Whoa! It’s already Thursday again! I started thinking about this post at the beginning of the week, then Tuesday and Wednesday disappeared and we are already back to Thursday. The day in my book better known as pre-Friday. So let’s get to my favorite things around the web this week: These carrot cake faux Lara bar bites look awesome. I just love carrot cake. I totally plan on making these soon! I love spring rolls. Tofu and avocado spring rolls sound like the perfect appetizer, lunch or party food. Light, healthy and delicious. This mushroom quinoa bake looks like a great Thanksgiving side dish or a weeknight dinner. I absolutely love mushrooms. How drool-worthy is this mushroom, onion and gouda grilled cheese? I told you I loved mushrooms! I’ve been looking for a really good fall inspired salad lately, and this salty fall salad just might be the winner. Looks
This is also not my recipe, but one I made from Minimalist Baker’s blog this past weekend. It is a quick, easy and delicious stir-fry recipe. Brian raved about it. I did have to make a few substitutions. I was out of fresh ginger, so I substituted one teaspoon of ground ginger. I could tell the difference, but Brian said he couldn’t. I will definitely have fresh ginger on hand next time. I also used half sesame oil and half olive oil, because there wasn’t enough sesame oil left in the bottle. Oops. It still had great sesame flavor. We only had one block of already open and 1/3 eaten tofu on hand. So I only used 2/3 of a block of tofu in the recipe and Brian and I spit the entire stir fry. Let’s take a look:
One of my favorite things about scones is that they are slightly rugged looking. They are incredibly easy to make. I’m not sure why I don’t make them more. After impulsively buying a bag of fresh cranberries this weekend, I needed something to so with them. So, I started looking up cranberry scone recipes. I had settled on an Ina Garten recipe when I noticed a little side not advising not to use fresh cranberries. So, I decided on a Martha Stewart recipe. The only things I did differently was that I used my mixer for the first few steps and used skim milk. They turned out great. I was surprised that Brian loved them, because they really aren’t sweet. The cranberries make them tangy. I think they are delightful. Here are some pictures from making them:
On Thursday night(because that was pretty much considered the start of the weekend when I was in college), I made KERF’s baked pumpkin oatmeal bites. They were only alright. I thought they were quite bland and I even added cinnamon. I substituted chopped dates because I couldn’t find my raisins. I’m eating them because they are low-calorie and healthy, but I probably won’t be making them again. Brian isn’t even interested in them. Friday night I went to the gym. My favorite zumba instructor told us in class on Tuesday that there would be an additional class on Friday. I thought it started at 6. Nope, it started at 6:30. I also realized that this class was added because of a special Halloween night they were having at the gym. There were going to be children in costumes Zumba-ing with me. No thank you. That and not wanting to wait
I’m back with the 3rd edition of Thursday Things. It has gotten cold quickly here. Like freezing temperatures and snow cold. I love soup and can eat it all year long, but this weather makes me really want soup. This low-carb version of loaded baked potato soup looks amazing. One of my favorite healthy swaps is making mashed cauliflower instead of mashed potatoes. How did I not think of this??? That soup would be perfect to eat while wearing this Old Navy tweed puffer vest. I love a good puffer vest and this tweed is so cute. I want it in every color! Just add skinny jeans, riding boots and a scarf and you have the perfect fall look! With the holiday season quickly approaching, I’ve started planning our Thanksgiving menu. One of my favorite things is when all the holiday themed cooking magazines come out this time of year.
This is not a sponsored post. I ran across a product today that I loved, so I wanted to share it with you. I also wanted to give you some tips and trick to add more vegetables into your daily diet. I love salads. A lot. I don’t use much dressing and sometimes don’t use any at all, but there are some salad combinations that just need it. I was low on salad dressing at work, so I stopped at the grocery store this morning. I spotted this delightful looking bottle of feta dill yogurt dressing. I tend to like yogurt dressing and love feta and dill. Even better, it was on sale. You get 2 tablespoons for only 50 calories. It almost sounded too good to be true. Well, it wasn’t. This stuff is delicious! So how to I eat vegetables at almost every meal? I had a salad
What have I been cooking up lately? Not much. I have been determined to be super healthy lately. This plan has put a halt to most of my baking which is really hard to do with the colder temps setting in. I love to bake when it gets cold out. However, we have been eating a lot of unremarkable meals. Tuna salad made with mustard not mayo, blackened tilapia, other lean protein and vegetables. I did have the opportunity to bake last week. It was Boss’s Day, so I took some Chai latte with vanilla bean cupcakes to work. It was a great excuse to use my new collapsible cake/cupcake carrier. It’s amazing and I love it. A great gift I got at my bridal shower. We had a cold snap this week that led me to not want to leave the couch, wear only fuzzy socks and drink hot
I’m back for week two of Thursday Things. This past weekend I had by bridal shower and bachelorette party. Man, my friends and family spoiled me! They gave me their whole day to do both events on one day, so that people only had to come in town once. I was treated like a queen for the day, cooked for, given tons of amazing gifts, lots of new underwear and some very funny gag gifts. My kitchen is going to be fully stocked with new tools and spices. I can’t wait to have lots of time to cook again! Unfortunately, that probably means that most of the stuff will really get put to use after the wedding and honeymoon. But for today, I’m going to post about some of my current favorite things on the web: I love huevos rancheros. I love breakfast sandwiches. A huevos rancheros breakfast sandwich? Um, yes!
Today, a very special guest post from my good friend Lisa. She made this incredible dip for the festivities this past weekend. I had the best time with so many good friends and family. Thank you to everyone that was able to attend. I’m am one lucky girl! Lisa’s dip was a major hit and everyone wanted to the recipe. So, here it is! Who would have thought a super-easy, fresh and healthy dip would make such a splash?!? This weekend I was lucky enough to help co-host a bridal shower and bachelorette party extravaganza for a great friend, Spatoola blogger and overall food guru Stacey Cougar Lens!!! We spent Saturday morning showering the bride-to-be with lovely gifts and eating a deliciously Stacey themed meal of Iowa pork loin, Super 7 salad, quinoa and wild rice salad, and roasted butternut squash with blue cheese and walnuts topped off with Michelle’s deliciously moist
I actually like this better than take out sesame chicken. No gross fried breading, the sauce has more flavor, it’s healthier than ordering out and cheaper! The best part… Drum roll please…. It’s ready in less time than delivery. Seriously, it took me less than 30 minutes from start to finish. Boom! That is what I call a win-win situation. Adapted from Gimme Some Oven. Ingredients: 1 pound boneless, skinless chicken breasts(trimmed and cut into 1 inch pieces) salt and pepper 3 tablespoons reduced-sodium soy sauce 2 tablespoons rice wine vinegar 2 tablespoons honey 1 garlic clove, minced 1/2 teaspoon ground ginger 1 teaspoon cornstarch 1/2 cup thinly sliced green onions 2 teaspoons toasted sesame oil 1 teaspoon sesame seeds olive oil Steamed broccoli(optional) rice or quinoa for serving Heat a little olive oil or non-stick spray over medium-high heat in a large skillet. Season chicken with salt and pepper