Virtual Coffee Date

I pray everyone had a happy, healthy, blessed, and FILLING Thanksgiving. I know I did... If we were having coffee right now, I know you'd want to hear about the family and what craziness happened at this year's dinner table, but I'm just dying to share my Christmas baking list with y'all and I just can't wait.

But priorities first, get your coffee (and maybe a few cookies since y'all be starved for them by the time you read this post) and then take a peek at my list.

First off, I made a list. I checked it twice. I checked last year's list, and the year before that, and the year before that... and I completely ignored all of the cookies I failed to make. They will be made one day. They will not be forgotten. But I can't help it. I see a new cookie recipe the day before and my plans change. Wait. Is that something shiny?

I always make at least 8 different types of cookies (why eight? It's my favorite, it's powerful, it just happens), and this year I think I'll choose two recipes for each category and decide later on. So, here we go!

1. The one cookie that just screams Christmas: The Sugar Cookie

• Pioneer Woman's Angel Sugar Cookies (I'm leaning towards a simpler sugar cookie this year.)
• Red Velvet Sugar Cookies (sounds messy but beautiful)

2. The obvious cookie: The Chocolate Chip Cookie

• The chocolate chip cookies from the Seriously Delish cookbook (My mother-in-law has become addicted to them.)
• Chocolate Chip Snowball Cookies

3. The must-have-or-everyone-gets-mad cookie: The Brown Butters with Caramel Frosting

• The Famous Brown Butters (Obviously, except this year I might make them on their own separate day, so I can make plenty for EVERYBODY.)
• I'm not sure if I want to go with Pretzel Bark again or maybe try a new scone recipe (possibly Maple Pecan Scones)

4. My traditional Christmas cookie: The Snickerdoodle

• Ginger Doodles (found in the Dashing Dish Cookbook)
• Chocolate Espresso Snickerdoodles (what a twist; I like it!)

5. My absolute-favorite-cookie-in-the-whole-wide-world: The Almond Blueberry Cookie

• Almond Blueberry Cookies (duh?!)
• Macadamia Nut Cookies (I'm going with another nut)

6. The random cookie: Something with "Apple" (I have no idea why, but this has become a thing)

•  Apple & Spice Cookies (found scribbled on a random note card in the back of a cookbook)
•  No-Bake Tiramisu Cookies (no idea why I place them in this category....)

7. The "Girls Only!" cookie: Something with LEMON (this is a must for me and Mama)

•  Lavender Lemon Sable Cookies (My mouth waters just looking at these!) or these Lemon Crinkle Cookies (which are apparently the best lemon cookie ever.)
• And for another fruit, either these Blueberry White Chocolate Cookies or these Fresh Cranberry Chocolate Chunk Brown Butter Cookies

8. The must-not-forget-Daddy cookie: The Chocolate [Something] Cookie

• Chocolate Crackle Tops or Chocolate Kisses
• Mocha Latte Logs (I've been wanting to make these all year!)

I plan to make my Raspberry Rudolph Noses for my Charlie Brown Christmas program at work. And I'm thinking about making some Earl Grey Truffles for hostess gifts this year. They sound fabulous. Instant invitation to parties ;)

Wouldn't these go perfectly with your coffee?

Happy Holiday Baking!

What's on your baking list this season?
 
With Love and God Bless,
Brindi

A Simple Egg Hash for Dinner

To be completely honest, a breakfast hash is my secret to getting dinner on the table and getting dinner on the table FAST. Actually, come to think about it, we never really have a hash meal for breakfast. My hash dinners consist of whatever I have in the fridge or on my counter at the time, so each meal tends to be different. With that being said, the four ingredients I always toss in the pan are a meat, a potato, greens, and veggies. When finished add an egg on top (however you like your egg best), and VOILA! Dinner is served.

These meals work best on nights when I walk through the door around 6 p.m. and find Mr. B raiding the fridge because he's starving. On those evenings I know the skillet is coming out and we'll be sitting down to dinner in 30 minutes.

One thing I want to point out is I did struggle with my potatoes. Potatoes can take FOREVER and a day to cook! But last Christmas, my grandma gave each grandchild this cloth-contraption-thingy that cooks potatoes PERFECTLY, and I'm not exaggerating here, in the microwave in less than eight minutes. It's perfect for baked potatoes, and I promise, you will have the fluffiest spud ever. So on days when I'm in a hurry (like for my hash dinners), I throw a few washed potatoes in the contraption sack and under-cook them, about 5 minutes in the microwave. By the time the meat and veggies are cooked, the potatoes are ready to add to the pan for crisping.

Y'all NEED one of these! And I apologize because I have no idea where she purchased it. I think she said she bought them in Amish country. Those Amish really know their potatoes!

Egg Hash Dinner
Serves however many mouths you need to feed

*Adjust the ingredients to fit the number of servings needed and the ingredients in your fridge.

Chicken or vegetable broth
Baby red potatoes, slightly under-cooked
Sliced mushrooms
Chopped bell peppers
Chopped onion
a big container of kale
Kielbasa
Eggs, over-easy (1-2 per person)
hot sauce, for drizzling (optional)

In a large skillet, saute mushrooms, onions, and bell peppers in broth until desired crispness is reached (add more broth as needed). When vegetables have 2-3 minutes to go, add in kale, potatoes and kielbasa. Cook until warmed through, a bit crispy, and kale has wilted down. There are two ways to cook the eggs: Cook them in a separate pan the way you prefer, whether scrambled, poached, or sunny-side-up, etc., and then add on top once hash is plated. The other way I like to cook them with this meal is in the same skillet. I make little pockets by scooting the vegetables and meat to the side and cracking the egg over the holes in the skillet (this can also be done in a ramekin and then poured into the made holes). With the heat on low, cover the skillet and allow the eggs to cook to preferred liking. Serve on plates immediately. We like ours drizzled with a little Red Hot.

With Love and God Bless,
Brindi

The Munster Turkey Burger

With Memorial Day weekend right around the corner, it's definitely time to get those grills going if you haven't already. I mean, it is National Barbecue and Hamburger month. Over here, Mr. B grills year 'round. That's saying a lot considering we're in Ohio and most of the time the ground is covered in snow. If not snow, then barely above 40 degrees. But, of course, that has never stopped him from a burger or chicken breast grilled to perfection every month of the year.

I love this time of year because of the smells. I step outside my door in the early evening and BBQ smells greet my nose. It's welcoming. It's wonderful. It smells mighty tasty. Personally, I love almost anything on the grill, from steak to pizza, vegetables to peaches, salmon to ears of corn. Oh my goodness, corn. Grilled corn in the husk. YUM.

Here in Ohio, though, Memorial Day weekend is usually too early for our corn.

"Knee high by the Fourth of July" folks!

Occasionally, I may have some from last season still in the freezer. This is highly unlikely. We love our corn.

But one thing is a must this holiday. The grill. And anything and everything that can be grilled. Hot dogs, burgers, chicken breasts, black bean burgers, ribs, vegetable kebabs, sausage, and bratwurst. (You will never find me anywhere near a brat, by the way.) I could go on, but I'm going to stop with the burger.

This turkey burger stuffed with Munster cheese is one of my new on the grill must-haves. Of course, with all the fixin's. It's juicy, well-seasoned, and stacked.

It's something a little lighter for the summer, and will actually please your beef burger-eater of a husband. I promise.

The Munster Burger

Serves 4

1 lb lean ground turkey
1 T Italian seasoning
1 T lemon-pepper seasoning
4 (thin!) slices Munster cheese
All the fixin's: caramelized (or grilled) onions and mushrooms, tomato slices, dill pickles, Romaine lettuce, ketchup, mustard, mayonnaise, black pepper, balsamic vinegar or your favorite BBQ sauce
4 buns, if you prefer your burger on a bun

In a large bowl, mix the ground turkey with both seasonings, working the spices well into the meat. You can use a big wooden spoon or your hands, whatever works best for you. Divide the meat into four sections. My tip for stuffing your burgers --> take the lid of a mayo jar (I always keep one on hand from a previous jar), and lay a piece of plastic wrap on top. Take one section of meat and divide it in half, stuffing one half into the mayo lid. Add a slice of cheese, folding it if necessary in order to fit. Add the other half of the met on top of the cheese and press down. Wrap the sides of the plastic over the meat and press until the cheese is encased in the meat, pinching the sides together so the cheese won't leak out. (If it does, no big deal, it's just extra delicious.) Unwrap the meat, pick up the mayo lid and flip out the burger onto a plate. Continue with the other three patties. Chill the burgers in the fridge a few hours or overnight.

Heat up the grill and cook your burgers until well done. Top with anything you like. WHile Mr. B figures the more the merrier, I prefer my Munster turkey burger on a big leaf of lettuce, topped with a couple slices of tomato, a drizzle of balsamic vinegar, and a dash of black pepper.

*Note: I forgot to take pictures of the burger-making process, so I'm adding a link for you to get a visual of what I'm talking about. Check out this blog for an example until I post my own photos. When I stumbled across this "how to" post, I was excited to see I wasn't the only one being resourceful in the kitchen! (Plus, I love the size it makes the burgers.)

With Love and God Bless,
Brindi

Chicken Florentine

It's National Eat What You Want Day!!!!!

Actually, I guess I saw it as DRINK What You Want Day. I knew as soon as I woke up this morning, on my way to work I was heading to Starbucks for an iced double grande dirty chai. It was fan-freaking-tastic. I was sad I only got a grande. At 11 a.m. it hit the spot. Cold. Spicy. Caffeinated. Perfection.

Anyhoo, since it is EAT What You Want Day, I decided to share one of Mr. B's favorite week night meals. It's fast, and as long as I prepare the sides ahead of time (yes, husbands. those boys), he has no problem making on the evenings I work. He loves anything he can throw on the grill.

And if I'm being completely honest, I thoroughly enjoy this meal, too. While I listed the directions for cooking this on the stove, it's quite simple to adjust the recipe for the grill. Instead of in a skillet, cook the chicken on the grill and brush on a little Italian dressing. On foil, grill up the spinach and any other sides you might enjoy with the chicken, such as zucchini chips or baby potatoes.

This.

Yes, I want this.

I'm salivating just ogling these photos.

Chicken Florentine
*inspired by a picture in a menu

Serves 4

3 Tbsp Italian dressing, divided (homemade or your favorite)
4 c lightly packed spinach leaves
4 small boneless, skinless chicken breast halves
8 slices smoked ham
4 slices Provolone cheese

Heat 1 Tbsp of dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 minute or until spinach is wilted. Remove from skillet; cover to keep warm. Add remaining dressing and chicken to skillet; turn chicken over to evenly coat with dressing. Cook 5-6 minutes on each side or until chicken is cooked through. Top evenly with ham (I like to toast my ham a bit before putting on the chicken) and cheese; cover. Reduce heat to low; cook 1-2 minutes or until cheese is melted. (Or, place under broiler to brown.) Spoon spinach mixture evenly onto plates; top each with chicken.

Yeah, I was starving a little hungry, and, as you can see, the spinach never made it to the plates! But at least my zucchini chips add some color. Yum.

With Love and God Bless,
Brindi

My Favorite Black Bean Burger Salad

So, you know those black bean burgers I love?

Put those babies on a salad!

Over these last few weeks, I have been addicted to my burgers atop a beautiful plate of greens. I think it's spring fever. However, as I look out the window this morning and see the snow falling, I'm sure, completely, that it's SPRING FEVER.

Hello? Sunshine? Where are you??

But, you know, it's Ohio. We go straight from winter to summer. Always. ALWAYS. I think Ohio has a thing against spring time. I think it's the chirping birds at 6 a.m. Or maybe that's just me.

But, my point. And I do have one.

These beauty burgers are even more beautiful in a salad and drizzled with a white balsamic vinegar. Right now, I'm all about this peach version I found at the Market District. So good.

The slightly warmed burger with a sprinkle of feta is enough to get anyone to eat this salad. Trust me.

Black Bean Burger Salad

Serves 1

1 black bean burger, cooked (follow the link for the recipe)
2 cups spring mix greens
1 large tomato, sliced
1 cup English cucumber, chopped
1/8 c crumbled feta cheese
1 half of an avocado, chopped
White Peach Balsamic Vinegar, for drizzle (about 1 T)

Place greens on a pretty plate. Layer on tomato, cucumber, feta, and avocado. Top with a heated black bean burger, and drizzle with balsamic vinegar.

Who knew these beauty burgers could get any better?


Nutritional Information:
409 calories, 17 fat, 53 carbs, 20 protein, 15 fiber, 14 sugar

With Love and God Bless,
Brindi

Re-Visited: Cooking Club #14

[Original post date Dec. 2011. --Updated 4/7/15: original separate content, with updated photos and/or more details, if available.]


---> Cooking Club is coming up soon, and now that I'm blogging, I want to share these moments but I thought I should play catch-up first. So without further ado, here (and in more posts to come) is what we've been up to. Enjoy!

#14 August: Special Diet

The Menu:
       Appetizers
Green Stuffed Appetizer Shells (Vegetarian)
Barbecued Baguettes (Vegetarian)
Party Stuffed Pinwheels (Vegetarian)
       Main Course
Italian Zucchini Pie (Vegetarian)
       Side
Coleslaw (Sugar Free)
       Dessert
Vegan Cupcakes

Jessica had the theme for this month. Lately, we had been talking about trying more vegan and gluten-free recipes because some of our family members have special diets. However, the ingredients for "special diets" can be quite on the expensive side. And when you're on a tight budget, it's not the easiest to do. Hence the reason most of us chose to go vegetarian for this month's menu. [Isn't it amazing what a few years can do? These ingredients are nowhere near as expensive now. Awesome.]

I was excited to skim through my vegetarian recipes, hungry to try something new. After much consideration, I chose the Italian Zucchini Pie, out of The 1,000 Best Recipes.

My husband and I have been on a huge zucchini kick lately. I've used it shredded, fried, baked, in patty form and, Mr. B's personal favorite, Zucchini Chips (<--- find this recipe here).

Zucchini and cheese in a pie, yes please. It sounded delicious. It looked delicious. It smelled delicious. The filling was delicious...the crust...was a little hard.

I'd make this again in a heart beat, but with a different crust recipe.

Italian Zucchini Pie
*adapted from The 1,000 Best Recipes

Serves 6

2 1/2 c flour
1/2 tsp salt + 1/4 tsp
1/3 c olive oil
1 egg, beaten + 3 eggs & 1 egg, lightly beaten for glaze
3-4 Tbsp iced water
1 1/4 lb zucchini, grated
5 oz provolone cheese, grated
4 oz cottage cheese
2 cloves garlic, minced
2 tsp finely chopped basil
pinch of nutmeg

In a large bowl, mix flour and salt and make a well. Combine oil and beaten egg, and almost all of the water and add to flour. Mix until mixture comes together in beads, adding more water if needed. Gather into a ball, wrap in plastic and chill 30 minutes.

Preheat oven 400 degrees. Heat a baking sheet. Grease a 7" pie dish. Toss zucchini with 1/4 tsp salt and place in colander for 30 minutes to drain. Squeeze out any excess liquid with your hands. Place in a large bowl and add cheeses, 3 eggs, garlic, basil and nutmeg. Season well and mix thoroughly.

Roll out 2/3 of the pastry until large enough to line base and side of pie dish. Spoon zucchini filling into pastry shell and level surface. Brush exposed rim of dough with lightly beaten egg. Roll out remaining dough to make a lid. Cover filling with it, pressing edges together firmly. Trim edges. Crimp rim. Prick top all over with a skewer and brush with egg.

Bake on hot sheet for 50 minutes or until golden.

My other favorite this month was Jenny's Coleslaw. I usually like my coleslaw a little thicker and not as sweet, but I found it to be quite tasty.

[Oh, and if you couldn't tell by now, I forgot my camera. I don't have any of the other tasty dishes. Fail.]

*I hope you enjoyed these Cooking Club snippets. I've finally caught up! I hope these themes, and even Cooking Club itself, inspire you to gather with your friends and family in the kitchen, and make sweet moments (and delicious food) of your own.

**I've only included the recipes to the dishes I made. Only because I'm unsure of where everyone got theirs...and hey, we gotta give credit where credit is due. If you have any questions about the other dishes, I'll ask the other members where they got their recipes and pass it along!

Check out our previous meetings!
Cooking Club #1-4
Cooking Club #5-8
Cooking Club #9-12
Cooking Club #13

With Love and God Bless,
Brindi

Healthy Sweet 'n' Sour Marinated Chicken

This chicken.

If there was only one chicken dish I could convince you to make, it would be this one.

Until I made my next chicken dish, obviously.

I could eat chicken every day and never tire of it. I'm 90% certain that is why I'm not a vegetarian. The other 10% belongs to a perfect medium-rare steak. A girl's gotta have her steak.

But back to this particular chicken. It's marinated and it's healthy. It's quick and it's delicious. It pleases the man in your life. It will please you.

This chicken pairs perfectly with rice and your favorite vegetable. Sometimes I add it to a stir fry or eat it cold in a lunch salad. The flavors from the marinade easily complement and are very versatile.

Which makes this chicken the most perfect chicken.

A chicken to flavor up your go-to weeknight meal. Any leftovers can flavor up tomorrow night's meal.

As I said, chicken all the time.

Sweet 'n' Sour Marinated Chicken

Serves 4

4 chicken breast halves
1/4 c apple cider vinegar
1/4 c orange juice*
1/4 c lime juice*
1/4 c lemon juice*
1/4 c brown sugar
3 Tbsp Dijon mustard
1 Tbsp minced garlic
1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil

(*Side note: When I'm out of lemons or limes, I use a few drops of my lemon essential oil, and when there's no orange juice, the orange blossom essential oil is a fantastic replacement. Although, I recommend using one or the other of the oils because you need the liquid. But I guess you could replace it with water or stock.)

Combine all ingredients, except chicken and olive oil, in a large glass bowl. Stir to combine. Slowly pour oil into mixture while stirring with a whisk. Place chicken in marinade, cover and chill 8 hours, or overnight, turning once or twice. In a large skillet or grill pan, cook chicken over medium heat for 6-8 minutes on each side, or until cooked.

With Love and God Bless,
Brindi

Grilled Chicken Pita Wraps

These chicken pitas are fit for a KING.

Better yet, the starving husband whose appetite can hold the entire contents of one's fridge.

Know anyone like that?

Any recipe approved by Mr. B is a sure win for my blog. Any recipe approved between mouthfuls of pita jumps to the head of the class.

But, truth be told? We've been eating this chicken pita wrap recipe for years. Like back when we were engaged years. Another truth? Every time I make it, Mr. B informs me I don't make it enough.

That puts a BIG smile on my face.

This chicken pita wrap usually graces our table about every other week throughout the summer (err...shall I say warmer...) months because I really like to keep my ingredients fresh and seasonal. With that being said, lately I've been craving lighter food fare. I think it's because Ohio is buried under three feet of snow on top of five feet of snow on top of three inches of solid ice. I'm pretty sure the grass is there somewhere. Clearly, my body and appetite are over winter. So when I came across the feta cheese hiding in my refrigerator drawer, I immediately salivated over the thought of my chicken pita wraps.

They're kind of my spin on a healthier Greek pita. Add some cucumbers, tomatoes, bacon, and plain Greek yogurt. Skip the olives. Mmmmm and olive oil.... Top with chopped walnuts and all on a bed of sprouts and greens. I promise this is killer delicious and will leave you full and satisfied.

Grilled Chicken Pita Wraps

Serves 6

Feta mixture:
5 oz crumbled feta cheese
2 Roma tomatoes, chopped
1/4 c extra virgin olive oil
1 tsp oregano
2 drops lemon essential oil

Yogurt sauce:
8 oz plain Greek yogurt
1 T extra virgin olive oil
1 garlic clove, minced

6 pitas (I like the whole wheat and flax seed ones from )
6 chicken tenders, thawed and patted dry
3 T soy sauce (LOVE marinating my chicken in soy sauce!)
juice & zest of 1 lemon
6 slices pre-cooked bacon
alfalfa sprouts
arugula or other type of leafy greens
2 cucumbers, chopped
salt and pepper, to taste
Optional toppings: 1 avocado, chopped; 1 red onion, thinly sliced; 3 hard-boiled eggs, chopped; raw walnuts, chopped

In a bag, marinate chicken in soy sauce and lemon oil mixture for 30 minutes to an hour on the counter (tossing once throughout to make sure all chicken is coated). Meanwhile, in a bowl, mix together feta ingredients and leave out on the counter to "settle" for 30 minutes. In a medium bowl, combine yogurt sauce ingredients; cover and chill in fridge until ready to use.

When chicken is finished marinating, heat a grill pan to medium-high heat. Heat until cooked, about 4-6 minutes per side. Once chicken is finished and slightly cooled, slice or chop it up. Whatever fits your fancy. Now you're ready to build your pita. Start by layering on your greens and sprouts, topped with chicken and bacon. Add on chopped cucumbers, a sprinkle of salt and pepper, a spoonful of each the feta mixture and the yogurt sauce. Garnish with walnuts, eggs, onion, or avocado. Fold up what you can and devour!

With Love and God Bless,
Brindi

Good Morning Frappe

This is my GOOD MORNING! Healthier Coffee Mocha Frappe.

And, y'all, just looking at these photos makes me want to rush into my kitchen and make one of these bad boys immediately.

It is THE most perfect way to enjoy the leftovers in the pot you didn't quite finish off yesterday. I am a die-hard iced coffee fan anyway, but sometimes I WANT more than just coffee and ice. I WANT less than a thousand-calorie beverage. I WANT the assumption I'm enjoying something I should feel guilty about. I WANT something that's not going to load my body with a ton of sugar in the early hours. I WANT creamy and caffeinated but will keep me full until an early lunch. I WANT fast... as in I should have left 10 minutes ago.

Because of these WANTS, I created this fantastic homemade frappe.

YUM-O.
PERFECTION.

It's also easy to adjust the recipe to the ingredients you have or the taste you want. I like plain protein powder, but if you want a little sweetness, use vanilla. Or better yet, chocolate. Not a fan of cottage cheese, use plain Greek yogurt instead. Out of chia seeds? Toss in a spoonful of flax seeds. Not sure about the coconut oil? Leave it out. (Or try butter. Bulletproof coffee, anyone?)

This morning frappe can also star as a mid-afternoon snack or a late night dessert. Just add a natural sweetener if you'd like it a bit more decadent, such as honey, maple syrup, or a few slices of a frozen banana. And thicken it! (Extra ice or a pinch of xanthan gum will do the trick.) So you can eat it with a spoon. It's like coffee mocha ice cream.

Some days I drink half in the morning and save the other half for an after dinner treat. When I get home I throw the rest of it back in the blender with a pinch of xanthan gum and one or two more ice cubes. What a delicious treat to come home to! :)

Good Morning Frappe

Serves 1 or 2

3/4 c unsweetened almond milk
3/4 c strongly brewed coffee, cold
1 T coconut oil
1 T chia seeds
1/4 c cottage cheese
1 scoop plain protein powder
1 T unsweetened cocoa powder
handful of ice

Combine all of the ingredients in a blender (place ice in last); blend until desired consistency. Top with coconut whipped cream, if desired. Drink up!

Nutritional Information (without whipped cream) for one serving:
344 Calories, 24 Fat, 3 Sugar, 28 Protein, 10 Fiber

With Love and God Bless,
Brindi

Three-Vegetable Gnocchi in Olive Oil with Pesto Gouda Cheese

ONE.

TWO.

THREE.

FOUR.

Yes, that's right. This is my FOURTH gnocchi post.

I.Cannot.Help.It. It's my absolute FAVORITE pasta dish. It's definitely a winter comfort food for me.

Plus, it's super, super fast and easy and full of delicious carb-loaded pasta pillows and so, so, so, darn tasty!

Sorry. I had a moment there.

I also had a moment a month ago while at Trader Joe's with my best friend when I came across this beauty. Gnocchi was the first thing that came to mind. How GOOD would this be on my gnocchi?!?!

Of course, as soon as I arrived home I made this immediately with whatever vegetables I had at arm's length. While eating it for dinner, I was thinking about how much I was going to enjoy this meal as my next two lunches for work. And then Mr. B came into the kitchen. "Where's my dinner?" Through a mouthful of pesto-Gouda-covered pillow-y pasta I informed him his dinner was currently a pizza heating in the oven. (<--- also a Trader Joe's purchase)

"Oh."

And then he ate the rest of my gnocchi while he waited for his pizza.

"Ummm....babe, you don't like gnocchi," I said trying to hide my disappointment as I watched my work lunches disappear.

"I know. But this is good."

Three-Vegetable Gnocchi in Olive Oil with Pesto Gouda Cheese

*Serves 2-4

1 (16-oz) pkg gnocchi
1/2 - 1 c low-sodium vegetable broth
1 pint cherry tomatoes, halved
1 large zucchini, thinly sliced
1 c corn
extra virgin olive oil, for drizzle
salt and pepper, to taste
1 c freshly grated pesto Gouda cheese

Cook gnocchi according to package directions, but slightly under cook. Meanwhile, heat a large pan over medium-high heat. Toss in the sliced zucchini, followed by the vegetable broth and saute 5-8 minutes. (Start with 1/2 c of broth and add more if pan becomes too dry.) Add in corn and chopped tomatoes, saute another 3-5 minutes; turn off heat. Once cooked, drain pasta and add to pan with vegetables. Drizzle on a bit of olive oil, just enough to coat pasta and vegetables. (The pan should be somewhat dry; you don't need pools of oil in the pan.) Sprinkle on salt and pepper to taste. While still hot, grate pesto Gouda cheese over top.

Eat the entire pan before anybody else knows you made it.

With Love and God Bless,
Brindi

Strawberry-PB2 Protein Smoothie

My Pink Valentine's Day Smoothie.

It wasn't intentional. I just happened to stumble upon a market sale of decently priced and perfectly ripe strawberries. And they actually tasted like strawberries! Here in Ohio, in February, that is quite a find.

Then I went home and put them in my morning shake. The bright pink color screamed Valentine's Day in a mug!

It was gorgeous and tasted just as heavenly. Annnnd it's a decently healthy choice to jump-start your mornings. Annnd I had one every.single.day. last week.

But now I'm out of strawberries. Yes, I'm all too aware I probably won't find that strawberry bargain again until strawberry season actually hits. Frozen strawberries will work, too, in this satisfying pink shake. YUM-O.

It's the perfect pink beverage to kick off that pink holiday coming up....

Strawberry-PB2 Butter Protein Smoothie
*adapted from my Berry Elvis Protein Smoothie

Serves 1 or 2 (if you feel like sharing)

1 6-oz container blueberry coconut milk yogurt
about 1 cup water or 1 c unsweetened almond milk
1/2 - 1 scoop soy vanilla protein powder
1 - 1 1/2 T PB2
1 T chia seeds
5-6 fresh large strawberries (or frozen!)
Pinch of xanthan gum (optional ---> used to thicken smoothie) 
3-5 ice cubes, depending on the texture you like

2-3 T of  dark chocolate berry granola (I found this one at Aldi...this is completely optional and I added it in on my last day of the smoothie. It's a nice way to make this breakfast smoothie a little more decadent on Valentine's Day.)

*if using frozen strawberries, I wouldn't add the ice.

Toss all of the ingredients in a blender (add the ice last!) and mix until desired consistency is reached. Enjoy! Or split it with your love for a Valentine's Day treat...if he's into smoothies. Mr. B is not. I may be a little too excited I don't have to share.


And a shout out to my Mama....it's her birthday!!!!!!!!!!!!!!!!

Happy Birthday, Mama! xoxo

With Love and God Bless,
Brindi

Scrambled Egg Breakfast Burrito

I'll be honest, I've never been a fan of the breakfast burrito.

The idea of eggs and salsa in a flour tortilla before 8 a.m. never quite appealed to me.

Definitely not the boxed or the fast food kind.

As of late though, I've seen all kinds of homemade breakfast burritos floating around the blog world and on the Pinterest boards. I'll admit, I wanted to be a fan. I wanted to love those recipes. I wanted to be able to make a batch, toss them in the freezer, and pull one out on those days I'm rushing out the door because Mr. Darcy found a stick and ran around the backyard for 15 minutes instead of doing his business. And I don't even have time to turn on the blender. I wanted to like them all. I just could not get on board.

That is until a few weeks ago when I met up with my best girlfriend and headed to Trader Joe's.

While straining to display self-control as I perused the shelves I only get to see a few times a year, I spotted these spinach flour tortillas. These looked delicious. As I threw them in my cart, my friend mentioned how she uses them for her breakfast burritos in the mornings. You, too, huh?

Hmmm.....

Needless to say, I was curious, determined to try this whole breakfast burrito thing.

I did.

And these babies are DELICIOUS! Not only are they absolutely tasty in a why-have-I-waited-so-long-to-eat-these kind of way, but like OBSESSED kind of way. I have had one for breakfast for the past six days in a row. I can't stop. Well, I guess I'll be stopping soon when my 10-tortilla supply runs out.

If you are of what my mind used to be, give the breakfast burrito a try. A homemade try. It's so good. A great way to celebrate National Egg Month ;)

But I still can't get behind putting salsa in mine.

Scrambled Egg Breakfast Burrito on a Spinach Tortilla

Serves 1

1 spinach flour tortilla
1-2 eggs scrambled (with plain Greek yogurt)
1 T crumbled Gorgonzola cheese
drizzle of hot sauce
Optional: chopped tomatoes and bell peppers

Once my eggs are scrambled, I stick my tortilla in the pan to warm it up a bit. After a minute or two, remove it and add scrambled eggs, cheese, and hot sauce. If I have any leftover chopped veggies laying around, I'll sprinkle on a few. Roll up and enjoy.

It's that easy, that quick. Make a whole bunch and stick them in the freezer and pull out and heat in microwave as needed.

With Love and God Bless,
Brindi

BLTs In a Bowl

nom.nom.nom.nom.nom.nom.

Who doesn't like a BLT??!!

Besides the grilled cheese, it's the king of all kings when it comes to sandwiches. (All things not grilled cheese, of course.)

It's so easy to throw one together when you just arrived home from work and half to rush out of the house in a half an hour to make it to Wednesday night church service. Or when you don't feel like cooking or dirtying up the kitchen. Or when all you want is a hearty deli sandwich. Or when the pantry is bare.

It's a household favorite over here. Mr. B loves his BLTs along with a side of soup. Which got me to thinking....

BLTs with soup. BLT SOUP!

It's possible, and yes, it's delicious. Whenever I make it, I have to control myself to not eat the entire batch before my husband gets home.It's a simple broth-based soup with chopped bacon, lettuce, and tomato. Most often I use Romain lettuce, but if I make it just for me to have as my work lunch for the week, I like to use a heartier green like kale. Annnndddd....the best part? One serving is less than 300 calories. Yay! Plus, I don't even miss the bread. It's perfect with a BIG COBB SALAD. Or with toasted peppercorn bread, as Mr. B reminded me. <--- He likes his bread.

The tastiest way to celebrate National Soup Month.

nom.nom.nom.nom.nom.nom.

BLT Soup

Serves 4

3 T coconut oil
1/2 c green onions, diced
3 cups Romaine lettuce or kale, finely sliced
1/2 c flour
4 c vegetable broth
1-2 cups [fresh] tomatoes,chopped
6 slices pre-cooked bacon, chopped
1/4 t nutmeg
1 t pepper
1 c unsweetened almond milk (or regular milk)
3 T mayonnaise
3 T plain Greek yogurt
Optional: extra diced bacon for topping

In a large pot, over medium-high heat, melt coconut oil. Add in diced onions and saute 3-4 minutes. Stir in sliced lettuce, and saute a couple more minutes. Sprinkle in flour and stir until well combined. Pour in vegetable broth, cover pot, and bring to a quick boil. Once boiling, add in tomatoes, bacon, nutmeg, and pepper. Lower heat and simmer about 10 minutes. Add in milk and heat through. In a bowl combine mayonnaise and yogurt.

Serve in bowls topped with a dollop of mayo and yogurt mixture. Sprinkle with diced bacon, if desired.

Nutritional Information:
270 calories, 19 fat, 18 carbs, 2 fiber, 2 sugar, 6 protein

With Love and God Bless,
Brindi