A New Twist on Hummus - Guaca-Hummus!

We've been on a major hummus kick lately. It's easy to make, healthy, and super cheap to make so it's a perfect snack for our family. It's versatile so it never goes to waste in our house since it can be paired with veggies, pita chips (Stacy's are the absolute best!), and even used on sandwiches instead of other high fat condiments.

The other week I was cruising my Pinterest (add me) and came across a chart with all different hummus variations.  Since I was getting a bit tired of the original recipe I use, I figured maybe I'd try something different.  I took the basic bones of the recipe, but added a few extras for added flavor and tang. 

I'm so glad that I did! We've been obsessed with this new recipe and may have devoured it rather quickly. ;) It's a combination of hummus and guacamole and it's delicious! Read below for recipe and let me know if you give it a try! I promise, you won't be disappointed. 

Guaca-Hummus

Ingredients:

1 15 ounce can of garbanzo beans (drain, but reserve liquid)

1 medium avocado

1/2 cup cilantro

1-2 Tbsp lime juice, to taste

3 cloves of garlic

1 jalapeño (add more or less as desired)

1 tsp cumin seasoning

Red pepper flakes, to taste

Directions: 

Add all ingredients, except red pepper flakes, to food processor. Blend until puréed. Add reserved liquid from beans, if needed. Add red pepper flakes to taste. Refrigerate for several hours to let flavors enhance. 

Seriously easy! I love this as a midday snack with lots of fresh veggies and pita chips.

I hope that you all enjoy this recipe and let me know what you think! 

Simple and Savory BBQ Chicken Sandwich with Arla Dofino Cheese - #HavartiParty

I was lucky enough to be able to try Arla Dofino cheese through BzzAgent and I'm hooked. I will admit that initially I had a really hard time tracking down this cheese, but eventually did find it at Walmart (we rarely shop there anymore and stick to Meijer, Sam's Club or VG's).

Arla Dofino offers a delicious range of family-friendly cheeses in varieties like Havarti, Gouda, Edam and Fontina. An added bonus is that they’re made with only a few natural ingredients and no added hormones. I used my coupon to sample the creamy havarti. The creamy havarti is a creamy, buttery, gentle and semi soft cheese with a mellow aroma. This cheese is perfect on burgers, tacos, by itself, and my favorite...on a BBQ chicken sandwich with coleslaw!

Simple and Savory BBQ Chicken Sandwich

Ingredients:

French bread (we like the everything variety, but regular or wheat works too)

Rotisserie chicken (or baked/grilled) - shredded into bite size pieces. 

Coleslaw (packaged or homemade - recipe below)

BBQ sauce (Sweet Baby Ray's is my favorite)

Arla Dofino Creamy Havarti cheese - sliced
Red onion - thin slices

Butter

Garlic seasoning

1. Turn oven broiler on.
2. Cut french bread into 1 inch slices. Butter each side with butter and garlic seasoning and place under broiler until golden brown. Flip, and repeat on opposite side.
3. Layer one slice of bread with BBQ sauce, shredded chicken, sliced red onion, and havarti cheese.
4. Place under broiler to melt cheese.
5. Top with generous portion of coleslaw and top with slice of toasted bread.
6. ENJOY! 

Seriously easy and quick. Looks, and taste gourmet without a ton of work.

For a quick homemade slaw, mix the following ingredients together, chill and serve:

1 bag (16 ounce) coleslaw mix 

2/3 cup Miracle Whip 

1/8 cup sugar

3 tablespoons milk 

2 tablespoons vinegar (I like apple cider vinegar)

1 teaspoon celery seed

1/2 teaspoon salt

1/4 teaspoon pepper

How would you use this cheese? 

Have you tried this brand before or any of their other varieties? 

Disclosure: I received this product for free through BzzAgent, however all opinions are my own. 

Premier Protein #MixedBerrySmoothie Review

I was recently sent some Mixed Berry Smoothie's to try from Premier Protein. I was excited to receive this product as I'm always looking for fast, quick and affordable protein options. There are many mornings and afternoons where this would be a perfect energy boost, especially with a very active baby running around the house and being limited in time or on-the-go. These smoothies have a great balance of carbs, fats and proteins that provide a long-lasting source of energy.

Let me just say, I was shocked by how great these smoothies tasted.  I rarely, if ever, find protein drinks that I like and I was pleasantly surprised at the flavor and that they didn't taste chalky at all. They tasted awesome and definitely a product that I'll be purchasing!

Another thing that I really liked about this product is that it has 60% less sugar than the leading refrigerated protein smoothies. I find that most contained WAY too much sugar for my liking. Each serving has 5 grams of fiber, 15 grams of protein and 140 calories, which makes it a healthy, delicious choice for a morning boost. midday snack or post-workout fuel.

Since I'm still breastfeeding and continuously training for various running races (10k trail run this weekend!), I'm constantly trying to add additional protein to my diet to help keep my supply up and keep my body fueled. Nursing women need 20 grams more protein a day than they did before pregnancy to support milk production so having just one smoothie daily helps me to nearly reach that goal. Plus, it's also loaded with many other essential vitamins and minerals.

Check out all those nutritional stats friends!

Mom and baby approved!

If you're interested in trying these awesome smoothies yourself, check out the following links to grab a $4 off coupons from Meijer and/or Kroger (don't forget to #ShareGoodEnergy and these savings with others):

• Meijer (its their mPerks so no printing necessary!)
• Kroger (digital coupon to load onto shopping card)

Disclosure: I received this product for free in exchange for writing a blog review. Although this post is sponsored, all opinions are my own.

Bumpdate: 36 weeks!

Guess What?! I hit 36 weeks today! Officially hit the 9 month mark and holy crap, that means Baby Boy is going to be here SOON! It blows my mind that if labor starts next week that they won't try to stop it. Eeek!!

Bumpdate Stats:

Weight Gain: About 28 pounds at 9 months. I was hoping to not gain anymore than 30 so we're getting close to that mark. I've honestly ate pretty well throughout the whole pregnancy and stay active at work. I was hoping to get some more workout's in, but by the time that I'm done with work, I'm pretty spent for the day and crash once I get home. I really can't wait to be active again and to have some energy after pregnancy. :)

Baby Size: Head of Romaine Lettuce (18 1/2 inches long and almost 6 pounds). At this point baby gains about an ounce a day.

What I've Been Eating: Little meals at a time because there's no room for much more. Still eating lots of peanut butter, fruits and veggies. Been digging nuts lately too. And of course lots of Turkey this week. :)

How I've Been Feeling: Tired and getting a bit more achy. Work kicks my butt when I stand all day (back aches). Still no swelling though so that's awesome! I feel like he's moved down lower so that's becoming uncomfortable to the point that it makes me wince at times. To be honest, for being 9 months pregnant I thought that I'd feel a lot worse so I'm pretty thankful.

Am I Showing Yet:  Duh.

I can't really tell if I've dropped...can you?

Any Other Symptoms: Occasional Braxton Hicks contractions and some insomnia. I think a lot of it has to deal with my work schedule kind of being all over the place (some days I work 1st shift and then others I'm working 2nd shift)

Best Moment of the Week: We had a great Thanksgiving with family. We had my parents over and Ryan's as well. It was great to not have to travel on the holidays like we have done for the last 10 years. Lots of great foods, company and celebrating. My sister got to feel the baby move too, so it was a pretty good feeling too. We also did lots of relaxing on our days off and Christmas decorating.

My sis and I

Ryan and my mom helping out in the kitchen and carving the bird.

The dads hanging out by the fireplace

The turkey apron my grandma made has been passed down to me. :) 

Anything Else: I have a work baby shower on Friday so that's really exciting. I feel so lucky and thankful to have my co-workers do this for me. I'm sure he'll be spoiled. :)  Also started my week OB visits this week. His heartbeat was strong and steady at 150. And we FINALLY told family what his name is going to be.

At this time next week there could be a baby?!?!?! WHOA! 

Any last minute labor and delivery tips that I need to know/remember?

An Easy Way to Improve Your Health - Meatless Monday!

As much as I love a sizzling steak now and then, I do try to be conscious of how much meat that we eat and make efforts to add more meatless options to our menu. At first I had difficulty with finding meals that were satisfying and filling, but over time I have accumulated a rather extensive collection of recipes that have become new favorites.

Meatless Monday is a great public health campaign that has been gaining momentum for years. The premise of Meatless Monday is to reduce your meat consumption by not eating meats on Mondays. By participating weekly you reduce your meat intake by 15% which has huge effects on your personal health and the health of the planet.

Below are a few health benefits of going meatless once a week as suggested on the Meatless Monday website:

- Limit Cancer Risk: Diets rich in fruits and vegetables have been found to reduce cancer risks. Diets high in meats has been found to be associated with some cancers.
- Reduce Heart Disease: Replacing saturated fat-rich foods (meat and high dairy fat) with foods that are rich in polyunsaturated fats (veggie oils, seeds, and nuts) can reduce heart disease risk by 19%.
- Fight Diabetes: High consumption of red and processed meats can potentially increase the risk of Type 2 Diabetes.
- Curb Obesity: Studies have shown that people with low meat intake or vegans have lower body mass indices and lower body weight.
- Live Longer: Red and processed meat consumption is linked to higher mortality rates, cardiovascular disease and cancer mortality.
- Improve Your Diet: Consuming more beans results in a higher intake of fiber, protein and other nutrients. Increase in vegetable and fruit consumption ("eat the rainbow") will also add more nutrients and have lower calorie per density than meats.

Source: Mom Favorites

Meat has the largest impact on the environment that any other food that we eat. Livestock consume a large amount of food and water, while also using immense amounts of land and energy to raise and transport.

Below is what goes into just one quarter pound of ground beef:

Source: NPR.org 

For even more information check out this infographic (click to see larger):

Do you participate in Meatless Mondays? 

My plan for the next few months is to photo and post some of my favorites meatless meals to share. Hopefully some of you will find them helpful. I'd love to hear about some of your favorite meatless meals too so please share your favorites! 

Egg-ceptional Breakfast: Egg & Veggie Quiche Muffins

I'm always looking for quick breakfast options, especially for those dreaded mornings when I have to get up at 5:15 to be to work. On those early mornings I kept finding myself either:

a.) Skipping breakfast
b.) Buying unhealthy options at work (cheese & bacon loaded omelets)

Both options are unhealthy, and the second was also lightening my wallet and leaving me feeling slowed down at work the rest of the day. I knew that the only way I was going to stop that cycle was to have a quick option to choose from in the morning that required little to no time and effort. That's where these come in:

Egg and Veggie Quiche Muffins:

Ingredients:
- 10 eggs (may substitute with egg whites if preferred)
- Turkey Bacon
- Oil Spray
- 2 cups veggies (I used bell pepper, onion, spinach - you could use just about anything you have)
- Minced garlic
- Low fat mozzarella cheese

Directions:
- Preheat over to 375 degrees Fahrenheit.
- Spray a muffin tin with oil spray to prevent sticking.
- In medium bowl, whisk eggs and garlic.
- Add the chopped veggies to the egg mixture and stir well.
- Line each muffin mold with one slice of turkey bacon (wrap it in a circle in the mold).
- Use a ladle to add the egg and veggie mixture. Fill each tin mold only 2/3 of the way because the egg mixture will expand once cooked.
- Add a small sprinkle of mozzarella cheese to the top of each cup.
- Bake for 30 minutes or until slightly browned (you may want to put baking sheet under muffin tin in case of overflow).

Enjoy!

These reheat very easily in the microwave and are great served with a piece of fruit or a slice of toast. Quick, easy and healthy breakfast option for those mornings you really don't feel like cooking. What I like most about this recipe is that it makes multiple servings at a time and since the bacon is on the edge of the pan it get's nice and crispy too!

Join my #SummerOfBliss team and challenge!

The other day I came across a social workout challenge that I thought would be really fun to do with a group of people. All of the goals are attainable and having the extra support from other people may make it a bit easier when people are struggling. I know that I am one of those people that needs someone to hold me accountable for goals because it keeps me on track and in line. The goals of the challenge are:

1. Limit the drinking of sugary beverages. No more than four sugar sweetened drinks a week. Check out this infographic to see some of the disastrous effects of sugar on the body.
2. Log your happiness, or "level of bliss" at least once a day. Record your level at least once a day and contemplate what factors make you blissful and which make you bliss-less. This activity can help you make changed to a more positive outlook and life and help you weed out those things that drain your happiness away. 
3. Meditation: Take 5 minutes a day. Take 5 minutes a day to disconnect and reflect. Take those 5 minutes for yourself to center yourself and get in some deep breathing exercises.
4. Welcome in summertime by eating at least 5 servings of fruits and vegetables daily. Substitute your not-so-savory or healthy snacks with some fresh produce. Step out of the box and try something new. You may find a new favorite. Eating Well has some great info for what a fruit serving size consists of.
5. Log 5 workouts a week. Aim for at least 30 minutes a day for maximum health effects (assuming you've been cleared by your doctor). With summertime cruising in there are many options even if you don't have a gym membership: Run, bike, swim, hike, row a boat...anything that gets your heart pumping.
6. Plank pose: 1 minute per day. Core strength is key and this exercise will engage all those muscles. There are variations so do the one that is best for you. Check out Tina Reale's site for 22 different variations.

The challenge starts this upcoming Monday, June 11th and ends July 8th. Four weeks towards living a healthier life and establishing new habits. 

Also..you could possibly win prizes too from Bestowed.com so it's an extra bonus.

Be sure to sign up for the team HERE.  

The team name is: Love, Laugh, Live Well Body Rocker's. Once you've joined the team click on Summer Of Bliss and join the challenge from there. Starting Monday you'll begin logging your progress. If anyone has any questions be sure to let me know and we'll figure it out!

Would an in-store nutritionist help you shop healthier at the grocery store?

I was reading this article the other day and it really got me thinking. The article discusses a study in which a nutritionist was available in the store for a 10 minute in-store counseling sessions with a nutrition educator to understand labels better. It was found that those who had received the counseling had carts with a greater number of fruits and veggies, particularly fruit, green and yellow vegetables.

I think that many people have the intention of eating well, but often times are unsure of what a healthy diet really consist of and the labeling used on a lot of food packaging make it even more confusing to eat healthy. During a trip to the supermarket we are bombarded with claims and labels that elude to items being healthier than they often are (often obscuring what's really in the foods). A few examples of these misleading food labels are as follows:

• "All Natural" - FDA and USDA have very lenient rules on these claims (although they are working to make them more strict). It may claim "all natural" but still be loaded with high fructose corn syrup, additives, and other not so natural products. Many juices claim natural fruit flavors, but that's nothing more than concentrated fruit extracts that have little to no nutrition benefit.
• "0 grams of trans fat" - While it's great there is no trans fat, it doesn't mean that it doesn't contain other harmful things such as high levels of saturated fats, high sodium, total fat and so on.
• "Whole grains" - Being made with whole grains is great, but don't forget to check the sugar content too. Lots of cereals and breads are made with whole grains, however are loaded with sugars and sodium (breads are guilty of having high sodium levels so keep an eye out).
• "Fat free" - A lot of foods with high sugar contents will label it as fat free to elude to being healthier than they are. While it's great that it's fat free, the sugar content is usually much higher than is recommended and that can lead to adverse health effects.

The above are only a few examples of some labels that can misleading. For those that are trying to eat healthier and lose weight they may believe that they are eating "healthy" based on the foods they buy due to misleading labeling. I think that having a nutrition educator or nutritionist would be a great opportunity for some people to address their food concerns. Not only could they have a better understanding of what these labels mean, but also have a greater understanding of what a healthy diet consist of and what these labels may also be covering up. 

Earlier this year, I planned a program during my internship called Know Your Nutrition. This program was set up on campus to allow students an opportunity for a mini-assessment with a registered dietitian (Kati Mora from Around the Plate). During the evaluation we found that many students found this to be an enlightening and educational experience in which they were able to gain much knowledge and answer many questions that they had and something that they wished would be available more often (or even on a regular basis). Incorporating something like this in a large scale setting, such as grocery stores, could have a great effect in creating awareness and educating consumers on the importance of a healthy diet to their and their families long term health. 

Do you think that you would utilize a program such as in-store nutritionist/dietitian sessions? 

Very Berry Oatmeal Breakfast Bake

It looks like winter has finally reared it's ugly head here in mid-Michigan.  I can't really complain since there has been many years where we've had snow on the ground before Thanksgiving. This year we were given a little reprieve and made it until nearly mid-January before the white stuff hit.

Weather like this makes me crave warm and savory comfort foods. The other morning I woke up freezing and couldn't warm up so I decided to start my morning with a boost with this amazing Berry Oatmeal Bake.

I highly recommend giving this a try, especially for those of you who might not be big oatmeal fans because this may change your mind.. This breakfast kept me full for hours and was the perfect boost to get me moving on a day when I didn't want to do much but cuddle in blankets on the couch.

Berry Oatmeal Bake:

Ingredients:

1 cup old fashioned rolled oats
1/8 cup light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of salt 
1/4 cup walnut pieces, chopped
1/2 cup sliced strawberries
1/2 cup blueberries
1/8 cup semi-sweet chocolate chips
1 cups milk
1 egg (I used egg whites)
1 tablespoon butter, melted
1 teaspoon vanilla extract

Preheat oven to 375 and spray a medium pan (I use glass/corning ware about 8 inch round) with cooking spray.

Mix all dry ingredients together (strawberries and blueberries included, but save a handful of each out to use later in the process) in one bowl.  Whisk the rest of the wet ingredients together in a separate bowl. 

Pour the dry ingredients into the sprayed pan.  Add the liquid ingredients to the dry ingredients and slightly shake to mix the wet ingredients with the dry.  Place the rest of the berries on the top of the mixed ingredients. 

Bake for 40-45 minutes or until the liquid has been absorbed and the top is a golden brown. Serve! 

Super Easy! If you're short on time I'm thinking that this could be thrown together the night before and put in the oven in the morning to bake as you're getting ready (if anyone tries, let me know how it works out). 

Pumpkin Chocolate Chip Brownies = Best Thing Ever!

Today was finally my day off.  Let me tell you one thing, they are far and few of them lately. I had planned on being productive today, but decided I needed a 'me' day instead. I'm sure mid afternoon I'll get a motivation kick and get moving but for now....I bake!

I've been eyeing a large can of pumpkin puree that has been chilling in my cabinet the last few weeks. Today I decided to get a little Google happy and search for some amazing recipes and came across this fabulous one. I can tell you one thing...I'll be making this again...and again...and again. They are definitely a new favorite and highly recommend that is you're a pumpkin and chocolate fan you give them a try. Super easy, and delicious!

Pumpkin Chocolate Chip Brownies (discovered at Pennies on a Platter) 

Yields: 18 small brownies

Ingredients:


1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips (I added extra because I figure the more chocolate, the better)

Preheat over to 350 degrees (F). Line an 11" x 7" pan with parchment paper.

In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.

In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.
Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.

Pour into prepared pan and spread evenly. Bake for 15-20 minutes or until passes toothpick test. Cool completely before cutting.

So chocolaty, so moist!

I did have to bake mine about 5 minutes longer than what the recipe stated, but I think that my oven needs to be calibrated so just keep an eye on yours. I guarantee that these won't last long and may show up at some holiday parties very soon!

Do you have a favorite pumpkin inspired recipe?

Make These: Healthier Homemade Chocolate Granola Bars!

I've been loving on these granola bars for months now!  They are just so tasty and so much better than anything you buy in the store.  And to make it better: They are much less expensive and go further than store bought granola bars and have no high fructose corn syrup.

This recipe is an adaptation from Joyful Abode (another great blog you should check out).

Homemade Chocolate Granola Bars
Ingredients:

• 2 cups oats
• 1 cup wheat bran
• 1 cup sunflower seeds (salted)
• 1 cup crushed peanuts
• 2/3 cup brown sugar
• 4 Tbsp. butter (unsalted)
• 1/2 cup honey
• 2 tsp. vanilla extract
• 1 cup dried cranberries (could substitute other dried fruit)
• 2 Tbsp. cocoa

Preheat oven to 400 degrees.

On a baking sheet mix and spread out the oats, wheat bran, sunflower seeds and crushed peanuts.  Bake for 10 minutes, or until brown.  Be sure to stir every couple minutes to avoid burning. Once browned, take them out and let cool several minutes. Transfer to large bowl.



While baking the dry ingredients, mix brown sugar, butter, honey and vanilla extract in small pan.  Cook on medium heat and bring to a simmer.  You will also need to stir this often in order to prevent burning of the sugars.  Cook until mixed well and the sugars are no longer granulated. the last few minutes add the cocoa and stir well.  Turn heat off and let cool. This will be your “glue” mixture that holds the granola bars together.




In a large bowl mix the dry ingredients (add the cranberries at this point) with the “glue” mixture.  Mix extremely well and make sure that everything gets mixed in well and covered with the “glue”.



Once mixed, transfer to a baking sheet (I use a 9 x 13) that is covered with wax paper (spray wax paper with non-stick cooking spray). Spread mixture across pan with spoon or spatula.  At this point I cover the bars with another piece of wax paper and press down hard in order to spread and compact the granola (put a little muscle into it). 




Wait several hours for it to cool and then cut (use a pushing down motion, instead of sawing).




Each batch makes about 14 full-sized, delicious bars. Store in sealed container or individual wrapped.

I’m thinking that one of these times I’d love to make a batch with toasted coconut in it…or maybe dried bananas and peanut butter. The options are endless!

What are your favorite granola bar flavors? Any mix-ins that you’d enjoy?

Some like it HOT!

I bet when you think of hot, the last thing that pops into your mind is chickpeas.  For me, chickpeas (garbanzo beans) on their own are just kind of bland and I’m really not big on the texture, but pop those babies in the oven with some spice or turn them into hummus and OMG, I’m all over them. 

These roasted morsels are chock full of flavor, good for you and ridiculously easy to make.  And like always, they are relatively cheap to make too (I know we all can stand to save as much as we can in these tough financial times).

Roasted Spicy Chickpeas
Ingredients:

• 2 cans of chickpeas (15 oz.)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/4 to 1/2 teaspoon cayenne powder
• 1/2 teaspoon chili powder
• Salt to taste

*Spices can be varied for taste/preferences (I like my stuff with a good spicy kick to it).


Preheat oven to 400 degrees.

Rinse and drain the chickpeas.  I use a towel to pat away any additional moisture. 

Toss chickpeas in bowl and coat with olive oil.  Add spices and stir until fully covered and distributed.

Transfer chickpeas to baking sheet (cover sheet with foil if you would like a quick clean). 



Bake for 45-60 minutes until at desired texture (I bake mine longer in order to have a more crunchy texture). Stir or shake them every 20 minutes or so to get even browning/prevent overcooking.

Enjoy! These are great on their own, but I love throwing them on a salad too for a little extra flavor and a protein punch!



These are seriously one of my favorite snacks.  They’re super portable and easy to make.

Some other benefits to chickpeas (garbanzo beans):

• Great source of vegetarian protein
• Contains lots of minerals, such as calcium, manganese, phosphorus, magnesium, iron and zinc.
• Low on glycemic index, which is important for keeping blood sugar levels stable
• Lots of fiber, so you feel full longer and great for colon and digestive health.

Do you have a favorite healthy spicy snack? Share your recipe!

Perfect For a Chilly Morning...

There is nothing more that I love than having the weekend off, especially those days where nothing is planned.  I forgot what it was like to actually have time for yourself after working myself to the bone for the past 2 years.  I’m still busy as ever, but have made it a priority to always make sure to save time for myself & those I love. 

But I digress…

I get bored with most recipes pretty quickly, so I’m always on the search for new recipes to try.  I kept reading about amazing egg breakfast dishes so I decided to finally give quiche a try.  This recipe is simple, hearty & full of veggies.  It was a freezing morning here as well (it got down to -15 that night) so I was looking for any excuse to use the stove and warm the house up.

Veggie Quiche


Ingredients:

• Pastry pie shell
• 1 Tbsp olive oil
• 1 small onion diced
• 3/4 cup broccoli heads (fresh)
• Handful of fresh spinach
• 1/4 cup of sundried tomatoes, chopped
• 4 eggs beaten
• Liquid egg whites
• 1/2 cup shredded sharp cheddar cheese
• salt & pepper to taste

Directions:


Preheat oven to 375.  Also be sure that your pie crust is completely defrosted.

In small skillet, sauté the onion, broccoli, spinach and tomatoes with 1 Tbsp. of olive oil.  Sauté until the onions are slightly transparent. 

Once sautéed, place the veggies into the bottom of the pie crust.


Doesn’t this look amazing already?

Sprinkle with half of the cheddar cheese.

Beat 4 eggs well and mix in the rest of the cheese to the beaten eggs.

Pour egg and cheese mix over the veggies.


Add egg whites until pie shell is nearly full.  I would estimate it would be about a half cup of egg whites, but it varies depending on the amount of vegetables you use.

Place in oven & let bake for 30-35 minutes, until it is golden, puffed out and no longer wiggly in the middle.

We ate soon after it cooled and then nestled back into bed to catch up on reading and enjoy some movies on a freezing day.

The condensation on the windows made it so dark and gloomy in our kitchen.  It certainly makes it much harder to take pictures that aren't blurry or dark.

Winter wonderland out there!

What’s your favorite cool morning breakfast recipe? Have you had quiche before?  How do you like to spend your weekend mornings?

Mamma Mia!

Lately I’ve been craving veggies like it’s my job.  No matter what I do I can’t seem to get enough of them…what’s going on?  Whatever it is, I sure hope it keeps up.  Seeing as I was craving some yummy veggies and had some leftover chicken & pizza crust that needed used, I decided to throw it all together for an absolutely amazing pizza.  I’m not kidding, this is my new favorite!  This was perfect because we had so many things in the fridge that we had leftover and really need to use them.  Added them all together and poof! A tasty & healthy (-er) pizza!  I think it would be amazing without the chicken too if you wanted a meat free version (will probably use this for Meatless Mondays).

BBQ Chicken Pizza
Ingredients:

• Whole wheat pizza crust (pre-made or make your own)
• BBQ sauce (I like Baby Rays)
• Chicken
• Black beans (rinsed and drained)
• Corn
• Veggies of choice (I added lots of red onion &  fresh tomatoes)
• Low fat mozzarella cheese & cheddar cheese

Preheat oven to 425 degrees.  Slather pizza crust with BBQ sauce, add your chicken, beans, corn and veggies of choice and sprinkle with mozzarella cheese (I went light on the cheese because I wanted a healthier pizza).  Bake for 12-14 minutes or until crust is browned.  Enjoy!
Ever since this little creation I’ve been searching for bazaar pizza’s.  There is a sauerkraut & kielbasa pizza I’ve got my eye on and might try this weekend. 
What’s your favorite pizza concoction?  Any interesting combinations that you’ve had?
On a side note, I finally signed up for Warrior Dash.  Super excited & hoping to not kill myself! 

Happy Hummus: Healthy Snack Favorite!

I’m a sucker for snack foods.  No matter how large of a lunch/dinner I have you can bet that within an hour or two I’ll be craving a snack.  I’m always on the lookout for new healthy foods to munch on so I don’t succumb to potato chips, cookies and other not-so-healthy foods.  For a long time we’ve been stocking up on hummus from the grocery store and spending way more than we should.  Finally, I decided to do a little research and partake making my own and boy, I’m sure glad I did! 
Hummus is super easy to make, affordable and chock full of fiber which keeps you full longer and great for keeping blood sugar levels from rising too fast (fabulous for diabetic, insulin resistant or hypoglycemic individuals).

Sun-Dried Tomato & Spinach Hummus:
Ingredients:

• 1/4  cup  water
• 3 tablespoons  chopped oil-packed or vacuum packed sun-dried tomatoes
• 2 tablespoons EVOO (extra virgin olive oil)
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 heaping tablespoon minced garlic
• 1  (15-ounce) can chickpeas (garbanzo beans), drained
• 1 large handful of fresh spinach leaves
• 1 tablespoon fresh parsley (optional)

Mix all ingredients into food processor and puree until smooth.  If it doesn’t seem to mix well add a bit more water/oil and it should start to mix a bit better.  I like to dice the veggies beforehand to ease the work on the food processor.  This is excellent served with pita chips, tortilla chips and veggies (carrots, celery, peppers).

Nom, Nom, Nom! Yummy Goodness!

Have you ever made your own hummus?  What’s your favorite healthy snack?