Monday, December 21, 2015

20s for your Holidays- Tested and Approved!

Happy Holidays! 

Since I've last posted a recipe I've become the mother of two, welcoming my 9 lb baby boy at the end of October.

So what have I been up to since?  You know, nursing, laundry, entertaining my three year old.

I haven't had much free time for recipe development.

But I have been able to test out some recipes from other trusted food bloggers out there.  I wanted to share with you a couple of Christmas cookie recipes and two holiday desserts that are certainly worth your while!

And when I do get back to recipe development in the New Year- there will be a heavy focus on the 80s, so enjoy these now......

1. This chocolate silk pie recipe from A Bountiful Kitchen is easy AND incredible.  I made it for Thanksgiving with an eggnog-infused whipped cream and there were requests to bring it back for Christmas dinner.  One tip: make sure you beat the butter and sugar (I highly suggest using ultra fine baker's sugar) for a full 5 minutes to eliminate any grittiness that can happen with a silk pie.

2.  I also made this delicious pumpkin creation from Lauren's Latest.  It. Was. Amazing.  Make it- don't question it. It's like a pumpkin lava cake.

3.  I have never made gingerbread cookies before.  And this was the year to give it a go while my three year old is begging to "help" me in the kitchen.  These gingerbread cookies from A Baking Moment are easy, they are perfect for decorating because they do not lose shape in the oven, and they stay soft (if you like that sort of thing).

4.  These sugar cookies are perfect.  Follow the recipe exactly (do NOT skip the freezer step) if you want soft, rounded mounds of deliciousness. I love the sprinkles- they add great decoration when you're short on time (yes they add some artificial colors but we will let that slide for now).


Friday, December 4, 2015

2015 Healthy Gift Giving Guide

Looking for some last minute gift ideas for the health enthusiast in your life?

I LOVE the idea of these over-sized outside games.  It inspires you to get outside and MOVE!

Yard Dice

Yard Dominos

These foodie dice give you meal inspiration at the throw of a dice!

Foodie Dice

Foodie Dice® Seasonal Dinners Pouch // Laser engraved wood dice for cooking ideas // Foodie Gift, Chef Gift, Hostess Gift, Stocking Stuffer

My old stand-by is Sauce Active Wear! They are now more than hats- they have amazing leg wear as well too in great prints and styles.

Sauce Active


These foodie-inspired tees, tanks, and sweatshirts from Sub_Urban Riot are always aimed to please!

Sub_Urban Riot


Last but not least is giving the gift of fantastic olive oil- straight from your own tree!  Pomora offers quarterly deliveries of amazing olive oil (I'm a user) straight to your door from an adopted olive oil tree.


Use the code EAT8020 for 25% off of your tree adoption!

Monday, November 2, 2015

Maternity Leave

I will be taking a brief break in posting new recipes while I enjoy time with my new baby. Please check the 80 and 20 archives for recipes! Thanks for understanding!

Thursday, October 8, 2015

80(ish)--- Cinnamon Apple Tortilla Pizza with Pistachios

We are beyond blessed to have friends with apple trees!  Right now we are swimming in them....happily.  Apple desserts can be a healthy way to satisfy that sweet tooth.  Here's a quick and easy tortilla pizza for you, topped with crushed pistachios for some healthy fats and a kick of flavor.

Cinnamon Apple Tortilla Pizza with Pistachios
Serves 2

1 flour tortilla, 8-10"
1 1/2 small apples, cored and sliced thin
1 tsp sugar
1/2 tsp ground cinnamon
1 tsp brown sugar
1 tsp AP flour
1 tsp crushed pistachios

Preheat oven to 400 degrees.  Place tortilla on a baking sheet.  Mix apple slices, sugar, and cinnamon in a microwave-safe bowl.  Cook in the microwave for 1 minute, or until softened slightly.

Place apple slices onto the tortilla, in whatever design you choose.

In a small bowl, combine flour and brown sugar.  Sprinkle onto the apples, then follow with crushed pistachios.

Bake pizza for 4 minutes on the baking sheet, then transfer directly to the rack to cook for additional 2-3 minutes, or until tortilla is crisp.  Remove from the oven, cut into four slices and serve.

Nutrition Info per 2 slices:  126 calories, 1 g fat, 2 g protein, 24 g carbohydrates

Thursday, September 24, 2015

Thanks for the love!

I am so excited that Eighty Twenty was chosen to be a part of this group!

Check out the link to see what other blogs have going on!  Thank you for your support!!

Thursday, September 17, 2015

80--- Lemon Chia Seed Dressing

This citrus-filled dressing will keep you in summer for just a bit longer.  The omega-3 -filled chia seeds add a nice bit of texture and thickness to the dressing.

I have been using Pomora Olive Oils for many months now.  I am always excited to receive a shipment and I was super excited to receive some flavored oils in the mail!  For this dressing I used the lemon-flavored oil.  My hubby also loves the chili-flavored oil (yes it is spicy).  If you haven't heard of them before, head on over to their website to check it out!

Lemon Chia Seed Dressing
Makes 3/4 cup

1/2 cup fresh squeezed lemon juice
1 tsp lemon zest
1/4 tsp salt
1/4 cup lemon-flavored olive oil (see Pomora's here)
Dash ground white pepper
1/4 tsp sugar
1/3 tsp dry mustard
1 tsp chia seeds

Combine all ingredients in a covered jar and shake well to mix.  Place in refrigerator overnight to allow flavors to combine.  Shake prior to using.

Nutrition Info per 1 Tbsp: 42 calories, 5 g fat, 1 g carbohydrate, 45 mg sodium

Tuesday, September 1, 2015

80--- Honey and Walnut Ricotta-Stuffed Roasted Peaches

Summer is coming to an end... but it seems that stone fruit season is still in full swing!  This is a delicious dessert that is beautiful and satisfying and includes fresh peaches- get them while you still can!

Honey and Walnut Ricotta-Stuffed Roasted Peaches
Serves 2

1 large peach, pitted
1/4 cup part skim ricotta cheese
1 Tbsp crushed walnuts
1 tsp honey, divided
Dash ground cinnamon

Preheat oven to 400 degrees.

In a small bowl, whisk together ricotta, walnuts, and 1/2 tsp honey.

Use a sharp spoon or paring knife to create a deeper pit in the center of each peach.  Spoon ricotta mixture into each pit.

Sprinkle each ricotta-stuffed half with ground cinnamon.  Place the peaches on a baking sheet (may need to prop up with aluminum foil) and bake for 10-12 minutes or until peach is softened and filling is warm.

Remove from the oven and allow to cool slightly before drizzling with remaining 1/2 tsp honey and serving.

Nutrition Info per 1/2 peach: 133 calories, 4 g fat, 5 g protein, 15 g carbohydrates, 3 g fiber

Tuesday, August 25, 2015

Nutrition Tip: Healthy Affirmations

Positive affirmations can be a great way to keep yourself motivated when you are trying to make a healthy lifestyle change. 

Here are a few of my favorites!

-- I am in charge. I am responsible for the direction of my boat.

-- I will live my life in the way I want to be remembered.

-- I am grateful for my body, my vessel, and everything that it does for me.

-- My ability to conquer my challenges is limitless; my potential to succeed is infinite.

I encourage my clients and patients to stick a note somewhere that they look daily (mirror, refrigerator, etc) to help remind them of their goals and positive affirmations toward making changes!

Whatever your affirmation, make sure that it's positive!

Thursday, August 13, 2015

80(ish)--- Zucchini Cornbread

Tired of the same old cornbread recipe?  Use up some zucchini from your garden (or your neighbor's garden) and increase your veggie intake for the day!  Zucchini is high in lutein, which is essential for eye health.  It also holds a lot of moisture when grated or shredded, so adding it to muffins or a bread allows you to reduce the amount of added fats that you use, while still keeping it moist.

Zucchini Cornbread
Makes 1 loaf

1/2 cup white sugar
1/4 cup light brown sugar
2 eggs
1/3 cup vegetable oil
1 cup all purpose flour
1/2 cup cornmeal
1/4 tsp salt
1/4 tsp baking powder
1 tsp baking soda
1 1/2 cups grated zucchini

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.

In a large bowl, mix sugars, eggs, and oil until smooth.  Add in flour, cornmeal, salt, baking powder, and baking soda and mix again until combined.  Add in zucchini and salt, and mix until just combined.

Pour batter into loaf pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.  Allow to cool slightly, then remove from pan and cut into 8 slices to serve.

Nutrition Info per 1 slice: 241 calories, 10 g fat, 4 g protein, 33 g carbohydrates, 2 g fiber

Tuesday, August 4, 2015

Zucchini Season

I am perfecting my newest zucchini recipe this week.  I inherited a SUPER large zucchini from a friend and needed to put it to good use!  In my recipe development I searched for my previous zucchini recipes..... there are many!  Here's a few to tide you over until my newest creation is ready for you.....

Thursday, July 30, 2015

Tomato Harvest!

If you're a gardener, you may be noticing a tomato harvest coming to fruit very soon!  Now besides eating them raw (the best way in my opinion), what can you do with these precious tasty gems?

Thursday, July 23, 2015

20--- Shortbread-Crusted Brownies

I could not for the life of me decide whether to make homemade brownies or shortbread cookies the other day.  And then I thought, why should I have to choose? And these babies were born.  And then they were adored eaten by everyone.  The End.

Shortbread-Crusted Brownies
Serves 9-18 (depending on your cut size)

1 cup + 1 Tbsp butter, softened (yes, the extra Tbsp makes a difference)
1/2 cup powdered sugar, sifted
1 tsp pure vanilla extract
1/4 tsp salt
2 cups all-purpose flour

Preheat oven to 350 degrees. Use a mixer to combine butter and powdered sugar until well-mixed. Add vanilla extract and salt, then sift in flour gradually and mix until combined. 

Press dough into a 9x9" parchment paper-lined baking dish.  Bake for 10 minutes, or until set.

4 Tbsp butter
2 oz chopped dark chocolate
1/2 cup sugar
1 egg
1/2 tsp pure vanilla extract
1/4 cup all purpose flour
2 Tbsp unsweetened cocoa powder

Sea salt (if desired)

To make brownie batter, heat butter in the top pan of a double boiler. When butter is melted, whisk in chocolate until melted, then add in the sugar. Remove from heat and allow to cool for ~3 minutes, then whisk in egg, flour, cocoa powder, and vanilla extract.

Pour batter onto the top of the shortbread crust (after 10 minutes of baking).  Sprinkle lightly with sea salt if desired.

Return pan to the oven and bake for additional 12 minutes, or until a toothpick inserted into the center comes out clean.

Remove pan from the oven and cool for 5 minutes prior to using a sharp knife to cut into 3" x 3" or 1 1/2" x 1 1/2" pieces.  Allow to cook entirely before removing from the pan and storing in an airtight container.

Tuesday, July 14, 2015

80--- Mashed Greek Chickpea Salad

Looking for a vegetarian substitute for a summery chicken salad? Look no further.  This recipe incorporates my creation of Marinated Chickpeas to boost the flavor of a typical bean. 

Mashed Greek Chickpea Salad
Serves ~4

Marinated Chickpeas recipe
1 lemon, juiced
3 oz crumbled feta cheese
1/4 cucumber, seeded and chopped
10 cherry tomatoes, chopped
3 Tbsp diced red onion
Salt and pepper to taste

After marinating chickpeas for 24 hours, remove them from the liquid and place them in a shallow bowl to mash.  Mash until desired consistency is reached (I found that using a potato masher was easiest).  Mix in remaining ingredients and stir to combine.

Serve on toasted bread or with crackers.

Nutrition Info per 1/2 cup serving: 167 calories, 9 g fat, 8 g protein, 16 g carbohydrates, 4 g fiber


Friday, July 10, 2015

Favorite Summer Salads (80s)

I am working on a yummy new salad recipe this weekend.

But until I get that posted, I thought I would share some of my all-time favorite summer salad recipes.

Thursday, July 2, 2015

Desserts that go BOOM

Trying to be festive this weekend with your menu selections?

Give these a try!  Their berries and bright colors may be just what your celebration needs.

Sunday, June 21, 2015

80--- Breakfast Popsicles {Greek Yogurt, Blueberries, & Granola}

That's right! Popsicles for breakfast!  Make these ahead of time and bring them out on those especially warm mornings this summer!  Kids will be sure to not skip breakfast those days!

Breakfast Popsicles
Yield ~3 popsicles (depends on size of molds)

1 cup plain Greek yogurt
1/4 cup almond milk
1/2 cup berries (frozen are fine)
1 cup granola of your choice, divided

Combine yogurt, almond milk and berries in a blender and mix until smooth.  Stir in 1/2 cup granola.

Pour mixture into popsicle molds and "top" (bottom) with 1 Tbsp granola.  Freeze until solid and enjoy!

Nutrition Info per 1 popsicle: 131 calories, 3 g fat, 9 g protein, 11 g carbohydrates, 2 g fiber

Tuesday, June 16, 2015

80--- Cherry Pistachio Smoothie {No Sweetener Added}

I have a couple of fun summer breakfast recipes for you this week!

This smoothie requires NO ADDED SWEETENER! Thanks to sweet summer cherries, it is all natural!

Cherry Pistachio Smoothie
Serves 1

1 cup plain Greek yogurt
1/2 cup fresh cherries, pitted
2 Tbsp shelled pistachios
3 Tbsp almond milk

Combine all ingredients in a small blender until mixed well.  Add ice until desired consistency is reached.  Enjoy!

Nutrition Info per 1 smoothie: 267 calories, 7 g fat, 27 g protein, 26 g carbohydrates, 3 g fiber

Thursday, June 11, 2015

Water Water Water

It is SO important to stay hydrated, especially during these drier, warmer months.  What should you drink?

Mainly water--- avoid excessive caffeine--- no sugar--- no artifical sweeteners

These beverages fit that description as well!

Thursday, June 4, 2015

80--- Creamy Greek Yogurt Coleslaw Dressing

Whipping up a batch of coleslaw for your next summer barbecue? Use this healthified dressing and you won't be disappointed.

Creamy Greek Yogurt Coleslaw Dressing
Makes enough for 4 cups coleslaw

2/3 cup nonfat plain Greek yogurt
1/4 cup apple cider vinegar
1/2 tsp celery salt
1/8 tsp celery seed
1/8 tsp garlic powder
1/4 tsp ground black pepper (or to taste)

Combine all ingredients in a small bowl or jar, whisk to mix.  Pour dressing over coleslaw ingredients and toss to coat.  For best results, refrigerate coleslaw for 2 hours prior to serving.

Nutrition Info per 1/8 recipe (for 1/2 cup coleslaw): 11 calories, 0 g fat, 2 g protein, 1 g carbohydrates, 41 mg sodium

Thursday, May 28, 2015

20--- Grandma's Orange Pineapple Slushie

This recipe is similar to the one my grandmother used to make.  It always reminded me of summer- and it's a nice treat on a hot day! Keep some in your freezer for when friends stop over and they will be SO impressed at your hospitality!

Grandma's Orange Pineapple Slushie
Serves 10

1 can orange juice concentrate
1 20 oz can crushed pineapple with juice
1 14 oz can mandarin orange, drained and rinsed from syrup
2 liters ginger ale, chilled

In a large food processor, combine frozen orange juice concentrate, pineapple with juice, and mandarin oranges.  Mix until a smooth puree is formed.  Add one cup ginger ale and pulse to mix until combined. 

Place mixture in a shallow covered container in the freezer until frozen, or overnight.  Prior to serving, set at room temperature for 20 minutes to scoop more easily.

Use a large spoon or ice cream scoop to scoop out ~ 1/2 cup mixture and place into a glass.  Top with 3/4 cup chilled ginger ale, stir and serve with a straw!

Thursday, May 21, 2015

Healthier Camping Foods

Memorial Day weekend is often the camping kickoff in my neck of the woods!  Yes, snow is sometimes a factor.  But we're tough here.

Here are a few camping-friendly recipes to help make your trip a healthier one!

An easy throw-together lunch

{Yes they are a 20}

Thursday, May 14, 2015

80(ish)--- Mexican Street Corn Salsa

Mexican street corn is a special treat- grilled corn brushed with mayo and sour cream, sprinkled with cheese and cilantro.  This salsa brings that taste to your kitchen- and lightens it up a bit!

Mexican Street Corn Salsa
Serves 6-7

4 ears corn, shucked 
Olive oil spray
4 green onions, chopped
1/2 cup chopped fresh cilantro
2 oz crumbled cojita cheese or queso fresco
1 Tbsp light mayo
1 1/2 Tbsp sour cream
2 limes, juiced
1/4 tsp salt

Preheat  grill to medium-high heat.  Spray ears of corn lightly with olive oil.  Grill corn 5 minutes, then turn and grill for additional 3 minutes.  Turn one final time and cook for 3 minutes.  Remove corn from grill (there should be some char on the corn) and use a sharp knife to slice kernels from the cobs.  

Place corn kernels in a bowl and place in the refrigerator to chill for 30 minutes.  When chilled, stir in green onions, cilantro, and cheese.  In a small bowl, whisk together mayo, sour cream, lime juice, and salt.  Pour dressing over the remaining ingredients, toss to coat, and place in the refrigerator for 30 minutes prior to serving.

Serve on top of your favorite tacos, or with chips as an appetizer.

Nutrition Info per 1/4 cup:  119 calories, 5 g fat, 5 g protein, 19 g carbohydrates, 3 g fiber

Thursday, May 7, 2015

20(ish)--- Greek Yogurt Chocolate Chip Scones

Are you making something special for the momma in your life this weekend?  Brunch is always a great option- who doesn't love to brunch?

These quick and easy (promise) scones have Greek yogurt in them to keep them soft and moist. Oh, and it keeps them on the lighter side and boosts their protein content as well!

Greek Yogurt Chocolate Chip Scones
Makes 16-18 scones

2 cups all-purpose flour
1/4 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
Dash salt
1/4 cup cold butter, chopped
3/4 cup nonfat plain Greek yogurt
2/3 cup mini chocolate chips

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.  Add butter and use a pastry cutter (or your fingers) to combine until a coarse sand-like dough is formed.  Stir in Greek yogurt and mix until slightly moistened.  Add in chocolate chips and fold until incorporated.

Use your hands to knead the dough 4-5 times in the bowl (incorporate any dry bits in the process).  Remove ~3 Tbsp dough and roll into a loose ball.  Place the dough onto the parchment paper, then flatten to a 1" thick circle.  Repeat with remaining dough.

Bake for 10-12 minutes, or until set and golden brown.  Remove from the oven and allow to cool entirely before serving or storing in an airtight container.

Tuesday, April 28, 2015

80--- Greek Salad Cups

Greek salads, loaded with healthy fats, can be an easy and satisfying dish to toss together.  This is a little twist that adds a bit of "fancy" to it.  Bring this to your next picnic!

Greek Salad Cups
Serves 6-8

2 heads butter lettuce, washed well and leaves removed
1 pint cherry tomatoes, halved
1/2 red onion, coarsely chopped
1 cucumber, seeded and chopped
4 oz sundried tomatotes (in oil)
4 oz pitted kalmata olives, halved
2 oz crumbled feta cheese
3 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
2 Tbsp olive oil
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
Dash ground black pepper

Combine all ingredients, except for lettuce, in a large covered bowl.  Allow to marinate in the refrigerator for 2-4 hours prior to serving.  Note: if olive oil turns solid, allow mixture to set at room temperature for 20 minutes prior to serving.

Serve salad in butter lettuce leaf "cups".

 Nutrition per 1/2 cup mixture: 84 calories, 7 g fat, 2 g protein, 4 g carbohydrates, 233 mg sodium