• September 14, 2016

    Tabbouleh Inspired Quinoa Salad

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    Now that summer is winding down and fall is nearly upon us, I’ve gotten a little obsessed with this simple, hearty meal.  Using tons of veggies right out of the garden with a little quiona and feta… this has to be one of the best things I’ve come up with so far!  And the great thing is, you can use this alone for a lunch or light dinner or you can serve it alongside a nice steak or pork chop!  It’s easy, versatile, and super healthy… what more could you want?  *grin*  I hope you love it as much as I do!

    Tabbouleh Inspired Quinoa Salad Recipe

    By Erin Published: September 14, 2016

      Now that summer is winding down and fall is nearly upon us, I've gotten a little obsessed with this simple, hearty meal.  Using tons …

      Ingredients

      Instructions

      1. suppliesGather Ingredients.
      2. Cook the quinoa (Rinse 1 cup quinoa in a fine mesh strainer, then put in pot with 2 cups water (or 2 cups broth if you prefer) and bring to a boil. Lower heat, cover, and let simmer for 15 minutes. When done, remove from heat at let stand 5 minutes.)
      3. Cook the edamame according to the packaging and cut the other veggies.
      4. When the quinoa is done, add the edamame, chickpeas, tomatoes, green onion, parsley, mint and feta to the pot. Toss to combine.
      5. 4. In a small bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Pour into the bowl with the quinoa and toss until combined. Season with additional salt to taste if desired.
        yum
    • February 10, 2016

      Romantic Fondue for Two

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      Ready for something really fun?  And easy?  And romantic?

      *grin*

      I really love fondue and am so excited to share my favorite cheese recipe with you!  This is a pretty basic one which is nice because you can totally add different seasonings, spices, and dipping ingredients depending on what you feel like doing and what you have on hand.

      You’ll need a fondue pot – we use an electric one similar to this and it’s been great!  I like that we don’t have to have an open flame at the table and that we can raise and lower the temperature easily as we cook and eat.

      I hope you have a romantic evening soon where you can enjoy this delicious meal.  If not, though, you can totally make this for a group of girlfriends too!  I mean, it’s mostly cheese and who doesn’t like cheese?  ha!

      Romantic Fondue for Two Recipe

      By Erin Published: February 10, 2016

        Ready for something really fun?  And easy?  And romantic? *grin* I really love fondue and am so excited to share my favorite …

        Ingredients

        Instructions

        1. IngredientsGather ingredients.
        2. Cheese-and-Corn-StarchCombine cheeses and cornstarch together
        3. Wine-and-SpicesPour wine and spices into fondue pot and heat over medium heat until bubbling
        4. CheeseStir in cheese - stir continually until melted to a smooth consistency; Lower heat to as needed to prevent burning while still keeping the fondue warm
        5. Dip desired foods into the cheese mixture and enjoy!
          Fondue
         

        Pro Tip: My favorite fondue dippers with this cheese are: granny smith apples, grapes, broccoli, and artichokes. 

        Keep an eye on the cheese so it doesn’t over heat and burn to the pan.

        Since you only use 1 cup of the wine, be sure to get one you really like so you can break out the fancy glasses and drink the rest!  This is a romantic meal, after all!  ;)

      • November 4, 2015

        Thai Chicken with Mushrooms and Leeks

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        I was at the farmers market this weekend and came across some beautiful leeks that I just had to make something with!  This led me into some experimenting and we came up with a new favorite meal.  The best thing is that it is super easy too!  Now is a great time to find leeks since they are in season, so I hope you’ll give this little dish a try!

         

        Thai Chicken with Mushrooms and Leeks Recipe

        By Erin Published: November 4, 2015

        • Yield: 4 Servings

        I was at the farmers market this weekend and came across some beautiful leeks that I just had to make something with!  This led me …

        Ingredients

        Instructions

        1. Gather Ingredients.
        2. Mix garlic, cilantro, tamari, and sesame oil together and let chicken marinate for 15 - 20 minutes. While the chicken marinates, prep your grill for use.
        3. Cook chicken on the grill, searing on both sides to help keep the juices in.
        4. While the chicken cooks, heat olive oil in a saucepan. When hot, sauté leeks and mushrooms together.
        5. To serve, top chicken with vegetable mixture and sprinkle parmesan cheese on top. Serve hot.

         

         

      • August 12, 2015

        Cold Brew Iced Chai

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        This summer I have been completely obsessed with cold brew tea – especially chai served with lots of ice and milk!  There is nothing like an ice cold drink on a hot day to revive and refresh a person.  The best thing is that this is super simple and pretty healthy too!

        You see, I adore chai, but the concentrates have way too many calories and sugars to drink every day.  But I want chai every day.  So, I discovered that I could make my own cold brew chai and cheat the system!  Tea usually doesn’t have many calories, so its all in the milk and sugar you choose.  Try coconut milk for a more tropical flavor with fewer calories or agave nectar if you are trying to avoid too much sugar.  That’s the great thing about making your own at home, you can experiment and cater to your needs as well as knowing exactly what’s going into your drink!  Plus, it costs a fraction of what Starbucks charges, so you’ll save a ton of money too!

         

        Cold Brew Iced Chai Recipe

        By Erin Published: August 12, 2015

          This summer I have been completely obsessed with cold brew tea - especially chai served with lots of ice and milk!  There is nothing …

          Ingredients

          Instructions

          1. Fill a pitcher with water at room temperature.
            Ingredients
          2. Toss 1 tea bag per 8 oz of water into the pitcher and let brew in the fridge overnight.
            Brewing
          3. To drink, poor cold brew over ice into a cup and add sugar and milk to taste. I prefer about a teaspoon of sugar and 1/4 cup of milk per 1 1/2 cup of tea.
            Yum!

           

          Enjoy!

        • March 4, 2015

          Simple Hummus

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          I just got my first ever food processor and let me tell you, It. Is. Magical.  The first thing I made in it was this hummus because I’ve been making it for months with a teeny-tiny blender and it was a nightmare every single time.  The food processor has solved all that and now I can make it in minutes!  This is such a blessing and help in my quest to eat clean foods and to be as healthy as I can.

           

          Simple Hummus

          By Erin Published: March 4, 2015

            I just got my first ever food processor and let me tell you, It. Is. Magical.  The first thing I made in it was this hummus because …

            Ingredients

            Instructions

            1. IngredientsGather Ingredients.
            2. BlendedIn a food processor, combine all ingredients. Add 2 Tablespoons of the olive oil to start, adding more if needed. Blend together until smooth.
            3. HummusServe with raw veggies, chips, or pita bread.

             

            Pro-Tip:

            This is the most basic hummus that it is possible to make, so feel free to add to it and experiment.  Try herbs, red peppers, garlic, jalapenos…. the list could go on forever!  *grin*

          • November 19, 2014

            Pumpkin Spice Monkey Bread

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            Baby, it’s cold outside!  And let me tell you, there is nothing like snow on the ground and ice in the air to make me want to spend all day in my kitchen making lovely treats!  So, today you’re in luck, because it’s freezing outside!

            While I love to bake, I have very little talent and even less patience for rolling dough and other time consuming things like that.  This makes monkey bread one of my favorite things to make… tastes just like cinnamon rolls, but without all the hassle!

            This recipe for monkey bread is special for fall, though, with the addition of pumpkin and pumpkin spice!  I hope you love it as much as I do… maybe even enough to make for Thanksgiving breakfast?  *hint hint*

             

            Pumpkin Spice Monkey Bread Recipe

            By Erin Published: November 19, 2014

              Baby, it's cold outside!  And let me tell you, there is nothing like snow on the ground and ice in the air to make me want to spend …

              Ingredients

              Instructions

              1. Gather Ingredients.
              2. Heat Oven to 350. For the Dough: Combine butter and sugar. Add 3 egg whites and beat until frothy. Add pumpkin puree, cornstarch, baking powder, baking soda, salt, xanthan gum, apple cider vinegar, and vanilla. Mix well.
              3. For the filling: Combine final three ingredients in a separate bowl until crumbly.
              4. Put rounded tablespoons of the dough in a baking pan, sprinkle in the filling. Continue until all dough and filling is used.
              5. Bake for 30 to 35 minutes until bread tests cleanly with toothpick. Enjoy!
               

            • October 8, 2014

              Spaghetti Squash

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              Autumn is one of my favorite things in the whole wide world.  I love the cooler weather, the leaves changing colors, and the harvest.  I also love getting back in the kitchen and cooking more often.  Squash of all different varieties speaks most clearly of fall to me, and one of my favorite squashes is the spaghetti squash.  There are so many different ways to make it and all of them are pretty easy!

              So, today, I want to share with you my favorite way to prepare a spaghetti squash.  I hope you love it as much as I do!

              Spaghetti Squash

              By Erin Published: October 8, 2014

                Autumn is one of my favorite things in the whole wide world.  I love the cooler weather, the leaves changing colors, and the …

                Ingredients

                Instructions

                1. IngredientsGather ingredients.
                2. Spaghetti-SquashHeat oven to 375 Degrees. Poke holes in all side of squash with a fork and place on baking sheet. Cook for 1 hour 20 minutes, turning over half way through.
                3. In the mean time, gather other ingredients. If desired, chop veggies into bite sized pieces; sauté for 2-3 minutes.
                4. Scrape-Out-the-SquashWhen squash is done, remove from oven and chop in half lengthwise. Let cool for a few minutes, and then scrape insides out with a fork. It should look like long strings of translucent, yellow spaghetti. Transfer the squash strings to a large mixing bowl.
                5. Almost-DoneDrizzle olive oil and herbs/spices on squash and mix well. Add veggies and cheese. Serve hot.

                 

                Pro tips:

                A lot of recipes for spaghetti squash want you to cut it in half before cooking it.  You can totally do that if you want.  I just prefer to cut it after because it’s so much softer and easier for me.  The squash will, however, be hot… so be careful!  I like to use my handy welding gloves to prevent burns while also allowing for a good grip.

                If you want some protein with your squash, cook up some ground sausage and add at the same time as the veggies.  You can also just make a spaghetti sauce and use the noodles in place of pasta.  Spaghetti squash is very forgiving… be bold and try new combinations!

              • August 6, 2014

                Pico de Gallo

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                It’s recipe time again!  Woohoo!

                *grin*

                Today’s recipe is brought to you fresh from my little backyard garden!  I’m pretty sure there isn’t anything much more satisfying than being able to grow your own food and then turn it in to something delicious!

                Pico de Gallo

                By Erin Published: August 6, 2014

                  It’s recipe time again!  Woohoo! *grin* Today’s recipe is brought to you fresh from my little backyard garden!  I’m …

                  Ingredients

                  Instructions

                  1. IMG_6590Gather ingredients.
                  2. IMG_6595Chop up all ingredients and mix together in a large bowl.
                  3. IMG_6601Add seasonings and lime juice. Combine.
                  4. IMG_6608Refrigerate until you are ready to enjoy!

                  ProTips:

                  Let it sit overnight and you’ll find your pico de gallo is more flavorful (although also more juicy) then when first made.

                  Add more jalapeno’s to suit your level of spicy hotness.

                • March 26, 2014

                  Spinach and Artichoke Bake

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                  I feel like it has been a really long time since we did a new recipe!  Today, I picked one of my favorite recipes for comfort and coziness.  This meal is super easy to make and is loaded with yummy veggies… and lots of dairy.  You can use less cream cheese if you want, I just find that using 8 oz makes the dish a little more dense and it seems to hold together better.  You can also use whatever noodles you want, I just prefer Quinoa noodles because quinoa is packed with protein, fiber, and iron.

                  The original recipe was found at: http://www.budgetsavvydiva.com/2012/02/spinach-artichoke-baked-pasta/  and modified.

                  Spinach and Artichoke Bake Recipe

                  By Erin Published: March 26, 2014

                    I feel like it has been a really long time since we did a new recipe!  Today, I picked one of my favorite recipes for comfort and …

                    Ingredients

                    Instructions

                    1. IngredientsGather ingredients and preheat oven to 425 degrees.
                    2. NoodlesCook pasta according to the box.
                    3. MixtureIn a large bowl, mix sour cream, cream cheese, Italian cheese, lemon juice, onion and garlic powder. Add pasta and combine.
                    4. With-VeggiesNext, stir in spinach, artichokes, salt, pepper, and most of the Mozzarella
                    5. Ready-to-BakePour mixture into casserole dish and sprinkle the rest of mozzarella cheese on top
                    6. DonePlace in the oven and bake until golden brown on top – about 10 or 15 minutes.
                    7. YumLet sit for a couple of minutes after taking it out of the oven so it will set. This makes it easier to cut and serve.

                     

                    Pro-Tips:

                    If the cheese just won’t brown on top, switch over to the broiler for a minute – be careful not to let it go too long!

                    You can use real diced onion and garlic if you prefer it to the powder or salt… I just really hate chopping onions.  *grin*

                  • January 29, 2014

                    Mango Pork Chops

                    Mango-Pork

                    Rejoice, dear readers, its recipe time again!

                    My husband has never really liked pork chops.  I have several recipes that I really like, but he usually grumbles and complains about them.  That is, until I discovered and improved the following mango pork chops.  He actually requests these and gets excited when I make them.  I think it’s just a good mix of just enough spice paired with the sweetness of coconut and cinnamon.  Whatever it is, I’m glad they passed the test!  *grin*

                    Mango Pork Chops

                    By Erin Published: January 29, 2014

                    • Yield: 6 Servings
                    • Prep: 15 mins
                    • Cook: 30 mins
                    • Ready In: 45 mins

                    Rejoice, dear readers, its recipe time again! My husband has never really liked pork chops.  I have several recipes that I really …

                    Ingredients

                    Instructions

                    1. Ingredients-1Gather ingredients.
                    2. Ingredients-3Heat the butter in a large skillet and brown the pork chops on both sides. Remove chops and set aside.
                    3. Pork-ChopsAdd garlic powder, curry powder, and flour to the butter and juices left in the skillet and stir well. Then, add chicken broth and salt, mixing well. Return pork chops to the skillet, cover and cook for about 25 minutes on medium/high. Stir the mixture occasionally and add a little water if it starts to get dry.
                    4. MangoCut mango into bite size pieces and add them to the skillet with the pork in the last 3 minutes.
                    5. Ingredients-2In the meantime, add coconut milk and ground cinnamon to a separate pan and stir well. Simmer it until sauce gets slightly thicker.
                    6. Mango-PorkServe pork chops with rice and cover with the coconut milk sauce.

                    Pro Tips:

                    Be careful not to overcook the meat, it dries out pretty easy.  It’s best to check it often to make sure the liquid is still sufficient.

                    Don’t mistake papayas for mangoes… they are not the same thing.