Recipe: Double Chocolate Zucchini Bread

I have eaten this bread for breakfast every day for the past 3 weeks. That alone should tell you how delicious it is (and how much the hubs loves it too). But if you need extra convincing, here are some other reasons to make this beautiful bread ASAP: there’s a ton of healthy zucchini in here but you can’t even taste it, the zucchini adds so much delicious moisture that this bread keeps all week and is just as good on day 5 as it was on day 1, and nothing puts me in the mood for Fall weather than a warm, cinnamony quickbread.

Domestocrat’s Double Chocolate Zucchini Bread (adapted from Cook’s Illustrated, makes 1 loaf/10 slices)
1.5 cup AP flour
1/2 cup whole wheat flour
1/2 tbsp. cinnamon
1 tbsp. ground flax seed
3 tbsp. unsweetened cocoa powder
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 cup brown sugar
1/2 cup canola oil
2 eggs
1 tsp. vanilla
2 cups zucchini, shredded (1 large or 2 small should do the trick)
3/4 cup chocolate chips

The only heavy lifting this recipe requires is processing the zucchini. To begin, rinse and trim the zucchini. Next, using a cheese grater or your food processor, shred the zucchini. I use a cheese grater and grate on to two layers of paper towel. When the zucchini is shredded, gather up the corners of the paper towel and squeeze over the sink to remove the excess moisture. I give it 4-5 good hard squeezes. You’ll be amazed at how much liquid is released! You can also do this with a cheesecloth or tea towel if you’re afraid of the paper towel ripping.

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For the rest of the recipe it’s the standard muffin method: mix the dry ingredients together in one bowl, mix the wet ingredients in another bowl, and then slowly incorporate the two together (in a stand mixer is my preference).

When the batter has come together it’s going to look quite dry. Add the zucchini and mix for 1-2 minutes, you’ll see how much moisture it brings to the party as the batter starts to look more normal. Finally, add in the chocolate chips.

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Grease a loaf pan and pour in the batter. Bake on 325 degrees for 1 hour, rotating at the half way point. Make sure to check with 15 minutes left as the bake time may vary depending on your oven.

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The recipe is consistent and foolproof; the result is perfect, moist bread every time. Also, who cares about the zucchini when you have all of this decadent chocolate to focus on? Served best with a hot mug of tea on a crisp day (though I could eat it all year round).

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Simple Snack: Veggies & Hummus

Welcome to Simple Snacks! This feature is a place for simple snack ideas that are healthy, easy, and satisfying. To visit past snacks, click here.

Simple Snack #7 – Veggies & Hummus

I know veggies and hummus seems like the boring office party staple that no one eats, but they are truly one of my favorite snacks! If I can pick the veggies and flavor of hummus, that is. That’s the key right there.

When it comes to hummus, I like a little variety but nothing crazy (I’m not a garlic fan, really). My favorite flavors are Garden Vegetable and Spinach & Artichoke. Homemade hummus is a good way to go too. For the veggies, anything goes really – I love baby carrots, celery, sliced bell pepper, sliced squash, green beans, etc.

For this application I had baby carrots and Cedar’s Garden Vegetable hummus. What I really wanted to show you was my favorite way to store/transport this snack. I am currently in love with my wide mouth mason jar and Cuppow BNTO Lunchbox Adapter.

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All you do is fill the mason jar with veggies, leaving enough room for the BNTO, fill the BNTO with hummus, stack the BNTO on top of the jar, and screw on the lid!

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It’s super easy to use and so convenient, much like all of the Cuppow products! (I have the Cuppow Drinking Lid as well and I love it.) Another great thing is that the Cuppow Wide Mouth products work with a 16 oz./pint mason jar or the 24 oz. “tall boy” ones – so cool! This makes snacking on the go easier and definitely cleaner. I like that I can just screw the lid back on and wash the whole thing whenever I can later. Of course, using the BNTO isn’t just for veggies and hummus, the snack possibilities are endless!

(Products listed in Simple Snacks are never sponsored; I am in no way paid, given free samples, or told to say anything you just read. I have posted about this product because I went out, purchased this item myself, and want to share my findings in a candid and informative way.)

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Crafty Corner: Candy Corn Halloween Garland

Fall is absolutely my favorite time of year. I’m probably biased because my birthday is in October but I think Fall has the best style, especially when we’re talking about autumn decorations. I love all of the rustic touches like pumpkins, leaves, acorns, and wreaths but I also love big ridiculous Halloween decorations too! This Halloween garland kiiiiinda falls under the latter. What can I say – there’s nothing like black and orange to get you in the Halloween spirit!

Project materials:

  • Multiple pieces of felt (I used 5 orange, 3 yellow, 3 white, and 3 black)*
  • Hot glue gun
  • Scissors
  • Cutting mat
  • Straight cutting ruler
  • Rotary cutter
  • Pencil
  • A piece of cardboard to make the stencil
  • Thread (orange or black is best)
  • Sewing machine

*Note: Your felt needs will depend on how long you want your garland, how many you want to make, and the pattern of the pieces. I made three long garlands with a little to spare for a fourth. The quantity is based on your own adaptation of the project but if you end up with extra, like I did, just add it to your stash for the next project!

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Start by making two stencils out of the cardboard: one circle and one triangle. I just Googled the shapes, sized them, and traced right from the computer. I drew three straight horizontal lines on the triangle shape to make the pattern for the candy corn.

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I clipped together three pieces of orange felt and three pieces of black felt (in two batches), traced the circle stencil in marker on the top piece, and cut out the circles with scissors. I had 120 circles in total.

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Next I used two pieces of white felt to trace the triangles on, cut straight edges with my straight ruler and rotary cutter, and rounded the edges off with scissors. I ended up with 32 white triangles. I then cut the triangle stencil up to use the pattern for the middle and bottom pieces of the candy corn. I used one piece of orange felt and one piece of yellow felt to cut the candy corn strips. I ended up with 32 orange pieces and 32 yellow pieces.

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Here is how the candy corn pieces fit together:

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Once all of my candy corn felt pieces were cut out, I laid them on my mat and assembled them to prepare for gluing!

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I spread hot glue on the bottom 2/3 of each white piece, then pressed the orange and yellow pieces into place. Having the assembly line set up made hot gluing go quicker and much safer!

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I gave my candy corn pieces 5 minutes after the last one was glued to make sure the glue was set and each piece had cooled. Afterward, I cleaned up my workspace and set up my sewing machine with the orange thread. I created another assembly line to make the garland – creating a stack of felt pieces in the order I wanted them in on the garland. This helped me get a sense of layout and length. I chose the following pattern but feel free to make up your own (another reason why your felt needs may differ from mine!) – black circle, orange circle, black circle, candy corn, black circle, orange circle, black circle.

Time to sew! I simply fed each circle, back to back, through the sewing machine. I then sewed the candy corn right across the bottom of the white tip. Try not to sew through the dried hot glue, it will gum up your needle and possibly cause it to break! I repeated until I had sewed all of the pieces together. I made sure to leave a bit of excess thread at the beginning and end of each strand to help me hang them up.

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I ended up with three black/orange/candy corn garlands. I had some extra orange pieces and candy corns so I made one last little garland with just those.

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I doubled up the garland on our big bay window. I love the way it looks! It’s especially cute over our tiny pumpkins.

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I also brought one strand to work to hand up in my cube. I’ve gotten so many compliments!

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I’m a big garland fan and this one is no exception! They are just so festive and fun. I can’t wait to make more!

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Recipe: DIY Ice Cream Cake

Happy Birthday To Me! (Yup, today is my actual birthday – what’s more appropriate than celebrating with an ice cream cake made from scratch?)

Having a mid-October birthday is awesome because it always falls in the same week as Columbus Day which usually means vacation! This year we are taking a mini road trip to Lake George and Lake Placid, which I’m really excited about. More on that when we return!

Last year I was obsessed with celebrating with a Carvel Ice Cream Cake. I don’t know what possessed me, but something did! Reflecting on last year I felt a similar craving but wanted to try making my own ice cream cake (especially with my new favorite ice cream recipe). I wasn’t really sure how to make chocolate ice cream but gave this my best shot. I also had to search high and low for a recipe to recreate the interior chocolate cookie crumb layer in an ice cream cake (I eventually settled on Smitten Kitchen’s recipe). I think overall this cake came out pretty good! Not 100% like the original but kind of a cool spin on it that was really satisfying!

Domestocrat’s DIY Ice Cream Cake (requires 2 days to make)
For the Vanilla Ice Cream:
1/2 cup Egg Beaters (or 2 eggs)
3/4 cup sugar
2 cups heavy cream
1 cup milk
1/2 tsp. vanilla
Pinch of salt
For the Chocolate Ice Cream:
1 tbsp. butter
1 cup chocolate chips
2 tbsp. unsweetened cocoa powder
1/2 cup Egg Beaters (or 2 eggs)
3/4 cup sugar
2 cups heavy cream
1 cup milk
1/2 tsp. vanilla
Pinch of salt
For the Cookie Crumb Layer: (Smitten Kitchen’s recipe, makes 12 cookies)
1. 25 cups AP flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/2 cup butter
1 egg

To start, make the chocolate cookies that will later become the cookie crumb layer inside the cake. It’s super easy, just follow the standard muffin method: mix the dry ingredients together in one bowl, mix the wet ingredients in another bowl, and then slowly incorporate the two together (in a stand mixer is my preference).

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Scoop out the dough on to two parchment paper lined baking sheets (the cookies will spread out a lot so it’s best to give them room!). Bake on 375 for 8-9 minutes. Set aside to cool completely.

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While the cookies are baking, start the prep for the chocolate ice cream. Over a double boiler melt the butter first then add in the chocolate chips. Stir to combine. When the chips are fully melted, remove from the heat and stir in the cocoa powder. Set aside to cool completely.

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The next step is to make the chocolate ice cream. Measure out the sweet cream base ingredients and let them come to room temperature. Once at room temp start by beating the Egg Beaters with a hand mixer until they are light and fluffy. Mix in the sugar a little at a time until it is fully incorporated into the Egg Beaters. Next, add the remaining ingredients and stir to combine. The last step is to mix in the cooled chocolate mixture. Add a scoop at a time until it is fully incorporated. Mine separated a little bit but the flavor was totally there so I didn’t mind. When the “batter” is ready, add to your ice cream maker/machine and follow the manufacturer’s instructions to make ice cream (for my KitchenAid attachment bowl, this takes anywhere from 15-25 minutes).

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While the chocolate ice cream is churning in the ice cream maker, prep the dish you’ll make your ice cream cake in. I chose my deepest loaf pan (totally Shutterbean’s genius idea) and lined with plastic wrap. When the chocolate ice cream is done (the consistency of soft serve) add about 2/3 of the batch to the loaf pan, ensuring that it’s settled into an even layer and smooth on top (shaking the pan and tapping on the counter helps!). Stash in the freezer overnight, resume the following steps on the next day.

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Up next is making the vanilla ice cream. Repeat the same steps with the sweet cream base – beat the Egg Beaters with a hand mixer until they are light and fluffy, mix in the sugar until it’s fully incorporated, add the remaining ingredients, and stir to combine. Add the “batter” to your ice cream machine and let it rip.

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While the vanilla ice cream is churning away, crush 3-4 of the cookies in a food processor to get about 1/3 cup of cookie crumbs. You can totally store the rest of the cookies in the fridge and eat at will. Or make ice cream sandwiches with them and the remaining ice cream from this recipe. Just saying. No big deal.

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When the vanilla ice cream is done, set up an assembly line to finish the ice cream cake – the vanilla ice cream, cookie crumbs, and chocolate layer already frozen in the pan.

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Cover the chocolate ice cream layer with about 1/4 inch of cookie crumbs and press down firmly. Scoop the vanilla ice cream on top (about 2/3 of the batch or however much it takes to fill the pan right to the top), press down and ensure the vanilla layer is even. Cover with plastic wrap and freeze for at least 6 hours.

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When the ice cream cake has fully hardened, it is ready to eat! To serve, simply pull the plastic wrap up and out of the pan and the whole cake will come with it.

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Slice the ice cream cake as big as you like and garnish with your favorite ice cream toppings – I chose chocolate sprinkles, whipped cream, and a cherry!

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The combo of the two ice creams is super decadent and the cookie crumb layer is chewy and rich. Definitely a labor of love but it’s my birthday so it’s worth it!

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Recipe: Chocolate Chip Cookie Dough Ice Cream

Up until now all of my homemade ice cream recipes used a traditional custard base, cooked over the stove, chilled, and then churned in my ice cream maker. Delicious, but pretty laborious for ice cream. Over the summer I tried my friend Claire’s homemade chocolate chip cookie dough ice cream and asked for her recipe. Imagine my amazement when her recipe involved no custard and no cooking! Claire’s batch was incredible so I was positive the recipe would be a game changer. I was also intrigued because she used Egg Beaters rather than plain eggs (more on that below). I’m so glad I tried this recipe out – it was a big departure from my go-to custard but just as yummy and far less work. All the credit goes to Claire here and I hope she doesn’t mind me sharing the recipe. One as good as this deserves to be shared!

Claire’s Chocolate Chip Cookie Dough Ice Cream
Sweet Cream Base:
1/2 cup Egg Beaters (or 2 eggs)
3/4 cup sugar
2 cups heavy cream
1 cup milk
1/2 tsp. vanilla
Pinch of salt
Cookie Dough:
4 tbsp. (1/4 cup) butter, softened
1/3 cup sugar
1/4 tsp. vanilla extract
1/2 cup flour
1/4 tsp. salt
2 tbsp. Egg Beaters
1/2 cup mini chocolate chips

Start by making the cookie dough. Soften the butter (10 seconds at a time in the microwave without it becoming liquid) and mix together with the rest of the ingredients. Add the chocolate chips in last.

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With the batter thoroughly combined, I formed small dough pieces, placed each piece on a plastic wrap lined plate, and put in the freezer to chill. By chilling the cookie dough first you’ll ensure that when mixing it in later, that it won’t bring down the temperature of the ice cream. (I’ve made this again since and formed a thin log of cookie dough, wrapped in plastic wrap, and thinly sliced before adding to the ice cream – and that worked well too.) Let the cookie dough pieces hang in the freezer until the ice cream is done, you’ll need them during the very last step of this recipe.

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Moving on to the sweet cream base. As I mentioned, Claire’s recipe used Egg Beaters rather than a custard base. Egg Beaters, if you don’t know or have never used them before, is a healthy alternative “egg substitute product” – which sounds really vague and kinda weird. Basically they are just pasteurized egg whites, commonly used instead of regular raw eggs to conserve on calories, fat, cholesterol, etc. (Here’s a handy chart of the nutritional differences as well as a chart on how to substitute Egg Beaters for regular eggs in recipes.)

The main reason for using them in this recipe is that most Egg Beaters, or similar products, are pasteurized which means you can consume them raw. For this recipe I used Abbotsford Farms Egg Product (bought at Whole Foods). Be sure to check the package on whatever brand you use to ensure what you’re using is pasteurized!

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To make the sweet cream base, start by whisking the Egg Beaters in big bowl for 1-2 minutes until they are light and fluffy. Whisk in the sugar a little at a time until it is fully incorporated into the Egg Beaters. Lastly, pour in the cream and milk, and stir to combine.

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When the sweet cream base is ready, add to your ice cream maker/machine and follow the manufacturer’s instructions to make ice cream (for my KitchenAid attachment bowl, this takes anywhere from 15-25 minutes).

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On to the final step! Remove the cookie dough pieces from the freezer and grab a tupperware container to store the ice cream in. When the sweet cream base is done, transfer half to the tupperware container. Add half of the cookie dough pieces and stir to combine. Then add the second half of the ice cream base on top, cover with the remaining cookie dough pieces, and stir again to combine. Chill for at least 6 hours before eating. Overnight is good too if you can wait!

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I have to be honest – I don’t know if I will ever go back to a custard-based ice cream recipe. Sure it’s rich and has great texture but it’s really time consuming to make and I don’t love how eggy it usually tastes. This recipe has cut the prep time of homemade ice cream in half, probably more. And the best part is that none of the flavor or texture is sacrificed! It’s seriously just as good. Not to mention that cookie dough ice cream is just awesome because when you make your own cookie dough, it really feels special. Like you are sneaking a spoonful of actual cookie dough. This is a must make! Thank you Claire!

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The Monday Mix

Here’s The Monday Mix for this week! To visit past mixes, click here.

MondayMix

SNew

Have you guys been watching the new season of The Voice?? It’s my favorite reality show! Definitely made even better this season with my girl Gwen Stefani on it. I can’t wait for the battle rounds to start tonight!

SDelicious

Smitten Kitchen is killing me with these Latke Waffles. I feel like you’ll be seeing my version of these very soon.

SBrain

Tracy Cutchlow’s article on the Huffington Post about why some kids try harder and why some kids give up is a must read for parents and non-parents alike. Speaking as a non-parent, I think this totally applies to everyone. The way we speak to others, colleagues, kids, and even ourselves about learning all effects our beliefs about intelligence, perseverance, and motivation. Such an important lesson for all of us as life is a never-ending learning experience.

SFun

I don’t think this needs any explanation…

garthsparkle

SCrafty

Check out this really nifty DIY magnetic clipboard chalkboard from A Beautiful Mess. Super creative and useful, and made with just a few materials!

SReal

Looks like I wasn’t the only one experiencing blogger burnout
The New York Times posted in late September about when blogging becomes a slog, then Design Sponge posted their reaction piece about blogging burnout totally in agreement about the pressures surrounding bloggers. And, as a follow up, just last Thursday Young House Love officially called it quits on their blog. So sad but so, so understandable.

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Another Year of Healthy Meals (v2.0)

Last year I dumped all of my everyday food iPhone photos into a post containing one full year of healthy meals (breakfast, lunch, dinner, and snacks). Well here we are, one year later – and I have another whole new, entirely different, year of meals to share!

I always get questions about what we eat on a day to day basis which was one reason I wrote last year’s healthy meals blog. I found myself referencing it all the time this year for meal planning! I also wrote it to keep track of all the healthy staples that we make often. I find that most of those simple, everyday meals don’t make the blog – the recipes are really basic and not super special. However, they are easy, healthy, reliable, and worth collecting into a post like this. I hope this year’s compilation gives you some ideas, encourages you to revisit some old standbys, and maybe even jumpstarts you out of a food rut. Enjoy!

BREAKFAST

For this year’s post I want to break breakfast down into three categories: breakfast at home, breakfast at work, and breakfast on the go. What I eat varies immensely depending on where I am and how much time I have. Except my morning tea. I always have tea with breakfast, no matter the time, place, season, etc.

For breakfast at home I love a leisurely meal. It doesn’t have to be complicated, it just has to be something I spent a little bit more time making. This usually includes waffles, eggs, and/or juice. You’ll also notice I’m a big fan of veggie breakfast sausage (I buy Whole Food’s 365 brand); it’s so good!

Left to Right: Gingerbread waffles with strawberries, veggie sausage, and OJ, english muffin with eggs, veggie sausage, an orange, and carrot juice, and toast with eggs and artichokes and veggie sausage.

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For breakfast at work, ease is key. My go-tos this year were cereal, yogurt, cottage cheese, and quickbreads. I also discovered Spectrum’s Mixed Berry ground flaxseed which I kept at my desk and sprinkled on pretty much everything.

L to R: Yogurt and an orange, vegan pumpkin walnut bread with tea and OJ, cereal and cottage cheese, Spectrum’s Mixed Berry ground flaxseed, cereal and yogurt with flaxseed on top, raisin bran cereal with almond milk and OJ, and bran cereal with almond milk and strawberries.

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Breakfast on the go is super important. It has to be convenient, easy, and portable. This goes for pretty much every morning situation – running to an early morning meeting, something to stash in your gym bag, a bite to bring on an early morning flight, avoiding the high cost/unhealthy breakfast items at Starbucks, or just something easy so that you’ll actually remember to eat breakfast every day. No matter what the situation, these breakfast-on-the-go items definitely helped me out.

L to R: Oatmeal packet with DIY ziplock bag of mix ins (dried cranberries, coconut, and almonds), lemon blackberry breakfast cookie and tea, Soft Baked Belvita with fruit leather and tea, Belvita biscuits with vanilla almond butter and an orange, and yogurt with Cheerios and clementines.

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LUNCH

I tend to stick to a handful of lunch categories and make variations on a theme. The various ingredients and add ins change up a lot, but the meals themselves stay pretty standard. This is great for work-week lunches because I can keep it interesting while packing something healthy and filling every day. Also, I’m so not one of those people that buys lunch out every day (the thought of the cost kills me!) so making my lunch, even if it’s something really basic, is key. Here are my go-to lunch categories and a bunch of examples.

Salad
L to R: Giant cobb salad (made with tomatoes, deli turkey, cucumber, asparagus, hard boiled egg, cheese, artichokes, peppers, and greens), mixed green salad with chickpeas, corn, avocado, quinoa, red pepper, and black beans, and a super fresh caprese salad with basil, balsamic, and fresh ground pepper.

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Sandwiches
L to R: Tuna wrap with chips, homemade chicken parmesan leftovers in a sub roll, tuna melt with tortilla chips and salsa, BLT with an orange and cheddar crackers.

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Soup
L to R: Chicken noodle soup, tomato soup and grilled chicken caesar salad, chicken and rice soup, and tomato soup with a veggie wrap.

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Protein + Grain + Vegetable Combo
Here is just one example of the classic protein + grain + veggie combination = chicken sausage and brown rice with onions, broccoli, and cauliflower. The variations on this theme are endless though. My frequent fliers are: protein = chicken, chicken sausage, pork chops, ground turkey, rotisserie chicken, chicken or turkey tips; grains = brown rice, quinoa, couscous, barley, orzo, soba noodles; vegetables = asparagus, squash, carrots, peppers, onions, shallots, corn, broccoli, cauliflower. The possibilities are endless with this one!

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Easy/Freezer Standbys
L to R: Freezer burritos (I buy Whole Food’s 365 brand) on a bed of fresh greens topped with greek yogurt, salsa, and peppadews, Spaghetti-O’s (Trader Joes brand) and a veggie burger on an english muffin.

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DINNER

Dinner is my favorite because I don’t have to make sure it’s compact and portable, it can take as long to prepare as my free time allows, and I can really keep it varied and interesting. Here is a collection of my favorite at-home dinners this year!

L to R: Salmon cakes with waffle fries and asparagus, spaghetti squash carbonara, rotisserie chicken with caesar salad and cheesy rice, chicken stir fry with veggies and brown rice, BBQ pulled pork and veggie slaw over a baked potato, turkey burger with sweet potato fries and corn on the cob, buffalo chicken quinoa bites, turkey tips with corn on the cob and garlic bread, baked salmon and dijon quinoa with a caprese salad, BBQ pulled pork sliders with tortilla chips and salsa, veggie burgers and waffle fries, freezer burritos on a bed of fresh greens topped with greek yogurt, salsa, peppadews, and corn salsa.

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A favorite category of dinners in our house is tacos and quesadillas (we love our quesadilla maker!). In addition to the standard ingredients (chicken, peppers, and onions), which we made a bunch of, we also tried some new variations on this theme this year. Three of my favorites were pulled pork tacos with corn, pineapple, and avocado, spaghetti squash tacos with avocado and hot sauce, and black bean and butternut squash quesadillas.

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And finally, in the dinner category, I have to mention storebought help. When we don’t feel like cooking or need something delicious and ready made, we default to the hot bar at Whole Foods. The offerings change every day and everything they make is delicious. Plus, you can create a tasty smorgasboard and enjoy a little of everything they put out. Here are two examples of Whole Foods hot bar meals we had: turkey meatballs with sauteed veggies and quinoa and rotisserie chicken with potato latkes, caprese salad, and butternut squash.

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SNACKS

Snacks are a must for me – whether it’s mid-morning, mid-afternoon, on the road, in my backpack, in the car, on the train, or anywhere in between. Having easy and healthy snacks really helps keep me on track and away from vending machines and pricey trips to the cafeteria/coffee shop. Here are just a few examples of my favorite go-to snacks.

L to R: pistachios and a clementine, beet hummus and pretzels, Vega Choc-a-lot protein smoothie, baked potato with salsa, Justin’s vanilla almond butter.

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One thing I’ve loved this year for snacks is my Graze box subscription. There is so much variety! Two of my top favorites are the Summer Berry Flapjack with OJ for a mid-morning snack and the Black Pepper Popcorn for a mid-afternoon snack.

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Last but not least – my gum bowl. A coworker turned me on to the idea of a gum bowl to keep snacking in check (especially afternoon snacking). Having a whole bunch of flavors of gum really holds my interest and keeps me away from mindless munching. Plus it’s a great conversation piece at work and you can put it in a cute bowl (I got this one for $4 at Target!).

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DESSERTS

And finally, desserts. I have such a sweet tooth so we always have a little something in the house for dessert. Here are a few of my favorite dessert items from the past year!

L to R: Strawberries with Tru Whip and crumbled gingerbread cookies, chocolate and peanut butter chip blondies, and DIY ice cream sundaes with homemade brownies.

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I hope this post has been helpful and inspiring. Stay tuned for next year!

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