The perfect summertime refreshment!

It was a typical morning for me -- lounging around, watching the TV, and doing my thing. I was watching the Today show when Martha Stewart came on to give a couple of summer time recipes. One of these recipes was her "Summer Fruit White Sangria". It sounded beyond delicious and looked super easy, so I knew that I had to make it. Not to mention, I had a giant fruit bowl from Costco that I needed to find a use for before it went bad.

As much as I wanted to stick to the recipe, I didn't have any dry white wine (or any white wine for that matter) around the house, and I didn't want to wait until I could go buy some to make it. What I decided to do instead was take a bottle of one of my favorite red wines I had at the house already. At least this way I knew that I liked the wine that I was going to be using for the sangria, rather than picking up a bottle of dry white wine that I have never tasted before.

Now that I had the most important ingredient  set, I got together the rest of the ingredients to put together this delicious drink. Almost every sangria recipe that I have seen calls for different ingredients -- everything from dark liquor, ginger ale, sugar, carbonated water, etc.  This recipe was a little different and a little simpler than those though, and that is what I liked about it. All it called for was wine, orange liquor, fruit, and basil.

I took out my big plastic "beverage dispenser" and got it ready for sangria time. I cut up some assorted fruits (mango, pineapple, strawberries, blackberries, grapes, citrus, etc) -- roughly 6 cups -- and then put those into the pitcher. After all the fruit was in the pitcher I poured in one bottle of red wine and 1/2 cup of Grand Marnier (aka orange liquor) and squeezed in the juice of 1/4 to 1/2 of a lemon. I topped it off with a few basil leaves and stirred it all together.

Something that people may or may not know about sangria is that you have to let it "rest" for a significant amount of time in order to mary together all the flavors. It is recommended that you let it sit for at least 6-8 hours and up to about 24 hours. So I decided to wait until I had company over last night to reveal my creation.

Doing as I was taught, I tasted it ahead of time to make sure I wasn't serving anybody something that was just yucky. The sangria was extremely strong (considering it was basically wine and orange liquor mixed together) but the flavors were all definitely there. When serving it to my guests I decided to make it in to more of a sangria wine spritzer. I took my glasses and filled them about 1/3 of the way with an orange flavored sparkling water, followed by the sangria, and topping it all off with a couple of pieces of the fruit that was soaking in it. 


I may be a little bias, but it was to die for. So fruity, slightly sweet, with a hint and little kick of the red wine/orange liquor. Using the sparkling water with it was the perfect combination. You can use any brand and/or flavor you would like, but my flavored water of choice is more often than not Sparkling Ice. It comes in several flavors and you can even get a combo pack for about 10$ for a pack of 18 at Costco. 

I am glad that I tried this recipe because now I know a simple, easy to make refreshment that is perfect for these hot summer months. I know that I will be making it again soon, and can't wait until I do! I really hope that you all try it out as well, I can guarantee that you will love it! Have a lazy Sunday and a great coming week!

Say Cheese :D -- cheesecake that is.

When life gives you lemons, you make ... cheesecake?? Well, at least that's what I decided to do. It was about 8:30 pm on a Wednesday night, and I was sitting on my couch watching the Food Network (big surprise huh??) and got up during a commercial to pour myself a refreshment. As I was walking over to the fridge, I noticed that the last lemon that I had was getting ready to go bad, so I knew that I needed to find something to do with it sooner rather than later.

I turned to my online resources and started looking up different things I could do with a single lemon. After some searching, I came across a recipe that caught my eye -- lemon and goat cheese cheesecake. I've never made cheesecake before, but what better reason to try it out now right?

It was a very simple recipe using basic ingredients found among most households. There was a bit of a problem though ... the crust. A typical cheesecake crust consists of a nice crispy layer of graham crackers, smashed and mixed together with a little bit of sugar and melted butter. Unfortunately, graham crackers are not something that I regularly carry in my pantry. So it was time for plan B ... whatever that may be. I opened up my pantry and scanned top to bottom and left to right to try and find something that could substitute for a cheesecake crust. And then it hit me -- why not an oatmeal crumble crust? It sure sounded good, and I figured I could do it up to make it taste just as delicious as it sounded. 

I looked at the ingredients for the filling, and so far so good.

• goat cheese ---> Check
• lemon ---> Check
• eggs ---> Check
• sugar ---> Check
• cream cheese ---> Uhhhhhh

Okay so apparently there was another problem. I don't necessarily care for cream cheese, and rarely eat bagels, so I knew for a fact that I didn't have that anywhere around here. But I do always have greek yogurt. I know that people regularly substitute greek yogurt for sour cream or plain yogurt, but I wondered if it would be safe to substitute it for cream cheese (the main ingredient in most cheesecakes). Well, it was worth a try right??

I have to say, it was sooo worth it! The cheesecake was just as creamy, decadent, and flavorful as a regular cheesecake. I honestly would not be able to tell that this doesn't have any cream cheese in it.

Finally, a cheesecake that tastes great and is full of flavor, but that isn't a pie pan full of fat and empty calories -- and actually has multiple health benefits. Yes you need to be careful how much you eat of it, but is a dessert you don have to feel guilty about indulging in.

So for those of you interested in trying to do this yourself here is a rough recipe that you can try out if you are feeling adventurous.

INGREDIENTS:

• 1 cup oatmeal
• 1/4 cup brown sugar
• 4 Tbsp butter (melted)
• 1 cup soft goat cheese
• 1 cup greek yogurt
• 3 eggs
• 1/2 cup sugar
• juice and zest of 1 lemon (half that if you don't want as lemony of a flavor)

DIRECTIONS:

>> Preheat the oven to 375 degrees. Mix together the oats, brown sugar, and melted butter until completely combined. Place this mixture into a food processor if you want a rough chop on the oats so they aren't as big. Take this and pour in to a small baking dish or pie pan and spread it out evenly among the baking dish. Put it in the oven for roughly 10 minutes, or until the oats brown and are set. Take the crust out and allow to cool a bit before pouring the filling in.

>> As your crust is cooling, turn the oven down to 300 degrees. Next put the goat cheese, greek yogurt, and sugar into a large mixing bowl. Using an electric mixer, slowly mix together the ingredients. While mixing these together, slowly add in one egg at a time, allowing each egg to fully mix in before adding the next. Lastly, add in the lemon juice and zest and mix it all together. Once everything is completely combined, take the filling mixture and pour it over the cooled oatmeal crust. Place the baking dish back into the oven and bake for roughly 30 minutes. Keep an eye on it though, because each oven is a little different and depending on the size and shape of baking dish you use, the cheesecake will bake at a different rate. What you are looking for is the outside to be pretty set, but the center of the cheesecake to slightly jiggle/wiggle when you move the baking dish without being liquidy. After it is done baking, take out of the oven and allow to fully cool before either serving or placing into the fridge to cool to a chilled temperature. Then, ENJOY! :)

I really hope that you all try this recipe out! I loved it and I know that all of you will as well. I openly welcome any comments, criticism, and questions, so do not hesitate! Just remember, the answer to any dilemma is say CHEESE :D

Cold Relief

So for those of you that don't know me as well, I love to run and I love being active. Being a nutrition major, I definitely have learned the importance of refueling quickly after a hard work out. It is also important, especially during these hot summer months, to replenish with liquids as well as the protein and carbohydrates.

Depending on the work out that I am doing -- running, yoga, biking, swimming, etc -- it may be unappealing to attempt   eating anything afterwords. Normally, I just opt for chocolate milk, protein shake, or even just a glass of plain milk. Today however I was in the mood for something a little different. I decided to switch it up a bit and use some of the iced coffee I had left over in my fridge.


In my pantry, I keep both chocolate and vanilla flavored protein powders that I mix in with my milk for a post workout refreshment. Knowing that I wanted to attempt a drink using my iced coffee, I thought that the vanilla would be my best choice. Once back from my run, it was time to create my "cafe concoction". I started by putting a little bit of my vanilla protein powder in my cup. I then poured my milk over the protein powder, making sure to mix them together thoroughly so the powder dissolved in the milk. Once the powder and milk were completely mixed, I then poured in the coffee until it became the perfect oak-nutty, milk chocolately brown color I was looking for.

Although I know that coffee + milk + vanilla = a great combination, I didn't know how this would turn out using the protein powder. I have to say that it was pretty D-lish! The perfect post-run summer time refreshment! For all of you coffee lovers out there, it is definitely worth a try! Hope you like it as much as I did .. and if you have any other suggestions for coffee concoctions or post workout refreshments/snacks, please feel free to share! :) 

Mayo-no-ways

No offense to mayonnaise, but I'm really not a huge fan. This kind of sucks since mayo is in soooo many things -- potato salads, pasta salads, coleslaw, chicken/tuna salad, as condiments for virtually everything. There is just something about the way that it jiggles and blubs around that grosses me out to the max. So I have been on the search to find different ways to substitute out mayo or switch up the dish with a new modern twist.

One of my favorite things to substitute for a mayo/mustard mix in something like a potato salad or coleslaw is oil and vinegar. I love this option because you have so many different choices depending on the flavors and influences you are attempting to reach. Whether you want to change it up and make an asian slaw or a potato salad with a kick, there are endless oils and vinegars that can help you achieve it. Not to mention, most of these oils have different health benefits, so you don't have to feel bad switching from Extra Virgin Olive Oil (or "EVOO" for you Rachel Rae followers...).


At first, using oil and vinegar instead of a mayo base can be questionable. Not sure how much oil or how much vinegar -- you don't want to make it too soggy or dry, you don't want to flavors to be unbalanced, and different things like that. A general rule of thumb to use, at least to start out with, is a 2:1 rule. Two parts oil for every one part vinegar. This is a good place to start because then you can play with the flavors of the oil versus the vinegar a little bit. Not everyone is the same, and you may like your coleslaw a little more mild, while others may like it a little more tangy. For example, I tend to like the kick that I get from using a little bit more vinegar in most things. Knowing this, I tend to use a more 1:1 ratio of oil to vinegar when making things. That being said, I also like to change it up a bit depending on what I am making. When making something like a pasta salad, I like it to have a little more mild flavor so I can taste the other ingredients in it, while when making a potato salad or coleslaw, I like a bit of a bite to it.

When it comes down to it though, you really have to try making it for yourself to get a true understanding of all the flavors and options that you have. So I say, go out there and try it, because really what do you have to lose?? Hope you like this new tasty, healthy option as much as I do!!

Banana Nana fo Fana

They say that breakfast is the most important meal of the day. While some people may not think this is true, I am a strong believer in breakfast. It is the meal that gets your day started, so you may as well make it tasty, filling, and long lasting. What does the trick best for me is a good hearty bowl of granola. I have made several granola recipes in the past, but none that have really suck with me. Most of the ones I have ever found have a lot of sugary things in them, whether it's for binding it all together, or just purely for flavor. I have been on a mission for a good tasting granola that isn't loaded with added sugar, but doesn't taste like cardboard. I started trying out a couple of different things -- applesauce, pumpkin puree, greek yogurt, etc. The granola turned out good, but it still wasn't quite hitting the spot. I decided to give my brain a rest, thinking that in time a good idea will reveal itself....... and I was right!

Early last week my dad went grocery shopping and bought a nice little bunch of bananas. Unfortunately, he then proceeded to go out of town the next morning for the rest of the week, leaving me with too many bananas for me to eat before they got too ripe for my liking. Normally what I do when I have a banana at its peak ripeness, I put it in the fridge to stop it from getting any riper.

As I was going to put the couple bananas in to the fridge, I began to bounce some ideas around in my head. I then started to think of ways that I could incorporate these bananas in to a granola. I figured that there was no better way to find out than to just start playing around with it. I took out my MagicBullet, popped in a banana, added a little applesauce and water for some liquid, some cinnamon for flavor, and pureed it until smooth. I then took my oats, and nut mix (almonds, cashews, pumpkin seeds, and sunflower seeds) and poured in the banana puree. Once those were all fully mixed together, I evenly distributed it on a baking sheet. It was then time to put my creation in to the oven to bake to its goldeny goodness. But not with out the last step -- the slightest touch of honey drizzled on top. Although I did say that I was looking to eliminate added sugars, I find that a kiss of honey over the top of the granola allows it to crisp and brown to perfection while baking. (I like to use local honey because (1. it is a natural form of sugar and (2. I have read that by having a little bit of local honey each day, it allows your immune system to build up to local allergens, helping with allergies and sinus problems)

After baking the granola, it was time for the best part .... taste testing! I layered together some greek yogurt with the granola and mashed up strawberries/bananas. Although the granola is already made with banana, I love banana flavor so much, I thought that mixing in a little fresh banana with it out be a nice touch. And boy was it! The flavors married together to a sweet (but not too sweet) perfection. I don't like my granola too terribly sweet, so the banana gave it that nice balance of sweetness and richness that I have been searching for. So if you are a granola nut like I am, and want to attempt this concoction for yourself, it is supppperrr easy!

Here is what you'll need:

• 3 cups oats
• 3/4 cup nuts/nut mix of your choice
• 1 medium ripe banana
• 1/4 cup unsweetened applesauce
• 1 Tbsp cinnamon
• 1 Tbsp water
• honey for drizzling
• medium/large baking sheet for baking

Start by pureeing the banana, applesauce, water, and cinnamon until smooth in a food processor/blender. In a separate bowl combine the oats and nuts. Then add the banana mixture to the dry ingredients and mix until fully incorporated together. 

Take the "wet" granola and spread it out evenly over the baking sheet. Get a spoonful (as big or little as you'd like) of honey and drizzle over the top of the granola. Then place the baking sheet in to an oven preheated to 375 degrees. Bake for approximately 15-20 minutes, or until golden brown and cooked to your liking. Once it is cooked, take it out, let it cool, and ENJOY!! :) 

Dinner for one?

After a marvelous, much needed day off, I thought I would finish it off with one of my favorite things -- PIZZA. Although using fresh, homemade crust is ideal, we don't live in an ideal world all the time. So I improvised. Usually when making pizza at home, I use a pre-made, whole wheat pizza crust (like Boboli or the 365 Whole Foods brand) but I knew that I probably didn't need to be going out and buying a whole bunch of groceries, so I figured I would just use what ever was around the house. Once I got home and looked at my different options, I decided to go with an unlikely suspect ..... naan -- and I am so glad I did!! It was like an elevated pita pizza experience.

The crust was taken care of, now it was time to choose my toppings. I looked through the fridge and made an executive decision: asparagus and goat cheese. A wonderful combination that I couldn't wait to try. I didn't have any sauce or spread to use as a base layer, and didn't have all the resources to make any. What I did have, however is a large container or grape tomatoes. I cut open a generous handful spread them on a baking sheet with some whole garlic cloves and sprinkled them with olive oil, salt, and pepper. I heated the oven to 325*, put the tomatoes and garlic in, let them roast for approximately 15 minutes, and out came beautifully juicy, yet wrinkled tomatoes ready to be smashed into a makeshift "sauce".

What made my situation even better, I was able to use the hot baking sheet with the tomato juices on it as a pre-seasoned throne for my pizza crust to sit upon in the oven. After clearing the baking sheet of my glorious tomatoes, I put the naan down and began smashing the roasted garlic and tomatoes onto it. It was then time to layer on the good stuff. A generous, yet not overwhelming helping of asparagus, goat cheese, and mozzarella were sprinkled on with an added pinch of sea salt and coarse ground pepper to top it all off. 

I then put the pizza in the oven at 400* for approximately 15 minutes (until the cheese had melted and the asparagus tender). As I took the pizza out to allow for cooling time, I added a light touch of roughly chopped basil to give it an herbaceous kick. While letting the pizza cool off, I put together a simple salad of spring mix, chopped radish, sweet onion, cucumber, and mushroom, and a dressing of olive oil and balsamic vinegar. By that time, I could hardly wait to eat this much anticipated meal. Yet somehow, I managed to get it on to a plate and capture it all before I sat down to enjoy it. 

And as ready as I was to devour this delicious awesomeness, I knew I would enjoy it more if I took the time to taste each and every bite. So I poured myself a glass of Cabernet Sauvignon, got the table ready, and enjoyed it all sitting poolside with my partner in crime...... Lola. 

So I raise my glass to all of you out there reading and say, BON APPETIT!!

Epic Fail ... Sort of.

Okay so maybe "EPIC FAIL" is a bit harsh, but my night last night didn't turn out quite as I was hoping and expecting. After my long day of work and such, I decided to treat myself by making a batch of one of my favorite cookies -- oatmeal dark chocolate chip. I found this recipe a long time ago and have since been able to tweak a little here or there in attempts to make them healthier and heartier. The original recipe consisted of:

• AP (all-purpose) flour
• rolled oats
• sugar
• salt
• baking powder
• vanilla
• egg
• butter
• vegetable oil
• chocolate chips

I took it upon myself to mix it up a bit and put my own spin on it. At first I didn't change too much. I changed the AP flour to stoneground wheat flour. (What I love about a good quality wheat flour, especially stoneground, is that it gives what ever you are making a nice nuttiness to it, with a bit more texture than regular white/AP flour) The only other thing that I changed the first go around was the chocolate chips. Instead of using regular milk chocolate or even semi-sweet chocolate chips, I used dark chocolate and bitter sweet chocolate chips and chunks. There is nothing wrong with your regular semi-sweet nestle tollhouse chocolate chip, but my personal preference is something a bit darker with a bit more bite to it. 

These cookies were great! I loved everything about them. They were chewy, crunchy, oowey and gooey, chocolatey, sweet and savory. And to top it off, they really weren't that unhealthy. They consisted of a hearty serving of whole grains, they had great antioxidants from the dark chocolate, and to top it off, they filled that cookie craving I often get. Over time I continued to wonder if there were any other changes I could make that wouldn't compromise the flavor or texture. One night, I was talking things over with a friend/coworker, Melissa, and we started talking about applesauce. Between the two of us, we came up with a way to substitute the oil from the cookies. I have heard many times that people use applesauce instead of oil in different baking recipes to make things healthier while keeping them nice and moist. I figured I might as well give it a try. So that night I took it upon myself to try it out....and they turned out D-lishh!!! They were every bit as good, if not better, than the modified version I came up with. 

Although these cookies are extremely healthy already, I kind of wondered whether there was anything I could use to substitute for the butter in them as well. (There really isn't much to begin with, and if you are using a good quality butter, there is nothing wrong with that. But once my mind gets wondering, I like to try out new things just for trying's sake) So last night I decided to try substituting the oil AS WELL AS the butter with applesauce............... It didn't quite turn out as I had wanted. The cookies were good, don't get me wrong. But they are not the same. They turned out more chewy then crunchy and were just a little off in the rest of the texture. I think that what happened was the applesauce made the batter a little runnier, causing the oats to be too moist, cookies not to crisp, but to turn chewy instead.

Lesson learned: Keep trying. 

Although these did not come out how I wanted, I am still looking for options to substitute the butter. The options I have come up with so far are:

1. Applesauce  _X_
2. Apple butter ___
3. Nut butter ___
4. Pumpkin puree ___
5. Mashed bananas ___

I will be continuing to make my way down the list and keep you posted on how they turn out! And if you have any other ideas PLEASE let me know! :)