Good morning! I hope that everyone had a great weekend and got to enjoy some of the beautiful weather we had on Saturday! I woke up early to get my longest run (13 miles) in before the 25k in less than two weeks. Afterwards the day was spent eating, drinking, soaking up the sun, and just a little house work. On Sunday we went down to UNH to do a bike ride with a bunch of UNH cycling Alum and a few current team members. It was a great weekend!
Here’s a great recipe for a single serving lemonade that is sweetened with only honey and highly customizable! I think trying maple syrup to sweeten instead would be delish or adding basil or strawberries or, hey, even both! I hope you enjoy it 🙂
- 1 TBS local honey
- 2 TBS hot water
- 1 Lemon
- Put 1 TBS of local honey in the bottom of your cup.
- Pour a tiny bit of hot water over the honey to melt it.
- Stir until the honey is melted.
- Squeeze the juice of 3/4 of 1 lemon into the glass (save 1 slice of the lemon)
- Add some ice cubes + the remaining lemon slice
- Fill the rest of the glass with cold water.
- Stir and enjoy!
Good morning! I’m very excited to share a recipe with you that I am totally loving lately. I think I’ve had three of them in the last week. Maybe that doesn’t seem like a lot to you, but keep in mind it IS still winter and even though the temperatures have warmed up enough for me to run and bike outside, when I make a smoothie I head straight towards the fireplace to sit and drink my smoothie in front of the fire to stay warm.
A few weeks ago my friend Sarah said “I have strawberries, coconut, almond milk, and honey… what do I do with them?” My answer was: “Duh! Make a smoothie”. Sadly, she did not and just ate said ingredients in bowl. (Also delicious, I’m sure.) But thankfully I used that as inspiration to create this strawberry milkshake smoothie. I hope you love it as much as I do! Oh, and for all you mango haters out there… you can’t even taste it. It’s a secret ingredient that makes this extra delicious. Enjoy!
Strawberry Milkshake Smoothie
- 1 cup frozen strawberries
- 1/2 cup frozen mango
- 1 1/4 cup almond or coconut milk
- 1 TBS honey
- 2 TBS yogurt (any kind)
- 1-2 TBS (aka some) unsweetened coconut
- 1/4 tsp vanilla extract
Good morning! Did everyone have a nice weekend? We got a (surprise) snowstorm in Portland on Saturday and had some fun playing in it! On Sunday we headed north to Sunday River to ski on sub par snow with the entire state of Massachusetts. Hard to believe conditions were December conditions in mid January!
Enough about snow and skiing. Let’s talk about muffins. Here’s a delicious recipe that I adapted from the NYT recipe for “healthy carrot cake muffins”. I just made mine a tad healthier. Here’s the deal: they’re still muffins. Muffins aren’t made to be health food so don’t get all angry when you see sugar in the recipe. They’re just a tad healthier than your traditional muffins (which I also love…).
Carrot Cake Muffins
- 2 ½ cups whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 eggs
- ⅓ cup brown sugar
- ⅓ cup coconut oil (melted)
- 1 ⅓ cups almond milk (I used my homemade almond milk)
- 1 teaspoon vanilla extract
- ⅔ chopped walnuts
- 1 ½ cups grated carrots (I used a food processor to grate them)
- Preheat the oven to 375 degrees and spray the muffin tin with oil.
- Combine the dry ingredients in a bowl.
- In a separate bowl whisk together the wet ingredients.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Fold in the carrots and walnuts.
- Pour batter into greased muffin tins until they are almost full.
- Bake in oven for about 25 minutes, or until a toothpick comes out clean.
Adapted from NYT Cooking
Good morning! I have a delicious recipe to share with you today. It seems as though almond milk is all the rage these days but store bought varieties can have some questionable ingredients (emulsifiers/thickening agents) that some people are looking to avoid. The best way? Make your own! I have been meaning to try making almond milk for a long time now and finally got around to it. The verdict? SO GOOD! I don’t think I will stop buying almond milk in the grocery store because it’s a little more convenient (this recipe is super easy but requires a bit of planning ahead, which I am not awesome at) but I will definitely be making my own more often. You will need a nut milk bag for this recipe but I found mine at a local kitchen store very easily or you can buy one on amazon. Play around with flavor combos and let me know what you try 🙂
Homemade Almond Milk
- 1 cup raw almonds
- 4 cups water
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 2 TBS maple syrup
- Soak 1 cup of raw almonds in 4 cups of water overnight.
- Pour the almonds and water into a blender and add maple syrup, and spices.
- Strain the blended mixture through a nut milk bag and into a container.
- Store in refrigerator.
- Play around with flavor combos or omit flavors and sweeteners (not too fun in my opinion!)
- Fresh almond milk only lasts a couple of days in the fridge because there are no preservatives so only make the amount you would use in a couple of days.
- You can buy a nut milk bag at a kitchen store or on amazon. You really do need it!
Okay so today is not really soup sort of weather but come this weekend you’ll want to keep this recipe handy. You see, I had this leftover biscuit from brunch with my mom this morning and it was calling my name for dinner. I also had a pile of carrots I bought for no reason at the farmers market. Sounds like a good reason to make soup to me! I looked up some recipes and none of them spoke to me so I used the food network’s recipe as a guide and made it my very own. I hope you enjoy this recipe as much as I do!
"Creamy" Carrot Ginger Soup
A delightful soup that is super creamy without any cream at all! Serve with homemade bread and a side salad for the perfect fall meal!
- 2 TBS butter
- 1/2 large onion (chopped)
- 2 cloves of garlic (chopped)
- 1 tsp fresh ginger (grated)
- 1 lb carrots (peeled and sliced)
- 3 cups chicken broth
- Salt and Pepper to taste
- Heat the butter in a large saucepan over medium heat.
- Sautee the onions until translucent.
- Add the garlic and cook for another couple of minutes.
- Add the ginger, carrots, and chicken broth.
- Cover and cook on low for about 30 minutes or until the carrots are soft.
- Remove from heat and blend with an immersion blender
- Serve immediately
- I used about 1 tsp of ginger. My soup had a hint of ginger but it wasn't like WOW GINGER. If you're a ginger lover I recommend adding another tsp of ginger!
- Keyword in the final step: IMMERSION BLENDER. I don't recommend normal blenders. You'll probably end up with soup all over you and burned hands. Don't ask how I know this.
I hope everyone survived the rain yesterday! Luckily I made it to whole foods for some very important and necessary purchases (loose leaf tea bags, peanut butter, and strawberries) about an hour before it turned into waterfront property. The driving was definitely the worst right around 11 am yesterday and my car log flumed its way home from the Y. By the time I had to go back to LLBEAN around 230 everything was normal again and it was actually awesome because I don’t think there were as many cars on the road as normal! Yahoo!
Today I’m sharing with you a delicious recipe that I’ve been making with the carrots from my garden. I hope you enjoy it as much as I do!
Roasted Carrot and Feta Salad
- 2 cups carrots (sliced)
- 1 TBS olive oil
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp rosemary
- 1/2 tsp sea salt
- 1/4 cup feta crumbles
- Preheat oven to 400 degrees and line a baking sheet with foil.
- Slice the carrots. I like to have a couple of different thicknesses!
- Put the carrots into a medium sized bowl
- Add olive oil and herbs/salt and toss to coat
- Arrange on a baking sheet and roast in oven for about 30 min or until brown and delicious looking.
- Let carrots cool slightly for 15-20 min
- Put carrots back in the bowl and toss with feta cheese and serve immediately
This was a delicious dish that we made at home last night. This summer we’ve been eating out. A LOT. I attribute it to the beautiful weather and wanting to spend more time outside and around town. Ok, and my laziness. Anyway, I finally went to the grocery store and got a plethora of items to make some delicious dinners at home. This zoodle pad thai was first up on my menu. It did not disappoint! If zoodles (zucchini noodles) aren’t your thing, you can definitely make this with normal rice noodles.
Zoodle Pad Thai
A delicious green twist on your traditional Pad Thai.
- 2 chicken breasts (chopped)
- 1 tsp corn strarch
- 3 TBS soy sauce
- 2 medium zucchinis (spiralized)
- 2 eggs (beaten)
- 1/2 cup chopped green onions
- chopped peanuts for serving
- 1 TBS lime juice
- 3 TBS brown sugar dissolved in 1/4 cup of water
- 2.5 TBS fish sauce
- 2 tsp chili paste
- Dissolve one tsp corn starch in 3 TBS soy sauce and let chicken marinate in mixture for 10 min.
- Combine the lime juice, brown sugar, water, fish sauce, and chili paste to make your sauce.
- Prepare your zucchini noodles with a "zoodler" or spiralizer and set aside.
- Cook the eggs (scrambled) and set aside.
- In a frying pan over medium heat (with a little veg oil) cook the chicken for 5-7 min or until the chicken is done. If the pan gets dry you can add a little chicken broth or water.
- When the chicken is done add your zoodles, eggs, and pour the pad thai sauce over. Cook for a few minutes until the zoodles are "done". (I like mine a little crunchy) Use tongs to lift and stir the zoodles while you're cooking them.
- Serve with green onions, bean sprouts, and a wedge of lime!
- I had a lot of extra sauce for my zoodles. Add a little at a time until you have enough! Zucchinis don't come in standard sizes so it's hard to tell how much sauce you will really need :D
Adapted from about.com Quick and Easy Chicken Pad Thai
Pineapple Ginger Green Juice
- 1/2 cup frozen pineapple pieces
- 1 cup coconut water (plain)
- 1/4 cup almond milk
- 1 cup of fresh baby spinach
- 1 small piece of fresh ginger (about the size of a nickel)
- Add the ingredients to a blender and blend!
- I use the "whole juice" setting on my Blendtec blender, but the smoothie setting also works as well.
Here is a delicious recipe for these wonderful hot summer days. I started making this juice a few days ago and CAN NOT STOP! It’s refreshing, hydrating and has a delicious sweet taste and creamy texture. Try it yourself and you will not be able to stop either. It’s just that good. Bonus: it’s a fabulous way to get a good serving of greens in! I blend it up on the “whole juice” setting on my Blendtec blender, but the smoothie setting works alright as well. Enjoy!
Hello, humidity and heat! It’s totally feeling like summer and I am totally loving it. Wednesdays are typically just a one class day for me unless I’m doing any subbing, which happens a lot. I guess there’s no such thing as typical with my job! It’s nice to have a break in the middle of the week. After class at the Y I headed to the farmers market to pick up some things I want to make for dinner (for a picnic on the beach!) and then I went to the front room for brunch with my friend Allison. This afternoon I’m getting some classes ready for tomorrow and drinking some INFUSED water! What’s so great about infused waters? Everything! Here are some of my favorite reasons:
flavorful with no calories! (or very very few)
refreshing and hydrating for hot summer days
REAL ingredients- no weird chemical flavors
looks fancy in a clear pitcher if you have guests to impress
- 1 cucumber sliced
- 1 lemon sliced
- 1 lime sliced
- handful of mint leaves
- 3 small pieces of ginger (about an inch)
- Place the ingredients in the bottom of a pitcher.
- Fill with water.
- Chill in the fridge for 2-3 hours.
- If you're going to drink all the water within a couple of hours don't worry about taking the fruit and veggies out of it. If you think you might keep it around for a few days take some time to extract the ingredients from the water otherwise you'll end up with a bitter mess!
So a couple of years ago my friend shared this recipe for an infused water. Now this is the KING of infused waters. It doesn’t need to be this elaborate to be delicious. Simply put your favorite fruit in water and let it hang out for a while. Lemon, strawberries, melon… you get the idea. But here’s the best one! Enjoy!
Good evening! I hope everyone is ready to enjoy a long weekend! As soon as I publish this post we’re heading downtown on bicycles for pizza at flatbreads! Here’s a great recipe if you’re looking for something different to have with your BBQ dinners this weekend! Since I started making these I have not been able to have a hamburger without them. They’re so good. I hope you enjoy them as much as I do 🙂
Sweet Potato Fries
- 1 normal sized sweet potato
- 1.5 TBS olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Preheat oven to 400 degrees
- Chop up your sweet potato into thin fry-like slices. I like to have some variety in the thickness.
- Put the fries into a bowl.
- Coat with the olive oil and toss to cover the fries.
- Add the spices and toss the fries again to coat.
- Sprinkle generously with sea salt and toss again.
- Arrange fries on a baking sheet lined with aluminum foil. Space them out so they're not touching.
- Bake at 400 degrees for about 10-12 minutes and then check to see if the bottom is browned.
- When the bottoms are browned (almost burnt!) flip the fries and cook for another 10 minutes or so.
- This recipe is using one sweet potato and is enough fries for two people. You can double the recipe but make sure you still have space between the fries on the pan otherwise they will be soggy. Use two baking sheets :)
- * I know I've talked about smoked paprika before but don't be stingy with it. Trader Joe's Smoked Paprika is terrible. There's a reason why it's only 1.99. Spend the 6-8 bucks and get some good stuff. :)