Time is flying! We are less than three weeks away from finding out where our adventure will take us next. As you can imagine, we are trying to soak in every last minute of this amazing city. Yesterday I joined my friends on a quick trip to Abita Springs for some biking and beer tasting in the sunshine (well, we tried to bike, but we had difficulty transporting the bikes there, so it turned into a walk/run- definitely need to purchase a bike rack). Some of you may recognize the name as Abita beer is sold throughout the US. Today we’ll be watching the Oscars at our friends. A request was made for my carrot cake, so I’ll be working on that today! This week’s line-up was unintentionally pescatarian (vegetarian + seafood), and so delicious.
I’ve always been a boring breakfast person. I get into routines where I will eat the same thing for a couple years, and then finally tire of it. Currently, my go-to is almond butter on an English muffin. I think since living with Doug, I’ve tried to add some variety on the weekends. We have both fallen in love with this little breakfast sandwich, which is so easy to throw together on a Saturday or Sunday morning. The best part- we usually have all of the ingredients on hand. When this month’s Recipe Redux theme challenged us to break out of “Breakfast Boredom,” I knew I wanted to share this delicious sandwich with you. Eggs are a great source of healthy protein that have a relatively long shelf life (in comparison to meat or fish), so they’re easy to keep on hand. Sometimes, I even make them for lunch!
I have always been a fan of Giada’s style of cooking. Her modern take on classic Italian dishes gives a new spin on traditionally heavier dishes. Giada and Ina (the Barefoot Contessa) have always been my favs on The Food Network. While their dishes are very different, I rarely try a recipe that doesn’t get added into my regular rotation. I already own one of Giada’s cookbooks, Everyday Italian, which is well used. When presented with the opportunity to review Giada’s newest cookbook, Happy Cooking I jumped at it! Happy Cooking is full of fresh, updated recipes that are heavy on veggies and heart-healthy ingredients. If you are fan of the style of food in my weekly recipe recaps, I think you would love this book.
Happy (belated) Valentine’s Day! I hope you treated yourself. We spent the weekend checking off our “Louisiana” bucket list before we move in just over a month! Instead of going out for a Valentine’s day dinner, we decided to make a fancier meal at home and watch a good flick. My go-to fancy meal, Ina Garten’s Tagliarelle Pasta with Truffle Butter, was delicious. If you love mushrooms, you’ve got to try this dish. It is a little pricy to make (about $10 for the truffle butter) but so easy and much less than you would ever pay in a restaurant. Doug isn’t really a pasta fan, but went back for seconds of this one. I made my carrot cake, so overall it was a pretty indulgent
day weekend. Earlier this week, we enjoyed another dish from Pinch of Yum and a recipe from Giada’s new cookbook. Look for the recipe when I share my review soon! Have a great week.
Who knew pie could be healthy? This delicious little smoothie tastes just like the real thing, yet is loaded with fiber, calcium, antioxidants and protein. Basically, I am saying you can get away with eating this pie (smoothie) for breakfast. I’ll admit I find it difficult to feel satisfied with just a smoothie for breakfast. That may be because many commercially available smoothies are typically low in protein, diluted with ice and loaded with sugar – this recipe is quite the opposite. Frozen wild blueberries are used in this recipe to create that same frozen consistency and add the perfect amount of natural sweetness. Together with the blueberries, a scoop of oats boosts the fiber to take you through to lunch. Continue reading
Can you believe it’s February? I can’t. This past week has been full of festivities for Mardi Gras here in New Orleans. Yesterday we hosted a brunch for our friends prior to a parade running only a couple blocks from our house. To keep it simple, I made two casseroles (savory & sweet) ahead of time. If you haven’t tried this Creme Brûlée French Toast, it’s a must make. I also made a Sausage and Egg Bake that I enjoyed this Christmas at Doug’s family’s house this year. Made in a casserole dish, these dishes do not require flipping or close monitoring of the stove the morning of. This week I’m also sharing two dishes I tried that were fabulous. One is from my friend Meme’s blog (she’s also a dietitian)- it’s going into weekly rotation!