Love and Zest

Berry-licious Smoothie

2013-05-13T08:00:00.000-04:00

Do you freeze your own fruit? I'm quite obsessed with using frozen fruit in smoothies to make it creamy and full of flavor without adding sugar.

Read my latest blog "How to Freeze Fruit" and get my Berry-licious Smoothie Recipe in Food and Nutrition Magazine this month.

Do you use frozen fruit in smoothies? What is your fav fruit to freeze?? Mine--> BANANAS!

Homemade Waffles

2013-04-29T05:00:00.000-04:00

Saturday.

A day of quite time and space.

And a day of togetherness.

While each Saturday is a little different, but Eric and I both desire it to be peaceful and relaxing.

We are not the type that "live for the weekends". Our weekdays are fun too, they are just really busy and we don't get to spend much time together.

Saturday's can be sleeping in or getting up early for the Farmer's market. Reading at a coffee shop. Going for a bike ride or enjoying a long run together.

It can be getting out to go shopping. Or sitting at the house gardening and playing golf.

It always entails a quiet breakfast together, whether dining out or eating in.

Lately, it's been waffles. Fluffy and moist waffles that are perfectly crispy on the outside, covered in fresh berries, salty butter, and real maple syrup, only the good stuff.

How do you spend your weekend? Do you like to travel or stay at home? Do you make a special breakfast on the weekends?

Homemade Waffles

recipe adapted from Home Cooking with Trisha Yearwood

makes 8 waffles

INGREDIENTS

2 cups sifted whole grain pastry flour

3 teaspoons baking powder

1/2 teaspoon salt

2 large eggs, separated

1 1/2 cups skim milk

3 tablespoons unsalted butter, melted

1 cup mixed berries

100% pure maple syrup

salted butter spread, optional topping

DIRECTIONS

Heat waffle maker on medium heat setting.
Whisk together the flour, baking powder, and salt.
In separate bowl, beat egg whites with electric mixer until stiff peaks form, set aside. (This step makes the waffles crispy : )
In large bowl, beat egg yolks, milk and butter together. Add in the flour mixture and stir just until blended.
Fold in the egg whites.
Bake in hot waffle maker for 5-8 minutes until golden brown or until waffle iron beeps done.
Serve with salted butter, mixed berries, and real maple syrup.

Healthy Pumpkin Muffins

2013-04-21T14:16:00.004-04:00

In college I didn't do too much cooking. Looking back, I really can't believe that this foodie didn't even know how to cook more than a bowl of spaghetti and meat sauce.

In fact, I didn't really start experimenting in the kitchen until we got married and I found myself with a fully stocked kitchen after our wedding. My mom always said a way to a man's heart is through his stomach. I quickly began watching cooking shows, and found the true joy of cooking and baking from scratch.

Back then I was not afraid to bake, and these pumpkin muffins were one of the few recipes that I prepared in my college kitchen. They may or may not have been little more decadent in their past life, but I've since learned how modify a recipe and use better for you ingredients. Good thing!

These healthy pumpkin muffins do not disappoint, and they sure don't taste healthy. If you are a pumpkin fan, give these muffins a whirl.

Question: Did you cook and eat healthy in college?

Healthy Pumpkin Muffins

makes 24 mini muffins

INGREDIENTS

1 cup pumpkin
2 eggs
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/3 cup water
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup oat flour
3/4 cup whole wheat pastry flour
3/4 teaspoon kosher salt
1 teaspoon baking soda
1/2 tablespoon pumpkin pie spice

DIRECTIONS

Preheat oven to 375 degrees F.
In bowl of stand mixer, or large bowl with wooden spoon, mix pumpkin, eggs, oil, applesauce, water and vanilla until combined. Stir in sugars.
In separate bowl, whisk together flours, salt, baking soda, and pumpkin pie spice.
Pour flour into wet ingredients, and mix just until combined, making sure not to over mix.
Coat mini muffin tin with cooking spray or butter, and fill cups full with batter. Bake for 18 minutes or until toothpick inserted in center of muffin comes out clean.

Garlicky Kale

2013-04-15T05:00:00.000-04:00

When I go to Whole Foods Market for lunch, I find something that I can't get enough of, which always keeps me coming back. The unique flavors and foods that they serve on their bar inspire me.

Last week, I got hooked on garlicky kale.

It seemed pretty easy to recreate at home. I wanted to keep it simple, so I only used 4 ingredients.

This gorgeous red kale was discovered at our local produce store, Freshfield Farms. I had never seen red kale before, so I had to buy it and try it out! It tastes just like green kale to me, but the color is much more fun!

Go get your garlicky kale on!

Garlicky Kale

inspired by Whole Foods Market
Prep time: 10 mins Yield: 4 cups

INGREDIENTS

4 cups red kale, destemmed and bite-sized
2 large cloves garlic, minced
1/3 cup Bolthouse Farms Caesar Parmigiano Yogurt Dressing
1/2 lemon, juiced

DIRECTIONS

In a food processor, mince garlic.
Add dressing and lemon juice to food processor and pulse until combined.
Place kale in large bowl, and massage garlicky dressing into the kale leaves.
Refrigerate for 30 minutes to 1 hour before serving to allow leaves to marinate. It's tasty right away too!

Welcome!! Our House Tour

2013-04-10T22:46:00.001-04:00

It's almost been 6 months since we moved into our new house. I really cannot believe it. We lived in a very small (500 sq feet) garage apartment our first 2.5 years of marriage.

2.5 years of going to the laundry mat or hauling 10 plus loads home to my parents house to wash on the weekends was not my idea of fun. We loved the location of our little space in Thornton Park in downtown Orlando, but I was sooooo ready to experience that next phase of our life, to have a house with a backyard, where I could plant, and entertain.

I diligently looked on Craigslist day after day, month after month, year after year. Honestly, I exhaustively searched to find our new house, but he we weren't quite ready to move just yet. Eric was still in law school, studying for the Bar, and then waiting on the results to see if he passed the Bar.

We would tour a home, and it was like a broken record, over an over, "just wait we will find something better", "we can do better". OMG! I was so tired of hearing that!! I was very heartbroken after a few homes we toured that I fell in love with, and thought they were just perfect...

I'm so glad those other houses didn't work out, and I feel as if I'm seeing a glimpse of the bigger picture now. It was well worth the wait. The moment we stepped into view this house we just knew it was the one we'd call our home! I really cannot believe we get to live here. I'm so at home and feel tremendously blessed, God showed up and gave us more than we deserve, and it even has a spacious laundry room!!

On the weekends, we spend lots of time outside gardening, and sitting in the backyard, Eric plays golf, we throw the frisbee or play paddleball. It's such a blast, and I hope that we savor all the memories we're making in this new place we call home.

Hope you enjoyed the tour :)

Almond Butter Blondies

2013-03-29T09:24:00.002-04:00

I saw a rendition of these babies in the new Eating Well magazine and I had to fire up the oven.

Eric took half the batch with him to work to share with his coworkers, and now they are huslin' Eric to bring treats weekly.

What have I got myself into, seriously?

I think we should blame almond butter for making these so heavenly.

The original recipe called for quinoa flour, but hey I'm not about to spend $8 on 2 cups of flour, so I went with 100% whole wheat pastry flour. Something's got to give, because I spent half my arm on almond butter.

If you're on a budget like me or don't have almond butter in the house, I'm sure these would be spectacular with peanut butter too.

For real, go bake some of these gooey, chewy, chocolaty blondies mostly because blondies are more fun! At least they're "healthy", right?

Almond Butter Blondies
adapted from eatingwell.com

1/4 cup unsalted butter, softened
3/4 cup smooth natural almond butter
2 large eggs
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract
3/4 cup 100% whole grain pastry flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Coat 8 in square baking pan with cooking spray and line the bottom of the pan with parchment paper.

With an electric mixer, beat the butter and almond butter until smooth. Add in the eggs, brown sugar, and vanilla, and beat until incorporated.

In small bowl, whisk flour, baking powder, and salt together. Mix the flour into the almond butter mixture just until combined. Fold in the chocolate chips.

Spread the batter evenly in prepared pan, and bake for 25 minutes. Let cool in pan for 45 minutes, and then cut into 24 pieces.

Per serving: 146 calories; 9 g fat ( 3 g sat , 4 g mono ); 21 mg cholesterol; 15 g carbohydrates; 10 g added sugars; 3 g protein; 2 g fiber; 71 mg sodium; 100 mg potassium.

How to stay consistent with exercise

2013-03-27T21:51:00.002-04:00

What lights your fire? How do you get motivated? How do you keep the momentum?

Many of the people I work with are excited when they are talking with me about revamping their diet, and they are just so antsy to get started. And then,

Life happens.

I totally understand the difficulties of keeping a healthy lifestyle. With our crazy jam packed schedule, it can be really tough to tread above water, much less cook a healthy dinner and exercise consistently.

We can have all the knowledge about what we need to do to to reach our goals, but that only gets us so far.

We must be realistic.

As much as I want to be a morning exerciser. This time in my life, I am just not. I do really good with coming home from work and strapping on my running shoes, and that is okay!

My husband does really good when he doesn't come home from work first, but he takes his workout clothes with him and we meet for a run. And that is awesome!

We must find out what works for us. Everyone is different, and we shouldn't beat ourselves up about it. I know it's frustrating. I can say I have tried really hard to get up in the morning to workout, and the days I do it, I feel amazing and tell myself I should do that every morning, but that is unrealistic and just sets me up for failure which then leads to feeling guilty.

Who cares. I don't care if elitist runners, think I'm lazy for running after work because they 'seize the day' and get their routine done in the morning. Has anyone else felt like this before, or am I ranting? I actually enjoy running when the sun is shining instead of running in the darkness of the morning.

I recently read this article about consistency in exercise. It asks questions to help you determine what exercise routine would be best for you. Check it out!

The things that I answered yes to are:
1. Love to connect with nature
2. Solitude is something I seek
3. I like mornings, but truly love to read and sip my coffee
4. Meditative time is important to me
5. Do I like to challenge myself? Sometimes... we've discussed this already.
6. I have moderate amount of control over my schedule.

After answering these questions I can totally see why running outside in the daylight is key to my workout success. It's a space for me to think and be free. It keeps me going and excited about lacing up my shoes.

Nature is BIG for me, and I think that is why I've always dreaded pool workouts, but really like the open water swims in a triathlon. We now have an outdoor pool in our neighborhood so I'm excited to give that a try once the weather warms up.

I really am interested because it seems that people really struggle with finding the right routine for them. Please share, how do you stay consistent with your exercise routine? What type of exerciser are you? What motivates you?

PS- check out my guest blog "So you want to be a Nutritionist" on A Nutritionist Eats!

Meeting Paula Deen

2013-03-26T10:00:00.001-04:00

During my internship to be a RD, I got to work with Florida Hospital's Healthy 100 program, which seeks to educate and motivate people to adopt healthy lifestyle changes and live to a healthy 100.

The hospital has a program that determines which foods are healthy, based on nutrition parameters set by their dietitians. Those menu items are then labeled "Healthy 100 approved". In fact during my foodservice rotation, I had to create a menu that was Healthy 100 approved, market, cook, and serve it in the cafe!

Working with the chefs I learned so much, including how to cut an onion! Which has revolutionized my onion cutting experience! Video to come! I LOVE IT!

Since it's terribly difficult to eat healthy while dining out, Healthy 100 is partnering with 16 local restaurants and approving menu options!! This is a great step toward educating the community and promoting health! A total of 39 recipes have been Healthy 100 Approved, and I'm pumped to see some of my favorite dining spots in the line up... Chick Fil A, Infusion Cafe, Panera Bread, and White Wolf Cafe.

I was thrilled to receive an invite as a "Media Guest" for the "Cooking to a Healthy 100 with Paula Deen" in Orlando, and then get to go backstage and meet Paula!! The event was held at the Bob Carr where Paula discussed her journey with diabetes and adopting a healthier lifestyle. She also created a Healthy 100 approved meal... chicken fajitas!

"I was bumfuzzled and in denial about my disease. I'm finally learning moderation and putting it into practice," Paula said. She then joked that she thought that moderation was only eating 2 biscuits when she really wanted 3. This woman was hilarious. I didn't know Paula Deen was such a jokester. She spoke about strategies that have worked for her like putting down the fork during a meal to slow down and taking walks with her girlfriends.

Eric and I totally love "Not my Mama's Meals" with Bobby Deen. I so wanted to tell Paula this when I met her, but I was a little star struck. We did get a quick pic, though :)

Look at what I found on Facebook after the event. My dear husband comparing my day of work with his. Jealous much? I thought this was hysterical and had to share it with you.

Stuffed French Toast w Cottage Cheese & Mint

2013-03-21T05:00:00.000-04:00

I'm not a movie buff, and I typically don't really enjoy watching movies. Most of the time I don't have the patience to watch a movie all the way though, or we start them too late and I fall asleep. On the contrary, movies are like one of Eric's favorite past times, and he LOVES to stop by RedBox and then persuades me to watch them with him.

There is a movie I don't need persuasion to watch. Taken. I get so into that movie and Liam Neeson is a stealthy dude. I get so excited and pumped up everytime I see it. We have yet to see Taken 2 though. Have you watched it?

On the topic of TV, another show that Eric has gotten into is the Americans on FX, and I've been watching it too. It's a pretty interesting show, full of suspense and I've begun to appreciate it more and more. True confession, it were only me in the house I probably would have no need for cable, so this is unusual for me to get into a TV show.

Do you have a favorite show or would you rather keep the TV off? How good is Taken 2… should we go rent it this weekend?

Stuffed French Toast w Cottage Cheese & Mint

Serves 4

1/2 cup cottage cheese

1/2 tablespoon honey

1 tablespoon fresh mint, chopped

1/2 teaspoon chia seeds

2 eggs

3 tablespoons milk

1 teaspoon cinnamon

1/2 teaspoon vanilla extract

8 slices whole grain bread

2 cups strawberries, sliced

100% pure maple syrup

1 teaspoon butter

In small bowl, mix cottage cheese, honey, mint and chia seeds together until combined. In separate bowl, whisk together eggs, milk, cinnamon, and vanilla.

Smear one slice bread with cottage cheese mixture, layer with strawberries, and top with another slice of bread, like making a sandwich. Repeat.

Heat non-stick skillet or griddle over medium-high heat, about 6 on the dial. Coat evenly with butter until melted. Dip prepared sandwiches into egg mixture to coat, ensuring not to soak or they may become soggy.

Place each coated sandwich on not skillet or griddle and cook 2 1/2 to 3 minutes on each side until evenly browned. Gently smash sandwich together.

To serve, slice in half, top with strawberries and drizzle with maple syrup.

Run Faster with Music

2013-03-12T20:21:00.001-04:00

I recently read this article in the New York Times, and I totally connected with it. It's true, we are all inherently lazy and our goal is energy conservation.

I have to admit pushing my body doesn't feel good, in fact it hurts. My body would like to minimize those experiences as much as possible. However if we want to get faster, stronger, and see results we must challenge ourselves and overcome our laziness.

When we run we settle into a cadence that is comfortable to us, however researchers have demonstrated that we can "trick" our bodies into pushing a harder pace by listening to fast tempo music. In fact they launched an app, Cruise Control, that finds music for your desired pace! I'll be checking this out after tonights run.

Eric was at a meeting tonight so I ran solo, and decided to bring my music along. I haven't ran with music since college days, and I must say never again will I underestimate the power of music. I haven't ran this quick since college!

I blasted Black Eyed Peas and Justin Timberlake in Pandora on my iPhone. As Justin Timberlake says "If you let go the music will move your bones". I'm most certainly going to be adding "music" workouts to my routine.

What do you think about running with music? Do you have a favorite playlist?

2013 Race Schedule

2013-02-24T20:48:00.000-05:00

It started out as a rainy Sunday morning so we began with relaxation. Eric read and watched golf, and I did my planning in typically Sunday fashion- menu, grocery list, workouts. We left the door open to listen to the rain. I know my veggies loved the weather. I think we may have lost our dear green beans in the freeze last week, but the cold weather crops- arugula, carrots, onions, and spinach are thriving!

In other news, the local bike shop had a big warehouse sale yesterday and Eric finally found shoes for his bike!! When he got his bike in October, he claimed that he would find shoes for $30 bucks. And to my surprise he got these tri shoes for a steal! 70% off the original price, for $35! Thank you David's World Cycle. They also fitted him to his bike.

I also put together my race schedule for this year, and we signed up for a triathlon! It's part of Jacksonville Series in Amelia Island. We've always wanted to go to Amelia so it will be a fun vacation too. This race will will be my first tri since we've been married, and Eric's first ever! It's going to be fun to do this together.

We did the Disney Half Marathon back in January and it was a good race for me. Considering, I had not run over 8 miles or been consistent in running before that race. I feel that it helped to kick start my training again (since last year was weak on the race scene). I didn't do too shabby, 2:06 (PR 1:59) and Eric did a 1:58. Hoping to keep improving this year!

Here are our projected races for 2013.

January 12: Walt Disney World Half Marathon, Orlando, FL

March 23: Winter Park Road Race 10K, Winter Park, FL

June 22: Jax Tri Sprint Series #1, Fernandina Beach, FL

August 24, 2012: Sandestin Triathlon, Destin, FL

November 16: Anthem Richmond Marathon, Richmond, VA

Rosemary Cauliflower Rice

2013-02-18T06:00:00.000-05:00

If you're looking for a rice alternative or a less than traditional way to eat your vegetables, check out my cauliflower rice recipe and blog in Food and Nutrition Magazine. It's delicious!

I served this 'rice' with a bean stew, and it was a big hit at our house!

Salted Caramel and Dark Chocolate Popcorn

2013-02-14T10:19:00.001-05:00

“I belong with you, you belong with me. You’re my sweetheart.”

When I hear these lyrics they immediately make me smile, I start to dance, and dream about my sweetheart. I get super giddy and it doesn’t wear off quickly.

Tonight on Valentine’s day we are planning to have a picnic date. Leu Gardens is playing an outdoor movie, “The Vow”, and we are going!

I’m imagining a relaxing night, laying on a blanket in the fields and spending sweet time with Eric.

The Menu

Millet Salad with Arugula, Lemon, and Dried Cranberries

Turkey and Swiss Chard Pinwheels

Fresh Fruit Cubes

Salted Caramel and Dark Chocolate Popcorn

Salted Caramel and Dark Chocolate Popcorn

serves 2-3

1 bag microwavable popcorn, low sodium

10 caramel chews

1 tsp water

4 squares dark baker's chocolate

pinch of kosher salt

sprinkles

Pop popcorn according to package directions. Line a baking sheet with parchment paper. Arrange popcorn on baking sheet, making sure to remove any kernels.

In microwave safe bowl, place caramel and water and heat for 1 minute. Drizzle on popcorn.

In separate microwave safe bowl, place chocolate and warm for 1 minute and stir until melted. Drizzle on popcorn.

Immediately sprinkle with kosher salt and sprinkles. Store in an airtight container.

{fast FEASTS} Meyer Lemon and Basil Galletti

2013-02-08T05:00:00.000-05:00

I adore the ruffled edges on this pasta. They are called galletti and oh so girly! I found these beauties at Target by Giada De Laurentiis, and of course I had to get them. Love her!

Pasta is really easy to throw together on a weeknight. You can go super casual with marinara sauce or dressing it up like I did here.

I always keep frozen broccoli on hand for an easy toss in and used cottage cheese for protein and creaminess. Gourmet Garden sure knows how to make weeknight meals easy. Have you tried these? They are located near the fresh herbs in the produce section, and I love to squeeze them in for quick seasoning.

This dinner took no time at all to prepare, and Eric was sure happy for the bacon.

Meyer Lemon and Basil Galletti
serves 4

16 oz galletti pasta
6 slices of center-cut bacon
1 onion, diced
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
3 cups frozen broccoli
1 cup cottage cheese, low-sodium
1/4 cup freshly grated parmigiano reggiano
2 teaspoons Gourmet Garden basil
1 teaspoon Gourmet Garden oregano
bunch of fresh basil leaves, sliced
kosher salt and pepper

Preheat oven to 400 degrees. Place bacon on lined baking sheet and bake for 10 minutes or until crispy; Blot grease.

Bring salted water to a boil and add noodles cooking until al dente about 8 minutes.

Meanwhile, saute onion and minced garlic until translucent and fragrant. Add red pepper flakes and pinch of kosher salt. Toss in broccoli and cook until defrosted and warmed.

Drain pasta water and reserve a few tablespoons in the pot for the sauce. Add cottage cheese and parmigiano reggiano and toss until pasta is coated, careful not to break the ruffles. Add basil, oregano, a little salt and pepper. Combine the onion and broccoli mixture with the pasta and brighten with freshly squeezed meyer lemon juice. Garnish with fresh basil leaves. Serve and enjoy!

Fruitarian vs. No-Fruit Diet

2013-01-31T16:24:00.000-05:00

Fruit or no Fruit? It seems to be confusing these days, as Ashton Kutcher lands himself in the hospital from following the fruitarian diet and everyone and their mamma seems to be crazed over juicing.

On the flip side, I literally get asked at least once a day if fruit should be avoided because of all the sugar it contains. Hence the birth of this blog post.

Source: fortheloveoffoodblog.com via Kristina on Pinterest

Photo Credit: For the Love of Food Blog

So which is it? Should we only eat fruit and juice meals, or is fruit the root of all evil? While Eve may have another story, I’m going to let you in on mine.

Fruit is not bad, it provides essential vitamins, minerals, antioxidants, fiber and natural energy or sugar that our body and brain need for optimum health. And I should note, all foods get processed into sugar, including alcohol. The goal is to minimize added sugars or those that don’t occur naturally in foods like soda, candy, cookies, etc. But everything in moderation, right?

So what about juice? Juicing should be used as a supplement NOT a meal replacement. When you juice you are removing the fiber, which is essential for health and longevity, from reducing blood cholesterol, blood sugar, and keeping you full and satisfied so you don’t eat too much and gain weight.

Yes juice contains a very high level of vitamins, minerals, and antioxidants and I love that people are juicing foods that they might never eat like beets, cabbage, and lemons, but why not really up the nutrition ante and have your juice and eat your food too! That way you get a balanced diet of protein, calcium, whole grains, fruits and vegetables at each meal. If you don’t believe me, just ask Ashton.

Capiche? Questions or comments, leave them below.

{Fast Feasts} 60 Second Egg Sandwich

2013-01-22T10:02:00.000-05:00

Who doesn't love eggs for breakfast?

This is the fastest way I know to have a hot egg breakfast. 60 seconds and you’re done. I could seriously eat it everyday, and maybe I have, so what.

Now that we have room for a microwave in our new house I'm getting a fresh taste of convenience. Seriously, the microwave was one thing I took for granted. I lived without one for 2.5 years, and quickly learned how it is pretty much a modern kitchen essential.

60 second Egg Sandwich

makes 1 serving

INGREDIENTS

1 egg

sprinkle of cheddar cheese

1 sourdough English muffin, toasted

butter and jelly

1 coffee mug

DIRECTIONS

Spray coffee mug with cooking spray, add egg and whisk until yolk is incorporated. Top with a sprinkle of cheese. Cover with paper towel and microwave on high for 60 seconds.

Scoop egg out of mug and sandwich between buttered and jellied English muffin. If you’re traveling with this sandwich, wrap it in tin foil or parchment paper and bring a napkin along.

Hope you enjoy Love & Zest blog series {Fast Feasts} helping you get tasty and healthy food on the table fast. Do you have a favorite meal that you’d like to be on the table faster? Leave me a comment and you may see it in a future blog post.

Happy Blogiversary + {Chobani Giveaway}

2013-01-14T05:00:00.000-05:00

Love & Zest turned two years old yesterday! It’s hard to believe it’s only been two years. It really feels like I’ve been blogging a lot longer. It’s been a space that I’ve truly enjoyed and has brought many more gifts to me than I could have imagined.

I want to thank you! Thank you for reading, commenting, tasting, cooking and sharing these recipes with your family and friends, and for following along with me as I cook, eat, and share memories. It’s been super fun to have you here, and to get to know many of you through the blog and social media.

To celebrate my blogiversary I made these delicious carrot cake protein breakfast muffins.

Eric and I need quick breakfast during the work week, especially as we are trying to stay consistent with exercising in the morning. Breakfast is one thing I don’t have to worry about when I already have it ready to go for us.

Thank you Chobani for all of the delicious yogurt you sent us!! BEST PACKAGE EVER, hands down! If you’d like to find Chobani yogurt delivered on your doorstep too, enter into the giveaway below; contest ends next Monday!

Carrot Cake Protein Breakfast Muffins

Makes 12 muffins

Adapted from Chobani Peach Carrot Muffins

1¼ cup Chobani Peach Greek Yogurt

1 cup all-purpoe flour

1 cup whole wheat flour

½ cup lightly packed dark brown sugar

2½ teaspoons baking powder

2 teaspoons pumpkin pie spice

2 tablespoons vanilla whey protein powder

¼ teaspoon baking soda

¼ teaspoon salt

1 cup grated carrots

2 large eggs

¼ cup canola oil

¼ cup mashed banana (about ½ large banana)

1 teaspoon vanilla extract

½ cup raisins

Mix flours, sugar, baking powder, pumpkin pie spice, protein powder, baking soda, and salt.

In a food processor, pulse Chobani, carrots, eggs, oil, banana, and vanilla. Mix into flour mixture, thin stir in raisins.

Divide batter among a greased or paper cup-lined 12-cup muffin tin. Bake at 375°F until golden-brown, 25-28 minutes.

a Rafflecopter giveaway

Chocolate Recovery Shake

2013-01-09T15:32:00.000-05:00

If you follow @loveandzest on Instagram, you might know that Eric and I are running the Disney Half Marathon this weekend.

2012 is the first year (since we got married) that we did not run a full marathon. I'm really hoping 2013 is a race filled year. I'd like to do a few triathlons and a 26.2.

If I'm being honest, in the past I haven't "committed" myself to really training for the marathon. Yeah we've always done long runs and put in the big long run 20-22 miles before the 26.2, but I didn't work on tempo and speed work needed to run a strong race.

Running is freeing to me and not rigid. That's what I've always loved about endurance sports. It's encouraging. Running gives me the space to think and to be me.

In the same thought, I run better when I'm training consistently. I find more freedom in that type of running. I think less about the pain of running and more about the space it creates. Less about the stress of the here and now and more about who I was made to be.

Three years into post-college life, I feel like I'm still learning how adjust training to my "new" work life balance. Long gone are the days of running at 2pm during the week, etc. Funny how we thought those times were 'tough'. And more and more I'm learning that running (and fitness) is a journey. And it's an awesome road to travel.

Cheers to a fun running weekend and a great start to our 2013! Happy Running.

Question: What motivates you to run or stay active? How do you stay consistent and committed to training and fitness?

This chocolate recovery shake is one of my go-tos after a run, or whenever I want a healthy chocolate fix :)

Chocolate Shake

1 cup soy milk
1 frozen banana
1 tablespoon cocoa powder
1 teaspoon 100% maple syrup
1/2 teaspoon vanilla extract

Blend all ingredients in blender and serve with straw!

Honey Roasted Carrots and Parsnips

2013-01-02T17:18:00.000-05:00

I've always hated carrots.

But the tables are turning. Hey, it's a new year anyway!

Yes, this is yet another roasted vegetable "recipe". Maybe my obsession with roasting centers around the fact that it's new to me? I didn't grow up eating roasted vegetables, we usually had canned or steamed veg with dinner.

I'm experiencing vegetables in a whole new way now. Roasting adds an exciting element and brings out the complex flavors of food, especially vegetables! It's like an tasty explosion of flavor!

Give roasting a try!

Wondering, are you a fan of the carrot? If so, how do you eat them?

Honey Roasted Carrots and Parsnips
serves 4-6

1/2 pound of carrots,
1/2 pound of parsnips
1 tablespoon olive oil
1 tablespoon butter, melted
drizzle of honey
sprinkle of cinnamon
pinch of kosher salt

Preheat oven to 425 degrees. Line rimmed baking sheet with parchment paper and place vegetables on pan. Drizzle oil, butter, honey, and cinnamon over vegetables and massage with hands to coat. Bake 15-20 minutes until carrots and parsnips are tender and caramelized. Sprinkle with salt and serve!

Christmas Strata

2012-12-27T20:56:00.001-05:00

Christmas morning, my family gets going early. Some may say a little too early.

Of course not before coffee. As you can tell, Eric and I were a little sleepy...

Which is why I vote on strata on Christmas morning. It can be made ahead, serve a crowd, and it just sounds Christmasy and festive. You can get the recipe here from Cooking Light. We doubled the recipe, meaning 10 cups of spinach.. talking about veggie packed, and the little bro still ate it!

The shirt our lawyer is sporting cracks me up. What's your vote- naughty or nice?

I guess he wasn't too bad this year. Thanks Dad for the grill, equipped with a bottle opener to Eric's excitement. Oh the things that make men happy...

If you follow me on Instagram, you might have seen teddy got a few gifts too. I just love this pup. Too stinkin' cute, huh?

It was a fun Christmas at home with family. We know we are blessed with more love that we deserve, and there's only One we can thank for that! Merry Christmas all year long!

PS- Strata would be fantastic on New Year's Day too!

{recipe redux} Eggs Benedict for Two

2012-12-21T15:42:00.001-05:00

Looking for a last minute stocking stuffer for that foodie of yours?

Source: williams-sonoma.com via Kristina on Pinterest

A kitchen isn't complete without an egg poacher, in my humble opinion. Snag one at Williams Sonoma for only $6.00, matter of fact get a couple to make your little kitchen endeavors even easier.

Make Christmas a little more merry this year with eggs benedict! Our take on eggs benedict is made a little healthier (and festive) with sauteed swiss chard, juicy tomato, and salty canadian bacon. Merry Christmas y'all!

Eggs Benedict for Two

INGREDIENTS
4 eggs
2 cups swiss chard
4 slices tomato
4 slices pre-cooked Canadian bacon
2 english muffins

Hollandaise Sauce
2 tablespoons butter, melted
1 egg yolk
1 tablespoon lemon juice
dash of paprika for dusting

DIRECTIONS
In shallow pan filled with water and vinegar heat to simmer. Place egg poacher in pan, crack egg and gently drop into the perforated egg cup. Cook a few minutes until you reach the desired doneness.

In skillet, cook bacon a few minutes until warm. Drizzle a little olive oil in pan and saute swiss chard until a little wilted. Toast english muffins.

For hollandaise: Whisk egg yolk until frothy. Slowly stream in butter and lemon juice and whisk vigorously until thick. Heat in microwave for 30 seconds until heated through.

Place english muffins on plate, and layer bacon, swiss chard, tomato slice, poached egg, drizzle with hollandaise sauce, and sprinkle with paprika. Enjoy and Merry Christmas to you and yours!

{fast FEASTS} Tomato and Lentil Soup

2012-12-14T06:00:00.000-05:00

I'm beginning a series of {fast FEASTS} on the blog, to share my meals in minutes with you.

We need meals that satisfy, preferably something warm, and of course healthy, most of the time. Meals that won't keep me slaving the kitchen for an hour plus cooking and cleaning. Eats that are fast, faster than fast food.

Sound good to you?

First up, tomato and lentil soup. This recipe has made an appearance on our menu the past two weeks because it's so good, and well, fast. Hope you enjoy a bowl or two :)

Tomato and Lentil Soup
serves 4
adapted from Slow Cooker (Love Food) Cookbook

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, chopped
2 celery stalks, chopped
2 carrots, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 cup red or yellow lentils
1 tablespoon tomato paste
3 cups vegetable stock
2 cups water
14 oz canned chopped tomatoes
1 bay leaf
sat and pepper
serve with sour cream and crusty bread or grilled cheese :)

Heat oil in pan over medium high, add onion, garlic, celery, carrots and stir until softened. Stir in cumin and coriander and add lentils and tomato paste. Mix in stock, water, tomatoes, bay leaf, and season with salt and pepper. Bring to a boil, then reduce to medium-low and cover with slightly with lid, cooking 15-20 minutes until lentils are soft. With an immersion blender or regular blender, puree soup until smooth. Adjust salt/pepper to taste. Serve with crusty baguette and sour cream or grilled cheese! (This soup freezes well too.)

Oreo-Stuffed Mint Chocolate Chip Cookies

2012-12-12T09:58:00.000-05:00

A few months ago at the Central Florida Blogger Conference, I met Julie. She is adorable and so friendly. She spoke about food blogging at the conference and I found out she was from Orlando. Yay for local food bloggers! Julie and Lindsay had a sweet idea of doing a cookie swap for bloggers. This is the second year they hosted The Great Food Blogger Cookie Swap and over 500 bloggers participated.

Each participant sent out a dozen cookies to 3 people, and we each received cookies too :) It was so fun finding packages of cookies on my doorstep! I received some amazing biscotti and chocolate chip cookies in the mail. Eric was happy to say the least.

When you say cookie, I immediately think of my favorite chocolate chip cookie. The recipe had to be new to the blog, so I made it a little festive for the holidays. These cookies are sweetened with mint chocolate chips and stuffed with Oreo cookie truffles. Hello YUM!

Cookies all ready to be shipped :)

I bet Santa would love these cookies. Happy baking!

Oreo-Stuffed Mint Chocolate Chip Cookies

makes 24 cookies

INGREDIENTS

Cookie

1/2 cup (1stick) unsalted butter, room temperature

1 cup + 2 tablespoons all purpose flour

1/2 cup sugar, granulated

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

3/4 cup mint and dark chocolate chips

Filling

20 double stuffed oreos

2 oz cream cheese

DIRECTIONS

Preheat oven to 375 degrees F.
Cream the butter and sugars in large mixing bowl; add in egg and vanilla extract.
In separate bowl, whisk or sift flour, salt, and baking soda. Slowly add dry ingredients to mixing bowl and mix until just combined.
Stir in chocolate chips; making sure not to over mix.
Line baking sheet with parchment paper, and spoon dough into uniform balls. Press thumb into dough.
In mixing bowl, combine oreo cookies and cream cheese until well combined. Roll into small balls and place in center of cookie dough, forming cookie dough overtop.
Bake for 10 minutes. Allow to rest 2 minutes, and finish cooking on wire rack.

Mascarpone Stuffed Medjool Dates

2012-12-03T10:52:00.004-05:00

If you are looking for a healthier dish for your holiday party, your search is over.

Don't doubt me on this one, stuffed dates are simply amazing. Trust me, I've been a date doubter, but after this creation I'm no longer turning up my nose.

Never tried a date before? You will surprise yourself with how carmely and creamy dates are especially when stuffed with sweet mascarpone cheese.

Every time I use mascarpone cheese, I have to say it like Giada does. It's more fun and makes me smile real big. I digress.

If you claim to not be a date fan, I have to ask if you've tried Medjool dates with the pits? The pits are easy to remove, but they keep them more moist and so fresh.

Serve these dates stuffed with mascarpone and chopped pecans as an appetizer or dessert at your next holiday party. Enjoy!

Mascarpone Stuffed Dates

1 lb Medjool Dates with pits (I use Natural Delights)

8 oz mascarpone cheese, room temperature

1/2 tsp vanilla

1/4 tsp ground cinnamon

chopped pecans

Remove pits from dates and create a cavity for the filling. Mix mascarpone cheese with vanilla and cinnamon until combined. Place cheese mixture in piping bag with large tip or simply use a Ziploc baggie and cut the end off. Squeeze the cheese into each date. Finish each date with chopped pecans.

Roasted Garlicky Broccoli

2012-11-27T21:26:00.001-05:00

It's about time another roasted veggie made it to the blog. Many times over I've pronounced my love for roasting to you. You've seen sweet potatoes, cauliflower, brussels sprouts, tofu.

Well, add broccoli to that list.

Go roast your broccoli. Make it garlicky. End of story.

Roasted Garlicky Broccoli

serves 2

1 fresh head of fresh broccoli, cut into pieces

1 clove garlic, minced
light sprinkle of red pepper flakes

1/2 lemon, juice

pinch of kosher salt

Heat oven to 425 degrees F. Line rimmed baking sheet with parchment paper or aluminum foil. This is not a recipe that needs to be exact. Go with it. Cut up the broccoli, lightly toss broccoli in olive oil and add garlic and red pepper flakes to your liking. Roast broccoli for 20-25 minutes until tops are a little brown and crispy. Add squeeze of lemon and salt to broc while warm. Dig in while they're hot!