Sweet Potato, Parsnip and Carrot Purée

Since getting back on track, I have been trying to pack my meals with tons of veggies, and as much as I love roasted brussels and asparagus, it can get boring. So I have been experimenting in the kitchen. Before we get to the recipe at hand, I want to share what I have been eating to keep me on track for this WIAW.


Breakfast:

Since, I haven’t been training at Achieve anymore, my post workout breakfast has needed to change, but it hasn’t. Less intense training means I don’t need such an intense recovery meal. I have been sticking to oats, but have cut out the peanut butter. A friend suggested egg whites in my oatmeal, but I just can’t seem to do it, so I have it on the side. In my oatmeal is slivered almonds. I plan on adding pistachios but don’t have any on hand.

Lunch:

Lunch is usually a sweet potato, or half of one if it is particularly large, some green veggies, usually broccoli, and some sort of protein. The protein is usually grilled chicken, chicken sausage, fish (I prefer salmon and cod) or black bean burgers.

Snacks:

Fruit, I love watermelon, apples, and banana’s. Sometimes I will make a green smoothie, or just have plain yogurt with a teaspoon of honey.

Dinner:

This is where I struggle, I always make a large salad with lots of raw veggies and a dressing of oil and balsamic vinegar, a small portion of protein, and then I have lots of veggies on the side. We love asparagus, broccoli, and brussels sprouts in our house, but I can only eat so many stalks of asparagus before I start to feel like one of em.

I don’t want to get bored with my veggies, especially the ones I love the most. While food prepping this week I decided to get creative.IMG_3841

Ingredients:

  • 1/4 cup Milk (I used Califia Farms Toasted Coconut Almond milk)
  • 1/4 cup Greek Yogurt (I used 2% Fage)
  • 1/2 Tablespoon Salt
  • 3 Cloves of Garlic, finely chopped
  • 3/4 lb Sweet Potatoes
  • 1 lb Parsnips
  • 1/2 lb Carrots

Instructions

1. Peel, Cube, and Prepare the Parsnips, Sweet Potatoes, and Carrots to your liking. I prefer to steam them, but you can boil them as well. You want them soft, but not falling apart.

2. Once your veggies are ready load your vitamix or blender with the ingredients in the order they are listed. Make sure that if your veggies are hot you leave the vent open on your blender.

3. Blend until smooth, make sure you taste and add salt and pepper if you need it. This makes about 6 servings, so it is also a great side dish for a dinner party!

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For me this is a perfect side, it has a few of my favorite veggies, and I don’t have to share with Nick, the crazy man hates sweet potatoes AND parsnips. I think next time I will try mashing it, but this was simple and easy, perfect.

 

 

 

 

 

WIAW: Spinach & Rice Recipe

Thanks to Jenn for hosting WIAW! Make sure to head over there after checking out my eats and recipe.

For this week I am going to focus on what I have been eating during the days we fast.

My favorite post-workout carb!

My favorite post-workout carb!

For breakfast, post-workout, I have my usual oatmeal with a scoop of peanut butter, I have been subbing the regular milk for almond milk. The same goes with milk in my coffee.

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Lunch is usually a salad with lots of veggies, this one had a side of sweet potato and broccoli. I also had some shrimp.

For dinner, we had a staple in Nick’s home, Spinach & Rice. It is super easy and fast, and if you workout at night, it is an awesome post-workout meal!

Ingredients:

2 Tbsp of Olive Oil

1 medium yellow onion

3-4 cloves of garlic

1 15 oz can of tomato sauce

1 large box (I used Olivia Organics) of fresh spinach

1 cup of rice

Instructions:

Chop onion and garlic and saute in olive oil in a large pot until the onion is translucent.

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Add Spinach, I usually put half of the box in and let it cook down a little and then add the other half.

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Add the can of tomato sauce and then one and half cans of water to the pot.

Let the mixture come to a boil then bring the heat to low.

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Add a cup of rice. Cover and let it cook for 30 minutes. I usually end up letting it cook for closer to 25 minutes but that’s because of how my stove cooks. You want the rice to be cooked completely.

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Serve with a slice of fresh french bread to soak up the extra tomato sauce!

Notes

Make sure you use fresh spinach, because frozen spinach will add too much liquid to the mixture and fresh tastes better!

You can half the recipe if you want to use a smaller box of spinach. You could also substitute the grain if you prefer.

Have you ever had spinach and rice, or something like it?

 


Orthodox Lent and Fasting Recipes

Growing up Catholic I never really though too much about other religious sects within Christianity. I didn’t know any Orthodox Christians and I didn’t know a ton about how things were different. Fast forward to college, not only is Nick’s family Greek Orthodox, but we had friends that were Orthodox as well (Russian, Serbian, etc…)

There is definitely a lot to learn about Orthodox Christianity, and I think I understand most of the basics, but one of the areas that is vastly different is Lent. For Catholics, the more public aspect of Lent is mostly about giving up one thing for the duration as a sacrifice. For Orthodox Christians you fast during Lent, not a fast like no eating or drinking, how you usually associate the word fast.

Keeping it just about the food for WIAW, you fast every Wednesday and Friday. Everyone I know does fasting a little bit different, but for the most part you don’t consume meat or dairy, this also means no eggs or seafood with a bloodline. There are obviously exceptions, pregnant women, children, women who are breastfeeding, etc…

I thought I would share with you some recipes and ideas that follow those guidelines. Recipes that I’ve tried, recipes that friends and family members have tried. If you have any you would like to share please link them below.

Breakfast

For my morning coffee I tend to use almond milk or coconut milk and I use almond milk in my oatmeal. Obviously you can use soy milk as well, but for me personally, I prefer almond or coconut.  Vegan butter can be used as a replacement for regular butter. Personally, I find breakfast to be the hardest meal to keep dairy free, so many breakfast foods have some sort of dairy/meat component, the one that always slips my mind is eggs.

Mindy’s Banana Bread Muffins

 Iowa Girl Eats Immitation Starbucks Oatmeal – like she did, I would use almond milk instead of dairy

Kammie’s Slow Cooker Apple Pie Steel Cut Oats

Lunch and Dinner

In previous years, I have lived on peanut butter & jelly sandwiches and pasta. Not exactly healthy, but I didn’t know nearly as much about cooking as I do now. Now, I have more carbs than I do most weeks of the year, but I try to keep it to things like quinoa and brown rice. I try to load up on lots of veggies and to make sure I find a way to get protein. My favorite family recipes are spinach and rice or lentils. Both recipes I need to write up and share with you. I tend to eat the same stuff for lunch and dinner because it is easier then prepping four different meat & dairy free meals for each of us. Try some of the recipes below if you are fasting this Lent.

Thug Kitchen’s Basmati Stuffed Grilled Peppers, I prefer tomatoes to peppers and might even leave out the rice.

Laura from Mommy Run Fast has a ton of great recipes but here are some highlights: Quinoa Minestrone, Soba Noodles with Roasted Red Pepper Sauce and Tofu, and Crockpot Black Beans.

Wildly Fit’s Lentil Stew – lentils are such a great way to get protein!

Two Peas & Their Pod’s Black Bean and Enchilada Quinoa Bake – this is a family favorite. You can either use vegan cheese or just omit the cheese altogether. It also makes A TON of servings, you can make a whole pan and freeze some so you can take out the servings you need instead of eating it all week.

Burgers – There are a ton of black bean burger recipes out there for you to make the following ones are ones that either I or my family members have made and loved. Maria’s Spicy Black Bean Burger – just omit the cream sauce and Girls Gone Sporty’s Spicy Buffalo Black Bean & Quinoa Burger with Vegan Blue Cheese Sauce. You can also try a Greek Veggie Burger or an unfried Falafel Burger.

Still want pasta, but want something to add to it? Try these quinoa meatless meatballs!

Try slow cooker Curried Vegetable and Chickpea Stew

And if you need something sweet at the end of the day? Try these Crockpot Baked Apples!

Find more recipes at Jenn’s WIAW Linkup!


What are your favorite meat and dairy free recipes? 

WIAW: Pinterest Wins!

As anyone in a relationship or marriage knows planning holidays in order to spend time with all family and friends can be very…trying to say the least. Nick and I were spending Christmas with his family and in order to have a special celebration with my parents and sister, I planned a dinner at our house the weekend before Christmas.

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I think we need a train around our Christmas tree…

Menu planning can be a bit tricky though, my sister’s boyfriend has two allergies: all nuts and poultry. The poultry one means that your usual Christmas dinner ideas (chicken or turkey) or using any sort of chicken stock is out of the question. For me that was actually a good thing, I’ve never cooked a chicken or turkey by myself and I didn’t want to have to do it for the first time for 12 people or for a holiday.

I went with my family’s standard holiday favorite: Meatloaf. I used grass-fed beef and doubled this recipe. It is very east to make and the meat was still nice and juicy, I love the flavor that the glaze adds, but you could easily leave it off.

I ended up going with a couple of carb-filled sides. All of these ideas I had pinned to my pinterest boards for a while, and I needed to try them. This was the perfect place.

The first was a new-to-me risotto. I tried an asparagus and spring pea risotto last Easter. I decided to try one that was a bit more hearty for Christmas. I went with Kerstin’s French Onion Risotto. I doubled the recipe and I used swiss cheese instead fontina, mostly because the cost of the fontina was way more than I was willing to spend. This dish was a lot of the guests favorite side dish of the night. I liked it, but it was heavy for a risotto, and that coupled with a few other heavy dishes didn’t make it my favorite, but I would make it again!

The second was this lighter buffalo chicken mac & cheese. Obviously, I did not use chicken, I used ground pork, because the flavor profiles are most similar to chicken and because we already had plenty of ground beef with the meatloaf. I doubled this recipe and it turned out wonderfully, again it was a heavier dish, but I loved it and I wish I had some right now!

The third recipe is the creamy corn pudding with crispy onions and herbs. Ever since my date with Caitlin at Agave Grill I have been wanting to try my hand at making a type of corn pudding. This dish surpassed all of my expectations and I can’t wait to make it again. I left the herbs off the top, mostly because I forgot, but to me it didn’t make a difference. The pudding had that sweet and savory taste I was looking for without being overly heavy.

I also had a large salad and roasted brussel sprouts on the side… we needed some green up in here.

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For dessert we had the classic christmas cookie (at least in my house), the snickerdoodle, and I tried my hand at Baked by Rachel’s mini cookies & cream cheesecakes. The flavor was on point, but for some reason they didn’t bake up like Rachel’s did. All that matters is that they tasted good!

Make sure that you check out all the other great food recipes and ideas on Jenn’s blog for WIAW!


I apologize for the lack of pictures, it was my first time hosting & cooking 90% of the food (thanks mom for making sure the risotto made it from the recipe to the table) and I was a bit crazy and running late so pictures just didn’t happen. I hope you try some of these recipes, I fully endorse them all!

What are your favorite successful recipes from Pinterest?

Healthy Swaps for 2014

The following post is sponsored by FitFluential LLC on behalf of Designer Whey.

I am definitely a proponent for people partaking in the indulgences that surround the holidays, I don’t believe the holidays should be all about abstaining and calorie counting. I personally love to have the deserts that are only around during the holiday season, and I don’t feel guilty about that.

However, it can be very hard to get back on track after the holiday season. One of the easiest and tastiest ways for me to keep on track is by using Designer Whey in smoothies and different snacks. I had mentioned that I had fallen off the healthy eating path a little bit lately, and I know that getting back on is necessary, I feel like garbage when I eat garbage. For 2014 I will make strides to get my eating back in check. How am I going to do that? By making sure I have plenty of items in my fridge and pantry that are healthy, instead of reaching for some toast or a cookie, I can reach for a bar, smoothie or another protein packed treat!

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Designer Whey has a plethora of protein powder flavors, I haven’t met one that I didn’t like! Most recipes will use the protein powder. My favorite smoothie is my Chocolate Peanut Butter & Jelly smoothie, which uses the Chocolate Velvet Sustained Energy powder. It really tastes like a pb&j, but it is all healthy, it also has some spinach to ensure I get a lot of veggies during the day. Linz also has a ton of wonderful smoothie ideas for every flavor pallet!

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My favorite bites to make are Lindsay’s Tropical Orange healthy bites, for these I used the French Vanilla powder. I love these because they are easy to make, and I can grab a couple and stash them in the car so that I have something to eat immediately after I leave the gym, because let’s be honest when I get home and B is awake my first priorities are his breakfast and I end up waiting way to long to eat something.

One of the most common ways I use the powder is in my oatmeal, my favorite is to use 1 scoop of the White Chocolate powder and a tablespoon of peanut butter, it tastes like a cookie to me. Linz also has a great sunflower seed vanilla oatmeal that I love making on the weekends as a special treat!

DWbars

I have to say, I am really great at making sure I have a bag full of snacks for B whenever we go anywhere. Lots of veggies and fruits and snacks that will keep him full, and ones that aren’t packed with sugar is a must. I used to be terrible at doing the same for myself. I finally realized that if I don’t want to become a bear, either due to hunger or the fact that I am sugar crashing, then I need to keep something for myself in that snack bag. I love having a bar because they are easiest to eat. I love the designer whey bars are perfect for this. They have a few different flavors and you don’t get that cardboard taste that some bars have. There are also recipes on the Designer Whey website where you can make your own bars!

DWshakes

The last product that I use a lot are the shakes. They come in two flavors, gourmet chocolate and french vanilla. They are 100 calories, 18g of protein, and only 2g of sugar. I prefer to drink them cold, so I bring them to the gym and stash them in the gym fridge, or I leave it at home and drink it as soon as I get in the house while I am getting B’s breakfast ready. My favorite is the chocolate because it tastes just like chocolate milk, which is one of my favorite post-workout drinks!

What all these things have in common is being prepared, when I first started on my eating healthy and weight loss journey, planning was something I didn’t really do, and it was a slow start. Once I started planning, by keeping bars in my bag or putting my shakes in the fridge. Even just portioning out my smoothie components the night before, that way I could just put all the items in my blender and mix.

If you aren’t sure about Designer Whey products, you can also try out a sampler pack. For $20.13 you receive 1 can of powder, three protein bars, three drink mixes, and a water bottle!

Prepped and Ready for 2014, are you!?

Prepped and Ready for 2014, are you!?

What are some of your favorite healthy habits? Share with us so we can all start 2014 on the right foot!

Great Food Blogger Cookie Swap: Koulourakia

I was so excited to finally participate in the Great Food Blogger Cookie Swap! This is the third year of this event, but the first year I have been able to participate. First I need to mention that Lindsay and Julie were amazing, they always responded fast to any questions, and they sent emails along the way to make sure everyone was on track. The idea is that you make 3 dozen cookies and send 1 dozen to 3 different bloggers, and you receive 1 dozen cookies from 3 other bloggers. If you want to participate next year sign up here to get on the mailing list! Side note: that is what I did after I realized I missed the 2012 deadline because I didn’t want to miss it again!

Second, when you registered you donated $4 to Cookies for Kid’s Cancer with those fees, extra contributions, and the contributions from the brand sponsors who generously matched the donations the Food Blogger Cookie Swap raised over $13,000. What a wonderful thing! The amazing sponsors are: Oxo, Dixie Crystals, Gold Medal Flour, and Grandma Molasses.

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Now onto the cookies!

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This is a traditional Greek cookie, Nick’s mom gave me the recipe, and she got the recipe from his Nouna (Godmother). I will warn you, they are addictive, and this recipe makes an obnoxious amount of cookies.
They are great for dipping in your coffee or just eating as a dessert. I have to pat myself on the back this year, even Nick’s mom said they taste just like hers. And that is quite the compliment.

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Packed in cute little Gingerbread House themed boxes!

Before I get to the recipe, I want you to know this really does make a lot of cookies, roughly 7-8 dozen depending on how big you make your cookies. This is great for a large cookie swap, to bring to work, or to put into gift packages. If you are making for a smaller group, I highly suggest halving the recipe.

Ingredients:

8 Eggs + 2 more
1 lb Sweet Butter, softened
2 cups Sugar
3 Tb Crisco
1/2 cup Mazzola (corn) Oil
3 tsp Vanilla
5 tsp Baking Powder
1 Tb Orange Zest (I zested one large orange)
1/4 tsp Nutmeg
1/2 tsp Cinnamon
8 – 10 cups of Flour

Instructions:

1. Pre-heat oven to 350 degrees.
2. Beat the 8 eggs, butter, sugar, crisco and mazzola oil until well mixed.
3. Add vanilla, baking powder, orange zest*, nutmeg and cinnamon until just mixed.
4. Add 8 – 10 cups of flour*.
5. This is the most tedious step, the braid. Roll into snake and twist twice*.
6. Crack 1-2 eggs and brush the tops of all the cookies*.
7. Decorate with fun and festive sprinkles.
8. Bake for 25 – 30 minutes. The cookies should be light brown on the bottom and gold on the top.

Notes:
1. I used one large orange to zest, and that was the perfect amount, last year I only did a half an orange and you couldn’t really taste any of the orange notes.
2. I usually only use 8 cups of flour, use your best judgment. Add the flour one cup at a time until each cup is just mixed.
3. My mother-in-law is a pro at the braids, they all look the exact same. As you can tell, mine are not. Honestly, it is tiring and I am still new at this. It comes with practice, don’t worry if they aren’t all perfect.
4. I forgot the egg wash this time, which is why the sprinkles are lacking, whoops.

I sent these cookies to Lynsey, Jill, and Megan!

I received gingerbread madelines from Jen, Red Velvet Cookies from Alison, and Chocolate Pinwheel Icebox cookies from Catherine. They were all so different, and all so good, I liked that I was able to try so many different flavors. I put them out at my cookie swap and they were all gone before people started leaving! Thank you ladies for sending me such wonderful cookies! Make sure you check out their blog posts for the recipes!

Have you ever had any type of Greek cookies?

Designer Whey: Two NEW Smoothie Recipes!

By now you all probably know that I love my Designer Whey products. So whenever a box of products shows up on my doorstep, I get really excited! Through my relationship with FitFluential, I was provided these products for free. All thoughts and opinions, as usual, are my own.

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Vanilla Almond & Luscious Strawberry Protein Powders, two of each of the bars they carry, a box of each flavor of Protein 2Go, and one vanilla and one chocolate protein shake.

Designer Whey has partnered with Smári yogurt, so Designer Whey also graciously included coupons so I could check out the Icelandic yogurt.

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Smári is available in four flavors: pure, vanilla, blueberry, and strawberry. My favorite is the vanilla! Icelandic yogurt is similar to Greek yogurt, however it is thicker and has more protein.

Smári is made in Wisconsin with organic milk from grass-fed cows that are from small family farms. Their fruit comes from Oregon and has zero preservatives and the little sugar they use is organic cane sugar. This is an ingredient list I can get behind.

I tend to not eat a ton of yogurt because the amount of sugar is usually ridiculously high, and then if you add something else in the mix, your healthy snack becomes a sugar bomb. Smári has 20 grams of protein and 6 grams of sugar. Smári may not have a gazillion flavors like other yogurt companies, but the ingredient list, protein and sugar content make this yogurt a #1 pick for my household.

Of course with the new Designer Whey products I had to make a few smoothies to share with you all.

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1 Smári Vanilla Yogurt
1 scoop of Designer Whey Vanilla Almond Protein Powder
1 banana
1 scoop of natural peanut butter
A splash of milk
1 handful of spinach
1 handful of ice

Blend until smooth.

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Put in your favorite racing pint glass and enjoy! I loved the thickness that the yogurt gave the smoothie, and next time I wouldn’t even add the milk.

My second recipe is a more tropical one, because who doesn’t want to be on the beach when the weather starts getting colder?

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1 Smári Pure Yogurt
1 scoop of Designer Whey Luscious Strawberry Protein Powder
1 Banana
2-3 oz of orange juice
1 handful of ice

Blend until smooth and enjoy!

WIAW: Seasons 52 and a Fall Recipe!

I have a very large backlog of things I want to share with you all. I am not sharing in any particular order, some are just easier to share than others.

Today, I am linking up with Jenn and sharing some recent eats!

Cait and I had planned for her to come up for a weekend in September, long ago, it just so happened to be the weekend after I found out I was miscarrying. For a few days I was on the fence about whether or not I should have her visit, if I am being completely honest it was hard for me to see anyone. Nick convinced me to still have her come, he thought it would do some good to get out for a few hours. That man is so smart.

You can read Cait’s amazing recap too! But I am going to share our experience at Seasons 52 and a recipe I developed for the fall.

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My hair, yikes. Photo courtesy of Cait.

 

 

I had Cait meet me at the restaurant which is in Burlington. I have been waiting for them to open this location, Cait has been a fan for a long time and visited the original in Orlando, as well as many other Florida locations. When I told her the restaurant would be open we knew we HAD to go.

Seasons 52 food is about the season, they change their menu 4 times a year to reflect what food is current, so you can have a fresh and clean meal. They also change their specials weekly. This is a place I can get behind.

I started with a glass of champagne, because I am super fancy, and Cait with wine. We decided to split an appetizer. I let Cait pick, and thankfully picked the flatbread I was eyeing.

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spicy chipotle shrimp flatbread (grilled pineapple, feta cheese, cilantro, roasted poblano peppers).

I was sort of worried that it would be too spicy for me as I can’t even handle fresh salsa. It was perfect! The pineapple and feta cut into the spiciness and made it wonderful. I would order this again in a heartbeat!

I decided to order 3 appetizers off the weekly specials menu for my meal.

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Beef and Bean Chili

This was the warmth I needed as the sun started to fade and our seats on the patio went from perfect to just a bit chilly ( we weren’t under the heat lamps) and the bread was nice and crusty, perfect for dipping.

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Warm mozzarella and Beefsteak tomatoes

This was my favorite dish of the night. I love beefsteak tomatoes and the fried mozzarella was warm and the flavors of the coating paired well with the tomato.

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Lastly, I ordered the brussels sprouts. Neither Cait nor I were big fans. I prefer mine with some char and these were a but too chewy for my liking.

After that meal we were too stuffed to try the deserts, but the tray that they show you kept going past our table, so I am determined to try a few of the mini desserts next visit.

The waiter was patient with our gazillion questions and the atmosphere and food was wonderful. If you are in the greater boston area, I would recommend you try out this new gem.

Now onto the recipe portion of WIAW!


I’ll be honest, I don’t have great pictures, and even if I used my good camera it wouldn’t look that appetizing anyway. This is a warm and filling soup, but it isn’t pretty.

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Cauliflower soup with Bacon

I started by chopping and steaming one large head of cauliflower
Steam for about 25 minutes
Add one chopped onion
Steam onion and cauliflower for 15 minutes
I put 10 oz of milk (I used 2%) in my vitamix then I added the cauliflower
I blended for about 1-2 minutes
Then I added the pre-cooked bacon

Super easy and filling! If you try this and alter the recipe let me know! I’d love to link your recipes or include your ideas in this post!

Nick said it tasted like the broth for a chowder. I call that a win.

Pin It Party #2

Before we get to anything today, I just want to say thank you from the bottom of my heart for all of your heartfelt comments, emails, texts, phone calls and messages on yesterday’s post. They mean so much to my family and I.

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Lindsay is once again hosting a PIN IT PARTY, I joined in on the fun for the second one and I can’t wait to join the second. A pin it party is where we write a post with five posts (of our own) that we’d love to see pinned on pinterest. Then link up on Lindsay’s blog and see some other posts!

Without further ado, here are my 5 posts:

Designer Whey Chocolate PB & Jelly Protein Smoothie

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I still think this is my favorite smoothie!

Sweet Potato Bread

The best picture I ever got, sorry! I guess I will just have to make it again.

The best picture I ever got, sorry! I guess I will just have to make it again.

 

Joy the Baker’s Perfect Cup of Hot Chocolate

The perfect cup.

The perfect cup.

Flour’s Oatmeal Maple Scone

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I’ve never made the glaze, but it is still wonderful!

Almond Flour Chocolate Chip Cookies

Not pretty, but very tasty.

Not pretty, but very tasty.

Did any of these recipes strike your fancy? I can’t wait to see what you all linked up!

WIAW & Baking Updates

As I am sure some of you have noticed my Year of Baking posts haven’t been very frequent. I have definitely been baking, but with the craziness of summer it’s been a rush to get the baking done and get out of the house to whichever event we are going too, never mind taking pictures.

I am hoping with the start of fall (apple and pumpkin season!) I will be able to spend a little more time in the kitchen and share some recipes with you. My dad & his wife also got me a wonderful gift card to Williams-Sonoma so I was able to get some baking tools that I have been too cheap to buy myself, so hopefully I can expand on what I make.

I did however learn a lot from this experiment thus far, I have learned that I would rather make cookies and brownies from scratch, but that can usually alter how a recipe will turn out. I am looking at you slutty brownies! Long story short, my sister and I tried to make these but with homemade brownies and cookies, turns out those are much more dense than the pre-packaged kind. SO we will make these again, but we have a plan on how to make sure the entire recipe gets cooked instead of ending up with raw dough & brownies!

This past week I have been obsessed with having an egg rollup for lunch, sometimes I even have it for breakfast.

YUM!

YUM!

A tortilla, eggs (usually scrambled), avocado, tomato, and onion. It doesn’t sound like much but it is perfect on a summer day.

Grilled Chicken & Peppers and Carrot and Parsnip puree!

Grilled Chicken & Peppers and Carrot and Parsnip puree!

I have also been experimenting with my Vitamix. I have been looking for new ways to get some veggies in to my diet.

I made a mash-up of a carrot & potato and paleo parsnip puree. I cubed about a pound of carrots and parsnips and one onion and put them in a pot with two cups of water and two cups of low sodium chicken stock, the water boiled off faster than the I anticipated, so I added a cup of 2% milk. Warning: the milk will cause the liquid to boil up fast, so don’t wander to far.

Once the veggies were fork tender, I drained the liquid and put the veggies into the Vitamix and blended for about one minute. Yes it looks like baby food, but it is delicious. The parsnip flavor was a bit too sweet for Nick, but B and I took it down.

I have also learned how to bake Bacon. The secret is to put it in a cold oven!
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Do you have any great fall Vitamix recipes? What is one secret to easy cooking you’ve learned?

Link up with Jenn for more WIAW goodness!