February Findings + Banana Chocolate Chip Oat Cookies

February. Can you think of a better month to get back into something that you stopped doing for a long time, like in my case, blogging? What's that you say, did I forget about January? Here's the deal, guys, I take January to reflect on the last year and get all things in order before I dive in again. And it just so happens that this January included packing and moving into a new apartment, so I knew getting this pretty little blog here back up and going was a distant dream.

Alas, here we are, the 8th of February and a new post is happening! Recap of things I want to do this year:
1. More yoga. I always feel so much more centered, focused and healthy when I practice, so it is one of my goals this year to make myself happy and get my yoga on. Plus, a friend of mine is my Wednesday instructor and she is the shit, so I need to make it a priority.

2. Be Intentional. This year, I will be focusing on being intentional in my friendships, relationships with my family members, my volunteer organizations and my professional life. We live in a world where we don't make time for ourselves to sit down and rest and although that is because of choices we all make, I am making the choice to carve out time for myself and others.

3. Keep my eyes open. Because sometimes I trip on the sidewalk when I close them. Just kidding, guys! Geez, I'm not that loony. But for real, I don't ever want to feel like life is passing me by. So this year, I am going all out, on everything. Get ready.

To get me started, I have for you protein energy cookies!! These little suckers were so good. They are such a great grab-and-go breakfast, snack, pre-workout or post-workout boost or easy treat to drop off to your local hotel in exchange for free coffee in the morning, and that's what I call a win.

Recipe:
2 ripe smashed bananas
2 eggs
1/2 cup applesauce
1 1/2 cup rolled oats
1/2 cup nut butter (I had smooth peanut)
1/2 cup dark chocolate chips
1/2 cup chopped cashews (or whatever nut you prefer)
2 tablespoons ground flax
1/2 tablespoon ground cinnamon
Pinch of salt
Note: I added chocolate chips and cashews to this recipe, but play with it! If you prefer dried cranberries or raisins, pecans or walnuts, add them! I would have tossed in some chia seeds if I had any in my pantry too.

Instructions:
1. Smash up the bananas, eggs and applesauce.
2. Fold in the oats followed by the nut butter.
3. Add the rest of your ingredients
4. Scoop out into about 1 1/2 inch balls of the mix and slightly flatten them onto a greased cookie sheet. I greased my sheet with coconut oil.
5. Bake for 12-15 minutes at 350 degrees.

I hope these give you the same energy kick that they gave me! Enjoy :)

Moroccan Tomato Soup

Let's all just take a quick minute and think about this scenario: You are sitting outside on a gorgeous early summer day while the sun is shining brightly. Your sunhat is perfectly tilted over your right eye to give you the perfect amount of shade, the breeze is light and has the perfect touch to take the humidity out of the air. The only thing that would be better is if your stomach would just stop growling. Oh dear, what to fill it with?!                                                                                                                                                             Of course, the perfect bowl of fresh, homemade summer soup. And what's that you say? Your allergies are flaring up and you are in need of something spicy to clear out those nostrils? Enter Moroccan Tomato Soup, your new best friend.

Total time: 30 minutes

Prep time: 10 minutes  Cook time: 20 minutes

Serves 4

Ingredients:

1. 1 can Trader Joe's Diced and Fire Roasted Tomatoes

2. 1 can Trader Joe's Diced and No Salt added Tomatoes

3. 3 cubes Dorat's frozen crushed garlic

4. 1 diced jalapeno

5. 1/2 container Trader Joe's Mirepoix

6. Extra Virgin Olive Oil

7. 1 tablespoon Cumin

8. 1 tablespoon Curry powder

9. 2 teaspoons Turmeric

10. 1 teaspoon nutmeg

11. 2 tablespoons EVOO

12. 1 cup Coconut Milk

13. 1 cup water

Instructions:

1. Heat a soup pot to medium and add EVOO and garlic cubes

2. Add the mirepoix and jalapeno and sauté until soft (about 3 minutes)

3. Add in all spices and sautee until mixed (about 2 minutes)

4. Dump in both cans of tomatoes and water. Cover and simmer on medium-low for 10 minutes

5. Add Coconut milk

6. Using a hand immersion blender, blend soup until smooth. Typically a few minutes depending on how chunky or smooth you like it.

7. Salt and pepper to taste and enjoy! 

Bumble Bars and Granitas

Saturday mornings at the Farmer's Market in Lincoln are pretty close to heaven on earth. A short 2 block walk from my apartment and I'm surrounded by local musicians rocking out on their banjos and violins, fresh produce and the smell of kettle corn wafting throughout the Haymarket district. This is the place to come for local treats and homemade delights. The Mill Coffeehouse is also the quintessential landing spot for all market attendees. With the perfect patio for people watching and catching up with a gal pal from the week's activities, the granitas are blended to perfection and the snacks are always delicious.

                                                                                                                I literally cannot make a stop at The Mill without enjoying what I used to call a nut and seed bar. Wait, what? Right, not such a cute name. Descriptive, yes. Enticing? Not so much. Well, when I went to the Farmer's Market last Saturday and made it into The Mill for my mandatory stop, I was astounded to find out that my delicious gluten free treat has a real name! And it is absolutely the cutest name ever. The Bumble Bar. Not too sweet, a hint of salt and honey and seeds galore, this little bar packs a succulent, enticing and heavenly taste that starts my weekend off right.

Next time you find yourself in Lincoln between the first weekend in May and the second weekend in October, get yourself to the Farmer's Market and get you a Bumble Bar at The Mill!

Chili Garlic Chicken and veggies

Well hello there spicy and flavorful dinner. Aren't you just a delight? I was house sitting recently and while I love the vacation home getaway feeling of being there thanks to the housekeeper, back patio and pool and tennis courts, not to mention the chef's kitchen and to-die-for lounging couches, I miss my little kitchen with all.the.things.!

For someone who loves cooking and has a pretty good handle on what she has hiding in her pantry and fridge, I was a little bit lost in the chef's kitchen. Alas, I had stashed some goodies in the fridge including some fresh brussel sprouts (my totally go-to veggie) and red cabbage that I die over along with some Chili Puree with Garlic magic in a jar. Grab a chicken breast and some EVOO and voila, dinner!!

Easiest dinner ever. I simply sautéed the halved brussel sprouts and chicken breast in EVOO and chili sauce, roasted the red cabbage in the oven for 25 minutes at 400 degrees and seasoned with salt and pepper to taste when done. That's it.

Orange Champagne Brussel Sprouts

Ok. So I kind of have a thing for brussel sprouts. I know, I know. They look like tiny green brains, they smell, and you were probably forced to eat them as a kid. But here's the thing: they are delicious. That's right, I said it. And I would shout it from a mountain top if I had one handy here in plains country, "I love brussel sprouts!" 

Here's the deal. It's all about how you cook them. I hadn't even attempted to eat these little baby cabbages in years until I went to a new tapas restaurant in Lincoln, Sebastian's Table. Uh muh gaw. They are kitchen wizards and I was not mad about it. I was reintroduced to brussels, and my love bloomed from there. 

I have tried several attempts to make my own sweet and savory brussels in hopes of coming even a tiny bit close to the heavenly taste of those little bites at Sebastian's and I think I've finally turned a corner. Enjoy this recipe for easy homemade orange champagne brussel sprouts! And next time, I'm totally adding bacon, because why wouldn't I?

Ingredients:

1 lb brussel sprouts halved

Extra Virgin Olive Oil

1/2 tsp cumin

1/2 tsp cayenne

3 tblsp Orange Muscat Champagne Vinegar

Salt and pepper to taste

Instructions:

1. Quickly steam halved Brussels in a covered microwaveable bowl with a tblsp water 

2. In a pan on medium heat, add 2 tblsp EVOO and toss in brussel sprouts

3. Add champagne vinegar and spices 

4. Mix and sauté until Brussels are browned and slightly crispy, about 10 minutes. 

Enjoy!

Paleo Raspberry Muffins

Oh lawdy are these muffins amazing. One of my dear friends first introduced me to these paleo delights this past summer and they are easily one of my favorite treats and a go-to recipe for any occasion. When I need a sweet baked fix and know that any item I would buy and eat from a local place would make me sick (damn you gluten intolerance!) I am so glad I have these in my back pocket...and my Perfectly Paleo Pinterest board ;)

I used to bake all the time but after discovering my unfortunate intolerance, I had to change my ways a little bit. And honestly, I am so thankful. I have never felt better and my body has never felt stronger or more in balance. Simple adjustments made to your diet can be amazing and completely change your life and the way you feel. So do what's right for you to feel great!

With some simple and healthy ingredients you most likely already have in your cupboard, these sweet and scrumptious cuties can be yours!

Ingredients:
6 large eggs
1/3 cup coconut milk
1/4 cup honey
1 tsp vanilla extract
1 tsp almond extract
4 tblsp unsalted butter, melted
2 tblsp coconut oil, melted (if not on hand, double butter)
3/4 cup plus 2 tblsp coconut flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 cup applesauce
1 1/2 cups frozen raspberries (do not thaw)

Instructions:
1. Pre-heat oven to 375 and make sure rack is in middle of oven
2. Line muffin pan with liners
3. Whisk eggs, milk, honey, extracts and butter in a large mixing bowl.
4. Sift coconut flour, baking powder, baking soda and salt over a medium bowl.
5. Add wet ingredients to dry ingredients and whisk until no lumps remain.
6. Fold in applesauce followed by raspberries.
7. Spoon batter into muffin liners and bake for 20 minutes or until lightly brown on top.
8. Let cool and store in airtight container.

Enjoy!

Tuna Steak ala Sarah

Ok, let's get real, I live in the flipping middle of the United States, there is no salt water in sight and our state fish is catfish. Not quite the aquatic fare of choice, but I'm not going to lie and say that I haven't tried it, sorry I'm not sorry. You know how people say frying makes everything taste good? Well those people are dirty liars. There is no helping the taste of catfish.

As much as I love me a fantastic medium rare hunk of steak, like any good Nebraska girl does, I die for seafood. Thank the dear sweet Lord that modern technology has given us planes so we can life flight some fresh fish in to the most land-locked place in the continental US. So after saying all of that, y'all are going to be real disappointed to hear that this beautifully photographed tuna steak is just a frozen delight from Trader Joe's. Whaa Whaa, let down. What you may not know is how absolutely yummy those frozen steaks can be. For realz, don't be afraid of the frozen fish...but if you have access to fresh and you are taking my frozen tips right now, may the gates of the underworld open at your feet. Get out of the frozen section you crazy person!!

Well, there you have it, my rants of the day. Now go cook your tuna steak in a cast iron skillet with only salt and pepper and olive oil. And for God's sakes, rare in the middle, please.

Kale and Prosciutto Corn Pasta

I have discovered the best gluten free pasta to date! And I just want to shout it from the rooftops! Next time you are out and about, check out your local Trader Joe's and head to the pasta aisle to find this little pasta treasure. I was asked today what I miss most about not being able to eat traditional foods that are made with gluten - pizza. I miss our local pizza places. Many assume that I miss pasta. Nope, I love pasta and still enjoy many of my favorite ways to cook it and have discovered many more exciting pasta creations!

This dish is so full of good nutrients and flavors and could even be boosted with tomatoes, if you wanted some extra lycopenes and carotenes. I always have kale on hand in the fridge and an onion in the pantry. I originally bought the prosiutto to wrap around some chicken tenders and knew that I had to saute some of it with onions to add to my kale and pasta - boy am I glad I had that quick stroke of genius.

Ingredients: (2 servings)
1. 1 1/2 cups TJ's Corn spiral pasta
2. 4 cups of kale
3. 4 slices of prosciutto, diced
4. 1/2 of a white onion
5. 1/2 tsp sea salt
6. 1 tsp red pepper
7. 1/2 tsp pepper
8. 1/2 tblsp Olive Oil

Instructions:
1. Cook corn pasta as instructions say
2. In a pan on medium heat, add olive oil, sea salt, pepper and onion. Once onion is translucent, add prosciutto and red pepper. Once pancetta is cooked through and partially browned, add kale and saute until soft.
3. Drain pasta and add to onion and kale mixture.
4. Heat through

Serve and enjoy!

Green Machine Smoothie

Happy Monday y'all!! And Happy Birthday to me :) Don't you just love birthdays? Today, I turned the big 2-5. A quarter of a century, people. This is a big deal! I feel like I am offically an adult - insurance rates go down, I can rent a mini-van (top of my list) and I am no longer in my early 20's. I am officially in my mid 20's!

To start my day off right, I decided to break out of my usual breakfast streak of oatmeal with raisins, walnuts, brown sugar, ground flax and cinnamon and try out a modified Green Machine smoothie recipe I found recently. I absolutely love Naked's Green Machine, but was always a little cautious when seeing other green-type smoothies. Will they really taste as good? Let me tell you, this one was so absolutely delicious that I can't wait for tomorrow morning so I can have it again!

Ingredients:
1 ripe banana
1 handful fresh spinach
1 cup milk (I used vanilla rice milk)
1 tablespoon ground golden flax seed
1/4 cup uncooked oats
1/2 cup frozen mango chunks
2-3 ice cubes

Instructions:
1. Add all of your ingredients into a blender and mix on medium until you have a consistent smoothie!
2. That's all, folks. Enjoy!!

Mango Lassi

Lassi is a traditional Indian drink made with yogurt, fruit, honey, milk and cardamom. I was first introduced to this incredibly addictive drink last week during dinner with a friend at my favorite local Indian restaurant, The Oven. We had just finished our dishes and were quite full, but when my friend mentioned this delicious drink that aids in digestion (much needed after such a rich meal!) and has great health benefits, I said YES that sounds great! The Oven had both mango and strawberry but they were out of mango for the evening so we had the strawberry and it was seriously one of the best things I have ever had. There was just the right amount of sweetness from the honey, tartness from the yogurt and smooth texture from the milk and strawberries. 

I knew I needed to recreate this drink and luckily, my friend lived in Singapore for 2 years and Lassi was a drink of choice over there. She had an awesome recipe she passed along. I have tweaked it a little bit and really like it absolutely no matter what I do to it.

Instead of feeling like I need chocolate or a dessert to finish my meal, I will usually just make a small Lassi and feel totally satisfied - and I know I am getting probiotics from yogurt, fruit and natural sugar from the honey. Bring on the Lassi!

Serves 2

Ingredients:

1 cup chopped mango (I have used both fresh and frozen, but if you use frozen you don't need the ice)

1/4 cup honey

1/4 teaspoon cardamom (I didn't have cardamom so I used cinnamon instead)

1 cup plain yogurt (whole milk or low-fat. I used low-fat)

1/2 cup ice cubes

Instructions:

1. Puree mango, honey, cardamom and a pinch of salt in a blender.

2. Add the yogurt and puree until smooth.

3. Add the milk and ice, puree until smooth and serve immediately

Enjoy!

Grilled Salmon and Asparagus

Don't you just love when the sun rises earlier, sets later and the buds on the trees start to open? Spring is here, drink it in folks! Last weekend was Easter weekend and my mom was down south in Tennessee visiting my grandparents and aunts so my dad and I were on our own. I was able to leave work a little early on Friday after our director told us all to take off at 3 and enjoy the holiday weekend. Don't you just love surprises like that?

I knew my dad hadn't been eating incredibly well that week since mom was gone. She made a couple pies before she left (dad's favorites - chicken pot pie and steak & kidney...I know, it's an acquired taste, one I don't have) so he could ration that out. But, by the time I got home, he said he just couldn't bring himself to finish the last bit of pie, he was all pied out. Upon hearing that, I immediately put a menu plan into action. The weather was gorgeous and I love my parent's grill. Obvious choice, grilled fresh salmon and asparagus with rice!

I know a lot of people go all out marinading their salmon for hours or putting on a flavorful spice rub, but honestly, I like my salmon best flavored only with cracked fresh pepper, sea salt and Extra Virgin Olive Oil. Yep, that's it. That goes for the asparagus and rice, as well. You may be thinking, come on, Sarah, spice up your life a little bit. But let me tell you, by adding only a few added ingredients, the true organic flavor of your fish and veggies can really come through. It's how they were meant to be eaten, you can truly taste what you are eating...and it's oh so good :)

Serves 2
Ingredients:
2 fresh salmon steaks
1 bunch fresh asparagus
Instant brown rice
Extra virgin olive oil
Cracked pepper and sea salt to taste

Instructions
1. Heat your grill to medium low
2. Rinse the asparagus and trim the white ends off
3. Rub the salmon steaks with EVOO, sprinkle salt and pepper on each side
4. Put the asparagus in a large bowl, add about 2 swirls of EVOO around the bowl and salt and pepper to taste
5. Once the grill is heated (about 5-10 min) add the asparagus, but wait on the salmon. Asparagus will take longer to cook. Check on the veggies after 10 minutes, turn them to make sure all sides are being grilled.
6. Put the salmon on the grill. I like my salmon cooked medium rare, which is about 3-4 minutes on each side.
7. Grab everything off the grill and check out all of the awesome colors on your plate - what a balanced and perfect spring meal!


Enjoy!

Shredded Chicken Burritos

Sometimes when I'm trying to think of something to cook I go to my old standbys and I seem to be stuck in a rut. Then, I remind myself how much I love cooking and that all I need to do is get a little creative and throw some things together and add a little spice - voila! A new and delicious dinner! I took a lot of inspiration for this dish from other dishes I love. A Chipotle burrito bowl, a summer veggie salad, a pico salsa. Once you make the main part of this dish you can add it to all kinds of study starches, which I will show you later when I added it to pasta! Put it on top of a salad, mix it with quinoa, and then, of course you can stuff some hard shell or soft shell taco shells. Add some cheese or hot sauce and watch your dish come alive!

Serves 4
Ingredients:
2 chicken breasts, boiled and shredded (add a pinch of salt to the boiling water)
1 lime, freshly squeezed
1/2 tablespoon EVOO
1 red bell pepper, diced
1 green or yellow bell pepper, diced
1/4 cup finely chopped cilantro
1 can black beans, drained
1/2 tablespoon cumin
Salt to taste
Red pepper flakes to taste

Instructions:
1. Boil the chicken in the salted water and shred once it is cooked through
2. Heat the olive oil in a skillet on medium. Add the shredded chicken, cumin, salt, red pepper flakes, lime juice and black beans.
3. Cook the mixture for about 4 minutes until everything is heated through.
4. Toss the diced bell peppers into the skillet just to warm them up
5. Pour out chicken burrito mixture into a bowl and top with chopped cilantro


Enjoy!

Spring Feta Salad

Living in Nebraska, we cherish our warm spring weather. A lot of people really just don't know about Nebraska weather, or Nebraska in general for that matter. Actually, I take that back - they know we play football and we grow corn. Ha! But I am quite alright with being known for those 2 things because I love football and I am very proud of our agricultural production in the state. We are leading the world in many agricultural-related fields, including water sustainability and soil and seed enhancement.

Back to weather - when it's not scorching hot 100 and humid in the summer or below freezing and snowy in the winter, Nebraska has gorgeous fall and spring weather. We have been so lucky this year with a mild winter and beautiful spring weather. Average temps right now usually range from 40's to 50's. We have had some days hit 80! And today was absolutely beautiful! Last night my parents were in town and they me and a friend out to dinner at our fave Mexican restaurant, yum, and then we went to the Husker baseball game. It was such a perfect evening, except for the baseball loss (but they won today!) we were in sandals and capris and there was a fireworks display after the game. Can't ask for much better of an evening on March 23rd!

So today, when I woke up to the bright warm sun and cool breeze, I knew it was going to be another day that was going to be spent pretty much outside :) I hurt my knee earlier this week (sliced it open on a slate staircase - ouch!) so I have been taking it easy. I went for a walk and worked my upper body out until the knee was pretty sore. I grabbed a Juice Stop for lunch and headed out to fun some errands. Windows down, music blaring, loving life!

I just knew that tonight was a night for a fresh spring salad. I picked up lots of fresh veggies at Trader Joe's and came home to get them all chopped up and ready to get in my belly! I topped my salad with a quinoa/salsa mix and Garlic Italian Caesar dressing by Kalo's. Everything Kalo's makes is natural and gluten free and it's made right here in Nebraska! Big, full and fresh salads are one of my favorite things - but I do find that I always need a little something extra to fill up. Tonight, that was a fried egg. Just enough protein to give me energy for a night out with the girls!

Ingredients:
Chopped Romaine salad
Shredded carrots
Cherry tomatoes, halved
Cucumber, diced
Feta Cheese
Cooked Quinoa mixed with salsa
Kalo's Garlic Italian Caesar Dressing

Instructions:
1. Add salad to the bowl first, then add veggies of your choice
2. Top with quinoa/salsa mix and feta
3. Drizzle dressing on top

What are your favorite things to put in a salad?

Sweet Potato Wedges

How I love this orange beta carotene-filled potato, let me count the ways. I'll be honest with you, I used to turn my nose up at this potato that I thought only came in a can and the only thing you did with it was cover it with brown sugar and marshmallows. Gross. That is one dish that was ALWAYS left out at our Thanksgiving, and boy was I thankful for that! I have since grown in my adventurousness with this delightful orange super food and absolutely love them! Sweet Potatoes are seriously so versatile. I have used them in cupcake and soup recipes and I know you all have your favorite SP dishes, too. Whenever I am in need of a quick and filling side to go with my salad or my protein I know I can always turn to my sweet orange friend to fill the gap. Check out this easy recipe for Sweet Potato Fries. (You will have extra if you're eating for one, so be sure and save them for your next meal!)

Ingredients:
2 medium sweet potatoes
2 tsp EVOO
salt and pepper

Instructions:
1. Preheat oven to 350 degrees and add parchment paper to a baking sheet
2. Wash and peel sweet potatoes
3. Slice sweet potatoes in long fries. It helps if you cut it lengthwise, then each half in half and slice into wedges from there.
4. Cover the wedges with EVOO and salt and pepper
5. Pop in the oven for about 20 to 30 minutes, or until the fries are golden brown

Note: sweet potato fries aren't quite as cripsy as normal potato fries, especially since we were healthy and didn't fry them!

Kale and Quinoa Saute

I made a big batch of quinoa this weekend and have been using it in almost every meal this week. It's amazing how incredibly versatile quinoa is. You can seriously use it when making breakfast, like pancakes; lunch, like this salad or a protein and veggie rich dinner like this Kale and Quinoa Saute. Kale is a veggie that we are seeing everywhere right now, and I suggest you jump on the bandwagon and head to your nearest grocer and grab yo'self some kale! It is very high in beta carotene, vitamin K and vitamin C. Combine all of that goodness with a complete protein like quinoa and an egg and dang - you've got a great healthy and filling dinner.





Ingredients:
2/3 cup quinoa (uncooked)
1 1/3 cup water
2 cups Kale - or a big bunch, the more the better!
1/2 tablespoon EVOO
1 large egg
salt and pepper

Instructions:
1. In a medium saucepan, combine quinoa and water and a pinch of salt to boiling. Cover, lower heat and simmer for 12 minutes.
2. Heat a large skillet to medium and add kale, EVOO and 2 tablespoons of water
3. Once kale has begun to wilt, add cooked quinoa, salt and pepper
4. In another skillet coated in cooking spray, fry egg. I like mine over easy, your choice :)
5. Transfer quinoa and kale saute to a plate and plop that delicious egg on top.

Enjoy!

Banana Nut Quinoa Pancakes

I have been making a concentrated effort to go to bed early and wake up to make it down to the gym in the morning. You can ask any of my friends and family and they will all tell you the same story, Sarah, although friendly, outgoing and known for being "Little Miss Sunshine" is not a morning person. She needs her sleep, doesn't like getting up early and must have coffee. My parents nicknamed me "The Bear" because they were afraid to enter my lair when I was younger out of fear for the oncoming Bear Attack! I was like a wild animal, you never knew what was going to happen.

Well, not a whole lot has changed since those days. I still require coffee in the morning - thank goodness I invested in an espresso maker, I couldn't go back to regular coffee after drinking such rich and strong espresso in Sweden. I still don't like being woken up in the morning and I still require a lot of sleep. But, I have learned to adjust and if I get to bed at a decent time, I am usually able to get up and squeeze in a 45 minute workout.

Yesterday was just such a day and although I sliced my knee open at work the day before and can't really bend it very well, I needed to get it working a little bit. Just walking for 10 minutes on the treadmill was enough for the old knee before it started aching and I definitely didn't want to over do it. But...I was able to read my Self mag, which I don't always get done, so I didn't mind the slow pace! I was getting pretty hungry while walking my little booty off and what luck, I found a breakfast recipe and I had all of the ingredients! One thing with becoming gluten-free that I have been pining after is pancakes. Oh, pancakes. I used to love experimenting with my favorite base pancake recipe and adding all kinds of things - ricotta, berries, marmalades, jams and spices.

On that fine morning, Self gave me pancake hope! Although they were delicious and totally hit the spot after my treadmill walk followed by core and arm strength training workout, I think I will adjust a few things next time. Until then, may I present to you, Quinoa Banana-Nut Pancakes!

Ingredients: (as adapted from Self magazine)
1/2 cup cooked quinoa
2 egg whites
1/4 cup milk ( I used vanilla rice milk)
1 tsp brown sugar
1/4 tsp vanilla
1 tsp cinnamon (my addition!)
sliced banana

Instructions:
1. Whisk the quinoa, egg whites, milk, sugar, vanilla, cinnamon and 1/4 of the sliced banana together.
2. Coat a medium skillet with cooking spray and pour the batter - should make 1 large pancake or 3 small pancakes.
3. Cook over medium-high, flipping once, until firm. About 3 minutes on each side.
4. I topped my pancake with more sliced bananas and maple syrup. Hmmmmm hmmmmm yum.

Enjoy!

Quinoa Chocolate Cupcakes

Here is a special treat for all of you gluten-free goddesses out there....chocolate cupcakes! These treats are something that I really missed after going gluten-free and I am so excited to have found this delicious recipe from an awesome blog you should all check out, Muffin Tin Mania. 

I was surprised at the texture of these cupcakes and how moist and chocolatey they were. I honestly think they taste just as good as normal chocolate cupcakes. I plan on using this base recipe to make other flavors of cupcakes. I made a mean pineapple coconut a couple of weeks ago and I think the quinoa base would be perfect for those. Another plus of these GF cupcakes is that the base is quinoa, which is one of few complete proteins. So....even though there is sugar, butter and oil on the ingredient list, these are basically a health food, right? Ha! Well, maybe not quite, but I also did go ahead and add some ground golden flax to up your Omega 3, protein and fiber intake! Next time I make these, I am planning on subbing the oil for applesauce and I think that should keep them just as moist as before, but cut some of the cals!


And because I couldn't resist, I added my standard frosting that I get requests by the bag full from friends...Bailey's Cream Cheese Frosting. Oh yeah, get it.


Ingredients: (as adapted from Muffin Tin Mania)

2/3 cup beige quinoa (uncooked)

1/3 cup low-fat milk (I used rice milk)

4 large eggs

1 teaspoon vanilla extract

1/2 teaspoon coffee extract (I brewed 1/2 cup of dark roast espresso)

1/2 cup butter (1 stick), melted and cooled

1/4 cup oil
1/4 cup peanut butter

3/4 cup palm or other raw style sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon ground golden flax

Instructions:

1. In a medium saucepan, combine quinoa and 1 1/3 cups water. Bring to a boil, reduce heat and simmer covered for 12 minutes, or until water has absorbed. Fluff with a fork and allow to cool.

2. Preheat oven to 350°F. Combine milk, eggs, vanilla, peanut butter and coffee extract in a blender and process until mixed. Add cooked quinoa, oil and butter and blend until smooth.

3. Whisk together sugar, cocoa, baking powder, baking soda, cinnamon, salt and flax in a large bowl. Add wet ingredients to bowl and mix until everything is moist. Divide batter in a 12 piece muffin tin that you have coated with cooking spray.

4. Bake for 22 minutes, or until a tester comes out clean. Let cool before taking out of the tin.


Bailey's Cream Cheese Frosting
1. 8 oz cream cheese
2. 4 cups powdered sugar
3. 4 oz unsalted butter, softened
4. 1 teaspoon vanilla extract
5. 1/3 cup Bailey's or another Irish Cream Liquer


Mix it up until smooth!

Enjoy!!

Arnold Palmer with a Kick

Well, my friends, what better way to jump start this here little blog than with a post centered around an event that is highly anticipated by yours truly all year long....The Masters. In a little less than 2 weeks, eyes will be glued to the TV as we watch the world's best golfers compete for the elusive Green Jacket. Will Rory be able to hold it together? Will he recapture the #1 position after it was just stolen this weekend after Luke Donald's win? Or will reliable old Phil get another green piece to add to his wardrobe?

I, for one, am hopeful for Rory, but I can't deny my underlying loyalty to my fave, Adam Scott. It's your time to shine, Mr. Scott. I propose a toast your future win with this delish drink.

Enjoy!



Ingredients:
Firefly Sweet Tea Vodka
Crystal Light Lemonade packet

Directions:
1. Mix up one packet of Crystal Light Lemonade (makes 1 quart)
2. Add 2 parts Firefly and 1 part lemonade
3. Add ice

Voila. Arnold, we thank you for your enthusiasm, your talent and excitement that you brought to the greatest game every played.

Chicken Pesto Pizza

So as you have probably noticed after reading my blog for awhile, I really love pizza. But not just any pizza.  I don't care much for chain pizza, none of that stuffed crust and I cannot stand grease dripping off of my slice. Give me some fresh veggies, grilled meats and a thin crust and I'm all yours.

This year, I started a small herb garden and had some lush basil I needed to use. I didn't have quite enough to make a traditional pesto, so I improvised with a few other ingredients. Well, my improvisation was magical and the flavor of the pesto was just perfect for this light summer pizza.

Oh - and if you don't have a pizza stone, YOU NEED ONE!

Ingredients:
Pizza crust - I make mine from a dry mix I buy from my local grocery store, it's like .99, so totally worth it
Halved grape tomatoes
Chopped red onion
Grilled chicken
Fresh mozzarella
Red pepper flakes
Pesto sauce (see recipe below)

Pesto Sauce:
Handful of fresh basil
3 tablespoons EVOO
Salt and pepper
chopped red onion
3 halved grape tomatoes

Instructions:
1. Pre-heat oven to 450 degrees
2. Bake crust for about 7 minutes
3. Pull the crust out and add your pesto sauce, pile on your cheese and other yummies
4. Bake for about 20 minutes or until your crust is nice and golden brown

Enjoy!!

Cheese and Melon Crostini

This was the perfect little appetizer to my Tuesday dinner this week. It was so easy and delicious, I am just about ready to head out to the store right now to get some more bread so I can snack all day on this little yummy crostini's of goodness. The herbed goat cheese melted into the toasted bread and the crisp freshness of the cucumber paired with the sweetness of the melon was absolutely to die for. An absolutely wonderful starter for a summer grill-out!

Ingredients:

1 baguette

Herbed goat cheese

1 sliced cucumber

1 cantaloupe cubed/sliced, however you would like it

Instructions:

1. Slice and toast your baguette

2. Spread the goat cheese over the baguette

3. Add the sliced cucumber and cantaloupe

4. I added a little salt to the top of my snacks to really pull the flavor out of the melon

Enjoy!