Healthy Chicken Salad with Greek Yogurt

It's been a busy few weeks! I moved to Philadelphia, went on vacation with my family, and started my dietetic internship. My family and I went to Garden City, South Carolina. Our mornings were spent on the beach and our evening were filled with good food. Not to mention relaxing runs on the beach most mornings with my dad. I am not a runner, but I couldn't resist at the beach. Check out my Instagram (@eatlivesplurge) for pictures of some delicious vacation eats!

Chicken is a great source of protein and one of my favorite things to eat for lunch. Sometimes chicken gets a little boring. Sometimes chicken is not even close to what I'm craving. It all depends on the day. So changing it up with a healthy chicken salad over spinach or on a sandwich is a great alternative. I like the flavor of using rotisserie chicken better than plain cooked chicken breast, but it's up to you! I've made this chicken salad both ways.

Prep time: 10 minutes

Cook time: 0 minutes

Serves: 4-5

Ingredients

Rotisserie chicken breast without skin or 2 cooked chicken breasts

1/4 cup plain, nonfat Greek yogurt

1 tablespoon mayonnaise

1 green apple, chopped

2 stalks celery, chopped

Salt and pepper

Directions

1. Shred the chicken breast into bite size pieces.
2. Stir in the Greek yogurt, mayonnaise, chopped apple and celery.
3. Season with salt and pepper to taste.
4. Eat immediately or store in the refrigerator.

Peanut Butter Mousse Dip

I have officially moved to Philly! I can't wait to share pictures with you all after my much needed beach vacation! 

I had some leftover cottage cheese sitting in my refrigerator and I wasn't exactly sure what to do with this. I saw some pinners who whipped the cottage cheese into an airy consistency and thought why not make a dessert dip (duh)! I love using PB2 in smoothies and decided it would be good to add even more protein and peanut butter flavor. Graham crackers for dipping adds the perfect amount of crunch. Added bonus, I was definitely full after eating this as an afternoon snack to cure my craving for a little sweetness!

Prep time: 5 minutes

Cook time: 0 minutes

Serves: 2

Ingredients

2 tablespoon PB2

1/4 teaspoon vanilla extract

2 teaspoons baking stevia

1/2 cup fat free cottage cheese

2 graham cracker sheets (for dipping)

Directions

1. In a food processor (I used my mini one) combine all the ingredients for about 2 minutes until the mixture is smooth.
2. Serve immediately or keep in the fridge.
3. Eat with graham crackers!

BBQ Chicken French Bread Pizza

If you need a quick, easy, and yummy dinner then look no further! This French bread pizza is a great weeknight dinner (and the leftovers keep well). I made this for J and I the other night and it was a nice simple meal with a spinach salad on the side. I generally don't like barbecue (horrible, I know!), but this recipe has just the right amount of sweet and smoke for my liking. Give it a try even if you aren't a huge barbecue fan.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 2-4

Ingredients

Rustic French bread loaf

1 boneless, skinless chicken breast, cooked and chopped

3/4 cup honey BBQ sauce

1 cup pizza blend shredded cheese

1/4 cup red onion, sliced thin

Cilantro, for garnish

Directions

1. Preheat oven to 400 degrees F.
2. Cook chicken breast in 1/4 cup of honey BBQ sauce in a skillet over medium heat. Once cooked, chop into small pieces.
3. Slice French bread in half lengthwise. Spread 1/2 cup of honey BBQ sauce over both sides of the bread. Layer bread with cooked chicken, cheese, and red onion.
4. Cook for 15 minutes.
5. Garnish with cilantro.

DIY: Gold & Marble Coffee Table

My moving date is coming up extremely soon. I'm excited and nervous about moving to Philly and living alone in my own one bedroom apartment. To keep myself busy (aside from work) I've been daydreaming about an apartment with perfect decor. But, of course I have a budget and I can't afford a $300 coffee table. So instead of wasting money on pieces that I will likely get bored of in a year I did a quick DIY project and the result was just what I envisioned. I got an expensive looking coffee table for $79, not bad!

What you need:

• Vittsjo Coffee Table - $49.99
• Paint Defender Spray Trigger - $6.99
• Rust-Oleum Metallic Spray, Gold - $8.35
• Adhesive Film, Grey Marble - $10.99 (or splurge Instant Granite Italian White Marble Peel and Stick - $29.99)
• Large piece of cardboard
• Box cutter or x-acto knife

Instructions

1. Assemble the metal part of the coffee table according to Ikea instructions.
2. Attached the gold spray paint can to the spray trigger.
3. Spray paint the metal - easy enough! Let dry for 24 hours.
4. Cut two pieces of adhesive film 31" long. (If you splurged on the White Marble Peel and Stick you can skip steps 4 and 5.)
5. Lay them side by side on the black shelf. I overlapped a little to make sure there would be no black showing through.
6. Carefully peel the adhesive film and start adhering to the shelf. Just do a couple inches at a time making sure there are no air bubbles.
7. Once both sides are adhered to the shelf, flip it over.
8. Using a box cutter or x-acto knife cut around the shelf as close as possible to the edge. Make sure you have cardboard underneath. You don't want to cut your floor or table!
9. Finish by adding the shelf to the dried metal frame per Ikea instructions. Add glass to the top.
10. Done!

M&M Cookie Bars

It's Monday and I am counting down the days until I move to Philadelphia. I move in less than two weeks... 12 days to be exact. This weekend was filled with last minute errands and wrapping up my DIY projects (which I will be sharing soon). The best part of my weekend was being surprised with a going away party that J planned for me. I got to see a lot of my friends, eat good food, and play some games! I can't believe I'm moving so soon!

Who doesn't love cookies and milk? But, what about cookie bars and milk? Cookie bars are just as good, if not better! These super soft, easy to make cookie bars are filled with M&M's and chocolatey goodness. I made these for fun, but they would be great to take to a potluck or fun gathering this summer. I love baking and I especially love it when a recipe is simple. I will be making these again and I think next time I'll try some different add-ins.

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 24

Ingredients

1 cup unsalted butter, softened

1 cup dark brown sugar

1 cup granulated sugar

3 eggs

2 teaspoons vanilla extract

2 1/2 cups all purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 1/2 cup miniature M&M's

Directions

1. Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan with cooking spray.
2. In a large bowl (I used my stand mixer), beat together the butter and sugars until light and fluffy.
3. Add the eggs, one at a time. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredeitns to the wet ingredients until combined. Do not overmix.
6. Stir in 1 cup of M&M's until evenly distributed.
7. Press cookie dough into the prepared baking pan. Sprinkle 1/2 cup of M&M's on top and gently press into the dough.
8. Bake for 25 minutes until the top is golden brown. Cool before cutting.

Blueberry Protein Overnight Oats

This is one of my absolute favorite breakfasts. All you have to do is stir, microwave, and sleep! It's ready in the morning after you roll out of bed and it's a great start to they day. It's packed with whole grains, protein, and antioxidants. I haven't tried any variations on the flavor yet, but I'm still craving this blueberry and vanilla version!

Prep time: 5 minutes

Cook time: 1 minute

Serves: 1

Ingredients

3/4 cup rolled oats

1 cup unsweetened almond milk (or enough to cover the mixture)

1/2 cup blueberries

1 scoop vanilla protein powder

1/4 teaspoon cinnamon

1 teaspoon baking stevia

Directions

1. Combine ingredients in a mason jar or microwave safe container.
2. Cook on high without the lid for 1 minute, 30 seconds.
3. Close jar and place in the refrigerator overnight. Enjoy in the morning!

July Obsessions: Throw Pillow Edition

Well... I am long overdue for a Current Obsessions post. My last one was back in March and I have to say I'm still obsessed with the T-Shirt Bra from Victoria's Secret. BUT. I have yet to buy the Go Be Lovely Candle from Anthropologie which I will be buying as soon as the Columbia Mall store opens. Yay!

This months obsessions are a definitely a sign I've been daydreaming about decorating my apartment for too many days now! Basically it's all about throw pillows. Throw pillows everywhere. I've made significant progress in buying pieces I love that are on sale and exactly what I want. I've also been doing some DIY projects to keep my budget in check.

1. Fuzzy Pillow - Pier One $24.95Literally the fuzziest and softest pillow you will ever feel and it's under $30! There is pretty much no reason to pay more than $30 for a pillow. Ever.
2. Diamond Ikat Pillow - Four Chairs Furniture $28.00
   I've been staring at this pillow (in magenta) for months now. There are several places that sell this pillow online, but I haven't found magenta at any other stores. I haven't bought it yet, but I'm sure I will justify purchasing it soon...
3. Pic-A-Poppy Throw Pillow - Wayfair $19.82
   I bought the red oblong version of this pillow and I am in love with the bright, adorable pattern. I wanted some color in my living room and this was my solution. Not only is it a great pattern, but the oblong shape adds visual interest to the couch.
4. Trellis Toss Pillows - Target $29.99
   The perfect pair of pillows for under $30 that will do the job of being neutral. I received a free brown sectional couch from a relative and these were my first purchase towards my first apartment. Love them and love the price.

Don't forget to check TJ Maxx, Marshalls, & HomeGoods!

Having an afternoon available means perusing the aisles of these great stores for ideas and great deals. I bought an amazing ivory shag rug from HomeGoods recently and yes I'm aware that red wine can come no where near my living room. These are my go to stores for cheaper pieces, but Bed, Bath, and Beyond is where it's at for all the essentials.

Strawberry Peach Iced Tea with Mint

Summertime is in full swing and that means it's also time for refreshing cocktails and mocktails. I made this delicious iced tea that is perfect for any cookout, BBQ, or relaxing dinner. Brewing iced tea can be a nuisance, but these Cold Brew Family Size Tea Bags from Lipton make it so much easier to concoct flavored iced teas. This recipe plus some Firefly Peach Tea could be the key to a fun summer day! I can't wait to try out some more fun drinks this summer. Just looking at all my pins gives me a couple ideas that could make for a very refreshing afternoon.

This past weekend I went to a wine tasting at the Linganore Winecellars and came home with a raspberry wine... I think I'll be sharing a fun summer cocktail with that soon!

Prep Time: 10 minutes

Cook Time: 0 minutes

Serves: 4-6

Ingredients

2 Cold Brew Family Size Lipton Tea Bags

1 1/2 cups fresh or frozen fruit, thawed

5 tablespoons agave

Fresh mint

Directions

1. Place two tea bags in 8 cups of cold water. Steep for 5 minutes.
2. Reserve 1 cup of brewed iced tea.
3. Place fresh or frozen and thawed fruit in a blender with agave and reserved iced tea. Blend until smooth.
4. Strain fruit mixture into brewed iced tea. Stir and serve with fresh mint.

Lentil and Chickpea Salad with Lemon Herb Dressing

This light and fresh salad is a delicious side dish that is packed with protein and flavor. A quick addition to any meal is made possible by Trader Joe's Steamed Lentils and they are a beautiful thing! You can use them in so many different ways and can add any flavor your heart desires. Of course you can also use uncooked lentils and cook them yourself, but I'm all for convenience when it comes to legumes.

Prep Time: 10 minutes

Cook Time: 5 minutes

Serves: 4-6

Ingredients

1 package Trader Joe's Steamed Lentils

Juice 1 1/2 lemons
2 tablespoons olive oil

1 teaspoon Dijon mustard

1 teaspoon honey

1 clove garlic, minced

1/4 teaspoon salt

1/8 teaspoon pepper

1 14 ounce can chickpeas, drained and rinsed

1 bunch radishes, sliced thinly

1/4 cup fresh mint, chopped

Directions

1. In a small bowl whisk together the lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper.
2. In a large bowl stir together the chickpeas, radishes, and fresh mint. Add the dressing and set aside.
3. Heat the lentils according to package directions in the microwave or on the stove. Once warm add them to the other ingredients. Stir and enjoy warm or cold.

I'm Updating!

Stay tuned for a brand new Eat. Live. Splurge.

White Cheese & Chicken Lasagna

A lasagna is the perfect way to feed a family or a bunch of friends. But, sometimes it's nice to change things up a bit! This lasagna is made with a white cheese sauce (yum) and plenty of chicken. Add a side salad and some garlic bread and you've got yourself a delicious meal! I made this for my family and everyone was pleased. I mean, how can you not love this much cheese?

(I forgot to take a real picture... so please forgive the ugly one below!)

Ingredients
9 lasagna noodles
1/2 cup butter
1 yellow onion, chopped
1 clove garlic, minced
1/2 cup flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cup reduced fat milk
4 cups reduced fat shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon pepper
2 cups part skim ricotta cheese
2 cups chicken breast, cooked, cubed
10 oz frozen chopped spinach, thawed, drained
1 tablespoon fresh parsley

Directions

1. Preheat the oven to 350 degrees F. 
2. Bring water to a boil and cook lasagna noodles according to package directions. Drain and rinse noodles with cold water. 
3. Melt butter in a large saucepan over medium heat and cook the onion and garlic until tender. 
4. Whisk in flour and salt and simmer until bubbly. Whisk in broth and milk. 
5. Bring to a boil while stirring constantly for 1 minute. 
6. Stir in 2 cups of shredded mozzarella and 1/2 cup of Parmesan. 
7. Season sauce with basil, oregano, and pepper. Remove from heat and set aside.
8. Spread 1/3 of the sauce on the bottom of an 9 x 13 inch baking dish. Layer 3 lasagna noodles on top, then all of the ricotta cheese and chicken. Layer 3 more lasagna noodles over the chicken and add 1/3 of the sauce over top. 
9. Add spinach and remaining 2 cups of mozzarella cheese and 1/2 cup of Parmesan cheese. Add the 3 remaining lasagna noodle over the cheese and spread the rest of the sauce over top. 
10. Sprinkle with parsley and a little Parmesan. 
11. Bake lasagna for 35 minutes. Let stand for 5 minutes before serving.

You can find the original recipe here.

BLT Chopped Salad with Ranch Dressing

Lately, I've been trying out a bunch of new salads. My cravings for salads comes in waves. Sometimes I'll avoid them for months at a time and sometimes they become my lunch or dinner go to. This is another recipe for a delicious chopped salad that's just as good as this one. There are so many bright toppings you can barely see the lettuce underneath - definitely the way to go!

Ingredients
For the salad:
4 strips diced bacon
2 cups romaine lettuce
1/2 medium tomato, sliced
1/4 English cucumber, sliced
1/4 cup sliced carrots
1/4 cup peas
1/4 corn

For the dressing:
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons milk
1 tablespoon fresh parsley
1/2 tablespoon lemon juice
1/2 tablespoon olive oil
1 green onion
1/2 tablespoon ranch salad dressing mix

Directions

1. Cook bacon according to package instructions. 
2. Combine mayo, Greek yogurt, milk, parsley, lemon juice, olive oil, green onion, and ranch mix in a mini food processor and pulse until emulsified. 
3. Assemble the salad in a large bowl. Add dressing (may not need to use all of it) and lightly toss to combine.

Life Through My Lens

I'm a day late, but here's what happened in April through the lens of my iPhone. The weather finally turned beautiful enough to eat outside, wash cars, and go to baseball games. Easter was a lovely late lunch with my family and a fun mother-daughter trip to NYC to see The Wendy Williams Show was a great getaway. My best friend and I tried the new Grilled Cheese Bar in DC and J and I tried Olazzo in Bethesda this month. I can't get enough of trying new restaurants lately.

I'm happy to announce that most of the month I was celebrating (and I will continue to celebrate) because I got accepted into a dietetic internship program! I will officially be moving to Philadelphia in August to continue my journey to becoming an RD and I couldn't be more thrilled!

Strawberry Swirl Pound Cake

I'm always eager to make a dish to take to family or friend gatherings. Last week, I had promised to bring a dessert to a late lunch with my family, but totally did not plan accordingly. I needed to come up with something quick and this is what came out of it. I even had all the ingredients at home! No grocery store trip was needed (I always have frozen fruit in the freezer for quick smoothies). Also, I cheated and used regular flour instead of cake flour.

The difference between these two is that all purpose flour has more protein and therefore, more gluten than cake flour. If you don't want to use cake flour you can use two tablespoons less per cup of all purpose flour.

Ingredients

3 1/4 cups sifted cake flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, room temperature

2 1/2 cups sugar

6 large eggs

2 teaspoons vanilla extract

1 cup sour cream

1 1/2 cups strawberries (I used frozen, thawed)

1 tablespoon brown sugar

Directions

1. Preheat the oven to 325 degrees F and prepare two loaf pans with butter and a little bit of flour. 
2. Lightly whisk the cake flour, baking soda, and salt to combine and set aside. 
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add the eggs one at a time. Add the vanilla and sour cream and mix until smooth. Add the dry mixture in batches until incorporated. 
4. Puree the strawberries in a blender with the brown sugar. 
5. Fill each loaf pan halfway up with the batter. Pour half of the pureed strawberries into each pan. Pour the rest of the batter on top in each pan. 
6. Use a butter knife to swirl the batter and puree together. 
7. Bake for 60 minutes or until a toothpick comes out clean. Let cool before slicing.

You can find the original recipe here.

Greek Yogurt Mac & Cheese

My obsession with using Greek yogurt recently continues. I love macaroni and cheese (who doesn't?) and I really wanted some new lunch ideas to take to work. I came across this recipe and had to try it and I love it! I've now used it multiple times and have added other veggies, like grape tomatoes and portobello mushrooms, and I've also added chicken a few times. It's delicious and turns out great every time! Don't forget to use whole wheat pasta for a serving of whole grains.

Ingredients
2 cups whole wheat elbow macaroni
2 cups reduced fat shredded cheddar cheese
1/2 cup plain Greek yogurt
2 cups fresh spinach
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Salt and pepper

Directions

1. Cook the pasta according to package directions. 
2. Put the spinach in the bottom of a colander and when the pasta is ready drain it over the spinach. Make sure to save 1/2 cup of pasta water for later. 
3. Return the drained pasta and wilted spinach into the pot. 
4. Add 1/4 cup of pasta water and stir in the cheese until it is melted. Stir in the Greek yogurt, onion powder, garlic powder, salt, and pepper. Add more pasta water to reach desired consistency. Serve warm.

You can find the original recipe here.

Banana Pudding Bars

This is the last of my recipes from J's birthday. I know it was almost a month ago... but this is a great refreshing dessert that isn't too sweet. J loves any kind of dessert involving banana pudding and vanilla wafers so this is definitely not the first recipe I've tired, but it's a good one. Next time I think I'll go with something that's a little less time consuming. Although the end result is delicious!

I halved this recipe because I was only making dessert for J and I, but even the recipe cut in half makes about 9 servings. Also, this recipe is a bit of work and to save myself time I used cool whip for the topping instead of making my own whipped cream. You can't go wrong with using cool whip!

Ingredients
1 cup graham cracker crumbs
3/4 cup gingersnap crumbs
1/4 cup butter, melted
1 1/2 cups reduced fat milk, divided
Fresh banana puree (2 bananas)
1/2 cup sugar, divided
1 teaspoon vanilla extract
1 1/2 teaspoons unflavored gelatin
4 egg yolks
1/4 cup all purpose flour
1 cup mini vanilla wafers
Cool whip

Directions

1. Preheat the oven to 350 degrees F. 
2. Combine graham cracker crumbs, gingersnap crumbs, and melted butter in a medium bowl. Press into an 8x8 inch baking pan. Bake for about 10 minutes. Transfer to a wire rack to cool. 
3. In a medium saucepan, combine 1 1/4 cups milk, banana puree, 1/4 cup sugar, and vanilla. Cook over medium heat, whisking until the mixture boils. Once it boils, remove pan from the heat and set aside. 
4. Combine 1/4 cup milk and gelatin in a small bowl and let sit while whisking together egg yolks, 1/4 cup sugar, and flour until smooth. 
5. Add gelatin to banana mixture and whisk to combine, ladle 1 cup hot milk mixture to yolk mixture while whisking constantly. 
6. Slowly add egg mixture back into milk mixture while whisking. 
7. Cook over medium-high heat until mixture thickens, stirring constantly. Boil gently for 2 minutes. Remove from heat and strain. (Straining the mixture is tough, but do your best.) 
8. Spread have the mixture onto the crust then make a layer of vanilla wafers then spread the other half of the mixture over top. 
9. Refrigerate for at least 6 hours. 
10. Add cool whip to the top before serving and some more vanilla wafers if desired.

You can find the original recipe here.

Spring Wedding

The weather is finally starting to warm up, summer plans are coming together, and J and I have a spring wedding to attend soon. J.Crew Factory is having my favorite kind of sale (50% off everything) and so I finally was able to buy this perfectly festive 'neon rose' dress and beautiful gold circle necklace. I'm also obsessed with Essie Romper Room and will definitely be painting my nails this color. Now all that's left is deciding on what shoes to get! I think weddings are a great excuse for new clothes as long as you know you'll wear it again. Right? Duh.

I'm really looking to find nude or tan sandals that are dressy enough for a wedding, but I could also wear them with jeans for a night out. I generally shop at DSW because I always manage to get a good deal. Check out my options below! They are all great and now I just have to decide which ones to get...

Shoe options from DSW:

Right - Adrienne Vittadini Goldie Gladiator Sandal $69.95

Middle - BCBG Paris Jaze d'Orsay Pump $59.95

Left - Naturalizer Danya Sandal $59.95

I think I might also be a little bit obsessed with these Adrienne Vittadini Greece Sandals.

Chopped Salad with Cilantro Lime Dressing

I literally can't get over how delicious this salad and salad dressing are. Greek yogurt can actually take on any flavor and the outcome is always so tasty. This dressing mimics a creamy, fatty type dressing but with less than half the calories!

A great tool that always comes in handy when making dressings and other things in small quantities is a mini food processor. There is no need to use a huge one that is a hassle to clean. Bed, Bath, and Beyond has some great options and remember you can use expired coupons there! This recipe makes one large, delicious salad packed with protein and healthy fats that is perfect for lunch or dinner.

Ingredients

For the salad:

2 1/2 cups romaine lettuce

1/4 cup sweet corn

1/4 cup black beans

1/2 cup grape tomatoes, halved

1/2 avocado, diced

For the dressing:

1/2 cup fresh cilantro

1/4 cup plain Greek yogurt

1 clove garlic, minced

Juice 1 small lime

2 tablespoons olive oil

1 tablespoon apple cider vinegar

Salt

Directions

1. Combine cilantro, Greek yogurt, garlic, lime juice, olive oil, vinegar, and salt in a mini food processor. and pulse until emulsified. 
2. Assemble the salad in a large bowl. 
3. Add dressing (may not need to use all of it) and lightly toss to combine. For extra crunch, add tortilla chips if desired.