees. In a large skillet or pan over medium heat, cook the onions and mushrooms until they begin to brown (either use cooking spray or a drizzle of olive oil so the veggies don’t stick). 

 Once the veggies are browned, add the spinach and continue to cook until it begins to wilt.

In a separate dish, whisk together the eggs, milk, and salt. Make sure the eggs are thoroughly beaten. Add the cheese and mix well.

Grease the muffin pan with cooking spray and pour the egg mixture into the muffin cavities. Fill to about 3/4 full – to avoid overflowing.

Bake for about 20 minutes or until the egg is set and the tops begin to brown. Tip: they are done when the frittatas don’t jiggle when you shake the pan.

Let the frittatas cool in the pan for a few minutes. Use a butter knife to loosen the frittatas from the pan. Serve immediately or let cool completely and refrigerate or freeze. 

Recipe adapted from The Daily Garnish.

Sweet Potato, Spinach, and Turkey Sausage Hash

Happy Sunday, everyone! I hope you are having a great weekend, spending time with friends and family and getting to recharge <3


My local grocery store had sweet potatoes for $0.25/ pound a few weeks ago. I guess they ordered too many for the holidays and had a ton that they were trying to get rid of. Either way, I was thrilled and bought several. This girl loves a deal :)


I wasn't sure what I would make with them, but I remembered seeing some sort of sweet potato skillet recipe on one the blogs I frequent, Carrots 'N' Cake. I didn't have my phone or computer nearby, so I sort of threw together what I had on hand. The end result was Sweet Potato, Spinach and Turkey Sausage Hash. I actually really enjoyed this meal and I'll definitely be adding it to the rotation! I love it when I'm able to find healthy dinners that taste great!

Sweet Potato, Spinach, and Turkey Sausage Hash


Ingredients:

1 tablespoon olive oil
1 huge sweet potato, peeled and diced
1 small onion
1/4 cup broth or water
2 links of Italian turkey sausage, chopped into small pieces
3 cups fresh spinach
Salt and pepper to taste


Directions:

Heat the olive oil in a large skillet over medium heat. Add the sweet potatoes, onions, and broth (or water) and cook until tender.

In a separate skillet, cook the turkey sausage  until it is browned and no longer pink on the inside.

Add the turkey sausage and spinach to the sweet potato mixture and cook on medium-low until the spinach wilts. Season with salt and pepper as desired.



What are your favorite dishes to make with sweet potatoes?

I'm a huge fan of slicing sweet potatoes thin, sprinkling them with olive oil and cinnamon, and baking for an alternative to French fries.

Spaghetti Squash 101

If you're like most of the world's population who has had spaghetti squash, feel free to ignore this post :)


Have you guys ever had spaghetti squash? It's full of nutrients and it's a great low-carb substitute for things like pasta. Growing up, I don't remember ever having any type of squash, especially spaghetti squash. Since these things are in season, I figured I'd finally take a stab at cooking one. There are several methods that can be used, but the simplest option for me was baking it in the oven, and I'm all about simple.

 

So, grab a spaghetti squash and get cooking!

First, preheat the oven to 375°F. With a sharp knife, halve the squash lengthwise. Find a strong man to do this if your knives are wimpy...

 

Use a spoon to scoop out the seeds and funky junk from the middle of each half... like you're cleaning out a pumpkin! Save the seeds for your garden or throw discard them.

 

Place the squash in a 9- x 13-inch baking dish, cut sides down. Pour 1/2 cup water into the dish and bake the squash until just tender, about 30 to 35 minutes.

Once the squash is cooked, rake a fork back and forth across the squash to remove its flesh in strands…like spaghetti!

 

For a simple dinner idea, try sautéing mixed peppers and onions in a little bit of olive oil or butter.

 

 

Once tender, mix in the spaghetti squash and add your favorite seasonings or herbs.

 

 

Another meal idea: Substitute spaghetti noodles for spaghetti squash and top with tomato sauce and low-fat turkey meatballs.

 

How do you like to eat Spaghetti Squash?
 

 

Whole Wheat Pumpkin Pancakes

The day has finally come. I had my big first blogging fail. I was finishing a post I had been working on and I hit save instead of publish. Oops. I'm blaming it on the fact that it was prior to 6:00 am. So, here's Saturday's post. Pretend it's Saturday, pretty please!

 

 

I'm so glad that Saturday is here! I've got a busy weekend ahead of me, so I'm posting a little early this morning. And I apologize in advance for the fact that this post is all over the place :)

 

First things first, Happy Birthday to by grandma. She's so precious; I've never heard her say one mean-spirited thing about anyone and she's got the best sense of humor, even with a forgetful mind.

 

 

Happy 93rd Birthday Grandma! I love you!

 

 

I'm just about to head to the IFTA Fitness event in Chesapeake, VA for fitness workshops and trainings. I'll be taking several workshops today and I'll spend tomorrow in a Kickboxing certification. I'm so excited to learn some new things and I can't wait to integrate my new skills into the fitness classes I teach at work. Teaching the same things for several months starts to get stale; it's great to add some variety!

 

 

 

I'll also be doing my next "long run" this evening wile I'm gone. This one is 5 miles; it's a distance I haven't covered in a while, so I'm sure I will sleep nice and sound tonight! Wish me luck :)

 

 

 

Now to the food...

 

Before I hit the road, I wanted to share a super easy, yet delicious and nutritious recipe with you: Whole Wheat Pumpkin Pancakes. I know that Halloween has come and gone, but I'm still on a pumpkin kick and I hope you are too :) After all, it's still fall!

 

 

You guys, these pancakes are awesome! They kept me full and focused during a full morning of fitness classes- not too many breakfasts can do that for me! Feel free to use all-purpose flour if you're not a fan of whole wheat.

 

 

Whole Wheat Pumpkin Pancakes

Makes 8-10 pancakes, serves 2-4

 

Ingredients

 

1 cup whole wheat flour

1 tablespoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon brown sugar

1/3 cup pumpkin puree

1 egg

1 cup milk

1/2 teaspoon vanilla

1 tablespoon canola oil

 

Directions

 

Prepare your skillet, griddle, or frying pan. I preheat my Presto Griddle to 325*F and I don't need to use any nonstick spray.

 

In a small mixing bowl, combine the dry ingredients with a whisk.

 

In a medium sized mixing bowl, beat the egg with the whisk and add the milk, vanilla, pumpkin, and oil. Whisk until well combined.

 

Add the dry mixture to the wet mixture and mix well.

 

Use a small measuring cup (like 1/4 cup) and portion out the batter (batter will be thick). Cook the pancakes until the edges start to brown. Flip the pancake and cook the other side.

 

 

And a few drizzles of light syrup... pure perfection! I'm wishing I still had that Pumpkin Butter from Trader Joe's. Now that would taste amazing on top of these!

 

Any plans for this weekend?

 

 



Homemade Apple Butter

It's Wednesday! And Boss's Day!  And we're halfway through the work week!

OK, enough excitement for now; I've got a busy day ahead of me. On the agenda for today: a run scheduled, teaching three classes, taking a trip to the mainland after work (mattress shopping and running shoe shopping), and supervising knitting group this evening (for work). 

When I've got a busy schedule, I love recipes that come together with minimal effort. This recipe for Homemade Apple Butter (that I found here) is no exception. Just prep the apples, toss them into the slow cooker with cinnamon and some liquid, and come home to a house that smells amazing and an awesome spread for your toast! It's such a treat and is so much better for you than the jellies and jams that are loaded with added sugar.

It all started with some apples from my trip. I used about 3 pounds of apples, which ended up being about 9 of my apples.

Next, I peeled, cored, and sliced the apples. I placed the apple slices into my slow cooker along with 1/2 cup water and 1 teaspoon ground cinnamon. I then gave it a good stir to coat the apples and distribute the cinnamon.

 

And after 5-6 hours on high or 8-10 hours on low, it looked like this:



 

To get a smooth apple butter, puree the apple mixture in your blender or food processor.

With this recipe, I was able to completely fill a pint sized mason jar and I had just enough left over for my toast! The apple butter will keep in the refrigerator for up to 2 weeks.



 

You might be wondering what the difference is between apple butter and apple sauce... I certainly was! Apple sauce has a very light color and the cooking process is fast. Apple butter, on the other hand, is a dark caramel color from the spices that are added and the much longer cooking time. Apple butter is also has a thicker consistency than apple sauce.

 

 

What's your favorite thing to make with apples?

 

While Babe loves apple pie, apple crisp kind of makes my heart sing!

 

 



Banana-Coconut Wheat Muffins

Happy September! I'm so ready for fall weather, boots, scarves, and cool evenings!

I know I just posted about my Banana Muffin Tops a few days ago, but while the recipe was fresh in my mind, I played around with it to make it a little more "me". You need to make these right away. They are so good! AND, the best part, they are just 71 calories each!


PS- these muffins freeze beautifully and defrost in no time at all. Paired with a cup of coffee, one of these muffins make the perfect pick-me-up snack. Don't ask me how I know...

Banana-Coconut Wheat Muffins
Makes 12 muffins

Ingredients:

1/4 cup light butter
1/4 cup sugar
1 egg
1/2 teaspoon vanilla
2 very ripe medium bananas, mashed
1/4 cup shredded coconut, unsweetened
1 cup wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions:

Preheat the oven to 375*F and line a muffin plan with cupcake tins.

In a small bowl, beat the butter and sugar until creamy. Add the egg and vanilla and beat until well incorporated. Add the remaining ingredients and beat until well combined.

Divide the batter among the tins and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.