03/19/16

Tiramisu truffles

It seems like everywhere you go on social media people are posting quick cooking videos. 

I know you know what I’m talking about- those aerial shot videos that are usually less than 30 seconds, that websites and social pages like “Tasty” and “Buzzfeed food” have started  posting. They are literally EVERYWHERE. If you haven’t seen them, then you must not be on social media. ๐Ÿ˜‰ Continue reading

02/20/16

Peppery Caesar deviled eggs #GetUrGreenOn

Disclosure: This is a sponsored post through a partnership with organicgirl and the Tampa Bay Bloggers to promote the #GetUrGreenOn campaign. I received compensation in the form of free products for this post. All opinions are my own.

It’s been about a month since I was chosen to participate in the organicgirl partnership with the Tampa Bay Bloggers. Part of the campaign includes developing a recipe using these delicious products which will be judged by a panel of celebrity judges at Datz on March 15th!  Continue reading

02/6/16

#GetUrGreenOn with organicgirl!

Disclosure: This is a sponsored post through a partnership with organicgirl and the Tampa Bay Bloggers to promote the #GetUrGreenOn campaign. I received compensation in the form of free products for this post. All opinions are my own.

We’re officially 1 month into the new year! Continue reading

01/24/16

Roasted beets and green beans with lemon

I didn’t used to like beets.
As a child the only exposure I had to beets were the bright red, floppy, mushy discs in salad bars and the Piccadilly cafeteria line. 
I could never bring myself to try them, even when my Abuelita begged me to.
“They’re good for your eyesight!” she’d exclaim. “They have lots of iron!” she’d proclaim.
But they never, ever appeared appetizing to me.

Then, one day, I ate them roasted.
And they were DELICIOUS. Caramelized, sweet, tender. 
Beets make my heart beet.

While I was at the farmer’s market today, I noted fresh beets were on sale. And not just any beets- golden and candy cane beets! So of course I had to have some beets.

Because I love beets with every beet of my heart.
This recipe can’t be beet. 
The roasting and lemon really pump up the beets.

Ok, I’m done.

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Roasted beets and green beans with lemon
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 2-3 medium sized fresh beets (I used golden and candy cane beets)
  2. 12-15 fresh green beans
  3. 2 tbsp. olive oil
  4. 2 tsp. sea salt
  5. 1 tsp. black pepper
  6. the juice of 1/2 lemon
Instructions
  1. Preheat the oven to 400 degrees.
  2. Use a vegetable peeler to peel the beets.
  3. Slice the beets into 1/4-1/2 inch think slices and then quarter. Place on a roasting pan.
  4. Trim the stems off of the green beans and place on the same roasting pan.
  5. Drizzle with olive oil, and then sprinkle with salt and pepper. Gently toss to coat then make sure the beans and beans are positioned in an even layer.
  6. Roast in the oven for 25-30 minutes, giving the pan a shake one at the half way point, or until beets are tender.
  7. Remove from the oven and squeeze the juice of 1/2 lemon over the pan. Serve warm or cold!
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11/9/15

Slowcooker butternut squash soup w/ grilled cheese croutons

The fall and winter seasons are my favorite times of the year. I love the change of the temperatures, the holidays, the vacations and all those warm-fuzzies that come along with this time of year. 

Especially cheesy holiday Hallmark movies. *squee!*

While it’s ridiculously hot in my neck of the woods (Tampa, FL), I’m excited for a few cold-fronts that will be headed our way this week, AND extremely looking forward to our trip to the mountains of North Georgia in T-20 days.  Continue reading