Tuesday, July 31, 2012

Overnight Oats

After seeing numerous postings about overnight oats, I decided to make some for my husband and me. It is an easy and nutritious breakfast that can be prepared in advance! Play with the ingredients and add your favorite fruits/whatever you need in your diet.

Overnight Oats (1 Individual Serving)

- 1/4c Oats
- 1/2-3/4c Almond Milk (I use unsweetened vanilla)
- 1/4tsp Vanilla Extract
- 1/2 Sliced Banana
- 3/4c Sliced Strawberries
- 1/4tsp Cinnamon
- 1 tsp Chia Seeds (Health Benefits)
 Note: Chia seeds will become like tapicoa when sitting in liquid, if you don't like that texture add the seeds in the morning!
- Honey 
- 1-2 tbsp Chopped Almonds
- 1/2 Scoop Vanilla Protein Powder (Optional)
- 1 tbsp Dark Chocolate Chips (Optional)
- 1/4c Blueberries (Optional)
  1. Mix together your spices, milk, oats, seeds, and stir.
  2. Top mixture with fruit and nuts and store overnight.
  3. Drizzle oatmeal with honey and enjoy! 

Tuesday, July 24, 2012

The Cheese Shop - Williamsburg, VA

The Cheese shop, Colonial Williamsburg

I can't deny that I go weak in the knees for a plate of beautiful cheese. I first dined at The Cheese Shop with my girlfriend Bre this past spring and fell in love with the entire shop. Since my husband has only heard me rave about the place, we stopped by for a quick lunch during our drive up to D.C.. We shared a prosciutto sandwich on focaccia, a glass of wine, and a delicious plate of cheese and salami. If you can't decide on one of the many cheeses just feel free to ask for a sample before you commit, they believe in their product and make sure you enjoy what you're getting too. As usual everything was fantastic! When we finally reached the point of cheese coma, I took up our leftover plate and had it wrapped for me to take. The staff and environment are wonderful and I hope you can indulge in the goodness soon.

In addition to their wonderful spread of cheese, the shop has a great selection of specialty food items, a fantastic deli, and an impressive wine cellar downstairs. Being attached to The Fat Canary, which is on my list of "to dine" while living in Virginia, makes this shop even more inviting. Be sure to drop in for a snack, meal, or visit The Fat Canary for a wonderful dinner!

Friday, July 13, 2012

Oreo Frosting

Before I disconnect from technology for a few days I wanted to leave you with a sweet treat! Have a wonderful week everyone.

Oreo Frosting (Frosts 24 Cupcakes)
Time: 15mins

- 10-12 Oreos, Crushed
- 1 Stick of Butter, Softened
- 8z Cream Cheese, Softened (I used non fat and it worked out just fine!)
- 2tbsp Cream
- 1 1/2c Powdered Sugar
- 1tsp Vanilla

  1. Place your cookies in a ziploc bag and crush them slightly.
  2. Cream together butter, cream cheese, sugar, vanilla, and cream for about 1-2minutes.
  3. Add your oreos and mix until well combined. You can pipe the frosting onto the cupcakes or use a spatula.

The frosting turned out great and everyone loved it! I will eventually come up with a healthier version. Until then, enjoy!

Tuesday, July 10, 2012

Italian Style Bean Salad

Since I've been making so many Mexican inspired flavors lately, I decided it was time to visit Italy again! I made this salad as a side to our Broiled Pesto Tomatoes the other night. They paired together perfectly to make a delicious and filling vegetarian dinner.

Italian Bean Salad (Serves 4-5)
Time: 25-30mins

- 3 16z Cans of Low Sodium Beans : Kidney, Garbanzo (Chick peas), and Butter Beans (or Cannellini, Great Northern)
- 1 Bell Pepper, finely chopped
- 1/2 Onion, finely chopped
- 1/2-1 tbsp Lemon Juice
- 1/3c White Wine Vinegar
- 1/2c Olive Oil
- 1/2tsp of each: Garlic Powder, Onion Powder, Sugar, Dried Oregano, Dried Parsley, Dried Basil
- 1/4tsp Ground Thyme
- Salt and Pepper, to taste

  1. Rinse and drain all of the beans. Set aside in a medium/large mixing bowl.
  2. Make your Italian dressing by mixing together: oil, vinegar, lemon juice, and spices. Shake until everything is combined.
  3. Add your chopped vegetables to the bowl, pour on about 1/2-3/4 of the dressing and make sure salad is evenly covered (Use remaining dressing later in the week, it should last a few weeks in the fridge). 
  4. Finally, add salt and pepper to taste. Let the flavors marry while sitting covered in the fridge prior to serving!

Monday, July 9, 2012

Broiled Pesto Tomatoes

I made these broiled pesto tomatoes last night to kick off our vegetarian week! They were flavorful and the husband enjoyed them very much! After watching Fat, Sick, and Nearly Dead last week we decided to do a vegetarian "detox" if you will, to help reboot our bodies.  Since our fourth of July week was full of barbecues and indulgent foods...we decided it was now crunch time to get beach ready for our vacation to St.Lucia!

Broiled Pesto Tomatoes (Serves 2)
Time: 15mins Prep and Broil

- 1-2 Large Tomatoes ( I used a GIANT Heirloom tomato which was enough for us both)
- 1/2-1c Shredded Cheese ( Mozzarella, Gruyere, or Parm)
- 10-12 Basil Leaves
- 1/2-1 tbsp Lemon
- 3tbsp Olive Oil
- 1 Clove Garlic
- Salt and Pepper, to taste
- 2 tbsp Pine Nuts

  1. Put the oven on broil. Cut the tomato into thick slices and place on a foil lined pan.
  2. Make your pesto by blending your basil, olive oil, salt and pepper, lemon, garlic, and pine nuts.
  3. Drizzle your tomato slices with olive oil and sprinkle a little bit of salt and pepper. Scoop on the pesto on each slice and top with a little bit of shredded cheese.
  4. Broil for 5-7mins and enjoy!

Italian Style Bean Salad recipe coming soon!

Friday, July 6, 2012

Summer Broccoli Salad

My husband had Rondezvous famous ribs shipped to me back when I was in college and that is when I first tried this salad! My girlfriend Emily made it and I've loved it ever since. I just recreated this salad for a 4th of July party and it turned out awesome. While it's not the healthiest side to have ever existed...it's quite delicious and perfect for summer cookouts!

Broccoli Salad (Serves 8-10)
Time: 30 Cook + 2hrs Additional Time
(Let the salad sit for a few hours once it's prepared, I like to add the sunflower seeds before serving.)

- 4-5 Broccoli Crowns
- 1c Sunflower Seeds
- 1c Mayo
- 1/2c Dried Cranberries
- 2-2 1/2 tbsp Sugar
- 2-3 tbsp Red Wine Vinegar
- 1/2 Red Onion, Chopped (Soaked in cold water for about 30min -1hr)
- Slat and Black Pepper, to taste
- 12-16z of Bacon, Crispy and oil removed
  1. Soak the onion in cold water for about 30mins and cook the bacon, in oven (375 degrees for about 13-15mins on a baking rack) or on the stove, and drain the grease.
  2. Add your cranberries and chopped broccoli to a bowl and set aside.
  3. In a smaller bowl, whisk together your mayo, sugar, vinegar, salt, and pepper.
  4. Add your crumbled bacon and chopped onion to your broccoli mixture. Pour on the dressing and make sure everything is evenly coated. Let the salad sit covered in the fridge for a few hours and add your sunflower seeds prior to serving.

Monday, July 2, 2012

Asparagus Fries with Avocado Yogurt Dip

Made these for my healthy potluck a few weeks ago. They were delicious! I loved this dipping sauce with the asparagus, it was creamy and refreshing. Enjoy!

Asparagus Fries (Serves 7-8)
Time: 30-45mins Prep and Bake


- 1 Bunch Asparagus
- 1 1/2c Panko
- 2 Eggs, Lighten beaten to create an egg wash
- 3/4c Flour
- 1/2tsp : Onion Powder, Garlic Powder, Salt
- 2-3tsp Grated Parmesean 

Avocado Yogurt Dip
- 1 Avocado
- 1/2c Plain Yogurt
- 1tbsp Lemon Juice
- 3-5 Roasted Garlic Cloves ( Drizzle cloves with olive oil and roast until tender)
- Salt to taste
- Fresh Herbs (Optional) 
  1. Cut and trim asparagus. Preheat oven to 375 degrees.
  2. Mix together your spices and add panko mixture.
  3. Roll your asparagus in flour, dip in egg, and roll in panko mixture.
  4. Place your asparagus on a baking rack and place in oven for 15-20mins.
  5. To make your dip, add the ingredients into a magic bullet or food processor and pulse until everything is combined and garlic is pureed.