Tomorrow I will be crossing something off my 2015 goal list: My first half marathon!
My race gear is prepped, my legs feel great, and I’m ready to do this!
I’ve read a lot of pre-race blog posts out there, sharing race day goals, thoughts, etc.
For me, I only have 1 thing on my mind going into these 13.1 miles. And I have Coach Sarah at Orangetheory Westchase to thank for it. Continue reading
We’ve all thought about changing something about ourselves.
Whether we’re looking to set a goal, extinguish a “bad” habit, or establish a new routine- change has been a part of everyone’s life at some point.
Lately I’ve been on a chicken kick, experimenting with some different cooking methods, flavors and combinations.
I don’t understand people who don’t like eggs.
I mean I get veggies that don’t eat them, but everyone else… you really just don’t know what you’re missing.
Do you know Guy Fieri, from Triple D, doesn’t like eggs? Come on Guy! Eggs are ah-may-zing, and hands down one of my all time favorite things to eat.
What’s your favorite way to eat eggs? For me, if I’m just eating eggs by themselves, I go for soft scrambled.
For fancy eggs I’m allllll about good eggs Benedict.
And for hearty eggs I reach for quiche.
Oh quiche. You are so. good. darling.
My favorite quiche of <all time> is the rosemary goat cheese quiche that my buddy Jessica whips up at Jet City Seminole Heights. It is to die for. And if my wallet could afford it, I would eat a slice every single day of the week.
Solution? Save those Jet City trips for special occasions and whip up a version of that glorious quiche in my own kitchen. It won’t taste the same (I swear Jessica adds some love to those quiches that no regular human can replicate), but it will curb the craving until my next trip to the Jet.
And the best news? Quiche is full of eggy, cheesy goodness that you can just about hide ANYTHING inside. Like broccoli! Kale! Zucchini! Tomatoes! The nutritional hide-ability is simply endless.
I used this recipe for the crust, omitting the sweetener.
For the quiche filling:
Ingredients
8 large eggs (Trader Joe’s has cage-free, vegetarian fed eggs for $2.99!)
1/2 cup half and half (you can sub almond or coconut milk)
5oz plain goat cheese (again a 5oz log from Trader Joe’s is a deal!)
1 cup roasted broccoli chopped into bite sized pieces
1 sprig fresh rosemary, stem removed, roughly chopped
1 tsp. sea salt
1 tsp. cracked black pepper
Directions
In a large bowl, whisk together eggs, half and half, salt and pepper. Add crumbled goat cheese (just use your fingers to crumble it into smaller pieces), cooled roasted broccoli and chopped rosemary into the egg mixture. Using a spoon, or spatula, stir until just combined (if you use a whisk, the goat cheese will get stuck inside the whisk, so use a spoon!). Pour the mixture into the pre-baked crust and bake at 375 for 25 minutes or until the egg has set (the center doesn’t wiggle when you touch it).
*Use a pie crust cover like this one, or aluminum foil to cover the outer edges of the crust so that they will not burn.
Last year was the first time I hatched baby chicks in my 6th grade science classroom. It was SUCH an amazingly beautiful learning experience for my students and I. Not only did they learn the science behind how life grows and develops from cell to organism, but they also learned priceless lessons that neither rubric nor grading scale could measure. They learned how to care. They learned how to respect, appreciate, and fight for life. They learned that life is precious, and special. And most of all, they learned the true meaning of love.
This year has been just as amazing. Continue reading
Happy February!
Although I’m shocked to see how quickly January flew by, I’m excited to share my half marathon training monthly progress with you! Continue reading
I’ve fallen into a flavored tea trap lately.
I go through these weird beverage cycles, and at the moment, it’s all. things. flavored tea.
And if I’m not careful, I could really be packing on some calories by consuming store-bought or restaurant flavored teas without checking labels! Most flavored teas are full of, for lack of a better term, crap!
Brew your own unsweetened tea (I love China Mist!), and then make your own simple syrups to add some yummy flavor. It’s easy, you control everything that goes into it, and you don’t have to feel like you’re consuming empty calories! 🙂
Pomegranate simple syrup
Health benefits of pomegranate.
Ingredients
1 cup pomegranate juice (like POM)
1 cup raw, unfiltered honey (the cloudy stuff!)
1/2 cup water
Directions
1. In a pot on medium heat, simmer all ingredients until the honey thins and dissolves.
2. Cool and stir into your favorite unsweetened iced tea. Add frozen blackberries for a little something special!
*Store in an airtight bottle for up to 3 weeks!
Why are ball-shaped things so delicious?
Um, let me rephrase that.
Why are spherical treats so delicious?
Better. Continue reading
Early on in our relationship I learned about my sweetie’s love of oatmeal cookies. I remember him mentioning it during one of our all night long phone conversations and baked up a batch for our first trip together during our first summer together. I knew he loved them (or me) because he ate them all.
So a month or two later, I made another batch. And they were gone as well. So I knew he was a true fan. Needless to say, throughout the past 3.5 years, I’ve made more than a few dozen.
When I started bringing more and more “clean” recipes into our lives, I knew I would need to find a way to bake a healthy oatmeal cookie recipe ASAP.
It had to be sweet.
It had to be chewy.
It had to be just as satisfying as the real thing.
When I watched him take his first bite of these little darlings and then proclaim that they’re “good!”, I new I’d have to share it with the world!
Cleaned up oatmeal cookies
Ingredients
1 cup softened unsalted butter
1 cup raw unfiltered honey
1 cup date sugar (recipe or where to purchase)
2 eggs
1 teaspoon vanilla extract
1 1/2 cups almond meal
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3 cups quick cooking oats
1/2 cup Enjoy Life chocolate chips
1/2 cup unsweetened coconut flakes
Directions:
Cream together butter, honey and date sugar. Beat in eggs one at a time, then add vanilla. Combine flours, baking soda, salt, and cinnamon; stir into the wet mixture. Mix in oats.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, slightly press into disces and place on a greased cookie sheet.
3.Bake for 8 to 10 minutes, or until golden brown, but still soft on the top. Cool and enjoy!
Covering things in cheese has been a tried and true way to get picky eaters to eat their veggies since the beginning of time.
Even Jesus himself wouldn’t eat his broccoli without his mom covering it in cheese sauce (I forgot what section of the bible that’s in, but look it up!).
Sorry vegan friends, but cheese makes EVERYTHING better.
It’s no secret I’m a big fan of Trader Joe’s. I what I love most about them is their cheese section. With a huge variety, amazing prices, and delicious concoctions (think cranberry goat cheese!), I always find something to ignite my culinary creativity.
And aside from the cheeses, there are also SO many other fantastic finds at TJ’s. I typically go once a week to stock up on essentials, and explore new-to-me treats.
As I was perusing the frozen foods section this past Saturday, something caught my eye…
The bag sat in my freezer for a few days as I pondered what exactly to do with it. Then it hit me…. lasagna! I had picked up some mozzarella on a recent trip to the market, and already had a fridge stocked with a block of Parm and Feta from TJ’s. Perfection in the making! Here’s the recipe.
Grilled eggplant and zucchini lasagna
Ingredients
1 defrosted bag of grilled zucchini and eggplant from Trader Joe’s (you can also go the fresh route and grill your own!)
8 sliceds of mozzarella cheese (like the one you get from the deli)
1/2 cup crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
1 can fire roasted tomatoes
1 tsp. evoo
chopped parsley and basil for garnish
Directions Pre-heat oven to 400
1. Using the olive oil, grease a shallow pan (like a glass pie dish or 8 x 8 square pan).
2. Drain the excess liquid from the can of fire roasted tomatoes. Set aside in a bowl.
3. Remove the eggplant and zucchini from the bag and gently pat dry with a paper towel.
4. Begin by layering the grilled veggies in a single layer on the bottom of your dish or pan.
5. Pour 1/3 of the can of tomatoes over the veggies and spread evenly with a spoon or spatula.
6. Layer 4 slices of mozzarella cheese and 1/2 the Parmesan and feta over the mozzarella. Repeat this order one more time to use up the remaining ingredients.
7. Bake at 400 degrees for 20 minutes. If cheese begins to brown too much, cover with aluminum foil.
Let it rest for at least 15 minutes before serving. Sprinkle with fresh herbs if you choose! Enjoy! 🙂
