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 Chicken Tortilla Soup

Hi, friends. I hope all of you are having an awesome Friday. One more day of work until my "weekend"!

It's sort of sad, but I've been waiting for the weekend all week long. I'm still catching up from being away last weekend. When I spend the weekend traveling, I spend more time in the car than anything and I don't get my chores done, let alone get in much rest. #timemanagementproblems

I've been doing my best at making exercise a big priority. At the end of a long day, the last thing I want to do is put on spandex and sweat, but I never regret it and I always feel much better afterwards.

Other than some exercise, I've been a hard-core homebody lately, especially after I get home from work. If it's dark and cold, I'm not going anywhere :)

I'm hanging out with these guys...

And nothing is more appropriate for cold weather than soup. I. Love. Soup. And you will love this soup recipe that I'm sharing with you today. I just started throwing together ingredients and the result was awesome!

This Easy Chicken Tortilla Soup is sure to warm you up and it's actually pretty healthy for you. It's not a cream base soup, so it's a lot lower in fat and it's full of protein and fiber. Yum!

Easy Chicken Tortilla Soup

Ingredients:

Rotisserie chicken, shredded (or 2 large chicken breasts, cooked and shredded)
1 can of black beans, rinsed and drained (around 14-15 ounces)
1 can of cannellini beans, rinsed and drained (around 14-15 ounces)
1 can of diced tomatoes with peppers (around 14-15 ounces)
1 can of corn (around 10 ounces)
1 can of tomato paste (around 6 ounces)
2 carrots, peeled and chopped
1 medium onion, peeled and chopped
4 cups of chicken broth
5 small corn tortillas, cut into strips
salt, pepper, chili powder, onion powder, to taste
Shredded cheese (monterey jack, cheddar, or mexican blend), optional


Directions:

In a dutch oven or large pot, sautee the carrots and onions in olive oil until tender. Add the remaining ingredients (except for chicken and tortilla strips). Cook on high heat until the soup is boiling. Lower the heat to medium and cook for another ten minutes. Add the chicken and tortilla strips and cook for a few more minutes. Add shredded cheese to individual bowls, if desired.

Are you a soup lover? If so, what are your favorite homemade soups?

Honey Dijon Chicken

Hi, friends. How are you? I hope all of you had a wonderful weekend.

I took a Zumba class with a new-to-me instructor and it was wonderful. I had a ton of fun shakin' it and I have now found my new favorite Sunday activity.

I've also been crafting up some fun Valentine crafts and recipes. I might be biased (hello, Valentine's birthday), but there's something so fun about hearts, candy, chocolate, and love! I'll be sharing them over the next few weeks.

When life seems a little crazy, it is so much easier to have a simple dinner to make. Meal planning also helps, too. In case you're stuck in a quick dinner rut, here's a delicious and easy dinner idea for you: Honey Dijon Chicken.

I've totally made a different version of this recipe before. The original is here. I didn't have lemon juice and I didn't want to add bacon or as much cheese, but it still turned out excellent. Served alongside some fresh steamed green beans, it was a 15 minute dinner success.


Honey Dijon Chicken
adapted from Six Sisters Stuff

Ingredients:

1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons extra virgin olive oil
4 boneless skinless chicken breasts, cut into smaller pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups sliced fresh button mushrooms
1/4 cup shredded Monterey Jack cheese

Directions:

In a small bowl, combine the first two ingredients and set aside.

Evenly coat the chicken in the olive oil. In a hot skillet over medium heat, cook the chicken (with the lid on) until cooked through. Turn the chicken every few minutes for even browning. Sprinkle chicken with salt and pepper and set aside.

In the same skillet, saute the mushrooms until they are tender. Return the chicken to the skillet and top with cheese and the sauce mixture. Place the lid over the skillet and keep covered until the cheese has melted.


Here's to a wonderful week!

Baked Cinnamon Sugar Donuts

Hi, friends. I know that most of you are probably steering clear of junk food after the holidays, but in the event that you're looking for a fun treat for the family, I've got you covered. And if you're behaving yourself, pin it or print it, because you will want to make these at some point.

I have some sort of a terrible weakness for junk food and donuts are no exception. Nothing beats the two bakeries in my hometown, but I will occasionally settle for Dunkin or Krispy Kreme.

I love trying to recreate store-bought favorites at home, so on Christmas morning I made Cinnamon Sugar donuts. So good! Just mix up the batter, pour it into the pan, bake, let cool slightly, dip in butter, and roll in the cinnamon-sugar mixture. So easy and if you have kiddos, they will love to participate.

You can find the recipe here, at Bakerbettie.com.

Hope you all have an amazing weekend!

Honey Butter Spread

Well, friends, the weekend is over and I'm back at work. The past few days were such a whirlwind. We had a great time with my parents and visiting our friend, MB. We exchanged gifts, I got to see their Christmas decorations, and I ate my weight in all sorts of good things. It was hard to leave! 

On Sunday, I posted a recipe for super easy dinner rolls. If you didn't see it, you can check it out here. 

Today, I 'm sharing a delicious honey butter spread that compliments those rolls so beautifully. This honey butter spread is also a great addition to oatmeal and a wonderful spread for muffins and pancakes. 

Honey Butter Spread

Recipe by Ina Garten
Makes 3/4 cup

Ingredients:

1/4 pound unsalted butter at room temperature

3 tablespoons good honey

1/4 teaspoon ground cinnamon

1/8 teaspoon kosher salt

Directions:

Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.

Cheers to a fabulous week :) 

The World's Easiest Dinner Rolls

Hi, friends. I hope you are all having an amazing weekend. I finally got to have Christmas with my parents. It's a super short trip for such a drive... we got here late last night and we're leaving tomorrow afternoon, but it's worth it. I definitely miss not seeing my parents more often!

Recently, I've really started to be more conscious of the types of food I'm eating. I'm not avoiding gluten or going paleo, I'm just trying to avoid foods with a page long ingredient list. And if I can easily make it at home, I don't want to buy the store-bought version if I don't have to. Better for my health and my wallet. Score!

Dinner rolls have an incredibly long ingredient list. Like scary long. Lucky for you, I have a simple recipe for super easy dinner rolls. There are only 4 ingredients (plus water), and if you have a stand mixer, they are even more effortless.

Serve these alongside a hot soup and fresh salad or at your next family dinner. You will love them, I promise!

Ingredients:

3 cups flour (white, wheat, white-wheat, etc.)

2 tsp. Rapid Rise Yeast (you can find a jar of this in the baking aisle)

1 tsp. salt

1 cup warm water

¼ cup olive oil

Directions:

In a stand mixer*, combine half of the flour and the dry ingredients. Mix in the water and oil. Mix in the remaining flour and knead for 10-15 minutes with the dough hook. *No stand mixer? No problem! Just mix it by hand and knead it by hand. You will get the same results, but it will take a bit longer.

Take the dough out of the mixing bowl and place it down on your lightly dusted with flour, kitchen counter. Use your hands to spread out the dough and form your desired shape. Is it really sticky? Wet your hands to work with the dough.

Shape the dough as desired and place it onto an ungreased baking sheet. Let the dough sit and rest while the oven preheats to 425*F. Bake for 15 minutes, then adjust the temperature to 350* F and cook for about 10 more minutes.

Stay tuned for a delicious honey butter spread. It's amazing :)

Monkey Bread

Hello, hello! I hope all of you enjoyed Thanksgiving weekend. It was so nice to have such a long weekend and after having five days off from work, I don't want to go back ;)

Would you want to leave this view??

And of course I had to stop here :)

I loved spending so much time with my family and I ate entirely too much. Time to get back on track! 

But before I get carried away with fruits and veggies, I want to share a recipe for Monkey Bread with you. My mom made this version for Thanksgiving morning and we couldn't get enough of it.

You've probably seem monkey bread recipes before, but this baked good was new to me. It is so delicious and hard to eat just one piece! So dangerous :)

Monkey Bread

Recipe from the Bridgford Parkerhouse Roll packaging :)

Ingredients:

1 package Bridgford Parkerhouse Rolls, thawed

¼ cup granulated sugar

½ cup melted butter

1 cup brown sugar

1 oz package regular butterscotch pudding mix (not instant)

2 tsp cinnamon

Directions:

Grease a tube pan. Mix the sugars, pudding mix and cinnamon. Set aside. Sprinkle ¼ cup of sugar mixture on the bottom of the tube pan. Dip each piece of dough into the melted butter and roll it in remaining sugar mixture. Evenly place each piece into the tube pan. Top with the remaining butter and sugar mixture. Let the dough rise until it doubles in size. Bake at 350 degrees for 25-30 minutes, or until it is well browned. Remove from the oven and invert on a large serving dish. Monkey bread is best served warm.

See ya on Wednesday with a new workout to help burn some of these holiday calories :)

Four-Layer Pecan Pie

I hope everyone had a fabulous Thanksgiving!! I ate way too much and felt miserable... sounds about right! My mom cooked most of the meal, but I did contribute a pie.

I knew I wanted to contribute something that didn't involve a lot of work on Turkey Day. With only one oven and a million things that needed to be cooked, I was not going to get up at the crack of dawn (after driving forever the night before) and bake it. So, I crossed my fingers, made the pie last weekend, wrapped it in two layers of plastic wrap and two layers of foil, stuck it in the freezer, and hoped it would fair well.

Folks, I am happy to report that this pie is delicious and you should go make one ASAP. It has a delicious graham cracker crust, a creamy cheesecake layer, a sprinkling of pecans, and a delicious sweet sugary layer on top. It's quite heavenly. Just make it, ok?







































Four-Layer Pecan Pie

Recipe adapted from mrfood.com

Ingredients:

1 graham cracker pie crust

1 (8-ounce) package cream cheese, softened

1/2 cup sugar, divided

2 teaspoons vanilla extract, divided

4 eggs, divided

1 cup corn syrup

1 1/4 cups chopped pecans

Directions:

Preheat oven to 375 degrees. In a medium bowl, combine the cream cheese, 1/4 cup of the sugar, 1 teaspoon of the vanilla extract, and 1 egg. Beat at low speed until smooth; set aside. In another medium bowl, beat 3 eggs. Add the remaining sugar, the corn syrup, and the remaining vanilla; mix well. Spread the cream cheese mixture into the pie crust. Sprinkle with the pecans and slowly pour corn syrup mixture over pecans. Bake 40 to 45 minutes, or until the center is set. Let cool, then refrigerate 4 hours or until ready to serve.

Hope you're having a wonderful day!!!

Still feeling over-stuffed? Get your fit on with my Turkey Day Workout!

My New Favorite Iced Coffee Recipe

Happy Friday! Hope all of you have had a great week. Any exciting weekend plans? My weekend starts Saturday at 5 and I can't wait! No plans yet, but I'm just thankful for two days of sleeping in :)

And for those mornings when I can't sleep in, coffee is a life saver. I've never made much iced coffee at home, mostly because I fail to plan ahead and have coffee already chilled. But now, my new method is easier than ever and requires so few ingredients. Iced coffee for the entire week can be made in no time at all.

The Method: 

Brew your favorite coffee. I typically use a spoonful of ground coffee for every 8 ounces of water. Once brewed, add your favorite sweetner of choice. For 11 cups of coffee, I used four packets of Truvia. Stir. Let the coffee chill. Once chilled, pour a glass of coffee over ice. Add half-and-half or creamer, if desired.


Coffee lovers: hot or iced??

Cheddar & Pumpkin Beer Bread (6 ingredients!)

As I mentioned last week, I have officially been bitten by the fall bug. Meaning, nothing seems more exciting to me than fall decorations, I want to bake, and I want all things pumpkin!

I made this Cheddar and Pumpkin Beer Bread the other day and it was so delicious. It is soooo easy to make and it only requires six ingredients-- I bet you already have them on hand. 

This bread shares my festive fall spirit with Pumpkin Ale baked right into it! Don't worry, the beer flavor isn't at all overwhelming. It's just perfect! 

Just choose a bottle of your favorite fall-inspired ale. I picked up mine from World Market. Their selection is endless!

This bread is a perfect companion for a soup or stew and it's also great as an afternoon snack. I'm sure I will bake this bread at least a half dozen more times before winter gets here. It's that easy and that delicious!

Even though I kept this bread simple, the possibilities and add-ins are abundant (think herbs, spices, or even bacon). Have fun with this recipe and see what you can come up with!

Cheddar & Pumpkin Beer Bread

Inspired by halfbakedharvest.com

Ingredients:

3 cups flour (I used half whole wheat and half all-purpose)

4 1/2 teaspoons baking powder

1/4 cup brown sugar

1/2 cup cheddar cheese

12 ounces of pumpkin beer

1/2 teaspoon salt

Directions:

Preheat the oven to 350* and spray a 9" x 5" loaf pan with cooking spray. Add the flour, brown sugar, baking powder, and salt to a mixing bowl and stir until well combined. Add the cheese and stir until well combined. Finally, add the beer and stir until just combined. Pour the batter into the loaf pan and bake for 45-55 minutes, or until the top of the bread is lightly browned and the middle is set. Let the bread sit on a cooling rack for 15 minutes until serving. 

Hope you all have a wonderful week. 

If you make the bread, I'd love to hear your thoughts :)

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!

Easy Mushroom Couscous

The last few weeks have been very busy! We're adjusting to life here in Wilmington quite well. Our time has been spent with lots of unpacking, working, and experiencing the new things that city life has to offer. We've been having a great time. 

My favorite thing about our move is having a real space of our own. If you've been following me for a while, you might know that we lived with my parents back on Hatteras Island. It's nice to have my own kitchen and to be able to cook without feeling like I'm in the way. I'm trying my best to avoid the easy and convenient take-out at my fingertips and instead, trying to cook wholesome meals that won't undo my diet. This super quick and easy couscous is so simple and is even more convenient than take-out! Serve it alongside a protein and some greens, and you've got a great balanced meal!

Easy Mushroom Couscous

Recipe Inspired by The Deen Brothers

Makes six servings

Ingredients:

2 tablespoons olive oil

10 ounces mushrooms, quartered and thinly sliced

1 medium (about 1 cup) Vidalia onion, finely chopped

1 1/2 cups broth (chicken or vegetable)

3/4 teaspoon salt

1 cup uncooked couscous

Optional: 1 tablespoon chopped fresh basil leaves (for garnish)

Directions:

Heat the oil in a medium saucepan over medium-high heat. Add the mushrooms and onions and cook until softened, about 7 minutes.

Add the chicken broth and the salt. Bring to a boil and stir in the couscous. Immediately remove the pan from the heat, cover it, and let it sit for about 5 or so minutes.

Once all of the liquid is absorbed, fluff the couscous with a fork. Transfer the couscous to a serving bowl, garnish with the optional basil, and serve immediately.

What have you been cooking up lately?

Hope you have an amazing weekend :)

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.

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?

Spinach and Cheese Lasagna

There's something about Italian food that makes my heart sing. It's fabulous. Truly. But sometimes I'm in the mood for something other than spaghetti or traditional lasagna. This Spinach and Cheese Lasagna was the perfect solution. It's full of spinach and delicious cheeses... what more could you ask for? And the no-boil lasagna noodles equals fewer steps involved. 

Babe declared that it was the best dinner he has had in a long time. I take that as a huge compliment! Make this lasagna for your family this weekend-- you won't regret it.

Spinach and Cheese Lasagna

Ingredients:

2 cups ricotta cheese
1 cup shredded mozzarella cheese, divided
1 cup shredded 3-cheese blend, divided
1 egg, lightly beaten
1 (16-ounce) bag frozen chopped spinach, thawed and drained well
Salt and pepper to taste
2 teaspoons dried oregano leaves
1 jar (25 ounce) jar of your favorite pasta sauce
9 no-boil (oven ready) uncooked lasagna noodles

Directions:

Preheat the oven to 350*. In a large bowl mix the ricotta cheese, half of the mozzarella, half of the 3-cheese blend, egg, spinach, salt, pepper, and oregano. In a small bowl, combine the remaining cheese. Set both bowls aside. In a 13" x 9" pan or baking dish, layer 1 cup (or 1/4 of the jar) of the pasta sauce, then a layer of noodles (3), and then 1/3 of the ricotta-spinach mixture; repeat 2 more times. Top with the remaining sauce and and sprinkle with the remaining cheese. Pour 1 cup of water around the edges of the pan. Cover tightly with two sheets of aluminum foil and bake for 1-1.25 hours. Set aside and let stand for 10-15 minutes before serving.

*To test if the lasagna is fully cooked, fork the noodle to see if it passes through easily. If it does not, increase the cook time. If you are using regular lasagna noodles, omit the water and reduce cook and cook for 45-55 minutes.

Recipe from Whole Foods

Hope you all are having a fabulous week.

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?

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 :) 

5-Ingredient Cinnamon Popovers

Ever since I shared my favorite recipe for Popovers a few weeks ago, I've been dreaming up all sorts of recipe variations. I've tried a few, but this 5-Ingredient Cinnamon Popover is one of my favorites. It reminds me of the delicious breakfast foods I love--- french toast, cinnamon-sugar toast, coffee cake... but these yummy popovers are much better for you! 

They're light, fluffy, full of deliciousness, and practically guilt free. Served alongside scrambled eggs for a nutrition-packed breakfast or eaten as an afternoon snack with a cup of coffee, you and your family are really going to enjoy these popovers!

5-Ingredient Cinnamon Popovers

Makes 6 Large Popovers

Ingredients:

2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2-1 teaspoon cinnamon

Directions:

Preheat the oven to 400*F and grease and flour a popover pan, 6 six-ounce custard cups, or a muffin pan.

In a small mixing bowl, lightly whisk the eggs. Add the remaining ingredients and whisk until smooth.

Fill the Popover cups until 1/2 full and bake for 20 minutes. After the initial bake time, reduce the oven temperature to 350*F and bake for an additional 20 minutes, or until golden brown.

Remove the popovers from the pan and serve them hot.

Enjoy!

Recipe adapted from www.foodnetwork.com

View my original post for Perfect Popovers for tips and tricks on making perfect popovers every time.

Perfect Iced Coffee

When it's warm outside, iced coffee is a crucial part of my morning routine. I love stopping by my favorite local coffee shop to get my fix, but the cost of that daily fix starts to add up really fast. I'm thrilled to now have a super quick and easy way to make my own iced coffee. It doesn't involve fancy equipment, tools, or ingredients.

Perfect Iced Coffee

Brew your favorite coffee to your desired strength. Keep in mind that iced coffee will get watered-down by the ice, so be sure to make it just a bit stronger than your normally would drink it. While the coffee is still hot, transfer it to a glass mason jar (or another container that can withstand the heat) add sweetened condensed milk to taste. The sweetened condensed milk adds the perfect sweetness and there's no need for creamer. Let cool and refrigerate. Pour the cold coffee over ice and enjoy!

If you drink coffee, do you like it hot or cold?

Love coffee? Try my Homemade Coconut Milk Coffee Creamer!