Baby Night Night Giveaway Winner

Our new addition: Vonn Cassandra

Thank you to all who entered the first giveaway of my maternity leave! I appreciate all of your motherly advice!

The winner of the onesie from Baby Night Night is #26: Jessamyn (thanks to my random number generator)!

Stay tuned for another giveaway posting tomorrow!

Eat a Better Breakfast Recipes

You must eat breakfast.  Here are some with a good combo of carbs, protein, and healthy fats:

Overnight Oats

Migas

Vegetarian Benedict

Yam & Oat Breakfast Casserole

Ultimate Chipotle Vegetarian Breakfast Burritos

Blue Bran Pancakes

Vegetarian Recipes

For those who choose to eat fewer "eyes", feast yours on these!

Breakfast Quinoa

Broccamole

Spaghetti Squash Tacos

Roasted Butternut Squash & Arugula Salad

Apple Pot Pies

Sassy Mule 

(because you need to wash it all down with SOMETHING)

Check out my 80 page for more vegetarian recipes!

Baby Night Night Giveaway

This first maternity leave giveaway is from one of my favorite Etsy shops, Baby Night Night.  The winner will receive their choice of one ruffle onesie or one tie onesie, size/color of their choice, complements of Tricia.

How cute are these?

By the way she also makes these:


Not sure if the chubby little legs come with them or not..... doesn't hurt to ask!

To enter the giveaway please post a comment with 1) your email address AND 2) one short & sweet piece of new mommy advice.  Winner will be chosen randomly!

Eat 8020 Maternity Leave

If you are reading this, our little lovey has entered the world.

I am actually listening to my homegirls when they say that the next few weeks will be all-consuming in things baby.  Therefore I am not getting my expectations up for being able to cook and blog as often as I typically do.

Instead.......

There will be weekly giveaways!!

AND

Some posts with links to some of my all-time favorite recipes that you may have missed!

I love my followers and I thank you for sticking with me as I spend some time with my new babe!

Stay tuned........

80(ish)--- Apple Chicken Quesadillas with Arugula

I saw this on a restaurant menu once and I was intrigued, but didn't order it.  And then of course I was obsessing about how I should have ordered it.  I have never used brie in a quesadilla before-- it was amazing.  I do not typically go for "light" cheeses because they usually lack in flavor and do not melt well.  But I tried a light brie with these and it was spectacular-- no difference that I could tell.

Apples are in season, and therefore, they have a really high nutrient value (especially if you can find them locally). Don't forget about the skin!  That's where many of the nutrients and the majority of the fiber is.

Apple Chicken Quesadillas with Arugula
Serves 2

2 - 8" flour tortillas (bonus points for wheat)
3 oz light brie cheese, cut into thin slices (I kept the rind on)
1/2 Granny Smith apple, sliced thin
3 oz shredded chicken breast (use leftovers!)
1 cup baby arugula leaves
Salt and pepper to taste

Heat a nonstick skillet over medium heat.  Place one tortilla in skillet then layer 1/2 with ~1 oz cheese, apple slices, chicken, and arugula.  Sprinkle lightly with salt and pepper.  Top with additional ~1/2 oz cheese and fold remaining tortilla half over ingredients.  Allow to cook until bottom tortilla is crisp, ~ 3 minutes, then flip over.  Repeat cooking until bottom tortilla is crisp and cheese is melted.

Remove from heat and allow to cool for 1-2 minutes before slicing into wedges and serving.

Nutrition Info per 1 quesadilla: 258 calories, 9 g fat, 22 g protein, 20 g carbohydrates, 2 g fiber

80--- Quick and Green Veggie Curry

I hear spicy food is supposed to induce labor, and right now I wouldn't be opposed.  We shall see!

This quick curry will get in every single serving of veggies for your day.  Add some chicken, pork, shrimp, or tofu if you wish!

Quick and Green Veggie Curry
Serves 4-5

2 tsp sesame oil
1 small white onion, sliced into 1/2" strips
1 1/2 cups carrot coins
1 red bell pepper, sliced into 1" strips
1 medium zucchini, sliced into rounds (or chunks)
2 cups chopped asparagus spears
1 cup baby corn (from a can, drained and rinsed)
4 oz green curry paste of your choice
14 oz canned lite coconut milk
1/2 tsp salt
1/4 tsp fresh ground black pepper
Dash red pepper flakes
2 cups cooked short grain rice (per package instructions)
1/2 cup fresh chopped cilantro

In a wok heat oil over medium high heat.  Add onions and red pepper and saute until slightly softened, ~ 5 minutes.  Add curry paste and coconut milk and bring to a boil.  Add zucchini, asparagus, and baby corn, then season with salt, pepper, and crushed red pepper flakes.  Reduce heat to a simmer, cover and cook for ~ 4 minutes, until vegetables soften and sauce thickens.

Serve over sticky (short grain) rice and garnish with fresh cilantro.

Nutrition Info per 1 serving: 290 calories, 9 g fat, 5.5 g protein, 41 g carbohydrates, 5 g fiber