Meatless Monday: Lettuce Love

26 weeks

Three weeks have passed & the baby has upgraded in size to a head of lettuce! Let me tell you, I can definitely tell that baby ‘L’  has grown since being a grapefruit. While the hub & I were in Scottsdale over Valentines Day (post to come) my bump was on full display in my teeny two piece bikini! Baby was sure loving the warm weather & floating in the pool.

Anywho…let’s get our salad love on! Here are a few of my fave salads that I have posted over the past year or so.

Greek Salad with ‘Feta Cheese’ – this ‘feta’ is to die for

Dharma Kale Salad – I have been craving this salad & having it multiple times per week lately

Brussel Sprout Salad with Dijon Vinaigrette – brussel sprout heaven

Cabbage & Carrot Salad – clean & simple

Hope you enjoy your Meatless Monday!

xox SS

Poptart Love

poptart love 001Happy soon-to-be Valentines Day!!!

With the happy holiday right around the corner & a long weekend ahead the hub & I have decided to plan a last minute trip to Scottsdale, Arizona – helllooooo fun in the sun! Not sure what we are planning on doing but don’t you fret, I will have a great post about it coming up soon.

Anywho, with our flight leaving on valentines day I am not going to be able to whip up a four course meal like last vday (it was amazing to say the least). This time around I am treating him to a nostalgic gift – homemade poptarts! I mean, the hub is partial to this tasty treat from back in the day, but who doesn’t love a pastry that is filled with strawberry & chocolate!!!

…and with that obvious answer being no one, lets get baking!

  1. Preheat your over to 350degrees & line a cookie sheet with parchment paper
  2. In a small bowl whisk together 1 egg yolk & 1t water – set aside
  3. Roll out prepared pie crust til it is very thin, then cut into rectangles (~2.5×3.5)
  4. Keep re-rolling the dough when needed & continue to make rectangles till all the pastry dough is used up (you should end up with 8 cutouts)
  5. Take 4 of them – spread 1T of almond chocolate spread & 1T strawberry jam (make sure to leave a 1/4inch border for sealing)
  6. Grab 2 strawberries, slice them & then shape them into hearts with a knife – set aside
  7. Take the remaining half of the pastry cutouts, place a strawberry heart in the center & cut around it (to make a heart in the dough)
  8. Place the dough with the cutout on to the layered bottom half – set heart shaped strawberry in the cut out
  9. Seal the edges with a fork, brush with the egg wash & sprinkle generously with sugar
  10. Bake for 12-15minutes or until golden brown

Let cool & then treat your loved ones to this delicious valentines day surprise!

*Note to self, I am never buying store bought poptarts – these were so simple!

Nutritional Info Per Poptart (Makes 4): 235 calories – 14 grams of fat – 25 carbs – 2 grams of protein 

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Chicken Meatballs with Kale & Lemon

IMG_8841With the hubs crazy work week & the frigid temps still looming around Boston I decided to make a warm dinner for him to come home to on Friday.  What better way to stay at home then a homemade dish & a few episodes of House of Lies to catch up with (love this show!).

Anywho, I whipped up an easy chicken meatball dish with a twist of kale & lemon. It was simple & ever so tasty that the hub finished off the rest of the servings (yes, that yummy)!

Lets get to it…

  1. Heat 1T EVOO in a large pot over medium heat – add 1.5 minced shallots, 1 diced scallion (green parts as well), 2 minced garlic cloves & 1/4t crushed red pepper flakes – cook & stir for 6minutes
  2. Add 1/3 of ground chicken – break up pieces & cook thoroughly
  3. Transfer to side bowl, mix in the rest of the raw chicken, salt & pepper – form 8 meatballs
  4. Wipe out your pot – add 1T EVOO, add meatballs & cook until browned (6-8minutes) – set aside
  5. Add remaining half of shallot & lemon slices to – cook until they turn golden brown then add 2C of chicken broth to pan & the cooked meatballs
  6. Bring to simmer, reduce heat & cover – cook for 8minutes then add 1 bunch of destemmed kale
  7. Cook until kale turns bright green (~4minutes)

Remove from heat & serve – make sure to garnish with a grind of red pepper flakes & fresh scallions!

Nutritional Info Per Serving (Serves 4): 270 calories – 14 grams of fat – 9 carbs – 27 grams of protein

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Holiday Cookies for ALL!!!

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When you get two ladies (who both run blogs) together baking in the kitchen during the holidays, it only leads to a fun time! But really, it was a night full of holiday tunes, chit chat & two bellies full of sugar (yikes)!

My girlie Ryan has the cutest blog Skinny Supper – make sure to check out all her skinny recipes here!

Anywho, we decided to get our aprons on & try a few stellar cookie recipes…

1.) Peanut Butter Crisp Balls – omg awesome

2.) Molasses White Chocolate Wonders – mix in 1/2-1C white chocolate chips in batter

3.) Saltine & Toffee Bark – break up 2 bars of a heath bar & layer on top of the bark

4.) Peppermint Candy Cane Cookies – I decided to dye the white dough green

5.) Ninja Gingerbread Madness – prepackaged, but worth the cuteness

I am having a hard time picking a number one favorite – for me it’s between the PB Crisp Balls & Molasses White Chocolate Wonders. The hub’s fave is the Peppermint Candy Cane Cookie, but his office loved the Saltine & Toffee Bark.

So get baking before your guests get in for the holidays – and hey, if you have leftovers these are all freezer friendly!

Hope you all have a wonderful holiday & make sure to relax with your loved ones!

Hello!

Untitled1Hellllooo from the good state of Pennsylvania! Sorry for the lack of posts but I have been traveling for a baby party & wedding fun! We just celebrated my beautiful nieces first birthday (yes, SHE IS ONE ALREADY) with a Minnie Mouse themed party! Then the hub & I helped our dear friends say ‘I do’ with a winter wonderland themed wedding in Pittsburgh that was over the top fun with a cookie table & all!

Now I am back in my hometown to hang with my family, lounge in my pjs & whip up some dishes from the past for my fam to taste. Here are a few of my faves that I will be creating in the kitchen this week. Check them out…

Maple Cinnamon Pancakes

Tofu Stuffed Shells

Roasted Fennel Beet Salad with Citrus Vinaigrette

OMG Overload Cookies

Hope you enjoy!  I will be back next week relaxed & hopefully out of my pjs 😉

Eggplant & Sweet Potato Stuffing

eggplant&sweetpotatostuffingOh Thanksgiving….you are only a day away! How time flies! Before we know it December is passed & hello to the nice lil’ 5 pounds we packed on from holiday indulgences. I know, I know…I can’t stay away from my mom’s pie either!

Well hopefully this dish will keep away the extra baggage & still keep your taste buds going!

Lets get stuffed…

  1. Preheat oven to 350degrees & line 2 baking sheets with parchment paper
  2. Slice an eggplant crosswise (1/2inch slices), place on prepared cookie sheet & spray with cooking oil – bake for 20minutes then dice up & place in large bowl
  3. Dice up 6 slices of bread, place on prepared cookie sheet & spray with cooking oil – place in oven for 10minutes then set in large bowl (you can do this 10minutes in while eggplant is baking)

While the eggplant & bread are baking continue with the following steps…

  1. Heat a large pan on the stove top with 2T EVOO & add in 1 diced onion, 1 peeled/diced sweet potato & 2 stalks of diced celery – season with S/P
  2. After 5minutes add in 8 diced crimini mushrooms, cook for 5minutes then flavor with 1 minced garlic clove & 1/8t chili flakes
  3. Finally, add in 1/2C sliced sun-dried tomatoes & 1/2C veggie stock
  4. Pour contents into the large bowl with diced eggplant & toasted bread
  5. Mix all together in bowl (add more veggie broth if needed – I added 1/4C extra) then spray a 13×9 pan with cooking oil & place stuffing into prepared pan

Bake for 20minutes & let cool for 5-10minutes after. The hub & I had this for two nights in a row & boy oh boy was it yummy! Such a great alternative to typical fatty stuffing!

Nutritional Info Per Serving (Serves 8): 110 calories – 1 gram of fat – 22 carbs – 4 grams of protein

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Meatless Monday: Pumpkin Chocolate Chip Scones

pumpkinchocolatechipscones

Yes, I am still on this pumpkin crave & no I will not get over it! I swear it adds such a great flavor to any baked good!

On to these delicious pumpkin & chocolate chip scones…

  1. Preheat oven to 350degrees & line 2 cookie sheets with parchment paper
  2. In a large bowl combine 3.5C of flour, 1/2C+2T sugar, 2T baking powder, 1t cinnamon, 1t nutmeg, 1t heaping ground ginger & 1/2t salt – set aside
  3. In a smaller bowl mix together 1/4C canned coconut milk & 1t apple cider vinegar – whisk & let thicken
  4. Once thickened add 1.5C pureed pumpkin & 1/2C melted/cooled butter – stir
  5. Mix the wet ingredients into the dry & use your hands to really get all combined
  6. Fold in 1C vegan mini chocolate chips
  7. Dust a clean surface with flour & place dough on the surface
  8. Form the dough into a circle (about 1inch thick) cut into 12 pie shaped slices (I put flour on my knife to get an easier slide while cutting)
  9. Place slices on prepared cookie sheet & sprinkle the tops with sugar
  10. Bake for 20-25minutes or until golden brown

Wahooo, these scones were d-e-l-i-c-i-o-u-s! For breakfast or dessert, they were a major hit in this household this weekend. Hope you enjoy!

Nutritional Info Per Serving (Makes 12): 315 calories – 14 grams of fat – 46 carbs – 6.6 grams of protein

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Turkey Day Meatloaf

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This past weekend we went out to a great spot (Local 149) with some friends for a quick bite to eat. The spot was super cute & the menu had just what I was looking for, a pre-Thanksgiving turkey meal!  I almost licked my dish clean it was so yummy & I had to hold my hub back from wanting to do the same thing!

So with that meal still lingering in my head, I decided to make a turkey day meatloaf! One thing I can say I regret about this dish is not making a gravy to go with it – that would be next level tasty!

Anywho, lets get to this mouth watering turkey day meatloaf…

  1. Preheat oven to 350degrees & grease a loaf pan
  2. In a small bowl, whisk together 2T ketchup & 1T honey – set aside
  3. In a larger bowl mix together 2lbs ground turkey, 2 eggs, 1 chopped yellow onion, 2 diced celery stalks, 1 granny smith apple finely chopped/cored, 3/4C bread crumbs, 1/4C dried cranberries, 1/4C almond milk, 1/8C oats, 1T EVOO, 1 minced garlic clove, 1t salt & 1/2t pepper – mix thoroughly
  4. Spread the turkey mixture into the pre-greased pan & brush top with the ketchup/honey
  5. Bake for 45-60minutes, remove & let cool for 10minutes

I paired this dish with steamed sweet potatoes. Hope you enjoy, because I sure did!

Nutritional Info Per Serving (Serves 10): 200 calories – 8 grams of fat – 13 carbs – 19 grams of protein

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Meatless Monday: Roasted Fennel & Beet Salad with Citrus Vinaigrette

IMG_8554I whipped this meal up one night while the hub was away last week & boy oh boy was it tasty! First off, I love beets & fennel – so I was already pumped up for this meatless Monday dish! However, I added the burst of flavor with all the citrus fruits & it really took this salad to the next level!

Lets get roasting…

  1. Preheat oven to 400degrees & line a cookie sheet with parchment paper
  2. Prepare 1/2C quinoa per package directions – set aside
  3. Clean 4 beets & trim stalks off the fennel (toss) – dice up the beets & fennel heads to bite size pieces (~1inch cubes)
  4. Place beets/fennel on a lined cookie sheet, drizzle EVOO & toss with salt/pepper – bake for 45minutes or until beets are tender
  5. While baking, whisk together 1 minced shallot, 1/8C EVOO, 2T fresh lime juice, 2T fresh lemon juice, 1.5T orange juice & 1t dijon mustard

Remove baked veggies from oven, combine with quinoa in a large bowl & drizzle citrus vinaigrette on it to taste! I only used about a fourth of the dressing & saved the remainder for a salad the following day.

Hope you enjoy!

Nutritional Info Per Serving wo Dressing (Serves 2):  260 calories – 2 grams of fat – 53 carbs – 9 grams of protein

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Carrot Cake Donut with Sweet Cream Cheese Icing

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I made these baked donuts for my hub to take to the office for all to snack on. Don’t fret, I of course munched on one to make sure they were up to par before sending him off with them – and omg amazing, these babies were delicious!

And really, you can have these as your breakfast or as a treat for dessert, enjoy!

  1. Preheat oven to 350degrees & grease your donut pan with coconut oil spray
  2. In a large bowl mix 2C GF all purpose flour, 2/3C coconut sugar, 1T baking powder, 1.5t cinnamon, 1/2t ground nutmeg, 1/4t all spice & 1/4t salt
  3. In a side bowl mix 5T melted/cooled butter, 2 eggs, 1C vanilla almond milk & 2t vanilla extract – beat together
  4. Combine the wet bowl into the dry mixture & stir til fully combined – fold in 1.5C shredded carrots
  5. Transfer the batter into a Ziploc baggie & cut a small portion off one of the tips
  6. Pipe the batter into the pre-greased donut pan & bake for 10-12minutes
  7. Remove & let cool on a wire rack
  8. While donuts are cooling, mix together 8oz of cream cheese, 4T butter, 1C powdered sugar & 1t vanilla extract – whisk until it become fluffy & combined

Top donuts with the icing & chopped walnuts (or carrots)!

Nutritional Info Per Serving w Icing (Makes 18): 220 calories – 9.5 grams of fat – 32 carbs – 2.5 grans of protein

Continue reading for ingredient list & original recipe…

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