Category Archives: Food Stuffs.

Turkey Club Meatballs

Vegetarian month challenge ended last week, and we have been celebrating ever since. It’s kind of embarrassing, actually- chicken, Turkey Club Meatballs, burgers, and pot roast. That’s been our list of dinners since the challenge ended, so whatever ‘good’ happened with all those veggies was completely undone within 4 days.

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That’s how we roll! I still have a bunch of recipes that we enjoyed during our challenge, so I’ll continue to share those in the future- a lot of my favorites were actually just roasted veggies(mostly sweet potatoes)  with hummus and cottage cheese. I seriously could live on that, almost did in fact.

Until my body was screaming for meat, in which case I answered that plea with those Turkey Club Meatballs I was talkin’ about earlier. Whoa dang- whoever’s idea it was to blend bacon and mix it with turkey and cheese into a sizzling ball of tastiness needs to be my friend. Blenders are the business right now, folks. We had a few friends over for dinner the other night and this was a total crowd-pleaser!

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We gobbled these up so fast, I only had time to snap a photo of the last two that made it into my salad for lunch the next day.

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I found the recipe over here! I just added mozzarella cheese, so I could rename them Turkey Club Meatballs. Cuz I make the rules here.

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And, of course, a picture of my little meatball. Dang, I wish I dressed as cute as Gabby! They should sell adult women’s outfits in ‘sets’ like they sell infant clothes. They should also be the same price. Capiche?

~M

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Filed under Baby, Food Stuffs.

Spicy Chai Latte Blender Muffins

I love Saturday mornings, and I LOVE cold weather. It might be premature to say it’s ‘cold’ outside, but we’re getting there! Being a nurse, I used to work most Saturdays- especially since weekend shifts are the ones that you want to pick up when you’re new to the profession. I loved Saturdays for a different reason when I was working them- but now that we’ve got Gabs and I’m working less, Saturday mornings usually consist of: fresh brewed coffee, breakfast with the husband, snuggles with Gabs, and watching soccer while watching the sun come up.

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It’s great. I love it.

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Aaaand Gabs is 7 months now!! I’ve been without a phone for a couple days, so I don’t have a good new picture of her (Gasp! The horror!) but I’m sure that’ll be rectified soon. In the meantime, I have some delicious muffins for ya’ll.

You can make ’em in the blender.

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My mom recently got a Vitamix (totes jelly) and it came with a fantastic recipe book for making pretty much anything in a blender! I don’t have a Vitamix, but I just used my regular blender for the muffins and things turned out okay. Deliciously okay.

We changed up a couple things on the recipe to suit our tastes, aka less sugar, less chocolate chips (what?) and spicy chai latte mix.

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If the name of the recipe has ‘chai’ in it, that means it’s healthy right?? I don’t know, but these are super good and a perfect breakfast, snack, or post-workout re-fueler. In this case, a pre-workout snack- I’ve started going to some classes at my gym and am hooked. I don’t know how I keep going back because usually I can’t hardly move for 2 days after the class. Muscle Blast and Spin Class are my recommendations so far- each is led by an awesome instructor who is awesome at motivation and using music to keep up the intensity.

She made me do an extra set of push-ups because I merely mentioned Krispy Kreme in her class. Yeah. I LOVE intense fitness instructors though- I’m a glutton for punishment. Anyways, I usually save breakfast for after class, but these muffins are small enough and not super sweet, so they are a perfect energizer for a good workout.

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Best part about using a blender to make muffins? To clean the blender, Vitamix recommends just blending hot water and a drop of soap for 30 sec or so, and then rinsing. Then wah-LA! Clean! Changed my life.

Hope your weekend is wonderful!

~M

 

Blender Chai Latte Muffins 

adapted from the Vitamix recipe for Jamocha Tea Bread

Makes 12

INgredients:

{dry}

1 cup whole wheat flour

1 cup flour

1/2 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 TBSP spicy chai latte mix

{wet}

2 eggs

1 stick of butter, softened

1/2 greek yogurt

1/2 milk

1 tsp vanilla

1/2 cup mini chocolate chips

Directions:

Mix all dry ingredients in a large bowl. In the blender, put all the {wet} ingredients. Once fully blended, add the blender mixture to the dry mixture and stir well. Add more chai mix to taste 🙂 Bake for about 20-22 minutes at 350 degrees.

Enjoy warm with BUTTER!!

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Filed under Baking, fitness, Food Stuffs., Uncategorized

Baked Cheesy Quinoa Mac

Ah, a breath of fresh air provided by my non-vegetarian sister. Felt gooood! I talk to her almost daily and it is so inspiring to hear her talk about her day whether it be at her internship or at work. Way to go Katie! Next step, doctorate. You know it’s gonna happen, even if you don’t accept it yet.

While she’s busy finishing school and eating her meat, I’ve been cooking up quinoa and deciding that cheese is my favorite. My cheese drawer in the fridge (I think that drawer is actually meant for lunch meat, but in its absence, it is filled with CHEESE) is absolutely packed.

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Goat cheese. Parmesan. Feta. Gruyere. Tillamook sharp cheddar. Boursin. Gouda. Fontina. Ay yi yi I can’t get enough! I was desperate for some mac’n’cheesy last week and cheesy quinoa mac is what I came up with, with some help a lot of help from Giada de Laurentiis.

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I got the recipe from her book , Giada At Home. A lot of times, I find that I don’t have half the ingredients that she calls for in her recipes (fresh herbs, weird pasta/grains, gourmet meats) but usually the recipes still work with the substitutions I use. Improv, dudes.

The recipe is actually online and available for you to see without having to purchase the book! Woohoo! My substitutions were: quinoa instead of farro, no mushrooms, no tomatoes, dried thyme, and I added cheese to the topping, obviously. Why didn’t I add the mushrooms/tomatoes?? That would have been delicious… I must have not had them on hand. Don’t leave them out!

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I used my leftovers all week in my lunches- usually just heated up and mixed into a salad, or eaten cold by the giant spoonful.

I’m totally into cooking large batches and eating leftovers for days right now- makes it SO easy to choose good things to eat for lunch. I started logging my eats in an app called “Lose It” and am slightly horrified at my habits- I don’t usually have a hard time eating healthy main meals, but my snackage logs more calories than my meals all combined! Niiiiice. Sounds like I have another challenge to undertake… or just delete the app. 🙂

In other news, we are SOOO ready for fall! I am a lover of cool weather, and bundling up to go outdoors. I am jittery with excitement for when I can wear sweats and put Gabs in a cozy tracksuit and hit the trail!

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~M

 

 

 

 

 

 

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Filed under Baby, fitness, Food Stuffs.

The Non-Vegetarian Sister

Major thanks to my wonderful sister for keeping you all going with reading material the last few months. Im sorry for having been away so long, I take a break and she goes vegetarian on me!? Although these meals look delicious and I truly do trust M’s talent in the kitchen, I’m not sure I could do tofu.
I really like meat.
Now that school is back in session and my internship has started, I plan on being much more diligent in my efforts to share my goings-on with you all. Because I am having some truly awesome experiences!
Because the nature of my job has a huge element of confidentiality, I hope my shortened version of experiences will still be able to show how much I am loving social work.
I’ve got a great group of supervisors both at school and my agency, but so far my relationship and dependency on God has blossomed in a way I didn’t expect. I wrestle a lot with being a follower of Jesus and being a person who advocates for others especially when the two vocations don’t mix. Or cant mix.

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(From A Voice in the Wind, by Francine Rivers)
It’s an awesome learning thing for me, and I am repeating to myself daily that God’s plan for me is greater than my plan for myself. Self-care has been underlined from the beginning as something that is necessary to my health and ability to do my job, so posts like M’s last week (even though I have no moppets yet!) made a big impact on my day.
Did anyone else gain from M’s post last week? I love how God uses so many different people with so many different talents to reveal Himself to us.

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~K

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Filed under Family, Food Stuffs., God, School, Work

Baked Eggplant Fries

Eggplant… Sounds grody, I know. Gabs is trying to master the sweet potatoes right now and judging by her response, she’ll be 35 before she tries eggplant.

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Joey has been up to his ears in work/school/harvest/beingadaddy&husband lately, and poor guy is putting up with my vegetarian challenge. Or mostly, anyway. I did hear something about a carne asada burrito the other day, but I didn’t push it. The guy ate tofu two nights ago, for Pete’s sake! He could eat a buffalo and I’d understand.

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I, however, am staying strong and sticking to the challenge. Besides my er,burger on Sunday, that is. And a few shrimp. Eh.

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Sheesh, we are a mess. A mostly vegetarian mess.

Joe had a dairy meeting the other night and I had an eggplant in the fridge. Naturally I made it into fries.

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I hate it when you try to make fries with vegetables and the recipe promises you they’re ‘just like the real french fries!!’ but they are basically just limp,soggy sticks of the veggies. That is NOT a fry.

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But these… These seriously give French fries a run for their money. I ate an entire eggplant myself, guys. That’s kinda weird but really delicious.

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~M

Baked Eggplant Fries
Adapted from Bon Apetit magazine

Ingredients
1 eggplant
1 cup brown rice flour
2 T garlic powder
1 t salt
3 T olive oil

Ice water

Directions
Cut eggplant into fries and submerge in ice water. It’s best to get at least 2 hours of soak time in the ice water, but I only soaked mine 20 minutes. (Soaking longer makes a crispier crust)

Mix together all dry ingredients, and generously coat eggplant strips with olive oil. Dredge in flour mixture and bake at 500 degrees for 20 minutes.

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Filed under Food Stuffs., Vegetables, vegetarian

Dog Carnival & Blueb. Coconut Scones

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This is our happy pre-walk face. My little red riding hooded sweetheart! Poor thing has had a lingering cough for the past few weeks, and has been waking up really, really early. So, to get myself up and about in the mornings, I inhale this amazing coffee my sister in law got me from Texas, and head out the door for a relaxing walk/run with Gabsy pie.

This morning’s walk, however, was a disaster. DEE-saster. I took our pack of (3) dogs with us, and that might be the last time I take all three out while I have Gabs! It’s amazing I have any hair left- Gabs thought it was hilarious that I was yelling at our dogs every 3 1/2 minutes   attempting to control such a crowd during school commute hours. I’ll spare you my not-so-happy post-walk face.

 

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Ay yi yi! Never again, I tell you! I got back and was glad I saved my devotions for after the walk. My heart was in need of some softening after dealing with the dog carnival. My heart was in need of patience, and my tummy was in need of these delicious little numbers! Linds has a day off of school today and I knew she’d want to sleep in, thus giving me time to make some bangin’ scones, which I know are her favorite. (She’s staying with us this week while my parents are gone!)

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These will make ANY hectic morning better, I tell you! With each bite, the crumbly, melt-in- your mouth texture just wins your taste buds over. These aren’t your typical cookie-like scones, they are made from coconut flour and brown rice flour, which gives the scone a little bit of a denser, more fine texture. I had both types of flour needed for this recipe in my house- I’m weird like that. I like variety, so if you look in my baking cupboard, I have about 7 different kinds of flour. You’ll realize why after you eat these! I’m like the weird flour-hoarder you’ll probably see on TLC someday.

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Just kidding, I hope 🙂

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Gabs had to pass these up for rice cereal, but I don’t think she minded.

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Have a GREAT Friday!

~M

 

Blueberry Coconut Flour Scones

Adapted from The Hungry Hungry Hippie

Ingredients

1 c. coconut flour

1 c. brown rice flour

1 T. baking powder

½ t. salt

1/3 c. + 2 T. coconut oil, melted

1/3 c. honey

1 T. vanilla extract

¾ c. frozen blueberries

Juice of one lemon + the zest

1 c. hot water

Directions

Whisk the dry ingredients together. Then add the coconut oil, honey, and vanilla and mix until incorporated. Add the lemon juice and zest. Then add/mash the blueberries and the hot water. Stir until a moist dough forms.

Gather the dough into a ball and place on a parchment paper lined cookie sheet. Form the dough into a wheel (a flat round shape?), and cut into eight triangles by making four cuts across like a pizza. Brush with coconut oil and bake at 350 degrees for 20 – 22 minutes, or until brown on the edges and firm to the touch.

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Filed under Baby, Baking, Coffee, Food Stuffs., Fridays

Black Bean Spinach Enchiladas

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Happy Labor Day! I hope that all you working people are enjoying a much-earned day off. Being a nurse and now mostly-stay-at-home-mom, Mondays have never had the ‘eh, its Monday’ feeling to me, because my schedule is pretty all over the place and I rarely work Mondays! Therefore, it’s a day that I usually enjoy because it’s a fresh new week and a catch up with the mountain of laundry recharge day after the weekend.

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Last night we took a stroll outside with our pack of dogs and got to enjoy an amazing sky show- I love that Gabby can sit facing forward in her stroller now and see this herself. What better way to learn her colors by looking at God’s own artwork?

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Confession time: We have this family tradition called Gourmet Burgers with Joey’s family every Sunday. Thank goodness I said ‘mostly vegetarian month’. Joey and I may or may not have inhaled 3 burgers between the two of us. Beef never tasted so good! And now we are ready for another week of mostly vegetarian. Which brings me to sharing this recipe for Black Bean Spinach Enchiladas from the Garden Grazer with you!

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This lady knows what she’s doing in the kitchen. I made this Saturday night for the Joester and I, after a sweet friend suggested this recipe for us to try. The green onions and cilantro add tons of flavor and the homemade enchilada sauce is a cinch to make and SO delicious! We subbed corn tortillas for the flour ones, and made homemade chips with the leftovers.

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My tummy= happy tummy. Vegetarian enchiladas for the win!

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~M

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Filed under Food Stuffs., God, Vegetables, vegetarian