TRAVELS: CHICAGO WEEKEND

It has been an incredibly busy week at work. I am ready to hit the road and leave all the chaos behind. Off for another adventure in Chicago! Updates to come...

WEEKLY RECIPES: LOW FAT PUMPKIN CHOCOLATE CHIP COOKIES AND SOME FALL DECORATING

Fall is in the air and that means an excuse to decorate! I think Ian and I are quickly outgrowing our little condo, but there is something so cozy about the small space that I think we will always remember fondly. I found these fall leaf lights at CVS of all places for only $10! I bought a set for my mom too. They are very cozy and can go anywhere.

I have been searching high and low for this special recipe that everyone absolutely loves. I cannot remember where I found it but luckily I took the time to write it out. I have tried several other variations online but this is really the most delicious one out there. See recipe below.

Ingredients:

1 cup canned pumpkin

3/4 cup sugar

1/2 cup unsweetened applesauce

1 egg

1 tbsp vanilla

2 cups whole wheat flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ground cloves

1/2 tsp sea salt

1 tsp milk

1 cup mini semi sweet chocolate chips (okay I used the whole bag)

Directions:

Preheat oven to 350 degrees. Mix dry ingredients and then blend in wet ingredients. Spoon dough into equal distributions. Bake on parchment lined cookie sheet for 20 minutes or until golden brown.

WEEKLY RECIPES: HOMEMADE APPLESAUCE

I have fond memories of my mom cooking homemade applesauce on the stove top when I was a child. The cinnamon mixed with the warm baking apples is a comforting smell at the end of these short fall days.

Ingredients:

6 apples (mix and match varieties for boldest flavor) chopped in small pieces

1/2 cup water

1/4 cup sugar

2.5 tsp cinnamon

Directions:

Place chopped apples,sugar,water,and cinnamon in large saucepan. Cover with lid and simmer for 15 minutes until apples soft. Break up into equal pieces and enjoy warm!

THINGS I LOVE: MEALS ON THE GO

 Is Target trying to bankrupt me by making groceries available at all their stores? I must say that it was a genius move on their part! Now I have a one stop shop for all of my favorite things and all the extra things that seem to show up in your basket at Target! 

Here are a few things I picked up this time. I am always looking for products that are nitrite free and have meat that has no antibiotics or growth hormones. I think the item I am most looking forward to is the pumpkin spice souffle! I am also pretty excited they offer Panera products- including their soups on a cold fall night!

WEEKLY RECIPES: NUTTY ACORN SQUASH

This acorn squash recipe will be well liked even by the pickiest eater in your home! It is simple to make and is perfect side plate for any fall meal.

Ingredients:

Acorn squash- halved with seeds scooped out

2 tbsp butter- melted

1/4 cup brown sugar

3/4 cup ground walnuts

3 tbsp maple syrup

1 tsp salt

Directions:

Preheat oven to 400 degrees. Combine melted butter, brown sugar, and maple syrup. Brush mixture onto acorn squash halves. Sprinkle with walnuts. Place in ceramic dish. Bake for one hour or until knife can easily be removed. Scoop out of shells and serve warm.

TRAVELS: A NIGHT IN CLEVELAND

The warm nights in Cleveland are likely coming to an end, so it was fun to walk around and enjoy East 4th while celebrating my mother in law's birthday. We enjoyed dinner at Lola's, which is a Michael Simon restaurant. Ian and I love the other Michael Simon restaurant B Spot. This was one step up!

The Goodyear blimp kept flying overhead while we enjoyed a simple drink on the rooftop of the Greenhouse Tavern. This Instagram filter makes it look like a page from an old book. 

WEEKLY RECIPES: CLEVELAND STYLE CASSATA CAKE

We recently celebrated my mother-in-law's birthday. She wanted a Cassata cake which is the Cleveland version of an traditional Italian cake. I instantly was excited to try and make something new. With summer officially over, I had to use strawberries one last time. The recipes I found online were a little intensive. I made some modifications, but this cake is not for the impatient and requires a lot of steps. The result is a delicious light fruity treat that will be worth all the steps!

Ingredients:

For the cake:

1 box angel food cake mix

1.5 cups of lemon pie filling

For the strawberry layers:

2 lb. fresh strawberries thinly sliced

2 tbs sugar

For the whipped cream:

1 quart heavy whipping cream (I had a lot left over so you could get a smaller container)

3 tsp vanilla

4 tbsp sugar

For the custard:

2 boxes custard mix made per directions

For the topping:

Set aside enough sliced strawberries for the top and grind 1 cup almonds.

Directions:

Mix angel food cake mix with lemon pie filling. Divide among two 8" cake pans and bake per box instructions. Set aside- let cool completely. Slice up strawberries- coat with dusting of sugar and let sit. Whip up cream- 1:1:1 ration makes it easy to remember. 1 cup heavy whipping cream, 1 tsp vanilla, 1 tbsp sugar. I made four servings which was plenty. Thinly slice cakes into two layers each, four total layers. On first layer, spread thin layer of custard, spread strawberries, and then top with whipped cream and add next layer of cake- and so on.... Top with whipped cream, strawberries, and almonds to the sides. Place in fridge and enjoy!

WEEKLY RECIPES: RED INCA QUINOA SALAD WITH RED PEPPERS AND CHICKEN SAUSAGE

This salad is perfect on a work night when you want to throw something healthy together quickly. I love quinoa and was excited to try the red inca version. 

Ingredients:

1/2 cup cooked quinoa

1 red pepper

1/4 feta cheese

1 serving nitrite- free cooked chicken sausage 

2 tbsp olive oil

2 tsp. vinegar

Dash of turmeric, salt, pepper, oregano

Directions:

Combine all ingredients in large bowel. Serve cool.

WEEKLY RECIPES: FARMER'S MARKET PIZZA

Last weekend I went to the Farmer's Market in my home town. I get really inspired when I meet all of the farmers selling their own organically grown produce. This pizza was created from some of my purchases and is very easy to make. Substitutions can be made based on personal preferences.

Ingredients:

Pizza Dough

Container of yellow/red cherry tomatoes halved

Fresh basil- chopped into fine pieces

Nitrite free bacon- fried and chopped

Small yellow/white onion

Generous spoonfool of fresh chopped garlic

1/2 cup of shredded cheese

Directions:

Preheat oven to 400 degrees. Roll out pizza dough and brush with olive oil. Evenly spread all toppings except for fresh basil. Bake for 25 minutes or until crust is golden brown. Let cool for 5 minutes. Sprinkle with fresh chopped basil. Enjoy! 

WEEKLY RECIPES: BLUEBERRY PEACH COBBLER

I finally was able to get to a Farmer's Market this summer- my work schedule makes it tough! I picked up some delicious looking peaches and fresh blueberries and decided to make a nice summer cobbler. 

Ingredients:

Filling:

3 large peaches

1 pint blueberries 

1 tsp lemon zest

1 tbsp flour

1.5 tbsp brown sugar

Topping:

1/2 cup rolled oats

1/4 cup finely chopped walnuts

1/4 cup whole wheat flour

4 tbsp. melted butter

3 tbsp. brown sugar

Directions:

Combine filling ingredients in circular oven safe crock until evenly distributed. Mix topping ingredients in separate bowl until well combined. Distribute topping evenly over fruit mixture. Bake at 350 degrees for 30 minutes or until top is golden brown. Serve warm with vanilla bean ice cream or homemade whipped cream.

CANDLES AND CUPCAKES!

As summer winds down, I find myself day dreaming about fall. I love when the temperature is cool and I have a pumpkin spice candle burning on the coffee table. My friend told me about an awesome candle place and of course we had to grab some cupcakes along the way!

First stop was A Cupcake a Day. An adorable little bakery with a delicious selection of cupcakes. We ate a cupcake there and got a little selection to go! 

1. Vanilla Chai.

2. Blackberry Sage. 

 3. Nutella.

 4. Lemon Coconut

Next stop was a cute store named Root Candle. This company started over a hundred years ago as a honey manufacturer. They soon found themselves with more beeswax than they knew what to do with- a candle business was born. The store is in the old factory and is huge with a ton of great items to look at!

The store had a viewing window to watch the bees making honey. It was pretty neat. I definitely prefer to be on the other side of the glass!

The grounds had a variety of flowers and plants known to be bee friendly. Buying local honey is a holistic way to fight whatever allergens are lurking outside the window!

MARKET DISTRICT GRAND OPENING

Giant Eagle just opened up a Market District in Solon that is about 20 minutes from my house. I was excited to go, and not quite sure what it would be like. It was a mix between Trader Joe's, Whole Foods, and a large chain grocery store. It had a huge bulk food section and gourmet health foods. There was a ton of stuff to look at and buy. I definitely will be back!

One of my favorite things was the olive oil stand which had various types of olive oil infused with different flavors. I purchased the lemon infused extra virgin olive oil. You can bottle your own which is kind of fun! 

I could not pass up these adorable mini red velvet cupcakes...

These salad kits were on sale and are a great way to get your daily dose of veggies with all the fixings included!

WEEKLY RECIPES: COCONUT ENCRUSTED CHICKEN TENDERS AND GREEKED OUT BLACK EYED PEA SALAD

 I was cleaning out my kitchen and found about four bags of shredded coconut- evidence of an unsuccessful week of attempting to adhere to the Paleo diet. Even though I failed on the diet, I still have a ton of shredded coconut that needs to be used! Ironically, this recipe for Coconut Encrusted Chicken tenders would be considered Paleo and smells delicious when preparing! 

Ingredients:

1 cup unsweetened shredded coconut

1/2 cup whole wheat seasoned bread crumbs

1/4 cup powdered parmesan cheese

1 lb. chicken tenders- rinsed and dried

1/2 cup olive oil

1 lime

Directions:

Mix together coconut, bread crumbs, and parmesan cheese into bowel, set aside. Pour olive oil into separate bowl and squeeze in juice from fresh lime. Dip chicken tenders into oil mixture, transfer to coating bowl, and evenly coat all sides of tenders with coconut mixture. Cook coated tenders in frying pan over medium heat until done. Serve warm with fresh honey.  

I love black eyed peas and they offer a great source of fiber, potassium, and zinc. This salad is delicious and really sticks with you! 

Ingredients:

2 cans black eyed peas- drained and rinsed

1 fresh red pepper finely chopped

1 fresh yellow pepper finely chopped

1/2 yellow onion chopped

small container organic baby spinach finely chopped

10 slices nitrite free turkey bacon- fried and chopped

1/2 cup feta cheese

Directions:

Combine all ingredients in large salad mixing bowl and toss until ingredients evenly mixed. Place dry mixed salad in smaller serving dishes and serve with a vinaigrette or make your own dressing with olive oil, salad vinegar, and seasoning to taste.