Good morning! Here is a recipe that I have been wanting to have for dinner every single night recently. It’s so delicious, summery, and EASY to put together. I just can’t wait for the local strawberries and it will be that much better. Enjoy on the patio with a glass of white wine and you’re good to go 🙂
Summer Strawberry Salad
- 3 cups spinach
- 1 cup pea shoots
- 1/2 cup sliced strawberries
- 1/4 cup shredded asiago
- 1/3 cup toasted walnuts
- drizzle of balsamic vinegar
- Toast the walnuts in a frying pan on medium heat.
- Combine the spinach, pea shoots, sliced strawberries in a large bowl.
- Add the asiago, toasted walnuts, and balsamic and toss.
- Enjoy! :)
Happy friday! I’m putting my feet up for a little after biking to work (twice!) and teaching a killer spin class today. I saw that it is national bike to work day on the news this morning, and that paired with the gorgeous spring time weather made me feel way too guilty to not ride my bike to my classes today. I bet what you didn’t know is that it is also national chocolate chip cookie day! I’m not going to argue. Plans for the weekend are hanging around Portland, teaching a class tomorrow morning and then the rest of the weekend is free!
Last weekend for mother’s day I made this delicious egg bake for breakfast. If you are having people over this is a fabulous dish to make because you can just toss it in the oven and spend time with your guests, not flipping pancakes… The recipe will make a ton so it will feed many people or feed you many times. You decide. It’s also great reheated for breakfasts during the week!
Greek Egg Bake
- 12 eggs
- 3/4 cup milk
- 1 lb bacon
- 2 cups chopped spinach
- 1 red pepper
- 1 cup mushrooms
- 1 onion
- 1 tomato
- 1/2 cup feta cheese
- 1/4 cup fresh basil (chopped)
- garlic powder
- ground pepper
- Chop up the bacon into little pieces and cook in a frying pan.
- Set bacon aside.
- In the same pan cook sliced onion on low-meduim heat until caramelized.
- Grease the bottom of a 9x13 glass baking dish
- Chop up all the vegetables and toss them in a bowl and mix with the feta, basil, and some sprinkles of garlic powder and ground pepper.
- Place mixture into the bottom of the baking dish. Arrange the bacon pieces on top of the vegetables.
- Crack 12 eggs into a mixing bowl and add 3/4 cup of milk to the eggs and whisk.
- Pour eggs over vegetables.
- Bake in a oven at 375 degrees for about 40 minutes or until the eggs have set.
Good morning everyone! It’s nice to finally see some sun. It will be even nicer to see the sun tomorrow when I wake up in FLORIDA because it will actually be warm too. This morning we’re hanging around the house packing and getting ready, probably head out for a quick run, then to the cemetery for my Grampy’s ceremony and THEN we hop on a plane that heads south. Yes, that’s a lot of stuff for one day. It’s happening. But first, I share with you one of my favorite snacks right now. No, it’s not easter candy. Well, it might be but here’s my healthier option: almond butter packs!
I’ve recently become obsessed with these things and if you don’t believe me then take a look in my car where you will see about 10 thousand almond butter wrappers. I got turned on to this stuff when a man from the company Barney Butter (No, I don’t understand the name either) started taking my spin classes. Then he started bringing free samples. Then I was addicted. They are the perfect snack for before I teach cycle classes and I’m excited to bring them along with me on long road rides this summer. They even come in a boatload of flavors. The little packages (which are my favorite for the convenience factor) can be bought online (amazon) and you can find the jars in various supermarkets. Whole foods, hannaford, etc. The taste is super smooth and by far the best almond butter I have tasted. I usually just eat the stuff right out of the package but if you’re fancy it would taste really good paired with an apple or some celery. Happy snacking. 🙂
Good morning! I’m gearing up to teach 4 classes today at three different places but thought I would share a quick and easy recipe first! I’ve been making this dish a lot and it’s quickly becoming a go-to recipe when I don’t have a lot of time to cook. (Like on 4 class days!) They always come out fabulous! I usually have them over “zoodles” aka zucchini noodles and red sauce.
Basil Feta Turkey Meatballs
- 1 lb ground turkey
- 2 TBS fresh basil (chopped)
- 1/4 cup feta cheese
- 1 tsp garlic powder
- 1/2 tsp sea salt
- Preheat oven to 375 degrees.
- Combine all of the ingredients in a bowl.
- Shape into balls about the size of a ping pong ball.
- Put on an aluminum foil covered cookie sheet and bake for about 20 minutes or until cooked through.
How was your weekend? Mine was fabulous! Started Saturday off by teaching a great class at Quest Cycle and then went out for a little ski with Angus at Riverside Golf Course. I got a coupon for a buy one get one free gelato from the gelato fiasco so obviously that got used as well. Saturday night Angus headed to Sunday River to meet up with some friends and I went to the mall. Holy moly the mall on Saturday. BUT I found the running shoes I was looking for for only 70 bucks. So it was worth it. Sort of. Then I spent the evening eating sushi and watching movies that Angus wouldn’t want to watch. Sunday was spent doing a lot of cleaning, a lot of chillin, and a quick run + workout at the Y.
Did anyone make chicken over the weekend? Wondering what to do with all that leftover chicken? Here is a quick and easy recipe for lunch. I got the inspiration for this off of Pinterest but then I simplified it, and then my romaine lettuce wouldn’t roll up into cute little wraps. So there you have it, chicken salad boats… not wraps. Since I teach spin classes during lunch time three days a week I am always on the lookout for a quick, easy, and healthy lunch. By the time I get back from class, it’s already late and I’m so hungry so taking a lot time to prepare something really isn’t in the cards. Plus: ain’t nobody got the time for that. Oh yeah, and I HATE mayo. So this is not your traditional chicken salad…
Chicken Salad Boats
- Diced chicken (I think I used about 1.5 cups,)
- 1/3 cup diced granny smith apple
- 1/3 cup halved red grapes
- 2 TBS almond butter
- Romaine lettuce leaves
Combine chicken, apple, and grapes in a bowl or tupperware container. Add almond butter and stir or put a lid on your container and shake it around. Then you can either roll up the mixture in lettuce (good luck) or eat it open faced like I did. Or you can make an actual salad and cut up the lettuce. This will keep in the fridge (chopped apple and all) for another day so enjoy having leftovers!
Good Monday morning! It’s another cold one here in Maine. We have all of this snow and really haven’t been able to do much in it because it has been so cold! Yesterday Angus and I managed to get a great day of skiing in at Sunday River with awesome snow and temps hitting 30 degrees. Looks like that was short lived because today it’s back to cold and windy. Here’s a recipe for a breakfast that I’ve been making a lot lately. It’s a great, healthy, and filling winter breakfast.
Oatmeal and Egg White Pancake
- 1/3 cup oats
- 1/3 cup egg whites
- 1 TBS coconut flour
- 1 tsp baking powder
- 1/8 tsp salt
- dash of cinnamon
1. Spray a pan with cooking spray and put it on medium heat to warm up.
2. Mix the dry ingredients together and then add the egg whites.
3. (Optional) You can mix the ingredients and then give them a whirl in a food processor to make more of a batter. I sort of like the texture of the pancake better when I do this, but if you’re in a time crunch you don’t have to. Just use quick cooking oats if you skip the food processer.
4. Pour the batter into the pan to cook. It will be thicker than normal pancake batter so you might have to spread it around a little bit.
5. Cook the pancake. A few minutes on each side. I flip it when the top is starting to look firmer and less like batter. You’ve probably made regular pancakes before. It’s like that. If you try to flip too soon it will probably fall apart. Pancake in a bowl is also delicious if this happens to you! 😀
6. Top with REAL maple syrup and dig in! Sometimes I add a few nuts as well.
This almost seems like a summer time recipe and something weird to be posting this time of year but citrus fruits are just so good in the winter!! Here is a juice that I’ve been making recently that is absolutely delicious. Grapefruit, Strawberries, and bananas. Yum! It’s delicious and energizing and I think that all of us in the northeast could all use a little extra energy with the grey weather and all of the SNOW. This morning was my early morning spin class at IDEXX and I managed to snap a few photos of the sunrise. I’m excited that it’s no longer dark on my drive there when I teach early mornings. Enjoy!
Energizing Grapefruit Juice
- 1 Grapefruit
- 1 Banana
- 4-5 Strawberries
1. Squeeze the juice of 1 grapefruit into a blender. Feel free to scoop out some of the actual fruit as well. Add the banana and blend.
2. Add the strawberries to the grapefruit banana juice and blend again. (This is a two step process because if you add everything all at once there won’t be enough liquid to blend everything)
3. Drink up! 🙂
This is a recipe that I made a few weekends ago for Angus and I to enjoy after an afternoon of cross country skiing. It’s the perfect chili recipe for a winter day. There’s nothing more satisfying than coming home from playing in the snow and having dinner all ready for you! Thank you, crockpot. I created this recipe by looking at a few online recipes and combining my favorite parts of each recipe. Now, I don’t like spicy things… so if you’re looking for a spicy chili, this is not it. Also, I think I’ve talked about smoked paprika before, but spend some $$ to get a good quality one. I thought it was getting a sweet deal when I found it at Trader Joes for $1.99. Well, you get what you pay for. Trader Joes does a lot of things very well but smoked paprika is not one of those things.
Crockpot Smokey Turkey Chili
- 1 pound ground turkey
- 1 cup red pepper
- 1 cup corn
- 1/2 cup diced onion
- 1 28 oz can of fire roasted diced tomatoes
- 1 14 oz can of white beans (rinsed)
- 3 cups low sodium chicken broth
- 1 cup tomato sauce (check labels and find a high quality one without high sugar/sodium)
- 2 TBS smoked paprika
- 1/2 TBS cumin
- 1/2 TBS chili powder
- salt & pepper to taste
1. In a frying pan on medium heat, cook your ground turkey. I sprinkled some salt, pepper, and garlic powder on it once it was done.
2. Put cooked turkey, red pepper, onion, corn, diced tomatoes, and beans into the crockpot.
3. Cover ingredients with the tomato sauce and chicken broth. Add spices and stir to combine everything.
4. Cook in a crockpot on low for 6 hours.
Here’s a recipe that I’ve been using lately to make my own homemade granola bars. The store bought ones tend to have a ton of sugar and are really more of a candy bar than a quick healthy snack. It really doesn’t take long to make your own and they are so much tastier and much better for you! You can play around with flavors by adding different nuts, dried fruit, etc. This combination is delicious and even reminds me of “7 layer bars”, which happen to be a favorite dessert of mine!
Homemade Granola Bars
- 2 cups oats
- 1/2 cup unsweetened shredded coconut
- 1/4 cup chocolate chips
- 1/4 cup craisins or other dried fruit
- 1/4 cup raw cashews
- 1/4 cup raw pecans
- 1/4 cup almond flour
- 1/2 cup pure maple syrup
- 1/3 cup almond butter
1. Mix the dry ingredients together in a large bowl.
2. Heat the maple syrup and almond butter in a sauce pan on low until melted.
3. Pour the wet ingredients over the dry ingredients and mix.
4. Press the mixture into a greased 8×8 glass baking dish.
5. Bake bars at 325 degrees for about 30 minutes or until lightly browned.
6. Wait until they are cool and then cut into bars (with a sharp knife) and enjoy!
I sort of forgot this weekend was a holiday weekend. It’s really weird what places decide to work and what places give employees the day off tomorrow. I will be working, and so will Angus but I know there are tons of people with the day off because the old port was PACKED last night. We tried to go out to dinner at the Green Elephant but the wait was too long, so we went to Empire Chinese and the wait was too long there as well. Finally we ended up at Mi Sen noodle bar. I’ve never seen this many people in town during the fall! Crazy. The weather wasn’t excellent yesterday but I still managed to get out for a good run and then before we had dinner we walked along the eastern prom trail downtown.
Today is absolutely beautiful. Took a nice walk in the Fore River Sanctuary this morning and this afternoon I worked at Quest. Not a bad weekend at all! Anyway, I bet your’re all wondering how to make this delicious dish. This was actually something I made last weekend. It is bursting with fall flavors and very very tasty! I hate the word casserole. It just doesn’t sound good. But what else do you call a bunch of random food cooked together in a dish? Casserole takes the win. So here it is:
Sausage Apple Harvest Casserole
- 3/4 cup of chopped onion
- 1 clove garlic
- 2 stalks celery, chopped
- 1 pound (I used three bigger sausages) of chicken sausage
- 4 strips of bacon
- 1 large russet potato, peeled and cut into cubes
- 2 apples, peeled and cut into thick slices
- olive oil
- garlic powder
- chopped fresh sage
- salt and pepper to taste
- 1 cup of cooked brown rice
1. Heat a bit of butter in a frying pan on medium heat. Add onion, cook until clear and add chopped garlic and and sautee another minute or so.
2. Take the sausage out of the casing and sautee in the same pan with the onions. Cook until the sausage is done.
3. Preheat the oven to 400 degrees.
4. In a glass baking dish toss chopped potatoes with a bit of olive oil and sprinkle with salt, pepper, and garlic powder.
5. Add sausage, bacon, celery, and sage to the dish with the potatoes. Don’t Add the apples yet!
6. Cook for about an hour or until the potatoes are soft. Add the apples with about 30 minutes left of cook time. While the casserole is in the oven cook up some rice!
7. Serve over rice and dig in. Yummmmmm 🙂