Meatless Monday Series

So I am definitely a day late on this post, but I want to start a meatless Monday series! All my favorite protein packed meatless recipes. This isn’t a diet. Just an extra day to fill up on produce and yummy grains. This first recipe is a an awesome light salad that is perfect for lunches! 

Spinach Quinoa Salad 
What you need:
1 cup red quinoa (prepare according to directions)
1 can of rinsed chick peas
2 handfuls of spinach 
1 ounce herb goat cheese crumbled 
2 tbsp olive oil
1 tbsp red wine vinegar 
1 tsp honey 
1 tsp spicy mustard 
Salt and pepper 
How you do it:
Add spinach and chick peas to warm quinoa. Mix together oil, vinegar, honey and mustard to make a vinaigrette. Stir dressing into the quinoa. Add goat cheese, salt and pepper and toss. 
Tada! Easy peasy quinoa salad. Serve warm or cold. 
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Super fast apple pie crumble

We have all been there. 30 minutes before people arrive and you still have nothing to serve. We tried this apple pie crumble recipe the other night and not only was it easy – it was delicious! 

What you need: 
Prepared pie dough wheat or regular 
Canned apple slices
1 cup flour 
1 cup brown sugar
2 tbsp cinnamon 
1/2 stick butter
How you do it:
Roll out the dough to fit a 9 inch pie pan. Grease before hand. I used canola spray and a glass dish.
Poke holes across the bottom and bake at 350 for ten minutes. 
Add apple slices 1/4 cup brown sugar and 1 tbsp cinnamon. 
To make the crumble:
Mix flour, butter, cinnamon and sugar. 
Use a fork to incorporate the butter making a crumble texture. Spread ontop of the apples. Bake for 20-30 minutes.
Have a few more minutes? 
Mix 1 cup of heavy whipping cream 1/2 cup powdered sugar and 1 tbsp cinnamon. Mix until the cream starts to stiffen and stand up on its own. 
Enjoy! We sure did. 
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5 Minute Day Time Sultry Eye

Hey guys! 

Every day I fight the battle between looking put together and sleeping longer. I use just a few tips and tricks to bring my morning routine down to a whopping 35 minutes. One of the easiest looks is a day time smokey sultry eye. Takes only a few minutes, but looks like a lot of work went into the makeup. 

Today I used the Two Faced palette.  To recreate this look you will need a blending brush, a smudge brush or Q tip and a lengthening mascara.

First I prepped my skin with Origins moisturizer and Rimmel Stay Matte Foundation. I primed my eyes with Mac Pro Concealer.

Using the blending brush I put Chocolate Milk on my entire eyelid and the crease.

Next I used the second darkest chocolate shade mixed with the silver navy shade and put that on my entire lid. Using the smudge brush I blended the same combo on my lower lash line. This is when you can use the qtip. The trick here is to REALLY blend. This is the biggest step because this is what makes the eye smokey.

Go back in with the darkest chocolate shade and cover the lid. Go back to the Chocolate Milk shade and blend any harsh lines.

Mixing the light champagne color and the matte cream color I highlighted my tear duct and under my brows. 

Finish off with the mascara! I used Origins brightening mascara. 

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Meatless Monday Pasta Edition

One of the easiest ways to reduce the fat content in your diet is to have one meatless day a week. The problem with most vegetarian options is they are not filling and you may end up eating more. This dish is both filling and satisfying. 

Eggplant And Mushroom Pasta 
What you need: 
1/2 pound whole wheat angel hair pasta
1tbsp chopped garlic
1 can diced tomatoes 
1 small can organic tomato sauce 
1 sweet onion chopped 
2 cups mushrooms chopped (I used baby Bella’s) 
1 egg plant peeled and chopped 
1 tsp crushed red pepper 
1 tsp organic sugar cane 
1 cup torn basil leaves 
Salt & pepper 
Optional * 1/2 cup freshly grated parm 
How to: 
Heat a little olive oil and sautée onions and garlic. Add eggplant and mushrooms. Mix in seasonings and sugar. Add tomatoes and sauce and turn up the heat. When sauce begins to boil turn down to low and let simmer for at least 30 minutes. Before serving add basil leaves, salt and pepper. 
Pour over prepared pasta and finish with parm. Enjoy !

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Cranberry Pecan Chocolate Chip Cookies

Looking for a holiday spin on traditional chocolate chip cookies? This is my favorite chocolate chip recipe. The fillings are easily interchangeable. 

What you need: 
1 bag of milk chocolate chips 
1/2 cup craisins I used sugar free 
1 cup chopped pecans 
2 eggs 
2 1/2 sticks butter
1 2/3 cup white sugar 
1 2/3 cup brown sugar 
2 tsp vanilla 
1 tsp sea salt 
1 1/2 tsp baking powder 
1 2/3 tsp baking soda 
1 2/3 cup bread flour 
2 cups minus 2 tbsp cake flour 
I know it’s a lot of ingredients but I prooooomise you it is worth it! 
Preheat oven to 350 
Cream butter and sugars. Add vanilla and eggs. Mix until smooth. Add dry ingredients. Do not over stir! Adding too much air will make your cookies cakey. Use your hands if you need to. Add chocolate, craisins and nuts. Refrigerate for 30 minutes. I use a small icecream scoop with lever to make it easy to get portions right.   Bake for 10 minutes. You want to take them out as soon as the edges start browning. It’s ok if the center looks undone. If you wait until the top is brown or even starts to brown then you will have hard cookies. Let cookies cool on the baking sheet for a few minutes to finish cooking then transfer to a cooling rack. Enjoy!

*tip if you freeze your chocolate before baking the chips will hold shape and not turn the batter brown. 

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Easy vegetarian thanksgiving dish

Wild Rice with Sautéed Kale, Onions and Mushrooms 

What you need-
1 cup wild rice 
3 cups chopped kale
2 cups various mushrooms
1 small onion chopped 
2 cloves chopped garlic 
1/2 cup shredded smoked Gouda 
1/2 tsp brown sugar 
1 cup vegetable stock
Salt pepper and olive oil 
Cook wild rice according to directions. Remember these whole grains take at least 45 minutes. In a sautée pan heat oil over medium heat add mushrooms and onions cook until onions are translucent. Add garlic and brown sugar. Add in kale 1 cup at a time. Pour a little stock in to wilt leaves with each cup. Add in fluffed rice. Salt and pepper to taste. Top with Gouda. Enjoy!
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Stuffed Green Pepper… Soup

Hey guys! 

 I don’t know about y’all, but it has been crazy chilly here. I crave soup almost every day now. And peppermint mochas yum! 
One of my favorite low fat dishes is stuffed green peppers, but I wanted the same taste in soup form. To the crockpot!
What you need : 
2 green peppers
1 cup brown rice 
3 cups beef stock
1 can crushed tomato 
1 tbsp tomato paste
1 pound lean ground beef 
1 onion 
1/4 cup fresh garlic 
1/2 Parmesan cheese
2 tsp fennel seeds
Garlic powder
Onion powder
Brown the beef and chop onion. Add onion and garlic to browned beef. Cook until onions are translucent. I used a crockpot at this point. You can definitely use a soup pot and cook on low for 1 hour. Add all ingredients to crockpot minus cheese. Cook on high for 2 hours then on low for 1 hour. Add cheese. Salt and pepper to taste. Enjoy!

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Happy Veterans Day Muesli Bread

First off happy Veterans Day ! I hope you had the opportunity to thank your local veterans 🙂 

I am officially back to operation clean up my diet before the holidays. My favorite type of lunches are grab and go filled with protein. Starbucks has a really great protein pack with a hard boiled egg, cheese, organic peanut butter and muesli  roll. I just really do not want to spend $5 a day. I considered buying a bag of muesli rolls from trader joes, but by the time I buy all the ingredients I am back to that $5 a day price point. 
My goal was to make 10 servings of muesli bread for $5. That will give me a breakfast and lunch portion for 5 work days. 
What you need:
3 1/4 cups Unbleached bread flour 
1 pack yeast 
1/2 tsp salt 
1 1/2 cup warm water
Olive oil
Pinch of Organic sugar (optional)
Your choice of seeds, dried fruits and nuts. 
I used: 
Reduced sugar craisins 
Sunflower seeds
Flax seed

In a large bowl mix water, yeast and salt. Add in flour. Mix with a large spoon until a large ball forms. Dough should be sticky. If it looks too dry add water. Coat dough with olive oil. Cover with towel and let rise for 1 hour. Knead dough on floured surface and allow to rise another 30 minutes. 
Chop nuts and fruit mix together with seeds. 
Lightly flatten dough and pour seeds,nuts and fruits in the middle. Fold dough until mixture is hidden under the dough. Form into a ball and slice across the top twice. Preheat oven to 400 degrees. Bake for 30 minutes until golden brown. Enjoy!
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Oatmeal Pecan Pancakes

Today I wanted to try a new pancake recipe. Something light yet filling. I also have tons to pecans lying around from all my baking frenzies. 

What you need 
Flax seed 
Organic sugar 
Baking powder
Baking soda 
Pinch salt
Pulse 1/4 cup pecans, 1/2 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tbsp sugar, pinch of salt, 1/2 tsp flax seed in a food processor until well blended. Mix 1 egg and 1/2 cup buttermilk add in dry ingredients. Do not over mix. Heat griddle to low medium. Make medium to small pancakes. The pancakes will be very delicate due to the low flour content. Enjoy !
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🎃👻happy halloween!!!!

Happy Halloween !!!! I wanted to bake a few goodies for my employees and here is what I came up with –
Halloween Oreo Bark
What you need:
Candy corn 
Candy eyeballs 
1 pound of white chocolate or bark
Melt the white chocolate. I microwaved for 2 minutes stirring every 30 seconds. Break apart Oreos and layer on a baking sheet. Pour white chocolate over Oreos. Immediately pour candy corn and candy eye balls over the chocolate. Sprinkle liberally. Freeze for at least one hour. Break apart and enjoy!
I might have made these too…. Get creative! Nothing says halloween like eyeballs and cotton candy. If you don’t have eyeballs try gummie worms YUM. 

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