m.i.a. and a cheesecake recipe

Boy, where is the summer going?

I blinked and July is halfway over. And I also realized it's been a few weeks since I've worked on the blog. Truth be told, I started my MBA July1, celebrated my birthday and 4th of July, visited my family, etc. and have thus had little time for writing about the things I love!

I still plan to continue writing and hope to zone in my focus a little more on my wonderful city, Fort Worth. It's just going to take a little time for me to get the hang of this school thing first! Sometimes being a grown up isn't fun but it's necessary, right?

I'll leave you with a recipe and picture of some adorable [and delicious] mini cheesecakes I shared with my coworkers in celebration of the 4th of July. Not only are they less than 100 calories each, but they are just sooo yummy! If you try them, let me know how you like them! xo.

Red White and Blueberry Cheesecake Yogurt Cupcakes 

Recipe via Skinny Taste

Ingredients:

12 reduced fat vanilla wafers
8 oz 1/3 less fat cream cheese, softened
1/4 cup sugar
1 tsp vanilla
6 oz fat-free vanilla Greek yogurt
2 large egg whites
1 tbsp all purpose flour
8 oz strawberries, hulled and sliced thin
8 oz blueberries

Directions:

Heat oven to 350°.

Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, and flour. Do not over beat. Pour into cupcake liners filling half way.

Bake 20-25 minutes or until center is almost set. Cool to room temperature then chill at least 1 hour in the refrigerator.

post-workout banana protein shake

I've been focusing a lot more on weights in my workouts these days and in turn, have incorporated more protein in my diet on the days I lift. I'm by no means a heavy weight lifter; I usually stick to the 5 or 10 lb. dumbells depending on the exercise I'm doing.

After one of my most recent workout sessions, I wasn't feeling super hungry but knew I needed to fuel my muscles I'd just worked. I came home and whipped up a little banana protein shake using what I had on hand, and it actually turned out pretty delicious. 

Ingredients

1 medium ripe banana, cut into small chunks

1/2 - 1 scoop vanilla protein powder*

1 large tablespoon of creamy natural peanut butter

1 large tablespoon of fat free plain greek yogurt

1 tsp. cocoa powder

1 tsp. cinnamon

5-8 ice cubes, depending on how thick you like your shakes

a splash of cold water

*If you are doing lots of reps or heavy weights, opt for more protein. As I mentioned, I lift fairly light weights, so I use about 1/2 a scoop of protein in my shakes.

Directions

Toss ingredients into a blender and blend until smooth. You may need to add water a little at a time until the ingredients begin to blend--just not too much or it will taste, well, watery! Once blended, you can add more ice cubes for thicker consistency.

Enjoy your post workout treat! xo.

simple fried rice + general tso's chicken

I haven't been keeping a running tally of the number of fried rice recipes I've tried. And honestly, it doesn't matter because I finally found "the one"!

While on my weekly grocery store trip, I was looking for a new way to eat chicken [a weekly dinner staple for the hubs and I.] A light bulb went off and I shuffled over to the international food aisle and tossed a few Asian sauces into my cart. The one I was most eager to try was the Archer Farms General Tso sauce [only 40 cal for two tbsp!] 

I searched and searched and finally settled on this recipe for fried rice--hey, I had to cook something from scratch since the chicken was going to be so darn easy. This meal was so fun and easy and best of all delicious. I'll definitely be making it again. Bonus: You can make the rice in bulk to have throughout the week! What's your favorite way to eat chicken? xo.

Simple Fried Rice

Ingredients
[4 servings]

Adapted from this food.com recipe
3/4 cup finely chopped onion [I had red onion on had so I just used that]
2 1/2 tbsp oil
1 egg [or more if you like]
2 tbps plus 3 drops low sodium soy sauce, divided
1/2 cup finely chopped carrot
1/2 cup frozen peas, thawed
4 cups cold cooked rice
4 green onions, chopped [I used dried chives instead]
1 cup frozen broccoli, thawed

Directions
1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn brown, about 8-10 minutes. Remove from wok.
2. Allow wok to cool slightly. Mix egg with 3 drops of soy sauce. Set aside.
3. Add 1/2 tbsp oil to wok, swirling to coat surfaces. Add egg mixture; working quickly, swirl egg until egg sets against wok. When egg puffs, flip egg and cook other side briefly. Remove from wok and chop into small pieces.
4. Heat 1 tbps oil in wok; add carrots, peas, broccoli, and cooked onion. Stir-fry for 2 minutes.
5. Add rice and green onions, tossing to mix well. Stir-fry for 3 minutes.
6. Add 2 tbsp soy sauce and chopped egg to rice mixture and fold in. Stir-fry for 1 minute. Serve.

For the chicken, simply cook until the center is no longer pink. Cut into pieces and toss on a small skillet with the General Tso's sauce. I added a dash of soy sauce and a significant amount of crushed red pepper flakes for extra flavor. Let the sauce and chicken simmer a few minutes and you're done!

how to eat salmon... and like it?

I'm not the most healthy eater you will find, but I do try to make good choices every now and then. I didn't grow up liking/eating seafood, but once I married a guy that loved pretty much every type of food, my options consequently expanded. Tremendously.

One thing that is both easy to make and extremely good for you is salmon. Not only is salmon high in protein and low in calories, but it's also got tons of omega-3's, which work wonders for your cardiovascular health! [source]

Let's jump into the recipe. Try it and tell me what you think. Feel free to share your favorite way to eat salmon [or fish in general]! xo.

Lemon Pepper Herb Salmon

Ingredients

Lemon pepper

Fresh ground pepper

Oregano

Fresh lemon

Olive Oil

Salmon filet[s]

Directions

1. Preheat the oven to 350 degrees. Place thawed salmon filets skin side down onto greased glass pyrex dish [I just do a quick spritz of PAM]

2. Brush about a teaspoon or two of olive oil on top of each filet.

3. Sprinkle lemon pepper, Oregano, and extra ground pepper [to taste] on each filet.

4. Slice lemon into thin slices and place 2-3 slices on top of each piece of salmon. You can even squeeze a little lemon juice on top if you really like lemon, like I do!

5. Put the salmon in the oven for 15-18 minutes, until the fish is flakes easily with a fork.

Remove the lemon slices and enjoy over a bed of white rice with some kind of green veggie, like asparagus, peas, or green beans! Yum!





cookie in a cup

Recently, I was in the middle of a huge sugar craving and decided to whip up one of my Pinterest finds: a cookie in a cup! I'd seen several similar recipes floating around the web and finally went for it. I was not disappointed. In fact, I admit I've made this little snack several times since. It's that good! xo.

Chocolate Chip Cookie in a Cup

[via Number 2 Pencil]

1 Tablespoon Butter

1 Tablespoon Granulated White Sugar

1 Tablespoon of firmly packed Dark Brown Sugar [I used light brown]

3 Drops of Vanilla Extract

Small Pinch of Kosher Salt

1 Egg Yolk (discard the egg white)

Scant 1/4 Cup of All Purpose Flour

2 Tablespoons of Semi Sweet Chocolate Chips 

Directions:

Start by melting your butter [in your favorite mug!] in the microwave. Add sugars, vanilla and salt. Stir to combine. Separate your egg and add the yolk only to your cup. Stir to combine. Add flour, then stir again. Add the chocolate chips, and give a final stir. Cook in microwave 40-60 seconds, start checking for doneness at 40 seconds. *Mine takes exactly 47 seconds!

no-bake [healthy] pb bites

I always find the best recipes when I get really desperate. The other day I was really craving something sweet. I remembered pinning this recipe for No Bake Energy Bites from Gimme Some Oven and happened to have all the ingredients on hand except the coconut flakes. Luckily the recipe suggests adding in extra of another ingredient to replace the coconut. Perfect.

This recipe makes 20-25 bites, but since I didn't want that temptation sitting around in my kitchen, I divided the recipe so it would yield 5-6.

The best part about these is that the ingredients are for the most part pretty healthy! It's also easy to make substitutions if you don't have these specific ingredients.

No Bake PB Bites
[adapted from Gimme Some Oven]

*Slightly less than 1/4 cup dry oatmeal [Quaker Old-Fashioned Oats]
*1/8 cup coconut flakes [I replaced with extra oats]
*1 heaping tbsp. peanut butter [crunch or smooth. can use any type of nut butter]
*Slightly less than 1/8 cup ground flax seed or wheat germ
*1-2 tbsp chocolate chips
*1 tbsp honey
*dash of vanilla

Directions:
Mix all ingredients in a bowl until evenly combined. Refrigerate for about 30 minutes. Form mixture into 5-6 round balls. Enjoy! Store in an airtight container.

Have you tried this recipe or one similar to it? What are your favorite add-ins? xo.

egg-free chocolate chip cookies

You know I can't keep a good recipe secret for long, right? [Remember my easy, yummy homemade pizza crust recipe?] Well.... here comes another spectacular, easy recipe!

I had a hankerin' for something sweet [isn't this how it always starts...] and had all the ingredients to bake something except eggs! Before getting bummed out, I did a quick internet search for egg-free chocolate chip cookies and found an awesome-looking recipe. I set to work combining the ingredients and decided to go ahead and add some walnuts [left over from my delicious chicken feta salad] and some marshmallows because they were there. The cookies turned out amazingly, and I was so surprised that I didn't miss the eggs at all. In fact, the cookies turned out incredibly chewy and "flat", my favorite qualities in chocolate chip cookies. PS: These got my hubby's approval, and he's a picky cookie eater, so I know I struck gold with this recipe! Try it out and let me know what you think! xo.

Egg-Free Rocky Road Cookies 
adapted from this recipe on Bunch of Cooks
[makes approx. 2 doz. cookies]


1/2 cup butter or margarine
1/3 cup sugar
1/2 cup brown sugar
1 1/2 cup flour
1 tsp baking soda
2 tsp vanilla
3 tbsp. canola oil
1 1/2 cup chocolate chips
1/4 cup crushed walnuts
1/4 cup mini marshmallows
1/4-1/2 cup unsweetened applesauce

Directions
1. Preheat your oven to 350 degrees.
2. Cream together the butter and sugars.
3. Slowly add in flour and baking soda (mix will be dry after this step).
4. Add in the vanilla, oil, and 1/4 cup applesauce. If the mix is not quite doughy, add a little more until a doughy consistency.
5. Turn off your mixer and stir in chocolate chips, walnuts, and marshmallows.

6. Lightly spray a baking sheet with cooking spray and drop spoonfuls of dough the sheet, about an inch apart. I flattened my dough out a bit so the cookies would spread more and get really flat. 

7. Bake for about 10 minutes until light golden brown. Let them cool on the baking sheets and then they are ready to enjoy!

easy pasta dinner

Mama mia! This pasta recipe inspired by none other than the queen of Italian cooking--Giada DeLaurentiis--is an easy and quick meal yet tastes and looks super gourmet. I stumbled upon the original recipe through my friend Kelsey and added lots of tweaks to make it husband-approved [my hubs must have meat for dinner every day. Men...]

For time's sake, I'll cut my story-telling short and get on with the recipe! Let me know if you try it out and if you make any tweaks of your own! xo.

Chicken, Tomato, Bacon Ravioli
[adapted from Giada's recipe, found here]
Serves 4*


1 bag of frozen cheese ravioli
2 small chicken breasts, cooked and chopped into 1 inch cubes
6 pieces of bacon, chopped [I used the pre-cooked kind]
1 [15-oz.] can of diced tomatoes, drained
3 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. dried basil seasoning
2 cups frozen peas - can use spinach or arugula if desired
2 tbsp. butter

Directions:
1. Bake the chicken at 400 degrees for about an hour. Check on it periodically until no longer pink in the center. Cut into approx. 1 inch cubes.

2. Meanwhile, about 10 minutes before the chicken is done cooking, bring a large pot of water to boil and cook the frozen ravioli. The ravioli takes about 5-9 minutes until it's done--when they start to float to the top, turn off the stove. Drain the pasta.

3. In a large nonstick skillet over medium heat, add the chopped bacon and chicken and let the flavors meld for a few minutes. Add the tomatoes, olive oil, salt, pepper, basil, and peas, and continue stirring occasionally for about 5 minutes. Stir in the butter.

4. Pour the ravioli into a large bowl and toss with the tomato mixture. Serve immediately.

*This meal would make 4 modest servings [perhaps with a side salad or some other food item] or 2 large servings. It also will refrigerate for a delicious lunch the next day!

summer salad

After researching my options for restaurants that serve yummy salads in downtown Fort Worth, I discovered that Flying Saucer [a staple downtown bar] actually serves lunch! Not only that, they had a few salads on the menu. I went a few weeks ago for lunch and ordered Lauren's Goat Cheese Salad [how could I resist a salad bearing my name?] and it was to die for. No joke, people. I liked it so much that I bought the same ingredients at the grocery store and am happy to be able to make it whenever I want! I did make some additions and substitutions, so I renamed my version:

Lauren's Chicken and Feta Salad
adapted from Flying Saucer's Lauren's Goat Cheese Salad

[serves 2]

2-3 cups spinach - can use mixed field greens, romaine, or other mix [no iceberg!!]

1/2 a vine ripe tomato, diced

1 thin slice of red onion, diced

1/4 cup feta cheese, crumbled - can also use goat cheese

1/4 cup chopped walnuts

4 tbsp. balsamic vinaigrette

2 small chicken breasts
1/4 cup dried cranberries, optional

Directions

1. Grill, bake, or pan fry the chicken until thoroughly cooked and no longer pink. Slice into 1/4 - 1/2" pieces. I chose to bake mine at 400 degrees F for 45 minutes. *Optional: You can marinate the chicken in Italian salad dressing the night before you cook it for some extra flavor.

2. On a plate or in a bowl, combine the spinach, diced tomato, red onion, goat cheese, walnuts, cranberries and balsamic vinaigrette. Serve chicken on top and enjoy immediately.

This salad would be great for lunch during the work week, too! What do you think of this yummy fresh salad? Do you have a go-to healthy salad recipe? If so, please share in a comment below! xo.

slow cooker pork chops

In an effort to add a little spark back into our normal weeknight dinners, I bought some pork chops at the store last weekend with the idea that I'd bust out the ol' slow cooker and make a fabulous meal.

So today, I came home for lunch [it is so wonderful working just a few blocks from home!] and searched for easy slow cooker recipes over a bowl of broccoli cheese soup. I finally found one I wanted to try but realized I only had a few minutes until I had to head back to work! Yikes. I hastily threw everything together, set the slow cooker on low, and sprinted out the door. Despite my worries that I wouldn't get the results I wanted, I walked in the door after 5 p.m. and was greeted with a mouth-watering aroma. The chops turned out GREAT.

Here's the recipe I used as my guide, though I did have to make some substitutions and additions based on what I had in the pantry. If you're in need for a quick, healthy, yet delicious weeknight meal, I highly recommend this! xo.

Slow Cooker Pork Chops adapted via AllRecipes.com

1/4 cup olive oil [I used just a drizzle.]
1 cup chicken broth [I used 3/4 cup water + 1 cube of chicken bouillon.]
2 cloves garlic, minced [I used McCormick's, just eyeballed it.]
1 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. poultry seasoning [I used Adobo, found in international food aisle by Mexican food.]
1 tsp. dried oregano
1 tsp. dried basil [I omitted this. Wasn't sure I wanted a basil flavor for this meal.]
4 thick cut boneless pork chops [Mine were a petite size, but worked just fine.]
salt and pepper to taste [Didn't add salt. Did add ground black pepper.]
Worcestershire sauce to taste [my own addition]

**Great addition: Red potatoes, cubed. Carrots or other veggies would also be a great addition.

Directions [rewritten by yours truly, containing my adaptations]

1. Rinse and scrub red potatoes well and cut into approx. 1" cubes. Toss in the slow cooker with the pork chops.

2. Add the rest of the ingredients on top. I stirred the chicken bouillon around in my water to dissolve it a little, but if it's not completely dissolved that's ok! It will dissolve on it's own over the next few hours.

3. Set the slow cooker on low for about 5 hours or high for 3-4. If you cook on high, check the food periodically so it doesn't overcook. Once the chops are no longer pink in the center, it's time to chow down! 

*If potatoes aren't tender enough, zap them in the microwave for 3-5 minutes, pausing periodically to check tenderness.

Easter brunch

Easter is such a joyful time of year. Usually occurring at the end of March or early April, it's the sweet spot of spring when the weather is quite enjoyable, flowers are blooming, and birds are singing. Whether you celebrate Easter or not, consider making the most of a beautiful spring weekend by hosting a brunch! Check out some of the delicious-looking recipes I found on Pinterest and give one (or two, or three...) a try. If you have the budget for it, pick up some cute serveware to make the occasion extra special. xo.

Mini Carrot Cupcakes via Martha Stewart

Sausage Brunch Braid via Taste of Home

Sticky Pecan Mini-Buns via The Pioneer Woman

Greens, Tomatoes, & Goat Cheese Tart via Tartlette

Yogurt Parfait via Martha Stewart



sangria recipe

There are so many sangria recipes floating around the Internet and endless possibilities for concocting this delicious beverage. I've been meaning to try it forever and finally did when I visited my friend in Austin recently. I think it's a little different than many recipes out there and it may not be defined as a true sangria, but it was delicious nonetheless and we call it sangria anyway!

Here's the recipe we used:

1 bottle white wine [we used pinot grigio]
1/2 bottle inexpensive champagne [we used Andre]
1 pear
1 nectarine or peach
1 bunch of white [green] grapes
Strawberries

Directions:

1. In a large glass pitcher, mix the bottle of white wine and 1/2 a bottle of champagne. The champagne adds a lovely effervescence.

2. Slice the pear into small, bite-sized chunks. Do the same with the nectarine/peach. Slice grapes in half length-wise. Slice strawberries into 3-4 slices length-wise as well.

3. Toss all the fruit into the wine/champagne mixture. You can really add as much fruit as you want. If you need more, add more! There's no science to it. We like fruit so we added a lot!

4. Serve and enjoy!

*Some recipes say you need to let the fruit soak the wine overnight, but we didn't really feel like waiting 24 hours. I say: drink up! Cheers!

xo.

waffle grilled panini

Living in a 900 sf. condo has it's perks, but one thing I had to learn is how to be creative in a small kitchen with limited space for appliances. When I was registering for wedding gifts 2 years ago, a panini maker was not on the list [though I really wanted one]. We just didn't have room for it! However, I did get a Belgian waffle maker that not only makes amazing waffles but doubles as a panini press.

All you need to make a delicious panini is:
2 slices of bread
Butter or margarine
Season salt [optional]
Cheese of your choice, shredded or sliced [sliced is less messy]
Sliced deli meat of your choice
Veggies such as tomatoes or avocados [optional]

Directions
1. Spread a very small amount of butter or margarine on one side of each slice of bread. I used about 1/8 tbsp. for each slice. Sprinkle lightly with season salt for extra flavor.

2. Once the waffle maker is at desired temp [I set it on the highest temp because it cooks faster and gets super crunchy], place one slice of bread butter side down on the grill. Add a slice or two of meat and a slice of cheese, then put other slice of bread butter side up on top of the sandwich. If using shredded cheese, sprinkle a little in the middle of the sandwich so that when it melts, it will not go over the edges and get all over your waffle maker.

3. Close the waffle maker and let the sandwich sizzle in there for about a minute or two. You can open it up periodically and check to see how "done" it is. I like mine pretty brown, but if you don't you can take it out sooner.

4. Turn off the waffle maker and remove the sandwich with a fork or tongs. Lift up the top slice of bread and insert sliced tomato, avocado, etc. if you'd like [it would get kind of messy to add those in before cooking.] Serve with ranch to dip in if desired.

bbq chicken sandwiches

I may be a Texas girl, but you don't have to be Texan [or southern] to love BBQ. The spicy, tangy, sweet flavor of a good BBQ sauce can add so much zest to an otherwise boring meal. I make these BBQ chicken sandwiches often because A. they are delicious and B. they are super duper easy to make!

With the help of a slow cooker and only a few ingredients, you can create a delicious meal in no time. Enjoy! xo.

Ingredients

1/2 cup Sweet Baby Ray's BBQ Sauce [or your preferred choice]

2 tbsp. Worcestershire sauce

1 tbsp. low sodium soy sauce

1 tbsp. light or fat free Italian salad dressing

1 tbsp. Brown sugar

Black pepper

1-2 chicken breasts, frozen or fresh

Directions

1. Mix BBQ sauce, Worcestershire sauce, soy sauce, Italian dressing, and brown sugar in a small bowl to make the marinade.

2. Put chicken in the slow cooker and pour the marinade over it.

3. Cook on high for approx. 3.5-4 hours or low for 6. Keep an eye on it and check the center to see if it is still pink. Once it is white all the way through, remove the chicken and shred it with two forks.

4. Toss shredded chicken on a skillet and pour another 1/4 cup BBQ sauce [or more to taste]. Stir it around on low heat and let it soak in the flavor for about 5 minutes.

5. Serve chicken mixture on toast or buns. Enjoy!

chili when it gets chilly

There's nothin' like a warm bowl of soup to sooth the soul during the cold winter months. As soon as the mercury drops, I am excited to start cooking some delicious chili.

I've tried a few different chili recipes, from scratch to store-bought mixes. My favorite stand-by thus far is the McCormick Slow Cookers chili seasoning. It's no-fuss and delicious. The recipe is actually provided on the back of the spice packet but I have made adjustments to add flavor and reduce calories. 

Ingredients [Recipe adapted from McCormick Slow Cookers Chili recipe]

1 packet of McCormick Slow Cookers chili seasoning

1 package of lean ground turkey

2 14.5-oz. cans of diced tomatoes, southwestern style [the recipe calls for regular diced tomatoes, but I like the spice of the peppers in addition to the other seasonings!]*

2 15-oz. cans of red kidney beans, drained*

1 15.5-oz. can tomato sauce*

*Ounces for canned ingredients might vary slightly depending on what brand you get.

Directions

1. Brown the ground turkey in a pan. I usually use the whole package, but if you don't want your chili to be super meaty, you can just use half a package.

2. Pour all of the canned ingredients in your slow cooker.

3. Add the seasoning packet and ground turkey, and stir until well combined.

4. Turn the slow cooker setting on high for 3-4 hours, or low for 6-8 hours. I usually do three because I start cooking when I get home and can't wait the full 4 or I will be ravenous!

5. When time is up, serve chili in a mug [my favorite] or a bowl with some tortilla chips, shredded cheese, sour cream--whatever you want!

And there you have it! An easy peasy dinner recipe that makes great leftovers for the next few days. I easily get about 4-5 servings out of this recipe.

xo.

spiced tea

My mom has been making this tea mix for years. She always keeps the ingredients handy to whip up some tea for herself or as gifts during the holidays. I finished the batch she made me in only a couple of weeks, and it's about time I make some more! It is a very comforting, yummy drink that is perfect for cold nights curled up on the sofa with a good book. Enjoy! xo.

Ingredients 

9 oz. Tang, orange flavored

3 pkgs powdered lemonade, such as Kool-Aid

1 1/4 cups sugar

1 cup instant tea, such as Lipton

1 tsp. cinnamon

1 tsp. ground cloves

1 tsp. nutmeg

Red hots, as desired [I like LOTS of these!]

Directions

1. Combine all ingredients in a large mixing bowl.

2. Transfer mix to tightly sealed container[s].

3. To make tea, use 2 tsp. mix for 1 cup hot water. Makes 50 servings.

Gift Idea

Consider packaging some of this spiced tea in a sweet little glass jar [with a snug lid to keep out moisture]. Walmart has adorable lidded jars that would be perfect for holding tea.

Adorn the jar with ribbon, fabric... you name it! Make sure to add a tag with instructions for making the tea.

perfect pizza crust

Pssst... I have a secret to share. Truthfully, I have been keeping this information to myself for several months and it's time I let it out. I found a recipe for the perfect pizza crust. A while back, I had my heart set on finding such a recipe, and luckily the first one I tried was a keeper.

It's thin, it's crispy, and... healthy! Well, healthier than store-bought dough and take-out! With a few simple ingredients, you, too, will be on your way to making gourmet pizza that will impress friends and family! You can thank me later.

Ingredients for 2 pizzas (adapted from SparkPeople.com)

1 1/2 cups all purpose flour

1 cup whole wheat flour (if you don't like wheat, just use all-purpose)

1.5 tsp (or 1/4 oz.) active dry yeast

1/4 tsp salt

1 cup warm water

1/2 - 1 tbsp olive oil

Cornmeal for sprinkling (optional. I didn't use it)

1 tbsp each garlic powder, italian seasoning, onion powder, or whatever spices you want (to taste)

Pinch of sugar

Directions

1. Mix a pinch of sugar in the warm water. Sprinkle the yeast on top. Wait for 10 minutes or until it gets all foamy.

2. Pour into a large bowl and add flour, salt, seasonings, and olive oil. Combine. Let me just say a good dose of garlic salt or powder is an excellent addition and adds tons of flavor!

3. Knead dough for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if it's too sticky.)

4. Cover and let dough rest for 20-30 minutes.

5. Lightly grease 2 12-inch pizza pans (or cookie sheets. I made rectangle pizzas.) Sprinkle the pans with cornmeal if you choose. I skip this step.

6. Divide the dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.

7. Try to make it a little thicker around the edges.

8. If desired, pre-bake at 425 degrees F for 10 minutes. This gets the crust extra crispy! You can skip this step and go ahead and add toppings if you want.

9. Spread pizza sauce on crust and add toppings of your choice.

10. Bake at 425 degrees F for 8-10 minutes or until bubbly and hot. Bake 10-15 minutes if you did not pre-bake the crust (step 8).

[half tomato & basil, half pepperoni]

*If you don't want to use all the dough, you can freeze it. Just form the extra dough into a ball, rub a little bit of olive oil over it, and place it in a freezer bag. When you want to make a pizza, take the dough out of the freezer and allow to thaw a few hours before using. One pizza is definitely enough to split between 2 people! [Picture shown is half of dough.]

Bon appetit! xo.

thai peanut chicken lettuce wraps

Love Asian cuisine but looking for a meal on the lighter side? If so, I'm about to make your day! :) I have a quick, EASY dinner recipe that is relatively healthy and has just a few ingredients.

Ingredients

2 servings

2 chicken breasts or 6-8 tenderloins*

1/4 cup Soy sauce or Sesame Ginger salad dressing (optional)

1/2 cup Thai peanut sauce

Peanuts

1 head of lettuce, washed

Rice noodles (optional)

*Ground turkey can be substituted for the chicken.

Directions

1. Marinate the chicken overnight in the soy sauce or dressing. This step is optional but it gives the chicken a little extra flavor.

2. Once the chicken is thawed and marinated, cut it into small, bite-sized pieces.

3. Toss the chicken on a frying pan and cook on medium-high heat until no longer pink in the center.

4. Turn off the heat. Put about a handful of peanuts (or however many you like) into the pan along with the peanut sauce. 

5. Stir the chicken around with the peanut sauce and peanuts so everything is nicely coated.

6. Serve immediately on pre-rinsed lettuce leaves. Sprinkle some rice noodles on top for extra crunch, if desired. White rice and broccoli would be the perfect complement to this dish!

DELISH! xo.

healthy breakfast smoothie

My husband and I have been really into breakfast smoothies for the past few months. They are simultaneously refreshing, cleansing, and satisfying, not to mention jam-packed with essential vitamins and nutrients that will curb your appetite until lunchtime.

After reading several health food blogs, I've picked up knowledge about various superfoods and what to combine to create a delicious smoothie. With this knowledge I have created an awesome smoothie recipe that is just as yummy as Jamba Juice without the added sugar! Score.

Ingredients

Serves 1-2

1-2 cups frozen berries (I use a mix of blueberries, blackberries, & raspberries)

2 heaping spoonfuls of plain nonfat greek yogurt* (I use Fage)

1 1/2 -2 chopped bananas

1 stalk of kale, cut or pull off the leafy part to use and throw stem away

1 cup orange juice (use light or reduced sugar if you can find it)

4-5 ice cubes

2-3 spoonfuls of orange flavored fiber powder

1/4 cup water

*Can replace yogurt with a scoop of strawberry protein powder

Directions

1. Toss all of the ingredients in a blender and use the "ice" setting for a few seconds to break up the frozen berries and ice cubes. If the blender seems to be stuck, your mixture may be too thick--add water or orange juice to help it mix better.

2. Once the slightly irritating grating noise of breaking ice has quieted down, switch to the "puree" setting and continue blending for about 30 seconds to make sure the kale gets very finely chopped. We want to minimize the chances of getting green things in our teeth (though it still happens occasionally. Just brush really well after.)

3. Divide the smoothie into two cups if you are sharing. If you aren't sharing, this makes one BIG awesome smoothie.

If you want a little something extra with your smoothie, do what I do and eat a half of a grapefruit! I split one with my hubs every morning, and it is delicious. Visit the ladies at the Tone It Up! Blog to read about the amazing health benefits and qualities about grapefruits. xo.