Hot Artichoke and Spinach Dip Filed under ( Appetizers, artichokes, cream cheese, Dips, party food, spinach, vegetarian, veggies )

I LOVE the holidays!! I love the gatherings, the parties, the music, the lights, even the chill in the air and the occasional snow storm. It is, without a doubt, my favorite time of year. And of course, having the love for food that I do doesn't hurt either. The holidays basically hand you a license to go hog-wild in the kitchen, and it's okay! It's the holidays! It would practically be wrong not to.


This is a dip I served for Thanksgiving, which in our house isn't so much an event, as it is a kick-off, to all of the gorging that will happen for the next month. And now that I've made this dip, I can guarantee that it's going to be making a gooey, cheesy appearance often in our household. This is an Alton Brown recipe, which not only has five stars from a million reviews, but it also takes literally two minutes to make. There is no baking, sauteing, or cooking of any kind. Just a quick mix, and into the warmer (crockpot) it goes, providing giddy flavorful love for all in attendance. Make this dip, use carrots, cracker, bread, a spoon, legos, whatever your heart fancies to dip it in. It will all be delicious!


Hot Spinach and Artichoke Dip
Adapted from Alton Brown

Ingredients

1 cup thawed, chopped frozen spinach
1 1/2 cups canned or jarred artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Directions

Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot. Keep in crockpot if you plan to party all night long.

Skillet Eggs with Squash Filed under ( Breakfast, eggs, light recipes, main dishes, squash, vegetarian, veggies )

For a person who doesn't care much for breakfast, I sure have been posting a lot of breakfast dishes. Maybe it's growing on me!

When I was home for the summer, I must have been infected with the Crazy Virus, which is the only way I can explain the 5:30 AM workouts I had with my mom. NUTS! And on vacation too!

But, as you would expect there were a lot of benefits to exercising that early (besides the obvious exercise benefits), even while on vacation. I loved coming home at 7:00, oftentimes before the kids were awake, and getting ready for the day. And I loved having all the time in the world to prepare a decent breakfast to sit down and enjoy. Normally our mornings are rushed and frantic, which is perhaps another reason I'm not crazy about breakfast.

I LOVED eating this dish for breakfast. Vegetables aren't something you see often first thing in the morning, but I think they're so good with eggs. This dish is savory, salty, slightly spicy, and full of vitamins and protein. I enjoyed this with a slice of whole wheat toast and a cup of tea, a fabulous start to the day!




Skillet Eggs with Squash
Food Network Magazine July/August 2011

Ingredients

3 pounds (6 medium) summer squash, and/or zucchini
Kosher salt
2 tablespoons extra-virgin olive oil
4 scallions, thinly sliced, white and green parts, separated
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
1/4 teaspoon freshly grated nutmeg
freshly ground pepper
1 tablespoon unsalted butter
6 large eggs
1/2 cup cup grated pepper jack or sharp white cheddar cheese

Directions

1. Grate the squash into a colander using the large holes of a box grater (or use a large food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.

2. Preheat the oven to 375. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.

3. Spread the squash evenly in the skillet. Make six 2 1/2 inch wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.

4. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

What's your favorite breakfast food?

Vegan Creamy Butternut Squash Soup Filed under ( Healthy, Restaurant Review, Soup, Vegan, Vegetables, vegetarian )

TGIF for sure! Work was a little crazy this week and I am READY for the weekend. How about you? One thing that did make my week a little better? I met my friend Mandi for a working breakfast at my favorite place (Charleston’s Cafe!!) on Thursday. We both enjoyed their fantastic parfaits. I got the blueberry & banana (I know, I’m such a creature of habit):

And Mandi got the apple & craisin parfait:

If you’re ever in the Charleston area and need a brunch friend…I’m always available ;)

The second thing that made my week better? A vegan creamy butternut squash soup! I saw Krista make this soup this week and knew I must have it! Luckily, I had a small butternut squash in the fridge just screaming to be used up. I made a few minor, minor adjustments to her recipe, so feel free to prepare it as below or use Krista’s original version:

Vegan (or not) Creamy Butternut Squash Soup

Ingredients:

• 2 teaspoons olive oil
• ¼ cup onion, chopped finely
• 1 clove garlic, chopped finely
• ½ tsp dried oregano
• 1/8 tsp ground red pepper (optional, I like a little heat with my sweets)
• 14 oz cooked butternut squash ( cut in half, remove seeds, bake at 400 until VERY soft~1.5 hours) or you can use a 15-oz can of butternut squash puree

Before:

After:

 

Just the “meat”:

• 1.5 cups vegetable broth
• ½ cup milk, cream or half and half (I used original almond breeze)

  Directions:

• Heat olive oil in a medium size pot. Add onion & garlic and cook until onion is translucent.
• Add spices, butternut squash and broth. Bring to a boil.
• Lower heat to medium low, add milk and let simmer 10-15 minutes.
• Puree with immersion or regular blender.
• Serves 2

 

Fantastic! Thank you Krista! If you don’t read Krista’s blog, you should totally check it out. She is the ultimate super mama!

Weekend plans?? I’m teaching (Step Friday AM, Step & Pump launch Saturday) and Josh’s parents are coming to visit! I cannot wait!!

If you haven’t done so yet, enter my cookie giveaway!!!

Easy Dinner Ideas & Vegetarian Brinner Bowl Part II Filed under ( Breakfast, Healthy, Vegetables, vegetarian )

Thank you all for the feedback on your favorite easy & delicious meals.  Some of your brilliant ideas:

• Kelly’s garlic quinoa & basil chicken
• Stir fry (a popular one and I must agree!!)
• Angharad’s spicy turkey chili
• Kylie’s mega veggie dinner salad
• Stephanie’s sweet potato and black bean chili

Last time, I posted about one of my favorite quick & easy vegetarian bowls and here is another:

Ingredients:

• Chopped veggies (tonight I used parsnips, onions and green peppers)
• Eggs (any combination of eggs, egg whites or egg beaters)
• Chili powder
• Shredded cheese (I usually use a part skim Mexican blend)
• Salsa

Directions:

• Spray frying pan with non-stick spray (or alternatively spread with a little butter or oil)
• Add chopped veggies and chili powder and cook until veggies are starting to brown or are almost cooked through
• Add eggs, cook through
• Top with shredded cheese & salsa ( I like to add avocado too but I had none on hand)

Easy breakfast for dinner! I always serve this with a side of fruit and toasted bread, pita or tortilla.

What are your plans for the weekend?  I am teaching Body Step Saturday morning, going to dinner with friends & walking the bridge/going to brunch with Lindsay.  Josh and I also have plans for yard & house work. Enjoy every minute of your weekend!!

Quick & Easy Vegetarian Bowl Filed under ( Beans, clean eating, group fitness, Healthy, protein, Vegan, Vegetables, vegetarian )

Last nights dinner was a tasty and easy one! I saw Jessie post about her go to Vegan Protein Bowl and it made me crave my own favorite quick & easy vegetarian (or vegan) bowl. I usually make this dish by roasting my vegetables, but I went a slightly different route last night so I could use my new steamer insert that my friend Mandi gave me for my birthday.

 

I chopped up a parsnip and sweet potato…

 

and steamed them up…

 

I mixed the steamed veggies with Bush’s reduced sodium pinto beans…

 

and Success Brown rice. The mixture was topped with salsa. For a little extra yum factor, I usually place shredded cheese on top.

 

Delicious & healthy.

And for workout Wednesday, here is my plan for the week:

• Monday: Ran to warm up, Taught Body Pump
• Tuesday:  Taught Body Attack
• Wednesday:  Ran outside
• Thursday:  Teach 45 minute Step, 45 minute Pump
• Friday: Off
• Saturday:  Teach Body Step
• Sunday:  Walk with Lindsay

What is your favorite healthy meal? Any workout plans for the week?

Happy Birthday to my sister, Kim!!!! (Her birthday was yesterday but I didn’t post!)

Vegetarian Carrot Soup Filed under ( Soup, Vegetables, vegetarian )

Welcome to the weekend! You just have to love a four day work/school week! What are you up to this weekend? I honestly have pretty much no plans…and I am excited about it :)

As Fall is creeping closer, I am CRAVING soup. I have seen various takes on cream of carrot soup in so many magazines lately, I decided to try my hand at my own version.

Ingredients:

• 1 tablespoon butter or olive oil
• 16 oz carrots & parsnips, chopped (the parsnip flavor comes out pretty strong, so I suggest starting with only a little parsnip if you’re unsure about the flavor or use all carrots)
• 1/2 onion, chopped
• 28 oz vegetable broth
• 1/4 teaspoon chili powder
• 1/8 teaspoon ground red pepper
• 1/4 cup skim or low fat milk
• 1/2 cup cooked brown rice
• Toppings: jalapenos, Greek yogurt, cheese, etc!

Directions:

• Heat olive oil or butter in a soup pan.
• Add chopped carrots, parsnips & onion, cook until vegetables are tender.

  

• Add broth, chili powder & red pepper, bring to a boil. Reduce heat, add milk, cover, and simmer for ~15 minutes (stir on occasion).
• Remove from heat and blend using an emulsion blender (alternatively you could use a regular blender, but be careful with the heat!!).
• Add cooked rice, place in bowls & top

We tried the soup both totally pureed and partially. We preferred it partially pureed with some chunks of carrots and parsnips remaining:

I want to try making a vegan version with cashew cream!

What is your favorite kind of soup?? I love cream of asparagus as well as black bean and vegetarian chili.

Baseball and Cuban Style Pineapple, Rice & Beans Filed under ( Beans, Healthy, Mexican, Restaurant Review, Turkey, Vegan, vegetarian )

You have to love the shortened work week that follows a three day weekend! My week has been off to a great start (and I hope yours has as well!). Monday started with a six miler outside:

Followed by lots of errands and housework. The day ended with dinner at Taco Boy and a Charleston River Dogs baseball game with Lindsay & Patrick. Taco boy is a funky restaurant with two locations, one in Charleston and one in Folly. We hit up the Charleston location. Check out the cool decor inside:

We shared some chips and salsa (their chips were great- not greasy at all!) and I got the taco salad for dinner. My taco salad was missing a few of the ingredients mentioned on the menu and came with one tiny sliver of avocado. I was a little disappointed. On the flip side, the roasted corn in the salad was delicious:

 

After dinner, we headed out to the baseball game. The weather was perfect and the stadium is beautiful:

  Josh & I:

Me, Lindsay & Patrick (hahaha)

The game was ….slow? I have no idea who even won! We left in the 9th and the score was still 0,0.

 

Today was back to the grind! After the usual work, I did a bit of cleaning and taught Body Attack.

For dinner, I made up Cuban Style Pineapple Rice & Beans (with Turkey for Josh):

Ingredients:

• 1/2 or 1 full 15 oz can Cuban style black beans (or you can use regular black beans and add in some additional spices (cumin & chili powder), onion & garlic)

 

• 8 oz can pineapple (either tidbits or chunks), drained or fresh cut pineapple
• 1/2 cup salsa
• 1 jalapeno, chopped
• 1/2 lb turkey (if using)
• 2 cups cooked brown rice (I used Success)
• 1 tablespoon oil (utilize 1/2 tablespoon if cooking beans only)

Directions:

• Heat oil in a large skillet over medium high heat. Add turkey and cook through (until no longer pink)
• Lower heat to medium and add black beans, pineapple, salsa and jalapenos. Heat through (~5 minutes)
• Place cooked mixture on top of brown rice
• Enjoy!

Easy dinner! And can be made for vegetarians and meat eaters alike! You can also play around and add some more veggies (peppers and onions would be fantastic!). Serves 2 or 3.

  

Also, on a side note, look at this adorable apron Lindsay gave me for my birthday (love it- thank you girl!):

 

What is your week looking like? Anything exciting to look forward to?

Corn and Black Bean Salad Filed under ( Beans, Dips, light recipes, onions, party food, quick and easy, salad, side dish, vegetarian, veggies )

I feel like after blogging for over three years, you're allowed throw in a repeat every now and again, especially if it's as good as this salad.

This is probably more of a dip then a salad, but really it can go either way. While it's probably served best as an appetizer or party food, I'd be perfectly happy eating a big bowl of this stuff for lunch, just throw in some whole grain tortilla chips and you've got one flavorful and nutrient packed lunch. This would also make a great addition to your taco salad, nachos, burritos or tacos. Gosh, I already want to make this again!

Corn and Black Bean Salad

Ingredients

2 cans black beans-drained and rinsed

2 can corn-drained
1 red onion chopped

2 avocados chopped (I omitted avocados this time around, but it is good)

1 red pepper chopped
1 yellow or orange pepper chopped
2 cups cherry or grape tomatoes halved
1/2 cup chopped cilantro

Vinaigrette
2 TB lime juice (fresh if possible)
2-3 tsp chili powder
1-2 tsp salt (kosher salt if you have it)
1-2 TB olive oil

Directions

When chopping veggies, try to make them as uniform in size as possible.

Combine all of the veggies, including cilantro, in a large bowl. In a small bowl combine lime juice, chili powder and salt. Then, whisk in olive oil to desired consistency, there won't be a lot of dressing, but it will be STRONG. Add dressing to salad and toss well. Serve with tortilla chips, those Scoops chips are great with this salad.

Italian Baked Acorn Squash & Birthday (first half) Filed under ( Food List, Healthy, Italian, Restaurant Review, running, vegetarian )

First off, we had our first Acorn Squash of the season last night! I made it up Italian style with buffalo meat for J and beans for me. Josh had a side of pineapple (I stole a piece) and I had a side of cantaloupe:

    

Thank you all so much for the wonderful birthday wishes! My day so far has been fabulous!!! I started off with an 6 mile run:

Hung out with my favorite bulldog (Chewing on his new toy courtesy of Josh’s Mom):

 

Got my first pumpkin spiced misto of the season

 

Got a pedicure

 

and went to Liberty for a birthday lunch with my parents. I got the fruit and goat cheese salad (so so good):

 

I’ve also received some fabulous gifts that I must share with you. Bulldog PJ pants from my friend Mandi:

An awesome watermelon bowl from my Aunt & Uncle (I’m obsessed with fruit shaped plates and bowls):

Lots of goodies from my MIL including TJs Peanut Flour! I can’t wait to make pancakes a la Julie!!

I got lots of new Vera too including this cute bag (from my Mom) and matching wallet (from my adorable sister in law, Jenny). Great minds think alike on the pattern!!       

The rest of the day? Up in the air! Josh is getting out of work early and we’re going to do dinner or something downtown. Maybe some Fresh Berry!!