Birthday Steak Dinner

Today is J's birthday! To celebrate last night I cooked a delicious steak dinner with sauteed mushrooms and garlic Parmesan potatoes. Everything was really simple to make (it has to be since cooking in a house full of boys means no kitchen essentials) and quick. Plus, I was super happy with how crispy the potatoes turned out. We also had a super yummy appetizer and dessert that I'll share with you soon! We finally got around to watching The Wolf of Wall Street last night too which I must say was a pretty good movie.

Side note: It's the last day of National Nutrition Month, but don't let that stop you from thinking about ways to keep up a delicious and healthy lifestyle!

Happy birthday J! I couldn't be more lucky to have you in my life.

Sauteed Lemon Thyme Mushrooms

Ingredients
2 packages baby bella mushrooms
4 tablespoon olive oil
Juice 1/2 lemon
1 tablespoon fresh thyme
Salt
Pepper

Directions

1. Clean the mushrooms, remove the stems, and cut the caps into quarters. 
2. Heat olive oil in a skillet over medium heat. 
3. Add the mushrooms, lemon juice, salt, and pepper. Saute for 5 minutes then add the fresh thyme and continue cooking for about 8-10 more minutes or until the mushrooms are soft. 
4. Serve with a lemon wedge and garnish with more thyme.

Roasted Garlic Parmesan Potatoes

Ingredients
1 lb baby gold potatoes (or fingerling potatoes)
2-3 tablespoons olive oil
Salt
Pepper
1 tablespoon minced garlic
1/2 cup grated Parmesan

Directions

1. Preheat the oven to 425 degrees F. 
2. Cut the potatoes in half and place in a large bowl. Add enough olive oil to coat the potatoes and add salt and pepper to taste. Stir the mixture. 
3. Spread the potatoes in one layer on a baking sheet lined with aluminum foil and cooking spray. Bake for 15 minutes. 
4. Stir the potatoes and then bake for another 15 minutes. 
5. Remove from the oven and toss with garlic and Parmesan. Bake for another 8 minutes.

You can find the original recipe here.

Seared Steak

Ingredients
Steak of your choice
1 tablespoon olive oil
1 tablespoon Worcestershire
Salt
Pepper
Garlic powder

Directions

1. Remove the steak from the fridge about 30 minutes before cooking. 
2. Heat a skillet over medium high heat. 
3. Add olive oil and Worcestershire to the skillet. Pat the steak dry and season with salt, pepper, and garlic powder on both sides. 
4. Place the steak in the pan and sear for 5 minutes on one side and then flip and cook for about 6 more minutes. 
5. Let the steak rest on a plate for 10 minutes before cutting.

"White Trash" Pretzel Mix

This is the perfect snack mix for any holiday. M&M's always come out with different colors and sometimes flavors for the various holidays. Below I made the mix with red, pink, and white M&M's for Valentine's Day. With Spring weather and Easter right around the corner you can make this with pretty pastel colored M&M's. The salty and sweet flavors make this such an addictive snack, so be careful!

Ingredients
2 cups mini pretzels
2 cups Bugles
2 cups broken mini Oreo's
1 cup festive M&M's
1 cup white chocolate chips
1 teaspoon coconut oil

Directions

1. Spread pretzels, Bugles, and Oreo's on a wax or parchment paper lined cookie sheet. 
2. Create a double boiler by boil watering in a small pot and placing the white chocolate chips and coconut oil in a bowl that fits over the opening of the pot. Slowly melt the chocolate chips and stir with the coconut oil. 
3. Drizzle the melted chocolate over the pretzel mixture. 
4. Sprinkle the mixture with M&M's while the chocolate is still hot.
5. Let the chocolate cool (it's faster if you can fit the cookie sheet in the refrigerator). 
6. Once cooled, break the mixture into pieces and store in an airtight container.

Lemon Tahini Dressing

I got the inspiration for this dressing and make-at-home salad from Sweet Green. Their Chic P salad is so delicious and I can only get it when I'm in the city! Now when the cravings for this salad hit me I'm totally prepared to make it at home. Plus when I'm at home I can add my favorite Kalamata olives in addition to the bell peppers, cucumbers, chickpeas, and feta cheese. Adding falafel like Sweet Green makes this salad much more filling, but it's delicious with or without it! I've tried making falafel at home and I have yet to perfect the recipe. Have some pita chips and hummus on the side for a filling lunch or light dinner.

Ingredients
1/2 cup water
3 tablespoons lemon juice
2 teaspoon red wine vinegar
1 tablespoon olive oil
1/2 cup tahini
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon cumin

Directions

1. Whisk all ingredients together in a small bowl until smooth. Store in the refrigerator.

March Obsessions

So here are the things I am currently obsessing over. (1) These perfectly cute new bangles from Loft. I need to buy all of them. (2) Get Me Some of That by Thomas Rhett is my favorite kind of country song and I could listen to it on repeat all day long. Not to mention the adorable music video that makes me like this song even more. (3) The new t-shirt bra from Victoria's Secret. It's comfortable and reasonably priced and I could pretty much wear it under everything I own. (4) J and I were walking around Philly this past weekend and happened to stumble upon an Anthropologie. This candle they sell smells beyond amazing and I can't get enough of it. What are you obsessing over?

My obsessions and other options:

1. Neutral Gem Open Bangle Bracelet - LOFT $19.50
   Multicolored Gem Open Bangle Bracelet - LOFT $19.50
   Orange Gem Open Bangle Bracelet - LOFT $19.50
2. Get Me Some of That by Thomas Rhett
3. The T-Shirt Demi Bra - Victoria's Secret $39.50-$45
4. Go Be Lovely Candle in Coconut Milk Mango - Anthropologie $22
   (Also available in Cactus Verde and Thai Lily)

Cookie Dough Bites

Just the sound of the words "cookie dough" sends my thoughts to sweet, delicious, chocolately goodness. These cookie dough bites deliver on each of those words. They're extremely easy to make, require no actual cooking, and everyone loves them. That last part may or may not be a good thing... Indulge a little this weekend and make these! I know it's time to be working on our "spring break bods," but we can reward ourselves a little for how well we ate this week right? Right.

Ingredients
1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 14 oz can sweetened condensed milk
2 cups mini chocolate chips
1/2 cup creamy peanut butter
1/2 cup milk chocolate chips

Directions

1. In a large mixing bowl (I used my stand mixer), mix together butter and brown sugar for about 3 minutes until fluffy. Add vanilla and beat until combined. 
2. Turn the mixer to low and alternate between adding flour and condensed milk until combined. Fold in the mini chocolate chips. 
3. Press the cookie dough into an 8 x 8 pan lined with parchment paper. Cover with plastic wrap and refrigerate for at least 3 hours. 
4. To make the chocolate layer on top, combine peanut butter and milk chocolate chips in a microwavable bowl. Stir every 30 seconds until smooth. 
5. Pour and spread over the chilled dough and chill for 1 hour until firm. Cut into bite sized pieces, it's very sweet!

You can find the original recipe here.

Tuscan Three Bean Soup

Today is finally the last day of winter! To celebrate you should make this delicious Tuscan Three Bean Soup. It's warm and comforting and you can really send off winter in a tasty way. Serve this with some pita chips on the side for a filling lunch or with a fresh veggie and crispy bread for dinner. The best part about this soup is that most of the ingredients can be found in your pantry. There is no need to buy tons of extra groceries to make this. This soup lasts well in the refrigerator and heats up nicely. This is definitely the last batch of hearty, winter soup I will be making for a long time!

Ingredients
1 tbsp olive oil
1/2 yellow onion, diced
1 carrot, diced
2 ribs celery, diced
2 garlic cloves, minced
1 15.5 oz can chickpeas, drained and rinsed
1 15.5 oz can white beans, drained and rinsed
1 15.5 oz can kidney beans, drained and rinsed
1 28 oz can crushed tomatoes
2 cups kale, ribs removed
5 cups low sodium chicken stock
1 tbsp fresh rosemary
Salt and pepper
1 tbsp balsamic vinegar
Parmesan cheese

Directions

1. In a large pot, heat olive oil over medium heat and add the onion, carrot, and celery. 
2. Saute for about 5 minutes until the onions are translucent. Add minced garlic and saute for about 1 minute. Add all the beans, crushed tomatoes, kale, chicken stock, and rosemary. Stir and bring to a boil and then simmer for 25 minutes. 
3. Transfer soup to a blender and puree to desired consistency. Be careful, it's hot! 
4. If the pureed soup is too thick, add 1/2 cup chicken stock. Stir in balsamic vinegar. Serve with Parmesan cheese.

You can find the original recipe here.

Mexican Night

Sunday's are my favorite because I get to spend most of the day with J. I try to make something different and fun for dinner each week. This week we did a Mexican night complete with beer margaritas. Yum! Sunday's are my grocery shopping and food prep day. If you aren't prepping your food on Sunday you totally should be. It's one of the best ways to make sure you have healthy meals for the whole week. This Mexican meal keeps calories under control and totally satisfies your cravings. While I didn't have time to buy baked tortilla chips and whole wheat tortillas, I definitely recommend substituting those!

Greek Yogurt Guacamole

Ingredients
1/2 cup plain Greek yogurt
2 ripe avocados, mashed
1 garlic clove, minced
1 jalapeno, ribs and seeds removed, diced
Handful cilantro, chopped
Juice 1 lime
1/2 teaspoon cumin
Salt and pepper
Tortilla chips

Directions

1. Combine the yogurt and mashed avocado in a large bowl. 
2. Mix in the garlic, jalapeno, lime juice, cumin, salt and pepper. Gently fold in the cilantro. 
3. Serve with tortilla chips. Keep in the refrigerator for up to 3 days.

Tequila Lime Shrimp Tacos

Ingredients
Shrimp:
1 pound raw shrimp, peeled and deveined
1/2 teaspoon sea salt
1 tablespoon honey
Juice 1 lime
1/2 yellow onion, minced
1/8 teaspoon cumin

Cabbage Slaw:
1/2 bag red cabbage, shredded
Juice 1 lime
1/2 teaspoon Dijon mustard
1/4 cup olive oil
Salt and pepper

Chipotle Cream:
1/2 cup reduced fat sour cream
1-2 pieces chipotle chiles in adobo sauce

Don't forget to have 1 avocado, 1 lime, and a handful of cilantro for garnish, and tortillas!

Directions

1. Season shrimp with salt. In a small bowl, combine lime juice, tequila, onion, and cumin. 
2. Toss shrimp in marinade and chill for 4 hours. During this time make the cabbage slaw and chipotle cream.
3. Whisk together lime juice, dijon mustard, olive oil, salt and pepper. 
4. Dress your cabbage when you are ready to serve. 
5. In a food processor (I used a mini one), combine the sour cream and chipotle chiles until smooth. 
6. Place a skillet over medium heat and saute shrimp for about 2 minutes on each side or until pink. 
7. Cut limes into wedges and cut avocado into chunks before serving. 
8. Warm tortillas in a separate skillet or the microwave. 
9. To make a taco, combine shrimp, slaw, cream, and avocado with a squeeze of lime juice over top.

You can find the original recipe here.

Beer Margaritas

Ingredients
12 oz tequila
12 oz beer (I used a pale ale)
Frozen limeade concentrate
1 cup water

Directions

1. Whisk together limeade concentrate and water until combined. 
2. In a medium container mix together tequila, beer, and limeade mixture. Garnish with a lime, enjoy!

Guest Post: Pinspiration

As I've said before I'm no fashion expert. But, my best friend at Fashionably Clearance knows her stuff! She effortlessly creates amazing outfits on a budget. The look below is one of my favorite that I've seen for spring so far this year. Whenever Mother Nature is ready for sun and warmth, so am I! Check out Amanda's post:

I couldn't be more excited about the weather starting to warm up here in Maryland. While hanging out in the sunshine on nice days is great, what I really look forward to every year is when I get to pull out my great spring wardrobe! We get to start wearing bright colors and light floral prints again, and it is truly more fun to get dressed in the morning when you aren't limited to pants and sweaters.

When I saw this picture, I immediately thought of the amazing months ahead - it just screams springtime, with the bright yellow statement handbag and the pretty white skirt. This patterned top is a gorgeous cut, and I love the pops of yellow and teal throughout! I found a similar top at Zara that goes perfectly with some shiny gold cuffs from H&M. What are you looking forward to wearing most this upcoming season?

Printed Top, Zara, $60

2-Pack Bracelets, H&M, $13

Crossbody Tote Mini, Rebecca Minkoff, $195

Romantics Skirt, Nasty Gal, $68

ID Ring, Madewell, $18 $13

Low Fat Chocolate Chip Cookies

I was super excited to try baking these cookies made with Greek yogurt in place of butter. They actually came out pretty good! They're less dense than a normal cookie and a little more fluffy or cake-like. Warm these up in the microwave to get the dark chocolate all melty again and you're set for a delicious afternoon treat! If you don't have a stand mixer the recipe works fine with a hand mixer too.

Ingredients
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup packed light brown sugar
1/2 cup granulated sugar
2/3 cup plain nonfat Greek yogurt
2 teaspoons vanilla
2 cups dark chocolate chips

Directions

1. Preheat oven to 375 degrees F. 
2. Whisk together flour, baking soda, and salt in a medium bowl, set aside. 
3. In the bowl of a stand mixer, beat together sugar and eggs until combined. Add in the Greek yogurt and vanilla, beat to combine. Slowly add in the flour on a low speed. 
4. Turn the mixer off and fold in chocolate chips. 
5. Place 1 tablespoon of dough per cookie on a baking sheet with parchment paper. 
6. Bake for about 10 minutes.

The original recipe can be found here.

White Bean & Kale Soup

This is a great soup for a cold day. Not only is it low in calories and fat, but it's packed with protein, vitamins, and minerals. My recipe makes about 2-4 servings since I only make it for myself. You can easily double this soup if you're cooking for more people. I love taking this soup to work for lunch and it's can also be a simple dinner to warm up when you're crunched for time. I generally prep most of my meals for the week on Sunday so that I don't have to worry about it during the week. If you aren't doing this, you should be. It will help you plan healthy meals and stick to them!

Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic
1/3 yellow onion, diced
1/4 cup fennel, sliced
1 celery stalk, diced
2 carrots, peeled and diced
1 can white beans
1 small can sweet corn
2 cups kale, chopped
Handful fresh rosemary, chopped
32 oz low sodium chicken stock
Salt and pepper to taste
Grated Parmesan cheese

Directions

1. In a medium soup pot, heat butter and olive oil over medium heat. 
2. Add in onions garlic and cook for one minute. Add in carrots, celery, fennel, salt, and pepper and cook covered for about 5-7 minutes. Stir every once in a while. 
3. Add in chicken stock, rosemary, beans, and corn. Continue to cook covered on medium heat for about 30 minutes. 
4. Remove lid and add in kale. Cook for about 10 minutes uncovered. 
5. Spoon into bowls and top with some grated Parmesan cheese.

You can find the original recipe here.

Pineapple Sangria

Spring has been slowly trying to fight its way through this awful winter weather and I am beyond ready for warmer weather! In preparation for the sun, I've been drinking some margaritas and made this delicious pineapple sangria. It will be perfect on a warm day and it's perfect for imagining the warmer weather right now. It was also an excuse for me to buy this adorable Original Mason Beverage Dispenser!

I literally can't wait for warm weather. I need the sun. Like now.

Ingredients
3 cups pineapple juice
1 bottle dry white wine
2 cups brandy
2 cups lemon lime soda
1 cup water
1/2 pineapple, cut into chunks
1 orange, sliced
Handful mint

Directions

1. Mix the pineapple juice, white wine, brandy, soda, and water together in a container. 
2. Add pineapple, orange, and mint. 
3. Keep in the refrigerator for an hour and stir one more time before serving.

Spinach & Mushroom Quiche

Lately, I've been dreaming of a delicious brunch. This weekend I'm definitely having a mimosa, more like two or three mimosas. To hold me over until Saturday, I made a crust-less quiche that is packed with veggies and cheese. Yes, usually a crust is buttery and delicious, but with enough cheese you forget all about having a crust. This recipe is easy to reheat and tastes just as good as when it first came out of the oven! Try it for a protein packed breakfast or lunch.

Ingredients
8 oz portobello mushrooms, thinly sliced
1 tablespoon olive oil
1 garlic clove, minced
10 oz box frozen spinach, thawed and drained
4 eggs
1/2 cup reduced fat feta cheese
1/4 cup grated Parmesan cheese
1/2 cup reduced fat mozzarella cheese, shredded
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1. Preheat the oven to 350 degrees F. 
2. In a saute pan over medium heat add olive oil and garlic. Then add mushrooms and let cook for about 5-7 minutes.
3. Spray pie pan nonstick spray. Add spinach to the bottom of the pan. Then add cooked (and drained) mushrooms and feta cheese. 
4. In a medium bowl, whisk together eggs, milk, Parmesan, salt, and pepper. Pour mixture over the spinach and mushrooms.
5. Top with a layer of mozzarella cheese. 
6. Bake for about 45 minutes or until top is golden brown and the center is solid.

The original recipe can be found here.

Life Through My Lens

Hi guys! I know it's been a while, but I needed to take some time to finish applying to dietetic internships and relax a little after that. (The suspense is killing me!) You can expect regular posts from now on. So here's what happened in February through the lens of my iPhone - bar crawls, nights out, plenty of food, friends, and J!

Kale Caesar Salad

Kale is one of my favorite greens. Its uses are similar to spinach and it's super easy to add to your diet. While the cook time is a bit longer than other greens this salad is raw so you don't need to worry about that. Kale is packed with vitamin K, A, and C, along with fiber and calcium. The fennel adds a hint of licorice flavor that blends well with the kale and Caesar dressing. Add this easy salad to your list of to go lunches and dinner sides.

Ingredients

2 cups chopped kale

1/2 cup fennel, sliced

3 oz cooked chicken breast, diced

1 tablespoon Parmesan cheese

2 tablespoons low-fat Caesar dressing (I use Maple Grove Farms of Vermont fat-free Caesar dressing)

Handful croutons 

Directions

1. Rip or cut out the fibrous ribs from the chopped kale. 
2. Add kale, fennel, chicken breast and Parmesan cheese to a large bowl. 
3. Dress with your choice of a low-fat Caesar dressing. Top with your favorite croutons.

Psst... Don't forget it's National Nutrition Month! How will you "enjoy the taste of eating right?"