"Cake Mix is Cupid" Devil's Food Cupcakes w/ Homemade Chocolate Ganache

This Valentine's Day, I thought I would share this amateur-friendly recipe so you can make something special for the honey in your life, whoever they may be (hey, even yourself!) The great thing about this recipe is that it makes you look like a professional! I even recruited some help from one of my favorite books of all time (more info below.) And just in case you were wondering -- ganache is an icing made from melted chocolate. I like it because not only does it make anything and everything look fancy, but it's richer than regular old bottled icing -- making you completely satisfied after just one cupcake.

Servings: about 15 cupcakes

What You'll Need:

• 1 box Devil's Food Cake Mix
• Yup, cake mix.
• Yea, I said it.... cake mix.
• Hear that? That was more free time for you to hang with your Valentine. Pick your battles. You're welcome.
• I used Pillsbury brand (found at Target.)
• Oil & Water (however much it asks for on the cake mix box)
• Egg Whites (however much it asks for on the cake mix box)
• By using the whites instead of the whole egg, you save calories and the cakes come out amazingly fluffy and light.
• 1/2 a bag of semi-sweet chocolate chips
• 1/2 a large bar of dark chocolate 
• I used Ghirardelli's brand, 60% Cocoa (can find on the baking aisle)
• 1/2 a stick of unsalted butter
• 1/4 cup heavy cream
• 1 tablespoon vanilla extract (or imitation vanilla, if thats what you have)
• 1/2 teaspoon salt
• Optional: Decorations
• I highly recommend the ladies at Cake Craft Shoppe in Sugar Land, TX. There's nothing better than supporting small hometown businesses. I always stock up at their store when I'm home, and they just opened up an online store! (click here.)
• Note: All decorations on these cupcakes, including the rose gold cupcake papers, came from CCS!



No worries -- They'll look still look great without decorations!

• Another online option: BakeItPretty

The Step-by-Step:

1. Bake the cupcakes following the directions on the cake mix box.
2. Let cool for at least 30 minutes before turning your attention to the ganache.

For the ganache/decorating:
(Adapted from "Organic and Chic" by Sarah Magid)

1. Chop the dark chocolate and the butter into small pieces.
2. Place all the ingredients (chips, chocolate, butter, vanilla, cream, salt) into a saucepan (Amateur translation: a small soup pot.)
3. Place the pan on the stove, turn the heat on to medium, and stir with a whisk immediately -- do not stop! 
4. When the chocolate has melted (about 30-45 seconds,) take the pan off the stove.
5. Give the ganache a quick mix again with the whisk to make sure everything's melted & combined.
6. When you're ready, take a cupcake, flip it over, and dip the top into the ganache. Repeat until all cupcakes have been "iced." Dunk them all a second time and set aside.
7. After about 10 minutes, decorate! (if you're using glitter, put the cupcakes in the fridge for 20 minutes so you won't have a paintbrush/ganache fail.)

I hope you have the most romantic Valentine's Day filled with love.

This is certainly a great start ;)

xoxo n&a

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A Recommendation/Review:

One of my first (and still favorite) baking books is "Organic & Chic" by Sarah Magid. Filled with great recipes, easy-to-learn techniques, and even cute family photos/drawings from her kids, this book is a must if you're interested in baking with health in mind. She even has a section on "reformed junk food" like Ding-Dongs and Twinkies, using organic ingredients. For this recipe, I took her ganache recipe and halved it -- I also used a little bit more vanilla, and used a 60% cocoa instead of a "at least 70%" (I don't like dark chocolate to be crazy strong.) Conclusion: I highly recommend you add this book to your library.

Fire Salad w/ Shrimp, Blackberries & Goat Cheese

In the few days I've been in Arlington (see a few posts back,) I've had the wonderful opportunity (read: excuse) to try out the local dining scene. Luckily, as I've discovered, I live close to this incredibly local eatery named FireWorks Pizza. They have amazing pizza varieties (the first time Austin tried balsamic glaze,) spicy-glazed wings, drinks, and most importantly in my experience -- salad. Yup, I said it -- salad. At a pizzeria. (back story: Austin & I were going to a movie later and I was saving myself for the yummy popcorn.) Anyways, I tried my hand at a salad with goat cheese, candied pecans, and blackberries. It was DELICIOUS! I didn't even feel like I was "eating what I was supposed to eat." So delicious in fact, I decided to make my own. My version doesn't have pecans or the dressing they made, but I used a plain olive oil to deliver the healthy omega-3 fats my body craves to perform at it's best.

Servings: 1

What You'll Need:

• 5 medium shrimp (raw, or frozen)
• Cooking spray
• A pinch each of Salt/Pepper
• Some good ol' Old Bay
• 2 cups salad mix (about half the bag)
• 2 tbsp Goat Cheese crumbles (a container is about $4)
• About a handful of blackberries
• If you don't have blackberries, blueberries or strawberries (even green apple chunks!) work perfectly instead!
• About 1 tbsp olive oil

The Step-by-Step:

1. Put the shrimp and seasoning in a bowl. Mix together well with your hands. Let sit in fridge for 10 minutes.
2. Spray a small pan with cooking spray. Turn on the stove to medium heat and add shrimp to pan. Cook for about 5 minutes, stirring every now and then until shrimp is no longer see-through. Turn off heat.
3. Place salad mix on plate (or bowl.) Add goat cheese and blackberries, then shrimp.
4. Drizzle with some olive oil, and sprinkle just a little more salt & pepper on until it tastes right to you.
5. Enjoy!

xoxo n

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A word on shrimp

When you hear bodybuilders talk about eating protein, you'll probably hear them talk about how much chicken breast they eat. But I beg to differ -- shrimp is actually one of the most amazing proteins there are -- in my opinion -- especially if you're trying to get a big bang for your calorie buck. A raw medium-sized shrimp is about 7 calories -- yes, SEVEN. So, even though I am a fan of chicken, shrimp is a nice treat for me! If you are pressed for time, some seafood sections at the grocery store offer it already cooked, and sometimes already seasoned too! Literally, all you would have to do is take it out of the container and put it on your salad!

Clarendon Blvd. Tofu Tikka Masala

Well, I just moved into my new apartment in Arlington!
I'm so excited!!!!!

Not only is it AMAZING, but it has a rooftop pool, sundeck, and a gym (not to mention an adjacent Starbucks -- so dangerous!) Another thing -- for the first time in my DC-area life -- a Trader Joe's is in walking distance! Which makes it so much easier for me to make more spontaneous meals that are healthy, delicious, and not to mention -- adventurous in ingredients. This morning, I woke up and walked to TJ's to get some groceries. Craving some Chicken Tikka Masala (an amazingly yummy Indian dish, if you have yet to try it,) I decided to pick up some tofu knowing I had some Tikka Masala sauce already in my pantry. I sautéed it with some TJ's country potatoes (feel free to leave this out if you don't have.) Well, when I reached for the Tikka Masala sauce (keep in mind, it's 9 PM and I'm super comfy in my pajamas at this point....) I saw that the package had a 7.27.2013 "best by"date -- yes, a whopping 7+ months ago. Not gonna happen. So -- I was almost tempted to sub in tomato sauce instead, but I knew I had to give the Tikka Masala a go. I got suited up (puffy coat and all) and got even more exercise by trekking it down Clarendon Blvd. to Whole Foods (also in walking distance -- I'm amazed.)

I hope you enjoy.

Servings: 4
Calories: 513 (with all brand ingredients below; per MyFitnessPal... also see note below.)

What You'll Need:

• 1 package Trader Joe's "Country Potatoes with Wild Mushrooms and Haricots Verts"
• 1 package Trader Joe's sprouted extra firm tofu 
• Tofu is an amazing and inexpensive source of protein, but feel free to use chicken or any other meat instead!
• 2 packages Saffron Road Tikka Masala simmer sauce 
• Works just as well with 1 package, but I like it runny =)
• 1 cup dry brown rice
• Stove/Pots

The Step-by-Step:

1. Place about 2 cups water in a pot, cover it, and let it heat on the stove until it's boiling (about 10 min.)
2. When the water is boiling, add in the brown rice. Stir and cover. Turn down the heat a little.
3. While the rice is cooking, take a separate pot and spray with some cooking spray. Add in the country potatoes and heat until cooked through.
4. Cut the tofu into cubes and stir it into the potatoes.
5. After about 5 min, add in the sauce.
6. Add a little salt and pepper, and stir.
7. Check the rice (it should take about 25 min to cook if you add it to boiling water, which we did.) If it's ready, serve 1/2 cup of cooked rice on the plate and top it with the Tikka Masala mixture.
8. Optional: I cut up some strips of kale and used it as a garnish -- feel free to do the same!

xoxo n

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A Note on Calories

This is the first recipe I've posted with specific calorie amounts, because this is the first post with I've written with specific brand-name ingredients. I did so because its what I had on hand, and plus, quite honestly, every once in a while its easier to use something that's premade if you trust the ingredients on the package. I definitely read the ingredients of the simmer sauce and the country potatoes and I approve of them. And honestly, I have no idea how to make Tikka Masala sauce from scratch (right now; give me a week or so to research!) Anyways -- my point is -- premade ingredients or "shortcuts" are good every once in a while, as long as you enjoy them in moderation. When I plugged in these specific ingredients into my calorie counter app, My Fitness Pal, it said there was 513 calories per serving. Obviously, you can change the calorie amount  if you do any of the below:

Change the ingredients (if you use chicken instead of tofu, or 1 package of sauce instead of 2)
Change the portions (if you divide the food into 5 portions instead of 4, the calories per meal will go down. The opposite happens if you make this only 3 meals compared to 4.)

I hope this meal turns out as yummy and as satisfying for you as it did for me!

Enjoy the nutrients, and enjoy the calories =)

Where's Waldo?

Now, its safe to ask where in God's name I've been these past few post-less weeks. And it's completely fair. I have been missing in action. But, to my credit, it's been just that -- ACTION. So much has happened in my life in the recent past that I must share with you all, my support -- here virtually on the blog and on social media, as well as physically thru coworkers, family members, and loved ones. (I love you guys! -- keep asking me for recipes or how to chop garlic; it brings a smile to my face!)

So, with no more delay, some updates:

Gala time! I loved this dress!

1) A NEW JOB
Starting at the end of this month, I'll be moving from a financial role at my company to a consulting role! I'm looking forward to trying something new -- coming face to face with our federal clients is such an exciting thing!

2) A NEW APARTMENT
This week, I'm making the move from my Washington, DC apartment to a 2BR in Arlington -- not as Carrie Bradshaw as my old place, but I'm excited to be able to walk to work and enjoy the new scene. Plus, I'm living with my friend Lucy!

3) A SHOUTOUT
I've been a WELLO user over the past few months (a website where you can take fitness classes with a trainer via webcam,) and they put my testimonial on their blog! I'd say check it out here ASAP!

4) A GALA
Austin's fraternity (Phi Beta Sigma) turned 100 on Jan 9! It was founded at our beloved Howard University in 1914 and now has hundreds of thousands of members. It was really fun to be styled by my fabulous friend Lori Witherspoon of LL Styling, dress up, and attend the Centennial Gala and be part of history. And, honestly, I loved that people could tell I've been eating healthy ;)

5) A BETTER RELATIONSHIP
It sounds cheesy, but since visiting Houston for the holidays, I've started a habit of going on walks and listening to worship music -- I breathe deeply and look at the trees -- what God has made. When I can't have my "faith walk," I'll listen to my Kari Jobe pandora station on my commute. I've always believed in God, but lately I feel an intimacy with Him -- I know that he truly orders my steps, and it's a great feeling!

6) A NEW PARTNERSHIP

Hanging with family on New Year's!

One of my old college friends, Michelle Williams McAllister, has started a fitness blog called The Gym Bag Diaries! In a few weeks, we'll be doing a collabo with great workouts & healthy recipes you can whip up in a snap, and I am so excited! Welcome to the blogosphere, Michelle!

7) A NEW WEIGHT
Since last fall, I've lost approx 13 lbs. Healthy eating, people. Follow me on MyFitnessPal at @neilsonnata. Let's do this!

8) PEACE OF MIND
A lot of amazing things have been happening in my life lately, and all I can do is be grateful. Between my faith walks, and knowing I have great people in my life, I cannot help but be grounded in why I am here on Earth. I am here to glorify God in everything I do -- in every day -- and He will show me His grace. When you live your life to bring glory, even when you don't get the results you want, it's not as tough of a pill to swallow because you know you did it whole-heartedly. With that being said, its time I started using Table Haven as a way to bring Him glory. I know the Lord did not give me this knowledge of my kitchen to keep it bottled up inside, no matter how busy I get. To start off, here's three recipes to get us back on this journey together.

Honey Mustard Baked Chicken with Thyme (link here)
Easy Mexican Chicken (link here)
Roasted Broccoli with Sea Salt (link here)

xoxo n

Easy Mexican Chicken

Personally -- I am a HUGE fan of Mexican cuisine. In fact, some of the proudest cooking moments I have include figuring out how to skinny up Mexican dishes without sacrificing flavors and still keeping the essential nutrients our bodies need -- as some "diet" foods seem to forget.

What many people don't know when they are trying to get healthy is that Mexican food is actually quite flavorful naturally. When you think of ingredients like tomato salsa, fresh cilantro, and avocadoes -- these are all things that are of the EARTH (meaning your body will thank you for them.) With that being put out there, look at this amazing way to cook some Mexican chicken that's friendly to your body -- and have your cheese and eat it too. Seriously, it was so easy to make, Austin & I went ice skating in Silver Spring afterwards.

Servings: 6

What You'll Need:

Austin's first time skating! Such a sweet idea!

• 3 large raw chicken breasts (get a 3-pack in the grocery store)
• 1 jar salsa (Some like Medium, but I get Hot for that spicy kick!)
• Tip: You may think all salsas are the same, but look at the ingredients list of the brands you're considering. I liked Newman's Own because I could understand what goes into it! Nothing sketchy about things like "tomatoes" and "onions."
• 1 cup reduced-fat shredded Cheddar Jack cheese (Sargento makes this)
• 1 avocado
• A Slow Cooker (Don't think they're expensive like I thought for so long..... I got mine for $15)
• A SLOW COOKER IS THE BEST THING YOU'LL EVER BUY (more on this in a later post)
• Here's one for $16: Click here
• Oven + 13x9 Pan (a brownie pan)
• Optional: Fresh Cilantro

The Step-by-Step:

(inspired by a Pinterest post)

1. Rinse the chicken breasts gently with some cold water. Pat dry with some paper towels.
2. Pour 1/3 of the salsa into the bottom of the slow cooker.
3. Take each chicken breast, and slice it in half horizontally (so one long cut from left to right.) You should now have six pieces of chicken.
4. Place two pieces of chicken in the slow cooker, then top with more salsa. Repeat until you place all chicken in the cooker and top it with salsa. If you want some extra spice, feel free to add a little bit of cayenne pepper.
5. Put the lid on the slow cooker, and let it cook on "Low" for 3 hours.
6. Transfer the chicken to the pan, and top it with the remaining salsa mixture from the slow cooker.
7. Let bake at 350 degrees F for 30 minutes until cooked through.
8. Slice the avocado. Get the cheese measured and ready.
9. Remove the pan from the oven and top each chicken piece with avocado slices. Sprinkle the whole pan with the cheese. If you have cilantro, rip the leaves and sprinkle over.
10. Let bake for 5 more minutes so the cheese can melt into stringy goodness.

See, I told you -- super easy.
Not to mention -- it makes for EXCELLENT left-overs that you can easily freeze and reheat. Check my Instagram (@natalieneilson) for the mexican chicken salad I made the day after!

Happy eating!
xoxo n

Simply Roasted Broccoli w/ Sea Salt

The perfect year-round side dish that never fails.

You're actually going to be surprised how easy it is.

No, but like, really surprised.

So surprised, I'm not even going to give you the recipe in the normal layout.

Get ready to get centered.

Take broccoli.

Wash gently in cold water.

Cut off florets (part that look like mini-trees)

Put on oven pan with cooking spray.

Sprinkle with a dash of salt.

Roast in the oven at 400 degrees F for 30 minutes.

You're done.

Deliciousness.

Be surprised, broccoli rockstar.

xoxo n.

Honey Mustard Baked Chicken w/ Thyme

Who doesn't love Honey Mustard? Well, better question -- who grew up not liking it? That would be ME. In my tradition Jamaican family, Honey Dijon was just not on the condiment shelf. Now that I'm an adult, its flavor is calling me -- like a siren to a pirate -- that was random, I know -- but seriously.

I found this pin on Pinterest around the holidays when I was looking for a creative chicken dish to contribute to our Christmas dinner table. Nothing too crazy, I still wanted everyone to enjoy it -- and of 7 people with different tastes, I knew this would be hard. The original sharer of the recipe uses rosemary, but I chose to add fresh thyme that my Mom was already using that day (it's a Jamaican staple) as well as add more spice for that kick I love. Plus, I didn't feel the need to add red wine vinegar. The maple syrup was a hit out the ballpark -- the combination of sweet and savory reminded me of going out for Chicken & Waffles here in DC (if you aren't familiar with it, just think of amazingness.) And like I kind of mentioned before, Honey Mustard is a pretty fantastic siren that will (literally) rock your boat.

Serves 10 people (2-3 people per chicken breast used)

What You'll Need:

• 1 tbsp olive oil (or cooking spray if you have that)
• 4 chicken breasts
• 1/2 cup maple syrup (I used the "Light" version to cut back on calories)
• 1/2 cup honey mustard
• Salt & Pepper
• Foil
• Fresh Thyme (if you have another herb like oregano, rosemary, or basil, get creative!)
• Money-Saver: Italian Seasoning works here too. You can buy it for about $1.50 on the spice aisle at the grocery store. I even saw it at my CVS.
• Oven & 13x9 Pan (a brownie pan)

The Step-by-Step:

...

1. Spread olive oil in pan (or spray with cooking spray.)
2. Rinse the chicken breasts gently with cold water. Pat dry with paper towels, and place in pan side-by-side.
3. Sprinkle each chicken breast with salt and pepper. (If you like spice, add more pepper, you flavor beast!)
4. In a mixing bowl, combine syrup and mustard. Add a little thyme and stir. (I added even more pepper here!)
5. Pour the syrup mixture on top of the chicken breasts.
6. Cover with foil.
7. Bake at 375 degrees F for 45 minutes.
8. Take off foil and put back in the oven for 10 more minutes.
9. Remove from oven and add more thyme. Slice the breasts and serve.

I have to admit -- I've made this many times since Christmas dinner. I missed it, and it's so easy.

I actually go to the store and buy fresh thyme because it smells like my mommy!

xoxo n

Side Note:

My aunt visiting from Jamaica said she doesn't usually like chicken breast because it gets dry, but this was the best she's ever had! This will officially be a Neilson staple. Let me know if it becomes one of yours too :)