Strawberry-Stuffed French Toast

I was riding home on the bus today, and thought to start reading the May issue of SELF Magazine that I had found in my mailbox this morning and hastily threw in my bag. If you don't read SELF, you should -- they've done a major redesign and have become (in my eyes) one of the best "we love fitness but are still hip" magazines out there. I always find their information fun yet helpful for my fitness journey. Plus -- I love their recipes!!! They had a few more than usual this month because they are having their annual "Drop 10" diet plan to get slim for summer, and the recipes were bomb dot com! I literally almost started to drool right there on the bus! Their "Blueberry stuffed french toast" particularly caught my eye, but since I didn't have all the ingredients, I improvised. I had a bunch of strawberries but no blueberries, and instead of the plain greek yogurt, powdered sugar, and vanilla extract that it required, I had a single cup of vanilla greek yogurt -- and it worked!

Sure enough, it still came out delicious! Who knows, maybe I'll drop ten ;)

Servings: 1

What You'll Need:

• About 5 fresh strawberries (whole)
• 1/2 a cup of vanilla greek yogurt (I love the Yoplait -- only 100 cals!)
• 2 slices whole-wheat bread
• I didn't have whole wheat, but used Nature's Own Honey Wheat!
• 1 egg
• 1 tsp cinnamon
• 1 tbsp milk (I used almond milk!)
• Cooking Spray

The Step-by-Step:

1. Slice strawberries in half; set aside.
2. Spread greek yogurt on both pieces of bread (like you're making a PB&J.)
3. Make a sandwich by arranging the strawberries on top of one of the slices of bread, and topping with the other slice.
4. In a small bowl, whisk together the egg, cinnamon, and milk.
5. Spray a small pan with cooking spray, and let it heat.
6. Carefully, dunk the sandwich in the egg mixture, then turn it over, making sure that both slices of bread get dunked in the egg.
7. Cook on the stove for 3 minutes on each side.
8. Serve with more fresh strawberries, and some maple syrup if you have it!

xoxo n

Effortless Raspberry Key Lime Pie

There's a certain recipe that's near and dear to my heart -- and that's key lime pie. It was the first thing I could make myself that people complimented me on -- I was 12 in a church garage sale and was selling it for $1 a slice -- it was gone in 15 minutes!!! I don't even remember where I found the recipe (it was 2002, lord have mercy) but I distinctly loved it because even though I didn't have the palate for it at the time, every adult that tried it loved it (now I know what they're talking about!!) Even to this day, it's still a big hit at every cookout! 

One adult loved it in particular -- my mom, who's been on my side long before that garage sale! So in honors of Mother's Day, I finally have mustered up the courage to put my cards on the table and show my "secret" recipe that I've kept since 2002. It's so easy that it'll knock your socks  off -- and you can make it FAT-FREE. YES, FAT-FREE, and it'll taste the same because the flavor comes from the FRUIT. In the summer, I take blackberries, raspberries, and blueberries, toss them with a little honey & water, and heap them on top. Trust me, you'll enjoy -- as well as everyone else.

Servings: 12

What You'll Need:

• 1 tub fat-free Cool Whip
• 6 limes (4 if you prefer a sweet pie vs. a tart pie)
• 1 can fat-free sweetened condensed milk
• 1 store-bought graham cracker crust



Look at my beautiful, fit mom -- fresh from her workout!!

• 1 container fresh raspberries

The Step-by-Step:

1. Juice the limes in a large-sized bowl.
2. Take 4-5 raspberries and mash them really well into the lime juice with a fork.
3. Using a whisk, mix the cool whip and the condensed milk into the raspberry juice mix.
4. Pour the mixture into the graham cracker crust.
5. Arrange the other raspberries on top, and place the pie in the freezer for at least an hour and a half.
6. When you're ready to serve, let the pie sit on the counter for at least 20 minutes before slicing.
7. Enjoy!!

This one's for you, Mom!
xoxo n

Good Friday "Bird's Nest" Cupcakes

As a Christian, there is no holiday more humbling than Easter. Outside of all the bunnies, jellybeans, and those (addicting) Robins Eggs candies, I know in my heart the real reason for the season. It's so comforting to know that I am redeemed!

With that being said, I always make the effort to spend the weekend with family members wherever I can find them. This Easter, I spent lots of time kicking a soccer ball, riding a scooter, taking walks around the neighborhood, and (more often) stirring batter in the kitchen and licking the spoon with a certain 7-year-old that I know won't be 7 forever. If you have kids or are around kids this spring, these birds nest cupcakes are the perfect treat. And they're much easier than you think!

Recipe Adapted from Jan Moon's Big Book of Cupcakes

Servings: 18 cupcakes

What You'll Need:

• 1 box vanilla or funfetti cake mix
• Water (amount required on cake box)
• Oil (amount required on cake box)
• Use plain applesauce and a couple teaspoons olive oil to cut fat but not taste!
• Eggs (amount required on cake box)
• Use egg whites to cut calories and cholesterol!
• 1 tub vanilla icing (this time of year, "green vanilla" is available!)
• Cupcake Papers 
• Cooking Spray
• 1 small can of rice noodles (you'll find this on the international aisle; the brand I used is called La Choy)
• 1 bar (4oz) of Baker's melting chocolate 
• Jellybeans (about 20 or so)

The Step-by-Step:

1. Place cupcake papers in cupcake pan, or if you don't have cupcake papers, spray the pan lightly with cooking spray. Preheat oven to 350 degrees F.
2. Prepare cake batter according to the package directions/ingredients listed above.
3. Using a large spoon or an ice cream scoop, fill the pan about 2/3 of the way to the top for each cupcake.
4. Bake cupcakes for 20 minutes. Repeat until all batter is used up.
5. Let cupcakes cool completely (about 30 minutes,) then use a plain table knife to spread the icing.
6. In a separate bowl, melt chocolate by heating in the microwave for 30 seconds, then stirring, then 30 seconds more. Stir again. If its not completely melted by now, microwave it for 10 more seconds.
7. Pour rice noodles in the melted chocolate, and using your hands, toss it lightly until the noodles are completely coated.
8. Spray the cupcake pan with a little cooking spray.
9. Use a spoon to scoop the chocolate noodles into each "hole" in the pan. 1 spoonful is more than enough. Use the spoon to then press down a little into the center, making an indentation.
10. After you fill all the holes, chill the cupcake pan in the fridge for 15 minutes.
11. Take the pan out of the fridge, and using a spare knife or spoon, carefully scoop the chocolate "nests" out of the pan.
12. Place a nest on each cupcake, and rest two jellybeans in each nest's indentation to look like eggs!
13. Enjoy!

xoxo n

"Guinness Beef Stew" with a Kick!

When I was growing up, one of the first things I wanted to be "when I grew up" was a pitcher for the New York Yankees. I wanted to be among the Mariano's, the Andy's, and at the time, the Javier's (Vasquez.) Well, after my dad broke it to me that it was incredibly unlikely, I decided as a girl I would do the next best thing -- be the team doctor. You can do that and be a girl, right? Well, turns out, you have to like the sciences (and the rigor that comes with med school.) Not me!

Since that teenage realization, I've become (obviously) enraptured by other interests, but my Yankees are still near and dear to my heart. I shed tears when Mariano made his last entrance into Yankee Stadium -- and through my sadness I'm kind of excited that Derek Jeter is retiring (he'll have more free time to stumble on the realization that we're meant to be.)

Anyways -- As I've lived and learned, life moves on and so do our interests. It doesn't matter how many sports medicine moments you witness live in your living room (I'm talking about the infamous Jeter nose-dive circa 2004) -- life moves on. Now I'm a federal consultant with a passion for governmental change, strategy, and reorganization. Sound crazy? In a nutshell, its fascinating to me to see how government agencies "roll with the punches" when Congress or even the President changes and a new agenda comes into play. I also love cooking (I hope you realize that by now.) 

With that being said, I have a profound respect for other bloggers out there. They range in experience and fame, with some never even going to culinary school. A lot of them started when food blogging wasn't even a "thing," and my hat is tipped to them. I constantly look to them for inspiration, and I hope one day I can be like them -- and feel like I'm making an impact. 

Ali from GimmeSomeOven is one of those bloggers. I actually follow her on Instagram. While perusing her blog one day, I found a recipe for Guinness Beef Stew and I couldnt wait to try it! It came out with the perfect texture and was exactly what I needed for a cold night with my favorite guy -- and Guinness lover. I paired it with a couple slices of Rustic bread I found at Trader Joe's. We were "Irish" for the night and had a hell of a time! :)

Gimme Some Oven's Guinness Beef Stew

Servings: 6-8

What You'll Need:

• 3 lb. beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
• 2 tbsp salt**
• 2 tbsp. freshly-cracked black pepper** (you can also sub some for cayenne for a better kick)
• 3/4 cup flour, divided
• 3 Tbsp. olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 (11.2 oz.) bottle Guinness stout beer, divided
• 3 large carrots, peeled and sliced into thick coins
• 1.5 lbs. Yukon gold potatoes, cut into 1-inch pieces
• 4 cups beef broth
• 2 Tbsp. tomato paste
• 1 bay leaf
• 1/2 tsp. dried thyme

The Step-by-Step:

Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place 1/2 cup flour in a shallow dish.

Candid Camera -- I got caught! :)

Sprinkle beef with salt and pepper; dredge beef in flour, shaking off excess. Add half of beef to pan; cook 6 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef. Remove beef from pan.

Add onion to the pot, then saute until softened and translucent, about five minutes. Add garlic and saute for an additional minute. Add the 1 cup of Guinness, and stir for 1 minute, being sure to scratch the bottom of the pan to lift up any brown bits. Add carrots, potatoes, beef broth, tomato paste, bay leaf, thyme, and the cooked meat (along with any of its accumulated juices) to pan. Bring to boil, cover and reduce heat to medium-low to simmer. Simmer over low for 1 1/2 hours, stirring occasionally and adding additional water as needed.

Whisk remaining 1/4 cup flour into the remaining Guinness until dissolved. Stir into stew until thickened. Remove bay leaf and season with additional salt and pepper if needed. Serve warm garnished with chopped parsley if desired.

xoxo n

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A Note:

While I thoroughly respect Ali & her blog, I wouldn't be keeping it real if I thought this recipe was 100% perfect (and that's okay, she is human just like I am -- no recipe is perfect.) Maybe its the Jamaican in me, but when I prepared the recipe as is, I tasted it at the end and just HAD to add some spice. The meaty flavor was there, and the stew texture was there, but at the same time, it was bland! More salt and lots of pepper was a must!!! Other than that, there are no differences from the recipe above and the recipe on her blog here. And I completely understand if any of you have experienced the need to tailor any of my recipes to your preferences -- after all, individuality is what cooking is about, and as food bloggers, I think I can speak for Ali that we're here to educate, not dominate. Feel empowered to cook for you. And lastly, I gotta add, this stew -- no matter your spice preferences -- would be absolutely perfect for a baseball game.

So we're clear.... can you blame me?

Jeter Photo: Pinterest

Spaghetti with "Meat" Sauce

I say this often on my blog -- but "there is nothing like" a good plate of (insert classic dish here.) I mean, take that as a good thing, right? That means I only post recipes I'm proud to eat, and that I love to eat! The writer in me is screaming like "why are you so repetitive; they're going to get bored" -- but, at the end of the day, I remind myself that I take pride in what I do and what I post. And I make mistakes too (trust me -- I made this buffalo chicken mac and cheese the other night, and it was a hot sauce-laden disaster) -- so I have to brush it off, figure out a better way to do it, and move forward.

With that being said, there is nothing better than a good plate of SPAGHETTI. Personally, I love it. And I hate it as well. When you're trying to cut back on your overeating habits, putting pasta in front of me is like putting an alcoholic in a bar. Which is why I've figured out a way to make it work -- are you ready for it -- using quality ingredients! Yes, quality. Have you ever found yourself pouring on shredded cheddar cheese on pasta (you know, from the bag) and it not really making a difference? Now think of a time you put a chunk of Parmesan or Gouda in your mouth -- whoa, right? Ever picked up a cheese sample at Whole Foods? Those pieces are the size of your pinky nail, but you can taste it. That's what I'm talking about when I say quality. So while you need to focus on quantity to be healthy, use quality to make it happen! I will forever scream this from the mountaintops if I must -- LESS IS MORE, and if it's not, you're using the wrong brand!

Ok, I've climbed back down from the mountaintop now. This particular spaghetti is meatless, but ground turkey, chicken, or even bison can also work! Use what's in your fridge! You can get a pound of ground meat these days for $3.50 or less!

Servings: 4

What You'll Need:

• 1/2 a package of Multigrain or Whole Wheat Spaghetti
• Even Better Option: Corn or Brown Rice Spaghetti ($1.99 at Trader Joe's)
• 1 bottle Marinara Sauce
• E.B.O: Look for a brand with lower sodium then the rest (think of your swim suit in a couple months)
• 1/2 a pound of ground beef
• E.B.O: Ground turkey, chicken, bison
• What I used: 1 package of Morningstar Meatless Crumbles (which is made of soy but is made to taste/look similar to meat, yum! My very carnivorous boyfriend still loved it!)
• Small block of a strong-flavored cheese
• Good cheeses to keep in mind: Gouda, Extra-Sharp White Cheddar, Goat, Feta, Gruyere
• Keep in mind that cheese is often sold by weight, so if you go to a supermarket, pick up the smallest chunk you can find (the garlic cheddar you see in the picture cost me $1.31 at Whole Foods, and it lasted for days)
• Cooking Spray
• Salt/Pepper/Garlic Powder

The Step-by-Step:

1. Cook spaghetti according to package directions.
2. In a separate pan over medium heat, spray cooking spray and then add ground meat. Season with salt, pepper, and garlic powder. Use a spoon to separate meat as it cooks -- this should take about 10 minutes. There should be no pink or red-colored meat at this point.
3. Add in marinara sauce and stir until well combined.
4. Taste, and add more pepper, salt, or garlic until it suits your fancy!
5. Serve by placing about a cup of noodles on the plate, then top it with a spoonful or so of sauce. Then to top it off, grate your cheese block to add a little pop of flavor. If you don't have a grater, use a sharp knife to get some good slices!
6. If you need a good side dish, check out the recipe for my Easy Garlic Broccolini!

There ya have it -- a good plate of xxx -- and hopefully many more to come! :)

xoxo n

Easy Sides: Sauteed Broccolini with Garlic

When it comes to getting dinner on the table without losing your sanity, quick side dishes are key. They allow you to focus on the star of the show (the entrée) while complimenting it beautifully with practically zero effort. Some favorites of mine are quick-cook brown rice, quinoa, or some sautéed veggies. This broccolini is probably the easiest recipe I’ve posted to date. Perfectly crunchy yet full of its natural flavor, the garlic adds a little zing! There’s so much to love! Lights, camera, action.

Servings: 4

What You’ll Need:

• 1 package broccolini (also known as “baby broccoli” – but if you don’t have broccolini, regular broccoli works great too! Just try chopping it into bite-size pieces)
• 4 garlic cloves
• Cooking spray/small frying pan
• Salt/Pepper
• 2 tablespoons olive oil

The Step-by-Step:

1. Cut the garlic cloves long-ways into really thin slices.
2. Spray pan with cooking spray and let heat on the stove for about 30 seconds before adding half the garlic. Stir it lightly, and after about 30 more seconds, stir in the broccolini.
3. Do not touch for about 2 minutes! This is important to get that nice sear!
4. Add the rest of the garlic. Ligthly toss, then turn off the heat. Leave the pan on the stove so it keeps “cooking.”
5. When ready to serve, drizzle with the olive oil.

enjoy!!!

xoxo n