Rescue your Berries!

Are you ever frustrated after you pay $4.99 for a package of berries only to get them home and they are moldy?  I really thought it was just me, or where I was buying my berries, but then a friend of mine gave me the best tip!  I am so excited to share with you another wonderful use of my favorite cleaning device and salad dressing...Vinegar!  I switched to vinegar as a cleaning agent about 6 months ago and I have been really happy with it.  I dislike the scent of all the other synthetic cleaners and I can only imagine how harmful it is for your health.  I am glad to know I can use vinegar to preserve my berries as well.

Here is how you do it:

1 part Vinegar (Apple Cider is best) to 10 Parts Water.  Rinse the berries with your vinegar mixture and the vinegar will kill all the Mold Spores and bacteria that ruins your precious berries.

Hope you try out this fabulous tip!  I look forward to hearing any tips you all have!

Favorite Fall Flavor

When the leaves start to turn and the summer heat begins to fade, I get so excited for everything pumpkin!  Savory or sweet, pumpkin tops the list of my favorite flavors!  I am willing to try anything that promises to be rich with pumpkin goodness.  

What does pumpkin pair best with you ask?  Anything really.  Using pumpkin in a savory manner may be a bit trickier, but it is wonderful in pasta and breads.  The rich fall flavor of pumpkin is the perfect accompaniment to any wonderful meal!  I thought these adorable orange biscuits were the 

cutest way incorporate pumpkin into any meal.

Maple Glazed Pumpkin Biscuits

Inspired by Cooking Light

Ingredients

3/4 cup canned pumpkin

1/3 cup low fat buttermilk

5 tablespoons chilled butter, cut up into pieces

3 tablespoons honey

4 tablespoons maple syrup

2 cups all purpose flour

2 1/2 teaspoons baking powder

1 1/4 teaspoons pumpkin pie spice

1/2 teaspoon salt

Directions

Preheat oven to 400 degrees.  In a large bowl, combing flour, baking powder, pumpkin pie spice and salt.  With your hands or two knives, cut the butter into the flour mixture until it resembles a coarse meal.  Chill for 10-15 minutes.  Meanwhile, combine buttermilk and honey.  

Whisk until well blended and then add pumpkin.  

Using the back of a large spoon make a hole in the center of the flour mixture and pour into hole.  Fold in flour with a spatula.  Turn dough out onto a well floured surface, dough will be very moist. and knead about 4-5 times using flour as needed.  Roll dough into a rectangle 1/2 inch thick.  Fold dough in thirds (like paper to put in an envelope).  Roll dough out again, sprinkle with flour and fold again as before.  Roll dough into a 3/4 inch thickness.  

Cut dough with a 1 3/4 inch round cookie cutter to form 14 biscuits.  Place the biscuits, 1 inch apart, on a baking sheet lined with parchment paper.  With a pastry brush, brush each biscuit with some maple syrup.  Bake for 14 minutes or until golden.  Remove from pan and cool on wire racks.

Stay tuned for more pumpkin recipes this season!

Asian Turkey Burgers with Cucumber Relish

 You will love this spin on traditional turkey burgers.  This recipe mixes a regular old turkey burger with all the bold Asian flavors that your taste buds love!  The creamy aioli and crisp cucumber salad are a perfect compliment as well!  Happy Thursday!

 Asian Turkey Burgers with Cucumber Relish

Ingredients

1 lb. Lean Ground Turkey

1 Tbs. Chili Garlic Sauce

2 Tbs. Hoisen Sauce

2 Scallions, chopped

2 cloves garlic, minced

2 Tbs. Cilantro, chopped

1/4 cup Red Onion, chopped

1/4 cup Carrots, minced

Salt and Pepper

4 Hamburger Buns

Chili-Garlic Aioli

1/2 cup Greek Yogurt

1 tsp. Chili Garlic Sauce

Salt and Pepper to taste

Cucumber Salad "Relish"

1 large Japanese Cucumber, thinly sliced

1/4 cup Rice Wine Vinegar

1/4 cup Sugar

sesame seeds

Directions

Combine cucumber, vinegar and sugar in a small bowl to marinate.  Sprinkle sesame seeds on top.  Put in refrigerator.

Preheat grill.  In a large bowl mix ground turkey, chili garlic sauce, hoisen sauce, scallions, garlic, cilantro, onion and carrots just till combined.  Form into 4 even patties.  Grill patties for 4 minutes per side or until fully cooked.

Meanwhile, combine yogurt , chili garlic sauce, salt and pepper in a small bowl.  Put aside until burgers are done.  

Assemble a patty on top of each bun, some of the aioli and then some cucumber salad.  Enjoy!

Double Points

We all know a great trick or two for getting an easy dinner together quickly, and I bet one of the tricks on the top of your list is a rotisserie chicken from the supermarket.  From the deli section of the market to your dinner table...it really is great.  No, it isn't the same as when you make it at home and yes, I am sure if you use this trick too often the magic fades.  My whole strategy is never to use the chicken as it comes, the whole magic for me is creating something else out of it.  Whatever you make is still going to take less time and if you are really creative, you can get a great dinner together and still have time to do something extra you normally wouldn't be able to fit into your day.  

Double points this night because this fab dinner idea got me two rewards: A relaxing bath while the potatoes baked and an extra 30 minutes to an hour to watch some TV that I didn't spend in the kitchen on my very tired feet!  Sound nice to you?  Keep reading.

Triple points if you count that my husband loved it.  I don't know if I should be offended that he talks about this potato more than almost any other thing I make, or just take it as a compliment and move on?  I am going to move on.  A compliment is a compliment!

Stuffed Sweet Potato

Serves 2

Ingredients

2 Sweet Potatoes or Yams, punctured with fork a couple times

1/2 cup Pico de Gallo 

1/2 cup Mashed Avocado or Guacamole

1 cup Rotisserie Chicken, shredded

Plain Non-Fat Greek Yogurt

Scallions

Directions

Preheat oven to 400 degrees.  Bake sweet potatoes for  30-40 minutes until tender.  Cut the potatoes vertically and open to expose inside.  Mash the potato a little till fluffy then top with half of each of the remaining ingredients.  Repeat for the other potato.  Serve.  Yes, it was that easy.

Fact Section:  What the grocery stores call "Sweet Potatoes" and "Yams" are actually both Sweet Potatoes.  Yams are another thing all together that you don't normally see at the market.  The purple one with the orange inside has just been dubbed "yam" so that all of us who don't know can distinguish between the two.  I like Yams better for this recipe, the purple one with the orange inside, but in the picture above I used a traditional Sweet Potato (yellow inside). 

Also, this has to be the most nutritious way to eat a potato!  Instead of butter use healthy fat-avocado.  Instead of Sour Cream- use Greek Yogurt.  Instead of Cheese- Use Salsa for more flavor.

Pico de Gallo

I love making things that the start of the week that I can utilize in other things throughout the week.  Also, my husband loves snacks.  Actually that is an understatement, he LOVES snacks and always appreciates fresh salsa.  It is so quick and easy to make, so why not make it yourself? 

Stay tuned for later this week where I turn this into a main ingredient in the easiest dinner ever!

Pico de Gallo 

Ingredients

5 Plum Tomatoes, chopped

1/2 cup White Onion, chopped

1/4 cup Fresh Cilantro, chopped

3 tablespoons fresh Lime juice

2 tablespoons Jalapenos, chopped

Salt and Pepper

Directions

Combine first 5 ingredients in a medium bowl and toss gently to combine.  Season with salt and pepper to taste.  

Classic Minestrone

The first thing I always want when I return from a long trip is something that feels like home!  There is nothing more decadent than eating out every night and having a relaxing vacation, but I always come back just craving a simple, delicious meal.  Nothing fancy, just good food.  

Minestrone is so easy to make, tastes so fresh, is very healthy and keeps great in the refrigerator for days.  I love splitting my big pot into two tupperwares, one for the week and one to freeze.  That way, when I am craving it again or need dinner in a snap, all I have to do is defrost!  What is easier than that?

Classic Minestrone

Ingredients

2 tablespoons olive oil

1 medium red onion, chopped

2 medium carrots, chopped

2 large celery stalks chopped

1/4 teaspoon red-pepper flakes

1/2 teaspoon dried rosemary

Fresh Ground Salt and Pepper

2 tablespoons Tomato Paste

1 can (14.5 ounces) crushed tomatoes

1 can (15 ounces) white beans, drained and rinsed

1 cup frozen spinach, defrosted and drained

1 garlic clove, minced

1/4 cup thinly sliced basil

3/4 cup Parmesan, for serving

Directions

In a large pot, heat oil over medium heat.  Add onion, carrots, celery, red pepper flakes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and garlic.  Cook, stirring occasionally, until onion begins to turn golden, about 5 minutes.  Add tomatoes and cook for about 1 minute.  Add beans, tomato paste and 6 cups of water.  Bring to a boil.  Reduce to a simmer, and cook until the vegetables are tender, about 20 minutes. Add spinach and season with salt and pepper if needed.  Stir in basil.  Serve with Parmesan cheese.

What are you craving when you come home from vacation??

I'm Back!

I'm Baaack!  Well, sorry I have been gone!  Brian and I took a wonderful trip down to Cabo for a week and it was wonderful!  We had the absolute best time and the best part about it was that we both came back completely refreshed and relaxed.  It was a much needed vacation, but I am glad to both back to work and back in my own kitchen.  

We ate tons of fabulous food while we are away, but I have to admit I really could not even think about eating any Mexican food or Guacamole for at least a month!  Not to mention we need to go on a Pina Colada-Detox!  Anyway, it is good to be home and there will be more posts to come!

Happy Wednesday!

Goodbye Summer

The summer is wrapping up for us here in Southern California and we have had so many weird weather days.  One day it will be sunny and warm, the next foggy and cold.  This week when it looked like there was no sun in sight, I instantly felt like a hot bowl of soup.  

I love finding great broth based soup recipes that give you that warm, cozy feeling without the rich heavy feeling of all that cream.  This Asparagus soup is light, but flavorful and is complimented nicely with a few dollops of goat cheese.  So, if you are needing a little comfort food, try this one out without feeling the least bit guilty!

 

Asparagus Soup with Goat Cheese and Herbs

Courtesy of Giada De Laurentiis

 Ingredients

1/2 cup Goat Cheese

2 tablespoons unsalted butter, room temperature

1 large leek, white and light green parts thinly sliced

4 cups low sodium chicken broth

2 pounds asparagus, trimmed and cut into 1 inch pieces

1/2 cup fresh basil leaves

kosher salt and pepper 

Directions

 In a large sauce pan, heat the butter over medium heat.  Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes.  Add the broth, asparagus and basil.  Season with salt and pepper to taste.  Increase heat to high and bring to a boil.  Reduce to a simmer and cook until the asparagus is tender, about 15 minutes.  Using an immersion blender, blend the soup until smooth.  Season with salt and pepper to taste.  Keep soup warm over low heat.  

To serve, ladle soup into bowls and garnish with the goat cheese and extra herbs.

Use What You Got

This past weekend my family travelled to Chicago to celebrate my dad's birthday in his hometown.  I was working down in Palm Desert all week, so when I got home late on Thursday night I still had to pack.  After a long day I wasn't too hungry and just wanted to use things from my refrigerator to make something light.  I had an apple, a pear, a rotisserie chicken and some lettuce.  With that, I made a beautiful salad with a recipe my mom gave me for an apple juice salad dressing.  It was fantastic!  Full of protein, greens and flavor.  The perfect thing to give me just enough energy to pack and then fall fast asleep before our very early flight!  We had the best time in Chicago seeing old friends and all the sights, but I am happy to be home today and back to my normal schedule.  I am currently counting down the days to Brian and my summer trip to Cabo San Lucas on Saturday!!

Apple and Pear Salad

Adapted from Cooking Light

Ingredients

1 cup Apple Juice

2 tablespoons Red Wine Vinegar

1 teaspoon Olive Oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

10 cups mixed salad greens

1 cup seedless red grapes, halved

1 medium McIntosh Apple, cored and diced

1 medium Bartlett Pear, cored and diced

1/4 cup Gorgonzola cheese, crumbled

2 cups shredded Rotisserie Chicken

Directions

Place apple juice in a small saucepan and bring to a boil over medium high heat.  Cook until reduced to about 3 tablespoons.  Combine reduced apple juice, vinegar, oil, salt and pepper, stirring with a whisk.  

Combine grapes, apple and pear in a large bowl.  Drizzle with dressing; toss gently to coat.  Sprinkle with cheese.  

Enjoy!!

The Perfect Summer Soup

I have been really anxious to make a summer soup lately, but I haven't found anything that sounds appetizing.  The right balance of light and fulfilling is really hard to accomplish, but as I browsed the pages of my favorite sites, I happened upon this one for Asparagus soup.  You would never know that it wasn't cream based because the asparagus and leeks create a lovely velvety texture that is a perfect compliment to the tangy goat cheese.  Try this one out, you are going to love it!

Asparagus Soup with Herbed Goat Cheese

Courtesy of Giada de Laurentis

Ingredients

1/2 cup (4 ounces) Goat Cheese, at room temperature

2 tablespoons fresh Basil Leaves, chopped

Kosher Salt and Fresh Ground Pepper

Cooking Spray

2 tablespoons Unsalted Butter, at room temperature

1 large leek (white and light green part only), thinly sliced

4 cups low-sodium chicken broth

2 pounds medium Asparagus, trimmed and cut into 1-inch pieces

1/2 fresh basil leaves, chopped

Directions

Goat cheese: Line a small backing sheet with parchment paper.  Set aside.

Using a fork, in a small bowl, combine the goat cheese and basil till smooth.  Season with salt and pepper to taste.  Using a 1/2 ounce cooking scoop or a round tablespoon measure sprayed vegetable cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet.  

Refrigerate for 30 minutes.  

In a large saucepan, heat the butter over medium heat.  Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes.  Add the broth, asparagus and basil.  Season with salt and pepper, to taste.  Increase the heat to high and bring the mixture to a boil.  Reduce to a simmer and cook until the asparagus is tender, about 15 minutes.  Using an immersion blender, blend the soup until smooth.  Season with salt and pepper, to taste.  Keep the soup warm over low heat.  

To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.  

Pina Colada Protein

Are you in need of a summer vacation?  Do you have dreams of laying by a sandy beach relaxing?

Nothing screams summer vacation relaxation like a Pina Colada.  It also happens to be my favorite blended summertime drink! There is nothing like the sweet, tangy blend of coconuts and pineapple on a hot day to refresh you while you are laying by the pool relaxing.  Pina Coladas just remind me of a beach vacation and since I will be headed down to Cabo in a few short weeks, I thought I would prepare with a new protein shake flavor inspired by the Pina Colada.  

Pina Colada Protein Shake

Ingredients

1/2 scoop Vanilla Whey Protein Powder

1/2 cup frozen Pineapple,  roughly chopped 

1/2 cup frozen Banana, roughly chopped

1/2 Milk, add more if it is too think

Directions

Blend all ingredients in a blender till smooth and chunkless.  Enjoy!

Shrimp in No Time!

As as was passing by the seafood section at Bristol Farms, they were having a great sale on these beautiful shrimp.  I picked up some and made a really fresh, flavorful pasta and sauce to compliment their flavor.  I can't help but want to use all the fresh lemons that are in season now and all the lovely herbs from my patio garden.  This dish was quick and besides the shrimp I had everything else at home, so it was 1, 2, 3!

Garlic Lemon Shrimp

Ingredients

1 1/2 pounds large shrimp, peeled and deveined

3 large garlic cloves, minced

1/2 dry white wine

4 lemon slices, about 1/4 inch thick

1 tablespoon butter

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon crushed red pepper

2 tablespoons fresh parsley, chopped

Directions

Sprinkle salt and black pepper over shrimp evenly.  Meanwhile in a large skillet heat oil over medium heat.  Add shrimp, red pepper and garlic.  Cook for 3 minutes, stirring frequently.  Remove from heat. Add wine and lemon to pan.  Increase heat to medium-high and bring to a simmer. Cook until liquid has reduced to 1/2 cup, about 3-4 minutes.  Add shrimp back to sauce and remove from heat.  Add parsley and butter, stirring until butter melts.  Serve shrimp with pan sauce over pasta.  Recipe below.

"Roasted" Garlic and Light Tomato Pasta

Ingredients

1/2 lb Spaghetti

4 tablespoons garlic, minced

2 tablespoons oil

1/2 cup marinara sauce

Salt and Pepper, to taste

1/2 cup Parmesan Cheese

Directions

In a large pot, cook pasta according to package directions till just al dente.  Meanwhile, in a large saute pan, heat oil over medium heat and add garlic.  Stirring frequently over medium-low heat cook the garlic till oil and garlic become a thick paste.  Add 1/2 cup of the pasta water to the garlic mixture.  Let reduce by half and add the marinara sauce.  Add cooked pasta.  Toss to combine.  Remove from heat and top with Parmesan.  Serve with shrimp.  

Enjoy!

Time to Relax

The other night I was really in the mood for something I could put on the stove and then go relax.  I find cooking very relaxing and I look forward to coming home to make dinner, but sometimes I just want to sit on the couch and relax after work.  As I was searching through recipes, I came across this one from Giada for Beef and Cannellini Bean Minestrone and it sounded like the perfect thing to complete my day.  

Minestrone is one of my favorite soups, but it never has enough protein or substance to be a full meal.  Giada made a few changes to this one, the biggest one being that it calls for ground beef.  I used little shells like I do in my mom's Pasta Fagioli because Brian didn't want the beans.  I think it would be great either way.  This is one of those meals you could make to warm you up in the winter or in this case a summer soup full of great vegetables!

The best part of this meal was once I put all the ingredients in the pot, I was able to sit on the couch and watch America's Got Talent.  Nick Cannon makes me laugh!

Beef and Cannellini Bean Minestrone

Recipe courtesy of Giada

• Ingredients
• 3 tablespoons olive oil
• 1 onion, finely diced
• 1 large carrot, peeled and diced
• 1 rib celery, diced
• Kosher Salt and Freshly Ground Pepper
• 8 ounces lean (8 percent fat) ground beef
• 3 garlic cloves
• 3 tablespoons tomato paste
• 4 cups low sodium beef broth
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 dried bay leaf
• 1/2 cup grated Parmesan

Directions

In a large saucepan, add the oil and heat over medium heat.  Stir in the onion, carrot and celery and season with salt and pepper to taste.  Cook, stirring frequently, until the vegetables are soft, about 5 minutes.  Increase the heat to high and add the ground beef and garlic.  Season with salt and pepper, to taste.  Cook until the beef is browned and cooked through, about 6 to 7 minutes.  Stir in the tomato paste and mix to combine.  Add the broth, tomatoes, beans and bay leaf.  Bring the mixture to a boil.  Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes.  Remove the bay leaf and discard.  Season with salt and pepper, to taste.  

Ladle the soup into bowls and garnish with Parmesan.

Beach Day!

Last summer we had such weird weather that I never even went to the beach.  It was way too overcast and the marine layer never seemed to burn off.  This summer however, has been gorgeous!  We have been making an effort every weekend to go to the beach and it has been glorious.  

There is nothing like the sand between your toes and listening to the sounds of the waves crashing that make me completely relaxed.  I had not a care in the world as I was relaxing on the sand and looking at this beautiful view!

What is your favorite summer activity?  Happy Monday Everyone!

My Favorite Things: Wedding Edition

On August 1st, last year, I married my husband, my best friend and the man of my dreams.  I can't believe it has already been a whole year.  Time has just flown by, but it has been one great year and I can't wait for many, many more to come.  

In honor of Brian and my first anniversary, I thought I would share some of my favorite things about our wedding.  After a whole year of planning it was amazing to see it all come together, but there were a few little details that stuck out to me that I loved.  I feel so blessed to have such wonderful memories, there are just so many, but these are just a few that I thought I would share!

My Favorite Things:

My sister and my bouquets!  They turned out just perfect!  I saw a picture of this in a really old bridal magazine and fell in love.  I just was head-over-heels for how it looks like one huge rose.  The concept went perfectly with my classic, elegant feel I wanted for my wedding day.

My Mom and Sis.  They are amazing and were especially wonderful on my wedding day.  I don't know how it would have been half-way as great if it wasn't for their help and support!  They thought of things I didn't even think of and were there for me through every little bump along the way.

My cute daddy!  How handsome is his tux?!  Only my father would have his tux handmade in Italy and shipped to him for the wedding.  I loved that it was just me and my immediate family in the room when I was getting ready.  It made for such a special memory and allowed me to focus on every moment without any distractions.  My dad is always the one who keeps things in perspective and remembered my "something blue"!

All the Candles at my Ceremony

My Seating Card Table

Our Rabbi.  The man who really brought the whole day together and made it incredibly special!

Our Sweetheart Table.  It was exquisite and I was so impressed when I was sitting there at 

just how gorgeous it turned out thanks to our florist!

My father standing up on the chair during the hora!  Who does this!?  Love this picture!

My Sister's Maid of Honor Speech.  It was priceless and perfect in every way.  No other speech I have ever heard at a wedding compares.  Thank you Lizzy for making it so special!

My Wedding Planner (aka my Sister-in-Law).  The woman who made it all come to life and allowed me to be cool, calm and somewhat collected!

The whole wedding (Grandmother's included) taking a shot together!

Last, but certainly not least, my husband.  I wake up every morning and think to myself how grateful I am to just know him.  I feel like the luckiest woman to be married to him and feel so 

blessed to be so blissfully happy!  

Happy August 1st and Monday to everyone and I hope you all have a great week!

Greek Turkey Burgers

Been lovin' my grill lately!  The cleanup is so much easier and I really notice the difference in the temperature in the house.  My sister and mom are constantly making turkey burgers and I was kinda craving one.  The worst thing about typical turkey burgers is they are so dry and tasteless.  I still had some leftover artichokes and olives and decided to make some Greek Turkey Burgers.  The artichokes kept the burgers so moist and the fresh herbs from my patio garden amped up the flavor!

Greek Turkey Burgers

Ingredients

1 lb. Ground Turkey

1 egg

4-5 canned artichoke hearts, chopped 

1/4 cup black olives, sliced

1/2 cup fresh herbs, chopped (I used a combo of Thyme, Dill, Parsley, and Basil)

1/2 cup Bread Crumbs
Salt and Pepper

Directions

Take the ground turkey out of the refrigerator about 10 minutes before you are going to make your patties.  Preheat your grill to a medium heat.  Then combine all ingredients in a medium bowl and mix with your hands until all ingredients are just combined.  Divide the mixture into 5 equal parts and press gently into patties.  They should be about an inch think on the outside and a little thinner in the middle.  Put burgers on the grill for 3-4 minutes on each side or until cooked through.  Serve with Buns and topped with hummus and tzatziki.

Enjoy!  Stay tuned for the greek salad recipe.  I was still impressed with these guys the next day for lunch as well!  Hope everyone is having a good weekend!

Perfect Protein

As part of my post workout routine, I normally drink a protein shake or eat a protein packed breakfast.  I workout very early in the morning and can't stomach the idea of having the small protein filled snack experts say you are supposed to have, but the next best thing is eating within 30 minutes of your workouts culmination.  

The directions on the back of my protein powder can say to mix it with a little water and then drink it.  Well, I can drink it that way, but let's just say it isn't pleasant.  The powder refuses to dissolve completely with the water so you are left with little chunks when you are drinking it.  And, if you have ever tried protein powder before (it doesn't matter what kind) it has a weird aftertaste.  So, I had to find a way to make it more pleasant.  It has such great benefits and I really do think it boosts my workouts, but day after day, I can't take the chunky chocolaty protein powder water.  

This shake I created is protein packed, is full of healthy stuff and best of all tastes great!  You can use whatever fruit you want, but make sure to use bananas.  The blended frozen bananas create the best consistency.  It creates this creamy, decadent froth that you can't even believe comes as a plain old banana.  I like to freeze my own fruit, but you can use store bought if you want.  This shake keeps me satisfied for a long time and I look forward to making it every morning!

Chocolate Protein Shake

Ingredients

1/2 cup Fat Free Milk

1/2 Large Banana, frozen

1/2 Peach, Frozen

1/2 cup Blueberries

1/2 scoop Whey Protein Powder, Chocolate

Directions

Roughly chop banana and peach into chunks.  Pour milk into blender, then remaining ingredients.  Blend till mostly smooth and frozen chunks have been broken down.


What is your favorite post-workout meal?

Pumpkin Cranberry Muffins

I had house guests this weekend so I thought it would be nice to make some baked goods for the morning in case someone was hungry and I wasn't around to make breakfast yet.  Also, a can of pumpkin has been sitting in my cabinet since Thanksgiving and I have been wanting to use it.  Pumpkin Cranberry Muffins seemed like the perfect thing!

Pumpkin Cranberry Muffins

Courtesy of Cooking Light

Ingredients

1 1/2 cups flour, about 6 3/4 ounces

1 teaspoon baking soda

3/4 teaspoon ground ginger

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground cloves

1 cup sugar

1 cup canned pumpkin

1/2 cup low fat buttermilk

1/4 cup packed light brown sugar

2 tablespoons canola oil

1 large egg

2/3 cup dried sweetened cranberries, chopped

cooking spray

Directions

Preheat oven to 375 degrees.  

Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking soda, and next 5 ingredents through cloves.  Stir well with a whisk.

Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended.  Add flour mixture to sugar mixture; beat at low speed until just combined.  Fold in cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray.  Spoon batter into prepared cups.  Bake at 375 degrees for 25 minutes or until muffins spring back with touched lightly in center.  Remove muffins from pan immediately; place on wire rack.

The best part is they are only 190 calories each and for a quick breakfast they are very moist and lovely.  I topped each of mine with 3 dried cranberries for a little garnish.  Unfortunately, the my kitchen light went out on Saturday so it was a little dark in there when I took this picture!  

New Treasure

Found these the other day and all I can say is that they are amazing!  They are the perfect little tools to put your hair up without 100 bobby pins.  98% of the time I blow dry and straighten my hair for work every day, but some mornings I am just fed up and want to put it up.  But, after all is said and done, the time I save blow drying and flat ironing is spent pushing in tons of bobby pins.  

These are the solution!  The box says they do the work of 20 bobby pins apiece.  I don't know how many they replace, but these two things held up my hair all day without readjusting at all.  The picture on the box is pretty boring looking, not that it is bad, but I like to get a bit more creative.  You can play around with them and after a few tries you can find something a bit more interesting.  

The directions that come in the box are really easy to understand and these babies are SO great.  You just turn them in and then at the end of the day twist them out.  That is the other thing with the bobby pins, then at the end of the day I spend 10 minutes taking out all the bobby pins.  I did have to use a couple to pin back some of my shorter layers, but other than that the Spin Pins do all the work!  

You can find them at Target or Walgreens.  

Do you have any favorite hair tools?

Pizza and a Movie

On Saturday night I was determined to make my own pizza with a pizza stone.  It was a little harder than I expected, but it was sure fun!  I have always wanted to make my own pizza on a pizza stone to make it taste like true wood fired pizza with the bubbly crust.  Nothing really is the same as pizza in Italy, but there are a few places here that come close.  Sometimes though, I would like to have my pizza in the comfort of my own home and have whatever toppings I want.  

This was my first time with my pizza stone, and I definitely need more practice with it, but below I have listed some of my dos and don'ts of pizza making on a pizza stone!  

Also, after racing through The Firm (book version) because I loved it so much and couldn't put it down, I was SO excited to rent the movie on our AppleTV and watch the book in action.  What a disappointment.  John Grisham is a best selling author for a reason and they totally hacked his work!  Switched around the story lines in detrimental ways.  Serves them right for getting such terrible reviews and ratings.  Seriously, I wish I could erase the whole thing from my mind because it was such a disappointment.  If you haven't read the book, you really should.  The movie was so awful.  

Ugh...thank goodness I had my pizza!!

My Toppings: Tomato Sauce, Mushrooms, Artichoke Hearts, Turkey Meatballs, Black Olives, Fresh Mozzarella Cheese, Sliced Onion, Pineapple, Shredded Mozzarella and Fresh Herbs from my patio garden.  Obviously you can use whatever you want.  Yes, I put all that stuff on, I like it that way!

First order of business.  Put your pizza stone into your oven when your oven is COLD.  Then heat your oven to 450 degrees.  Leave it alone and start dealing with the dough.

It is important to have a pizza peel or something like it to make sliding the pizza dough onto the stone as easy as possible.  Make sure to sprinkle some flour and cornmeal on the pizza peel first before you put the dough on top.  Otherwise it will be so sticky and heavy you will never get it off.  Brush the crust with a little olive oil so it gets nice and browned. 

After you stretch or roll out the dough onto the peel, put all your toppings on.  It is vital that you spread out your toppings, sauce and cheese evenly.  Try to not to put too much in the middle of the pizza because it will make the center too heavy and soggy when baking.  

Remove the Pizza Stone from the oven using gloves for HIGH temperatures only.  Sprinkle some cornmeal onto the stone and gently slide the pizza from your peel to the stone.  

Put your stone back into the oven and bake for about 20 minutes or until golden and bubbly!

Things I learned:

-Remember to put the pizza stone in a COLD oven

-Buy fine ground cornmeal

-Do not listen to a guy in the elevator about how good Trader Joe's pizza dough is.  I bought the wheat kind and didn't love it.  Next time I will make it myself or get some from a pizza place.  

-That I am not a professional pizza tosser and next time I should use a rolling pin to get the 

dough to the thickness I prefer.  

-My husband standing over me directing is not helpful.  

Especially when he doesn't know anything about pizza making.

-Making pizza is harder than I thought.

Hope this inspires you to try this out!  It really was a lot of fun, even though at times I was a bit frustrated because I wanted it to be perfect.  I will have to practice more and I am sure I will eventually get the perfect results.  My pizza was still excellent and I am very proud that I didn't burn myself.  That pizza stone gets extremely hot so be careful!!

If you have made pizza on a stone, leave me some tips!  I am going to try again soon!

Fun at the Fair

This past weekend my family went to the OC Fair!  Every year it seems to get bigger and we always have a ton of fun no matter who we go with.  They have tons of food stands, mostly advertising everything fried you can imagine, even fried butter!  Gross!  We tried almost everything from fresh roasted corn on the cob, ribs, chicken kabobs, Dippin' Dots and even mini cupcakes!!  

My favorite part is always all the rides, but this year, after my 4th of July Sumo Wrestling accident, my chiropractor has still not cleared me to go running so I am almost positive the carnival rides are out of the question.  So sad.  Instead, Brian was determined to win all the games and acquire numerous stuffed animals.  Where are we going to put this thing?! 

 

Hope everyone is having a great summer! 

Summer Slaw

When browsing Bon Appetit the other day I found this recipe for Cabbage and Corn Slaw with a Cilantro and Orange dressing.  I have been thinking about making Turkey Burgers lately for dinner and it made the perfect compliment.  I just get so bored of the same old salads and there is nothing better than a nice refreshing 

side dish to mix up an otherwise ordinary dinner.  

Ground Turkey is an easy, inexpensive, versatile protein to buy and I always find myself recreating last night's dinner into something else the next day for lunch.  It cooks quickly and is low in both calories and fat.  Perfect for weeknights and quick cooking.  This week, I had actually bought it to throw into a quick pasta that I had been dreaming up in my head with roasted garlic and Parmesan cheese, but then when I saw this slaw recipe I changed my mind.  Note: If you are wondering why my turkey burgers in the background look like a hot dog shape, it is because they were.  I only had hot dog buns in the freezer so I just went with it! 

Cabbage and Corn Slaw with Cilantro and Orange Dressing

Courtesy of Bon Appetit

Ingredients

-1/3 cup frozen orange juice concentrate, thawed

-1/3 cup unseasoned rice vinegar

-1/3 cup canola oil or vegetable oil (I used about half the amount to cut the fat and calories)

-2 (8 oz) bags of coleslaw mix

 -4 ears of fresh corn, shucked, kernels cut from cob 

(I roasted mine on the BBQ for a few minutes to cut the raw taste)

-2 medium carrots, peeled and coarsely grated

-1 medium red bell pepper, stemmed, cored and cut into thin strips

-6 green onions, thinly sliced

-1/2 cup fresh cilantro, chopped

Directions

Whisk orange juice concentrate, rice vinegar, and oil in a small bowl.  Season with salt and pepper.  Dressing can be made 1 day ahead.  Cover and refrigerate.  

Combine slaw mix, corn, carrots, bell pepper, green onion and cilantro in a large bowl.  Toss with enough dressing to coat.  Season to taste with salt and pepper.  

Let stand 15 minutes to allow flavors to blend. Toss again and serve.